Comments for Erica De Mane

Comment on John’s Vegan Italian by Erica

Erica — Sun, 20 May 2012 13:56:29 +0000

Marieta,

Kale is very trendy now in Manhattan. You see it baked or fried and crumbled as a garnish on soups, or as a side to a steak. I also love the little bags of crunchy baked kale they sell at health food stores. To make it, I think you just dry the leaves, brush them with olive oil, sprinkle with sea salt and stick them in a hot oven. They come out sort of like a potato chip but much deeper in flavor. I’m going to try this and let you know how it comes out.

Good luck with your balcony garden. Cavolo Nero does seem easy to grow. My friend barbara had tons of upstate last year. Good for Ribollita, which I love.

Assunta

Comment on John’s Vegan Italian by marieta

marieta — Sat, 19 May 2012 19:44:43 +0000

Tomorrow I’m planting borage and nasturtutim on my balcony. Fumio is welcome to saunter on by for the kill. Got my hands on some cavolo nero seeds. Let’s see how they fare in the planters. I hear it’s not a fussy plant-and so gorgeous. I’m on a mission to enlighten the french on all things kale. Only once have I seen it here in the last 10 years.

Comment on John’s Vegan Italian by Erica

Erica — Sat, 19 May 2012 19:11:45 +0000

Marieta, In retrospect the food was even worse than I conveyed. You would have been horrified, especially since, as you point out, Italian, even tons of stuff John’s already had on their menu (orecchiette with brocoli rabe and garlic for instance) is vegan. This was just a pathetic parade of chemicals.

Gorgeous day here in stinky old Manhattan. Just planted red geraniums. Fumio ate one in the process. All sorts of vogue-ing going on across the street.

Love, E

Comment on Strawberries with White Wine, Vanilla, Basil, and Orange Flower Syrup by Erica

Erica — Sat, 19 May 2012 19:07:11 +0000

Marieta,

No vino? Sure. Can you find white grape juice or something clear and beauty? You’ll need less sugar and probably a bit of lemon juice to get the correct effect. Although you know that all the alcohol will be boiled out once you get done with this reduction.

I was wondering where you’ve been. I was going to write you tomorrow, in fact, something about the spring vegetables.

Love, E

Comment on John’s Vegan Italian by marieta

marieta — Sat, 19 May 2012 18:46:45 +0000

You may have wondered why this post didn’t prompt a comment from me, your essentially vegan pal. The horifying notion of John’s vegan menu stunned me to silence. Nothing clever nor critical came to mind at all. This seems so wrong and desperate. What revolting dishes ! Pinzimonio springs to mind as a worthy item to get on a vegan menu, as well as bean soups, all kinds of pasta and salads. . Not seitan or sawdust cheeze. Catering so clumsily to the vegan fad is so sad.
On the other hand, you must take a crack at writing a vegan mobster tale – thanks to Liti for the brilliant idea.

Comment on Strawberries with White Wine, Vanilla, Basil, and Orange Flower Syrup by marieta

marieta — Sat, 19 May 2012 18:31:59 +0000

You’ve done it again, my brilliant long lost friend. The flavors here are so enticing. Basil! How lovely. At the marché tomorrow I can easily score some gariguettes – aren’t you jealous ? Just trying to throw a crumb to those darker emotions. And you know I still have a bit of the orange flower water you kindly gave me. Sorry to ask an annoying substitution question, but do you think there is a slinky way of doing that fragrant syrup without the wine ? Bisous

Comment on Il Buco Alimentari & Vineria by Erica

Erica — Tue, 15 May 2012 13:23:00 +0000

Thanks MIchael. I’d love a food column ( I mean one I could even get paid for). They’re hard to come by, but that is one of my goals. I’d like a steady gig at the New York Times.

Comment on Il Buco Alimentari & Vineria by Michael Sadowski

Michael Sadowski — Sat, 12 May 2012 04:29:36 +0000

You should write a food column….become a restaurant reviewer; get free meals. You got the flair for it. Reading your blog/column makes me regret all the cooking i DIDN’T DO…the passion I didn’t have for the work because, back then, it was simply a mindless grind…for me, anyway. Love your writing more and more; keep it up!

Comment on Il Buco Alimentari & Vineria by Erica

Erica — Fri, 11 May 2012 12:46:32 +0000

Baconbiscuit,

Yes. Their panini have a gloriously soaked quality.

Comment on Il Buco Alimentari & Vineria by baconbiscuit212

baconbiscuit212 — Fri, 11 May 2012 01:34:51 +0000

I love Il Buco. I have become completely addicted to their sandwiches! Great recipe. I have just bought their breads to take home, but now I am encouraged to bring some salumi home as well.