Marcello's Kitchen

Cooking for friends is sharing happiness.

4 BASIC RULES OF MY KITCHEN - - Keep it simple -Use only first quality ingredients -Employ seasonal products -Scoop for local specialties.

Welcome to our shared Kitchen


Dear friends,
most of you are familiar with my Milan & Como Lake kitchen.
Many have requested my recipes.
My wife Monique asked me often to write down ingredients and preparations. This site will address this issue and can evolve in a sparkling group of gourmets looking for their pleasure and sharing the knowledge. We will accept and publish any intelligent contribute. Photos of your special meals everywhere. Special Recipes. Interesting addresses of Food Shops or Markets to share with friends all over the world. You can build your page, if you have some spare time, you can even create your group, invite friends share photos of your preferred gourmet stuff. Help me to build a better network with your comments and contributions.

Marcello

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Marcello'recipes collection on Twine

Passion Fruit Vodkatini recipe

Passion Fruit Vodkatini Wonderfully simple Vodka Martini that delivers a clean and crisp Passion Fruit buzz. The simplest of recipes can often be the best, and this example is no exception. The rich flavour and sharp edge of the Passion Fruit requires little accompaniment. The recipe comes courtesy of Mr Difford <http://www.mixshakeandpour.com/misc/cocktail_experts.html> , although its been ...

Passion Fruit Martini recipe

Passion Fruit Martini All singing, all dancing passion fruit Martini which perfectly balances the fresh fruit and Gin flavours. Adapted from a fantastic Difford <http://www.mixshakeandpour.com/misc/cocktail_experts.html> s recipe. Shot by Shot Guide m <http://www.mixshakeandpour.com/index.html> ix <http://www.mixshakeandpour.com/index.html> s <http://www.mixshakeandpour.com/index.html> hake ...

Passion fruit creme brulee

Passion fruit creme brulee, the official ITV home of Rosemary Shrager at ITV Food; includes Recipes 2008. Visit itv.com <http://itv.com> for Lifestyle.

Passion Fruit Puddings - FAST & EASY

Info This sweet, fruit-flavored milk pudding is perfect for family lunches or dinner parties with friends. Yield: 4 servings Prep Time: 15 mins, plus chilling Cooking Time: 10 mins Ingredients 2/3 cup plus 1 tbsp cornstarch 1 quart (1 liter) whole milk 1/3 cup sugar 8 ripe passion fruit Directions 1. Sprinkle the cornstarch over 1 cup milk in a bowl and stir to dissolve. Bring the remaining 3 ...

Lime & coconut angel cakes with passion fruit recipe - Recipes - BBC Good Food

Lime & coconut angel cakes with passion fruit These little cakes are as angelic for the hips as they are in taste, low-fat treats that everyone will enjoy Recipe uploaded by 0 ratings Difficulty and servings Makes 6 Preparation and cooking times Ready in 1 hour 30 minutes Heat the oven to 160C/fan 140C/gas 3. Whisk the egg whites with a pinch of salt and the lime juice until foamy. Add the ...

Lime, passion fruit and coconut cheesecake

New Year party recipes: Lime, passion fruit and coconut cheesecake This delicious cheesecake is rich and creamy and a little will go a long way. Lime, passion fruit and coconut cheesecake INGREDIENTS FOR THE COCONUT CRUMB BASE 100g desiccated coconut 300g hobnob or digestive biscuits 150g butter FOR THE CHEESECAKE TOPPING 450g cream cheese 200g icing sugar, sieved 450ml double cream Zest and ...

Coconut Passion-Fruit Macarons: dificult

Coconut Passion-Fruit Macarons Makes 2 1/2 dozen sandwich cookies Active time: 1 hr Start to finish: 4 1/2 hr Passion-fruit curd and grated coconut add some tropical magic to these chewy delights. For more recipes inspired by the City of Light, visit our Paris City Guide <http://www.gourmet.com/travel/cityguides/paris> . 1/3 cup thawed frozen passion-fruit purée or pulp 1/3 cup granulated ...

Passion-fruit citrus cheesecake

This cheesecake has a fabulous, tangy flavor, thanks to the passion fruit, orange and lemon. It also almost ended in complete and total disaster due to my impatience. It's been quite a while since I've made a cheesecake — about 51 weeks, right around last year's Shavuot, to be precise — and I kind of forgot the importance of letting the cheesecake take its dear sweet time to cool down. In my ...

HGCA - Mango and Passionfruit Muffins

Flavoured with mangoes and fresh fruit juice, these muffins are naturally sweet and need no added sugar, except for a little in the passionfruit glaze. Like most muffin recipes, these are best served on the day they're made.

Passion Fruit Souffle with Pina Colada Sauce and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

n a medium saucepan, bring milk to a simmer over medium heat. In a medium bowl, whisk cornstarch and 1/3 of the passion fruit puree until smooth. While continuing to whisk, slowly pour half the hot milk over; whisk until incorporated. Return passion fruit mixture to saucepan, and cook, whisking constantly, over medium heat until mixture thickens, 1 to 2 minutes. Remove pan from heat, and whisk ...

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LE DRU Jean-Marie is now a member of Marcello's Kitchen
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101 Cookbooks

Favorite Cookbooks: Harris Salat

I met Harris Salat on an Oldways trip to Puglia, Italy in 2006. He's a straight-up New Yorker, and the east coast yin, to my west coast yang. Which, come to think of it, might be why we get along so well.

I suspect many of you have read articles written by Harris, he writes for some of the big guns - The New York Times, Saveur, Gourmet until recently, and Salon. One of his beats is Japanese cuisine. He travels there regularly and has trained in Japanese restaurant kitchens in New York and Tokyo. On top of his freelance writing, he also co-authored both Takashi's Noodles and Japanese Hot Pots. You can see him in that photo up above, to the right of Chef Tadashi Ono and Chef Hisao Nakahigashi of Kyoto (center). I'm excited he has agreed to share a few of his favorite cookbooks with us.

HARRIS'S COOKING STYLE:

I love clean, simple cooking, one that relies on the natural flavor of ingredients, doesn't stray too far from a food's natural state, and is anything but fussy. Hmm, sounds familiar--oh yeah, that's what Japanese cuisine is all about, the subject of my writing for the past several years. I was so surprised by this chow when I first traveled to Japan a decade ago. Up to then, all I knew was sushi and ramen. But on that trip, I discovered in the cooking an intense seasonality, an incredible variety of dishes and a delightful spontaneity. From rarified to down-home, I found the food was more about subtraction then addition, that is, more about getting to the intrinsic sense of something rather than building it up with fats, herbs and spices. I loved that in the cuisine, and was hooked. Since that first foray to Japan, I've been working to perfect my Japanese cooking. But I appreciate other ingredient-driven cuisines, too, especially Southern Mediterranean and Middle Eastern food, and prepare them, too. Here are some of the cookbooks that have influenced me:

- A Return to Cooking, by Eric Ripert and Michael Ruhlman. Sadly the hardback is out of print, this beautiful cookbook was designed by the incredibly talented Cliff Morgan, a dear friend who tragically passed away a few years ago. I remember Cliff, a fabulous cook, telling me how much he learned from this book, and when I picked it up, I understood what he meant. With disquisitions into things like poaching, shallots and ambient heat, it taught me fundamental concepts that helped me understand how to really cook, not just follow recipes. (update 11/12: There is a recently released paperback of A Return to Cooking available.

- The Zuni Café Cookbook by Judy Rogers is another hefty culinary education. Judy taught me a ton about how to buy ingredients, tasting, finding flavor and salting. I think about her words on "salting early" whenever I cook Japanese cuisine, which, like Judy's Mediterranean food, often relies on the incredible curing power of the only rock humans regularly digest. Her recipes are amazing, too.

- I can't remember where I found Moro: The Cookbook, considering it was never released in America (the companion Casa Moro was, you can now find both online). It's the cookbook of a restaurant in London called Moro that takes inspiration from the Muslim Mediterranean (Morocco, Tunisia, Algeria) and Moorish-influenced Spanish cooking. I really enjoy cooking from this book, full of simple, beautiful recipes, especially for vegetables, with dishes like eggplant and red pepper salad, beet soup with black cumin and broad bean and dill pilaf. My copy is delightfully stained and water-logged from so much service in the kitchen.

- The Book of Jewish Food covers the Jewish diaspora of Europe, North Africa and the Middle East but in its heart of hearts it's a book about Sephardic cooking--food of the Jews outside Europe (the author, Claudia Roden was born in Cairo). I dig the flavors Roden introduces in this book, dishes infused with pomegranate, sumac, tamarind and saffron, and her forays into the distinct food culture of various Jewish communities is fascinating.

- So what about Japanese cuisine? For me, my schooling in Japanese food has been mostly hands-on, but I often turn to Elizabeth Andoh's Washoku. Elizabeth is an incredible authority on Japanese food who has taught me so much. Her book is an accessible reference that demystifies Japanese ingredients and techniques and introduces lots of great home cooking recipes. I also found a book published in England called Dashi and Umami that really helped me understand underlying principles of Japanese cooking, especially its reliance on umami, or a sense of savoriness. And finally, I discovered Traditional Japanese Recipe Book with English Translation this spring in a bookstore in Tokyo and it rocks! The translation can be shaky at times but book offers a trove of classic dishes and also gets into practical theory, too, offering insights into knives and knife skills, stocks, Japanese seasonings, how to use salt and much more. Try to get your hands on it, if you can.

More Harris:

- Harris's Books: Japanese Hot Pots with Chef Tadashi Ono of Matsuri restaurant in New York, and Takashi's Noodles with Chef Takashi Yagihashi of Chicago.

- Harris's blog: The Japanese Food Report

- Japanese Food Report on Facebook, and Harris on Twitter. If you follow him on Twitter, he'll notify you when/where he is teaching his next workshop, publishing new articles, etc.

Lead photo by Tokyo-based photographer Jun Takagi.

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Autumn Potato Salad

I did that thing the other night, Halloween actually, where you're invited to a party and can't decide exactly what to bring. At first I said I'd bring a hearty salad of some sort, but as soon as I heard the word salad leave my mouth, ideas for savory tarts started flitting around my brain. And wow, is that a pâte sucrée tart shell in the freezer? Maybe I should make something with that. I also decided, right around the same time, that it would be a good idea to bake cookies for trick-or-treaters instead of handing out candy. I was looking at a long day in the the kitchen for sure.

I got an early start, and in the morning collected ingredients from all my favorite shops. It was beautiful and sunny out, and hey, we should really go for a walk. And do you want to try someplace new for lunch? And, and.....and somehow the day snuck away from me in a hundred fantastic ways. In the end, a spinach tart made it next door, and the neighborhood kids got freshly baked cookies, and the chocolate tart made it out of the oven, but not to the party. And this salad never made it out of my head. It had to wait until later in the week to make an appearance. But I thought I'd share it with you because I liked how it turned out.

Autumn Potato Salad

The idea was a simple roasted potato salad incorporating a couple other seasonal root vegetables like parsnips and carrots. I served it on a bed of wild rice - all with a simple mustard vinaigrette. I've think I've subliminally been on a bit of a mustard bender since I returned from Paris.

Autumn Potato Salad

Also, I should mention, embarrassingly enough - that when all these roasted beauties finished their term in the oven, I noticed the parsnips waiting patiently on the sideline, quiet as church mice, raw as ever. They never made it onto the pan. I'll include them in the recipe though, because they were supposed to be there.

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Broccoli Cheddar Soup

I'm going to argue that this is the type of soup that needs to be made to order. While many soups and stews get more complex and enticing after a day or so in the refrigerator, I don't find that to be true when it comes to soup of the broccoli variety. Am I alone here? Day-old broccoli soup always smells very strong (and not in a good way) and tastes overcooked, as if from a can. The good news is this version couldn't be simpler to make, and it's perfect for those times when I feel like I need something with a serious nutritional punch - say, the day after a sweet-packed Halloween. I give the soup a bit of an unexpected twist by topping it with golden, crunchy, mustardy croutons. Which you can skip, but I wouldn't.

Broccoli Cheddar Soup Recipe

Aside from the croutons, this soup likes crusty, toasted walnut bread, or olive bread. It likes a good sheep feta in place of cheddar if that's what you happen to have on hand, or a kiss of harissa whisked into a bit of olive oil. I know people like to pair broccoli with blue cheese. Personally, I find that to be over-powering, but if you really love blue cheese, that might be another direction to explore. If you have any other ideas, let me hear them - I make this soup often enough that I need fresh angles to work!

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L’aperitivo sospeso per aria

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La Cucina dell’Emilia Romagna: Torta Tenerina

Una torta soffice e particolarmente golosa, dal nome esplicativo: Torta Tenerina. Paola ce la propone questa mattina per la sua ottima rubrica La Cucina dell’Emilia Romagna… Eccomi di nuovo con una ricetta dolce, solo il nome ti invoglia a mangiarla. La torta tenerina è tipica di Ferrara ed è semplice e veloce da preparare. E’ una deliziosa [...]

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Street food - Cibo di strada

St. Petersburg Cheap Eat: Fried pirozhki!

A vision of…fried dough? And then I saw it! There was a little green hut, steaming in the cold, and a powerful smell of fried dough. A squat woman inside the hut handed two policemen what appeared to be hot donuts, wrapped in wax paper. But they weren't exactly donuts, as they were flatter, much larger, and didn't have a hole. The officers took their dough, nodded and hurried off, stealing ...

Taste Test: Cheeseburger In A Can | | A.V. Club

Never let it be said that we don't make sacrifices for our readers. Terrible, greasy, wadded sacrifices. When word hit the Internet that a German camping-supplies company was marketing a canned cheeseburger, we were instantly buried under a wave of requests—nay, demands—that we get our hands on one and rate the experience of eating it. The German company doesn't ship to the U.S., but we paid ...

World Foodie Guide

Yauatcha (Chinese) revisited - London, England (8.5/10) <http://www.worldfoodieguide.com/index.php/yauatcha-chinese-revisited-london-england/> Background: Regular readers will know that I adore dim sum! I'm currently updating last year's post Where To Eat Dim Sum In London <http://www.worldfoodieguide.com/index.php/where-to-eat-dim-sum-in-london> , and have created a shortlist of dim sum ...

School children, street foods and micronutrient deficiencies in Tanzania

Snacks and meals sold to children at school in Tanzania could become part of the solution to alarming levels of micronutrient deficiency.

Growing crop of vendors hitting the streets

Celebrity has come quickly to the Creme Brulee Guy, and the strain is starting to show. His eyes are bloodshot; blond whiskers roughen his cheeks and he is getting married at the end of the month. But mini brulees bring in $3 each, and they seem to make people happy. "It's one of the businesses you can start without that much money," said Curtis, who declined to give his last name because he ...

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Enjoy Indian Food: March 2008

Methi Ka Paratha - Ver.2 <http://enjoyindianfood.blogspot.com/2008/03/methi-ka-paratha-ver2.html> Methi ka Paratha - Ver. 2 Ingredients 1 bunch fresh methi/fenugreek leaves, washed, roughly chopped 1 small tomato, finely chopped 1 small onion, finely chopped 1 tbsp oil 1/2 tsp cumin seeds 1 tsp coriander-cumin seed powder 1/2 tsp chili powder 1/4 tsp turmeric powder salt to taste wheat flour, ...

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