Sushi and Mexican food are always on the top of my list, but also silly things like a good BLT make me happy. Other foods are breakfast items and side dishes like pickles.
My new butcher in Colle Val D'Elsa has taken a liking to me and I have been receiving gifts from his garden when I shop. When he handed me these huge cucumbers I knew what I was going to make.
Summer always has me trying to make my own. This year I am trying to make a version of a Kosher Dill. I was inspired by David Lebovitz's post on his making Arthur Schwartz' recipe.
I have no dill- so will buy some seeds when I get home to be able to recreate them better if they turn out nicely and my Italians like them.
This is my first try- and of course did not have pickling spices or dill.
My Tuscan Dill-less Dill Pickles-
I put in black pepper, garlic, chili, coriander and cilantro and bay leaves.
Perhaps will take a jar to the butcher and see what he says.
|marcello- my new butcher/gardner|
The Marzini butcher shop in Colle is more like a museum- here is Marcello showing me a helmet they found at their estate. Love the fleur du lys.
I made three jars of dills, then with the rest made some Japanese style cucumber salad, Sunomomo, which is a lot like bread and butter pickles, with sugar and vinegar.
My husband loved the Japanese salad so much I decided to make more as bread and butter pickles with some sliced onion and thinly sliced bell peppers.
Summer in a jar.
When I come back and looking forward to a fabulous fall season.
There are Wine Festivals all over Italy on the weekends in September for the harvest.
October I am accompanying my Ecole Chocolate students to Lecco for professional workshops and then on to Torino.
November 6-12 I will be hosting another trip to Sicily- do hope you can join me!
This winter I will be spending more time down there to find a new space to start my Divina Cucina- Sicily day classes too and working on my Secrets of my Sicilian Kitchen cookbook.