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Week 1

01
POSTED IN: The cookbook journey

 

During week one I jumped from one recipe right to another. I'm so excited about this project that I have had trouble sticking to my mantra of keeping to the seasons - I switched ingredients in a recipe to make it suitable for this hot days of the end of august.

 

I have recipes popping up in my mind all the time, so now I have  a notebook where I write down the ideas. I feel that there is so much to cook and so much to experiment with.

 

I've also been feeling emotional thinking about recipes that my grandmothers, both of whom have passed away, used to cook. I have a few of them written down but the rest are gone.

 

It was quite sad to acknowledge that some things in life are lost forever.

 

One glorious moment of the week was the Florentine Blueberries and Rosemary flatbread. I made a tray of it and it was gone in 2 hours! My super picky stepchildren did most of the eating; it was definitely a success.

 

A very disappointing recipe was the Ricotta Gnocchi with Tomato sauce, that I got from Anna Jones' new book, The Modern's Cook Year. I have to say that I have never come across this dish in any restaurant or household I've been during more then 20 years spent in Italy. I love ricotta so I though was a brilliant idea but I didn't know what to expect. Well, it had no taste! I'm not sure if was a problem with the brand of ricotta, or just a general problem with the recipe. I'm not going to give that recipe a second chance.

 

I love Anna Jones, she's a tremendous inspiration to me, and It made me smile when I learned that we had both been served a "Cherry Tomato and Caramelized Onion Tarte Tatin" at our weddings. I'm sure that at her dinner it was delicious, but I can't say the same for my wedding celebration :)

 

Our garden is full of tomatoes of every size and shape so I decided to give her version a try. Her version is absolutely delicious!

 

Least but not last I made a Peach and Rosemary tart. My husband found it delicious, and quickly ate half of it, so it's definitely a recipe I'll put in the cookbook.  But I need to experiment with different kind of crust and smaller chunck of peaches. Bigger slices of peach are visually more attractive but they make the tart harder to eat.

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About the Author

Giuditta Pileri

Giuditta Pileri

I love languages, I speak Italian, French and English, and I have always been open to new oppurtunity abroad, that lately brought me in the USA. I love building wood forniture, cooking and yoga. I used to work in the French academic enviroment as an Italian istructor now I want to change.

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Created: August 21, 2018

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