Nocino part 2

A year ago I made some Nocino, or Liqueuer de noix - green walnut liqueur.   The traditional time to harvest the green walnuts is next week on June 24.  The previous blog post explains the method.  Making Nocino requires patience, just like making wine. 

We tasted the Nocino on Saturday.  It has been resting in the dark in the cool basement.  I actually forgot where I had stored it and had to do a search in the special rare foodstuffs (liquors) area of the cellar. 

At the time I bottled it, the Nocino had a bitter, bitter taste.  So bitter, it seemed like it had crawled out of a bile duct.  I questioned whether the bitter flavor would ever go away.  Now the Nocino has a complex spicy, nutty, tannic flavor and still has a somewhat bitter edge.  It needs a little more rest, but has become very promising.  Visualize this deep amber liquid poured over fresh vanilla ice cream.  Surely it will be worth the wait.

winter tomatoes

In the earliest days of spring, we only dream of summer tomatoes. This coming Saturday we will learn more about local heirloom tomatoes.

This evening I sat down with my son for a dinner of stale bread and canned tomatoes. This sounds rather stark and reminiscent of depression era frugality, but was prompted by a half loaf of stale sourdough bread. There are many recipes in Italy that make use of day old - or week old - bread. The recipe consulted uses fresh tomatoes - unavailable this time of year even here in California, the vegetable basket of the country. A substitution of a 1lb 12oz can of San Marzano tomatoes worked perfectly. I got the idea here at Sweet Amandine, in a post/recipe about the simplest tomato soup. The cookbook I consulted was one of my favorites, Italy: the Beautiful Cookbook.

As we waited for the soup to simmer, we talked of poetry. My son seemed more and more enthused by the aroma of the soup - and when we finally got to eat it, he went for thirds, apologizing for no leftovers. He also took the book of poetry back to his lair to study at his leisure.




Tomato and stale bread soup

3 cloves garlic, diced fine
2 tbsp. fresh sage leaves, finely minced
1 tbsp. fresh oregano, finely minced
3 tbsp. fresh basil, finely minced
1/2 c. olive oil
8 oz. stale bread, sliced
5-6 c. homemade chicken stock
1 lb. 12 oz. can San Marzano tomatoes
1/2 glass red wine
salt and pepper to taste
grated Romano Cheese and minced basil for garnish

Heat olive oil over medium heat, add garlic and herbs and saute till fragrant. Add bread and stir to heat and absorb olive oil. Remove from heat and place bread slices on broiler tray; broil till lightly browned, put back in soup pot. Heat stock in separate pot to add to soup. Place tomatoes in large bowl; use immersion blender to lightly blend, leave plenty of chunks. Add bread and tomatoes to soup pot, raise heat to medium. Add 4 c. heated stock, more if thinner soup is desired. Add 1/2 glass wine, taste for seasoning. Simmer 15-20 minutes. Blend in basil, garnish each bowl with cheese.

My son thinks this would be outstanding with a huge meatball in the middle!

Olive oil

I enjoy several food blogs, including Sweet Amandine by a young woman named Jess who has a way with words as well as recipes. I was intrigued by the recipe in this post entitled "Piece of Cake" since the main ingredients are citrus, eggs, and olive oil. I had just pulled the last blood orange from the tree in the garden, as well as a handful of perfect Meyer lemons. It was a chilly Friday after work, and guests were to come for a late supper. I suggested that since we were going to the fish market, perhaps we could stop at the local grocery for a grapefruit - the only ingredient not on hand for this unusual recipe. At the fish market were lovely pieces of sole for John's perfect sole meuniere.



As promised in the cake recipe, this luscious confection is light as air, a lovely yellow, and has a perfect crumb. Sometimes it is best not to name all the ingredients in the title of a recipe. Who would want to make an olive oil and grapefruit cake? I suspect that the grapefruit and the fruity olive oil are what gives this cake such a distinct "long finish". The flavor lingers long after the cake is gone. We served it with a tiny glass of Sauternes left in the refrigerator from Thanksgiving. I wondered if the wine would hold up from such long cold storage, but it seems to have maintained its special qualities.

I thought of using some of the local (about one mile away) olive oil from a friend's olive grove, but decided to use a very fruity Italian oil since this was a dessert cake.

Ah, chilly winter, candlelight and seasonal fruits!

before the next rain

In the midst of our relentless string of winter storms, this rainbow made a quick appearance. We spent the day last Saturday racking wine at the little ranch on Big Ranch Road (2009's), then at the garage on the eastern side of Napa (2008's). This is a view toward the eastern mountains from Big Ranch Road in the Oak Knoll District. I posted a picture from this series on my facebook page - and seemed to get more response than usual. Those of us living in California are just glad to get a small break in the weather.

Not everyone in the world is on facebook, however - and facebook does not serve all purposes. Missy is way off in Italy, showing pictures of the Tuscan snow, rain on the floor of the Pantheon, and glorious food even in the depths of winter. She does not appear to be a facebook user, and I'm thankful for the more thoughtful and thorough postings about her life in Italy.


John and I each caught swine flu, with just enough time between bouts to make a fresh batch of chicken noodle soup. Soup with lots of the secret cold and flu fighting ingredient - freshly grated ginger. This batch was courtesy of double turkey carcasses from a Thanksgiving of twenty-two guests. I made a huge batch of turkey stock, knowing that the winter could be harsh.

On my first day of high fever, John brought me the last of the winter roses and soup. On a tray. I felt like an ailing Jane Austen. At the time, I barely managed to snap a picture, but knew that this would be the last of the roses till April. We usually have some early ones -- ones as large as dinner plates. These are the hardy, fragrant, persistent ones, a bit brown on the edges, with some yellowing leaves - but fearless flowers all the same.

To Reach a Goal

My long time friend Missy (notice I did not say "old"- we do not say that nowadays) has a blog called Friends and Family in Italy

Missy moved to Italy for three years, complete with aging dog and a zest for Italian sagras (festivals, I think). She has kept a large email group entertained with regular messages and photographs, and finally decided to transfer the effort to a blog. It is easier with slow dial-up connection to work that way.

Missy and I go so far back, that we spent some of those young and heedless years together in the 1970's. She sent a query out from Italy about repairing a porch swing - knowing I might be able to help from our experiences over 30 years ago - however, I did not weigh-in. By the time I "got in gear", she had fixed it herself. A veritable "Little Red Hen"! Her house in those days was painted red and green. She had a dog named "Contessa" - for a character in a movie that was so bad, we were helpless with laughter.

For Missy - here's a picture of Joe at work!