John Carafoli

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The trip is almost full! Did not expect it to happen that fast. Taking a wait list for another trip.
What better time to be in Italy than October forging for fresh truffles, visiting the the local markets, buying wonderful  produces and cooking with them at the villa. You will also be working with me to look at food through the camera in a new way.

umbriablogpost

 

CAPE COD CHEF'S TABLE

CAPE COD CHEF’S TABLE

Cape Cods culinary landscape is evolving. Yes. there are still the delicious fried dams. fresh broiled or grilled fish. and Lobster.rolls
that have always been favorites. but many of today’s chefs are reinventing these traditional foods with a twist. Today’s
Cape presents a thriving and unique culinary landscape and Cape Cod Chef’s Table gives readers, locals, and visitors a
new perspective on this culinary scene. With recipes lor the home cook from the Cape’s celebrated eateries and purveyors
alongside beautiful full-color photos. Cape Cod Chefs Table is the ultimate gift and keepsake cookbook.

This is my Roasted layered Halibut with sliced potatoes and onions on the bottom, fennel, garden tomatoes, sliced lemons splashed with a little white wine.

Garden with Whiskers lounging on the white lawn chair. His favorite spot lately.

 

The fist sign of spring are these three threes: two ornamental cherries and the red maple.

An unusual Easter dinner. I cooked a mini Bolito Misto. Boiled chicken for the broth and meat. First course a matzo ball soup. Second course was the chicken, cotechino served with whipped potato, lentils, sautéed cicoria in garlic and olive oil and accompanied with condiments of my homemade mostada, salsa verde and chilled Lambrusco. Desert consisted of Lemon Sponge direct out of the Joy of Cooking. Delicious!

I left for Italy for a month, October/November to study Italian and do research on the Zampone dating back to the 15 century in Modena. Before I left I pitched the article to Darra Goldstein editor Gastronomica. She said, “Do it!” I did but it took me five months! I even stuffed the pigs trotter and made cotechino (made with the same meat stuffing). This completed my story. It is being published in the November issue.