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Help with reheating rice - no microwave

You could also line the larger-holed steamer with a coffee filter.

about 21 hours ago
lisaonthecape in Home Cooking

Rome Sunday morning ideas?

Perhaps Coromandel or Casa e Bottega? I can't personally vouch for either, but here is a recent thread: www.chowhound.chow.com/topics/969028

Apr 04, 2014
lisaonthecape in Italy

Menu Planning

That never seems to work for me. Even when I remind my husband (who sometimes works from home) that I doubled a recipe to serve as two meals, I also have two teenaged sons who clean out the fridge in the middle of the night. I'll wake up some mornings to find the milk gallon empty, an entire loaf of bread gone, and my second meal from leftovers also among the missing. I'll miss them when they leave for college, but my grocery bill will plummet.

Mar 31, 2014
lisaonthecape in Home Cooking

recommendations for bologna

I will be in Bologna in late June and was just looking at this post, which you may find helpful:

http://chowhound.chow.com/topics/808499

Mar 26, 2014
lisaonthecape in Italy

Sunday night dinner in Sorrento for a large group?

Le Palme in Atrani, which is walking distance from Amalfi. In Capri, we had a lovely lunch at Aurora, although I do see some decidedly mixed reviews on TripAdvisor.

Mar 25, 2014
lisaonthecape in Italy

Piemonte vs. Emilia-Romana

First, I have to confess that I have done relatively little dining in Piemonte. Most of the time we've spent there was visiting friends or traveling with our (then) young children, so we did lots of home dinners, picnics and casual meals. That said, if you want to stay in one central location, with day trips for sightseeing or dining destinations, then Alba is a good base.

I've been contemplating a fall trip to Piemonte, so I reviewed the following lengthy and detailed post, which you should definitely read for dining ideas: chowhound.chow.com/topics/7688. I also checked a few restaurant websites mentioned in that post, specifically Antica Corona Reale da Renzo, L'Osteria del Vignaiolo, and Il Centro. My Italian isn't great, but I saw only the regular weekly closing dates and nothing about the month of August. I think you may need to call upon some local experts (are you there, Allende?) regarding August closings, especially if fine dining is your goal.

I hope this is helpful.

Mar 19, 2014
lisaonthecape in Italy

Piemonte vs. Emilia-Romana

Here is a post to get you started:
http://chowhound.chow.com/topics/674514

I would also review posts for each individual region, find restaurants you're interested in visiting, then check availability in August. That may help with your choice.

I love both and would be hard-pressed to choose, although August would not be my preferred time.

Mar 18, 2014
lisaonthecape in Italy

Breakfast in Rome

I like Gillian's suggestion. Case e Bottega (the one off Piazza Navona, on Via di Tor Millina) might be another option.

Mar 16, 2014
lisaonthecape in Italy

Best direct from farm artisan bacon and/or sausage in S.E.Mass?

I don't have a different source--we also buy from Cape Cod Organic Farm--but you might want to try this site for other sources: www.eatwild.com/products/massachusetts.

Mar 16, 2014
lisaonthecape in Southern New England

Breakfast in Rome

I'd avoid a 35 euro breakfast, too! Are you looking for breakfast Italian style (coffee and a cornetto), American/English style (eggs and such), or something in between?

Mar 16, 2014
lisaonthecape in Italy

Eastern Italian Riviera in April with 15 month old

One thing you should note is that the Monday following Easter is also a holiday. As a general rule, restaurants are likely to be open for Easter dinner (around 1:00 or so) but likely to be closed Sunday evening and Monday.

Mar 15, 2014
lisaonthecape in Italy

Florence - need some help to finalise plans

Of those you mentioned, I've eaten at Sostanza, Casalinga and Cipolla Rossa. I love Sostanza, especially the butter chicken. Casalinga was a perennial favorite when my kids were younger--casual and family-friendly, also convenient if you're going to the Brancacci Chapel. I had one very good lunch at Cipolla Rossa when we were in Florence on a holiday--it was one of the few places open, and they are indeed open Sundays.

For lunches Mon.-Sat., I'm very fond of Trattoria daSergio, and the location is great, just behind San Lorenzo. Another recent find is Coquinarius, which is one of the few places close to Il Duomo that is worth eating. It's really more an enoteca, but you can definitely have a light meal. It's also open continuously throughout the afternoon and evening, including Sundays, so if you have your Sunday dinner around 1:00 or so, this would be a good spot to have a light snack Sunday evening.

A bit further away, but a place I've always liked is La Vecchia Bettola. I couldn't seem to find a website, so I don't know about Sunday openings. They are on Viale Vasco Pratolini.

Mar 15, 2014
lisaonthecape in Italy

Easter week in Rome with 2 boys

I am definitely in the big lunch out/smaller dinner at home camp, which is what we almost always did when my boys were younger. That plan worked best for us, although you certainly know your own kids. I would seriously reconsider at least having Easter dinner in the early afternoon, as that is the traditional Sunday family meal time. As for the cocktail hour, it would be more typical to have a drink at a bar and then proceed to dinner.

For gnocchi, you might also want to consider L'Arcangelo--less central, but fantastic gnocchi. And I would be cautious about Roscioli. Their tables are very closely spaced, which makes them less than ideal with kids, and they tend to cook their pasta rather aggressively al dente--a bit too firm for my taste.

Mar 09, 2014
lisaonthecape in Italy

Which pan to use for perfect roasted chicken?

I made Judy Rodgers' Zuni Café roast chicken with bread salad last weekend, and it was fabulous as always. This recipe calls for a smaller chicken, dry-brined, and cooked in a smallish pan. You want something that can go from stovetop to oven. I usually use a Calphalon or All-Clad skillet. If you use a more traditional method with a larger bird, a traditional roasting pan with a v-rack is good. In either event, no lid for a crispy skin.

Mar 06, 2014
lisaonthecape in Cookware

Four Seasons Trattoria South Yarmouth Mass. Reviews please

I finally decided to try Norabella last night and found it decidedly meh. I had the seafood fra diavolo special--oversauced and underspiced. My husband said his chicken Napolitano special was only average, and my teenaged son picked at his ragu Bolognese over penne (he said mine is much better). While I am admittedly picky about my Italian food, having travelled there extensively, I was disappointed by the meal.

Mar 03, 2014
lisaonthecape in Southern New England

Help! Planning for Large Crowd

DowntownJosie's quantities seem about right to me, too. We do similar crowd feeding for our drama club cast party. Definitely have garlic bread and/or breadsticks--those always disappear at our events, long before the pasta is gone.

Feb 28, 2014
lisaonthecape in Home Cooking

Restaurants/One Day Cooking Classes near Siena

Also check out Ecco La Cucina (www.eccolacucina.com). I took a class with Gina here in the U.S. and really enjoyed it.

Feb 14, 2014
lisaonthecape in Italy

Rome with kids -- need to make two days of meals count!

I've always found Armando al Pantheon to be very family-friendly when traveling with my kids, and you can't beat the location.

Feb 14, 2014
lisaonthecape in Italy

Any one who has worked in a famed pizza joint like Pepe's or Regina's etc. have a dough recipe?

My husband, Matt, started with the recipe on the Forno Bravo website (where we purchased the oven) and tweaked it a bit over time, especially after visiting friends in Piemonte who have a huge oven. We buy the Caputo tipo 00 from Forno Bravo, although I believe that King Arthur now carries a tipo 00 flour, which we plan to try this spring. (We previously tried other King Arthur flour with an added dough relaxer but didn't like the results.) We get the yeast at Cape Cod Natural Foods. Matt swears by weighing everything, including the water, as he finds that even a small difference in water is noticeable.

The slow proof method described by Lenox 637 sounds promising, but we usually don't plan that far in advance. The slow proof would allow for some reduction in the amount of the yeast.

As for the conventional oven: no, we haven't tried that method since we got the pizza oven. You just can't get a conventional oven hot enough, even with a pizza stone. The surface of the pizza oven, where the pizza sits, is about 600 F, and the surface of the dome easily reaches 900 F. Another option might be grilled pizza, which some swear by, but we haven't tried that method.

Jan 18, 2014
lisaonthecape in Southern New England

Any one who has worked in a famed pizza joint like Pepe's or Regina's etc. have a dough recipe?

We've never worked for a pizza place, but we make pizzas all the time on our wood-fired oven. Here's my husband's recipe: 500 grams tipo 00 flour; 350 g. water, 10 g. yeast; 10 g. salt. Place the ingredients in the bowl of a stand mixer. Blend by hand, then switch to the dough hook, mixing 2-3 minutes on the #2 or 3 setting until the dough forms a ball on the hook. Tip dough onto a floured surface, sprinkle with flour and work by hand a few minutes more. Set aside at room temperature and let rise 3 hours. This recipe makes enough dough for 4 medium pizzas.

Jan 17, 2014
lisaonthecape in Southern New England

Looking for a dining partner?

Not crazy at all. The last time I was in Rome, I had dinner with another CH'r, also traveling solo. We had a great time! Good luck.

Jan 15, 2014
lisaonthecape in Italy

Survey: What is Your Biggest Obstacle in Becoming a Better Chowhound (or Food Expert)?

B) Time.

And if I could add another choice: dining companions. My husband and teen-aged sons are not particularly adventurous eaters. I have met some new folks through Chowhound, though, and we are starting to get together for some fun dining experiences.

Jan 15, 2014
lisaonthecape in General Topics
2

Cooking on vacation

Having time to cook (as opposed to getting dinner on the table quickly after a day's work) IS relaxation for me. We've been travelling mostly to Italy, but also NYC, San Francisco, Montreal, Quebec City and most recently London, since my sons were toddlers. We started renting apartments with kitchens to avoid eating out 3 meals each day, which is bound to lead to bad behavior, especially if you're in Rome and dinner begins at 8 p.m. at the earliest. Even as the kids grew older, we still enjoyed having breakfast at "home," a leisurely lunch out, then dinner back at the apartment. We started exploring local markets, armed with a paperback copy of Marcella Hazan's Classic Italian Cookbook (when wifi was a luxury, if available at all) and cooked whatever was in season. We had a lovely Christmas dinner in London this year with a turkey crown purchased at a local butcher, roasted parsnip bread pudding, and Brussels sprouts. On our last night in the flat, we made "London leftover turkey soup." I don't mind cooking in an unfamiliar kitchen, although I usually travel with one decent knife and a sharpening stone. We also enjoy camping, which includes real meals, not just burgers and dogs on the grill. Something about the outdoors really whets the appetite.

I think you're in good company, cooking on vacation.

Jan 08, 2014
lisaonthecape in Home Cooking
1

Basic Pecan Pie Recipe

There is a recent lengthy thread that you might want to check out--919955 (a less sweet pecan pie). My personal favorite is Rose Levy Beranbaum's recipe, which uses Lyle's Golden Syrup.

Dec 19, 2013
lisaonthecape in Home Cooking

spelt?

I'm not an expert, but I think that they are closely related, though not the same. My understanding is that farro cooks much more quickly than spelt, and farro absorbs flavors more readily.

Dec 19, 2013
lisaonthecape in Los Angeles Area

spelt?

Also look for emmer or farro--most likely the latter these days.

Dec 19, 2013
lisaonthecape in Los Angeles Area

Trouble making Trattoria Monti Reservations in Rome

Their sformati are really good. They're also known for their tortello al rosso d'uovo, although I haven't tried that yet.

Dec 11, 2013
lisaonthecape in Italy

Best bistecca in Florence

One of our earliest dining experiences in Florence was at Vecchia Bettola. It was our first trip with our then-toddler (now in college), but I still remember how gracious everyone was with our wriggly child. A group of tourists, also from Massachusetts, were seated near us at a communal table. When served a plate of cantucci and glasses of vin santo, they were puzzled about the protocol. My son grabbed one of the cantucci, dunked it in the vin santo and popped it into his mouth, showing them exactly what to do.

Nov 23, 2013
lisaonthecape in Italy

Looking for black treacle and Lyle's Golden Syrup in southern/western anywhere in CT

I'm in Mass., but our Stop & Shops generally carry Lyle's golden. Haven't seen black treacle, though.

Nov 18, 2013
lisaonthecape in Southern New England

Rock Harbor Grill- Orleans, Cape Cod

So sorry I missed you--would have loved to say hi. Good luck with your Thanksgiving plans in Worcester. I'm cooking at home this year--it's also my brother's birthday, plus my sister's 50th just days later.

Nov 17, 2013
lisaonthecape in Southern New England