Christmas cookies galore!

I'm working today and tomorrow, then I have four days off, which means that I will have time to start baking some Christmas cookies. Although I'm not a cookie person, I know how much people like them, so I make them every year, then take them to the office and hand them out as gifts when I go to Christmas parties. I don't know which ones I'll make this year, but in the mean time here are some recipes that I tried last year and the year before, my personal cookie hit parade.

                                            

Baci di Dama: Italian treats. I have no idea why they are called "dame's kisses", but what I know is that they rock. They are a little labor intesive, but totally worth it. Trust me.  

Pepparkakor: Swedish cookies. You can buy them at Ikea, but they are mich better when they are made from scratch. The key is to roll out the dough real thin, otherwise they don't turn out quite as good. These are perfect for those who like spices in their cookies, they feature nutmeg, cinnamon and ginger. Great after meal cookie.

Brünsli: these cookies are from my nick of the woods. They ail from Switzerland and they are the perfect combination of chocolate and nuts. They are very similar to truffles and they are by far my favorite cookies. What's not to love about dark chocolate and walnuts? Careful though, once you eat one, you might want to eat the whole batch.

Vanillekipferl: as the name implies, these horseshoe shaped cookies have vanilla in them, and lots of butter, which makes them great. I especially like them dipped in Marsala wine, which shouldn't surprise you since I love pretty much any cookie dipped in Marsala =) 

Spicy Mexcian cookies: Last but not least, some dark chooclate cookies that feature crushed red pepper... Mayan style, baby! If you like the spicy and sweet combo, these cookies are for you.

Spring's bounty: spring vegetables recipes

I don't care what the calendar says. Although we have to wait until the equinox, March 21st, to officially say that spring has started, I think that we are free to feel as if it has started already given the beautiful weather we have been having here on Lake Lugano.  High temperatures have been in the high 50s and low 60s, the sun has been shining for the most part, and there's definitely something in the air that screams "spring's here, wake up people!"

I noticed this —actually I noticed the opposite of it— happening in September, when summer was quickly giving way to the fall. I remember noticing how locals embraced the last days of warm weather, the end-of-summer parties, the celebrations. And now that winter is pretty much over, I see them celebrating again, which puts me in a great mood. I knew I missed the alternating of the seasons when I lived in Florida, but I hadn't realized how much. It dawned on me the other day when I saw how much everyone in town was enjoying sitting outside the cafe', sipping coffee and drinks, unbuttoning their jackets as they soaked up the sunlight. So I followed suit. I unbuttoned my coat and sat with a couple of old men and played cards with them while they told me how they could feel the beginning of spring in their bones. 

Don't get me wrong, the trees still look like it's winter and there's no flowers blooming around. But there is further proof that the new season is upon us and said proof can be found at the market. No matter if it's a farmers' market or a grocery store, you can tell —mostly by the price— what's fresh and in season. Asparagus, broccoli, Brussel sprouts, artichokes, cauliflower, spinach, fennel, leeks. Stuff that not only is good for you, but is also delicious. Except for artichokes, which I loathe, but are still good for you. 

So here's a little collection of recipes that showcase spring's bounty. Some of them are from a long time ago, so please excuse the poor photo quality.

MOCK CREAM OF CAULIFLOWER: Let's start with a recipe that is incredibly good for you. First of all because, as the title suggests, it doesn't really have cream in it, so it's light and easy to digest. Second, it's extremely good for you. When you put together cauliflower and turmeric you give yourself a very powerful anti-cancer boost and we all know that's always a plus. The third thing that makes this a very-good-for-you recipe is that is extremely low in fat, so if you are on a diet or you're still trying to fight off some of that holiday weight (I know I am) this is a great way to feel satisfied without eating unnecessary calories. A win-win situation, right? 

"ITALIAN FLAG" MAHI MAHI: There's nothing truly Italian about this mahi recipe, but if you look at the result the dish has the colors of the Italian flag, hence the name. The green on the bottom is a spicy broccoli puree which goes well with the fish, but is also very good on its own. When I was growing up I wasn't a big fan of broccoli, mostly because of their consistency. I now like them, but at first I would only eat them if they were pureed. What a pain in the ass, I know. The truth is, I still prefer them pureed, although I might be the only person over the age of 12 to admit it. 

BRUSSEL SPROUTS WITH PECANS: I know it sounds crazy, but believe me when I say that this recipe is more than just worth trying. It's freaking delicious —and this comes from someone who a couple of years ago would have never put the words 'brussel sprouts' and 'delicious' in the same paragraph, let alone in the same sentence. And if bitterness is what you are worried about, don't be. This dish is not bitter at all. I promise.  

SPRING VEGETABLES SAVORY PIE: This is one of those go-to recipes when you have a ridiculous amount of vegetables dangerously getting old in your fridge. You know you can't eat all of them in one setting, but it also kills you to think that —at the rate you are going— you'll be throwing half of them in the garbage within a couple of days. Solution? Make a savory pie. Buy a refrigerated pie crust, throw in some good quality cheese and a couple of eggs and use up those veggies. This particular one was made with green peas and asparagus, but when it comes to savory pies, the sky is the limit.

ROASTED CAULIFLOWER PASTA BAKE: More cauliflower coming your way! What can I say? After a life long of hatred against the poor vegetable I now adore it and can't get enough of it. I even like steamed cauliflower, for crying out loud. So imagine how much I like when you take it and mix it with cheese and bechamel sauce and pasta and put it in the oven until hot and bubbly...






ORECCHIETTE WITH BROCCOLI: ...and speaking about another pasta recipe that I love and enjoy no matter how many times I eat it, here's the queen recipe for the spring. Orecchiette pasta with broccoli. As you will read in the original post, this isn't my recipe. It's my best friend's father's recipe —and now that she lives on her own it has become her signature dish as well— so I'm just borrowing it. Enjoy, everyone, it doesn't get any more Italian and spring-like than this!

My top 5 pasta dishes

Excitement is in the air. After spending two months into what can only be described as a slump —a psychological one, mind you— here I am ready to leave for a new adventure. Two short ones, actually. Tomorrow morning I'm flying to Stockholm, Sweden, to meet up with a friend who's at a conference there. I'm thrilled beyond belief, not only because Stockholm is said to be one of the most beautiful capital cities in the world, but also because salmon is one of my all time favorite ingredients, so you know what I' will be doing from tomorrow until Monday. Yes. Salmon, salmon, salmon, in all its glorious forms, and especially in its most glorious one: Gravlax. Now, of course I make my own rendition and you can find the recipe here, but eating it at the source, surrounded by frozen lakes and people eating herring for breakfast will add a certain something to it, I'm positive. 

Then, after only one brief day of relax spent at home and running herrands, on Wednesday morning at 7 a.m. (gotta love those cheap Easy Jet flights), my best friend and I will leave for Amsterdam to celebrate her birthday. I've never been there either, so I'm equally stocked... although I am aware that Dutch food isn't necessarily famous for being exciting or flavorful. Which is why I already have my eye on a couple of Indonesian and Sumatran restaurants that serve exactly what I like: spicy, savory concoctions of meats, vegetables, rice and noodles.  

  

Because I'll be gone for a week, I want to leave you with yet one more of my "best of" posts, one that is 100% Italian: pasta dishes. I've cooked tons of pasta in my life and I've posted many different recipes on this blog, but I think the following five are my all time favorites. At least for now. 

 PASTA ALLA VODKA

If you ask any of my American friends what is my best loved, most famous recipes, you'll hear one answer only: vodka pasta! Creamy, spicy, boozy, this pasta dish is sophisticated yet fairly simple to make. The ultimate decadence? Eating it while sipping an ice cold vodka martini. You can find the recipe here.

 LOBSTER PASTA

Ever since watching "Julie and Julia", every time I hear the word lobster I find myself singing to myself "Lobster killer" to the same tune as the Talking Heads "Psycho Killer". That said, when I lived in Florida I used to catch my own lobster while scuba diving so no, I don't feel bad for killing lobsters. There are plenty of them in the Atlantic, as there are plenty of them in Sardinia, where this recipe hails from.

 SICILIAN PASTA WITH ONIONS AND CRUMBS

This recipe is relatively new to me, mostly because I grew up thinking I loathed anchovies. And although I still won;t gorge on them, I've reached a point in my life where if anchovies are few and only one of many ingredients I actually enjoy their natural saltiness. This Sicilian dish is the perfect example. Try it ones and you won;t get enough of it. Click here for the recipe. 

SPAGHETTI WITH SHRIMP AND ZUCCHINI BLOSSOMS

I've learned to make this dish last summer, on a torrid July evening during 2010's only heat wave. The lake was still. The air was humid and felt heavy. There was no way in hell I would even consider leaving my a/c. So I had shrimp and zucchini blossoms in the fridge and thought, why not? The result, even if I do say so myself, was amazing. A star was born. Here's the recipe, and I can assure you that's worth making regardless the outside temperature. 

PASTA WITH SAFFRON AND CLAMS

If you are wondering what is up with me and saffron, the answer is easy. First, I find it to be one of the most satisfying and fragrant spices in the world. Second, believe it or not, saffron is not that expensive in Italy. So when I found both littleneck clams and cherry tomatoes on sale on the same day I just knew I had to whip up some type of pasta concoction. With saffron of course. Because, just like butter, it makes everything better. 

Best pumpkin recipes

I have a confession to make. It's almost the end of October and I haven't cooked one single pumpkin recipe yet. You might wonder what is wrong with me. The answer is nothing. It's really not my fault. The problem is you cannot find canned pumpkin in Italy nor in Switzerland, a fact that makes cooking with pumpkin suddenly a lot more time-consuming. Because let's face it: dealing with a whole pumpkin is a giant pain in the ass. I'm not saying I'm not going to do it all —pumpkin is one of my favorite ingredients after all— but surely I won't be cooking as many pumpkin recipes as I used to when I lived in the United States. That said, here are five great pumpkin recipes that I absolutely love. In fact, I love them so much I'm going to go through the pain of cutting up a whole pumpkin.

PUMPKIN BREAD I'm not a morning person, which also makes me a generally anti-breakfast person. There are, of course, exceptions and this bread is one of them. Spiced pumpkin bread and a cup of coffee turn me into one of those annoying persons that smile and talk at 8 a.m.

PUMPKIN AND SMOKED PAPRIKA SOUP It's no secret that I'm a soup freak, especially when the weather turns a little cool. This one is made with pumpkin, yellow peppers and smoked paprika... sweet and smoky and thick. What else couold you ask for?

PASTA WITH PUMPKIN AND SAUSAGE Who knew that spicy sausage, sharp cheese and sweet pumpkin were a match made in heaven? Well, they are. This pasta dish explodes with flavor and if that isn't enough to convince you, it's also very easy and quick to make, perfect for weeknights.

ITALIAN STYLE PUMPKIN "PIE" This isn't your mother's pumpkin pie. First of all it's savory —which makes it a better pie in my book. Second, it's best enjoyed with slices of prosciutto and Italian salami, and any excuse to gorge on prosciutto is a welcome one. 

FALL VEGETABLES STRUDEL This recipe is awesome. A play on the classic apple strudel, it's the perfect way to get rid of whatever leftover vegetables you have in the fridge. Plus it looks really sharp, so you can serve it as a vegetarian dish if you have people over for dinner.

Best of the summer: five great recipes for when it's hot out

Summer is almost over and I realize that a post such as this would have been more useful in, say, June, but I just had the idea last night and thought it would be nice to publish some "best of" round ups every once in a while to be reminded of recipes posted months ago that otherwise will be forever forgotten. So here's my first one. Five great summer recipes for you to enjoy before the fall begins. 

SPICY CORN ON THE COB: Corn is a summer classic. It's good any way you make it, but when you grill it... the grilling adds a certain something to it. Doesn't it? And in this case, there's more to it than just corn and that delicious grill flavor. There's a savory and spicy paste made with butter and all kinds of good spices that make it to die for. Click here to find out how to make it!

BASIL GELATO: No, I have not lost my mind. Trust me. Basil and gelato go hand in hand much more than you would guess. I won't lie to you and tell you that on top of being delicious it's also easy to make, because it isn't. It's kind of a pain in the ass, but it's worth it. I served it with strawberries macerated in balsamic vinegar and everyone, even a very difficult-to-please guest, loved it. Wanna try it? Here's the recipe.

KILLER RIBS: Of course I had to include at least one main dish to make on the grill, and these ribs are by far the best I've ever tried. The recipe originally comes from Roy's Restaurant, where my mom liked them so much she asked how to make them at home. Ever since then, this are the only ribs that can be found at out table. Sweet, savory, spicy, they have it all. And, of course, they are juicy and tender. To try them, find the recipe here.

ZUCCHINI BOATS STUFFED WITH COUSCOUS: I invented this recipe on a whim, last Labor Day weekend, when we were trying to put together some type of lunch we could enjoy on the boat at White Trash Beach in Bonita Springs, Florida. I had made a batch —a very large batch— of couscous and I had a truckload of zucchini. So why not use the two together? It turned out to be a refreshing, healthy dish, which is what we needed to go together with the massive amounts of beer we consumed that day. Here's the recipe.

LOBSTER AND AVOCADO CEVICHE:  no cook meals are a must in the summer. This ceviche won't increase the heat in your kitchen and it's so delicious you can serve it either for lunch or for dinner if you have company. Lobster can be substituted with big, plump shrimp if you prefer. You can find the recipe here.