Baci di Dama

I'm Danielle, a recent music school graduate with a penchant for cooking, knitting, and fashion.
Conegliano, Veneto, Italia. When I get sentimental, it’s usually over a certain place.  Conegliano is a remarkable place and when I think about it, my eyes tend to glaze over and I daydream.  Within this walled city, the sun shines on cobblestone streets.  Pedestrians seek refuge under the shaded walkways, stopping occasionally for an espresso or glass of Prosecco.  It smells of cigarettes, the bakery on the corner, and flowers hanging from the buildings overhead.  The walk up the mountain is on a narrow path with crumbling stone archways on either side.  The ascent is quite steep, yet the reward is the castle on top of the mountain and the view.  At the mountaintop cafe, the risotto is simple goodness, and the Prosecco is especially rewarding.  You sip it and look on either side of your table; Dolomiti on one side and the sparkling lights of the city on the other.  The night is clear and breezy and perfect.

Conegliano, Veneto, Italia. When I get sentimental, it’s usually over a certain place.  Conegliano is a remarkable place and when I think about it, my eyes tend to glaze over and I daydream.  Within this walled city, the sun shines on cobblestone streets.  Pedestrians seek refuge under the shaded walkways, stopping occasionally for an espresso or glass of Prosecco.  It smells of cigarettes, the bakery on the corner, and flowers hanging from the buildings overhead.  The walk up the mountain is on a narrow path with crumbling stone archways on either side.  The ascent is quite steep, yet the reward is the castle on top of the mountain and the view.  At the mountaintop cafe, the risotto is simple goodness, and the Prosecco is especially rewarding.  You sip it and look on either side of your table; Dolomiti on one side and the sparkling lights of the city on the other.  The night is clear and breezy and perfect.

Broccoli Pesto Pasta

I made this last night and it was so good, I’m really looking forward to eating the leftovers tonight!  Essentially, it’s just pasta with pesto and sauteed broccoli that has been cooked to the point where it falls apart and doesn’t resemble broccoli florets any longer.  I was skeptical, as I am not a fan of overcooked broccoli, but it was delicious in the end.  Adapted from a Mark Bittman recipe.

Broccoli Pesto Pasta

Serves 4

  • Salt
  • 2 small bunches of Broccoli, trimmed of stalks, and cut into small florets
  • 1/4 cup Olive Oil, plus more for serving
  • 1 heaping T. minced Garlic
  • 1 lb. Whole Wheat Penne
  • 1/2 cup Pesto
  • Grated Pecorino Romano, for serving

Bring a large pot of water to a boil and salt it generously.  Add the broccoli florets and cook until they are tender (about 5 minutes).  Meanwhile, heat the oil in a skillet over medium-low heat until hot.  Add the garlic and cook until the garlic sizzles, keep warm.  When broccoli is tender, transfer the broccoli to the skillet with a slotted spoon, saving the boiling water for the pasta.  

Cook the broccoli in the skillet until it is hot and can be mashed into pieces.  Meanwhile, cook the pasta in the salted water until al dente.  Before draining, collect 1 cup of the pasta water and set aside.  

Drain the pasta and quickly return to the pot.  Add the pesto and combine, adding pasta water if needed.  Then add the broccoli and a bit of pepper and combine, using the pasta water and a drizzle of olive oil to prevent the mixture from becoming too dry. Serve immediately, with Pecorino Romano on the side.

This quiche has a surprisingly light texture.  I have to admit, I did not follow the instructions for the tart crust recipe (I was supposed to increase everything for the 10 inch mold) and ended up with a slightly shrunken crust.  I couldn’t even use a quarter of the filling in the tart crust because it would have spilled over.  As a result, the quiche was thin and delicate.  I baked the extra filling in a ramekin and plan on eating it for breakfast tomorrow. :)  I served the quiche warm with a large salad of mixed greens and white wine, a combination which would be equally as good for lunch.  This is an adaption of Mark Bittman’s Onion Quiche from his book “How to Cook Everything.” Brocolli, Onion, and Gruyere Quiche 1- 10 inch savory tart shell, semi-cooked 2 cups broccoli florets 1 1/2 T. unsalted butter 1 small onion, finely chopped salt and pepper 6 eggs, at room temperature 2 cups cream, half and half, milk, or a combination, heated until just warm 1 cup grated gruyere cheese Preheat oven to 325˚F. Parboil the broccoli for 1-2 minutes, drain, and set aside.  Melt the butter in a small skillet over medium heat; add the onions with a pinch of salt and some pepper.  Cook until the onions are very soft and lightly browned, adjusting the heat if needed, about 20 minutes.  Let cool slightly Lightly beat the eggs in a large bowl and thoroughly combine with the rest of the ingredients.  Place the semi-cooked tart shell on a baking sheet and pour in the filling.  Bake for 30-40 minutes, or until firm in the middle and slightly browned on top.

This quiche has a surprisingly light texture.  I have to admit, I did not follow the instructions for the tart crust recipe (I was supposed to increase everything for the 10 inch mold) and ended up with a slightly shrunken crust.  I couldn’t even use a quarter of the filling in the tart crust because it would have spilled over.  As a result, the quiche was thin and delicate.  I baked the extra filling in a ramekin and plan on eating it for breakfast tomorrow. :)  I served the quiche warm with a large salad of mixed greens and white wine, a combination which would be equally as good for lunch.  This is an adaption of Mark Bittman’s Onion Quiche from his book “How to Cook Everything.”

Brocolli, Onion, and Gruyere Quiche

  • 1- 10 inch savory tart shell, semi-cooked
  • 2 cups broccoli florets
  • 1 1/2 T. unsalted butter
  • 1 small onion, finely chopped
  • salt and pepper
  • 6 eggs, at room temperature
  • 2 cups cream, half and half, milk, or a combination, heated until just warm
  • 1 cup grated gruyere cheese

Preheat oven to 325˚F.

Parboil the broccoli for 1-2 minutes, drain, and set aside.  Melt the butter in a small skillet over medium heat; add the onions with a pinch of salt and some pepper.  Cook until the onions are very soft and lightly browned, adjusting the heat if needed, about 20 minutes.  Let cool slightly

Lightly beat the eggs in a large bowl and thoroughly combine with the rest of the ingredients.  Place the semi-cooked tart shell on a baking sheet and pour in the filling.  Bake for 30-40 minutes, or until firm in the middle and slightly browned on top.

Tomato Sauce, in a pinch.

I know I’ve already posted this, but I thought I would kick off this new blog with a simple staple.

“I made this amazing, basic tomato sauce for dinner tonight.  It’s from the book “How to Cook Everything” by Mark Bittman, which is a book any food lover should own and use profusely.  My wonderful friend, Marina, gave me this book as a gift and promised I would love it.  When I opened it, I couldn’t stop leafing through the many pages, absorbing recipes, definitions, and preparation techniques.

I prepared this tomato sauce in roughly 20 minutes and it was enough to coat a pound of pasta.  It was so tasty, quick, and easy that I encourage anyone to make it, even if you’re just cooking for one (freeze the rest)!  Perfect for a cold winter night.

Heat 2 T. olive oil in a large skillet over medium-high heat and add 1 onion, chopped.  Cook until soft and transparent, about 3 minutes.  Add 1.5 - 2 lbs canned tomatoes, drained and chopped (I used one 2 lb. can of Tutto Rosso tomatoes) with a bit of salt and a generous grind of pepper.  Cook until the sauce has thickened a bit and the tomatoes delicately start to dissolve, about 10 minutes.  Spoon over pasta, or freeze it for later.  I added a heaping cup of shredded mozzarella to my sauce, along with a bit of reserved pasta water and a splash of olive oil.”

Welcome to my new cooking, knitting, cool stuff Tumblr.  I named it after one of my favorite cookies from Italy, a cookie so delicate it practically melts in your mouth.  One day I’m going to make them.

Welcome to my new cooking, knitting, cool stuff Tumblr.  I named it after one of my favorite cookies from Italy, a cookie so delicate it practically melts in your mouth.  One day I’m going to make them.