Showing posts with label Varenna. Show all posts
Showing posts with label Varenna. Show all posts

Wednesday, September 20, 2017

On The Move












  Ciao Chow Linda will be on the move in more ways than one, so there won't be any new posts coming for a couple of weeks.


I'm off to Italy to spend a little time with relatives and friends near Milan, then co-leading the "Italy, In Other Words" writing workshop on Lake Como before flying to London to visit my daughter, who has been living there for a year now.


When I do return, you may be seeing an entirely new "Ciao Chow Linda," as my blog undergoes a revamp to update its "look" -- long overdue after nine years with the same format.


In the meantime, if you want to follow along on my trip to Italy and England, I will be posting photos daily on my Instagram account here.


And if the photos of dreamy Varenna have you wishing you were with us on the writing retreat, then contact me to sign up for next year's session. This year's was sold out and we've already had requests for next year, so it's not to early to let us know your interest. You get a discount for early signup. More info here.




A presto!



Bookmark and Share

Monday, May 8, 2017

Garlic!


 What you're looking at is one of my favorite vegetables - broccoli raab -- topped with lots of toasted garlic cloves.  It's also got anchovies in the recipe, but honestly if you're squeamish about them, you'd never know they're in there. They kind of dissolve into the oil when you're smashing them with a wooden spoon. But they do add a certain "umami" flavor that kicks up the taste a lot, and leaves you wondering "mmm" what's that taste in there?

This recipe is similar to the way I've been making broccoli raab for decades, and it's found in a book called "Garlic" by Robin Cherry. It's an edible biography of the history, politics and mythology behind the world's most pungent food.

My book group read it recently and gathered to talk about it, as well as prepare food from the 100 recipes included in the book.

Each of us brought a recipe from the book that featured garlic. One of the appetizers couldn't be more garlic themed if you tried - roasted garlic. After the heads of garlic, drizzled with olive oil, roasted in the oven for 45 minutes, we smeared it on crackers and gobbled it down.

 Next we feasted on gambas al ajillo - the classic Spanish tapas dish featuring shrimp, lots of garlic and a generous splash of brandy.
We had a garlic soup course too, a remarkably mild and sweet soup served with strands of vermicelli.
The main course was a perfectly cooked beef tenderloin, slathered with a mustard-garlic-herb crust before roasting, and served with a garlic horseradish sauce (not pictured here).

We couldn't forget vegetables, and a few people brought those, including this roasted garlic and quinoa salad that included arugula, olives, cherry tomatoes and feta cheese.
The roasted eggplant with garlic and LOTS of olive oil was so delectable, I had to refrain from eating the whole plate.
The broccoli raab with toasted garlic and anchovies rounded out the vegetables and you can find the recipe below.
If you are a garlic lover, you will love this book, not only for the recipes, which are terrific, but for all the garlic legends and lore you'll learn about, and how it's viewed by different cultures around the world.
The book even includes a few dessert recipes featuring garlic, but we decided we'd prefer a little sorbet to cleanse the palate after a night of eating garlic in each course. It didn't stanch my love of garlic in any way, in fact, eating all that garlic in different courses gave me appreciation of the different flavors garlic can have, from very mild to very pungent, depending on how long you cook it and how much you use.
The book also gives instructions on how to plant garlic, something I did last fall, after a friend of my son's, who owns McCollum Orchards in upstate New York, gave me some produce from his farm, including several beautiful, big heads of garlic. Most of them we cooked in various recipes, but I saved a couple of bulbs to plant, separating the cloves and putting them in the ground last fall.
They're coming up beautifully and should be ready to harvest in late June or early July. You can plant them now too, but the bulbs will undoubtedly be smaller than if you had planted them in the fall.
Even if you can't grow your own garlic, try to find garlic grown locally for the freshest taste and highest quality.
I'm including the recipe for the broccoli raab, but you'll have to buy the book for the other recipes pictured above. It's well worth the read.
**********************
News Flash: We're almost sold out for our memoir writing workshop on beautiful Lake Como. Hurry if you'd like the chance to learn how to improve your writing, eat memorable meals and have this view from your bedroom at Villa Monastero in Varenna each morning. For more information, contact me by email or go to www.italyinotherwords.com.
Want more Ciao Chow Linda? Check out my Instagram page here to see more of what I'm cooking up each day. 
You can also connect with Ciao Chow Linda here on Facebook, here for Pinterest or  here for Twitter.

Broccoli raab with toasted garlic and anchovies


from "Garlic" by Robin Cherry






makes 4 servings


1 1/2 lb. broccoli raab, stems peeled


3 tbsp olive oil


8 garlic cloves, peeled and thinly sliced


3 anchovy fillets, drained and chopped


1/4 tsp. red pepper flakes, or more to taste


kosher salt and freshly ground black pepper, to taste





Bring a large pot of salted water to a rolling boil over high heat. Add the broccoli raab and cook it until it is bright green and barely tender, about 3 minutes. Immediately transfer it to a colander and rinse it with cold water to stop the cooking. Let the broccoli raab drain well.





Combine the oil and garlic in a sauté pan and heat it gently over medium heat until the garlic is golden brown and crisp. Lift the toasted garlic from the oil and set aside.





Add the anchovy fillets and red pepper flakes and sauté, smashing the anchovy with the back of a spoon until it dissolves. Add the drained broccoli raab and continue to sauté, tossing or stirring until it is evenly coated and very hot, 2 to 3 minutes. Season the dish with salt and pepper.





Serve the broccoli raab at once, topped with the toasted garlic.

Bookmark and Share

Thursday, February 9, 2017

A Writing Retreat On Lake Como







 




     Join me for a week on Lake Como, to write about that childhood memory, travel experience, or any other event you've been wanting to capture in print.  Spend the mornings in writing instruction, and afternoons in leisure touring the area, eating exquisite foods and pinching yourself that it's real.


Kathryn Abajian and I hold the writing retreat at Villa Monastero (pictured above) in Varenna, on the banks of Lake Como, Italy. We're scheduled to repeat it September 24-30., 2017.



     Come along with me for an armchair visit to learn about the villa and its origins. Maybe you'll decide you'd like to spend a week here with us too, improving your writing skills, and partaking of the region's foods, wines and nearby sights.




                       


     The villa was founded as a Cistercian monastery in 1208, but its mission foundered in 1667, when the nuns left for Lecco, a city to the south. After three years, the villa was sold to the Mornico family, whose weath came from the iron mining industry in the area. The family converted the monastery to a noble residence, renaming it Villa Leliana. It was held by the Mornico family for nearly three centuries, when it was sold at the end of the 1800s to the German sheep owner Walter Kaas. 





       





     But in the lead up to World War II, Kaas was declared an enemy of the state and was sent back to Germany, while Italy took over the villa. The villa was then used by the elite mountaineering unit of the Italy military called the Alpini, until it was sold in 1955 to biologist Marco de Marchi, who converted the villa into a scientific conference center.




         




     Marchi had no heirs however, and left the villa to the Italian government with the proviso that it be used for conferences of a scientific or artistic nature.        






     We hold daily sessions in a sun-filled conference room overlooking the lake, surrounded by beautiful artwork created by local artists. 




      The villa also has a larger conference room that served as a chapel when the nuns occupied the villa, and is the place where Nobel prize winner Enrico Fermi taught his last lesson.




                                     




     You can see evidence of a religious fresco is a small niche there, dating to the 13th century.






                                 


        Other rooms in the villa highlight both the Germanic artistic taste of Walter Kaas, as well as highly decorative furnishings bought by de Marchi.




                                   




      The villa's extensive gardens, containing thousands of species of plants, are open to the public, but at night, we writers have the beauty of the grounds and the silence of the lake to ourselves.






        Most bedrooms have modern furnishings, some with views of the lake, and a few have balconies facing the lake. Sign up early to get priority for one of these.








     Writing instruction is in the morning, and you can set up your laptop by the lake in the afternoons to soak in some inspiration from the peaceful and lush surroundings.




        


     If you need a break from writing, the town of Varenna has a lot to offer, with inviting shops and cafes.


Can you picture yourself seated along the lake sipping a cappuccino, or a glass of Prosecco?




            


     Come with us if you like, on an afternoon visit to Vezio, and step back to the 11th century and a castle that was once home to Teodolinda, queen of the Lombards.




                                      


       From the castle, you get a magnificent view of the lake and the rooftops of Varenna below.




                        


     We also eat well on our retreats, and taste local wines and cheeses, like this taleggio.




           


    Dinners are all special, and we try different restaurants each night.







                       


     If you'd like to go further afield one afternoon, we'll take you on the ferry to Bellagio, where the streets are as quaint as the shops are prolific.







                             




     You can even try your hand at watercolor, whether you've got experience or not. We can arrange a lesson for you.









     It's not to soon to start thinking about reserving a spot for next year's retreat at Villa Monastero - September 24-30, 2017. Check out our website at www.italyinotherwords.com for more details.


How many times have you heard the phrase "Life is short?" Well, it's not just a saying, it's true.


Live the dream. Now.


It's a week you'll never forget.





  




Bookmark and Share

Saturday, October 10, 2015

Villa Monastero

 

     Villa Monastero is a beautiful villa surrounded by magnificent gardens, located in Varenna, on the banks of Lake Como, Italy. It's also the place where Kathryn Abajian and I held our writing retreat last month, and where we're scheduled to repeat it next year.


     Come along with me for a visit to learn about the villa and its origins. Maybe you'll decide you'd like to spend a week here with us too, improving your writing skills, and partaking of the region's foods, wines and nearby sights.



                       


     The villa was founded as a Cistercian monastery in 1208, but its mission foundered in 1667, when the nuns left for Lecco, a city to the south. After three years, the villa was sold to the Mornico family, whose weath came from the iron mining industry in the area. The family converted the monastery to a noble residence, renaming it Villa Leliana. It was held by the Mornico family for nearly three centuries, when it was sold at the end of the 1800s to the German sheep owner Walter Kaas. 





       




     But in the lead up to World War II, Kaas was declared an enemy of the state and was sent back to Germany, while Italy took over the villa. The villa was then used by the elite mountaineering unit of the Italy military called the Alpini, until it was sold in 1955 to biologist Marco de Marchi, who converted the villa into a scientific conference center.



         




     Marchi had no heirs however, and left the villa to the Italian government with the proviso that it be used for conferences of a scientific or artistic nature. This year, we received approval to hold our writing retreat, "Italy in Other Words" at Villa Monastero, after conducting it in Abruzzo for the last several years.





       




     We hold daily sessions in a sun-filled conference room overlooking the lake, surrounded by beautiful artwork created by local artists. 





             


      The villa also has a larger conference room that served as a chapel when the nuns occupied the villa, and is the place where Nobel prize winner Enrico Fermi taught his last lesson.




                                     



     You can see evidence of a religious fresco is a small niche there, dating to the 13th century.





                                 


        Other rooms in the villa highlight both the Germanic artistic taste of Walter Kaas, as well as highly decorative furnishings bought by de Marchi.




                                   



      The villa's extensive gardens, containing thousands of species of plants, are open to the public, but at night, we writers have the beauty of the grounds and the silence of the lake to ourselves.



       

        Most bedrooms have modern furnishings, some with views of the lake, and a few have balconies facing the lake. Sign up early to get priority for one of these.





        


     Writing instruction is in the morning, and you can set up your laptop by the lake in the afternoons to soak in some inspiration from the peaceful and lush surroundings.



        P

     If you need a break from writing, the town of Varenna has a lot to offer, with inviting shops and cafes.


            


     Come with us if you like, on an afternoon visit to Vezio, and step back to the 11th century and a castle that was once home to Teodolinda, queen of the Lombards.




                                      

       From the castle, you get a magnificent view of the lake and the rooftops of Varenna below.




                        


     We also eat well on our retreats, and taste local wines and cheeses, like this taleggio.




           

    Dinners are all special, and we try different restaurants each night.







                       

     If you'd like to go further afield one afternoon, we'll take you on the ferry to Bellagio, where the streets are as quaint as the shops are prolific.







                             




     You can even try your hand at watercolor, whether you've got experience or not. We can arrange a lesson for you.







       

     It may seem early, but it's not to soon to start thinking about reserving a spot for next year's retreat at Villa Monastero.  We plan to hold it from September 18-24, 2016. Check out our website at www.italyinotherwords.com for more details.