Embark Upon…

There have been some things going on in my life that I haven’t really touched on in my blog because I’ve been trying to catch up to myself. It seems hard to get caught up since life still keeps on going and all. What have I been keeping on the down low? Well, for starters I’m moving to New York City next week. Also known to some as “the center of the world”. I think it’d be interesting if people experienced New York at least once in their lives. Even just for visiting. Some people want to live there and experience being the hub of millions of things everyday. That’s where I’m at, for right now. It may not be easy, but that’s not what I want anyway. Easy is for when I’m bored.

Right now I’m enjoying the last bit of Florida by spending the weekend on the other coast. A place where I can actually catch the pink sun disappear over the water in a matter of seconds right before my eyes. A place where I can have the windows open at night and only hear the waves. Where I can have the eucalyptus steam room all to myself before I tuck into bed; Or I can run down to the lobby and make a s’more before I get some shut eye. Yeah, I’m just soaking it all up.

If I look away I might miss it.


Now for this post I’ve got a special treat for you. I think this post describes why I see cooking as an adventure. This was one of those afternoons where I just really wanted to make something special, and take my precious time.

Hunt and gather for the ingredients.

Now take a deep breath and relish in what you’re about to do.
I love the smell of onions when they’re cooking in oil.

One thing that I love about my home is that when I come back from being out and about, it always smells like something delicious was made.

This was my first time using chickpea flour.

I’ve been curious about it for awhile, and then I found a delicious recipe that would go wonderfully with another recipe I had in mind.

Smashed Peas with Fava Bean and Fresh Mozzarella served over Farinata Genovese

A delicious pool of olive oil mixed in to the fresh puree.
Fresh mozzarella

And I also wanted to make dessert, roasted red grapes with mascarpone and rum. My rendezvous with mascarpone started when I first tried and fell in love with tiramisu.

Oh I’ll just serve some in a bowl for me… they’ll never know.
Sweetening it up with honey, dark spiced rum, and orange zest.
I urge you to toss red grapes in olive oil, honey, and sea salt. And eat them of course!
Ready for roasting.
That deep breath that I took before I started cooking is now released with the faintest sigh.
If you want to experience what fresh really tastes like…

The raw peas and fava beans were surprising in this recipe, and for my taste buds! They lit up as soon as the light, minty, and tangy spread along with perfectly savory Ligurian flatbread and the milky bite from the mozzarella were all happily in my mouth. Each bite was fully enjoyed.

Then it was time for dessert.
The grapes were warm from roasting in the oven, and the sweetened mascarpone melted all over them.

Yum. Iย love meals that leave me with an admirable sigh. It made me think of my dear friendย Livia. She moved to Italy late last year, and I can imagine all of the incredible things she’s been experiencing. I haven’t been to Italy yet, but I already know what some parts of it taste like.

Now that’s a piece of why I love cooking.


12 thoughts on “Embark Upon…

  1. I thought the mascarpone was ice cream at first. I’m glad you got around to trying socca. It’s one of my favorite meals and is so versatile too. ๐Ÿ™‚

    Good luck with the move to New York! It sounds like a real adventure. I’m excited for you!

    • Mascarpone might as well be ice cream :p Chickpea flour is so versatile, and can be so flavorful. I love being able to taste the olive oil in things. And thank you! It definitely will be ๐Ÿ˜€ eee I’m excited too!


  2. Red sky at night, sailor’s delight…….

    Chickpea flour is one of the oldest flours known to man. Your dish would be fit for a noble Roman.


  3. Having just driven through Liguria, I’ve been looking for chickpea flour to make farinata! Good luck in NYC, by the way. Funny how in your header image you’re about to take a bite out of an apple – very fitting, I’d say! ๐Ÿ™‚

  4. Wow!! Your dishes always look so incredible!
    I still have a lot of chickpea flour in my cabinet; perhaps I could use it for the flatbread! My soccas always come out scramble…so I gave up on it long time ago, haha.

    p.s. My google reader somehow missed your post! I’m so glad I came and checked ๐Ÿ˜‰

  5. ahhhhh!! youre moving to new york! where i might possibly end up next year!!! nyc is SO magnetizing. do you know what you are going to be doing there?! i am so excited for you. i’ll actually be in the city next weekend for an art book fair!!!

    hope youre doing well katharina! love your blog as always

  6. I hope you have a great time living in New York. Once again your pictures have made me hungry.I gotta hit up the farmers market up here again,such fresh ingredients.Plus I have my little herb garden.Thank you for making my day again!mmmmbye….P.P……

  7. Pingback: A Fresh Take | Katharina's Food Adventures

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