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Added Recipe Photo to Filetto Di Maiale Con Gnocchi
Saved Recipe Lemony Chicken With Fresh Coriander (Madhur Jaffrey) by gailanng
Feb 13, 2013 on Food.com
Saved Recipe Prawn and Pumpkin Coconut Milk Curry - Konju Pulungari by duonyte
Feb 5, 2013 on Food.com
I'm lucky to have had two amazing grandmothers with a passion for cooking.
My "Nona" was from the north of Italy and "Lolo" was from Spain.
Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.
My mother is also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 17 years.
As you can imagine, I love to cook, eat and entertain.
I read cookbooks like novels. I used to have a huge collection but now I'm down to 125.
Also I used to have millions of clipping and now just a small box.
Trying to simplify my life.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a giro (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it.
We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff.
I'm a proud member of the Slow Food movement. http://www.slowfood.com/
I'm not afraid of food, I would try anything. I tend to favor strong flavors like fish sauce, olives, capers, extra virgin olive oil, etc... spicy...espressos. But I also like cream, butter, cheese...
I even like liver, tripe, tong, kidneys.
I think is really difficult to chose a favorite food, It depends on the mood, but I guess I could always eat a New York steak (medium rare) with a green salad dressed with a good olive oil, salt, pepper and a touch of balsamic vinegar.