It all started when I went to photograph a little glass jar of anchovies at Bloomfield Groceria. It happened to be Wednesday. The special is Famous Meat Ball on Italian Roll.
Still missing this wonderful restaurant. reblogged
Rigatoni alla Vodka Spaghetti alla Rucola (Arugula) Tagliatelle Zucchini When we arrived Anna had bruschetta made on grilled bread, a plate of verdi and Kalamata olives and two cheeses for appetizer placed on a table waiting for us. She poured a glass of wine for each of us, red or white. A bottle of water, too. She demonstrated all three dishes and then each of us got to choose and make one by ourselves. The four of us made the Rigatoni with the Vodka Sauce. Watching all the work behind the scenes in the restaurant kitchen was impressive. When Anna prepared each dish it looked effortless. The combination of the ingredients makes each dish taste perfect! She had the recipes printed and tied together so we could add more recipes from another class. We ate AND took home leftovers. Delicious. We learned a lot about different olives, cheeses, pastas, olive oil, how to dice an onion without crying. All the classes are held 12:30 so we were finished in time for them to get ready for the evening service. What a satisfying way to spend a winter afternoon.
Friday night in winter supper.
Found a tray of a dozen mushroom ravioli in the freezer and a big glass jar of Labriola’s Italian Grocery Marinara Sauce on the pantry shelf. Sprinkled some Parmesan on top when I served up the dishes.
I poured half the sauce in a 10×13 glass baking dish, placed the frozen ravioli in sauce, put about a 1/3 c water in rest of sauce in the jar and whirl around a bit. Poured over the ravioli. Covered with aluminum foil. Baked at 350 for 45 minutes. Perfect.
After being away almost two weeks I definitely need to get to the store with a long list but managed to wait another day to avoid going out in the freezing cold. Will add something green to our menu tomorrow. It was a night of comfort food.
Maybe you’ve been to a celebration and seen the fancy cookies that look exactly like a peach?
Meet Maria Costa. If you live in Pittsburgh and need alterations on just about any fabric or piece clothing,upholstery or some throw pillows to match your couch, Maria is a seamstress.
But on Thursday she was baking peach cookies for her grandson’s First Holy Communion.
The first step. Another day she’ll be cooking a vanilla pudding and filling the two halves of a ” peach”, “gluing” them together with a finger of the filling spread on the bottoms and rolling the joined cookies in Peach Schnapps and then granulated sugar. She might add a leaf or two but no pretend stem as someone once choked on one. (Survived)
I was picking up my friend Barb to go to the art store and she asked if I could pick her up at Maria’s home instead of her house. I thought I was just picking her up. Turns out Barb and Maria been baking all morning and Barb was taking good notes. I was thrilled to smell the tempting baking aroma and see part of the process of the baking of the peach cookies.
They’d spent the morning baking. The dough used fifteen eggs as she thought they were on the small side but the recipe calls for a dozen!
I saw the giant wooden spoon she used to make the stiff dough. Mixers have been broken previously.
Another day Maria will cook the filling and put the two hard halves of the peach together. Roll them in Peach Schnappes( a hint of rosy food coloring added) and then confectioner’s sugar. Each “peach” will rest in a pretty pleated cupcake paper on a platter.
Maria showed us the seedlings starting in her backyard garden. Her fig tree.
Maria pointed out the province where she’s from- Calabria- Vibo Valentia Italy
I hope I get invited with my friend to see the rest of the process in making the fancy peach cookies. It was really nice to be welcomed into her kitchen. The heart of her home.
iPhone shots at Groceria Italiana this morning.
I’ll go back another time with my camera and maybe capture two more People at Work for my series. Carol and Adrienne (sp?) These women were working hard to make all of these beautiful ravioli in short order. So many choices of fillings.
And yes, I bought a dozen of the fresh ravioli, they boxed them for me right there. I poured sauce over them and baked (covered w foil) for 40 minutes.
A salad on the side and we had a hearty dinner on a day cool enough to fire up the oven. Delicious.
Drying in the freezer before being boxed
Watching the two women prepare the ravioli this morning made me think of Chicago John of Bartolini Kitchens blog and his family stories about how his mother and his dear aunt, Zia, would get up at five to make fresh ravioli for holiday dinners. Click the blue link for his post.
Some blog readers say they just look at my picture of the day and don’t bother reading what I write. They are “visual”.
The saying that a picture is worth a thousand words is debatable some days. The number varies. On Thursday, a freshly pressed blogger suggested using photos you find on blogs to inspire writing and mentioned my blog as a resource which was flattering. I love the idea of my photos being a writing prompt.
The New York City sidewalk image of the pizza box and the pair of shoes was a recent example that triggered some one-sentence short story writing!
Today’s post is experimenting with a new feature- distraction free writing- initiated by smart people at wordpress.com. I’m checking it out even if everyone stopping by is just looking at the photo of the day!
This baked pasta recipe was in the newspaper more than four years ago and I have been making it ever since. I haven’t looked at the recipe in a long time but decided to search my email and the year 2007 came up. I also discovered the author of the recipe was Jamie Oliver. Four years ago I didn’t even know who Jamie Oliver was. Since it is his recipe I will send you to Jamie Oliver’s Recipe
My mother always said to buy the best ingredients and do as little to them as possible. The best ingredients you need are fresh mozzarella cheese, fresh basil, extra virgin olive oil and Parmigiano–Reggiano cheese (no green-can-shaker-cheese!).
You can make the sauce in about twenty minutes and use the best quality San Marzano tomatoes just as he suggests. I’ve made it with fresh tomatoes, too.
This photograph was taken in my daughter-in-law’s (and son’s) kitchen. My son says don’t call the pasta “little ears” (orecchiette) as it grosses him out. “Call it pasta. Just plain pasta.” The four grandchildren call it pizza noodles!
And if there are any leftovers, it tastes even better the next day.
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Comfort food.
Different choices
for different people
and occasions.
Chilly and rainy?
Bake and cook.
Eat!
No, not eaten. Made!
I can tell you that it is delicious. Today I was buying walnuts and Amish butter and fresh eggs to make biscotti.
On Tuesday they make ravioli. Mushroom, Imported cheese, artichoke, and many other varieties
Here is Carol in the Groceria Italiana (established 1958) in Bloomfield neighborhood of Pittsburgh.
She is of Irish German descent but is married to an Italian, she told me. Very hospitable and didn’t mind my questions at all.
There is a lovely photograph of Gloria who has passed but who made fresh pasta for years and years using these same machines.
One machine is 27 years old.
Thanks for letting me photograph the process with my iPhone. I will return with my good camera one of these days.
Another machine rolling the dough into strips.
Preparing the strips for the machine.
Here the pasta strips are being cut.
Carol can make 80 pounds of fresh linguine in a day!
You can see the different widths on the pasta cutter machine. Gloria’s photo is above the machine. Carol said her spirit is with them still.
My DIL and I went to lunch while the kids were at two different day camps today.
I photographed the food with my iPhone. Used available light.
We started with these delicious Parmesan Crusted Baked Onions. So soft and the tang and salt of the Parmesan offset the sweetness.
Regular white onions. I asked. Baked four times.
Erika was able to order from their gluten free menu. I ate the Goat Cheese Ravioli with Cabbage, Pancetta and Mushrooms on top.
On the right is the Chopped House Salad.
Oh yes, the restaurant? Marcella’s in Polaris. They have another location in Short North.
Tuesday afternoon I met a friend for dinner. We used to teach in the same school but are in different schools across the city now. It was good to catch up. When we walked into the restaurant,La Tavola Italiana, I could not believe what I saw in front of me! A St. Joseph Feast spread from the day before. Later Carmela came out to speak with us about how we were enjoying our dinners and she was taking photos with her iPad to send to her family. She uses the iPad to keep the restaurant calendar for parties and other aspects of her business.
I asked if she made the St. Joseph Cavazunes filled with the chick peas and she said, “NO, they are Calabrese.” She is Sicilian and she makes Zeppoles.
I said that I’d photographed all the bread and would send her the photos but would she like to pose with all her handiwork and she did! I didn’t notice she put the iPad down onto the cloth in front until I saw it on the computer. She was gracious to allow me to photograph her. NEXT year we have to go to actual feast! It sounded like a terrific party.
And speaking of party? Click to hear Chicago John’s Italian Song Selection
Just last week a guy came in Sunseri’s and ordered five sandwiches to go, double wrapped. He was flying them to California. One for him to eat and the rest for his family. Wednesday I was driving by after my appointment and was headed out to see M and her Mom in the hospital and picked up a couple of sandwiches. Ashley the cashier asked me how my visit was with the grandchildren last Friday! Good memory. I was buying Italian animal crackers last time and a Tuna Balsamic with chopped onion. Jimmy gives me a hard time with that order. Not his favorite thing to make. The Employee of the Month photo is framed on the wall- It’s Jimmy with cigar. Sunseri’s started in August 1985 and is a favorite destination for lunch. Check out the size of their pepperoni sticks and the cheeses and olives for sale. The single loaf is onion/olive oil bread. 
1901 Penn Avenue
Pittsburgh, PA 15222-4450
(412) 255-1100