tag:blogger.com,1999:blog-5645433238962173541.post6799331043981155355..comments2024-01-21T01:20:19.640-08:00Comments on Mario's Italian Kitchen: Sliced bread and espressoMario's Italian Kitchenhttp://www.blogger.com/profile/09757693600219414907noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5645433238962173541.post-79567401991303097122011-10-28T04:22:24.444-07:002011-10-28T04:22:24.444-07:00Dried are not going to work as well. You could use...Dried are not going to work as well. You could use frozen porcini or even fresh mixed wild mushrooms. Alternatively, you could put on a pair of hiking boots and take a trip into the mountains - though if you do so I advise you go with someone who knows what they are doing!Mario's Italian Kitchenhttps://www.blogger.com/profile/09757693600219414907noreply@blogger.comtag:blogger.com,1999:blog-5645433238962173541.post-75728014759495061442011-10-28T03:39:57.404-07:002011-10-28T03:39:57.404-07:00Just spotted this and it made me laugh. Why ? I li...Just spotted this and it made me laugh. Why ? I live in Geneva and everytime I want my Italian 'fix' I jump on the train and head south. <br /><br />I take 2 wheelie bags with me - one for pizza and another for everything else. I make 2 stops - the first is the supermarket where I stock up on everything from fresh lemons to parmesan. You just can't find lemons the size of ostrich eggs outside of Italy anymore !<br /><br />The second is the bakery. Before I make my purchases I usually like to begin with some breakfast. So I'll order the first decent coffee I've had since the last time I was here. Then I'll begin with a bombolone ... maybe 2 .... and follow up with a main course of some of the pizza offerings they have baked fresh that morning. Anything that's left, I buy! and stuff into my second grip bag. I freeze it when I get home. When I'm ready to eat it I reheat it in the oven in some foil. It takes on a different texture .... kind of goes all crispy and oily ..... not the same as eating it fresh but when you need the pizza it works a treat :)<br /><br />Anyway, as I said I live in Geneva. Why ? 'Cos I love trees and all things cheese so this seemed as good a place as any to land. Hence, your recipe for a taleggio, porcini and potato bake has caught my eye. I think I'd like to give it a go :) But I was just wondering .... do you think I could use dried porcini instead of fresh ? If I have to go out and buy a fresh porcino mushroom in Switzerland I'll have to forfeit this month's mortgage payment and then the bank gets angry ....LadyGhttps://www.blogger.com/profile/12319077762199594582noreply@blogger.comtag:blogger.com,1999:blog-5645433238962173541.post-18398969580775151212011-10-27T08:32:04.046-07:002011-10-27T08:32:04.046-07:00A bread maker is a great idea Cathy as you are a b...A bread maker is a great idea Cathy as you are a bit far from Switzerland. Since you don't drink liqueurs, I'll post a coffee cake recipe tomorrow.Mario's Italian Kitchenhttps://www.blogger.com/profile/09757693600219414907noreply@blogger.comtag:blogger.com,1999:blog-5645433238962173541.post-15791049894835006872011-10-27T08:07:04.267-07:002011-10-27T08:07:04.267-07:00I loved this post Mario. I don't think I will...I loved this post Mario. I don't think I will try this recipe, as I am not a liqueur drinker. However, I must add that I really miss sliced bread, and was shocked to discover that the bread that we buy from the supermarket (mainly to use for toast), is treated in alcohol...Oh well, thank goodness for artisan bakers and the many varieties of fresh stuff. I half think it would be a good idea to invest in a bread maker, so I can have home-made, non-alcohol treated fresh bread. Maybe, one day. One thing that I LOVE about Italy, is the coffee. It is excellent.Cathyhttps://www.blogger.com/profile/17854475822366615748noreply@blogger.com