a photo walk in Frankfurt am Main

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19 November 2010
Posted in Sights and Sounds

Nov 19, 2010

Frankfurt

Fifteen photographers had shown up on this particular cloudy day from Frankfurt and Karlsruhe's Flickr groups. Our meet and greet had started off in the dining area of the ever so cool 'The Cooking Ape.' Feeling cozy and well fed, it had taken us two and half hours to head off on our photo walk. We trekked along the river main into Frankfurt city by daylight, then for a new perspective with the city's early evening lights.

This was my first walk through Frankfurt city, as on a couple of occasions I had only managed to visit the city's annual International book fair and trips to its international airport. The city was buzzing at 6 on this Saturday evening and it was as though the residents and the city's international visitors had congregated just to shop. The combination of the old town area and the gleam of the modern skyline buildings had caught my interest in this shiny alpha city!

 

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Pecorino from Pienza

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28 October 2010
Posted in Food Stories

 

To overlook a patchwork of fallow fields in early September, is still captivating to my eyes. This is the hilltop view from the renaissance town of Pienza, which dominates the Orcia Valley, south of Siena.  It was only by chance that we had driven upon this charming small town whist turning off the highway in search of an evening's stay. Although Pienza was a first time visit for us, it is definitely not unknown; it is regarded as the capital of Pecorino cheese in the region.  

This clayey zone makes it ideal for the sheep's pasture that typifies a diverse range of aromatic herbs. This gives the animal's milk its characteristics: white coloured, compact but soft and the aroma of sweet milk. When passing a cheese store during closing time in Pienza, you will be quickly reminded that you are whiffing some Pecorino cheese.

Its uses: cut fine and use on pears or on vegetables such as fennel or artichokes, or in an herb spaghetti dish as I have made here.

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homemade pasta and chanterelles

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20 November 2010
Posted in Pasta

Nov, 19 2010

Pasta

 

Compliments from "The Cooking Ape"

 Housemade gnocchetti sardi: made with hard wheat semolina, salt, water and a little Muscat: Cook the pasta for 3 minutes.

 Chanterelles mushrooms, fresh: Saute with a little butter and white wine, then add salt, pepper, a little sugar, chopped basil and chives.
 Top with parmigiano reggiano cheese

The dish is made to taste the homemade pasta and the chanterelles, but to increase the fat intensity you could add oil, cheese or cream.

Enjoy!

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