Podcasts about domenica marchetti

In this episode of 92NY Talks, Great British Bake Off champion Giuseppe Dell'Anno sits down with journalist and cookbook author Domenica Marchetti to talk about his new book, Giuseppe's Easy Bakes, bringing stories about growing up in Italy cooking alongside his chef-father, his experience on the wildly popular baking show, and the little effort/big reward creations in his book.   The conversation was recorded on December 3, 2023 in front of a live audience at The 92nd Street Y, New York.

Travel and food go hand in hand, especially in Italy where the dishes are local and seasonal - influenced by the terrain and season. And there's no better example of this than in Abruzzo. This central Italian region is known for mountains and a stunning coastline so here you'll find rustic country cuisine and delicious seafood. Cookbook author  Domenica Marchetti joins us to share the delectable dishes of her family's homeland in beautiful Abruzzo. Warning - do not listen to this episode if hungry!Read the full episode show notes, including places mentioned here > untolditaly.com/143The Untold Italy podcast is an independent production. Podcast Editing, Audio Production and Website Development by Mark Hatter. Production Assistance and Content Writing by the other Katie Clarke - yes there are two of us! Support the show

In partnership with Peter's Yard petersyard.com - Over the festive season, it's fun to cook with cheese as well as to serve it as is. Four wonderful food writers - Domenica Marchetti, Anja Dunk, Claire Thomson and Irina Georgescu – share their ideas on how to cook with cheese in the holiday season. Warning – this will make you very hungry! Learn more about your ad choices. Visit megaphone.fm/adchoices

Jenny Linford, cheese expert, talks to those who work their magic on milk to make mozzarella with food writer Domenica Marchetti, YouTuber Katie Quinn, Simona di Vietri of La Latteria. Learn more about your ad choices. Visit megaphone.fm/adchoices

Cookbook author Domenica Marchetti is all about Abruzzo food, her Abruzzese heritage and her cookbooks, classes and food tours to Italy. Domenica is an Italian American with 100% Italian blood lines that trace back to her family in the Abruzzo and Lazio regions of Italy. Domenica says that she’s not a chef but rather an accomplished home cook educated by her mom, grandma and aunts in the best of Italian food traditions mostly stemming from the Abruzzo region. To learn more about Domenica's books, classes and tours, plus tons of information on food from Abruzzo head to the Flavor of Italy website. And please don't forget to subscribe to the Flavor of Italy podcast; thank you!

Get the featured cocktail recipes: Preserving the Negroni ******************* Domenica grew up in an Italian family and spent much of her childhood summers romping about Italy, learning the culture and her family’s cooking traditions. These experiences are the foundation and inspiration behind her approach to cooking and are easily found on the pages of her many cookbooks and published articles. If you want a true authentic Italian adventure, then join Domenica’s on one of her guided culinary tours. She has scheduled several for 2021, starting with Cilento in the Spring. Looking for something closer to home? Well, then invite Domenica’s into your very own kitchen by signing up for one of her online cooking classes. Buon appetito! #CocktailingAloneTogether and want to the perfect cocktail to pair with your Domenica-inspired dish? Then head over to our library of libations for more recipes to fall in love with. Don't forget to subscribe, download and review to share your thoughts about the show!

One of the few positive aspects of this eternal lockdown is that I had the chance to learn new recipes and techniques. Usually, I am too busy trying to respect deadlines, juggling cooking classes and assignments, so I just play it safe.Week after week, I cook those old reliable recipes that are part of my cooking repertoire. Comfort comes from repeating a ritual, a set of flavours.But where is the excitement of learning a new dish? Of discovering a new technique?This feeling of excitement and adventure probably is not shared by everyone who is approaching cooking for the first time. If you have to learn to cook as an adult, because your family was not very much into cooking, or because you discovered this curiosity towards food just at a later stage, you might have the same question in mind: and now, how do I learn to cook?Being also a cooking class teacher, I’m often asked to share my tips on how one learns to cook. And this is the theme of today’s episode, where you will find also some tips from friends who are cooking class instructors and food writers.Our virtual Tuscan cooking course on Udemy: https://www.udemy.com/course/tuscan-cooking-class/?couponCode=TUSCANMAY27 On the blog:- Citrus pound cake https://en.julskitchen.com/dessert/cakes-pies/citrus-pound-cake - Easy tomato sauce https://en.julskitchen.com/first-course/pasta-first-course/pasta-with-tomato-sauce - Spezzatino, beef stew https://en.julskitchen.com/main/meat/florentine-beef-stew - Peposo, red wine and black pepper beef stew https://en.julskitchen.com/tuscany/black-peppercorn-beef-stew-peposo - Tuscan ragù https://en.julskitchen.com/first-course/pasta-first-course/my-tuscan-ragu - Carbonara https://en.julskitchen.com/first-course/pasta-first-course/artichoke-carbonara - Focaccia https://en.julskitchen.com/tuscany/tuscan-schiacciata-with-walnuts Listen also our episode about a Tuscan pantry here: https://en.julskitchen.com/podcast/episode-23-a-tuscan-pantry Thanks to:- Enrica Monzani @asmallkitcheningenoa- Paola Bacchia @italyonmymind- Domenica Marchetti @domenicacooks- Judy Witts Francini @divinacucinaTwo very useful online tools to convert grams to cups:- Grams To Cups Conversions: https://www.gourmetsleuth.com/conversions/grams/grams-to-cups-conversions- Baking conversion tools: https://www.weekendbakery.com/cooking-conversions/ Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/ Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/Podcast realized by https://instagram.com/tommyonweb

We’re holding on to summer with a celebration of everything that’s abundant in the market right now. We’ve got summer salad recipe ideas for your next party. Think: watermelon and shaved vegetables. Plus, rosé sangria (two ways!), and cookbook author and teacher Domenica Marchetti preserves fruit and vegetables the real Italian way. You can too. Domenica also shares a burger recipe topped with onion jam you’ll want to eat by the spoonful. Also this week, we sip a dry $9 rosé from the Bordeaux region that we say begs for experimentation. Make it a spritzer, add a little blood orange liqueur to it, make it into ice cubes. The possibilities are endless. Support the show.

We chat with Colu Henry and Domenica Marchetti on the topic of pasta, because there’s much more to it than meets the eye. There’s power, resistance and a herstory to pasta. On this episode we’ll dig into vast range of dishes plus the role of women in pasta-making and embracing a riots not diets lifestyle, always.

We’re holding on to summer with a celebration of everything that’s abundant in the market right now. We’ve got summer salad recipe ideas for your next party. Think: watermelon and shaved vegetables. Plus, rosé sangria (two ways!), and cookbook author and teacher Domenica Marchetti preserves fruit and vegetables the real Italian way. You can too. Domenica also shares a burger recipe she tops with an onion jam you’ll want to eat by the spoonful. Also this week, we sip a dry $9 rosé from the Bordeaux region that we say begs for experimentation. Make it a spritzer, add a little blood orange liqueur to it, make it into ice cubes. The possibilities are endless.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

More ways with local sweet corn, zucchini, and that mystery veg kohlrabi. Plus, a juicy blue cheese burger recipe and Domenica Marchetti preserves the flavors of Italy in delicious (and easy!) ways—you can, too! Faith and the gang talk to Domenica about that burger, oil-preserved butternut squash with mint, and the most delicious way we can think of to preserve peaches that (surprise!) doesn't involve bourbon.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

In this episode, we interview Domenica Marchetti on one of the oldest Italian traditions, preserving food. Many Italians and early Italian Americans needed to preserve food to survive, and in this episode Domenica discusses both the importance of preserving food and flavors and the mechanics of how to do it the right way. Our Italian-American Story Segment features a conversation between Dolores and her mother, talking about cooking in Italy compared to cooking Italian in America, and how homemade food keeps a family together. Mamma Alfieri also gives listeners some good old-fashioned straight-talk on why you should not be lazy and learn how to cook! Domenica Marchetti is a food journalist, cooking teacher, and author of seven cookbooks, most recently “Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions.” Other books include “The Glorious Pasta of Italy” and “The Glorious Vegetables of Italy,” “Williams-Sonoma Rustic Italian,” and “Ciao Biscotti.” Her articles and recipes on Italian home cooking have appeared in The Washington Post, Cooking Light, Fine Cooking, and Food and Wine, among other publications. When Domenica is not in her kitchen or at her computer, she leads culinary tours in Italy’s magnificent Abruzzo region. Visit her website at www.domenicacooks.com to learn more. Episode Sponsors The National Italian American Foundation Select Italy Select Italy's Yoga Trip to Italy

Domenica Marchetti, cookbook author and food writer, talks about her mother's native land: the Abruzzo region, in central-southern Italy. Domenica describes Abruzzo's geography, traditions, people, and of course food. (Music by www.purple-planet.com)

In this episode-interview, Domenica talks about her Italian origins and her relationship with food, as well as how her former career as a journalist led her to becoming a cookbook author. Domenica also brings her authoritative contribution on various themes with plenty of examples and colorful stories.

Hosted by David and Nycci NellisOn this week's show:* Jarad Slipp, winemaker at Virginia's RDV vineyard and the new sommelier in residence for Bethesda, MD's luxury condominium, the Lauren. He's in talking about something we've never heard of before: a holistic wine program for condo owners, from tastings to classes and even their own, private wine lockers in the building. Cool!* Food journalist and cookbook author, Domenica Marchetti, is back in-studio to talk about her latest cookbook, Ciao Biscotti, a recipe-laden homage to Italy's famed biscotto.* They call them "the Peruvian Brothers." Mario and Giuseppe Lanzone are food truck entrepreneurs bringing the taste of Peru's "comida criolla" to DC's streets. They are ultra-interesting guys: Giuseppe is a two-time U.S. Olympics rowing team member and current coach of the Georgetown University rowing team. Mario is a talented chef who can deliver delicious avocado recipes faster than you can say, "gracias!"* Cohost Mike McGarvey gets his own time on the microphone to talk about 3 Stars' latest innovation: cans!* Our drink segment features mixmaster Ben Wiley in with the newest cocktail creations from "Favorite Neighborhood Hangout" RAMMY winner, D.C.'s Bar Pilar.

Hosted by David and Nycci NellisOn this week's show:* Jarad Slipp, winemaker at Virginia's RDV vineyard and the new sommelier in residence for Bethesda, MD's luxury condominium, the Lauren. He's in talking about something we've never heard of before: a holistic wine program for condo owners, from tastings to classes and even their own, private wine lockers in the building. Cool!* Food journalist and cookbook author, Domenica Marchetti, is back in-studio to talk about her latest cookbook, Ciao Biscotti, a recipe-laden homage to Italy's famed biscotto.* They call them "the Peruvian Brothers." Mario and Giuseppe Lanzone are food truck entrepreneurs bringing the taste of Peru's "comida criolla" to DC's streets. They are ultra-interesting guys: Giuseppe is a two-time U.S. Olympics rowing team member and current coach of the Georgetown University rowing team. Mario is a talented chef who can deliver delicious avocado recipes faster than you can say, "gracias!"* Cohost Mike McGarvey gets his own time on the microphone to talk about 3 Stars' latest innovation: cans!* Our drink segment features mixmaster Ben Wiley in with the newest cocktail creations from "Favorite Neighborhood Hangout" RAMMY winner, D.C.'s Bar Pilar.

Domenica Marchetti and Peter Ogburn talk Passover foods, breaking Lent with a pizza bomb and a trip to Charleston, SC.

If you happen to pass by a pile of apricots at a farmers market in the New York area, take a little time to appreciate the combination of skill and luck that brought them to harvest. While California produces a bounty of the fuzzy little stone fruit, locally grown apricots are a comparative rarity and the season is short. Red Jacket Orchards senior orchard operations manager Mike Biltonen expects that this year’s local apricot season will wrap up around the second week of August. “There’s some very good, sound horticultural reasons why apricots are not grown more widely, basically, north of the mid-Atlantic area,” he said. The fruit, which originated in Middle Eastern climates, struggles with the long winters and variable temperatures of the region. Just a few warm days in January or February can trigger the budding process. “That leaves them vulnerable both in the winter and early spring for both cold damage and early spring cold frost like we had last year,” Biltonen said. “If you’re a fruit farmer and you’re willing to take a few risks and you want to try and grow some apricots, [harvesting a crop] about four out of 10 years would be considered a success.” That’s a ratio that carries a high degree of uncertainty, but Biltonen said that Red Jacket Orchards produces the most apricots in the region in part because of its location. The farm is in Geneva, N.Y., on the shores of Senaca Lake. He explained that the microclimate around the lake keeps temperatures moderate so that the trees don’t freeze as easily or warm up too quickly. But even that doesn't guarantee a yield of apricots every year. “We have a successful apricot [harvest] every 6, 7, 8 years, and there will always be a year like 2012 where we get hit [and lose the crop],” Biltonen said. Fortunately, this year’s apricots are coming in strong, which increases the chances of getting a perfect specimen. Biltonen explained that speed is key to avoiding a mealy apricot. They fruit doesn’t ship well and has a short shelf life. “Even a local apricot that’s been around too long is going to be mealy at some point in its life,” he said. “So, the closer you can get them to local, the better off they’re going to be, and the sooner you can get to when they were picked, the better off they’re going to be.” Feel and color provide important clues as to the ripeness of the fruit. “If you’re out shopping for apricots, the best way to find one that’s not mealy is to actually pick it up and give it a little bit of a squeeze,” Biltonen said. “You want one that has a little bit of a give to it, and that’ll tell you there’s probably about 48 to 72 hours before it will get to that mealy stage.” While apricots aren’t uniform in color — some varieties have a reddish blush while others don’t, for instance — he said to look for fruit that has rich yellow, orange, or red colors. Avoid anything that has hints of green or brown. Once you get them home, Biltonen said to keep them on the counter and eat them within a day or two. Below, cookbook author Domenica Marchetti provided a fast, easy way to enjoy apricots.   From NPR: Broiled Apricots With Honey MascarponeBy Domenica Marchetti, Domenica Cooks  This is the dish to trot out when you have no time to make dessert but still want to serve one. It takes less than 10 minutes to assemble from start to finish but I can assure you no one will be disappointed. Broiling the apricots concentrates their sweet-tart flavor. A dollop of honey mascarpone on top adds just a touch of richness. If restraint is your thing, use non-fat Greek yogurt in place of the mascarpone. Makes 4 servings 8 tablespoons mascarpone cheese 2 tablespoons honey 6 ripe apricots 2 tablespoons butter, cut into 12 pieces 2 tablespoons sugar Dash of cinnamon Position an oven rack 4 inches from the broiler and turn the broiler on. In a small bowl, whisk together the mascarpone and honey until well-blended. Set aside. Gently pry the apricots in half or use a paring knife to split them open. Remove and discard the pits. Set the apricot halves, cut side up, on a small, rimmed baking sheet or shallow broiler pan. Place a piece of butter in each of the apricot cavities. Sprinkle the sugar on the apricot halves and sprinkle a little cinnamon over each half. Broil the apricot halves for 3 minutes, or until the sugar begins to caramelize and the apricots are just beginning to char around the edges. Remove from the oven. Spoon the apricots, three halves per person, into dessert bowls and top each serving with a dollop of honey mascarpone. Serve while still warm.