Some of my bizarre and fun photos that I have taken over the years in Italy and Spain

Shop window in Rome - 2011.

Rome, Italy - 2011.  Len could have rolled that car down the street.  I know he would not be able to fit in it thou!  But who would.

 Rome, Italy - 2011.

 Santiago de Compostela, Spain window display, not quit ready - 2006.

Mercado de Abastos in Santiago de Compostela, Spain - 2006

 Mercado de Abastos in Santiago de Compostela, Spain - 2006

 Barcelona, Spain - 2017

 San Sebastian, Spain - 2017

San Sebastian, Spain - 2017

There is a good reason that this sign is on the promenade!

Barcelona, Spain - 2017

 Seville, Spain - 2011

 Fat chance!  Barcelona - 2019

Barcelona, Spain - 2017.  No comment.

Spaghetti with Fennel and Anchovies, a wonderful combination

As I mentioned in my last post, I have been trying a few new recipes.  I made this pasta dish last week and really thought it had some incredible flavors.  I served it as a main dish but going forth, I would serve it as a side dish.  This pasta would be perfect paired with some grilled lamb chops!

Spaghetti with Fennel and Anchovies

    2 large fennel bulbs
1/2 cup extra-virgin olive oil
  12 oil-packed anchovy fillets
    6 garlic cloves, thinly sliced 
1/2 teaspoon crushed red pepper flakes
1/2 cup fresh mint, chopped and a bit more for garnish
    1 tablespoon orange zest, using a microplane grater
    1 tablespoon lemon zest, using a microplane grater

   1 lb. spaghetti   
 1/2 cup finely grated Parmesan 

Trim and cut off fronds of the fennel bulbs.  Cut the bulbs into quarters and remove the core.  Cut the quarters into 1/2" slices.  Heat oil in a large dutch oven (I use my Le Creuset) until shimmering.  Add the fennel slices to the pot, season with salt and pepper and stir to coat with oil.  Cook until the fennel starts to caramelize,  turning a golden brown.  Turn fennel slices over.  Approximately 6 minutes per side.

Reduce heat to low and add the anchovies, garlic slices, red pepper flakes and mint.  Stirring often, cook for an additional 2 minutes or until the anchovies have disintegrated and the garlic is slightly golden.  Remove pot from heat and add the orange and lemon zest.  Cover pot to keep warm and let sit until the pasta is ready.

Return the pot to the stove and heat over medium-low heat.  Add the cooked spaghetti along with 1/2 cup of the pasta cooking water.  Add the Parmesan and cook, tossing vigorously, adding more pasta cooking water if needed, until the sauce is emulsified and the spaghetti is nicely coated, about 2 minutes.  

Plate the spaghetti and garnish with a few pieces of torn mint.

Bon Appetit!

Streusel Banana Bread

With plenty of time on my hands, I have gone thru a stack of recipes that I had torn out of all my cooking magazines over the past few months.  I organized them and finally put them in the appropriate notebooks that I have ranging from appetizers, desserts, pastas, vegetables, etc..  And I bet like many of you, I have been trying a few new recipes.  This Streusel Banana Bread is a real winner!

STREUSEL BANANA BREAD

Streusel:
    6 tablespoons unsalted butter, room temperature 
       (plus extra to grease the loaf pan)
3/4 cup unbleached all-purpose flour
1/3 cup dark brown sugar
    1 teaspoon ground cinnamon 
1/2 salt
1/2 cup chopped pecans

Cake:
1 1/2 cups unbleached all-purpose flour
       1 teaspoon baking soda
   1/2 teaspoon salt
        1 stick unsalted butter, melted
        1 cup sugar
       2 large eggs, room temperature
       1 teaspoon vanilla extract
   1/3 cup buttermilk
1 1/2 cup mashed, ripe bananas (approximately 3 bananas)

Preheat oven to 350.  Butter a 9" x 5" loaf pan.  With one piece of parchment paper (approximately 5" x 22"), line the bottom of the pan along with the ends, allowing at least 1" to extend the pan.

Streusel: 
In a bowl, mix the flour, brown sugar and salt together.  Stir in the butter and pecans until evenly moistened. 

Cake:
In a large bowl, whisk together the flour,  baking soda and salt.  In another bowl, whisk together the butter, sugar, eggs, vanilla and buttermilk, then stir in the bananas.  Mix this in with the flour mixture.  Do not over mix.

Spoon half of this mixture into the loaf pan.  Sprinkle half of the streusel mixture evenly over the batter.  Add the remaining batter and top with the rest of the streusel.

Bake for around 1 hour and 10 to 2o minutes.  The top will be golden brown.  If it browns to quickly, tent with tin foil.

Let cool for 30 minutes, then lift the bread out of the pan by grasping the parchment ends.  Let cool completely before slicing.

Bon Appetit!

PS:  Soon I will be posting another recipe, a new pasta dish!