Comments on: new year’s eve bruschetta

By: Richard

Richard — Wed, 28 Apr 2010 05:28:05 +0000

Looks delicious and easy to make too, perfect for a party!

By: Christopher

Christopher — Tue, 27 Apr 2010 14:55:32 +0000

robert – it’s really not like bacon. it has a much deeper, porkier flavor. no smoke. there is some in your future…

By: Simon

Simon — Mon, 26 Apr 2010 11:01:21 +0000

Looks delicious and easy to make too, perfect for a party!

By: yveala

yveala — Mon, 25 Jan 2010 06:48:33 +0000

beautiful dish for a special night – happy happy new year

By: Indian Takeaway

Indian Takeaway — Tue, 19 Jan 2010 11:10:50 +0000

Looks delicious and easy to make too, perfect for a party!

By: rebekka

rebekka — Fri, 15 Jan 2010 14:21:52 +0000

Woah, thank you so much for the la brea tip! I haven’t tried that yet from H.T. I always eat Silke’s but am always craving better bread here, of course.

And I had the original of this app. at City House recently… definitely worth imitating! Yours looks…dare I say…even yummier.

By: Rachel (S[d]OC)

Rachel (S[d]OC) — Tue, 12 Jan 2010 21:14:43 +0000

How great to have access to that sort of thing. I was thinking to myself, “I wonder where she got her guanciale?” I can’t even think of a single place that carries it around here – even when I go into the city (although I’m sure the city dwellers can tell me where to get it).

Such a beautiful presentation.

By: kristie

kristie — Mon, 11 Jan 2010 15:01:02 +0000

The answer, my darling and illustrious Claudia, is that I CANNOT get artisan cured meats in my corner of the globe. Unless you consider smoked, feedlot brisket to be “artisan cured.” And there’s no option of curing my own, since bread sometimes molds before I’ve even finished letting it cool. Such is the environment here. The great news is that my chances of getting neurosyphillis (tertiary) are basically zero because I’m eating penicillin mold by accident all the time.

By: dining table

dining table — Sat, 09 Jan 2010 07:54:43 +0000

Ingredients may be that expensive but it is worth! The dish looks yum!

By: nancy at goodfoodmatters

nancy at goodfoodmatters — Fri, 08 Jan 2010 13:34:36 +0000

You’re so right–Tom Lazzaroli, and his Germantown store are good food gems in our city.
Here’s to delicious cooking and dining in 2010, while remaining light…

By: maybelles mom

maybelles mom — Fri, 08 Jan 2010 02:54:14 +0000

happy new years doll.

By: Peter

Peter — Fri, 08 Jan 2010 01:42:56 +0000

You should make your own. It’s stupid easy. Or I’ll trade you some for bottarga…

By: Jennifer Hess

Jennifer Hess — Fri, 08 Jan 2010 01:11:51 +0000

That’s gorgeous. We’re using the rest of our guanciale in alla’Matriciana tonight, but next time we get some, I may have to do this.

By: claudia

claudia — Thu, 07 Jan 2010 21:23:14 +0000

robert – it’s really not like bacon. it has a much deeper, porkier flavor. no smoke. there is some in your future…

By: Maggie

Maggie — Thu, 07 Jan 2010 21:16:08 +0000

Yum. I love simple adornments of bread. I made a walnut pesto over the holidays that made me so happy.

By: Robert

Robert — Thu, 07 Jan 2010 21:14:57 +0000

Fret,

It’s kinda the opposite of thick sliced bacon, huh. Ended up very pretty……..

By: lo

lo — Thu, 07 Jan 2010 21:07:55 +0000

Another fantastic example of how grande food really can be when it’s made with extraordinary, high quality ingredients.

Was so excited to find a local producer of guanciale here in Milwaukee, I almost wet myself. Not sure if I’ll ever get paper thin slices out of it — but I suspect a more-authentic-than-not carbonara is in my future.