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Dining out: vegetable and feta cheese cocotte

Veggie dinner

Let’s dream for a while, are you with me? Let’s imagine that is summer… daylight is a bit longer and lingers upon golden wheat fields, spreading a soft glow on the horizon line. The shadows are cool, fragrant with linden and jasmine. The cicadas sing tireless, enjoying every precious moment of this so magical summer. It is the moment to sit in the garden and see the night that slowly takes over the day, the moment to look back at the day that has just passed and make plans and for tomorrow nad build castles in Spain.

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Pork tenderloin with thyme

A premise: many many thanks to everyone for the wonderful comments you left in the previous post of the Mad Hatter Tea Party, I was really glad and honored, and galvanized, and sparkling happy, I admit … eh eh eh. But now it is time to return to earth, and to do that I chose a recipe that is very simple: I’ve already done it twice in a month since it is very good and faces one of the macro ingredients that for me are a real taboo: meat!

Ask me for a dessert, whatever, and somehow I’ll do that. Ask me for a pasta dish, whatever, and I’ll find a way to make it. But if you ask me for meat or raised bread, you’ll see me getting white slowly, my hands begin a bit to shake, and there – at a closer look – you can see a nervous eye twitch!

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Roasted potatoes with salted butter and rosemary flowers

Afternoon, at Juls’ Kitchen. The family is gathered around a table with two pats of butter on the table. Everyone prentens to be an expert and connoisseur to taste that secret ingredient just arrived by mail, perfectly chilled. Curious, aren’t you? What will ever be this secret ingredient that has come down here? Thanks to the competition L’ingrediente Segreto (The secret ingredient) organized by Sandra from Un Tocco di Zenzero and Fattorie Fiandino, I got home a stick of butter Burro 1889 and two pats of salted butter Burro Salato 1889. This Salted Butter from Fiandino Farms is made from 100% Piedmont milk and Sicilian salt from Culcasi Nubia saltworks at Trapani, hand-picked and a true heritage, as to be a Slow Food product.

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My Greek dinner: moussaka

Those who follow me on Twitter or on the fan page of Juls’ Kitchen on Facebook know that this Valentine’s Day was an opportunity to finally have a Greek dinner … you may ask, and what about that? Simple, do you remind Toula from My Big Fat Greek Wedding? Well, I think I’m so similar to her! The bundle phase, being a girl with a single thick eyebrow, a little different from the blondie girls with their snack made of white bread and ham, getting shy and clumsy in front of representatives of the opposite sex ... But this means being strongly tied to my noisy and large family as well, an ancient and powerful force that flows through the veins of us, a passionate and creative relationship with food, part of our traditions, of our history and track for our future.

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Baked sweet potato and beetroot

Some days ago I found by chance some sweet potatoes at supermarket, such an unusual thing in my small village! I baked a batch of sweet potato muffins, good but not extraordinary… a few foodblogger friends suggested me to bake them as normal potatoes and to eat them as a side dish. So, the day after I went searching for sweet potatoes again, and there they were! And, oh, look! They were just beside beetroots, the first time I had the chance to find them in the vegetable department just picked up, and not cooked and sliced in a vacuum-sealed pack.

Beetroots are really intriguing! Nice, rustic, they reminds me of earth and fields. And, let me say this, they reminds me of Jamie Oliver… he’s not rustic, not at all, but he uses them often in his recipes, as they are an usual ingredient for English cooking!

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