The Bridge of Sighs and a spiced halibut

“Ponti dei Suspiri” ~ Bridge of Sighs

 Venice is always described as a romantic city therefore, does not surprise me this bridge is called “Bridge of Sighs.” In spite of the romantic scenario, the sighs are not out of love but of despair because in 1600 A.D. whoever crosses it is the last bridge it will ever crossed in the way to prison ~ loss of freedom ~ loss of life.

Venetians giggle when couples kiss and sigh in the “Ponti of Suspiri” ~ that is hopefully not what couples wish for.

In Venice the one and only “Harry’s Bar.”  For five decades, is the meeting place for writers, artists, royalty, and ordinary  – but very wise-Americans and Europeans that want to enjoy the delicious dishes prepared by Chef  Arrigo Cipriani.

Enjoying at “Harry’s Bar” Cipriani’s the famous and distinctive Bellini, Ernest Hemingway, Joan Crawford, Cole Porter and also Kellinka enjoyed his treasured recipes.

Halibut All ’ Arancia – Halibut in Orange sauce is one of my favorite recipes at “Harry’s Bar.”  

Adding Alepo seasoning blends Italian deliciousness with Aleppo spice.

To my readersA warm note, some wording and names are Italian. please do not highlight a “Bad Spelling.”

Drive south and reach Rome….


Al di la del bene piu precioso, ci sei tu

Al di la del sogno piu ambizioso, ci sei tu ….

Where you walk flowers bloom

When you smile all gloom turns to sunshine…

Al Di La!

I am back!

With the most inspiring message in my blog…

“What an array of ingredients, colors, textures and tastes! You really cooked up a storm, Kellinka! Lucky Bobby;-) Glad you’re back at the blog and doing your uniquely wonderful stories & memories, with added flavors of poems or music – making each cooking blog entry a funtastic mixture of delight & deliciousness!! XOXO Way to Go!” Dara.

Thank you my friend!

Lebanon meets Acapulco

Acapulco- Mexican beach potato tacos.

 I vividly remember sitting on the Condesa beach or as is called “The golden zone” waiting for Dona Onesima with her potato tacos and Buffalo Sauce tray on her head. While cooking, the smell, brought me back to my childhood in Acapulco. Yet as delicious “Buffalo sauce” is, it’s open to interpretation about what it can or can’t include. What a site was watching a child polishing his coins to a shiny state with the sauce! Yes…It shined!

Atlantic salmon in a Lebanese sauce.

Lebanese cuisine is a culinary tradition that includes an abundance of grains, vegetables and fresh fish. Using fresh ingredients, as chickpeas, Aleppo peppers, spices, garlic…  I combined it within a freshly baked Atlantic salmon.

 This magnificent cuisine brings me to “The Prophet” by Kahlil Gibran—a stoning and insightful treasure of life relations.

Dialing in the best possible topics that unifies continents as well as decades, it’s  easy to conclude, “food is love.”

“And in the autumn, when you gather the grapes from your vineyards, say in your heart, “I too am a vineyard, and my fruit shall be gathered for the wine press, and like new wine, shall be kept in vessels.

Let it be in the song a remembrance for the autumn days, and for the vineyard and the winepress.”

 Kahlil Gibran – 1883-1931

Beauty of a Pearl

Why do oysters make pearls?

Pearl oysters live on the sandy bottom of tropical seas. They filter the water to extract food. Any foreign matter like bits of sand that invade their bodies can cause irritation. As a defense mechanism, oysters will coat a grain of sand with nacre which is also called beautiful “mother pearl,” It is a calcium substance that the oyster discharged to line its shell. After several years of coating, pearls are formed.

Depending the pigments of the nacre, the color is what results. Their beauty is always present either white, pink, black, yellow or blue.

The most well – known pearl producer is the country of Japan, where women dive as deep of 40 feet to gather the oysters.

To oyster – eating either in a white bearnaise sauce – “Rockefeller”, spicy Madrazo or raw… Enjoy them! wearing a beautiful pearl.

It is not Japan where these memories come to me… It is a province city of Mexico called Cuernavaca. When walking through the main city town through callejones (small streets), I share wonderful meals at “Harris” – a fantastic and fun place where the Madrazo and Rockefeller oysters were served.

Dia de los muertos – Day of the dead

Halloween in USA ~ Dia de los muertos (Day of the dead) in Latin America.

Dating back to Pre-Columbian Aztec culture, is a celebration of life. From marigolds to sugar sculls the traditional Mexican holiday is full of symbols.

November 1 and November 2, it is an important part of the culture of Mexico to create an altar celebrating life for the souls to arrive. An altar is surrounded by every favorites of who has died. In case the souls are thirsty, tequila is almost always included! Often, a bottle of the deceased’s favorite type of tequila, mescal, or pulque is shared among the family in order to honor the dearly departed and celebrate their life. These beliefs have helped the living cope with the loss of their loved one.

The marigolds, “flowers of the death”– is to be believed that the scent of these orange blooms help attract souls to the altar. The altar sometimes includes a soft and sweet bread “Pan de muerto” designed with a circle and limbs to mimic the shape of a skull. Yes, indeed…It is just a number of foods that are placed for hungry souls to partake in.

Rather than grieve their dead, ancient Mexicans celebrated the lives of the deceased and honored their memories. Probably, one of the most recognizable symbols of the “Day of the Dead” are the highly decorated skulls made with sugar, merengue, and water symbolizing the sweetness of life.

Garcia Lorca Spanish Poet.

“Si muero, dejad el balcon abierto”

“If I die – leave the balcony open”

Halloween in the USA / Scary alien stuffed chicken with fruits.

Pan de Muerto

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Veni; Vidi; Vici

Crostata with berries


Crostata is an Italian tart. It is one of the most classic Italian desserts. It uses a shortcrust dough (pasta frolla) made with flour, cornmeal, butter, sugar, baking powder and lemon zest. It’s then filled with berries (most traditionally).

Many regions and towns in Italy have their own desserts that vary from region to region. But a crostata is one of those desserts that is known and made throughout all of Italy. There are many different ways to make pasta frolla, either with or without the corn meal. Making it without the cornmeal becomes flaky.

For many years I consider myself a frustrated baker. This recipe, dreaming of an Italian crostata became one of my adventures.

“Veni Vidi Vici” Julius Caesar statement is still present ~ Latin meaning “I came; I saw; I conquered” While opinion is still divided on what kind of a ruler Caesar really was, there cannot be any denying of his contributions, both to Rome and the Roman Empire to modern civilization.

Yes, I do feel I conquered the Italian crostata.

Tea or Sake

Over tea and cold sake, this is a historical dish in Japan and the presentation image was transformed by the ways of the Hawaiian people.

An ever – changing raw fish appetizer has been modified by an imitation crab which accompanied by sauces and garnishes to help this dish stay fresh. The cooked Pollock provides a creative outlet – finding ways to compliment such delicate flavors that inspire the Asian – American togetherness.

 I like to highlight the seasonal vegetables, sticky rice and mildly acidic sauce making the magic.

Tea “Drink a cup of tea and forget the cares of the world.” Tea tells stories, punctuates journeys and is a muse to poets. The history of tea is inextricably intertwined with the history of humanity. The Japanese tea ceremony “Cha no yu” (hot water tea) became a social gesture in the 16th century. Today this refine pleasure is shared among friends.

Sake -The most ceremonious beverage in Japan was through centuries only enjoyed in temples.

Presently, in America, “Sake Day” is to be enjoyed October first. Arigato!

Ole – Mole

The history of Mole

While most people think mole as a Mexican chocolate with spicy variation of hot peppers sauce, the word is actually derived from moler “to crush” and is used in Latin American and Caribbean cultures to refer to any sauce made from Molcajete – ground ingredients.

The term mole stems from the Nahuatl world molli, which means “sauce” or “concoction.” Mole comes from a family of sauces prepared throughout the Oaxaca and Puebla regions of Mexico and is characterized by a complex, layered flavor derived from intricate blends of dried chiles, cocoa, spices, nuts and dried fruits.

I have altered the basic recipe toward the Puebla style version due to the lack of some ingredients, which are included in the sauce of the iconic “Mole Poblano.” By omitting a few… made it “interesting and delicious.”

“The flower wars” as Puebla was called in the 15th century, is a Pre-Columbian era planned city.

“Walking through the streets of Puebla “Flower wars” is a fascinating experience to see all the magnificent architecture; among them, are the churches where following by cantinas people takes a tequila shot served in gorgeous Talavera pottery and afterward –  walks to the church for praying. This is sometimes a repetitive scene.

We may enjoy the spicy-sweet,

  Bitterness of same,

  The simple, happy

  Capsaicin of the brain.”

A special “Thank you” to Kathy Shapiro for joining the cooking “Ole – mole” fun!

“Mangiare per vivere e non vivere per mangiare”*

Ravioli cooked in a family broth recipe ~ “Pasta in brodo” and Putanesca sauce.

During the 16th century, broths were the ways in nobilities’ kitchens.

 Bringing to life from past to the present, with no Nobel blood… this broth, is all about the Etruscan’s honor who tickled me to add the flavors and nutrients from my grandmother’s recipe broth.  Any broth you crave during a cold day.

Italians…”There are three things can’t never been tampered with.”

                        Soccer, The Pope, and Grandma’s recipes.

A recipe cannot replace a memory…  

Grandma’s sauce ~ a speck of it:

Tomato paste


Chili pepper

Parsley, Basil, Thyme and Sage

Olives and Anchovies

And of course, red Italian wine.

For a perfect finale, from Parma, a sculpture capturing the essence of the moment. Parmigiano Reggiano.     Voila!

Soccer – World Cup champions against Brazil 4 – 1 (Mexico City).  With soccer rhythm and stamina, “Long live Gianni Rivera, The Golden Boy.”

Pope “Social justice cannot be attained by violence. Violence kills what it intends to create”

“Freedom consists not in doing what we like, but in having the right to do what we ought” Hallelujah – the song.

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“Cooking is an act of love”

“Never Trust a Skinny Italian Chef” Massimo Bottura

*Translation on the title quote “Eat to live and not live to eat”

Mexican burrito meets the Peruvian Incas.

Allilanchu Cakianki and Punsunki, “Hello and Thank You! in Quequa, an indigenous Inca language still spoken today in the Peruvian Andes.

Connecting Mexico and Peru, a corvina fish burrito marinated in earthy spices, bittersweet, citrusy, tart & tangy. The marinade includes Peruvian Aji (botanical chili pepper), Mexican oregano, and annatto. Annatto is an orange – red condiment derived from the seeds of the achiote tree and prepared by grinding the seeds resulting in a spicy fabulous paste.

Traveling through Machu Picchu, “UNESCO World Heritage Site”, the 15th– century Inca citadel, the emotional and mystical experience is still an iconic memory. When the sun rises over the ruins of Machu Picchu, there is a clear evidence of the Inca Empire at the peak of its power.

 The Incas developed an infrastructure including an amazing model in clay before construction began. During construction, no mortar was used, been so precisely cut that even a credit card could not be inserted.

To be in the presence of the beautiful lamas is a wonderful view and experience; caress them in their back and you will be spit on by them….

While cooking this dish, it brought me to “La flor de la Canela”, a beautiful Spanish written magical poem, song and waltz dedicated to a Creole native beautiful woman “Flower of the cinnamon,” by Peruvian composer Chabuca Granda~ 1950

“La Flor de la Canela”

Let me tell you, Lima
Déjame que te cuente, limeño

Let me tell you the glory
Déjame que te diga la gloria

Of the reverie that memory evokes
Del ensueño que evoca la memoria

Of the old bridge, the river and the mall
Del viejo puente, del río y la alameda

Let me tell you, Lima
Déjame que te cuente, limeño

Now that the memory still perfumes
Ahora que aún perfuma el recuerdo

Now that she’s still rocking in her dream
Ahora que aún mece en su sueño

The old bridge the river and the mall
El viejo puente el río y la alameda

Jasmines in her hair and roses on her face
Jazmines en el pelo y rosas en la cara

Airosa walked the flower of cinnamon

Airosa caminaba la flor de la canela

It shed smoothness and in its wake left
Derramaba lisura y a su paso dejaba

Scent of mixture that he carried on his chest
Aroma de mixtura que en el pecho llevaba

From the bridge to the mall
Del puente a la alameda……

Lamas enjoying the view