Friend. Our friendship goes back 8 years. Whenever I needed help with anything from pasta making to canning she was always there for me. She will be greatly missed. Our world is a better place because of her. God bless you, Carla. May you rest in peace.
Welcome back, Domenica. I only met Carla during the Cook for Ukraine zoom call, and liked her immediately. I’m so sorry for the loss of your friend and thank you for sharing her cooking here today, a perfect tribute.
What an experience the Lost Kitchen must’ve been! (Now I want footed glasses)
A NEW BOOK! Congratulations! I see “sugar, butter and eggs” and am thinking Italian Baking!!??? (I know it’s too early to share anything about the book, but still, I dream!!) ❤️
An eggplant question I’ve been puzzling over lately: how important is it to salt the eggplant slices to draw out the bitter juice before you cook them? So many eggplant recipes include the salting step, but I’m not convinced it is necessary.
Always a good question. It can depend on the eggplant. If it's young and firm with not too many seeds, it doesn't really need salting. The more mature, seedy ones tend to have more of the bitter juices. Another reason I like to salt is because the veg absorbs the salt, giving it a head start on flavor. Also, salting and weighing it down helps to collapse the cell structure a bit. This is useful especially when you are going to fry eggplant, as it absorbs less oil.
I'm so very sorry for the loss of your friend Carla, Domenica. I enjoyed reading your stories about her and was incensed on her behalf (and yours!) at that male chef. I don't own a pasta machine and keep thinking I want to get one, but so far I've resisted--fear of the new, I guess.
Congratulations on the new book deal! Very happy for you. And thanks for the Eggplant Involtini recipe. I definitely want to give that a try (and the cake and the brown sugar peach jam too! I think I'll have to dedicate a week to Domenica Marchetti recipes!🤗).
Hi Joanne, the fig leaves were added to a later batch, after I posted the recipe, so they aren't included. All you need to do is wash a handful of fig leaves, scrunch them up a bit to release their flavor, and add them to the pot as the peaches are simmering. When the jam is ready, fish out the leaves with tongs and discard them before ladling the jam into jars.
It does seem that you have been on hiatus much more than just a few weeks. I have been starved for your writing, and I am so pleased that you are back. It sounds like you had a terrific experience at The Lost Kitchen. I am glad your postcard caught their eye; darn clever of you to have sent a unique one. The Glazed Butter Cake is divine. I made it and was really blown away by it. As for Carla Tomasi, I know little about her, but everyone is lamenting her death. How wonderful that she inspired so many people. Somehow in my 5 year hiatus from cooking I just missed out completely on so much, Carla Tomasi included. What a pity. Now on to your news of a gestating book. That is just darn excellent, and I can not wait for it. Butter, sugar, and eggs. Sounds like baked goods and treats to me to me...
You would have liked Carla, Adri. Generous, hard-working, pragmatic, kind, opinionated (but not insufferable about it!) and did not suffer fools. Yes, the book involves baking 👍
The cake sounds like it needs to be made, just as my husband announced he needs to lose weight. Lol!
I discovered Carla in the last couple of years, now working my way back through her IG posts. Her passing is so very sad, gone too soon, she was a generous and knowledgeable soul. I will forever remember her when I am tending to my artichoke plants.
I meant to take a picture of it but forgot. At the dinner, the postcards of those who had been picked there were laid out on a table. Some had personal messages, others just addresses/contact info. Totally random selection!
Micki, I've thought about leaving IG many times over the last couple of years. It's lost much of its appeal for me. Carla and the community of Italian cooks was one big reason I stayed ~ I really didn't want to leave that community behind. I do miss the old IG.
I just found myself spending way too much time on IG. Wasted time. I too miss the cooking community and also Patti Smith. Rectified the last by joining her substack. I dont miss IG.
Carla was such a wonderful instagram
Friend. Our friendship goes back 8 years. Whenever I needed help with anything from pasta making to canning she was always there for me. She will be greatly missed. Our world is a better place because of her. God bless you, Carla. May you rest in peace.
She was one-of-a-kind. So many of us feel her loss deeply. Wishing you well.
Welcome back, Domenica. I only met Carla during the Cook for Ukraine zoom call, and liked her immediately. I’m so sorry for the loss of your friend and thank you for sharing her cooking here today, a perfect tribute.
What an experience the Lost Kitchen must’ve been! (Now I want footed glasses)
A NEW BOOK! Congratulations! I see “sugar, butter and eggs” and am thinking Italian Baking!!??? (I know it’s too early to share anything about the book, but still, I dream!!) ❤️
Thanks for all these kind words, Jolene. Much appreciated. More on the book in the not-too-distant future xo
Congratulations on your new book project. I am confident it will be a huge success!
I am totally with you (and the late Carla) on using a pasta machine...
Thank you, Jack. Loads of work to be done but I am excited.
An eggplant question I’ve been puzzling over lately: how important is it to salt the eggplant slices to draw out the bitter juice before you cook them? So many eggplant recipes include the salting step, but I’m not convinced it is necessary.
Always a good question. It can depend on the eggplant. If it's young and firm with not too many seeds, it doesn't really need salting. The more mature, seedy ones tend to have more of the bitter juices. Another reason I like to salt is because the veg absorbs the salt, giving it a head start on flavor. Also, salting and weighing it down helps to collapse the cell structure a bit. This is useful especially when you are going to fry eggplant, as it absorbs less oil.
Thank you.
I'm so very sorry for the loss of your friend Carla, Domenica. I enjoyed reading your stories about her and was incensed on her behalf (and yours!) at that male chef. I don't own a pasta machine and keep thinking I want to get one, but so far I've resisted--fear of the new, I guess.
Congratulations on the new book deal! Very happy for you. And thanks for the Eggplant Involtini recipe. I definitely want to give that a try (and the cake and the brown sugar peach jam too! I think I'll have to dedicate a week to Domenica Marchetti recipes!🤗).
Such sweet words, thank you Ruth. xo
I see the peach jam recipe, but don’t see instructions on adding fig leaves. I’d love to try.
Hi Joanne, the fig leaves were added to a later batch, after I posted the recipe, so they aren't included. All you need to do is wash a handful of fig leaves, scrunch them up a bit to release their flavor, and add them to the pot as the peaches are simmering. When the jam is ready, fish out the leaves with tongs and discard them before ladling the jam into jars.
It does seem that you have been on hiatus much more than just a few weeks. I have been starved for your writing, and I am so pleased that you are back. It sounds like you had a terrific experience at The Lost Kitchen. I am glad your postcard caught their eye; darn clever of you to have sent a unique one. The Glazed Butter Cake is divine. I made it and was really blown away by it. As for Carla Tomasi, I know little about her, but everyone is lamenting her death. How wonderful that she inspired so many people. Somehow in my 5 year hiatus from cooking I just missed out completely on so much, Carla Tomasi included. What a pity. Now on to your news of a gestating book. That is just darn excellent, and I can not wait for it. Butter, sugar, and eggs. Sounds like baked goods and treats to me to me...
You would have liked Carla, Adri. Generous, hard-working, pragmatic, kind, opinionated (but not insufferable about it!) and did not suffer fools. Yes, the book involves baking 👍
Indeed very sad news about Carla, passing. I only wished I had met her IRL. She seemed like my kind of person. RIP. So many will miss her. x
A lot of people feeling this loss hard xx
The cake sounds like it needs to be made, just as my husband announced he needs to lose weight. Lol!
I discovered Carla in the last couple of years, now working my way back through her IG posts. Her passing is so very sad, gone too soon, she was a generous and knowledgeable soul. I will forever remember her when I am tending to my artichoke plants.
Lots of wisdom in her posts 💗
Wonderful news about your new book. Congratulations!
Thank you ~ excited to be working on a new project xx
Once again an entertaining and interesting read. Congratulations on a new book brewing.
The Lost Kitchen looks wonderful. Happy holidays are good! Butter and sugar are also always good.
Condolences on the loss of a special friend. Nice to have you back.
Thank you, Christine. I always appreciate your kind words xx
Congrats on your new book. Condoglianze for the loss of your friend.
Lucky you to have scored a table at The Lost Kitchen! Did you take a photo of the postcard you sent in?
I meant to take a picture of it but forgot. At the dinner, the postcards of those who had been picked there were laid out on a table. Some had personal messages, others just addresses/contact info. Totally random selection!
I made the glazed butter cake today. What a great recipe! It goes together easily and is utterly delicious! And Sqwilliam likes it, too!
Oh good! It’s really wonderful. That glaze 🫠
Love the almond flavor in the glaze.
So sorry to hear the news about Carla Tomasi. Ive been out of the Italian culinary loop since I took myself off Instagram. I loved her IG posts.
Micki, I've thought about leaving IG many times over the last couple of years. It's lost much of its appeal for me. Carla and the community of Italian cooks was one big reason I stayed ~ I really didn't want to leave that community behind. I do miss the old IG.
I just found myself spending way too much time on IG. Wasted time. I too miss the cooking community and also Patti Smith. Rectified the last by joining her substack. I dont miss IG.
Book number NINE?!?!? Wow! Congratulations! 🥂
Thank you. Hard to believe!
Always look forward to reading your writings. Wonderful recipes and stories
Thank you for reading, Mark. I appreciate your kind words.