|Passed on these boys while shopping for dinner - maybe because they were laughing at me!|
|A good start to the soup, but the finish line was far in the distance.|
|A "Go To" Nomads dinner. I often roast a chicken on the first night.|
Obviously the lack of a vegetable peeler wasn't a life-threatening situation - no worse that a badly stubbed toe, really, but I guess I was just over it. Over taking inventory of each new kitchen, and, more often than not coming up "a sharp knife short of a load". Or a vegetable peeler, or a decent saute pan. Or any decent pans for that matter.
|One of our smallest, and least equipped kitchens was in Marrakesh. This was about all there was to work with.|
Husband to the rescue! He put on his coat, grabbed the umbrella and said "Just tell me what you need - I am on it". Sweet man.
|The list. And the results! I married a fine man who came through in a pinch.|
Here's how the Minestrone came together: I carved a handful of lardons from my chunk of panecetta, got those sizzling, then added a sliced red onion, diced garlic and celery to the pan. I opened a big can of Moretti crushed tomatoes and a jar of their tomato puree, drained a jar of cannelloni beans, chopped the parsley, celery greens, and added a big handful of already chopped kale, chard, leeks and cabbage (it's a minestrone mix you buy loose at the green grocer). Once I had my new tools I peeled and diced a couple of carrots, and a large potato. In they went along with everything else, plus two cups of beef broth and a good pinch of red pepper flakes, black pepper and salt. I cooked a pot of small penne pasta to stir into individual servings at the end along with a handful of incredible Parmesan cheese. The bread here is so good - and the rich, spicy olive oil so affordable that you can serve lashings of it along side this soup.
|We eat fresher and better as Nomads than we ever did in America.|
|A typical Nomad dinner - this one in Helsinki, back when Brian Williams was in good stead.|
|The smallest kitchen was in Marrakesh. A one person operation.|
|One of my favorite kitchens was in Bilbao, Spain. Fresh OJ every morning!|
|Sadly, you leave some favorite ingredients behind when traveling on|
|Our kitchen at the Queen Anne townhouse.|
A good quality 8" chef's knife
A paring knife
A good cutting board (not glass!)
A wooden spoon
A Large serving spoon
A cheese grater
A vegetable peeler
A mixing bowl
A Salad spinner
A casserole dish
A cookie sheet or roasting pan
A stock Pot (big enough for a pasta dinner)
A saucepan with a lid
A good quality 12" saute pan
A good quality 8" non stick saute pan
A toaster oven
A pair of tongs
A wine / bottle opener
Bonus: unlimited paper towels.
I could make a list of serving dishes I would also schlep to the island, but if I get my kitchen list, I am happy to spear anything and serve it on palm fronds and scallop shells.
|The final and best meal in Naples.|
Debbie and Michael
The Senior Nomads in Europe