S'mores Bars and Kitties!

An homage to America: S'mores Bars for the 4th

So I've really been wanting to cook something Italian influenced (like this tart), but since the celebration of my nation's birth is coming up, I figured it would be more appropriate to make something totally and utterly American. Since my marshmallow adventure was rather successful, I decided to make s'mores bars: graham cracker crust, chocolate, and a marshmallow top.

The recipe is as follows: I doubled the graham cracker crust ingredients from this recipe, melted down some Ghiradelli (ooh! Italian!) semi-sweet chocolate chips, and then used the marshmallow recipe from last time, but modified it adding one more egg white and half the amount of vanilla. Lots of steps, but pretty easy!



The final product (when I get a good cross section shot, I'll be sure to post it ... unless they're a complete failure, in which case this never happened):

this italian life (in america) #2

prosciutto obsession

revelation

So maybe the reason why I love NYC in the summer so much is because it reminds me of Italy. The part of Italian culture I love the most is really emblematic of Mediterranean culture - the familiarity, the sense of community, the amicable nature of the people. The famous Italian passeggiata is a perfect example: take a walk after dinner not only to prendere un gelato or un caffè, but to talk to your neighbors, get outside, involve yourself in your surroundings.

We Newyorkers jump at any "outdoor" events during the summer. Concerts, rooftop bars, music festivals, farmer's markets - we love 'em. Here are a few pictures from the Yeasayer concert at Governor's Island a few weeks ago:

Sweltering in the heat and dreaming of finer summer moments spent beach-side in Reggio, I stumbled across this article by David Lebovitz which does an excellent job at describing how Italians feel about food, especially - you guessed it - gelato. This article led me to start perusing ice cream makers on Amazon, so I can attempt to re-create some delicious favorites myself.

*I am going to keep posting pictures from my gelato collection until someone a) feeds me mass amounts of it or b) the heat breaks.

Mmmmm

Remember those olive-oil cookies I totally improvised back in Milan? These look like a real people, cupcake version of those! Mmmm....

Lemon Olive-Oil Rosemary Cupcakes

The slouch-skinny jean is really in right now, and I totally dig it. But the Italians have been onto this for years. During my junior year in Florence, my friend Castine and I became obsessed with this look. A skinny, tapered leg, but with a slouchy, worn-in look. Relaxed throughout the hips, but still fitted through the thigh. The look was effortless-cool, comfortable and chic. We were especially into the really low back pockets that came down almost to mid-thigh. We were so obsessed with a specific style that we kept following ragazze and asking them where they bought their jeans (which put a damper on the whole "effortless" thing).
Now this look is everywhere and it's just a matter of finding the right pair - and without the awkward stalking.

hot hot hot

In my opinion, there is only one thing to do in weather like this: eat ice cream. Or in an ideal situation, gelato. Gelato trumps ice cream for all kinds of reasons. Apparently it's churned for longer, so more of the fat separates, and it's better for you. Also if you're eating straight up Italian gelato, the ingredients are guaranteed to be fresher, and the gelato is probably made on the premises. Furthermore, I like my flavors simple: none of this chocolate chip - cookie dough - peanut butter - brownie bite - butterscotch swirl business. I like pistachio, or blackberry, or the elusive (but all time favorite) riso. However, my access to gelato is limited when I'm states-side, even in NYC. Probably for the best; my all gelato diet isn't very conducive to bathing suit season.

enjoying gelato in cinque terre, 2007

my favorite gelato fiorentino, last day in Florence '08

my first gelato in Milan!

carino, no?

i marshmallow

Years and years ago, I sealed my fate as "the American who cannot cook worth shit" when I attempted to make marshmallows in Reggio Calabria. The result was a solid sheet of sugar that neanche il cane mangerebbe, as Chiara's mother said, as well as years and years of teasing. Six years later, I finally decided to try my hand at the infamous confection, now that I have a Kitchen Aid. The result: success! Too bad the Italians weren't here to see (or taste) it. I'll just have to wow them with my salad making skills next time I cross the pond...

boiling sugar

whipping the gelatin, sugar, and other things into a frenzy

really messy.

set out to cool



adorable

delicious!

invasion time?

I don't know if I'm just super-sensitive, but I have been seeing Italian food products everywhere. Not just Barilla or Citterio, but random kinds of cookies like Stelline, and Acqua Panna! And all different kinds of Kinder chocolate! I didn't find these in shmancy gourmet markets, I found these at discount stores and regular BK supermarkets! What is going on here?

bbq

Italians think American food is all hot dogs and hamburgers. I tried to explain that hot dogs and hamburgers are part of a bigger picture (and do not just come from McDonalds - and while we're on the subject, no, I don't eat there regularly), mainly that of barbecue. I feel like real Southern barbecue is one of the fundamental American food types. It was originated and developed by Americans, and is not just an Americanized version of some other ethnic cuisine. But more than the actual food, barbecue is an American pastime. It's a personal favorite of mine, and one I miss greatly when I'm out of NYC. I newyorkesi absolutely love to barbecue. We jump at the opportunity to gather friends together, throw some burgers (beef or boca) on a grill, and settle back with beer or a summery cocktail. Over my birthday weekend, I had the opportunity to do just this:


my roof

chicken on the grill

friends!

barbecued chicken, curry potato salad, asparagus vinaigrette, and greek salad



sunset over brooklyn

tiramisu, and variations thereof

I got a Kitchen Aid electric mixer for my birthday and set to work making one of the things i make best: Tiramisu, recipe thanks to the lovely Marcella Richichi. I also had some leftover strawberries, as well as some leftover tiramisu cream, so I made a dessert with lady fingers, strawberry-balsamic compote, cream, and shaved chocolate.