Autumn

Veneto in the USA + A Recipe for Pumpkin Rice Soup

Pumpkin Rice Soup

I earnestly thought that this day was never going to come.  And then, just like that, I flipped the page of my planner and there it is, a scribbled note on November 28th reminding me that yes, the day has indeed finally come: US Publication Day. I can hardly believe it. It was a long sailing, I know it was. Those of you who had to wait so long to put your hands on a copy: I can’t thank you enough for your patience. I hope you think it was worth the wait.

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Squash Cannellini Rosemary Soup

In these quiet days after Christmas and New Year, after the excitement of the holidays has subdued, after the feasts and the family, the chatter and the clinking of chalices, I revert to soup – my safe harbour, my antidote against excess. Soup seems like a good metaphor for these first days of 2017: unshouty, unshowy, soothing. The same could be said for my kitchen windows, which, like my thoughts, have often been fogged, steamy, and heavy with condensation. Perhaps because of this, soup is all I want to eat. And, consequently, it’s all I want to talk about. So there, let’s talk about it.

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Pumpkin Olive Oil Chocolate Cake

Pumpkin Chocolate Olive Oil Cake

I’m writing about this lovely pumpkin olive oil chocolate cake from my new kitchen in London. Now, if I lift my head from the computer screen and glimpse at the little back garden just outside the kitchen door I see a quintessentially English photogram. The weather is cloudy, a bit gloomy, chilly but not cold. There’s a mild wind that makes the vine growing along the wooden fence bounce and dance – a slow waltz, maybe. Earlier I saw a squirrel jumping over onto our portion of pebbles. I suspect it’s hiding its acorns in our yard, but I might need to investigate further.

It feels good to be here. This autumn feeling has a soothing effect on me – it slows my pace, makes me more focused. I have skipped this season twice this year. Now I realise that I missed wishing for the comfort of a woollen blanket, of a pot of stew bubbling on the stove for the good part of an afternoon. I now have many such days to look forward to here. Which is why, so as not to arrive unprepared, with me I brought a few recipes to match the spirit of the upcoming season. Long braises and spiced cakes I am eager to try.

But first, this cake.

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Fig Tart with Pine Nuts & Rosemary

This is a tart that came to happen by means of foraged fruits. For figs aren’t the kind of fruits a Venetian countryman or woman would ever buy. You’ll either pick them from the tree in your yard or go out on in the fields and find some there. I have been doing both, reverting to the second option as soon as our young tree was spent.  Even now that the season for figs is coming to an end, I managed to gather enough fruits to try this fig tart twice. After the second attempt, having grown quite fond of its aromatic flair, I was keen to share my impressions (and the recipe) here. I hope I’m not too late, and that you can still find figs where you are, no matter whether in the wild or at the market.

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