G2Kitchen_ENG_0_1

two

2 (love*food) Year 1, September 2010, Issue 0

Ready, steady...

Editorial Welcome!

This is the best way to welcome you to this

G2kitchen Zero number!

It’s not a real number, it’s more a way to announce that we are here, that we were born ... and give you a tiny taste

of what we want to realize.

This idea occurred to my mind in a spring evening, and immediately it was embraced enthusiastically by all the other girls to whom it has been proposed.

It is a group of girls coming from all over the world, opening the doors of their home and their passion,

and happy to tell you

something about it through this pages.

Each one according to her personal style, each one at her best, and undoubtedly with so much commitment.

A game, a little challenge to ourselves ... But always with food, cooking and all things related as common denominator.

You can discover who we are in the next few pages. If you want to discover

what we do… follow next issues!

What are you waiting to come to have a look?

Genny G2KITCHEN | SETTEMBRE 2010

3

Emotions. Cooking. Passion.

Recipes. Photography.

Slices of life.

This will be G2Kitchen: the realization of a dream,

the technological and graphic evolution of some beautiful frien-

dships made through the blog.

I’m Giulia, better known as Juls, a Tuscan girl with a crazy passion for cooking, photography, English language and my country.

I strongly believe in cooperation, exchange of experiences, impressions, tastes and scents.

For this reason, G2Kitchen will be an

international magazine,

born by the contribution and the

sensitivity of bloggers

who live daily different lives, but with same burning passion, guided by the same dreams.

Believe with us in this project,

and together we’ll see where dreams and passion can bring!

Giulia G2KITCHEN | SEPTEMBER 2010

4

... Go!

Ph. GENNY GALLO

Sommario

Editorial

3

Emotions. Cooking. Passion. Recipes.

Photography. Slices of life.

4

Contributors

8

Just Picked

10

Burgers with blackberries and rose mary sauce

12

Buckwheat tarts with berry curd and blackberry jelly

15

A late summer night’s dream

17

Blackberry pudding

19

Sweet bread with blackberries and apples

20

Credits and contacts

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G2KITCHEN | SEPTEMBER 2010

7

contributors

SILVIA LUPPI

Photography is my job and my biggest passion.

Reportage, architecture, still life..... each and every aspect captures me!

My desire to learn and discovery each style led me to the food world and consequently to open my own food blog.

At the beginning, it was born as a simple amusement, a diary with recipes and personal memories, but my passion kept growing day after day, pushing me to study seriously this world that is giving me lots of satisfactions. Beside this, photography gives me the chance to test me every day, living different experiences that allow me to grow constantly, as a person and as a professional.

EDDA ONORATO

I’ve been living in Paris for some years. My father is Italian, my mother is French, so I’ve grown between flavours and tastes of these two amazing gastronomic cultures.

I’m passionate of and obsessed by cooking and everything that comes around food, ingredients and their stories. Recently I fell in love with photography, especially food photography.

I write my blog in French and Italian. Its name is Un déjeuner de soleil, a breakfast of sun: the French expression means something ephemeral.

My blog is a place to share my discoveries, my experiments and recipes, waiting to have you all as my guests for a tasting on a terrace bathed in sunshine. I cooperate with publishing houses as recipe author and photographer.

TIINA RINKINEN

Tiina Rinkinen is an editor, photographer and blogger living in Finland. She is the author of Sparkling Ink, a food & home blog about passion and love for food and simple living. Tiina’s recipes are inspired by fresh and local seasonal ingredients and the simplicity of Scandinavian cuisine. Having fun with new recipes, simple cooking with great ingredients, and gathering around the table with family and friends is what makes cooking so special.

ALESSANDRA GENNARO

I learned to read with old Mickey Mouse comics, during kindergarten time, and since then I have not stopped yet. Over the years, books have become a part of me, my never ending bass tune, the backbone of my life, the resonance of my encounters and my passions. Among them, the passion for cooking, born within domestic home walls and then grown in spaces, first physical then virtual, from the thematic library to the blog. Forty-four year old, Genovese, globetrotter, I dedicate the left over time from family and professional commitments to reading, writing and talking about food, either into the official areas of publishing or into the homely spaces of my kitchen, that has always been a place of culinary experiments, more or less successful. From today, I’ll do this also here, retracing the story of a passion by its protagonists, from the most famous to the less well known, people that, with their curiosity, their enthusiasm and their desire to dare, have allowed food to become what is today: a meeting point, an exchange and comparison place, which draws from the roots of its past the lymph to renew itself every day, in the present.

SARKA BABICKA

Sarka is a London based blogger, food photographer and stylist living in London since 2008. She was born and brought up in Prague, Czech Republic. Her photography passion was ignited with a first photo she took for her blog Cook Your Dream about a year ago. She loves cooking, baking, travel and photography.

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G2KITCHEN | SEPTEMBER 2010

contributors

ALICIA MANAS My name is Alicia, I am Spanish but I’ve been living in Milan for five years now.

A degree in languages and love took me to Italy, a love that increased to include photography and Italian cuisine, too. My interest in cooking comes from afar: when I was 10 years old my mom bought me my very first cookbooks that I still have and use for some legendary recipes. With the arrival of the Internet and the blogosphere, I have always been more passionate about it.

Two blogs (one Italian and one in Spanish) and many photos on Flickr, not only food related, are the result of this adventure.

CLAUDIA SCARPALEGGIA

My name is Claudia, I’m 20 and I study Food Technology at the University of Florence. I’ve chosen this branch of studies because I’m curious about all that concerns food, from organic growing to the study of its chemical properties…and obviously I like eating good and healthy things! Moreover, I love travelling, taking pictures and I’m fond of trekking.

I’m going to update you every season about what you can plant and harvest, if you too want to have your own little vegetable garden, and about all the healthy properties of your fresh vegetables!

ELGA CAPPELLARI

My name is Elga, I’m a very Italian, 37 year-old mother of three children and a passionate about cooking, yes, just a passionate autodidact.

I believe in “we are what we eat” so I like to experiment and direct my children toward a food culture that can stimulate them to the taste research.

Struck by photography art, I love to capture what strikes my eyes and that moves me, both in the kitchen and during our travels.

I’m a home chef in my spare time and I manage my blog Semi di Papavero with dedication and enthusiasm, because in it I found my proper dimension.

CAROLINA CENNI

I’m Carolina and I’m 27 years old. I was born and grew up in Florence, but now I live in London.

Officially, I graduated in Sociology and now I work for a newspaper. Unofficially, I am always in my kitchen playing with flours, spices, scales, and ladle, which is my wand.

My blog “Semplicemente Pepe Rosa” was created in April 2009. It’s a funny collection of tales, pictures and recipes. It’s my way to share food with all of you, which is one of the things that make me so happy…

CHIARA BIAGIONI

My name is Chiara, also known as Kia, and actually I have some problems to explain with my own words who I am… I could try to define myself as a designer, an all around decorator, an aspiring painter, an employee with the head in clouds and the constant desire to use daily my hands… or just a mom!

I like using every means that creativity offers to express myself, being them fascinating brushes, a cold mouse, pots and pans or tissues and sewing thread!

Graphic designer for blogs and websites, I start with patience and enthusiasm this new adventure!

G2KITCHEN | SEPTEMBER 2010

9

Just Picked…

Photos and recipes by Genny Gallo

... Discover a bramble filled with blackberries during your Sunday stroll, get your hands and your greed mouth dirty while you’re intenton collecting fruit, then rush home to turn this bounty into a thousand delights ...

Shiny and deep black, they stand out on brambles along the road edges.

They not only bring us joy and make us become children again, but they are also valuable health allies, rich in flavonoids and antioxidants that help you remaining youthful, diuretic and heart friends.

Once collected, you can store them in the fridge for a few day: rinse them quickly under running water before enjoying them with a spoonful of sugar or in some tasty preparation. They can also be frozen: placed them on a tray and keep them in the freezer overnight, then collect them in a bag, and you’ll be able to enjoy all their benefits and summery taste all year around, even in winter!

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G2KITCHEN | SEPTEMBER 2010

Burgers with blackberries and Rose mary sauce

Burgers with blackberries and Rose mary sauce for 4 burgers

Ingredients

you won’t regret fast food!

150 g blackberries 2 rosemary sprigs 1 tablespoon of soy sauce Âź tablespoon of honey 4 burgers 8 white bread slices 4 sweet bacon

Proceedings Blend with an electric immersion blender washed blackberries. Sieve the puree produced in order to obtain a smooth puree without seeds, and place it in a saucepan. Add soy sauce and honey and let reduce for about 5 minutes.

Meanwhile, grill bread slices on a hot griddle, then cut them into disks the size of the burgers and keep them warm.

Grill the bacon until it is perfectly crisp.

Lastly grill meat, choosing the level of cooking you prefer.

Lay the burger on a first slice of bread, cover with a spoon of sauce, then a slice of bacon and serve hot.

G2KITCHEN | SEPTEMBER 2010

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Buckwheat tarts with berry curd and

BLACKBERRY jelly

Buckwheat tarts with berry curd and

Ingredients For the pastry: 200 g flour 00 50 g buckwheat flour 120 g butter 90 g sugar

BLACKBERRY

2 egg yolks vanilla salt

jelly

For the berry curd: 200 g berries (Currants, raspberries, blackberries and blueberries, also frozen if you don’t have them fresh)

70 g butter 2 egg yolks 100 g vanilla icing sugar For the blackberry jelly: 100 g blackberries 2 g agar agar powder 1 tablespoon sugar

The sweetness of red fruits on a rough

Proceedings For the pastry: mix butter and sugar, add yolks, salt and flour. Stir the dough quickly and put in the fridge for at least one hour.

Remove the dough from the fridge and line tartlet moulds of about 10-12 cm diameter. Bake at 180°C for about 15-18 minu-

and tasty pastry to capture the essence of the forest ...

tes.

For the curd: put sugar and berries in a saucepan. When they are soft, blend with an electric immersion mixer, adding also egg yolks and cold butter, and keep on mixing. If there are many seeds, sieve the mixture and then pour it into a pan and let it cook until the mixture becomes thick and veil the back of a spoon. Let it cool down.

For the jelly: puree blackberries and strain them through a sieve. Combine them in a saucepan with sugar and agar agar powder, bring to the boil and let it simmer for about 3 minutes.

Assemble the cake by pouring berry curd into the pastry shell with a spoon or a piping bag.

G2KITCHEN | SEPTEMBER 2010

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A late summer night’s dream Photos and recipes by Giulia Scarpaleggia

Black nails, purple lips, smiles and a magnetic euphoria in the air.

These are the last days of summer, the last days devoted to fun before returning to school or office.

I’ve always considered picking up blackberries as a moment of a transition, a milestone along the flowing of time, an opportunity to spend some time with mom, chatting between the hedges about the ending summer and its exciting gifts, but also about the approaching autumn with all the great expectations that always brings, projects and dreams that soon will flame with life as autumnal wood leaves.

G2KITCHEN | SEPTEMBER 2010

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Budino alle

MORE

BLACKBERRY PUDDING

Ingredients Cream, 500 ml Vanilla icing sugar, 50 g Blackberries, 100 g Vanilla pod Agar agar powder, 2 g

Proceedings Puree blackberries and strain the puree through a sieve to remove seeds.

Collect the pulp in a saucepan. Add the cream and put on medium heat with sugar, agar agar powder and vanilla seeds: bring to a gentle boil.

Let it simmer for about 10 seconds, remove from heat and pour into your favourite moulds.

Allow it to cool completely and serve with some fresh blackberries.

Blackberries intense and deep flavour softens into lavish cream embrace, enriched by the persistent vanilla touch.

G2KITCHEN | SEPTEMBER 2010

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Ingredients Flour 0, 400 g Brewer’s yeast, 20 g Warm water, 200 ml

SWEET BREAD WITH

BLACKBERRIES

Extra virgin olive oil, 2 tablespoons

AND APPLES

Sugar, about 300 g (100 g for the dough and 200 g to sprinkle over) Granny Smith apples, 1 peeled and diced Blackberries, about 200 g Lemon peel Vanilla salt, ½ teaspoon

Proceedings Put the flour on a working surface and make a well in the middle, add sugar and a pinch of salt.

Dissolve the yeast with warm water and pour it into the centre of the fountain.

Add two tablespoons of olive oil and knead for a long time until you get an elastic and no longer sticky ball of dough, silky to the touch. If necessary add a little bit of warm water.

Let rise in a warm place for about two hours, until doubled

Blackberries and

apples are a hap-

py marriage, a

match that gifts this sweet bread

with the warm and genuine flavour of late summer,

in volume.

Preheat oven to 180°C. Divide the dough into two equal parts.

Roll out one part of the dough in a sheet of about 1 cm thick and put it a baking pan, previously lined with oiled parchment paper.

Cover the dough with the apple cut into small pieces, half of blackberries and sprinkle with about 100 grams of sugar.

Cover with the remaining dough rolled out in a 1 cm thick sheet and seal the edges pressing with your fingers.

Sprinkle with blackberries, remaining sugar and grated lemon zest.

Bake for about 30 minutes. Allow to cool before serving.

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G2KITCHEN | SEPTEMBER 2010

of brambles loaded

with ripe fruit, of

an apple shining into the

schoolbag the first day of school.

SWEET BREAD WITH

BLACKBERRIES AND APPLES

Ph. GENNY GALLO

G2kitchen

numero zero , anno 2010

www.g2kitchen.com Do you have proposals, suggestions, criticisms, candidatures to cooperate to be sent?

Write us ...

info@g2kitchen.com

Waiting for the Fall, you find us here: Genny - http://www.alcibocommestibile.com Giulia - http://www.julskitchen.com Alicia - http://erborina.blogspot.com Alicia - http://amiloquemegustaescocinar.com Silvia http://basilicoepinoli.blogspot.com/ Edda - http://undejeunerdesoleil.blogspot.com/ Sarka - http://www.cookyourdream.com/ Tina - http://www.sparklingink.com/ Chiara - http://www.kiabia.it/ Elga - http://www.semidipapavero.net/ Alessandra - http://menuturistico.blogspot.com/ Carolina - http://www.semplicementepeperosa.com/

Design, project, coordination and web site Genny Gallo Translations and international edition coordination Giulia Scarpaleggia Graphic design and website Chiara Biagioni Contributors of articles and columns Sarka Babicka , Chiara Biagioni, Elga Cappellari ,Genny Gallo, Alessandra Gennaro, Silvia Luppi ,Alicia Manas, Edda Onorato , Tina Rinknen , Claudia Scarpaleggia, Giulia Scarpaleggia Each author is the owner of the texts and images he created and is fully responsible for the content of his article

G2KITCHEN | SEPTEMBER 2010

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See you in October with many recipes school of photography, book reviews, cooking with kids and more ...