Food Revolution Day: will you celebrate?

Jamie Oliver Food Revolution Day

Food Revolution Day on 19 May is a global event created by the chef Jamie Oliver to inspire people to change their food habits.

This event, as Jamie says, will happen in kitchens, homes and community around the world; it will sparks conversations about real food; it will inspire everyone to get back to basic and start cooking good food from scratch.
Hence, this is our event, our day! Do you agree?!
As I already told you in my latest post, Milan is going to host lot of events on that day (and until 27 May) but I would like to celebrate it together with my foodie friends as well!

What recipe or ingredient has revolutionized your world?

If you're inspired and want to create a post with this subject, I'll be happy to post a picture of your recipe on my blog with a link to your site.
(contact me: geishaele@yahoo.it)

Food Revolution Day 2012

Il 19 maggio, come già tutti saprete, è il Food Revolution Day, un appuntamento mondiale creato dallo chef Jamie Oliver per ispirare e spingere le persone  a cambiare le proprie abitudini alimentari.
Questo evento, come dice lo stesso Jamie, si realizza nelle cucine, nelle case, nelle comunità di tutto il mondo; diffonderà conversazioni e discussioni intorno al vero cibo; ispirerà a tornare alle tradizioni e al cucinare partendo da ingredienti freschi.
Ma quindi questo è il nostro evento, il nostro giorno! Non siete d'accordo?
Come già avevo scritto nel mio ultimo post, a Milano ci saranno un sacco di eventi quel giorno (e fino al 27), ma mi piacerebbe festeggiare anche insieme a tutte le foodie internaute!

Quale ricetta o ingrediente ha cambiato il tuo mondo?


Se anche tu ti senti ispirata/o e vuoi pubblicare un post su questo tema, sarò felice di postare un'immagine della tua ricetta  con un link al tuo sito. 
(contattami:geishaele@yahoo.it)

Food Revolution Day - Stand up for real food

Ghiaccioli alla frutta/Fruit Popsicles

Ghiaccioli alla frutta/Fruit Popsicles

I'm getting ready for the food events Milan is going to host this week.

From May 17th, Milan will be an open-pit theatre for cooking contest, shows, performances, workshops, demonstrations by chefs, etc! The Milan Food Week!

I can't wait for Thursday: I want to ride around town with my bike and my camera taking pictures, tasting food, learning....

So Today I have been shopping thinking about quick recipes to prepare in advance because I'm planning to spend much time outside!
What's faster, healthier and more delicious than a homemade fruit popsicle?!?

Mi sto preparando per gli eventi di cibo che milano ospiterà questa settimana. Da giovedì 17 maggio, Milano sarà un teatro a cielo aperto per gare di cucina, spettacoli, performance, corsi, dimostrazioni degli chef. La Milano Food Week.

 Non vedo l'ora di girare la città in bicicletta e con la macchina fotografica a scattare foto, assaggiare cibo, imparare dagli chef...

Quindi oggi ho fatto la spesa pensando a ricette veloci da preparare in anticipo perché prevedo di passare molto tempo fuori casa!

Cosa c'è di più veloce, sano e goloso di un ghiacciolo di frutta fatto in casa?!?

Crostata alla marmellata di fragole/Strawberry Jam Tart

Crostata alla marmellata di fragole/Strawberry Jam Tart

Hi, I'm back after a week off.

No, no holydays or rest... just a little bit of demoralization...

I'd been planning a recipe for more than 2 weeks, waiting for fresh ingredients from the grocery and waiting for the sun. I had already thought about the styling, the picture I wished to take, the colour and the taste... In a word, I had planned all the details and last week, finally, I was ready for It. And I failed!

Last wednesday I was suppose to be free all day so I decided to bake two tarts for my mother  and my boyfriend who was waiting for that. I had just taken the cakes out of the oven when the door bell rang: my neighbour had a water loss in his cellar which is next to mine, so I had to go and see. No big deal, I was supposed to be free, remember?!

Brisée con zucchine/Pate Brisée with courgettes

Brisèe con zucchine/Pate brisèe with courgettes

 I'm so sick of this weather! Rain, rain, rain and rain again... my bones are wet and they're dreaming of the sun. C'mon it's almost May and I'm still wearing my winter coat!

And how about winter food?! It's amazing and tasting but my body knows it's spring time and it's demanding fresh salads, mozzarella, basil, mint, fresh juices, strawberry, ice cream....

Than yesterday, as soon as I saw a ray of sun, I decided to give my body a gift!

Sono stufa di questo tempo! Pioggia, pioggia e ancora pioggia.... le mie ossa sono umide e sognano il sole. Eddai, è quasi maggio e ancora indosso la giacca invernale!

E che dire del cibo invernale?! E' fantastico e saporito, ma il mio corpo sa che è primavera e insiste per avere insalate fresche, mozzarella, basilico, menta, succhi, fragole, gelato...

Così ieri, non appena ho visto un raggio di sole, ho deciso di fare un regalo al mio corpo!

La maga delle spezie/The Mistress of Spices

Pollo al Garam Masala/Garam Masala Chicken

I am a Mistress of Spices.

I can work the others too. Mineral, metal, earth and sand and stone. The gems with their cold clear light. The liquids that burn their hues into your eyes till you see nothing else. I learned them all on the island.

But the spices are my love.

I know their origins, and what their colors signify, and their smells. I can call each by the true-name it was given at the first, when earth split like skin and offered it up to the sky. Their heat runs in my blood. From amchur to zafran, they bow to my command. At a whisper they yield up to me their hidden properties, their magic powers.

Yes, they all hold magic...

(The Mistress of Spices, Chitra Banerjee Divakaruni)

Io sono una Maga delle Spezie.

So usare anche il resto. Minerali, metallo, terra e sabbia, e pietra. Le gemme splendenti di luce fredda e limpida. I liquidi che ti accendono gli occhi di bagliori variopinti finché non riesci più a vedere altro. Ho imparato tutto sull'isola.

Ma la mia passione sono le spezie.

Risotto al salmone/Italian risotto with salmon

Risotto al salmone/Italian risotto with salmon

I think rice has extraordinary powers! It has a double connection with the word Earth: it not only derives directly from this element, but for the past 8,000 years its history has been associated with the history of Mother Earth. So it must have super powers!

Its many varieties are cooked all over the world, with different procedures and ingredients.

That's why this question came up to my mind. In our collective consciousness, if I say: "Think about a recipe with rice", each one of us will think about a different recipe according to personal taste, background, country or region of origin, religion, the season...

There's just one thing I'm pretty sure about.

The majority of us Italians would think about Risotto! Am I wrong?!

Per me il riso è un alimento che ha poteri straordinari. E' doppiamente legato alla parola Terra: non solo arriva direttamente da questo elemento, ma da circa 8000 anni la sua storia accompagna quella della Madre Terra. Per forza deve avere dei poteri straordinari!

Tomini con peperoni grigliati/Tomino Cheese with Grilled Pepper

Tomini con peperoni grigliati/tomino cheese with grilled pepper

We've been very lucky last week: in Milan the weather was like in summer and my jasmine started to blossom very fast. My mood followed the weather dreaming of beaches and sea and my body felt happy laying down on the grass in the park.

My appetite was totally agree with all that and asked for something fresh and coloured.

Do you believe the color of the food we eat can affect our mood? I'm thinking a lot about that on those days...