Here is where we had our favorite meal in Venice, Osteria La Zucca, a cozy little place a bit out of the way. We got a tad lost finding it. GPS gets confused when you go down all those alleyways you find in Venice or maybe it was us who got confused, but anyway, getting lost in Venice is not a bad thing. #oceaniacruises @oceaniacruises
Impressive tomato haul? Make fresh salsa. Top eggs, grilled meat, fish, soups, stews, and even a baked sweet potato with some salsa to give your dish a little Latin kick.
Fish market in Venice: this is how they sell scallops - with the roe attached. Used to cook these a zillion years ago when I worked in France. Very tasty! Getting on the ship today to start my cruise. Very excited. @oceaniacruises #oceaniacruises #saramoultontravels
First meal in Venice - pizza with fresh burrata on top! So tasty. Going to take long walk to stave off jet lag. Here to teach classes on Oceania’s Riviera ship - 10 day cruise in the Mediterranean. Oh and happy Fourth! @oceaniacruises #oceaniacruises #saramoultontravels
Arrived in Venice and it looks exactly as I thought it would only better! Getting on @oceaniacruises ship, the Riviera, tomorrow for a 10 day cruise. Teaching the La Tulipe apricot soufflé while on board. Brought my large copper bowl in my suitcase to do it properly. Very excited! #saramoultontravels
When my daughter Ruthie was six, she started attending “summer camp,” which was actually extended day care based out of the house of a teacher she’d come to know and love. I was thrilled to learn that once or twice a week they had cooking classes. These zucchini rounds were one of her favorite dishes. ☀️ -3 medium zucchini, washed -1 cup fresh bread crumbs -1/2 cup freshly grated Parmigiano-Reggiano -1 garlic clove, minced -1/2 teaspoon dried thyme -1/2 teaspoon dried oregano -1 cup all-purpose flour -Kosher salt -Freshly ground black pepper -2 large eggs, beaten with 1 teaspoon water -6 tablespoons or more extra virgin olive oil 🍴 Trim off the ends of the zucchini and discard. Cut each zucchini lengthwise into 1/4-inch-thick slices. Combine the breadcrumbs, cheese, garlic, thyme, and oregano in a large bowl and mix well. 🥒 Mix the flour with 1 teaspoon salt and 1/2 teaspoon pepper on a large plate or in a pie plate. Place the beaten egg in a separate plate or bowl. Dredge the zucchini slices in the flour, making sure they are well coated, and shake off any excess. Dip the floured slices into the egg, let the excess drip off, and dip into the crumb mixture to coat. Transfer to a large baking sheet and keep uncovered in the refrigerator until ready to serve. (The slices can be prepared to this point up to 2 hours ahead.) 🥚 Just before serving, preheat the oven to 200ºF and heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the zucchini to the skillet a few slices at a time. (Do not crowd the skillet or the slices will not brown properly.) Cook, turning often, until browned, 2 to 3 minutes per side. Add olive oil as needed between batches. Drain on paper towels and season with salt and pepper to taste. Keep the zucchini in a warm oven while you cook the rest. Serve hot.
Was interviewed for the @tampabaytimes at my last @lakeaustinspa class. Kathy Saunders took a photo of me but I had to cut off my favorite @converse to fit in this square. Article is in my bio. Enjoy!
Don’t be afraid of citrus zest! 🍋 @cpkimball and I help a caller overcome their fear on @177milkstreet’s #MilkStreeRadio this week. Listen in! 📷: @177milkstreet