Antico Roscioli Forno | Rome, Italy | Pizza | Click + Eat

there are several different types of pizza one can experience in italy; and rome, in my opinion, has some of the best...

there is thick, foccacia-like crusts, thin cracker-like crusts and crusts that fall in-between. EVERYWHERE you look there is pizza for sale and it is hard to pick through all the places and truly find pizza that will change your life. hopefully this post will help you out!!

my top three places in rome [in no particular order] are...

pizzarium 

• gorgeous foccacia crust and lovingly doused with the most flavorful olive oil
• pizza al taglio [by the slice] and by the weight
• known for their unique flavors and fresh ingredient combinations
• featured on anthony bourdain's, the layover: rome
• prati neighborhood -- perfect before or after you visit the vatican
• long lines, but worth the wait! take it to go or stand and eat if there is room

da remo 

• the bestest cracker crust pizza in the world! seriously!
• individual pizzas with the most erfect char on the crust! 
• ADORE the marinara [fresh tomato sauce with roasted garlic--NO CHEESE]
• located in testaccio neighborhood
• sit where ever they put you
• worth the trip to this awesome neighborhood!

antico roscioli forno [the place i am featuring in this particular blog post]

• crusts differ in thickness depending on what you get
• fresh ingredients!
• LOVE the rosso [tomato] and the fresh mozz with tomato and basil
• this place is also a bakery and the ricotta chocolate cake is divine.
• pizza al taglio [by the slice] and by the weight, but watch the scales -- they accidentally doubled out cost one day!!
• centro storico -- near the campo de fiori
• stand and eat outside or take it to go

above: antico forno from the street

above: rossa pizza. crisp cracker crust

pictured above + below: mozzarella di bufala, fresh tomatoes and fresh basil

fresh campo de fiori market finds!! right up the street from antico forno

thank you for reading my post.  please comment below. ciao :)

#pizza #rome #roma #roscioli #forno #italy 

#pizzarium #remo #prati #testaccio #centrostorico

Marco G | Rome, Italy | Favorite Places

choosing a restaurant in rome is not an easy feat.  one can easily be caught up in a tourist trap quicker than you can say "colosseum".  when choosing a restaurant we tend to steer clear of the restaurants with waiters begging you to come in and/or with a menu the size of a highway billboard posted out front.  some of the best restaurants are off the beaten path and require a long walk to get there, but the results are typically stunning and worth the blisters on your feet.  my husband, shawn, also does hours and hours and hours [and hours] of research on his favorite food blogs and he religiously reads the ny times food section... 

all of this research led us to marco g's while we traveling in italy last summer [2012].  now we are back in italy in 2013 and once again loving our trips to marco g's.  during our first visit marco (whom waits on each and every table--with the help of a friendly and welcoming staff) recognized us from last summer which really made us smile :)  marco makes each and every guest feel as though they are dining in his own home.  his food is his passion and if there is one thing that shines above that, it is his service.  marco believes deeply in his mission and it translates to beautiful, traditional italian food. marco using only the freshest of ingredients and his menu will change to accommodate seasonal offerings found at the markets.  

below is a menu my husband and i enjoyed on our first visit this summer...we have since been back to enjoy the same.  however, during the second visit we also feasted on beautiful grilled porcini mushrooms that marco had picked up at the market that morning.  and for dessert we had fragolini [baby strawberries] with a touch of fresh lemon juice and sugar--the traditional way to enjoy this delicacy.  

anyone that stops in rome should make marco g's a must stop for dinner.  put away your cell phone and enjoy "slow food" dining with impeccable service. 

our menu:

amuse bouche of homemade foccacia with rosemary and corse salt | octopus salad with potato, red onion, and carrots | grilled aubergine [melanzane] with homemade mozzarella and fresh basil | pacchieri with large shrimp [mazzancolle] in a fresh tomato sauce

marco g

via garibaldi, 56, roma 06 580 9289

they take reservations but outside is first come first serve; even with a reservation

Holy Cannoli!! | La Cannoleria Rome | Sicilian Bakery, Italy

when in italy a cannoli stop once a day once a week...is a must :)  and when in rome la cannoleria is just the place to stop after visiting the vatican, san pietro basilica, piazza navona and/or castel sant'angelo.  we adore the mini cannolis because you can eat more they are the perfect bit of sweet and savory that will tide you over after a long walk in the warm roman sun.  

other good eats you can find at la cannoleria are homemade sicilian jams and marmalades, gelato  on brioche [traditional sicilian way to eat gelato], sicilian wines, tortes and granitas. make this yummy sicilian bakery a must stop when is rome :)

above: totes getting the last of the chocolate mini cannoli and feeling no shame!

above: mini chocolate cannoli before it is in my belly.

la cannoleria is seen above in red *A* pin. piazza navona is *B*. castel sant'angelo is *C* . 

vatican city|san pietro basilica is *D*. 

please comment below and let me know what you think...  thanks!!

Strawberries + Anise Cookies | Trastevere + Testaccio Finds | Rome, Italy

ciao bellas! thank you for stopping by my blog :) 

this will be the first of many yummy food and art related blog posts from our travels in roma -- italy that is.  

today i wanted to share with you two amazing things that made me smile.  the first are chewy and absolutely flavor packed anise cookies from forno la renella in trastevere.  we had eyed this adorable shop last year, but never had the chance to pop in.  today the beautiful baked goods and amazing pizza displayed in the window got our attention and so we finally headed in.  

there were several yummy finds, but seeing as we had already had lunch we were only looking for a sweet afternoon treat. omg! the helpful staff at la renella jumped in to explain all of the cookie varieties -- chocolate, red + white wine, coconut, lemon, etc., but the anise cookies hooked me instantly.

if you are in trastevere you have got to grab some baked goods here [ and some pizza too -- will review the pizza later ]. 

the texture of this cookie was spot on; slightly crunchy on the exterior and chewy + light on the inside.  the anise was bold without being overwhelming which made me happy! i only wish i had gotten one more, but hey, i am here for a month and need to pace myself.

going, going, gone. forno la renella anise cookies. trastevere, rome

today we also ventured over to the newly renovated testaccio market.  the new location is pretty awesome compared to the former AND, as in most things in rome, it sits a top an archeological dig site.  at one point the market floor opens up and you can see down to the old wall of the city and tables filled with pottery shards and other artifacts.  most romans walk by, but this nerd had to stop and gawk -- so much so i forgot to take a photo...HA!  alas, i will be back to get some more good eats at this market filled with true, friendly romans! definitely make this a "must go" on your list if you are in rome for a while!!

at the market today my husband, shawn, got some beautiful cherries and i grabbed a basket of sweet mini stawberries.  believe me, it was hard to not grab everything in site; homemade ricotta filled ravioli, squash blossoms, fresh calamari, peaches, zucchini, shoes [ ummm, yep, shoes ], frittatas with asparagus, etc.  i honestly had to keep reminding myself that i CAN go back.  but for tonight, strawberries and cherries will pair perfectly with our meats and cheeses  :)  buon appetito y'all!

please comment and let me know what you think!!

Oven Roasted Multi Color Carrots with Thyme + Goat Cheese | Click + Eat

this blog post goes out to all the carrot lovers! 

when i walked in the grocery store and saw these colorful beauties i just knew i had to have 'em...and have them i did.

this recipe is super easy, but the color and depth of flavor will have your guests thinking you slaved away for hours on this yummy side dish...

all photos copyright jennifer jackson photography 2013

What you need...

2 bunches multi color carrots 

2 T fresh thyme

mild goat cheese | a brand like chavrie is yummy and mild enough to not over power the sweetness of the carrots

good olive oil | enough to coat carrots | roughly 1/4 cup

1 T honey \ helps caramelize the carrots while baking

coarse salt to taste

fresh cracked pepper to taste

preheat oven to 400 degrees

shave carrots and cut in half.  keep the bottom, skinny portion of the carrot whole, but half the top half [quarter them if they are still too big].  basically, you want all of the pieces to have a similar thickness for even cooking.

line a baking sheet with foil and place carrots on the foil.

emulsify the oil and honey with a fork or small whisk.  drizzle over the carrots and toss the carrots to coat them.

remove thyme leaves from stem and distribute them over the carrots.  add salt and pepper to coat the carrots.  i always eye ball this because i know the level of salt and pepper i like.  and you can always add more after baking.

bake for 10 minutes then toss the carrots.  bake for an additional 10 minutes. serve warm with a dollop of goat cheese on top.  

Fancy Deviled Eggs | Easter Egg Leftovers | Click + Eat

who doesn't love a good deviled egg?!  i mean, i get it, they a little wonderful cup full of yummy egg goodness; who wouldn't love that?!  to top it off, they are ALWAYS a party favorite.  i don't know about you, but i always get a little giddy when i see them on the buffet... 

during one of my latest nora fleming styled photography sessions i needed to create beautiful AND FANCY hard boiled eggs for nf's new egg tray.  i didn't want to go with the everyday deviled egg; this tray is special after all and i wanted the eggs to showcase that.  below are the five variations i created and boy were they goooood...

above: nora fleming egg tray, pink flower mini | photo copyright jennifer jackson photography 2013

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from top left: goat cheese + asparagus, smoked salmon + dill, caper + chive, cheddar + bacon, and (middle row on the ends) green chili + corn salsa.

recipes...

goat cheese + asparagus:

6 eggs

3 T mayo (i use light)

1 t dijion mustard

1 T fresh goat cheese
1 t fresh lemon juice
1 t finely chopped chives
kosher salt to taste
blanched asparagus tips

smoked salmon + dill:
6 eggs
3 oz smoked salmon
3 T mayo (light)
1 T sour cream (light)
1 t fresh dill, chopped
kosher salt to taste
black pepper to taste
fresh dill sprigs for garnish

caper + chive:
6 eggs
1 T mayo (light)
1 T dijion mustard
1/2 t salt
1/2 t ground black pepper


2 T fresh chives, minced
1-1/2 T capers, rinsed and
chopped
2 t grated lemon zest
fresh chives for garnish

cheddar + bacon:
6 eggs
1/4 cup mayo (light)
2 t honey mustard
kosher salt to taste
black pepper to taste
2 strips crispy bacon, crumbled
1 T fresh shredded good cheddar

green chili + corn salsa:
6 eggs
3 T mayo (light)
1 t dijion mustard
2 t chopped green chilies 
1 t fresh squeezed lime juice
1 t fresh chopped cilantro
kosher salt to taste
black pepper to taste
corn salsa to garnish

tip 1:

use a piping bag and star tip to fill the eggs.  this creates a nicer presentation.

tip 2: 

instead of cutting eggs lengthwise, create egg cups.

remove the top third of the egg and carefully pop out yoke.  slice a tiny bit of the egg at the base to create a flat surface--egg should stand on its own.

in the spirit of easter [past] i also wanted to share my beautiful marbled easter eggs (see above and below).  they were super easy to make and looked beautiful in my world market ceramic egg crate. i also like to make them year round whenever i feel like jazzing up my hard boiled eggs.  

simply place a few hard boiled eggs into a wire colander and drizzle them with a bit of cooking oil.  next drip a couple drops of food coloring (whatever color you like) onto the eggs and roll them around a bit.  add a couple more drops of another color and roll them around again.  keep doing this until you get the desired effect [read: do it til you like it].  you can also dye the entire egg one color first and then add the oil and start the marbling process.  

the colors will begin to mix and create neutral tones (grays and browns).  below is my favorite egg ever! look at it! ain't it pretty?!

Sucre | New Orleans | Magazine Street

OMG!  the engine in our car is still warm from our drive north and i could not wait to share some of my favorite eats we had on our trip to new orleans!!  and what a trip we had!  

seeing as today is easter i wanted to start with our new favorite sweet boutique in NOLA, sucre! and honestly, this may have just become our favorite sweet shop in the world. [no exaggeration here folks -- just try it and you will see].

we took the st. louis trolley out of the quarter and into the garden district so we could walk all the way back on magazine; it is a healthy walk, but the boutiques, architecture, coffee shops and yummy eats along the way are worth it!  NOLA is definitely a city best viewed by walking and the people are AH-MAZING!

sucre is located on magazine street at 8th and this is a must stop if you are visiting NOLA!  they are known for their french macaroons and their chocolate, but they also offer homemade gelato, marshmallows and sundaes to boot!  

my husband and i are suckers for french macaroons and have made it our life's mission to find the perfect macaroon.  the title was once held by pierre hereme in paris, whose macaroons and pastries are nothing to scoff at, but there is something really special about the flavor profiles at sucre; they really put a smile on your face.

we chose to get the box of 8 macaroons and ordered two each of the chocolate, bananas foster, carrot cake and salted caramel.  the carrot cake was by far my favorite; it screamed *i am carrot cake* and the textures were a perfect balance of chewy and fluffiness.  the salted carmel was not as aggressive as other salted caramel macaroons i have had other places, but it was still delightful.

the bananas foster and the chocolate were also a great choice; although i secretly wish we would have opted for the  box of 15 so i could have tried the other flavors which included almond, hazelnut, strawberry, and pistachio. 

towards the back of the boutique is a vitrine filled with homemade chocolate creations that we could not pass up.  

we opted for the box of 8 and chose two each of the sicilian pistachio, the avery, the malted milk, and the meuniere.  

the meuniere, shaped like a fleur-de-lis, contains brown butter folded into white chocolate ganache and encased in dark

chocolate and, although i do not typically enjoy white chocolate, this actually ended up being my favorite :)  

sucre is the perfect place to find gifts for everyone!  their website makes it easy to order, and their staff is very knowledgeable and friendly if you have any questions along the way.  

this will definitely be one of ours stops in NOLA from now on...

ordering links:

macaroons

chocolates

obsessions

gifts

corporate

weddings

blog

* all photos copyright jennifer jackson photography 2013

Lobster Arrabiata | Recipe By Gabriele Corcos + Debi Mazar | Extra Virgin | Cooking Channel

my husband and i love to cook together, eat together and drink wine together.  some of our favorite memories are centered around our experiences with food.  for us, food is love and when you cook with the person you love, awesomely yummy things make their way to your table.

this year i am launching a new blog series called, click + eat.  this series will highlight delicious recipes my husband and i prepare, my fine art food photography, food styling tips, wine pairing advice and documentations of the scrumptious eats we enjoy during our travels!  my goal is to inspire you to bring amazing smells to your home and tastiness to your bellies!!

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after having spent the summer of 2012 in italy, our love for the italian culture and their philosophy of cooking has only grown that much more.  it was only natural that we also find ourselves eagerly watching the show, extra virgin, on the cooking channel--living vicariously through the stars of the show.  debi mazar and gabriele corcos are very similar to my husband and i; even our roles in the kitchen are the same.  if you have never seen the show, watch it! it will make you salivate and want to emulate their lifestyle...and you will most definitely, "stay hungry" [to quote their tag line].

last week shawn and i watched gabriele and guest chef, anthony bourdain, create this gorgeous lobster arrabiata.  the very next day i put in a call to our fish monger, dirk's fish & gourmet shop, to order our lobsters.  

the recipe calls for two, 1.5 pound lobsters (or three, 1 pound lobsters), but I ordered two, 2 pound lobsters because i really LOVE lobster.  our fish monger will also steam the lobster and have it ready to pick up.  this takes away some of the pressure of timing everything at home and since they are experts at what they do, they steam them perfectly and will even go a bit underdone like the recipe states TIP: you will toss the lobster meat and legs in the sauce later and don't want them to be over done.

in the above photo the lobster heads are roasting in the lobster's own juices -- this starts to build the foundation of the sauce and looks pretty too.  TIP: make sure when you crack open the lobsters to do so over a bowl and save all the juices that run out.  we even saved the tomalley (green stuff) and added it to the sauce; it adds flavor and thickens the sauce a bit so it sticks to the pasta more.

the legs of the lobster (shown in the photo above) are put aside in a bowl and will be tossed into the sauce later.  avoid snacking on these.  they add visual impact to your dish and continue to flavor the dish as you dine.  TIP: when i eat shellfish i don't like to pre-crack the shells before serving.  it seems weird, but I love the fight! AND the reward!! this also slows down my eating thus equalling more time with my husband and our guests at the table and i adore that time! 

after roasting the lobster heads for five minutes in GOOD olive oil remove them and add the garlic and hand crushed chiles.  the aroma is infectious! waft in the smells and enjoy a glass of the wine you will use in the sauce!! 

TIP: DUH! use a wine that you would love to drink.  you hear this over and over on cooking shows...do what they say!!  my husband and i chose to use Pazo San Mauro, Rias Baixas, Albarino, 2011.  this is a spanish white we picked up at our wine store, binny's.  what we love about this wine is  there is NO OAK!  it is very minerally and that is right up our alley.

                            

once the tomatoes and lobster have gotten all happy in the sauce add the pasta.  the recipe does not come right out and say how much pasta, but if you look at the serving size of the dish it will clue you in.  for us, half a box of barilla thick spaghetti worked perfectly; you don't want to have too much pasta -- i'd also rather have more lobster anyway :)

no matter how many people are enjoying the meal you absolutely CANNOT forget the food styling.  this means you don't just slap your food onto a plate and start digging in.  i know it is cliche, but we really do eat with our eyes first and after having spent all of that time and effort in the kitchen you owe it to yourself to make your plates look appealing. i even do this when cooking just for myself. [more food styling tips to come to future blog posts]

serve this dish onto a large platter instead of serving up individual bowls at the stove.  i used my large red oval dish from crate and barrel.  the red echoed the color of the tomatoes, chiles, and lobster and emphasized the vivid green basil.  i debated using one of my large white serving platters, but am so glad i went for the red.  using tongs i repositioned the lobster legs so they didn't get lost in the dish.

the spicy qualities of the arrabiata sauce played nicely against the sweetness of the lobster and the crisp fresh basil brought a fresh, brightness to the party.  our wine pairing was perfect and allowed the flavors of this amazing recipe to sing.  this dish has definitely made its way into our cooking repertoire and we cannot wait to make it for our friends! enjoy!!

 the entire recipe can be found here...

*all images copyright jennifer jackson photography and may not be used or reproduced without permission from jennifer jackson.