family cook link
LIFESTYLE IN ONE PLACE.
Advertisements

Emiko Davies emikodavies

  • So, after 96 hours, and my first experience dripping something from a bottle emblazoned with a skull and crossbones into food that I plan to eat (while my daughter plugs her nose and says, Mamma is that poison?), my first attempt at mostarda mantova is READY and omg does it taste amazing with cheese! It started with a kilo of beautiful quince (a market impulse buy), then @pastaemilia told me her aunt's 4-day recipe, which is the same way Mantovans have been making this mostarda for centuries, then the tricky bit, getting my hands on a bottle of the must-have ingredient, the thing that makes this a 'mostarda': mustard essence. It's so powerful that it can melt silver spoons left resting it for too long, and burn your eyes and nostrils just by looking at it or sniffing it, so it has a poison warning on the bottle. You only need a few drops in the cooked, syrupy fruit for its spicy effects to kick in. Just try not to spill it on yourself! The third ingredient is sugar. It's simply wonderful and just perfect to spice up a cheese platter. Recipe coming very soon to @food52!
    2017-09-22 05:11:14

    Comments (17)
    robyn holland | sweetish.co:
    I have never ever heard of this! You should have seen my face when I read this text... both horror and awe. lol I love what you do so much. I'm tempted to fly across the world just so I can come cook with you in Italy! 💙🍝


    melecampana:
    @rich.campana I think this is what we used to unclog our drain in via di mezzo


    DiAnoia's Eatery:
    We are intrigued!


    Ekscelencja:
    Sweets! :-D



    Likes (772)
    robyn holland | sweetish.co



    Valentina Veneziano



    Cat/theater/live



    New York Habitat





  • If you're in Florence next weekend, please join me for a chat about the inspiration behind #acquacottathecookbook: the traditional food of beautiful #Maremma in southern Tuscany with editor-in-chief of @theflorentine, Helen Farrell. We'll be at the super cute @todomodolibri bookshop, where there'll also be a chance for aperitivo in the cafe after. Saturday evening, 30 September at 6:30pm, details and registration for this free event is on my events page, link in profile! 😊🎉
    2017-09-21 07:55:28

    Comments (13)
    TRUEFFLES:
    Awesome


    Emiko Davies:
    @nocrumbsleft 😍✨ thank you!


    Emiko Davies:
    @stevearchdeacon oh amazing! Let me get an extra copy to you! Can you send me best address to my email info@emikodavies.com x


    Debbie Hill:
    If only



    Likes (458)
    J E S S Y B



    Emma Galloway



    Laerke



    L i s a





  • Spent the most wonderful day with Flore @the.flo.show and Wendell, doing what I absolutely love the most: strolling the market, impulse buying what looks good (like these pink figs and Muscat and Colombano grapes to push into very sticky schiacciata dough), sharing a panino al lampredotto, then taking everything back to my little kitchen and cooking lunch together with @marcolami for our guests followed by a long stroll through the country streets of Settignano, stumbling across a Botticelli fresco, carrying a sleeping child through the woods and then drinking beers made with sea water at our favourite @caffedesiderio. A great day.
    2017-09-20 14:02:41

    Comments (33)
    Flore Vallery-Radot:
    It was soooo lovely to meet you in real! And spend the day with you in your little slice of heaven. xxx


    :
    Focaccia sounds delicious!😊


    #notmynonni:
    Omg!


    chika:
    sounds like a truly wonderful day! and schiacciata with grapes and figs.. mmm



    Likes (1096)
    Amandine L'hyver



    Nigella



    Aethereal Weddings in Crete



    Nicole | 🇹🇼&🇨🇭





  • Gnudi // Ricotta and spinach dumplings in butter and sage for special visitors @eatinmykitchen & co today! 💚 #florentinethecookbook
    2017-09-19 07:00:47

    Comments (47)
    Norma May May:
    My mouth is watering and it's only 6:30am ❤️


    Frank Angeletti:
    Very Nice! ❤️😎


    CAITI // Australia:
    Ah yummm i adore gnudi!


    Wait or Create:
    Lovely profile, thank you for sharing 😉



    Likes (1932)
    Giulia



    haku






    Muriel





  • A corner near Sant'Ambrogio market that I am fond of, for their budini di mele (apple pastries) and smooth cappucini, especially -- even more so now that there's a blissful chill in the air and the sun isn't so fierce, so I can go back to enjoying hot drinks (my first cappuccino in months feels like such a treat). For the past nine years, today, the day of my wedding anniversary, is always the marker for me for the start of Tuscan autumn, the season I look forward to the most of all. 🍁
    2017-09-18 12:24:09

    Comments (24)
    TRUEFFLES:
    This is so pretty. I've seen something similar in Croatia and was thinking of having my herbs in this type of crate. Beautiful 👌


    Italian Chef:
    Happy anniversary Emiko!


    :
    Thank you for all the Inspiration you give me


    Molly McIlwrath:
    I love this, Emiko! I also bought 3 new teas today now that it's cooler out.



    Likes (669)
    Claudia



    Em



    francesca



    Cooking a Life





  • Acquacotta del Pescatore // What we did with those beautiful prawns from Elba Island, along with some clams and mussels -- a rich but simple soup, sweet with tomatoes and onions, a little heat from chilli (I may have added an extra bit) and a thick slice of stale unsalted Tuscan bread rubbed with garlic on the bottom to soak it all up. A well deserved lunch cooked together while sharing stories is always my favourite part of a cooking class -- thank you to everyone who came yesterday, and special thanks to @alicekiandra.adams for rescuing us after discovering the car was not where we left it (was towed!) but most importantly for having created such a wonderful, friendly space for cooking in with Latteria Studio. ✨ #acquacottathecookbook
    2017-09-17 07:44:24

    Comments (17)
    Molly McIlwrath:
    Yum! And the car....towed?! Ugh. No fun!


    Trediciatavola:
    Wow 😍


    Emiko Davies:
    @labnoon 😍


    Emiko Davies:
    @vicolodeifuggiti I know but at least it wasn't stolen! 😂



    Likes (842)
    grazia & co



    希臘時代



    Nitzine Galeote 🔪🍝🍹🍸🍗🍚🍢🎂💞👌



    Alice Laidlaw





  • Freshest Mazzancolle prawns from Elba Island for my cooking class this morning at Latteria Studio! Thank @alicekiandra.adams for this great find. #acquacottathecookbook in #Rome
    2017-09-16 03:58:44

    Comments (16)
    Emiko Davies:
    @vicolodeifuggiti thank you! So lovely to be there again!


    Emiko Davies:
    @dreamingitalian 😍


    TinaC🐼💕:
    😣


    Bridget:
    To die for.... 🍴😊💛



    Likes (688)
    Keiko Oikawa



    cumerlator



    mrsjake_technolo_g



    Hatike





  • Can't believe it's my baby's first day of school today! Can't believe I have the morning all to myself! To celebrate, a breakfast treat at a favourite pasticceria in Fiesole (not sure if it's actually celebratory or if it's for the comfort factor to keep me from crying into my pastry, perhaps a bit of both)!
    2017-09-15 04:50:19

    Comments (46)
    Tessa's Travels:
    💕🙃xx


    Molly McIlwrath:
    That is a big day! 💕💕 How did she like it?


    Trediciatavola:
    Wow 😍


    melecampana:
    @emikodavies @kirsteentravers it's good for everybody! Embrace the change! Love to both of you mammas 😘😘💪🏼



    Likes (878)
    Signora Pinella



    Martin



    Anna



    No7Balmac





  • Whilst waiting for my coffee dates @pastaemilia and @clementinerobertson_ at the market, I popped into new @c.bio_firenze organic supermarket-- so much more than a supermarket (they call themselves a bottega-mercato). Upstairs on the terrace is an incredible collection of Tuscan heritage fruit and vegetables to buy as plants, trees and seeds, with this central table of ancient now barely known names. A dream.
    2017-09-14 10:02:26

    Comments (20)
    🔸info@melinaphotos.com:
    😲😍😍


    Amber Rossouw:
    Heaven!!!!! Oh how I would love to visit such an amazing shop...


    Helen Weaven:
    What an inspiration for the future 👏👏👏


    Belinda Jeffery:
    What a wonderful place, Emiko! x



    Likes (952)
    Helen Weaven



    Gurdulù



    Createcakes 🎂








  • Ricotta gnocchi from @juliaostro's new cookbook, Ostro. So delicious and pillowy -- and seriously so quick to whip up. I mean, some may think gnocchi is something tedious and time consuming, but we decided on a whim to make these, 10 minutes later they were ready for the pot. In the meantime I warmed up some leftover eggplant caponata and that became the sauce. Lunch ready in no time. 👌
    2017-09-13 05:58:19

    Comments (18)
    Emiko Davies:
    @lisaeatworld the best!


    Emiko Davies:
    @ylkehoe hope to get it up on blog!


    Emiko Davies:
    @terrisalminen 😍


    Belinda Jeffery:
    It sounds absolutely brilliant, Emiko. xx



    Likes (1063)
    lapaosalmon



    Angela Gallo



    Ruthie



    Jennifer





  • Playing with a new recipe video, a pound cake topped with wild plum and blackberry jam and late summer peaches (with an appearance by @canto_del_maggio). It's a variation of a recipe from #acquacottathecookbook (which is with apricot jam and apples). I love making pound cake, it's so incredibly simple, a recipe of equal proportions and elbow grease (the trick is to whip the eggs really, really well), a blank canvas to play with your favourite seasonal flavours. Over on vimeo (link in profile) you can find the full version and the recipe! {Music by Jazzhar | betterwithmusic.com} #tuscanfoodstories #minimondaymovies @hardiegrantbooks @hardiegrantuk
    2017-09-12 06:04:33

    Comments (38)
    :
    That looks so delicious!


    Tea | Food Blog | Toronto:
    Love this video 👌


    Moshe Demri:
    Soooo beautiful! Your books and photos inspired me to travel in Tuscany few months ago, I fell in love with the people and food...I wish I could find more inspiring blogs and feeds for other locations. Well done!!


    Marta Greber:
    Beautiful!



    Likes (629)
    Carolina Prado



    Isabel



    Francesca Dusini Dell'Eva



    Veronica Di Clemente





  • The picturesque town of Trento makes a great base for exploring the abundant food and (absolutely stellar) wine opportunities in this beautiful area of northernmost Italy. You can find my Trento Mini Guide now up on the blog! It's the right amount to inspire a weekend of eating, drinking and wandering, packed full of photos of mountains, biodynamic wineries and wild mushrooms and there's even a recipe for torta di grano saraceno, buckwheat and almond cake with jam (it happens to be gluten free 😉). {Link in profile} #trentinoaltoadige
    2017-09-11 06:33:44

    Comments (25)
    Emiko Davies:
    @chloedupre 😊😍


    Belinda Jeffery:
    What a wonderful photograph this is, Emiko. xx


    Emiko Davies:
    @belindajefferyfood thank you Belinda, I just loved all the 'layers' of this scene (the pattern on that palazzo!) 😍


    :
    😍👍



    Likes (865)



    Mj



    Liana Issa



    Marisa Curatolo





  • Having a slow day editing photos from our trip to Trento with my first cup of tea in months while my loves play 'restaurant'. It's all pastel palazzi, mountains, turquoise lakes and dangling grapes. And mushrooms. Lots of mushrooms. And buckwheat cake with a German name. A mini guide will be up on the blog tomorrow, hopefully (if this play restaurant that is currently filling the living room with wooden pizza and felt salad is a success)! Happy Sunday, folks!
    2017-09-10 07:17:02

    Comments (14)
    stefania bendato:
    💙💙💙


    • rebecca •:
    Oh did you enjoy Trento. Looking for spots to visit from Venice.


    TRUEFFLES:
    Awesome


    :
    😍👍



    Likes (844)
    sarah stricklin



    Betty Soldi✨Calligraphy&Design



    Natalie Rachel Morris



    Елизавета Гавриленко





  • So looking forward to being back at Latteria Studio in Rome this time next week to teach a cooking class -- we'll make hand-rolled pasta (no pasta machine required) with wild mushrooms, a fisherman's acquacotta soup and a delicious ricotta tart dotted with these tiny pears. I love the intimate format at Latteria Studio, it always ends up feeling like you've just spent the day cooking and chatting with friends and, once we are all sitting down at our beautifully laid table, glass of wine in hand, eating the things we have cooked to together, it is so very hard to leave! There are just 2 spots left, if you're in Rome next Saturday and want to join me, link is in profile! #acquacottathecookbook
    2017-09-09 05:59:13

    Comments (34)
    GIULIA NUTRICATI:
    All of you is so sweet!❤️


    Sina Opalka:
    @emikodavies dear emiko, i would love to join a class sometime in future and was wondering if there exist a newsletter to stay updated?! I find your work very pretty!


    Emiko Davies:
    @liveitspoetry thank you! I have an events page (see link in profile) where I post all the things that are going on, I'm working on a newsletter solution now but can't guarantee it at this stage! You can sign up for blog posts via bloglovin on my website though and I announce the big things there too!


    Sina Opalka:
    @emikodavies thank you dear emiko, i have just signed up for it!



    Likes (710)
    Elisi



    Fleur Blooms



    Claude Corongiu








  • September days after an excruciatingly long, slow, hot summer are like a kiss from a lover you've been apart from for too long. Bliss.
    2017-09-08 06:53:41

    Comments (13)
    Teresa Lanphere:
    Favorite month!


    :
    😍😍😍


    Emiko Davies:
    @motherteresaof3 such relief!


    Essential Ingredient Prahran:
    @emikodavies cypress & olive immediately conjure memories of the Mediterranean



    Likes (775)
    Natalya Anoshina



    Nico



    Jenny Engle








  • Testaroli with pesto for lunch. They say it this northern Tuscan dish is the earliest recorded pasta, with origins in ancient Etruscan times (some even say Neolithic, a remnant of the habit of pouring porridge onto hot stones to cook). It's as delicious as it is unusual. A smooth batter -- rather than a dough -- is made with flour, water and salt and cooked on a testo, an enormous cast iron skillet, more or less just like a slightly thick crepe. This large round crepe is then cut into pieces, boiled for 2 minutes and then dressed in parmesan cheese or pesto -- or in the Lunigiana, where these are still made artisanally, pesto povero, where you simply sprinkle over freshly chopped basil, parmesan and olive oil. For convenience's sake (because not everyone has testi these days!) you can buy testaroli already made, bring it home (just one will give you 3-4 portions), boil it, dress it in herbs and cheese and in 2 minutes lunch is on the table! Tuscan food never fails to delight and surprise me -- this dish, it's an ancient, peasant food that is just as convenient as 2 minute noodles or any fast food, that doesn't cost the earth, is healthy and delicious, anyone can make it with the simplest of kitchens (you can even make it without a stove if you have an electric kettle). Why these haven't taken over the word yet is beyond me! #tuscanfoodstories
    2017-09-07 07:25:41

    Comments (51)
    Emiko Davies:
    @burrascapdx that is wonderful! 💚


    Emiko Davies:
    @belindajefferyfood thank you Belinda! Timelessness, that's a really great word for it x


    Emiko Davies:
    @la_danigourmet I bet everyone loves it, how could they not?! 😊


    Silvia Bifaro:
    Careful to do not say to a Ligurian this is a Tuscany dish 🤣. We might bite you! Asking myself how I missed your feed!



    Likes (795)
    Yana



    Louise Willemsen



    ThreeDays



    Whitney





  • Freshening up the house with some new prints and a bit of furniture rearranging! This is one of my favourite images from Acquacotta, it's of the port of Giglio Island, a gem in the Tuscan archipelago where I've had some of the most memorable holidays ever to date. If you're interested, I have a small selection of prints from this sea-sprayed corner of Tuscany available in my print shop, all taken in film and printed on beautiful rag paper in Melbourne -- direct link in profile if you want to take a peek! #filmisnotdead #acquacottathecookbook #maremma #Tuscany #isoladelgiglio
    2017-09-06 07:11:54

    Comments (17)
    Lisa Brancatisano:
    I love this image too! 😉


    Loolooloves:
    Yassssss 👏🏻👏🏻


    Emiko Davies:
    @alicekiandra.adams yes!! ❤✨


    OFFfirenze:
    Bellissima



    Likes (658)
    kitty_hedley



    Valerie Burke



    Bridie



    Ella Bendrups





  • I couldn't resist filming her making her favourite cupcakes. She asks to make these at least once a week, but her favourite part about it is decorating. Then, once they are done, she distributes most of them to friends and neighbours and keeps a couple for herself. She pulls off all the decorations, licks off the icing and leaves the cupcake. All this is basically a vehicle for icing!! I was just going to keep this video for myself to look at every now and then, to remember her in this precious moment, but when @xantheb suggested this last week (😢) of her #makefilmscourse would be themed play I thought, wouldn't it be fun to hear her little voice -- luckily the stars aligned to find a moment when she tolerated (and even enjoyed) sitting at my computer with the voice recorder to narrate the recipe in her own words. So here it is, it may not be perfect, but it makes me smile and my heart melt! {We use a vanilla cupcake recipe from Donna Hay / Music by Jazzhar, betterwithmusic.com}
    2017-09-05 05:01:53

    Comments (110)
    Michelle Tarnopolsky:
    @emikodavies oh goodness she is too sweet!


    Flore Vallery-Radot:
    This is soooo precious.... well done Emiko!


    Lindsay:
    This makes me melt!!! 😍


    ☆ Xanthe - Photography & Films:
    So precious!! The voiceover is perfect to share the process. This is such a wonderful memory of this special time together xx



    Likes (668)
    Dominica



    Kate Collins



    Pane vino & zucchero



    Nathalie Bicrel





  • My nonna used to make this green tomato and grape frittata for us, though with more tomatoes and less egg -- we were four boys and there were nine of us the table to feed. No matter what was going on, the appearance of this frittata meant September. -- Michele Mezzasoma @cioccolato_mezzasoma, the other half of @canto_del_maggio, is one of the best cooks I know, a master chocolate maker and pastry chef (he made my wedding cake nine years ago) who tells great stories about food through his cooking. When he made this frittata for us one day, frying the flour-dredged green tomato slices first, squeezing over some slightly sour green grapes plucked from the pergola, pouring over the eggs and putting the whole pan directly in the woodfired oven, I was hooked and knew this was one I would have to try to recreate at home while the season still let me. #tuscanfoodstories
    2017-09-04 05:40:22

    Comments (17)
    P a t r y G a r c í a:
    Those granny's stories are always magical and this frittata looks delicious Emiko!!!!😊😊💕


    na.:
    Ever since I saw that snapshot you took on your stories I wanted to ask you for the recipe for this frittata. I'm so glad you posted this! Can't wait to try it, even with the added lemon juice trick.


    C is for cookie:
    @emikodavies do you know a Tuscan recipe for potato torta baked on fig leaves? It was mentioned here https://www.mv-voice.com/morgue/2001/2001_07_06.cook6.html


    Champan:
    @retrospect.shop



    Likes (838)
    #CristyGoesTo



    Jasmin Wong






    Jessica





  • Happy father's day to this wonderful 'babbo' who carries all the heavy things, makes her laugh, keeps me sane, gives the best bear hugs and spends every day trying to make two headstrong girls happy -- we love you so, @marcolami
    2017-09-03 06:56:02

    Comments (20)
    Nadine Ingram:
    The last bit is the hardest bit! How to they manage it?! Xx


    Emiko Davies:
    @fontanaforniusa grazie a te!


    Emiko Davies:
    @nadineingram haha i do not know -- such patience!


    Keiko Oikawa:
    💙💙💙



    Likes (909)
    Holger



    Emma



    Carsyn Bock



    al_colps






So, after 96 hours, and my first experience dripping something from a bottle emblazoned with a skull and crossbones into food that I plan to eat (while my daughter plugs her nose and says, Mamma is that poison?), my first attempt at mostarda mantova is READY and omg does it taste amazing with cheese! It started with a kilo of beautiful quince (a market impulse buy), then @pastaemilia told me her aunt's 4-day recipe, which is the same way Mantovans have been making this mostarda for centuries, then the tricky bit, getting my hands on a bottle of the must-have ingredient, the thing that makes this a 'mostarda': mustard essence. It's so powerful that it can melt silver spoons left resting it for too long, and burn your eyes and nostrils just by looking at it or sniffing it, so it has a poison warning on the bottle. You only need a few drops in the cooked, syrupy fruit for its spicy effects to kick in. Just try not to spill it on yourself! The third ingredient is sugar. It's simply wonderful and just perfect to spice up a cheese platter. Recipe coming very soon to @food52!
source:www.instagram/emikodavies