June & July 2009 Magazine of the Month

I fell off the Magazine of the Month bandwagon for this reason: Everything I saw was either way too intimidating or dreadfully uninspiring. I also live in a small, depressed city, so our off-the-rack magazine selection often leaves me wanting. I thought maybe we could switch to a book for something a little different, so I went to the bookstore and started searching through the cooking section…

Again with the intimidation.

A couple of weeks ago, I went on vacation to Las Vegas. If you’re anything like me and not into activities that involve paying cash for naked strangers, then all that’s left to see in Vegas is shopping and the food.

Oh, the delicious food

Yes, I’ll be covering my trip to Bouchon as soon as I can. Embarrassingly enough, it involves my waiter catching me sending a flurry of text messages to Citizen Chef, gloating that I was sitting in Bouchon! I even got a menu as a souvenir — I swear I didn’t steal it. The waiter gave it to me… though I would have considered sneaking one out in my purse if it had come down to that.

Anyway, after my trip to Vegas, eating in some truly great restaurants from some inspiring (and surprising) chefs, I was ready to come home and challenge myself. Magazine of the Month is back on! I’ve selected one that I’ve been purchasing on and off for over ten years, but have been way too intimidated to cook anything out of. No more.

Through June and July, we will be investigating La Cucina Italiana.

La Cucina Italiana June 2009

My first experience with this magazine was oh, so long ago when I thought all there was to Italian cuisine was spaghetti and lasagna. I brought it home and boy was I ever confused. I don’t think there was a single spaghetti recipe in that edition. Since that first encounter, I’ve found myself wanting to try their dishes out, yet nervous about the unfamiliar ingredients, processes, and the time sink it may take to make their food. I’ve continued to purchase these magazines off and on, but I confess I’ve yet to make anything.

This edition contains information and recipes to make pasta from farro (which includes that delicious “little lasagna with tomato, burrata and pesto” on the cover), an assortment of strawberry desserts, and a really delicious spread on paninis that even has me salivating — and I’m not big on paninis.

Grab a magazine, sharpen your knives, and get your seatbelts on. It’s time for some delicious Italian cuisine.

Buon appetito!

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