Il Tricolore

Gnocchi-Broccoli-Pomodoro

I think that it takes only a little stretch of the imagination, or would that be a willing suspension of disbelief, to see that the colors of the Italian flag, il Tricolore, reflected in this meal I recently "created".  This makes me chuckle as the dish is centered around gnocchi a potato based dumpling which originated from Italy.

A New Dish

It is something that I had never made before and was done on a whim when I decided that the Trader Joe's Outside-In Stuffed Gnocchi I was fixing needed some augmentation if I was going to have a complete meal. My first thought was broccoli, i.e., a vegetable, or green. There were also tomatoes on hand, which were not getting any younger, so in they went as well.

I really enjoy cooking, even if it’s been mostly to feed just myself for the past twelve years.  Much of the fun depends on putting together what I have in my pantry, freezer  or fridge.  This time it turned out more than OK.  It kind of reminds me of the first few weeks of Quarantine Quitchen. 

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Pizza in the Foothill Cities

Pizzeria: photo by Cliff Hutson

It should be patently obvious to even the most casual visitor to this blog that I am not one in much need of validation. But, I got a real kick out of the latest issue of Westways magazine which in its “Day Trip” article cited one of my favorite pizzerias  as a good place to eat in La Verne, CA. 

La Verne

The said restaurant is Warehouse Pizza. It is definitely worth a visit if you are out that way. As David Allen says, more eloquently than I, “ For its size, La Verne has a lot of homegrown pizza parlors (Red Devil, Sal’s, Pizza Barn, Pizza N Stuff and maybe one or two I’ve forgotten), with Warehouse perhaps the best, and certainly the most fondly regarded.”

I would never think of going to any of the others. If you try it, order the side salad with the house dressing, as well. A treat not to be missed. But, as good as this is, this is not where I usually end up when I go out for pizza. I, instead, head for Claremont.

Claremont

The “City of Trees and PhDs” also has a lot of pizza parlors. But, there is only one for me - Pizza ’n Such. If you look it up, you might also find it listed as “Pizza N Such” or “Pizza n’ Such”. It seems nobody can settle how it should be written, including the owners.

It once was a small eight table restaurant occupying a small section of the east side of the current building. The same owners expanded in 2002 to take up the entire downstairs. We ate a lot at the original spot and still enjoy the same delicious food; plus more menu items and many beers on tap. Allen and I are at odds on the best pizza in the Village, but he can’t always be right.

The careful observer might note from my accompanying photos that Mushrooms and Bell Peppers is my go to pizza. But, I have had others and they are all good.

One last great thing about Pizza N Such is that if you order a pizza for take out, you can get bottled beer to go. How is that for service?

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Food Friday

piatto della pasta

piatto della pasta: photo by Cliff Hutson

Pasta integrale con gamberetti e peperoni rossi

Basil (Ocimum basilicum)

Basil (Ocimum basilicum) Originally uploaded by The Marmot

Mediterranean and Indochinese cuisines often use basil, the former frequently combining it with tomato. Basil is one of the main ingredients in pesto—a green Italian oil-and-herb sauce from the city of Genoa, its other two main ingredients being olive oil and pine nuts. This photograph has become one of my most popular. It was first picked up by "Botany Photo of the Day". Recently, it has been used by two blogs:

"Eco Child's Play" and "EcoMetro" (Portland, OR)

Food and Photography

sausage and peppers 135, originally uploaded by The Marmot.

Cliff can cook.