G2Kitchen_ENG_0_1

two(love*food) 2Year 1, September 2010, Issue 0

Ready, steady...

Editorial

Welcome!This is the best way to welcome you to this

G2kitchen Zero number!It’s not a real number, it’s more a way to announce that we are

here, that we were born ... and give you a tiny taste

of what we want to realize.This idea occurred to my mind in a

spring evening, and immediately it was embraced enthusiastically by all the other girls to whom it

has been proposed.It is a group of girls coming from all over the world, ope-

ning the doors of their home and their passion, and happy to tell you

something about it through this pages.Each one according to her personal style, each

one at her best, and undoubtedly with so much commitment.

A game, a little challenge to ourselves ... But al-ways with food, cooking and all things related as

common denominator. You can discover who we are

in the next few pages. If you want to discover what we do… follow next issues!

What are you waiting to come to have a look?

Genny

G2KITCHEN | SETTEMBRE 2010 3

Emotions. Cooking. Passion. Recipes. Photography.

Slices of life.

This will be G2Kitchen: the realization of a dream,

the technological and graphic evolution of some beautiful frien-dships made through the blog.

I’m Giulia, better known as Juls, a Tuscan girl with a crazy passion for cooking,

photography, English language and my country.I strongly believe in cooperation,

exchange of experiences, impressions, tastes and scents.

For this reason, G2Kitchen will be an

international magazine,born by the contribution and the

sensitivity of bloggers who live daily different lives, but with same burning

passion, guided by the same dreams.Believe with us in this project,

and together we’ll see where dreams and passion can bring!

Giulia

G2KITCHEN | SEPTEMBER 2010 4

... Go!

Ph. GENNY GALLO

Sommario


Editorial

Emotions. Cooking. Passion. Recipes. Photography. Slices of life.

Contributors

Just Picked

Burgers with blackberries and rose mary sauce

Buckwheat tarts with berry curd and blackberry jelly

A late summer night’s dream

Blackberry pudding

Sweet bread with blackberries and apples

Credits and contacts

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4

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10

12

15

17

19

20

23

Photography is my job and my biggest passion.Reportage, architecture, still life..... each and every aspect captures me!My desire to learn and discovery each style led me to the food world and consequently to open my own food blog.At the beginning, it was born as a simple amusement, a diary with recipes and personal memories, but my passion kept growing day after day, pushing me to study seriously this world that is giving me lots of sati-sfactions. Beside this, photography gives me the chance to test me every day, living different experiences that allow me to grow constantly, as a person and as a professional.

SILVIA LUPPI

I learned to read with old Mickey Mouse comics, during kindergarten time, and since then I have not stopped yet. Over the years, books have become a part of me, my never ending bass tune, the backbone of my life, the resonance of my encounters and my passions. Among them, the passion for cooking, born within domestic home walls and then grown in spaces, first physical then virtual, from the thematic library to the blog. Forty-four year old, Genovese, globetrotter, I dedicate the left over time from family and professional commitments to reading, writing and talking about food, either into the official areas of publishing or into the homely spaces of my kitchen, that has always been a place of culinary experiments, more or less successful. From today, I’ll do this also here, retracing the story of a passion by its protagonists, from the most famous to the less well known, people that, with their curiosity, their enthusiasm and their desire to dare, have allowed food to become what is today: a meeting point, an exchange and comparison place, which draws from the roots of its past the lymph to renew itself every day, in the present.

ALESSANDRA GENNARO

I’ve been living in Paris for some years. My father is Italian, my mother is French, so I’ve grown between fla-vours and tastes of these two amazing gastronomic cultures. I’m passionate of and obsessed by cooking and everything that comes around food, ingredients and their stories. Recently I fell in love with photography, especially food photography. I write my blog in French and Italian. Its name is Un déjeuner de soleil, a breakfast of sun: the French expres-sion means something ephemeral. My blog is a place to share my discoveries, my experiments and recipes, waiting to have you all as my guests for a tasting on a terrace bathed in sunshine. I cooperate with publishing houses as recipe author and pho-tographer.

EDDA ONORATO

Tiina Rinkinen is an editor, photographer and blogger living in Finland. She is the author of Sparkling Ink, afood & home blog about passion and love for food and simple living. Tiina’s recipes are inspired by fresh and local seasonal ingredients and the simplicity of Scandinavian cuisine. Having fun with new recipes, simplecooking with great ingredients, and gathering around the table with family and friends is what makes coo-king so special.

TIINA RINKINEN

Sarka is a London based blogger, food photographer and stylist living in London since 2008. Shewas born and brought up in Prague, Czech Republic. Her photography passion was ignited with afirst photo she took for her blog Cook Your Dream about a year ago. She loves cooking, baking,travel and photography.

SARKA BABICKA

G2KITCHEN | SEPTEMBER 20108

contributors


My name is Chiara, also known as Kia, and actually I have some problems to explain with my own words who I am… I could try to define myself as a designer, an all around decorator, an aspiring painter, an employeewith the head in clouds and the constant desire to use daily my hands… or just a mom!I like using every means that creativity offers to express myself, being them fascinating brushes, a cold mouse, pots and pans or tissues and sewing thread!Graphic designer for blogs and websites, I start with patience and enthusiasm this new adventure!

CHIARA BIAGIONI

My name is Elga, I’m a very Italian, 37 year-old mother of three children and a passionate about cooking, yes, just a passionate autodidact.I believe in “we are what we eat” so I like to experiment and direct my children toward a food culture that can stimulate them to the taste research.Struck by photography art, I love to capture what strikes my eyes and that moves me, both in the kitchen and during our travels.I’m a home chef in my spare time and I manage my blog Semi di Papavero with dedication and enthusiasm, because in it I found my proper dimension.

ELGA CAPPELLARI

My name is Claudia, I’m 20 and I study Food Technology at the University of Florence. I’ve chosen this branch of studies because I’m curious about all that concerns food, from organic growing to the study of its chemical properties…and obviously I like eating good and healthy things! Moreover, I love travelling, taking pictures and I’m fond of trekking.I’m going to update you every season about what you can plant and harvest, if you too want to have your own little vegetable garden, and about all the healthy properties of your fresh vegetables!

CLAUDIA SCARPALEGGIA

I’m Carolina and I’m 27 years old. I was born and grew up in Florence, but now I live in London.Officially, I graduated in Sociology and now I work for a newspaper. Unofficially, I am always inmy kitchen playing with flours, spices, scales, and ladle, which is my wand.My blog “Semplicemente Pepe Rosa” was created in April 2009. It’s a funny collection of tales,pictures and recipes. It’s my way to share food with all of you, which is one of the things that makeme so happy…

CAROLINA CENNI

My name is Alicia, I am Spanish but I’ve been living in Milan for five years now.A degree in languages and love took me to Italy, a love that increased to include photography and Italian cuisine, too. My interest in cooking comes from afar: when I was 10 years old my mom bought me my very first cookbooks that I still have and use for some legendary recipes. With the arrival of the Internet and the blogosphere, I have always been more passionate about it. Two blogs (one Italian and one in Spanish) and many photos on Flickr, not only food related, are the result of this adventure.

ALICIA MANAS

contributors

Just Picked…Photos and recipes by Genny Gallo

G2KITCHEN | SEPTEMBER 201010

... Discover a bramble filled with blackberries during your Sunday stroll, get your hands and your greed mouth dirty while you’re intenton collecting fruit, then rush home to turn this bounty into a thousand delights ...

Shiny and deep black, they stand out on brambles along the road edges.

They not only bring us joy and make us become children again, but they are also valuable health allies, rich in flavonoids and antioxidants that help you remaining youthful, diuretic and heart friends.Once collected, you can store them in the fridge for a few day: rinse them quickly under running water before enjoying them with a spoonful of sugar or in some tasty preparation. They can also be frozen: placed them on a tray and keep them in the freezer overnight, then collect them in a bag, and you’ll be able to enjoy all their benefits and summery taste all year around, even in winter!

Burgers with and Rose mary sauceblackberries

for 4 burgers

150 g blackberries

2 rosemary sprigs

1 tablespoon of soy sauce

¼ tablespoon of honey

4 burgers

8 white bread slices

4 sweet bacon

Blend with an electric immersion blen-

der washed blackberries. Sieve the

puree produced in order to obtain

a smooth puree without seeds, and

place it in a saucepan. Add soy sauce

and honey and let reduce for about 5

minutes.

Meanwhile, grill bread slices on a hot

griddle, then cut them into disks the

size of the burgers and keep them

warm.

Grill the bacon until it is perfectly crisp.

Lastly grill meat, choosing the level of

cooking you prefer.

Lay the burger on a first slice of bread,

cover with a spoon of sauce, then a sli-

ce of bacon and serve hot.

Ingredients

Proceedings


Burgers with and Rose mary sauceblackberriesblackberries

you won’t regret fast food!

Buckwheat tarts with

berry curd and BLACKBERRYjelly

For the pastry:

mix butter and sugar, add yolks, salt and flour. Stir the dough

quickly and put in the fridge for at least one hour.

Remove the dough from the fridge and line tartlet moulds of

about 10-12 cm diameter. Bake at 180°C for about 15-18 minu-

tes.

For the curd: put sugar and berries in a saucepan. When they are

soft, blend with an electric immersion mixer, adding also egg

yolks and cold butter, and keep on mixing. If there are many se-

eds, sieve the mixture and then pour it into a pan and let it cook

until the mixture becomes thick and veil the back of a spoon. Let

it cool down.

For the jelly: puree blackberries and strain them through

a sieve. Combine them in a saucepan with sugar and agar agar

powder, bring to the boil and let it simmer for about 3 minutes.

Assemble the cake by pouring berry curd into the pastry shell

with a spoon or a piping bag.

Buckwheat tarts with

berry curd and BLACKBERRYjelly

For the pastry:

200 g flour 00

50 g buckwheat flour

120 g butter

90 g sugar

2 egg yolks

vanilla salt

For the berry curd:

200 g berries

(Currants, raspberries, blackberries and blueberries, also

frozen if you don’t have them fresh)

70 g butter

2 egg yolks

100 g vanilla icing sugar

For the blackberry jelly:

100 g blackberries

2 g agar agar powder

1 tablespoon sugar

Ingredients

ProceedingsThe sweetness

of red fruits

on a rough

and tasty pastry

to capture the essence

of the forest ...


Black nails, purple lips, smiles and a magnetic

euphoria in the air.

These are the last days of summer, the last days de-

voted to fun before returning to school or office.

I’ve always considered picking up blackberries as

a moment of a transition, a milestone along the

flowing of time, an opportunity to spend some time

with mom, chatting between the hedges about the

ending summer and its exciting gifts, but also about

the approaching autumn with all the great expecta-

tions that always brings, projects and dreams that

soon will flame with life as autumnal wood leaves.

A late summer night’s dreamPhotos and recipes by Giulia Scarpaleggia


Budino alle MORE

BLACKBERRY PUDDING

Puree blackberries and strain the puree through a sieve to

remove seeds.

Collect the pulp in a saucepan. Add the cream and put on

medium heat with sugar, agar agar powder and vanilla se-

eds: bring to a gentle boil.

Let it simmer for about 10 seconds, remove from heat and

pour into your favourite moulds.

Allow it to cool completely and serve with some fresh

blackberries.

Cream, 500 ml

Vanilla icing sugar, 50 g

Blackberries, 100 g

Vanilla pod

Agar agar powder, 2 g

Blackberries intense and deep flavour softens

into lavish cream embrace, enriched by the persistent

vanilla touch.

Ingredients

Proceedings


Flour 0, 400 g

Brewer’s yeast, 20 g

Warm water, 200 ml

Extra virgin olive oil, 2 tablespoons

Sugar, about 300 g (100 g for the dough and 200 g to

sprinkle over)

Granny Smith apples, 1 peeled and diced

Blackberries, about 200 g

Lemon peel

Vanilla salt, ½ teaspoon

Put the flour on a working surface and make a well in the

middle, add sugar and a pinch of salt.

Dissolve the yeast with warm water and pour it into the

centre of the fountain.

Add two tablespoons of olive oil and knead for a long time

until you get an elastic and no longer sticky ball of dou-

gh, silky to the touch. If necessary add a little bit of warm

water.

Let rise in a warm place for about two hours, until doubled

in volume.

Preheat oven to 180°C.

Divide the dough into two equal parts.

Roll out one part of the dough in a sheet of about 1 cm

thick and put it a baking pan, previously lined with oiled

parchment paper.

Cover the dough with the apple cut into small pieces, half

of blackberries and sprinkle with about 100 grams of su-

gar.

Cover with the remaining dough rolled out in a 1 cm thick

sheet and seal the edges pressing with your fingers.

Sprinkle with blackberries, remaining sugar and grated le-

mon zest.

Bake for about 30 minutes. Allow to cool before serving.

Ingredients

Proceedings

Blackberries and apples are a hap-

py marriage, a match that gifts this sweet bread

with the warm and genuine flavour of

late summer,

of brambles loaded with ripe fruit, of an apple shining

into the schoolbag the first

day of school. G2KITCHEN | SEPTEMBER 201020

SWEET BREAD WITH BLACKBERRIES

AND APPLES

SWEET BREAD WITH BLACKBERRIES AND APPLES

Ph. GENNY GALLO

G2kitchen numero zero , anno 2010

www.g2kitchen.com

Do you have proposals, suggestions, criticisms, candidatures to cooperate to be sent?

Write us ... [email protected]

Design, project, coordination and web site Genny Gallo

Translations and international edition coordination Giulia Scarpaleggia

Graphic design and website Chiara Biagioni

Contributors of articles and columns Sarka Babicka , Chiara Biagioni, Elga Cappellari ,Genny Gallo, Alessandra Gennaro,

Silvia Luppi ,Alicia Manas, Edda Onorato , Tina Rinknen , Claudia Scarpaleggia, Giulia Scarpaleggia

Each author is the owner of the texts and images he created and

is fully responsible for the content of his article

Waiting for the Fall, you find us here:

Genny - http://www.alcibocommestibile.comGiulia - http://www.julskitchen.com

Alicia - http://erborina.blogspot.comAlicia - http://amiloquemegustaescocinar.com

Silvia http://basilicoepinoli.blogspot.com/Edda - http://undejeunerdesoleil.blogspot.com/

Sarka - http://www.cookyourdream.com/Tina - http://www.sparklingink.com/

Chiara - http://www.kiabia.it/Elga - http://www.semidipapavero.net/

Alessandra - http://menuturistico.blogspot.com/ Carolina - http://www.semplicementepeperosa.com/


See you in Octoberwith many recipes

school of photography,book reviews, cooking with kids

and more ...

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