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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Kenyan Collards
by Wen Zientek-Sico

This recipe is a staple in Kenya and has a very flavorful cool lemon sauce that is wonderful with spicy dishes, or served in hot and steamy weather.

E. Dhey - Nice
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Kenyan Collards

This recipe is a staple in Kenya and has a very flavorful cool lemon sauce that is wonderful with spicy dishes, or served in hot and steamy weather. For the best taste, do not overcook the collards.

2 cups water
4 pounds collard greens, washed, de-stemmed, and coarsely chopped
3 tablespoons olive oil
1 large minced onion
4 chopped plum tomatoes
1 cup heavy cream
1/3 cup freshly squeezed lemon juice
1 tablespoon flour
Salt
White pepper

Bring the water to a boil in a large skillet over medium heat. Add the greens and cook until the greens are just tender, stirring frequently. Drain the greens well. While the greens are cooking, sauté the onion in the oil for 5 minutes. Add the tomato and cook for an additional 3 minutes. Stir in the greens and mix well. In a small bowl whisk together the remaining ingredients and add to the greens. Stir well, reduce the heat to low, and cook until the sauce is thickened. Serve immediately.

Makes 8 servings.

Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes