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Seriously Italian: Zabaione, My Way

Whoops, just saw this, Gina. As a resident Piemontese, I make mine with Brachetto or Moscato, of course! I love your description (the down comforter analogy is perfect). This is another classic example of a dish which needs no doctoring. I make it as my grandfather made it, as you make it. Basta. It's pefect.

dianabaur at 1:46PM on 08/20/09

From Serious Eats

Seriously Italian: Frittelle di Spinaci

fabulous gina. Need to run out to the mercato and get some...

dianabaur at 11:58AM on 06/18/09

From Serious Eats

The Real Emotions Behind the 2009 James Beard Foundation Awards

I am so happy for my friend Gina. It has been such a crappy year. I woke up this morning and just felt like they had done the right thing by giving her the award and they did. She so deserves it. It is interesting, the award, the good of it, coupled with what she had been through this year. What polarity. I just want her to thrive. This is a good omen.

dianabaur at 7:39PM on 05/05/09

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Seriously Italian: Lavender Honey Spice Cake

Posted by Gina DePalma, September 10, 2009 at 8:30 AM

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Recent Comments | Response to Comments

From Recipes

Seriously Italian: Zabaione, My Way

Whoops, just saw this, Gina. As a resident Piemontese, I make mine with Brachetto or Moscato, of course! I love your description (the down comforter analogy is perfect). This is another classic example of a dish which needs no doctoring. I make it as my grandfather made it, as you make it. Basta. It's pefect.

dianabaur at 1:46PM on 08/20/09

From Serious Eats

Seriously Italian: Frittelle di Spinaci

fabulous gina. Need to run out to the mercato and get some...

dianabaur at 11:58AM on 06/18/09

From Serious Eats

The Real Emotions Behind the 2009 James Beard Foundation Awards

I am so happy for my friend Gina. It has been such a crappy year. I woke up this morning and just felt like they had done the right thing by giving her the award and they did. She so deserves it. It is interesting, the award, the good of it, coupled with what she had been through this year. What polarity. I just want her to thrive. This is a good omen.

dianabaur at 7:39PM on 05/05/09

From Recipes

Seriously Italian: Zabaione, My Way

Dear Gina,
I love Vin Santo, and would enjoy it in a Zabaione, however I have not been able to find a Vin Santo in NYC. Can you recommend a wine store selling a reasonably priced Vin Santo? Thank you.

prmil at 12:27PM on 08/27/09

From Recipes

Seriously Italian: Zabaione, My Way

At the restaurant where I work, I constantly make zabaione for the Tiramisu dessert. It is difficult having to whisk that delicious zabaione into mascarpone cheese and whipped cream, but in the end, worth it, when customers say it's the best Tiramisu they ever had.

BTW, Gina, I love your cookbook, the recipes, the stories, your voice. I also look forward to your next book because the other day I made the farfalle with zucchini and gorgonzola - it was heavenly! Amazing how the tastes and textures all blended into something more than the sum of its parts. Thank you!

panache at 4:14PM on 08/20/09

From Serious Eats

Seriously Italian: Frittelle di Spinaci

I'm making these tonight with Chicken & Mushroom Marsala and rice. I'm so excited!

mrstkach at 2:11PM on 06/19/09

From Serious Eats

Seriously Italian: Frittelle di Spinaci

these look good

joyyy at 5:49PM on 06/18/09

From Serious Eats

Seriously Italian: Frittelle di Spinaci

Gina, why did I not see this until AFTER I came back from Fairway! I went there in search of fresh green peas in the pod, but bought arugula instead of spinach. Hmm, arugula fritters?

Mariana Monterossi at 5:46PM on 06/18/09

From Serious Eats

Seriously Italian: Frittelle di Spinaci

These sound wonderful - perfect to serve with roast chicken for a rainy, miserable day like today in NYC. I feel a little guilty about using the bagged spinach I have in the refrigerator, though.

MMinNYC at 4:27PM on 06/18/09

From Serious Eats

Seriously Italian: Frittelle di Spinaci

Mouthwatering! Wondering if I can substitute some cooked rice in place of the flour? I think bunched spinach is better, too. Worth the extra 5 minutes of cleaning, trimming.

chefgwen at 1:53PM on 06/18/09

From Serious Eats

Seriously Italian: Frittelle di Spinaci

Beautiful, Gina! I'm going to try these.

pbelardo at 1:16PM on 06/18/09

From Serious Eats

The Real Emotions Behind the 2009 James Beard Foundation Awards

Congratulations Gina! A well-deserved honor for a wonderful, generous woman and a fabulous chef - HURRAY for you! You are an inspiration to so many people.

travelingmom at 9:03PM on 05/11/09

From Serious Eats

The Real Emotions Behind the 2009 James Beard Foundation Awards

I am very glad that Gina won, brava bella!!!!
It is about time that women take on the pastry world.
I always liked Stanley and his work.

JerzeeTomato at 10:00PM on 05/06/09

From Serious Eats

The Real Emotions Behind the 2009 James Beard Foundation Awards

Ed -- thank you for this wonderful post. I am shocked and saddened to hear of Stanley Tucci's wife's passing. What devastating news. His poise, warmth and sense of humor that night didn't betray a thing. Amazing. I had the distinct honor of sitting next to Gina when they announced her name. There was a palpable, collective joy in the house when it happened. It was a long time coming and so well deserved. Gina -- the award is a testament to how very full of life you are. How lucky NYC is to continue to enjoy your talents!

Michele Mandell at 3:13PM on 05/06/09

From Serious Eats

The Real Emotions Behind the 2009 James Beard Foundation Awards

As I've commented on all the stories about the Beard Awards that i've read so far, YEAY GINA!!! It's about time they recognize this wonderful woman (in or out of the pastry world)!!! Congratulations Gina, I Love You!!

dj_evol_eno at 12:04PM on 05/06/09

From Serious Eats

The Real Emotions Behind the 2009 James Beard Foundation Awards

I just want to say that I love you, Ed. You've been my biggest and best cheerleader for the past 11 years, and I treasure you!

When I was led into the press room, there was Ed, jumping up and down and scooping me up in huge hug! Best moment of the night for me....

And dang, you are a fantastically skinny dude.

I am happy to be alive. Hoping to stay that way...
http://www.ginadepalma.net/The_Cowgirl_Cure_Foundation.html

Gina DePalma at 8:25AM on 05/06/09

From Serious Eats

The Real Emotions Behind the 2009 James Beard Foundation Awards

Great piece Ed, thanks for sharing. First thing I did when I woke up this morning was check to see if Gina won - you rock babe! I'm so proud of you, for so many reasons.

kimmer99 at 8:13PM on 05/05/09

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Seriously Italian: Lavender Honey Spice Cake

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About dianabaur

Website: http://www.baurbb.com

Location: Acqui Terme, Italy

About: I live and work as an innkeeper and potter in Piemonte, Italy. We teach cooking classes, give wine tours, and generally enjoy watching people enjoy themselves in the most beautiful wine region in the country.

Favorite foods: 255 characters do not suffice.

Last bite on earth: Homemade baby ravioli with a dot of fontina cheese inside (just a dot), tossed in butter with shaved white truffles on top. Green lettuce leaves with Ligurian olive oil. A glass of Barolo. I would leave the planet happy.