Pink

“I believe in pink. I believe that laughing is the best calorie burner. I believe in kissing, kissing a lot. I believe in being strong when everything seems to be going wrong.”

— Audrey Hepburn

Let there be pink! My mood board is striking with it in many forms. Grapefruit palomas, rhubarb tarts, pink peppercorn pasta, and pink wall accents, pillow cases and rugs, dresses, shoes, and hair ties of course. The words of Audrey Hepburn inspire magic! 2020 should continue the amazing trend of pink and all the love there is to go along with it. Such a GREAT color!

Indulging is important

There’s always that one special thing that calls your subconscious incessantly. Be it the neighborhood bakery you visit every few months, a meal only perfected by your parents when you visit home, the pasta list on the menu at every restaurant you dine, or creamy coffee beverages you smell every morning on your way to work. Whatever it is that makes you feel cozy with a ping of regret to indulge...let it be. Let yourself indulge more often on the things you absolutely can’t get enough of.

I used to eat penne al la vodka constantly as a little tot. For every holiday, meal out, or vacation with family it was the one thing I wanted to have. Pasta has forever been my favorite. In every form possibly made. Consider having that one thing you yearn for so often... more often, and Exclude the guilt trips. Really.

Your New Years Resolution Should Include Sfogliatella

one of the best pastries ever created is this crispy shell of goodness. Sfogliatella Ricci is a Campania, Italy native and almost a vintage kind of baked good. considering its frame and internal ingredients it’s not a pastry that just anyone would indulge in. It takes time to love this dense treat made with cooked semolina, ricotta, and candied orange peel. When I studied abroad I learned to make it by stretching and rolling what seemed to be a mile of paper thin dough. Those beautiful layers are so satisfying, but I leave it up to the experts in the world to make them.

I also searched high and low for those Sfogliatella in Naples, and didn’t have the best luck! There must be a hole in the wall tucked away on a cobblestone alleyway somewhere that bakes off the most luscious and crispy kind. But, for now I am proud to admit that La Deliziosa in Poughkeepsie, NY is by far the best I have found for thousands of miles. 

Owners Maria and Frank even make the minis which is like eating pure joy. When savoring these pastries, always start at the end where all the layers bind together. It will make your eyes roll back!

Feasting

The Feast of the Seven Fishes begins here. And maybe it’s not celebrated directly in Italy, but our Italian American heritage brings it in! Christmas eve is always done up in our home year after year and we celebrate with fish done up every which way, twirls and spoonfuls of pasta, hot peppers and oil soaked into torn bread placed down the table, puff pastry wrapped cheese, and that chocolate brownie torte I eat solo for days thereafter. We pile our plates and go back for seconds without regrets! Feeling stuffed is so comfy, that our Christmas day sleepies are so good.

Merry Christmas to all and Happy Holidays!

xoxo

Francesca

Lots Of Licks On My Chin Chin

Take this chill off my bones! This cold and mucky city weather is calling for the amazing fluffy and buttery melted chocolate drink from @chinchinicecream in London what a place ! A scoop of fluff torched to a toasted marshmallow which floats on top of thick creamy hot chocolate. Seriously no powder nonsense happening here. I am missing this spot for hot chocolate and happy to say I now have two favorite spots in the world for this viscous drink. The tea famed city is crushing the cocoa scene.

Lots of Licks on my Chin Chin!

Take this chill off my bones! This cold and mucky city weather is calling for the amazing fluffy and buttery melted chocolate drink from @chinchinicecream in London what a place ! A scoop of fluff torched to a toasted marshmallow which floats on top of thick creamy hot chocolate. Seriously no powder nonsense happening here. I am missing this spot for hot chocolate and happy to say I now have two favorite spots in the world for this viscous drink. The tea famed city is crushing the cocoa scene.

Ooops...That's good!!

I always eat around 2pm, a seemingly abnormal, normal time for me to eat my first meal of the day. I changed up the game plan a few weeks ago when I found chili oil in the fridge. I was not expecting this! The only man in the house to consume it by spoonfuls was my brother, but has since taken himself overseas for the semester! I guess I’ll get my hands wrapped around that bottle cap and snap it open for a drizzle of heat! My pasta rule of thumb is to cook pasta or any filled ravioli in seasoned water. Permeate your food with flavor why don’t you! I simmered the tortellini in broth until they float gently to the surface. Off heat I add a handful of green iron, mozzarella, driblets of chili oil, and heavy cream. This is a typical brothy soup turned into a fall fusion favorite. The chili oil is anything but super spicy; it’s warm and sweet, and those schechuan peppercorns get your tong feeling tingly so don’t be alarmed!

Episode 58: The One About Francesca Zani

It took many months of persistent messaging to set up a time to chat! Finally, on a random Tuesday night we did it and here the food media podcast with Linecook Thoughts is born. Ray Delucci is making sounds waves in the food industry with an outlet that speaks to all AND with all of those dedicated to the art of creating, thinking, eating, and living a life of food. I am so excited to share my thoughts of food media and how you can break in, figure it out, create and love food through a digital lens.

This Pasta Will Kick Your Booty

The first thing I didn’t expect to see on the streets in Accra, Ghana were boiling vats of water for pasta. There was pasta around us, mostly spaghetti that locals were selling on the streets. I couldn’t help but feel super curious by all of it, especially when nearly every hotel menu offered pasta in some form. Ghana’s food scene is fulfilled by spice. If you want to feast like a true Ghanaian, you will have to bring on the heat!

While digging through my memories and brainstorming recipe ideas I remembered seeing Pasta Arrabiata on some menu somewhere! And I thought it would be clever to bridge two worlds into one. A Lazio, Italy region classic could not be more perfect for a Ghanaian palate. It’s the spice baby!

My sauce will kick you in the booty and make you feel warm and fuzzy all at the same time. It’s rich with lots of fat from olive oil and slabs of butter that cooked slowly into the sauce as it roasted in the oven. It’s thick and viscous, not quite how a tomato sauce should be, but what I think is the perfect consistency for richness and cozy fall weather. Cheese is not common in a Ghanaian diet, but there is no darn way I couldn’t include it here. So with further research, I found that farmer's cheese is quintessential in Ghana if and when there is any cheese to be had or used at all. It’s like a mascarpone ricotta combo, creamy but crumbly and perfect for the top of a baked pasta. And I love the addition of breadcrumb for a little buttery crunch factor.

Alleyway Ice Cream & The Garnished Palate Churn Out New Flavors

It amazed me, all of the unique ice cream flavors at the quaint, tucked away Alleyway Ice Cream spot. Sure, you find lots of concepts similar to this in big cities, but Julian Hom’s ice cream doesn’t compare to anything I’ve seen upstate. His flavor combos are developed through the critical eye of a foodie and well-seasoned traveler. It’s a complete experiment of risk that he is always willing to take!  So, I took it upon myself to experiment flavors with him. We both found beauty in the prettiest colors and textures imagining the final product to taste as lovely as it looked. Our first flavor was made with an elderflower ice cream base, edible flowers and homemade crunchy honeycomb. It’s floral and refreshing reminding me of a sweet cocktail encompassed in an ice cream scoop! And, as a gal who loves her toppings, this one should only be consumed solo. It’s rare that I ever want to do this!

Julian also wanted to create a flavor with some tang to it! Creamy goat cheese with swirls of pomegranate molasses gave this cone some edginess. It’s definitely a flavor that should also be eaten without any added toppings other than a little drizzle of more molasses.

Check out my article in Hudson Valley Magazine for more details!

Ama Ansaah

My official African name was given to me at the naming ceremony hosted by a Queen in one of the regions of Ghana. I can hardly say much about the experience other than the simple fact that this was a true nose dive into the culture of the country. I felt welcomed and warmed and loved by everyone instantly!

Outside her home children play up and down the streets of their town yelling and giggling all day. As soon as they heard about our new names- it’s almost as if they already knew them- they started to call after you “Ama” “Ama” ! I was born on a Saturday so the first part of my name takes shape as Ama and the second part after Ghanaian royalty. There was a sweet gal in the crowd of children also with the same name as me and we quickly connected. It makes my heart happy to see so much love and peace in a community where everyone welcomes you with open arms. If only the entire world could be as joyous and charismatic as the people of Ghana.

Ghana

Akwaaba~

The first word you notice once you enter the country. I haven’t had the time to wrap my head around the journey until this very moment that I sit and write and think and glow at the thought of my trip here with PowerHouse. I am hopeful that my gratitude is visual!

The first few days so far have been culturally fulfilling! The Ghana experience is just the tip of what Africa is and you can’t quite understand a place like this until you are immersed deep within. You can’t quite see the way people live until you live day in and day out surrounded by the various communities. There are dozens of villages lining the highways and corners of quaint towns that we drive three hours to and from each day. Villages… that kind of mimic the next with the same houses, baby goats grazing, wild dogs running around, and playful children laughing constantly. They love their soccer! These same villages are located near the ocean coast and those that live within are most likely a community full of fishermen. Childhood and adulthood are molded into this lifestyle and everyone lives contently like that.

And then… in the midst of it all, regardless of the city, town, or village, women carry trays of food, buckets of cookies, bins full of groundnuts, and various other noshes on their heads as they walk barefoot through mazes of moving cars with babies strapped to their backs. It’s incredible. Itty bitty sweet babies swaddled to mama all day as they work. And not to mention, people are incredibly beautiful and kind.

Sip and Crunch with Pomp and Whimsy & The Perfect Puree Napa

Fabulosaaa times with @pompandwhimsy and @theperfectpuree. Some of the “in process shots” of the event to share with @lesdamesny . It was so great to connect with all of the women and brands that came out. I would love for you to check out my recipes for the drink and crostini in part by these brands. The recipe to the drink made with @pompandwhimsyand @theperfectpuree as well as the Pear and Ricotta crostini inspired by @theperfectpuree

The Speckled Lychee

Photo credit: The Women’s Cocktail Collective

The event turned out successfully! I have been waiting to share these recipes with you for a few months. My cocktail was going to be this pineapple basil-infused simple syrup concoction and I thought, well this doesn’t quite fit the bill for me! Instead, the drink turned out to be a refreshingly sweet, floral bubbly beverage. Feminine and light for summertime, just as I would drink year-round. The Perfect Puree of Napa Valley and Pomp and Whimsy Gin in partnership with The Women’s Cocktail Collective were awesome enough to offer their product for my creations.

I was even asked to create another recipe using what I chose to be the Pear Puree from The Perfect Puree of Napa. With that, I created a ricotta pear crostini with smoked sea salt and candied ginger. A little zing and a little ping! And of course, everything was topped with a micro mum flower.

The event comprised of female-driven brands like Babbo, Felidia, and Lupa Osteria who was tossing fresh tonnarelli in cacio e pepe. Dinner reservations were made there shortly after my first bite!

Do you ever think to grill your sauce?

I thought it would be a smokey idea. Instead of standing over a hot flame in mid summers heat stirring your tomatoes every 10 minutes, why not go to the grill instead? Summer equals grilling and light fair. The last thing you want to eat in hot weather is something super rich and heavy. But! There’s still a way to make so much use of those tomatoes that grow wildly all summer long. If you like those little bits of charred tomato skin sprinkled throughout your food then I think this is the right fit for you! Charring the tomatoes give it edge and allows you to kind of think outside of the box. Lemon zest and cojita cheese sprinkled over the pasta offer that kind of punch that a tomato sauce variation needs! Check out this recipe below!

Back to Back Week Day Escapades.

I think this week I have to get my southern belle on because the Lens of Culture shoot is going south! We spent the last eight days hustling through some of the prime cities on the East coast, including one I never explored until this past weekend! Philly, I have finally found you! And, without hesitation, I had my first real Philly Cheese Steak with sweet peppers, and mayo, and provolone cheese.. “mmmhhhm”. The sandwich bits dribbled down my hand while I took generous bites before arriving at the scene of the next location. Always on the move, but grateful for that Philly Sammie! PowerHouse has stories involving comics and coffee (yes, the super awesome gal behind this scene), mosaics, and Rocky?

Our days were packed and it amazes me how much we get to see. The truth of vacation destinations is revealed in this new show Lens Of Culture, airing in August on CLEO tv. I can’t wait to share more of the journey. But, in the meantime, we head to NOLA!

Alter Ego

When I was in Italy over a year ago I remember having California on my mind. I had yet to visit and I never thought that such a beautiful country would make me want to go elsewhere. Right? Italy is one of those fantasy places that one dreams to stay. I didn’t know why I had the urge to see this vast state, but I did.

My career in television has since taken me here six times over the last year. I have never traveled to one place so much. I have never spent more time in a Target or Whole Foods AND I have never been stuck in so much traffic. Traffic that makes you so impatient you want to get out of your car and walk. And poodles that look like people, that gets me every time!! Sometimes this place really makes me chuckle.

I realized that while I was studying in a timeless and stunning place packed with culture, history, and the most desirable food I was just beginning much of the travel that was ahead. I yearned for more! And more I received.

I reflect on those moments in Italy when I thought about California and realize that it’s important to pay attention to the signs. PowerHouse has exposed me to some of the most whimsical voyages! Experiences that I always dreamed of and set goals for while in school.

So persist beyond your means and hustle for what frightens you. Always stay eager and feel for your heart is talking. You may not think it but the soul knows it.

Les Dames NY is Thrilled about Cocktail Collab!

Only a few more weeks until the heart of this recipe is unveiled! I would never say gin is on my list of likable spirits, but after tasting this beauty by Pomp and Whimsey, I won’t be turning my back on gin again. It’s fair to say this multi botanical spirit is feminine forward so raise your glasses to that ladies and gents! It’s deeelish! And with my choice of any Perfect Puree ingredient I am feeling summer in my bones! Also excited to concoct an app with perfect puree in addition. I’m thinking two flavor profiles that synchronize together with floral garnish?!

Sarah Copeland's Newest Book "Every Day is Saturday"

Wow! It’s been nearly 2 years since I began assisting Sarah Copeland on her third cookbook, Every Day Is Saturday. And this week is the launch of this majestic food bible of Edible Living! I am so thrilled to have been a teeny part of this book's journey and to have been exposed to the world of food media through the eyes of cookbook author Sarah Copeland.

Her home kitchen was my office space every Monday where I would turn out a couple tested batches of cookies or bundt cakes, chocolate loaf bread, or her chapter full of different blended drinks. There were days we would sit and talk about what we liked or didn’t like about the initial batch against the cross-tested batch. Days where she taught me her techniques for being super organized which I was always fond of. And she showed me her prop heaven which quickly became my newest Pinterest board! Other days we would only eat decadent sweets or drink liquids for lunch. And this was all the beautiful nature of the process. I felt like the coolest gal when I got to help her on photo shoot days with Gentle and Hyers, the Marty and Andrea power couple of the photography world. They are truly amazing and getting to see Sarah in her whimsical food and prop styling state while they shot nothing short of perfect photos was just incredible. And what are the odds their assistant would also be named Franki ; )

What I learned from Sarah was so much more than how to curate a piece of art out of words, food, props, and photos. Working with Sarah in those speedy six months was a blessing. Her approach to life and food is so gentle, and filled with passion and love. I got to spend time with her family and fall into the arms of joy, purity, and childhood with her little ones prancing about after school. I have never seen a more loving and cozy family than the Gipps! But, Sarah was always so willing. She listened, she offered the best advice, and she would never get mad. Her approach to teaching a lesson was always so kind and I could not be more thankful for that, because I did make mistakes! She is a dear friend and a mentor I will keep close to my heart always.

Support this beautiful book and start cooking like Every Day Is Saturday!!!!