The Column of Life

www.annamariavolpi.com Granita di Caffe con Panna - Coffee Granita with Whipped Cream * 2 cup (450 cc) espresso coffee * 2 tablespoons sugar * 1 cup (220 cc) whipping cream * 2 teaspoon vanilla * 1 tablespoon powdered sugar 1. Prepare the espresso coffee, transfer to a bowl, dissolve the sugar in it and cool to room temperature. When the coffee is lukewarm transfer it to the freezer. 2. After about 15 minutes, when the coffee starts freezing stir the coffee to break the ice. 3. Repeat this step few times until the coffee mixture is slushy and broken in large crystals. 4. Whip the cream together with the vanilla and the powdered sugar. 5. Place 1 or 2 tablespoons of whipped cream in the glass. 6. Add on top 2 tablespoons of the granita. 7. Top with 2 tablespoons of whipped cream.

We continue to be obsessed with beautiful men. One of the better ways to give in to that very obsession is via Kevin McDermott and Todd Sanfield. MOTEL | HOTEL is the most intimate look at model & designer Todd Sanfield to date. Photographed on his home turf of Detroit, photographer Kevin McDermott spent two days and nights with Todd. The first in a roadside motel on the outskirts of town, the second in an elegant hotel in downtown Detroit. The results are a lush, decadent and erotically- charged adventure where Todd has no reservations. The cloth hardcover book is beautifully printed in color and rich black and white duotone images. The printing is limited to only 1,000 copies. MOTEL | HOTEL $55 Printed in the U.S.A. The book is available here: http://kevinmcdermott.wazala.com/

Before becoming an underwear entrepreneur Todd Sanfield was much in demand as a model. In the meantime he posted this on Facebook: I have to take care of my people for Valentine's Day! Here you go guys! Please... make sure you take care of that special someone! Valentine's Day Special: Take 25% off your total purchase (Ends Feb. 14th) Use coupon code - VD12 www.toddsanfieldunderwear.com Here is one of our posts from the past. Todd Sanfield Redux and There's a temptation to tell you, dear reader, to forget the recipe here, because the young man pictured here is enough to make you eat the grapes off the wallpaper. With that in mind Pasta Puttanesca -- "whorish pasta" -- seemed to be the appropriate dish, since the young man pictured here (Todd Sanfield photographed by Lewis Payton) brings out those kinds of impulses. Go here for another first course. It is a piquant and easy sauce from the Roman working class, which is now a classic national dish, much like most wh...

Chicken Marengo by Michael Glatz of Hotel Fauchère Milford, PA 2 boneless chicken breasts, about 1 to 1 ½ pounds ½ teaspoon sea salt ¼ teaspoon freshly ground black pepper ¼ teaspoon minced fresh thyme 2 tablespoons virgin olive oil 6 cloves garlic, chopped 2 tablespoons brandy or cognac or grappa ½ cup diced canned tomatoes ¼ cup chicken stock 2 ounces crayfish or shrimp, chopped 1 tablespoon unsalted butter 2 eggs 2 slices French bread, toasted Preheated oven 375Fº 1. Season the chicken breast with salt, pepper, and thyme. 2. Heat olive oil over medium heat in a sauté pan. 3. Add chicken and sear until golden brown, about 2 minutes per side. 4. Transfer chicken to a roasting pan and roast for 20 to 25 minutes. 5. Using the same sauté pan over low heat, add garlic to the hot oil and sauté until softened, about 3 minutes. 6. Add brandy or cognac and deglaze over medium-high heat until liquid evaporates, about 3 minutes. 7. Add tomatoes and chicken stock to pan and simmer until sau...

Filetto di Vitello con Salsa di Lenticchie Veal Fillet with Lentil Sauce (for 6) Veal Fillet, about two pounds (900 grams) Prosciutto, about a quarter pound, sliced, sweet variety Potatoes, two, sliced Lentils, one can or about 12 ounces, cooked Vegetable Broth Olive Oil Coarse Salt Thyme,fresh Pre-heated Oven 375F 1. Lightly salt the filet and then rub it with thyme. 2. Wrap the prosciutto around it and tie it with kitchen string. 3. Bake for fifteen minutes. 4. Drain the lentils, if canned, and place them in a blender. 5. Add two tablespoons of olive oil and a ladle of broth. 6. Blend the lentils until you a smooth and uniform mixture. Warm. 7. Cook the potato slices in olive oil -- about a finger and salt to taste 8. Remove the fillet from the oven, untie it and slice. 9. Serve the slices on a bed of the lentil sauce with potatoes.