Tag Archives: Food

POLYGLOT AUSTIN: OUR MULTILINGUAL, MULTICULTURAL CITY!

Bienvenido!  to another interactive guest post; this one in Spanish from our friend Fernando Nieri!

In our continuing efforts to connect the many cultures and languages in Austin, we invite Austinites who’re native speakers of  French, Italian, Spanish or Portuguese to share an idea, a place, an art, a product – or anything of particular interest to them – in writing in their native language.   In the Freestyle way, we invite all (both our students & readers of the larger ATX community and beyond) to interact w/us here. We won’t grade you too harshly if your answers are in English…and who knows? there may be a prize for those in Spanish Voila!  magnífico! 

We’re thrilled to put a spotlight on our long-time amigo Fernando Neiri, a model, health enthusiast and Austin business owner ‘extraordinario’!

Fernando also owns the award-winning creative studio 'Notices'

      Fernando also owns the award-winning creative studio ‘Zoticus’

Read about Fernando, one of his favorite recipes and how to make it  – all in Spanish!

Mi nombre es Fernando Nieri y nací en Lima, Perú. En enero del 2000 decidí venir a Austin a estudiar Inglés para luego ir a la universidad y obtener mi maestría. Dentro de mis pasatiempos favoritos están pasar tiempo con mi familia y amigos, cocinar, hacer ejercicios y viajar.

Hace tres años decidí matricularme en clases de Crossfit. Fue ahí cuando aprendí sobre la alimentación Paleo. Como uno de mis pasatiempos favoritos es cocinar, empecé a modificar mis recetas para convertirlas en paleo. Empezó como un pasatiempo pero hoy en día es mi manera de cocinar. Desde que empecé a comer solo frutas, verduras y carnes (de animales al pastoreo) he visto un gran beneficio en mi vida.

Estoy seguro que si deseas darle una oportunidad a la alimentación paleo encontrarás muchos beneficios. Es por eso que con mucho gusto los invito a probar esta receta de panqueques hecha con ingredientes naturales y considerados paleo. Espero que la disfruten!

If you’re interested in learning more about Fernando’s creative studio ‘Zoticus‘ you can contact him at info@zoticusdesign.com

PANQUEQUES DE PLÁTANO CON COMPOTA DE FRUTAS

Panqueque Paleo

     Panqueque Paleo

Tiempo de preparación: 10 minutos
Tiempo de cocción: 10-15 minutos
Sirve: 8 panqueques

Ingredientes

  • 3 plátanos
  • 2 huevos
  • 3 cucharadas de harina de coco
  • 1 cucharadita de extracto de vainilla
  • ¼ cucharadita de bicarbonato de sodio
  • ¼ taza de leche de almendras
  • Canela al gusto

Instrucciones

  1. Agregar los plátanos en un procesador de alimentos y hacerlo puré.
  2. Añadir los huevos y mezclar.
  3. Añadir la harina, extracto de vainilla, bicarbonato de sodio, canela y mezclar.
  4. Añadir la leche de almendras.
  5. Caliente una sartén grande a fuego medio. Una vez que la sartén está caliente, añada de 2-3 cucharadas de la mezcla en la sartén. Cada uno de los panqueques serán de aproximadamente 3 pulgadas de diámetro. Cocine ambos lados del panqueque.
  6. Una vez que los panqueques estén hechos, sirva de 3 a 4 panqueques por persona y vierta la compota de fruta sobre los panqueques.

COMPOTA DE FRUTAS

Opción 1: Compota de Bayas

  • 4 Fresas
  • 5 Frambuesas
  • ½ taza de arándanos azules

Preparación:

Coloque las bayas en una cazuela pequeña sobre calor medio alto. Una vez que las bayas surtidas comienzan a ablandar, añada 1 cucharada de miel y triture las bayas con una espátula. Retire las bayas del fuego y deje reposar por 5 minutos antes de servir.

Opción 2: Compota de Manzana y Durazno

  • 2 manzanas
  • 1 durazno

Preparación:

Corte las manzanas y el durazno en pedacitos pequeños. Colóquelos en una cazuela pequeña sobre calor medio alto. Agregue 3 cucharadas de agua. Triture y mezcle con una espátula. Retire la compota del fuego y deje reposar por 5 minutos antes de servir.

¡Delicioso! Now it’s your turn…answer these in the comments below.  Correct Spanish could get you a sweeeet Freestyle discount…!

  1. Cuál es tu pasatiempo favorito (/preferido)?
  2. Qué puedes comer si quieres seguir una dieta paleo?
  3. De qué consisten las dos compotas?

And don’t forget to join us for our Open House, Friday, Aug. 28th 6pm-8pm 801 Rio Grande St. Austin, TX 78701. Meet our team of teachers and register for the fall session (9/8-11/24) with a great deal and fun free swag!  Our  proven language model and methodology is not only effective it’s fun. We pride ourselves on our pedagogy & 2nd language acquisition skills as well as on the connections made in our language learning community. Language is 100% about connecting people!

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Polyglot Austin: Our Multilingual, Multicultural City!

Benvenuto to our first interactive guest post w/Daniela from Andiamo!

We invite Austinites who’re native speakers of  French, Italian, Spanish or Portuguese to share an idea, a place, an art, a product – or basically anything of particular interest to them – in writing in their native language.   In the Freestyle way, we hope y’all, meaning both our students & readers of the larger ATX community and beyond, will interact w/us here!  Voila! magnifico! 

In this first guest post, we’re thrilled to feature our dear Italian friend and admired restaurateur Daniela Marcone, owner of the renowned Andiamo.

 

andiamo

 

Andiamo, frequently appears in the “Best of ” Lists, but nowhere else can you get Daniela’s recipes and tips in Italian!

Read about Daniela,  one of her favorite recipes and how to make it in Italian. Buona fortuna!

Salve a tutti,
il mio nome e’ Daniela Marcone
sono nata e cresciuta in Italia, a Napoli, citta del sole e del mare.
Mi sono trasferita qui ad Austin nel 2005.
Mi piace Austin perche’ e’ una citta molto verde, e con tanta gente giovane.
Mi piace passeggiare per il centro e vedere la natura attorno, trascorrere del tempo a conattato con gli animali e aiutare le persone meno fortunate di me.
Nel 2000 sono diventata proprietaria del Ristorante Andiamo in nord Austin e dall’ora in poi mi occupo di mangiare e contatto al pubblico.
E’ un lavoro che mi stimola sia intellettualmente che socialmente e mi piace molto.
La parte culinaria e’ la piu semplice e mi piacerebbe condividere una ricetta con voi.
10441036_10154803176380595_3244598643418118277_n
Un inslata che chiamiamo Insalata Innamorata
Ingredienti:
Insalata fresca a vostra scelta, romana, lattuga etc
formaggio di capra
fragole
aceto e olio
sale pepe
mandorle
Procedimento:
Lavare l’insalata e tagliarla in pezzetti piccoli
Sbucciare le mandorle e tritarle
Tagliare le fragole in fette sottili
Mischiare il tutto
e condire con, sale, olio, pepe e aceto con  il formaggio di capra in cima a tutto.
Eccellente!   One great thing about a blog is that it can be read at your own rhythm…need time to go grab that vino before continuing?  Now you’re speaking our language!
 è il tuo turno :  as a simple comprehension check and as a way to practice writing, simply  answer the questions below in italiano in our comments section. Or ask us anything – don’t understand something in here? have another question?…teachers will respond!
1) Che cosa fa Daniela ad Austin?
2) Quale potrebbe essere una variazione di frutta per questa ricetta se uno e’ allergico alle fragole o se a uno non piacciono le fragole?
3) Qual’e’ la vostra ricetta preferita?

Did you know?  Andiamo hosts monthly wine dinners? Experience four-course authentic Italian meals paired with amazing Italian wines. October’s dinner will be hosted by Paolo Bernardi.  Not only is Paolo the President and Importer for VinUS, but he is the man behind all of Andiamo’s Italian wines.   RSVP here on FB , or email andiamoitaliano@gmail.com or call 512-719-3377 to reserve your spot.

collage

To practice more Italian,  particularly listening comprehension, tune into our video-interview of Daniela in our previous blog entry  , don’t miss Dolce Neve while you’re perusing our collection, AND stay tuned for the dashing, charming Alex of Cotone in our next video-blog (vlog)!

For continual practice (if you’re in Austin…) join us and experience our innovative curriculum, proven  methodology. Try a free class.  Our next session starts Oct. 27th!  Learn more

Grazie a tutti – specialmente Daniela Marcone !  Via these guest posts, we aspire to continually create new & authentic material through which we build language proficiency while we connect Austinites in a language-learning community.  Interested yourself?  Have recommendations or know somebody you’d like to see featured in a guest post?  Please let us know.  Arrivederci !

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Polyglot Austin! Our multicultural, multilingual City

Showcasing our diverse city…with an abundance of language learning opportunities! 

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In a melting pot like the city of Austin, with a  variety of cultures around every corner, we are always in earshot of molte lingue . Through our blog, Freestyle Language Center reaches into the community conducting engaging interviews in Spanish, Italian, French and Portuguese. This enables us to connect with a wide range of interesting polyglots, from business owners to fellow film buffs, while we embrace and learn from their native language and culture! Read on and esercitare!

multilingual

No hiding from this polyglot community!

Talking to local business owners, professors and even the average Giuseppe on the street about their everyday life in Austin provides the perfect opportunity to enhance our language learning.

The first of our interview series stars Italian Marco Silvestrini, an up-and-coming local business owner from Fabriano,  a small town in Italy in the region of Marche. Visit and Like their Facebook page to stay up to date on flavors and deals! Keeping Austin Cool!

marco2

Marco shares his passion for gelato and brings a taste of Italy to the heart of Austin with a new gelateria called “Dolce Neve.”

Here are our beginner and intermediate videos accompanied by an Italian transcription. Watch, listen and respond to a few questions. Add your answers to our comment section and our Italian teachers will get back to you!

1. Beginner Level:

Q:  Come ti chiami?/ A: Ciao! Mi chiamo Marco Silvestrini.
Q: Di dove sei?/  A:  Sono itailano, di un paese del cento dell’Italia chiamato Fabriano.
Q: Che fai come lavoro?/ A: Sto aprendo una gelateria qui ad Austin.
Q: Qual è il tuo passatempo preferito?/ A: Mi piace fare sport. Mi piace fare passeggiate per i boschi e mi piace andare in bicicletta.
Q: Cosa ti piace di Austin? / A: Di Austin mi piace che ci sono molte attività che possono essere svolte all’aria aperta: è possibile andare a visitare i parchi, è possibile fare una corsa per Lady Bird Lake, o anche fare un giro in canoa.
Q: E del Texas, cosa ti piace? / A:  Il barbeque!
Q:  E cosa ti manca dell’Italia? / A:  A volte mi manca il cibo. E la famiglia e gli amici.
Q: Hai famiglia ad Austin? / A: Sì, mia sorella vive qui insieme a suo fidanzato.
Q:  Descrivi una giornata tipica per te/ A: Tipicamente la mattina la dedico per volgere attività lavorative: mandare email, chiamare venditori. A pranzo un buon piatto di pasta e nel pomeriggio ancora un po’ di lavoro. Poi ci vado in palestra. Poi se riesco, esco con gli amici la sera.

Domande:
1. Che lavoro fa Marco?
2. Quali sono alcuni aspetti della vita ad Austin piacciono a Marco?
3. Com’è una giornata tipica per Marco?

2. Intermediate/Advanced Level:

Q: Come ti chiami?/ A: Mi chiamo Marco Silvestrini.
Q: E di dove sei? / A: Sono italiano di un paese nel centro dell’Italia, chiamato Fabriano… famoso per la carta. Un vecchio paese medioevale.
Q: E perché sei venuto qui ad Austin?/ A: Sono venuto qui per lanciare un attività: sto aprendo una gelateria insieme a mia sorella Francesca e il suo ragazzo Leo.
Q: In Italia, dove hai studiato? / A: In Italia ho studiato a Milano presso un’università chiamata Politecnico di Milano dove mi sono laureato in ingegneria meccanica.
Q: E qui ad Austin, perché vuoi aprire… lanciare questa gelateria? (Translator’s note: I meant to say either “aprire la gelateria” or “lanciare quest’attività” but it seems I became a bit tongue-tied in the moment.) / A: Perché ritengo che Austin dal punto di vista economica sia una città che offre opportunità per crescere, le persone che vivono ad Austin sono decisamente amanti del buon cibo. Spero che piacerà anche un buon gelato italiano. Dal punto di vista personale è un posto ideale dovere vivere. Amo le persone che vivono ad Austin!
Q: Sono d’accordo… sono d’accordissimo. Quali sono gli aspetti più difficili di questo tipo di lavoro, di questo mestiere? / A: Le incertezze e il fatto che non puoi veramente pianificare le attività, che non sai mai cosa succederà nella giornata e non sai cosa succederà in un’ altra giornata. Dipendi molto da altre persone e le altre persone a volte hanno altre attività che devono condurre in parallelo. E bisogna aspettare, aspettare, aspettare.

Domande:
1. Per quale motivo si è trasferito ad Austin Marco?
2. Secondo Marco, quali sono alcuni vantaggi che una città come Austin offre a chi lancia un’attività? Sei d’accordo?

A big grazie mille to Matteo Rabatin for his contribution to the interviews and transcriptions, and to Candice Pilkinton for her assistance.

Keeping Austin Local, Weird and Multilingual.

bats

Our methodology at Freestyle incorporates technology and interactive media in a way which brings the most recent, relevant, high-usage vocabulary and everyday expressions to our students in an entertaining and effective way. Join us and try a free class or Saturday “cafe” (11am-12:30pm)!

Know a polyglot in Austin? Let us know who you’d like to see featured on our blog by commenting below!

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The Mexican, The Caveman, The French Chefs & their “Pâtisseries”

Continuing with our Summer “Games”… This post provides lots of “food for thought!” AND an opportunity to practice your Spanish, French and Portuguese! Our Food & Wine theme, both delicious and fun, included tantalizing  recipes and vocabulary. The guest speakers added another interactive dimension. For anyone who was not able to attend, let us transport you to our week of culinary delights… 

Spanish: “The Mexican: Comida Fresca y Margaritas!”

Our very own French student and polyglot, native Mexican Victor Martinez, shared his familial love of cooking with only the freshest of ingredients.

Yo creo que una de las principales características de México es la comida. Tradicionalmente la gente come comida fresca, lo que hay en temporada. Mi abuela no tenía refrigerador, ella iba al mercado todos los días, compraba lo que estaba fresco y eso comía la familia.*

 

All comida fresca best complimented by an authentic margarita perfect for the summer heat!!

Margarita

Recipe: 3 partes tequila (100% agave)

2 partes licor de naranja (patron citrone)

1 parte jugo limon

Miel de agave al gusto

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Going back a few millennia…

Spanish: “The Caveman: La Paleo Dieta”

These days it seems like everyone is on some kind of dieta, but have you ever considered the Paleo Diet? This “Caveman” approach is a modern nutritional plan derived from ancient times. It includes pescado, carnes, huevos, verduras, frutas y nueces.

Peruvian-Italian and cross-fit enthusiast, Fernando Nieri shared his estilo de vida, which encourages healthy and nutrient-filled eating. “You are what you eat.”

La lista que les di muestra todas las frutas, verduras y carnes que puedes comer. Lo importante es si vas a comer carne, si se puede comprar carnes de animales que comen pasto o carne orgánica. Hay mucha gente que dice que la carne es mala, consumir mucha carne es mala para tu cuerpo, pero yo creo que el problema es cuando consumes carnes que tienen hormonas y muchos aditivos. *

 

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Ready for dessert? Les macarons et le gâteau du diable arrivent !

French: “The French Chefs & their “Pâtisseries”

French native, world traveler, macaron expert, owner and chef of Cinnamon’s Bakery, Chef Loïc Duchesne spoke about his boulangerie et ses macarons délicieux. This crunchy and irresistibly-colored petit dessert is a French classic.

Macarons

Chef Loïc even took the time to share his recette with us! Listen as he explains the baking process.

Pour les macarons: sucre en poudre, amande en poudre, blanc d’œuf, sucre cristallisé… on mélange la poudre d’amande et le sucre en poudre, et bat les œufs en neige avec le sucre. On mélange les deux en même temps et après on a une pate à macaron qu’on va presser sur une plaque avec un papier. On laisse croûter pendant une demi-heure, on double les plaques.  Après une demi-heure, on les met au four  pour 8 minutes et demie.  On sort un peu d’eau sous le papier; 3 min. on enlève les macarons, et on met la crème à l’intérieure, on recouvre le macaron… et voila! *

 

Our next treat is Chef Alain Braux’s gâteau au chocolat fondant. Sinfully delicious and gluten-free, his cake can be found at People’s Pharmacy. Customers call him le diable for creating his chocolate confection… 

Bien que ce ne soit pas le Gâteau du Diable, il est vraiment tentant. Vous avez été prévenus!

Let them eat cake!

Let them eat cake!

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Portuguese: “Comida Brasileira em Austin” 

Mocotó and vatapá and caldo verde, oh my! Portuguese students focused on learning about gastronomia de Portugal e do Brasil. Both countries’ gastronomy borrows from various sources, such as the Mediterranean, Europe, Africa and indigenous areas. Some essential spices and cooking staples include piri piri (small chili peppers), cinnamon, saffron, açai and olive oil.

Students presented their favorite comida to the class em português. For an authentic taste of Brazil closer to home, we recommend Rio’s Brazilian Café.

Here are our top picks:

  1. Appetizer: Pão de queijo, small yucca & cheese “breads” (gluten free!)
  2. Entrée: Estrogonofe de Frango, a traditional Brazilian chicken and mushroom stroganoff
  3. Dessert: Pudim de Leite, one can never go wrong with flan and fresh whipped cream!
Pão de queijo

Pão de queijo

How did you do? Need translations? Comment below!

Continue to follow us as we explore the upcoming themes: Arts & Entertainment and Movies. We will foray into the worlds of Cine Las Americas, ITAL, and the French music scene at SXSW!

 

*In the translation/transcription periodic nuances occur relating to the difference between speaking and written.

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Fall Italian Food & Wine!

One thing we, as Americans, tend to think of  regarding Italy, is passion. Italians treasure , and indeed are passionate about, their rich culture and heritage which traditionally center around  food and wine.

Romance & passion in Italy

In Italy, the cuisine reflects regions as well as the seasons. In Fall, communities in northern Italy celebrate truffles and mushrooms, so much so that the internationally famous Alba truffle festival takes place over 7 weekends (7! Over 14 days of truffles! Now that is passion for truffles. What decadence!) White truffles are an exquisite and expensive ingredient found mainly near Alba, and in the piedmont region.

White truffles in Alba, Italy

In Italy’s southern regions, chestnuts are the celebrated ingredient of Fall. In the town Fagnano Castello, in the Cosenza region, the annual festival called the  “Sagra Della Castagne” celebrates the chestnut harvest, to nearly mythical proportions.

Sagra Della Castagne (Festival of Chestnuts)

The Italians use chestnuts and truffles in ways we would have never dreamed. Check out a few recipes we’ve selected:

RECIPES USING WHITE TRUFFLES/CHESTNUTS:

Taglierini Con Tartufi Bianchi / Taglierini With White Truffles:

Serves 4

1 clove garlic, halved lengthwise
8 tbsp. unsalted butter
2 large fresh sage leaves, torn into 4 pieces each
Salt and freshly ground black pepper
3⁄4 lb. taglierini
2 oz. white truffles

1. Rub a small saucepan with garlic clove. Over low flame, melt 6 tbsp. of the butter. Add sage and salt and pepper, and cook gently for about 5 minutes, letting the butter bubble, but being careful not to let it toast.

2. In a large stockpot, bring ample water to a boil. Salt generously and add taglierini. Cook pasta until al dente, then drain thoroughly. Toss pasta with sage butter in a large, warm serving bowl. Cut remaining 2 tbsp. butter into pieces and add to taglierini, tossing again to bind pasta. Adjust salt and pepper to taste, and serve immediately. At the table, shave approximately 1⁄2 oz. white truffles over each serving.

(Credit: Christopher Baker)

Castagnaccio/Chestnut cake

Serves 8

3 T sultana (golden) raisins
1/2 lb chestnut flour
2 1/2 T extra virgin olive oil, plus a little extra for oiling the pan and drizzling on top
pinch of salt
4 t sugar
2 to 2 1/2 c cold water
3 T pine nuts (pignoli)
a few sprigs of rosemary
1. Soak the raisins for a few minutes in a small bowl with warm water.
2. Mix the chestnut flour, oil, salt, sugar, and water (I used 2 c, but you can add a little more according to your taste and the consistency of the batter).
3. Drain the raisins and mix them into the batter, along with the pine nuts.
4. Pour the batter into a greased 9″ diameter pan, 2″ deep. The batter will not rise during baking, so if you have a slightly different size pan on hand, that is fine too.
5. Sprinkle the rosemary sprigs over the top of the batter and drizzle with a little bit of olive oil.
6. Bake at 400 F for 1 hour. You’ll know it is ready when the surface is covered with little cracks. Cool, turn out onto a plate, and enjoy!

(credit: http://www.epicurious.com user marzipan4)

Buon appetito!

Castagnaccio/Taglierini Con Tartufi Bianchi

For us Austinites, check out this authentic Italian restaurant:

Andiamo Ristorante:

Fall Special: “Pumpkin Ravioli in brown-sugar and sage sauce.” Also, check their menu for more fall dishes…delizioso!

2521 Rutland Drive Austin TX 78758

http://www.andiamoitaliano.com/About_Us.html

-And a few other Italian restaurants:

Vespaio:

1610 South Congress Ave. Austin, TX 78704

http://www.austinvespaio.com/vespaio/vespaio.html

La Traviata Italian Bistro:

314 Congress Ave. Austin, TX 78701
http://www.latraviata.net/

Carmelo’s: 

504 East 5th Street, Austin, TX 78701
http://carmelosrestaurant.com/

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