Welcome to Pezzo!
I’m Jocelin, an actress, home cook, and recipe addict. I think one of the cornerstones of happiness is eating food that is fresh, healthy and nourishing. I also find it immensely rewarding to be in the kitchen, discovering new ingredients, chopping fresh produce, and mastering new techniques. This blog is a journal of the recipes that I create and curate, and an archive of my food photography. My goal is to share dishes that are beautiful and supremely delicious.
Pezzo means “piece” in Italian, and much of the inspiration for the blog comes from Italian culinary traditions. I love the Mediterranean style of snacking, whether you call it tapas, mezze, or antipasti. Serving food in this way inspires communal eating and just feels more festive. So you will find many recipes on Pezzo for “cichetti”, bite-sized appetizers to be enjoyed with cocktails. But above all, I am drawn to the simple, seasonal approach that Italians home cooks have been using for centuries. It’s a thoughtful, efficient way of cooking that distills the best qualities from each ingredient.
I have a few overall strategies in the kitchen which you’ll see reflected in the blog content and photography.
- Embrace the season
Choose ingredients that are at their freshest, i.e. in season, and prepare them simply to enhance their inherent flavors and textures.
- Cook by color
Color is not only appealing to the eye, but also an indicator of nutrients. The red of tomatoes and bell peppers is evidence of the lycopene they contain; dark leafy greens declare a rich source of antioxidants. Choosing ingredients with varied and vibrant colors can balance your dish, and we all know that you eat with your eyes first.
- Create balance
Strive for harmony in taste, texture, and nutrients. My plates usually have three components: A lean protein, a vegetable, and a legume or whole grain. Choose lean proteins like fish and poultry. Cook with healthy oils: olive, grapeseed, macadamian and walnut. Drink red wine. If you eat this way constantly, you can indulge in sweet things and the occassional cheeseburger.
- Organize your time
I spend a lot of time mentally preparing before I cook. I visualize the tasks at hand, and the order in which they need to be done. Start with the thing that takes the longest. That could be marinating a steak or boiling pasta water. Work backwards with that equation, and try to have all elements of the meal done at the same time.
- Be a food stylist
I love to choose which plate to put something on. I find it important to love your plates and bowls, because it’s part of the experience of eating, and thus part of your daily life.
Thanks for visiting!
If you enjoy Pezzo, please leave your thoughts in the comments and share with your foodie friends.