Every day for sixty-two weeks the members of a group that called itself Pomodori e Vino, working in rotation, made one of the more than 400 recipes from the fourth of my six cookbooks. They posted the results of their … Continue reading →
This has been an incredible journey for me. My background is in science. I have worked in a research lab for the last 24 years. I think that is why my writing style tends to be on the dry side. … Continue reading →
Let me begin my final post with an apology for not posting my last recipe on the scheduled date. I have JUST returned from 4 weeks in Italy (Venice, Bologna and Lake Como), where I ate many of the foods … Continue reading →
In March of 2010, at the encouragment of Deborah, several friends from several countries decided to embark on an adventure. We decided to cook our way through Marcella Hazan’s ‘Essentials of Italian Cooking’. Everyday a new recipe, everyday a new … Continue reading →
So here I am, writing my final post for our Pomodori E Vino blog. Such mixed emotions I have as I try to gather my thoughts. Yes, there have been frustrations. Those times when I thought “How do I get … Continue reading →
I was not a volunteer on the Pomodori e Vino blog. Rather, I was conscripted by Deborah in May 2010 when an original member had to drop out. I had already made comments on the blog revealing that I possessed … Continue reading →
I am more than a little amazed we actually accomplished this. What started as an impulsive suggestion has turned into one of the most rewarding experiences of my life. Marcella Hazan is one of my few culinary heros. I have … Continue reading →
I grew up around African Americans, Polish immigrants and Middle Eastern immigrants from various countries. I had met a few Italian Americans but they did not center their conversations around their culture or its food as so many have done … Continue reading →
This is my last recipe post for this adventure. Also it is the last recipe in the book. Isn’t that the saddest thing that you have ever heard? I won’t wax poetic at this point, but I will surely miss … Continue reading →
These little fried cheese-filled fritters are a perfect snack or appetizer. I bet they would also be great with a sweetened filling as a dessert! A dough is made from flour, olive oil, salt and warm water. It is kneaded, … Continue reading →
Marcella says you will not find this word or the dumpling itself outside of Romagna. I certainly had never heard of it before. I would love to try it next time I’m in Italy. It starts out with preparing the … Continue reading →
Wow, I can’t believe it. My last recipe to cook for the Pomodori E Vino blog. Definitely not my last recipe to cook from Essentials of Classic Italian Cooking though. I’ll write more of my thoughts in my last blog … Continue reading →
OK Marcella, you got me again. I’ve made non-breadmaker bread many times, albeit a few years ago. So I wasn’t expecting any glitches in making my ultimate recipe for this project – figured I could whip it up the day … Continue reading →
For the past few years, I’ve been lazy about my bread baking. I’ve been using the techniques Jeff Hertzberg & Zoe Francois evangalize in their book “Artisan Bread in Five Minutes a Day.” There is nothing wrong with their five-minute-no-knead … Continue reading →
I was planning to make this after work yesterday but with temperatures over 90 degrees the last thing I wanted to think about was baking bread. Yes, I do have air conditioning but I refuse to turn it on this … Continue reading →
