This recipe is full of surprises. 1. First, it stretches over 3 pages in the book. Hey, must be complicated, right? 2. Not exactly, because the recipe starts with a store-bought pound cake. 3. And some of the length is … Continue reading →
The only way I’ve had a dish called apple fritters is as a fried dough. This simple treatment is so much more delicious. The peeled, sliced apple rings are soaked for an hour in a mixture of sugar, grated lemon … Continue reading →
Fried dough sprinkled with sugar. What’s not to love? The key ingredient of this dessert is lard. It has been many years since I’ve cooked with lard. However, I managed to find some in Mexican foods section of the grocery … Continue reading →
This is a simple recipe that really lets you get your hands dirty. It starts with a mixture of ground almonds, cornmeal, flour, sugar, and lemon peel. Then egg yolks are mixed in with your fingers until small pellets are … Continue reading →
We’ve been playing with vegetables and other healthy stuff since before Christmas! It is fitting that we move on to sweet things next. I was curious to see what this chapter would bring. When you think of Italian food I … Continue reading →
I was afraid this recipe was a bit too complicated so Cecelia came over to help me out and I was glad she did. It’s always fun to cook with a good friend. Because I didn’t have a nice 6-cup … Continue reading →
It’s time for my first dessert – Bolognese Rice Cake. When reading through the desserts I would be cooking, this one intrigued me. Marcella says that in Bologna, this cake used to only be made at Easter. There was much … Continue reading →
Well, here we are into Desserts and I have the honour of leading off the chapter. But I blew it. Ingredients are pretty simple – almonds, sugar, vegetable oil, a sheet of aluminum foil and a potato. A potato? Yes, … Continue reading →
when it was time to make this dish, I didn’t happen to have any leftover boiled beef in the fridge. I remedied that problem with a nice three-pound piece of chuck roast. Generally following the recipe for Bollito Misto from … Continue reading →
The salad I made today is a meal in itself. It is a colorful mix of the following flavorful ingredients. Long grain white rice Salt Dijon Mustard Red Wine Vinegar Extra Virgin Olive Oil Fontina Cheese Black Greek Olives Green … Continue reading →
It’s me, the sub again. This time I’m filling in for Beth. Personally, I think Beth took one look at all the steps involved in this recipe and ran for the hills (only kidding Beth ;D). Today, I’m making the … Continue reading →
This simple salad consists of only a few ingredients: cannellini beans, some sweet onion, Italian tuna packed in olive oil, salt, black pepper, a dash of red wine vinegar, and extra virgin olive oil! I have had a love affair … Continue reading →
My challenge this week was to build an Insalatone. In Marcella’s own words this is a ‘magnificent cooked salad’. It can be served at room temperature or still warm, with a light toss of good olive oil and rich red … Continue reading →
I love zucchini. It’s one of my favorite vegetables. When I saw the name of this salad though-it just didn’t excite me – Boiled Zucchini Salad. I’m not sure why it didn’t sound very good. But I was wrong. It … Continue reading →
I prepared this salad last July with fresh Swiss chard from my garden. I had never planted Swiss chard previously, but saw it was an ingredient in a few recipes. Pretty easy to grow. I was able to select plenty … Continue reading →
