This strawberry gelato can be considered a starting point for any fruit gelato. You may have always thought that authentic gelato sadly is out of reach short of traveling to Italy, but you will be pleased with how close you can come. With the right equipment and some secrets, you can come pretty close...
Continue reading
Stracciatella Gelato is always a favorite. And yes you can make a good version at home. In fact, it is a good starting point for learning to make gelato. With strands of chocolate running through it, it resembles an Italian soup of the same name made with strands of egg and cheese. After much...
Continue reading
Should you make your own gelato? If you live in Italy, then the answer perhaps is, “if you want to.” If you don’t live in Italy and if you want the next best thing, then the answer is “yes.” It is not really hard, it really doesn’t take much time. But it does require...
Continue reading
I never was much of a tomato fan. With the exception of cooked tomatoes I usually took a pass. But now with all the new (actually old varieties) are available my opinion has changed. What once seemed sour and mealy is now varied and interesting. Now in late summer I cannot grow tired of...
Continue reading
Inspired by David Lebowitz’s idea of Radish Leaf Pesto I made a pesto out of radish sprouts. They are generally more available for me. I cover how the thoughts about this pesto in more detail in my Radish Sprout Pesto Pasta. The pasta is served with a light cream tomato sauce. All the flavors...
Continue reading
David Lebowitz shared the idea of Radish Leaf Pesto. It is a brilliant idea allowing us to utilize a part of the plant that is usually discarded. Unfortunately, young radishes are not available in my market right now. I am, however, able to get radish sprouts. I have used them before as a tasty...
Continue reading
I had multiple reasons to pursue an investigation into Fried Zucchini Blossoms. In Italy, beautiful displays of the blossoms are common in summer markets, and it is impossible not to be drawn to them. Then there is tasting them, it is a shock how good they are – delicate for sure, but distinct. It...
Continue reading
Count me among the millions that wanted to recapture the beauty of Amalfi back home. Including that slice of Amalfi — Torta Caprese (pun intended). A chocolate dessert that just seemed to have just a little bit more flare to it. Made with lots of chocolate and almonds, and usually no flour, it has...
Continue reading
Count me among the millions who have traveled to the Amalfi Coast, tasted Torta Caprese, and said, “I have to make that when I get home.” Only to be disappointed. It is just not the same. Undoubtedly, some of it is related to the fact that the beautiful views of the Amalfi Coast are...
Continue reading
One measure of a true southerner is how they want their peaches prepared — simply. They are very aware that a good peach needs little more than a bit of sugar. This includes baked peaches. No additional flavors are required. This peach galette fits these requirements. A little bit of crust, sweeten the peaches,...
Continue reading