Follow/Be a Fan

My Six Rules for Cooking Pasta

Learn to Make Fresh Pasta (with a video!)

Easy Italian Pulled Pork

Nutella Bread for Dessert or for Breakfast!

 

Tips for Homemade Marinara Sauce

Breakfast Fruit Walkaway is a family favorite

Make Homemade Limoncello

 

These Aren't Pasta Noodles - They're Zucchini Noodles!

Chocolate Zucchini Cake

A Delicious Vegetarian Dish: Pasta alla Norma

Love knitting? Come read my knitting blog, Italian Dish Knits.

 

Eating Our Way Through the Amalfi Coast

My Camera Bag that does not look like a Camera Bag!

Make Whipped Cream That Lasts

My Favorite Chocolate Cake Recipe

SUBSCRIBE for free and never miss a post:

Looking for Something? Search the Recipe Index

 

 

or Use Key Words to Search this Site

Make Healthy Homemade Apple Chips

Cranberry Tart - a Wow Dessert for the Holidays

Lemon Cake from Capri

Mad Mimi Email Marketing

Speedy Mini Lasagna Stacks

 

Steak with Salsa Verde Sauce

Learn How to Make Artisan Bread with no Kneading for Pennies

 

 Thanks, Mom!

 

Strawberry Cheesecake Parfaits Require No Baking

Make Pie Dough in 60 Seconds!

Make Your Own Vanilla Extract

 

Spicy Bucatini all'Amatriciana - a Roman Classic

Food Photography

Chocolate Panna Cotta

 


My Five Inexpensive Kitchen Essentials

Beet Ravioli with Goat Cheese

Thoughts About Making Espresso

Monday
Jan262009

Daring Bakers: Tuiles/cornets from the French Laundry

This month's Daring Baker's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf.   They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.   Karen is in the Netherlands and Zorra is blogging from Spain.  

The challenge was to make either sweet or savory tuiles and I chose the savory.  The recipe used for the savory ones are from The French Laundry - this batter is what is used to make the cornets for their famous salmon tartare cornet appetizers.  These appetizers are like little ice cream cones.  They are just two or three bites.  I did not want to fill them with salmon tartare, however, because I knew my husband would not eat them so I filled them with a mixture of ricotta and parmesan cheese and then grated parmesan cheese on top.   You can fill them with anything your imagination comes up with!  

Click to read more ...

Sunday
Jan252009

Scallops in Orange Sauce and Dried Herbs

These scallops, in a simple orange sauce, are so intense and flavorful that you won't believe how easy they are to make.  We loved them.  I've adapted this recipe from "Urban Italian", the wonderful cookbook Andrew Carmellini came out with this fall.  He's the chef responsible for the award winning Italian food at A Voce, in New York City.  In his recipe, he calls for the smaller bay scallops, but I used sea scallops because that's what I had on hand.

Click to read more ...

Tuesday
Jan202009

Sausage with Peppers and Onions (Healthy Style!)

When it comes to southern Italian food, this is a very traditional dish. It's usually made with delicious Italian pork sausage and regular pasta. It's not the kind of thing you want to eat when you're trying to eat light or just healthier. But when you substitute turkey sausage for the pork sausage and when you use whole wheat pasta instead of regular pasta, this dish can be very healthy. There's a lot of great whole wheat pastas out there that not only are high in fiber, but are high in protein. Barilla Plus pasta is very high in protein because it contains legumes - specifically, lentil and chickpea flours. Bell peppers are incredibly healthy - they are high in fiber and contain more Vitamin C than an orange.   

Click to read more ...