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Honeymoon Ravioli

Nutella Bread for Dessert or for Breakfast!

 

Learn to Make Fresh Pasta (with a video!)

Easy Italian Pulled Pork

I love to sew - come on over and see what I'm making!

Make Homemade Limoncello

 

Harvest Grape Bread

Tips for Homemade Marinara Sauce

Breakfast Fruit Walkaway is a family favorite

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

Chocolate Zucchini Cake

A Delicious Vegetarian Dish: Pasta alla Norma

Eating Our Way Through the Amalfi Coast

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

Make Whipped Cream Firm

My Favorite Chocolate Cake Recipe

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Lemon Cake from Capri

Cranberry Upside Down Cake

Cacio e Pepe

Thoughts About Making Espresso

Learn to Make Arancini

 

Bucatini all' Amatraciana

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

My Mom's Pork Chops

Chocolate Panna Cotta

 


My Five Inexpensive Kitchen Essentials

Beet Ravioli with Goat Cheese

Saturday
Nov292008

Caramel Cake - Daring Baker's November Challenge

I was scared to make this cake.

When I saw what this month's Daring Baker's Challenge was, I was excited because it was something sweet and the last couple have been savory.    This cake comes from Shuna Fish Lydon, who is a professional pastry chef and writes the great food blog, Eggbeater.  I started reading all the comments by people who have previously attempted this cake and had real problems with it.  I was sure I would, too.   But Shuna had lots of detailed notes posted about how to deal with some of the challenges of this cake and I followed them thoroughly and did not have any problem at all.   The cake was moist and light and absolutely delicious.  The caramel frosting is outstanding.  So if you have the urge to make this cake, don't be afraid. It was pretty straightforward. It just takes a little time to make it properly.

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Monday
Nov242008

Last Minute Lemon Shrimp Pasta and a Review of Chicago's "Quince"

We had to go to Chicago this weekend for a wedding and we got to have dinner one night with our oldest son, Barry, who goes to school there. I've always wanted to try "Quince", the restaurant which occupies the space where the famous five star "Trio" and Grant Achatz used to be. We had a great dinner there. The menu had me stumped because I wanted to try almost every single thing on it. And I was so disappointed in myself because I did not have the guts to take decent photos of the food - just these lousy low light ones. But I was way too conscientious to use my flash in such a nice place. Just what they need - another food blogger taking pictures of the food. But that food really deserved serious photos. If you want to see real photos of how the food was presented, go to their website. The dishes are real works of art.

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Saturday
Nov152008

How to Make Homemade Gnocchi

It's gotten cold outside and so it's time to make gnocchi. I hardly ever make this in the summer, but in the winter, this is such great comfort food. Gnocchi is a lot of fun to make - it's like playing with Playdough. I've included a video in this post to show you how easy they are to roll out and cut. You can make them when you don't have anything else around for dinner because the ingredients are all things you have on hand anyway - flour, potatoes and eggs. And now it takes me even less time to make them. Most cooks think you have to run the finished gnocchi over a fork or grater to get those ridges that will catch the sauce. That's how my mom and I used to make it.  However, when I have gone to Italy and ordered gnocchi, it is very often made without those ridges.  They are just nice fluffy little pillows.   I know that Todd English makes them this way, also.    And I have come to actually prefer the texture of the gnocchi without the ridges.

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