The Italian Dish - Comments

Dawn (KitchenTravels) comments on Hazelnut Semifreddo with Caramel Sauce

Dawn (KitchenTravels) — Sun, 14 Mar 2010 16:19:16 +0000

My father's side of the family is Italian, but surprisingly, I've never had this dessert. Thank you for reminding me of yet another Italian dish I want to try. It looks delicious - I can just imagine the cold, airy texture. And your photos! Gorgeous.

Glennis comments on The Lost Ravioli Recipes of Hoboken

Glennis — Sat, 13 Mar 2010 22:12:30 +0000

Now that's what I think of when I think of homemade ravioli!! Is that because that's the kind of roller my friend had? Could be. Is it because it's the size and shape of the artisan ravioli I'm used to running into? Could be. Regardless...I love your technique and tips!! And I truly appreciate you sharing the concepts with us! Thanks so very much!

[Elaine] comments on The Perfect Pesto with Pasta Squares

[Elaine] — Sat, 13 Mar 2010 04:34:27 +0000

From The Italian Dish:

Chef Paolo: Grazie! I am so delighted that you found your way to my post about your pesto. It really was the best pesto I've ever made, thanks to you. And I love that you give the honor to your mother. One of my first stops the next time I am in San Francisco will be to Farina. I can't wait!

Paolo Laboa comments on The Perfect Pesto with Pasta Squares

Paolo Laboa — Sat, 13 Mar 2010 04:15:58 +0000

Hi Elaine, im Paolo, I want to say thank you for your attention to try my recipe. And I think you did a great job, im so happy that the recipe from my mama can go around the world that you cant imagine. Thank you again.

Paolo Laboa

[Elaine] comments on Amazing Artisan Bread for 40 Cents a Loaf - No Kneading, No Fussing, No Kidding

[Elaine] — Fri, 12 Mar 2010 16:36:23 +0000

From The Italian Dish:

Don: The salt is only there for flavor, so you can either cut back on the amount or leave it out. Happy baking!

Don M comments on Amazing Artisan Bread for 40 Cents a Loaf - No Kneading, No Fussing, No Kidding

Don M — Fri, 12 Mar 2010 16:30:45 +0000

Hi, read this with interest yesterday as I am a big bread lover. I have been considering making my own bread since I cannot have much sodium in my food. At the bakery I have only found 1 type of bread that has 10 mg of salt per slice. Do you need to use the salt in your recipe? Is it there for flavour or is there another need for it? Your loaves look great and I can certainly handle the skill level required.
Thanks for sharing your book references and baking tips.

Don

Joanna comments on Amazing Artisan Bread for 40 Cents a Loaf - No Kneading, No Fussing, No Kidding

Joanna — Fri, 12 Mar 2010 06:14:05 +0000

Thanks so much for this recipe! I tried it tonight, and I may have eaten almost half a loaf by myself. I adore your blog; I discovered it last fall by way of tastespotting.com -- the blueberry lemon cake. Your recipes have become my "secret weapon" in the kitchen, always a good way of wowing guests (and myself!).

Patty comments on Hazelnut Semifreddo with Caramel Sauce

Patty — Thu, 11 Mar 2010 23:41:26 +0000

Wow that looks amazingly delicious! Your photography is beautiful too, keep up the good work!

Melissa comments on Hazelnut Semifreddo with Caramel Sauce

Melissa — Thu, 11 Mar 2010 17:37:18 +0000

That looks really delicious. I love all things Italian and that looks great. Here is another great Italian recipe your readers should try - http://hotcookingrecipes.com/moms-awesome-lasagna-recipe/. This is the best lasagna recipe I know of. Try it and see for yourself.

Melissa

nicole comments on Amazing Artisan Bread for 40 Cents a Loaf - No Kneading, No Fussing, No Kidding

nicole — Thu, 11 Mar 2010 03:32:22 +0000

Just wanted to update you that I finally baked my bread tonight. It was just as yummy as it looked (and it looked wonderful!). Thanks again for the post.

PS- Had a problem with my pizza stone at the last minute so had to use a cookie sheet. I was expecting less crunch but am happy to report the crust was still crunchy!