Traditional pesto is intense and, as I guessed, you don’t even notice that the spinach is in there because the other flavors {basil, garlic and pine nuts} dominate. As with basic pesto, a little bit goes a long way. You just need a couple of spoonfuls to stir into a pasta sauce or spread on top of a pesto cheese bread.
Friday, February 10, 2012
Grapefruit is refreshing any time of year but it turns out that this beautiful pink granita is perfect for Valentine’s Day! The key to making granita is to agitate the ice crystals by beating them vigorously with a whisk or a spoon, breaking down the large ice chunks into soft, fluffy ice crystals.
Tuesday, February 7, 2012
This lasagna is a hearty, comforting meal that is perfect for a special Valentine’s Day dinner. It’s easy to do by simply cutting heart shapes out of the cooked lasagna noodles.
Thursday, September 15, 2011
Stracciatella was the perfect flavor for my trial of making ice cream without a machine. To mix it up, I used Nutella as the chocolate source not only because Nutella Stracciatella has such a nice ring to it but also because my Nutella-loving niece was visiting.
Wednesday, September 7, 2011
These yeast-leavened waffles are light and chewy and have the delicate aroma of fresh-baked bread. Serve them with the toppings of your choice.
Tuesday, June 14, 2011
This pasta dish is similar to my Pizza Pasta and also closely resembles a traditional lasagna with the ricotta cheese. The simple Italian flavors come together quickly to make a sophisticated meal.
Wednesday, April 6, 2011
Pierogi (also commonly spelled perogi) are Eastern European dumplings that are filled and then either boiled, baked or fried. As with other dumplings found around the world pierogi vary with each chef and can be stuffed with sweet or savory fillings. This Polish version of pierogi comes from my husband’s Grandmother who was of Polish descent. They are filled with a typical Polish filling of boiled potatoes, cottage cheese and onion.
Thursday, March 31, 2011
Limpa bread is a traditional Swedish rye bread that is flavored with anise seed, molasses and sometimes orange. When I was little, my family was lucky enough to have a friend who would bake us this bread on occasion, introducing me to its rich, intoxicating flavor.
Sunday, March 27, 2011
In this savory croissant, the ham and cheese are baked inside the buttery pastry dough to make a warm, panini-style sandwich that is great for a main meal or as the side to a soup or salad.
Sunday, March 27, 2011
My inspiration for this chocolatey version of the croissant came from the popular French pastry, pain au chocolat, which is essentially a chocolate-filled croissant in the shape of a rectangle instead of a crescent. En lieu of plain chocolate I decided to try Nutella which turns out to be a popular croissant filling in Germany.
Monday, February 20, 2012
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