Merry Christmas to all Mamaliga fans! Here’s another try at baking Panettone from The Bread Baker’s Apprentice book for the BBA Challenge. I didn’t blog about it initially since there were some things I wanted to tweak and adapt from his original formula. Quite a few changes.
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Freshly made spinach ravioli with a 4 cheese filling (Blue, Feta, Parmesan and Cream cheese) sprinkled with sauteed sage, and in a fennel-butter-anchovies sauce.
Why be satisfied in using only store bought pasta? Why not giving a try at making your own pasta at home?
Bacon wrapped dates, A delicious finger food appetizer that’s very easy to prepare. Here is the recipe with simple tips.
While growing up in Romania for 33 years I got to assume certain beliefs as being undoubtedly right and incontestable. It took a wife from the American continent to pull these things out of me and bring things …
There’s nothing like an arugula and tomato salad that was grown in your backyard - our plot in my case. The nutty arugula flavor combines sublimely with the acidity of the tomato. No comparison with store bought produce. The porcini risotto was my first try to stick with the original recipe. But for some reason I had to go 8 minutes over the religious 14 minutes of cooking the risotto after the first stock scoop. Nevertheless it turned out wicked!
Well Ladies and Gentlemen,
What looked like a failed cooking afternoon turned around unexpectedly into a success story. The Sarmale (stuffed cabbage rolls) turned out as it should - the rolls didn’t fall apart, they remained …
This was the Happy Day! The day when everything came together. The fun. The Grand Finale. The day you can hug everyone on the street, then get arrested for being weird.
There’s nothing like an arugula and tomato salad that was grown in your backyard - our plot in my case. The nutty arugula flavor combines sublimely with the acidity of the tomato. No comparison with store bought produce. The porcini risotto was my first try to stick with the original recipe. But for some reason I had to go 8 minutes over the religious 14 minutes of cooking the risotto after the first stock scoop. Nevertheless it turned out wicked!
In Defense of Food: An Eater's Manifesto
by Michael Pollan
The Omnivore's Dilemma: A Natural History of Four Meals
by Michael Pollan
