all the recipes
This “THING” appeared on my table a few weeks ago when I was on assignment and in a fancy restaurant with some charming guests. This “THING”, individually prepared & served is so lovely to look at. This “THING” is simple in its flavors and in its assembly. This “THING” can be prepared in...
This year, there will be alot of juicy succulent NECTARINES so we’ll start with the easiest recipe which is an adaptation of a simple cake with fresh fruits often called a “buckle” cake when topped with a "crumble", but I don’t like that “crumbly” stuff (like a streusel topping). I...
A MID-SPRING DESSERT CLASSIC made easy (or easier) . . . with simplified steps : 1. No slicing up of strawberries (which is why I use very large whole strawberries that have been softened just enough with lemon/lime juice and sugar and have released part of their juices). 2. Using the released juices to create the syrup glaze for the...
MAYBE you’ll understand and MAYBE YOU WON'T ?! I’m obsessed with the pizza of my childhood, my teenage years and my younger to older adult life . . . It’s all memory-related. Ordering an XL PIZZA from our favorite neighborhood pizzeria was always a moment of joy and homey comfort. To this day, the first thing that my...
“ I TOLD YOU SO ! ” . . . but who listens to me ? About 6 months ago, if you remember well, I told you all to freeze some berries (strawberries, raspberries, blackberries, blueberries, currants, etc.) because summer is still far away but spring is here with its share of holidays and preparations. Okay, don’t worry, this...
Dear Simoncelli family : Mariselda (Madame) & Giuseppe (Monsieur Peppe) & their 3 children : Antonella (Toto) & Stefano (Steve) & Emanula (Manny) . . . THANK-YOU . Thank-you to Mr. & Mrs. Simoncelli for this recipe. Thank-you to Mr. Peppe for showing me the process and equipment and the end result in...
Listen carefully . . . This is not a “baba ghanoush” nor a “tapenade” nor an in-between mix of the two because there is no ‘tahini’ sesame paste included, (like in the first) nor a few anchovies and capers, (like in the second). It’s closer to a greek “melitzanosalata” or a french...
A VERY SHORT & SWEET STORY : "One fine day, coming home after work (and on this same very fine day), when Angel was working from home and had time to do all the cooking, I discovered these wonderful little tartlets . . ." SHORTCRUST PASTRY DOUGH + CARAMEL + CHOCOLATE = Angel’s versions which were simpler but equally...
Yup, me again … just about anything can be an ‘okay & acceptable tomato pizza sauce’ … even some crushed tomatoes with some salt and olive oil and maybe some pepper because simple is really nice too. But how great can that pizza ‘sauce’ be (and I say ‘sauce’ as opposed to a crushed tomato...
BLANCHED ALMONDS - GROUND ALMONDS - ALMOND POWDER - FLAKED or SLIVERED ALMONDS . . . ? You can do this all yourself you know, starting off with plain regular almonds but anyways, it’s just a thought ! I’ve never made these before, but these babies are one of my favorite greek pastry and bakery items....
In 1953, Dean Martin sang : “when the moon hits your eye like a big(ga)-pizza-pie, that’s amore . . .” I don’t know if Mr. Dean Martin was talking about this kind of pizza-pie or not. But I do know that I don’t often write the funniest or most clever stories. Those usually require a particularly well-developed...
KEEP IT GREEN ! . . . And I’m not only talking about guacamole. Like many foods, the best food is the food you like and the way you like it and not always the way it’s supposed to be . . . I guess you can see where I’m going with this. Many years ago (about ten or fifteen), the authentic and very Mexican version...
1, 2, 3, 4 - cheeses white pizza to wrap up part 4 of the ‘pizza series’. I’m not gonna lie to you, an all-white cheesy pizza is good, but a reddish tomato-sauce all-dressed pizza with all the toppings is better, but this is a nice & easy & quick recipe option and thus ‘deserving’ of being...
YUP, I THINK WE ALL NEED TO HAVE A LONG & INTELLIGENT TALK in order to understand and to demystify "foolproof" thin crust pizza dough ingredients and techniques (once and for all) … pffffffff ! Some equations and calculations will also be necessary … but WHY ? Because when you use only 6 BASIC...
“FILO” isn’t just for making GREEK STUFF you know (or Turkish or Armenian or Lebanese stuff for that matter) ! And I think it was also time that I publish some very quick & easy recipes after all my complicated and/or time-consuming recipes, that may scare some of you or perhaps just make you roll your eyes back at me,...