Cooking from Scratch
You haven’t heard of gnudi? We hadn’t, either, until we read about them in Pasta, by Gianni Scappin, Alberto Vanoli, and Francesco Tonelli, which provided us with a recipe for Ricotta and Spinach Gnudi, on which this recipe is based. Gnudi are simply small dumplings, somewhat like gnocchi, but easier to make. Easy is good. So, with a pumpkin from our CSA share, we went about making up a batch of dumplings.
Continue reading “Pumpkin and Walnut Gnudi”
As regular readers know, we make small treats to bring down to our Monday evening walk on the nights we volunteer. It gives us the chance to try new recipes and see how the other volunteers like them. But, we often feel badly because there are a few people who don’t eat anything with gluten, and almost everything we make involves flour. Now, we could get gluten-free all-purpose flour, but we prefer finding recipes that are naturally gluten-free, at least when we can. So, when we saw this recipe in Ciao Biscotti, by Domenica Marchetti, we figured we’d give it a whirl.
Continue reading “Pistachio Ameretti”
Like the Gozinaki we made just the other day, this recipe comes from Dorie’s Cookies, by none other than Dorie Greenspan. In the beginning of the book, she covers fairly standard cookies, chocolate chip and similar ilk, but, later in the book, she has a number of different-sounding cookies, such as Gozinaki, and this one for a partly salty, partly savory, and partly sweet cookie. We were intrigued. So, we made up a batch.
Continue reading “Salty Black-and-White Sesame Cocktail Cookies”
We owe Dorie Greenspan a round of thanks. Not necessarily because she writes great cookbooks with fun and interesting recipes, but, because her Around My French Table was one of the first cookbooks we looked at when trying to find a recipe for cassoulet. Now, we’re not sure if there is a recipe for cassoulet in there, but there were definitely other recipes that we wanted to try. That’s what got us hooked, and made us want to start this blog. So, thanks, Dorie!
This is the last post about the beet ravioli that morphed into beet greens-filled agnolotti. Let’s bring everything together for the week and make a delicious dinner. To recap, we made up Beet Pasta Dough (Monday’s post), and some Beet Green and Goat Cheese Filling (Tuesday’s post), which we used to make up a batch of Agnolotti (Thursday’s post), and, today we’ll show you how to make a brown butter-beet sauce to tie it all together.
Continue reading “Beet Agnolotti in a Brown Butter Sauce with Walnuts”
As with Bouchon Bakery’s Traditional Financiers, we’ve wanted to make the chocolate version for a while. Just for scientific inquiry, of course, not necessarily because we like things made of chocolate. So, we waited for just the right time, which was earlier this week, for our downtown walk. We like to make treats to bring down because most baked goods are always best the day they’re made, and, to be honest, we really can’t eat a whole batch of financiers, anyway. So, we get to have a few fresh ones to try, and we get to share some, too. Sharing always make them taste even better.
Continue reading “Bouchon Bakery’s Chocolate Financiers”
Sometimes we get green tomatoes in our weekly CSA share. Having grown tomatoes, we know that’s just the way tomatoes grow. They keep producing tomatoes, and some of them don’t get the time to ripen. Perhaps they’re knocked off the vines while harvesting ripe tomatoes, or, more likely, the season’s coming to an end and there are still a lot of tomatoes of varying ripeness on the vines, so you pick them before the first frost.
So, we know why we get green tomatoes, but we haven’t found a great way to eat green tomatoes. Sure, we’ve tried fried green tomatoes, and slipped a few green tomatoes into sauces to use them, and we’ve even made green tomato relish, but nothing stands out as a great way to eat green tomatoes.
Continue reading “Quick-Cured Green Tomatoes with Fried Pecans”