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Weave a Thousand Flavors
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Down-to-earth food for the mind & body from the cultural mosaic of the world
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15th Century Hottie ~ Biscotti with Almonds & Orange
Biscotti a term referring to all biscuits in Italy has become synonymous with these - the twice baked variety. Isn't it fascinating that even today we love foods that hail from as far away as the 15th century? Because it's here that the origins of this beloved biscuit lie in a small town outside Tuscany called Prato which is at the center of the slow food movement. The first biscotti to come out of this little town was made only with almonds. The twice baking process is that the dough is baked once, then cut into biscuits, turned face up...
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Hot Off The Press! A virtual cooking school class ~ Delicious Summer Picnic Recipes & Chef George Duran
Here's exciting news for a Thursday afternoon. Join me & nine others from the food blogosphere who will be co-hosting Delicious Summer Picnic Recipes class. See ya! What: A virtual cooking school class called Delicious Summer Picnic Recipes. The class is part of the Cooking Connections series on The Motherhood. You can check out great easy picnic recipes ahead of time on recipe website Ready Set Eat here: http://bit.ly/IFL27b When: Thursday, May 17, at 1 p.m. ET. It will last 30 minutes. Where: TheMotherhood – here is the link to the page where the class will be held: http://bit.ly/JbFML2 About...
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Calling Fellow Toast Lovers! Crunchy Corn, Semolina & Sesame Sandwich Bread Loaf
Good as bread. Outstanding as toast. Think of the finest toast you'll ever have. If all you've had is whole wheat and whole grain trust me when I say you haven't. Because quite simply, nothing comes close to the 'full bodied' crunchy, crusty, each crumb singing to you kind of toast that this loaf yields. I wonder if one can use that term, full-bodied to describe anything other than wine. I hope so. This bread made with nutritious blue cornmeal (but feel free to use yellow cornmeal) semolina and the nutty flavor of sesame seeds, comes together in perfect harmony...
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Rustic Grape & Marmalade Crostata from Sicily
I made this wonderful grape crostata after an amazing dinner of Chilean Sea Bass tagine, which I must post forthwith washed down with a bottle of New Zealand wine - Oyster Bay, Sauvignon Blanc which quite simply was superb. Superb because this wine is heavy with the scent of grapefruit on first sip and is by far one of the finest of New Zealand wines - already quite renowned for their Sauvignon Blancs. The evening, alight with Brazilian Bossa Nova music of Rosa Passos was only improved by the presence of our dearest friend. She has known us ever since...
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Teaching the first of a Series of Culinary Classes & Spicy Salmon Summer Rolls with Wasabi Jalapeno Mayonnaise & Sriracha Dipping Sauce
My days are filled preparing for the first of a series of Culinary Classes for Fairfax County (ACE) this summer in Northern Virginia. And to think the first one kick's off next week. Whew! As thrilled I am that I have a nearly full class of 12 people next week, it seems to take up most of my days this week in preparation. Between the printing & stapling little packets together and the grocery shopping that needs to get done, long winded elaborate dinners are the last thing on my mind. Hence the spicy salmon summer rolls are the perfect...
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