These are fun and easy cookies to make. Even the smallest child can assist. The greatest challenge is to get them to actually make the cookies rather than just eating the yummy dough.
Educated Palate: Lael & Giuliano Hazan’s Blog
Cooking barley is just like rice, yet the grain has a nutty flavor that gives depth to the dish. Add the tomato, parsley and onion to the dish and you are set with an easily transportable dish that all will enjoy.
here are equal amounts carrots and almonds in this cake recipe, and both flavors are present and not covered up. It doesn’t have that heavy, oily, overly sweet flavor that is sometimes present in store bought carrot cakes. We’ve found that it doesn’t need to have a cream cheese toping; instead we serve each with a dollop of simple homemade whipped cream
Italian Custard Pie Recipe: Torta Della Nonna and a review of two new google rich snippets recipe plugins
After all the discussion of the new google mandates and just trying to figure out what a rich snippet is and figure out which google recipe plugins we should use, we will all need something sweet to pick us up. Since our girls are very much into baking, I thought it would be good for them to make one of the Sorelle Simili, the Simili sisters, fabulous treats, their Torta Della Nonna, or Grandmother’s cake. Long ago the sister’s had given their recipe of this homey and comforting pie to Giuliano. I thought it was a perfect chance for the girls to learn how to make custard and to roll out pie dough.
The smoke point for good quality EVOO is around 200o C, which is more than hot enough for frying. The interesting thing is that the cheap oil you are recommending has a lower smoke point than EVOO. …Do you know what really matters in the end? It’s how the food you cook tastes. There is no more powerful agent for good flavor than genuine EVOO.
These fork-tender, succulent short ribs are the perfect antidote to a cold winter’s day. By the end the potatoes become partly mashed, and together with the tomatoes form a wonderful thick sauce.
A recent letter to Marcella and her answer:
I thought of you watching Top Chef these last couple of weeks. One chef used cream in his risotto, to make it creamy, and clearly that would make any student of yours upset. Then Tom Colicchio said that if a risotto is not runny then it is not risotto. He went to write: “Risotto should be soupy. If you go to Italy, you’ll be served it that way; ditto, a good Italian restaurant here…The starch should go into the stock and the risotto should run on a flat plate and not hold its form at all.” My risotto, which I learnt from your writings, holds its form. I’m not sure if it should, according to others, but I like it.
American chefs who go to Italy suffer from a Moses complex, they are always coming down from the mount with a tablet of rules for the unlearned. What he should have said is, “If you go to Venice …”. Yes, our Venetian risotto, while not quite soupy unless it’s made with peas, is indeed runny, and of course we love it. But in Bologna and in Piedmont, risotto is firmly clingy and it is not less delicious. As for the chef who adds cream, well, follow my example, pay no attention to chefs.
A wonderful way of preparing endive is to grill it, which gives it a deep, nutty flavor and sweetens it. Last week Giuliano grilled some and the children liked it so much it was gone in an instant.
Why are we bringing home rock-hard fruit, stuffing it sometimes in a brown bag where we are told it will ripen? It’s the sun not a paper bag that ripens fruit, that makes it produce succulent, sugary flesh. Have we all forgotten the difference?
Lasagne makers are often judged on how many layers than can create. Five or six layers are considered the minimum for acceptability. Ooh’s and ahh’s occur the higher they go. For my birthday celebration, Giuliano created a spectacular 9-layer lasagne!