Sunday is chicken soup day at my house. We had a freakish May rain storm last night with gale force winds which brought much cooler weather than expected for the beaches in southern California. Here’s an easy recipe for bone broth Read more
No stir risotto? Seriously? Yup and Judy Witts Francini has the secret. Head on over to her new Dining with the Diva YouTube channel to learn her secret to this delicious saffron risotto with fresh asparagus. I substituted peas, because that’s what I had in the house, and that’s what cooking is all about. Super easy meal in just under 15 minutes.
It is Sunday…….after all.
I don’t always make homemade pasta, sometimes preferring the chewy bite of a dried pasta. Never for things that require an extruder – although that is on my bucket list. Read more
It’s really not Moroccan or Italian or anything but my creation, but I guarantee yumminess. Go ahead, give my recipe a try.
My first pizza. I used the pizza dough recipe from The New Mediterranean Diet Cookbook made the sauce and carmelized onions from http://zesterdaily.com/cooking/healthy-mediterranean-pizza/ and cooked on an Emile Henry pizza stone in an oven that goes to 550 degrees. Not bad for a first try. I will make the crust thinner next time but even with this thickness, the crust was perfect.
Do you have a pizza secret to share?
My first cookbook review has been published by the Christian Science Monitor under the food section “Stir it Up” To say that I am excited is an understatement. Here’s a brief intro followed by a link to the full review:
Sicily is a long way from California where I live. But one can travel through food and that’s what I did with the new travel-worthy cookbook Sicily from the editors of Phaidon Press Limited.The book is a compilation of more than 50 recipes with narrative text by noteworthy chef Pamela Sheldon Johns. Recipes are accompanied by gorgeous full-page Edward Park photographs. The preface of “Sicily” provides a short but insightful history into the island explaining that many different cultures have been master to her culinary puzzle. Arab influence can be found in savory couscous dishes and sweets draped with marzipan. A heavy reliance on almonds and toasted sesame seeds also came courtesy of the Arabs. Greek rule brought eggplants, oranges and apricots. The cookbook calls it the original fusion cuisine. I think that’s right. To understand Sicilian history is to understand her food. It should never be called Italian. It is Sicilian. More Here