Sunday Sauce

_MG_2331 (1)It is Sunday…….after all.

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First Time. Pizza and Me.

MPizzaiandmey 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?

The original fusion food: Sicilian – CSMonitor.com

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 SicilianMore Here