It ain’t pie…

September 7, 2014

but it’s close…it’s Crostata. A little late summer fruit and a single crust and you can have this rustic dessert complete…start to finish… within an hour. To keep it extra simple use a prepared crust to hold the nectarines or peaches, baking it in a pie dish instead of a flat baking tray. I’m not generally a fan of pie a la mode but my arm could be twisted here if there was some ginger ice cream involved.

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The Ina Garten recipe found here: http://www.barefootcontessa.com/recipes.aspx?RecipeID=171&S=0 ,will have you making these in any and all combinations of summer fruits and berries.

 

Like white on rice…

January 10, 2014

pudding. Really, everywhere you look…SNOW. I’m sure most of the nation feels the same way about the last week. Too much snow…way too cold. In between bouts of shoveling out I would retreat indoors to warm up and keep myself busy with one project or another so as not to run the risk of contracting “cabin fever”. I noticed a box of arborio rice that I rarely use and wondered what I could make of it other than risotto.After a quick search and a visit to Smitten Kitchen I found I had all of the ingredients necessary to make a rice pudding. When I saw that it was adapted from a recipe by Gale Gand and that the ingredient list was minimal I knew I had to give it go. I still had some shoveling to do and this would be the perfect “carrot” to pull me through that chore. A few ingredients and about a half an hour later and you’re ready to dig in…thick, rich and creamy with raisins and a hint of lemon zest, a touch of ground cinnamon over the top. Simple. Now back outside to work it off.

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g's arborio rice pudding

 

V Day Dinner…

February 9, 2012

…as easy as 1 2 3.  Never again will you be able to pull off with such little effort such an impressive result.  For starts, something Brut and sparkling…everyone has their favorite and it’s probably already chilled. Next, a simple appetizer: assorted olives marinated  with herbs, garlic and lemon peel. Now dinner. Who doesn’t L O V E  a bowl of pasta? So simple and you probably have all of these ingredients in the pantry as well. This classic dish ( I always use Perciatelli) with butter, pepper and cheese is my new go-to ,http://www.bonappetit.com/recipes/2011/05/cacio-e-pepe. I  top this with a  palmfull of dry toasted breadcrumbs … an amazing textural contrast… really,don’t skip this addition. Finish things off with more sparkling wine, a little lemon sorbet splashed with Limoncello and candied lemon peel with dark chocolate. What else is there to say? Done and done. Happy Valentines Day.