Bake with abandon!
Who is this man, why is he grinning and what are his intentions with our barrel? Riding on the coattails of the recent local wine post (assuming blog posts have coattails) we’re revisiting our whisky aging project and have brought in a local artist to …
I want to make you tooth-breaking biscotti to dip in your cappuccino. I want to make you flaky, sugar-dusted crostini that shatters as you bite. I want to make you hazelnut gelato so smooth and creamy Italian phrases will roll from your tongue without effort. …
This dessert furthers my theory that Italians like to keep their hands busy. Zabaglione is no make-ahead time saver. You’re frothing like a mad fiend right up to the moment of serving. And it takes a good 10 to 15 minutes of uninterrupted whipping to …
Photo © gardenghelle, published under a Creative Commons License. When I was in Italy, the language barrier was more an invisible fence than an insurmountable stone wall. With a few stock phrases, a smattering of French, and emphatic hand gestures, I’d run around all day …
Baci chocolates are one of my all-time favourite treats. Not only do I get a mouthful of a beloved flavour combination — chocolate and hazelnut — each candy comes with a little love note. How wonderfully Italian. So when I saw the recipe for Baci …
When I was visiting friends in Italy, dessert was often a platter of cheese. The local creations they presented were unique to the region. Some were even homemade. I’m ashamed to say I was often too full of gnocchi or some other delicious main course …
There must be something wrong with me. For lunch today, I made myself a grilled cheese sandwich with 5-year-old orange cheddar on whole wheat European-style sourdough bread. And what did I do to it? Burned it? No. It was crispy golden brown. Dropped it? No. …