It’s that time of year — the bitter biting air has been exchanged for cool breezes, trees are budding, green grass is peeking through the winter browns, birds seem to be chirping a happier tune: and that means it is camping season! Continue reading
One of my menu favorites – Sfincione! Sfincione is Sicilian pizza and sounds a lot more complicated than it really is. It all starts with pizza dough. I prefer homemade pizza dough and have an awesome recipe HERE. I learned how to make pizza dough during my last trip to Napa and have been turning them out ever since. Not only did Chef T teach me how to make awesome pizza, he kindly gave me the Sfincione as a bonus recipe. Continue reading
Homemade pizza has become one of my favorite family meals for many reasons. First ((and most importantly)) it tastes SO good. Second, I am just so very tickled that I have figured out at least ONE way to use yeast correctly; am I the only one who is scared of yeast?! Third, creating new flavors of dough & topping combinations is very liberating ((it’s also an EXCELLENT way to clean out the fridge…))! But most of all, I love how interested in cooking the kids become and the dinner table is certain to be packed with happy eaters. Continue reading
It’s that time of year — yes, the “BIG” game is just around the corner! What is more exciting to you?? The score or the food?! Well, if you are like me – it’s the food ALL.THE.WAY! Continue reading
True confessions: My refrigerator is a messy, messy beast. I have 9 types of mustard ((that is a whole other story)), at least 7 jars of pickles ((spicy pickles are my fave!!)), ketchup, mayo, several salsas, sriracha, wing sauce, olives, pasta sauce, some random leftovers, cookie dough, jams, soy sauce, eggs, cream, milk — well, you get the picture. I cringe at the thought of sharing an unfiltered photo. But, I simply opened the doors, resisted the urge to repair the mess & told the fridge to smile and say “cheese” — haha, cheese!! Prepare to be “fridge flashed” ((eek))!! Continue reading
About a year ago, I had the great privilege and fun treat of learning to make pasta from Chef/Owner : Tyler Rodde ((Chef Tyler — “CT”)) at Oenotri in Napa. ((You can read all about that trip & pasta recipe HERE)) After 12 months of practicing pasta production ((and eating — yum.)), I got the opportunity to return to the Oenotri kitchen for more cooking lessons.
BTW, I will share a brief “Becoming a Pasta Maker 2.0” in an upcoming post ((so get ready)). Continue reading
…it means you are starting dinner too late and speed cooking a big pizza pie – that’s amore´. It’s also amore´ because it’s quick and simple and under 10 ingredients!! Oh and it’s a healthy ninja recipe too!!