It’s stone fruit season. That means peaches, plums, nectarines, cherries, and apricots. I especially enjoy a good apricot. How about you? As for incorporating apricots into a cake, from a flavor standpoint, apricots have a strong affinity for almonds. Thus, the base of the cake is a combination of finely ground almonds and all-purpose flour. … Continue Reading
Pane cunzatu/cunzato is a traditional Sicilian, piled high, open-faced sandwich. You can layer it with anything from fresh and/or sun dried tomatoes; capers; olives; dried and/or fresh herbs; grilled vegetables, such as eggplant, zucchini, peppers, and/or artichokes; fresh cheese, such as mozzarella or ricotta al forno (a speciality of Sicily), to canned sardines, tuna, or … Continue Reading
Is there anything better than fresh, juicy, local berries and cherries? Perhaps, best enjoyed on their own. Or, perhaps, best enjoyed on a warm, buttery Dutch Baby Pancake (aka German or Deutsch pancake, hence the term “Dutch” Baby, thought to be invented by German immigrants) straight from the oven and topped with toasted coconut, freshly … Continue Reading
I snagged all the end-of-the-season red chiles I could get my hands on at the farmers’ market a few weeks back. Red jalapeño, Espelette (a French [Basque] chile), Urfa Biber (a Turkish chile that I grew in my garden), and a handful of chiles, which I suspect were cayenne.With an abundance of chiles, you can: … Continue Reading
It’s mid-October and the lure of fall (and pumpkin) is strong, but I’m not quite ready to bid farewell to some of my summer faves — eggplant, peppers, and tomatoes, the holy trinity of summer vegetables. They’re still abundant at my local farmers’ markets, so was eager to take advantage of them, as in a … Continue Reading
