The first batch in a while… I’ve been meaning to make another batch of sausages for ages – so this morning it was two batches. One loaded with fennel and another of breakfast sausage (seasoned primarily with sage). Dreadfully inconsistent in the size of the links, but, of course, I…
Category: In the Kitchen
In the Kitchen
Rose Hip and Apple Jelly
Here is the rose hip and apple jelly. I used our darkest red apples (it’s an old tree of uncertain provenance – I’m pretty sure it’s a Black Oxford) to complement the color from the hips. I wish I could describe the flavor, but I can’t. Let’s just say that…
Getting Away
Trofie al Pesto
Trofie al Pesto, with fresh beans and potatoes from the garden. Unfortunately we can’t enjoy it overlooking the Ligurian Sea, but I’m sure that time will come again.
In the Garden
Zucchini Blossoms
Fried up the first batch of squash blossoms last evening, along with a few sage leaves. In addition to being tasty, the sage leaves are good for checking the temperature of the oil (if, like me, you’re too lazy to dig out a thermometer). We fried some of the blossoms…
In the Garden
Borlotti Beans
Beautiful Borlottis. Cooked yesterday as Fagioli al Pomodoro, according to a recipe from @rachelaliceroddy. She provides the option of sizzling up a bit of guanciale to create the fat for frying the onion and celery, so (of course) I took her up on that. I’m sure the leftovers will be even…
In the Kitchen
Fresh Fruit Galette
Fresh Fruit Galette Set-Up Preheat oven to 220ºC (425ºF) Prepare a large sheet pan with Aluminum Foil. The Crust Mix the dry ingredients in a large bowl. Work the butter/shortening into the dry ingredients until it resembles a coarse meal. Gently mix in the cold water. It may be necessary…
In the Kitchen
Stone Oven Pizza
We’ve been anxiously awaiting a nice afternoon to sit outside and eat some pizzas, and this was it. We like to have a good variety of toppings and make small pizzas (and they cook in about three minutes in that heat!) It’s remarkable how much dinner time evolves with the…