A year ago, I asked for a madeleine pan for Christmas.
When I asked for it, I knew it was an unnecessary specialty kitchen item that I would probably use about twice before burying it in the cabinet. I wanted one anyway, because the adorable pictures of madeleines that were popping up in my social media were filling my head with thoughts of what my life could be like with a madeleine pan. I could make matcha madeleines! Chocolate madeleines! Pink strawberry madeleines dipped in white chocolate! You get the thought process. Continue reading “Gingerbread Madeleines”→
I like having a simple loaf of something sweet and homemade around, not only because it makes snacks and breakfast so much more special, but also because it gives me an occasion to invite someone over for a slice and some tea. Continue reading “Thomas Keller’s Grapefruit Cake”→
If “America runs on Dunkin”, Italy runs on tea cookies. A common breakfast is a few plain, crunchy cookies with a shot of espresso or maybe a cup of tea. In my house, the breakfast cookie of choice is the “S” cookie you can find just about anywhere now, even in CVS. Given you know it’s time to change when your “Italian” breakfast cookie is available in CVS, I decided to make some real Italian breakfast cookies for my mom, sans yellow dyes 5 and 6. Continue reading “Crumiri di Casale”→
Most of a bag of Garofalo pasta (calamarata), the end of a bag of lentils, about 1/4 cup of wheat berries, 1/3 bag of cornmeal, some vinegar, a little sugar, too many rolled oats, and half a bag of cocoa nibs. That’s what my pantry looks like right now, and as much as possible must go before the end of the week, when I move out for the summer. Continue reading “Breakfast Polenta with Balsamic Strawberries”→
Ah, torta di mele, one of the staple cakes in the Italian baking arsenal with its soft, sweet, apple-studded crumb and lemony perfume. My mother would prepare it when we had impromptu guests, for birthday parties, or anytime we didn’t want to arrive at a lunch invitation empty-handed. It is a cake that is perfect in its simplicity, a one-bowl ordeal that takes no time at all to throw together and is always loved by everyone. The crumb is extremely moist and studded with juicy pieces of apple, the edges acquire a gentle chew and the middle almost can’t handle the weight of the apple slices layered on top. Continue reading “Torta di Mele”→
Ok so these are in no way Italian, but sometimes you need pancakes and you just don’t care. This morning was one of those mornings. I have fallen into an breakfast rut, where all I ever have for breakfast is oatmeal with bananas, blueberries, and peanut butter (which is actually the best oatmeal ever, so I’m not complaining), but I wanted to experiment with other ways to consume oatmeal, bananas, and blueberries.