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”→
On an expedition to Pizzeria Beddia, a pizza place in Fishtown (Philly) where there is one obsessive guy making only 40 exclusive pies a night, after a friend and I were told to come back three hours after we ordered, we wandered the neighborhood a bit and found an adorable teeny grocery store called Green Aisle Grocery. There, I fell in love with some bright green pistachio butter that I just had to buy, as my head immediately filled with images of bright green dollops adorning my morning oatmeal and topping my toast. Continue reading “Pistachio Snacking Cake”→
I never thought I’d say it, but I’m tired of eating figs. There’s a rather anemic tree in my neighborhood in Sicily that invests all of its energy into pumping out extremely sweet, juicy, and perishable figs, and our fridge is full of them. Due to the fact that my siblings don’t like figs, my 86-year-old nonna and I are tasked with consuming them.
It’s been a while since I posted a recipe, and that’s mostly because my kitchen here in Frankfurt is missing some crucial appliances for effective cooking. Colander, kitchen scale (or any sort of measuring equipment), cake pan, pie pan… ok so the last two aren’t essential but I still need them! Continue reading “Yogurt and Citrus Charlotte”→
Like, if you’re not really doing anything right now, you should probably go get the ingredients and make this right now. Even better if you have guests to impress. Continue reading “Blueberry Brioche”→
Sicily is famous for its desserts, many of which feature ricotta. Cannoli, cassate, cream puffs, and various tarts and cakes all have ricotta as their star ingredient. Whenever we have some ricotta in the fridge, I know that it is destined to become this cake. Today, I wanted to do something different with the ricotta because we always make the same cake, but I ended up making it anyway, because it is really the perfect incarnation of ricotta in a dessert. However, ricotta here is a world apart from what you can find in supermarkets in the US; that stuff is plastic. Whereas “ricotta” in the US is usually a gummy white paste sold in plastic tubs, ricotta here is a creamy and delicately flavored whey cheese sold in little plastic baskets that separate the cheese from its watery whey. Continue reading “Torta di Ricotta”→