Month: November 2017

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Bread with Kalamata Olives and Oregano

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Olive lovers: this is a great recipe to make when you have a couple of half-jars of olives languishing in your fridge (we all have them!). You can use whatever combination of olives you like—everything from pimento-stuffed little numbers to ultra-strong Kalamatas. Enjoy as is or with cheese or ham.  photos […]

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All About Yeast

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# 1 – A few Tips for Passionate Bread Bakers    What’s the best way to store yeast? (King Arthur Flour) We recommend transferring yeast to an airtight container (glass or acrylic), and storing it in the freezer for up to a year. If you buy yeast in bulk (e.g., a […]

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Orecchiette Pasta with Broccoli Rabe and Cherry Tomatoes

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For this pasta dish, broccoli rabe and orecchiette are cooked in the same pot. You could stop there and simply finish with a drizzle of extra-virgin olive oil and some finely grated Pecorino or Parmigiano, but it’s exceptionally good tossed with capers, garlic, pesto, hot red chiles and tomatoes. photos […]

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Delicious Italian Rosemary Focaccia

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Do I really need to explain the reason why is Focaccia so popular? Is it the XVOO, or the rosemary, or maybe the “crispy softness”? I don’t know the answer but I only know that it’s something I could probably live on 🙂 This recipe comes with the instructions about […]