March 05, 2021
Struggling with what to cook for the next meal? Pasta is always a glorious go-to. Think of it as a white canvas on which to create anything your imagination allows. Today the king of the dish will be Cavolo Nero, a loose leafed cabbage, or kale typical to Tuscany. Ready to prepare a simple, quick yet very delicious pasta dish with this wonderful power green? Let's get started!
Read More March 04, 2021
Want a quick and delicious side dish? Wedges of fennel topped with thinly sliced oranges becomes a dish filled with a beautiful symphony of flavors when roasted to perfection in the wood-fired oven. Although absolutely delicious when eaten raw, fennel can be brought to a whole new level when roasted. Rediscover this wonderful white bulb that has an undertone of a slight hint of liquorish and give it a fair shot in your kitchen. Let's get started!
Read More March 01, 2021
A crunchy baguette is definitely one of the most delicious, fun and versatile breads to make, but also one of the most challenging. What could be so difficult when combining simple ingredients such as flour, water, salt and yeast? Although a good baguette requires a two day process and close attention to detailed steps, it is well worth making. Still learning so much. Let's get started!
Read More February 24, 2021
Read More February 11, 2021
What a glorious time of the year when pumpkins are readily available. So many culinary possibilities with this marvelous gift from nature. Delicious when roasted, but also mouthwatering when served as a creamed soup, incorporated in a risotto or pasta dish, and even transformed into a stunning dessert. Today our pumpkins will be sliced into wedges, seasoned to perfection with fresh herbs and spices and roasted in our wood-fired oven.
Read More February 08, 2021
Simple sautéed spinach in a pan! Here's a great and easy way to quickly put together a delicious, flavorful and healthy side-dish. Although in today's stores most ingredients can be found year round, there is just nothing quite like using fresh, seasonal ingredients. Today two bunches of freshly cut spinach along with thinly sliced garlic and roasted pine nuts will be transformed into a mouthwatering contorno.
Read More January 25, 2021
Today, as the main protagonist of our soup, the ancient power grain called farro will shine in a flavorful dish accompanied by beans and sausage. There is just nothing better than a delicious, warm and healthy soup when the weather gets cold. Let's get started!
Read More January 15, 2021
Pizza Dough with Poolish is an easy way to create not only a much deeper flavor profile, but also improved texture, better extensibility and structure. This sponge like pre-ferment is a great way to reduce the yeast by half, thus making it more digestible. Incorporating the poolish, one will gain flavor and aroma while minimizing any acidic undertones usually present with natural leavening methods. So delicious!
Read More December 21, 2020
When the sweet aroma of Brätzeli fills the house, it is a clear sign that Christmas is near. Known as Brätzeli in Switzerland, Cialde in Italy and Pizzelle in the US, these thin wafer like cookies are a definite reminder of memorable festivities as families come together to celebrate. With just a few basic ingredients these thin, crunchy, delicious wafers will certainly become a loved tradition in any home. Simply dip them in chocolate and nuts to bring them to an elegant new level. Let's get started!
Read More December 14, 2020
Canederli Tirolesi or Tiroler Knödel, are a traditional Northern Italian dish born from a Cucina Povera, a humble Peasant Kitchen. As so often is the case, many timeless dishes were created and prepared from a sense of necessity, when nothing was wasted, and all ingredients were resourcefully put to good use. However humble it may be, it is the simplicity of food that often warms our soul and reminds us of pure comfort food that transports us home. As in the making of Canederli, basic ingredients such as day old bread, eggs and milk that were always available even in the most humble kitchen, were masterfully put to good use. Meat on the other hand was added as a luxury when available, and consequently celebrated when present. Let's rediscover the beauty of humble dishes that will transport us and allow us to appreciate the goodness of the past. Let's get started!
Read More December 04, 2020
Although there are some differences between STOCK and BROTH, we decided that today's delicious golden liquid must be a stock. Why is that? STOCK is prepared by placing the bones of either chicken, beef, pork or fish in a large pot of water as everything gently simmers for many hours. BROTH on the other hand is usually the result of meat (not bones) such as chicken, pork, beef or fish which is simmered for about 1-2 hours. Both stock and broth are cooked by the addition of ODORI, mirepoix, which consist of onions, celery, carrots and some other herbs. We decided that what we made today, must be more of a STOCK since the bones of the entire chicken are simmered with the mirepoix. The result is a delicious, rich, dark liquid of goodness which presented itself with a gelatinous consistency when taken out of the refrigerator.
Read More December 01, 2020
Hot biscuits are definitely a special southern treat and here is a wonderful recipe shared by our dear, southern friend Dee. She prepares the dough and allows the flavors to improve by keeping it in the refrigerator even up to 5 days. When needed, she simply pulls out the amount needed and in no time at all bakes these amazing and delicious buttery biscuits that will satisfy any palate. Today it was our turn as we rolled the dough out, shaped them, and tucked them in a cast-iron skillet. What a treat seeing the magic happen when we finally baked them in our wood-fired oven. Let's get started!
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