Blueberries are deliciously sweet right now and this loaf cake is a perfect way to show off this berry. The almond flour is nutty, adds moisture, tenderness and makes it denser. The lemon zest adds a concentrated lemon flavor without the acidity of the juice. I chose a lemon glaze from a different source (addition … Continue reading
I have always enjoyed rice and have a number of versions (see list below at bottom of post). This rice appealed to me because I wanted a recipe where I could use dill pollen with my Salmon en Papillote (next post) which also uses another pollen, fennel. These pollens were generously gifted to me by … Continue reading
I first saw this recipe using calabrian chilies on whatsgabbycooking. I was curious as to the word “calabrian” and come to find out Calabria is a region in Southern Italy, located at the toe of the foot where calabrian chilies are grown.These chilies are small, red in color and have a smoky and fruit flavor … Continue reading
Tilapia is a very mild fish and easily adapts to all kinds of spices and flavors. It is readily available and a very affordable fish that doesn’t taste fishy. A light entree that’s healthy too especially needed during the holiday season. This seasoning would be delicious on any mild flavored fish. I don’t buy seasoning … Continue reading
Do you ever buy an ingredient and go home and look for ways to use it? I did with this 21-inch long spaghetti pasta that I spotted in my favorite Italian grocery store. This is how “the grandmothers” use to make it and then often broke the pasta in half before boiling. Now, it is … Continue reading
I love my “shrimps” and I often come up with new ways to serve them. These crepes paired beautifully with a limoncello butter sauce that I previously used with a fresh salmon fillet. The filling in the crepes has some of this delicious liqueur as well. Limoncello is so versatile that I’ve added it to … Continue reading
I seem to be on a roll using Limoncello in recipes – I guess you can tell I just love it. This vinaigrette is a perfect combination of sweet (Limoncello), tart (lemon juice and zest) and fiery (red pepper flakes). This recipe from Genius Kitchen would also be delicious with seafood. I served this fresh … Continue reading
Lemons, and lots of them, are used to make up the Italian liqueur and digestive, Limoncello. But only the freshly peeled lemon rinds are used. This liqueur is unique to Campania and several areas claim parentage including Sorrento and the beautiful Amalfi Coast. I recently purchased a cookbook called NAPLES and the Amalfi Coast, fourth title in … Continue reading
A week ago I posted Candied Citrus for Sweet Desserts and I wanted to give an example of what you can do with these luscious bits of fruit. From the pretzel crust (salty) to the chocolate filling (sweet) to the candied citrus it was pure heaven! This recipe is adapted from a The Taste of the … Continue reading
Can you guess what this is? My latest find at the grocery store this morning – too cool and it made me smile 🙂 I just had to have one! If you guessed lemon, you are right! It’s a lemon gone wild and is a member of the citron family. It has a sweet … Continue reading