Since moving to Japan, I have found that my level of craftiness in the kitchen has increased quite a bit. It is not as convenient (or cost effective) to go to the grocery store and buy ingredients that were commonplace in our kitchen in the U.S. I am grateful for this because it has lead me to developing more unique, interesting recipes that utilize ingredients in new ways. Jam, for example, can become a salad dressing with the addition of a little oil and vinegar. Honey can become more than... Read More
When you feel European drinks, you almost certainly conjure up French wine, Italian Limoncello, Russian vodka, probably Greek ouzo if you happen to be adventurous. Beer, even though always a trustworthy standby, may well not be the very first name on your lips.
Fact is, Beer is as much a portion of European society as fine art, meals... Read More
You can use any pasta shape you like in this. I have made it with spaghetti before, but you really need a shape that the sauce can cling towith spaghetti, I found myself slurping up the pasta and having to take a separate bite of sauce. I much prefer rotini. Penne would be good, too.
A note about bolognese
Interestingly enough, authentic bolognese is nothing like the version found outside of Italy. The real stuff, which originated in Bologna (of course), has almost no tomato in... Read More
Our peach cobbler from all the peaches we picked turned out to be quite the success! I wasnt really sure what was going to happen since we couldnt find a recipe we were 100% happy with and kind of combined 2-3 to make our own.
Ps main request was that we DIDNT use rolled oats/oatmeal/etc. for the topping. My mom uses yellow cake mix... Read More
As mentioned in my previous post, in the Christmas spirit, I decided to make cookies for people in my office. I decided I would make sugar, chocolate chip (my signature cookie), and no-bake cookies. I wanted to get them done last night b/c most people are out next week on vacation. So I went to... Read More
The first time I ate Lauras pizza she made twenty-four of them for a group of six people. When we walked into her familys centuries-old walled garden in Radicondoli, her husband, Marco, showed us their wood-fired oven, which was alight with red coals. He said it would be... Read More