Spoon Sweets

Comments

As promised, I am exploring the “dolchi” sides of “Spoon Food.”  Typically, I am a “savory” girl.  When you ride the trains in Italy, the attendant will come through and ask you, “Sweet or Savory?” (…and yes, it will be in English because they know that we are Americans.)   If you can pass yourself off for a native they will say, “dolce o salate?”   It usually is a choice between cookies of some kind or a pretzel or cracker.   I always choose the savory.  My husband, the sweet.  I wonder what that says about us.

Continue Reading…

Madeleins

Comments

I remember making Madeleins for the first time when I was a kid and my parents would drop me off at my grandparents for the weekend while my dad was traveling for work. Madeleins were one of the first things we baked together. My grandmother was one of the classiest women I know and had a thing for elegance.

Continue Reading…

You Wanna The Tea? Go Make.

Comments

Italian cookies are the crown jewel of the kitchen.  Recipes pass from generation to generation.  Some are closely guarded secrets, while others are shared with the world.  Whatever the case may be, your own mother’s are always the best.  There is a special kind of comfort found in having a cookie and a cup of tea, whether alone curled up on a couch, or at the table with a loved one.  The cookies can only be made more delicious with the perfect cup of tea.  Like pairing the perfect wine to a meal, a special cup of tea can bring out the flavors in a cookie.

Continue Reading…

Roasted Peaches with Amaretti Filling

Comments

In Summer we always had fresh peaches in our garden. The surplus of peaches combined with my father’s strict Kosher diet meant any creamy desserts were replaced with my mom roasting peach halves over the grill. My brother and I would go pick big ripe ones from the tree and after they were roasted and caramelized from their natural sugars my mom would mix amaretti cookie, cocoa powder and water together and use the mixture to form a pit in the middle of the peach halves. Continue Reading…

Italian Strawberry “Millefoglie” Shortcake

Comments

This cake is a hybrid between my kids favorite cake and my favorite dessert as a child. For kids growing up here in the states, Strawberry Shortcake is a cultural classic. Mounds of whipped cream and fresh strawberries served between layers of angel food cake. Sound familiar? It’s delicious, but heavy. For me, my all time go to cake is something called “mille foglie” which means “a thousand leaves.” It is a crepe like pastry filled with delicate layers of Chantilly cream, chocolate chunks and lightly dusted with powdered sugar. Continue Reading…

Olive Oil Gelato

Comments

Who does not have childhood memories associated with food? Our first birthday cakes, the special treats that grandma used to sneak us, or maybe the first thing we cooked, or attempted to cook? BUT, do you actually remember the first food item you ever purchased on your own? I am talking about that very specific moment when you finally were able to exercise your right to choose, without mom around to judge or suggest; that moment when the little cash floating in you pocket actually was handed out to somebody in exchange for food. What did you buy? Continue Reading…

Nutella Cake

Comments

There is no Holiday season without treats!

Let us then present you with a luxurious recipe to make sure your taste buds can celebrate properly this coming Christmas.The main ingredient of this recipe is an Italian stable: NUTELLA!This fantastic hazelnut and chocolate spread is an ingredient that everyone loves in the Bel Paese, and there is not one kid (or adult for that matter) that would not hesitate one second to praise its taste and history. Nutella was introduced to the Italian Market in 1964 by Michele Ferrero, who further developed one of his father’s recipes, the “Supercrema” (Super-cream); in the past few decades its production has reached the incredible number of 179.000 Tons per year… and that’s only for the Italian Market. Nutella is a spin-off of “Gianduja“, a sweet mixture containing 50% hazelnuts and/or almonds and 50% chocolate, developed in the Piemonte region of Northern Italy in the mid 1800s, and its recipe is closely guarded by the Ferrero company. Continue Reading…

Tiramisu’

Comments

Let’s not be of any disgrace to the common Italian Stereotype, and introduce this recipe for what it is…
Tiramisu’ is the Italian food equivalent of Viagra, and it comes without the risk of the “4 hours” side effect!
Eggs, creamy cheese, sugar, cookies chocolate and coffee; in the right proportions this recipe will keep you going for a few days. Just remember, in case you have kids, to use decaffeinated coffee (or prepare two separate trays of cake)… On adults the effects of this cake are spectacular, on kids however, it would not be excessive to describe them as catastrophic! Continue Reading…

Lemon Brulé Tart

Comments

Do you ever wake up with a craving? Do you ever start titillating with the idea of a luxurious dinner, even before taking the first sip of your morning coffee? I usually do. Very often it gives a whole new purpose to the day I am about to live, setting the pace for what I will shop for, when I will start cooking, and also very often it dictates what I will have for lunch… yes, when I plan my family dinners I often find myself starving throughout the day, to make sure that when 7 pm comes around I am ready to literally attack the table. Continue Reading…