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Pears in Pastry with Caramel Sauce
Ripe pears, cloaked in sweet pastry, baked and served in a pool of Caramel Sauce – what an elegant dessert! As soon as I saw Mary Risley, owner of Tante Marie’s Cooking School in San Francisco make these pears on a video, I knew I had to try them. Judy Witts Francini, owner of Divina Cucina Cooking School in Certaldo, Italy commented that these pears would be perfect for New Year’s Eve, and she is right. Never one to skimp at the holidays, Judy suggested serving the baked pears with chocolate caramel sauce and edible gold leaf. Thank you, Mary and thank you, Judy – two cooking teachers who rock.
Granita di Caffè con Panna
Espresso Granita with Whipped Cream
Dateline: Rome, August 1971
It was hot. Hot like only Rome can get in August. That’s why the Romans leave the Eternal City to us tourists. I walked toward the Colosseum and realized the asphalt was literally sinking beneath my feet. I could feel the heat of it through my shoes. Like I said Rome is hot. I decided to take a detour and grab something refreshing. I said to the waiter, “Prendo una granita di caffè, per favore.” “Con panna?” came the response. I thought a second and said, “Si, con panna.”
That interchange was almost lightning fast, and so was relief. The translation is simple, “I’ll have a Granita di caffè.” “With cream?” “Yes, with cream.” Very quickly the waiter brought me a glass of icy coffee crystals topped with softly whipped cream. I don’t know if service was always that fast or if I presented in a most precarious state. Cool and icy, with the taste of strong coffee and a kiss of sugar, it hit the spot. I felt better and continued on to Emperor Vespasian’s iconic amphitheater. Read the remainder of this entry »