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Fettuccine alla papalina -The Pope’s Fettuccine
Mit brennender Sorge
History is a living thing, and whether ancient or recent, it is an exciting thing. Consider the Catholic Church, from tales of intrigue and blackmail, to Vatileaks, the sexual abuse scandal, and all the way to the Vatican Bank, it has some of the most exciting history of all. Even now she makes history as her princes have joined in conclave and elected a new Supreme Pontiff. Read the remainder of this entry »
How to Poach a Pear – Pere martine al Toscano Rosso
How to Poach Pears in Red Wine
If peaches are the Queen of Summer fruit, then surely pears reign in Winter. Poached Pears, served whole, halved or sliced, delight family and guests. Bart walked into the kitchen the other night, and I shooed him out saying I had a surprise dessert for him. (By the way, that is a really good way to get people out of the kitchen – works better than anything else I have tried.) I poured Creme Anglaise on a plate, placed a jewel of a poached pear in the center, decorated it with some poaching syrup, and presented it to Bart. His face lit up. This one is a winner.
Poached pears are especially welcome now as we look for lighter desserts. Bosc and D’Anjou are the pears most often recommended for poaching, but Bartletts, red d’Anjou and Comice are my favorites. Select firm, unblemished and slightly under ripe fruit. Pay special attention to the stems of the fruit you buy; look for nicely formed ones, and be certain they are firmly attached. Read the remainder of this entry »