I received these cheeses in the mail today and plan to try them out in a couple of recipes. I love cheeses of all kinds … limburger-maybe not, sorry grandpa, but then I haven’t smelled that cheese in years. It might be more palatable to me now.
The history of this Asiago Cheese is interesting and know it has been around for hundreds of years. But all Asiago’s are not the same. So here I am, to do a little testing of my own.
Here I am in Florence with wanna-be Italian home cooks, like myself, watching our instructor make Tiramisu. I still have the recipe. But there are some glitches … Finding really tasty ladyfingers is difficult in my little town and finding mascarpone cheese is next to impossible. Also, the recipe calls for raw eggs. At one time I made pies, ice cream and desserts with raw eggs and never had any ill effects. But since this is now discouraged … well, it’s hard to turn back.
So … I developed a mock up Tiramisu. Please know this is not a substitute but rather a delicious dessert reminiscent of Tiramisu.
This is really an easy dessert to put together whether you’re making authentic or my make over. If you’re looking to give this your signature my suggestion is to make your own lady fingers or a substitute for them; such as, pound cake … And adding a little fruit flavor might be interesting. I thought about using Frangelico instead of rum … ultimately the alcohol can be left out if desired.
Have you ever experienced a Tiramisu with an almost bitter bite? I have! My very first! And for a long time I didn’t even go near this dessert. You won’t find bitter in this version whether you use rum or not. It’s just perfect! (Note: Be sure your coffee doesn’t taste bitter, and use the coffee sparingly.)
Use this recipe to top your favorite cracker or toast for an appetizer. Or place this over a thin spaghetti or angel hair for a deliciously light meal.
Family is coming to visit this week. And wanted to get in this post before all heck breaks loose. (If my family reads this, oops, sorry.)
YES, we have winners in the Giveaway. To be announced soon!
Hope you try this very easy tasty recipe! I submitted this in Martha Stewart’s Triscuit Contest just for fun.
This meatloaf is two in one … Meatloaf or Meatballs. Easy recipe with few ingredients. I love to add marinara over the loaf before baking. And the marinara is a must for the cooking of the meatballs. All three recipes are included in a new video and also in this post.
It’s the first day of Summer and I’ve pulled out this refreshing liqueur. I know what to expect from this wonderfully lemon flavored drink today. But the first time I tried it I certainly didn’t. There’s no sour or bitter taste … Just a smooth sweet lemony flavor with only a slight hint of the high alcoholic content.
During my visit to Italy Limoncello was served icy cold … like a melted lemon creamsicle. For me it’s best when mixed with a juice even in lemonade. Yes, really! Here I’ve mixed it with pomegranate juice and added a splash of vodka. Just 3 ingredients! Really a tasty fun treat for Summer!
Serve this as crostini or bruschetta Or just serve with crusty bread. Pita chips? Not so much.
Tapenades … Don’t they usually contain sardines and olives? Skip the sardines this time and let’s make this great appetizer that can become dinner if you’re not careful … it’s filling!
Today is Father’s Day and a great day for one of my Dad’s favorites. Yep, we used Kraft Parmesan!
Before I tell you about this sauce I’d like to give you the links to my Italian Red Sauces in previous posts. Why? Well, first Dad’s Favorite Spaghetti Sauce is anything but Italiansauce. And while I love this, if you are searching for Italian Red Sauce I don’t want to disappoint you.
Click on any of the 3 links below for a simple Italian Red Sauce. The sauces will vary slightly.
This is absolutely my favorite cake! There are plenty of decadent cakes I would never turn down but usually one or two bites of these satisfy … not that I stop at that! But with this Italian Cream Cake I find myself wishing I had another piece. It’s a very dangerous cake for me to bake unless it’s going to be eaten up by guests immediately.
If you like German Chocolate Cake, Carrot Cake … And what is the recipe going around recently … Hummingbird Cake … I believe you will like this one. And maybe better!
Gnocchi gets a bad rap. This pasta is often described as heavy and chewy … And even called gut bombs.While gutbombs is really only one family’s affectionate description … if you have experienced heavy or chewy gnocchi know it is in the preparation. They should melt away in your mouth with one or two chews. I can’t say I didn’t fear my first attempt at making gnocchi. After all I have this critic who’s nonna was an expert.
Served with a fresh light marinara or a butter basil sauce sprinkled with Parmesan this pasta is a delightful change from the usual. And yes, you will say this is delicious!
This is an inexpensive recipe and is not time intensive. It may produce a little hesitancy until you see how simple it truly is.
This is the real deal! No faux Italian sausage here. But I bet this would work perfectly with chicken or turkey Italian sausage as well. Choose mild or spicy. Vegetable choices are up to you too. Tomatoes do tend to cook more quickly than the sausage but can work nicely if the sausage is cut a bit smaller to decrease the cooking time. Ready in 30 minutes or less with minimal kitchen cleanup.
Coming Soon!
