We were visiting my son and his family this past weekend to say goodbye before we head back to Umbria and they took us along with them to pick blueberries. Even though I knew I wouldn’t have a lot of time for baking this week as I prepare for our trip, I somehow ended up coming home with 6 pounds of luscious fresh blueberries. I have been making blueberry smoothies, eating fresh blueberries with yogurt and cottage cheese, and did manage to squeeze in a little time to bake this moist and... Read the whole entry »
Quinoa, although often called a whole grain, is actually the seed of a green leafy plant that is still cultivated in South America. Quinoa is considered an ancient grain, and can be used in everything from porridge to salads. Since quinoa is a complete protein and has all 9 essential essential amino which makes it a great option for vegetarian diets. I love using grains such as farro, barley, or quinoa as the base for nutritious and delicious lunch salads and all three of these grains can be... Read the whole entry »
When we are entertaining at home, I generally serve a few courses, but I still like to have something special and light for dessert. Both Creme Brulee or Panna Cotta are light, creamy and perfect choices when entertaining at home as they can both be prepared in advance. This dessert has been very popular for many years and is often my first choice for dessert when we are dining out. Creme Brulee has also shown up in many variations throughout the years, because really it is basically just a... Read the whole entry »
Roughly translating as “ugly but good”, Brutti ma Buoni cookies are similar to a meringue cookie except that coarsely chopped nuts are folded in before baking. These cookies have a wonderfully crisp exterior with an interior that is soft and chewy. This is yet another traditional cookie recipe that can be found in many versions across italy, and although these cookies are delicious, they are not suitable for making too far in advance, or for freezing. I’ve made these cookies... Read the whole entry »
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