Rose Petal Syrup and more...

In This Issue... Rose Petal Syrup Eggs Fried In Olive Oil With Black Olives Strawberry Basil Jam Shepherd’s Pasta With Ricotta & Sausage Search Italian Food Forever Rose Petal Syrup I first learned about rose petal syrup when Pamela Sheldon Johns posted about it on Facebook and I was so intrigued I did some research on the internet. Last year I did make Rose Hip Jam, but I never thought about using the rose petals. We have some amazing heirloom roses on our property that range in color from soft white to crimson and all are very fragrant. I wanted my syrup to be rich in color so I choose only dark pink and red rose petals for my syrup. It is best to choose roses from... Read the whole entry » • Email to a friend • Article Search •   Eggs Fried In Olive Oil With Black Olives The best thing about having our own chickens here in Umbria is collecting fresh eggs every day. Our eggs are full of flavor with dark golden yolks, and although I love to use them in a variety of dishes, one of my favorite ways to enjoy them is to simply fry them in our olive oil along with a few tasty black olives. You really do not need a recipe to create this simple dish, but if you’ve never thought of frying eggs this way, some instructions may help. As with most simple dishes, to get... Read the whole entry » • Email to a friend • Article Search •   Strawberry Basil Jam When we arrived in Umbria just over a month ago, ripe, luscious strawberries were seen in every local market and although it was on my “to do” list to make more of my Strawberry Balsamic Jam With Black Pepper , I also wanted to make a lighter jam that I could share with our farmhouse guests for breakfast. We were so busy our first three weeks in Umbria though, opening up the houses, painting, cleaning the gardens etc, that I almost missed the end of the local strawberries. Luckily,... Read the whole entry » • Email to a friend • Article Search •   Shepherd’s Pasta With Ricotta & Sausage This is another one of those quick and easy pasta dishes that you can put together in the time it takes you to boil the water and cook your pasta. I’ve read many online sources describing this pasta, also called Pasta al Pastore, and it is claimed to have originated from Calabrian sheep herders who needed to make a quick, hearty meal with ingredients they have on hand. This pasta dish only contains a few ingredients, so for the very optimum results you should use the best quality... Read the whole entry » • Email to a friend • Article Search •

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[Update] There are 3 new posts in "Simply Recipes"

Simply Recipes Here is the Simply Recipes update for djuwettoo.fish@blogger.com Awesome Oatmeal Chocolate Chip Cookie Portobello Mushroom Burger Angel Hair Pasta with Shrimp and Lemon Cream Sauce There are 3 new posts in "Simply Recipes" Awesome Oatmeal Chocolate Chip Cookie This recipe started as a request from my goddaughter Piper and her sister Alden. They noticed I didn't have a chocolate chip cookie on the site and called me to suggest, with as much insistence as nine year old and eleven year old girls can muster (which is substantial by the way) that I come up with one. Well girls, this cookie for you. Though, it's probably not what you expected. Continue reading "Awesome Oatmeal Chocolate Chip Cookie" »   Portobello Mushroom Burger Hello portobello mushroom burgers! I grew up seeing these as a vegetarian option in restaurants and cafes. But here's the thing, for mushroom lovers (that would be me, you too?), portobellos are perfect for burgers, whether you are vegetarian or not. The cap of this ginormous cremini is the perfect size and shape of a burger. The mushroom is meaty and juicy and umami-y. Paint the caps with a little olive oil, put them on the grill for a few minutes each side, and you have a perfect grilled mushroom to put between two burger buns. In the following rendition, we've layered on grilled onions, some sautéed spinach, and sun-dried tomatoes, but it's just as good plain, with a little salt and pepper. Continue reading "Portobello Mushroom Burger" »   Angel Hair Pasta with Shrimp and Lemon Cream Sauce Some recipes are just so good I can't wait to share them with you, and this is one of them. It's simple. Just peeled shrimp, cooked just through in a sauce of cream and lemon juice, and tossed with herbs, angel hair pasta, and some freshly grated Parmesan cheese. My dad was over when we were making it and kept looking up from his bowl saying, "oh, this is a good one." I've been poking into the fridge all afternoon sneaking more tastes from the leftovers, a small bowl of just a couple bites reheated in the microwave. Continue reading "Angel Hair Pasta with Shrimp and Lemon Cream Sauce" »

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