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German Pancake by Nancy MiyasakiThis is a traditional German oven pancake. If you've never had one, you've got to make this. It is soo delicious and nothing like a regular pancake. |
4 votes
42569 views
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Aunt Violet's Swedish Rye Bread by Amos MillerSwedes have always made hearty, highly flavored breads and rye always seems to play a part, the foundation for many avenues of baking exploration. Aunt Violet was one of my paternal grandfather's sisters. This is her recipe 'from home'. It seems each of the 7 Moller children brought fragments of family recipes with them through… |
3 votes
7322 views
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Pasta with Butter and Parmesan Cheese by John SpottiswoodI've been cooking this recipe for so long, and it is so simple, that I have often overlooked posting it. We had it with our grilled chicken this week, and finally I'm putting it online. Marcella Hazan says this method of cooking pasta has eclipsed all others as the favorite amongst Northern Italians. And I must say it's among the… |
6 votes
7333 views
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Farro with fresh herbs by John SpottiswoodI had Farro for the first time recently at a party at a winery. I thought it was fantastic served under grilled lamb. It's a little crunchier than barley, and has a subtle nutty flavor. You'll love it with grilled meat! It's a little hard to find, but try an Italian supermarket or Whole foods. You can also substitute "spelt", but… |
2 votes
3170 views
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Pasta with Grape or Cherry Tomatoes by Nancy MiyasakiThis is a great pasta from an island off the coast of Italy that I adapted from Giada de Laurentiis. The roasting of the tomatoes and capers with the bread crumbs makes for flavorful and original pasta. I've served this with and without basil, and prefer it with basil though it is delicious either way. |
3 votes
2685 views
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Spaetzle by John SpottiswoodThis is a simple and delicious recipe for Spaetzle. My friend Helmut normally does not add oil to his Spaetzle, but we did last night because it said to on the recipe on our Spaetzle maker. I think it helped make the dough slightly easier to work with and less sticky. Feel free to do without if you prefer. |
10 votes
6558 views
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Semolina Pizza Dough by Peter MillerThis is very similar to my NY Style Pizza Dough which John Spottiswood posted, but I think adding the Semolina dough gives it a little more texture and flavor. This is really good with tomato based pizzas. |
1 vote
4306 views
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Baked Farro or Pearl Barley with Asparagus by Nancy MiyasakiWe served this recipe with a Moroccan Lamb Shank last night. It was a delicious accompaniment. We had Farro for the first time served by an amazing chef at our cousin's wedding. Then too it was served with Lamb in a rich sauce. There is something about the combination of tender lamb with farro or barley, which are slightly more… |
2 votes
2521 views
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Posne empanade punjene humusom by Mala kuvarica
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1 vote
1316 views
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