I must be the only woman on the Western hemisphere who is not on a diet after the holidays. It can’t be healthy to be on a diet in the dead of the winter. Besides – with all my food intolerances – I live in such a modesty I can afford some culinary cuddling. Don’t you also need a bit of consolation? This recipe is … Continue reading Grazia’s chantilly cream
There is always a point in the winter when I can’t eat one more apple. When I go to the market I longingly look at those petrified mangoes dreaming of their sexy flavor. Just for once, I tell them, could you please have some flavor? I hopefully examine those half-white strawberries. No hope. I don’t even look at the plastic plums. It’s February for heaven’s … Continue reading orange scented custard with flambé berries
According to food historians sauce was used in 200 A.D. by the Romans to disguise the taste of food and possibly to conceal lack of freshness. In contrast with what has been done in the last couple of thousand years, modern Italian cuisine makes scant use of sauces. A sauce is now intended as a subtle background to a combination of the freshest possible ingredients. … Continue reading quick Béchamel sauce
