Recipes
Chicken Tagine with Lemons, Olives and Coriander
Tuesday, March 9th, 2010Here is Peggy’s recipe for her absolutely delicious chicken tagine with olives and coriander (cilantro). Don’t wait until you have Peggy in your kitchen to make this incredible dish. Peggy conveyed to us in the class that there are no mistakes when combining the ingredients in the tagine so don’t let that help you from creating this dish.
Caring for Citrus and Making Marmalade
Thursday, February 25th, 2010I consider citrus to be one of my personal culinary obsessions, an addiction that leads to much marmalade.
Tagliatelle with Duck Ragu
Wednesday, February 24th, 2010This pasta is incredible, the dough was the driest I have ever made and I’m convinced that contributed to its fantastic consistency. Without a doubt this best I have ever eaten! Give this recipe for taglialtelle with duck ragu a try, you won’t be disappointed!
Sugar cookies with whole wheat flour
Tuesday, February 16th, 2010For Valentine’s Day, I made these heart shaped sugar cookies for my daughter’s class. The cookies are made with wheat flour and a little less sugar than most sugar cookie recipes. They are tasty just the same and bake up chewy, yet crunchy on the outside. I used royal icing to decorate but they great plain.
Lovely Pizza Dough, Pretty Flowers Too
Monday, February 15th, 2010We decided to make heart shaped pizzas in our wood burning oven for dinner and chocolate fondue for dessert. Benedetta was here (her one day off on her month long tour) and she gave me a tip to not use olive oil in the dough because it weighs down its consistency. We tried it without oil and it was so beautiful!
