I’ve been practicing my Italian, with GC’s help. I found the following recipe for maltagliati al ragù di seppia online. I didn’t have time to prepare the pasta from scratch, so I used pappardelle that I had in the pantry. The sauce came out very well.
This tart is one of my favorite simple appetizers. I found this recipe years ago in Martha Stewart’s Everyday Food magazine (March/April 2003). Puff pastry is an easy base for impromptu tarts like this one, but I prefer to use homemade tart dough. I also prefer pencil-thin asparagus instead of medium or thick asparagus.
This afternoon, I hosted a kouign amann pastry class for the Stanford Club of San Francisco with instructor Namthip Paine. Originally from Brittany, France, kouign amann is made using a similar method to the croissant, but an added layer of sugar is folded in with each layer of butter.
I discovered this lovely recipe in Michael Chiarello’s book, Bottega: Bold Italian Flavors from the Heart of California’s Wine Country. You can use any fruit you like, as long as it’s soft and ripe. This morning I used fresh raspberries and blueberries, which gave breakfast an oddly patriotic look.
Exploring the fun and frustrations of nonprofit work
Consulting to Individuals, Foundations and Nonprofits
Alejandra's Kitchen 