Tagged: italian

Fava bean & avocado crostini

Today, we’re going to talk about these peculiar beauties.

Photo (c) Catherine McClelland

Tomatoes are the rock-stars of late summer, with their jewel tones and juicy acidity. They eclipse some of their costars, like tomatillos, okra, and fava beans–which is a shame.  Continue reading

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Caffè Corretto

{Two Ingredient Tuesday}

Coffee beans + Sambuca photo 2ITCoffeeplusSambuca_zpsc5b4fd1b.jpg

Here’s how I judge coffee: if the light passes through it, it’s not strong enough. I’ve always been that way, and so has everyone else in my family. I use a French press for my everyday cup of dark, evil, caffeine mud, but even the best French press coffee pales in comparison to a perfectly brewed shot of espresso.

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Farmhouse Ricotta

{Two Ingredient Tuesday}

3.18.14 - Farmhouse Ricotta Spoonful photo P1020539_zpsc63af230.jpg

I grew up thinking that ricotta was nasty. Having only met it in soggy baked dishes, I thought ricotta could only ever taste like bland, wet, gritty rubber. Then I tasted homemade ricotta. Did you know that ricotta can actually taste like milk? That the texture can be rich and amazing? It has two ingredients and requires almost no effort. Continue reading