1/2 Cup Unbleached All Purpose Flour 1/2 Cup Semolina Flour 1/4 teaspoon Salt 1 Tablespoon Extra Virgin Olive Oil 1 Head Roasted Garlic*, squeezed to remove the skins 1/3 Cup HOT Water * To roast garlic, preheat the oven to 350ºF and cut off the top of the bulb to reveal the attached cloves. Placed...
Tag Archives: entree
Needless to say we all like soup in this house. Nothing beats a warm bowl on a cold day. Well, maybe that warm bowl with some of that fresh bread I’ve finally been able to be baking… Red peppers, to me, are one of those amazing vegetables. You see, I absolutely, without a doubt hate...
Upon returning from vacation I couldn’t help but notice one of my pumpkins from my collection. The skin of my Marina Di Chioggia had turned much darker than its original green and although I don’t know a whole heck of a lot about pumpkins and their various shades green, I do know that my prized...
With autumn here it’s not to tough to find the cooler weather ingredients. As the farmer’s markets begin the preparation of shutting down for the winter, the fall finds and harvest colours are still filling the tables. Since Jack-o-Lanterns aren’t very good for eating, I used the Jarrahdale pumpkin left from my day at the...