Thursday, May 13, 2010

Pate Brisee

This is a basic Pate Brisee recipe that I created for savory pies, tarts and quiches. It will make top and bottom pastries for a double-crusted pie. Alternatively, you can ... 

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Thursday, May 13, 2010

Emilian Spinach Pie (Erbazzone)

Popularized in the Middle Ages, the culinary tradition of making savory pies continued throughout the Renaissance (1400's to 1500's). Nobility would be served pies filled with meats, poultry and fish ... 

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Thursday, May 6, 2010

Chocolate Pastry Cream with Berries

Catherine de' Medici, an Italian noblewoman, introduced pastry cream or "crema pasticciera" to the French court in the sixteenth century. In turn, the French called it "creme patissiere". While traditional ... 

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Saturday, May 1, 2010

Fresh Tomato Basil Sauce

In Italian cuisine, the ingredients must be fresh and simple. This traditional tomato sauce comes from the region of Campania in southern Italy - where I was an apprentice to ... 

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Friday, April 30, 2010

Nopales Frittata Burrito

Nopales (cactus) and scrambled eggs are an important food staple in Mexico. I admit that the first time I was offered a scramble of nopales I thought it was unusual ... 

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