(photo: Stovetop espresso with tiny pears soaking in grappa.)
Spaghetti alla Carbonara, Baby Coffee, Classic Pizza Dough, Fennel Love, and Culinary Awards!
NY Times Dining Section– David Tanis’ article states that enthusiastically that “fennel is under appreciated no more” and offers a nice baked fennel dish recipe. We applaud David for making a bold statement, but who knew the vegetable was ever “under appreciated” in the first place (it wasn’t in our household where it had a place in our fruit bowl from late Fall into early Spring).
Pizza Quest – A classic pizza dough recipe is revealed (and one which is based on the Neo-Neapolitan style). I like that Peter (the author) uses American flour versus Italian -00- flour because most folks won’t have access to the Italian flour variety.
Eater.com – The site reports that ” Babyccinos” are becoming popular, in all places, Brooklyn, NY. A babyccino is apparently a small decaf cappuccino meant to be consumed by children. I’m torn on this one as I grew up on a breakfast of homemade, double baked, hardbread soaked in hot milk and a touch of espresso.
Saveur – the wonderful magazine, turned great web site, offers a recipe for Spaghetti alla Carbonara (a typical Roman dish) and given that we have not yet posted a pasta Carbonara recipe we thought we’d share a particular good interpretation with you!