(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!