Archive for February, 2010

Tiramisu for V-Day

February 15, 2010

I made this over the weekend for Valentine’s Day.   It’s one of the best tiramisu I’ve had – definitely restaurant quality.    I assembled it the night before and let it refrigerate until the next day, which allowed it to soak up a lot of the flavors.      I got this recipe from my America’s Test Kitchen Season 9 dvd.    One thing, you definitely need a stand mixer for this to whip up the mascarpone.    Also, I ran out of the coffee mixture to dip the ladyfingers and had to make another batch.

Brandy and even whiskey can stand in for the dark rum. The recipe prefers a tiramisù with a pronounced rum flavor; for a less potent rum flavor, halve the amount of rum added to the coffee mixture in step 1.     I halved the rum in both steps.     Do not allow the mascarpone to warm to room temperature before using it; it has a tendency to break if allowed to do so.   Be certain to use hard, not soft ladyfingers.    I was able to find them in the Italian section in the grocery store.    Even on the box, it said perfect for tiramisu.



Two Salad Dressings

February 14, 2010

Here’s two recent homemade salad dressings that we enjoy.      I like simple dressings that feature olive oil, vinegar, salt and pepper.   On top of our salad, we enjoy toppings of cheese and sliced, or candied nuts.

Rose’s Vinaigrette – From Martha Stewart’s Magazine – Lisa’s Pick

Balsamic Vinaigrette – From The Best Italian Classics – My Pick


Pizza Bianca with Tomatoes and Mozzarella

February 2, 2010

My wife and I are big fans of all kinds of pizza, so we were looking for a good homemade recipe.    This recipe I tried out a couple weeks ago and has quickly become my go-to recipe for homemade pizza on a Sunday.      The style is a roman version that is very wet and coated with olive oil.   When baked, it becomes fluffy like a foccacia and has a crisp crust.     I enjoyed making it because it was very easy to pour out in a pan + doesn’t require a pizza peel.     A couple requirements:  you need a stand mixer (Kitchenaid preferred) , pizza stone, and a baking sheet.     For preparation time, I usually start this about 3-4 hrs before serving.    I’ve been making the variation with homemade pizza sauce and mozzarella which I will include below.    Yes, it’s another America’s Test Kitchen recipe.    I’ve developed a bit of a crutch to them so I will have to try out a new recipe from a new source this weekend.