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.

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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

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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.

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