Franci

Thanks, Kenneth! I wish. Linda, I'm not a "sfoglina" like that woman in the video. My mom always used a raviolamp and that's what I use, especially if I'm in a rush and I just want to have the job done.

Thanks, Smithy. Ravioli are so versatile and fun to make. If you go back to it, you'll enjoy. My only issue with it it seems I never make enough for my kids And if you feel there is still air there, take a toothpick and make two tiny holes on the raviolo, at the base of the filling area and press gently to release all air.

It's not really carnival yet but I can find all the excuses to make chiacchiere.

I'm making a lot of egg yolk pasta lately. Tajarin then get dehydrated in the Excalibur yesterday it was time for ravioli filled with a pork roast

Sure! Wish you good luck with it and if you need any help in translation, just ask! If in the future, you want other recipes to compare, I can link you all the most popular recipes out there

Hey, Hathor, good to see you again!

Ok, I see which recipe you used here. If you (contrary to me) have the time and/or the ambition (and wild yeast at hand), maybe you could try something like this.

Lunita, welcome to the forum. I'd like your almond croissant right now! Nice Panettone, Patrick. Did you use wild yeast? Over the years I ventured in stuff like fugazza veneta, which required a lot of work and multiple dough rising but not as complex as panettone. I killed my wild yeast year ago and to be honest, I'd love to go back to it but I don't have the time for it.

Krumiri, corn flour cookies, from Piedmont

Hi Jo, thanks a lot. I have a big bottle of Bacardi to finish and we don't drink it. So, I'll try another brand after that but maybe, in the meantime, I'll half the quantity of Bacardi and maybe mix it with vodka.

I'm bumping up this old thread. Is the Demerra rum particularly intense? I've been using a bacardi rum (just for flavor before baking not in rum cakes) and I find it already too intense for my taste. Does anybody recommend a lighter rum for baking?

I had some homemade puff pastry scraps and for the happiness of my son I made some apple pockets

Very cool idea, Pastrygirl! I'm sure the nephew will really enjoy it. I had a little bit of stale brioche, so, tonight I decided to slice it thin and crisp in the oven

Nice tart! Today I made already a galette des rois, with home made puff pastry.

With afterthought, my grandmother had a reason to start from cold pan...wild rabbits. So, not really a reason to do it today Another very popular way is rabbit alla monferrina and all of you doing sous vide, might have wonderful results. In the traditional recipe you boil the rabbit with aromatics, usual mirepoix plus a lot of fresh herbs (parsley in good amount, little basil, marjoram, oregano, thyme, 1 sprig rosemary, sage,bay leaf, garlic, black pepper and a little white wine). Then you let it cool in the stock. Then you do layers of the meat off the bone, in chunks, dress with a little salt, slice of garlic, sage and oil. Keep going and cover with oil (Italians do extra virgin, mild) and let sit in the fridge for 3 days before eating. It's resembles almost good tuna, that's why is called "tonno di coniglio" tuna rabbit. It's a nice summery dish...ah, ah and giving the temperature in NY today, almost.

Yes, Martin, that's the price around here too. So a rabbit is about $35-$40. Thinking that when living in Monaco, I could get a label rouge rabbit for about 25 euros, a cheap one for about 18 euros. I no longer eat that much rabbit

Rabbit and polenta is the local specialty of my mother hometown, Bergamo. So I grew up eating it more or less every Sunday. In my mind there is only this way to eat rabbit. 1 rabbit, cut into pieces*. 5-6 cloves 2-3 rosemary sprigs white wine some hot water or chicken stock clarified butter olive oil salt Usually when you cook meat you are asked to warm up your skillet and sear the meat in hot fat. For this recipe I go against common wisdom and follow my mom and she follows her mother recipe. You need to clean perfectly the meat from fat. My grandmother used to say that while chicken fat tastes good, it's not the case for rabbit fat. Add some olive oil to your pan, then the rabbit pieces perfectly dried, some clarified butter, cloves (don't skip it's not the same without), rosemary, salt. Saute' on medium-high heat until all the pieces are golden brown. Add almost a glass of warm white wine and reduce it. Then you lower the heat and add a little bit of stock or warm water when necessary to keep the meat from drying out, I put the lid on with a wooden spoon between the lid and the pan. Cooking time about 50 minutes to 1 hour. Check the leg if it's tender. Ah, the liver and the kidneys go in the pan just at the end of cooking so they stay pink and juicy. Make sure to add a bit of liquid when needed. My mom usually stops here. I strain the liquid and and add a little more fat (butter) *A big rabbit is normally too much for our family and the loin could come out a little dry. So, often I debone the ribs and loin, cut into cubes and save in the freezer for a ragout or for sauteing quickly

As Shelby said, in boiling water still frozen!

Cannot compete with gfron! But these the 2 houses I made with the kids for their school party

No, hurray, haven't tried. My children are not huge fans of zucchini (except in minestrone) but they love the trombetta if cooked al dente. I tried that variety in the past, don't remember if from green markets or not.

Hi Kenneth, it's a trombetta zucchini or courgette trompette, if you search in this topic we talked about it before. That it's the perfect size for me if grown too much becomes mealy. It's a crunchy, less watery zucchini.

Hope everybody is well. I've been too busy to post lately. Yesterday I tried to carve some time to make breakfast for the children. I've done this twisted brioche many times (with candied orange and currants) and normally is delicious but first time cooking it in my new oven I got the cooking time/temperature off and it was under cooked. Luckily there is still a tray of sablees and frollini

Host's note: this topic is continued from Gardening: 2013-2015 This year the weather has been quite mild. This is what I picked from the garden yesterday.

You can make cake croutons, I've done it with sponge cakes. Maybe dusted with cinnamon or other spices you like, just use a low oven. Use it with ice cream of to decorate a plate or to snack on. I've also used crumbles to make bon bons. Crumble some of the cake (about 300 g), add a tablespoon of a good hazelnut paste, a tablespoon of jam (orange or apricot), a little bit of finely chopped candied fruit (orange for me) and liqueur. It should not be hard but something that will harden to the right consistency in the fridge. Let it rest overnight in the fridge. Roll into balls, dip in chocolate and decorate to your liking. Use the crumbles plus some jam in rugelach kind of cookies or other cookies.

oh, Shelby, happy birthday to you!