janebono

I also prefer savordi to american lady fingers or sponge cake. I don't dip in expresso or coffee. I used a pastry brush for more control. Takes longer but they never break down once assembled. I top with cocoa powder or choclate shavings and some xxx sugar for a nice presentation.

I wonder also. In Mexico the eggs sit on the counter...I have cooked for years with raw eggs and no one has gotten sick. Maybe freshness has something to do with it. I use raw eggs in ceasar salad also without incident. But my mom never scrubbedher cutting board with bleach and put the Thaanskgiving turkey in the refregerator with the stuffing in it...go figure. I figure "If it ain't broke don't fixit Jane

Hi, I use whole fresh eggs and seperate the whites from the yokes. (Im not overly worried about salminela) I make Zabaglione in a double boiler with a tbs of sugar, meanwhile I whip the whites till peaky. I fold the zab into the marscapone then the eggs whites..gently..It doubles the volume of the cheese and lightens it. I make this 3 or 4 times a year for holidays. I just don't eat the whole bowl at one sitting. It will keep in the refrig for a couple of days if you cover it. Let me know how you enjoy it, if you make it. Jane

It has been my experience that fresh tomato sauce is best made in the summer when farm fresh tomatoes and homegrown are available. I blanch a few hand fulls of vine ripened plum tomatoes for 60 second is boiling water. then quick to the ice bath. The skins are removed very easily using this method. I then quarter them and salt them and allow them a resting period after their ordeal. In a cast iron pan I brown fresh garlic beginning with cold olive oil...extra virgin. When garlic is lite brown I add the tomatoes, salt pepper and red pepper flakes, Use your judgement here. I cook these 20 minutes at the most. When pasta is done (el dente) I add torn fresh basil leaves to the sauce and mix the pasta into the pan. Finish sauce and pasta 30 second and serve with grated cheese...Regianno (king of grated cheese). Serve with salad and wine... Enjoy Jane

I agree regarding Mario at Po. Simple, wonderful Italian food at it best, and inexpensive by Manhattan standards. I have not visited Babbo but family members have and found it less than wonderful. For other boro dwellers a vsit to Parkside in Corona is a tasty way to pass an evening. Leave the Penna al Vodka alone. Jane

Hands down my choice would be Sean Connery. Missed a chance to say "Hi Mate," a couple of years ago at a Trattoria by Carneige Hall. Ships passing in the night..Oh well Jane

Off the top of my head I would say 20...my favorite is Thomas Keller's French Laundry. The man is insane about food and a great inspiration. I also enjoy Rao's for the familiarity, as I cook in the same style and with the same passion. Ebay is a great source for ccokbooks are resonable prices. Jane

I have attempted the perfect tiramisu many times with varying degrees of success. It seems everyone has a different idea of what the perfect "Lift me up" should be. I recently tried adding Zabigoni and whipped egg whites to the Marscapone with delighful results. The custard was light and smooth and had more volume that other attempts. If you have had success with this delicious Italian treat please respond with your ideas. Gratefully Jane