If you look back on the past two years I’ve been doing this, you’ll see a lot of cakes, some cookies, breads, and pies, and (especially at the beginning) a good number of savory dishes as well. Other than the … Continue reading
You’re probably wondering if I’ve given up on baking, given the long gap between posts. Fear not — it was just a vacation-induced hiatus. This past weekend I baked an Italian olive-oil cake called Ciambella all’Arancia, from Rosetta Costantino’s Southern … Continue reading
Another Monday, another cake — although I’m actually doing two cakes this week, both relatively easy. The first cake, from Rosetta Costantino’s Southern Italian Desserts (Ten Speed Press, 2013; p. 128), is called Torta di Ciliege. It follows the usual procedure … Continue reading
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Here we go again: another weekend, another cake for my summer baking project. This time, it’s “Torta di Pistacchio” from Rosetta Costantino’s Southern Italian Desserts (Ten Speed Press, 2013; p. 46). Per the headnote, this recipe is a direct substitution of … Continue reading
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Two days ago, I took you through making a sweet Italian pastry dough called pasta frolla. Yesterday, it was gelo di mellone, a Sicilian watermelon pudding. Now it’s time to put them together: crostata al gelo di mellone, or watermelon … Continue reading
For the second installment of this series about Rosetta Costantino’s watermelon pudding tart, today I’m looking at the watermelon-pudding filling, or gelo di mellone. If like me the pudding you grew up with was instant pudding, made in a blender … Continue reading
This is the first in a series of three posts exploring the tart shown on the front cover of Rosetta Costantino’s Southern Italian Desserts (Ten Speed Press, 2013): I’ll start with the pastry itself — a standard Italian short-crust pastry … Continue reading
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If it seems to you like I’ve spent a lot of time over the past year baking from just a handful of cookbooks, you’d be right. Leaving the same books in a pile on one’s dinner table can have that … Continue reading