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Mmmmmm... I am making both this weekend. Mauricio looooooves tiramisu and well, so do I. To prod me, he brought home all the ingredients which I usually don't make from scratch such as marscapone and Kahlua. I will be making the other major components such as lady fingers and zabligone from scratch.
Wait a minute, here I am talking about Dolci and I haven't even mentioned Il Secondo! I'm planning to make a massive lasagna or two and will be making freshly rolled sheets of spinach pasta to use in the lasagna as opposed to that no-boil boxed crap - ugh! The kitchen will be brimming with creamy bechamel, herbs from my garden and a steaming kettle of home made tomato sauce using tomatoes I canned from last Summer. I will be using home made spicy Italian sausage, as mentioned above in the title. Perhaps I will even find the time to make some mozzarella fresca to melt over the top.
Tonight I have my work cut out. I'll grind the fresh pork roast, season, stuff and link the sausages. Fresh as in not smoked or cured sausage always tastes better after a resting period which allows the flavors to meld.
After I am finished linking the sausages I will proceed to make the tiramisu. It too will benefit from a nice day or two of resting time which will allow the lady fingers to soak up the coffee liquor and creamy zabligone. If I am not passed out after all that, maybe I'll get around to making some fresh mozzarella cheese. I don't have any raw cow milk right now so I'll just have to limp along with some cream-line.
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Rachel is the R&D chef at Veronica Foods Company, and graduated at the top of her class at Organizzazione Nazionale Assagiatori Olio di Oliva and holds an ONAOO Certificate of Sensory Aptitude deeming her an expert olive oil taster. She is uniquely focused on all aspects of olive oil including and specifically using olive oil as a "spice" in chemistry driven culinary applications. As an olive oil evaluator, educator, chef, and gardener she enjoys life to the fullest whilst blogging about her olive oil-centric culinary journey.
About Me
Rachel is the R&D chef at Veronica Foods Company, and graduated at the top of her class at Organizzazione Nazionale Assagiatori Olio di Oliva and holds an ONAOO Certificate of Sensory Aptitude deeming her an expert olive oil taster. She is uniquely focused on all aspects of olive oil including and specifically using olive oil as a "spice" in chemistry driven culinary applications. As an olive oil evaluator, educator, chef, and gardener she enjoys life to the fullest whilst blogging about her olive oil-centric culinary journey.
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2008
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April
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- A Short Lull But Here's Why....
- Just some idle chit chat today....
- A flurry of activity last weekend
- The great news and the bad news
- My battle with the squirrels...
- Some pictures of the back garden bed
- Phew!
- Tiramisu & Italian Sausages
- Lavender Lady Lilac
- Some pictures of my front garden
- The soup was good but I'm still sick!
- Blech!
- Planting, planning and pragmatism...
- April Fool's!
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April
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2 comments:
you are a force to be reckoned with in the kitchen. How long do home-canned tomotoes stay good for? I have some I canned last summer and was wondering.
I don't keep mine for over a year. This is because of any thing I have heard or read, rather the fact that I always run out by the beginning of Summer regardless of how much I manage to can the prior year. We eat a TON of tomatoes. Probably in the neighborhood of 4 to 6 quarts per week. I find that I'm always making some dish that requires tomatoes so they go fast. This is why I get my tomatoes in the ground so early - I can't wait to eat the season's first fresh tomatoes.
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