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Posts tagged ‘Mario Batali’

Filloas

I’ve had it flagged for a long time but it wasn’t until this weekend that I finally made a batch of Galician filloasServed year around in northern Spain, they are most popular during early winter’s carnival season.  Similar to crêpes, they’re made from with the usual suspects – flour, eggs, milk – but can also be blended with stock and cooked off with bacon fat or lard instead of butter.  The thin batter is poured onto a hot skillet (or a stone), flipped and filled or sprinkled with sugar and served as dessert.  Hovering somewhere between sweet and savory, they can be hard to classify.  Read more

Gnocchi di Susine

My monthly ñoquis del 29 post is either very late or extremely early.  Meant to bring luck when eaten at the end of the month, I was unlucky the first time I tried to make these gnocchi di susine or plum gnocchis.  A Triestian recipe similar to pierogis, they reflect the region’s blend of Mediterranean, Austrian, Hungarian, and Slavic cuisine.  I thought it would be a great way to use the late summer plums that are filling the markets and fulfill my August gnocchi post – two birds, lots of stone fruit. Read more

Fairest of Them All

I really miss apples when they’re gone.  I try to follow the seasons, stay local, only buy what’s available at the farmer’s markets but have to admit that I cheat all the time when it comes to apples.  Not that I have to these days – the markets are bursting with every variety.  My great grandmother, who grew up on a farm in Asturias where they made their own cider, lived to be a very healthy and graceful 103.  It could have been the apples or the Estée Lauder but its definitely worth a try.  Having found a simple recipe for baked apples, I looked for variations with added butter, custard, almonds, or preserves.  They all looked great, and I’ll Read more