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From Recipes

Seriously Italian: Almond Olive Oil Cake for Valentine's Day

thank you Gina, very interesting recipe! I only have two questions:

1. I can't seem to find the instructions for making the glaze. What should I do after browning the butter on step 7?

2. Almond flour isn't easy to find here in Italy (!!!) and all I can get are ground almonds, which are usually quite dry and flavourless, so I prefer to ground them myself. Could you tell me how many whole almonds should I take to obtain the required quantity of almond "flour"?

thanks again! Can't wait to try this :)

marcella at 4:38AM on 07/05/11

From Recipes

Bread Baking: Jam Muffins

thanks for a very easy and straightforward recipe! I want to make it as-is and then try some other suggestions - such as the center made from jam or cream cheese. Great idea to finish up all those half-filled jars that lurk in my fridge as well :)

@anysuchname, I love your idea of apricot/peach jam and almond milk! Did you just substitute the milk in the same amount or make any other change? Also, is your almond milk homemade - and if it is, how? I am addicted to a store bought almond milk which has very little almond in it, say 10-12 percent, and would like to know how to make a more substantial, almond-y one. (sorry about the OT, Donna :)

marcella at 6:32AM on 04/05/11

From Talk

Aprons: yea or nay?

well I can't even begin cooking if I don't wear one. It's not just a matter of protecting your clothes, but also of wearing something clean while you cook. I can't imagine being around food wearing a shirt that I had on while, say, cleaning the house or doing shopping (eww! :). Just as I wash my hands before touching food, I have to wear something that is equally clean.

marcella at 9:33AM on 01/03/11

From Recipes

Chocolate Bouchon Recipe

there must be a problem with the quantities given - absolutely too much butter and also the ratio flour/cocoa powder doesn't look quite right. I haven't tried this and would not - unless I change something, but I'm curious to see the original recipe first.

marcella at 4:39PM on 11/09/10

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From Recipes

Seriously Italian: Almond Olive Oil Cake for Valentine's Day

thank you Gina, very interesting recipe! I only have two questions:

1. I can't seem to find the instructions for making the glaze. What should I do after browning the butter on step 7?

2. Almond flour isn't easy to find here in Italy (!!!) and all I can get are ground almonds, which are usually quite dry and flavourless, so I prefer to ground them myself. Could you tell me how many whole almonds should I take to obtain the required quantity of almond "flour"?

thanks again! Can't wait to try this :)

marcella at 4:38AM on 07/05/11

From Recipes

Bread Baking: Jam Muffins

thanks for a very easy and straightforward recipe! I want to make it as-is and then try some other suggestions - such as the center made from jam or cream cheese. Great idea to finish up all those half-filled jars that lurk in my fridge as well :)

@anysuchname, I love your idea of apricot/peach jam and almond milk! Did you just substitute the milk in the same amount or make any other change? Also, is your almond milk homemade - and if it is, how? I am addicted to a store bought almond milk which has very little almond in it, say 10-12 percent, and would like to know how to make a more substantial, almond-y one. (sorry about the OT, Donna :)

marcella at 6:32AM on 04/05/11

From Talk

Aprons: yea or nay?

well I can't even begin cooking if I don't wear one. It's not just a matter of protecting your clothes, but also of wearing something clean while you cook. I can't imagine being around food wearing a shirt that I had on while, say, cleaning the house or doing shopping (eww! :). Just as I wash my hands before touching food, I have to wear something that is equally clean.

marcella at 9:33AM on 01/03/11

From Recipes

Chocolate Bouchon Recipe

there must be a problem with the quantities given - absolutely too much butter and also the ratio flour/cocoa powder doesn't look quite right. I haven't tried this and would not - unless I change something, but I'm curious to see the original recipe first.

marcella at 4:39PM on 11/09/10

From Recipes

Sunday Dinner: No-Holds-Barred Lasagna Bolognese

just my two cents on the boil-soak-no boil issue: I've seldome used no-boil noodles (actually, pasta sheets) in my lasagne and, while they always cooked to perfection, the dish as a whole wasn't as tasty as it would be when parboiling pasta in advance. The reason is, quite simply, that I parboil my pasta in salted water and this, believe it or not, makes a world of difference. Just imagine eating spaghetti cooked in unsalted water - no matter how tasty the sauce, something will always be missing.

thanks for the recipe! I've never tried ricotta in lasagne, but your description and pics really make it worth trying :)

marcella at 4:52PM on 10/04/10

From Talk

What IS The Best Tip, Trick, Recipe etc You've Gotten At SE?

thank you so much, @kitchenista!

marcella at 4:24PM on 10/04/10

From Talk

What IS The Best Tip, Trick, Recipe etc You've Gotten At SE?

may I have the link to Kenji's Sunday Lasagne? I wasn't able to find it by myself and I'm sooooo curious.
thanks in advance!

marcella at 3:25PM on 10/04/10

From Recipes

Dinner Tonight: Ricotta Pancakes with Lemon Curd

do you think this could work on a waffle iron as well?

marcella at 8:20PM on 01/15/10

From Serious Eats

The Secret to Perfectly Poached Eggs

I discovered a tip that changed forever my life of egg-poacher: crack the (extra fresh) egg into a metal ladle and dunk everything into boiling water with a splash of vinegar in it. The genius is by epicurious and you can see their enlightening video in my post here:

http://cazzarole.blogspot.com/2007/04/questione-di-mestolo.html

(yes the blog is in Italian but the video speaks English :)

marcella at 1:54PM on 06/04/09

From Serious Eats

Cilantro Haters Unite, While Wearing Anti-Cilantro Graphic Tees

you're not going to believe this - I like cilantro but the real fan in the house is my kitten. She is absolutely nuts over it :)

marcella at 2:57PM on 04/13/09

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About marcella

Website: http://theroofkitchen.blogspot.com

Location: turin, italy

About: a foodie from Italy :)

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