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Luisa
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I knew someone would find that too vague ;) I'm guesstimating you need about a cup to a cup and a half of jam. It should be a good fat layer, but not too thick. Use my photos for guidance? Good luck!
Toggle Commented Aug 11, 2014 on How to Make Crostata at The Wednesday Chef
I know, drives me nuts! ;)
Toggle Commented Aug 11, 2014 on How to Make Crostata at The Wednesday Chef
Here's the potato focaccia: http://wednesdaychef.typepad.com/the_wednesday_chef/2008/01/focaccia-di-pat.html. So glad you liked the book!
Toggle Commented Aug 11, 2014 on How to Make Crostata at The Wednesday Chef
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Hello from the rolling Montefeltro hills! The verdict so far is that things are blissfully as they always are here: lazy, sunny, delicious, mosquito-filled. We have not done much since getting here. Which is sort of the whole point, of... Continue reading
Posted Aug 10, 2014 at The Wednesday Chef
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:) Curran is so cute. I wish I could nibble on his cheeks!
Toggle Commented Aug 1, 2014 on Saltie's Focaccia at The Wednesday Chef
I'm sure it will taste good, but just so you know, dark soy sauce is thicker and sweeter, so the flavor will be different if you use regular soy.
Well, you never know, fingers crossed! :)
I'm hoping that Italy provides a bumper crop of new recipes! We are stuck in a bit of a rut right now. Stay tuned!
You bet, you bet! xo
That looks amazing and right up my alley. Thank you!!
The original recipe just has you roll the lettuce leaf around the chicken without chopping it up.
You are by no means required to rip the chicken! You may use a knife! Everything is possible! :)
The sesame oil should be toasted. There is so little of it and it's just in the marinade, so you're fine frying off the marinated chicken (in vegetable oil). But you're not supposed to use toasted sesame oil for the actual frying... Hope this helps.
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Dearest readers, I did not mean to leave you hanging for, uh, almost three weeks. Please accept my apologies and my offering: a recipe for "barbecued" Korean chicken that I discovered in this cookbook that's been on my shelf since... Continue reading
Posted Jul 31, 2014 at The Wednesday Chef
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I haven't. But here's a whole-what no-knead bread you could try: http://cooking.nytimes.com/recipes/1016272-fast-no-knead-whole-wheat-bread
Toggle Commented Jul 31, 2014 on Saltie's Focaccia at The Wednesday Chef
Welcome, Marta! Love your blog. Congrats on your baby!
Toggle Commented Jul 27, 2014 on Saltie's Focaccia at The Wednesday Chef
Yes, you definitely need a light touch with the salt on top. Mine teetered on the edge of too salty, but I definitely overdid it on the sprinkling. :) Thank you!
Toggle Commented Jul 23, 2014 on Saltie's Focaccia at The Wednesday Chef
Yes, it's supposed to be battery! It's counter-intuitive because you think it should look more like bread dough and less like oatmeal, but I promise that's the way it's supposed to be. Hope it worked and that you liked it!
Toggle Commented Jul 23, 2014 on Saltie's Focaccia at The Wednesday Chef
Oh, das freut mich! :)
Toggle Commented Jul 23, 2014 on Saltie's Focaccia at The Wednesday Chef
Welcome! :)
Toggle Commented Jul 23, 2014 on Saltie's Focaccia at The Wednesday Chef
Wow, yay!
Toggle Commented Jul 17, 2014 on Saltie's Focaccia at The Wednesday Chef
Thank you! All-purpose is fine.
Toggle Commented Jul 17, 2014 on Saltie's Focaccia at The Wednesday Chef
Ha, so glad to hear that!
Toggle Commented Jul 16, 2014 on Saltie's Focaccia at The Wednesday Chef