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Luisa
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Finally, friends, a little report on my magical week in Sicily in early June. Rachel and I were there to teach a week-long writing workshop at the Anna Tasca Lanza Cooking School. The school was founded 26 years ago by... Continue reading
Posted 7 days ago at The Wednesday Chef
Thank you!
Yes, just make sure you stir often - you may need to regulate the heat a little bit...
Kale has many different varietals. Curly kale is the one it sounds like you're describing. Tuscan kale (also known as black kale, lacinato kale and dino kale) looks quite different. http://www.google.com/imgres?imgurl=http://www.foxy.com/images/organic-products/LacinatoKale.O.jpg&imgrefurl=http://www.foxy.com/organic-products/lacinato-kale/&h=330&w=271&tbnid=pS-tASGWAawpFM:&zoom=1&tbnh=186&tbnw=152&usg=__S5o0ZFaZ4rz3U-865uXrWhU08KI=&docid=BtBfGnrmqpKIvM&itg=1 It's very different from Swiss chard! Much tougher and darker...
That sounds so incredibly delicious. Will definitely try to replicate at home!
Toggle Commented Jul 9, 2015 on Janet Fletcher's Ayran at The Wednesday Chef
HA! Good idea, though I think the pepper would eat right through the leaves, no?!
You can find ricotta at any "normal" (not discount, though they sometimes have it too) grocery store: Kaiser's, Rewe, Edeka, etc. It is almost always the Galbani brand - in the refrigerated section near the mozzarella, usually. Or ask - the shopkeepers will definitely know what it is.
Super! Danke.
LPG, Hofladen, the organic grocery on the corner of Invaliden and Acker...
Yow, the chickpea recipe looks divine. I've got a bag of dried chickpeas that I've been waiting to use up! Thank you!
Wonderful! Thank you. xo
WHAT - this looks amazing. Going to make asap! Potato chips for dinner will make ME so happy! :)
That looks so up my alley, I can't even tell you. Thank you!
Intriguing! I'm going to try and focus on that delicate chlorophyll flavor.
Ha! I like your spirit. :)
Ack, thank you!
It is 10:59 pm where I am and I WANT TO BE EATING THIS NOW. Thank you!
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Thrilling the hearts of American immigrants all over Berlin, lacinato kale (also known as Tuscan kale or dinosaur kale) has recently been spotted in grocery stores throughout the city. According to my unscientific polling, we Yankees are also single-handedly responsible... Continue reading
Posted Jul 6, 2015 at The Wednesday Chef
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Thank you! That is so lovely to hear.
Toggle Commented Jul 3, 2015 on Janet Fletcher's Ayran at The Wednesday Chef
Aldi!
Toggle Commented Jul 3, 2015 on Janet Fletcher's Ayran at The Wednesday Chef
WHAT! That sounds incredible.
Toggle Commented Jul 1, 2015 on Janet Fletcher's Ayran at The Wednesday Chef
I heard about that Paris heatwave! Have fun in the beautiful city!
Toggle Commented Jul 1, 2015 on Janet Fletcher's Ayran at The Wednesday Chef
Try it! I like to dilute it just a little bit with cold water.
Toggle Commented Jul 1, 2015 on Janet Fletcher's Ayran at The Wednesday Chef
That sounds AMAZING.
Toggle Commented Jul 1, 2015 on Janet Fletcher's Ayran at The Wednesday Chef
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When I was in high school, the year between junior and senior year, I had a job scooping ice cream at an ice cream shop on old West Berlin's main drag, the Kurfürstendamm. Did you know that Germans eat more... Continue reading
Posted Jul 1, 2015 at The Wednesday Chef
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