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Luisa
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Just use 7 tbsp oil, I think?
Toggle Commented yesterday on How to Make Ciambellone at The Wednesday Chef
I think it's a pretty forgiving dish, so that should be fine! Let me know how it worked out!
So happy to hear it!
You're so welcome!
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We are in the final days of our vacation, when things get sort of panicky and weird. The temperature has dropped and it's now colder here than in Berlin, which is no good at all. I'm wearing a very strange... Continue reading
Posted Aug 19, 2015 at The Wednesday Chef
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Hmmm. I don't know any homemade pizza that isn't a little bit uneven...I quite like that it's crackly in some places and chewy in others. :)
Toggle Commented Aug 18, 2015 on Focaccia ai Quattro Sapori at The Wednesday Chef
You are welcome!
Toggle Commented Aug 9, 2015 on Focaccia ai Quattro Sapori at The Wednesday Chef
I've never grilled pizza before, but I don't see why you couldn't?
Toggle Commented Aug 9, 2015 on Focaccia ai Quattro Sapori at The Wednesday Chef
Wonderful. Yes, you can chop them up to make them less scary! But I think you will love them.
Toggle Commented Aug 9, 2015 on Focaccia ai Quattro Sapori at The Wednesday Chef
:) AND REALLY REALLY HOT
Toggle Commented Aug 9, 2015 on Focaccia ai Quattro Sapori at The Wednesday Chef
Absolutely!
Toggle Commented Aug 9, 2015 on Focaccia ai Quattro Sapori at The Wednesday Chef
Thank you!!
Toggle Commented Aug 9, 2015 on Focaccia ai Quattro Sapori at The Wednesday Chef
He and my aunt sold their house in our village about 15 years ago! They have a summer house in France now. Sigh. ;)
Toggle Commented Aug 9, 2015 on Focaccia ai Quattro Sapori at The Wednesday Chef
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I am in Italy at my mother's house for three weeks. It is beautiful here, and hot, and I am stuck indoors most of the time, writing recipe headnotes for the German baking book, which is due to the publisher... Continue reading
Posted Aug 6, 2015 at The Wednesday Chef
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Thank you, dear Ruth!
Toggle Commented Aug 6, 2015 on The Language of Food at The Wednesday Chef
Kathy, we would love to have you!!
Toggle Commented Aug 5, 2015 on June in Sicily at The Wednesday Chef
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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 Jul 28, 2015 at The Wednesday Chef
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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...