Archive | April, 2013

Italian Meringue

Tweet There are three types of meringue, the differences lie in when and how the sugar is added. The one you are probably most familiar with is the French meringue. It is simply egg whites beaten until soft peaks form, gradually adding sugar, beating until the sugar is dissolved and peaks are stiff and glossy. […]

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Chicken Marsala al Forno

Tweet One of my favorite meals is veal Marsala and if I’m dining out and it’s on the menu, it’s difficult for me to resist. This baked (al forno) recipe is a version of the classic chicken Marsala. The original is made with chicken breasts, dusted with flour, briefly sauteed and served with a Marsala […]

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Carbonara for One

Tweet Pasta alla Carbonara is a simple dish consisting basically of pasta, bacon, cheese and raw eggs. Some recipes (not the original) add cream. The original Roman version is quite rich and adding the eggs to achieve a creamy sauce with out them curdling is rather tricky. I came up with an easy, full proof […]

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The Miracle of Spring

Tweet Like magic, my yard awakens! Seemingly, overnight, tiny buds emerge where only dead limbs existed just a few short weeks ago. I am continually amazed at the vegetation in the Southern Arizona desert. During the winter months, many plants look as if they have not an ounce of ┬álife left in them, but experience […]

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