Sicilian Girl

Tweet Not only is this a great condiment to have on hand in your own refrigerator, it ‘s also a wonderful, thoughtful gift any time of the year. Because it’s so versatile, I often make a double or triple recipe when I know I’m going to be super busy.  This allows me to be able […]

Tweet These are soft, tender, cake-like cookies that have been kissed by lemons. They are perfect when you feel like having a small sliver of cake, but who among us really eats only a sliver? So, I bake these cookies, keep them in the freezer and take out one (or 3) when I want a […]

Tweet In Italy, the terms almond paste and marzipan are used interchangeably. In the United states, however, almond paste and marzipan are not the same thing. It is important to know the difference. Generally, almond paste contains equal amounts of almonds and sugar. It’s used in fillings, batter and dough for many baked goods (pignoli). […]

Tweet These moist, soft and chewy cookies are found in bakeries all over Sicily and southern Italy. They are a type of macaroon made with almond paste and topped with pinoli (pine nuts). They are easy to make but because both almond paste and pinoli are rather expensive, they are reserved for holidays. Because the […]

Tweet Whether it be for fish, chops or chicken, the technique of poaching is not a new concept. Poaching is merely simmering food in a liquid until it’s cooked through. This cooking method is not just for proteins either, as I use it to prepare everything from eggs, to fruits and vegetables. Although water is […]

Tweet Beets, native to the Mediterranean, are an excellent source of nutrients and minerals. Both the fleshy root and the greens are edible. Although they are not the prettiest vegetable in the garden, beets possess an earthy sweetness that once peeled, can be used raw (grated into salads) or cooked. This simple method of roasting […]