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Tag: fresh
Quattro Formaggi Pizza Margherita
It’s Pizza Week here at Once Upon a Spice and I wanted to begin by sharing the simple, but amazingly impressive Pizza Margherita. PLEASE NOTE: This pie is no slouch! The intense flavors of this remarkable, straightforward, herb-filled, cheesy, molten, pie of love can stand up to any meat-packed version. The marriage of the essence of these…
Grilled Chicken Berry Salad with Glazed Pecans
I’ve been making these salads for years and have tried many variations. Yet, to me, this is the ultimate combination of sweet and savory with just a kiss of salty notes. This is a superb, summertime fruit salad which satisfies all of your cravings. I use berries, predominantly, but the list of fruits are endless…
Crema Greek Yogurt Pane: Big Flavor with No Biga!
According to Wiki, Biga is a type of pre-fermentation used in Italian baking. Many popular Italian types of bread, including ciabatta, are made using a biga. Using a biga adds complexity to the bread’s flavor and is often used in breads that need a light, open texture with holes. Apart from adding to flavor and…
Got Milk? Then You Got Ricotta in Less Than an Hour!
What happens when you find the perfect ricotta recipe and there’s none to be found? Solution! Make your own! Yes, you can do it! I’ve done it several times and actually prefer the creamy texture and smooth, soft, rich taste to any store bought. I’d like to share a simple recipe courtesy of one of…
Ciabatta, Filone, Focaccia, Muffuletta, Vastedda, Ah Pane! & a Quick Ciabatta Recipe
Ciabatta, Filone, Focaccia, Muffuletta, Vastedda, Ah pane…“A bread by any other name would smell as sweet. I can sense Sir William Shakespeare rolling over in his grave as I write this… Today, I want to briefly delve into a little history of another Italian staple; Bread or as we Italians affectionately call it “pane.” Although…
Magnificent Marinara; 20 Minutes to Pasta Perfection
Marinara became a catchall term for tomato sauce in Italy because its ingredients are all plentiful in Campania, the area around Naples that sent so many families to the United States in the last century. Italian-American cooks treated it as a multifunctional ingredient: a starting point for other sauces, the base of soups, the acid…
Pain de Mie–Sandwich Bread at its Finest! The French Have it Covered!
Pain de Mie is a delicious, fine-grained loaf of flavorful, dense crumb bread–perfect for sandwiches and toast — including French toast! This is no wimpy bread! It can hold its own against any topping or filling—will not tear when you butter it or fall apart when you try to eat your sandwich! I make one…
Once Upon a Spice 