Quinoa (pronounced KEEN-wah) has the highest nutritional profile and cooks the fastest of all grains. Fully gluten-free it’s an extremely high energy grain (actually a sees) that has been grown and consumed for about 8,000 years on the high plains of the Andes Mountains in South America. Contains all eight amino […]
WHY SOAKING? Soaking is a centuries-old method that helps to breakdown the antinutrients and hard-to-digest components of grains, and at the same time, helps to release highly beneficial nutrients. For more about the whys and hows of soaking, please check out “How to Soak Grains for Optimal Nutrition.” Soaking grains in an acid […]
Almond cakes are totally happy to be gluten-free. More power to them. To make it more golosa add some whipped cream or a scoop of vanilla ice-cream. Or just enjoy it as is! photos by coco zordan
A 5-minute recipe to make a dough that will allow you making bread, pizza or focaccia. Isn’t it great? You can use either a food processor or a mixer. Kept in a ziplock the dough will last for at least a week in the fridge. photos by coco zordan
This is a quick and easy bechamel sauce, base for many recipes. A bit of history: The Béchamel sauce was used for centuries in Tuscan and Emilian cuisine and was imported in France by the cuisiniers of Marie de’ Medici second wife of King Henry IV of France. Then the […]
Here’s an idea for a holiday lunch or dinner. The flavor is really perfect because of the umami taste of both the Parmigiano cheese and the Shiitake mushrooms. You can skip most of the work if you use a prepared bechamel (white) sauce and grated cheese.
Are you looking for an alternative meat that has more flavor and is more healthy than turkey? Here’s an irresistible recipe with rabbit meat taken from “Giallo Zafferano” the most visited cooking website in Italy. Organic rabbit from Southtown Farmphotos coco zordan
Use this basic pie dough for all your savory cakes and quiches. Using cold ingredients and equipment is highly recommended. It’s also important not to over-work the dough when kneading as it will make the pastry sticky.
Tarallini are a specialty from Apulia, Italy, made according to a recipe that hasn’t changed during the centuries. They are ring-shaped breadsticks made with simple ingredients: wheat flour,white wine,and olive oil. Once you try them you get hooked. Tarallini make a perfect snack, or hors d’oeuvres, and pair well […]
Quick Recipe (by Hand or with a Mixing Bowl) photos by Coco Zordan