Comments on: Favoritism

By: A Day of Purple

A Day of Purple — Sun, 21 Jan 2018 21:10:35 +0000

[…] we got about as purple as we could. Following the same procedure as for making gnocchi di semolino, I made these with ground purple corn – the texture is a little too fine to leave it on its […]

By: Burnt Offerings #1 / Peculiar Pastas #1

Burnt Offerings #1 / Peculiar Pastas #1 — Thu, 15 Jun 2017 21:47:03 +0000

[…] consistency that I typically use for making pasta (the coarser stuff I usually use for making gnocchi di semolino, the classic Roman style […]

By: The Meringue

The Meringue — Tue, 11 Mar 2014 11:41:01 +0000

[…] Broccoli Rabe & Sausage Soup, Smoked Herring Risotto, and a Sardinian style Sweet & Sour Pork. […]

By: An Oreo Dinner?

An Oreo Dinner? — Wed, 11 Apr 2012 02:10:44 +0000

[…] portobello chips on top. Rather than serving it atop a traditional pasta, I decided to pair it with Roman style semolina gnocchi – a hit all […]

By: SaltShaker » Blog Archive » RCMP: Royal Canadian Meal Plan

SaltShaker » Blog Archive » RCMP: Royal Canadian Meal Plan — Sat, 06 Feb 2010 15:38:02 +0000

[…] two courses you’ve seen before: Salade Olivier, now one of our favorite salads, and an Ajoblanco, with green grape halves instead of melon […]

By: SaltShaker » Blog Archive » Mediterranean Privacy

SaltShaker » Blog Archive » Mediterranean Privacy — Sun, 24 Jan 2010 15:09:52 +0000

[…] tastes that taste great together, as Reese’s might say… oh, they did. On the left, chocolate olive oil mousse topped with a sprinkle of coarse sea salt; on the right, a dish based on one from some trendy chef […]