Ohhh, I think that making extra whole wheat pizza dough and freezing it (when I made Whole Wheat Calzones) was a brilliant idea! I was able to make a divine thin-crust pizza from scratch in about 30 minutes! I took out the dough in the morning and let it come to room temperature to defrost. […]
DID YOU KNOW? You can make ravioli out of wonton wrappers! And they are especially delicious when you stuff them with sauteed mushrooms, and top them off with a cherry tomato and garlic scape pesto sauce, lemon sheep’s milk cream cheese (Blossom from Monforte Dairy), and crushed walnuts with a little drizzle of my new […]
Thank you, Jamie Oliver. I usually don’t do this, but today I picked up the latest Jamie Oliver magazine, (Issue 10, June 2010), and while flipping through I stopped on the Vegetable Tartlets recipe, and declared we needed to have them for dinner. Usually, there’s an intricate process of sticky notes, adding to the To […]
So… have you been waiting with baited breath to see what I’d do with the Garlic Scape Pesto? Well, it desperately needed to be combined with some pasta for dinner, and this is the garlicky result: Orzo with Garlic Scape Pesto. I wanted to up the veggie content here, and used the flavours that the […]
Kitchen Operas 