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Roasted Artichokes

March 21, 2007

Artichokes in Niscemi

Seafood in Sicily

August 29, 2006

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We went out to eat for a freind’s birthday and I just had to photograph some of the seafood (even though I don’t eat it myself)! I tasted one of the little fried fish but the flavor was too strong for me. I couldn’t bring myself to even try the deep-fried baby octupus.

img_8344.JPGHere is the octupus salad that I have talked about before. It’s chopped up octupus with olive oil, lemon, and parsely.

I’ve tasted it before and the flavor is good but I don’t like the texture of octupus or squid. So I didn’t feel the need to taste it again!

Next is a photo of some Paella. I didn’t even know that they made Paella in Sicily but two people who ordered it and really enjoyed it!

I didn’t even try the Paella when I was in Spain so I certainly didn’t try it here. If you haven’t figured it out yet, I’m not a big seafood eater.

That damn lobster was staring right at me!

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And finally, my favorite. The pizza. Without seafood.

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This wasn’t actually my pizza but I think I’ll order it next time. My pizza had grilled zucchini, corn and cherry tomatoes and it was also very good!

Latest Recipes at Pinch My Salt, originally uploaded by elskermeg.

These are the most recent recipes to be found at my food blog, Pinch My Salt. Sorry I haven’t been writing much about “Life in Sicily” lately. I’ve been spending a lot of time getting the other site up and running. I think it’s looking pretty good so check it out if you haven’t already. Soon I’ll get to work on posting more travel photos/stories on this site. In the meantime, you’ll probably find more photos than words here but I’ll make sure I’m posting something regularly.

Pizza Quattro Gusti

August 6, 2006


Pizza Quattro Gusti, originally uploaded by elskermeg.

We went out for pizza the other night and this was what I ate. It was divided into four sections with different toppings: Porcini mushroom cream, black olive paste, four cheeses, and bruschetta. YUM!

Southwestern Macaroni Casserole, originally uploaded by elskermeg.

So I got creative with a box of macaroni and cheese the other night. Sometimes, you just have to make do with what you find in the pantry. But this turned out to be so good, it certainly didn’t feel like a sacrifice! You can find the recipe for this Southwestern Macaroni Casserole over at the new site, Pinch My Salt

Peaches

August 3, 2006

Peaches, originally uploaded by elskermeg.

What’s better than eating fresh, sweet, peaches over the kitchen sink with juice dribbling down your chin? Maybe nothing. Or maybe, some peach cobbler fresh out of the oven served warm on top of your favorite vanilla ice cream.

A couple of years ago, I discovered something simple that changed the way I cooked. Fresh grated nutmeg. Maybe I’m one of the few who hadn’t caught on to this simple trick but I’m putting the word out, just in case there are others who haven’t been converted! Not only does fresh grated nutmeg make a world of difference in your desserts (i.e. Peach Cobbler), it will turn your ordinary béchamel sauce into something unforgettable. Try it with spinach, egg dishes, French toast; you’ll see what I mean.

With all the special gadgets dedicated to grating nutmeg, you think that it was a difficult task! I’ve seen everything from “professional quality” microplane graters to cute, miniature graters to store in your spice cabinet. You can even find antique silver nutmeg graters. But I’ve found that I get by just fine by grating it on the side of my cheapo, very untrendy box grater (you know, the side that will rip the skin right off your knuckles, if you’re not careful!). It works just fine and you really don’t have to apply much pressure.

Well all this talk about nutmeg really is leading us back to peach cobbler, I promise! I discovered that fresh grated nutmeg tastes wonderful with fresh peaches in my favorite dessert. You can use this recipe or you can stick with your old standby cobbler recipe but just try it once with a few dashes of fresh nutmeg and see if you’ll ever want it any other way!

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Fresh Peach Cobbler

Preheat oven to 375 degrees.

Filling:
4 C. sliced fresh peaches
1/3 C. brown sugar
fresh grated nutmeg
1 T. flour
Pinch of salt (optional)

Topping*:
1 C. all-purpose flour
1/4 C. sugar
1 t. baking powder
Pinch of salt (optional)
3 T. cold butter, cut into small pieces
1 beaten egg
3 T. milk

In a medium bowl, mix together peaches, sugar, flour, a couple dashes of fresh grated nutmeg, and salt (if using); set aside.

In a separate bowl, mix flour, sugar, baking powder and salt (if using). Add butter and cut in with pastry blender, two knives or rub butter into flour with fingertips until mixture resembles coarse crumbs. Beat the egg and milk together then add all at once to the flour mixture. Stir just until combined–don’t overmix!

Pour peach mixture into a small baking dish (8”x8”x2”). Drop topping mixture by large spoonfuls over the top of the peaches.

Bake for 30 minutes in a preheated 375 degree oven. Topping is done when golden brown and a toothpick inserted into the center comes out clean.

Serve warm with ice cream and then eat the rest cold for breakfast!

* The topping part of the above recipe comes from Better Homes and Gardens New Cook Book.