Summer sauces :

Coriander and Lime Paneer Kebabs and Summer Quinoa Salad

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My Facebook fans wanted it, so my Facebook fans are getting it; introducing the KO Rasoi BBQ Season 2010. Over the next few posts I will be showcasing some of my very own delicious vegetarian barbecue ideas for these beautiful, long[...]

Coriander and Lime Paneer Kebabs and Summer Quinoa Salad

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My Facebook fans wanted it, so my Facebook fans are getting it; introducing the KO Rasoi BBQ Season 2010. Over the next few posts I will be showcasing some of my very own delicious vegetarian barbecue ideas for these beautiful, long[...]

Last of the Summer Squash! Pasta Primavera with Squash, Kale, Almonds and Marscapone

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Summer has come and gone and as usual, I’m wishing for more of the nice weather and great fresh, simple ingredients and recipes.  Fall season is here though, and with it brings the awesome earthy, organic flavors of squash, apples and[...]

Figgy Pizza

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Bring us some figgy pizza, oh bring us some figgy pizza, oh BRING US SOME FIGGY PIZZA... nom-nom, nom, nom, nom, nom! This pizza is so good that it makes me want to sing!

Pico de gallo

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I guess it's Mexico week here at Memorie di Angelina and why not? If you think of it, some of the foods that most typify Italian cooking?tomato, zucchini, peppers, pepperoncino , corn for polenta, just to take a few examples?all come[...]

this week's menu

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It was a two-basket trip to the market this week. Pickle wanted to be carried half-way through our circuit, so the stroller took over as a cart for all of our goodies. The weather is finally getting warm again and with that a return to more[...]

Chimichurri Sauce for Meat

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I always thought the Chimichurri Sauce was Argentinean. However, some friends were recently telling me of a trip they took to Key West . While there they ate at a fabulous Cuban restaurant ? and chimichurri was served with the[...]

Flower Marmalade ? Kukkamarmeladi

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Smart people get their inspiration to make dandelion jelly when dandelions are at their full blossom and it takes ten minutes to pick them. Well not me. After seeing this article I got a desperate urge to try it out myself. So instead of the few[...]

Williams Sonoma - Farm to Table Class

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The class started @ 9:30am Eileen, the instructor, brought in herbs from her own garden The sage was huge (I have sage envy) We got to sample Gazpacho It was awesome, and I'm craving it even now This was made using[...]

recipe: ratatouille and this week's menu

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Ratatouille ? I love this word. It's a fun one to say and a treat to eat. My version simplifies matters by roasting the vegetables instead of sautéing each separately in a sauté pan. After a caramelizing roast in the oven, the veggies get[...]