Monthly Archives: October 2009

Its no fail and delicious too. you don’t even have to roll it out, just pat pat pat. i say no fail, but the truth is that you CAN fail at it: don’t whip it up with an electric beater as one reader did! And bake it in a metal tart or pie pan; pyrex can be a bit iffy. but oh, its my go-to crust for every tart, sweet and savory. if savory, just omit the sugar. right now i’m making this pie quite often, using the wild blackberries that surround my home…

Try this fabulous pie crust!

let me know how it works for you

The little French island of Ouessant had once been known as Terror Island. When I got there, via a teeny tiny plane, the only terrifying thing was trying to decide what delicious thing to eat or drink next. I nicknamed the island Poodle Island: I’ve never seen so many lovely little fluffy dogs, mostly riding in the baskets of bicycles! Good recipe for salmon with sorrel and shallots. in fact, thats the whole recipe: nothing else, just a little seasalt. delish!

Whatever kind of American you are, whatever your heritage is, have a happy day! and, have a wonderful radih and pea salad and watercress burger!

Might I add “The Handsome Peppe Zarbo”? very delicious recipes too: Sonia Carbone’s potatoes and peppers from the campania countryside, and Judy Witts Franchini (aka divina cucina)’s Pepperonata from her own book, “Secrets from my Tuscan Kitchen”

Heres the delicious way to become a Napoletana: go to the marketplace or the garden and choose what is most sparklingly fresh. Put up a big pot of water for the pasta, and get ready. You might not even need CHEESE!!!