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Snapshots from Italy: Sfoglia or Frolla?
Never found a decent Sfogliatelle where we live. A few years ago we became so desparate we learned to make them. Found a recipe in Nick Maglieri's dessert book. Have been making them a few times a year ever since. They are a labor of love as they take at least two days and each time I have to re-learn the shaping. They are not easy. One bakery here did make them but you had to catch them just as they were taken from the oven as they stored them in refrigerated cases which made them tough and soggy at the same time. Of course in the North End of Boston they never seem to be refrigerated, selling out in a few hours and without the American hysteria about spoilage.
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The Time-Life series "The Good Cook-techniques and recipes". I think there is about 20 of them with lots of illustrations of what stuff should look like and how its done, as well as recipes. Jacque Pepin Techniques and of course Julia Child. What I don't like about the Cook's Illustrated stuff is that they are so self congratulatory about having THE best recipe and THE best way of doing things that I sometimes want to throw something at the TV. Lots of times, I just know that my good old recipe is going to suit my taste much better than their "scientifically" tested way. Especially when they start to make stuff "healthy" ; plus some of their recipes are so complicated, be real! Rant finished!