Monday, March 21, 2016
Friday, March 18, 2016
AMERICAN: Pie Day from The Kitchen on Food Network
Pi(e) Day
The Kitchen is celebrating Pi Day by making sweet and
savory pies, including Katie Lee's classic Chicken Pot Pie,
Sunny Anderson's Breakfast Pie Mashup, Jeff Mauro's Lolli-
Pies, and Marcela Valladolid's Lemon Meringue with a twist.
Plus, we're helping viewers who sent in their pie fails,
showing the latest pie trends, and testing pie tools. To top
it all off, Geoffrey Zakarian mixes up a deliciously sweet
Apple Pie Shooter!
INTERNATIONAL: HERBS AND SPICES 19 - Sanguisorba minor or salad burnet
aka Salad-Burnet
(you can buy seeds and plants on Amazon)
Recipes below on Pinterest Link:
Thursday, March 17, 2016
PRODUCT REVIEW: Nutrisystem Pizza
Disgusting!! I have filed a complaint with a consumer group.
I have attached two photos. The pizza is half the size shown on the box. I have it placed on a saucer not a full-sized plate. Crust was hard. Microwave didn't soften it up. Used two different serrated knives and couldn't cut it. Broke a piece off and couldn't chew it. Licked sauce off. It was OK. Threw away. Out of date. Came in box of 20 items in a Nutrisystem box. Bought the box at the end of February. Who knew it would be out of date?
INTERNATIONAL: ITALY: Puglia Easter Fair - Cuddura (donut)
March 27th this year 2016
Santa Cesàrea Terme (Lecce) pays tribute to the ring-shaped, deep-fried cuddrura, an Easter sweet which was traditionally made at home; you can track it down in
bakeries during this period in Italy. (PHOTOS and recipe BELOW)
The term cuddura derives from the ancient Greek κολλύρα ( kollura ) which means crown and originally meant underlined its shape. Today the name cuddura tends to a real Italianisation, but it is an original dialectic of Southern Italy, spread with all its variations in Sicily, Calabria, Puglia and part of Basilicata as well as of Campania. There are a lot of Greek settlers and citizens in southern Italy. The donut shape once served to the shepherds and to travelers to stick it in the stick or arm and carry it comfortably with them on their long journeys.
The term cuddura is the basic form from which they derive all the different spelling changes regarding individual production areas but identify specific products from the oven that are similar but sometimes even in different forms and ingredients. Some of these products have been recognized as PAT (traditional italian products) Below is a list of names and products with which it is known the cuddura:
- Sicily
- Cuddura cull'ova or pani cu 'the ovu or aceddu cu' l'ova
- Cuddura San Paulu (PAT)
- Cuddureddi (PAT)
- Cudduredda or Cuddrureddra
- Cudduruni
- Cuddrireddra (PAT)
- Pupi cull'ova (PAT)
- Calabria
- Cucùlu
- Cuddura with lard
- Cuddhuraci or ' Nguti (PAT), or pupa
- Cuddrurieddru or Cullurialli
- Cuddracci
- Puglia
- Cuddhrure or Puddhriche (PAT)
- Cuddhura cu o
- Puddhica cu o
- Palomba or Palummeddhra
- Panareddhra
- Pupu cu l'ovu
The "cuddrura" is
a sweet typical Calabrian, Puglian, Sicilian, Campanian and Basilicatian
Easter donut. By geographic area it takes a different name: cuddrura, Cuzzola, cuzzupa.
Made sweet or
savory with salami or other ingredients for sweet. Most traditionalists can
taste the salami, the kids prefer it with Nutella, there are those who, at
breakfast the dunk in milk.
Ingredients:
1kg of flour,
250 gr. of
sugar,
4 eggs,
125 g butter,
200 gr. of
whole milk,
grated rind of
one lemon,
3 tablespoons
anise liqueur,
1 teaspoon of
vanilla extract,
2 packets of
yeast,
1 beaten egg to
decorate.
Preparation:
In a bowl beat
the eggs with the sugar until frothy. Add the lemon zest, the liquor,
the softened butter, milk.
Then add the
flour mixed with baking powder, vanilla and knead. The dough must be smooth.
Shaping two
pieces of dough at a time, in the form of a loaf and braid. Join the two
ends forming a "cuddrura" (donut).
Brush the
cuddrura with a beaten egg and put it in the oven (hot) to 180 C or 356 F, letting it cook for about 45
minutes.
buona Pasqua
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