Panisse is a dish from the region of Provence, France, consisting of chickpea flour that is hydrated with water, and allowed to cool. Like polenta, it hardens as it cools, is sliced into planks, then fried, making a crispy exterior, and custard-like interior.
cremini
Mushroom Shallot Tart
For me, the holidays scream decadence, and decadence to me means butter and crust and rich ingredients, like pesto, pâte sablée, and ricotta cheese. For the first days of October, The Kitchn had a “baking school” where participants would get an email in their inbox every business day with a different baking challenge. When I…
Blackbeard Soup
Arrrrrrrgh me mateys!!! I went to Disneyland last weekend with the hubby and some friends, and boy it was sooo fun! I hadn’t been there in what seems like forever, and I had a blast. What baffled me the most about this trip was how much the technological world has evolved since then. The animatronics…