Today’s creation requires little elaboration, as it’s a savory herbed pancake covered in a delicious mixture of mushrooms sautéed with leeks, then topped with grated Parmigiano Reggiano and lemon zest. Sound good? It is, clearly so, yet things become murky when it comes to the name, Dutch Baby. Wait…what? All right, here are details. A… Continue reading How Did This Happen?
Not Caesar Augustus, but Caesar Cardini, the restauranteur who invented this salad at his establishment in Acapulco, Mexico in the 1920s. By legend, Cardini ran out of ingredients for a conventional salad at a particularly busy moment and, instead of giving in, he persisted and improvised with whatever the kitchen had on hand. This included… Continue reading Hail, Caesar!
Or so it would seem, with polenta forming a creamy base and Parmigiano Reggiano topping it all with a salty tanginess. With just a few ingredients and requiring less non-stop attention than cooking a proper polenta usually demands, Oven Polenta with Roasted Mushrooms and Thyme became a keeper when Bon Appetit featured it in the… Continue reading Now, That’s Italian