First things first, I’d like to announce the lucky winner of the giveaway! Bertolli, our generous sponsor, will be giving Kate, a fellow food blogger, the gift package containing the ice cream maker, the iTunes gift card, the espresso maker, and the coupons for the Bertolli frozen meals. Congratulations, Kate! So, have fun, eat well, and celebrate all things Italy!
I absolutely love tart cherries. I actually found a can of them, unsweetened and uncolored at Walmart, of all places. I took them home couldn’t wait very long before baking into something warm and streusel-y and glistening with a creamy glaze.
My, oh, my.
I’m excited!! I love naan, but if I were to order it at my favorite Indian restaurant as much as I wanted it, half my bill would be dedicated to just the bread. Well, today was my lucky day, because I taught myself how to make it! My head is spinning from the savings! It will economize at least $23.27 throughout my lifetime! Staggering.
To be honest, I didn’t do much research on how to make naan. I had a pan full of Vegetable Coconut Korma (my latest post on babble) on the stove, just waiting to be eaten this afternoon, and I didn’t want to get too fussy about how to make it perfectly authentic. I really just wanted something for dipping in the sauce. Since the first two recipes I googled mentioned yogurt and ghee, I used those ingredients as a starting point, and made up my recipe from there.
Well, this has been an exciting week. Not only have I put up a post everyday on Babble.com, but I also received a fabulous gift in the mail. The folks at Bertolli (the olive oil people) sent me a gift package so I could help them share a little video with them, which is episode #4 of a little series they are making called Into the Heart of Italy. Go ahead and have a look!
The most exciting part of all of this, is that Bertolli is also going to give away the same package they gave me to one of the lucky readers of sophistimom. Would you like to know what it includes?
Cuisinart Ice Cream Maker
Bialetti Espresso Machine
Two Crate & Barrel Espresso Cups and Saucers
iTunes Gift Card with Suggested Contemporary Italian Playlist
Two VIP coupons for a Bertolli Frozen Meal for two that will transport you to Italy in just 10 minutes
Awesome, right? We are loving our gift right now, and though I don’t drink coffee, I am sure I can figure out fantastic things to do with that espresso maker! Oh, and the frozen dinners, are actually very, very good. And I never say that about frozen dinners.
So, if you live in the US, and you would like to enter, simply watch the video, look for a clue, and then, in the comments section, tell us one thing you like about Italy. Then, if want to learn more about the Into the Heart of Italy promotion at Bertolli, click here. All entries must be received by Friday, May 14 at midnight. Good luck everyone!
To celebrate our little giveaway, I wanted to do an Italian recipe, and since most of you who enter, will not, unfortunately, win the ice cream maker, I wanted to post an Italian dessert that is shockingly like ice cream and does not require an ice cream maker.
After babble.com named me as one of their favorite mommy food bloggers last month, they asked me if I would also like to blog on their website. The food portion of their site is called The Family Kitchen, and I have joined Jenny Rosenstrach of DinnerALoveStory.com, Julie Van Rosendaal of Dinner With Julie, Kelsey Banfield, The Naptime Chef, and Caroline Campion, from devilandegg.com. It will be a lot of blogging, and a lot of fun to work with these women.
If you ever feel neglected here at sophistimom, then go on over to Babble.com‘s Family Kitchen, and you can see what I am posting over there. But for an easier time of it, it wouldn’t be a bad idea to become a fan of my new sophistimom facebook page, where I will always have updates of what I am posting, and where. Or, you can always just click on one of those cool new buttons over there on the right and register for my RSS feed, (my facebook page), or follow me on twitter. But only if you want to. No pressure.
Today I posted a recipe on babble for a crust-less quiche, which you see in the picture sandwiched in between the two halves of that biscuit. Click on over to see that recipe, and read about how I came up with the idea.
When I made these biscuits, I did something I have never done before in my life: I used the leftover bacon grease. Some of you may think that’s cool, others may think it’s disgusting. I knew it couldn’t be much worse than using hydrogenated oil, and thought it would add to the flavor and overall texture of the biscuits, so I gave it a whirl.
I think it really delivered.