Joanie's What's On The Stove started by a simple post on Facebook a few months back of what I was cooking that night for dinner. My friends loved it! So I started posting on a semi-regular basis. Friends were commenting about how they look forward to see what I've got going on the stove and more than a few suggested I should start a blog about it...well...here is my first attempt, ironically, the only thing on my stove tonight is a pot of beans soaking for tomorrow. ...more
Pizza or Pittsa, what Italians called it, has bowled over the whole world with bready, cheesy and spicy flavors. The origins of Pizza can be traced back to Romans, when they baked flat bread called Focaccia(see recipe here) and called it Picea, yes you read it write Focaccia is the inspiration for Pizza.
After three nights away from home, I flew back to the east coast, and at ten o'clock on Saturday night, Susan picked me up at JFK. I had been in the air for hours, wedged into a tiny blue vinyl seat; by the time I touched down, I was exhausted, and so I dozed on and off for the entire car ride home, which took nearly an hour and a half. When we walked through the front doorafter the dogs calmed down, after the cats stopped having intimate relations with my luggageI realized that I was hungry. Not hungry, but crazy hungry. Mad hungry, as Lucinda Scala Quinn would say. Famished....more
Arancini's (Rice balls) are a favourite amongst Italians.
My mother used to make them for special occasions and we could not wait to eat them!
If you prefer not to deep fry the Arancini's, you may also bake them in the oven for about 30 minutes.