Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posts tagged ‘recipes and dreams’
Posted: April 18th, 2013

dreamsThanks to everyone who entered the drawing for “Triple Slow Cooker Entertaining: 100 Plus Recipes and 30
Party Plans.” The winner is Carolyn Totten. I’ll pop it in the mail today.

If you are not Carolyn Totten, you are eligible to win the drawing for “Recipes and Dreams from an Italian Life,” by Tessa Kiros.

This cookbook is special. Many good ones entwine family and cultural history and narrative with recipes, but this one brings to mind a day in your grandmother’s attic as well as her kitchen. Old framed photos, stories, old-fashioned jewelry, lace, roses, mementos, stunning food and still-life photography grace super-thick cardlike paper that I wouldn’t dare get a spot of food on. To use it, I’d make a copy of the recipe I want and put the book safely away.

I think I might actually have a little crush on this book and am sorely tempted to keep it, but I’m afraid it would languish on my shelf, like a beautiful blank journal I’m reluctant to write in lest I mess it up.

To enter the drawing, please send an e-mail to jennie.geisler@timesnews.com. Include your NAME, MAILING ADDRESS, and NAME OF THE BOOK YOU WANT. I do not store or share this information.

Oh, yeah, and the recipes look fabulous, too. Here’s a simple one:

CROSTINI WITH ANCHOVY, SUN-DRIED TOMATO & MASCARPONE
2 1/2 tablespoons sliced red onion
Splash of red wine vinegar
1 ounce sun-dried tomatoes, not packed in oil
4 tablespoons olive oil
8 anchovie fillets, chopped coarsely
1 heaping tablespoon chopped parsley
1 teaspoon finely chopped rosemary
5 slices country-style bread, roughly 2 1/2 inches in diameter
About 4 tablespoons mascarpone

1. Soak the onion in cold water with the splash of vinegar for 20 minutes or so. At the same time, soak the sun-dried tomatoes in warm water to plump them up.
2. Drain the tomatoes and chop them into quite large, long pieces. Put them in a bowl with the olive oil. Drain the onion and add to the bowl, along with the anchovies, parsley, rosemary, and a few grinds of black pepper.
3. Broil the bread. Roughly spread a couple of teaspoons of mascarpone over each crostino, then top with the anchovy mixture and serve.
Makes 5 crostinis
– “Recipes and Dreams from an Italian Life”

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