One of my favorite things about travel is discovering new dishes, and bringing them into my kitchen. I'm not talking about celery root foam, or other molecular gastronomy tricks. I mean dishes well-known within a particular culture or region. Dishes with a past that can claim lineage. Food with kitchen cred. To name a few - fried empanadas filled with cheese and dusted with sugar - popular Ecuadorian street food -- I'll be blogging about them soon! Farinata and socca, two dishes that I ...
Moscato Zabaglione with Strawberries
Zabaglione is an Italian dessert - essentially a beautiful little stove-top custard of eggs, sugar, and wine, made frothy by whipping tons of air into it. In France, it's called sabayon, but getting back to Italy for a minute - the translation of the word is so misleading. Sbaglio means mistake, so it follows that sbaglione means big mistake (-ini means little and -one means big in Italian when added to nouns). And this luscious sauce is anything but. If you want to impress some guests, make ...
