Cherrye is cooking up biscuits Texas style! Biscuits are just as important in New England, from where I hail, but they are made vastly different to Texas ones. Jump over and have a look at America’s famous hot and flighty quick bread.
Add comment April 25th, 2008
I made Gateau St. Honoré yesterday for Gianna’s birthday. To make it I had to unearth skills I had not used in years or even decades. No part of the job is very difficult, but unless you do some of them all the time, your result, like mine, will not look like a pro’s work. I am not a pastry chef and generally leave pastries to people like Shuna Lydon and David Lebowitz. Birthdays, however, bring out the sugar baker in me. Whether it is a layer cake filled with lemon curd and frosted with marshmallowy frosting and flaked coconut, or a chocolate sponge with raspberry sauce and chocolate ganache, or even nine pumpkin pies, if it is your birthday, you can count on me to make a “cake”.
This particular cake requires what Americans call cream puffs and Italians call beignets, which are made of pate choux. The recipe I chose made so much pate à choux that I ended up making cream puffs and éclairs for the neighbors as well as the cake for Gianna. It’s pretty darned easy to make pate à choux, not so darned easy to pipe it out evenly so it puffs up into predictable balls like those you can buy by the bag n the supermarket. My newest philosophy is quickly developing to be “If it looks sort of crazy and resembles farmyard animals more than pastry, it’s bound to be good.” As you can see many of my puffs resemble chicks more than Peeps do.
What the heck! I know from experience that most people have never had the real thing. Most people have only had this gateau made with ice cream as a frozen dessert or plopped together from a bakery that uses pastry cream from a barrel, stabilizer in the cream and the pate à choux comes in 50 pound sacks and you “just add oil and water”. The real thing takes four hours of steady work if you have one oven.
I don’t expect most of you or perhaps any of you to make the real thing, but you could. I promise you, it is just a series of easy things that then get assembled to become a rather complicated thing. What I do want you to know is how to make and bake pate à choux because it is one of the most useful easy things in the world of cookery. Make them big and stuff them with chicken salad, or shrimp, ham or vegetable and cheese salad. Make them big and use them as shells for a creamed chicken with sherry and mushrooms. Turn them into the éclairs and cream puffs of your daydreams, so much better than bakery ones that you’ll weep for lost years. The bagged beignets from the supermarket do not belong on the same page as these you can so easily make. They are also lovely filled with ice cream and sauced with chocolate, butterscotch or a berry sauce.
Pate à Choux
Preheat oven to 200°C or 400°F
17 ounces or 500 ml of water
4 ounces or 115 g butter
a good pinch of salt
2 cups or 260 g regular flour or farina 00
4 eggs plus 2 egg yolks
Heat the water, salt and butter until the butter melts and then turn the heat up to bring it to a boil. Remove it from the heat and dump in all the flour at once, stirring it vigorously until it forms a thick, smooth and sticky dough. Using an electric mixer, beat the eggs and yolks in one by one until the dough becomes very smooth and shiny.
Put parchment or baking paper on a baking sheet or placca and then, if you want the easy way, pipe the dough from a pastry bag in the shapes you want. Longish bars make éclairs, round mounds make cream puffs. You do not have to leave a lot of space around your shapes because most of their growth is up, and if they do touch as they grow, they are easily separated.
If you want to do it the hard way, use two spoons to form the shapes. The first time I ever made pate à choux as a young wife I had neither electric mixer nor pastry bag. By the time I finished them I was convinced I would never bother again. With those two inexpensive helpers, it’s almost child’s play. Almost.
Put one baking sheet into the oven on a middle rack and bake for 15 minutes, then lower the temperature to 190°C or 375°F and cook for 10 t0 15 minutes more. They should be puffed up, dry and firm on the outside. Using a skewer or a sharp knife, pierce each pastry to allow steam to escape. You’ll need to turn the oven up again for the next batch.
As soon as they are out of the oven and have been pierced, cool them on a cooling rack. If they seem too delicate they may be a bit undercooked. Bite into one and see. They can be put back into the oven and cooked a few more minutes with no penalty at all.
This recipe will make about three baking batches. The only time consuming thing is putting them in, taking them out. They mix up easier and faster than brownie mix.
As you can see from the picture above, part of mine had to be piped on to form a border on the base of the gateau. I needed a further 20 medium sized puffs to be glued on with caramel to that border, and then a bunch of little bitty ones to cover the pastry cream center. All of those puffs are stuffed with whipped cream using my trusty pastry bag with an elongated feed that came with it.
Now you all know how to make cream puffs, éclairs, and fancy shapes of choux pastry, all of which have a lovely cavity to be filled at whimsy. If anyone really wants to know how to make the pastry cream and glue this whole thing together, let me know and I’ll oblige. I think everyone ought to have the real thing once in a lifetime, but there’s always Paris, you know. Meanwhile, here it is finished and in a big copper pot about to be hauled off to Gianna’s house.
14 comments April 19th, 2008
This is another dish from last Monday’s dinner. It’s an antipasto/appetizer from Puglia. Although recipes I found when I first tried to make it called for using vegetable broth to cook it, I soon discovered that I could make the vegetable broth and cook it all at the same time. It is a very healthy dish in the highest level of Mediterranean attention to vitamins, fiber and animal fat completely replaced with healthy olive oil. I cannot tell you where to buy dried fave in your country, but I know people have bought them in every country I know. If all you can find are fave with their skins, you can use them, but it will have to cook longer and you will need to use a food mill to remove the skins which I am told cause really dramatic intestinal gas.
I was served this garnished or plain in Puglia several times, but this version is my favorite one so far. I ate this by itself for supper yesterday. Jump to the recipe:
Purea di Fave
1 carrot cleaned and diced
1 leg of celery cleaned and diced
1 onion cleaned and diced
1 small dried red pepper crushed
1 teaspoon salt
water to cover
1 large or 2 medium potatoes peeled and diced
250 g or 1/2 pound dried fave/favas/broadbeans without skins
water as needed
salt to taste
Garnish:
red sweet pepper/peperone/capsicum, cleaned and cut in thin slivers
good olive oil
salt to taste
In a tall pot, put the first list of vegetables and salt, then cover with water and bring to a boil. When it is boiling, add the diced potato and water to keep it covered. When it comes back to a boil, add the dried fave and more water to cover.
Cook this at a simmer for about 45 minutes, adding water periodically so that there is always about 1/2″ or one finger’s thickness of water over the top of the vegetables. At 45 minutes, take a fava out and bite it. It should be soft throughout. If it isn’t cook a bit more until it is. Check for salt at this point and stir in more until it tastes right to you.
You can use a stick blender to puree this in the pot, or you can cool it a bit and put it through a medium-fine plate on a food mill. If you do that, you will need to rewarm it before serving.
Before serving, heat the olive oil in a frying pan and quickly fry the pepper slivers with a bit of salt. Scatter them over the purea, drizzle the pink oil as well, and then add a thread of raw oil. Serve warm.
Leftovers will need a bit of added water to become semi-liquid again. You can, however, make this quite a while ahead and keep it in the refrigerator, then warm the amount you want to serve.
7 comments April 16th, 2008
Vai! Vai a Msadventures in Italia per una ricetta iconica.
2 comments April 11th, 2008
I wrote this yesterday and it went poof!
Some of the dishes on this menu are already on the blog as recipes. Those that are not are being written and will be published over time. Everyone seemed to really enjoy all of it, and all but one eater were Italian. I consider that a yea vote, right?
Antipasto:
purea di fave secche con peperoni fritti (puree of dried fava beans/broadbeans with fried sweet red peppers)
piccole patate arroste sotto sale con formagino di capra (tiny potatoes roasted under salt with goat cheese)
Primo:
tagliatelle ai carciofi con pecorino sardo affumicato (egg pasta with artichokes and shards of smoked Sardegnan pecorino cheese)
Contorno:
sformato di asparagi (puffy custard of asparagus)
Secondo:
Costolette di maiale ripiene di formaggi (double rib pork chops stuffed with a cheese stuffing)
Dolce:
palline di cocco con due cioccolati (coconut balls with two chocolate ganaches)
jump to recipe
Palline di cocco (coconut balls or cocopuffs to me)
Makes enough for at least 8 people
Preheat oven to 170°C or 350°F (yes, the F temp is higher than reality, but these droop and spread if the temp is too low.)
2 eggs
175 g sugar (6 ounces or about 7/8 cup)
240 g dried coconut (8-1/2 ounces or about 3 cups)
I have been fussing for years about how to use the coconut one can buy here, which is dried and not shredded, sugared or any of the things that are done to coconut in America. I checked, and you can buy dried or dessicated coconut in US health food stores and perhaps the nicer grocery stores. Check out Indian groceries, too, for lower prices. Anyway, at last I found a recipe for using it. I misread one of the directions in a way that made it intriguing to me, so away I went. When I discovered my error, I decided to go for it anyway and I really like the result. If you don’t try this you’re nuts, because it is just about the easiest way I know to please some diners.
In a large mixing bowl, break the eggs and toss in the sugar. Using an electric mixer, beat them on high speed until they become thick and almost white. Add the coconut and at low speed, stir it in until it is blended.
Here’s the tricky, cute part. Line a baking sheet (placca) with baking paper. Using an espresso cup, scoop up this coco-dough, about 2/3 full, and press slightly with your fingers, then turn it upside down on the paper, rapping sharply to release the little form. You can place them fairly closely because they should not spread. When they are all on the paper, put them into the pre-heated oven and cook 15 minutes.
If they spread or are not that lovely golden color, your oven is running cool and you should probably get it calibrated. Cook them a little longer this time.
These are delicious. Crunchy on the outside and chewy, damp and slightly sweet inside.
For the two chocolates, choose a good dark chocolate and a good white chocolate. In two very tiny pans put the chocolate and add an equal weight of heavy cream. Over the lowest achievable heat stir the two chocolates and when each is melted and blended with the cream — you can take them off the heat when almost melted and they’ll safely finish melting with no chance of overheating disasters — use a spoon to drizzle streaks and drops on a plate and dip the bottom of each pallina into the dark before placing it on the dessert plate.
Try it. It’s really good and dessert doesn’t get any easier unless you buy it.
9 comments April 9th, 2008
I sure wish they were at my house this rainy day! But you will find them instead at Barb’s house.
Scalloped potatoes are such a favorite with me that when I was in the hospital having my baby, my sister brought me scalloped potatoes instead of flowers.
Add comment April 4th, 2008
Bucatini makes me happy. I don’t know what it is about this pasta shape, it makes me feel like a kid, feel like slurping, it requires eating alone. It’s messy, because it never gets really limp. You can’t wind it around your fork. One single piece fills your mouth. It demands fun stuff on top, none of your serious gourmet sauces need apply!
It looks like fat spaghetti, but there is a hole inside, una buca, and there’s how they got the name.
If you don’t know where to find it near you, the site where that picture comes from can sell it to you online.
Anyway, that hole means that bucatini is great for juicy things that can run inside. Therefore, since you can’t roll it around your fork, and have to slurp it a bit, and that hole is filled with something liquid, it’s pretty much a scene from Tom Jones, the movie, when I eat it. I snap the long strands into thirds and that helps a bit.
Tonight I ate them with tomato sauce just like that I used for the Pane Frattau.
Simple Tomato Sauce
1/2 cup finely minced onion, celery and carrot
2 cloves of garlic cut up
2 tablespoons of good olive oil
1 28 ounce can of peeled Roma tomatoes, or others you like
salt to taste
You may add oregano or basil or any herb you like, but you don’t have to every time.
Sauté the vegetables and garlic in the oil until they soften, then add the tomatoes, stirring them in. Using a stick blender, puree the sauce and then heat it, tasting to correct salt, for ten to 15 minutes. Once cooled it can be kept covered in the fridge for many days or frozen in portions for almost forever.
Chinese Meatballs
I also made some Chinese meatballs like I’ve made before for a very different recipe. These meatballs consist of the meat from inside sausages and about an equal amount of lean ground pork, a few minced scallion tops, some grated ginger, some wine vinegar, a bit of toasted sesame oil, and sometimes some crushed red chili bits. I think cheese would not go with these meatballs at all.
I liked it. I liked it very much indeed. I smiled through the wreath or tomato sauce around my mouth and felt not a year older than twelve. You have to love a food that can do that for you. It’s especially nice to be a twelve year old who can also drink I nice glass of Rifosco with her bucatini. As a matter of fact, with what I have been hearing about the foul weather in North America, I think I have to export this feeling to Presto Pasta Night. They could use a big red grin over there.
10 comments April 1st, 2008
Over the next few days we shall be having the recipes for everything that is in that photo, one at a time. Today it’s “Fool’s Hollandaise.” Did you know that Hollandaise is part of classic Italian cookery as well as French? In Italian, however, it’s called salsa olandese. You can find the recipe for real Hollandaise sauce a thousand different places, and for blender Hollandaise a thousand more. I, too, can crouch over a double boiler watching egg yolks attempt suicide and splodge themselves into orangey bits clinging to pan and spoon and unwilling to play nice with lemon juice. I only do that if someone is paying me to.
This is the one I make when I just want sauce for myself and mine. I can make this without looking, while talking over my shoulder to a friend, while dressed or undressed, in any quantity I need. This should be enough to sauce perhaps asparagus for four normal people, or two spring-starved eaters who plan to eat a lot of asparagus– or something else.
Fool’s Hollandaise
4 ounces (120 g) butter at room temperature, cut into pieces
1/2 teaspoon salt
juice of 1/2 lemon
pinch of cayenne (peperoncino in polvere)
1 egg
In a small, heavy pot, start to heat the butter and lemon juice. Once the lemon juice heats and starts melting the butter, remove it from the heat and add the cayenne and salt, then stir vigorously with a whisk. As soon as the butter is completely melted into the lemon juice, add the whole egg, whisking vigorously and continuously. Move the pot back over low heat, continuously whisking, and lifting the pot to cool it occasionally, if it appears to be thickening too fast. Quickly taste for salt; you may need to add some because it depends on how acid your lemon was. Continue to whisk until it is become a smooth, thickened sauce.
The only thing you can do wrong is let it get too hot too quickly in which case the egg will scramble and separate from the lemon butter. In that case, call it Goldenrod Sauce and serve it anyway. Avoid that by controlling the amount of heat and never stopping whisking until it is finished. I could have used a flametamer as I do with polenta, but to me it is just easier to lift the pan away from the heat.
If when it is done you are not ready to eat it, keep it warm by putting the pan into a larger pan containing hot, not boiling, water. I don’t think the microwave should come into this at all, although because I don’t have one, I haven’t tried it.
This sauce is fantastic on greens and with spinach as shown above, it provides the acid you must eat to liberate the iron in spinach. I like it on asparagus, as a dip to artichoke leaves, on eggs, and surprise! stirred like fudge ripple into mashed potatoes. Don’t incorporate it, just make a swirl of it in the potatoes.
6 comments April 1st, 2008
Once upon a time there were only a few Europeans scattered along the eastern coast of the United States and Canada, and those few were all British or French. There was no pasta, there was no pizza, for that matter there were no stoves. Everything they ate had to be cooked over an open fire and made from the few things they’d carried across the Atlantic and what they could find where they were. Slowly, slowly, the toughest among them survived and were joined by more adventurers from back home, and slowly, slowly what they ate became something not quite like home but not at all like the food of the native population, either. Something in between. That is still true today. Italian food is not quite the same as it is in Italy, nor is Chinese nor French and after almost 400 years, even the original American food is very changed from what it was. The advent of the stove, the oven, the refrigerator and the microwave has widened the possibilities. Modern science has brought new techniques and chemicals into the mix. It’s not all bad, but it equally is not all the kind of progress we were promised.
The foods that our early settler ancestors made were easy to cook, cheap and practical. As more ethnic groups came, their foods came with them, and more flavors, more spices, more herbs became ordinary. American food marched across the centuries farther and farther from those early British and French peasant roots, so that even the oldest New England family ate things that would have puzzled its antecedents. As Americans grew richer, they ate more meat and sauces and separate vegetable courses, but the backbone of the kitchen was still the one dish meal made of ingredients that were cheap and easily available. The potpie is only one of those dishes and it represents the idea very well.
By now there are a couple of generations who might think that Chicken Potpie comes from the freezer, mostly in single serving size, nestled in an aluminum dish. In truth, pot pies of all kinds are one of the more successful frozen foods. If they are made with good ingredients and if the manufacturer doesn’t rely on monosodium glutamate and high fructose corn syrup for flavor instead of meat and vegetables and herbs, it’s a product that it would be safe to rely on. I can’t tell you whether there remains a single brand that has a clean label, but don’t buy one without checking.
Even better, make your own at least once so that you know what potpie should be. Certainly any Italian readers will have to do that, because potpie, frozen or otherwise, is rarer than caviar in Italy.
When I made this potpie, it was at least thirty-five years since the last time. I really don’t remember when I last made it. I do remember making lobster potpie for Christmas Eve one year, quite another kind of thing with puff pastry and sherry and cream involved. Potpie originally was a way to use leftovers. Mum would make chicken stew or chicken fricasee and then the leftovers some days later would become potpie. The crust on top made the meat stretch farther so that half a chicken could serve five or even six. The crust might be pastry, like mine, or it might be biscuits baked on top of the bubbling casserole. I like both. As a matter of fact, I discovered that I love potpie. As soon as I finished eating this one, I started to remember beef potpies, meatball potpies, pork potpies and fish ones. I quickly put that out of my mind and photographed a serving for posterity. The calorie load in potpie is ideal for a teenager who is just in from practicing football.
Why is it so good? It’s the gravy. If you go to the trouble to get the stock reduced enough and seasoned enough, you will make a splendid gravy and your potpie can’t fail. So how does that happen? Pick the right fowl and cook it long enough. That’s it.
You may be surmising that you can buy cooked chicken and use instant broth—cubes, powder, canned or “Better than Bouillon”. Wrong. To get the depth of flavor that really pays off, you must really reduce the broth. All those purchased broths are too salty to reduce much. In the end it would taste way too salty.
The right fowl is a stewing hen or an old rooster. A mature fowl has many times the flavor of a young one. I don’t know what happens to old roosters in the United States. There are not so many of them as there are hens, and the hens aren’t so easy to find either. In Italy I can walk into any supermarket and find a whole or a half hen. She has spent her life making eggs and will finish it making soup. When I was in the US I used sometimes to find them frozen, but even more often I had to use a roasting chicken, which isn’t right, but is better than those juvenile fryers. They also run about 5-7 pounds, so you only need half to make this potpie, and you can roast the other half if you like. Ask the service man at the meat counter to cut it in two for you.
Potpie isn’t something I make all in one day, but like the generations before me, I make the meat and broth one day and the pie another day. It does cook for a long time, but almost all of that time you are ignoring it as you go about your day. I even went grocery shopping while the chicken simmered away on the cooker, and she didn’t mind a bit.
Chicken Potpie
For 6 servings
.
Stewed chicken
2-3 pounds of stewing hen or roasting chicken
1 leek, cleaned and sliced or one onion with 2 cloves tuck into it (if you use a yellow one, leave the papery skin on)
1 leg of celery chunked
1 carrot chunked
1 teaspoon dried thyme leaves or 3 teaspoons fresh
1 teaspoon salt
3 peppercorns
water to cover
Put all of those ingredients into a large pot and bring to a simmer. Lower the heat so that the surface moves gently, but does not bubble or boil. Simmer gently for at least two hours, checking to be sure the water covers the chicken, until the meat is tender, then remove the meat from the broth and allow to cool a bit. I use surgical gloves so that I can handle the meat quicker, but you don’t have to.
Remove the meat from the bones, fat and skin. Put the bones, fat and skin back into the simmering broth. Cut the meat into bite-sized pieces and chill.
Continue to cook the broth until it is reduced by at least half. Taste the broth to see if it is strongly enough flavored of chicken, and if it is, salt it to your taste, then strain all the pieces out using a fine mesh strainer. You can now put it into a container and chill it.
Pastry
1 cup regular flour
.5 teaspoon salt
1/3 cup lard or 1/3 cup plus 1 tablespoon vegetable shortening
2 tablespoons ice water
Cut the fat into the flour and salt until it looks like peas, then sprinkle the water over and using a fork, mix until it gathers together. Pull it into a ball shape using your hands, then press it firmly together. Wrap in plastic and chill until ready to roll it out.
To make the pie
If you made a stew, you will already have what goes into the potpie. If you did not, you must now cook the vegetables that go into it.
For 6 people, pare and chunk 6 medium potatoes, pare and slice 4-6 carrots, clean and slice 2 legs of celery and clean and quarter 2 medium onions. Cover them all in water in a pot of the right size and bring them to a boil. Add 1.5 teaspoons of salt to the water and cover, allowing it to simmer until the potatoes are tender. Drain, then toss in the pieces of meat that you saved after the stewing. Add a handful of fresh or frozen peas.
The gravy
In a frying pan, melt 2 tablespoons of the fat that rose to the top of the broth you chilled. Add 4 tablespoons (1/4 cup) of flour, stirring it in as it foams and bubbles. Remove the pan from the heat and slowly, slowly, whisk in 2.5 cups of the reserved broth, making it smooth. Cook for a minute or so over low heat. Taste and correct for salt and pepper. It should need little because you reduced the broth considerably. If your other ingredients are not already hot, you can heat them now in the gravy. If you’ve just cooked them, they should already be hot.
Heat the oven to 425° F. (220° C)
Choose a deep casserole that will hold 3 –4 quarts/liters. Measure the top diameter. Remove the pastry from the fridge and roll it out to that size. Unlike dessert pies, it doesn’t need to be very thin and is nice thickish. At this point I also cut vent holes into the pastry—this time I made them shaped like leaves, reserving the shapes that I remove from them.
Put the mixed meat and vegetables into the casserole, then pour the gravy over it. Add the pastry over the top, trimming to fit, then add the decorative shapes as you like.
Put it into the oven and cook for 25 to 35 minutes, until golden and bubbling hot. It will fill six mouths with flavors not often tasted in the last 40 years.
In Italiano
Di solito quest’ é un piatto fatto dei resti di un altro piatto di pollo in umido o stufato. La cucina americana era da secoli una cucina povera, e questo piatto pratico conteneva le calorie e le vitamine che ci vuole per il lavoro duro che hanno fatto tutti, dal bambino al papà. Ha tutto il gusto ricco che domanda un giorno tempestoso. Provatelo!
Pasticcio di pollo americano
Serve 6 persone
Un piatto unico
La gallina
1 gallina di circa 1.5 chili
1 porro pulito e tagliato a fette
1 gamba di sedano in pezzi
1 carota in pezzi
3 file di zafferano
circa 1 cucchiaino di sale
2 chicchi di pepe nero
1 cucchiaino di foglie secche di timo (o 3 di fresche)
acqua di coprire tutto
Mettete tutto in una tegame grande a portatelo a prebolle. Abassate il fuoco e lasciarelo cuoce molto lentamente almeno 2 ore, controllando che rimane abbastanze acqua per coprire la carne. Quando é cotta la carne, toglietela a una ciottola e seperate la carne dagli ossi e la pelle. Tornate la pelle e gli ossi al brodo. Continuate la cottura del brodo fino a é ristretto almeno la metà. Assagiatelo e coreggiate il sale. Passatelo tra una rete fine in un contenitore e mettetelo in frigo per rinfrescare.
La pasta
130 g farina 00
75 g strutto
.5 cucchiaino sale
circa 2 cucchiai di acqua ghiacciata
Tagliate lo strutto nella farina con due coltelli da tavola, e quando somiglia piselli, aggiungete l’acqua, qb per fare una pasta abbastanza compatta. Fatela in pellicola e mettetela in frigo per almeno 30 minuti.
Il Pasticcio
Riscaldate il forno a 220° C
6 patate spellate e tagliate a pezzi di circa 3-4 cm
4-6 carote sbucciate e tagliate a fette
2 gambe di sedano a pezzi grandi
2 cipolle medie, tagliate a 4 pezzi
1.5 cucchiaino di sale
In una tagame, fate bollire tutti le verdure fino alle patate sono tenere. Sciogliete l’acqua. Aggiungete i pezzi di carne avete preperato prima.
Aggiungete una mancia di piselli freschi o scongelate.
Scieglete una casseruola addata al forno, capacità 3-4 litri e misurate il diametro. Togliete la pasta dal frigo e distendetela alla misura del caseruola. Fate delle bucche per scappare il vapore nella forma di foglie, mettete aparte le foglie.
La salsa
In una padella larga, sciogliete su un fuoco medio 2 cucchiai del grasso di pollo dal brodo freddo. Aggiungete 4 cucchiai di farina, mescolando bene bene. Togliete la padella dal fuoco e aggiungete man mano circa 625 ml del brodo, mescolando in continuo per fare una crema liscia. Tornatela al fuoco basso per circa un minuto. Questa é la salsa, e tutto la bontà di questo piatto dipende della salsa.
Mettete la carne e le verdure nella casseruola, aggiungete la salsa. Aggiungete la pasta sopra e poi le foglie riservate.
Infornatelo per 25 – 35 minute fino é colorato oro biondo ed é bollente. Servitelo caldissimo.
19 comments March 28th, 2008
What did designers of the 1930s think you’d be wearing today? Look right here. Some were close to correct, others missed by a mile. For myself, I am looking for that electric belt!
1 comment March 18th, 2008
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