This American classic is baked in an unusual way — in a cold oven set at 225°F for 20 minutes and then at 325°F for 30 to 40 minutes more. The result is a very moist cake. We served this cake at home last night to a party of teens and grown-ups. Every piece was consumed with delight. Here is the recipe.
Archive for April, 2007
Salmon Tortellini and Cornmeal Pizza
Phil, our co-op’s new general manager, asked us to use some of the packaged goods promotional items in our demonstration. In response, we selected frozen vegetables (properly thawed) for three dishes.
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First, we used frozen sweet peas in a salmon tortellini with a lemon cream sauce. We used egg roll wrappers for the pasta covering. Here is the recipe. |
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Then, we sautéed frozen spinach with caramelized garlic and red pepper flakes and used the mixture as topping for a cornmeal-crusted pizza with feta cheese. |
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Finally, we sautéed frozen squash purée with caramelized onions and used the mixture as topping for a cornmeal-crusted pizza with feta cheese. Here are the pizza recipes. |
Luigi Cooks 