BLOG.AFOODOBSESSION.COM: Recent Comments

Comment on A REGIONAL PASTA FROM MOLISE WITH PROSCIUTTO AND ONIONS

peter battaglia — Tue, 21 May 2013 12:26:47 GMT

i found it adds sweetness and depth to the dish rather than just sauteeing them until soft...flavors the oil and the pasta too..delicious!!!

Comment on A REGIONAL PASTA FROM MOLISE WITH PROSCIUTTO AND ONIONS

Eha — Tue, 21 May 2013 03:42:54 GMT

So easy, doubtlessly so tasty, but one does have to have a bit of patience in sweating the onions etc at such gentle pace . . . hmm, sometimes time is of such essence :D !

Comment on IT'S THE DAY OF ZABAGLIONE....

Eha — Sat, 18 May 2013 04:37:12 GMT

Peter dearHeart, you DO bring back the era when I first married and had heaps of dinner parties and always made zabaglione as a tableside offering: so fast and so easy! I must have had a fast hand 'cause it did take me less time methinks? Really must try again!! So few people talk of zabaglione these days, at least Down Under :) !

Comment on IT'S THE DAY OF ZABAGLIONE....

La Diva Cucina — Fri, 17 May 2013 19:17:36 GMT

PETER, i LOVE the zabag! It's such an easy but elegant dessert and I especially like it because it highlights the fresh fruit of the season but is not too heavy. I made two for a private dinner but instead of using marsala, I used champagne. Great idea, thanks for posting!

Comment on MAY I INTRODUCE YOU TO ZA'ATAR? ON SCALLOPS NO LESS!!

Rose Marie — Thu, 16 May 2013 17:20:29 GMT

Peter, I love to try spices in new ways. I'll cook the scallops tonight . Ciao.

Comment on THE REAL SPAGHETTI-OS NOT THE ONE IN THE CAN

Rose Marie — Mon, 13 May 2013 13:34:53 GMT

A wonderful dish!

Comment on AN ASPARAGUS PASTA FROM A SMALL TOWN NEAR NAPLES

Sciacca — Sat, 11 May 2013 15:44:14 GMT

I make a version every year for my wife on Mother's Day. Penne with Asparagus and Cream
Penne con Asparagi e Crema

Comment on AN ASPARAGUS PASTA FROM A SMALL TOWN NEAR NAPLES

Eha — Thu, 09 May 2013 05:45:46 GMT

Absolutely love asparagus and our local season seems to be considerably longer than in the US. Have never thought of making it this way, so it will be interesting. Methinks shall try for a slightly shorter cooking time, and, dear Peter, you know ahead of time I'll substitute the cream, however good its taste :) ! Asparagus available here throughout the year and it is Australian grown, but spring is still the best time!. Hope you and family well!!

Comment on SIDE DISH OR MAIN, PIEROGIES WITH BROWN BUTTER AND GREEN ONIONS

Adri — Fri, 03 May 2013 03:01:37 GMT

I confess. I have never eaten Pierogies. They sound wonderful. Thanks for the intro!

Comment on SIDE DISH OR MAIN, PIEROGIES WITH BROWN BUTTER AND GREEN ONIONS

Eha — Mon, 29 Apr 2013 03:16:29 GMT

Peter dearheart: you have almost taken me home with this and then not really! Pierogi to me are 'piroshki' in Russian, 'pirukad' in Estonian: certainly not an everyday fare. Yours look Italianate, ours get deepfried, or, more healthily, baked in the oven. Our fillings are usually bacon/onion etc or cabbage/egg and the 'dumplings' are always eaten with a double consomme for firsts or just as a delectable mouthful on their own at a party! The country and name make sense: with all else I wonder where we differ :) ! All my love and hope the family is OK and that you are getting over 'Sandy'.! Wish you were more on the blog circuit; if you are, I haven't had the chance to make acquaintance there :) !