A few cold months ago I made three different kinds of ice cream for a shoot. They were some of the simplest (five minutes from start to freezer) and delicious ice creams I've ever made. And though my home cooking has become very infrequent these days (as not to say non-existent), I vowed to make a version of them at home once (or in London's case if) summer came around.
Sunday, July 14, 2013
Monday, January 14, 2013
I love risotto. I love making it, I love eating it, I love how comforting it is, I love how versatile it is, I love that it's always welcome when I don't know what to cook, I love how it's never exactly the same. Whenever someone asks me what they should cook, I pretend to think about it before saying 'risotto'. I just love it. I really think a few forkfuls of risotto on a bleak, gray winter day can make absolutely everything better.
Alas, this is not a post on risotto.
By littlemissdids on Monday, January 14, 2013
Sunday, June 17, 2012
I'm very sorry for the lack of updates. The final term of culinary school has left me little time to actually stand in my own kitchen at home. But I'm entering the final week of school (which I cannot believe!!!) so you can be expecting some updates very soon.
I can't wait to be back!
By Jenna on Sunday, June 17, 2012
Monday, May 14, 2012
People, I am excited. Very excited. I've finally perfected pizza at home, and this, after years of trying, is no small feat.
You see, I've always enjoyed making pizza at home and I've always strived to get it pizzeria-like. I've experimented with the dough in more ways than I can possibly list (from adding a bit of olive oil, to a bit of honey, to white wine and combinations thereof, working with fresh and dry yeast, various flours - you get the point), and playing around with oven temperatures and shelves.
Thursday, April 26, 2012
About a month ago Katharina asked me if she could interview me and feature Little Miss Dids on the Hotel Wiesler Blog. It took me all of 0.5 seconds to think that one through and answer with a very flattered yes. And so, a few days later, she sent me the questions.
Saturday, April 7, 2012
I confessed in the previous post of having a slight obsession with cheese lately. And I said that this is partially do to a magazine I bought last week, which has basically not left my side since the purchase. It contains 60 mouth-watering recipes, in which Italian cheeses are the stars, and I would simply like to cook them all. I can't stop looking at them, and I also can't decide what to try next.
By littlemissdids on Saturday, April 07, 2012
Thursday, April 5, 2012
I've been a bit cheese obsessed lately. Maybe it's because I'm finally back in a place where I don't have to take out a loan to actually buy good cheese. Ahem. Or maybe it's because I've been working on my portfolio and bought the magazine Sale e pepe, which came with an additional smaller magazine entirely dedicated to recipes using Italian cheeses. 60 mouth-watering, cheese-heavy recipes, which I may or may not have looked at a good ten times. For portfolio purposes, naturally.
Monday, April 2, 2012
March flew by. There were the last couple of weeks of an intermediate term, stressful theory and practical exams (and a wish to never ever again make a bavarois), and somewhere in between there was a birthday. These weeks were followed by two days of tension release, which included an egg hunt, a visit to Gordon's Wine Bar and a goodbye dinner at Taqueria. All three of which were much needed and made me feel a lot more 'human' and in sync with London once again.
Thursday, March 8, 2012
I've been feeling a bit 'blah' the last three days - not blah enough to call myself sick, but blah enough to feel sapped of any energy, enough to hope not to cough again, because coughing hurts (so, so much) and enough not to want to enter the kitchen.
Tuesday, February 28, 2012
So on Sunday I was sitting at my desk, diligently working on my portfolio, making lists of recipes and putting them into categories, thinking up different menus for different occasions, and to be honest, I was feeling quite smug. Things were moving swiftly and, for once, I wasn't getting distracted. I'd be done within the hour, I thought. But then, of course, as I was working on the category of South Tyrolean Cuisine - my workflow stopped. I came across a recipe for tortelloni all'amatriciana by South Tyrolean chef Herbert Hintner, and suddenly I was in the kitchen measuring flours and egg yolks.