Besides being tasty, these are great because they can be made well in advance (up to two days). Just wrap and refrigerate the potatoes until you are ready to bake them the second time. Don’t forget to bring the potatoes to the room temperature before baking.
These are very flavorful and quite impressive appetizers. They certainly catch the eyes with their bright colors. The topping of roasted peppers with added orange zest and mint provide a nice contrast to hot from the oven, crispy and spicy polenta Crostini. They are wonderful served with other Italian dishes.
I’m totally in love with Italian sweets. I think there’s more style and elegance in their simplicity than in multi-layered pompous gâteaux. And the flavors of Italian dolce have a tendency to far exceed our expectations. This cake is a good example. Try it with espresso and you’ll be hooked.
The recipe is Dorie Greenspan’s with some alterations according to my own taste.
This is the recipe I often use when there’s a need in a quick and full-proof dessert. All ingredients are always in my (and probably yours too) pantry. It’s an absolute favorite among the children.
These are the lemon bars indeed. I just baked them in a tart pan. And I had my reasons for doing so. When I baked them in a square 9-inch pan lined with foil, I had to trim the edges to get perfectly looking bars. I often ended up with a 6-inch slab comparing to the original size. There’s not enough for serving… And guess what happened to all these trimmings… Then I found a wonderful solution – completely enclosing the filling in a tasty buttery crust. A long and narrow tart pan suits great. Now the bars turn out very attractive and easy to slice. I’m thinking about baking my favorite brownies the same way – it will definitely keep me in a better shape.
This is an adaptation of Alice Medrich’s recipe.
