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‘campblogaway what food blogging all about’

Highbrow/Lowbrow Apricot Zabaglione Ice Cream

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The other day I posted an apricot zabaglione I made with Prosecco. It’s an elegant dessert that Ken and I enjoyed with a nice bottle of Botrytis cinerea kissed Castello di Amorosa Late Harvest Gewurztraminer. It was a very sophisticated way to end a meal for two people. But the recipe made six servings. Meaning…

Sicilian Cherry Tomato & Almond Pesto with Couscous

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We owe today’s Sicilian Cherry Tomato & Almond Pesto with Couscous the Italian city of Trapani, on Sicily’s westernmost tip. It has an identity all of its own. That’s because geographically speaking it is closer both in distance and topography to Tunis than Naples. In fact it’s closer to several African ports than it is…