Sunday, February 27, 2022

Sfincione Bagharese (BBB)



The Kitchen of the Month for February was Aparna, of My Diverse Kitchen.  We all baked sfincione bagharese, a type of Sicilian focaccia topped with sautéed onions and a variety of cheeses (I used mozzarella and a parmesan/romano cheese blend), then finished with a topping of bread crumbs mixed with pepper flakes, oregano, and finely chopped scallions.  My favorite part was the actual bread crust and the gooey, cheesy onion topping.   


The bread crumbs, however, were a different story.  They were unruly, constantly jumping off and causing a crisis of crumbs on surrounding surfaces.  I eventually scraped them all off and put them in the freezer for a future use.  I froze some pre-cut pieces, and once reheated, that gooey goodness was front and center.  I think you could add different toppings and have a delightful meal or snack.

For the recipe and background, go to Aparna’s website.  If you want to join in as a Buddy, send your story and photos to Aparna by the end of the month.

To see how the other Babes fared, follow these links:




Friday, February 11, 2022

Customized Cornbread -- Baking with Dorie



For the first February recipe for Tuesdays with Dorie, I made the Whip-It-Up-Quick Cornbread.  It’s one of those recipes that is never the same twice because of the variety of additions.  This time I added chopped scallion and parsley, and used a blend of cheeses on the top.  The hint of heat from the cayenne is delicious.  It also freezes and reheats well, so you can always have some on hand.