{Gift Guide} GIVE foodie gifts, RECEIVE a homemade jam trio and gourmet toffee!

LEAVE A COMMENT 2010 December 6

Feast your eyes on the best gourmet gifts to GIVE all the foodies on your list, brought to you by FOF food guru Cathy Barrow of the brilliant blog, Mrs.Wheelbarrow’s Kitchen.

Then comment below to enter to RECEIVE two of the treats: a trio of homemade jams from Sunchowder’s Emporia and a pound of almond toffee from Enstrom’s. (One FOF will win.)

Homemade Jams and Chutneys from Sunchowder’s Emporia. Available in 4 oz. or 8 oz. jars. $4 to $8.

FOF Wendy Read cooks her jams in copper kettles the old-fashioned way–without pectins and thickeners. Can’t decide on a flavor? Sunchowder’s Emporia offers a jam of the month club, $145 for twelve 4 oz. jars or $180 for twelve 8 oz. jars. The love will be spread all year long.”These are exceptional, hand-crafted jams,” says Mrs. Wheelbarrow.

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Almond Toffee from Enstrom’s. Available in milk or dark chocolate. 1 lb., 2 lb., 3 lb. and 5 lb. boxes. $19.95 to $79.95.

“Quite simply, the best toffee you’ll ever have,” says Mrs. Wheelbarrow.
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Around My French Table cookbook by Dorie Greenspan. $40.

“Dorie’s cookbook is really approachable. Every time you try her recipes, they work and make you look like a superstar,” says Mrs. Wheelbarrow. “And Dorie is a fellow FOF! My favorite recipe from the book is the garlic and lemon version of ‘Chicken in a Pot’ on page 206. It’s great for families or dinner parties, easy and satisfying.”
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Recyled China Earrings and Necklaces from The Broken Plate Pendant Company. $20 to $120.

Did you break your Great Aunt Myrtle’s favorite serving plate? Send Broken Plate owner Juliet Ames the shards and she will craft a custom wearable delight. Talk about re-gifting! “The handcrafted earrings and necklaces are charming.” says Mrs. Wheelbarrow. “What a great reuse of broken plates.”

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Heirloom Beans from Rancho Gordo. Available in 33 varieties. $4.95-$5.95 for a 1 lb. bag.

“Steve, who started the company, is dedicated to making sure heirloom beans are getting attention, and we have more than just kidney beans and black beans in our repertoires,” says Mrs. Wheelbarrow. “These are super fresh and a practical gift. They cook up really creamy and make this great pot liquor. My favorite is the black and white Vaquero variety.”
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Recipe Cards from Pink Bathtub Designs, $4.50 for a set of 5.

“I think recipe cards are a fun, old-fashioned idea to bring back,” says Mrs. Wheelbarrow. “Anyone who cooks gets asked for their recipes. It’s nice to have sweet ones to give out. They’re also great for those just starting to cook, a great way to begin their recipe collections.”
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Martha Stewart Makes Cookies, iPad App. $4.99.

“I’m a baker and I think Martha Stewart’s cookie app is fantastic,” says Mrs. Wheelbarrow. It has shopping lists, recipes, fantastic photos and it’s very approachable… just made for the home cook.”
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Rugelach from Perl Girl Baking. Available in cinnamon and sugar, fig jam and almond, jam and chocolate and peanut butter and jelly. 1 lb., 2 lb., 3 lb., 4 lb. and 5 lb. boxes. $20 to $100.

“Made a from a family recipe and hand-rolled in small batches, these cookies are the perfect combination of sweet and savory.” –FOF Founder, Geri Brin
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KitchenAid Artisan 5-Quart Stand Mixers. Available in 28 colors. $299, or $270.96 (after mail-in rebate).

“Best price ever for KA mixers this year, $299 with a $30 rebate at many stores,” says Mrs. Wheelbarrow. “This is the year to get your favorite baker a mixer and there are so many gorgeous colors to choose from… I have the silver one because I couldn’t decide.”

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Cathy Barrow is the brains and kitchen hands behind the delicious blog, Mrs. Wheelbarrow’s Kitchen, and she teaches cooking classes from her D.C. home. NPR’s Morning Edition featured her in a segment on canning; Al Roker made her Thanksgiving stuffing on The Today Show, and her Sour Cherry Pie earned a blue ribbon for Overall Best Pie in the DC Metro Area.
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To enter to win a trio of homemade jams from Sunchowder Emporio and a pound of almond toffee from Enstrom’s, comment below and answer: What holiday treat do you most look forward to?

Contest closes December 13, 2010.

(See all our past winners, here.)

Thank you for entering. This contest is now closed.

{Food} FOF’s Best Eats from Coast to Coast

LEAVE A COMMENT 2010 November 3

From “aaaah”-inducing cherry turnovers in Nebraska to “indulgent”  Onion Soup in Illinois, FOFs fork up the treats they crave from the neighborhood spots you have to be in-the-know…to know.

1. FOF Jerice Bergstrom: Fat Toad Caramel from Fat Toad Farm,
Brookfield, VT
http://www.fattoadfarm.com/

“Oh my God! When you taste Fat Toad Caramel sauce over ice cream, apples or oatmeal, your mouth will start reciting the alphabet. Not ‘A’ to ‘Z’, but ‘Mmmm’ to ‘No!’ as in, ‘This can’t be real!’ They make it with their own organic goat’s milk and the ingredients are of unmatched deliciousness. Often, caramel can leave a potent aftertaste. Fat Toad Caramel doesn’t have anything but smoothness and delight, from the initial scent to the sweet aftertaste. It is simply the best caramel I have ever tasted!”
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2. FOF Cynthia Johnston: Cherry Turnovers from Lithuanian Bakery & Kafe
Omaha, NE
402.391.3503

“Delicate, flaky, melt-in-your-mouth, perfectly-tart-and-sweet cherry turnovers make my ‘ahhh’ moment… and now I have to go get one. Okay, two!”
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3. FOF Orelle Jackson: Queen City Cayenne Ice Cream from Jeni’s Ice Cream,
Columbus, OH
http://jenisicecreams.com/

“Jeni is a local ice cream maker. She uses all local ingredients to make her heavenly ice creams. Queen City Cayenne is my favorite–rich, smooth, creamy, chocolate ice cream and a kick of cayenne pepper. The juxtaposition of cold and hot, creamy and spicy is a celebration for your taste buds. If you don’t live in Columbus, Jeni does mail order!”
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4. FOF Lynne Troiano: Stuffed Cheese Blintzes from Lucky Dill Deli
Palm Harbor, FL
http://www.luckydilldeli.com

“Cheese blintzes stuffed with Romanoff cheese, strawberry preserves, sour cream AND fresh sliced strawberries. Need I say more?”
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5. FOF Suzanne Bernstein: Fried Plantain from Portos Bakery
Burbank, CA
http://www.portosbakery.com/

“The fried plantain chips from Porto’s Bakery in Burbank, California are AMAZING! It comes as a side to their delicious sandwiches but sometimes we just order them alone! They are thin and crunchy, slightly sweet, and sprinkled with salt. Wow! We can’t find these anywhere else, so going to Porto’s to order them is ALWAYS a special treat!”
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6. FOF Rachel Hart: Baltimore Bomb from Dangerously Delicious Pies
Baltimore, MD
http://www.dangerouspies.com/

“It combines two of the greatest things in Baltimore: Berger Cookies and Dangerously Delicious Pies. It’s filled with creamy chocolate and not for the weak of heart. The slices are big and definitely require two forks and two mouths!”
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7. FOF Barbara Wicklund: Creamy Onion Soup from Mary’s Market
Rockford, IL
http://www.marysmarket.com

“It’s difficult to describe this soup and do it justice! It’s not your average French onion soup; it has a creamy base with sweet, perfectly cooked onions and is served in a homemade bread bowl. It’s topped off with so much lightly-browned cheese that you know it’s an indulgence!”
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8. FOF Myra Garber: Grandma Pizza from Umberto’s
Wantagh, NY
http://www.umbertosny.com/
“The Grandma-style pizza from Umberto’s is the best! The dough is thin, with a little bit of chewiness. The tomatoes are sweet, but with a hint of freshness. The cheese has just the correct amount of salt.”
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9. FOF Sue Stebbing: Mussels from Skipper’s Pier
Deale, MD
http://www.skipperspier.com

“The mussels in white wine sauce with garlic, herbs and lots of freshly baked bread to dip with is an ultimate treat. Sitting at the dock bar that extends into the waters of the Chesapeake Bay, eating mussels, watching boats go by and listening to live music on a Sunday evening is what life is all about.”
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What’s your favorite local treat? Comment below and tell us.

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{Food} FOF Fall Dinner Party

LEAVE A COMMENT 2010 September 1

Is it possible to create a dinner party menu that has the complex flavors of fall but is easy on the host? Three genius FOF caterers took on the challenge. Here, they share a make-ahead autumn feast guaranteed to leave your guests singing for seconds.

Honey-Pear Sparkler
FOF caterer Abigail Kirsch of Abigail Kirsch Catering

“The cocktail  is a great fall go-to – It showcases the best of the fall season, pear and honey with a touch of effervescence.”

{click here for the recipe!}

Sweet Potato and Green Apple Soup

FOF caterer Abigail Kirsch of Abigail Kirsch Catering

“The soup is made from familiar ingredients, but used in a unique way.  People like a new twist on a familiar flavor. It’s also vegetarian-friendly and has a lot of visual appeal with bright harvest colors.”

{click here for the recipe!}

Autumn Moroccan Chicken Beestaya
FOF caterer Alison Mesrop of Alison Mesrop Catering

“It’s a good party dish because you can make it entirely in advance and it can sit out for a long time on a buffet, it retains heat well. It makes for good conversation because people can’t quite pinpoint the flavors.  They are warm and interesting; a balance of sweet and savory and a tiny bit of heat that is universally appealing. It also makes wonderful centerpiece for a meal accessorized with couscous, roasted veggies or several fresh salads.”

{click here for the recipe!}

Pear Tarte Tartin
FOF caterer Susan Gage of Susan Gage Caterers
“It’s a great fall dessert. It’s seasonal, colorful and pears tend to be a little unappreciated. The cranberries are a wonderful tart contrast to the sweet pears.  We find that this dessert can add an elegant finish to any meal.”

{click here for the recipe!}

{Business} FOF Susan’s Rugelach Giveaway!

LEAVE A COMMENT 2010 September 1

“The highlight of every dinner was dessert. Whenever my grandmother brought out that tray filled with rugelach, conversation ceased and they’d be devoured within minutes. Over the years, she passed on her recipes to my mother who perfected the pastry, sprinkling powdered sugar lightly on top and creating new flavors.” —FOF Susan Herlands

In June 1988, FOF Susan Herlands decided to share her family’s treats with the world and launched her business, My Mother’s Delicacies. She hired a baker and set up a demo table in front of a supermarket in Pennsylvania with the mini-pastries. Within an hour they were all gone. By Christmas that year, she had hired 17 bakers to keep up with the orders.

Today, Susan has over 50 employees in a 18,000-square-foot baking facility. She sells rugelach–a traditionally Jewish pastry–in two shapes; square and crescent with fillings such as chocolate, apricot and raspberry. She sells it in major supermarkets and specialty stores across the northeast as well as online.

“When I first sat across from buyers at supermarkets, they’d say, “This is delicious but it’s a little ethnic for us,” says Susan. “Now everyone eats it. Like the bagel, it has gone mainstream!”

Her key to success: “Presentation, quality, price and value all have to come together. Just go with your gut.”

Now, you can win a gift tower of rugelach from Susan’s FOF biz, My Mother’s Delicacies. Just comment below, tell us: Who in your family does the cooking? Thank you for entering. This contest is now closed.

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{Food} 3 FOF Fantasy Food Careers

LEAVE A COMMENT 2010 September 1

Every food-lover has had her career fantasy: caterer, vintner, cookie-maker extraordinaire. Meet 3 FOFs who took the plunge and made their culinary passions their . . . work. Is the reality of owning a fantasy food business really a dream come true? 3 FOFs dish it out.
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FOF Kathleen White, Age 56
Owner of Speechless Cakes, a goat cheesecake bakery

Goat cheesecake!? How did you get into that?
 Well…. I love goat cheese, I thought, what to do with goat’s milk? Why not cheesecake? I changed the recipe a lot, gave slices to my friends. Everyone loved it. Who knew?

What did you do before you started Speechless Cakes?
 I was a professional dancer for 25 years in Los Angeles and New York. I did Broadway, print and commercial television work. In 1990, my life changed forever. I was exposed to Viral Meningo-Encephalitis; a debilitating illness. I slipped into an eleven-day coma. The result of the illness: I have trouble speaking. As part of my rehabilitation, my doctor recommended I go back to grad school. I moved to Healdsburg in Sonoma Valley, near to San Jose State, where I pursued a Masters in theatre arts. The town is known for its food, wine, friends and scenery. The folks in town let me in, and I made many friends. It was the perfect place to start Speechless Cakes.

Wow…amazing story. What have been the biggest obstacles?
 I was not a business person… I was a professional dancer. I went to the Economic Development Coordinator in the City of Healdsburg. He helped me with the jargon that I didn’t know. He helped me analyze my plan’s S.W.O.T. (Strengths, Weakness, Opportunities and Threats). I learned if you want to apply for loans or a grant, you must have a business plan.

Any advice for women starting their own fantasy food careers?
 If you love food….do it! Start small. Work the farmer’s market or restaurants in town. I have 7″ cakes, 4″ cakes and goat bites. That’s all. And don’t forget the business plan.
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FOF Carole Peck, Age 57
Owner of Carole Peck’s Provence Culinary Tours and Good News Cafe in Woodbury, CT

How did you get into culinary tours?
 My husband is French so we took annual treks to France. Fourteen years ago, we had a choice… put a pool into our house in Connecticut or buy a home in France. So we bought a house in Provence and I fell in love with France. I wanted to show people what I saw and teach them to cook, so I started giving tours. We give 4 tours to about ten or eleven people each year. We show them the Marché, restaurants, and we lead honey, cheese, olive and cooking classes.

What prepared you for this “dream job”?
 When I was 15, I was a cook at Howard Johnson. Then I went to the Culinary Institute of America. I was one of the first women to train there. When I got out of culinary school everyone wanted me to work the pantry. They didn’t believe I could work the hot side of the kitchen. I was strong willed and carried on. I’ve owned Good News restaurant for 17 years. I’m used to being a leader. Being a chef prepares you to handle people and tell them what to do.

Your job sounds like a dream… Is it as amazing? Or just a lot of hard work?
 I definitely enjoy what I do or I wouldn’t have done it for so long. I meet interesting people from all over; some have become good friends. But you can’t go in thinking just because you like to entertain you’re going to love this. There’s more to it: organization, cleaning, prepping. You are responsible for 8-10 people for a whole week. People say, “This is so much work for you!” For me, it doesn’t feel like work. If you’ve owned a restaurant, it’s like a vacation.
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FOF Barbara Beery, Age 55
Owner of Batter Up Kids! and children’s cookbook author

How did you start teaching kids cooking classes?
 I was teaching preschool and money was tight. I was racking my brain for other sources of income. A friend said to me, “You always teach cooking to your own kids and to mine. You should make a business of it.” I started teaching 1-2 classes per week. It snowballed. I went through several years teaching preschool five days per week, cooking classes in the afternoon and birthday parties on the weekends. My life was rich, let me put it that way.

Now you are considered an expert in kids cooking and consulting for Uncle Ben’s Rice, Kellogg’s and Sun-Maid Raisins. What was the turning point?
I started writing kids cook books. My third book, The Pink Princess Cookbook put me on the map. It has sold 600,000 copies and has increased my visibility and credbility.

What advice would you give to other women interested in starting a dream culinary business like yours?
 Dream big but start small. Little mistakes are easier to fix than large ones. I have done both. Most of my friends say, “Why in the world, at this point in your life, would you do this?” And I say, “Why would I retire?” This is a great time for me. But everyone is different. When you love something, it doesn’t always seem like work.

{Food} Top 5 FOF Cookbooks

LEAVE A COMMENT 2010 August 31

We asked hundreds of FOFs for their favorite, no-fail cookbooks. The consensus: no book can replace years of trial and error. But, when referencing the basics in a pinch, FOFs tout these top kitchen tomes:


1. The Good Housekeeping Cookbook

FOF Shannon Darnell: “I have a Good Housekeeping cookbook that is approximately 25 years old. It has absolutely everything. From measurements to substitutions to setting your table for any occasion and endless recipes; it is like a mother in a book. I reference it all the time.”

FOF Lois Maassen: “I received Good Housekeeping for my tenth birthday in the sixties. I made oven-fried chicken–quite adventurous for a kid! It’s still my go-to for some family basics and traditions, like biscuits and popovers.”


2. The Better Homes & Gardens New Cookbook

FOF Marie Miller: “My old Better Homes & Gardens is falling apart. I’ve had it since my wedding… 41 years ago! I refer to it a couple of times a week.”

FOF Wendi Dusek: “The checkerboard book always seems to have the answer for me!”


3. Betty Crocker’s Cookbook

FOF Kristie Godwin: “My mother gave it to me in the late 70s. I go back to it time and again when I can’t quite find what I want in my newer cookbooks. There’s a recipe for a cake called the “Dinette” that I’ve used for years. It’s easy, moist and tastes really great.”

FOF Hannah Beck: “I bought it over 40 years ago when I first got married and it was the only one I had for many years. My cookbook collection grew over time, but Betty still has a place of honor in my kitchen and I refer to it for all of my basic questions.”


4. The Joy of Cooking

FOF Alexandra: “It was the only American cookbook that my mother owned in Italy. She didn’t read English, so I would translate, and she would tweak the recipes with an Italian twist. Using the cookbook, she prepared the best apple pie, with the flakiest crust for my 16th birthday. All my friends were drooling over it. Years later I still think about it.”

FOF Rochelle Bitton: “It offers several options in its recipes so that you can easily vary a recipe depending on the ingredients that you have in the house.”


5. The Fannie Farmer Cookbook

FOF Donna O’Sullivan: “My mom’s is old and worn, with notes she made on some of the pages. When she and my father married, he gave it to her as a gift on their first Christmas together. She threw it at him! She was highly insulted that he thought she would need a cookbook!”

For a chance to win a premiere copy of the 125th Anniversary Edition of the Good Housekeeping cookbook tell us below: What’s the best time-saving cooking trick or gadget that you use in the kitchen?

{Contest ends Friday, September 10 at midnight E.S.T. U.S. and Canada residents only.}

Note: Cookbook will ship to winner upon release in October
Thank you for entering. This contest is now closed.

{Contests} Win Lidia Bastianich’s Cookbooks!

LEAVE A COMMENT 2010 August 12

“My grandmother, Nonna Rosa, was a small woman with lovely strong hands worn from working her garden. Before I was tall enough to reach the tabletop, she had me pulling up vegetables and cooking alongside her.” -FOF Lidia Bastianich, Wondertime.com

FOFs have the important responsibility of passing traditions from one generation to the next. Our fave FOF chef, Lidia Bastianich, took her own children to visit their great-grandmother ever other year in the Italian town of Busoler (now part of Croatia) to experience her incredible cooking.

She shares these dishes in her acclaimed cookbooks. Now one lucky FOF winner will have a chance to win four titles:

-Lidia Cooks from the Heart of Italy
-Lidia’s Family Table
–Lidia’s Italy
-Lidia’s Italian-American Kitchen

(Contest ends Wednesday, August 18, 2010 at midnight E.S.T.)

Do you have a fail-proof cookbook? Tell us about it below to enter.

Thank you for entering. This contest is now closed.

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{Food} 10 Dishes To Eat Before You Die

LEAVE A COMMENT 2010 June 16

Want to know where to get “the best Napoleons on the face or the earth”? Or how about a B.L.T. “to die for”? FOFs dish out their “fave” dishes from across the country. (Bonus: We got recipes for three of the faves so you can try them at home!)

1. FOF Georgia Witkin: The Napoleon at Campagnola, 1382 1st Avenue, NYC

“I’ve been going to Campagnola all my life. It’s Italian food, and the kitchen cooks it like you want it. They have the best Napoleons on the face of the earth.”

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2. FOF debann7858: Crabcakes from Dutch’s Daughter, 581 Himes Avenue, Frederick, MD

“Dutch’s Daughter is my favorite restaurant because they make the very best crab cakes. They are fat and full of crab meat with no fillers.”

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3. FOF bjsst: Adult Macaroni and Cheese from Good News Cafe, 694 Main Street South, Woodbury, CT

“Adult Macaroni and Cheese is a favorite of my husband and myself–lots of lobster chunks in homemade macaroni and cheese with a sprinkle of truffle oil!”

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4. FOF Wendy Foster: BLT & Coleslaw from Montecito Coffee Shop, 1498 East Valley Rd, Montecito, CA

“It has plain old good American food and is frequented by the locals. A BLT to die for and wonderful cole slaw.”

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5. FOF Cheryls: Hard Boiled Egg Appetizer with Rock Salt and Caviar from Club XIX,17 17 Mile Drive, Pebble Beach, CA

“Club XIX has best of the best food. It overlooks the ocean–beautiful views. They have this incredible hard-boiled egg appetizer with rock salt and caviar. My mouth is watering just talking about it.”

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6. FOF Babbie Lovett: Hot Tamales from Doe’s Eat Place, 1023 West Markham Street, Little Rock, AR

“I love Doe’s in Little Rock. There’s nothing better than their hot tamales. It was my daddy’s favorite place in all the world.”

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7. FOF Ann Hand: Capellini Ann Hand from Cafe Milano, 3251 Prospect Street Northwest, Washington, D.C.

“There’s a sense of entertainment in the restaurant. [The owner] named one [dish] after me called Anne Hand Capellini. It’s a pasta with a light tomato sauce so I can eat it and not feel guilty.”

(recipe courtesy of Café Milano)

{click here for the recipe!}

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8. FOF freestyleme123: Mango Tango Sushi Rolls from Fuji Yama, 1827 Midway Rd., Dallas, TX

“When you do go, have the Mango Tango. It is an explosion of flavors in your mouth! You can’t go wrong, and your tastebuds will thank you for it!”

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9. FOF Elaina Spilove: Spinach Gnocchi from Vetri, 1312 Spruce Street, Philadelphia, PA

“Vetri is a very small Italian restaurant, and it’s very, very special Italian food. The chef, Marc Vetri, is a genius and the nicest person in the world. I always order the spinach gnocchi – it’s heavenly.”

(recipe courtesy of Il Viaggio Di Vetri Cookbook, Reprinted with permission from Il Viaggio di Vetri by Marc Vetri with David Joachim, copyright © 2008. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Douglas Takeshi Wolfe © 2008)

{click here for the recipe!}

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10. FOF Jayne Norwood: Heaven and Hell Cake from Stephan Pyles, 1807 Ross Avenue, Dallas, TX

“It’s casual elegant and serves Southwest and Peruvian food. I like the decor, the people and the art. They know how to treat customers. The heaven and hell chocolate cake is to die for!”

(recipe courtesy of Stephan Pyles)

{click here for the recipe!}

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Note: While all recipes on this site are used with permission from the restaurant indicated, the photo for the recipe (in some cases) is not the actual dish from the restaurant. If restaurants would like to submit a photograph for their recipe, please send us an e-mail.

Images via (top to bottom) ehow.com, West End Magazine, Neiman Marcus, self.com, Seattle.net, Irapuato, Lifes Ambrosia, Sushi Day, Country Living, and Stephan Pyles

Capellini Ann Hand

(recipe courtesy of Café Milano)

2 Tb. Extra virgin olive oil

½ cup chopped celery

½ cup chopped carrots

½ cup chopped onion

1 can (approx. 16 oz.) plum tomatoes (Italian canned)

10 basil leaves

5 cloves garlic

¼ cup extra virgin olive oil

Angel hair pasta

Rock salt (for pasta water)

½ cup cherry tomatoes (fresh, cut in half)

5 cloves garlic

5-6 leaves fresh basil

2 Tb. extra virgin olive oil plus finishing drizzle

Tomato Sauce:

Heat 2 Tb. Extra virgin olive oil in a frying pan. Add chopped celery, carrots, and onions and sauté over medium heat until golden brown. Cover and allow to sweat. Add Italian plum tomatoes and bring to a boil. Reduce heat and simmer about 20-25 minutes. Remove from heat.

Heat ¼ cup extra virgin olive oil in a sauté pan. Add garlic cloves and sauté until they are golden. Remove from heat and add fresh basil leaves. Add oil, garlic and basil into the prepared tomato mixture.

Process mixture through a food mill to produce a smooth sauce. Can be prepared ahead and held refrigerated for one or two days.

To Prepare Pasta:

Heat salted water to a rolling boil. Add pasta and return to boil.

Meanwhile, sauté garlic cloves in extra virgin olive oil with fresh cherry tomatoes. Remove garlic. Once the cherry tomatoes are cooked, add some tomato sauce and fresh basil and heat through.

Strain pasta and stir into sauce, continuing to heat for about a minute more. Add a splash of extra virgin olive oil and serve immediately.

Serves 2-3.