Q). John, my question is about this
cinnamon bread my grandmother used to make where she made her own dough,
and then rolled it out flat about six to eight inches wide and about a
foot long. She spread butter on the dough then sprinkled cinnamon and
sugar on top, rolled it up and put it in a bread pan. John, it would
come out and when you would slice it, it would be thick and gooey. Man
was that good! When I try to make it the inside flows out and I lose all
the sugar, butter and the cinnamon so when I cut it, it's empty. What am I
doing wrong? My grandmother was pure Italian and never wrote a recipe
down, can you help me? Thank you. I watch your show everyday, great
show.
Via e-mail, Joe Mariano |
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A). You need to mix the cinnamon with
dark brown sugar and load it up Joey! Press it into the dough a bit and
then roll it up. If you really like gooey and sticky, try a sticky bun
recipe - But watch those carbs pal!
Hi John, you asked about our favorite pasta
sauce, and my favorite is the one my German/Polish mother makes. She
starts with good Nebraska-raised ground beef and onions that have been
browned. She adds home-canned home-grown tomatoes and little spice
except salt and pepper. To this she adds sliced green and black olives
that we learned to slice as young children. Until I was 21, I did not
know there was any pasta except spaghetti. Thanks to Pasta |
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Tuesday on the Wharf, my enjoyment of
pasta is expanding.
Via e-mail
Stan Rowe, Monterey
A). Thanks for the feedback on the
family pasta sauce, Stan. By the way, the local's menu has expanded and
the same menu is available on both Tuesday and Wednesday, every week.
Many of you Monterey County locals have enjoyed this program for over a
year now - can you believe it? - Tell a friend, or three!
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