Dessert
Giovanni Rana: A Sweet Life Made From Scratch11.05.13
A Sweet Feast
It’s already been one year since Rana Pastificio & Cucina began to spread the gospel of fresh pasta to hungry New Yorkers. At first glance, the restaurant located on the ninth avenue entrance of Chelsea Market, may seem like a pasta wonderland of sorts with original pasta machines scattered throughout, a collection of graters from flea market from all over Italy hovering over the bar, Rana’s old red motorbike he used for deliveries. But behind all the paraphernalia there’s an air of authenticity. It’s a joyful celebration of one man’s life and passion, and the energy you feel there is contagious.
The owner is 75-year-old Giovanni Rana from Verona, Italy, who started his career in food as a young bread maker. He realized that Italian women were too busy to make fresh pasta from scratch, so he pounced on the opportunity and started making fresh ravioli. His first two flavors were meat and spinach with ricotta. Now his namesake restaurant brings us 85 different varieties of fresh pastas, some in unusual flavors like beet, squid ink, and tiramisu that one can eat on premises or purchase from the counter to cook at home. more »
Alfajores: The King of Cookies08.03.13
Alfajores with Raspberry Glaze
I still remember the first time I tried a Havanna Alfajor. I was a newly minted college graduate who moved down to Miami to be closer to home. In this sunny strip of paradise, I landed my first job as a fund trader at a Spanish bank. I worked with a ton of private bankers from all over South America and Spain, a group of movers and shakers with monogrammed shirts continuously nostalgic about the worlds they had left behind.
Those who were lucky enough to fly home for work always returned with a box of Havanna Alfajores stocked with gold and silver pucks of dulce de leche treasures. The golden wrappers indicated a dark chocolate covered Alfajor, while the silver wrapper meant a cookie dressed in a thin veil of white chocolate. I loved the golden wrappers and the dense and crumbly cookies they protected, which had been dipped in milk chocolate and filled with a tangy dulce de leche. They were the most beautiful way to sweeten an afternoon cup of tea. For me and all my friends who worked with me, they meant sustained sugar-fueled giddiness for hours. more »
Heaven-Sent: A Holiday Rompope Dessert12.22.11
As a holiday treat this week, our guest blogger Jessica Solt shares one of her favorite childhood desserts: Rompope Jello. Growing up in Mexico City, a Christmas holiday was never complete without Rompope, or Mexican eggnog. Learn how Jessica delves into its origins and transforms it into a luscious, boozy dish.
Velvety, creamy and aromatic; no wonder rompope has been a part of Mexican culture and a silent witness to countless table talks for centuries. Known to many as “Mexican eggnog”, rompope is a drink made with eggs, almonds, milk, sugar and vanilla. The yolks give this smooth beverage its yellow hue. Although the Spanish version uses rum—hence the name—traditional recipes use other cane-based liquors. more »
Food For Thought