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April 09, 2007

Comments

Brilynn

I've been baking a lot more recently with alcohol, I should start using it in savory dishes too.

Stephanie Beack

Brilynn, I saw your frangelico chocolate cake, it looks delicious! Definitely alcohol is just as versatile in savory dishes. Once you get into it, it's a real blast and absolutely appeals to the chemist in all cooks. Have fun and let me know what you come up with!

Yvo

Mmmm, that looks so good. I always stop and study the pictures first when I look at food blogs, try to figure out what it is (if I haven't accidentally already read the title), see what appeals to me... and I noted right away that your manicotti looks so good without being oozy and full of cheese, like most any manicotti picture you'd find anywhere else. It sounds like a wonderful and refreshing take- and perhaps a lighter option for those who don't want to eat all of that oil/fat (the yum that is cheese, that is, hahaha). Two thumbs up... yumm...

flo

Interesting take on manicotti. I would have never thought to add brandy. I often make manicotti with fresh pasta but for the filling I use spinach, chopped mushrooms and I add nutmeg...I usually add a bit of white wine to the fresh tomato sauce...

Thanks for the recipe.

Stephanie Beack

Yvo, it's definitely a much lighter option and very delicious, hearty and healthy without the weight of typical cheese fillings. Glad to hear it caught you and you approve!

Flo, your spin is also very good and I do something very similar as well, it's a great kind of typical vegetarian options. This is definitely a rule breaker :-). I hope you try it, let me know what you think!

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