Monthly Archives: April 2005

Sage, Pine Nut, and Pecorino Scones

I really wanted to bake something this morning, but it is so nice out that I couldn’t bring myself to devote a lot of time to it. I hadn’t made scones in a long time and they seemed to be the perfect midmorning baking event for me. I ended up throwing together some delicous scones. […]

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Linda - These look terrific! I’ve made scones before but haven’t ever experimented with a flavor combination such as sage, pine nut and pecorino. Usually I opt for something of a sweeter nature. Great idea and I’ll be trying these sometime.

Zarah Maria - So pretty Gemma – recipe’s bookmarked. And I know that feeling – in fact, I blame that feeling for a lot of my net-browsing time, heh!

gemma - Linda, I too usually tend towards the sweater variety, but the few occasions where I have made savory scones I am always pleased. What a versatile little baked good! I followed the link to your site, I’m new at this so it is nice to see more Chicago food blogs!
Zarah, thanks for you sweet comment. I don’t know what I would fill a fair amount of my time with if I was unable to look at delicous pictures of food on the internet. How I love Google image search!

paul - I just tried this, except with rosemary and ginger.
They turned out really good, but they’re not as pretty as yours. In fact they’re down right ugly. Won’t stop me from eatin’ them though.

gemma - Rosemary and ginger sounds like a great combination Paul. Thanks for trying them!
A note to others who might be interested in trying them: I really love a sweet/savory taste (as I note in my post) but upon reflection I might recommend to readers that they cut the sugar in half unless they know they too love this taste combination.

Zarah Maria - Oh Gemma I LOVED these! Used mozarella and parmesan instead of the pecorino, ’cause that’s what I had handy – they were so delish, and even kept for 3 days and were still yummy! I always find scones to go dry so fast, but these didn’t. Will definetly be a recipe I come back too, again and again!

gemma - I’m glad they worked well for you Zarah! Sorry about the sugar, I’m weird!

Lyn - These look so fantastic. My husband adores scones, so this one will go in the box for next time he gets a scone’s craving. Nice to hear they were still moist after 3 days! That’s a handy feature in a scone.

sarah - hiya! i am just cruising through all the entries for DMBLGiT, you know, to scope out the competition and all *wink*
i love when savory things are made into sweet ot vice versa – your scones sound delicious and the picture is beautiful!

gemma - Let me know how they work out for you Lyn. I was quite pleased with them.
Sarah, I am glad someone else enjoys playing around with traditional savory/sweet tastes! I think it can yield some excellent flavors.

Pine Tables - Pine Tables

Cocktail table and sofa have metal corner protector screwed we

Gabriel - I just tried these with yogurt (inst. milk), spelt (inst. flour), and agave (inst. sugar), and they came out great!
Next time I think I’ll put more cheese and more sage in… The pesto flavor comes through the most; overall though, these are nice, mild scones. Definitely a crowd pleaser.
Thanks for the recipe!

Gemma - You are very welcome Gabriel! I’m glad they worked out for you. I love this recipe and I definitely recommend playing around with the amounts of cheese, herbs, etc. to suit your taste.

andrea - comlimenti buono con lo yogurt

Linguine with Pesto and Pecorino

For dinner last night I grabbed a bag of the homemade linguine from the freezer which we had made the night before.  After boiling and draining, I combined with a spoonful of Ben’s homemade pesto and sprinkled some grated pecorino cheese on top.  It was delicious and I was very pleased to know we had […]

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keiko - Hi Gemma – I love pesto and this MUST be delicious! I have a Sardinian friend and he brings local pecorino cheese sometimes, they are gorgeous!

gemma - Fresh and local pecorino sounds divine. I am jealous.
In our garden we are currently growing many different kinds of basil. I am excited to make more pesto soon. It is one of my favorite tastes.


Last night Molly, Aviva, John and I invited over our friends Ben, James, and Ken (Ken just started culinary school at CHIC, I’m jealous) to make ravioli. This was my first time ever making homemade pasta and it was great. We borrowed a pasta machine from John’s mother and we based much of the recipes […]

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Ben Spicer - Dude, you rock!!!!!!!!!!!!!

gemma - You do too, dinner was delicious! Let me know how you enjoy the linguine. I had some last night and thought it was superb.

May I Introduce. .

. . .my favorite kitchen accessory. One day a few years ago my mother brought home this flat whisk. Up until that point I thought all whisks were of the balloon variety. After sitting in a drawer for a few years I finally picked it up to use while making bread. I was amazed. This […]

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Evan Petrie - Gemma, I have to say you are a bit of a cooking dork, but it is really cute!

gemma - Well, you know me, I have to be geeking out about something all the time. This one might take the cake for dorkiness though. (Pun not entirely intended).

jane - Gemma, I just got one of these for my birthday, and YOU ARE RIGHT. It’s the best thing I own. I used it to make lemon curd last night, and I think I’m in love.

gemma - Excellent! I am glad someone understands. It is such a perfect instrument.

Gemma: Argo Georgian Bakery

Last Sunday the temperature in Chicago reached above 70F.  It was glorious.  Harold and I drove up to Devon with the windows down and then walked our way to Argo Georgian Bakery (2812 W. Devon Ave. Chicago, IL 60659.  773/764-6322). Upon entering the quaint storefront, the most unique and obvious feature of Argo is the […]

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Nukri - On our site you can find other georgian cusine recipes

gemma - Thanks Nukri!

Anonymous - ” was, however, unable to find further information on this type of oven with a brief Googling”
try to google TONE, this is more correct spelling for the oven))

Anonymous - Here it is:
just google
“Tone bread Georgia”
it will give you some information.

gemma - Great, thanks anonymous. That explains it.

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Anonymous - The tone oven is actually the same as the tandoor in India and Persia. It is also used in Central Asia. The tone was probably importend into Georgia during the Persian rule and has become a big part of the Georgian cuisine.

Sarah B. - I love this bakery and eat here at least three times a week–they even know what my regular is and gave me free bread yesterday!

Sarah B. - Oh! And I notice you didn’t have any Lobiani, their best dish by far. The Hachapuri is wonderful and tasty, but the Lobiani is what I get every day–filled with kidney beans, garlic, and cilantro–it’s spicy, hearty, and decadent.

Gemma - Hi Sarah B, I’m jealous that you able to visit Argo so frequently! I doubt you will be able to persuade me to replace my hachapuri, but I will definitely try the Lobiani next time. Thanks for the suggestion!

acaiberrypills - good read bookmarked will return to read more posts