I ate these amazing fried leeks at the Boathouse in Chattanooga and the nice waitress revealed they were fried in half olive oil and half peanut oil. They said they used rice flour to make gluten free.I used 100% olive oil as I am somewhat of a fanatic. When you live in southern Italy for… Continue reading Amazing Light and Gluten Free Kale – leeks – batter fried in Olive Oil!
GRITS AND POLENTA Many folks ask us to define the differences between grits and polenta. As we noted, most grits, in the American South, are traditionally made from dent corn. In Italy, most polenta is made from flint corn. Italians began to cultivate flints from the Caribbean around 1500 and developed a then new European… Continue reading What’s the difference between Polenta & Grits?