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A NYC Thanksgiving , Apple Pie Italiana Recipe..and Gift Basket Giveaway

My first time spending Thanksgiving in NYC..a la Italiana..we will be spending Thanksgiving with friends from Italy..so it will be an Italian flavored Thanksgiving complete with  an apple pie made with Italian cream… SEE BELOW FOR A CHANCE TO WIN A HOLIDAY FOOD BASKET

Here’s my favorite recipe for an Italian style apple pie..

 

Crust

1 cup flour

1 stick butter

grated peel of one lemon

1 egg

1/4 cup ground almonds

1 tsp baking soda

Grind nuts with sugar. Then sift flour with baking soda and add in. Then add in egg, grated lemon peel. Blend till a smooth dough, shape into a ball and cover with plastic . Place in refrigerator for 20 minutes.

 

 

Filling

5 red apples

1/2 cup sugar

1 cup milk

1 egg

1 egg yolk

1 teaspoon cinnamon

2 tablespoons flour

Place milk and cinnamon in saucepan and bring to a boil. Remove from heat immediately when begins to boil.  Place egg and yolk, flour,sugar in bowl, whisk, then pour in hot milk. Pour back in saucepan until it becomes creamy and dense. Preheat oven to 350 degrees. remove dough from refrigerator, place in ling, thin square pan, arrange evenly to cover bottom. Cut 3 apples into small cubes, place in cream mixture and place on top of crust. Thinly slice 2 apples and layer slices to decorate the top of pie. Bake at 350 degrees for 30 minutes.

Please make this a Waste Free Thanksgiving! The recipe above was created with apples ,milk and sugar already in my kitchen. Here are some great tips I wanted to share from Food Tank ( http://foodtank.com/news/2014/11/give-thanks-not-scraps.
 **RECIPE CONTEST- SHARE YOUR RECIPES FOR LEFTOVERS-deadline December 10th
Also if you share a recipe to help my readers re use their leftovers you will have chance to win a  Holiday Gift Basket from Mariano’s Foods. Find more Italian Gift Baskets  Share the recipe here or email to [email protected]
Winner will be selected randomly from those that submit recipes.  Submit recipe deadline by December 10th
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  • Open your refrigerator first. The U.S. Environmental Protection Agency (EPA) suggests taking inventory of your refrigerator and pantry to see what you have already before heading out to the store. We all have cans hiding in the back corner we forgot about. There’s no reason to buy more of what you already have.
  • Plan your menu and know your numbers. According to the Natural Resources Defense Council, planning menus in advance can limit waste. A head count will help you increase or decrease recipe measurements to the correct proportions, making it easier to buy the correct amount of ingredients.
  • “Sell by” and “best by” dates aren’t chiseled in stone. These dates are guidelines. Some products may still be good long after their expiration date. Bloom suggests, “you should always trust your senses before that arbitrary date on the package. Look, smell, and if it comes to it, taste it before you throw it away.”
  • Repurpose turkey giblets, stale bread, and other “waste.” Remember Grandma’s to-die-for gravy? Chances are she used turkey giblets to flavor the family favorite. The EPA suggests using parts of the bird that normally end up in the trash as a great way to pump up flavor while reducing waste in landfills. That mound of veggie tops and roots? Make homemade soup stock and freeze it for later.
  • Portion control is key. Using smaller plates and Love Food Hate Waste’s portion calculator can help in making the right amount whether you are cooking for two or 20 people.
  • Love your leftovers. Love Food Hate Waste provides recipes to creatively use leftovers. Using leftovers in another recipe following a holiday dinner makes meals easy. Cook once, eat twice.
  • Donate to the hungry. Find your local food bank, and donate excess or unused food to those in need.
  • Serve others. Eaters can help people, and our planet, by volunteering at places like D.C. Central Kitchen and City Harvest. There are similar organizations that use donated food to cook for communities in need in cities across the U.S. Gather friends or family members to multiply your efforts and reduce more waste.
  • Encourage policy makers to create and foster a food system that serves consumer health and the environment. Improving labeling policies and practices can decrease confusion for consumers, leading to a reduction in food waste. A recent report by Emily Broad Leib, Director of Harvard Food Law and Policy Clinic, states, “Congress, federal administrative agencies, state legislatures, and state agencies should work towards a system of date labeling that is more standardized, more easily understood by consumers, and less arbitrary.” Encourage policy makers to reduce food waste and improve food safety.

If you are putting together your own gift baskets you may want to add in a gift book from our collection of gift books. Each of these books are 50-120 pages.

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Buon Appetito.. and a Happy and Delicious and No Waste Thanksgiving!

 

Keep Calm and Have a Cocktail..A Decorated Cocktail that is!

 

copyright 2014 Maria Liberati.Art of Living, PrimaMedia,Inc.

The Holiday season is soon approaching.. and cocktails are a great  ‘get together’ beverage..what better way to relax the palate then to begin with a cocktail..here are my 11 tips for perfectly decorated cocktails from The Basic Art of Cocktails….after all décor and presentation is almost important as taste during the Holidays…cocktails can be alcoholic or non-alcoholic..so alcohol is not necessary..a cocktail is all about the style of presentation of the beverage, the place they are served and the relaxed mood of the venue…

Cocktails because no great story ever began with someone munching on a big salad…

1 Harmony and balance are the two things to keep in mind when decorating a cocktail.
2 For short drinks, use small maraschino cherries, black and green olives, lemon
orange or lime peel.
3 For medium cocktails, use decorations that are fruit., vegetable or herb based.
4 For long drinks, always serve with a straw to facilitate easy enjoyment of the
drink.
5 Decorations should be not only esthetically pleasing to the eye, but also pleasing
to the palate.
6 Avoid decorations that are complicated or time-consuming to create.
7 When using fruit or vegetables be sure to use ones that are not overly ripe.
8 Be sure to wash all fruits and vegetables thoroughly, if using the skin also.
9 Give your drinks chromatic effects just by adding crushed ice, creams or colored
liqueurs. These must also blend well with the taste of the drink.
10 For a decorative effect, sprinkle powdered coffee, cocoa, nutmeg, cinnamon or
shaved chocolate on top.
11 For another effect, place glass in freezer before serving and decorate rim of glass

For more cocktail recipes get your copy of The Basic Art of Cocktails  exclusively on Kindle and the award winning book The Basic Art of Italian Cooking:Holidays and Special Occasions 2

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Hot Tuscan Soup, Cold Blustery Day

copyright 2014 Maria Liberati/Art of Living, PrimaMedia,Inc

 

Today was the first blustery windy day of the season, a day that made me long for some Tuscan bean soup ..and I know just the one..it is an authentic Tuscan style bean soup with Farro from Montepulciano..’

 

 

 

Zuppa Toscana con Farro

1 lb of dry mixed beans ( cannelini, kidney, lenitils)

finely chopped onions, carrots, celery

salt pepper, peppeoncini

extra virgin olive oil

16 ounces of crushed tomatoes

1 cup farro

Soak beans for 12 hours or overnight. Then boil in salted water till tender. Saute in a large soup pot- the carrots, onion, celery and a pepperoncino in olive oil,add I crushed tomatoes and salt and pepper to taste. Add in the drained beans. Place on heat and let boil for 15 minutes. Cook farro as directed on package (usually about 30 mnutes)> For last 15 minutes add in to soup to cook. Serve with a drizzle of olive oil..

 

For more great recipes get your copy of The Basic Art of Italian Cooking:Holidays and Special Occasions-2nd edition

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Coffee..a Hug in a Mug…and a Gran Caffe recipe

copyright 2014 Art of Living, PrimaMedia,Inc/Maria Liberati

Coffee..a morning without it is like ..sleep!

 

“This coffee falls into your stomach, and straightway there is a general commotion. Ideas begin to move like the battalions of the Grand Army of the battlefield, and the battle takes place. Things remembered arrive at full gallop, ensuing to the wind. The light cavalry of comparisons deliver a magnificent deploying charge, the artillery of logic hurry up with their train and ammunition, the shafts of with start up like sharpshooters. Similes arise, the paper is covered with ink; for the struggle commences and is concluded with torrents of black water, just as a battle with powder. ~

Honoré de Balzac, “The Pleasures and Pains of Coffee”

 

Café Mocha

Ingredients

  • ½ cup of honey
  • 1 tablespoon unsweetened cocoa powder
  • ¼ teaspoon cinnamon
  • 1 ½ cups hot espresso coffee
  • ¼ cup hot milk (fat free or low fat)
  • ¼ cup evaporated milk
  • 2 tablespoons of powdered sugar

Method

  1. Place evaporated milk in a chilled bowl with powdered sugar.
  2. Whip until peaks form and then place in refrigerator.
  3. In another bowl mix honey with powdered cocoa and cinnamon, mix with wooden spoon.
  4. Let sit for 5 minutes.
  5. Distribute mixture into 4 coffee cups.
  6. Mix coffee with milk, and then pour into cups.
  7. Stir and top with whipped evaporated milk and dust with powdered cocoa.

Gran Caffe

Ingredients (serves one)

  • 1 teaspoon of Aurum
  • 1 Tablespoon of liquid cream or whole milk
  • 1 teaspoon of cream of cacao
  • 1 teaspoon of honey
  • Powdered unsweetened cocoa
  • 1 cup of (very hot) espresso coffee

Preparation

Pour all ingredients, except cream, into glass coffee cup. Stir. Pour cream or milk on top, do not stir and sprinkle unsweetened cocoa on top.

 

 

Coffee is nothing more than a hug in a mug!

 

Get more recipes in the award winning book The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition

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Quinoa Mushroom Patties and Redfish Roti with Plated.Com

 

I had such a great time last week making dinner…quinoa patties with mushrooms and redfish roti! I had fun because all my ingredients were all pre measured out, and mailed directly to me. No stress of shopping for ingredients.

I went to plated.com and selected the right dishes for my guests and scheduled the date I wanted them delivered. My fresh ingredients were delivered for the dishes I selected. The recipe delivery was also included.

The meals are healthy and there is no stress. You can plan a family meal or a meal for guests that are healthy,delicious and fun to make. And for those of us that are short on time, there is no extra time required to go out and search for the right ingredients. It is all done for you. After a busy day at work,

you will have ingredients pre measured, ready to go to make a delicious gourmet meal for friends or family.

The seafood is from Sea to Table, a Brooklyn-based company that partners with local fishermen from small-scale sustainable wild fisheries and ships the catch directly to you, so healthy seafood is part of the seafood meals.

I ordered the Quinoa Mushroom Patties…yum they were truly different and delicious. They even included a pouch of grated pecorino cheese, which added loads of flavor to the quinoa. These patties made a great meat free style meatball or patties and were really flavorful with all the spices that were included in my packet. I must admit I was pleasantly surprised.

 

 

Quinoa Mushrorom Patties

 

 

The redfish roti was equally as impressive. And who knew this Caribbean dish could be so easy to prepare, and so delicious too. The roti were great as an accompaniment to the redfish. This was truly a great, light, healthy dish. But it was a great dish to prepare and plated.com makes it so easy to do enough a non experienced chef could do this without much effort! It was fun to create an authentic Caribbean dish with not having to take a course on authentic Caribbean cooking

. Plated.com     did all the thinking and shopping and planning for me, all I had to do was wait for my shipment, plan the meal and who I was going to invite and voila! I had a great meal.

It truly could not be easier to have a great gourmet dish in your own kitchen created by you (or at least your friends and family will think so) but plated.com did all the work.

Plated is extending a great deal to my readers  HERE

 

ROTI

 

The redifsh roti was equally as impresive

Tailgating and Homegating Ideas

If you are tailgating ..here are some great products for your next tailgating or homegating event ..this recently appeared on Fox Channel 43 in York/Lancaster. Pa

http://fox43.com/2014/09/26/tailgatinghomegating-essentials/

Grapes..Galileo and Risotto with White Grapes

copyright 2014 Art of Living, PrimaMedia,Inc/Maria Liberati

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The Sun with all the planets revolving around it, and depending on it, can still ripen a bunch of grapes as though it has nothing else in the Universe to do.

Galileo Galielei

 

 

..it is  this time of the year that I begin obsessing about grapes.. if you haven’t already noticed..they are everywhere and so sweet to eat.….what I don’t pop in my mouth I save for a savory lunch and my favorite recipe….

Risotto with white grapes

from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edtion, copyright Art of Living, PrimaMedia, Inc./Maria Liberati

1 cup rice(Arborio or carnaroli rice)

1 tblsp butter

1 cup dry white wine

2 tblsps extra virgin olive oil

½ lb firm white grapes

1 slice of onion chopped finely

6 cups vegetable broth, (must be kept hot)

4 tablespoons of parmigiano reggiano cheese freshly grated or shaved

Wash grapes, pat dry, cut in half., set aside. Place olive oil in saute pan and saute minced onion. When onion is transparent, add in rice and let rice toast for approx 2 minutes. Then add in ¾ cup vegetable broth, stir constantly until liquid has evaporated, repeat this until rice is cooked (risotto should take approximately 18 minutes to cook till al dente consistency). Halfway through the cooking (9 minutes) add in halved grapes. When rice is cooked ,remove from heat, top with butter and parmigiano-reggiano cheese, stir gently and serve. Garnish plates with some whole grapes.

 

See you at:

October 17-19th  Philadelphia Food and Wine Show at the Valley Forge Convention Center..stop by The Basic Art of Italian Cooking by Maria Liberati tm  pop up sampling booth for a book signing and samples of sweet to eat fresh baked desserts!  On Stage cooking demo on Saturday at 7:30 PM..for more info email [email protected]

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CousCous and another Foodie Stop!

copyright 2014 Maria Liberati/Art of Living, PrimaMedia,Inc.

 

“Couscous, the food so nice, they named it twice”

from the film Pineapple Express

What better way to enjoy great food and discover new dishes and new and not so new  local venues than to attend this year’s Philadelphia Food Show at the Valley Forge convention Center.

This year my booth will be a pop-up sampling booth of recipes from my books along with book signings.

I am really honored to be part of this year’s event  I will be signing copies of my latest book and sampling  some delicious recipes with one or more   couscous dishes to share for tasting!

Please stop by and say Hi!

Cous Cous with Tuna and Veggies

1/2 cup couscous

4 cups vegetable broth

1 zucchini

1 can of tuna

4 roasted peppers (from Roland Foods)

1 tablespoon extra virgin olive oil

2 ounces small cherry or grape tomatoes

small handful mint or fresh basil leaves

Measure couscous and place in bowl. Cut zucchini into long sticks. Place olive oil in saute pan and saute zucchini sticks till golden. Set aside.

Bring vegetable broth to a boil and place  into couscous. Stir until couscous is puffy, add in a pat of butter and stir. Continue stirring till most liquid has ben absorbed by couscous. Separate couscous with a fork.

Flake tune in separate dish. Add into couscous. Place in cheery or grape tomatoes that have been cut in half. Add in zucchini and incorporate into couscous.

Garnish the plate with mint and basil…

And if you are in the Philadelphia  area on Friday, October 17-Sunday October 19 stop by my pop=up restaurant  and book signing  at the Philadelphia Food Show and join us for great food, and fun!.See you there!

For more great recipes get your copy of the Gourmand World Award Winning Book The Basic Art of Italian Cooking:Holidays & Special Occasions-2nd edition at www.marialiberati.com

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Montepulciano and Pici alla Briciole or Pasta with Toasted Breadcrumbs

copyright 2014 Art of Living, PrimaMedia,Inc/Maria Liberati

“Refill the glass that is empty..empty the glass that is filled..never leave a glass filled..never leave a glass empty!”

(Templan)

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One of the  favorite dishes that we discovered while in Montepulciano was a simple pasta dish known as Pici alla briciole. Pici is the typical pasta made in this region while briciole are bread crumbs. We discovered this dish and got right to the kitchen at one of our favorite stops-DSCN6045 Villa Nottola- and prepared and then dined on Pici alla briciole with some wine referred to as Super Tuscan..but always from Montepulciano.

If you want to try a staycation and turn your kitchen into a taste of Montepulciano..grab a bottle of wine from Montepulciano and whip up some of this pici alla briciole..and World pasta Day is only a month away..October 25, 2014..the perfect dish for this day as well…..

Pici alla Briciole

(If you can’t find pici pasta, regular spaghetti will do)

1 lb of day old bread

1 onion or 2 leeks or 2 scallions

small handful of fresh parsley leaves chopped

1 clove of garlic minced

extra virgin olive oil

 

! lb of pasta (pici or spaghetti) cooked till al dente)

 

Place day old crusty bread in food processor till reduced to bread crumbs. Place 2 tablespoons olive oil in saute pan with chopped garlic and onion, saute for 1 minute , add in  1/4 cup Montepulciano, add in bread crumbs to toast. When bread crumbs are toasted, add in chopped parsley and saute. Cook pasta till al dente and place in saute pan with bread crumb mixture place on low heat and toss. Serve with pecorino cheese and fresh parsley.

*See you at

Cathedral Village in Pennsylvania

 

*For those in Lancaster/ York Pennsylvania I  will be doing a segment on Tailgating on FOX Channel 43 Morning News on September 26th at 7:40 AM

*Mercer County Italian American Festival  http://www.italianamericanfestival.com/

For event listing go to http://www.italianamericanfestival.com/culture.cfm

Fri. Sept 26th, 5:30 PM to 6:30 PM & Sat. Sept 27th, 3:30 PM to 4:30 PM, Mercer County Park,

1638 Old Trenton Road, book signing and sampling, in the Cultural Theater located in the

Heritage Pavilion on the festival grounds

*Tues. Oct 7th, 6 PM to 8 PM, Free Library of Philadephia – Andorra Branch, 705 E Cathedral Road, Philadelphia, PA 19128,

book signing & sampling

Free Library of Philadelphia – Andorra Branch http://libwww.freelibrary.org/branches/branch.cfm?loc=AND

– See more at: http://www.marialiberati.com/blog2/#sthash.ZTCixROM.dpuf

For more recipes get your copy of The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition
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Food Memories of Montepulciano and Abruzzo, Biscotti recipe

copyright 2014 Art of Living,Primamedia,Inc/Maria Liberati

DSCN5985Montepulciano has still been on my mind..

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and especially the cantucci biscotti  that we enjoyed with the Vin Santo produced there..but as the saying goes when in Abruzzo do as the Abruzzese do! (Well I think that is how they say it! or what I am trying to say is that since I am in Abruzzo now  I must do an Abruzzese version of these biscotti..so I have been tinkering and tinkering and finally came up with a recipe that uses the local ingredients here..with the help of my one and only!

These are really addictive, but eat them a day or two after they are baked, the flavors will astound you and you won’t be able to stop after just one..I think we have put on a pound or two just from eating these…

Saffron Nutty Biscotti

1 pound of flour

1 cup sugar

1 envelope of saffron dissolved in a tablespoon of warm water

4 ounces almonds whole

4 ounces hazelnuts whole

1 tsp vanilla

1 tsp baking powder

8 ounces unsweetened dark chocolate broken into bits

4 eggs

 

Place flour in bowl, make a well in center. Break 4 eggs and place inside well, whisk eggs, place in vanilla, baking powder, sugar.  Blend with electric mixer  till well blended. Then by hand fold in the nuts and chocolate pieces till well blended in.

Cover baking sheet with parchment paper, form 2-3 logs from the dough and place on parchment paper, back in an oven preheated to 350 for 30 minutes, then remove from oven cut into biscotti and bake again for 10-15 minutes till golden brown.

Remove from oven and let cool.

 

*See you at

Cathedral Village in Pennsylvania

 

*For those in Lancaster/ York Pennsylvania I  will be doing a segment on Tailgating on FOX Channel 43 Morning News on September 26th at 7:40 AM

*Mercer County Italian American Festival  http://www.italianamericanfestival.com/

For event listing go to http://www.italianamericanfestival.com/culture.cfm

Fri. Sept 26th, 5:30 PM to 6:30 PM & Sat. Sept 27th, 3:30 PM to 4:30 PM, Mercer County Park,

1638 Old Trenton Road, book signing and sampling, in the Cultural Theater located in the

Heritage Pavilion on the festival grounds

*Tues. Oct 7th, 6 PM to 8 PM, Free Library of Philadephia – Andorra Branch, 705 E Cathedral Road, Philadelphia, PA 19128,

book signing & sampling

Free Library of Philadelphia – Andorra Branch http://libwww.freelibrary.org/branches/branch.cfm?loc=AND

For more recipes get your copy of The Basic Art of Italian Cooking: Holidays and Special Occasions:2nd edition

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