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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.

 

 

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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More from Montepulciano and a Cantucci biscotti recipe..

It is not possible to visit Montepulciano without enjjoying some cantucci biscotti.  And don’t ask for a recipe, everyone has their own way and will swear theirs is the correct and the best way. Although the traditional cantucci did not have any butter or oils in them, many add that in their recipe today.

This is my favorite recipe for cantucci..and if possible enjoy with a glass of Vin Santo..the wine that cantucci were made to be enjoyed with!

And here are barrels of Vin Santo being aged in the Avignonese winery in Montepulciano, such a beautiful place!

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Cantucci Biscotti

4 eggs

1 cup sugar

1 lb flour

1 cup of whole almonds

1 tsp baking powder

Parchment paper to cover baking sheet.

Preheat oven to 350 degrees. Cover cookie sheet with parchment paper. Form flour into a well with hole in the middle. Place in eggs that have been beaten with fork and sugar. Blend together,then add in baking powder and fold in whole almonds. Once almonds have been folded in, form dough into logs that are about 2- 4 “ in thickness. Place logs onto parchment paper. Bake logs for 30 minutes or until golden brown. Cut logs on a diagonal into biscotti. Place biscotti on baking paper again and bake for 10 –15 minutes  or until golden. remove from oven, let cool and serve with Vin Santo after dinner or with coffee or tea.

 

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

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**Cook with me and 5 Star Chefs in Italy at the renowned Chef Academy and taste and tour Italy for one full week in February. The week long cooking, tasting ,tour takes place in the town of Terni Italy where Valentine’s Day began..the birthplace of St. Valentine. Be part of all the Valentine;s Day celebrations also taking place there. Limited reservations, for more info email: [email protected]

Montepulciano, Vino Nobile..and a Tuscan style Gnocchetti

…fill the glass that is empty. Don’t ever leave a glass empty..don’t ever leave a glass full….

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This week ,The Basic Art of Italian Cooking by Maria Liberati tm wqw invited to be special guest of this year’s A Tavola Con Vino Nobile in the town of Montepulciano  that included tastings at local  wineries, tours of vineyards and local producers as well as a competition between  the local ‘contradas’..the sunflowers, welcomed us into Tuscany as we passed fields of them bowing to the sun…in unison..

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Montepulciano was one of the cities that were built as a model for Firenze (Florence). the DeMedicis wanted to first test out their ideas on smaller cities and so Montepulciano was one of them with a smaller version of Palazzo Vecchio .and that was just fine for them since summers were spent here

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Here I am with one of the vintners at Palazzo Vecchio Vineyard with a cluster of  their prized San Giovese grapes

Gnocchietti Tuscan Style

 

 

Pasta ingredients:

water

flour

pinch of salt

1 egg

4 potatoes

Sauce:
garlic, basil, oregano,

cherry tomatoes

pinoli nuts

extra virgin olive oil

pinch of salt

 

Mash together the garlic, basil, oregano. Add in chopped cherry tomatoes and add in an abundant amount of olive oil, pinch of salt and pepper. Let this marinate.

In the meantime, boil the potatoes and mix with some flour, water and pinch of salt. Add in 1 egg to pasta and more flour if dough is too sticky. Form this mixture into gnocchi. Dust with semolina flour. Cook gnocchi in a large pot of salted water. Serve with the fresh herb and tomato sauce. Top with aged pecorino cheese.

 

**COOK WITH 5 STAR CHEFS AND THE BASIC  ART OF ITALIAN COOKING BY MARIA LIBERATI tm in ITALY, limited space:

http://www.efoodys.com/chef-academy-italy/8-days-maria-liberati-italian-cooking-holidays

email: [email protected] for more info

 

For more recipes, watch for more posts from Montepulciano and Tavola Con Vino Nobile and get your copy of  the Gourmand World Award Winning book The Basic Art of Italian Cooking:Holidays and Special Occasions- 2nd editionrsz_rsz_cover-2.jpg

 

Summer in the Piazza, and an Apricot Mouse with Chocolate Crumble

 

 

 

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

Life here in this ‘ little  town’ never fails to  keep me entertained .. from  the town priest that is an Elvis impersonator   ..to the dogs that insist on taking their walks in the piazza  at night just like everyone else does before and after dinner..

I never understood why our dog began to escape from our fenced yard at about 7 PM at night…”she likes to see people and friends in the piazza too” I was told ..that is why she insists on taking her own walk there at night if no one walks her.. I guess that makes sense… a dog in Italy wanting to meet friends also in the piazza at night.

It is a beautiful tradition…a walk in the piazza at night before dinner or after dinner.. a way to take a walk see friends ..and just relax….and you never know what you might find..an Elvis Presley concert by the town priest that is an Elvis Impersonator (and he does quite a good impression) ..a procession..a fashion show..a beauty pageant..or just people meeting and talking..dogs.. and children playing soccer …or riding their bikes..

After a spin around the piazza it’s time to go home and enjoy dinner and a light dessert..

Apricot Mousse with Chocolate Crumble

For Apricot Mousse:

* 2 lbs of fresh apricots-washed, cut in half with pit removed

*3 tblsps sugar

*3 tblsps butter (unsalted)

For crumble:

* 1-16 oz chocolate bar (containing at least 60%  cocoa)

*Almonds-3 ounces-peeled ,chopped

*3 tblsps butter (unsalted)

*4 tblsps flour

*3 tblsps brown sugar

*1 tablespoon powdered unsweetened cocoa

For Cream: Place halved apricots in a pan with sugar and butter, cook for 10 minutes over low to medium heat or until the apricots have lightly caramelized. Remove from heat, place in food processor till creamy.

For crumble:

Place butter on bowl until room temperature and softened. Place in flour, almonds,sugar, powdered cocoa. Blend together. Grate chocolate bar and mix in. Place in refrigerator till mixture has a firm  consistency. Remove from refrigerator and grate dough (using cheese grater with larger holes). Grate onto a piece of baking paper placed on a cookie sheet.

Preheat oven for 300 degrees and bake for 15 minutes. Remove from oven, separate crumbles gently with fork or fingers. Let cool.

Divide apricot cream into 4 glasses and top with chocolate crumble,garnish with mint leaves and serve.

For more recipes get your copy of the Award Winning The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition…winner of the Best Italian Cusine Book in the USA by Gourmand World Cookbook Awards.

 

**  DON”T MISS YOUR CHANCE TO COOK WITH 5 STAR CHEFS AND ME IN ITALY! Week long Culinary Programs in November and February. Go to: http://www.marialiberati.com/culinary-classestravel/

 

 

 

 

Be  A Guest Writer..do you have a Holiday story related to a food memory you would like to share with our readers. we invite readers to share their favorite Holiday food memory. Stories should be 300-500 words, and emailed to us at [email protected]

Each week from Sept 1 to Jan 1st one story per week will be selected and published on The Basic Art of Italian Cooking BLOG. Stories may be considered for an upcoming national publication also. Look forward to seeing your stories by Sept 30th.Email stories to: [email protected]

Summer Picnics..Luscious Lemon Cheesecake Recipe…Cook with 5 Star Chefs in Italy

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

What would summer be without the (under rated) picnic..or eating al fresco..or dining outside..or whatever you call it..

Besides all the fresh luscious fruits and veggies summer gives us..we can also enjoy it all in the fresh air in the  light of the sun or under the spotlight of a full shining moon with the ambiance provided by the fresh air and sunshine or spotlight of the stars and the moon….

This may be a little late in the season but..eating outside should be considered a gift mother nature gives us..and as always you should also respect your surroundings when enjoying a picnic..for other picnics to come.. Here are 5 rules for picnicking’

* Wherever you picnic please remember to clean up and put everything in order once you have finished.

*One of my favorite places to picnic here in Italy is on the beach..but remember if you picnic on the beach the sand can cover the trash but it does not magically eliminate the trash. So don’s bury your trash in the sand. Every little bit of trash only adds to the pollution of the environment and with time builds up. Please properly dispose of all trash and don’t bury or leave in the sand, it has nowhere to go and will remain there indefinitely.

*Bottles and cans need to be disposed of also and most likely you can find correct trash bins at your picnic site or bring a bag with you that is for bottles and cans to take home and dispose of in your normal trash collection.

*Bring a bag to transport dirty dishes and tableware home, so that you can wash in dishwasher or your own home sink.Don’t wash dishes, tableware in the ocean, lake, etc..it only adds to the pollution. Just clean off  food remnants from plates into trashcans on site and then place dirty dishes in this bag to take home.

*If you smoke -please stop as soon as possible- but also do not bury cigarette packs in the sand or dirt, they take approximately 5 yrs to disintegrate.

PLEASE SHARE YOUR PICNIC RULES WITH US HERE IF  I HAVE MISSES ANY!

Now on to the good stuff….my favorite picnic bring along dessert

 

Torta di Ricotta with Raisins

For 8 persons

1 1/4 lbs fresh ricotta

2 cups flour

3/4 cup sugar

6 eggs

1/4 cup raisins

peel and juice of 1 lemon

1 tsp of orange flower water

pinch of salt

1 tsp of baking powder

 

Place raisins in some warm water and let stand for 15 minutes to moisten. Place ricotta in a bowl and add in sugar, blend the 2 ingredients with spatula until well  blended and creamy.  Separate eggs and add in egg yolks to ricotta mixture.. Sift 1 3/4 cups of flour with baking powder. Add into ricotta mixture. Then also add in orange flower water, lemon juice and lemon peel.

Beat egg whites with pinch of salt in a separate bowl till firm. Carefully add into ricotta mixture and delicately fold in with spatula. Drain raisins, dry with paper towels and dust with 1/4 cup flour that has ben sifted. Add into the ricotta mixture.

Place mixture into a 10” pie pan that had been covered with baking paper. Bake for 55 minutes in an oven that has ben preheated to 350 degrees or until the cake is a  golden color. remove from oven and let cool. Transport in a container or merely cover with aluminum foil.  Before serving you may want to decorate the top with fresh lemon slices. You can bring lemon slices in a container and then decorate before serving.

 

*Cook with Me and 5 Start Chefs while Experiencing Local Flavors of Italy at Chef Academy in Terni Italy. This is an exclusive offering open to only a small group…

Cook and Travel  With Me and 5 Star Chefs in Italy at the Chef’s Academy

Italian cooking is never just a recipe, is the basic art of creating something special from something simple and fresh” M. Liberati – The Basic Art of Italian Cooking

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Chef Academy Italy is an international Culinary School. Students from all over the world attend the Chef Academy to acquire the skills employable in the world of hospitality, in Italy and abroad. To meet the numerous requests from fans of Italian cuisine the Chef Academy has decided to organize one weekly programs, imprinted on Italian cuisine. During these one week classes, students can also do tastings of artisan products at local wineries, agriturismi (country farms) and tours in the beautiful Umbria. The site of the programs will be in the city of  Terni where the Chef Academy Italy is located. The city of Terni is world renowned for being not only the residence of Saint Valentine: Valentine’s Day on 14 February is celebrated in the city famous for  the Celebration of love. The guests of the week program, will have the pleasure of living an authentic Italian culinary experience, visit the beautiful Umbria and will have the exclusive opportunity to make a full immersion in true Italian cuisine of a high standard, following the course to Chef Academy.
One week programs are opened to international attendees, so culinary enthusiasts from all over the world can take part in this exciting event! The Chef Academy will have the honor to host Celebrity Chef Maria Liberati, Award-winning author of The Basic Art of Italian Cooking. Maria Liberati, of course is Italian as origin, she writes books on Italian cooking in the United States that were sold in millions of copies.  Maria lives in the USA and Italy where she writes her books and hosts specialty culinary and wine programs and food/travel writing at some of Italy and Europe’s most magnificent castles and vineyards. The collaboration with Maria Liberati is the result of her visit to the Chef Academy of Terni. The author was impressed by the professionalism achieved by the students of Chef Program and Pastry Chef Program and decided to design a course with the Chef Academy that would allow to his fans, and amateurs of Italian cuisine, to learn basically the secrets of Italian cuisine.
Chef Maria Liberati and the Academy have designed the One Week Program for  passionate foodies all over the world who would like to have a week long authentic Italian experience in a authentic context, surrounded by the best Italian Master Chefs who teach at the Academy of Terni. Gourmand Award Winning Author/TV show Host Maria Liberati will begin each morning with an informative session and Q and A about the day’s events, the local history and culture related to the recipes, dishes and menus to be presented in the classes that day.

Maria Liberati website is www.marialiberati.com
To receive all the info about the Chef Academy 1 week program, special edition with Maria Liberati send an email to [email protected] .

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