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How to Recharge Your Summer..See You at Festa Italiana in Milwaukee Wisconsin

copyright 2010 art of living, PrimaMedia, Inc./Maria Liberati

A life without love is like a year without summer. ~Swedish Proverb

 

Just about half over..summer that is…and  time to recharge your summer before it is all gone. Here are some fun things to do to put the spark back into (what is left of) Summer…but quick before it is gone!

*Eat a meal (or two) al fresco..there is nothing like it. Keep it uncomplicated, make it fresh!

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*Visit a  local farm market and purchase fresh summer produce. Summer gives us fresh produce like no other season..don’t miss  the taste of freshly picked summer blueberries, strawberries, peaches, tomatoes and corn. The fresh taste will dazzle your taste buds.

davidsons exotic mushrooms

 

*Visit one of the summer county fairs held throughout the country. A great way to experience local food finds and local regional specialties.

 

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*Get an ice cream maker and make your own fresh ice cream or gelato! Nothing like it. I just made a fresh  blueberry gelato with local blueberries..all I can say is mmmmmmm!

*Try berry picking at a local farm..it is a fun but also educational thing to do with the kids.but you can do it yourself or friends as well.

strawberries from trentino 2

*Make a blueberry, raspberry  or strawberry pie or crostata with those fresh berries. If you make a vanilla ice cream or gelato this makes the perfect accompaniment

 

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*Lastly, if you have never been to the largest Italian-American celebration in the USA, July 18-20- help me celebrate all things Italian at my appearance at Festa Italiana in Milwaukee Wisconsin. I will be appearing on the Celebrity Chef stage …but it is a 3 day fun filled fest of everything Italian- music, food, entertainment. The Festa is held along the lake and every night ends with an authentic Italian fireworks display! If you  are in the Milwaukee area from July 17-20 visit one of my upcoming events there to celebrate Festa and please stop by Festa! Here is more info on Festa and all the events! http://www.marialiberati.com/wtmj-appearance-for-festa-italiana/

Special FESTA OFFER to all my subscribers and readers:

***RECEIVE 2 FREE TICKETS TO FESTA: If you stop by one of my other appearances in Milwaukee and purchase  a copy of any of my books you will receive 2 free tickets to Festa!

 

The recipes for all my events in Milwaukee Wisconsin will be from my book The Basic Art of Italian Cooking: Da Vinci Style

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Summer Mint Makes a Refreshing Frittata Recipe

Summer afternoon, Summer afternoon: to me those have always  been the two most beautiful words in the English language

Henry James

A Frittata is one of the most versatile  dishes that I can think of. And in the summertime, it can be ohh so refreshing with a touch of fresh mint. For a quick casual lunch for a picnic or on the beach..but a frittata is not just an omelet! It can be lunch or dinner with a glass of chilled, light dry white wine, or  cut into smaller wedges or squares for an appetizer or snack. .. I love being able to make the night before and quickly wrap this up in the morning before heading to the beach in Italy..the protein gives you a lot of energy and the fresh mint…it’s a way to’ chill’  on a hot  sunny day at the beach in Italy or anywhere!

pescara beach

Once cooked, cool, and wrap cut slices in parchment paper to take with you and enjoy. A mint frittata is proof of the beauty and art of simplicity..only 5 ingredients to make this luscious, healthy meal..

Mint Frittata (Frittata con Mentuccia)

 

(for 2)

2 whole eggs

1/2 tablespoon of water

1 tablespoon olive oil

2 tsps chopped fresh mint

pinch of salt and pepper to taste

Heat oil in round frying pan. Break eggs into a bowl, add in water and whip with wire whisk till foamy. Add in chopped fresh mint and pinch of salt. Pour into pan with oil,distribute evenly into pan. When top is firm, not watery, flip onto a dish, then flip uncooked side back into pan until firm and cooked, not watery.

Place on round dish and cover, cool in refrigerator for approx 30 minutes. When cool, cut into wedges and wrap in wax or parchment paper, take with you. Don’t forget the napkins!

 

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

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July 18-20-look forward to seeing you at Festa Italiana in Milwaukee Wisconsin. I will be on stage doing cooking demos and book signings event at the Cucina Showcase. For more info on the event and/or sponsoring The Basic Art of Italian Cooking booth email:[email protected] Get the schedule of events here  http://www.marialiberati.com/wtmj-appearance-for-festa-italiana/

 

Cooking demos will be from The Basic Art of Italian Cooking: Da Vinci Style

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And if you are in the Milwaukee Wisconsin area from July 17 to the 20th I will be making stops throughout the area to promote Festa, so stop by to sample,take a cooking class, or to a book signing. Here’s the list

Cleaning House with Handybook.com

I love coming home to a clean and organized house..but not always so simple with my crazy schedule..so enter handybook.com Wow! I recently was invited to try their services and it was so simple from organizing the day and time of the cleaning to getting everything organized. They sent over a cleaning professional and she really knew her stuff! She cleaned the house from top to bottom, from vacuuming to cleaning the kitchen to making the beds, taking out the trash, and dusting.

And she took her time to be sure the job was completed professionally. So from now on that will be my go to solution for keeping my house clean and organized! So glad the folks at handybook.com invited me to try their services, now I am hooked on it. It is so easy it is impossible not to..

And for someone like me who has crazy hours and an even crazier work schedule, they could not have made it easier. All you need to do is to go to www.handybook.com and select your services. Quicker than you can say Mary Poppins, an email will come back to you confirming your services and then someone contacts you to confirm

 

SPECIAL OFFER FOR READERS:

There is also a discount code  for readers of The Basic Art of Italian Cooking by Maria Liberati tm. You will get 20% off  your first home cleaning. Please use the below promo codes upon checkout and the discount will be automatically applied:
Liberati20

 

Cleaning House with Handybook.com

I love coming home to a clean and organized house..but not always so simple with my crazy schedule..so enter handybook.com Wow! I recently was invited to try their services and it was so simple from organizing the day and time of the cleaning to getting everything organized. They sent over a cleaning professional and she really knew her stuff! She cleaned the house from top to bottom, from vacuuming to cleaning the kitchen to making the beds, taking out the trash, and dusting.

And she took her time to be sure the job was completed professionally. So from now on that will be my go to solution for keeping my house clean and organized! So glad the folks at handybook.com invited me to try their services, now I am hooked on it. It is so easy it is impossible not to..

And for someone like me who has crazy hours and an even crazier work schedule, they could not have made it easier. All you need to do is to go to www.handybook.com and select your services. Quicker than you can say Mary Poppins, an email will come back to you confirming your services and then someone contacts you to confirm

Cucinami, A Recipe for Lemon Gelato

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

Thanks to everyone that came out to my appearance at the Lansdale Farmers’ Market this past Saturday.

Special thanks to the Lansdale Reporter http://www.thereporteronline.com/lifestyle/20140622/celebrity-chef-holds-demo-at-lansdale-farmers-market

If you would like the recipes for the dishes I made there using the fresh, yummy produce at the market – summery cous cous, Parmigiano crumble with kale and chocolate cinnamon crumble with fresh strawberries- send an email to : [email protected]

 

To express my love for  Cooking,nothing is more appropriate than an Italian word-Cucinami (made up of the words for kitchen-cucina- and Love-Ami) Cucinami!

But as the saying goes………..

“One cannot live without food and love”

So it is an appropriate word that combines 2 important essentials of life!

As I dwell on my love for cooking in steamy hot weather on the East Coast, thoughts also trickle to a cool gelato..and making something that takes me away from the heat…better even yet if you can get fresh,local lemons.

Gelato Di Limone

is

*3 fresh,fragrant lemons

*3/4 cup sugar

2 cups milk

1 egg white

Squeeze lemons. Add sugar to lemon juice. Whip with wire whisk till sugar has melted into the juice. With a wire whisk quickly blend  in the milk. In  separate bowl, whip the egg white till firm. Fold beaten egg white into mixture. Place into gelato or ice cream maker according to directions on machine. Enjoy with sprig of fresh mint, grated lemon peel

 

For more recipes, get your copy of the award winning book selected as the Best Italian Cuisine Book in the USA The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

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Count Down to Milwaukee Festa Italiana on July 18,19,20..the largest Italian American Festival.. I will be in the Celebrity Chef kitchen this year..hope you can join me!! For more info email : [email protected]

Keeping It Cool With This Fresh Peach ,Ginger, Gelato Dessert Recipe

 

“An apple is an excellent thing — until you have tried a peach.”
George du Maurier (1834-1896)

 

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

Summer has just begun, and  here in Italy that means the brightest, warmest   days of the year are here with more to come! A small dish or cone of gelato is the perfect way to refresh.

 

Ginger Peach Delight

*4 ripe peaches

*1 small piece of fresh ginger

*2 tsps butter

*2 tsps sugar

*1 tsp cinnamon

Wash the peaches and cut into slices. Finely chop the ginger. Place butter, chopped ginger and peach slices in a saute pan over low heat. Sprinkle sugar on top of fruit and saute for 4-5 minutes. Remove from heat and let cool. Let gelato sit at room temperature or soften for approx 10 minutes. Add in cinnamon and blend well. Divide peach mixture into 4 glasses, placing some first on bottom of glasses, then place in gelato, then top with remaining peaches. Serve.

 

**Hope to see you at Lansdale Farmers Market in Lansdale, Pa.. this coming Saturday, June 21 at 11 AM… taste some farm to table dishes using local, fresh produce. This event is part of their Veni, VIdi, Eati  Series.   Join me for this cooking demo, sampling, book signing

*July 18-20 counting down the days till Festa Italiana in MIlwaukee, Wisconsin. Looking forward to my events in the Celebrity Chef Pavillion and especially looking forward to seeing my friends in Milwaukee..hope to see you at the largest Italian American Festival in the USA

 

Get our copy of the Gourmand World Award Winning Book The Basic Art of Italian Cooking: Holidays and Special Occasions, 2nd edition

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An Ode to Coffee, Mornings and a Coooooooool Caffe Frullato!

copyright 2014 Art of Living, PrimaMedia Inc.

My energy drink of choice is coffee..espresso that is…. and  now that summer is here there are many other ways to enjoy this brew……

Every coffee tells its’ own story…..

 

An Ode to Coffee and Morning

Don’t disturb me

I need to be alone

oh so not true…

I need to be with you

…my splendid cup of coffee!

Maria Liberati

 

 

 

Frullatto al caffe (Coffee ‘frullato’ or milkshake)

From the Gourmand World Award Wining Book The Basic Art of Italian Cooking: Holidays & Special Occasions- 2nd edition

*2 cups of  espresso coffee

*4 tblsps of sugar or sugar substitute

*2 cups of chopped ice

*1 tsp of anisette or amaretto flavoring

*1 cup milk (part skim or skim milk)

Put all ingredients in a blender and blend for 30 seconds. Serve immediately in two tall chilled glasses.

copyright 2014 Art of Living,PrimaMedia, Inc

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See you this Saturday at 11-2 PM at Longview Farm Market for my farm to table demos with farm fresh strawberries and spinach!

Longview Farm Market

3215 Stump Hall Road Collegeville, PA 19426 610-584-8202

For more info email: [email protected]

 

Check out the trailer of my new PBS TV SHOW based on my book series, this episode filmed in Amalfi, stay tuned for more info on airing dates

http://thebasicartofitaliancooking.com

 

Thanks to everyone that came out to my events and appearances this past weekend..thanks to  the sun for shining on  my outdoor events all weekend!

Thanks to the places:
E N Olivier in Baltimore, Maryland

Great Grapes Festival in Hunt Valley Maryland

Greetings and Readings in the Towne Center in Hunt Valley Maryland

A Roman Holiday Staycation..a Recipe for Tramezzini..See You at Casa Casale!

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

 

The official start to the unofficial beginning of summer is finally here…”as tasty as summer’s first peach” my favorite saying comes to mind!. I know most are thinking of barbecues this weekend but for me  it is all about the lush fresh fruits and vegetables….Mother nature is now at her very best!

Have your own Roman Holiday Staycation at home and avoid the crowds..pair the (one of my favorite) movie with tramezzini and you have an easy way to enjoy a vacation at home.

Princess Ann, played by Oscar-winner Audrey Hepburn in her first starring role, screams and becomes hysterical one night in Rome, the last stop on her European “Goodwill Tour” in Roman Holiday (1953)

“Life isn’t always what one likes, is it?” But, you can pretend, if only for a little while. Try the elegant tramezzini sandwiches, and you’ll feel like royalty. With the gooey, fresh mozzarella, juicy tomatoes, and tasty basil, you may as well be sitting at an outdoor café in Rome with Princess Ann. Take a break from your life and try this tasty little food with the movie.

 

Tramezzini:

 

(4 persons)

Ingredients

12 slices thinly sliced white bread (with crusts removed)

3 tblsps of extra virgin olive oil

½ lb of fresh mozzarella (sliced)

3 tomatoes (sliced)

½ cup of fresh basil leaves

2 tablespoons of freshly grated parsley to decorate plate

 

*Thanks again to Montgomery Newspapers for the article on my Authentic Tuscan Cooking Class/Dinner at the Culinary Center in Lansdale, Pa

Hope To See You at:
*May 24th-Casa Casale, in Peddler’s Village in Lahaska, Pa from 12-3 PM for a book signing with cooking demo for The Basic Art of Italian Cooking:Holidays and Special Occasions 2nd edition

http://www.pinterest.com/pin/531706299729344264/

www.casacasale.com  The store is a  find for anyone who loves Italian gourmet foods and other items.

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PBS TV SHOW

The Basic Art of Italian Cooking by Maria Liberati tm..where food meets art, travel and life! is becoming a PBS TV Show If you want information, product placement opportunities and sponsorship information, email [email protected] for more information.

Here is the trailer of the first episode shot in Amalfi italy , filmed the only way some of Italy’s most masterful cinematographers know how to film…,beautifully…

http://www.marialiberati.com

The first season will be  13 episodes filmed in different regions of Italy and some’ in the kitchen’ interviews and segments will be filmed in the new PBS Studios in Bethlehem, Pa

The show will be shown nationally but you can call your local PBS station and ask them to make sure they add it to their schedule!

A Trip to Cetara, and an Ancient Sauce, an Amalfi TV trailer..some Amalfi Therapy

 

 

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

So continuing on my trip through Amalfi and filming of the first episode of my new PBS TV show.. the story I want to share today comes from the little town of Cetara.. a fisherman’s village and a little gem on the Amalfi Coast. one of the towns we stopped in..Here is where I discovered an ingredient that comes from the ancient Romans but still exists here..the liquid the Romans made was called Garum..here in Cetara they call it Colatura di alici.. One of the  ancient cookbook authors Pliny referred to Garum as ‘an exquisite liquor’.  Modern day Worcestershire sauce does contain anchovies so the ancient Romans were definitely on to something with this sauce.

Now for those of you that have never dined with the ancient Romans, ( I’m guessing that is all of us) garum or colatura is a tasty liquid that is made up of anchovies that have been cured in layers of salt for 8-9 months.  It is an anchovy sauce and no one does it better than the residents of Cetara.  For them it is a passion. The process of making the colatura di alici  is handed down from generations of families here, from the  wooden barrel that the anchovies are cured in to the recipe to the type of anchovy that is used. It is more than just a sauce in Cetara it is a tradition. it is meant to be a seasoning not to be used as a sauce on its’ own.

One of the local chefs who helped prepare an ‘oh-so-delicious’ pasta  dish with this sauce is a local chef who just happens to own one of the best restaurants there-Franco

 

You can catch a clip of Franco making a pasta dish with the colatura sauce in this trailer..The full episode will be airing later in 2014 on PBS. Contact your local PBS station to find out dates and times

the show  The Basic Art of Italian Cooking by Maria Liberati tm will be airing.

 

Close your eyes and pretend you are now in the beautiful paradise known as Amalfi and enjoy this clip

http://thebasicartofitaliancooking.com/2014/05/04/trailer/

 

A special thank you to everyone that attended my ‘Cooking Authentic Tuscan Class and Dinner” at the Culinary Center in Lansdale Pa. It was a sold out event!

 

May 24th- Casa Casale (the ultimate Italian foodie store and more) , located in Lahaska, Pa- book signing and cooking demo  the Gourmand Award Winning Book The Basic Art of Italian Cooking: Holidays and Special Occcasions-2nd edition.  Casa Casale is located in Peddler’s Village in Lahaska, Pa, event will take place between 12 and 3 PM. Event is free and open to the public and includes sampling. For more info call Casa Casale at 215-794-1474 or go to www.casacasale.com See you there!

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* May 31st-June 1st Join Me at Great Grapes in Hunt Valley, Maryland :

Festival is from 12 pm to 6 pm 

Cooking demo is on Saturday, May 31st at 4 pm and Sunday, June 1st at 1 pm.

http://www.uncorkthefun.com/hunt-valley-maryland/entertainment-schedule

Oregon Ridge Park, 13401 Beaver Dam Road, Hunt Valley, MD 2103

Great Grapes Wine & Food Festival  http://www.uncorkthefun.com/hunt-valley-maryland/site-info

 

Saturday, May 31st, a Book Signing/Sampling/Cooking Demo at  12 PM to 2 PM,   E•N•Olivier extraordinary oils & vinegars,

 

1407 Clarkview Road, Suite 300, Baltimore, MD, 21209 (across from Princeton Sports),

E•N•Olivier extraordinary oils & vinegars  http://enolivier.com/

 

* July18-20.. FESTA ITALIANA, Milwaukee Wisconsin. …counting down to my appearance at the biggest Italian Festival in the USA> Hope you can join me for a Celebration of all things Italian! Get discounted tickets here

http://www.festaitaliana.com/tickets.html

http://www.festaitaliana.com/la-cucina-showcase.html

 

 

 

Lemons from Amalfi, and a Lemon Ricotta Bread Recipe

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

 

When life gives you lemons..you know how the saying goes….

One particular thing I forgot to highlight from my last blog post while filming my first PBS TV episode in the hills of Amalfi…was my favorite souvenir from the Amalfi Coast…. the Amalfi Lemons known as the limone sfusati of Amalfi ( the lemons of Amalfi that are long and in the shape of a fuse).  I saved at  least one Amalfi lemon from almost every stop there.

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The best lemons in the world are grown there and the best place to find them is the lemon terraces owned by the Aceto family..the family has been cultivating these lemons for hundreds of years. They have trees that are a few hundred years old (as you will see from this upcoming  segment on PBS). But they love their lemons and are passionate about the care they give the lemon trees. From the  water the lemon trees get-  that comes from the spring- to hand picking the lemons..they are taken care of just as if they are like one of the family (and they have been part of the family for hundreds of years)….the prized possessions of the family and the taste and smell of these lemons are a testament to that..lemons so fragrant..and no pesticides ever touch their skin…so you can eat the lemon and the peel..

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Besides providing a perfume to my kitchen, they really make a recipe ‘pop’ with flavor…I was able to use them for a special ‘treccia’ that is a traditional one made for Easter. But you can make this anytime of the year. There are only a few ingredients so you must use the best of each one..freshly made ricotta and  the most fragrant, chemical free  lemons you can find (of course lemons of Amalfi are the perfect choice for this recipe).

 

 

Treccia con Limone (Lemon Braided Bread)

2 cups 00 Flour-sifted

1 pound freshly made ricotta

grated peel of one organic lemon

1 cup sugar

1 tsp baking powder

1 tsp pure vanilla

1 egg

1 egg for the top

decorative sugar granules

 

Blend sugar with ricotta till well blended. Add in egg, vanilla, then sift in flour and baking powder a little at a time, mixing with wooden spoon after each addition. Then blend dough by hand and  place on a wooden board that has been dusted with flour. If dough is too sticky add in more flour till firmer consistency. Form dough into 6 long cylinders. Use 3 to make one treccia or braid, so that you will have 2 treccia. Place on a cookie sheet that has been covered with baking paper. Beat remaining  egg and with pastry brush, paint tops of braids with egg, sprinkle with sugar granules Bake at 350 degrees for 50 minutes or until top of braid is golden.

 

For more info on the PBS TV series, sponsorship information, underwriting info, product placement opportunities, email us at [email protected]

We will be filming more episodes in other ‘splendiferous’ parts of Italy shortly as well as some in kitchen  episodes at the new PBS studios in Bethlehem PA

 

EVENTS LISTING:

* Join Me on May 10th- at the  Culinary Institute at Montgomery County Community College- Cooking Authentic Tuscan Style- Cooking Class, with 5 course Tuscan meal and wine sampling! You will receive a copy of my latest book on Tuscan cooking The Basic Art of Italian Cooking: Da Vinci Style, sample my Tuscan spice blend and more. registration is limited, reservations are required. Call  Thomas at The Culinary Institute at 215-641-6486215-641-6486 or go to http://www3.mc3.edu/culinary/special-events.html or  email us at [email protected]   

Registration is limited and reservations are Required, only a few spots remaining

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

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*May 24th- Casa Casale (the ultimate Italian foodie store and more) , located in Lahaska, Pa- book signing and cooking demo  the Gourmand Award Winning Book The Basic Art of Italian Cooking: Holidays and Special Occcasions-2nd edition.  Casa Casale is located in Peddler’s Village in Lahaska, Pa, event will take place between 12 and 3 PM. Event is free and open to the public and includes sampling. For more info call Casa Casale at 215-794-7474215-794-1474 or go to www.casacasale.com See you there!

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* May 31st-June 1st Join Me at Great Grapes in Hunt Valley, Maryland :


Festival is from 12 pm to 6 pm 
Cooking demo is on Saturday, May 31st at 4 pm and Sunday, May 1st at 1 pm.

Oregon Ridge Park, 13401 Beaver Dam Road, Hunt Valley, MD 21030

Saturday, May 31st, 12 PM to 2 PM, E•N•Olivier extraordinary oils & vinegars, 

1407 Clarkview Road, Suite 300, Baltimore, MD, 21209 (across from Princeton Sports),
book signing and sampling

E•N•Olivier extraordinary oils & vinegars  http://enolivier.com/
 
 

* July18-20.. FESTA ITALIANA, Milwaukee Wisconsin. …counting down to my appearance at the biggest Italian Festival in the USA> Hope you can join me for a Celebration of all things Italian! Get discounted tickets here I don’t see them

 
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