copyright 2010, art of living, PrimaMedia,Inc

In honor of the official release of The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition (ISBN 978-1928911-19-7) the award winning recipe novel that includes recipes and Holiday food memories- we will be posting one story a week from our readers about their favorite food memory and why it holds a special place in their heart. This is the first, and we will be posting one new story each week till December 31st. Thanks Jennifer for sharing this great story with us!

From:  Jennifer Reich, co author of the new book The Mommy MD Guide to Pregnancy and Birth and cofounder of www.MommyMDGuides.com

“My husband and I honeymooned at Walt Disney World in 2002. We were married in their beautiful wedding pavilion with a view of Cinderella Castle. That night , we enjoyed a great meal at the Italian restaurant in Epcot. I had their delicious Fettuccine Alfredo, one of the best meals I’ve ever had. A few weeks after we got home, I found the recipe online for that restaurant’s fettuccini alfredo. Now I’m not the best cook ever–a passable cook at best. But there must have been a little pixie dust included with that recipe because I managed to recreate dish just as I remembered it from my honeymoon!”

 Here’s a Recipe for a Lighter version of Fettucini Alfredo

Be a Guest Writer:If you have a special food memory and would like to share it with our 100,000+ subscribers from all over the world, email the story to: sharethejoy@marialiberati.com  For more details

Get your copy of the book that was selected as Best Italian Cuisine Book in the USA- The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

Filled with recipes, charming stories and food memories from a country house in the mountains of Italy and Holiday ideas.

Visit OpenSky

Saturday has always been one of my favorite days..it is market day..and I  always am too excited to sleep the night before anticipating  an early cappuccino and cornetto (Italian version of the croissant) at our local coffee bar..the best way to wake up for the long ..and continually growing market… and also pondering  what particular treasure (s) I may come upon.

Fresh speckled beans, zucchini, basil ,parsley,  tomatoes,celery, cucumbers and zucchini..the fragrance was hypnotizing as  I returned home on foot, carrying bags filled with these ultra fresh, local veggies…

.

On a lazy summer Saturday..decisions are not easy to make..the brain isn’t in full focus..the sun,the fresh air, the fragrances..when will we be going to the beach house…all of  what seems to be (at least for the moment) summer’s most important decisions..but no, now the difficult choice of selecting today’s lunch.

A summer light pasta dish with an uncooked tomato sauce made with fresh red, ripe tomatoes, chopped (farm fresh) celery and celery leaves, fresh basil, extra virgin olive oil and pinch of salt. Let that all marinade..like a summer day marinates in the bright sunshine,fresh air and quiet…

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

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Sept 9-12 Hudson Valley Wine Festival

Oct 29-Philadelphia Gourmet Food & Wine Show

Your Chance to Share your Holiday and food memories and see them in print!

Just a short note to invite you to Share the Joy! with all of our readers. In honor of the release of The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition the Gourmand World Cookbook Award winning book which includes recipes ,menus and food memories  of the Holidays-we invite our readers to share their food memory stories of the Holidays! Submit your story of no more than 300 words about any special Holiday food memory related to any Holiday, can include but does not have to include a recipe, can be related to any nationality.

Each week from September 1st to March 30th a story will be selected to be published on the Blog here. Stories become permanently archived on the Blog and may become part of a national publication at a later date. Go to Share the Joy for more details or email: sharethejoy@marialiberati.com

Look forward to your Holiday stories

For recipes and Holiday stories get your copy of  the book selectedas the Best Italian Cusine Book in the USA -The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

Sept 10-12 join me at the Hudson Valley Wine Festival. I will take center stage with Celebrity Chef Vincent Tropepe there at the Dutchess County Fairgrounds. Book signing for The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd editon and recipes. For more info or to sponsor the cooking demos email: Info@marialiberati.com

“No man is lonely eating spaghetti; it requires so much attention”.  ~Christopher Morley

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

Cold Spaghetti..to warm the heart for a  summer evening  meal or lunch al fresco..or take  it with you to the office or the beach …healthy and inexpensive..so simple to make..

Pasta Al Fresco

1 lb of spaghetti

1 lb of cherry or grape tomatoes

3 tablespoons extra virgin olive oil

2 cloves minced garlic

small handful fresh basil leaves chopped

4 tablespoons Parmigiana-Reggiano cheese

pinch of salt and freshly ground pepper to taste

Wash and cut tomatoes in half, place in bowl, add in minced garlic, olive oil, toss gently, season with salt and pepper. Cook pasta according to package directions,drain and cool. Place in bowl with tomatoes, toss gently. Add in torn basil leaves and toss. Serve . Sprinkle freshly grated Parmigiana Reggiano cheese on top

Serve with chilled white wine..

Sept 9-12-Hudson Valley Wine Festival- Rhinebeck, NY, Dutchess County Fairgrounds, Maria Liberati & the Basic Art of Italian Cooking will take center stage to demo recipes from The Basic Art of Italian Cooking. For more info or to sponsor the appearance contact: info@marialiberati.com

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

Visit me at OpenSky

http://twitter.com/Marialiberati

Maria

www.marialiberati.com

where food meets art, travel & life!

If you missed my TV  appearance on NBC in Philadelphia..here it is http://tinyurl.com/y9zpedp

The recipe is in The Basic Art of Italian Cooking:Holidays & Special Occasions winner of the Gourmand World Cookbook Awards

copyright 2009, art of living,PrimaMedia,Inc and Maria Liberati

Hope you enjoy our continuing posting of  yummy Holiday recipes. Share your favorite Holiday recipe with us here or email to us at editor@marialiberati.com

 Here is the perfect main course for one of your Holiday meals, thanks to Fred Cohen of J & A Culinary Arts School in Philadelphia, the recipes use   Sempre Sapori-Tuscan Picnic  Spice Blend,all natural spices with Tuscan flavors, that  I developed in Tuscany, you can still get them for the Holidays here    and enjoy our Holiday Gift Guide, products that were selected by our staff for their exceptional artisan quality and for the experience  they provide consumers. Find a special coupon offer for the open sky store on the last page!

Holiday Gift Guide 2009

Tuscan Roasted Chicken with Savory Herb Bread Pudding and Buttered Cauliflower

*Bread Pudding*:
Serves 6:
One large crusty loaf bread (crust removed)
1 t Sage leaves chiffonade
1 T chopped parsley
2 t chopped chive
1 egg yolk
3 oz chicken stock
1 oz heavy cream
1-2 oz milk
2 t Tuscan spice mix

*Tuscan Spiced Chicken*:
2 Cornish Hens, halved, serves  2 – 4:
2 oz butter
1 T Tuscan Spice Blend

*Procedure*:
-Remove the crust from the bread and cut into small dice. Place into a deep
dish container. Combine remaining ingredients to form a creamy batter. If
batter seems too thick, thin it down with a little bit of water, stock, or
milk to reach a creamy but not heavy consistency. Place mixture over the
bread and mix well. Allow to soak for 1 – 2 hours.
-In the mean time, pre-heat the oven to 375 degrees.
-Create a compound butter by mixing the spice mixture into raw butter. Smear
the mixture over and under the skin of the Cornish hens.
-Place the chicken onto a rack in a roasting pan and roast for 35 – 40
minutes.
-Pack the bread pudding into ramekins that have been lightly sprayed and
bake for 20 – 30 minutes, depending on how brown you want it to be.
-To plate, take the bread pudding out of the ramekin and center it in the
middle of the plate. Lay the chicken on the side and on the opposite side,
lay some buttered cauliflower. Drizzle some parsley oil (or any oil of your
choosing) onto the side of the plate.

UPCOMING EVENTS

See you on Saturday December 12th in Somerset NJ at the Franklin Township library at 2 PM.. Cooking demo and book signing will feature my latest relaese The Basic Art of  Italian Cooking: Holidays & Special Occasions- winner of The Best Italian Cuisine Book of 2009 from Gourmand World Cookbook Awards.

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati

copyright 2009, art of living,PrimaMedia,Inc/ Maria Liberati

For those of you that came to my book reading /signing at the Warren Twp Library in Warren, NJ..here is the recipe for the chocolate ricotta tartufi that we enjoyed during the presentation.

Thanks to everyone that came out and to everyone at the library.  I enjoyed meeting everyone and sharing my stories of  Holidays spent in the mountains of Abruzzo and special undiscovered places in Italy and my Holiday recipes. The  stories  and recipes  are  included in my latest release The Basic Art of Italian Cooking :Holidays & Special Occasions, get your copy now in time for the Holidays.

Everyone in Italy is crazy for their decadent tartufi found in many parts of Italy and used sparingly on pizzas, salads, risottos, pasta, polenta as well as truffle oil. They are really a treasure to behold… and luckily for me they are found in parts of Abruzzo..someone usually sends them to our house before I get back in December..so the first thing I do when I get to our country home before Christmas is open up my freezer to find the tartufi ..waiting for me…my favorite Christmas present! You only need a little, so one tartufi will last for many dishes.

 But many desserts are made  in the shape of the treasured tartufi from ice cream desserts to little sweets. These (below)  are easy sweets to whip up in no time but taste like you have been baking all day. They are no bake as well. Tartufini means little tartufi or little truffles

Ricotta Chocolate Tartufini

*1 lb of ricotta

*1 lb  of  amaretti cookies crushed

*1 tbsp of  amaretto liqueur

*1/2 cup powdered sugar

* 1/2 cup powdered unsweetened cocoa

Mix ricotta with crushed amaretti, amaretto liqueur, sugar. Place powdered cocoa on a flat plate.  divide ricotta mixture into small balls the size of a nut (to resemble tartufi) and roll in the powdered cocoa, refrigerate for at least an hour or until served. Serve with  Bracchetto D’Acqui for a really festive touch.

Get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions  just in time for the Holidays

Hope to see you at: my book signings/readings at:
Dec 9th-Girls Night out-Chestnut Hill Business Association

December 12th-Franklin Twp Library

December 29-January 29th- Italy- I will be hosting one day semi private culinary and vineayrd tours and cooking classes. We still have a few spots open if you will be in Italy during that time and want to join one of our culinary tours or cooking programs email : events@marialiberati.com  for more info

In just a few more days we will be releasing The 209 Holiday Gift Guide..look out for some great and yummy special gifts for this Holiday Season

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati

copyright 2009, Maria Liberati

Fall is here..or almost and there are so many appearances coming up..just wanted to let you know about some exciting events and happenings .hope you can join us. First here is one of my favorite fall recipes..pumpkins are everywhere and we have gotten our supply for The Basic Art of Italian Cooking kitchen here and getting them ready for some pumpkin risotto for tomorrow. Here are some other ways to use your pumpkins..coming up will be my  recipe for pumpkin risotto ..but let’s begin with this..and some exciting events! 

Pumpkin seeds provide a great source of potassium and many other essential nutrients- potassium, manganese, copper, zinc ,selenium, copper, chromium and molybdenum. They are also a great source of fiber and healthy unsaturated fats. To roast pumplin seeds, roast at a low oven temperature (250 to 300 degrees) to protect their good fats. Bake 15 to 20 minutes in a single layer on a rimmed cookie sheet, tossing about halfway through.

Or toss seeds in olive oil and sprinkle with your favorite spices. Try cumin, coriander, rosemary, cayenne, garlic salt. Fro a sweeter taste, try tossing with melted butter the nsprinkle with cinnmaon,nutmeg and ginger.

 But pumpkins can be used for more than just pumpkin pie. Roast pumpkin by peeling and cutting pumpkin into wedges and roast with sliced garlic, onions, potatoes drizzled with olive oil and sprinkled with rosemary.

Or try this, pour pureed pumpkin into ice cube trays and then store in zip-lock bags in your freezer. Add the cubes to soups and stews throughout the winter for a flavorful and nutritious boost.

 Enjoy a culinary Christmas in Italy weekend in Lancaster, Pa with me in November!

For those of you that have not been able to join my culinary tours in Italy..we have created a weekend of cooking at a beautiful Bed & Breakfast in Lancaster,Pa. no passport needed to get there..

It is the Christmas in Italy weekend celebrating the release of

 The Basic Art of Italian Cooking-Holidays & Special Occasions.

November  6-8,2009

BELLA LUNA – A CULINARY JOURNEY THROUGH REGIONAL ITALY

THE NEW ITALIAN COOKING VACATION;
 NO PASSPORT REQUIRED

LIMITED RESERVATIONS,fori nfo or reservations:
1-888-824-3763

A Journey with Celebrity Chef Maria Liberati as She Explores the Italian Holidays

New Holland, PA. – With the excitement of the 2009 season in full swing, Chef/Innkeeper Carl Kosko has teamed up with Celebrity Chef Maria Liberati to bring to you a taste of the Old Country; Passport not required!  In a weekend filled with not only cooking advice, but fine dining experiences and informative tours, Harvest Moon B&B’s, “Bella Luna Weekend” (Beautiful Moon) along with Maria Liberati offer the ideal “edutaining” hands on getaway without having to board a plane to Europe.

  Learn how to expertly prepare the simplest of ingredients into a work of art in your kitchen.  The Harvest Moons Bella Luna Cooking Class is scheduled for Nov. 6th & 7th 2009.  This weekend packages include recipes for traditional takes on classic Italian Cooking and hands on demonstrations on how to prepare them. Extend your stay the day before and enjoy a tour to the Central Market where the Amish sell their produce and meats each morning.  All of this is set at The Harvest Moon B&B, in the heart of Pennsylvania Dutch country, where the clip clop of Amish buggies is heard in tune with the chopping of fresh herbs, and both combine to offer the perfect culinary excursion.

At the heart of Harvest Moon’s Bella Luna Cooking Weekends are demonstrations of wonderful new ways to prepare traditional Italian dishes.  Watch as Maria Liberati prepares unique holiday recipes. All participants will receive copies of recipes prepared.

Guests who take part in the weekend package will enjoy Maria’s fine cooking here at the Harvest Moon and also a wonderful Antipasti/cheese tasting here at The Harvest Moon.  Suggestions for pairings with wines will be included, and guests are welcome to bring their favorite wines to enjoy with the Antipasti tasting.  

Top this culinary adventure off with romantic accommodations including two-story suites and Jacuzzi tubs, and the Harvest Moon B&B’s “Bella Luna Weekend” will be the perfect way to enjoy your culinary vacation. 

The “Bella Luna Weekend” includes:

Breakfast each morning   
A collection of Italian Recipes extracted from personal travels and well loved cookbooks
“Bella Luna” cooking demonstration
Meal prepared by Celebrity Chef Maria Liberati
Cheese and Wine Pairing
Antipasti Demonstration and Tasting
Tour of Lancaster’s Central Market (with extended stay)
A fine gift from your host at The Harvest Moon

All for $200.00 per person (not including tax)

In order to keep the weekend personalized, limited space is available. Book now by calling 888-824-3763.

Mangia Bene, Vivi Bene

Maria

http://twitter.com/Marialiberati

As promised here are photos from the Atlantic City Food and Wine Show.. held recently  at Bally’s Casino.. was a  paradise for foodies….great wines and foods..and many tastings going on all day ….and all weekend…

Also one of  my  recipes I put together onstage  at the show …that many of you have been emailing for the recipe …. was  Ricotta Cream with fresh Jersey peaches marinated in Franciacorta rose wine. Here’s the recipe, but be sure to use a great Franciacorta. (Thanks to Terranova wines for providing the Franciacorta)

Ricotta Cream with Marinated Peaches

*1 lb fresh ricotta cheese

*1/2 cup sugar

*1/2 cup dark (70% cocoa or more) chocolate chips or shaved chocolate

*1 lb fresh peaches -peeled, pitted and sliced

*1/2 cup sugar

*1 fresh lemon

In bowl place fresh ricotta, place in sugar and chocolate chips stir. Set aside,place in refrigerator.

In  a separate bowl, place in sliced peeled fresh peaches, sprinkle on sugar, squeeze lemon on top, pour in Franciacorta rose wine. Marinate for 20 minutes in refrigerator.

Shave some dark chocolate on plate place dollop of ricotta cream on one side of plate and some peaches on the other.Serve chilled.

Well known chef Georges Perrier came to visit Maria Liberati's book signing.

The “Bella Luna Weekend” includes:

• Breakfast each morning

• A collection of Italian Recipes extracted from personal travels and well loved cookbooks

• “Bella Luna” cooking demonstration

• Meal prepared by Celebrity Chef Maria Liberati

• Cheese and Wine Pairing

• Antipasti Demonstration and Tasting

• Tour of Lancaster’s Central Market (with extended stay)

• A fine gift from your host at The Harvest Moon

 All for $225.00 per person (not including tax) 

In order to keep the weekend personalized, limited space is available. Lodging is additional to the package price. Call to inquire of room prices. Book now by calling 888-824-3763 or visit www.harvestmoonbandb.com

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati

copyright 2009, Maria Liberati

Thanks for all those that came to my appearance at the Atlantic City Food & Wine Show at Bally’s Casino this weekend. More photos and recipes to come. What an exciting event for any foodie….Guy Fieri, Emeril, Ingrid Hoffman, Cat Cora, Ted Allen, all in attendance as well…

I always enjoy my appearances here and to get to cook on stage using some of the best Italian wines and ingredients from many of the exhibitors..

I couldn’t help but include a photo of Jersey blueberries as well…they are grown mostly in Hammonton, NJ -which is near Atlantic City. Although the show was a busy one  this year…I had a chance to pick up some local berries while en route to Atlantic City….they are being used in The Basic Art of Italian Cooking kitchen  this morning ( except for the ones that found their way into my morning cereal)  and were well worth the extra trip to find them..

Stay tuned for  more recipes, photos from Atlantic City Food & Wine Show…

Donlt forget to look for my new book (Sept 15th):

 The Basic Art of Italian Cooking-Holidays & Special Occasions

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati