Guest Blogger: Madigan Naylor

copyright Art of Living, PrimaMedia,Inc/Maria Liberati

(photo credits: marconero.com)

Why cook Italian cuisine? Each night, we are faced with decisions about dinner: what to cook, how to cook it, how to serve it. Our modern, interconnected world today allows us to embrace other cultural traditions, such as cuisine. We are able to try the many different foods our world has to offer. Italian cuisine is among the most popular, and some would argue, the best. When you eat good Italian cuisine, the food can bring you to the faded frescoes, the wine to the wild vineyards, the rolling, lush hills of the countryside. Why would anyone not want to be immersed into this wonderful culture? I even have planted herbs in little pots on my windowsill that I hope to use for cooking someday. Imagine that, a college student with basil and rosemary upon her tiny, narrow windowsill!

I’ve attached one of Maria’s recipes below that is simply divine. Not only is the finished product a delectable treat for my palate, but each ingredient is appreciated as well. Even before I began to cook it, I imagined each individual ingredient as I prepared it. The peppers burst with fragrant juices. The smell of the garlic cloves reminded me of every decent Italian dish I’ve ever had. I didn’t care if my fingers smelled like garlic for the days to follow! The sweet scent of fresh basil hints of mint, but is a savory herb. The extra virgin olive oil was so smooth I wanted to bathe in it. I thought of the olives on the trees in Italy, wishing I were there.

People in Italy are brought together by food, whether it be a family sitting down to dinner or a crowded marketplace in a piazza. Why not do this for your family? Italian food is approachable, even for a novice. Italian food evokes a sense of fun and friendship as well as being healthy at the same time! Normale.

(photo credit: acucinaemamma.blogspot.com)

Spaghetti Stuffed Peppers

1 lb of spaghetti

4 fresh red peppers

16 ounces canned tomatoes

2 garlic cloves- chopped

1 handful of fresh basil

¼ lb of fresh mozzarella- cut into small cubes

5 tbsp of freshly grated parmigiana-reggiano cheese

4 ounces of breadcrumbs

6 ounces of extra virgin olive oil

1 cup of broth- can be vegetable or meat

Salt and pepper to taste

In a large shallow pan place 3 tblsps of olive oil and chopped garlic. Add in tomatoes, ½ of fresh basil and pinch of salt.. Cook over low heat for 15 minutes, stirring every few minutes or until most of the juice has evaporated.

Begin to boil water and cook spaghetti till al dente. Drain spaghetti. Remove sauce from heat and add in spaghetti and freshly grated parmigiana-reggiano cheese and toss.

Wash peppers cut them in half vertically and remove seeds. Drizzle about two tablespoons of the olive oil on shallow baking dish and place in peppers (cut side up). Fill with spaghetti mixture and top with some cubes of fresh mozzarella cheese. Ladle the broth over the tomatoes. Sprinkle peppers with breadcrumbs and remaining basil. Drizzle remaining olive oil over peppers (about 2 tblsps). Cover casserole with baking paper or aluminum foil and bake in oven preheated to 375 degrees for 15 minutes. Remove baking paper and cook for another 5 minutes. Place on broil for last minute to brown. Serve immediately.

You can find more recipes like these in the Gourmand World Award Winning Book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

You can grab your copy by ordering online or the ebook version exclusively on Kindle OR:

If you are in the Exton, Pa area, you can purchase a copy at (one of our favorite retail locations) Wendell August at 103 Woodcutter Drive, Exton, Pa

*April 28th-The Basic Art of Italian Cooking by Maria Liberati tm with Celebrity Chef Maria Liberati will be appearing at the Great Grapes Festival in  Reston, Virginia. For more info email: events@marialiberati.com

Sara Cooking Games are a fun way to experience cooking, but  virtually. With so many games out there, it’s great to know that cooking a recipe has also been made into a game.

Can you think of a way to make the kitchen more  fun? Sara’s cooking games make cooking a fun way to entertain virtually with the thrill of empetition as well. You can experience the recipe first from your WIFI connected device with no kitchen cleanup needed. All fun without the mess!

It’s a great way to feel like you are cooking in a kitchen and  shopping or prep work  needed. Sara’s cooking games provide you with all the virtual ingredients and kitchen tools you will need for each and every recipe. Of course a recipe is provided and all the instructions that you need.and then let the fun begin.

But the great thing about these cooking games is that they are stress free and are a great way to unwind after a hectic day at school or work. Many people are intimidated by cooking a recipe and these games give girls a chance to get confident about putting ingredients together in a delicious way, virtually as well; as pick up some great recipes.

Learning how to eat healthy by combining certain ingredients and cooking foods from scratch is a skill that is not second nature to all. Cooking games provides a great stepping stone and paves the way to begin not only learning how to cook your own meals but also develops confidence in the kitchen.

So cooking games, in respect to the other violent games, all over the internet, have a very  positive purpose. They not only provide a fun outlet but as an added benefit teach a real skill that is beneficial for future cooks, reinforce the positive aspect of knowing how to create in the kitchen and combine the flavors of foods. Best of all the games are also interactive and more than anything, provide a lot of entertainment from food, a kitchen and you!

Anyone who’s spent time in the kitchen knows that that the fresher the ingredients, the better the taste. While most of us don’t have the time or resources for growing most of our own food, this doesn’t have to be true for herbs. Planting an herb garden, even if it’s just a few plants, can add a burst of color and taste to your food (not to mention a little more money in your wallet!) Caring for herbs doesn’t have to be tedious or overly complicated, though. A few carefully selected plants and some basic care will provide you with herbs to season your dishes throughout the growing season and, if you choose to preserve them, long into the winter months.

Choosing Your Plants

Considering there are hundreds of varieties to choose from, some gardeners just starting out may have trouble deciding which herbs to grow. Italian dishes use a variety of herbs, but there are five or six key spices that are used often. A good starting place may be the “Five Tenors” of Italian herbs: rosemary, oregano, basil, fennel, and parsley. Thyme and sage are also easy to grow and useful in many recipes, depending on your taste.

Growing Herbs Outdoors

Whether you choose to grow indoors or outdoors, herbs requires the same basic care: lots of sunlight, well-drained soil, and watering. Most herbs thrive in sunny, warm climates, but consider your individual climate, the type of soil in your area, and the distance you want between your kitchen and your herbs.

If you choose to grow your herbs outside, you can make them a part of your vegetable garden, but many gardeners prefer to grow them in a separate area. Next, determine the size of your outdoor herb garden; a kitchen garden is often approximately 20’ x 4’ with 12” x 18” plots for each kind of herb. Always keep annual and perennial herbs separate from each other. It may be a good idea to diagram your garden plot and label the plants, especially if you’re a beginning gardener or you’re planting many different kinds of herbs. It may also be helpful to grow some of the more frequently used herbs, such as parsley, as border plants.

The sowing process begins by planting seeds in shallow boxes in late winter. Start the seeds in light, well-drained soil, but do not cover them too deeply. The finer the seed, the shallower you should sow it in the soil. Rosemary, oregano, fennel, and basil can be placed directly into the soil, but parsley should be soaked two days in cold water and then planted (this will cut down on germination time). Seedlings can then be transplanted outside in the spring to be cultivated during the summer.

Keep in mind that soil drainage is another important factor in growing herbs outside successfully. Herbs do not grow well in wet soil, and never overwater them. The soil does not need to be fertilized because highly fertile soil will produce excessive amounts of foliage with little flavor.

Some herbs, however, do require moderate amounts of fertilizer, so read up on the individual needs of your plants and grow plants with special soil needs away from the others, perhaps in a planter. Just remember that herbs grown outdoors in containers such as window boxes or hanging baskets will require more care, particularly watering.

Growing Herbs  and Plants Indoors

Planting in the house is often a more convenient way to get herbs from the plant to your plate. The benefits of keeping herb plants inside are nearly endless: they often require much less weeding and pesticides than outdoor gardens, they can be moved easily if conditions are not ideal, they do not need to be transplanted when the seasons change, and they will make your kitchen smell wonderful.

Again, choosing a location in your house is very important. Terra cotta pots or window boxes will fit on a fire escape or in a window, but it’s crucial that herbs get at least a few hours of direct sunlight every day. Pots should ideally have a diameter of 12 to 18 inches so the herbs have enough space. Be sure to keep them in a well-drained soil that is not too wet or fertilized, but remember that any plant in a clay pot will require more water than if it’s planted in the ground.

To maintain an indoor herb garden year-round, be sure that your herbs get enough light, repot them yearly and renew annuals, and remember to prune and water your plants as needed.

Harvesting Your Herbs

Fresh leaves can be harvested from herb plants as soon as the plant has enough foliage to keep growing. Generally, herbs contain the highest amount of flavor just before they bloom, so try to harvest during this time. Again, take the time to learn about each kind of herb you’re planting, because different herbs signal their ripeness differently. Oregano and rosemary will flower. Basil flowers too, but the flowers should be pruned because they will cause the plant to lose flavor. Parsley is generally ready 70 days after planting, and fennel is ready approximately 2 weeks after the bulb is the size of an egg.

For herbs growing outdoors, do your best to pick leaves and seeds after the dew has disappeared in the morning but before the sun gets too hot—this will ensure your herbs have good oil content

TO BE CONTINUED.. next recipes for those herbs

Or get recipes in The Basic Art of Italian Cooking: DaVinci Style

April 28th..see you in Reston Virginia at the Great Grapes Festival..to sponsor this event or for more info email: events@marialiberati.com

Blog Copyright 2012 Art of Living, PrimaMedia,Inc/Maria Liberati

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

While most children awakened to Eastern morning with thoughts of candy-filled baskets, for me, the enticing aroma of fresh Easter bread baking in the oven drifted throughout the house and called me to the kitchen table, where I would be greeted by the welcome sight of the Pane di Pasqua all’Uova, or Easter egg bread. Traditionally, this special bread was shaped in a corona di nove (wreath shape), but today some bake the bread in form of rabbits or fancy Easter baskets. Decorated with slivered almonds or brightly colored sprinkles and multicolored Easter eggs, the traditional Easter egg bread always adds a special touch to this festive day.

(photo credit: ricettepercucinare.com)

Ingredients

• 6 cups all-purpose flour
• 1/2 cup sugar
• 2 small packages dry  yeast
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 1/2 cups milk
• Juice from 1 fresh  lemon
• grated peel from one fresh lemon
• 1 tsp anise flavoring
• 6 tablespoons butter, cubed
• 4 eggs
• 1/4 cup slivered almonds
• 3 hard-cooked eggs
• olive oil
• 2 tablespoons cold water

Directions

1. In a large mixing bowl, combine 2 cups flour, sugar, yeast, cinnamon and salt. In a saucepan, heat milk and butter to 120 degrees F-130 degrees F. Add to dry ingredients; blend just until moistened. Add 3 eggs; beat until smooth. Then place in grated lemon peel. lemon juice, anise flavoring. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
3. Dye hard-cooked eggs; lightly rub with oil. Punch dough down. Place on a lightly floured surface; divide dough into thirds. Shape each portion into a 24-in. rope.
4. Place ropes on a greased baking sheet and braid; bring ends together to form a ring. Pinch ends to seal. Gently separate braided ropes and tuck dyed eggs into openings. Sprinkle almonds on top. Cover and let rise until doubled, about 20 minutes.
5. Beat water and  egg; gently brush over dough. Bake at 375 degrees F for 28-32 minutes  or until golden brown. Remove from pan to a wire rack to cool. Refrigerate leftovers.

Buona Pasqua!

copyright 2012, Art of Living, PrimaMedia,Inc/Maria Liberati

Editor:  Elizabeth Wieck

Tomatoes are a nutritious and delectable food that can be eaten a number of different ways as a snack, side, or main meal. With only 18 calories per 100 grams, tomatoes are an excellent source to consume when watching weight or counting calories. Luckily, there are several different and delicious ways to better incorporate this fruit disguised as a vegetable in your food routine. Here are a few simple ideas.

For the Traditionalist

It’s no secret that mozzarella cheese paired with tomatoes is a match made in heaven. Consequently, this first dish is a rather popular antipasto option at many Italian restaurants. It requires tomatoes, fresh mozzarella cheese, fresh basil, and balsamic. It’s important that the mozzarella is fresh from a local deli. Simply cut up the tomatoes and mozzarella, slightly shred the basil, and drizzle your desired amount of balsamic on for a fresh snack or appetizer. If balsamic is not your style, try a balsamic vinaigrette for a lighter dressing.

For the Mediterranean Lover

Skirting around Europe to Greece, we can find inspiration for a Mediterranean-style vegetable salad that perfectly incorporates tomatoes. Cut up tomatoes, green bell peppers, and cucumbers, and toss in Kalamata olives and feta with some balsamic vinaigrette for a filling salad without the nonsense of lettuce.

For a Quick Snack

Dips are notoriously unhealthy, especially when paired with potato or tortilla chips. Hummus, however, is a great alternative that is as equally satisfying as it is nutritious. Pair your favorite variety of hummus with either cherry tomatoes or cut up slices for a quick snack. If you’re looking for something a little more filling, try spreading the hummus on a whole-wheat English muffin and putting a slice of tomato on the top.

For a Light Lunch

If you’re looking for a flavorful lunch that covers nearly all the nutritional basics (besides protein) that won’t weigh you down too much for afternoon activities, try having a French bread sandwich with sliced tomatoes, goat cheese spread, fresh basil, a splash of olive oil, and salt and pepper to taste.

For a Side

For a delicious and easy side dish with lunch or dinner, try slicing up tomatoes, adding shredded cheese (mixture of parmesan and mozzarella), and a bit of shredded fresh basil and oregano. Throw it in the oven at 450° for about fifteen minutes and you have a quick and nutritious side that can complement a number of dishes.

**Have a favorite tomato snack or recipe? Share it with us here…

Thanks to everyone who came to my events at the Virginia Festival of the Book in Charlottesville, Va.

You can get your copy of the book that was featured at the event here..The Basic Art of Italian Cooking: DaVinci Style

copyright 2012 Art of Living, Prima Media Inc/ Maria Liberati

Charlottesville Virginia was the recent site of this year’s Virginia Festival of the Book, and one of this year’s featured books was The Basic Art of Italian Cooking: DaVinci Style……

Share this creamy risotto recipe with your Spring Holiday guests…

.

Risotto Mantecato alla Fontina (Creamy Risotto)

excerpted from The Basic Art of Italian Cooking: DaVinci Style

(serves 2-4)

1 1/2 cups (300 grams) carnaroli rice

5-6 (1.5 liters+) cups vegetable broth-simmering

½ (125 grams) cup dry white wine or Prosecco or Champagne

¼ pound (100 grams) fontina cut into small cubes

2 tablespoons (30 grams) freshly grated or shaved parmigiana- reggiano

1 (15 grams) tablespoon unsalted butter

2 tablespoons (30 grams) extra virgin olive oil

1 small scallion

freshly ground black pepper

Mince scallion and place in saute pan with olive oil on medium low heat. When scallion is translucent, add in rice. Toast rice for approximately  5 minutes,stirring with wooden spoon. Then pour in white wine. Stir until liquid is absorbed. Then begin to pour in simmering broth approximately ¾ cup a time and repeat when all liquid is absorbed. When rice is cooked till al dente (follow package directions or approximately 15-18 minutes) add in Fontina cheese cubes. Stir constantly till cheese is melted. Remove from heat and place butter on top stir in quickly. Serve and top with freshly grated Parmigiana-Reggiano cheese and freshly grated black pepper

Contributed by Cameron Hodge

I just can not get over the fact that I don’ t have to study or do school work every waking minute. I have been in grad school for the last 2 years, taking a full load of tough coursework, and doing an assistantship to pay the bills. Now that I’ve finished my coursework, and completed my internships, I almost can’t believe I have time to do things like browse http://www.expertsatellite.com/, take leisurely walks, read for pleasure, etc. The list goes on and on. I’m so used to having to make every minute of every day count and be productive, and I guess I got used to that. Sometimes I have to remind myself that I don’t have anything I have to do, that I don’t have any deadlines. It’s a strange feeling to go from being under a ton of stress to having no stress at all. It’s amazing, actually. Freedom and leisure time are so very sweet to me now that I’ve spent so much of my time without either of them.

copyright 2012 Art of Living, PrimaMedia,Inc.

Editor: Elizabeth Wieck

For those of you who happen to have a copious amount of wine corks laying around, making a heart-shaped wine cork board is an easy and unique way to display your cork collection that’s an alternative to the usual trivet. It only requires a few supplies and doesn’t take too much time or skills for those who are artistically deficient.

For the prettiest and most natural results, it’s best to use wine corks that have actually been in a wine bottle with some kind of stain on the bottom. This, unfortunately, requires a large amount of wine drinking that can take a while to accumulate. The example in the picture uses more than 150 corks. Otherwise, a number of websites sell plain wine corks in bulk, which you can paint yourself in whatever pattern you choose.

What you will need:

• Wine corks
• Cardboard or still poster board
• Exacto-Knife (scissors will work as well)
• Hot glue gun

Directions:

1. Trace a heart shape (or whatever shape you want) on your cardboard or poster. Make sure all the dimensions are correct so it’s balanced and symmetrical. The easiest way to do this is to find a large piece of newspaper, fold it in half, and trace half of a heart shape at the newspaper’s middle crease. Cut it out, and you should have a symmetrical heart shape. Trace this shape onto the cardboard.
2. Carefully cut out the traced heart with the Exacto-Knife. The edges do not need to be completely exact or smooth.
3. Arrange the wine corks in sections of color. You can use four sections: deepest color, middle color, light color, and no color (the natural cork color).
4. Start at the bottom of the heart, and begin gluing with the hot glue gun whatever color section you wish to be at the bottom, either deepest color or natural.
5. Make your way up the heart with the ombre effect of colors.

It really is as simple as that. Here are a few additional tips for making it look its best:

• Before you start, you might want to spread your corks on the cardboard in a heart shape so you know how large to make the heart. This is so you won’t run out of corks in the middle of gluing the heart.
• Glue the corks on the edge of the heart slightly over the edge of the cardboard so it hides the cardboard underneath. You can glue the corks to the side of others to help hold the edge corks on better.
• Don’t worry if the corks don’t line exactly flush up next to each other on the heart. The example did not line up perfectly and it looks fine.

Good luck with the project!

The Basic Art of Italian Cooking: DaVinci Style was selected as a featured book for the Virginia Festival of the Book this  coming  weekend in Charlottesville, VA.

See you on March 23 and 24th in Charlottesville, Virginia

March 23rd-Wine Made Simple- book signing and cooking demo

March 24th at 10 AM at The Happy Cook

March 24th at 4 PM at Barnes and Noble

Decadent Italian desserts are very versatile, making for a beautiful ending to any simple pasta meal or elegant dinner party. With many of them boasting layers of custard and cake, making them at home can be tricky and time consuming. If you have an ice cream maker, though, you can whip up some traditional Italian gelato in no time at all. And once you have made Gelato, go over and check out Pastry Schools for more great desert recipes.

What You’ll Need

To create a delicious homemade gelato, you’ll need an ice cream maker. This is generally a large, thick bowl with liquid under the bowl’s interior surface. If you keep the bowl in your freezer, the liquid will become extremely cold. The ice cream maker will also have some sort of motor which will power a paddle that stirs your ice cream mixture. The cold liquid between the walls of the bowl will freeze the ice cream mixture and the paddle will stir the mixture so it stays soft. In addition to the ice cream maker, you’ll need your gelato ingredients � milk, cream, eggs, sugar, and whatever extras you want to add (such as fruit, nuts or chocolate), along with a saucepan for heating the mixture and a fine mesh strainer. If you don’t own an ice cream maker, you can check out a local cooking school, as many have them for rent.

How to Make Gelato

Your ice cream maker bowl needs to have been in the freezer for at least 24 hours prior to use to insure it will be cold enough to freeze the ice cream. In a saucepan, mix 1 cup of heavy cream with 2 cups of milk. The higher milk-to-cream ratio is what differentiates gelato from ice cream and also makes it lower in fat. Cook the milk and cream mixture begins to foam around the edges, remove from heat. In a large bowl, mix 1/2 cup sugar with 4 egg yolks until smooth. Slowly pour the warm milk mixture into the egg and sugar mixture and mix. Transfer the mixture back to the sauce pan and cook until the mixture gels. Remove from heat and pour mixture through your strainer back into the large bowl and cool – covered – for several hours. When the mixture is cool, it is ready to be prepared according to your ice cream maker’s instructions. If you’re adding extras like chocolate chunks or fruit, add these halfway through the freezing process. The gelato can be enjoyed immediate after the ice cream maker completes its cycle – if you like your dessert a little softer. Otherwise, freeze in a sealed container for at least two hours.

Source

Allrecipes.com (2012)

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating”.

~Luciano Pavarotti and William Wright, Pavarotti, My Own Story

TORTA DI CIOCCOLATA (Italian Style Brownies)

Excerpted from the award inning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition)

• ¼ cup unsalted butter
• 1 whole egg
• ¼ cup dark chocolate pieces
• ½ cup sugar
• ¼ cup flour
• 1 fresh orange
• ¼ cup walnut pieces
• 2 tablespoons butter
• 2 tablespoons plain breadcrumbs
• ¼ cup unsweetened powdered cocoa

Soften European butter in a bowl until it cuts into small pieces. Break the egg and sepa­rate the egg white and the yolk into 2 different bowls. Break chocolate into pieces and place into a glass bowl. Place glass bowl in microwave for 30 seconds, or until melted. (Since microwave times vary, leave on for about 15-30 seconds first.)

Place softened butter and sugar into another bowl. Mix until it comes to a smooth con­sistency. Add in egg yolk and continue to mix. Add in melted chocolate a little at a time until completely mixed in. Add in flour a small spoonful at a time, continually mixing until blended. Zest the orange, then add in chopped nuts. Mix well. Beat egg white until peaks have formed, and gently fold into chocolate mixture.

Preheat oven to 375 degrees. Butter a round cake pan or cover with baking paper. Dust bottom with plain breadcrumbs. Pour in batter. Cook in oven for 30 minutes. To be sure it is done, place toothpick in center—it must come out dry. If necessary, cook for 5 more minutes.

When done, remove from oven. Dust serving plate with powdered cocoa. Cut cake into squares and serve with thin orange slice.

copyright 2012 Art of Living,PrimaMedia,Inc/Maria Liberati

Get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition here or in ebook exclusively at Kindle

See you in Charlottesville, Virginia at

March 23rd-  signing and sampling at  Wine Made Simple

March 24th- signing and cooking demo at The Happy Cook

March 24th- panel discussion on writing a cookbook at Barnes & Noble

For more info or to attend, email: events@marialiberati.com