“You ought to have seen what I saw on my way
To the village, through Mortenson’s pasture to-day:
Blueberries as big as the end of your thumb,
Real sky-blue, and heavy, and ready to drum
In the cavernous pail of the first one to come!
And all ripe together, not some of them green
And some of them ripe! You ought to have seen!”

Blueberries by Robert Frost

One of my favorite things about summer are fresh blueberries..all over the place..you can pick your own or find them at your farmer’s market or supermarket..almost everywhere there sits that box with a beautiful purple blue hue peaking out with  berries overflowing on top. My not so favorite part of  summer is traveling  to places that do not have local blueberries available. ( I so miss the little guys). You can only get the best, juiciest fresh blueberries in the summer..an experience not to be missed…and as the days of summer dwindle down so do the number of days that these bursts of flavor will be available at their best…. As summer goes on I find myself creating more ways to use them from simple salads to ice cream desserts and of course cakes and muffins. Popping a juicy berry into my mouth produces a burst of momentary euphoria..and they sometimes never make it into the recipe..

and wouldn’t you know it…. I had an inspiration yesterday ..combine blueberries with another one of my addictions…coffee..a great ending to an alfresco meal or a cooling, rejuvenating afternoon pause!

Blueberry Cream Frost

*1 tsp (3 gr) cinnamon

1 tablespoon (15 gr) honey

6 shots of espresso (measure with small espresso cups)

1/2 cup whipped cream

1 cup of frozen blueberries  (Place fresh blueberries in freezer for approx 40 minutes before making this)

1 cinnamon stick for garnish

unsweetened dark chocolate (minimum 65% cocoa) for garnish

Place cinnamon, honey in a shaker. Make the espresso and pour into shaker. With a small wire whisk, whisk all ingredients together.  Divide whipped cream into 4 ice  cream glasses (3 ozs each) filling each glass about halfway.

Place frozen blueberries in shaker with coffee mixture, cover and shake 8 times. Pour into ice cream glasses top with whipped cream,divide evenly between all 4 glasses. Garnish with cinnamon stick and shave dark chocolate.

copyright 2011 Art of Living, PrimaMedia,Inc/Maria Liberati

July 21-24- See you at Festa Italiana, the USA’s largest Italian Festival . The Basic Art of Italian Cooking by Maria Liberati tm will be hosting many on stage cooking demos throughout the event, Nick Stellino will be onstage as well.

July 29-31 Gourmet Food and Wine Show-Bally’s Casino, Atlantic City, NJ. The Basic Art of Italian Cooking by Maria Liberati tm will be onstage throughout the weekend.

For info, sponsorship or advertising info  on any of these events, email events@marialiberati.com

For more recipes get your copy of the Gourmand World Cookbook Award Winning Cookbook at http:// www.marialiberati.com

**Free BOOK Offer..If you were not able to get to Book Expo America for the pre release book signing/event of The Basic Art of Italian Cooking: DaVinci Style, email: info@marialiberati.com and put free book in the subject and request the pre release mini version of the book. We will send a pdf  for download.

copyright 2011 Art of Living,PrimaMedia,Inc/Maria Liberati

Editor: Lisa Zatulovsky

From June 17 to June 20^th incredible floral works of art will line the streets of the small town of Genzano, at the Infiorata 2011 Genzano di Roma. The Flower Festival in Genzano has a rich history, dating back to the eighteenth century. Originating in Rome, the Infiorata was designed to celebrate Corpus Christi, a Catholic Feast. The festival is one of the highlights for Roman’s during the summer, with its feeling of celebration and beauty, in lieu of the Catholic holiday. As a sight to behold, floral designs reminiscent of mosaics transform the streets of Italy into detailed depictions of famous paintings, laid out with an incomprehensible amount of flower petals. From deep scarlet reds to playful pistachio greens, intricate designs are first sketched with chalk and then filled in with petals. This year Genzano’s theme celebrates the 150^th anniversary of the Unity of Italy, dating back to 1861. Seen as a true celebration, locals host concerts, fashion shows, craft markets and painting exhibitions. On the last day of the festival children are allowed to run through the flower carpets and destroy the art, reminiscent of a chalk painting smeared with rain. Some of the elderly collect and dry the remaining petals, which symbolize blessings.

The festive and bright dessert Cassata Siciliana, is just like the celebratory spirit and beauty of the floral carpets. Originating in Sicily, this colorful candied fruitcake is a delectable sweet treat, rich in tradition just like the Genzano Infiorata. Cassata Siciliana is made with a sponge cake, ricotta cheese filling (very similar to Cannoli filling,) dried candied fruit and hints of dark chocolate. The cake is then covered in pastel colored marzipan and topped with candied fruits like cherries and oranges. Delightfully sweet, the dessert will soon disappear once you take your first bight, just like the children running through the streets of Genzano as they erase the last trace of flowers. Sicilian Cassata can be a laborious cake to make, but all works of art take time and patience to create!

Here is a less complicated version of the original recipe for those that want to try it but don’t have a lot of time:

Cassata

1 lb or 500 gr.of ricotta cheese
1 cup or 300 gr.of sugar
16 ozs. or 50 gr.of dark chocolate

2 tsps vanilla

1/2 cup apricot jam

1/4 cup or 50 gr.of  candied fruit
1 sponge cake ( diameter  12 inches or 30 cm)
3 tbsps of rum

For frosting: 2 cups (475 gr)confectioner’s sugar, 2 tablespoons (30 gr) milk, 1  tsp (5 gr) vanilla, 1 drop of  pistachio green coloring. (If necessary add more liquid till spreadable but thick frosting is achieved).

Line a cake pan with parchment paper. Spread apricot jam on paper. Cut sponge cake in half diagonally. Place bottom layer on top of jam.

Sieve ricotta through cheese cloth to get a smooth creamy consistency. Add sugar, rum, chocolate in shaved or chopped pieces, candied fruit (cut into small pieces) and vanilla. Blend well and spread on layer of sponge cake. Cover with top layer and cover with a piece of parchment paper. Refrigerate for at least two hours.

Once refrigerated, remove from pan by turning pan upside down onto a plate.

Blend 2 cup confectioner’s sugar with 2 tblsps milk and 1 tsp vanilla,  blend till  a thick, but spreadable icing. Add in  a pistachio green coloring. Spread on cake, decorate top with chopped candied fruit and refrigerate till icing is firm and serve.

This makes for an easier version for those not used to working with marzipan (almond paste).

July 21-24- Festa Italiana ,Milwaukee Wisconsin- The Basic Art of Italian Cooking by Maria Liberati tm takes center stage on all 4 days for cooking demos and book signings. Hope to see you there.

For more recipes ,get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions

copyright 2011 Art of Living, PrimaMedia,Inc/Maria Liberati

Today in my kitchen I opened up  the largest can of tomatoes (5 lbs 10 ounces)  I have ever opened. It was also the sweetest can of tomatoes I ever opened… not because they were  San Marzano tomatoes..but because they were one of the last ingredients found in my aunt’s kitchen the day she passed away, almost a year ago.

The can weighed just as heavy on my kitchen shelf as her loss weighed on my heart. It almost seemed that as long as the can was there ,she was here , at least in spirit. But today I was finally able to bring myself to open this 5 lb can of tomatoes and  making 10 small containers of sauce.

As the can opener whirled around this gigantic lid, I found myself staring inside almost thinking that something else would be inside. Her life ,her face, quickly glimmered in my mind. But all that appeared inside the can  were these beautiful fragrant, red ripe tomatoes. She would have approved these for a tomato sauce.The aroma was haunting. True to her last words, “Please don’t ever forget me”. This sauce will produce even more reasons to reminisce about her ..now I have this empty can that I absolutely can not trash.Who knows maybe I will put a tomato plant inside…

Spaghetti with Red Clam Sauce

1 lb baby clams

4 tblsps olive oil

2 cloves minced garlic

2 tblsps finely chopped parsley

1 14 oz can peeled tomatoes

1/2 tsp salt

1/2 tsp pepper

1 lb spaghetti

Steam clams for 2 minutes. Discard clams that remian closed.  Set liquid aside. Remove clams from shells, leavea few intact for plate  garnish.  Place oilive oil in saucepan with garlic. Saute till garlic begins to turn golden.  Add in chopped parsley, liquid from clams. Suate until liquid has evaporated. Add in clams, tomatoes. Simmer for 20-25 minutes. Cook pasta in boiling salted water till al dente. Drain. Place in sauce ,toss and serve.  Garnish with parsley, and whole clams.

For more recipes get your copy of the Gourmand World Cookbook Award Winning Book The Basic Art of Italian Cooking: Holidays & Special Occasions.

Events:
June 11-12, Great Grapes wine tasting, food festival, Cockeysville, MD. The Basic Art of Italian Cooking by Maria Liberati t mtakes center stage wit hcooking demos and book signings. Email: events@marialiberati.com for more info or sponsorship info

July 13- Harleysville, PA,  Girls Night Out in Tuscany-Cooking class/demo. Join The Basic Art of Italian Cooking by Maria Liberati tm for a cooking class/demo and sample  a 4 course Tuscan picnic meal from the Gouramnd Award Winning book The Basic Art of  Italian Cooking: Holidays & Special Occasions. registration is limited. For more info, contact Sue Thomson at 215-436-9524 or events@marialiberati.com To be held at Agehman Remodelers Kitchen Showroom, 355 Main St,  Harleysville, Pa

July 21-24, Festa Italiana, Milwaukee Wisconsin, the largest Italian festival in the USA . This year Maria Liberati will be the Celebrity Chef along with PBS Chef Nick Stelllino. Maria will be taking center stage wit hcooking demos and book signings thorughotu the event. For more info or sponsorship opportunities contact: Sue Thomson at events@marialiberati.com

July 29-31 Gourmet Food & wine Show, Bally’s Casino, Atlantic City, NJ.  The Basic Art of Italian Cooking by Maria Liberati tm takes center stage with cooking demos, book signings thorughout the event. For more info and sponsorship opportunities contact Sue Thomson at events@marialiberati.com

The Basic Art of Italian Cooking by Maria Liberati tm produces culinary events, for your company, organization, Corporate training events with a culinary theme, fundraisers, meet and greets wtih Celebrity Chef Maria Liberati and book signings of The Basic Art of Italian Cooking, wine pairing events/classes. Let us design your nextspecial event with a culinary theme, anywhere in the world. For a free proposal email: events@marialiberati.com

Editor: Lisa Zatulovsky

copyright 2011 Art of LIving, PrimaMedia,Inc

Vivacious Tarantellas, jubilant music and cheerful dancing amidst picturesque scenes of Naples make up the carefree ballet “Napoli”, also known as “The Fisherman and his Bride.” Inspired by a trip to the southern city of Naples, Italy, legendary choreographer August Bournonville found the muse for his next ballet. Bournonville created his production for the Royal Danish Ballet, set to a collaboration of music by four composers. Premiering in 1842, Napoli captivated audiences. Masterful choreography and authentic settings captured the charming and spirited city, rich with tradition. Performed for over 150 years throughout the world, Napoli continues to entertain audiences worldwide.

Mixed with traditional Italian folk dancing, seafaring legends, rich costumes and multiple depictions of the seaside of Naples, Napoli manages to convey love, humor and celebration while capturing the flavor of Naples. The ballet tells the story of a young Italian couple, the lively Teresina and a handsome fisherman Gennaro. A violent storm captures Teresina and she is turned into a Naiad by a powerful sea-creature. Teresina escapes, and she and Gennaro are united with a joyous celebration. The ballet begins at a Saint Lucia port where a local market place buzzes with people. Teresina finds herself immersed in Italy’s Blue Grotto, one of Italy’s most famous sea caves, located by the Island of Capri. The legends of naiad’s and sea creatures creates an ideal underwater ballet sequence for Bournonville’s second act. Closing at the holy place of Monte Virgin, Teresina and Gennaro are joined together by local townsfolk in spectacular dancing inspired by traditional celebratory dances of Italy.

Absorb the festive themes of Napoli by trying customary Neapolitan ice cream, created by local ice cream makers of Naples. Also widely noted in the 19^th century, Neapolitan ice cream is made of side-by-side layers of strawberry, chocolate, and vanilla. Frozen in a block mold and cut into square slices, Neapolitan ice cream has evolved into ice cream cakes, and sandwiches. Replacing flavors with cherry and pistachio, the popular idea of layered ice cream has faired well for many modern variations and updates. Take a spoonful of Neapolitan ice cream and you will taste delicious, refreshing and sweet flavors, much like the delightful ballet Napoli. Of course in Italy it is made with 3 flavors of gelato, if you are not anywhere near Naples or for that matter Italy, the American version will have to do!

See you at the Gourmet Food & Wine Festival in Bally’s Atlantic City, NJ on July 29-31, for my  onstage cooking demos and  book signings. For more info or sponsorship opportunites email:events@marialiberati.com

If you were not able to make it to Book Expo America to receive your free copy of the pre release version of the new book The Basic Art of Italian Cooking: DaVinci Style, send an email to: info@marialiberati.com with BOOK in subject and you will receive a pdf downloadable version.

copyright 2011 art of living, PrimaMedia,Inc/Maria Liberati

Sundays at my grandparents house were filled with pasta and Opera –a squeaky record playing on the stereo or someone breaking  out into song. Spaghetti Norma, named after the famous Opera Norma that was composed by Vincenzo Bellini in the 1800’s is definitely not as tragic as the Opera was meant to be…combining eggplant with tomatoes (fresh is best) this simple dish will inspire someone to spontaneously break out into an aria..and if not, a recorded version will have to do. In fact, an opera aria or two is the perfect combination for Spaghetti Norma….

Although Bellini is a famously named cocktail, it was named after the artist Giovanni Bellini and one of his paintings that resembled the colors of mixing fresh white peach juice with sparkling Prosecco wine, not after this Vincenzo Bellini. But if you want to mix your Norma’s with your Bellini-try the Bellini cocktail before or after this dish.

Serve Spaghetti Norma with a dry red Chianti

Spaghetti Norma

1 pound of spaghetti

1 ½ pounds of red ripe plum tomatoes- preferably fresh

3 small fresh eggplants

2 cloves of garlic-chopped finely

1 handful of fresh basil- washed, dried and chopped

4 tbsps of extra virgin olive oil

2 tbsps olive oil

Salt and pepper to taste

Wash the eggplants, slice into thin slices and place soak them in a bowl of cold water with a tablespoon of white vinegar and 1 tbsp of gross salt for about two hours.

Peel the tomatoes and take out the seeds. Then cut tomatoes into small pieces. Place 4 tablespoons of olive oil in a large frying pan, add in the garlic and place over low heat until oil starts to bubble.

Remove from heat and add in tomatoes and chopped basil.. Add in a pinch of salt and pepper. Place over low to medium heat and cook for 15 minutes.

Boil spaghetti and cook till al dente, While spaghetti is cooking- drain and rinse eggplant slices and then dry. Fry eggplant slices in 2 tbsps of olive oil (not extra virgin) till golden brown and then place on absorbent paper to soak up any oil.

Drain pasta. Place in a serving bowl. Cover with sauce that has been prepared, add in eggplant slices and toss. Salt and pepper to taste. Serve immediately.

For more great recipes, get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition.

Book Signings & On Stage Cooking Appearances:

Saturday, April 30 –Sunday, May 1st- Reston, Virginia-Gourmet Live at Great Grapes Wine Festival. Held on the grounds of the Reston Towne Center.The Basic Art of Italian Cooking demos will be on Sat,4/30-3:30PM and Sunday, 5/1 at 4:30 PM.Book signings will be held throughout the weekend, For more info,email: events@marialiberati.com

Saturday,May 14th, from 1- 3 PM Book signing at Fante’s Kitchenware Store , 9th street in Philadelphia’s Italian market. The Italian festival will be taking place all that weekend.

Oh, a wonderful pudding! Bob Cratchit said, and calmly too, that he regarded it as the greatest success achieved by Mrs. Cratchit since their marriage. Mrs. Cratchit said that now the weight was off her mind, she would confess she had had her doubts about the quantity of flour. Everybody had something to say about it, but nobody said or thought it was at all a small pudding for a large family. It would have been flat heresy to do so. Any Cratchit would have blushed to hint at such a thing.

From  “A Christmas Carol” by Charles Dickens

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

What does Charles Dickens and ‘A Christmas Carol’ have in common with the Royal Family …well it’s the traditonal Christmas Pudding! 

Winter months though cold and dreary (At least in  parts of the world I hang my hat for winter) bring many occasions that brighten up those otherwise lackluster days. Of course Christmas, Hanukkah, Kwanzaa, and many others but in Great Britain the first Sunday in December is unofficially known as  Stir-Up Sunday.  The perfect day to bake Holiday goodies in the kitchen with family and friends..a fun day to celebrate any place in the world.

Christmas Pudding takes about a month to cure and with Christmas about a month away it is the perfect day to make your Holiday pudding. Although some traditionalists begin their puddings 6 months before and the final steaming is always done on Christmas day right before serving. This year I’m going to give my pudding a royal touch by serving it in the very same pudding basin used by the Royal Family-the Mason Cash pudding bowl.

Holiday pudding recipes are based on the Royal Family’s Sandringham recipe and many are handed down from generation to generation. Here’s a quicker recipe (only 7 hours to make) and a great way to spend a Sunday. Give family and friends a chance to stir the batter and make a wish with each stir for a happy and prosperous year to come

 A Royal Christmas  Pudding

(this recipe is  adapted from a recipe on www.worldwidegourmet.com)

Ingredients:

*9 ounces sultana raisins

*9 ounces seedless raisins

*9 ozs. currants

*2 tsps candied lemon zest

*4 tsps candied orange zest

*4 tsps candied citron fruit

*4 ozs. candied cheries

*2 ozs. blanched almonds

*2 ozs. blanched almonds

*2 ozs. chopped almonds

*18 ozs. chopped suet or vegetarian suet

*8 ozs. rye bread crumbs

*4 ozs. brown sugar

*1/2 tsp cinnamon

*1/2 tsp grated nutmeg

*1/2 tsp ginger

*pinch of salt

*4 tsps brandy

*1 cup milk

*2 tbsps unsalted butter

*6 large eggs lightly beaten

*4 ozs. flour

*2 tblsps baking powder

And if you want to follow tradition serve with this yummy Brandy butter (A tradition that originated in Cumbria)

*9 ozs unsalted butter

*9 ozs powdered sugar

*2 ozs. brandy

*grated zest of 1 orange

Chop raisins, candied fruit, and peel together. Place all dry ingredients into a large non-reactive bowl (Mason Cash mixing bowls are perfect for this). Combine. Add in other ingredients and mix until thoroughly blended. Line a Mason Cash pudding basin with a large piece of cloth that has been buttered and floured on each side. Pour mixture into the basin and enclose by topping with four corners of the cloth. Cover with a piece of buttered parchment paper. Place pudding in the  oven in a pan half filled with water. cook for 6-8 hours at a bare simmer, checking the water level from time to time. Remove from water and oven and let cool. remove from pan. Cover and wrap with a fresh cloth and parchment paper, on top of that cover with aluminum foil and let ripen in a cool spot (not refrigerated) for at least 4 weeks. The longer it ages the more flavorful it will be.

On Christmas Day, return the pudding to the oven in the Mason Cash Pudding basin placed in a pan of  water and let steam for 3-4 hours. Flambe with hot brandy or cognac and serve with brandied butter.

*Friday,December 3rd, 6 PM- Join me for a Feast of the Seven Fishes Italian Christmas Eve dinner and book signing at Copper Fish restaurant in Cape May, NJ. Email: Info@marialiberati.com for reservations or more info.

*Saturday, December 4th, 1 PM_Borders, Mount Laurel ,NJ Holiday book signing and sampling

Get your copy of the book selected as Best Italian Cuisine Book in the USA-The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition..makes a great Holiday Gift

It was George Bernard Shaw who once said “There is no sincerer love than the love of food “

Thanksgiving day is a day that is uniquely American ..a day we can truly call our own..and a day that fascinates many others around the world..In Italy it is called Festa del Ringraziamento and known as ‘the  Holiday that causes  Americans  to behave like Italians’-sit around the table eating all day with friends and family

The beverage of the first Thanksgiving and the Mayflower was beer..it wasn’t safe to drink the water.so beer was served..

In Honor of the First Thanksgiving beverage and the Italian American  Thanksgiving tradition of   serving a pasta dish before the turkey

Penne Pasta with Beer

1 pound penne pasta

1 glass beer

4 tablespoons extra virgin olive oil

1 clove garlic

1 yellow pepper

6 red ripe tomatoes

10 pitted green olives

1 tablespoon fresh parsley chopped

1 tablespoon capers

1 tablespoon marjoram chopped

1/4 cup parmigiano-reggiano grated

salt to taste

Cut peppers into small cubes, cut tomatoes into strips, chop garlic. Place extra virgin olive oil in saute pan, place in peppers, tomatoes, and chopped garlic. Saute for 2 minutes, then add in beer a little at a time. Saute for 15 minutes on low heat. Then add in chopped olives, capers, parsley and marjoram.

Cook over medium high heat for 10 minutes, salt and pepper to taste. Cook pasta till al dente. Drain. Add into sauce, toss. Serve with grated parmigiano reggiano cheese

Friday-November 26th- 1-3 PM Bloomingdale’s at The Shops at Riverside in Hackensack, NJ- Cooking demo, sampling, book signings of the Award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition For info email: info@marialiberati.com

One  day  of the  week was always reserved for bread baking in most homes in Italy. From sunrise the loaves were kneaded and then left to rest and rise! The bread would be eaten all week and used and reused in so many delicious ways….

Bruschetta makes use of crusty bread that is day old..but it has become a new,  almost chic thing to make with so many ingredients. Years ago, Pane Cotto (literally means cooked bread) was invented as a recipe to make use of crusty day old bread.  And it too, is becoming fashionable to make.

Today, with the chill of Autumn here, Pane Cotto comes to mind..a dish that soothes the stomach and the soul..and takes away the chill of Autumn. This is a traditional soup from Abruzzo. The Tuscan version is known as Acquacotto and is similar. Either way they are sure to become one of your favorite comfort foods for a chilly autumn evening.

Pane Cotto

1/2 lb cauliflower (florets only)

2 ounces pancetta (optional)
1/2 medium onion

1/4 lb carrots

1/4 lb celery

1/2 lb potatoes

1/4 lb fresh zucchini

1/4 lb white beans

1/2 lb of red, ripe tomatoes

1/2 cup extra virgin olive oil

1 lb of crusty day old bread

2 garlic cloves

pinch of thyme

marjoram

pinch of red pepper

sage leaf

Soak white beans overnight. Cook them in 8 cups boiling water with  1 tblsp olive oil, garlic cloves, sage leaf, cook till beans are tender but still al dente.

Wash remaining veggies and peel and cut into large cubes. In a large frying pan, place in pancetta and onion chopped finely. add in chopped veggies and saute for 10 minutes. Add in tomatoes that have been seeded and cut and lastly add in white beans  with cooking water. Cook till veggies are tender.

Cut bread into large cubes. Place under broiler til golden. Place soup in large soup pot and place in bread. Let sit for an hour. reheat to medium heat and serve boiling hot.

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

See you on NBC TV-!10 Show on October 22 at 11 AM

October 29-31-Gourmet Food & Wine Show-Valley Forge Convention Center

November 2nd- at 7 PM –Book signing- Fair Lakes Library, Fair Lakes NJ

-Share the Joy! share your favorite food memory here

 

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

My suitcases were small (all that my airline would allow) but I brought back a lot, (things that are too special to carry in a suitcase) my souvenirs are made up of memories and flavors that I experienced while in Sacramento, California. One of my book tour appearances, last week)  brought me to the Italian Cultural Center there….a short visit that brought a long list of more memories filled with flavors and an experience of history that I never knew…

Large amounts of Italians emigrated from Italy to California during the Gold Rush  Many worked as miners, began hotels for the miners and helped in many other ways during that time….seems to be a fact hidden away in the history of the US and something I never knew. But one of my favorite things about Northern, California is a recipe that, is an Italian one,but adapted a bit to California style. It is Cioppino and one that California  call their very own. Legend has it that this recipe, in the 1850′s was brought there by an Italian named Buzarro, who had a restaurant  on a boat anchored off Fisherman’s Wharf in San Francisco. Although Californians proudly acknowledge it as one of their own recipes it was brought there and adapted by this Italian and became a popular one to this day. It is an Italian version of Bouillabaise or a fish chowder. Serve over toasty slices of day old Italian bread and you have a delicious meal!  Serve with a dry white wine from Napa Valley..

Cioppino

 

* 1 1/2 lbs firm flesh fish (fish like sea bass, shark, etc.)

*1/2 lb shrimp

12 -clams or oysters or mussels or combination thereof

*1 large or 2 small crabs

1/3 cup Extra virgin olive oil

*2 cloves garlic whole

*3 lbs fresh red ripe plum tomatoes, fileted-or two cans of plum tomatoes

*1 small onion chopped finely

*2 cups of dry red wine (Chianti, Montepulciano,etc)

*1 small handful fresh parsley chopped

*1 small greeen pepper chopped

*Salt and ground pepper to taste

Clean, shell and devein shrimp, clean clams, crabs and mussels but leave in their shells. Place olive oil in large pot, add in garlic cloves, chopped onion, chopped pepper, tomatoes, saute for approximately 10 minutes. Then place in fish, layering with clams, oysters or mussels on top, then top with chopped parsley, ground pepper, pinch of sea salt. Cook for 30 minutes, or until fish is done. Top again with fresh parsley and ground pepper. ladle over crusty Italian bread slices. For an extra great taste, drizzle with Meyer Lemon Oil..   Enjoy.

 

For info on any of these upcoming appearances email:events@marialiberati.com

October   14th, 7 PM-  Lower Southampton Twp.  Library, Feasterville, Pa. for a demo on Olive oils and tasting and a book signing of The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd ed. For more info or to make a reservation call  the Library 215) 355-1183 X104. Reservations are needed, this usually sells out fast!

October 29-31-See you at the Philadelphia Gourmet Food & Wine Show at the Valley Forge Convention Center, Valley Forge , Pennsylvania

Nov 2, Franklin Lakes Library for a book signing, reading and sampling from the latest award winning cookbook

Get your copy of the book selected as the Best Italian Cuisine Book

The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

Share your favorite food memory and Share the Joy! See your favorite story in Print

Try some of my new oils and Balsamic Vinegars..great for a special recipe or just drizzled on salads and bruschetta!

 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