Innamorata

copyright, 2010, Maria Liberati

I am in love with the sun … it gives me warmth

I am in love with the wind… it caresses me

I am in love with life… it makes me laugh

I am in love with flowers.. they make my mind drunk with beauty

But chocolate..I am ‘innamorata‘ ( the Italian word meaning’ to be in love’) with because of infinite  reasons and those of you who have a passionate palate will agree that dark chocolate, hot,cold ,or any temperature.. (containing a minimum of 65% cocoa) is the ultimate in comfort food!

Use some of those winter pears for this Torta Di Pere, that mixes dark chocolate and fresh pears for a scrumptious taste experience!  One bite of this and you can not help but utter  the Italian word  ‘innamorata’ from your lips

Torta Di Pere

(from The Basic Art of Italian Cooking: Holidays & Special Occasions 2009;art of living,PrimaMedia, Inc; winner of the Gourmand Cookbook Awards 2009)

2 fresh pears-peeled, cored and cut into small cubes

5 dried dates chopped

2 tablespoons of Cognac

2 tblsps of unsalted butter

1/3 cup sugar

1 -1/2 cups flour

1 tsp baking powder

3 egg yolks

3 egg whites beaten or whisked till firm

16 ounces baking or dark chocolate (minimum 65 % cocoa)

For decoration

1 fresh pear ,peeled and sliced thinly

1 tablespoon butter melted

1 tablespoon sugar

2 tablespoons of pear or apple jelly

In a food processor place in the chopped dates and pears, and Cognac, blend well, do not liquify. In a bowl, place in  2 tablespoons of unsalted butter,sugar,flour, baking powder,egg yolks, fruit from food processor with liquid and whipped egg whites. Blend well. Butter and flour an 8 ” cake pan and pour in the mixture. Bake in an oven preheated to 350 degrees for 45 minutes. remove from oven and let cool

Melt baking or dark cocoa in double boiler and use this to  glaze  top of cake. Measure butter and melt, add in sugar. Dip thinly sliced pear in butter and sugar  and  then dip one side of pear slice  in pear jelly  and arrange as a  decoration on outside of cake with pear slices placed all around, stuck to border of cake. Place in fridge till chocolate  glaze is hardened and become……. innamorata …..

Get more recipes to make any day a Special Occasion in The Basic Art of Italian Cooking: Holidays & Special Occasions

Visit me at OpenSky

Mangia Bene, Vivi Bene,

Maria

copyright 2010, Maria Liberati

My visit  to the medieval Abbey of Casamari in the province of Frosinone was a visit back to the medieval  pharmacies where many of the medicinal herbal formulas were discovered by the Benedictine monks here and brought to the world. The liqueurs and honeys  are all produced at the Abbey in a traditional way, all fruits,herbs, plants used are all grown organically by the monks there..a virtual trip back in time.. After Sunday mass (said by the monks in Latin), and a visit to the Abbey’s pharmacy and store the open air market beckoned.

The fragrance of freshly made (locally) made ciambella were almost calling my name. These particularly local ciambella made with anise seeds and boiled then baked (like  a bagel) are a typical product from  this region, but  are an artisan food that are not so easy to find..probably since they are not so quick to make and are made in an artisan way…

They bring back memories of my grandmother (who made her own delicious version of these for breakfast) telling stories of how she would go to her local town bakery ( in the town of Venafro, Italy) in the morning and get them freshly baked for breakfast… my great aunt (her older  sister)  owned the bakery and made these for her…. These locally baked treats have been almost impossible to locate ..so this was a real trip back in time..and an unexpected culinary treat..mmm..a piece of local  cheese with a  hot,freshly baked ciambella..could not have dreamed of a better lunch…can not even describe the experience..it was one to be savored….

Here is another version of a classic ciambella, known as a ciambellone, similar to  a pound cake, delicious also and a little bit easier to make..while I pull out my recipe for the ciambellone I feasted on today..and put on the great new apron I just found that includes a towel attached zipdry

Ciambellone Classico

(from the Gourmand World Cookbook Award Winner The Basic Art of Italian Cooking: Holidays &Special Occasions

2 cups all purpose flour or cake flour sifted

¾ cup sugar

2 eggs

½ cup melted butter

1 tsp baking powder

¼ tsp salt

peel of 1 lemon

extra flour and butter for greasing pan

Work together the sugar and eggs. Blend in flour and melted butter. Work the dough till it is a smooth blended dough and add in the baking powder and salt and lemon peel. Butter and flour a cake pan and bake at 350 degrees for 25-30 minutes or until toothpick inserted comes out clean. Should be golden on top. Remove from oven and cool. You can decorate the top with a dusting of powdered sugar or shaved dark chocolate.

Mangia bene, Vivi Bene,

Maria

Visit me at OpenSky

copyright 2009, Maria Liberati

These cookies are one of my favorite..sort of like an Italian style comfort food. I can remember having these after school with a glass of milk with my mom while discussing my day at school, and then with a cup of tea on Sunday mid mornings while visiting with my grandparents after church and while waiting for the big Sunday afternoon meal. And finally with a cup of coffee visiting with family and friends or alone. Sharing freshly baked anginetti and a cup of coffee with my mom, today, is still one of my favorite things to do.

The perfect sweet to bake on a fall Sunday afternoon. or for any Holiday.

from The Basic Art of Italian Cooking: Holidays & Special Occasions

copyright 2009, Maria Liberati.art of living,PrimaMedia,Inc: $19.95; ISBN 1-928911-02-1)

Anginetti (yields approximately 40 cookies)

Cookies:

1 tsp vanilla extract

Grated peel of one fresh lemon

6 tbsp butter

½-cup skim milk

½-cup sugar

3 whole eggs

3 -1/2 cups all-purpose flour

2 tsp baking powder

½ tsp baking soda

Icing:

1 tsp real vanilla extract

1 tbsp fresh squeezed lemon juice

1-cup confectioners’ sugar

1 tbsp water

Preheat oven to 350 degrees while lining large cookie sheet with parchment paper or aluminum foil and non-stick coating.

In large mixing bowl, beat vanilla, zest, margarine, milk, and sugar with electric mixer on medium setting until texture is well blended. Add eggs one at a time, beating each addition, and then continue to beat mixture for 1 minute.

On low speed, blend flour (1 cup at a time), powder, and baking soda until consistency becomes firm, sticky dough. If needed, have wooden spoon available for mixing. Dust hands lightly with additional flour, rolling dough into bite-sized balls. Place approximately 20 onto prepared cookie sheet, spacing 2 “apart.

Bake 10-12 minutes, or until light golden brown.

Icing: While first batch is baking, combine vanilla, lemon juice, sugar, and water into a small mixing bowl, whisking ingredients until mixture is completely blended. Remove cookies from oven, placing a sheet of wax or parchment beneath wire rack. Using a small pastry brush, frost the tops of each cookie with icing, sprinkle with additional confectioners’ sugar, and transfer to rack for cooling. Begin second batch.

For more recipes and Holidaystories get your copy of  the newly released

 The Basic Art of Italian Cooking: Holidays & Special Occasions, with over 140+ recipes, menus, wine pairings and short Holiday stories

Book Signings/Cooking demos/appearances:
*Oct 5th-Horsham, Pa, Horsham Twp Library

*Oct 9-Souderton, Pa, Indian Valley Library

*Oct 10-Warrington, Pa, Borders

*Oct 16-18-Philadelphia Food & Wine Festival

*Oct 21-Feasterville, Pa, Lower Southampton Twp Library

*Nov5-7-Christmas in Italy weekend, Harvest Moon Bed and Breakfast- Lancaster, Pa for reservations:

info@harvestmoonbandb.com

For details on any of the above events or to attend email: events@marialiberati.com

Mangia Bene,Vivi Bene,

Maria

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http://mariaandco.blogspot.com

 copyright 2009, Maria Liberati

Where did this messsage come from..all of a sudden in my e-mail  mailbox after a trying day.. a well needed message to remind me to look for the rainbow outside ..such a metaphor for I really did need to find my rainbow by the end of today…

The timing was perfect..Look for the rainbow..”that’s it Maria” (I said to myself)..”always look for the rainbow”. There is usually a rainbow amidst a cloudy, dark  sky you just have to look for it.. If you don’t look for it you will never find it…

First of all a special thanks to a special friend who sent this message ..

A perfect way to end a not so perfect day!

And it also reminds me of a favorite saying of my better half

“Rosa di sera, bel tempo si spera” he will remind me after a particularly rainy night and the sky will open up with this beautiful red color to remind us that the weather tomorrow will become beautiful

Roughly translated means that ‘the red evening sky will bring beautiful weather tomorrow’.

Where is this leading to…….. anginetti cookies…something else that really cheers me up when I have had an unuusally stressful day. They are light little angel puffs…Baking up a small batch of these brings the sunshine back into a dreary day. And oh yes ,eating them are just as much fun..and put that lightness back into your spirit…

Hope you got to see a rainbow today….
Anginetti Bite-Sized Cookies: (yields approximaely 40 cookies)

1 tsp vanilla extract

1 tsp lemon zest

6 tbsp butter

½-cup skim milk

½-cup regular or organic sugar

3 whole eggs

3 -1/2 cups all-purpose flour

2 tsp baking powder

½ tsp baking soda

Icing:

1 tsp vanilla extract

1 tbsp fresh squeezed lemon juice

1-cup confectioners’ sugar

1 tbsp water

Preheat oven to 350 degrees while lining large cookie sheet with parchment paper or aluminum foil and non-stick coating.

In large mixing bowl, beat vanilla, zest, margarine, milk, and sugar with electric mixer on medium setting until texture is well blended. Add eggs one at a time, beating each addition, and then continue to beat mixture for 1 minute.

On low speed, blend flour (1 cup at a time), powder, and baking soda until consistency becomes firm, sticky dough. If needed, have wooden spoon available for mixing. Dust hands lightly with additional flour, rolling dough into bite-sized balls. Place approximately 20 onto prepared cookie sheet, spacing 2 “apart.

Bake 10-12 minutes, or until light golden brown.

Icing: While first batch is baking, combine vanilla, lemon juice, sugar, and water into a small mixing bowl, whisking ingredients until mixture is completely blended. Remove cookies from oven, placing a sheet of wax or parchment beneath wire rack. Using a small pastry brush, frost the tops of each cookie with icing, sprinkle with additional confectioners’ sugar, and transfer to rack for cooling. Begin second batch.

Still have a sweet tooth? Check out Maria Liberati’s delicious Cannoli recipe… http://marialiberati.com/blog2/?p=221

Be sure to visit http://www.marialiberati.com and get your copy of the bestselling book, The Basic Art of Italian Cooking, by Maria Liberati.

copyright 2009, Maria Liberati

One of my favorite things about  summer is being able to   eat  fresh  blueberrries from New Jersey… particularly South Jersey. But the season that you can get fresh Jersey blueberries is a short one and the best ones begin appearing at local farm markets just about now… soon to dwindle down till end of August.

Since I am on the East Coast in months of June and July -shopping for fresh blueberries almost every day is one of my obsessive habits.. so much so that I had my assistant add some dedicated time in my daily schedule that I can have an hour to go get my blueberry supply.

While it’s not always easy to find the blueberries from New Jersey. some are from many other States and have traveled days to get here..but besides reading the label you can spot the Jersey blueberries by the size of the berries..they are bigger than blueberries from other States.

Full of antioxidants, they are not only delicious but provide a wealth of antioxidants and health benefits. Unfortunately my only regeret is that I am in Italy for their last month-August and miss that last month of blueberries.

Once so distraught I took a pound of bluebrries with me on the flight over… it was first week in August..I knew when  Ireturend in late Septembr they would be gone and not to see again for almost another year….thought I could get my fill before leaving.. not such a great idea..ended up with a blue mouth and blue stains on my shirt upon arrival..this did not make such a ‘bella figura’ on arrival at Leonardo DaVInci Airport in Rome…

Unfortunately, in Italy blueberries  are not always easy to find and are very small..not supersized like the Jersey blueberry..hmm… beginning to wonder why the Jersey ones are so supersized!!

I recommend eating them fresh and just plain..but if you’d  like to try them in a recipe too, here’s one of my favorite:

A mixture of strawberries, raspberries, blueberries..but you can use all blueberries if you are a blueberry fanatic like me!

Berry Crepes

30 minutes total

15 minutes prep time

Serves 8-10 crepes

Ingredients

16 ounces strawberries or berries, a mixture of wild (black berries, blue berries, raspberries and strawberries)

1tablespoon brown sugar, packed

Juice from 1/2 lemon

1 cup flour, unbleached

2 eggs

1 tablespoon oil, not olive

1 teaspoon vanilla extract

1 teaspoon baking powder

1/4 teaspoon cinnamon

1 1/2 cups skim milk

Cooking spray

Directions

Rinse and slice strawberries into a bowl. Pour lemon juice on top and toss.

Add brown sugar and toss until well coated; set aside.

In a medium bowl whisk all ingredients together until there are no more lumps.

Over medium heat, heat crepe pan or non-stick frying pan.

When heated, remove from heat and spray with cooking spray

Pour a 1/4 cup of the batter in the pan. Quickly lift pan and tilt and turn until

batter evenly covers the bottom.

Cook over medium heat for 30 – 45 seconds until the edges are dry enough to

get a spatula under to flip.

Cook for another 30 seconds on the other side.

When lightly browned, remove from pan onto a plate.

Spray pan with cooking spray and repeat for the rest of the batter.

Stack crepes with wax paper between so they can be easily separated.

Down the middle 1/3 of the crepe spread one or 2 heaping spoons of berry mixture.

Fold one side of the crepe over the mixture and then the other side over first side.

Top with a spoon of berry mixture.

Can also be frozen wrap first in wax paper then put into plastic bag and then foil.

They stay moist if this is done when still slightly warm.

For more delicious recipes get your copy of the bestselling book The Basic Art of Italian Cooking at http://www.marialiberati.com

 Hope to see you at  some of my appearances coming up:

 July 9th, 6:15 PM  Whole Foods, Jenkintown, Pa-  The Basic Art of Italian Cooking School presents The Outdoor Kitchen- foods for the picnic , the beach or dining al fresco. Call the store at 215-481-0800 or email events@marialiberati.com

 July 16th-Whole Foods Annapolis, Maryland
http://www.prlog.org/10256011-celebrity-chef-maria-liberati-cooks-for-the-crowd-at-new-whole-foods-market-culinary-center.html

 July 18th-Whole Foods Fairfax/ Fair Lakes, Virginia
http://cuisinewire.org/10256021/maria-liberati-cooking-demonstration-and-wine-pairing-at-whole-foods-market-fairfaxfair-lakes.html

July 31-August2-Atlantic  City food and wine festival
http://www.prlog.org/10264998-celebrity-chef-maria-liberati-emeril-lagasse-guy-fieri-at-atlantic-city-food-and-wine-festival.html

 Get your copy of the bestselling book The Basic Art of Italian cooking at http://www.marialiberati.com

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