copyright 2010, Maria Liberati

New Year’s Day always means a day of relaxing around the kitchen of our ‘piccolo villa’ here in the mountains of Abruzzo with family and friends that drop by as the day lingers on and  the Vienna Philharmonic on TV with the famed New Year’s Day concert and all kinds of chocolate delights to munch on around the table. From locally produced chocolate torrone, to gianduia torrone, to a type of Panettone filled with chocolate. This year the Philharmonic even put footage of Vienna’s best chocolatiers creating some luscious chocolate creations in sync  to one of the symphonies. But the Raditzky’s March signals the end of another New Year’s Day concert, and the start of another New Year of great food, recipes and places to discover.

Here is a  chocolate recipe ..simple but delicious..one of my Holiday favorites that I picked up the first time I spent some of the Christmas Holidays in Venice. A Chocolate Salami..

http://quazen.com/recreation/food/love-chocolate-try-chocolate-salami/

Maria

http://twitter.com/Marialiberati

The Holidays always have me daydreaming about my visits to the Christmas markets in Vienna and Strasburg, in Austria.  On New Year’s Day I am always in Rome where we eat New Year’s day dinner at home  with the traditional New Year’s Day concert from Vienna on TV… So Vienna always brings back special memories for the  Holidays and besides the spiced wine you drink whilst strolling in the main squares in Vienna  and Salzburg..there is Viennese coffee.  If you can’t get to Vienna for the  Holidays you can have a  Viennese experience in your kitchen with a cup of this hot tasty drink (for the full effect, play some Mozart while enjoying this):

If you missed our Holiday Gift Guide, here it is http://tinyurl.com/yzyb4r4

Viennese Coffee

(serves 4)

4 ounces of dark chocolate- melted

1/2 cup of whipping cream

4 cups of dark espresso or espresso style coffee

1 tsp sugar

powdered cocoa

cinnamon

In large heat proof pitcher - blend cream and melted chocolate till creamy.  Add in boiling hot coffee, sugar, stir and divide into 4 coffee cups, top with some whipped cream, dash of powderd cocoa and dash of powdered cinnamon..don’t forget the Mozart!

You still have time to get a copy of the award winning book 

 The Basic Art of Italian Cooking-Holidays & Special Occasions-winner of the Gourmand World Cookbook Awards for Best Italian Cusisine Book in America for 2009.

If you missed our Holiday Gift Guide for best products selected for their artisan quality and the ultimate experience they provide the consumer, here it is:

Holiday Gift Guide 2009

http://content.yudu.com/Library/A1jim0/HolidayGiftGuide2009/resources/index.htm?referrerUrl=

 Tanti Auguri (Best Wishes) for a Great Holiday

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

One of the most engaging holidays of the season, Halloween, has been carving out ghoulish jack-o-lanterns and the likes of trick-or-treaters for centuries. Highly recognizable are the spellbinding tales of campfires, midnight marshmallow roasts, and guising costume festivals… thus for many, October 31^st marks the modern-day events of the Eve of All Hallows. Originating from Irish immigrants, the traditions spread across Europe to North America in the 19^th century, as Halloween’s many rituals are now celebrated throughout world. Respectively, while some religious perspectives ascribe certain disbeliefs, the expansion of commerce chose to capitalize significant revenues based upon candy sales and billion-dollar costume industries. The evolution of haunting imagery, black cats, witches brew, religious ceremonies, and product commercialization, inevitably, remains the heart of the equinox. But more than ghost stories and prominent symbols, accounts of this spooktacular event date back as far as the first Pagan rituals, hailing ancient Celtic harvest festivals called, Samhain or Celtic New Year. Often paired with the Day of The Dead and All Saints’ Day, many cultures commemorate (the notional holiday) outside the Americanized standard of door-to-door candy solicitation, by marking November 1^st and 2^nd as calendar days of remembrance.

Carnevale Di Venezia, a long-established Italian tradition seems to parallel a combination of both Mardi gras and Halloween’s costume masquerading. However, its elaborate artistry, first recorded in 1268, is celebrated 40 days before Easter with restrictions of Lent and a grand festival just before Ash Wednesday. While gala dinners and extravagant costume balls of this winter festival trumpet throughout the various regions of Italy, some reports claim the urbanity of Halloween is literally beginning to mask those of Carnevale.

As food plays a significant role in the aspects of any celebration, the annual harvest of apples lend an air of entertainment to the many Halloween-themed activities performed. The friendly competition of apple bobbing or as the Scottish refer to as, dooking, remains a pastime favorite. Even holiday ‘begging’ has transformed throughout history, bringing phrases like ‘Do ye want guisers?’ to the simplicity of ‘Trick or Treat’. So, whether it’s pumpkin risotto to pumpkin carving or candied apples to brimming bags of candy cuisine… the sheer magic surrounding such mythical traditions can be enjoyed by all ages, young and old.

Have your own traditional Carnevale celebration for Halloween with these recipes

Frittelle

Ingredients (for 6 people):

1 lb flour

1 cup raisins

2 tblsps pine nuts

1 tablespoon sugar

2 eggs

1 cup milk

I/2 cup grappa

1 packet brewer’s yeast

a pinch of salt

peanut oil to fry

icing sugar to decorate

Melt the brewer’s yeast and sugar with a little bit of warm water; then add flour, the eggs, grappa and milk. Don’t forget the pinch of salt. Mix everything and knead it for a while until you see some kind of small ‘air bubbles’ forming on the surface. Cover then with a napkin and leave it in a warm place to rise. When the dough will have doubled its volume, add the raisins (and pinenuts). Make ‘balls’ with a teaspoon and let them ‘slide’ into peanut boiling oil (oil should be deep enough to cover all the small balls; and remember not to put too may of them at a time). When they rise to the surf, turn them over, so that they become brown all over. Dry on kitchen paper, sprinkle with icing sugar and enjoy your fritoe!

Crostoli (is another typical Carnival dessert).

Ingredients (4 people):

1 cup flour

½ cup sugar

¼ cup butter

2 eggs

½ cup grappa

1 lemon

icing sugar

a pinch of salt

1 tsp pure vanilla

peanut oil to fry

Mix flour, sugar, vanilla, grated lemon peel and salt on the pastry board. Then make a well and put the eggs, the soft butter cut into small cubes inside the hole. Work it till it is smooth. With the rolling pin roll the dough very thin. Cut rectangles (about 8×12 centimetres) with the pastry cutting wheel and make three cuttings on each of the rectangles. Fry two or three rectangles at a time in abundant boiling peanut oil. Drain, dry on kitchen paper, cover with icing sugar. You can eat them either hot or cold.

For  Holiday recipes and tips get your copy of the newly released The Basic Art of Italian Cooking : Holidays & Special Occasions

Follow Maria on Twitter : http://twitter.com/marialiberati 

Special Thx to everyone at teh Lower Southampton Libnrary in Festerville, Pa for hosting my book signing this week!
Other Apperances coming up:
November 2- Willngboro LIbrary-book singing and cooking demo 7PM

November 4th-6th- Christmas in Italy weekend at Harvest Moon Bed and Breakfast in Lancaster,Pa.. Cooking classes and wine pairings from The Basic Art of Italian Cooking : Holidays & Special Occasions. Call 888-824-3763 for reservations and info.

November 14th-Warren Twp Library, Warren NJ 2PM- Book signing and cooking demo

November 21-Kuhn’s Corner Books- Perkasie ,Pa 12 PM- book signing and sampling

December 12th- Franklin Twp Library, Franklinville, NJ 12 noon- Book signing and cooking demo

Mangia Bene, Vivi Bene,

Maria

Copyright 2009, Maria Liberati

Sundays in Rome always turn into special days..and this weekend was no exception. A  trip there  for an event on Saturday  for my latest book The Basic Art of Italian Cooking-Holidays & Special Occasions turned into more than just that ..Sunday was  filled with finding  favorite foods in Rome and seeing old friends-Moses &  Michelangelo..

 It  became a  trip to revisit those old friends..a stop to see Michelangelo’s Moses, the Trevi Fountain and canlt forget Santa Maria sopra Minerva… I have seen them many times and can sit in front of them for hours upon end and take in their beauty..almost embarassingly so..my eyes become wide open in amazement.. thinking of Michelangelo toiling in front of his Moses…

But enough about the art..let’s get into the food.. From cornetto & cappuccino near Santa Maria Maggiore to Pizza in Trastevere..coffee at St.Eustachio and EUR and gelato near Montecitorio…what a weekend program..  attempting to fit in all the local food stops one could fit in..It seemed like so many foods but  so little time to get them all in..

Pizza in Rome is at its best when it is thin ,made with fresh mozzarella, extra virgin olive oil and most places display a sign to tell you the ingredients uses as do the places that make their own gelato. The sign is usually somewhere on the glass case that displays the pizza and/or gelato..

In 100 degree weather the  gelato creations, looking as something that may have been created by one of the masters, melt so quickly one has but a split second to  admire the aesthetic beauty. Enjoying a dish of gelato outside in Rome under the summer sun is an experience in contrast..the heatof the August sun beating down,the cool,creamy liquid refreshing your senses..the intense flavors hypnotizing…almost diverting your attention away from the uncomfortable temperatures at least for a few minutes.

A linguine with cold pasta sauce coming later today  for lunch..

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. The Basic Art of Italian Cooking 

ahhh..it is getting closer to Valentine’s Day..I can smell the roses and taste the chocolate..

Don’t forget the wine. My choice is Orvieto Classico..perfect for risotto or fish or chicken..My suggestion would be a risotto al mare.seafood risotto.

Well it contains clams and they are an aphrodisiac.

Here is the recipe and more on Orvieto Classico shortly.

Risotto al Mare

1 cup arborio rice

4 -5 cups vegetable broth

1/4 cup finely chopped parsley

4 pounds small fresh or fresh frozen clams

1 slice onion chopped finely

1 clove garlic

2 cups Orvieto Classico or dry white wine

1 tablespoon butter (unsalted)

5 tablespoons of extra virgin olive oil

salt & pepper to taste

Place 1 tablespoon of olive oil in saute pan and heat,place in clams and pour in 1 cup white wine. Saute til clams open. Take out any that do not open.  Set aside sauteed opened clams.

In another saute pan, place in 1 tablespoon olive oil, heat, place in chopped parsley and the juice from clams that have just cooked. Saute for 2 minutes.

 Place vegetable broth in soup pan, add in parsley mixture to broth. Stir and heat to boiling. In another saute pan, add in remaining olive oil chopped onion, garlic clove whole, and saute till onion begins to turn golden.Add in dry rice, pour in 1 cup white wine. When liquid is absorbed, add in 3/4 cup of broth and stir continuously, Repeat this process until rice is al dente (about 15-20 minutes).Add in cooked clams, stir. Place in butter, stir till melted, serve with Orvieto Classico

Join me on February 18th at 6PM at Whole Foods Market in Marlton NJ. Book signing & The Basic Art of Italian Cooking by Maria Liberati tm cooking school. Join us for a cooking class-Pasta & Their Sauces- after book signing.

To register call the store at 856-697-7191 or email events@marialiberati.com

Join me also on February 19th at Whole Foods Market, Philadelphia,Pa at 6 PM for a book signing and The Basic Art of Italian Cooking by Maria Liberati tm Cooking school. “Cooking on a Budget The Basic Art of Italian Cooking.Cook a 4 course authentic Italian meal on a budget from the best selling book The Basic Art of Italian Cooking. To register email us at events@marialiberati.com or call the store at 215-599-9735

Join me on February 26th at 7 PM at the Whole Foods  in Princeton, NJ-Book Signing and The Basic Art of Italian Cooking by Maria Liberati tm Cooking School. “Every Pasta Has Its’ Sauce” Cooking Class includes lesson on pairing pasta withtheir sauces, how to cook perfect pasta and making 4 separate pasta dishes. recipes,samples and lessons provided. To register call the store at 609-799-2919 or email events@marialiberati.com

Follow more at http://mariandco.blogspot.com

http://marialiberati.blogster.com

http://twitter.com/marialiberati

See Valentine’s day around the world

Mangia Bene Vivi Bene

Maria

copyright 2009, Maria Liberati, The Basic Art of Italian Cooking

Editor-Kate Hollinger

What’s richer, softer and more luscious than ice cream, and comes in any flavor you can imagine? Gelato of course! This centuries-old classic has been credited to many countries and continents, but credit definitely should be given to Italy. While origins of gelato can be traced to Marco Polo in China and various people in Arabia, the truest form can be traced back to 16^th century Italia.

Gelato, Italian for “frozen”, can truly be attributed to the ingenuity of Bernardo Buontalenti, an Italian architect who was hired by the Medici family in 1565 to cater and plan events and banquets. He unleashed his fabulous “frozen desserts” which eventually became famous throughout the whole country. Initially this mixture of frozen sweet milk with egg yolks and other flavorings was a pretty exclusive treat, known as the “rich man’s dessert”. Because of the trouble that was gone through to make the unique treat, few could have it at first.

Snow was collected during the winter months and then stored in cold places until it was ready to be turned into gelato. Rich families actually had their own ice basements or wells where they stored ice up to 30 meters deep. These intensive harvesting methods made gelato consumption a lavish luxury in the 16^th century. The ice concoction primarily included flavors of fruit, chocolate, or nut. Gelato from Northern Italy included milk, and tasted like a rich dense combination of ice and creamy flavoring. In Southern Italy, however, there was only water and no milk, and therefore was a lighter, healthier version known as sorbetto. The southern rendition is lower fat but higher in sugar content due to the more intense flavorings that make up for the lack of dairy product.

Since the 16^th century invention of gelato in this European country, different variations have been formed from this frozen treat. Argentina boasts helado and France offers la glace, which was introduced by Catherine de Medici of Italy. Ice cream is consumed in bulk in the United States, although this is a less dense, less rich version of gelato because there is more air in it.

Today, gelato still remains ever-so-popular in Italy. It is a tradition as well as an art form, passed down from one family member to the next. Gelaterie, the cafes where this gelato is made, sold, and enjoyed, are sprinkled all over Italy and serve a wide array of delightful flavors and often served with wafers or biscuits, or in cones. Other variations can be found in each gelateria.

And to explain to you in words the delight that is gelato is so impossible.. you must experience an artisan gelato yourself..if only once it is worth every taste…

A great idea for San Valentino (Saint Valentine’s Day).. for gelato lovers.

Place Champagne or Spumanti in an elegant glass and add a scoop formed into a small ball into the champgne or spumanti…

or in a fluted glass and layer two different flavors of gelato, top with strawberry halves and dried orange peel with shaved dark chocolate…

If you have a favorite gelato bar in Italy..please let us know. I have a few that I love..Giolitti in Rome..not only for the gelato but for the elegant feel of this coffee bar that makes their own artisan gelato…I have some others but would love t ohear from everyone about their favorite gelateria in Italy or if you have found someone that makes a great gelato in the US or anywhere else in the world..do tell….

 Meet me  at the Whole Foods Market in Marlton, NJ at 6 PM. I will be signing copies of my bestselling book The Basic Art of Italian Cooking and  I will be doing a cooking class after. Pairing pastas with their matching sauces-we will cook 4 pasta dishes. recipes are from the cooking school in Italy, registration is limited. Call Whole Foods and register at 856-697-7191 or email events@marialiberati.com

Join me at The Basic Art of Italian Cooking by Maria Liberati tm cooking school in Italy on September 26th to October 3rd at the villa and castle in  the hills of Umbria.. Stay at the villa or the castello di Sismano for 7 days. Experience Italy, with 4 cooking classes at the villa, tours to local vineyards and olive oil mills, sights and tastes of Italy and enjoying La Dolce Vita at the villa and castle… All included, 4 cooking classes included and transportation from Rome Fiumicino airport to the villa and back.. La Dolce Vita is included at no extra charge!! See you then.  This event gets sold out quickly and is limited to12 participants only.For reservations and more info email us at events@marialiberati.com

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

I can hear the fireworks outside my office window as I am writing . Alfonso would like to think they are shooting fireworks for his birthday but I know it is for a feast they celebrate in this part of Italy (abruzzo) Saint Antonio. Bonfires are lit in the street and a small  town in the mountains has a week long fest of eating ,processions and more.

This morning into this afternoon we proceeded with assembling the Sacher Tortes into this beautiful creation. Thank goodness we did this in two days. Yeserday we baked the cake layers. Today was filling and frosting..

Luckily I had some apricot marmelade left over from this summer’s preserves that I maade from the farm here. Apricot marmelade is used to fill the cake that has been cut in two. Then the laborious process of making the chocolate glaze begins. First a syrup of water and sugar has to be boiled slowly, then the dark chocolate added and then the mixture has to thicken and cool.

While that is being done 2 tblsps of apricot marmelade and 1 tablespoon of water have to be heated to a boil on the stove. This mixture has to be put through a sieve and then spread on top of the cake before it is iced.

Now it was item for the icing. The chocolate mixture was ooh so creamy and thick. Spreading it took the longest, to get it smooth on top..you know just like in the photos..

More tomorrow, gotta go ..tonight we are tasting the Sacher tortes….

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

copyright, 2009, Maria Liberati, The Basic Art of Italian Cooking  

Today, (here in the mountains of Abruzzo, Italy) while I was enjoying my colazione (breakfast )with radio station centocinque (105) and listening to Betty give her gossip and advice I began to plan out the recipe for today..sacher torte…

While  the conversation on today’s radio program was about the new website in Japan that talks about places around the world that have memorable aromas (good and bad)  I began thinking of the great perfume of chocolate that will soon be filling The Basic Art of Italian Cooking Kitchen here (in Italy).

Yes that’s right..the famous Austrian  Sacher Torte.. I learned this scrumptious dessert while studying a bit of Austrian delights in Austria a few years back and have been promising to make this for Alfonso’s birthday for a few too many years.

 Now that The Basic Art of Italian Cooking kitchen is here in Italy also and I have some extra hands to assemble everything ..well I decided to begin this experience.. This morning we made and baked the cake, and tomorrow we willassembled the cake.. The smell from the ovens were heavenly…. if you love the odor of melted butter and rich dark chocolate. I am guessing that many people do since we had some locals come by and ask what was ‘in the oven’ today?

Sacher Torte was ‘born’ in Vienna, Austria but is loved all throughout Europe and why not.. it is just as beautiful as it is delicious a dessert and made primarily with dark European chocolate ,butter ,eggs and apricot marmelade and of  course some sugar and flour. No preservatives, chemicals just real ingredients..

It has been awhile since I had my culinary classes in Austria and have not made a Sacher Torte for awhile and almost forgot how laborious a dessert this is..but well worth it.

First to locate ‘farina di frumento’ the flour that will give the cake some substance. Not an easy flour to find, but after a trip to the local shop for professional baker’s in town…I found it..

 Next the measuring out of all ingredients with our scale, then the melting of the dark chocolate on the ‘bain-marie’ (double boiler). Then the creaming of the butter and melted chocolate, then half the sugar. Then beating the egg whites till peaks form.. gently folding in the egg whites and flour and …almost there…..butter and flour the spring form pans, place in batter and cook for about 1 hour at 180 degrees centigrade or 360 degrees fahrenheit.. Well in our oven here they took less than an hour to bake. But the whole process took up all morning into afternoon..

This more than filled our day and by 2 PM we were ready to sit down and eat ‘pranzo’ (lunch). Stay tuned for tomorrow and the assembling of the Sacher Tortes. … and my recipe for the Sacher Torte

For more great recipes get your copy of my best sellling book The Basic Art of Italian Cooking at http://www.marialiberati.com

Mangia Bene, Vivi Bene,

Maria