The excitement of summer is almost gone for most of us..with about a month to go..but here in Italy the excitement of summer has been re-ignited with the anticipation of the summer’s biggest crescendo.. August the 15th. A holiday that dates back to the Ancient Romans.

August the 15th reminds us that summer is almost gone and this is her last hurrah!! to celebrate the brilliance of the sun..the food.the sea, the beach ,the carefree relaxed feeling..

Today starts the anticipation with just a week to go..the beach has become one big block party..children running all over..people congregating in small groups everywhere on the beaach, taking a passeggiata from one beach to the next while taking in the fresh sea air and meeting friends along the way… talking, laughing,sharing recipes, making plans for the 15th..smiles abound everywhere..it is as almost as if Christmas is coming in the  Summer..well of course watermelon has replaced panettone (at least for this for season).

One of our favorite dishes to bring to the beach is Eggplant Parmigiano. It travels well, we can leave it in the glass dish it is baked in, slice it before taking it to the beach. Bring some paper plates, napkins, plastic forks, one spatula. And no need to worry about refrigerating leftovers..there are never any leftovers.. Slice up a watermelon for dessert, a bottle of mineral water and you have a great meal

Eggplant Parmigiano

2 lbs fresh eggplant-cleaned, sliced

1 lb scamorza cheese

1 lb red ripe plum tomatoes

3 leaves fresh basil

2 cloves garlic

1 fresh carrot, cleaned,peeled, cut in two

1/4 cup parmigiano-reggiano cheese

1 slice fresh onion

4 tablespoons extra virgin olive oil

Filet fresh tomatoes. In saute pan, place 3 tblsps olive oil,  whole garlic cloves, slice fresh onion. Saute for 2 minutes, place in tomato pieces, carrot pieces let simmer for 20 minutes.

In glass baking dish, layer, eggplant slices with tomato sauce, sliced scamorza cheese, sprinkle of parmigiano cheese. Top with scamorza cheese and grated parmigiana reggiano cheese and a sprinkle of breadcrumbs,. Bake in preheated oven for 40 minutes or until tender. Remove from oven, when cool, slice, and it is ready to go-wherever your lunch will be.

For more recipes get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

If you really want to treat Mom this weekend, the simple,elegant and back to basics ..the perfect gift..a box of chocolates with at least 65% cocoa content are the way to go..you will be satisfying her sweet tooth in a healthy way…

My favorite dish for brunch is known as Mozzarella in Carozza which literally means Mozzarella in a Carriage. Just one bite of this tasty delight brings me back to a lazy Sunday spent in the center of Rome at one of my favorite coffee bars..most of the coffee bars in Rome serve these sandwiches..an Italian style grilled cheese sandwich..

Mozzarella in Carozza ( Grilled Mozzarella Sandwich)

8 slices of day old bread

2 cups milk

8  slices of fresh mozzarella

2 large eggs, beaten

1- 3/4 cups all purpose flour

Cut crusts off slices of bread, then dip them quickly in the milk to soften them. Then create the sandwiches by putting two slices of mozzarella between 2 slices of bread. Press down on top slice of bread to make the sandwiches stick together.

Heat 2 tablespoons of olive oil in a large pan. Mix the eggs with 2 tablespoons of the milk, then dip coat with the flour. Fry the sandwiches, turning so they brown on both sides .Serve hot and bubbly.

Happy Mother’s Day..

Maria

Visit me at OpenSky

For more recipes get your copy of the award winning book: The Basic Art of Italian Cooking: Holidays & Special Occasions winner of the Gourmand World Cookbook Awards.

Thanks so much for those that came to my book signing/sampling at Borders in Warrington, Pa..I enjoyed meeting you all!

May 25th, 11 AM, I will be signing pre-release copies of my new release book the second edition of The Basic Art of Italian Cooking.

copyright 2010, Maria Liberati

Apologies  for not gettting this out sooner but think that you still have time to make this for your Easter dinner. I have been scouring my recipes and looking for just the right one for our community of  ’foodies’..not too difficult-some of the Italian Spring Holiday breads can be so time consuming and something well a little unique.. So for a little bit of inspiration and no Easter egg shaped something… I decided to go with one of my favorite cakes. … a recipe I learned in Austria, the cake is named after a famous Austrian-Italian Prince-Prince Eugenio of the Royal Family of Savoia.
Although he doesn’t have anything to do with Easter..the cake is really a special one..it is made with lots of chocolate ..which always reminds me of Easter..and not too ordinary-as a Holiday dessert should be- and great to have with a glass of bubbly Brachetto d’Acqui or with some dessert coffee or .. alone.. And to make it even more interesting here is some info on Prince Eugenio
Buon Appetito and Buona Pasqua! Please write and let us know how your  torta turns out!

Prince Eugenio’s Cake

( This cake was created  in Austria and named after Prince Eugenio who was born in France to royalty related to the Royal Savoia Family . His mother was Italian. He became a high ranking soldier in the Austrian army and protected Italy from some of their military rivals in the early  1700’s. He was an aficionado of art and this ‘torta’ or cake was created many years ago in homage to this Prince)

16 ounces unsweetened dark chocolate (containing at least 60% cocoa)

1 1/2 cups crushed almonds

1 ¼ cups sugar

2 tablespoons butter

6 eggs

1 tablespoon rum

1 tablespoon brandy

butter for pan

Topping:

2 cups raspberries

1 tablespoon sugar

6 ounces milk chocolate

½ cup whipping cream

1 tsp vanilla

Beat softened butter,sugar and egg yolks until creamy. Melt chocolate in double boiler or microwave. Add the chocolate into the egg yolk mixture,then add in ground almonds,brandy and rum.

Beat egg whites till soft peaks form. Fold into the egg yolk mixture gently till well blended.. Butter and flour a low cake pan and bake for 35 minutes in oven at 350 degrees.

Remove from oven. Leaving a 1 /12 “ border around cake, cut out the interior cake , to make about ¼ cup of crumbs. Place crumbs in oven on cookie sheet for to dry and become crisp, set aside., to use as crumble on topping.

Cook raspberries and sugar over low heat for 2 minutes let sugar melt. Let cool. Place whipping cream and vanilla, sugar in bowl. Whip cream till peaks form, add in grated chocolate. Place cooled raspberry mixture in cavity of cake made from digging out crumbs. Top with whipped cream mixture in center of raspberries. Sprinkle with cake crumbs and top with whipped cream and serve.

If you are in the area,  stop by and say hi!
April 14th-Free Library of Philadelphia-Book signing

 May 8th-Borders, Warrington, Pa-Book Signing

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 Maria

at marialiberati.com

where food meets art, travel and life!!

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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

Here’s a familiar scenario: It’s 7 AM on a Tuesday and you’re making that daily commute when you decide to stop off for a little caffeine laced pick-me-up at a local coffee shop. A hot cup of java to get you over the hump and through another day at the office. So you order a cappuccino, or Americano or macchiato from your local Barista. It’s something you’ve done a millions times before, but have you ever stopped to think about what these words mean? Or from where they originated? Sure, you know that an Americano is an espresso shot with hot water, but why exactly is it called “Americano”? Although these words have morphed into the coffee shop terminology we now commonly use, each one has a distinct origin that differs from their present meanings. Often times we assume these words and phrases are one dimensional but by exploring their genesis we can appreciate these drinks as more than just an eye opener but as the well crafted beverage that we sometimes take for granted.

Cappuccino may be the most popular coffee house drink in America. A shot of espresso topped off with a layer of foam, served dry with no milk. The ingredients of the drink are well known but cappuccino has a rich and intriguing history dating as far back as Italy in the 19^th Century. The name cappuccino is taken from The Order of Friars Minor Capuchin, named so because of their custom of wearing a hood with their habit. In Italian, cappuccino is the diminutive form of the word hood. Although the exact reason of the name is unknown, many believe it is because of the color of the drink, or the foam resting on top of the drink is likened to the hood itself. The first cappuccino machine was patented in Italy in 1901 and the common variation of the cappuccino was perfected by the 1950s.

This drink, like many others originated in Italy and translate into simple terms. The macchiato translates to “marked” or “stained” in Italian. The “stain” refers to the tiny dab of milk on top of the espresso shot. In this case perhaps the more eloquent “macchiato” sounds a lot more appetizing than if you order a small cup of hot “stain”. The dollop of foam was originally added as a way for Baristas to show the serving waiters the difference between an espresso with or without milk.

The Italian Barista serves a much different purpose than his American counterparts. The American Barista is generally just a coffee house employee but in Italy the Barista is revered as an expert in his particular field. Like a ‘coffee sommelier’, the Barista is painstakingly trained in the art of coffee preparation and has an extensive knowledge of coffee beans, their varieties and the espresso machine itself. That certainly puts the high school kid working at your local Starbucks to shame.

Which brings us to our final drink, our country’s namesake, the Americano,. This brew originated, like many espresso-based drinks in Italy and consists of an espresso shot and hot water. It’s similar to our traditional American drip coffee but is obviously a much stronger brew. The drink tends to be a bit of an acquired taste and is usually served black, in order to fully appreciate the difference in flavor between it and regular drip coffee.

It’s so often we tend to move through our routines without stopping to appreciate the small details that create the unique aromas and flavors of our coffee shop beverages. Taking the time to smell the roses (or in this case espresso beans) can expand our palettes and give us a thorough understanding of those early morning brews we love so much.

 Get your copy of  new release The Basic Art of Italian Cooking: Holidays & Special Occasions with over 140 recipes ,wine pairing tips, menus and short stories about Holidays spent in Italy.

 See you:
Oct 3rd-Collngswood Book Festival, Collingswood NJ for a book signing

Oct 5th- Horsham Township Library-book signing, cooking demo, sampler dinner, reservations limited email:juzz2@aol.com for reseravations

Oct 21-Lower Southampton Twp Library,  Feasterville, Pa-7 PM- book signing and cooking demo/sampling

Oct 16-18th- Onstage  cooking demo, book signings at Philly Food and Wine Fest

Nov 5-7th-Christmas in Italy weekend at Harvest Moon Bed and Breakfast,. Lancaster, Pa. reservations limited, email: info@harvestmoonbandb.com

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

 copyright 2009, Maria Liberati

Today is a coffee Monday! Even though I have heard that drinking hot coffee in the heat of summer keeps your body cool, you may want  to drink your coffee cool on a hot summer day.

The dish for today in The Basic Art of Italian Cooking Kitchen was a Sorbetto di Caffe (Coffee Sorbet). It was great as an after dinner dessert..replacing my usual cup of hot coffee.

It’s really quite easy, made with simple  ingredients, no special equipment  needed to make it. Before the summer is gone try this for a dessert or a cool afternoon treat! Reminds me a of a stroll through the center of Rome and taking a coffee sorbetto in one of the chic coffee bars.. I can see it now..passing the Pantheon, the Trevi Fountain the hot Roman sun beating down and nothing but a sorbetto di caffe will do!

Sorbetto Di Caffe

*1/4 cup of white sugar

*4 espresso size cups of espresso  coffee

*1 cup water

Make 4 cups of espresso in a 4 cup of espresso and let cool.In a saucepan place 1 cup cooled coffee. Place ina feeezer container or ice tray. In one hour stir mixture, and stir again in 2 hours. Then let freeze.  When frozen solid it is ready to serve. Stir with a dollop of whipped cream

Just in time for the Holidays:
The Basic Art of Italian Cooking -Holidays & Special Occasions- get yoru copy at www.marialiberati.com

*Get the bestselling book The Basic Art of Italian Cooking at www.marialiberati.com

*July 16th, Whole Foods market, Annapolis,MD, call store t oregister or email: events@marialiberati.com

July 18th- Whole Foods Market, Fair lakes/Fairfax, Virginia. A Tuscan Picnic and a wine pairing. Call store or email :events@marialiberati.com

July 31-August 2nd-Atalantic City Food & Wine Show, Bally’s Casino. Email: events@marialiberati.com

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati

http://mariaandco.blogspot.com
 

copyright, 2009, Maria Liberati

Editor: Patrick Coyne 

Here’s a familiar scenario: It’s 7 AM on a Tuesday and you’re making that daily commute when you decide to stop off for a little caffeine laced pick-me-up at a local coffee shop. A hot cup of java to get you over the hump and through another day at the office. So you order a cappuccino, or Americano or macchiato from your local Barista. It’s something you’ve done a millions times before, but have you ever stopped to think about what these words mean? Or from where they originated? Sure, you know that an Americano is an espresso shot with hot water, but why exactly is it called “Americano”? Although these words have morphed into the coffee shop terminology we now commonly use, each one has a distinct origin that differs from their present meanings. Often times we assume these words and phrases are one dimensional but by exploring their genesis we can appreciate these drinks as more than just an eye opener but as the well crafted beverage that we sometimes take for granted.

Cappuccino may be the most popular coffee house drink in America. A shot of espresso topped off with a layer of foam, served dry with no milk. The ingredients of the drink are well known but cappuccino has a rich and intriguing history dating as far back as Italy in the 19^th Century. The name cappuccino is taken from The Order of Friars Minor Capuchin, named so because of their custom of wearing a hood with their habit. In Italian, cappuccino is the diminutive form of the word hood. Although the exact reason of the name is unknown, many believe it is because of the color of the drink, or the foam resting on top of the drink is likened to the hood itself. The first cappuccino machine was patented in Italy in 1901 and the common variation of the cappuccino was perfected by the 1950s.

This drink, like many others originated in Italy and translate into simple terms. The macchiato translates to “marked” or “stained” in Italian. The “stain” refers to the tiny dab of milk on top of the espresso shot. In this case perhaps the more eloquent “macchiato” sounds a lot more appetizing than if you order a small cup of hot “stain”. The dollop of foam was originally added as a way for Baristas to show the serving waiters the difference between an espresso with or without milk.

The Italian Barista serves a much different purpose than his American counterparts. The American Barista is generally just a coffee house employee but in Italy the Barista is revered as an expert in his particular field. Like a ‘coffee sommelier’, the Barista is painstakingly trained in the art of coffee preparation and has an extensive knowledge of coffee beans, their varieties and the espresso machine itself. That certainly puts the high school kid working at your local Starbucks to shame.

Which brings us to our final drink, our country’s namesake, the Americano,. This brew originated, like many espresso-based drinks in Italy and consists of an espresso shot and hot water. It’s similar to our traditional American drip coffee but is obviously a much stronger brew. The drink tends to be a bit of an acquired taste and is usually served black, in order to fully appreciate the difference in flavor between it and regular drip coffee.

It’s so often we tend to move through our routines without stopping to appreciate the small details that create the unique aromas and flavors of our coffee shop beverages. Taking the time to smell the roses (or in this case espresso beans) can expand our palettes and give us a thorough understanding of those early morning brews we love so much.

 copyright, 2009, Maria Liberati

It is amusing to sit and watch how people that are extremely cold warm up. Some will stare in disbelief at their reddened hands, almost frozen and unable to move. Others seem to think that laughing  to shake off the cold’s icy touch is the best solution. Then there are those that will just sit without uddering a word, who seem to sit mute  almost as if  in shock.

After visiting the ’square coliseum’, we knew we needed  some solution  to the cold wind.  The Solution ………was a visit to Palombini  (coffee bar) next door, the visions of sweet pillows of pastry and colorfully decorated cakes for Carnevale and Easter  was all that was needed to get us inside. That was the easiest decision, now came the world’s most difficult decision..what should we order or not order…

It was the perfect resting place for cold weary shoppers.. in the Eternal city how can anything but indulgence be your mission..food ,fashion, beauty, art, architeture..

To my next visit to Palombini and enjoy some tramezzini at home if you can’t meet me there.

Join me at The Basic Art of Italian Cooking by Maria Liberati tm Cooking School in Italy on Sept 23-Oct 6th at the villa. Stay for 6 nights/ 7 days with us and enjoy hands on authentic cooking classes, vineyard tours, visits to artisan food producers, wine tastings and more. (Almost all inclusive)_Everything exept airfare..Included is all meals cooking classes, lodging, excursions, wine tastings and transport from airport and back. Limited to 12 participants and if yo uregister by May 1st you receive $200 off the price. An Experience you will never forget. Makes a great Mother’s Day gift!

Visit our recipes and articles page, updated frequently with all the recipes you have been asking for and more to come.

Mangia Bene, Vivi Bene

Maria

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

Living in Italy has taught me so much about appreciating some of the simpler pleasures in life. Things that are truly beautiful but yet so simple.. For instance …one of my  favorite things in the mornings here in Italy is the smell  of espresso brewing…  …I can’t seem to start my day unless I have a cappuccino and a cornetto (the Italian version of the croissant)…one of life’s simpler pleasures..  It is  like my motor isn’t running correctly or something is just is not right, but alas comes my cappuccino and cornetto…. and all seems right with the world my day can begin!! What is that about ‘carpe diem’??? at that very moment that my cappuccino and cornetto arrive I want to just stop time-if only for a few minutes…

The cold weather and the coffee bars have inspired us to also work on some recipes for coffee drinks here and there are so many that even that famous coffee place in the US (you know who I mean) would be stumped.

Here is a recipe for a dessert coffee drink done at the coffee bars here…enjoy and keep warm….

 Caffe Mocha

1/2 cup honey

1 tbsp of unsweetened cocoa powder

1/4 tsp cinnamon

1 1/2 cups of hot espresso coffee

1/4 cup hot milk

1/4 cup whipping cream (unsweetened)

2 tbslsps powdered sugar

Place whipping cream and powdered sugar in a  chilled bowl, whip till peaks form. Place in refrigerator.

In another bowl. mix the honey with powdered cocoa and cinnamon and let sit for 5 minutes. Divide  and place mixture into 4 cups. Mix hot coffee with hot milk and distribute in cups. Stir and top with whipped cream mix.

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

Go to http://mariaandco.blogspot.com

http://marialiberati.blogster.com

Mangia Bene, Vivi Bene

Maria