copyright 2010 art of living,PrimaMedia,Inc.

Here it is..just in time  for the 12 Days of Christmas..our 2010 Annual Holiday Guide…filled with extra special ‘foodie’products ‘discovered’ by our  team of Editors (and me too!) while scouting for gifts. The Madame Alexander doll can be found at www.madamealexander.com

 We are hard at work already for the Spring Holiday Gift Guide, so if you have any gift or product suggestions email to us at editor@marialiberati.com If your product suggestion is selected you will receive a free ebook version of ‘ How to Make the Perfect Pizza’

and it’s not too early to plan your Feast of the Seven Fishes (for Christmas Eve)dinner..

Let us know what will be on your menu ..and tell us where you will be spending your Christams Eve or Holiday dinner,send jpegs as well..we will be selecting Holiday photos   to place on the blog. I’ll be spending my Christmas Eve in the mountains of Abruzzo and polsting photos and recipes as well!

Here’s a recipe from my Feast of the Seven Fishes menu…

Cod (Merluzzo) in AcquaPazza (Crazy Water) (for 2 people)

*Codfish  (fresh or fresh frozen) 1/2 pound divided into 2-3 pieces

*4 (fresh, red, ripe) medium size plum tomatoes or canned San Marzano  tomatoes (3 or 4 without the tomato juice) 

*2 tablespoons extra virgin olive oil

*2 garlic cloves

*1/2 t o3/4 cup dry white wine (or water) ‘

*3 tablespoons fresh chopped or torn parsley pinch of red hot

pepperoncino (red pepper )-optional

*2 thick slices of crusty bread-place under broiler till golden

Place in saute pan- olive oil, garlic saute for 1 minute, then tomatoes > fish, parsley and wine. Then cook 10-15 minutes or until fish is cooked.  Serve cod on top of bread slices and pour sauce on top. Garnish with  fresh parsley on side.

Don’t forget to enjoy  this year’s Annual Holiday Guide

Get more recipes for your Feast of the Seven Fishes Dinner  in the Award Winning Holiday Book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

Mangia Bene, Vivi Bene,

Maria

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

copyroght 2010 Maria Liberati, art of living, Prima Media Inc.

It’s autumn!! Just in case you haven’t noticed the chill in the air..and a bowl of warm soup make a wonderful dinner companion on a brisk Fall evening. Here’s one that combines two of my favorite  ‘good for you’ ingredients-  fresh pumpkin and mushrooms

Cream of Pumpkin Soup

1 lb of  of fresh pumpkin (peeled and seeded and  cut into small cubes)

4 ounces of button mushrooms

1/2 cup cream (or substitute fat free half and half)

1 small onion finely chopped

1 scallion finely chopped

1 clove of garlic

2 tsps of freshly chopped parsley

1 bouillion cube

2 tblsps pine nuts

3 tablespoons of extra virgin olive oil

salt and pepper to taste

Finely chop onion and scallion. Clean mushrooms and cut into large pieces, removing stems. Cut pumpkin into cubes..

I na saute pan, place in 2 tblsps olive oil, chopped onion and scallion and saute over low heat. When just  golden place in pumpkin and saute using a wooden spoon to turn.  Add in cream and 1 cup of warm water along with one bouillion cube (crumbled).. Add a pinch of salt and cook for 25 minutes.

In another saute pan, place 1 tblsp olive oil and place in mushrooms. Add in chopped parsley and pine nuts. Saute until water from mushrooms has just about evaporated.

When pumpkin is tender, remove from heat and when warm (not too hot) place in food processor or potato masher to make  a creamy mixture. If you like your soup steaming hot, place in soup pan for a few minutes till just boiling.Place in bowl and add in mushrooms, stir.Place in individual serving dishes and serve..Grate some fresh black pepper on top.

Hope to see you at the following events coming up, for more info on any of these events or to sponsor these events, email: info@marialiberati.com

November 13th-Borders Express, Woodbridge Center, Woodbridge NJ at 1 PM. Nook Signing and sampling

December 3rd- Copper Fish Restaurant, Cape May NJ-Feast of the Seven Fishes Dinner and book signing with  executive Chef Geoff Johnson

December 4th-Borders, Mount Laurel NJ-2PM- Book Signing and Sampling

Peace , Love & Pasta.

Maria

Favorite thing I enjoy  about  being on my book tour for my latest release The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition  is meeting so many ..and hearing of new little towns and places and traditions and foods..most Italian and some from other parts of the World..every culture in the World is somehow related to food.

At an event last weekend someone shared with me their Romanian grandmother’s recipe for a type of eggplant dip..A pizza maker,so proud of his pizza told me  a story of how he found out that one of his customers enjoyed his pizza with ketchup on it..so insulted he was that he told this customer he would never sell him pizza again…and on and on the food stories go…

My second favorite part is that I get to share my knowledge of wines and cooking with wine recipes and tips.. And when speaking about wines..my first suggestion is to read the label of the wine..just as if you would read a food label.. But I realized that many terms used on wine labels are in Italian and some terms are technical similar to  musical terms…you know Allegro…con vivace…con dolcezza…and not always easy  to decipher.

Here are some of my favorite wine terms you can find on bottles or  or you may over hear these terms at your next wine tasting:

Abboccato- lightly sweet

Amabile-semi sweet

Azienda Agricola or Vitivinicola-the farm or estate that produces all or most of the grapes for wine sold under its’ label

Cerasuolo- cherry-hued rose wine

Chiaretto-deep rose

Dolce- sweet

Consorzio-consortium of producers

Enologo-an enologist with a university degree

Fattoria-farm or estate

Invecchiato-aged

Frizzante-bubbly,sparkling

Imbottigliata- bottled

Passito or Passita-partially dried grapes and the strong sweet wines made from them

Rosso-red wine

Secco-dry

Spumante-sparkling dry or sweet wine

Uva-grape

Vino Novello- literally means new wine. But it is a wine that must be bottled and sold within the year of it’s harvest.

Vino da Tavola-table wine, not usually with a DOC or trademark. Most homemade wines are vino da tavola

Vendemmia- harvest

See you: 

November 13th at Borders Express in Woodbridge, NJ

December 3rd -Feast of the Seven Fishes Dinner and Book signing at Copper Fish Restaurant in Cape May, NJ

Peace, Love & Pasta,

Maria

Share the Joy! if you have a special Food Memory. This week Ginnie Bivona, author of The Seductive Chef: A Cookbook & More For Lovers  Shares the Joy! with her story:

How I wish I could go home for just one more Sunday. My fondest memories of holiday dinners were the family feasts at my Aunt Jo and Uncle Ed’s house. Everyone in the family, from the littlest kids to the family elders were all packed around the dinner table. All talking and laughing at the same time. Loud, I might add. We started with the antipasto, then platter after bowl after heaping tray passed around the table for hours. And of course, wine with every new offering. But my favorite part of the meal was not at the table (although it was there I learned to love Italian cooking) it was later in the day. When the meal was finally over, the boys went out to play, the girls and women cleaned up the dishes, the men went into the living room to drink port, smoke cigars and listen to scratchy Caruso records, weeping at the beauty of the Great Man’s voice. Then, finally, when the house was back in perfect order we all gathered around the piano, singing arias from opera and traditional songs from the old country. I never could carry a tune, but how I loved that singing. It day was full of great food, family love and beautiful Italian music. We sang till dark, leaving then in a flurry of hugs, kisses and pinched cheeks. Who wouldn’t want to go back one more time for a day like that?   

Ginnie Siena Bivona
www.ginniebivona.com

Get your copy of the book voted Best Italian Cuisine Book in the USA by Gourmand World Cookbook Awards-The Basic Art of Italian Cooking: Holidays &  Special Occasions-2nd edition

Visit OpenSky

Oct 29-31-See you at the Philly Gourmet Food & Wine Show at Valley Forge Convention Center this weekend at my culinary book signing

Nov 2nd- 7 PM-Book Signing, sampling at Fair Lakes Library, Fair Lakes, NJ

Nov 13-Borders Express- Woodbridge, NJ

Dec4-Borders, Mount Laurel, NJ

The villa stands on the top of the hill. From the balcony in front  you have a magnificent view of all of Chianti; behind is an old garden with wild mint and hedges, grass walks and an artificial lake in which water glistens under the bright Tuscan sun.

The oldest building on the estate-Cassero D’Albola- was built in the 12^th century when it was the property of the nobility of Monterinaldi. In the 15^th century the castle was built and transformed during the Renaissance into a spectacular villa.

It was most recently restored by the Zonin family, one of the oldest and largest importers of wine throughout the world. And it was they who invited me to spend a few days there getting to know the wines of Castello D’Albola.

My apartment there at the Castello had large and lofty rooms with a large window in the kitchen that opened out to the view of the gardens. It was August and I spent most of my days admiring the peaceful serene countryside and the hills of Chianti that were painted with endless vineyards and cypress trees.

When I was able to get over the splendor of the views I would spend much time seeing the sights, pleasant mornings in Radda in Chianti or Greve in Chianti, small, characteristic little towns. Although we were in close proximity to Florence I seldom visited except to lunch or dine with friends. I was in awe of the beauty of the castle and preferred to walk about the gardens and relax with a good book.

If I wanted to go out I preferred to get into our Fiat and explore the Chianti countryside. As I was winding along the hills of Chianti a sense of tranquility  came over me..the brilliant hue of the dark purple Sangiovese grapes almost ready to be harvested and the greyish green olive trees..the beauty was… captivating..

Vin Santo produced there made a perfect accompaniment to the cantucci biscotti I would find at a local bakery each day in one of the little towns. Finding great cantucci became somewhat of a ritual every day so that we would have a reason to sip Vin Santo  in the evenings after dinner..

Cantucci Biscotti

2 cups sugar

2 cups flour

1 cup whole almonds

4 whole eggs beaten

1 tsp of grated orange peel

1/2 tsp vanilla

1/2 tsp baking powder

Heat oven to 350 degrees. Place whole, unpeeled almonds on cookie sheet, place in oven and toast for 3 minutes or until golden. Remove from oven and chop in large pieces.

Sift flour into a bowl. Place inside sugar, eggs, baking powder, orange peel, pinch of salt. Blend well till dough is smooth, but not too soft., then add in  almonds and blend in.

Cover cookie sheet with baking paper. Form dough into a long roll, the form of a long finger. Bake in preheated oven for 15 minutes or until golden. Remove from oven and cut diagonally to form biscotti. Cover cookie sheet with baking paper, place single biscotti on baking paper and bake for approx 25 minutes or until crispy and golden. Remove.

For more stories of fabulous places in Italy and great recipes get your copy of the book that was selected as the Best Italian Cuisine Book  The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

See you at the Philadelphia Gourmet food & Wine Show on Oct 29-30 at the Valley Forge Convention Center

*Oct 3rd- Italian Cultural Center in Sacramento, California

visit me at OpenSky

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

Simple ,delicious recipes that use mainly Mother Nature’s Ingredients are my favorite..frittata with mentuccia (mint)…it is a recipe from the days of cucina povere..but the flavor of the mint makes the frittata fragrant…they work so well together (eggs and mint)..it is hard to resist! 
And with a garden full of fresh mint..this was a great excuse to pick some mint…tonight’s frittata for a light dinner on a hot August night under the stars..watching the fireworks in the sky from  a nearby town celebrating a festa..

Simplicity is an art..and this recipe proves it..so simple yet so delicious

Enjoy,.serve with crusty bread and a glass of Trebbiano or Est!Est!Est! and you will

Frittata con Mentuccia (Egg frittata with mint)

(serves 4)

4 eggs

2 tablespoons extra virgin olive oil

one handful of fresh mint leaves chopped or torn into small pieces

dash of salt

Break eggs into bowl and whip with a fork. Heat olive oil in saute pan. Pour in eggs, sprinkle on mint leaves, a dash of salt to taste.When one side is cooked turn frittata over. When frittata is firm on both sides place in serving dish and slice into 4 slices,serve warm or cold the next day..my favorite way to eat this is leftover.. the next day in a pannino…

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

winner of the Best Italian Cuisine Book in the USA by Gourmand World Cookbook Awards.

See you Sept 10 & 11 at the Hudson Valley Wine Fest in Rhinebeck, NY. I will be on center stage at 1-2 PM both  days..

 copyright 2010, Maria Liberati

August 15th is the most loved Holiday in Italy..especially when the sun is bright and temps are hot..no better way to enjoy  the last of summer or a day at the beach or in the sun or eating outdoors…nothing beats eating watermelon outside on a hot summer day in August.. Italians are more passionate about this Holiday then Christmas….which is also a day to enjoy great food with family and friends..but in August you can feast outside  under the glow of the sun, the moon and the stars on the beach or on outside

But my favorite way of ending the 15th, is sitting around a large picnic table with family and friends for a plate of Spaghetti at Midnight..sometimes it is spaghetti with garlic and olive oil..this year it was Spaghetti al Tartufo (Spaghetti with truffles). After a day of eating from afternoon to evening…you always have to remember to somehow leave room for this delectable dish..a small serving just to celebrate summer’s ending with friends and family.

It’s easy to make and if you can’t find truffles, drizzle pasta with truffle oil before serving.

Spaghetti al Tartufo

(serves 8-10 people)

1 lb spaghetti

4 tablespoons extra virgin olive oil

1 small black truffle

pinch of salt to taste

1/2 cup freshly grated parmigiana-reggiano cheese

Cook spaghetti till al dente. Drain. Place in bowl,drizzle with olive oil and shave 1/4 of truffle on top (you only need a little to get a lot of flavor) Toss. Seerve hot with grated parmigiana-reggiano cheese. Pair with a chilled white wine (Falenghina, or Est!Est!Est! make great choices)

Get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

Visit OpenSky

copyright 2010 Maria Liberati

Tonight, August 10th is known as the night of San Lorenzo and the night of the ‘stelle cadente’ or falling stars. Saint Lorenzo was a martyr and legend has it that on this night his tears shoot out of the sky as falling stars.

Every August 10th, wherever I may be here in Italy..as long as weather permits we eat dinner outside  after the sun sets..and while eating we watch the shooting stars,the beauty of the night adds so much to the meal….hope you can do the same wherever you are..and here is a recipe from tonight’s dinner table..this is served cold and refreshing for a hot summer night to watch the stars:

Tartare Di Mango e Verdure (Tartare of Mango & Vegetables)

(Serves 4 people)

1 mango

1 fresh beet ,cooked till tender and peeled

1/2 cup dried lentils, soaked overnight and cooked till tender

2 carrots

3 leeks

juice of one fresh lemon

salt and pepper to taste

Clean carrots and cut into little sticks about 2 inches long, 1/4 inch wide.Set aside, Cut beet into sticks same dimension of carrots.Peel mango and cut into small cubes. Clean leeks and cut into small pieces. I nab owl place in 3 tblsps olive oil and lemon juice,salt and pepper. Add in chopped leeks, blend with fork.  On a plate, make a small tower in this way- arrange in the center of plate  a layer of lentils, then a layer of carrot sticks, then beet sticks, then mango cubes,top with olive oil dressing and repeat in 3 more plates,serve as an appetizer with a glass of chilled Friuli Grave Doc

Get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

 copyright 2010 Maria Liberati

“An honest laborious Country-man, with good Bread, Salt and a little Parsley, will make a contented Meal with a roasted Onion.”
John Evelyn (1620-1706)

Parsley is the herb in fashion as it seems everyone is using it on everything..it is at its’ freshest now and most flavorful but where once we were using fresh rosemary it is now fresh parsley…

My morning today was pretty uneventful in this resort on the Adriatic coast..filled with fresh sea air,the sun providing her warm summer rays..On my stop at the local farm market after weighing my zucchini and eggplant, the woman at the counter told me (in Italian but I have translated here)  “parsley is like a perfect friend it makes room for all the other flavors..and rosemary ..is like a bully..crowding out some flavors.so if I want to get the full flavor of all these local veggies and just enhance them I should use fresh parsley when roasting..Rosemary is best to use in the winter when the freshness of the flavors of the veggies are not so intense..

Parsley has now become my best friend..if you take a bunch home from the market place it in a glass vase filled with water and change the water everyday..

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

Visit OpenSky

Sept 9-12 see you at Hudson Valley Wine Fest in Rhinebeck, NY. For more info email info@marialiberati.com

Oct 29-30 see you at Philadelphia Gourmet Food & Wine Show, Valley Forge Convention Center, For more info email: info@marialiberati.com