Who is it that told me that food and fashion have nothing in common? It must have been someone that has never experienced the center of Rome on a sunny, Sunday afternoon!   It is fashionably chic there  to get dressed up..ever so stylish… in the afternoon for a ‘passeggiata’ (afternoon walk) and present a ‘bella figura’ . One just strolls to the most fashionable coffee bars and sips..ever so fashionably slow..their espresso or iced espresso or Granita.

Granita

1 1/2 cups espresso coffee

1 cup springwater

3 tablespoons of sugar

1 vanilla stick

crushed ice

Place water, sugar and the vanilla stick in a pan and bring to a boil/ When boiling, remove from heat. Let cool, remove vanilla stick. Place in an ice cube tray ,place in freezer, let mixture turn to ice. When frozen place in ice crusher or chop carefully with knife. Place 3 tblsps of crushed ice in each glass, pour hot coffee over ice.Serve immediately. Top with freshly whipped cream.

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

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See you September 10-12 at Hudson Valley Wine Festival in Rhinebeck, NY. Book signing and on stage cooking demos from The Basic Art of Italian Cooking: Holidays & Special Occasions- 2nd edition

Maria

A dinner of freshly prepared seafood and linguine is always on the menu when I am at  the beach and this weekend was no exception.  Eating grilled fish and pasta alla vongole  outside overlooking the beach adds so much to the meal…

Our meal was accompanied by a locally made Pecorino wine from a small town called Offida in the province of Le Marche.. The sky above us was the perfect ‘ceiling’ of brightly shining stars and half moon the scene below us was gently rolling waves and a quiet sandy beach dotted by empty chairs and closed beach umbrellas waiting for tomorrow’s visitors..

To finish up the meal and refresh from the warm August breezes rolling in off the shore was a lemon sorbetto made with limoncello-a refresher for the taste buds and the perfect ending to a meal in 3 acts..linguine alla vongole..grilled fish (caught fresh that day)..lemon sorbetto..

Here’s the recipe be sure to use the smallest clams you can find)..  clams are best when bought freshest and prepared the same day as purchased or caught ..

Linguine Alla Vongole

2 lbs of freshly washed clams

a small handful of parsley leaves

3 cloves garlic

1 small onion

1 lb linguine or spaghetti

½ fresh lemon

1 cup dry white wine

2 tblsps extra virgin cold pressed, olive oil

Immerse clams in fresh, clean water and remove taking out the sand, brush as well with small brush, repeat this till sand is removed.

Bring water to boil in separate pasta pot. Place in pasta and cook till al dente.

In a pot , place in the white wine and all clams. Bring clams to a boil, let boil for 5 minutes. Discard any clams that have not opened up. Remove from heat. Filter the liquid and set aside to be used as cooking liquid.

Chop parsley, onion and garlic. Place all in saute pan with olive oil and cooking liquid made from wine. Add in juice squeezed from ½ fresh lemon, pinch of salt and freshly ground pepper and clams.

Saute for 5 minutes. Lower heat and toss in cooked pasta. Toss and serve.

And how was your weekend..did you do anything special for the end of the summer or making plans for your last summer picnic..share your plans and recipes with us!

Get your copy of The Basic Art of Italian Cooking for Holidays & Special Occasions before the mad Holiday rush with over 140 recipes, menus and more..

Mangai Bene, Vivi Bene,

Maria

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copyright 2009, Maria Liberati

 No matter how big or small or elegant or simple..a house– and that is any house- from a villa to an apartment- is not  a home unless it is filled with good food and friends.. and sometimes it becomes your home .. if only in your heart….even for that short period of time that you are a guest.

 In Italy when you are a guest in anyone’s home the  only minor ‘inconvenience’ is that you are forced to eat and eat until you can’t eat any more…and then some.. After all giving food almost equates with giving love and sharing something that is near and dear to your heart…Food

With each visit to someone’s house I always find something special to remember that visit by. Yesterday I was invited to the house of Simona and Vincenzo. They live in a very open part of Abruzzo..all fields and open spaces. Chickens running around, dogs barking..tomato and pepper plants dot the landscape. If this were a painting I would have imagined that they were put there to add vibrant color to the painting..the red of the tomatoes and the green and yellow of the peppers.

Inside, I became hypnotized by the smell of espresso brewing in it’s own little moka pot on the gas range.. “caffe e pronto” (coffee is ready) announced Simona..and we sat down to a table of biscotti and a well needed cup of espresso. Always making something as simple as a coffee break into something special… The biscotti.. just made that morning….were presented on a lace doily..the espresso served in cups that were from a place in Naples known for their ceramics and porcelain called Capodimonte.

While enjoying the break, Vincenzo entertained us with stories about the history of their house and how ..not too long ago..the parcel of land down the streeet that is being made into a gas station was just a field of wild blackberries. This time of year (August) Simona would be getting the jars and pots ready to make the jam. But not this year..the blackberries no longer there.

All of a sudden the sound of a rooster in the background..it was 5PM I said,” does he know it is 5 at night and not 5 in the morning?” Vincenzo told us that he prefers the rooster crows at that time to remind them to take a break instead of waking them up at 4 or 5 AM, so he explained to me that he somehow trained him to sound off at that time.. ( “I love this place even more”..I thought to myself).

Before I left, it was absolutely insisted that I take some fresh tomatoes and peppers..and before I knew it I was leaving with a crate full of red and yellow and green..the perfumes of the fresh vegetables filled the car. . A souvenir of our trip to a little town called Paterno.

I just about made it  inside the kitchen with the crate and quickly went to the sink to wash off the reddest tomato I could find and sliced it into wedges..a piece of fresh parmigiano from the fridge..a drizzle of extra virgin olive oil from the hills of Loreto-Aprutino…..but wait I have to run downtsairs to grab a fresh basil leaf or two from the garden…a dash of salt and dinner was ready. The tomato was a feast unto itself…the flavors so real and just as vibrant as the color. This was a real tomato and the kind that nature meant for us to have..not the imitatiions grown by the zillons at the large factories that are called farms and have these chemically manipulated products that are sold as tomatoes..

Monday, in The Basic Art of Italian Cooking kitchen will be a sauce using my special souvenir of  yesteday…see you then for today it is off to Rome for a special event for my latest book The Basic Art of Italian Cooking:Holidays & Special Occasions.

But until Monday..remember that a souvenir can be a special taste, a special memory, a special place,sentiment, food, a photo..ohh so many souvenirs here and not any to carry back in my suitcase but in my mind and my heart.

 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

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Mangia Bene, Vivi Bene

Maria

copyright., 2008. Maria Liberati

The Basic Art of Italian Cooking by Maria Liberati tm

http://www.marialiberati.com

Editor: Michela Pompeo

Cappuccino at Home

I have to admit that one of my favorite things about waking up in Italy is having cappuccino for breakfast. Oh, they sell it at that great big coffee company in the US-but it is not the same taste or the same experience. Not always having the time to go to the coffee bar in the morning ..we have learned how to  imitate  at home that great taste you get at the coffee bar.  With a little practice ,no matter  where in the world you are ..as long as you have a few things-especially  great coffee and fresh milk. and a moka pot..you should be able to wake up to the same experience I have every morning here. But be forewarned.. a great cappuccino in the morning can be come an addiction. If you read my blog about the explanation of the Italian word ‘voglio’ you will understand why a cappuccino in the morning has become my ‘voglio’  http://www.marialiberati.com/blog2/?p=286    in the morning. And if you really want to be mesmerized..add an Italian ‘cornetto’ (Italian version of a croissant) with that cappuccino..and you will have love at first sight…. now that’s amore..

What’s the difference between ‘white coffee’ and cappuccino (double ‘p’ and double ‘c’ in Italian)?

Well, basically, it is the foam. Cappuccino is widespread in all Western Europe and, I dare say, in America (North and South), too. Some nice variations have been made, (‘frapuccino’ for example…), but essentially it is made of milk and coffee in variable proportions, with FOAM.

If you want to make yourself a nice cappuccino at home, without any big or small electric machine (leave it to professionals..) you’ll have to get a simple ‘foam maker’ and a moka machine (see pictures below).

The latter is not really essential, it is only to make nice Italian coffee, but you can make ‘long/American’ coffee as well. The most important thing, in my opinion, is foam, and good, creamy foam, not a series of empty air bubbles.

Starting from coffee, assuming you’re making Italian coffee, what you need is a good coffee blend such as LAVAZZA (both types: gold and Silver), ILLY, GOPPION, BRISTOT, and the moka machine. This last comes in different sizes: 1cup, 3 cups, 6 cups, 12 cups. You can see in the picture above both the 1cup and the 3 cup machines. Each one of them is composed of 4 main parts: the upper part, where you’ll get the liquid from, the first round flat filter + rubber lining fixed to it, the actual filter and the bottom part. To make the coffee, then, you’ll have to fill the bottom part with water, insert the filter (make sure a little bit of water comes out of it); fill the filter with ground coffee, screw the upper part to the bottom one, put it on the stove. Coffee is ready when you hear a ‘gurgling’ sound.

Now take the ‘foam maker’: It is made of two parts: a pot and a piston, which is also its lid. Pour a little milk into the pot, not too much because there must be enough room for the milk to ‘swell’ (if you need more, for many cups, you’ll have to repeat the procedure). Warm the milk, take it out from the heat, insert the ‘piston-lid’, thus closing the pot. Then, manually, you’ll have to work the piston up and down very quickly for a couple of minutes and it will be ready.

Pour coffee first into the cup and then, very slowly, hot creamy milk. With a teaspoon you can help foam ‘slide’ into the cup. Add sugar to taste and/or a sprinkle of cocoa on top of it and enjoy your home-made cappuccino.

A variation: top your cappuccino with a spoonful of freshly whipped cream!

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

In Italy  we are all professed coffee experts or we like to think so and a coffee that has a specific brand on it- like a designer label ..is always looked upon with favor, so we are somewhat coffee snobs and have designer brands we  favor..most are coffees that are roasted right in Italy and brought in from Africa or South America.

But have you ever imagined or thought of trying a coffee from Hawaii?.well think of it - a strong beautiful sun is there to nourish those beans with a rich soil to flourish in.

Well if you profess to be a coffee snob and think of South America & Africa having the best coffee beans in the world try Kona Luna Coffee.  It is smooth and no bitter after taste, so no ‘acida’ (acid stomach).  This company gives their coffee plants tender loving care and you can taste it in the quality of their coffee. Always perfect.. And roasted equally to perfection not burnt but roasted to bring out the flavor of the bean..

One of  the secrets of true not bitter ,superior taste is that  the coffee is made from 100% Kona Luna Beans, they’re not mixed with other beans of less quality that would diminish the quality of the taste. And this is evident of the clarity of the flavor.

 My Kona Luna Coffee blend of choice is Mahalo Mudslinger- it works well in my recipes & can be substitued for espresso. It comes across as a bold wake your senses up type of taste and..is the perfect morning eye opener or afternoon pick me up..which brings to mind my recipe for a ‘lighter Tiramisu’. I have included the recipe here, enjoy Mahalo Mudslinger in the recipe as well as a cup of it with it…

Tiramisu

1 1/2 cups Mahalo Mudslinger or  espresso coffee

2 teaspoons sugar

4 medium eggs
1/2 cup and 2 tsps. sugar
1 lb mascarpone cheese, at room temperature
35-40 savoiardi (ladyfinger cookies)

2 tablespoons bitter cocoa powder

4 ounces of dark dark chocolate shaved (for top of cake)

Prepare a strong  coffee. Dissolve two teaspoons sugar in it, while the coffee is still hot. Let the coffee cool to room temperature. Seperate egg yolks from egg whites into 2 different bowls.

Add ¼ cup sugar to egg yolks and beat till creamy. In seperate bowl, beat mascarpone cheese till creamy. Continue beating while adding in (a little at a time) egg yolk/sugar mixture.

Then beat egg whites with ¼ cup sugar and pinch of salt till soft peaks form. Fold egg whites gently into mascarpone mixture with wooden spoon.

Dip half of the ladyfingers in the coffee and place in the pan in a single layer.

Spread half of the mascarpone cream on the layer of ladyfingers..

Dip the remaining ladyfingers in the coffee and

Spread the remaining mascarpone cream on top of second layer of ladyfingers.

Sprinkle with cocoa powder and decorate with chocolate shavings and refrigerate for about three to four hours.

This is the original tiramisu recipe. If you want to make this a bit lighter, I find that a mixture of 1-8 ounce container of plain lowfat yogurt whipped together with 1-8 ounce pakage of non-fat or lowfat cream cheese makes a great lower calTiramisu

orie substitute for the mascarpone cheese and eggs.orie substitute for the mascarpone cheese and eggs.

Substitute artificial sweetener for the sugar although there is not that much sugar I nteh recipe.

Ladyfingers are not high claories and the small amount of cocoa and chocolate are fine and not loaded with calories.

So either way you can enjoy the dessert!

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

copyright, 2008, Maria Liberati

The Basic Art of Italian Cooking by Maria Liberati tm

Editor: Sara A. Harris

There’s nothing quite comparable to the first sip of a steaming morning cup of willpower. The vitalizing awareness flows richly alongside its heady scent that billows throughout household hallways, bistros, and office corridors worldwide, teasing the senses of coffee aficionados everywhere. With a fluctuating economy, coffee is indeed a commodity to be reckoned, as reportedly, over 500 billions cups are consumed every year.

Once referenced as taking a ‘coffee break’… cappuccino, café au lait, espresso, café noir, lattes, regular, and decaf, has initiated its universal appeal that doesn’t appear to be slowing anytime soon. While most familiar are the caffeinated temptations of Seattle’s Best, Starbucks, and Dean & DeLuca, the essence of Italy is mimicked with every grande, venti, and double-shot known to man. In light of this stimulating replication, on July 6, 1998, the Istituto Nazionale Espresso Italiano (The Italian Espresso National Institute) was founded in the protection of this mini pleasure cup called, Espresso. http://www.espressoitaliano.org And let’s clear the air on the misconception that’s contrary to popular belief, it’s not called, Expresso.

The evolution of coffee has catapulted us from brewing pots of freshly ground beans, sinful 20 ounce concoctions of iced, nonfat, extra whip treats, and all the way back to that stout little shot of espresso. Discovered in the highlands of Ethiopia, the allure of coffee spread like wildfire among various countries and eventually found its place in Italy as well the Americas. Not only used as a pleasing habitual stimulant, societies in Africa and Yemen once utilized coffee as a vital part in religious ceremonies… and in the 17^th century, it was actually banned from Ottoman Turkey as a contributing factor for unfamiliar political reason. Known for its Italian name, Cappuccino– a preparation of hot milk, espresso, and milk foam– was termed from the order of Franciscan Minor friars (Franciscans), called Cappuccini. Some hypothesize the drink’s name is based on the Italian word cappuccio, meaning hood. Nonetheless, we’ve managed (somehow) to take a historically delicious original and Americanize it with chain-inventions better known as, Frappuccinos. The dessert industry smartly capitalized on the notion of coffee and confection lovers, as the bean itself has become largely popularized as a decadent chocolate-covered treat. However, when eaten in great moderation, the antioxidants prove beneficial to healthier lifestyles. True enthusiast of the drink may wish to indulge their bold palates with a taste of Italy while visiting Grand Café & Tre Marie or for those desiring a hint of java flair that’s closer to home, try your local bistro for featured drinks.

In the end, the coffee-crazed, Cup of Joe’s, and java-junkies will inevitably keep these robust textures and rich aromas from ever dissipating. Served with breakfast and dessert or even a mid-afternoon pick-me-up… the craving keeps some marveling the idea of ‘coffee patches’.

Related sources:

http://www.grandcafetremarie.it

http://www.deandeluca.com

http://www.starbucks.com

http://coffeebean.com

Don’t forget to check out Maria Liberati’s favorite coffee recipe (Coffee Frullato) http://marialiberati.com/blog2/?p=189

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