It’s kind of eery… but lately I have been feeling as though I am’ channeling ‘my grandparents and great aunts from Italy through food..let me explain…

My grandfather used to make a scrumptious  egg &  potato frittata..I have  never tasted any that compare..and yesterday I had one here…tasted the same, smelled the same and was so tasty that it created that same euphoric effect.. I could not help but think about him..

Saturday, I found a forno (bakery) that makes a type of biscuit they call a  ciambella..that my grandmother used to make. They are a specialty made in a town called Sora, not far from where my grandmother was born and where her parents had a bakery..I loved staying at her house on weekends. Sunday mornings you could always be sure to wake up to the smell of these ‘ciambella’ baking in the oven (no need for an alarm clock)..no matter  how early it was ..the perfume beckoned you to  go down to the kitchen for a breakfast of ciambella and coffee…. I could not help but think of her…

Bread from Venafro ( A town in the region of Molise, Italy)..my great grandparents (who I never met) were famous in their town for their baked goods and this bread was one of them.. A family friend   traveled to a nearby location that gets a daily delivery of this specialty bread and brought it as a gift for a dinner last week…. As I bit into my first

slice of that bread I found myself daydreaming about what my great grandparents must have been like….

I almost have to wonder if they realized (unconsciously)  that these food memories  they made would be always with me, even though they would not… so that their presence is always around in food and in thought!

For more recipes and food memories get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition here or in kindle digital version exclusively at Kindle

Editor: Lisa  Zatulovsky

Copyright 2011  Art of Living,PrimaMedia,Inc/Maria Liberati

Romantic emeralds, flashy rubies and elegant diamonds sparkled in the light on the stage of the Teatro Alla Scala during a three-week engagement of the ballet Jewels. Milan’s La Scala Ballet recently performed multiple performances of George Balanchine’s acclaimed Jewels this May. Balanchine captures the beauty of “Emeralds,” “Rubies,” and “Diamonds,” translating them into distinctive ballet sequences. The grandeur of the theatre framing the dancers of La Scala enhances the opulence of this dazzling ballet, like a menagerie of rare gems in a jewelry box, garnished with bracelets, necklaces and rings. Deep scarlet seats emblazoned with gold and delicate crystal chandeliers, paired with exquisite dancing are all ingredients for a magical recipe.

As the lights dim and the composer carefully waves his baton for “Emeralds”, dancers in deep-green velvet bodices with lithe tulle skirts adorned with emerald accents and magnificent jeweled crowns decorate the stage. A dreamy melody by Gabriel Faure brings the dancers to life, harmoniously chaining the movements together like the links of a delicate gold bracelet.

As the curtains re-open, the next section, “Rubies,” is introduced. Igor Stravinsky’s staccato, alluring and jazzy score starkly contrasts with the previous movement. Dancers in short red costumes with encrusted scarlet stones ooze sensuous appeal. Extreme extensions, angular movements and dazzling turns are front and center in this playful sequence. Like a bold-statement necklace with layers of rubies set in gold, this section demands attention.

The last section begins, presenting “Diamonds,” the culmination of Jewels. Paying homage to the great Russian composer Tchaikovsky, Balanchine creates a magnificent and sophisticated conclusion. Corps dancers in mid-length white tulle tutus ornament the stage like a set of small diamonds decorating a silver engagement ring. As the leading couple starts to dance, a princely cavalier presents a majestic, long-limbed ballerina looking as though she were the central princess cut diamond of the engagement ring.

For an appetizer, inspired by ‘Jewels’ start with Bruschetta al Pesto. Reminiscent of the ballet’s green color, the understated deep emerald pesto sauce made with garlic, basil, olive oil and pine nuts, brushed onto a thin slice of crusty bread is an ideal antipasto.

Let your main course take a front and center role much like Rubies by presenting a show stopping Lasagna . Bold and hearty, Lasagna made with layers of tomato sauce, beef, al dente Lasagna sheets and creamy ricotta, shredded mozzarella and Parmigiano-Reggiano will demand your attention with every bight.

For the grand finale of your meal, finish off with a sparkling Italian dessert white wine, suggestive of the cold finesse of a clear-cut diamond. For one last ovation, make your meal sparkle like a radiant diamond by enjoying sips of the sweet notes of Moscato d’Asti, as the last traces of radiance catch the light before the curtain closes one last time.

For recipes get your copy of the Gourmand World Award Winning Book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

Ju;y 21- 24, Festa Italiana- the USA’s largest Italian Festival in Milwaukee Wisconsin- See you there at Cucina Showcase. The Basic Art of Italian Cooking by Maria Liberati tm will be doing on stage events every day and book signings by Maria Liberati throughout. For more info email: Info@marialiberati.com

July 29=31 Gourmet Food and Wine Show, Bally’s Atlantic City, Maria Liberati will be doing on stage cooking demos and book signings

“You ought to have seen what I saw on my way
To the village, through Mortenson’s pasture to-day:
Blueberries as big as the end of your thumb,
Real sky-blue, and heavy, and ready to drum
In the cavernous pail of the first one to come!
And all ripe together, not some of them green
And some of them ripe! You ought to have seen!”

Blueberries by Robert Frost

One of my favorite things about summer are fresh blueberries..all over the place..you can pick your own or find them at your farmer’s market or supermarket..almost everywhere there sits that box with a beautiful purple blue hue peaking out with  berries overflowing on top. My not so favorite part of  summer is traveling  to places that do not have local blueberries available. ( I so miss the little guys). You can only get the best, juiciest fresh blueberries in the summer..an experience not to be missed…and as the days of summer dwindle down so do the number of days that these bursts of flavor will be available at their best…. As summer goes on I find myself creating more ways to use them from simple salads to ice cream desserts and of course cakes and muffins. Popping a juicy berry into my mouth produces a burst of momentary euphoria..and they sometimes never make it into the recipe..

and wouldn’t you know it…. I had an inspiration yesterday ..combine blueberries with another one of my addictions…coffee..a great ending to an alfresco meal or a cooling, rejuvenating afternoon pause!

Blueberry Cream Frost

*1 tsp (3 gr) cinnamon

1 tablespoon (15 gr) honey

6 shots of espresso (measure with small espresso cups)

1/2 cup whipped cream

1 cup of frozen blueberries  (Place fresh blueberries in freezer for approx 40 minutes before making this)

1 cinnamon stick for garnish

unsweetened dark chocolate (minimum 65% cocoa) for garnish

Place cinnamon, honey in a shaker. Make the espresso and pour into shaker. With a small wire whisk, whisk all ingredients together.  Divide whipped cream into 4 ice  cream glasses (3 ozs each) filling each glass about halfway.

Place frozen blueberries in shaker with coffee mixture, cover and shake 8 times. Pour into ice cream glasses top with whipped cream,divide evenly between all 4 glasses. Garnish with cinnamon stick and shave dark chocolate.

copyright 2011 Art of Living, PrimaMedia,Inc/Maria Liberati

July 21-24- See you at Festa Italiana, the USA’s largest Italian Festival . The Basic Art of Italian Cooking by Maria Liberati tm will be hosting many on stage cooking demos throughout the event, Nick Stellino will be onstage as well.

July 29-31 Gourmet Food and Wine Show-Bally’s Casino, Atlantic City, NJ. The Basic Art of Italian Cooking by Maria Liberati tm will be onstage throughout the weekend.

For info, sponsorship or advertising info  on any of these events, email events@marialiberati.com

For more recipes get your copy of the Gourmand World Cookbook Award Winning Cookbook at http:// www.marialiberati.com

**Free BOOK Offer..If you were not able to get to Book Expo America for the pre release book signing/event of The Basic Art of Italian Cooking: DaVinci Style, email: info@marialiberati.com and put free book in the subject and request the pre release mini version of the book. We will send a pdf  for download.

copyright art of living, PrimaMedia,Inc

My favorite way to spend a lazy Sunday afternoon is eating al fresco at home, so that I can have a leisurely, meal with a great bottle of wine, crusty bread. This past Sunday ,it was  a lazy, hazy day, and I was outside with  more than one bottle of wine at the Great Grapes Festival in Cockeysville, Maryland on stage cooking a dish from my latest book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition.  it wasn’t a lazy Sunday for me, but it was an enjoyable one.

I enjoyed speaking to everyone and answering questions about ingredients to use with recipes in my books and how to get to some of the out of the way places in Italy that are  mentioned in my books.  You can find a lot of info on those places here on this Blog

Never realized there were so many great wineries in Maryland.  But many states in the US are developing their own winemaking.  And with choices of wines produced locally, I receive many emails  asking me how to organize an informal wine tasting with friends and family. Summertime makes a perfect time to do an outdoor one and add that to your roster of activities for having a ‘staycation’

I am hired to do many formal wine tastings, pairings and dinners and the first thing we always decide on is (the most important guests) the wine that we will be tasting.

*Decide on a theme-wines from a specific state in the US or a region in Italy

*Red or white wines

*Divide wine bottle up into stations-tables that hold 1- 4 bottles of wine. Next to each bottle, have a card that tells name, and something about the wine or print up a list guests can carry around with them to take home.

*Each guest needs one glass for each wine he /she will use per each bottle of wine they will be tasting.

*For white wines,sparkling wines, roses, you will need buckets half filled with ice/cold water to keep wines in. Every so often you will want to remove wines so they do not become too cold.

*Have a spittoon on each table and give someone the task of emptying the spittoon every so often

*Include pitchers of water at each table.

*Have crackers and bread cubes or small pieces of bread at each table to eat with wine.

*If you want to make this into a wine pairing, pair  snack foods at each table with those particular wines-cheeses ,breads, crackers, nuts, etc.

*Lastly remember that it is a wine tasting not wine drinking event. So everyone should be prepared to taste a gulp of each wine, not to drink many glasses of each. The purpose of a wine tasting is to be able to discover new wines to try with upcoming meals.

Since mushrooms seem to be considered the meat of the vegetable kingdom, here is a grilling recipe to pair with a red wine

Grilled Porcini Mushrooms

from the upcoming book The Basic Art of Italian Cooking: DaVinci Style-2nd edition

8 large porcini mushroom caps
2 cloves of garlic
1 handful fresh parsley
4 tablespoons (60 gr) extra virgin olive oil
salt and freshly ground black pepper to taste

Clean the mushroom caps with a wet paper towel. Do not put under water, but clean delicately with damp paper towel. Chop fresh parsley and garlic. Place mushroom caps,olive oil, chopped parsley, garlic, salt, pepper to taste to marinade in a bowl for 3 minutes. Turn over and marinade for another 3 minutes. Place on hot grill for about 10 minutes-5 minutes for each side. Serve immediately.

See you at:
July 21-24 -Festa Italiana ,Milwaukee Wiconsin-The Basic Art of Italian Cooking by Maria Liberati tm will be on stage doing  cooking demos all weekend

Editor: Lisa Zatulovsky

copyright 2011, Art of Living,PrimaMedia,Inc/Maria Liberati

Saturated hues and bold color blocking are a dominant fashion trend for summer 2011. Fashion is celebrating the vibrancy that the season has to offer in their clothing and accessories. From a tangerine colored blouse paired with white denim cropped pants, to gold bangles and lapis colored earrings, the last few echoes of winter’s reign are nowhere to be found in the latest summer trends.

Take a nod from fashion and incorporate fun exotic colors into your cuisine this summer. A surplus of seasonal Italian vegetables such as peppers, squash, eggplants, tomatoes and zucchini should be readily available. Vibrant reds, greens, yellows and purples will transform your cooking into visual and delicious delights. Loaded with flavor and nutrients, Italian summer vegetables are wonderful for lighter yet flavorful options that allow you to feel guilt-free and satisfied.

Take advantage of the variety of summer vegetables by incorporating them into a simple Panzanella Salad. An Italian chopped vegetable salad is an easy and fresh alternative to a traditional greens salad. Basic Panzanella salad uses chopped tomatoes and any vegetables you may have at hand like peppers, olives or zucchini, lightly tossed with balsamic vinegar and olive oil. You can add your favorite day-old crusty bread and add mozzarella for more heartiness, season with basil for added flavor.

For an appealing appetizer, bake stuffed Italian peppers or tomatoes with breadcrumbs, mozzarella, and oregano. For more ideas, replace hearty meat dishes by making eggplant parmigiano with fresh tomato sauce. Or make your own pizza with fresh sauce and top with ripe peppers and zucchini. Experiment with these summer vegetables by grilling, baking or frying and experience their unique flavors for yourself. Whether you go out and buy yourself a chic colorful blouse, or make a bright Italian dish, allow yourself to be inspired by the beauty of the warm summer months to come.

Excerpted from the upcoming book release-The Basic Art of Italian Cooking: DaVinci Style

copyright 2011, art of living,PrimaMedia,Inc

Maria Liberati

Panzanella

(this is a traditional Tuscan salad that is  a clever way to use day or 2 day old bread).

12 slices day old crusty bread

4 tblsps (60 gr) white wine vinegar

1 cup (100 gr)extra virgin olive oil

1/2 lb (250 gr) red ripe tomatoes

1 red onion

1 cucumber

1 handful basil leaves

pinch of salt

freshly ground black pepper

Slice bread into 12 slices. Place bread in bowl with ¼ cup water and 1 tblsp (15 gr) vinegar. Leave for 3 minutes. Remove and squeeze water out from bread. Place wet slices on bottom of salad bowl. Place in tomato slices, sliced cucumber, sliced red onion. Drizzle in olive oil, 2 tblsps (60 gr) vinegar.Pinch of slat, freshly ground black pepper. Toss gently.

For more authentic Tuscan recipes get your copy of The Basic Art of Italian Cooking: DaVinci Style

June 11 & 12-see you at the Great Grapes festival in Cockeysville, MD

July 21-24 see you at the largest Italian Festival in the USA-Festa Italiana in Milwaukee Wisconsin. I will be onstage thorughout the entire event. Hope to see you there.

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

Quote of the Day:
“ We all  exist under the same  sun, no matter where we live”

Did you know that...

When you make your own mayonnaise at home, the lemon and oil do not mix or blend in together, but when you add in egg yolks, because of their lecithin content, they act as a natural emulsifier and emulsify the oil and lemon mixture naturally..no chemicals needed. If you have ever made mayonnaise at home, share your tips and recipes here for home made mayonnaise..

 Lemons pair so well with seafood and this recipe combines both.. I use this dish as an appetizer or sometimes as a main course for a light dinner meal. Either way, it is easy and quick to make and will impress your guests. Serve with a glass of chilled white wine. It was certainly a welcome change today..,a light Holiday Lunch..after a full week of  multi course meals everyone seems without energy for cooking as well as eating..still 4 more days to go of Holiday celebrations here

Limoncini with Creamy Tuna

• 4 lemons
• 12 ounces of tuna packed in olive oil
• 2 hard boiled eggs
• 4 ounces of green olives
• 1 tsp capers
• 3 tablespoons olive oil

Cut lemons lengthwise and ‘clean out’ the pulp inside. In the food processor, place drained tuna, pitted green olives, hard boiled eggs, capers. Blend until creamy consistency. Placei n bowl and dilute with olive oil and juice of one lemon. Fill 8 lemon halves with this mixture. Place a bed of salad greens on a plate and place 2 lemon halves on top of greens on each plate, serve.

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

Cassola is traditionally a Jewish dessert, but because the main ingredient is fresh ricotta cheese it is also a traditional cheesecake served in Italy. Simple, sweet and delicious as all Italian dishes are, this one only has 5 ingredients and is easy for even the novice cook to whip up. The trick to its’ creamy consistency is using freshly made  ricotta not ricotta that has been made in a processing plant or sitting in the refrigerated aisle of a large supermarket for many days.  Fresh ricotta is creamy, and smooth, and almost nothing like it’s factory made version.

Cassola

*2 pounds freshly made  ricotta cheese

*5 whole eggs

*1 1/3 cups sugar

* grated zest of one fresh lemon

*1/2 fresh vanilla bean, ground

Preheat oven to 350 degrees. Place riocotta cheese i na food processor and belnd with a steel balde until smooth. In another bowl, place in eggs, sugar, ground vanilla bean, grated lemon zest. Beat until a  smooth and creamy mixture.  Place into ricotta (already in food processor) about 2 tablesponns at a time.

Butter the bottom of 9 1/2 inch springform pan, then ocntinue ot line with parchment paper. Pour in mixture and place into the oven. Bake for 30-40 minutes. When finished the outer edges will be firm but inside will be a bit soft and will not be firm. Turn off oven when done and continue to leave in oven for 15 minutes. Open oven door and let cool for 15 minutes in oven. This dessert can be eaten warm or cool.

For more traditional Italian Holiday recipes get your copy of the Award Winning Book The Basic Art of Italian Cooking: Holidays &  Special Occasions-2nd edition

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

And the week continues on as one long Festa..today is Santo Stefano ( Saint Stephen).. this day has been a national Holiday here in Italy since 1946. But this is also non-officially known as the ‘day of leftovers’ and a day to relax from all the ’madness’ in the kitchen… besides everyone is usually ‘cooked out’ after Christmas….

And that is just fine with me..there is nothing better than leftover lasagna..and as I looked in the fridge this morning attempting to piece together a coordinated menu from all the leftovers (one never knows what one will find still in fridge with so many overnight guests at home)

Ahh… I am pleasantly surprised to find  3/4 pan of one lasagna .. sardines..fresh tomatoes..fresh arugula..fresh mushrooms..parmigiana-reggiano..locally made Pecorino from Abruzzo and a loaf of bread ( in the bread cupboard) from our local ‘forno’..

Menu:
*Lasagne

*Baked Mushrooms

*sardines

*Pecorino cheese

*Fresh arugula, tomato, salad topped with shaved parmigiana-reggiano cheese and drizzeld with extra virgin olive oil

*An opened, but half full, bottle of Prosecco (perfect to accompany the second course and side dishes)

Unlike my Christmas meals this one will come together quickly.. and I will still be able to get to the Santo Stefano Christmas Mercato (Market) in the piazza for a stroll,,,, but don’t forget the fresh fruit, Panettone and torrone for dessert..and the ever obligatory game of Tombola (Bingo) ..but Panettone always takes a central place on the table nop matter what is going on during these festive days..

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

 Anticipating my Christmas in Italy this year and planning my menu…I am reflecting  (for lack of a better word)on(what will be) a  continuing 24 hour meal, from Christmas Eve to the end of Christmas Day. One feels as though they have just finished one meal and soon  starts another without a pause in between.  Christmas Day dinner ,which is usually eaten around 1 or 2 pm begins with a light soup. Although I know this soup as  Stracciatella- different regions have their own names for this dish as well as their own variations. This is a welcome  dish to start a meal on a cold, blustery day. This year, in many parts of the World, Christmas Day should be  a  snowy one..and   this soup (an Italian comfort food) always a ‘comfort food’ )adds to the warmth of the Holiday season..

Stracciatella Soup

This soup serves 4-6

*4 egg yolks

*¼ cup freshly grated Parmigiana-Reggiano cheese

*½ cup homemade breadcrumbs (no spices added)

*pinch of salt

*pinch of nutmeg

*grated zest of one lemon

8 cups chicken broth (can also use vegetable broth for vegetarians). Homemade broth is always best. (Check out The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition- for a recipes for Homemade Broth)

Blend together in a bowl the first 6 ingredients. Work them until they are well blended and a form mixture is formed. Simmer broth in a large pot. When broth is simmering whisk in egg yolk mixture with a wire whisk. Simmer for 4 minutes and serve immediately with freshly grated parmigiana-reggiano cheese and finely chopped parsley on top.

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

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