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

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

Excitement is in the air here in anticipation of August the 15th…the beach resembles a large restaurant in the open with long tables set up everywhere and families and friends enjoying meals of large pizzas,fresh slices of watermelon and bottles of wine and Brachetto (A sparkling red wine) overflowing…the beach has become a piazza by the sea where people now linger from morning till sunset with food, friends, family..while the sounds of the sea keep the atmosphere relaxed..

I am keeping it cool and fresh…and in the morning..before getting to the beach, finding my local produce and creating recipes to use and share on the beach.. to use the fresh, local produce ..while it is still fresh and local..

Baked Fruit Kebabs with Gelato

4 tablespoons brown sugar

dash of freshly ground black pepper

small handful of fresh mint

4 apricots

4 fresh peaches

4 fresh strawberries

Heat oven to 375 degrees. Cut pineapple in uneven rectangular shapes.  Peel peach and remove pit. Cut peach into quarters. Remove pit from apricots and cut in half, Hull strawberries, cut in half. Alternate fruit slices on four fruit sticks. After arranging fruit on them, place sticks on a cookie sheet lined with baking paper.

In a bowl place brown sugar and, finely chopped mint leaves and a dash of black pepper. Mix with wooden spoon.  Sprinkle on fruit sticks and place in preheated oven for approximately 7 minutes.. Remove from oven, place each fruit stick on a single plate accompanied by a scoop of gelato and a fresh mint leaf for decoration

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

Your Chance to Share your Holiday and food memories and see them in print!

Just a short note to invite you to Share the Joy! with all of our readers. In honor of the release of The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition the Gourmand World Cookbook Award winning book which includes recipes ,menus and food memories  of the Holidays-we invite our readers to share their food memory stories of the Holidays! Submit your story of no more than 300 words about any special Holiday food memory related to any Holiday, can include but does not have to include a recipe, can be related to any nationality.

Each week from September 1st to March 30th a story will be selected to be published on the Blog here. Stories become permanently archived on the Blog and may become part of a national publication at a later date. Go to Share the Joy for more details or email: sharethejoy@marialiberati.com

Look forward to your Holiday stories

For recipes and Holiday stories get your copy of  the book selectedas the Best Italian Cusine Book in the USA -The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

Sept 10-12 join me at the Hudson Valley Wine Festival. I will take center stage with Celebrity Chef Vincent Tropepe there at the Dutchess County Fairgrounds. Book signing for The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd editon and recipes. For more info or to sponsor the cooking demos email: Info@marialiberati.com

I’m really not fond of pate..are you? But I am always on the lookout for ways to make a non-traditional type of pate.

At our country house in Abruzzo-we have an organic garden that I love to tend to-we had so much thyme one year..I made some bouquets of thyme and placed in the kitchen or la cucina..but wanted to use it up before the bouquets dried.

A fridge full of fresh mushrooms..a quick trip to the local cheese store on Via Corradini.  I look forward to my walks to Via Corradini.  A principal street in the center of town..one can find a local coffee bar,a fresh pasta store, a forno (or pizza & Bread oven), a bakery and a small local grocery store. If you pick the perfect hour  and if the wind is blowing just the right way your nose will be entertained by the fragrance of fresh bread baking or pizza just dancing it’s way out of the oven.

As you continue your walk the mountains of Abruzzo provide a live painting to view as you make your way the sight of an old church steeple..no need to bring a watch..you can depend on the church bells to ring out the time on the hour, every hour.

When the stores begin to lock their doors and close their lights it is time to head home to prepare the afternoon meal. But that’s okay..by this time you are ravenous from the sights, smells and sounds.

A bottle of Montepulciano D’Abruzzo will make this a perfect summer meal..add a plate of fresh fruit for dessert.

Crostini with Mushroom Pate

1 egg

8 ounces of fresh mushrooms-washed and sliced

1 branch of fresh thyme

1 head of lettuce

2 slices of thinly sliced (American style sliced) bread with crusts taken off

1 tablespoon of mayonnaise

1 tablespoon of Greek yogurt

½ tablespoon of butter (unsalted)

dash of salt and freshly ground black pepper

Place butter in a non-stick pan, add in mushrooms, pinch o f salt, and 4 washed lettuce leaves. Cover and saute over low heat for 10 minutes. Boil egg in water for 10 minutes. Place under running cold water and peel. Remove mushrooms from heat, set aside a few slices for decoration. In food processor or blender place in mushrooms mix, egg, yogurt, ½ tsp finely chopped thyme, mayonnaise. Belnd till smotth cream. Cut out 8 circles from bread slices.. Toast till golden under broiler. Remove from oven and spread with cream mixture.

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

Tours to Italy

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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

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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

I love Holidays ..especially Spring Holidays..it’s like we are waking up after this long winter nap and all of a sudden..Bam!! there they are  the shining rays of  the sun..real flavors of strawberries and asparagus and mint..and lnoger days…. and if that isn’t enough to celebrate..along comes some Holidays that give us a reason to bring friends and family together with incredible dishes. At my house, we  celebrate Easter but I love some of the flavors  of Passover and like to ‘mix things up’.

Almonds are used a lot in Italian cooking and one of my favorite flavors..so if you’re a fan of the healthy almond you will want to make this cake part of your Spring Holiday meal

  Almond  Passover Cake

6 eggs

1 cup white sugar

1 cup finely chopped almonds

2 teaspoons of maraschino liqueur

juice of one fresh lemon

With an electric mixer, blend sugar with egg yolks till well blended,then add in first the chopped almonds and then liqueur and lemon juice.  In separate bowl,whip egg whites till firm with a pinch of salt. With a wooden spoon, blend in the egg whites to the egg yolk mixture,gently. When blended in, place batter  in pan lined with parchment paper. Bake for 30 minutes at 350 degrees. Remove from oven and let cool and serve. Happy Passover! Happy Easter! and let me know about any other Spring Holiday we should be celebrating!

For more great recipes get your copy of:

  The Basic Art of Italian Cooking: Holidays & Special Occasions  voted Best Italian Cuisine Book in America by Gourmand World Cookbook Awards.

Mangia Bene, Vivi Bene,

http://twitter.com/Marialiberati

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My trip to Terni, Italy -(where Valentine’s Day gets it’s origin from St Valentine-who lived there) was not filled with decorations of hearts and flowers  as I had imagined. ..just a  simple town with signs that lead to the church once  led by St Valentine. So what would Valentine’s Day be without hearts and flowers and chocolates  and presents? just a day as it was originally intended -filled with love..

For Valentine’s Day gifts there are so many to choose from..well here is a recipe  to enjoy while opening those gifts..

This is  one of my favorite cocktails made with  Santa Margherita Prosecco and keep your Prosecco cool by using the VinoTemp champagne cooler. Nothing makes a meal more festive than a sparkling fabulous wine.

Valentine’s Day Cocktail

this cocktail is similar to a Bellini but the blood red orange juice gives it a Valentine’s Day twist.

3 ounces Santa margherita Prosecco

1 ounce of blood red orange juice

1 ounce of  regular orange juice

Blend juices together. Divide into two champagne fluted glasses. Pour in Prosecco and stir gently. Garnish with a slice of blood red orange.

Get more recipes for Valentine’s Day and Holidays in the Gourmand World Cookbook winner : The Basic Art of Italian Cooking: Holidays & Special Occasions

Visit me at the open sky project

Thanks to everyone who watched and assisted  at my appearance on NBC the !10 show on February 2nd. A special thx to makeup person-Cathy Lee Carpenter & Hair Person- Kamilla Florczak and my assistants Patricia Bontempo and Frederick Cohen for your assistance in making the appearance a success!

Follow me on twitter for other recipes and traveling tips

Mangia Bene, Vivi Bene,

Maria

Take a trip right from your own computer over to open sky to see the new design of my store with all the interesting products I have  found for those that enjoy The Basic Art of Italian Cooking. Please let me know how you like the new design and let me know if there are any products you would like to see or those you may be looking for. Visit here http://tinyurl.com/ygtqgcm

 There is this  saying in Italy ”E Dolce Far Niente”, in English it means ‘How sweet it is to do nothing’. It is a difficult phrase  for a ‘hyperactive’ person like me to understand unless I am  in Italy…

 Yesterday was the last day of the Christmas Holiday season here known as La Befana or the Epiphany.  It was a day to appreciate that aforementioned saying..filled with going out for a stroll for a morning cappuccino..then coming home and spending time preparing the 2 pounds of  fresh broccoli rabe   I bought from  an outdoor farm market  yesterday. My intention was to add it to  a Holiday  lunch of polenta with broccoli rabe and fontina cheese melted on top. But broccoli rabe takes some time to clean and cook…. and in between the waiting there is a lot of relaxing and sitting and drinking another espresso and watching  and relaxing and chatting and a lot of ‘doing nothing’ but waiting for the broccoli rabe to hurry up and cook and be tender. Anyway, here is the recipe we had for lunch and the rest of the day was spent relaxing in front of the fireplace..and yes it is so sweet to just ‘do nothing..You must try it sometime..

Polenta with Broccoli Rabe and Fontina Cheese

2 pounds of fresh Broccoli Rabe-cleaned

4 tablespoons extra virgin olive oil

2 cloves garlic

2 small dried red hot peppers

pinch of salt

1 cup of cornmeal

8 ounces of fontina cheese

Wash and clean broccoli rabe, cutting off the bottom, hard part. Place in boiling water and cook till tender- about 30-40 minutes. Drain well. Place olive oil in saute pan with garlic cloves and dried red hot peppers (pepperoncini). Saute for about 30 seconds. Chop cooked broccoli rabe  and place in saute pan with olive oil. Place in approx 1/2 cup water. Saute for approximately 15 minutes.

Cook polenta as directed on package. Place polenta in oven proof dishes. Place broccoli rabe in center of polenta, place grated fontina cheese on top of broccoli rabe, place a drizzle of olive oil on top and place under broiler till fontina cheese is bubbly..

You may want to have a  simple dessert like a piece of handmade chocolates  after this dish..

Mangia Bene, Vivi Bene,

Maria

copyright 2009, art of living,PrimaMedia,Inc and Maria Liberati

Hope you enjoy our continuing posting of  yummy Holiday recipes. Share your favorite Holiday recipe with us here or email to us at editor@marialiberati.com

 Here is the perfect main course for one of your Holiday meals, thanks to Fred Cohen of J & A Culinary Arts School in Philadelphia, the recipes use   Sempre Sapori-Tuscan Picnic  Spice Blend,all natural spices with Tuscan flavors, that  I developed in Tuscany, you can still get them for the Holidays here    and enjoy our Holiday Gift Guide, products that were selected by our staff for their exceptional artisan quality and for the experience  they provide consumers. Find a special coupon offer for the open sky store on the last page!

Holiday Gift Guide 2009

Tuscan Roasted Chicken with Savory Herb Bread Pudding and Buttered Cauliflower

*Bread Pudding*:
Serves 6:
One large crusty loaf bread (crust removed)
1 t Sage leaves chiffonade
1 T chopped parsley
2 t chopped chive
1 egg yolk
3 oz chicken stock
1 oz heavy cream
1-2 oz milk
2 t Tuscan spice mix

*Tuscan Spiced Chicken*:
2 Cornish Hens, halved, serves  2 – 4:
2 oz butter
1 T Tuscan Spice Blend

*Procedure*:
-Remove the crust from the bread and cut into small dice. Place into a deep
dish container. Combine remaining ingredients to form a creamy batter. If
batter seems too thick, thin it down with a little bit of water, stock, or
milk to reach a creamy but not heavy consistency. Place mixture over the
bread and mix well. Allow to soak for 1 – 2 hours.
-In the mean time, pre-heat the oven to 375 degrees.
-Create a compound butter by mixing the spice mixture into raw butter. Smear
the mixture over and under the skin of the Cornish hens.
-Place the chicken onto a rack in a roasting pan and roast for 35 – 40
minutes.
-Pack the bread pudding into ramekins that have been lightly sprayed and
bake for 20 – 30 minutes, depending on how brown you want it to be.
-To plate, take the bread pudding out of the ramekin and center it in the
middle of the plate. Lay the chicken on the side and on the opposite side,
lay some buttered cauliflower. Drizzle some parsley oil (or any oil of your
choosing) onto the side of the plate.

UPCOMING EVENTS

See you on Saturday December 12th in Somerset NJ at the Franklin Township library at 2 PM.. Cooking demo and book signing will feature my latest relaese The Basic Art of  Italian Cooking: Holidays & Special Occasions- winner of The Best Italian Cuisine Book of 2009 from Gourmand World Cookbook Awards.

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati

copyright 2009, art of living,PrimaMedia, Inc.

The Holiday Season is in full blast , especially  now that much of the US got their first dose of  Holiday snow this weekend. Here is a perfect recipe for a Holiday appetizer or light course for a brunch or light dinner. Special thanks goes to Fred Cohen a culinary student at J & A Culinary Arts school in Philadelphia for coming up with this Holiday recipe using Tuscan Picnic Spice Blend

The 2009 Holiday Gift Guide has 27 pages full of our Best of 2009 Products selected for their artisan quality and the experience they provide for the consumer. See it here:

Holiday Gift Guide 2009

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

*Roasted Fig Salad with Crispy Prosciutto and Parmigiana cheese (served with
a Tuscan spiced crouton and reduced balsamic dressing)**Dressing*:* *
Serves 6:
1/2 c balsamic vinegar reduced by half to make 1/4 cup of  balsamic syrup
2 t chopped parsley
3 T extra-virgin olive oil (check out our selections of  olive oil in the Holiday Gift Guide)
1/2 – 1 t dijon mustard
Salt  & Pepper  to  taste

*Figs*:
Black figs sliced in half lengthwise
Coarse Sea Salt
Extra Virgin Olive Oil
A sprinkle of sugar

*Other:
Salad Greens
Crusty Loaf Bread
Shaved parmigiano-Reggiano cheese

2 tsps Tuscan Picnic Spice Blend 

Proscuitto slices cut into  julienne strips

*Directions*:
-Combine the reduced balsamic  syrup with the chopped parsley, olive oil, and dijon
mustard. Whisk until emulsified. Season with salt and pepper and hold to the
side.
-Slice thin slices of crusty loaf bread and brush with olive oil. Season
with the Tuscan Picnic  spice blend and toast in the oven (or grill/broil if
desired) until toasted. For dryer croutons hold them in the oven (heat off)
until they cool.
-Lay the figs in a roasting pan and sprinkle with olive oil and the coarse
salt. Roast in the oven at 375 degrees until cooked. If desired, sprinkle a
little bit of sugar onto the figs three – five minutes before the figs are
done.
-Lay the prosciutto slices on a sheet pan and crisp in the oven, roughly 1 -
2 minutes.
-Gather the shaved cheese and assemble the salad. Lay the crouton on the
plate, topped with the salad tossed in the dressing. Lay the roasted figs on
the side and top the greens with the prosciutto and then the shaved cheese.
For garnish, paint some of the remaining balsamic syrup with a spoon on the
side of the plate.

Form more recipes get your copy of The Basic Art of Italian Cooking:Holidays & Special Occasions- winner of the Gourmand World Cookbook Awards as Best Italian Cuisine Book in America in 2009. Thanks for all those that voted for the book and have purchased copies of the book and have been ’spreading the word’.

Hope to see you on December 12th at the Franklin Township Library at 12 noon for a Holiday book signing and cooking demo!