In honor of Independence Day, a recipe that may have been influenced by Thomas Jefferson’s love for many Italian things- he was the  first to bring  over the maccheroni machine and parmigiano -reggiano cheese from Italy from his European travels .One of the first to plant tomatoes at his gardens in Monticello. So here  is  a recipe our Founding Father would have loved. It’s summer, so I didn’t think that you would want to labor over making maccheroni by hand, so this recipe calls for store bought spaghetti- but be sure to get 100% durum wheat pasta. makes  a great eating ‘al fresco’ pasta dish. This is from my upcoming book The Basic Art of Pasta:

Spaghetti Primavera

1  lb spaghetti

4 red, ripe tomatoes

1 handful freshly chopped basil

1 handful freshly chopped parsley

2 cloves garlic

3 tablespoons extra virgin olive oil

4 tablespoons freshly grated parmigiana -reggiano cheese

Cook pasta till al dente. While pasta is cooking, prepare the  sauce.  Chop tomatoes , basil, garlic, parsley. Drain pasta and place in serving dish. Place tomato mixture on top. Place olive oil in saute pan to heat or just until oil begins to bubble. Remove from heat. Pour over pasta and cover bowl for 1 minute. Toss and serve with freshly grated parmigiana reggiano cheese.

Happy 4th of July!

“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.

A Happy Father’s Day to all Father’s and a special one to my Father. A story from my The Basic Art of Italian Cooking: Holidays & Special Occasions book is one of my favorite memories of growing up with my Dad. Although it is related to Christmas I am sure you can all share in the spirit and its’ meaning.

There is one Christmas gift that always stands out in my memory, a sled. When I was 4 yrs old my family lived in the city of Philadelphia-not exactly the optimal terrain to go sledding.  However, my parents always dreamed of taking us out of the city to a country house, a place where we could have our own backyard and room to move. They eventually did this, through a lot of hard work and planning. But my dad couldn’t wait, and who knows maybe it was his way of focusing on his goal;he wanted me to have my first sled ride as soon as I could, even if it meant he had to pull me along the sidewalks himself.

After all the presents were opened on Christmas Day, my Mom insisted that we all get ready to go to Nonna’s house for Christmas dinner. My father, on the other hand refused to go anywhere until he took me on my first sled ride ‘city style’.  Around the block we went on that crisp, snowy day with Dad pulling me on that little sled.  It started becoming very windy and cold and he began turning around towards home, as a I realized that I begged “ pull me again Daddy” instructing him to take me for another stroll around the block.

My doting father began pulling me on another trek around the block once again. It felt like we were unstoppable and the ride would never end. That is until my Mom came out to find us and ordered us inside to get ready for Christmas dinner.  Luckily, I have many photos of that ride since his Christmas present was a camera and he brought it along on that inaugural ride!

Get more stories and recipes in the Gourmand World Cookbook Award Winner The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

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.

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

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

 copyright 2010, Maria Liberati

Ortona  is a splendid little city by the sea..tranquil with breathtaking views of the Adriatic and its’ own boardwalk to discover..a one day visit is enough time to wander around the small streets, the piazza and stop at one of the local farms or vineyards for locally produced wines olive oil, grapes or whatever is in season.

On a lazy Sunday, a visit to Ortona on the way home from our beach house made the day feel even more lazier….a town that is enjoyed by strolling around and inhaling the relaxed atmosphere in the air…in the piazza, a quick stop at one of the local bakers to grab a piece of  freshly made pizza or biscotti  made from locally produced ingredients.

As we made our way to the boardwalk with pizza in hand..a child ran up to her mother and in Italian her mother told her to “slow down”..seems to me that could be the town slogan….and a much need one.

The churches,as in all Italian towns are numerous, but these two seem to remain in my ‘suitcase of memories’: La Madonna Dell’Olivastro built in the 17th century, although it is tiny it has plenty of beautiful frescoes, the Madonna Della Pace was built around 1430 and what remains is the large front door and some of the inside structure..

You can take a trip to the Tremiti Islands…. so many have emailed to ask me how to get to the small Tremiti islands..well there is a boat that leaves from the port here at Ortona by the Sea.

 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