copyright 2009, Maria Liberati 

Last  night ended with the best refresher of all..a slice of locally produced watermelon…

Not a fan of air conditioning and at home there is not one in sight..the month of August you will always find a watermelon in our refrigerator..our natural way of cooling down from a hot August day or night or both.

August is always hot and temperatures ranging from hot to sweltering..with a beautiful sun. ..almost everyday. But the sun is so vibrant and alive in August and is rumored to make people do some crazy things..from political decisions to happenings..in the month of August when someone does something unusual or unexplicable the heat of the sun is always to blame.  In the month of August an important politician has decided that alll dialects (in Italy ) should be taught in the schools along with the regular language classes..blame it on the sun…

Really fresh, chilled watermelon is great by itself..but if you want to try another way to use watermelon before the  fresh ones disappear ..here is one of my favorite refreshing appetizers combining Japanese and Italian (wasabi and alici or snchovies) healthy for you also..

Watermelon Sushi  & Fizz Cocktail

*1 lb fresh strawberries

*rind of one lemon for decoration

*8 ounces plain seltzer water (gazzosa)

*2 lbs fresh watermelon

*8 anchovies marinated in extra virgin olive oil

*wasabi sauce

*leeks

Wash watermelon and cut ‘meat’  into 8 square slices, remove rind on each piece. Place some wasabi on each slice and on top of wasabi, place 2 marinated anchovies.Cut leeks into small rings and decorate top of anchovies with leek rings. Wash strawberries. Set aside 4 whole strawberries. Hull the remaining strawberries and place in a food processor with a cup of chopped ice.  Blend till thick liquid. Divideinto 8 glasses and add seltzer to each glass.Top each with a strawberry on a toothpick. Add in some ice if desired and some lemon rind for decoration. Serve with your watermelon sushi…Italian style..

For the  digital magazine edition of August/Sept 2009 The Basic Art of Italiain Cooking    ezine go to

Gelato-The Perfect Summer Dessert

Travel Column: “The Florentine Tradition”

Q&A with Aida Mollenkamp  from CHOW.com

Finger Food Italian Style Recipes 

**For more recipes get your copy of The Basic Art of Italian Cooking : Holidays & Special Occasions before the mad Holiday rush..great for your own kitchen for recipes ideas or for gifts..140+ recipes ,menus, short stories on Holidays spent in Italy..

Spend Christmas in Italy..don’t need a passport for this one.  Spend a weekend of cooking classes,. culinar yh tours, wine pairings with recipes from The Basic Art of Italian Cooking: Holidays & Special Occasions at the Harvest Moon Bed & breakfast in Lancaster, Pa.  Places are limited..email :events@marialiberati.com t oreserve your spot or for more info..

Mangia Been, Vivi Bene,

Maria

http://twitter.com/Marialiberati

copyright 2009, Maria Liberati

Buying fresh fruit in the summer is one of my favorite things to do..the aromas of the freshly picked fruits are so hypnotic (especially if you are buying locally grown produce). The colors are so vibrant (or they should be).

Yesterday, I observed how people pick out their fruit while at a supermarket that does carry local produce.  Maybe I make too much of a ‘ceremony’ out of picking my fresh fruits..but  In oticed that most people seem to just quickly get the fruit …throw it in the bag and they are off.. no smelling, looking at the fruit to make their choice..

Smelling the fruit is one of the great pleasures of the summer..and if the fruit has no perfume.. it has been sitting on shelves or in a truck somewhere for a long  time &  does not have any flavor…like eating a piece of wax fruit.

So when selecting your fruit, although each fruit has some of their own characteristics you need to look for, pick it up and smell it..the first test.

Peaches,lemons, nectarines, plums ,cantaloupes,strawberries,apricot should have a fresh aroma  at this time of the year.

Oh well so much of my rumblings on how to choose fruit..

Here is one of my favorite appetizers or light lunch dishes to make with fresh lemons. perfect to eat ‘al fresco’:

Stuffed Lemons

For 4

*4 fresh lemons

*16 ounce can of tuna in olive oil

*2 hard boiled eggs

*1 tablespoon of green olives

*1 tsp of capers

*1 tsp of extra virgin, cold pressed olive oil

Wash lemons and cut in half. Scoop out pulp. Place in food processor- drained tuna pieces, capers, pitted olives, yolks of hard boiled eggs. Blend till consistency of a smooth paste. Place small bed of lettuce or baby spinach or salad greens on 4 small appetizer plates. Slice egg whites. Place 2 lemon halves on each plate. Fill with tuna mixture. Garnish with egg white slices and whole green olives. Drizzle olive oil on top. Serve

July 31-August 2- Atlantic City Food & Wine Shos- Bally’s Casino Come to The Basic Art of Italian Cooking by Maria Liberati tm booth. For more info email: events@marialiberati.com

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati

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• Recipe: Spinach and Strawberry Salad Fruit Slinger, Chicago (thekitchn.com)

 copyright 2009, Maria Liberati

Where did this messsage come from..all of a sudden in my e-mail  mailbox after a trying day.. a well needed message to remind me to look for the rainbow outside ..such a metaphor for I really did need to find my rainbow by the end of today…

The timing was perfect..Look for the rainbow..”that’s it Maria” (I said to myself)..”always look for the rainbow”. There is usually a rainbow amidst a cloudy, dark  sky you just have to look for it.. If you don’t look for it you will never find it…

First of all a special thanks to a special friend who sent this message ..

A perfect way to end a not so perfect day!

And it also reminds me of a favorite saying of my better half

“Rosa di sera, bel tempo si spera” he will remind me after a particularly rainy night and the sky will open up with this beautiful red color to remind us that the weather tomorrow will become beautiful

Roughly translated means that ‘the red evening sky will bring beautiful weather tomorrow’.

Where is this leading to…….. anginetti cookies…something else that really cheers me up when I have had an unuusally stressful day. They are light little angel puffs…Baking up a small batch of these brings the sunshine back into a dreary day. And oh yes ,eating them are just as much fun..and put that lightness back into your spirit…

Hope you got to see a rainbow today….
Anginetti Bite-Sized Cookies: (yields approximaely 40 cookies)

1 tsp vanilla extract

1 tsp lemon zest

6 tbsp butter

½-cup skim milk

½-cup regular or organic sugar

3 whole eggs

3 -1/2 cups all-purpose flour

2 tsp baking powder

½ tsp baking soda

Icing:

1 tsp vanilla extract

1 tbsp fresh squeezed lemon juice

1-cup confectioners’ sugar

1 tbsp water

Preheat oven to 350 degrees while lining large cookie sheet with parchment paper or aluminum foil and non-stick coating.

In large mixing bowl, beat vanilla, zest, margarine, milk, and sugar with electric mixer on medium setting until texture is well blended. Add eggs one at a time, beating each addition, and then continue to beat mixture for 1 minute.

On low speed, blend flour (1 cup at a time), powder, and baking soda until consistency becomes firm, sticky dough. If needed, have wooden spoon available for mixing. Dust hands lightly with additional flour, rolling dough into bite-sized balls. Place approximately 20 onto prepared cookie sheet, spacing 2 “apart.

Bake 10-12 minutes, or until light golden brown.

Icing: While first batch is baking, combine vanilla, lemon juice, sugar, and water into a small mixing bowl, whisking ingredients until mixture is completely blended. Remove cookies from oven, placing a sheet of wax or parchment beneath wire rack. Using a small pastry brush, frost the tops of each cookie with icing, sprinkle with additional confectioners’ sugar, and transfer to rack for cooling. Begin second batch.

Still have a sweet tooth? Check out Maria Liberati’s delicious Cannoli recipe… http://marialiberati.com/blog2/?p=221

Be sure to visit http://www.marialiberati.com and get your copy of the bestselling book, The Basic Art of Italian Cooking, by Maria Liberati.

copyright 2009, Maria Liberati

One of my favorite things about  summer is being able to   eat  fresh  blueberrries from New Jersey… particularly South Jersey. But the season that you can get fresh Jersey blueberries is a short one and the best ones begin appearing at local farm markets just about now… soon to dwindle down till end of August.

Since I am on the East Coast in months of June and July -shopping for fresh blueberries almost every day is one of my obsessive habits.. so much so that I had my assistant add some dedicated time in my daily schedule that I can have an hour to go get my blueberry supply.

While it’s not always easy to find the blueberries from New Jersey. some are from many other States and have traveled days to get here..but besides reading the label you can spot the Jersey blueberries by the size of the berries..they are bigger than blueberries from other States.

Full of antioxidants, they are not only delicious but provide a wealth of antioxidants and health benefits. Unfortunately my only regeret is that I am in Italy for their last month-August and miss that last month of blueberries.

Once so distraught I took a pound of bluebrries with me on the flight over… it was first week in August..I knew when  Ireturend in late Septembr they would be gone and not to see again for almost another year….thought I could get my fill before leaving.. not such a great idea..ended up with a blue mouth and blue stains on my shirt upon arrival..this did not make such a ‘bella figura’ on arrival at Leonardo DaVInci Airport in Rome…

Unfortunately, in Italy blueberries  are not always easy to find and are very small..not supersized like the Jersey blueberry..hmm… beginning to wonder why the Jersey ones are so supersized!!

I recommend eating them fresh and just plain..but if you’d  like to try them in a recipe too, here’s one of my favorite:

A mixture of strawberries, raspberries, blueberries..but you can use all blueberries if you are a blueberry fanatic like me!

Berry Crepes

30 minutes total

15 minutes prep time

Serves 8-10 crepes

Ingredients

16 ounces strawberries or berries, a mixture of wild (black berries, blue berries, raspberries and strawberries)

1tablespoon brown sugar, packed

Juice from 1/2 lemon

1 cup flour, unbleached

2 eggs

1 tablespoon oil, not olive

1 teaspoon vanilla extract

1 teaspoon baking powder

1/4 teaspoon cinnamon

1 1/2 cups skim milk

Cooking spray

Directions

Rinse and slice strawberries into a bowl. Pour lemon juice on top and toss.

Add brown sugar and toss until well coated; set aside.

In a medium bowl whisk all ingredients together until there are no more lumps.

Over medium heat, heat crepe pan or non-stick frying pan.

When heated, remove from heat and spray with cooking spray

Pour a 1/4 cup of the batter in the pan. Quickly lift pan and tilt and turn until

batter evenly covers the bottom.

Cook over medium heat for 30 – 45 seconds until the edges are dry enough to

get a spatula under to flip.

Cook for another 30 seconds on the other side.

When lightly browned, remove from pan onto a plate.

Spray pan with cooking spray and repeat for the rest of the batter.

Stack crepes with wax paper between so they can be easily separated.

Down the middle 1/3 of the crepe spread one or 2 heaping spoons of berry mixture.

Fold one side of the crepe over the mixture and then the other side over first side.

Top with a spoon of berry mixture.

Can also be frozen wrap first in wax paper then put into plastic bag and then foil.

They stay moist if this is done when still slightly warm.

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

 Hope to see you at  some of my appearances coming up:

 July 9th, 6:15 PM  Whole Foods, Jenkintown, Pa-  The Basic Art of Italian Cooking School presents The Outdoor Kitchen- foods for the picnic , the beach or dining al fresco. Call the store at 215-481-0800 or email events@marialiberati.com

 July 16th-Whole Foods Annapolis, Maryland
http://www.prlog.org/10256011-celebrity-chef-maria-liberati-cooks-for-the-crowd-at-new-whole-foods-market-culinary-center.html

 July 18th-Whole Foods Fairfax/ Fair Lakes, Virginia
http://cuisinewire.org/10256021/maria-liberati-cooking-demonstration-and-wine-pairing-at-whole-foods-market-fairfaxfair-lakes.html

July 31-August2-Atlantic  City food and wine festival
http://www.prlog.org/10264998-celebrity-chef-maria-liberati-emeril-lagasse-guy-fieri-at-atlantic-city-food-and-wine-festival.html

 Get your copy of the bestselling book The Basic Art of Italian cooking at http://www.marialiberati.com

For more recipes and articles

copyright 2009, Maria Liberati

 A Happy Memorial Day weekend.. Does this mean summer is finally here? It must be summer, I got to purchase my first baby watermelon yesterday and plan on eating the whole thing  myself!!

I can’t  think of a more refreshing way to spend a warm summer style day..besides it reminds me of my summers spent in the mountains of Abruzzo..eating lunch on the terrazzo and reveling in the beautiful Italian sun and peaceful quiet while being cooled down by  munching on a  slice of   sweet watermelon..

For those of you that don’t  want to eat a whole watermelon or would appreciate another type of fruit..try my second favorite summer time dessert fresh strawberries with lemon.

Fragole con Limone

1 pound of fresh strawberries

1 fresh lemon

1/4 cup sugar

handful of fresh mint leaves

Wash and quarter strawberries. Squeeze juice of one lemon on top, sprinkle sugar and toss gently. let marinade in refrigerator for 2 hours. Serve  chilled garnished with fresh mint leaves.

Enjoy!

Hope to see you on June 4th at Foster’s Gourmet in Philadelphia and /or Horsham Day in Horsham, Pa at Deep Meadow Park..See you then..

Happy summer eating.

Mangai Bene, Vivi Bene

Maria

Fritte miste serves as a fitting appetizer for any special occasion.  It is one of my favorite appetizers and always fun to have when it is made right in front of you at a table set up with a chef  preparing live…and then handed to you in a brown paper cone.

Here is the recipe as promised.  This is a rustic recipe and served in brown paper cones to absorb any oil since it is typically finger food when served at an outdoor event or party. If you don’t want to use brown paper cones, servve as illustrated here in a dish surrounded by lemon wedges..oh by the way fritte miste literally means-’mixed fry’ but it refers to the mixed kind of fish or fish and vegetables used for this.  You can use shrimp, squid, baccala, cod, any fish will do.

The ingredients are simple:
fish, flour (white or yellow), fresh lemon slices, olive oil, brown paper formed into cones.

Wash and clean 2 lbs of  fresh seafood including but not limited to shrimp, flounder, cod, squid, baccala, eel, anchovies, sardines.  Dry with paper towel thoroughly,

Place about 1 cup of flour in flat dish. Heat oil in saute pan. Dip fish pieces in flour. Fry till crispy and brown. Place on paper towels and then place in brown paper cones and serve each cone with a lemon wedge.

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

Ciao for now!
Maria

Buon Ferragosto Picnic (Second Part)

copyright, 2008, Maria Liberati,

The Basic Art of Italian Cooking by Maria Liberati tm

Editor: Michela Pompeo

Here is the second part of the recipes for a great Ferragosto, or August 15^th Picnic. You don’t have to be in Italy or in Nice, France to watch the fireworks on the beach to celebrate. Make your own August 15^th celebration wherever you are. Bring along some of the dishes suggested here and in part 1 of the article.

The beaches and the lakes are beautiful with the Italian sun shining down. I wanted to also leave you with this photo of a town called Limone sul Garda which is a popular spot also for Ferragosto. (see photo above) 

Number three is Vitello tonnato, the main course. Buy 2 poundsof veal in one piece. Put a large pan filled with water, salt, a carrot, an onion and a stick of celery (everything cut into three or four big pieces) on the stove. When the water boils, throw in the meat and let it cook for about 1 hour (or more, if the piece of meat is very thick). Take it out and leave it till cold: two or three hours should be sufficient. Then with a sharp knife, cut thin slices and place them on a dish in such a manner that they do not overlap. Prepare a purée with: 4 ounces tuna fish (canned is ok), some mayonnaise, some capers; mix all together in the mixer till you obtain the purée with which you will cover every single slice of veal. Decorate with capers. Keep it in the fridge and take it with you to the picnic; it is to be served cold.

nutmeg,

oil to fry

Boil potatoes in abundant salted water, drain, peel and smash them. Add salt, pepper, nutmeg, 1 whole egg + a yolk, and Parmigiano. Stir carefully. Make small round disks and flour them. Then fry in hot vegetable oil (sunflower oil is all right). Dry them on kitchen paper. Do not put them in the fridge. They can be served the following day at the picnic!

Now, it’s time for fruit. Here the thing is very simple: in Italy everybody eats watermelon in August, but especially during picnics. You can prepare it the day before by cutting the two ends of a watermelon; then, keeping it upright make slices, cut the red pulp into pieces, put them into a suitable container, keep it in the fridge and then put in the cool bag till the moment of eating it.

Vai a: Navigazione, cerca

Finally, your perfect picnic should finish with a small glass of Sgroppino. This is a kind of dialect term and the nearest translation is ‘sorbet lemon’ just to give you an idea of what it is. We usually buy it (it comes in bottles) already frozen, we keep it in the freezer till a couple of hours before of drinking it. If you want to take it to the picnic, put it in the cool bag until the moment you need it. It will have melted a bit, but it will still retain its cold, creamy thickness, which would be a pleasure to drink. (if you can get some lemons from Sorrento to garnish this- it will be even better)!!

Of course you can do it at home, because it is very easy. For 4 people you need:

12 ounces lemon ice-cream

2 glasses of Prosecco wine (sparkling)

2 small glasses Vodka lemon

Mix everything in the mixer for some minutes, pour into a bottle and, if you want to use it for the picnic, freeze it; if not, you can directly drink it, served in flutes.

Enjoy your picnic!

Buon Ferragosto

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

Stay tuned next week for part two of my visit to Umbria. and my memoirs from a farmhouse in Umbria. You will get a special sneek peak into recipes from my first cooking tour in Umbria, the farmhouse, the feast , the beautiful feast eaten under the shooting stars for the feast of San Lorenzo, the cooking class we did  with Velia and  Gian Luca the Champagneria in Orvieto and my beautiful farmhouse with photos and of course we will include recipes as well!! The food was wonderful as well. Special thanks to Domenico and Paola at  www.borgofontanile.com

 We are now planning the second cooking tour to Orvieto, the farmhouse and the Champagneria, the lodging will be at the beautiful farmhouse in Orvieto where we cook with the fruits and vegetables, herbs, picked there that morning.. Stay tuned for more info on the cooking tour.

Ciao for now and an ‘abraccio forte’ to all my new friends in Orvieto, Baschi, Todi ….