Your email:

 

To Celebrate the Holidays I will be posting excerpts from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition winner of the Gourmand World Cookbook Awards and was selected as the Best Italian Cuisine  Book in the USA. (follow along if you have a copy of the book) It is also available on Kindle.

 

Memories of Rome

(excerpted from The Basic Art of Italian Cooking:Holidays & Special Occasions-2nd edition, page 54

Christmas and the holiday season in Rome has never been as commercial as it is in most large cities. For example, in the Eternal City, a lavish Nativity scene is more commonplace than a light up reindeer or glowing elf. Head straight to the Piazza di Spagna (The Spanish Steps) and you will see a rustic version of an 18th century presepio (nativity scene), scaled down and recon­structed on the second level. To make your own original presepio, head over to Piazza Navona for the Christmas Market and you can purchase anything: the figurines, mini light up pizza ovens, small working fountains, innumerable moving and light up items for your presepio, terra cotta tavern keepers, butchers, bakers, man­gers, paper with the picture of the sky above with stars, and any­thing else you can think of. To do it the easy way, you can get up early on a Sunday before Christmas and head over to that endless market, Porta Portese, and purchase an already created ceramic presepio handcrafted at Capodimonte in Napoli.

Tortini ai Funghi

(Mushroom Tarts)

Appetizer

Serves 4.

• 2 scallions
• ¾ pound fresh mushrooms
• 3 tablespoons butter
• Pinch of salt and black pepper
• 1 large puff pastry strip, or 4 small strips
• 2 eggs
• Pinch of freshly grated nutmeg
• 4 ounces grated Comté cheese
• 3 finely chopped leeks
• 4 small ceramic or glass baking cups; should be about four inches in diameter

Peel and finely chop the scallions. Carefully wash, clean, and thinly slice the mushrooms. Place 1 tablespoon butter in a sauté pan and sauté the scallions over medium heat for 5 minutes. Add mushrooms and let simmer until all liquid has been absorbed. Add a pinch of salt and pepper and let cool.

Use the remaining butter to butter the baking cups. Place puff pastry in baking cups and cover the bottom and sides of cups with pastry. In a bowl, mix together the eggs, pinch of nutmeg, pinch of salt, and grated Comté cheese.

Cover bottom of each baking cup with mushroom slices, then cover with chopped leeks. Pour egg mixture on top.

Cook in oven preheated to 425 degrees for 10 minutes, then for an additional 10 minutes at 400 degrees.

Best served hot.

*Dec 10th from 1:30-2:45-  join me at Wendell August in Exton, Pa

Wendell August located at:

103 Woodcutter Street
Exton, PA 19341
Store Phone:610-363-2426

I will be signing copies of The Basic Art of Italian Cooking:Holidays & Special Occasions-2nd edition and serving recipes from the book on beautiful Wendell August pieces. For more info email:events@marialiberati.com

 

Join me for an all inclusive luxury cruise in Italy leaving from Venice Italy. Everything is included ,join me for the trip of a lifetime. Call Julie at Rosenbluth Vacations at 1-800-587-8279 or email:events@marialiberati.com Makes a great Christmas present for that special someone

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.

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.

Carnevale..the feast that marks the 40 days filled with other Holidays approaching Easter.. Venice is one of the most famous cities in the world for its’ illustrious Carnevale..the colors, the costumes .the elegant balls…the food.

Venice, also made famous by the Victorian era duo—Gilbert & Sullivan for their operetta The Gondoliers..a comedy that takes place in Venice and is about the fictional King of Barataria. And through various mishaps a gondolier is mistakenly appointed to the Royal throne of this fictional comedy.

 

Venice also brings to mind other colorful characters who at one time or another used this unique city for their inspiration… Mozart, Shakespeare, Da Vinci, the Doges.

But alas Venice, Carnevale is not your possession, it is celebrated throughout Italy, with some cities like Via Reggio that organize grand productions and parades in honor of Carnevale. Mardi Gras, or Fat Tuesday marks the end of Carnevale in almost every city in Italy except Milan. That city has the tradition of celebrating till Saturday because of the legend of a St Ambrosius who was to return to the city on this particular Saturday,

And besides the costumes and colors, the most memorable part of Carnevale is the food..the specialty sweets made for this Holiday.

I always pay a visit to the center of Rome after Valentine’s Day but before Easter to glance in the windows of some of Romes’ most elegant coffee bars to find the frappe (as they are called in Rome) displayed beautifully in their glass cases just waiting to be savored….here’s a recipe to try at home if you can’t get to Rome.. These are called chicchiare in other parts of Italy, chiacchiare means ‘to gossip’.

Chiacchiare

 

2 cups flour

½ cup sugar

¼ cup butter

3 eggs

powdered sugar for dusting

½ cup grappa

1 tsp vanilla

3 tblsps milk

3 tblsps unsalted butter, softened

Place flour on a wooden board. First beat eggs with milk with a fork. Make a well in the center of flour and place in the eggs and all other ingredients. Blend by hand , then place in mixing bowl or food processor till smooth dough is formed. Roll dough out to 1 inch thickness. Form chiacchiare by cutting with jagged edge cutter or knife or cookie cutter forms that are square in shape. Bake in preheated oven to 400 degrees for 10-12 minutes. Dust with powdered sugar when cool.

For more great recipes and Holiday menus  get your copy of  the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

 

Once upon a time in Ancient Rome, Terminalia, was celebrated on February 23rd to honor the God Terminus.   According to Ancient Roman mythology, Terminus, was the ancient God who protected boundaries and the feast was celebrated by landowners.  Terminalia was the feast created in his honor.

 Here is a  sorbetto cocktail (influenced by the Ancient Romans) to celebrate. It’s a healthy non-alcoholic cocktail. But I have added a touch of sage, in honor of the Romans, who introduced this herb as a medicinal plant to Europe from  Egypt..it was also known to have been touted as an overall tonic. 

Orange &  Sage Sorbetto

 

4 cups spring water

1 1/2 cups sugar

filtered juice of 2 fresh oranges

skin of 1 fresh orange and  extra for garnish

5 sage leaves

In a saucepan place water, sugar and orange peel. Boil for 20 minutes and until the sugar is completely dissolved. Place orange juice and sage leaves  in another saucepan and heat for 5 minutes over medium low heat to reduce the juice. Add in sugar mixture and stir over low heat for 2 minutes. Remove from heat. Cool. Then filter the liquid, removing sage leaves and orange peel.  Place liquid in a tight container, cover and freeze.  When frozen, place in food processor till ‘slushy’, then refreeze in a covered container. Take out approx 3-4 minutes before ready to serve. Serve in  chilled fluted glasses, decorated with orange peel and sage leaves. Serve….

Cin Cin to Terminalia!

For more great recipes, get your copy of Gourmand World Cookbook Award Winner The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

Today, Feb 19th is the birthday of one of my famous Italian actors, gone too quickly, but never forgotten..Massimo Troisi. I remember him most for his last movie role in Il Postino (The Postman), a fictional story embellished to the true life story of exiled poet Pablo Neruda, who lived out some of his life in Italy.  The movie was filmed on the island of Procida..one of my favorite hideaways.. this little paradise is  neatly tucked  into the Gulf  of Naples.   A true romantic, most of Neruda’s poems are about love but some are odes to foods and wines mixed in with love sonnets.

 

Ode To Wine by Pablo Neruda (excerpted)

……..Wine stirs the Spring,

 happiness bursts through the earth like a plant,

 walls crumble,

and rocky cliffs chasms close

as song is born

……………….

Early white wines of Spring will soon be appearing on many tables.   If you have any leftover..especially just a cup… These biscotti are the perfect way to use the  leftover white wine…since it  is delicate and can’t be stored for long periods of time, especially when opened. ..

 

White Wine Cookies (or Ciambelline al Vino)

 

1 cup sugar

1 cup sunflower  oil

1 cup dry white wine

1 tsp pure vanilla extract

3 tsps sugar for the top

3-4 cups flour

1 tsp grated lemon peel

First combine oil and sugar to make a creamy paste. Add in wine. Then add in vanila, lemon peel, then blend in flour with hands, a little at a time, until a smooth ball is formed. Divide dough into small pieces of approximately 1 1/2 tablespoons each. Roll each piece into a thin rope,pinch the edges, then form a small ring. Dip one side into granulated sugar. place on baking sheet llined with parchment paper and bake in an oven preheated to 350 degrees for 15 minutes.

Congratulations to Award Winning Chef Vincent Tropepe who was selected Chef of the Year by the USACC this week with an award ceremony at his restaurant in NYC ..EPOCA..truly a talented chef!!

For more great recipes, get your copy of the book selected as Best Italian Cuisine Book of the Year by Gourmand World Cookbook Awards The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati

 

Love is the poetry of the senses      Honore de Balzac

 

and  so then is  food…here is a perfect  Valentine’s Day gift ,recipe and kitchen accessory….

Dolce by Beka- an elegant, yet simple foundue set,makes a beautiful addition to the kitchen, compact and easy to store as well. But you may want to keep this somewhere in the open as a decorative item. It is also dishwasher safe and comes with a candle to prevent the chocolate from scorching. Just the right size for a fondue for 4 and if you want to make a luscious fondue for Valentine’s Day, this recipe works perfectly in the Dolce  fondue set.

Chocolate & Creme Fondue

1’2 lb of fresh, plump strawberries

16 ounces of dark chocolate (minimum 60% cocoa)

3 tblsps Brandy

1/2 cup whipping cream

Gently hull strawberries, wash and dry gently with paper towels. Prepare the fondue by melting the chocolate in a double boiler. Then add in the cream and stirring constantly till the mixture is creamy. Add im Brandy. Blend well, do not boil.  Transfer into the fondue, be sure candle underneath the fondue has been lit. Skewer the strawberries and dip in fondue.

Get more recipes in the Award Winning Book The Basic Art of Italian Cooking: Holdays & Special Occasions-2nd edition

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

La Befana is almost here or as tradition goes she should be ‘flying’ by on her broomstick sometime before dawn tomorrow morning, the 6th of January. And the streets are bustling with cars and people whizzing by.. under my office window here in the center of town. Fireworks can be heard from far and near signaling the last day of a long, (seemingly) never ending 12 day Holiday feast.
Tomorrow’s mid day meal will be just as special as the rest of  the Holidays. While the day after Chrsitmas was a day for ‘recupaerating’ from all the preaparations. People are anxious to  use up all their  leftovers on that day. But we have  had a few days of relaxation from the big feast on New Year’s Day so another feast is in order.

La Befana vien di notte (the Befana comes in the night)

con le scarpe tutte rotte (with tattered shoes)

con cappelle  alla Romana (A Roman style hat)

VIVA VIVA LA BEFANA! (Long Live La Befana)

 

Torta Principe Eugenio (Prince Eugenio’s Cake)

 

6 ounces unsweetened dark chocolate (containing at least 60% cocoa)

1 1/2 cups crushed almonds

1 ¼ cups sugar

2 tablespoons butter

6 eggs

1 tablespoon rum

1 tablespoon brandy

butter for pan

Topping

2 cups raspberries (fresh or frozen)

1 tablespoon sugar

2 ounces milk chocolate

½ cup whipping cream

1 tsp vanilla

Beat softened butter,sugar and egg yolks until creamy. Melt chocolate in double boiler or microwave. Add the chocolate into the egg yolk mixture,then add in ground almonds,brandy and rum.

Beat egg whites till soft peaks form. Fold into the egg yolk mixture gently till well blended.. Butter and flour an 8″  cake pan and bake for 35 minutes in oven at 350 degrees.

Remove from oven. Leaving a 1 /12 “ border around cake, cut out some of  the interior cake , to make about ¼ cup of crumbs. Place crumbs in oven on cookie sheet  to dry and become crisp, set aside., to use as crumble on topping.

Cook raspberries and sugar over low heat for 2 minutes let sugar melt. Let cool. Place whipping cream and vanilla, sugar in bowl. Whip cream till peaks form, add in grated chocolate. Place cooled raspberry mixture in cavity of cake made from digging out crumbs. Top with whipped cream mixture in center of raspberries. Sprinkle with cake crumbs on top of whipped cream and serve.

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

 

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.