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

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copyright 2009, Maria Liberati

Whether fresh or dried, herbs and spices are the essence of life—particularly life in the kitchen! Fresh dill complements any salad; and what is tomato sauce without fresh basil or guacamole without garden fresh cilantro? What about blending herbs to make a new, distinct flavor to add to your delectable dishes?

Combinations of herbs and spices can be concocted to make even the simplest vegetables soar with flavor. Herb combos can be made with or without salt, depending on your preference. In fact, mixing salt with spices become herbed salts—something you can sprinkle onto any meal instead of plain old salt.

When making an herb mixture, there are 2 important things to remember:

1. Measurements are key—too much of one herb will overpower the other flavors in the mixture. Start with small amounts and add more to taste.

2. Use herbs that will complement one another in the same dish, yet don’t be afraid to try some unfamiliar combinations. You might come across a blend that could become a family favorite!

It is no secret that oregano, basil, rosemary and thyme are classic Italian herbs. They season most Italian dishes with a special zeal. However, have you ever tried adding some different spices or herbs to your spaghetti sauce? Cilantro may not be a typical Italian herb, but chop some up and add it to your sauce for an extra punch.

Making herbed salt

Try this: Mix 1 cup of coarse sea salt with 2 tsp each: dill seed, coriander seed, cumin seed, and whole peppercorns. Pour this mixture into a clear “pepper mill” and you now have some freshly ground salt to spice up your meals every time. This also makes a great gift for the food lovers on your list who are otherwise impossible to buy for.

Each herb and spice has its own distinct flavor and when you blend it with other herbs and spices, it adds or changes the essence. Be creative, but remember to add herbs and spices in small steps. You can always add more but you can’t take it away!

Perfect for the Holidays    The Basic Art of Italian Cooking:Holidays & Special Occasions filled with 140+ recipes, menus, wine pairing tips and short stories about life in a charming town in the mountains of Italy.

Thanks to the Ladies of the Horsham Friends Library for organizing a book signing for me this past week for both of my books. And please stop by the Horsham Townshp Library in Horsham ,Pa and purchase a copy of the best selling book The Basic Art of Italian Cooking . Proceeds go to the Friends of the Library, a great way to promote literacy!