copyright 2009, Maria Liberati

Christmas wouldn’t be Christmas in Europe with the Christkindlmarkts of long ago that still exist today. I love to discover new ones .  This year I did just that by stopping by the Christkindlmarkts of the Northern Italian towns of Bolzano, Merano, Bressanone, Brunico, Vipiteno- are 5 cities in Northern Italy with 5 different styles of  celebrating  the festivities of the Christmas Season. This typical Nordic tradition in Middle Europe of the Christkindlmarkt (that began in Germany in the 14^th century) continues till January 6^th in the Alto Adige regions of Italy. The markets are filled with Christmas decorations and gifts. The main scents are of cinnamon and spices, of the wood burning in the mountains and sweet gingerbread, of vin brule (hot spiced wine). And the tastes? Many sweet gifts for the palate, the typical ‘zelten’ with candied fruits, apple strudel, homemade cookies known as ‘Lebkuchen’ and a type of sugar cake soaked in rum known as ‘Feuerzangbowle’. These sweets represent the classic and genuine recipes from Christmas markets of the past but updated for modern tastes. This year these sweets were made in 5 different shapes each one representing something special from each of the 5 cities:

*little angel for Bolzano

*lamb for Bressanone

*star for Brunico

*bell for Merano

*tower for Vipiteno

These sweets were sold exclusively during this year’s Christmas Markets and in Limited edition collectables. And with the purchase of the homemade ‘Lebkuchen’ a donation was made to a new project called”Francisville-The City of Mystery” for the Francesca Rava Foundation that will be used aid the children in Haiti.

Here is a recipe, for traditional ‘Lebkuchen’.  You can use these cookies as ornaments and cut into different shapes.

Lebkuchen 

• 3/4 cup honey 

• 1/4 cup sugar

• 1/4 cup butter

• 1 egg

• 1 tsp of powdered cocoa

•  1 tsp cinnamon,

•  1 tsp coriander  

• 1tsp cardamom 

• pinch of nutmeg 

• pinch of ground cloves 

•  Peel of one  dried lemon and 1 orange chopped finely 

• 1 cup flour

• 1/2 tsp baking soda

• 3 tablespoons of milk 
  1. Heat honey, sugar and butter in top of  a metal double boiler until sugar is almost totally melted. Remove from heat and allow to cool completely.
  2. Add in egg, cocoa and spices,dried orange and lemon peels, blend well. Sift flour and add in. Mix with wooden spoon till blended into a smooth dough.
  3. Dissolve baking soda in milk and add into this the dough. Blend in with hands till the dough is smooth. 
  4. Let pasta rest at room temperature overnight or for at least 24 hours.
  5. Place dough on well floured wooden board. Roll out to about 1/4  inch thickness. Cut into desired shapes.  If you want to use these as tree ornaments, place a hole in the top so that a ribbon can be strung through when cooked.

  Cover a cookie sheet with parchment or baking paper and arrange the cookies on the sheet leaving some distance between each of the cookies. Bake them in oven preheated to 350 degrees for 10-15 minutes, or until golden.

   

For more info on the Christkindlmarkets you can also go to www.suedtirol.info

Have you ever made Lebkuchen, do you have a family recipe for Lebkkuchen you want to share?  Post them here…

Maria

http://twitter.com/Marialiberati

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

Special gifts are sometimes the simplest things… At The Basic Art of ItalianCooking  by Maria Liberati tm we are getting ready to release our Holiday Guide of 2009 with some fantastic gift ideas.

I do  enjoy material gifts, but  I am so enamored with gifts that can’t be wrapped up in a package.. There are so many special gifts that come to mind that I could never put a price on and everyone has those gifts that are not appreciated enough for those are the gifts that are the real treasures..the gifts that we are not thankful enough for..Think about it…

In one of my online chats with my significant other yesterday   evening…while he was in Rome, he emailed  me a photo of a colorful sunset in Rome he experienced that day and he told me how much he wished I was there to see it.. and I wished I was there so much to see it as well. But the photo really brightened up my evening..just imagining myself  being in Rome to see another beautiful sunset there..with this photo..if only for a minute I could take myself there.. this photo and thought was my favorite gift of  the day… I have included it here to share with you.

A purchased gift is a nice thought as well, but remember all the gifts you have all throughout the day.

As we are getting ready for the Holiday  Gift Guide we have gotten to work with many an exceptional olive oil in The Basic Art of Italian Cooking kitchen. Here is a recipe  that put the olive oil to good use:

ORZO e GAMBERETTI (orzo pasta and shrimp)
(from The Basic Art of Italian Cooking:Holidays &Special Occasions

½ lb orzo pasta

1/2 lb broccoli-cleaned, cut into florets and steamed

½ lb shrimp

1 pouch of saffron

2 scallions

3 tablespoons extra virgin olive oil, cold pressed

Vegetable broth

1/2  cup dry white wine or sparkling white like Franciacorta

Fresh parsley

Place 2 tablespoons olive oil in sauté pan Chop scallions finely. Heat oil and place in scallions. Saute till they begin to turn golden. Add in ½ of teamed broccoli, uncooked orzo pasta to toast, stir with wooden spoonPour in white wine let liquid evaporate. Then add in 1 cup vegetable broth and stir with wooden spoon. Uisng the same technique as cooking risotto, add in ½ cup of vegetable broth when liquid evaporates and repeat until orzo is al ‘dente’ (following cooking time directions on orzo package). Five minutes before cooking time is up- add in remaining steamed broccoli, steamed, cleaned shrimp, packet of saffron. Stir until saffron is well blended in.

When finished cooking, remove from heat. Place 1 tsp butter on top, stir in. Sprinkle with finely chopped parsley. Stir. Let sit one minute before serving. For serving idea, serve in small glasses. Top with one whole shrimp and a broccoli floret for decoration

Serve with Franciacorta white wine.

 Get your copy of The Basic Art of Italian Cooking : Holidys & Special Occasions   just in time for the Holidays with over 140 recipes ,wine pairing tips, menus and more.

Hope to see you at my upcoming book events/ cooking demos/ tastings at:
December 9th-Girls Night Out- Chestnut Hill Business Association, Chestnut Hill, Pa

December 12th- Franklin Twp Library, Franklin Twp, NJ at 2 PM

To schedule a cooking class , wine pairing event or  a culinary tour  in the US or Italy with The Basic Art of Italian Cooking  by Maria Liberati tm  email us at events@marialiberati.com

For more appearances and upcoming events go to http://marialiberati.com

“L’appetito vien mangiando”

Maria

http://twitter.com/Marialiberati

Italian Cuisine

When thinking about Italian cuisine,  most people think about pasta, and pizza, pizza, pizza… but potatoes, tomatoes, bell peppers, and maize, introduced in the 18^th century, are often used in Italian dishes. The roots of Italian cuisine have been traced back to the 4^th century when it was influenced by the Romans, Greeks, and Arabs. During this time popular dishes included porridge (pulmentum- a mushy grain dish) and Fish chowder (brodetto). The Arabs influenced the southern part of Italy with dried pasta.

When the new world was discovered in the 18^th century, the cuisine began to change. This included the introduction of potatoes, tomatoes, bell peppers, and maize to Italian dishes. Prior to the discovery, tomatoes were thought to be poisonous and were grown only for decorative purposes. Because there is a long growing season in Italy, there is an abundant amount of vegetables, dairy products, and meat. This may be the reason for Italy to have the 8th highest quality of life index rating in the world.

Before 1870, Italy was not a unified country. It was a collection of kingdoms and principalities. For this reason, along with the variety of climates and topographic regions, Italy has a wide variation of dishes. It was not until the work of Pelligrino Artusi that fostered a national Italian culture. In 1891, he published the first modern cookbook, La Scienza in Cucina e L’arte di Manginar Bene (The Science of the kitchen and the Art of Eating Well). He helped to create the Italian cuisine full of taste with ingredients and flavoring techniques. Italian cuisine has had a profound influence throughout Europe.

Here’s an authentic bruschetta  recipe:

Bruschetta Toscana (Tuscan style Bruschetta)

copyright 2009, Maria Liberati

4 slices of Crusty Italian bread or 2 slices day old sliced bread (cut in half, crusts cut off)

*2 tsps butter

*1 small carrot

*1 stick celery

*1 small scallion

*2 tsps tomato paste

*1/2 cup white wine

*3 tsps extra virgin olive oil

*1 tblsp freshly chopped parsley

*1 tsp capers

Salt and pepper to taste

Wash, dry, finely chop carrot, celery, scallion. Rinse capers, place on paper towel to dry. Chop capers finely together with parsley.

In sauté pan, heat oil and 1 tsp butter, chopped scallion, chopped carrots, chopped celery. When just golden, add in wine, tomato paste and stir. Cook over low heat covered for 20 minutes, stirring frequently. Remove from heat and set aside.

Place bread slices on cookie sheet and toast in toaster or under broiler in oven on both sides till golden color.

Place tomato and vegetable mixture in processor and puree. Place puree in bowl and add in chopped capers, parsley and remaining softened butter. Place in sauce pan and heat for 3 minutes. Remove from heat and spread on hot bread slices.

For recipes get  The Basic Art of Italian Cooking:Holidays & Special Occasions 

Hope to see you at my appearances at:
Willinboro Library-Monday, Nov 2 at 7 PM, Willingboro, NJ

Warren Twp Library-Saturday Nov 14th at 2 PM- Warren NJ

Nov 5-7- Christmas in Italy weekend, Harvest Moon B &B in Lancaster, Pa

 Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati

copyright 2009, Maria Liberati

These cookies are one of my favorite..sort of like an Italian style comfort food. I can remember having these after school with a glass of milk with my mom while discussing my day at school, and then with a cup of tea on Sunday mid mornings while visiting with my grandparents after church and while waiting for the big Sunday afternoon meal. And finally with a cup of coffee visiting with family and friends or alone. Sharing freshly baked anginetti and a cup of coffee with my mom, today, is still one of my favorite things to do.

The perfect sweet to bake on a fall Sunday afternoon. or for any Holiday.

from The Basic Art of Italian Cooking: Holidays & Special Occasions

copyright 2009, Maria Liberati.art of living,PrimaMedia,Inc: $19.95; ISBN 1-928911-02-1)

Anginetti (yields approximately 40 cookies)

Cookies:

1 tsp vanilla extract

Grated peel of one fresh lemon

6 tbsp butter

½-cup skim milk

½-cup sugar

3 whole eggs

3 -1/2 cups all-purpose flour

2 tsp baking powder

½ tsp baking soda

Icing:

1 tsp real 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.

For more recipes and Holidaystories get your copy of  the newly released

 The Basic Art of Italian Cooking: Holidays & Special Occasions, with over 140+ recipes, menus, wine pairings and short Holiday stories

Book Signings/Cooking demos/appearances:
*Oct 5th-Horsham, Pa, Horsham Twp Library

*Oct 9-Souderton, Pa, Indian Valley Library

*Oct 10-Warrington, Pa, Borders

*Oct 16-18-Philadelphia Food & Wine Festival

*Oct 21-Feasterville, Pa, Lower Southampton Twp Library

*Nov5-7-Christmas in Italy weekend, Harvest Moon Bed and Breakfast- Lancaster, Pa for reservations:

info@harvestmoonbandb.com

For details on any of the above events or to attend email: events@marialiberati.com

Mangia Bene,Vivi Bene,

Maria

http://twitter.com

http://mariaandco.blogspot.com

     copyright 2009, art of living,PrimaMedia,Inc

by Maria Liberati

My recent trek to the region of Ancona in the province of Le Marche led to the discovery of a few culinary delights.. Il Lacrima di MorroD’Alba …the locals call it  the ‘little prince’ of red wines in the region..

You can find the vines for this particular wine grown in the hills of Morro D’Alba and nearby towns of Senegallia and Jesi. Il Lacrima is really unique and different from the more well known reds, not full of tannins but very fragrant. More of a new wine ,not particularly aged. It is not presented as  a noble wine but considered the ‘little prince’ of wines..’profumatissime’ (very fragrant) and charming, endearing to the senses..

When it comes to wine not everyone appreciates those characteristics..but many are curious to taste it and slowly fall in love with this wine’s endearing qualities.

At one time, Il Lacrima, in the ‘novella’ stage, was the wine of the peasants,they would use it to accompany their grilled meats eaten while on break working in the fields. They could not wait for the juice to finish aging and would pour it directly from the barrels into bottles. So it is popular to this day as a new wine…more remnants of cucina povere…

Il Lacrima can be found for sale usually after the 15th of December quickly after the vendemmia of that year.

Great wine to accompany local pasta or meat dishes..recipes to follow soon..

Get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions before the Holiday rush. With over 140+ recipes, menus, wine parings and short stories of Holidays spent in the mountains of Italy.

have any questions on wine or Holiday celebrations..call in tonight to Celebrations trasio show and I will answer your questions or just listen in http://tinyurl.com/lkxl2v
 

 October 5th.. 7 PM- Sampler Dinner and Cooking Demo. Horsham Library, Horsham Pa. Join me for a Dinner/cooking demo at the  Horsham Library in Horsham Pa for a sampler 4 course dinner including specialties from  The Basic Art of Italian Cooking: Holidays & Special Occasions  Email:juzz@aol.com for reservations or email events@marialiberati.com Places limited!!

Nov. 5-7th- Christmas in Italy weekend..join me for a culinary weekend complete with cooking classes with fresh produce from Lancaster County and wine pairings using menus from

 The Basic Art of Italian Cooking: Holidays & Special Occasions

at the Harvest Moon Bed and Breakfast

Experience Italy for the Holidays with no passport required in Lancaster, Pa… Spaces limited,

call 1-888-824-3763  or email info@harvestmoonbandb.com

copyright 2009, Maria Liberati

A lazy or (should  I say) relaxing weekend often reminds me of  my weekends  in Italy in the city or the mountains.  Although in the city there is a quicker pace,there is still a feeling of enjoying life, the beautiful  Fall weather, simple pleasures of a great cup of espresso, a piece of rustic pizza, a walk admiring the ruins or invaluable pieces of art…yes all the simple pleasures..

And a lazy weekend never puts me in the mood for cooking something complicated for our evening meal..but who said delicious had to be complicated? Here is a  Sformato (or casserole)

Sformato di Uova ( Egg Casserole)

*4 eggs

*handful of chopped parsley leaves

*2 tblsps flour

*1 tblsp butter

*3 tblsps parmigiano-reggiano cheese grated

*pinch of nutmeg

*2 tblsps breadcrumbs

*pinch of salt

*pinch of black pepper

*4 carrots

*2 cups milk

Wash and peel carrots. Boil. When soft, drain and mash. Place in bowl, add in butter, flour. Blend. Warm milk. Add into carrot mixture, a little at a time. Place in suacepan over low heat  add in parmigiano-reggiano cheese, parsley, black pepper ,salt, nutmeg, egg yolks..stir and cook for 15 minutes over low heat.

Whip egg whites till stiff. remove carrot mixture from heat. Gently fold in egg whites. Butter a casserole dish, sprinkle in breadcrumbs, place in mixture, Place casserole into a pan of water to make a bain-marie. Cook for 30-40 minutes in an oven preheated to 350 degrees, Serve with a plain tomato sauce or a meat sauce.

Get your copy of The Basic Art of Italian Cooking:Holidays & Special Occasions before the mad Holiday rush with over 140 recipes, menus to make your Holiday Special!

 *October 5th-join me for a special dinner  and book signing event in Horsham,Pa at the Horsham Library at 7 PM.  A sampling dinner  including risotto, and other first courses from The Basic Art of Italian Cooking.Eamil Michelle at juzz2@aol.com  to register or for more info.

*November 6-7-  A Christmas in Italy weekend at the Harvest Moon Bed and Breakfast, Lancaster, Pa. Join me for a weekend of cooking classes and wine pairings especially for the Holidays.Call Carl at Harvest Moon at 888-824-3763 or email:info@harvestmoonbandb.com

copyright 2009, Maria Liberati

Fall is here..or almost and there are so many appearances coming up..just wanted to let you know about some exciting events and happenings .hope you can join us. First here is one of my favorite fall recipes..pumpkins are everywhere and we have gotten our supply for The Basic Art of Italian Cooking kitchen here and getting them ready for some pumpkin risotto for tomorrow. Here are some other ways to use your pumpkins..coming up will be my  recipe for pumpkin risotto ..but let’s begin with this..and some exciting events! 

Pumpkin seeds provide a great source of potassium and many other essential nutrients- potassium, manganese, copper, zinc ,selenium, copper, chromium and molybdenum. They are also a great source of fiber and healthy unsaturated fats. To roast pumplin seeds, roast at a low oven temperature (250 to 300 degrees) to protect their good fats. Bake 15 to 20 minutes in a single layer on a rimmed cookie sheet, tossing about halfway through.

Or toss seeds in olive oil and sprinkle with your favorite spices. Try cumin, coriander, rosemary, cayenne, garlic salt. Fro a sweeter taste, try tossing with melted butter the nsprinkle with cinnmaon,nutmeg and ginger.

 But pumpkins can be used for more than just pumpkin pie. Roast pumpkin by peeling and cutting pumpkin into wedges and roast with sliced garlic, onions, potatoes drizzled with olive oil and sprinkled with rosemary.

Or try this, pour pureed pumpkin into ice cube trays and then store in zip-lock bags in your freezer. Add the cubes to soups and stews throughout the winter for a flavorful and nutritious boost.

 Enjoy a culinary Christmas in Italy weekend in Lancaster, Pa with me in November!

For those of you that have not been able to join my culinary tours in Italy..we have created a weekend of cooking at a beautiful Bed & Breakfast in Lancaster,Pa. no passport needed to get there..

It is the Christmas in Italy weekend celebrating the release of

 The Basic Art of Italian Cooking-Holidays & Special Occasions.

November  6-8,2009

BELLA LUNA – A CULINARY JOURNEY THROUGH REGIONAL ITALY

THE NEW ITALIAN COOKING VACATION;
 NO PASSPORT REQUIRED

LIMITED RESERVATIONS,fori nfo or reservations:
1-888-824-3763

A Journey with Celebrity Chef Maria Liberati as She Explores the Italian Holidays

New Holland, PA. – With the excitement of the 2009 season in full swing, Chef/Innkeeper Carl Kosko has teamed up with Celebrity Chef Maria Liberati to bring to you a taste of the Old Country; Passport not required!  In a weekend filled with not only cooking advice, but fine dining experiences and informative tours, Harvest Moon B&B’s, “Bella Luna Weekend” (Beautiful Moon) along with Maria Liberati offer the ideal “edutaining” hands on getaway without having to board a plane to Europe.

  Learn how to expertly prepare the simplest of ingredients into a work of art in your kitchen.  The Harvest Moons Bella Luna Cooking Class is scheduled for Nov. 6th & 7th 2009.  This weekend packages include recipes for traditional takes on classic Italian Cooking and hands on demonstrations on how to prepare them. Extend your stay the day before and enjoy a tour to the Central Market where the Amish sell their produce and meats each morning.  All of this is set at The Harvest Moon B&B, in the heart of Pennsylvania Dutch country, where the clip clop of Amish buggies is heard in tune with the chopping of fresh herbs, and both combine to offer the perfect culinary excursion.

At the heart of Harvest Moon’s Bella Luna Cooking Weekends are demonstrations of wonderful new ways to prepare traditional Italian dishes.  Watch as Maria Liberati prepares unique holiday recipes. All participants will receive copies of recipes prepared.

Guests who take part in the weekend package will enjoy Maria’s fine cooking here at the Harvest Moon and also a wonderful Antipasti/cheese tasting here at The Harvest Moon.  Suggestions for pairings with wines will be included, and guests are welcome to bring their favorite wines to enjoy with the Antipasti tasting.  

Top this culinary adventure off with romantic accommodations including two-story suites and Jacuzzi tubs, and the Harvest Moon B&B’s “Bella Luna Weekend” will be the perfect way to enjoy your culinary vacation. 

The “Bella Luna Weekend” includes:

Breakfast each morning   
A collection of Italian Recipes extracted from personal travels and well loved cookbooks
“Bella Luna” cooking demonstration
Meal prepared by Celebrity Chef Maria Liberati
Cheese and Wine Pairing
Antipasti Demonstration and Tasting
Tour of Lancaster’s Central Market (with extended stay)
A fine gift from your host at The Harvest Moon

All for $200.00 per person (not including tax)

In order to keep the weekend personalized, limited space is available. Book now by calling 888-824-3763.

Mangia Bene, Vivi Bene

Maria

http://twitter.com/Marialiberati

copyright 2009, Maria Liberati

A day in the city.Rome that is..always makes me hungry..and hungry enough for a plate of pasta with tuna and a tomato sauce.

Best served with spaghetti or linguini.

Really a light dish ..no cheese since there is fish on top..served with a chilled refreshing dry white wine to make this a perfect lunch or dinner. I prefer my pasta meals in the afternoon..gives me more energy for the rest of the day. 

A handful of  fresh parsley adds a perfume to this dish and a trip  to the local open air market here in Rome was a necessary trip..no garden here at the city house.

The recipe is a simple one..

Pasta with tuna

1 lb spaghetti

1 can Albacore tuna

1 clove garlic

2 lbs fresh, red ripe tomatoes, seeded and cut

3 tblsps extra virgin, cold pressed olive oil

1 handful chopped parsley leaves

Place olive oil in saute pan. Place in garlic. When garlic begins to turn golden, place in tomatoes and wine, let simmer down, When sauce has reached its consistency thickened, place in flaked tuna. remove from heat, toss  in pasta cooked  al dente.

Serve with sprinkled parsley.

A chilled bottle of Fallenghina wine is what we are enjoying with this dish…

Get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions before the Holiday rush. With over 140 recipes, menus, wine pairing tips and short stories of Holidays spent in Italy this book makes a perfect gift for a special person or yourself!

Join me for upcoming events & apearances:
Sept 23rd- The Big Blend Radio Show

Oct 3rd- Book signing 11-1 PM-Collingswood Book festival, Collingswood, NJ

October 5th-Book Signing & cooking demo with dinner-Horsham Library. Horsham, Pa

October 12th- Book signing, Borders Book Store, Warrington, Pa

October 21, Book singing, cooking demo with smapling at Lower Southampton Library, Feasterville, Pa.

See you then

Mangia Bene ,Vivi Bene,

Maria

http://twitter.com/Marialiberati

copyright 2009, Maria Liberati

This frittata is one of my favorites and is so simple made up only of a few ingredients..not the least important is the fresh mint to turn a few ordinary eggs into something extraordinary. Here it it is our lunch from the country house, serve with a chilled white wine..like Fallenghina, Est!Est!Est!, Trebbiano, Pecorino

Frittata con Mentuccia

For 2 people

* 3 whole eggs

* 1/4 lb ricotta di pecora

*2 tblsps olive oil

*handful fresh mint leaves, washed and torn

*salt and pepper to taste

Place eggs in bowl, shave the ricotta and add into eggs with salt and pepper. Beat with fork. Add in mint leaves, whisk with fork gently. In saute pan, heat olive oil. Pour in egg mixture. Cook on both sides. When finished, flip onto dish, cut into slices, serve garnished with mint leaves.

Just in time for the Holidays..get your copy of

The Basic Art of Italian Cooking :Holidays & Special Occasions  with over 140 recipes, menus, wine pairing tips and short stories of Holidays spent in the mountains of Italy

Mangia Bene, Vivi Bene,

Maria

http://www.twitter.com/Marialiberati

copyright 2009, Maria Liberati

A morning of mentuccia (mint) and rosmarino(rosemary) ..a day in the country. One last day at the coutnry house before fall really sets in..the days and the nights have become so  chilly. What shall it be for lunch today? A sack of local potatoes we picked up at the open market yesterday..some extra virgin, cold pressed olive oil and the best ingredient …organic rosemary from our garden here.

And for dessert an apple torte made with apples from Trentino.

We set out early and after opening up the house made a quick dash to the garden with a big scissors to cut the rosemary..how much do you want??more , more” I said since I tend tol go  a bit overboard when cooking with fresh rosemary. It has such a hypnotic scent and enhances the flavor of potatoes so well that I can’t imagine cooking roasted potatoed without rosemary.

Ready to leave the garden but can’t resist the fresh mint..ahh perfect for a simple egg fritatta tonight and to flavor some spring water and to scent the house..pick a bouquet for me” I said as I began returning to the house to prepare the lunch.

But first I had to locate a vase just the perfect size to hold a bouquet of mint to place on our mantle by the front door..no luck in finding a vase but jar used for preserving marmelade will suffice..and when my beautiful mint bouquet arrived the fresh, crisp mint scent seemed to quickly fill the room..and soon our little house in the country was brimming with scintillating scents..potatoes roasting in the oven with fresh rosemary stalks and extra virgin cold pressed olive oil from a local olive oil press..an apple torte baking in the second oven..a large bouquet of fresh mint ..

What a fragrant way to begin the day and wake up all the senses….stay tuned for a recap of tonight’s fritta with fresh mint leaves..recipe will be included..