Editor: Laura D’Alonzo

copyright 2010, art of living, PrimaMedia,Inc

See the Fiorano vineyard here (click the link below):

DSCN1059

Upon hearing “Pecorino,” you may immediately think of an Italian staple- Pecorino Cheese. However, in the Le Marche region of Italy, in a town called Ofida, Pecorino has quite a different meaning.

Pecorino is a crisp white wine made from the Pecorino grape. These grapes are mostly grown in Le Marche, a region neighboring Abruzzo.

 On my last culinary tour through Le Marche, a stop was at the   organic vineyard named Fiorano, I hosted  a wine tasting there  and  sampled  some of this magnificent wine. Walking around the rolling vines and olive groves that make up this vast, but artisan style property, truly makes you feel as though you are a part of nature. Tasting the  organic Pecorino wine enhances this earthy experience, since the wine  is made organically. The wine goes well with so many main dishes, and is not your typical white wine. it goes well with meat dishes since it is more robust than many white wines.

If you like what you see and can taste the wine and olives already you may want to join my culinary your there in October 2010. Email: events@marialiberati.com

Spaces are limited and will include cooking classes and truffle hunting!

For more great recipes to go with Pecorino Wine get your copy of the Gourmand World Cookbook Award winner: The Basic Art of Italian Cooking: Holidays & Special Occasions

Innamorata

copyright, 2010, Maria Liberati

I am in love with the sun … it gives me warmth

I am in love with the wind… it caresses me

I am in love with life… it makes me laugh

I am in love with flowers.. they make my mind drunk with beauty

But chocolate..I am ‘innamorata‘ ( the Italian word meaning’ to be in love’) with because of infinite  reasons and those of you who have a passionate palate will agree that dark chocolate, hot,cold ,or any temperature.. (containing a minimum of 65% cocoa) is the ultimate in comfort food!

Use some of those winter pears for this Torta Di Pere, that mixes dark chocolate and fresh pears for a scrumptious taste experience!  One bite of this and you can not help but utter  the Italian word  ‘innamorata’ from your lips

Torta Di Pere

(from The Basic Art of Italian Cooking: Holidays & Special Occasions 2009;art of living,PrimaMedia, Inc; winner of the Gourmand Cookbook Awards 2009)

2 fresh pears-peeled, cored and cut into small cubes

5 dried dates chopped

2 tablespoons of Cognac

2 tblsps of unsalted butter

1/3 cup sugar

1 -1/2 cups flour

1 tsp baking powder

3 egg yolks

3 egg whites beaten or whisked till firm

16 ounces baking or dark chocolate (minimum 65 % cocoa)

For decoration

1 fresh pear ,peeled and sliced thinly

1 tablespoon butter melted

1 tablespoon sugar

2 tablespoons of pear or apple jelly

In a food processor place in the chopped dates and pears, and Cognac, blend well, do not liquify. In a bowl, place in  2 tablespoons of unsalted butter,sugar,flour, baking powder,egg yolks, fruit from food processor with liquid and whipped egg whites. Blend well. Butter and flour an 8 ” cake pan and pour in the mixture. Bake in an oven preheated to 350 degrees for 45 minutes. remove from oven and let cool

Melt baking or dark cocoa in double boiler and use this to  glaze  top of cake. Measure butter and melt, add in sugar. Dip thinly sliced pear in butter and sugar  and  then dip one side of pear slice  in pear jelly  and arrange as a  decoration on outside of cake with pear slices placed all around, stuck to border of cake. Place in fridge till chocolate  glaze is hardened and become……. innamorata …..

Get more recipes to make any day a Special Occasion in The Basic Art of Italian Cooking: Holidays & Special Occasions

Visit me at OpenSky

Mangia Bene, Vivi Bene,

Maria

The Holidays always have me daydreaming about my visits to the Christmas markets in Vienna and Strasburg, in Austria.  On New Year’s Day I am always in Rome where we eat New Year’s day dinner at home  with the traditional New Year’s Day concert from Vienna on TV… So Vienna always brings back special memories for the  Holidays and besides the spiced wine you drink whilst strolling in the main squares in Vienna  and Salzburg..there is Viennese coffee.  If you can’t get to Vienna for the  Holidays you can have a  Viennese experience in your kitchen with a cup of this hot tasty drink (for the full effect, play some Mozart while enjoying this):

If you missed our Holiday Gift Guide, here it is http://tinyurl.com/yzyb4r4

Viennese Coffee

(serves 4)

4 ounces of dark chocolate- melted

1/2 cup of whipping cream

4 cups of dark espresso or espresso style coffee

1 tsp sugar

powdered cocoa

cinnamon

In large heat proof pitcher - blend cream and melted chocolate till creamy.  Add in boiling hot coffee, sugar, stir and divide into 4 coffee cups, top with some whipped cream, dash of powderd cocoa and dash of powdered cinnamon..don’t forget the Mozart!

You still have time to get a copy of the award winning book 

 The Basic Art of Italian Cooking-Holidays & Special Occasions-winner of the Gourmand World Cookbook Awards for Best Italian Cusisine Book in America for 2009.

If you missed our Holiday Gift Guide for best products selected for their artisan quality and the ultimate experience they provide the consumer, here it is:

Holiday Gift Guide 2009

http://content.yudu.com/Library/A1jim0/HolidayGiftGuide2009/resources/index.htm?referrerUrl=

 Tanti Auguri (Best Wishes) for a Great Holiday

Maria

http://twitter.com/Marialiberati

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

Hope you enjoy our continuing posting of  yummy Holiday recipes. Share your favorite Holiday recipe with us here or email to us at editor@marialiberati.com

 Here is the perfect main course for one of your Holiday meals, thanks to Fred Cohen of J & A Culinary Arts School in Philadelphia, the recipes use   Sempre Sapori-Tuscan Picnic  Spice Blend,all natural spices with Tuscan flavors, that  I developed in Tuscany, you can still get them for the Holidays here    and enjoy our Holiday Gift Guide, products that were selected by our staff for their exceptional artisan quality and for the experience  they provide consumers. Find a special coupon offer for the open sky store on the last page!

Holiday Gift Guide 2009

Tuscan Roasted Chicken with Savory Herb Bread Pudding and Buttered Cauliflower

*Bread Pudding*:
Serves 6:
One large crusty loaf bread (crust removed)
1 t Sage leaves chiffonade
1 T chopped parsley
2 t chopped chive
1 egg yolk
3 oz chicken stock
1 oz heavy cream
1-2 oz milk
2 t Tuscan spice mix

*Tuscan Spiced Chicken*:
2 Cornish Hens, halved, serves  2 – 4:
2 oz butter
1 T Tuscan Spice Blend

*Procedure*:
-Remove the crust from the bread and cut into small dice. Place into a deep
dish container. Combine remaining ingredients to form a creamy batter. If
batter seems too thick, thin it down with a little bit of water, stock, or
milk to reach a creamy but not heavy consistency. Place mixture over the
bread and mix well. Allow to soak for 1 – 2 hours.
-In the mean time, pre-heat the oven to 375 degrees.
-Create a compound butter by mixing the spice mixture into raw butter. Smear
the mixture over and under the skin of the Cornish hens.
-Place the chicken onto a rack in a roasting pan and roast for 35 – 40
minutes.
-Pack the bread pudding into ramekins that have been lightly sprayed and
bake for 20 – 30 minutes, depending on how brown you want it to be.
-To plate, take the bread pudding out of the ramekin and center it in the
middle of the plate. Lay the chicken on the side and on the opposite side,
lay some buttered cauliflower. Drizzle some parsley oil (or any oil of your
choosing) onto the side of the plate.

UPCOMING EVENTS

See you on Saturday December 12th in Somerset NJ at the Franklin Township library at 2 PM.. Cooking demo and book signing will feature my latest relaese The Basic Art of  Italian Cooking: Holidays & Special Occasions- winner of The Best Italian Cuisine Book of 2009 from Gourmand World Cookbook Awards.

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati

copyright 2009, art of living,PrimaMedia, Inc.

The Holiday Season is in full blast , especially  now that much of the US got their first dose of  Holiday snow this weekend. Here is a perfect recipe for a Holiday appetizer or light course for a brunch or light dinner. Special thanks goes to Fred Cohen a culinary student at J & A Culinary Arts school in Philadelphia for coming up with this Holiday recipe using Tuscan Picnic Spice Blend

The 2009 Holiday Gift Guide has 27 pages full of our Best of 2009 Products selected for their artisan quality and the experience they provide for the consumer. See it here:

Holiday Gift Guide 2009

http://content.yudu.com/Library/A1jim0/HolidayGiftGuide2009/resources/index.htm?referrerUrl=

*Roasted Fig Salad with Crispy Prosciutto and Parmigiana cheese (served with
a Tuscan spiced crouton and reduced balsamic dressing)**Dressing*:* *
Serves 6:
1/2 c balsamic vinegar reduced by half to make 1/4 cup of  balsamic syrup
2 t chopped parsley
3 T extra-virgin olive oil (check out our selections of  olive oil in the Holiday Gift Guide)
1/2 – 1 t dijon mustard
Salt  & Pepper  to  taste

*Figs*:
Black figs sliced in half lengthwise
Coarse Sea Salt
Extra Virgin Olive Oil
A sprinkle of sugar

*Other:
Salad Greens
Crusty Loaf Bread
Shaved parmigiano-Reggiano cheese

2 tsps Tuscan Picnic Spice Blend 

Proscuitto slices cut into  julienne strips

*Directions*:
-Combine the reduced balsamic  syrup with the chopped parsley, olive oil, and dijon
mustard. Whisk until emulsified. Season with salt and pepper and hold to the
side.
-Slice thin slices of crusty loaf bread and brush with olive oil. Season
with the Tuscan Picnic  spice blend and toast in the oven (or grill/broil if
desired) until toasted. For dryer croutons hold them in the oven (heat off)
until they cool.
-Lay the figs in a roasting pan and sprinkle with olive oil and the coarse
salt. Roast in the oven at 375 degrees until cooked. If desired, sprinkle a
little bit of sugar onto the figs three – five minutes before the figs are
done.
-Lay the prosciutto slices on a sheet pan and crisp in the oven, roughly 1 -
2 minutes.
-Gather the shaved cheese and assemble the salad. Lay the crouton on the
plate, topped with the salad tossed in the dressing. Lay the roasted figs on
the side and top the greens with the prosciutto and then the shaved cheese.
For garnish, paint some of the remaining balsamic syrup with a spoon on the
side of the plate.

Form more recipes get your copy of The Basic Art of Italian Cooking:Holidays & Special Occasions- winner of the Gourmand World Cookbook Awards as Best Italian Cuisine Book in America in 2009. Thanks for all those that voted for the book and have purchased copies of the book and have been ’spreading the word’.

Hope to see you on December 12th at the Franklin Township Library at 12 noon for a Holiday book signing and cooking demo!

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

 copyright 2009, Maria Liberati

After many of my posts praising the little known Italian cornetti (as compared to its’ French cousin -the croissant) and how  my long flight into Rome is spent with my mind pondering  which coffee bar I will get to first to  have my first cornetto.  After landing, once I find my luggage, my goal is to have a cornetto and cappuccino to wake me up.. it seems that I just can’t function without that first cornetto and cappuccino..once  downed they are like a magic potion to wake me up for no matter how long my day is………. filled with meetings or functions or events.

Here is the recipe so many of you have been emailing and requesting for- fresh cornetti to make at home. If this  is your first time making these be sure to have a few hours to try this recipe out.  Sorry for taking so long to put this up here, but it takes almost as long to write out the  recipe as it does to bake them. Of course there are many versions, this is just one home made version, but I think it is the easiest for the home cook to try.

Cornetti

3 cups flour (can use whole wheat flour  for a whole wheat version)

1/2 cup sugar

1 tbsp honey

4 tblsps sunflower seed oil

1 cake yeast or 1 packet powdered yeast

1 cup tepid milk

3 eggs

pinch of salt

1 tsp real vanilla

Brush on topping:

2 egg yolks

2 tsps sugar

pinch of milk

 Melt yeast in tepid ( warm not hot) milk. Place flour in center of large bowl or wooden board, make a well, place in center the dissolved yeast/milk mixture, and all ingredients. Mix for approximately 20 minutes till you have a smooth dough, then cover dough and let rise in a warm (not hot place) for approximately one hour.

Cut the dough into triangles and place a spoonful of honey or marmalade in the center. an easy way to do this would be to first form dough into a circle by using a large plate to cut a large circle of dough,.The cut circle into triangles, place a spoonful of marmalade or honey on center and let triangles rise this way for approximately 40 minutes.

To top cornetti before baking

In a bowl., mix another 2 egg yolks, 2 tsps of sugar and a drop of milk.

roll up the triangles into the shape of a cornetti. Place parchment paper on baking sheet, place cornetti on top, brush this mixture on top of each cornetti and bake in oven preheated to 400 degrees for 25 minutes or until golden.

 If you’d like to serve them with cappuccino- here’s how to make it at home

Hope to see you at upcoming book signings/cooking demos:

Nov 14th-  Warren Twp Public Library, Warren NJ

Dec 12th-Franklin Twp Public Library, Somerset, NJ

 or at the  upcomimg wine dinners and pairings. Did you ever think of having a wine dinner or wine pairing dinner for an upcoming event or a corporate team building event? Email The Basic Art of Italian Cooking by  Maria Liberati tm for info on booking one for your next event.

Email: events@marialiberati.com

Get The Basic Art of Italian Cooking : Holidays & Special Occasions filled with Holiday recipes ,menus and wine tips.

 Mangia Bene, Vivi Bene,

Maria

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!

     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