My trip to Terni, Italy -(where Valentine’s Day gets it’s origin from St Valentine-who lived there) was not filled with decorations of hearts and flowers  as I had imagined. ..just a  simple town with signs that lead to the church once  led by St Valentine. So what would Valentine’s Day be without hearts and flowers and chocolates  and presents? just a day as it was originally intended -filled with love..

For Valentine’s Day gifts there are so many to choose from..well here is a recipe  to enjoy while opening those gifts..

This is  one of my favorite cocktails made with  Santa Margherita Prosecco and keep your Prosecco cool by using the VinoTemp champagne cooler. Nothing makes a meal more festive than a sparkling fabulous wine.

Valentine’s Day Cocktail

this cocktail is similar to a Bellini but the blood red orange juice gives it a Valentine’s Day twist.

3 ounces Santa margherita Prosecco

1 ounce of blood red orange juice

1 ounce of  regular orange juice

Blend juices together. Divide into two champagne fluted glasses. Pour in Prosecco and stir gently. Garnish with a slice of blood red orange.

Get more recipes for Valentine’s Day and Holidays in the Gourmand World Cookbook winner : The Basic Art of Italian Cooking: Holidays & Special Occasions

Visit me at the open sky project

Thanks to everyone who watched and assisted  at my appearance on NBC the !10 show on February 2nd. A special thx to makeup person-Cathy Lee Carpenter & Hair Person- Kamilla Florczak and my assistants Patricia Bontempo and Frederick Cohen for your assistance in making the appearance a success!

Follow me on twitter for other recipes and traveling tips

Mangia Bene, Vivi Bene,

Maria

Take a trip right from your own computer over to open sky to see the new design of my store with all the interesting products I have  found for those that enjoy The Basic Art of Italian Cooking. Please let me know how you like the new design and let me know if there are any products you would like to see or those you may be looking for. Visit here http://tinyurl.com/ygtqgcm

 There is this  saying in Italy ”E Dolce Far Niente”, in English it means ‘How sweet it is to do nothing’. It is a difficult phrase  for a ‘hyperactive’ person like me to understand unless I am  in Italy…

 Yesterday was the last day of the Christmas Holiday season here known as La Befana or the Epiphany.  It was a day to appreciate that aforementioned saying..filled with going out for a stroll for a morning cappuccino..then coming home and spending time preparing the 2 pounds of  fresh broccoli rabe   I bought from  an outdoor farm market  yesterday. My intention was to add it to  a Holiday  lunch of polenta with broccoli rabe and fontina cheese melted on top. But broccoli rabe takes some time to clean and cook…. and in between the waiting there is a lot of relaxing and sitting and drinking another espresso and watching  and relaxing and chatting and a lot of ‘doing nothing’ but waiting for the broccoli rabe to hurry up and cook and be tender. Anyway, here is the recipe we had for lunch and the rest of the day was spent relaxing in front of the fireplace..and yes it is so sweet to just ‘do nothing..You must try it sometime..

Polenta with Broccoli Rabe and Fontina Cheese

2 pounds of fresh Broccoli Rabe-cleaned

4 tablespoons extra virgin olive oil

2 cloves garlic

2 small dried red hot peppers

pinch of salt

1 cup of cornmeal

8 ounces of fontina cheese

Wash and clean broccoli rabe, cutting off the bottom, hard part. Place in boiling water and cook till tender- about 30-40 minutes. Drain well. Place olive oil in saute pan with garlic cloves and dried red hot peppers (pepperoncini). Saute for about 30 seconds. Chop cooked broccoli rabe  and place in saute pan with olive oil. Place in approx 1/2 cup water. Saute for approximately 15 minutes.

Cook polenta as directed on package. Place polenta in oven proof dishes. Place broccoli rabe in center of polenta, place grated fontina cheese on top of broccoli rabe, place a drizzle of olive oil on top and place under broiler till fontina cheese is bubbly..

You may want to have a  simple dessert like a piece of handmade chocolates  after this dish..

Mangia Bene, Vivi Bene,

Maria

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!

Happy Thanksgiving! Here are some short simple tips for Thanksgiving dinner:
*If possible, prepare some of your dishes or a part of a dish the night before the big meal so that you can enjoy the day as well

*Sparkling wines (alcoholic or non-alcoholic)- add a festive touch to any meal. You can serve a sparkling wine with the meal as long as it pairs well with what is being served.

*Keep it real ,simple and authentic,donlt overwhelm yoruslef. Using authentic ingredients like extra  virgin cold pressed olive oil, fresh vegetables, fresh breads are easy ways to almost insure a delicious meal, try not to use anything canned (if possible) and nothing processed and buy local as much!
Oh well,that’s my short simple Thanksgiving message.

We are having Black Friday sale at The Basic Art of Italian Cooking by Maria Liberati tm to celebrate the release of my Holiday book The Basic Art of Italian Cooking:Holidays & Special Occasions.

Get a free copy of the best selling book The Basic Art of Italian Cooking

Buy a copy of The Basic Art of Italian Cooking: Holidays & Special Occasions at http://www.marialiberati.com/store/page4.html  and you will automatically receive a free gift copy of the best selling book The Basic Art of Italian Cooking with your order.  Place your order online from 12:01 AM on Friday, November 25th to 12 pm midnight Friday and  free copy will be  included (a $19.95 value). You donlt have to do anything when you place your order, it will be shipped as a Holiday gift for you automatically with your order! This offer is only valid on Friday Novmber 25th. You w

More Black Friday shopping gifts, go shopping at  marialiberati.theopenskyproject.com and use this coupon to receive $25 off

One of my favorite sayings is

“L’appetito vien mangiare” (Loosely translated to mean) The more you see the more you want to eat-so appropriate for this Holiday!

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

One of the most engaging holidays of the season, Halloween, has been carving out ghoulish jack-o-lanterns and the likes of trick-or-treaters for centuries. Highly recognizable are the spellbinding tales of campfires, midnight marshmallow roasts, and guising costume festivals… thus for many, October 31^st marks the modern-day events of the Eve of All Hallows. Originating from Irish immigrants, the traditions spread across Europe to North America in the 19^th century, as Halloween’s many rituals are now celebrated throughout world. Respectively, while some religious perspectives ascribe certain disbeliefs, the expansion of commerce chose to capitalize significant revenues based upon candy sales and billion-dollar costume industries. The evolution of haunting imagery, black cats, witches brew, religious ceremonies, and product commercialization, inevitably, remains the heart of the equinox. But more than ghost stories and prominent symbols, accounts of this spooktacular event date back as far as the first Pagan rituals, hailing ancient Celtic harvest festivals called, Samhain or Celtic New Year. Often paired with the Day of The Dead and All Saints’ Day, many cultures commemorate (the notional holiday) outside the Americanized standard of door-to-door candy solicitation, by marking November 1^st and 2^nd as calendar days of remembrance.

Carnevale Di Venezia, a long-established Italian tradition seems to parallel a combination of both Mardi gras and Halloween’s costume masquerading. However, its elaborate artistry, first recorded in 1268, is celebrated 40 days before Easter with restrictions of Lent and a grand festival just before Ash Wednesday. While gala dinners and extravagant costume balls of this winter festival trumpet throughout the various regions of Italy, some reports claim the urbanity of Halloween is literally beginning to mask those of Carnevale.

As food plays a significant role in the aspects of any celebration, the annual harvest of apples lend an air of entertainment to the many Halloween-themed activities performed. The friendly competition of apple bobbing or as the Scottish refer to as, dooking, remains a pastime favorite. Even holiday ‘begging’ has transformed throughout history, bringing phrases like ‘Do ye want guisers?’ to the simplicity of ‘Trick or Treat’. So, whether it’s pumpkin risotto to pumpkin carving or candied apples to brimming bags of candy cuisine… the sheer magic surrounding such mythical traditions can be enjoyed by all ages, young and old.

Have your own traditional Carnevale celebration for Halloween with these recipes

Frittelle

Ingredients (for 6 people):

1 lb flour

1 cup raisins

2 tblsps pine nuts

1 tablespoon sugar

2 eggs

1 cup milk

I/2 cup grappa

1 packet brewer’s yeast

a pinch of salt

peanut oil to fry

icing sugar to decorate

Melt the brewer’s yeast and sugar with a little bit of warm water; then add flour, the eggs, grappa and milk. Don’t forget the pinch of salt. Mix everything and knead it for a while until you see some kind of small ‘air bubbles’ forming on the surface. Cover then with a napkin and leave it in a warm place to rise. When the dough will have doubled its volume, add the raisins (and pinenuts). Make ‘balls’ with a teaspoon and let them ‘slide’ into peanut boiling oil (oil should be deep enough to cover all the small balls; and remember not to put too may of them at a time). When they rise to the surf, turn them over, so that they become brown all over. Dry on kitchen paper, sprinkle with icing sugar and enjoy your fritoe!

Crostoli (is another typical Carnival dessert).

Ingredients (4 people):

1 cup flour

½ cup sugar

¼ cup butter

2 eggs

½ cup grappa

1 lemon

icing sugar

a pinch of salt

1 tsp pure vanilla

peanut oil to fry

Mix flour, sugar, vanilla, grated lemon peel and salt on the pastry board. Then make a well and put the eggs, the soft butter cut into small cubes inside the hole. Work it till it is smooth. With the rolling pin roll the dough very thin. Cut rectangles (about 8×12 centimetres) with the pastry cutting wheel and make three cuttings on each of the rectangles. Fry two or three rectangles at a time in abundant boiling peanut oil. Drain, dry on kitchen paper, cover with icing sugar. You can eat them either hot or cold.

For  Holiday recipes and tips get your copy of the newly released The Basic Art of Italian Cooking : Holidays & Special Occasions

Follow Maria on Twitter : http://twitter.com/marialiberati 

Special Thx to everyone at teh Lower Southampton Libnrary in Festerville, Pa for hosting my book signing this week!
Other Apperances coming up:
November 2- Willngboro LIbrary-book singing and cooking demo 7PM

November 4th-6th- Christmas in Italy weekend at Harvest Moon Bed and Breakfast in Lancaster,Pa.. Cooking classes and wine pairings from The Basic Art of Italian Cooking : Holidays & Special Occasions. Call 888-824-3763 for reservations and info.

November 14th-Warren Twp Library, Warren NJ 2PM- Book signing and cooking demo

November 21-Kuhn’s Corner Books- Perkasie ,Pa 12 PM- book signing and sampling

December 12th- Franklin Twp Library, Franklinville, NJ 12 noon- Book signing and cooking demo

Mangia Bene, Vivi Bene,

Maria

Spaghetti al Pescatore will be on schedule tomorrow in The Basic Art of Italian Cooking kitchen tomorrow. I know it’s Labor Day back in the States and most are planning a picnic but this is ‘do-able’ even for an ‘al fresco’ meal..

Planning a fresh seafood meal always means waking  up at the crack of dawn to get the best choices at the fresh seafood market here in town..fresh mussels, and the small tiny clams are going into the dish..If you want to cook along here’ s the dish..

Spaghetti alla Pescatore

1 lb spaghetti

1 lb fresh tiny clams

1 lb fresh mussels

1 lb cherry or grape tomatoes-red ,ripe

1 handful fresh parsley leaves

4 tblsps exra virgin olive oil

2 cloves garlic

1 cup dry white wine

Wash clams and mussels, submerse in cold water a few times and take off any sand. Steam clams and mussels for a few minutes, those that don’t open should be discarded.

In saute pan, place in olive oil garlic, saute till garlic begins to turn golden. Place in tomatoes that have been washed and dried. Saute for 3 minutes, place in steamed clams and mussels and white wine, saute for 5 minutes. Add in chopped parsley. Set aside, cook pasta till al dente. Drain, and add into clams and mussels and toss. Serve immediately.. Great with a dry white wine..

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/marialiberati

Get your copy of The Basic Art of  Italian Cooking:Holidays & Special Occasions with 140+ recipes and menus especially for the Holidays along with short stories of Holidays spent in Italy.

The Basic Art of Italian Cooking kitchen here in Italy was busy with many recipes today, although still hot,hot, hot and no desire to use an oven or a stove but preparing for some end of summer picnics to take advantage of the summerl iek weather that will be ending soon (I think).

Of all the recipe swe worked on my favorite is a sort of cheesecake made with fresh ricotta..my faovrote part of making the cheesecake was taking a walk to the local place in town where they produce the fresh ricotta.. Here it is ..

Ricotta Raisin Cheesecake

1 1/4 lbs (fresh, if possible) ricotta

2 cups flour

3/4 cup sugar

6 eggs

1/4 cup raisins

peel and juice of one fresh lemon

1 tsp of orange flower water

a pinch of salt

1 tsp baking powder

Place raisins in a small bowl of warm water for 15 minutes. Place ricotta in a bowl with sugar, blend with wooden spoon until you it is a smooth creamy mixture, add in egg yolks. Sift 1 1/2 cups flour, baking powder and add into ricotta cream. Blend, then  and add in orange flower water and juice and peel of lemon. Blend

Beat egg whites till firm  with pinch of salt. Add t oricotta mixture blending in with wooden spoon. Drain raisins, dry with paper towel and dust with remaining flour. Add into ricotta cream. Blend in with wooden spoon.

Line a pie pan with baking paper. Place in battter, eve nout batter with wooden spoon. Cook in ove npreheated to 360 degrees for 55 minutes or unti ltop is golden in color.

Get your copy of The Basic Art of Italian Cooking:Holidays & Special Occasions before the holidays with 140+ recipes, menus, Holiday stories and more!

Mangia Bene, Viv Bene,

Maria

http://twitter.com/Marialiberati

copyright 2009, art of living, PrimaMedia,Inc

September is now the month of  the ‘Settembrini’ when everything has a September feel to it. The air now has a gentler heat to it..the figs of September are smaller than those in July and August..

The weather has a September feel to it- fresh and lighter…….the fruit and veggies appearing at the local food markets are now all with a September theme..apples and  pears have taken the place of  fresh watermelon and peaches..

 Hope you enjoy the beginning of a new month that will soon become a new season..For more recipes, catch up with today’s recipe Tuesdays at my twitter site but here is a recipe to start off the month with one last attempt at grilling and celebrating   the finish of one season and beginning of another.

Bruschetta Grigliata (On the Grill)

Olive oil flavored with garlic, fresh basil, or rosemary.
1 loaf of crusty Italian bread cut into 1-inch thick slices
1/4 cup extra -virgin olive oil

(optional-bring along toppings to put on top-sliced mozarella cheese, pepperoni slices, fresh tomato slices, shredded chicken, shredded lettuce)

Prepare barbecue (medium-high-heat). Brush both sides of bread generously With oil; season with salt and pepper. Grill until golden, about 1 minute per side. 6 servings.

Keep the tastes buds firing with Grilled Shrimp (Scampi Grigliati). The seasoned shrimp is grilled on bamboo skewers, a fabulous accent for any summer appetizer.

Scampi Grigliati

*1/4 cup finely chopped garlic, mashed to a paste with 1 teaspoon coarse salt.
*2 tablespoons chopped fresh rosemary leaves
*3 tablespoons olive oil plus oil for brushing shrimp
*16 jumbo shrimp (about 10 per pound)
*four bamboo skewers
In a large bowl stir together garlic, chopped fresh rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 8 hours or overnight.

To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through.

Alternatively, brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.

Get your copy of

The Basic Art of Italian Cooking: Holidays & Special Occasions before the Holiday season begins, with 140+recipes , holiday menu ideas, wine pairing tips, short stories of  Holidays spent in Italy..