Herb Cheese Muffins

One of my favorite recipes for winter menus are these herbed cheese muffins..great to accompany dishes or serve as an appetizer or alongside cheese or a salad for a light meal.
This weekend was spent shopping at some of the local farmers markets..my stylish shopping bags were great..I could be stylish and help the environment at the same time. Get $25 off any purchase use coupon code :maria2509 when shopping/..no minimum purchase required
Herb Cheese Muffins

2 cups whole wheat flour


½ scallion

4 ounces of fontina cheese (can substitute provolone or asiago cheese also)

tsp of fresh thyme

tsp of freshly chopped parsley

2 tblsps of grated parmigiano-reggiano cheese

4 ounces unsalted butter

1 tsp of baking soda

½ tsp baking powder

3 eggs

dash of white pepper

dash of slat



Chop parsley and thyme together. Chop finely. Chop scallion finely and add to the herbs.

In a bowl place in flour, baking powder, soda, grated parmigiano cheese, white pepper ,salt. Mix with wooden spoon. Set aside.



In another bowl, whisk the eggs with a wire whisk. Add to that melted butter, milk. Add in chopped herbs and blend with wooden spoon. Add in the fontina cheese cut into small cubes. Blend with wooden spoon.



Pour flour mixture into egg mixture and blend lightly with wooden spoon. Butter muffin cups and place 2-3 tblsps of muffin mix in muffin cups. Cook for 25 minutes at a preheated oven of 400 degrees.

Happy National Leftover Day & Recipes

If you are wondering how to use those Thanksgiving leftovers, here are some ideas:
Make soup with those leftovers and use a homemade Bouquet garni for flavor http://tinyurl.com/lfse4j
Use those leftovers to make great Italian dishes http://tinyurl.com/n8ta9a


FREE BOOK

Recieve the best selling book The Basic Art of Italian Cooking FREE today -Nov 27th only if you place an order for The Basic Art of Italian Cooking :Holidays &Special Occasions at http://www.marialiberati.com/store/page4.html

This offer expires at 12 midnight Nov 27,2009. When you order
The Basic Art of Italian Cooking:Holidays and Special Occasions  on Nov 27th from 12 AM to12 PM you will automatically recieve a free copy of The Basic Art of Italian Cooking. with your order. This offer is not posted at the store it is only for Blog readers and subscribers.

Maria
http://twitter.com/Marialiberati
http://marialiberati.com/blog2

A Fall Picnic Salad and a Lazy Autumn Day...

copyright 2009, Maria Liberati
What is it about the beginning of Fall that makes me feel lazy?? but not the same lazy I feel in the 'dog days' of August..that is an extremely 'wear your flip flops' and enjoy the summer sun relax. No it is more of a realxed because it seems as if everything is beginning to take its' course for the Fall. The weather is a Fall weather, offices are back to their normal schedules,schools are filled and on their schedules..everyone is back to their normal Fall routines..so yes  I guess that is a reason to relax.

Relaxing as this weekend is I opted for something light for dinner tonight..a Tuscna Picnic slad made with the Sempre Sapori spice blend I developed to create easy Tuscan style dishes in a 'flash'. We have been getting so many calls and orders and re-orders from those of you that tried it that I had a 'voglio' to use it on something as well. Here it is a salad for a light dinner on a relaxing Fall evening.

 Tuscan Picnic Salad with  Sempre Sapori




1 lb romaine salad (or 1 pre-cut package)



2 avocados, pitted and peeledTuscan



and cut into 1” chunks



1 lb plum tomatoes cut into wedges



½ lb fresh mozzarella cut into small chunks



2 tsp of Sempre Sapori (Tuscan Picnic Blend)



Wash, clean, cut salad ingredients. Place in large bowl. Combine salad dressing ingredients in small bowl and mix with wire whisk or place in bottle and shake to mix. Refrigerate dressing for 30 minutes before placing dressing on salad. Dressing can be refrigerated for up to two weeks

Get your copy of The Basic Art of Italian Cooking:Holidays and Special Occasions  before the mad Holiday rush great for a gift for someone special or for yourself. Filled with 140+ recipes, menus, wine pairing tips and short stories of Holidays spent in Italy.



Oct 2nd- Join me for a book singing in Collngswood, NJ at the Collingswood Book Festival from 11-1 PM



October 5th-Join me for a cooking demo/sampler dinner and book signing at Horsham Library in Horsham PA. Email juzz@aol.com for reservations. Spaces limited..4 course sampler dinner and more..



October 16th-18th.. join me at the Philadelphia Food  and Wine Fest..book signing, cooking demo on stage on Sunday at 3:30. Phhiladelphia Expo center, King of Prussia, Pa



Nov5-7-Christmas in Italy weekend at Harvest Moon Bed and Breakfast. Join me for a weekend of coking classes, wine pairings, in Lancaster, Pa using fresh produce from Lancaster at this beautiful bed and brakfst..just as we do at my cooking school in Italy.Email : Carl at Harvest Moon for reservations at info@harvestmoonbandb.com  

Pumpkin..the Magic Gourd

copyright 2009, Maria Liberati

Summer is over and the Great Pumpklin is starting to make an appearance at farmer;'s markets, supermarkets and fresh produce stores. As I had  made my first pumpkin sighting this week at my local farmer's market, I was tempted to get some to create some recipes for in The Basic Art of Italian Cooking Kitchen. But upon further look, I noticed that the pumpkins I could find are really best for decoration and not pumpkins to cook with. But when I find one I am ready and here is some simple info on the magic gourd and some simple ways to use them in your cooking.
Pumpkin seeds provide an excellent 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.



Beta carotene is abundant in the pumpkin's flesh. This antioxidant which converts to Vitamin A in the body has bee nlinked to lower cancer rated,reduced heart disease and enhanced immunity. Research also indicates that consuming orange fruits and vegetables which are high in the pigment beta-cryptoxanthin, may lower the odds of developing rheumatoid arthritis.



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 puree of 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.


*Get your copy in time for the Holidays..The Basic Art of Italian Cooking: Holidays & Special Occasions
with over 140 recipes, menus, wine pairing tips and short stories about Holidays spent in Italy

More appearances..cooking programs and event coming up..
Sept 23rd. Big  Blend Radio Show

October 3rd- Book Signing at Collingswood Book Festival, Collingswood, NJ 11AM to 1 PM
October 5th- Horsham Library, Horsham Pa.. book signing and cooking demo
October 21-Book Signing, cooking demo, Lower Southampton Library, Feasterville, Pa 19053

Mangia Bene, Vivi Bene,
Maria

Fusilli Pasta Cooking in the Country Kitchen

copyright 2009, Maria Liberati

Wanted to share a recipe from The Basic Art of Italian Cooking Kitchen in Italy. We had a scrumptious lunch in the country with this..... and find more at  www.marialiberati.com/blog2

Fusili  Pasta & Sauce with a Touch of Balsamic Vinegar
Ingredients for 4 people:
  1 lb grams of fusilli pasta curls
  2lbs grams of  red, ripe plum tomatoes or tomatoes grown on the vine
  1 small onion or scallion
  parsley
  fresh tyme
  olive oil
  salt and pepper
 Balsamic Vinegar

Scald the tomatoes, then drain, peel and remove the seeds.

Cut into cubes. 

Put the tomatoes into a casserole with the chopped parsley, a bit of fresh h, and the peeled and finely cut scallion. 

Add salt and pepper to taste, a few spoons of olive oil,  and 2 teaspoons of  Balsamic Vinegar . 

Cover and let rest for half an hour. 

Boil  lightly salted water for the pasta, and cook until just done. 

Place pasta  in sauce and saute for a few seconds over high heat. 

Serve immediately in heated plates.

**Just in time for the Holidays, get your copy of The Basic Art of Italian Cooking :Holidays & Special Occasions Occasions with over 140 recipes, menus, wine pairing tips, short stories of  Holidays spent in a charming mountain town in Italy

Maria

Spaghetti alla Carbonara Makes a Comeback

copyright 2009, Maria Liberati

Spaghetti alla Carbonara has made a comeback in popularity. It was one of the dishes that I had not paid too much attention to. However on a recent visit to Italy many people began asking me about this dish and a few people requested learning the recipe at some of the culinary tours I hosted. I was somewhat perplexed, as if , almost out of nowhere, this recipe was experiencing a renaissance of interest. What was the real reason for this?


The 'rebirth' of the popularity of this dish began happening during and after the Presidential elections. And so was my answer uncovered, the newly elected President Barack Obama, began expressing his fondness for this dish to the media while in Italy.. As proud as the Italians are of any of their dishes, it was an honor for them to know that an American President was so fond of one of their dishes and thence began the rebirth of the popularity of this dish. The media would proclaim that even Barack Obama had a fondness for Italian cuisine, especially one of their traditional dishes.



The origins of this recipe are uncertain. There are 3 main theories, one is that it is called 'carbonara' because it was invented by the 'carbonai' the men who worked with carbone (coal). The other is that this dish was invented by a chef who was part of a group known as the 'carbonari' that is the men who fought in the war against the Austrian occupation of Northern Italy and for Italian independence.



The 3rd appears in 1945, when the American soldiers occupied Rome at the end of the Second World War they would ask for a breakfast of 'eggs, bacon and noodles'. They would be served these items separately on a large plate. For convenience sake they began mixing everything together and unknowingly created this dish.



The 4th theory is that it was invented by Ippolito Cavalcanti of Naples in 1837. He wrote a cookbook and it includes a recipe that is very similar.



One thing remains true, many people are passionate about their Spaghetti alla Carbonara. There are a few minor differences in the recipes that exist. Some prefer to add cream, some prefer no cream, some prefer to add more egg yolks and less egg whites, some prefer smoked bacon to regular bacon, some prefer pecorino-romano cheese,others prefer parmigiano-reggiano cheese.

Either way it joins the ranks of one of Italy's delicious artisan dishes.
Stay tuned for a recipe for this wonderfu ldish in one of ny upcoming blog posts

Mangia bene, Vivi Bene,
Maria

http://twitter.com/Marialiberati

Gastronomy + Astronaut=Gastronaut

copyright 2009, Maria Liberati

I have begun to use a term that "I think'decribes more perfectly what I am
gastronaut

(combine the words gastronomy + astronaut= gastronaut)
 Journeying to obscure towns and places,discovering flavors and guiding to find special foods and flavors that may have been easy to find in the past but now are rare and considered gourmet. Why settle for the everyday tastes at your big box supermarket when you can excite your tastebuds with real flavor..

My favorite tastes for this past week were discovered  in  the town of Offida in the province of Le Marche where they make an excellent, refreshing Pecorino wine  and  a town called Pescasseroli in the national park of Abruzzo where you can find the best Pecorino cheese because the sheep that produce the milk to make this cheese feed off the greens in the unadulterated park there...

More 'gastronautic' adventures to come..
Maria
http://twitter.com/Marialiberati

A Dream of a Meal or Linguine at the Beach....

What a dream..the sea will do that to you and a visit to the local seafood market.. had to wake up early and begin working on this recipe before my day started..Fresh fish, delicious pasta, some local produce and what a dish!!



Dinner will be great, I thought to myself..not that dinner in our seaside home has ever been less than that. A mad rush through our wine cabinet and there is was a bottle of a locally produced Pecorino wine-made in the town of Offida in the province of Le Marche (only about 45 minutes from us) .'this will be great to use as an ingredient in the dish..”



Okay, so one of the most important ingredients found..now what should the dish be...



But wait time to wake up for the morning cappu and cornetto....it's 6:30 am and I know my better half will insist we go now or we won't have a selection of cornetti to choose from. The coffee bar makes their own production of cornetti., so there are not that many of each type..there are the ones filled with chocolate cream, the nones with apricot marmelade ,then plain with nothing inside, integrale with miele (whole wheat with honey), mandorlata (topped with thinly slivered almonds and a bit buttery ( I remember these on our trip to the South of France where they are very buttery as per French cuisine).

Anyway my favorite is the whole wheat with honey, his is the mandorlata...but get there past 8 AM and those are all gone...



Throw on something for another hot sunny day. It is almost like a gamble when you arrive at the cofee bar, the first thing you do is step up to the front counter to see if you can find your favorite cornetti..when found ..you stop for a minute and smile from ear to ear..knowing that today you will be able to begin your day your favorite way.... that light, flaky morsel complements the cappuccino to make for the perfect jolt to start your day..

When you arrive you feel listless..but when you leave eveything looks rosy and the day begins to have a meaning and now you are ready to start..



And I was ready...next stop..the loical fresh fish market..morning is best time to get there and get the freshest pick...and there I found what would be tonight's dish..the small tiny clams that make llinguine alla vongole a hit...as well as other fresh fish fro a grilled seafood entree (our second course).



Find my recipe for linguine alla vongole at the beach here

Suitcase Full of Flavors

copyright 2009, Maria Liberati

Getting ready for a weekend at the beach. A suitcase full of flavors is what I am preparing...so many tastes and foods to cook with at the sea and I don't want to miss any. So I bring some flavors form home to cook with..organic rosemary from our garden..some golden potatoes grown locally..a few preserving jars in case it rains and I decide to preserve tomatoes
The tomatoes of Francavilla..ugly but are perfect for sugo (sauce).. the fresh fish market near home (at the beach) makes any seafood dish possible..

Menu for the weekend will be pasta asciutta (pasta with a freshly made tomato sauce) served with locally produced Pecorino wine. Linguine allla vongole (spaghetti with clams) tiny sweet clams from our local fish market....and served with a locally produced Trebbiano wine...bruschetta for dinner with locally produced mozzarella, fresh tomatoes, fresh basil..side dish of the potatoes from home roasted with organic rosemary...and a weekend at the beach in the summer always means fresh watermelon for dessert and an evening passeggiata for gelato at our neighborhood gelato bar..can't substitute anything else..

Back to packing..and to make a quick run to our neighborhood forno (oven) to get some locally produced potato bread for a panino to take along for the ride..Not a fan of fast food 'on the road ' places.. A presto enjoy the end of summer weekend......
Get your copy of  the just released....The Basic Art of Holidays & Special Occasions
over 140 recipes ,menus, tips for the Holidays and more...


Mangia Bene, Vivi Bene,


Maria
http://twitter.com/Marialiberati

Spaghetti in Rome

copyright 2009, Maria Liberati
Here is a recipe for one of my favorite pasta dishes..brought to mind because I just enjoyed a dish at one of my favorite restaurants in Rome-
Serve with Chianti wine in recipe, dine al fresco as we did in Rome-for an added touch..


La Matriciana

for 4 people

*1 lb of pasta (spaghetti, bucatini,rigatoni)
½ onion
1 clove of garlic
¼ pound bacon (optional), cut into thin strips
3 tblsps of extra virgin olive oil
½ cup of dry white wine (Chianti)
½ tblsp of white wine vinegar
5-6 leaves of fresh basil
¼ of a dry, hot ,red pepper
a pinch of black pepper
2 lbs of ripe red plum tomatoes
¼ cup of pecorino romano cheese freshly grated

Place olive oil in saute pan and warm, place in bacon and chopped onion, hot red pepper, garlic .Saute until onion begins to become golden. Pour in wine and let liquid evaporate. Then add in the tomatoes that have been fileted (seeds removed) and fresh basil leaves.
Saute on medium heat for approx 20 minutes, stirring frequently.
Cook the pasta till al dente. Drain and place in sauce, toss and place in half of the grated cheese, toss. Serve each portion with a pinch of black pepper and more grated cheese.