The Mysterious Vatican

Guest Blogger: Dan Rahim
copyright 2011 art of living, PrimaMedia,inc

What is the Vatican?
Many people don’t realize the there is still a monarchy in Rome. But it is not of an Italian King. In fact the monarch at this point is of German descent. But he doesn’t rule Italy, or Even all of Rome for that matter. He rules a small walled of section inside the city. This man is known by many as the Pope.
One of the smallest independent states in the world is Vatican City. There are very few permanent residents. Only the Pope and his officials are actual citizens and the Pope rules the city with an iron fist. This is only a slight exaggeration. The Pope is an elected official, but he still serves as a monarch of the city. The pope does have an assembly of Cardinals, however, to run the day to day operations of the city.
The city is protected mainly by Italy as Italy surrounds it entirely. There are, however, conspicuous guards within the city. They dress in rather old fashioned clothing and are known as the Swiss Guards. These guards are actually only the body guards of the Pope himself, but they function in protection of the city as a whole, but more on the level of police rather than actual military.
But when you think about the Vatican you don’t imagine this small bureaucratic government running a miniature country, you imagine the great cathedrals or the Vatican Museum, one of the world’s most visited Museums. This small government, though, is what makes all the sites accessible and is primarily responsible for the upkeep.
Everything from the Botecelli’s to the Da Vinci’s are kept within the city and maintained. A trip to the Vatican when in Rome is mandatory.

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Overdose on the Magnificence of Rome

Guest BLogger: Dan Rahim
copyright 2011 art of living, PrimaMedia,inc
The dark night sky is lit by small pin pricks in the heavens. Closer you can see the small lamps and large marble buildings. The buildings glow like giants under the lights of the moon reflected in the river below. The air is warm as the warm Mediterranean breeze tickles over you. The scents of the nearby restraints titillate your nostrils, teasing them like a warm lover through the night air. The air is humid but not so much so to be uncomfortable, more like a warm blanket covering the city. Pregnant with possibilities you walk along the streets of Rome.
The large marble buildings, the slow trickle of European time, a deep history, these are the things that make Rome a city of the giants. Once the seat of the world’s greatest empire, Rome is now one of the most visited cities in the world and for good reason. Nowhere else in the world can you experience all the great sites of Rome.
All the major sites should be seen. The Colloseum is perhaps one of the most famous. It is nothing but a spectacle in the night. It looms above the city like something from a movie. The white outside gleams a yellow from the city lights outside. The pictures you see in movies and on TV can not quite capture the majesty of the building.
The Pantheon is another of the greatest sights to see. The pillars of the ancient temple are astounding. A site where the Gods stood for the Romans, even today inspires awe. The white marble, looming steps are part of the grand design of the building. Not everything worth seeing in Rome is from the age of the empire however. There are a great many buildings worth seeing from the medieval age as well.
The Basilica of Saint Paul or Basilica di San Paulo as the Italians know it is one of these famous pieces. Though some see it as a religious site where the remains of St. Paul are said to have been covered by the Emperor Constantine, the site is of great beauty. The history of the site alone is overwhelming , though it has been rebuilt time and time again refinishing and fixing small cracks and replacing entire walls at times, the building was first completed more than 1600 years ago in about 370.
As far as the mystery of St. Peter’s body, there have been recent findings in the area. In fact, the sarcophagus was found underneath the basilica and recent carbon dating, which most historians find very reliable date the bone fragments remains to the first or second century, which places the bones at the time of St. Peter’s death.
There are many more fantastic pieces of history and mystery that lie beneath the city. Those can only be found by those who search. Rome as the vibrant heart of Italy is a must see for anyone wishing to truly experience the beauty that is Europe.

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Make Your Dish Into a Masterpiece with Oregano

Guest Blogger: Karissa Martin
copyright 2011 art of living, PrimaMedia,Inc

Oregano is a staple herb that is used in many recipes, especially when it comes to Italian and Greek cooking. It can be used fresh or dried, and it can be used in pasta, meat dishes, sauces, salad dressings, and even salads. It is an excellent, flavorful addition to a meal, and it is a great herb to keep on hand in your garden or kitchen. Easy to grow and delicious with a fresh scent, oregano is a perfect addition to any herb garden, indoors or out.

First step: go get some seeds or a seedling from your local plant nursery or garden center, or even search online. There are different types of oregano to choose from, Greek and Italian oregano being the most common. Once you’ve obtained the plant or seeds, choose your planting spot. Choose a place with plenty of sunlight and good water drainage. Oregano likes sandy soil, so, for best results, mix a little sand in your soil. Dig a small hole and insert your plant, or, if you are using seeds, place the seeds on top of the soil and do not cover them with soil. Water the soil until it is just damp―do not overwater.

Oregano does not need much water―only water your plant when the soil surrounding the plant begins to look dry. When the plant is about four inches tall, you can begin cutting it back and using the leaves for cooking. Cut it back periodically to keep the plant more compact and to encourage growth. When the flower buds begin to show, pull them off to keep your oregano’s flavor strong. Watch out for spider mites and aphids―they like oregano and will destroy your plant if they are left to feed. Try to use more organic methods of insect repellant because, remember, you will be eating this plant.

With its antioxidants and health benefits and ability to make any dish into a masterpiece, oregano is the perfect herb for any kitchen or herb garden. Dry it, freeze it, or use it fresh to add a touch of taste to your meal anytime.

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A Roman Feat of Engineering -Aqueducts

Guest Bloggerr:Dan Rahim
They stare at you straight in the face. It is hard to ignore them if you ever travel to Rome. They tower over the towns, big stone monoliths. They look like huge bridges. In fact they were perhaps the greatest feat of Roman engineering and one of the greatest feats of engineering in the ancient world. The water flowed around simply with the power of gravity. No pumps or other devices were used to get the flow moving.
The aqueducts were one of the first grand scale construction projects to move water through the ancient Roman Empire. Essentially they were just large channels along which water would flow. This facilitated getting water to large sites usually mines but sometimes into the cities.
Though the most visible parts are those above the ground most of the aqueducts ran underground. This was done mainly because it was easier to build underground and they would be less vulnerable to both attack and contamination. These aqueducts were not isolated in Rome; in fact anywhere the Empire spread the aqueducts spread as well. The largest system of this pre-medieval plumbing is found in Constantinople.
The aqueducts eventually stopped being used and went out of service. Some were destroyed by the invaders who wished to starve out the Romans. However, most were destroyed through time and corrosion, because of the large volume of water going through the aqueducts they needed constant maintenance without which they collapsed with the fall of the empire.

Marco Polo, Adventures, Food Discoveries

Guest Blogger- Dan Rahim
Copyright 2011 Art of Living, PrimaMedia,Inc.
Marco Polo is probably best known today as a game played in the swimming pool. But behind the game lies a great history of discovery and adventure. Marco Polo traveled across Europe through Asia and went all the way into china for the chance to discover riches and new worlds.
With all these travels and tales of the orient Marco Polo became the most famous person in Europe in the 13th century. At a mere 24 years, he traveled to discover and reorient Europe with the rest of the world. This was not only because he had this incredible journey but also because he was the first person to publish a book about it and able to disseminate the knowledge across Europe.
In fact Marco Polo’s impact was so great it influenced European explorers for years to come. The most famous of which was Christopher Columbus who is credited for the European discovery of the Americas. In fact due to reading Marco Polo’s book Columbus believed that the New World was either India or the eastern Isles of Sumatra or Java.
Marco Polo did in fact did bring back many different thing back from his trip. Most are documented in his book Il Milone. The problem with documenting this introduction is that there are hundreds of versions of this book and no definitive version. In the era before the printing press it is hard to distinguish which version is most authentic. Therefore attributing anything to Marco Polo is quite dubious and there are several critics of his contributions.
Marco Polo is most famous for his introduction of the idea of ice cream. The Chinese had been making ice cream for nearly four thousand years before Marco Polo arrived. The Chinese were able to make this sweet, creamy drop of heaven thanks to the use of large pots of ice and salt. Many western scholars dispute this claiming that ice cream in the West has purely western origin, but it’s pretty silly to argue that the idea or concepts of ice cream had no influence from the Chinese or Marco Polo’s book. Regardless, there is no definitive proof one way or another on the origins of ice cream.
But Ice Cream was not Marco Polo’s most controversial contribution. In fact the idea that spaghetti noodles came from the orient is highly debated. Some coarse forms of pasta had existed since Roman times and perhaps even before. But pasta which is the main staple of Italian food is completely different. Many claim that modern Spaghetti was brought to Italy thanks to Marco Polo’s introduction to the Chinese through Kublai Khan. This claim has come under criticism due to the fact there are documents that describe “long pasta” before Marco Polo was born. This does not prove spaghetti is a western invention as there have been traders between east and west before Marco Polo, but it casts into doubt whether Marco had truly brought spaghetti to Italy.

Italy's Beaches & Their Flavors

Guest Blogger: Lisa Zatulovsky
Copyright 2011, Art of Living, PrimaMedia,Inc.
Nestled amongst four seas, the grandiose beaches of Italy look like storybook paintings come to life with water infused sapphires and emeralds, amidst imposing mountains and sherbet colored sunsets. Artfully sprinkled with natural rock formations and crashing waves, Italy’s breathtaking beaches look as though a hypnotic mermaid might sit atop a rock at any moment, waiting for her next sailor to enchant.
Aside from having some of the most popular historical sights in Europe, Italy presents some of the worlds most incredible beaches, frequently populated during peak summer season. Visiting one of Italy’s beaches not only has unreal picturesque sights, but light, appetizing and healthy Mediterranean cuisine. Fresh fish, colorful salads and delectable fruits and vegetables are everywhere you turn. The idyllic serenity of Italy’s coastlines is perfectly reflected in the Mediterranean cuisine. Take notes from the healthful Mediterranean diet and let it play a starring role in your cooking this summer.
Visit the Island of Capri and you may feel like an extra on the set of the latest “Pirates of the Caribbean” movie. Located off of Southern Italy’s Amalfi Coast, tourists flood Capri every summer taking in all that this magical Island has to offer. From white sand beaches to mild 70-degree temperatures, the Island of Capri has remained one of Italy’s most popular beach destinations. Seaside restaurants line the edges of the island, with locals and tourists enjoying the island’s delicacies, while swirls of salt-kissed breezes gracefully dance through the air. Order from one of Capri’s many restaurants and try authentic stuffed Calamari with a Caprese salad. Taking advantage of the bountiful amounts of fish, chefs will often times serve you fish caught a few hours beforehand. The pairing of Calamari stuffed with mushrooms, garlic and creamy cheese with a light Caprese salad made with whole slices of tomato, mozzarella, and basil, drizzled with olive oil completely embody the flavors of Capri.
Even further south, the island of Sicily has an overwhelming selection of beaches to choose from. From fine white sand to black sand volcanic beaches, small fishing towns to glamorous resorts, this large island rich in tradition has a personality all its own. Like Capri, Sicily uses many of the islands amazing fruits, vegetables and fish into their diet. However, Sicilian cuisine also merge’s hints of neighboring countries and Middle Eastern spices, nuts and fruits into a cuisine all their own. To soak up the special flavors of Sicily, try pasta with prawns and pistachio pesto. This dish incorporates Arabic influences with rich pistachios, a hint of Spanish spice and the heartiness of prawns. Cooked with penne and a garlic tomato sauce with white whine and olive oil, this Sicilian pasta dish represents the variety of flavors and distinct tastes of the island.
Whether you bask in the sun at your neighborhood pool, float down a lazy river in an innertube, or have a chance to experience Italy’s many beaches for yourself, incorporating a Mediterranean diet into your summer meals is a healthful and fresh way to celebrate a season full of life, warmth and sun. From a Caprese salad to Sicilian pasta, dishes inspired by the plentiful resources off of Italy’s coasts can be easily transported from the Mediterranean Sea to your kitchen.

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A Roman Holiday & a Recipe for Tramezzini

Guest Blogger: Karissa Martin
copyright Art of Living, PrimaMedia,inc
Princess Ann, played by Oscar-winner Audrey Hepburn in her first starring role, screams and becomes hysterical one night in Rome, the last stop on her European “Goodwill Tour” in Roman Holiday (1953). Weary from her princess duties and public appearances and stressed from her meticulously scheduled days, the princess can no longer handle the constant pressure. The doctor is called in, and his brilliant solution is to inject a new medication that will help her fall asleep. Feeling no side effects from the medication, Princess Ann sneaks out into the night in a delivery truck. When the excitement from escaping begins to wear off, the drowsiness from the medication sets in, and Princess Ann carelessly dozes on a bench.

After a night of poker, Joe Bradley, an American reporter played by Oscar-winner Gregory Peck, finds a girl snoozing on a bench on his way home. Not knowing what to do, he unsuccessfully attempts to wake her up, while she constantly mutters “so happy.” Unwilling to leave her asleep and alone at night, Bradley takes her to his apartment to keep her safe. Unaware of her identity, Bradley refuses to let Princess Ann sleep in his bed and proceeds to dump her onto the couch with a lift of the mattress.

The next day, Bradley sees the girl’s picture in a newspaper and realizes who is sleeping on his couch. He sees the potential for a story and contacts his editor. Princess Ann mutters in her sleep, unaware of where she is, “I dreamt and I dreamt. I was asleep in the street and a young man came. He was tall and strong, and he was so mean to me! It was wonderful...” After opening her eyes to find Bradley staring back at her, she realizes her dream was actually reality. A few explanations and a surprising run-in with the maid in the bathroom later, Princess Ann sets out to return home. However, she gets a little sidetracked and chops all her hair off instead and begins to explore the city. Bradley follows her and convinces her to take the day off, pretending that he is unaware of her identity. He asks her what she would do and she replies, “I'd do just whatever I liked all day long. I'd sit at a sidewalk cafe and look in shop windows. Walk in the rain, have fun and maybe some excitement.” Bradley does his best to make her wishes come true and calls his photographer friend, Irving Radovich, to help him get the story on the princess.

Unlike Princess Ann’s usual schedule, this day is full of surprises. After being taken to the police station for erratic driving, some late-night dancing, and an all-out brawl with the secret service (in which Princess Ann bashes someone with a guitar), Princess Ann knows it is time for her to return to the palace. It was “the end of the fairy tale.” Though she had to go back to her duties, Princess Ann would never be the same again.

"Life isn't always what one likes, is it?" But, you can pretend, if only for a little while. Try the elegant tramezzini sandwiches, and you’ll feel like royalty. With the gooey, fresh mozzarella, juicy tomatoes, and tasty basil, you may as well be sitting at an outdoor café in Rome with Princess Ann. Take a break from your life and try this tasty little food with the movie.

Tramezzini:
(4 persons)

Ingredients

12 slices thinly sliced white bread (with crusts removed)
3 tblsps of extra virgin olive oil
½ lb of fresh mozzarella (sliced)
3 grape or cherry tomatoes (sliced)
½ cup of fresh basil leaves
2 tablespoons of freshly grated parsley to decorate plate

Method

Preheat oven to 400 degrees. Cut off crusts of bread then cut slices in half, then slice in half again till each slice has been cut into 4 small triangles. Place slices of bread on baking sheet and brush with olive oil. Use about one half of quantity of olive oil. Place in oven for about 4-5 minutes until golden brown.

*Prepare 16 mini tramezzini. Start with one small triangle of bread, then a slice of mozzarella, then top with tomato slice and then 1 basil leaf, top with a mini triangle and repeat with cheese, basil tomato and then top with one mini triangle. Place small shish kebab stick or cocktail stick through tramezzini to hold it together. Place all tramezzini on baking sheet. Drizzle rest of olive oil on top. Place in oven for 10-15 minutes until cheese is beginning to melt. Garnish with a basil leaf on top and dust plate with grated parsley.

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Julie and Julia and Crepes Italian Style

copyright 2011, Art of Living, PrimaMedia,Inc





Guest Blogger: Karissa Martin

Julie Powell, portrayed by Amy Adams in Julie and Julia (2009), lies on the floor amidst the stuffing from a roast chicken, crying uncontrollably. Her life has spiraled out of control, and, now, food isn’t even a sure thing anymore. This, among other similar meltdowns, was how Julie coped with stress, unlike Julia Child (played by Meryl Streep), her idol and inspiration. When Julia was stressed or feeling inadequate, she simply tried harder. When the men in her cooking class at Le Cordon Bleu were eyeing her slow onion chopping, she went home and, with a fire in her eyes, chopped a mountain of white, eye-stinging onions in record time. Nothing could keep her down.

Julie was working at a depressing job for Lower Manhattan Development Corporation, spending her days answering phone calls, getting yelled at, and living in her new, drab apartment with her husband, Eric, over a pizzeria in Queens. Food was the only sure thing in her life. “I love that after a day when nothing is sure, and when I say "nothing" I mean nothing, you can come home and absolutely know that if you add egg yolks to chocolate and sugar and milk, it will get thick. It's such a comfort.” This fact, on top of her depressing life and prodding from her husband, was why Julie decided to write a blog about Julia Child’s Mastering the Art of French Cooking.

This “Julie/Julia Project” brought Julie out of the dark hole she had been digging in her life. She said of her cooking, “And it was like she was there, like Julia was there in the room.” Julia helped her to enjoy life and food again. Those 524 recipes in 365 days were a constant in Julie’s life and made it a little easier to wake up every morning. Though the project may have stressed her marriage and stretched Julie thin, there were lighthearted moments with Eric whispering “lobster killer” in her ear and the entertainment of reading about Julia’s feisty moments in history. Julie needed this project.

While Julie’s life was falling apart in the film, Julia was living in Paris, just steps away from delicious markets, and her marriage was well intact. Her only problem was lack of work in this foreign country. While her husband was at work, Julia tried her hand at making hats, playing bridge, and learning French. But, nothing caught her interest until she started taking cooking classes. She met people, felt challenged, and ended up collaborating on a cookbook.

Through marriage, work (or lack thereof), and life, food saved them both: Julie from her miserable life and Julia from her feeling of worthlessness in France. Julie said, “Both of us were lost and both of us were saved by food in some way or other.”

While daydreaming about the food in France, why not make an Italian version of crepes called Crespelle alle Zucchine (crepes with zucchini)? You can ponder which came first, the French or the Italian crepe, while creating this light food. If you’ve never made crepes before, you may share in Julie and Julia’s cooking frustrations, but it will be well worth it when you can relax and enjoy your final product while watching delicious food dance across the screen.

Bon appétit!

Crespelle alle Zucchine (Crepes with Zucchini)
Ingredients:
2 zucchini grated
¼ cup hard ricotta cheese grated (known as ricotta romana)
2 eggs
1/3 cup Swiss or Fontina cheese grated
2 tablespoons Parmigiana cheese grated
1 tablespoon butter
salt and pepper to taste

For the béchamel sauce:
1 cup milk
2 tablespoons flour
2 tbsps butter

For the Crespelle:
2eggs
1/3 cup flour
1 cup milk
pinch of salt
Ingredients
Blend all ingredients in bowl with wire whisk. Heat non-stick crepe pan. Place approx ¼ cup of batter in crepe pan (place batter in center of pan and move pan so that batter rotates around and covers pan). Turn over and cook on other side. Batter makes about 6 Crespelle.
Wash and clean zucchini. Dry and grate using a grater with large holes. Place in bowl and set aside.

In saucepan, place milk for béchamel. Place on low heat and whisk in, a little at a time, flour and butter so that mixture remains smooth. When boiling and thickened remove from heat.

Cool for 5 minutes and place into béchamel the grated zucchini, half of grated Parmigiana cheese, 2 eggs, ricotta romana, grated Swiss or Fontina cheese. Mix and add in pinch of salt and pepper to taste. Cut sides of Crespelle so that each Crespelle forms a rectangular shape. Place in the zucchini filling and roll the Crespelle up. Wrap in aluminum foil and continue till all Crespelle are filled. Place Crespelle wrapped in aluminum foil separately in buttered casserole dish and heat in oven preheated to 350 degrees for 30 minutes.

Remove from oven, eliminate aluminum foil and place a small knob of butter on Crespelle and remaining grated Parmigiana reggiano cheese, place under broiler until brown on top (about 5 minutes) and serve hot.