When A Spoonful of Comfort will Help...

Memories of hot soup and snowy days bring me back to my childhod..that hot soup my mom would always make with little pastene pasta in it...we called ours 'minestre' (which in Italian is usually a soup made with pasta) so soothing to comfort a cold or the flu or any other ailment I had..yes I guess chicken soup is a 'cure' for almost anything!
And it''s nice to know that for those of you that (even though many of my readers are foodies, and make their own great versions of chicken soup) would like to send a boiling hot pot of the elixir to someone that is dear to you but far away but can't..spoonfulofcomfort.com can take care of that..They will send a pot of the stuff homemade with homemade oatmeal cookies and bread to whoever you select..and it is homemade so even though they are far from home the y will feel like you just made this..great stuff! check them out spoonfulof comfort.com  there is also a beautiful story connected with the company and my favorite thing is that they say the soup is 'made with love'...and that is the best ingredient you can put in any recipe..
Maria
Visit me at OpenSky
http://twitter.com/Marialiberati

Cooking with ..Legends In The Kitchen

Image via Wikipedia

My passion for the kitchen and the  culinary arts is well known. But I also have a love of the Silver Screen and especially the talented actors who are part of it all..the legendary actors.. it's a treat when I share a  recipe or cook with a famous chef but  today I can cook along with one of my favorite Legends of the Cinema..
Legends In The Kitchen (Publisher- Fivestarpublications.com)  also donates a portion of the proceeds to the Motion Picture & TV Fund Foundation has some fun recipes..created by or favorites of some of my favorites like Betty White, Burt Reynolds, Debbie Reynolds, Beau Bridges and many other greats of the Screen..
Fun recipes..especially for a lazy Sunday afternoon..and best of all you can imagine yourself in a Hollywood flick while getting a taste of one of their dishes...
There are many recipes to enjoy...but one of my favorite TV and movie actresses-Betty White contributed a recipe that suits her fun loving personality..easy, fun and she says that 'it is so easy to make, even I can do it' referring to her culinary skills. Here's a reprint of the recipe, but buy the book to have more fun and support a great cause..
Reprinted from Legends In The Kitchen, http://www.fivestarpublications.com/
Crunchy Pie
a Betty White Recipe
*Beat 3 egg whites till stiff
*Add in 1 tsp baking powder
*Fold in 1 scant cup of granulated powder sugar
*Fold in 11 single graham crackers (crushed)
*Fold in 1 cup chopped walnuts
Put in greased pie plate and bake in 350 degree oven for 1/2 hour. Let cool and top with whipped cream or ice cream.....

Maria
visit me at Open Sky
The Basic Art of Italian Cooking by Maria Liberati tm

Ciambellone & A Trip Back in Time

My visit today to the medieval Abbey of Casamari in the province of Frosinone was a visit back to the medieval  pharmacies where many of the medicinal herbal formulas were discovered by the Benedictine monks here and brought to the world. The liqueurs and honeys also have medicinal properties to them and they are all produced at the Abbey in a traditional way, all fruits,herbs, plants used are all grown organically by the monks there..a virtual trip back in time.. After Sunday mass (said by the monks in Latin), and a visit to the Abbey's pharmacy and store the open air market beckoned.
The fragrance of freshly made (locally) made ciambellone were almost calling my name. These particularly local ciambellone made with anise seeds and boiled then baked (like  a bagel) are a typical product from  this region, but now they are difficult to find.
 They bring back memories of my grandmother (who made her own delicious version of these for breakfast) telling stories of how she would go to her local town bakery ( in the town of Venafro, Italy) in the morning and get them freshly baked for breakfast... my great aunt (her older  sister)  owned the bakery and was the head baker there.... These locally baked treats have been almost impossible to locate ..so this was a real trip back in time..and an unexpected culinary treat..mmm..a piece of local  cheese with a  hot,freshly baked ciambellone..could not have dreamed of a better lunch...can not even describe the expereince..it was one to be savored....
Here is another version of a classic ciambellone that is like a pound cake, delicious also and a little bit easier to make..while I pull out my recipe for the ciambellone I feasted on today..

Ciambellone Classico

2 cups all purpose flour or cake flour sifted

¾ cup sugar

½ cup melted butter

1 tsp baking powder

¼ tsp salt



peel of 1 lemon

extra flour and butter for greasing pan



Work together the sugar and eggs. Blend in flour and melted butter. Work the dough till it is asmooth blended dough and add in the baking powder and salt and lemon peel. Butter and flour a cake pan and bake at 350 degrees for 25-30 minutes or until toothpick inserted comes out clean. Should be golden on top. Remove from oven and cool. You can decorate the top with a dusting of powdered sugar or shaved dark chocolate.

find more recipes at http://marialiberati.com/blog2
http://marialiberati.theopenskyproject.com/
http://twitter.com/marialiberati

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

Great Flavors with Quinoa!

By :Eliza Chute, blog contributor

Quinoa (pronounced keen-wah) is what we might call a “super-grain”. It has a lot of additional benefits as opposed to rice or other grains. “Compared to other grains, quinoa is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn.” According to the same article on bodyecology.com those benefits include:

“Complete protein. Quinoa contains all 9 essential amino acids that are required by the body as building blocks for muscles.
Magnesium helps relax your muscles and blood vessels and effects blood pressure. Quinoa contains high levels of the vital nutrient.
Quinoa is a wonderful way to ensure that you consume valuable fiber that eases elimination and tones your colon.
Manganese and copper. Quinoa is a good source of these minerals that act as antioxidants in your body to get rid of dangerous cancer and disease-causing substances.”

So we get it Quinoa is great for you, but like a lot of things that are good for you we are tempted to think that it tastes bad. Fortunately, it is quite delicious and there are a variety of different things you can do with it. The first and most important step in using quinoa is soaking it in water for about 8 hours. This will remove the phytic acid and makes it easier to digest (bodyecology), then there is a bunch of great things you can do with it.

Looking inside my kitchen pantry I decided to make a quinoa salad with celery and dried cranberries. And then it dawned on me that this is really a versatile grain so you can make a great dish with it by adding in almost anything else you might like to add. You can make a large quantity of it and keep it in your fridge for quite a while and not have to make another batch. In addition quinoa itself makes a great addition to soups or salads (great source of protein for vegetarians). Also, quinoa van be used like rice and you can follow any sort of risotto recipe to make risotto with a 'twist'.



Information on Quinoa found at:
http://www.bodyecology.com/07/04/12/quinoa_benefits_guide.php


July 31-August 2-Atlantic City Food & Wine Festival- Bally's Casino Email events@marialiberati.com for more info

For more recipes get yoru copy of the best selling book at http://www.marialiberati.com

Register to receive recipes and travle tips and stories from Italy at The Basic Art of Italian Cooking by Maria Liberati tm BLOG at
http://www.marialiberati.com/blog2

Memories of Julia Child

Written by :Eliza Chute

Julie Powel’s Julie and Julia, is a book about how a 30 year old woman who “recounts how she conquered every recipe in Julia Child's Mastering the Art of French Cooking and saved her soul.” It is based on Powel’s actual life, where at the age of 30 she finds herself in a dilapidated apartment and a dead end job. She, then decides to drastically change her life, by cooking all of the recipes in Julia Child’s Mastering the Art of French Cooking in the span of a year. She starts off with potato soup, easy enough, but it turns out to be a much harder task than she expects but in the process of finishing her task she learns more than just the art of cooking.
A well written and delightful story, truly inspiring to anyone who has ever wondered if they are going down the right path, the book becomes an invitation for spontaneity. Powell’s deeply personal and honest account of her life makes it even more appealing. And the story itself becomes a great example of what a person can do if they set their mind to it.
The movie, set to come out August 7 is based on two memories this one, and Julia Child’s own “My Life in France”, intermittently following the two women, in different times and places. Julie Powell is played by Amy Adams, while Julia Child is played by Meryl Streep. After the success of their last movie together, Doubt, it seems like it can’t go wrong. Although it is quite a shift from the drama of doubt, with the comedic power of the book, the movie does seem quite promising.


Hope to see you at The Basic Art of Italian Cooking events:
July 9th-Whole Foods, Jemkintown, pa, the outdoor kitchen. cell the store at 215-481-0800 to register or email events@marialiberati.com

July 11th- Chestnut Hill Book Festival at Magarity's Showroom at Germantown Avenue in Chestnut Hill, Pa. Email events@marialiberati.com

July 16th, Whole Foods Market, Annapolis Md, A Tuscan Picnic, 7PM. Call store or email: events@marialiberati.com
July 18th, Whole Foods Market, Fairfax, Virginia A Tuscan Picnic and wine pairing

Hot Fun in the Summertime

Written by: Eliza Chute
Summer time means one thing, grilling. It is the best form of cooking in the hot heat of the season. Nothing is better than sitting around a picnic table in the warm sun, and waiting for those burgers to cook. Then waiting an hour before you can jump in a pool, or some sort of body of water. But what’s the best way to grill? Can you just throw some stuff on and leave it there until you smell burning? Well, not if you want to eat something that tastes good. There are two books that have served my family well when it comes to grilling. First is Williams Sonoma’s Complete Grilling Cookbook and the second is the less conventional Steven Raichlen’s How To Grill. But let me give them some individual attention.


1.Wiliams Sonoma Complete Grilling Cookbook
Let me first say that this book sure is complete, from vegetables to meat to even dessert, it doesn’t miss a beat. And, as most of their cookbooks are they are not without an array of beautiful pictures of what the food should look like, but doesn’t often, especially if the person making it isn’t a professional chef. But nonetheless is a great and useful tool to help you out on that perfect summer day when you just gotta grill.

2.Steven Raichlen’s How to Grill
Raichlin’s is also very complete, but seems to have a greater emphasis on the meat aspect, as shown by the cover (just check it out) . This guide doesn’t just show you reipes, but has a 30 page intro on the art of grilling. In addition it outlays your rubs sauces and condiments, as well as the gear. So not only does it have great recipes, but it provides you with all the necessary knowledge to really look like you know what you’re doing and sound like you know what you are talking about.

But the best grilling recipe that I have found, and by found I mean the much more experienced chef that is my mother showed me is in the Food Editor’s Hometown Favorites Cookbook. It is called Delmarva Barbecued Chicken, and it is delicious. I can’t give you the full recipe, because I think that might be illegal or copyright infringement or something but I can tell you that it involves an egg, and vinegar cider and you should pick up a copy of this recipe book if you have a chance.
Join me for The Basic Art of Italian cooking Programs at:
July 9th- WHole Foods Markte, Jenkintown, Pa- The Outdoor Kitchen, recipes for the beach, a picnic or dining al fresco. 6:15 PM call store at 215-481-0800 to register or email:events@marialiberti.com
July 11th-Chestnut Hill Book Festival, 2PM at Magarity's Warehouse at Germantown Avenue,Chetnut Hill, Pa. Email events@marialiberati.com for more info

July 16th-Whole Foods, Annapolis Md. A Tuscan Picnic, call store or email events@marialiberati.com

July 18th- Whole Foods, Fairfax, Va., A Tuscan Picnic and wine pairing. 1:30 PM Cal lstore or email events@marialiberati.com

July 25th- book signing and tasting, Whole Foods, Devon, Pa 1 PM Email events@marialiberati.com for more info

July 31 -August 2nd- Atlantic City Food And Wine SHow, email events@marialiberati.com for more info
Get your copy of the best sellling book The Basic Art of Italian Cooking at www.marialiberati.com

Delicious Wonders of Sicily..

Sicily is famous for many things but the two most delicious things ( In my opinion) are the blood oranges and the cannoli (more on the cannoli later)...

If you have never tasted a blood red orange from Sicily you are really missing out on one of life's wonders. They are worth a trip to Italy just to taste them or savor freshly squeezed juice..nothing like it...it is like eating orange candy..so sweet..and now is the season..

I remember the first few times I had breakfast in a coffee bar here and began seeing the barristas squeezing thes oranges for fresh orange juice during the seaason. I decided to try a 'spremuta' (fresh juice) myself one day and became hooked. When assembling The Basic Art of Italian Cooking Kitchen here in Italy-that was one of our first appliances- a stainless steel orange juice squeezer..so that we could use the fresh juice in many recipes.

Everyone seems to be praising them and their virtues...

Here is a recipe to try, if you can't get the blood oranges of Sicily- navel oranges should do.. (certainly won't be the same but can be an acceptable substitute)

Braised lettuce with Oranges
For 4 people

1 head of romaine lettuce (1 pound)

1 can of chick peas

1 tblsp of extra virgin olive oil

2 cloves of garlic

pinch of red hot pepper

4 fresh oranges

fresh coriander

salt and pepper to taste

Peel oranges and cut or break into sections or slices. Keep the juice that comes out of the oranges while cutting, in a glass.

Wash ,dry and chop the lettuce. Place 1/2 tblsp olive oil in saute pan, heat, place in chopped lettuce, pinch of salt, 2 cloves of garlic and pinch of hot red pepper. Place chick peas in food processor with 1 tsp of olive oil, pinch of salt ,reserved orange juice and blend into a cream. Place cream on a flat dish.

Top with braised lettuce and top with orange slices, coriander leaves, drizzle with remaining olive oil adn a pinch of freshly ground black pepper.

Do you have any favorite recipes or foods from Sicily you can share with us..we'd love to hear...

For more great recipes get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com

Also follow me for more food stories and recipes on http://marialiberati.blogster.com

http://twitter.com/marialiberati

Here is a recipe for a lower calorie verison of the cannoli
http://notecook.com/desserts/pastries/making-italian-cannoli-lower-calorie-
version/#comment-8901

Join me on March 12th at 6-8 PM at the Harleysville Book Shop, 674 Main St, Harleysville, Pa for a special Welcoming Spring Book Signing of The Basic Art of Italian Cooking and a cooking demo. Free and open to the public. For more events go to :
http://www.marialiberati.com/appearances.php

Italian Food in the Movies

My favorite two subjects. I will be speaking on these two subjects today. Just think of it ..Food at an Italian family household is.....well something that can't be described unless you are part of an Italian family..how the food is the star of the household meal.
So if you aren't part of an Italian family or have never eaten at a large Italian family gathering..best alternative is to go to the movies...a film that prtrays an Italian or an Italian American family will almost always havea scene that incldues food as the star..
Here is part of my speech on Italian Food & the Cinema..
http://tinyurl.com/c4mbrx
Enjoy..
Join me at Whole Foods Markets Feb 18th- Marlton, NJ and Feb 19th at Philadelphia,Feb 26th, Princeton, NJ for a book signing and The Basic Art of Italian Cooking by Maria Liberati tm cooking school classes. Call Sue at 215-660-5045 to register or email events@marialiberati.com

And if you would really like to Experience Italy join me at the villa where The Basic Art of Italian Cooking by Maria Liberati tm Cooking School is. We only open up the villa a few tiems a year for gusets. And you can enjoy the next with me..Sept 23-Oct 6th, includes 6 nights 7days stay at the villa, cooking classes, Local vineyard tours, local food producers, sightseeing and La Dolce Vita lounging around at the villa in the hills of Umbria. For more info email us at events@marialiberati.com
Mangia Bene, Vivi Bene
Maria

Bruschetta old & new..

Did you know that Bruschetta goes far back to the days of cucina povere (poor people's kitchen) in Italy. It was a way of making use of day old bread. Today bruschetta is served in many resturants but not considered 'cucina povere'..served in many as a gourmet dish.

But I know many think of bruschetta as having a tomato and basil topping..but the toppings can be different and varied.
Here is my recipe for bruschetta made with tofu and zucchini flowers:

Bruschetta with Tofu and Zucchini Flowers

*15 minutes to prepare
*7 minutes cooking time
*300 calories per portion
*Easy

For 4 people
*1 loaf of crusty Italian bread or a baguette with sesame seeds on top (8 slices)
*10 ounces of fresh tofu- firm
*10 zucchini flowers
*1 clove garlic
*the grated peel of 1 lemon
*4 ounces arugula
*1 tsp thyme
*1 tblsp fresh basil chopped
*2 tblsps soy sauce
*1 tblsp Balsamic vinegar
*3 tblsps extra virgin olive oil for marinade
*2 tsps extra virgin olive oil to sautee zucchini flowers
*dash of pepper

Make a marinade by mixing together 3 tblsps olive oil, 1 tblsp balsamic vinegar, and 2 tblsps soy sauce.
Place in marinade the garlic clove, chaopped basil and chopped thyme, grated lemon peel, tofu cut into cubes, let marinade for 1 hour.

Cut 8 slices from bread and place in oven (350 degrees) to toast for 5 minutes per side. Open the zucchini flowers, remove the pistols inside and the stem. Wash the flowers very gently. Saute in 2 tsps of olive oil in a saute pan. Saute for 3 minutes.

Remove garlic from marinade. Wash and dry arugula. Distribute arugula on 8 slices of bread, then top with tofu mix and lastly top with zucchini flowers. Dress with the liquid from the marinade and a pinch of salt and pepper. Serve

TO see more about the adventures at The Basic Art of Italian Cooking kitchen in Italy and our making of a Sacher Torte go to http://www.marialiberati.com/blog2

For more great recipes get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com

The Basic Art of Italian Cooking January 2009

Get your digital issue of The Basic Art of Italian Cooking magazine for January 2009 at http://tinyurl.com/98xbtf

The Basic Art of Wine

Wine was perfected by the Romans for use as a military strategy and today we enjoy the fruits of their labor. But to really enjoy wine the way it was meant to be you should follow the basic rules of wine etiquette.
There are a few basic strategies developed by enologists to educate consumers on how to enjoy fine wines with their meals.
We have been presenting many wine pairing programs at The Basic Art of Italian Cooking by Maria Liberati tm cooking programs here in Italy. I wanted to share some of the tips we use in the program.You can find them at:
http://www.marialiberati.com/blog2For more great recipes getyour copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com

Cooking in Orvieto

Today I am in Umbria, Italy in the charming little town of Baschi for our The Basic Art of Italian Cooking School a a beauiful farm resort righ outside of Orvieto. Unfortunately, I am not able to post much here today, but you can keep up with us here with recipes ,photos and more at:
http:www.marialiberati.com

San Valentino and more....

Thanks to everyone that attended my roundtable interview and discussion on Athena Isle at Second Life. That was my first experience on Second Life and a fun one!!

In honor of San Valentino, here are two more recipes from my upcoming book

The Basic Art of Italian Cooking-Holidays and Special Occasions (copyright 2008 Maria Liberati) to be released later this year..

Let me know how you celebrated your Saint Valentine's Day. San Valentino represented love, so you can celebrate this day with any one special in your life-your friends, your parents ,siblings, somoene that is special in your life..

Cocktail di Mare (seafood Cocktail)

*6 jumbo shrimp(steamed)
*12 large scallops (steamed)
*2-3 drops of Tabasco sauce
*6 tablespoons of olive oil
*1 tablespoon of vodka
*2 tablespoons of fresh lemon juice
*6 hot red peppers
*10-12 leaves of romaine lettuce
*1 tsp of powdered red pepper
*2 tsps of salt
*6 shish kabob type wooden sticks

Place on sticks first-one scallop then one shrimp (vertically) then one scallop. Repeat using all 6 sticks. In small bowl place vodka, salt powdered red pepper, lemon juice, Tabasco sauce , olive oil. Beat wit ha fork until all ingredients are blended.
In tall glass, arrange a few lettuce leaves on side of glass. Alternate in each glass, 3 hot red peppers and 3 shish kebabs. Drizzle sauce on top and serve.


Cuori di Pane

*Pre made pizza dough-1/2 lb (uncooked)
*3 tablespoons of flour
*2 tablespoons of dried tomatoes
*1 tsp of Sapori D’Italia Spice Blend or Rosemary
*4 dried red peppers
*3 tablespoons of olive oil
*2 tsps of chopped scallion
*

Drain dried tomatoes and chop into small squares. In separate bowl, crush 3 dried red peppers with wooden spoon, place in chopped dried tomatoes, chopped scallops. Blend. Place ball of pizza dough in bowl and work in mixture. Knead pizza dough for 5 minutes until all ingredients are blended into dough.
Dust wooden board with 1 tablespoon of flour. Place pizza dough on top. Flatten dough to about 1/8 inch thickness. Cut with cookie cutter in shape of heart.
Place sheet of baking paper on cookie sheet. Place hearts on baking sheet. Crush remaining pepper in small dish, mix with ½ tsp of Sapori D’Italia or Rosemary. Drizzle hearts with teaspoon of olive oil and sprinkle remaining crushed pepper mix on top. Let hearts sit for 30 minutes. Then cook in oven preheated to 450 degrees or until crisp and golden (about 15 minutes).

Hope you will join me....

Contact: Lauren Scher
1-800-581-9020 x100
primamediapublicity@yahoo.com

FOR IMMEDIATE RELEASE………

Celebrity Chef Maria Liberati Appearing Live in the Virtual World Second Life

Celebrity Chef Maria Liberati will be a special guest of the Second Life Writers Club in an interactive 3-D event on the popular virtual world Second Life on February 13th at 3pm EST, 1 PM PST. Audience members can participate by setting up a free Second Life account at http://www.secondlife.com then going to http://slurl.com/secondlife/Second%20Shores/51/50/23 to access the live event.
Ms. Liberati or M1 Dreamscape, her Second Life moniker, will be discussing her bestselling book The Basic Art of Italian Cooking as well as her life in Italy and healthy Mediterranean recipes. The interview will take place on Athena Isle owned by Second Life personality Cybergrrl Oh and will be conducted in a text format which allows Ms. Liberati to answer questions posted by Second Life residents in attendance. The event format will be an intimate roundtable discussion with a 40-seat capacity to give attendees unique access to converse with Ms. Liberati.
A former supermodel, Maria Liberati's passion for fashion gradually switched to food and the Italian way of eating while she traveled the world modeling. Missing the simplistic and natural recipes of Italy, Ms. Liberati began formally studying the Art of Italian Cooking in Italy. She regularly consults with food companies, does special guest appearances at culinary events, TV programs, magazine interviews and features throughout US and Italy, as well as consulting for many food companies. Today, she shares her love of Italian foods through numerous public appearances, her blog, podcasts (www.marialiberati.com), and best selling books, which are a compellation of recipes and heart-warming stories from her life. Currently Ms. Liberati divides her time between Italy and the United States and is working on her second book.

END…………………….

Saint Valentine's Day #1

Food and Romance go so well together like pasta and tomato sugo (sauce) so I felt compelled to post a few blogs this week in honor of this special Saint and his legacy of romance.. Of course I will be posting some recipes this week.
For my first post..a quote by Romano Battaglia.

"If you asked me what was the most important thing in life..I would respond..first, last and forever- it is love..."

Stay tuned for more recipes and sayings for San Valentino..

Ciao for now..
Maria
http://www.marialiberati.com/
http://www.marialiberati.com/blog2
http://mliberati.diaryland.com/

Don;t forget to check out the bestselling book The Basic Art of Italian Cooking for more recipes and romantic stories of life in Italy. Purchase your copy at http://www.marialiberati.com/ and rec`eive $5 off retail price and free shipping.

Today's Lunch is..

In ‘il mio laboratorio’ as we now call our cucina... filled with ingredients for testing of recipes for my upcoming books. For today’s lunch we had a choice of 4 different variations on the lentil soup that I and (my culinary assistant-Alessandra) prepared. The hearty recipe which is really more of a traditional one here in the mountains of Abruzzo this time of year- is what became our lunch..Alfonso and I enjoyed our heaping bowls with a glass of locally produced Montepulciano D’Abruzzo. Read about this heavenly juice here:
http://en.wikipedia.org/wiki/Montepulciano_d

Here is the chosen recipe..enjoy

2 cups of dry lentils soaked overnight in 4 cups of water
2 tblsps of extra virgin olive oil
2 garlic cloves
1 slice of fresh onion
1 small can of peeled tomatoes with juice or 1 lb of fresh plum tomatoes, peeled,seeded,cleaned
2 whole carrots
1 whole celery stick
Pinch of salt

4 slices of crusty bread broiled with drizzled olive oil, Sapori D’Italia spice blend on top

Saute olive oil, garlic and onion in soup pot and when just about golden add in tomatoes, lentils with water soaked in, whole carrots and celery. Cover and stir every so often. Cook until liquid just about evaporates and lentils are tender. If lentils have not finished cooking and liquid evaporates add in some water..

Arrange 2 slices of crostini bread in each soup dish, pour soup over bread and enjoy. You can even drizzle a little olive oil on top..

And if you want to know how healthy this dish is for you (too healthy for such a delicious dish) find out here:
en.wikipedia.org/wiki/Lentil
http://www.foodsubs.com/Lentils.html
www.health.com/health/article/0,23414,1149140,00.html
italianfood.about.com/od/aboutingredients/a/aa012200.html


Buon Pranzo , enjoy your lunch..
Ciao for now, for more recipes go to http://www.marialiberati.com/
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