Five Tenors of Italian Cooking....

copyright 2919 art of living, PrimaMedia, Inc.
By: Emily Brauchle


The five major herbs used in Italian cooking have made just as much history as in the kitchen but sjust as much history outside the kitchen.. These herbs, basil, fennel, oregano, rosemary, and sage, have spiced up the history books from Greek and Roman empires to Italian cookbooks present day. The difference, however, is the uses. Herbs were prominently used for medicines, superstitions, and perfumes in the first years of human existence. Now, it would be seen as odd for someone to rub a leaf of a fragrant herb on themselves to smell better.

Basil represents a complete spectrum of things, from love and courting to hatred and scorpions, throughout different cultures. Basil originated in India, and its leaves were used to swear oaths upon in court rulings. As it was introduced to Italy however, it gained a softer respect, as basil was used for courting and represented love. Basil leaves have many medicinal uses you can use. Basil is most commonly used for digestive problems, from clearing gas to stomach cramps, to constipation. Basil can be ingested as basil tea, as well as herbal capsules, where the leaves are ground and dried.

Fennel originated in India, Egypt and China. It symbolizes flattery and heroism in Roman societies, while in medieval times it was kept in rafters and keyholes to keep out ghosts and spirits. In 812, Charlemagne declared it essential in all gardens due to its healing powers, which popularized fennel in Europe for fighting diseases. Fennel also has a reputation for weight loss, as it means marathon in Greek, which means ‘to grow thin’. It is known to promote digestion and jumpstart your appetite.

Oregano, probably the most commonly thought of Italian herb, actually originated in the Mediterranean. The goddess Aphrodite was said to have created oregano, giving it its fragrance and flavor for men to enjoy. In medieval times, oregano was chewed to cure rheumatism, toothaches, indigestion, and coughs. Oregano contains acid, which has antibacterial, anti-inflammatory, anti-oxidant, and anti-viral properties, making oregano the most potent plant-derived antiseptic, according to studies at Delaware State University. Who would’ve known? You can be curing toothaches while flavoring you favorite dish or olive oil.

Rosemary just reeks of superstition along the ages. A rosemary twig under your pillows keeps away the nightmares, but a rosemary necklace attracts elves. Rosemary is the emblem of fidelity for lovers. Sicilians believed that youthful faeries hid along rosemary branches. Burning rosemary will keep away everything and anything, from evil ghost and spirits to illnesses. Nowadays, rosemary can be used to treat symptoms of nervousness and improve memory by burning it as incense.

Sage was known as the herb of the mind, as it improved mental acuteness, wisdom, and psychic powers. Sage was said to have come from satyrs, half-man, half-goat creatures who loved parties, wine, and sex, so who knows what affects this magical herb can have on someone? Sage tea is beneficial for sore throats.

Who would have known that the same spices sprinkled on your food, were created by gods, fought evil spirits, and cured sicknesses? The next time you pop a forkful of pasta into your mouth and wonder how someone could achieve such perfection, remember the magic of the herbs, because apparently, there’s a lot of mojo mixed up in them all.

Herbs: Economical, Extravagant & Efficient

copyright 2010, art of living,PrimaMedia,Inc


Guest Author: Emily Brauchle

It’s been a long day at work, and a luxurious Italian dish sounds welcoming. You pull out the needed ingredients of your favorite red sauce recipe from the pantry and spice cabinet. Wait. The spice cabinet? Could that sound any more predictable? I think not.

Instead, picture yourself walking to an aromatic balcony blooming with fresh herbs from decorative planting pots, and plucking a perfect basil or oregano stem from its place. These fragrant herbs are free from pesticides and chemicals, and they’re costing you about a fourth of the money you would have normally spent to buy fresh herbs at any farmers’ market. These herbs could make your favorite red sauce all the more special.

As the season metamorphosis into spring, the perfect opportunity for planting waggles it’s eyebrows at you as you read this. Yes, planting a garden can be hard work. No, you really don’t have time for all that sweat and weeding, nor do you have space on your lawn to flip into a construction site. It’s just too bad, because you would really love all of those fresh herbs, right?

Well, here’s a secret. Anyone and everyone can easily manage an herb garden. You don’t even need a lawn. Herbs can be effortlessly grown and managed in planting pots (the same planting pots you glanced at in your favorite store few weeks ago to notice the cute color schemes). Seeds cost no more than a few cents, and all you have to do is plant, water, and repeat. If you were to plant some of the basic Italian herbs (such as sage, oregano, basil, fennel, and rosemary for example), the whole garden would cost you about $50-$60 to create.

Mind you, there are a few precautions when dealing with herb gardens. For instance, herbs need soil that is well managed. Don’t freak out. All you would need is a planting pot that has drainage holes in the bottom to let excess water leak. Make sure the herbs get plenty of sun, as most herbs reach a fuller plumage with sunlight. Most herbs are also sensitive to cold weather, so if you’re expecting a frost, just place the pots in your kitchen or foyer for the night.

Come on. You know you want to. Herb gardens are beneficial and economical, as well as a great way to make your food taste better. Go for it and better yourself, as well as your favorite dish.


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Get recipes for your herbs in the Award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions
 **Special Appearance: May 25th, 11 AM, Book Expo America, Javits Convention Center, NY, NY, The Basic Art of Italian Cooking: Holidays & Special Occasions pre-release of second edition with Maria Liberati. First 100 visitors receive a free mini  version of the book

Greek Crostini & the Healthy Mediterranean Diet

We are honored to have as our guest author today-Felicia Mcclinton of MediterraneanRecipes.org with a deliciously healthy recipe for Greek Style Crostini

Greek Style Crostini
8 servings
288 calories per serving

Ingredients




1 lb   of  crusty bread

1 cup  of Greek Kalamata Olives

4 ounces  Greek Feta Cheese

4 tablespoons  Extra Virgin Olive Oil

1 clove Garlic

Salt and Pepper to taste



This recipe is perfect for 8 persons and you can prepare it in 35 minutes. It is a very flavorful and sumptuous dish inspired by the Greek feta croutons and black olives. This is also one of the easiest recipes to prepare.



Preparation



Make 1.5-inch thick slices of bread. Place the sliced bread in the oven or toaster. Rub garlic on each slice of bread after toasting.



Meanwhile, cut the feta cheese into small cubes. Cut the olives into quarters or halves. In a separate mixing bowl, mix the cubed feta cheese and olives and season with olive oil. Make sure the toasted breads are still hot before sprinkling the cheese and olive mixture. Serve and Enjoy.

***About the Author - Felicia Mcclinton writes for the blog http://www.mediterraneanrecipes.org/ , her personal hobby blog she uses to help people learn how to make Mediterranean recipes to eat healthy to prevent diseases.


For more great recipes get your copy of the award winning book
The Basic Art of Italian Cooking: Holidays & Special Occasions
*See you on May 25th at Javits Convention Ctr in NYC at 11 for a pre- book release book signing
*See you at Borders on May 8th at 2 PM for a book signing
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Visti Marialiberati.com

Mussels & the South of France

copyright 2010 art of living, PrimaMedia,Inc

The thought of a dish of Mussels always brings back my memories of  summer trips to the South of  France, where many restaurants serve them fresh from the sea..the thought of eating a plate of mussels in tomato sauce outside on a warm summer day in the hot summer sun brings me to a special place..  ..and maybe it is anticipation but with Spring just popping by it seems that summer can't be far off...but doesn't have to be summer to enjoy this.... it is from my latest book The Basic Art of Italian Cooking: Holidays & Special Occasions


Tagliolini Pasta with Mussels


(Tagliolini are egg noodle pasta traditional to the Region of Emilia-Romagna but are sold all over the world)

½ lb of egg noodles (tagliolini pasta)

1 lb of zucchini

1 ½ pounds fresh mussels

¼ cup chopped onion

1 scallion

6 tablespoons of extra virgin oilive oil

1 handful of fresh basil

1 tablespoon freshly chopped parsley leaves

salt

freshly ground pepper to taste



Chop onion and scallion. Place 2 tablespoons of olive oil in a saute pan.Saute on medium low heat for 5 minutes, do nor brown. Wash and slice zucchini into small sticks. In another saucepan,place in 2 tablespoons of olive oil, warm for 1 minute and place in zucchini, saute for 5 minutes,season with salt and pepper to taste. In another sauce pan place in 1 tablespoon of olive oil, place in washed mussels and chopped parsley. Cover and when mussels have opened their shells, remove from heat. Set aside. Remove mussels from pan and shell. Filter the water from cooking mussels and set aside. Place shelled mussels, cooking water , sauteed zucchini, in saute pan with onion.Saute together for 2-3 minutes. Remove from heat. Place in chopped basil and remaining olive oil. Cover and set aside. Cook noodles. Drain. Place into saute pan with mussels, place over moderate low heat for one minute, toss gently. Serve

Booksigning at Free Library of Philadelphia-April 14

Leftovers Again??

All blogs copyright art of living, PrimaMedia,Inc 2008,2009,2010

What’s for dinner tonight? The answer is simple once you’ve mastered the quickstep approach in meal preparation, transforming tiresome leftovers into rock star dinners. Even if you can’t cook, have fun with it because these ideas are easy enough from start to finish. There’s nothing worse than finally sitting down after a long strenuous workday than to a repeat-offender of last night’s meal. Practically willing it to disappear, those Houdini techniques at dinnertime sometimes fall short due to rushing lifestyles and little time. You certainly don’t have to juggle yet another bag of groceries to achieve creative-greatness in the kitchen. So relax… open the refrigerator, allow its contents to inspire your inner-chef, and reinvent those weary leftovers. Everyone will think you’ve spent the entire day cooking, and only you will be the wiser.




Like many, the thought of food lingering from previous meals stirs visual doldrums that need not be recurring. With gas prices on the rise, ordinary provisions can become extraordinary cuisine without spending another dime at the local supermarket. Growing up, there were certainly times when money was sparse, and the invaluable lesson instilled was always the same, 'waste not want not'. When it comes to leftovers, anyone can present a versatile delicacy of options for turning just about anything into a forgivable next day feast. Sounds strange… but, in most cases, it’s actually true. Need proof? An American culinary staple is and will forever remain the hamburger, and while employing leftovers may seem a difficult task… those burgers can easily become a savory meat sauce for any pasta dish.






Pasta Surprise

Ingredients yield approximately 4 servings depending on ‘leftover’ amounts.

1 16 oz package of durum wheat or whole wheat spaghetti

Leftover hamburgers

1tbsp extra virgin olive oil

2 -16 oz cans plum tomatoes

1 medium tomato, diced

1 tsp freshly chopped parsley

1 tsp freshly chopped oregano

¼ tsp garlic

3 basil leaves, chopped

Salt/pepper (to taste)

Grated Romano cheese (to taste)



Shred hamburger and place in a large skillet, stirring in 1 tbsp extra virgin olive oil to remoisten meat. Cook on medium heat setting for 3-5 minutes or long enough to heat. Add plum tomatoes and diced tomatoes while blending in herbs/seasonings to enhance flavor. (This easy recipe is still ideal no matter what spices you have in your refrigerator and pantry.)



Bring meat sauce to boil then cover and reduce heat to simmer, allowing flavors to meld. Stir occasionally while preparing spaghetti. After draining al dente (firm) noodles. Place spaghetti in saute pan with sauce and toss, place on large serving platter, and sprinkle with grated Romano cheese. Voila, you’ve just reinvented your leftover hamburgers into a delectable Italian dish.

Still hungry?

Be sure to visit http://www.marialiberati.com for more great recipes, and get your copy of, The Basic Art of Italian Cooking, by Maria Liberati.
 Sign up for my free newsletter and receive a Free recipe E- Book of 10 Spaghetti recipes at http://www.marialiberati.com/newsletters
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Get a copy of the book that was selected The Best Italian Cuisine Book in the USA
The Basic Art of Italian Cooking: Holidays & Special Occasions

Strawberries...the Tears of Venus

Spring is almost here and that means the appearance of this beautiful red fruit.

Legend has it that when Adonis died, Venus shed tears that turned into strawberries..for this reason they  were  enjoyed by Romans at feasts held in his name. Shakespeare called strawberries food worthy of  fairies..and King Louis XIV had them planted in the gardens of  Versailles...

Anticipation..anticipation..for Spring and Strawberry season..
Here is a recipe from the Gourmand World Cookbook Award winner The Basic Art of Italian Cooking: Holidays &Special Occasions

Risotto alla Fragole (risotto with strawberries)


4 cups vegetable broth

3 tablespoons olive oil

2 leeks chopped finely

1 cup arborio or carnaroli rice

1 tablespoon butter (unsalted)

pinch of salt

1 cup Prosecco, Spumante or dry white wine

10 ounces fresh strawberries, washed and cut in half

Heat vegetable broth till boiling. Place olive oil in large saute pan. Place in chopped leeks and saute till leeks are just about golden. Place in rice and toast till rice is coated with oil and all liquid is evaporated. Add in wine or Prosecco. Stir till all liquid is evaporated. Place in ½ cup of vegetable broth and stir till all liquid is evaporated and repeat placing in ½ cup liquid til evaporated till rice is al dente (approximately 15 minutes).


Puree strawberries. When rice is almost done, place in strawberry puree. Stir in well. Remove from heat. Let stand for 2 minutes. Place 1 tablespon of butter on top and stir till melted. Serve ,top with grated parmigiana-reggiano cheese. Decorate plates with strawberry garnish.



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Complete Your Perfect Meal with Perfect Dinnerware

It was  a truly exhilarating experience the first time I remember enjoying a dinner on special dinnerware that I had selected! What a veritable treat combining sensory pleasures of sight and taste together..and so it goes that although we eat with our mouth..we also eat with our eyes..


So when planning a dinner or event be just as attentive to the dinnerware and silverware as you are to selecting the ingredients for your recipes. Make your meal a culinary experience!
Here are some tips for selecting dinnerware:


*Colors do brighten up any table so for a touch of color select plates in colors that can coordinate,they don't have to all be an exact match just an interesting coordination



*Look for quality in your dinnerware, not quantity. Or if you must have more than  one set choose one set  of everyday dinner plates  that are  durable and dishwasher safe and one set that are for special occasions only. This is a great way to create a special occasion of your own and when you feel like making a special meal or want the meal to be a special one-pull out your 'special dinnerware' -it definitely has a psychological effect!


*Remember that the dinnerware you purchase has to have storage space of  its' own in your house. So be sure it will fit somewhere before you purchase it and bring it home.



Silverware.. you can find more interesting facts at Silverware Wikipedia ..but did you know that silverware as we use it today was invented by Leonardo DaVinci??? and introduced to the world by Caterina De Medici when she went to live in France after marrying the King of France she brought her silverware to France and the rest of the world  caught on.

Here are some tips to choosing silverware:
*Choose one set of silverware for everyday dinnerware and another for special occasions.

*Coordinate styles of silverware patterns with dinnerware
Luckily. living in the modern world we can hop over to  Bed Bath & Beyond  and select our dinnerware and silverware in one stop! Not like Caterina De Medici who had to take it all with her!

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
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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
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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.

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