The State of Coffee

Written/Edited by Eliza Chute

I do not claim to be a coffee connoisseur, in fact I am far from it. As a few of my friends put it, I don’t drink coffee, I drink caffeinated sugar milk. Because of this fact I tend to judge a coffee shop by its mocha. The mocha drink of Blue State Coffee on Thayer street, though a little more coffee and a little less sugary than I normally prefer, was quite delicious. However, Blue State coffee has a greater appeal than simply the taste of their coffee. Not only is the coffee both organically grown and fair traded, but after you buy it you are given a voting tablet, where you can then vote for which charity you would like them to donate 5% of their profits to. After purchasing my mocha I took my tab and put it into the Marriage Equality of RI slot, before tasting my drink and deciding not to add an extra packet of sugar.
Blue State Coffee was started by lawyer Marshall Ruben and his son, Drew. These men are on a mission, a mission which is four-pronged. First of all, they deal with only fair trade, organic coffee, and as they put it, “roasted to perfection”. Secondly, they donate 5% of profits that reflect their “progressive values”, some of those in Rhode Island include, Youth in Action, Southside Community Land Trust, RI family life center, and the previously mentioned Marriage Equality RI. According to their web-site they have already donated 78,000 dollars to various causes. If that isn’t noble enough, they also make an effort to “run a zero waste, environmentally sustainable business.” They take various measures to do this, from discounts for people who bring their own mug to their Providence location being completely powered by wind power. O yea, and they are also trying to bring everyone dedicated to bettering the country together through their shops. They say coffee is an acquired taste, one I have yet to acquire, but this is something I can definitely see myself getting used to.

All quotes taken from Blue State website http://www.bluestatecoffee.com/

Get your copy of the best selling book The Basic Art of Italian Cooking at www.marialiberati.com

Join Celebrity Chef Maria Liberati on June 15th at Willingboro Library for a book signing and cooking program. Free and open to the public call llibrary for info or email events@marialiberati.com

June 13th- Saturday- 5PM hear Celebrity Chef Maria Liberati 's latest interview on Chicago's Restaurant Radio show on AM 560 WIND or listen to it online from anywhere in the world at www.restaurantradio.tv

Herb Garden or Not.....

Guest Editor: Eliza Chute

My mother’s garden is her new child. Since my sister and I both left for college and now our dog has passed, she devotes a lot of time to our back yard, which has become quite lush with various plants and small bushes. Every time I come home she’ll say, “did you notice the new plant I planted, isn’t it wonderful?”
“Yea, I did.” (No, I didn’t)
I have to say, that I am very surprised that she has accomplished such a feat, considering the fact that she killed almost every plant she brought home in a pot. I think it goes to show that if she can do it, anyone can. I’m not kidding, she killed a bonsai tree.
Besides the beauty and great ambiance of our back deck, there are a few more perks as well. She grows her own herbs. Instead of paying 3 dollars for some basil from the grocery store, that will only be useful for about 24 hours, she can just go into her garden and pick her own. Sounds pretty easy, right? All she did was buy the plants and transfer them to her garden. According to her, it’s important to have good potting soil. She also gives a helpful hint, which is to put the plants together that need the same amount of moisture, then you are less likely to drown them. It really does look like anyone could do it. I personally am tempted to try it myself, but I’m not sure I’m that ambitious.

To Design a House..

Have you ever thought about having your own home built but were overwhelmed by what to do? Well large part of that was made easier by www.houseplansandmore.com of HDA,Inc. Now designing your home, which is one of the most important parts of geting that home made just to your liking..can be doen in the comfort of your own desk while online. Pick your favorite house plans from a choice of many..And you will soon be calling that House a Home..

So many styles of houses available. If your tastes take you to a luxury style house..go to www.houseplansandmore.com for the luxury house plans
Your dream home is truly only a click away with these plans..
If a cottage style is what you have been dreaming of get your cottage house plans there..all you will need is that English Garden in the backyard to complete it.

Grilled Pizza..I think..

We welcome Eliza Chute as one of our guest editors this summer. Eliza will be posting on many topics this summer and is a fellow foodie ,hope you enjoy! You can contact her here at:
editor1@marialiberati.com
Editor: Eliza Chute
Cooking is hard. I love food, but I rarely find I have the time or energy to cook myself a great meal. And even if I do manage to find the time, I usually end up eating enough of the ingredients before I get the thing cooked that by the time it’s done, I’m full. So since I am no cooking expert, I tend to gravitate towards the grill. Sometimes I end up burning stuff due to my inability to pay attention, and sometimes I eat it undercooked due to my impatience, but sometimes, just sometimes I get it right. One thing I am trying to get a handle on with the help of my mother is grilling my own pizza. If you are feeling really ambitious you could make your own dough. You can make it in large quantities and then freeze it for months until you want to thaw it out and use it again.
When my parents and I decided to get together and make a pizza, I have to admit I was worried. My parents like to do things their way and more often than not it is the opposite way. But this seems to be a method that is too easy to argue over. Once the toppings were picked, it was pretty much smooth sailing. However, that decision is tough. Do you go classic with marinara and mozzarella? Or do you do something crazy like pear slices, olive oil and brie? But then again thank god for the classic pizza solution, half and half. And so, you just roll out the dough, throw it on the grill and add your toppings. If you’re like me, it will probably take you a few failed try to get the timing on the grill right, but if you have any sort of cooking talent, whatsoever, you will probably have better luck.

Appearances for The Basic Art of Italian Cooking by Maria Liberati tm and book signings at:
July 11-WHole Foods Market, Jenkintown, Pa- Summer recipes with Celebrity Chef Maria LIberati. Program is at 6:15 PM> cal lstore at 215-481-0800 or email: events@marialiberati.com

July 15th- 7PM- Willingboro Library, Willingboro, NJ -In the cooking cafe with Celebrtiy Chef Maria LIberati & The Basic Art of Italian Cooking. Cal llibrary for info or to register or email:events@marialiberati.com

July 16- 7PM- Whole Foods Market, culinary center in Annapolis, Maryland 7PM-Have a Tuscan Picnic with The Basic Art of Italian Cooking & Celebrity Chef Maria Liberati
Call the store or email:events@marialiberati.com to register

July 18th, WHole Foods Market, Fair Lakes Virginia, Tuscna Picnic Lunch & wine pairing with The Basic Art of Italian Cooking & Celebrity Chef Maria Liberati. Incldues 4 wine pairings with samples of recipes. Call store to register or email:events@marialiberati.com

To join Maria at The Basic Art of Italian Cooking School in Italy

For more recipes

Refresh With a Summer Salad

A simple refreshing salad for lunch or a light dinner..
Grilled Greek Salad
copyright 2009, Maria Liberati

A recipe for a simple, refreshing Greek salad on hot summer days. Try grilling the tomatoes and red onion slices for some added flavor to this classic summer salad.

You will need:
1 large beefsteak tomato cut into 1/2” slices
1 large red onion cut into 1/2” slices
1 cucumber split lengthwise, deseeded and cut into 1/4” slices
1 cup pitted kalamata olives
1 cup crumbled feta cheese
1 head romaine lettuce

1/3 cup red wine vinegar
1 cup extra virgin olive oil
Kosher salt and black pepper

Procedure:
Brush the tomato and onion slices with olive oil and season with salt and pepper. Place on a hot grill and cook for one and a half minutes per side to achieve grill marks. Cut the slices in half and set aside while you assemble the dressing.

Whisk together red wine vinegar and extra virgin olive oil. Season with salt and pepper and taste.

Assemble the salad in a large bowl. Wash and chop the romaine head into bite sized pieces and combine in the large bowl with grilled tomato and onion, cucumber, olives and feta cheese. Drizzle with some of the dressing and toss to combine. Taste for seasoning and dressing coverage.



Tueday, June 2nd, The Basic Art of Italian Cooking by Maria Liberati tm will be at Kenilworth Library in Kenilworth NJ to present Cooking on A Budget with The Basic Art of Italian Cooking from 7-8 PM. Based on the bestselling book The Basic Art of Italian Cooking, the recipes will be for summer appetizers. Email:events@marialiberati.com for more info or call the library

Mangia Bene, Vivi Bene
Maria
http://www.marialiberati.com
http://twitter.com/marialiberati

Bethesda Row & Bella Italia

If you missed my Bethesda Row appearance at Bella Italia- Karen from Bethesda Magazine captured some of it on her fashionable blog at
http://mocoscene.blogspot.com/
Enjoy

Mangia Bene, Vivi Bene
Maria
http://www.marialiberati.com/blog2
http://twitter.com/marialiberati

Asparagus- the fleeting vegetable!

One of the greatest summer vegetables is also one of the most fleeting. Asparagus is available year round if you know where to look and are willing to pay the price, but the season for fresh asparagus in the northeast is a 6-7 week window that must be taken advantage of if not missed entirely. Asparagus is not only delicious but packed with nutrients like potassium, fiber, vitamins B6, A, and C. A perfect side dish or accompaniment to almost any summer dish, these green spears beg to be cooked simply, seasoned well and eaten outside at a summer barbecue.

Green asparagus is the most familiar type to the average supermarket cart pusher, but seeking out farmers markets can yield interesting if not colorful results. Asparagus also comes in white and purple forms which provide even more uses for the summer perennial. Purple asparagus derives its color from additional anthrocyanin which also give color to beets, blackberries and eggplant. Purple asparagus also has a higher sugar content giving it a sweeter taste.

White asparagus is known as a delicacy and is a great deal more expensive than its green and purple cousins. Grown in the dark, the lack of sunlight stops photosynthesis and blocks chlorophyll from forming. Farmers used to just cover the spears with dirt when they first began to pop out of the ground, but this resulted in a sort of blind harvesting that would damage the asparagus. Now they are grown in black polyhouses which allow minimal light through to the actual plant.

My favorite way to enjoy asparagus are simply grilled over charcoal or wood, covered in olive oil, seasoned liberally with salt and topped with parmigiano-reggiano cheese. I use the leftovers the next day for a delicious asparagus frittata.

Grilled asparagus

You will need:
1 bunch asparagus
1/4 cup extra virgin olive oil
Salt and fresh cracked black pepper
1/4 cup freshly ggrated parmigiano-reggiano cheese

Begin by cleaning the asparagus. Take each spear in your hand and snap off the root end gently where it naturally breaks. This removes the tough, fibrous part of the plant while leaving the entire edible spear intact. Toss spears in olive oil and place across the grates of a hot grill so they don’t fall between the cracks. Close the lid for two minutes. Take the spears off the grill once they have turned a bright shade of green and are tender but still have a little bit of bite to them. Season with salt, fresh cracked black pepper and top with parmigiano -reggiano cheese.

Asparagus Frittata

You will need:

Last night’s leftover asparagus, approx 1/2 bunch cooked and cooled
1 tablespoon butter
1/2 white onion, small dice
2 garlic cloves minced
6 eggs beaten
Salt and pepper
Parmiginao-reggiano cheese

Preheat oven to 350 degrees. Cut asparagus spears down into 1/2” chunks reserving six whole spears. Melt butter in an oven proof skillet over medium heat and add onion and garlic and sweat until tender, about five minutes. Add the eggs and asparagus. Season with salt, pepper and cheese and bake in the oven for ten minutes or until the eggs are almost set. Place the six whole spears on top of the frittata in a star shape and top with more parmigiano cheese. Finish baking until eggs are completely set, cheese is melted and asparagus on top is hot.


Hope to see you all on June 4th at Foster's Gourmet in Philadelphia for The Basic Art of Italian COoking Shcool Tuscan Picnic dinner. Email events@marialiberati.com for info

Jume 2nd The Basic Art of Italian COoking School goes to the Kenilworth Library in Kenilworth, NJ for a class on Cooking on a Budget with The Basic Art of Italian Cooking. For more info email: events@marialiberati.com

More recipes/articles

Join me at The Basic Art of Italian Cooking School in Italy

Summer's Here-Eat Healthy Tuscan style

Now that summer is officially here and fresh veggies are aplenty, here is a health yand delicious recipe, easy too. A great way to eat healthy and delicious, it also uses the Tuscan Picnic spice product I developed in Tuscany, it has been sold in limited markets in the US but has developed quite a following..will soon be in your local market.

Vegetable Ragu-Tuscan style

*6 medium eggplants
*1 red onion
*2 carrots
*3 potatoes
*4 ounces fresh string beans
*4 red ripe tomatoes
*1-2 tsps Tuscan Picnic
*4 tablespoons extra virgin olive oil

Clean and cut all vegetables into chunks, except for string beans. Clean and cut string beans in half.
Place olive oil in bottom of large soup pot with a clove of garlic. Heat for 1 minute, then place in vegetables and Tuscan picnic. Stir. Pour in 1 cup water. Cover. Cook mixture for 45 minutes, uncover every 10-15m inutes, stir and pour in more liquid if necessary. This can also be cooked in crock pot.
This can be served as a Vegetarian second course or as a side dish.


Hope to see you on June 4th at Foster's Gourmet store in Philadelphia for The Basic Art of Italian Cooking Tuscan Picnic class. Email events@marialiberati.com to register or for more info.

ALso I wil be onstage at the Horsham Days event in Deep Meadow Park in Horsham PA. Look forward to seeing you all. Email events@marialiberati.com for info

Get your copy of the bestselling book The Basic Art of Italian Cooking at http://www.marialiberati.com

Join me in Italy

For more recipes and articles


Maria
http://twitter.com/marilaiberati

Grilling For Your Health

Grilling for Your Health

Done right, grilling can be one of the healthiest ways to cook. While there has been some talk in recent years associating grilling with cancer causing agents, there are steps that can be taken to reduce that risk. The risk is actually associated with the formation of certain cancer causing substances on food exposed to high heat and flame, which can occur with other cooking methods as well.

The good news is that it has been found that the use of certain herbs, popular in the Mediterranean diet, such as basil, mint, thyme, rosemary, oregano and sage, dramatically reduced the formation of some of these substances. These herbs are also commonly found in marinades, which add flavor and reduce the formation of the free radicals that have been associated with an increased risk of cancer, when the meat is exposed to a high degree of heat.

Of course, selecting healthier foods from the get-go can make grilling an even healthier option for your family, and an enjoyable activity in the warmer months of the year. While experts are now recommending a reduction in the amount of red meat in the diet to no more than 18 ounces per week, leaner meats, such as chicken and fish, are also excellent cooked on the grill. You should trim any excess fat from your meat before cooking (regardless of your cooking method, really). Choose fresh meat over frozen whenever possible (one of the key principles of the Mediterranean diet, remember?), and try to avoid processed meats such as hot dogs or sausage.

We know that fish is rich in Omega-3 fatty acids, those wonderful cholesterol-reducing agents. Eating three meals of fish per week can reduce blood clotting, boost your immune function and help reduce heart disease.

Vegetables are also an excellent choice for a cook-out. As always, fresh local produce is best and richest in nutrients. Try to slice your vegetables so that the most surface area will be in contact with the grill surface. This will cause vegetables to be the most flavorful.

Do you have any great grilling ideas to share? We’d love to hear from you in the comments!

May 15th & 16th- Hope to see you at Bethesda Row's (in Bethesda, Maryland)Stylish Events. I will be discussing my bestselling book The Basic Art of Italian Cooking and doing a cooking demo eac hday from the book at Bella Italia-the stylish store inside Bethesda Row. Free and open. Email events@marialiberati.com ro go to Bethesda Row for more info..See you then

For more recipes and articles
Join me in Italy at The Basic Art of Italian Cooking School

Get a copy of the best selling book
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4th Flies Free in Telluride Colorado

Are you starting to dream of that summer vacation to a mountain get away... but think it wil never happen because of cost..well think again. Now family and friends can vacation together and on a budget. Vacation in the beautiful town of Telluride, Colorado.....fly 3 the 4th person flies for free.

Telluride Central Reservations, working with the Montrose/Telluride Regional Air Organization, is offering a free round-trip ticket – up to $350 in value – on any American, Continental or Delta serving nearby Montrose Regional Airport (MTJ) with the purchase of three or more tickets on the same itinerary. Good for Sunday through Tuesday flight arrivals, the offer is good for travel completed by October 31.

The special offer requires a minimum stay of four nights at one of 10 participating lodging partners. Accommodations include luxury hotels, affordable inns, and condo and private home vacation rentals. Many of the participating properties are offering a fourth night for free.

In addition, each reservation booked will receive a restaurant gift card ($25 value) to use at Excelsior Café, Blue Point Grill & Noir Bar or X Café – all featuring menus from local celebrity chef Jake Linzinmeir.

“The 4th Flies Free special promotion will help make a Telluride summer vacation more affordable and easier to plan,” says Scott McQuade, CEO of the Telluride Tourism Board. “The great value is perfect for families, as well as groups of friends heading out for one of Telluride’s nearly 20 weekend festivals and events taking place this summer.”

The “4th Flies Free” offer is available while supplies last, and must be booked by June 15, 2009. All air tickets purchased as part of the promotion are non-refundable. To book travel or for more information, contact Telluride Central Reservations at 888.355.7433 or check the “Places to Stay” section at www.visittelluride.com.


About Telluride (www.VisitTelluride.com)
Located in Southwest Colorado’s San Juan Mountains, Telluride sits at 8,750 feet above sea level and is renowned for its Old West charm, culture and famous festivals, as well as exceptional restaurants and hotels. The entire town has been designated a National Historic Landmark District.

Telluride is connected with neighboring Mountain Village by a free gondola transportation system – the only one of its kind in North America. At an altitude of 9,500 feet, Mountain Village is home to the Telluride Ski Resort headquarters, a world-class golf course, restaurants, lodging and shops.