Guest blogger: Karissa Martin
Summer’s coming to a close, so it’s time to go on that vacation you promised yourself you would take. It’s time to get bronzed and fit on your trip and come back ready to face the fall. There’s only one problem: healthy eating isn’t always on the menu on vacation―it seems like the perfect time to take a break from your usual healthy eating habits. To prevent yourself from gaining those extra pounds while having fun in the sun, try some of the following tips to return home feeling refreshed and thin!
Be aware of what you are eating! This is very important because sometimes foods have a lot more calories than you think. Go for vegetables and fish and skip fried or greasy foods. If you want to count your calories, there are a lot of websites that have the calories of various restaurants and their foods. Websites such as CalorieKing, DietFacts, and Calorie Count can be useful, and there are applications for smartphones to help you keep track of your calories. Some restaurants even have the nutritional values of their foods available on their menus.
Don’t be afraid to share your food. Share a meal with a friend or family member, or share an appetizer and get a side salad. Some meals are available in half or lunch-sized portions. If you want to get your own meal, you don’t have to finish it. If you have a refrigerator in your hotel room or wherever you’re staying, take the leftovers and eat them the next day. If you are drooling over the desserts, it’s okay to splurge a little, but eat a light meal. Go for a side salad, soup, or an appetizer instead of a heavy, large entrée. You can always share the dessert with your fellow vacationers or get a children’s sized or smaller dessert if they’re available.
Check out the local grocery store and get a picnic lunch to enjoy a low calorie meal on vacation without going out to eat. Whether you’re on the beach, on a boat, or in a park, a picnic lunch is the perfect way to share a healthy meal with your family and friends without breaking the bank―or packing on the pounds.
For healthy recipes get your copy of The Basic Art of Italian Cooking and/or The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition
Showing posts with label Award winning Author Maria Liberati. Show all posts
Showing posts with label Award winning Author Maria Liberati. Show all posts
Sunday, August 14, 2011
Saturday, July 9, 2011
Leonardo DaVinci & The Basic Art of Italian Cooking
Guest Blogger: Dan Rahim
Born out of wedlock in the middle of the Renaissance one of the world’s greatest minds rose to prominence and world-wide fame. He was a man, whose genius is still being fully understood today. Not merely a painter or a scientist, he broached every field, the sciences, engineering anatomy and every possible subject imaginable. He was as broad and diverse as Italy itself. He studied all across the country from Rome to Bologna to Venice.
Leonardo da Vinci is the most iconic painter of Italy. He is perhaps the most iconic person of the entire Renaissance. Paintings like the Mona Lisa have become so ingrained in our popular culture that they do not require an explanation. A simple look at the curving smile and everything is clear. The Last Supper as well is so ubiquitous, that references are found in movies, TV and even in children’s cartoons.
But Leonardo’s talents were not restricted to these magnificent works. In fact most of his artistic endeavors are not paintings, but his sketches contained in his many journals. Many find it shocking that a man with so much talent found it difficult to focus and finish a single task. He completed only a few dozen paintings in his life time, but hundreds of smaller drawings. In fact, some of his casual sketches have gained great fame. The Vitruvian Man (the naked splayed out man) is one of the most famous drawings of all time, copied time and time again in books and movies.
The Vitruvian Man is a testament to detail in drawing. In fact Leonardo drew the man as an example of how proportions of the body should be laid out. This came from Leonardo’s great experiences as an anatomist. Leonardo actually exhumed corpses and studied and drew the bodies. He was given permission by a hospital eventually to dissect the bodies and draw the bones, muscles and organs inside them. This provided some of the best representations of the human body up to this point. Leonardo is also the first to make drawings of the fetus in various stages of development.
But besides his schemes and drawings of the human body Leonardo was very interested in the physical world as well. His engineering feats were well ahead of his time. Leonardo da Vinci came up with the concepts and designs for many things that would not be built for a few hundred years, the most famous of which include the tank, the helicopter and hydraulic pumps. His imagination was boundless and his skill was almost as vast. Leonardo made his mark on the world in many realms and is still remembered today as one of the greatest men who ever lived. And if you are interested in DaVinci's influence on food and the Mediterranean Diet, look for the upcoming release The Basic Art of Italian Cooking: DaVinci Style (release date October 2011) and follow DaVinci's travels throughout charming towns in Italy, his culinary related inventions, poetry and recipes that were influenced by his love for simplicity. Get a free pre release mini version of the book by sending an email to the publisher: primamediapublicity@yahoo.com
Born out of wedlock in the middle of the Renaissance one of the world’s greatest minds rose to prominence and world-wide fame. He was a man, whose genius is still being fully understood today. Not merely a painter or a scientist, he broached every field, the sciences, engineering anatomy and every possible subject imaginable. He was as broad and diverse as Italy itself. He studied all across the country from Rome to Bologna to Venice.
Leonardo da Vinci is the most iconic painter of Italy. He is perhaps the most iconic person of the entire Renaissance. Paintings like the Mona Lisa have become so ingrained in our popular culture that they do not require an explanation. A simple look at the curving smile and everything is clear. The Last Supper as well is so ubiquitous, that references are found in movies, TV and even in children’s cartoons.
But Leonardo’s talents were not restricted to these magnificent works. In fact most of his artistic endeavors are not paintings, but his sketches contained in his many journals. Many find it shocking that a man with so much talent found it difficult to focus and finish a single task. He completed only a few dozen paintings in his life time, but hundreds of smaller drawings. In fact, some of his casual sketches have gained great fame. The Vitruvian Man (the naked splayed out man) is one of the most famous drawings of all time, copied time and time again in books and movies.
The Vitruvian Man is a testament to detail in drawing. In fact Leonardo drew the man as an example of how proportions of the body should be laid out. This came from Leonardo’s great experiences as an anatomist. Leonardo actually exhumed corpses and studied and drew the bodies. He was given permission by a hospital eventually to dissect the bodies and draw the bones, muscles and organs inside them. This provided some of the best representations of the human body up to this point. Leonardo is also the first to make drawings of the fetus in various stages of development.
But besides his schemes and drawings of the human body Leonardo was very interested in the physical world as well. His engineering feats were well ahead of his time. Leonardo da Vinci came up with the concepts and designs for many things that would not be built for a few hundred years, the most famous of which include the tank, the helicopter and hydraulic pumps. His imagination was boundless and his skill was almost as vast. Leonardo made his mark on the world in many realms and is still remembered today as one of the greatest men who ever lived. And if you are interested in DaVinci's influence on food and the Mediterranean Diet, look for the upcoming release The Basic Art of Italian Cooking: DaVinci Style (release date October 2011) and follow DaVinci's travels throughout charming towns in Italy, his culinary related inventions, poetry and recipes that were influenced by his love for simplicity. Get a free pre release mini version of the book by sending an email to the publisher: primamediapublicity@yahoo.com
Friday, June 24, 2011
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.
For more info on Italy and award winning recipes join 100,000 worldwide subscribers at The Basic Art of Italian Cooking by Maria Liberati tm BLOG
Sunday, May 15, 2011
Growing Your Own Basil to Add FreshFlavor
Guest Blogger: Karissa Martin
copyright 2011 Art of Living, PrimaMedia,inc
Basil can be found in many Italian dishes and can be used to add flavor to many recipes.. You can find it at your local grocery store or buy it dried for easy use throughout the year. However, what could be better than fresh basil every day of the year in the comfort of your own home?
The first step to growing your own basil is to decide whether you want to grow it indoors or out and decide on seeds or a starter plant. If you live in an area with temperamental weather, you may want to grow your basil indoors in a small pot. If you are an inexperienced gardener or want to use your basil quickly, a starter plant is the way to go. There are different types of basil to choose from. Sweet basil is commonly used in Italian cooking, but if you’re looking for something a little more exotic, try one of the other types, such as African Blue. Garden centers carry plants and seeds, and your local plant nursery should have what you’re looking for. Some seeds and starter plants can be found online if you are willing to pay the shipping costs. Don’t forget to get soil and a small pot if you are planning to grow your basil indoors.
After obtaining your seeds or starter plant, you must plant your basil. Make sure your basil plant will have plenty of sunlight wherever you decide to plant it, and don’t plant it in an area prone to flooding. If you’re planting in a pot, allow for water drainage using small rocks or gravel at the bottom of your pot. Add potting soil, creating a hole near the top that is big enough to contain the plant or dig a hole if you are planting outside. Insert the plant or scatter the seeds and top with an inch or two of soil.
Water the plant at the base every day or two to keep the soil moist. When the plant begins to flower, remove the buds to prevent the flavor from decreasing. When the leaves are large and the plant gives off an aroma, you can pick off the sweet, peppery leaves to use at your leisure. Enjoy!
Get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions 2nd edition
copyright 2011 Art of Living, PrimaMedia,inc
Basil can be found in many Italian dishes and can be used to add flavor to many recipes.. You can find it at your local grocery store or buy it dried for easy use throughout the year. However, what could be better than fresh basil every day of the year in the comfort of your own home?
The first step to growing your own basil is to decide whether you want to grow it indoors or out and decide on seeds or a starter plant. If you live in an area with temperamental weather, you may want to grow your basil indoors in a small pot. If you are an inexperienced gardener or want to use your basil quickly, a starter plant is the way to go. There are different types of basil to choose from. Sweet basil is commonly used in Italian cooking, but if you’re looking for something a little more exotic, try one of the other types, such as African Blue. Garden centers carry plants and seeds, and your local plant nursery should have what you’re looking for. Some seeds and starter plants can be found online if you are willing to pay the shipping costs. Don’t forget to get soil and a small pot if you are planning to grow your basil indoors.
After obtaining your seeds or starter plant, you must plant your basil. Make sure your basil plant will have plenty of sunlight wherever you decide to plant it, and don’t plant it in an area prone to flooding. If you’re planting in a pot, allow for water drainage using small rocks or gravel at the bottom of your pot. Add potting soil, creating a hole near the top that is big enough to contain the plant or dig a hole if you are planting outside. Insert the plant or scatter the seeds and top with an inch or two of soil.
Water the plant at the base every day or two to keep the soil moist. When the plant begins to flower, remove the buds to prevent the flavor from decreasing. When the leaves are large and the plant gives off an aroma, you can pick off the sweet, peppery leaves to use at your leisure. Enjoy!
Get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions 2nd edition
Wednesday, May 11, 2011
Tiramisu, the Italian Fast Food Pick-Me-Up
Guest Blogger: Lisa Zatulovsky
copyright 2011 Art of Living, PrimaMedia,Inc
Fast food joints are at practically every intersection splattered across America, satisfying those unbelievable cravings within minutes. Sometimes it’s too difficult to resist a cheeseburger, fries and milk shake and all of their addicting greasiness. After a long stressful day’s work, occasional pick-me-ups can be the perfect cure to get through the day. Americans aren’t the only ones with their go-to indulgences or love of fast food. Italians have pick-me-ups of their own, an addicting delight loaded with caffeine and : Tiramisu, a dessert staple for Italian cuisine, which is literally translated into “pick me up” in English.
Traditionally Tiramisu is a chilled dessert with alternate layers of cake, and cream. Basic Tiramisu consists of ladyfingers soaked in rum and/or espresso, ultra creamy mascarpone cheese and shavings of dark chocolate sprinkled with cocoa. The moistness of the coffee-soaked cake along with the richness of the whipped custard makes for a rich yet light treat. All ingredients, delicious on their own, create a mouth-watering dessert when paired together. Tiramisu has found its way into many homes and bakeries with countless variations. Some may choose to add raspberries, almonds or hazelnut cream while others cut the sugar by replacing the ladyfingers with fruit, or by substituting the mascarpone for low-fat cream cheese. Whether in its original form or not, Tiramisu can morph into a tailor-made treat that satisfies a sweet tooth, or a friendlier waist-watching version, which may be why it has become such a widely embraced dessert.
The history of Tiramisu is somewhat of a mystery. Some argue that the dessert is actually of Greek origin, and it is served in many Greek restaurants as well as Italian. Others believe that a similar custard creation, which may have inspired the modern-day dessert, was created in the 17th century in Siena, Italy. Others suggest that Tiramisu is a fairly young dessert, which was recorded in cookbooks in the 1980s. However, one of the most common beliefs is affirmed by food critic and author Giuseppe Maffioli, who reviewed the restaurant Le Beccherie, in Treviso, Italy. In 1981 Maffioli wrote an article saying:
“Tiramisu’ was born recently, just 10 years ago in the town of Treviso. It was proposed for the first time in the restaurant Le Beccherie. The dessert and its name became immediately extremely popular, and this cake and the name were copied by many restaurants first in Treviso then all around Italy.”
It wasn’t long before the dessert found its way to America. Tiramisu became popular in the San Francisco area. Places like “Café Tiramisu” create authentic Italian cuisine much like “Le Beccherie.” Now over the course of a debatable 40 years, according to Maffioli, the dessert can be found in just about any cookbook, or Italian or Greek restaurant, and the irresistible flavors have breathed new life into traditional pastries or other sweets like cupcakes, ice cream or even Tiramisu- flavored popsicles.
Maybe the next time you find yourself needing a well-deserved pick-me-up, instead of ordering from your favorite fast food restaurant, go to your local café, order a steaming hot cappuccino and a generous piece of Tiramisu, and take time out of your day to enjoy a little pick-me-up, the Italian way.
Find recipes for Tiramisu and other Italian delights at The Basic Art of Italian Cooking by Maria Liberati tm
Get your copy of the GOuramnd World Cookbook Award Winning book: The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition
copyright 2011 Art of Living, PrimaMedia,Inc
Fast food joints are at practically every intersection splattered across America, satisfying those unbelievable cravings within minutes. Sometimes it’s too difficult to resist a cheeseburger, fries and milk shake and all of their addicting greasiness. After a long stressful day’s work, occasional pick-me-ups can be the perfect cure to get through the day. Americans aren’t the only ones with their go-to indulgences or love of fast food. Italians have pick-me-ups of their own, an addicting delight loaded with caffeine and : Tiramisu, a dessert staple for Italian cuisine, which is literally translated into “pick me up” in English.
Traditionally Tiramisu is a chilled dessert with alternate layers of cake, and cream. Basic Tiramisu consists of ladyfingers soaked in rum and/or espresso, ultra creamy mascarpone cheese and shavings of dark chocolate sprinkled with cocoa. The moistness of the coffee-soaked cake along with the richness of the whipped custard makes for a rich yet light treat. All ingredients, delicious on their own, create a mouth-watering dessert when paired together. Tiramisu has found its way into many homes and bakeries with countless variations. Some may choose to add raspberries, almonds or hazelnut cream while others cut the sugar by replacing the ladyfingers with fruit, or by substituting the mascarpone for low-fat cream cheese. Whether in its original form or not, Tiramisu can morph into a tailor-made treat that satisfies a sweet tooth, or a friendlier waist-watching version, which may be why it has become such a widely embraced dessert.
The history of Tiramisu is somewhat of a mystery. Some argue that the dessert is actually of Greek origin, and it is served in many Greek restaurants as well as Italian. Others believe that a similar custard creation, which may have inspired the modern-day dessert, was created in the 17th century in Siena, Italy. Others suggest that Tiramisu is a fairly young dessert, which was recorded in cookbooks in the 1980s. However, one of the most common beliefs is affirmed by food critic and author Giuseppe Maffioli, who reviewed the restaurant Le Beccherie, in Treviso, Italy. In 1981 Maffioli wrote an article saying:
“Tiramisu’ was born recently, just 10 years ago in the town of Treviso. It was proposed for the first time in the restaurant Le Beccherie. The dessert and its name became immediately extremely popular, and this cake and the name were copied by many restaurants first in Treviso then all around Italy.”
It wasn’t long before the dessert found its way to America. Tiramisu became popular in the San Francisco area. Places like “Café Tiramisu” create authentic Italian cuisine much like “Le Beccherie.” Now over the course of a debatable 40 years, according to Maffioli, the dessert can be found in just about any cookbook, or Italian or Greek restaurant, and the irresistible flavors have breathed new life into traditional pastries or other sweets like cupcakes, ice cream or even Tiramisu- flavored popsicles.
Maybe the next time you find yourself needing a well-deserved pick-me-up, instead of ordering from your favorite fast food restaurant, go to your local café, order a steaming hot cappuccino and a generous piece of Tiramisu, and take time out of your day to enjoy a little pick-me-up, the Italian way.
Find recipes for Tiramisu and other Italian delights at The Basic Art of Italian Cooking by Maria Liberati tm
Get your copy of the GOuramnd World Cookbook Award Winning book: The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition
Monday, March 7, 2011
Making Mayonnaise & Limoncini with Creamy Tuna
copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Quote of the Day:
Quote of the Day:
“We all spend our lives living under the same sun, no matter where we are”
Did you know that...
When you make your own mayonnaise at
home, the lemon and oil do not mix or blend in together, but when you
add in egg yolks, because of their lecithin content they act as a
natural emulsifier..no chemicals needed. If you have ever made
mayonnaise at home, share your tips and recipes here for home made
mayonnaise..
home, the lemon and oil do not mix or blend in together, but when you
add in egg yolks, because of their lecithin content they act as a
natural emulsifier..no chemicals needed. If you have ever made
mayonnaise at home, share your tips and recipes here for home made
mayonnaise..
Lemons pair so well with seafood and
this recipe combines both.. I use this dish as an appetizer or
sometimes as a main course for a light dinner meal. Either way, it is
easy and quick to make and will impress your guests. Serve with a
glass of chilled white wine.
this recipe combines both.. I use this dish as an appetizer or
sometimes as a main course for a light dinner meal. Either way, it is
easy and quick to make and will impress your guests. Serve with a
glass of chilled white wine.
Limoncini with Creamy Tuna
4 lemons
4 lemons
12 ounces of tuna packed in olive
oil
oil
2 hard boiled eggs
4 ounces of green olives
1 tsp capers
3 tablespoons olive oil
Cut lemons lengthwise and 'clean out'
the pulp inside. In the food processor, place drained tuna, pitted
green olives, hard boiled eggs, capers. Blend until creamy
consistency. Placei n bowl and dilute with olive oil and juice of one
lemon. Fill 8 lemon halves with this mixture. Place a bed of salad
greens on a plate and place 2 lemon halves on top of greens on each
plate, serve.
the pulp inside. In the food processor, place drained tuna, pitted
green olives, hard boiled eggs, capers. Blend until creamy
consistency. Placei n bowl and dilute with olive oil and juice of one
lemon. Fill 8 lemon halves with this mixture. Place a bed of salad
greens on a plate and place 2 lemon halves on top of greens on each
plate, serve.
For more great recipes get your copy of the award winning book The Basic Art of Italian Cooking : Holidays & Special Occasions-2nd edition
Friday, February 25, 2011
Stay Warm with a Hot Bowl of Porcini Mushroom Soup
While there is a chill still in the air, don't miss out on a scrumptious, yet healthy, bowl of hot soup! Porcini mushrooms, not always easy to find fresh, make a flavorful broth. You can make this one using dried Porcini and still get their aromatic flavor. This soup can be served as a first course dish, or you may want to make a meal of it.
Rustic Porcini Mushroom Soup
(copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition
4 ounces dried porcini mushrooms
1 cup dried chick peas (that have been soaked overnight and cooked in boiling water till tender) or use 32 ounces of canned chick peas that have been rinsed)
2 1/2 cups vegetable broth
1 scallion
1 tsp thyme
1 tablespoon flour
4 tablespoons + 2 tsps extra virgin olive oil
pinch of salt and pepper to taste
4 slices crusty thick, day old Italian bread
Place dried mushrooms in 1 cup warm water and let sit for 20 minutes. Drain chick peas. Puree 1 ½ cans in food processor. Place in a pan with vegetable broth. Stir with wooden spoon.
Puree remaining chick peas, finely chopped scallion, thyme, and drained mushrooms, then add to pan. Place on low to medium heat and bring to a boil. Stir with wooden spoon every so often. When boiling, lower heat and continue cooking for 30 minutes.
Add in flour and 4 tablespoons olive oil and stir with wooden spoon. Add in pinch of salt and pepper. Stir and continue to cook for 5 more minutes.
Preheat oven to broil. Place bread on cookie sheet and drizzle with 1 teaspoon olive oil. When golden, turn over and repeat.
Remove slices and cut each into 4 squares. Place 4 squares on bottom of each soup bowl and ladle soup on top.
Serve hot.
For more great recipes get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition winner of the Gourmand World Cookbook Awards
Rustic Porcini Mushroom Soup
(copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition
4 ounces dried porcini mushrooms
1 cup dried chick peas (that have been soaked overnight and cooked in boiling water till tender) or use 32 ounces of canned chick peas that have been rinsed)
2 1/2 cups vegetable broth
1 scallion
1 tsp thyme
1 tablespoon flour
4 tablespoons + 2 tsps extra virgin olive oil
pinch of salt and pepper to taste
4 slices crusty thick, day old Italian bread
Place dried mushrooms in 1 cup warm water and let sit for 20 minutes. Drain chick peas. Puree 1 ½ cans in food processor. Place in a pan with vegetable broth. Stir with wooden spoon.
Puree remaining chick peas, finely chopped scallion, thyme, and drained mushrooms, then add to pan. Place on low to medium heat and bring to a boil. Stir with wooden spoon every so often. When boiling, lower heat and continue cooking for 30 minutes.
Add in flour and 4 tablespoons olive oil and stir with wooden spoon. Add in pinch of salt and pepper. Stir and continue to cook for 5 more minutes.
Preheat oven to broil. Place bread on cookie sheet and drizzle with 1 teaspoon olive oil. When golden, turn over and repeat.
Remove slices and cut each into 4 squares. Place 4 squares on bottom of each soup bowl and ladle soup on top.
Serve hot.
For more great recipes get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition winner of the Gourmand World Cookbook Awards
Monday, February 21, 2011
Presidents. Day, Jefferson & Tortino di Pappardelle
Happy Presidents' Day! it is no secret that one of my favorite Presidents was Thomas Jefferson! he was a Renaissance man, far ahead of his time, and the person responsible for bringing some of the first formal Italian langauge programs to Universities. He was also a true connoisseur of Italian wines, architecture and food. He brought the first 'maccherroni' machine to the USA from a trip to Naples.. So in honor of The Prez and a day to celebrate all Presidents here is a recipe for wine and pasta that I know he would have loved. There is historical documentation at Monticello (Jefferson's restored residence, now a museum) that shows that he frequently purchased Nebbiolo wines from Italy for his dinners
Tortino di Pappardelle
4 zucchini flowers
2 zucchii flowers for decoration
1 onion
2 tblsps extra virgin olive oil
1 lb of pappardelle pasta
1 tblsp nebbiolo
1 tblsp butter
1 small packet saffron
1.5 ounces cream
salt and pepper to taste
Place oilve oil in saute pan, warm and add in chopped onion. Saute till just golden. Add in zucchini flowers and wine. Saute for 3 minutes. One moinute before removing from heat add in saffron and cream.Place pappardelle in salted, boiling water. Cook till al dente. Drain
Place in cream sauce. Butter a ceramic or aluminum round casserole dish. Place in pasta. Place in pre heated oven to 400 degres oven for 3 minutes. Remove ,decorate with zucchini flowers. Serve this with a Nebbiolo wine.
For more great recipes get yor ucopy of the book seected for the Gourmand Word Cookbook Awards-
The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition
Wednesday, November 17, 2010
Eggnog: That Little Taste of Christmas
By: Karly Berezowsky
Eggnog is a worldwide holiday beverage, but its' ingredients vary from place to place. Some historians believe that the eggnog that we know today came from a British drink known as posset, which was made out of wine, milk and eggs. Posset was served hot and sometimes people even added figs to it for the sweetened taste it added. It is was not until much later until eggnog became a drink that was traditionally served cold.
Europeans also had a concoction that consisted of ale and milk that was similar; while in United States Eggnog is made using rum and milk. The drink became popular amongst the rebellious colonists in the cold winter times because it kept people warm due to the alcohol and it was tasty due to its'spices. The spices were imported through trade in addition to the rum that was most likely a result of trading in the Caribbean.
During the earlier years Eggnog was made with milk, eggs, and some kind of alcohol, which was usually brandy or sherry. Brandy was an ingredient that was added later on in the 1800's. It became a drink that was associated with socializing at parties around the holiday season.
Some farmers used to drink eggnog at their leisure because it was common for them to have a few cows and chicken, in addition to some liquor stored in the house; it was a relatively quick drink to make.
All in all, eggnog is a wintery pleasure to all of those that are of drinking age. However, not to worry there are also non-alcoholic versions in the Holiday book "The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition" that can be enjoyed by everyone at any time of the year.
For more Holiday tips, recipes and decorating tips get your copy of the book selected as the Best Italian Cuisine Book in the USA- The Basic Art of Italian Cooking: Holidays Special Occasions-2nd edition
Eggnog is a worldwide holiday beverage, but its' ingredients vary from place to place. Some historians believe that the eggnog that we know today came from a British drink known as posset, which was made out of wine, milk and eggs. Posset was served hot and sometimes people even added figs to it for the sweetened taste it added. It is was not until much later until eggnog became a drink that was traditionally served cold.
Europeans also had a concoction that consisted of ale and milk that was similar; while in United States Eggnog is made using rum and milk. The drink became popular amongst the rebellious colonists in the cold winter times because it kept people warm due to the alcohol and it was tasty due to its'spices. The spices were imported through trade in addition to the rum that was most likely a result of trading in the Caribbean.
During the earlier years Eggnog was made with milk, eggs, and some kind of alcohol, which was usually brandy or sherry. Brandy was an ingredient that was added later on in the 1800's. It became a drink that was associated with socializing at parties around the holiday season.
Some farmers used to drink eggnog at their leisure because it was common for them to have a few cows and chicken, in addition to some liquor stored in the house; it was a relatively quick drink to make.
All in all, eggnog is a wintery pleasure to all of those that are of drinking age. However, not to worry there are also non-alcoholic versions in the Holiday book "The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition" that can be enjoyed by everyone at any time of the year.
For more Holiday tips, recipes and decorating tips get your copy of the book selected as the Best Italian Cuisine Book in the USA- The Basic Art of Italian Cooking: Holidays Special Occasions-2nd edition
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