Please Don't Take Away My Salt...

 copyright 2010, art of living, PrimaMedia, Inc.
Guest Blogger: Emily Brauchle

Since the recession, Americans have been forced to give up small luxuries in order to sustain themselves and their budgets. Small luxuries may be cutting down on the grocery list, limiting vacation time, or conserving energy to shrink the electricity bill. There are plenty of comforts Americans have slowly begun to live without, but the fine treat of salt is something Americans could not go without. Tuscans, however, are a different story.

In Tuscany, Roman soldiers were paid in salt for its high value and cost. Salt was extremely expensive in that era due to the high tax placed on it. Salt, or sale in Italian, is where the English language gets the word salary and the expression ‘worth your salt’. With the tax on salt, Tuscans learned to live without the delicacy and adjusted their recipes and cuisine, most significantly their bread making.

At present, Tuscan bread is still, as it has been forever, perceived as simple and satisfying. Now it is also known to be salt-free, as the change in tradition carried over from century to century unto the present day. Nowadays, Italians claim that they prefer their salt-free carbs, and wouldn’t have it any other way, as it acts as a host to its accompanying food and it’s spices.

Bread is served, not as a main dish or entrée, but as a side accompanying. The unadorned bread accentuates the flavor of the food it is served next to, and does not counterbalance any flavor or taste of the important part of the dish. Tuscans have mastered the balance between too little and too much, making absolutely sure the consumer is never smothered, but always satisfied.

Sept 9-12-Hudson Valley WIne Festival, Rhinebeck, NY, Maria Liberati & The Basic Art of Italian Cooking will be onstage doing cooking demos from the newly released  award winning book The Basic Art of Italian Cooking:  Holidays & Special Occasions-2nd Edition

Visit OpenSky for some great cooking & Food products
Go to http://www.marialiberati.com/  where food meets art, travel & life!

When in Tuscany...

copyright 2010, art of living,PrimaMedia,Inc
Guest Blogger: Emily Brauchle

In the beautiful utopia of Tuscany, thousands of places call out your name. You know that you can leave your boredom on the plane and release yourself into the paradise of Tuscany. You have countless places in Tuscany you’re just dying to see for the first time and breathe in all the artistry, history, and shopping. However, there are three places you must see during your holiday in Tuscany.


One is the beautiful city of Florence, or Firenze, where tourists flock to -like ants to a watermelon. Florence is the capital region of Tuscany, as well as the birthplace of the Renaissance. Being known as the ‘Athens of the Middle Ages’, Florence has a vast amount of architecture, music, art, culture, and cuisine wrapped up in the center of Tuscany like a gift. Florence was home to famous artists like Michelangelo, Dante, Botticelli, and da Vinci in older times, and is now home to the best modern art, courtesy of Prada, Cavalli, and Gucci. With one museum after another, and market after the next, no wonder it’s considered the art capital of Italy, and one of the most visited cities in the world. It’s an artist’s realm, and a shopper’s heaven.

Another gem to visit under the Tuscan sun is the famous Pisa. Yes, home to the ‘Leaning Tower of Pisa’. All of those pictures you see with a person looking like a giant holding up a tall bell tower on an incline? Yes. That would be the Tower of Pisa. Not that you would travel half way around the world to see a falling building that is. The tower is company to the Duomo (neighboring cathedral rich in artistic works), the Baptistery of San Giovanni (which is rumored to cause bad luck among surrounding underclassmen who visit it), and the Camposanto (a monumental cemetery that is simple on the outside, and magnificently designed on the inside) in a beautiful square set apart form the rest of the town. Pisa is a pillar of necessity when visiting Tuscany.

Last, but not least, is Siena. Siena, along with it’s obviously desired cuisine, architecture, landscapes, and art, is widely known for its Palio di Siena. The Palio di Siena is a horse race held twice a year during the summer that attracts thousands to the city. The race has ten horses (symbolizing ten city regions in Siena) racing against each other, ridden bareback by jockeys. What makes this race unique is the requirement for winning. The only thing that needs to cross the finish line is the district’s horse, not the jockey! The excitement of the race is only amplified by the intensity of the jockey’s fate, as well as the fate of the district’s pride.

When in Tuscany, time can be passed by the years easily. The beauty of it is ravishing and divine, as well as its history and art. World-weariness is in short supply, so have fun! See everything, but be absolutely sure you see the three centered provinces of Florence, Pisa, and Siena.

For more Italian travel stories and recipe get your copy of the Award Winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition
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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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See you on April 14th at the Free Library of Philadelphia on Locust St at 6:30 PM

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
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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
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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

Fragrant Rosemary in Your Garden.

Rosemary is one of, if not my favorite fragrant herb. Of all the plants I miss from my garden in Italy- it is my organic rosemary that I miss the most. It is the herb that adds most flavor to many of my dishes.
Tuscan roasted potatoes and bean soups cooked in terracotta pots with small branches from my rosemary plant are all flavorful memories of our kitchen there.

Here are some tips on growing your rosemary indoors here while the temperatures dip..
Once the fall is over and temperatures begin to dip to 30 degrees or less, it is time to bring your plant indoors.

Successfully growing rosemary indoors requires good sunlight-the more the better- and ideally southern expoure.
If the plant is large, rotate it weekly so all sides of the plant receive sunlight. Wiry growth often indicates inadequate light. And if you can't increase natural light, consider using artificial light. You can also prune plants to encourage bushiness. Sometimes indoor plants develop mildew because of a lack of air circulation. If this happens, run a small fan 3-4 hrs a day.
When rosemary is planted outdoors, insects aren't a problem. But inside spider mites are more likely to cause trouble. If this happens, wash plant with an all natural insecticide soap until plant is healthy. Rosemary grows best at cool indoor temperatures, around 60 degrees

Hope you have good luck with your rosemary plant!
Look through the recipes and find something to add your rosemary to and create flavorful memories

Perugia,Italy..a Sweet City....

The Basic Art of Italian Cooking by Maria Liberati tm cooking school held in a beautiful resort near Orvieto Italy..recently took some of our participants on a tour of the medieval city of Perugia..the city well known for it's chocolate and many other treats. Follow our visit to Perugia here:

http://www.gomestic.com/Cooking/Perugia-Italy-and-Its-Sweet-Treats.126185

and here is a recipe of one of their traditional sweet treats:

Ciarimicola
Ingredients:

1 lb flour
3 egg yolk
½ cup butter
1 cup sugar
Lemon peel of ½ lemon
2 egg whites
¼ cup alchermes liqueur
1 packet yeast
Multi colored sprinkles
Grate lemon peel. Place flour, sugar. ¼ cup softened butter, lemon peel. Blend well. Add in alchermes and blend in. Dissolve yeast in 1 cup of warm water, add into dough. Blend into a smooth dough.

Form the dough into a ring. Place on a pan that has been buttered an dusted with flour. Bake for 40 minutes. Beat egg whites into stiff peaks. Remove ring from oven. Place whipped egg whites on top. Bake for another 2 minutes. Remove from oven, cool and sprinkle with colored sprinkles.

Don't forget to follow ouradventures in The Basic Art of Italian Cooking kitchen here in Italy at httpp://www.marialiberati.com/blog2
and http://twitter.com/marialiberati


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

Join our cooking classes in Italy or in the US. To register or get more info email us at events@marialiberati.com
Here is more info
In the US-The Basic Art of Italian Cooking by Maria Liberati tm cooking school will be at various Whole Foods Markets in the US starting in February:
Feb 8-Jenkintown, Pa Whole Foods Markets
Feb 18-Whole Foods Market, Marlton, NJ
Feb 19=Whole Foods Markets, Philadelphia,Pa
Feb 26-Whole foods Markets, Princeton, NJ

Mangia Bene,Vivi Bene
Maria

Can I offer an Espresso??

So polite that sounds but usually that is often heard in many coffee bars here in Italy..someone may also be doing your health a big favor by offering a coffee.
My research has been telling me that there are findings about the health qualities of coffee.
The aroma of coffee according to a US Study is an elixir against cancer. In fact this study done in San Francisco found that there are over 300 anti-oxidants in the smell of coffee.
Moderate consumption of coffee also helps negate the efffects of depression and it was even found to help keep the arteries from not clogging up...
Many of the artists and writers of Europe used coffee for their inspiration and today many literary talents look to coffee for their inspiration.
http://www.trifter.com/Practical-Travel/World-Cuisine/A-Trip-to-Caffe-Greco-in-Rome-Italy.67362

For more great recipes on coffee go to : http://www.marialiberati.com/blog2

Barolo & its' Regal Wines

Copyright, 2008, Maria Liberati
The Basic Art of Italian Cooking by Maria Liberati tm
http://www.marialiberati.com
http://www.marialiberati.com/blog2


From the province of Cuneo in Italy's Piedmont region comes what is sometimes called "The wine of kings and the king of wines." Barolo, named after a tiny town in the middle of the growing zone, is a thick, red wine and is one of the most collected wines in Italy.

Rarely can famous wines be traced back to their exact origins because many have been produced for centuries. In the grand scheme of things, Barolo is a fairly new wine.  Though it was present during the Middle Ages and was enjoyed by Louis XIV, its era of greatness dates back to merely the 1800s, when the Marchesa Giulietta Colbert Falletti decided to start making wine from Nebbiolo grapes. Barolo is produced primarily from these grapes.

These days, only about 3,000 acres of Nebbiolo are being cultivated in the region, which means that Barolo, though in high demand, is in short supply For the perfect Barolo, a certain type of soil is necessary. Oddly, the hills of the growing zone are split between two types of soil, which result in mild variations in flavor.The "left hills" produce a fruitier, longer lasting wine, whereas the "right hills" wine has a more composed taste that should be enjoyed more quickly.

The scent of Barolo is reminiscent of cherry blossoms and the color is a light ruby red that becomes somewhat 'orangey' with age. Age is very important when it comes to Barolo and DOCG regulations state that the wine must be aged at least three years before it can be sold.  To become a coveted Barolo Riserva, a bottle of this wine must age at least 5 years. These are just the stated minimums, though, as Barolo is often enjoyed when aged over 10 years.

This wine is at its best when paired with a meal. Be sure, though, to let it aerate.
For more great recipes, tips get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.comFor more on recipes and daily posts from The Basic Art of Italian Cooking kitchen here in Italy go to http://www.marialiberati.com/blog2

Sacher Torte

You can see more on our adventures in The Basic Art of Italian Cooking Kitchen here in Italy on assembling a Sacher Torte at http://www.marialiberati.com/blog2

And for this months digital magazine go to
http://tinyurl.com/98xbtf

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

Carnevale.... Approaching

Here in Italy we have finished with many Holidays and getting reaady for another round that will begin in February with Carnevale. Here are some special treats we have been working on at The Basic Art of Italian Cooking Kitchen in Italy:
http://www.marialberati.com/blog2

http://www.notecook.com/Desserts/Ultra-Delicious-Treats-of-Venice-for-Carnevale.280755
For more great recipes get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com

Mangia Bene, Vivi Bene
Maria

Memories of 'La Befana' or the Epiphany...

I can remember 'Little Christmas' with my nonni (grandparents) in the South Philadlephia neighborhhod that they lived in.. I knew they called it Little Christmas. Even though all my friends would take down their Christmas trees right after New Years' Day.. we had to leave our Christmas decorations up until January 6th. We would even go to Mass on January 6th for this 'Little Christmas'.
We would celebrate sometimes with a special dinner but I never really understood where this holiday of 'Little Christmas' came from.
Many years have passed and now that I call Italy my second home I understand what Little Christmas means. It is really the feast of La Befana that they were celebrating, the Epiphany. The last official day of the Christmas Holidays and about now I am ready for the Holidays to end here in Italy..what seemed like two solid weeks of non-stop eating will finally be coming to an end.

La Befana is the good Christmas witch who although tied to the Christian feast of Christmas also has pagan orgins.
She comes to good boys and girls on January 6th because that is when the 3 Wise Men brought gifts to the baby Jesus. She delivers gifts flying around on her broom.

But the pagans knew La Befana as a manifestation of Mother Nature. She was what Mother Nature became for winter solstice,an old witch and marked the end of this winter and the new beginning of the new sun. She was something that was old and the new weather would soon begin..and she was ready to be reborn with a new life and get rid of all of her wrinkles. But before she could be reborn into this new life she had to leave sweets and fruits so that the seeds of the fruits could be planted for the new year.
Today, as every holiday has become commercial,even in Italy-she only represents another holiday to receive and give gifts with most of La Befana's meaning and spirit forgotten about.

But no matter what religion you believe in, you can capture the original meaning of La Befana in your heart and make January 6th a day to think of new beginnings, the Spring that will come soon and the new weather it will bring and new beginnings that the New Year brings. She (La Befana) can bring you new beginnings and a way to get rid of the worn out things in your life to make room for the new,fresh possibilities.

As we say here in Italy "Buona Befana" for more thoughts and recipes on La Befana go to http://www.marialiberati.com/blog2
For more recipes get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com

Slow Food and eating healthy..

Slow food is really a healthy food concept that originated in Italy and now boasts chapters all over the world. It is what the original Mediterranean diet was based on. It is a concept of cooking food and eating food- slow. So as to promote the use of fresh foods and not processed foods when cooking and also to promote sitting down and taking time to eat your food in a slow manner.
I base most of my recipes on this since they follow the Mediterranean diet.
However, as far as low-cal slow food, here are some points to ponder:
*Slow food is recipes that are made in the original way using the original ingredients. So for instance you would not substitute fat free margarine for olive oil to make the recipe lower in calories. Fat free margarine has a lot of preservatives in it and the concept of slow food also promotes eating food in it’s' most original state. But you can use less olive oil in your recipe if it will still work. When I cook 'tomato sugo' (tomato sauce). I tend to use only a light touch of olive oil-1 tblsp. Most people tend to use 3 and 4 or more. This is not necessary as long as the other ingredients you use are first quality-fresh red ripe sweet tomatoes, fresh basil, fresh onions, and garlic. All the flavors complement one another and should be balanced and not be overdone.
*Slow food also promotes using artisan foods- foods that are literally handmade and not machine made or usually made in smaller production-not mass produced in a factory. So you couldn't use fat free mozzarella in a recipe and still consider it really slow food. You would have to use freshly made mozzarella and cut back the portion size or the amount you are using. You would not use fat free lower cal bread that is probably produced in a factory with loads of preservatives but a freshly made loaf of bread cut in thinner slices.
*Of course fresh fruits and vegetables are part of the slow food regimen and are all lower in calories than processed foods and healthy for you.

It is all about keeping true to the origin of the foods and even true to the traditional recipes that originated in the town the recipe originated from. So if you want to stay true to slow food and have lower cal foods- cut back on the ingredients like olive oil, cheeses and pump up the fruits and /or veggies. However you will be altering the recipes so it will not remain true to its origins. But it will give you a lower cal way to experience a version of it.

*Most cheeses in Italy are not extremely fat laden except for mascarpone which is absolutely delicious but loaded with calories and fat. Parmigiano-Reggiano is actually a naturally low fat cheese and is easier to digest because of the artisan way the milk is produced and the grasses that cows eat that produce the milk for this cheese.

*Also eating foods slower does force you to become fuller and you will generally not eat as much as you would if you ate fast. It also is healthier for digestion, so it does have an indirect effect on losing weight as well. Many diet programs teach you to eat slower.

However, also keep in mind that there have been studies done that show that eating less processed foods makes your metabolism work faster and people that do eat less processed foods burn calories quicker.
The slow food diet is a healthier diet not necessarily a low cal diet but natural foods are lower in calories in general than their processed counterparts.


If you would like more info or recipes, let me know. I have added one that is a lower cal version of Tiramisu. It is based on the classic version but lower in calories. Mascarpone cheese is so heavy in calories and fat that I thought it would be best to enjoy this dessert in a healthier way so I substituted fat free cream cheese and yogurt for the mascarpone cheese.

Tiramisu (light version)
(copyright, 2005,2006,2007, The Basic Art of Italian Cooking, Maria Liberati)

*16 ounce package of savoiardi or ladyfingers
*1 cup espresso coffee with 1 tablespoon sugar
* ¼ cup powdered unsweetened cocoa
*1 tsp amaretto or anisette liqueur
*8 ounces of fat free coffee flavored yogurt
*8 ounces fat free cream cheese
*small piece of dark chocolate (at least 60% cocoa)

Place espresso coffee with 1 tblsp of sugar or 2 packets of artificial sweetener in shallow bowl. Dip each ladyfinger in the coffee mixture for about 2 seconds. Then arrange biscotti-side by side to on a plate.
Place yogurt and cream cheese in bowl and whip together till well belndedwith hand mixer. Blend in liqueur.. Spread about 3/4 of yogurt mixture on top of ladyfingers. Repeat again and top with ladyfingers and then top with remaining yogurt mixture. Place in refrigerator for at least one hour. Right before serving, dust with powdered cocoa and shave some dark chocolate on top.

And of course for more recipes go to http://www.marialiberati.com/ and purhcase your copy of the bestselling book The Basic Art of Italian Cooking by Maria Liberati. You will receive $5 off the retail price and free shipping and handling..

Ciao for now..

Maria

http://www.marialiberati.com/

http://www.marilaiberati.com/blog2

Great Politics and great food- a perfect pairing

Is it just me or does it seem like the rest of the world has also gone crazy for our American potlitical election? Many of the European countries have formed interest groups for specific political candidates.

In Italy and France there are some groups that are interested in Hillary Clinton and Barack Obama. They have regular meetings to discuss the candidates, have meetings to watch primary elections and see how their candidate fared even though they can not vote for them.

It is all in the fascination for everything American..just as we have a fascination with the Italian way of life.

Italian political watching has become one of my hobbies and I do so enjoy watching their Senate meetings on TV. Quite different from a US Senate meeting. A bottle of champagne may be popped open at the end of a successful meeting.. it is also a chance to see the latest fashions worn by both men and women and a smattering of the latest sunglasses-many Senators wear dark sunglasses to these meetings. Since I have grown tired of many of the same old predictable celebrity events.these political events have now taken my interest..But I am also learning about the rest of the world and the other political systems while being entertained.

It seems as though American politics have become so predictable- well I guess not this year with the first woman and African American candidates- we have added something interesting and we all may be witness to an important part of American history if one of these candidates gets elected..

But Italian politicians are more passionate about what they do and I always get the feeling that I am watching an opera -without the music-and not a Senate meeting or a political speech, everything is always so dramatic and everyone is so passionate about their cause.

It is a veritable modern day opera..

We(Italians) are descended from the ancient Roman Philosophers- a trait that is very visible in today's Italian politicians.

Everyone wants to be the next Roman emperor and have their day in the spotlight or at the Roman forum (Foro Romano) and Italian politicians are no exception.

Oh well just a little happy hour chit chat to enjoy a glass of a light sparkling wine like Bracchetto D'Acqui, it goes great with appetizers and desserts. Here is an appetizer to accompany your glass of Bracchetto:

Torta Salata con Brie
copyright 2008, Maria Liberati from "

The Basic Art of Italian Cooking -Holidays and Special Occasions, art ofl iving, Prima Media,Inc.
This makes a great antipasto!!

Ingredients:
*A disc of puff pastry (big enough to cover bottom and sides of a pie pan about ¾”-1” high)
*3/4 lb of brie
*1 fresh red pepper
*1 fresh yellow pepper
Olive oil
Pinch of salt

Directions:
Cover pie pan with puff pastry. Cut the brie into thin slices (do not eliminate the white skin). Lay brie slices on puff pastry. Wash the peppers and cut into thin slices, place on top of the brie. Drizzle about a tablespoon of extra virgin olive oil on top, and sprinkle a pinch of salt.

Bake in preheated oven of 375 degrees for about 7 minutes or until puff pastry is golden.
Served best hot instead of warm.

Ciao for now!
Maria

http://www.marialiberati.com/