Eating Seasonally with an Herb Garden

copyright 2010, art of living, PrimaMedia,Inc

Guest Blogger: Rachel Floyd

We all appreciate a delicious and well-seasoned dinner dish. Herbs, usually used to season dishes, refer to any plant that provides its flavor and scent to prepared recipes, in addition to their medicinal, decorative, or aromatic value. Herbs and spices are necessary to so many dinner preparations, providing that extra boost of flavor for your family’s satisfaction or to make your dinner party dish that much more memorable on a special occasion.


Obviously, most kitchens have been equipped with a well-stocked spice cabinet. In addition, many of us scour specialty shops searching for the freshest possible spices, and, perhaps, those that are the least common. However, why spend the extra dollars when you can grow herbs in your own home. These days, all of us are trying to cut back on supermarket costs, and, in addition to growing fruits and vegetables in your garden, growing your own herbs at a very minimal cost is an easy way save.

You can plant your herb garden in either a small garden patch outside, or, for an easy way to bring some greenery inside your home, you can attach a small windowbox to your kitchen windows. Even individually potted herbs work well. Wherever you decide to plant your herb garden, the most important principle is that the area should be able to receive a lot of sun!

If you decide to grow your herb garden from seeds, focus on giving them the required amount of sun, well-drained soil, and water them regularly. Some great herbs to start with are thyme, bay leaf, basil, and parsley. Some other herbs are oregano, rosemary, and mint. You can even create a trend among your friends: by exchanging cuttings of your plants, you and your friends’ herb gardens can grow in variety (you can all save some more money, too!). There are certainly good reasons to invest in a herb garden: you will save money, partake in a fun gardening activity, and, best of all, have fresh and delicious herbs that will make your seasoned dishes even more excellent. And what could be better than that?

Want great recipes to go with your herbs ,get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition-selected as Best Italian Cuisine Book in the USA
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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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Herbs: Economical, Extravagant & Efficient

copyright 2010, art of living,PrimaMedia,Inc


Guest Author: Emily Brauchle

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

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

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

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

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

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


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Get recipes for your herbs in the Award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions
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Mussels & the South of France

copyright 2010 art of living, PrimaMedia,Inc

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


Tagliolini Pasta with Mussels


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

½ lb of egg noodles (tagliolini pasta)

1 lb of zucchini

1 ½ pounds fresh mussels

¼ cup chopped onion

1 scallion

6 tablespoons of extra virgin oilive oil

1 handful of fresh basil

1 tablespoon freshly chopped parsley leaves

salt

freshly ground pepper to taste



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

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Leftovers Again??

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

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




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






Pasta Surprise

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

1 16 oz package of durum wheat or whole wheat spaghetti

Leftover hamburgers

1tbsp extra virgin olive oil

2 -16 oz cans plum tomatoes

1 medium tomato, diced

1 tsp freshly chopped parsley

1 tsp freshly chopped oregano

¼ tsp garlic

3 basil leaves, chopped

Salt/pepper (to taste)

Grated Romano cheese (to taste)



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



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

Still hungry?

Be sure to visit http://www.marialiberati.com for more great recipes, and get your copy of, The Basic Art of Italian Cooking, by Maria Liberati.
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The Basic Art of Italian Cooking: Holidays & Special Occasions

Strawberries...the Tears of Venus

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

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

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

Risotto alla Fragole (risotto with strawberries)


4 cups vegetable broth

3 tablespoons olive oil

2 leeks chopped finely

1 cup arborio or carnaroli rice

1 tablespoon butter (unsalted)

pinch of salt

1 cup Prosecco, Spumante or dry white wine

10 ounces fresh strawberries, washed and cut in half

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


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



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Spaghetti alla Carbonara Makes a Comeback

copyright 2009, Maria Liberati

Spaghetti alla Carbonara has made a comeback in popularity. It was one of the dishes that I had not paid too much attention to. However on a recent visit to Italy many people began asking me about this dish and a few people requested learning the recipe at some of the culinary tours I hosted. I was somewhat perplexed, as if , almost out of nowhere, this recipe was experiencing a renaissance of interest. What was the real reason for this?


The 'rebirth' of the popularity of this dish began happening during and after the Presidential elections. And so was my answer uncovered, the newly elected President Barack Obama, began expressing his fondness for this dish to the media while in Italy.. As proud as the Italians are of any of their dishes, it was an honor for them to know that an American President was so fond of one of their dishes and thence began the rebirth of the popularity of this dish. The media would proclaim that even Barack Obama had a fondness for Italian cuisine, especially one of their traditional dishes.



The origins of this recipe are uncertain. There are 3 main theories, one is that it is called 'carbonara' because it was invented by the 'carbonai' the men who worked with carbone (coal). The other is that this dish was invented by a chef who was part of a group known as the 'carbonari' that is the men who fought in the war against the Austrian occupation of Northern Italy and for Italian independence.



The 3rd appears in 1945, when the American soldiers occupied Rome at the end of the Second World War they would ask for a breakfast of 'eggs, bacon and noodles'. They would be served these items separately on a large plate. For convenience sake they began mixing everything together and unknowingly created this dish.



The 4th theory is that it was invented by Ippolito Cavalcanti of Naples in 1837. He wrote a cookbook and it includes a recipe that is very similar.



One thing remains true, many people are passionate about their Spaghetti alla Carbonara. There are a few minor differences in the recipes that exist. Some prefer to add cream, some prefer no cream, some prefer to add more egg yolks and less egg whites, some prefer smoked bacon to regular bacon, some prefer pecorino-romano cheese,others prefer parmigiano-reggiano cheese.

Either way it joins the ranks of one of Italy's delicious artisan dishes.
Stay tuned for a recipe for this wonderfu ldish in one of ny upcoming blog posts

Mangia bene, Vivi Bene,
Maria

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