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.


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

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

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Mother's Day help from Chef Owen

To help make Mother's Day a great event, I have asked Chef Owen Tilley, Executive Chef & Director of Culinary, High Liner Foods, www.SeaCuisine.com to share some of his tips with my many subscribers for a fun and delicious Mother's Day. Here is what Chef Owen suggests:

This Mother’s Day avoid the crowds at restaurants and set aside time to spend with the people that matter most to you. Whether you’re planning festivities for your own mother or honoring your wife this Mother’s Day, planning a family meal at home can offer a welcome respite to eating out. Mother’s Day is the perfect time to gather with friends and family, and cooking a meal at home will allow you to be the perfect host or hostess without overextending your wallet.
To help make this process as simple as possible, I’ve outlined a few tips and ideas to make a wonderful meal for a memorable Mother’s Day.

1.Remember, today is her day. For many moms out there, preparing dinner is a daily routine. While you are in the kitchen getting things ready, encourage the mothers in your life to take a few moments to relax in preparation of a great dinner. Make your mother or wife the focus this Mother's day
2.Preparing Mother’s Day dinner doesn’t have to take up your entire day. Plan ahead by buying your groceries the day before. Chop the vegetables in the morning, so it is quick and easy to sauté them in pan with a little olive oil
3.Create atmosphere. Dust off your best dishes and set them on your table with your finest silverware. Pick a few fresh flowers from your garden or buy a bouquet at the store for the center of your table. Encourage your kids to help pick out their favorite flowers for Mom
4.Make the meal a family affair. By doing so, you’re not only spending quality time together, but your children are encouraged to widen their taste preferences. Making the meal interactive allows children to feel as though they’ve truly contributed to the success of dinner, and makes the experience even more special for Mom
5.Go fresh. To give your dinner the best flavor, always try to use real ingredients instead of lower cal substitutes. Believe me, it offers much more taste, flavor and is far healthier to use a bit of real butter versus a butter substitute. Buy fresh vegetables over canned ones to give your mom the restaurant-quality dinner she deserves

By implementing these simple tips, you’ll be able to show the mothers in your life how much you appreciate all they’ve done!


About Chef Owen Tilley, Executive Chef and Director of Culinary, High Liner Foods
Owen’s experience includes tenures working with Robert del Grande of Café Anne in Houston, Dean Ferrin at Mansion on Turtle Creek in Dallas, and Chris Schlesinger of the East Coast Grill in Boston. Between 2005 and 2006, Owen served as the executive chef of Tremont 647, a noted culinary hot spot in Boston. Owen then went on to join the Back Bay Restaurant Group to lead the development of Bouchee Urban Brasserie, another hot Boston concept.

Not only is Owen an accomplished chef, but he is also a successful entrepreneur. Owen has owned either full or partial stake in restaurants such as “Auggie Joes” in Kansas City and two restaurants in Vieques, Puerto Rico.


May 15 & 16th-Join me at a Fashion & Food Event at the Stylish Bethesda Row in Bethesda, Maryland. I will be sharing stories from my best selling book The Basic Art of Italian Cooking and doing a cooking demo at the Bella Italia retail store.
On Friday, hours are 5-8 and Saturday 1-4. For more info email events@marialiberati.com or go to www.bethesdarow.com

June 4th- The Basic Art of Italian Cooking School takes me to Foster's Gourmet housewares in Philadlephia for a class on creating a Tuscan Picnic. Join me for a cooking demo, book signing, sampling and more $55 fee includes all materials. registration required. Call 215-204-6946 or online at http://www.temple.edu/tucc

Crazy for Mozzarella Cheese!

copyright 2009, Maria Liberati
Editor:Kate Hollinger

There is an array of different types of mozzarella cheeses, ranging from mozzarella di bufala (buffalo mozzarella) to mozzarella fior di latte (made from cow’s milk). While these cheeses are all different, they all are spun and then cut in order to be produced properly. This comes from the Italian verb “mozzare” which means, “to cut”. Mozzarella cheese ranges from white to slightly yellow and has high moisture content, which means it usually is consumed in the day it is made and if not, no more than a week after.

Pasta filata is the process that is used to make the cheese. The curds are heated in water to form strings and then these elastic-like curds are stretched, kneaded, and formed into round balls, which typically range from about 80 to 100 grams in size. Sometimes the mozzarella is molded into rolls and filled with items such as sun-dried tomatoes or olives. Pre-shredded mozzarella cheese, which has much lower moisture content, can last for up to six months if stored properly.

Mozzarella is a prized cheese, and because it comes from buffalo, it usually costs a bit more because water buffalo milk is more expensive than cow’s milk. Because of this, nowadays you will also find mozzarella made from cow’s milk. Mozzarella first originates in Naples and even today it is said that the best mozzarella cheese comes from just south of Naples. Mozzarella contains about 40 to 45 percent fat although lower fat versions are available.

Mozzarella cheese may contain a lot of fat, but if made in the authentic artisan way, and eaten in moderation, it is healthier to eat than processed cheeses. But one thing is for sure, it is delicious and goes with a variety of Italian foods. Some love a good pizza with mozzarella while others prefer it with lasagna or even in a nice caprese salad. Sometimes it is best served most simply with some sliced tomatoes and some spices sprinkled on top!

**May 6th 7-9 PM...Join me for a Wine Pairing Dinner on May 6th at Country Creek Winery in Telford, Pa. Included will be the cooking demo for the 4 course authentic Italian sampler dinner from the best selling book The Basic Art of Italian Cooking and I will be pairing the dinner with samples of 4 of wines made at Country Creek. Reservations are limited. $39,95 includes wine sampler dinner ,4 wines, cooking demo, recipes. Call the winery at 215-723-6516 for reservations or email events@marialiberati.com





More on Mozzarella cheese

Cooking on A Budget & Using Leftovers

Taking a cue from the 'peasant kitchen' or 'cucina povere' of long ago in Italy, there are many delicious authentic Italian recipes that allow you to creatively use leftovers.
Authentic Italian cooking can be done on a budget- 'quality not quantity'. A good quality product that may cost a little more may end up costing less than a lesser quality product. You will only need to use a little of a high quality product and a lot of a lesser quality one..

Day old bread can be transformed into many yummy delights

Join me Sept 23- October 6th for The Basic Art of Italian Cooking school in Umbria Italy. Stay at the villa, enjoy life sightsee, hands on cooking classes ,wine pairings, vineyard tours and more. (all inclusive (does not include airplane ticket) includes all meals, transport from airport to villa and back, hands on cooking classes, local wines with meals, excursions, vineyard tours, 6 night/7day lodging at villa. Limited to 12 participants. Find more info

More articles and
recipes

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

Cooking is All About the Basics

http://www.nj.com/homegarden/entertaining/index.ssf/2009/02/the_parsimonious_pantry_top_ch.html

Bruschetta old & new..

Did you know that Bruschetta goes far back to the days of cucina povere (poor people's kitchen) in Italy. It was a way of making use of day old bread. Today bruschetta is served in many resturants but not considered 'cucina povere'..served in many as a gourmet dish.

But I know many think of bruschetta as having a tomato and basil topping..but the toppings can be different and varied.
Here is my recipe for bruschetta made with tofu and zucchini flowers:

Bruschetta with Tofu and Zucchini Flowers

*15 minutes to prepare
*7 minutes cooking time
*300 calories per portion
*Easy

For 4 people
*1 loaf of crusty Italian bread or a baguette with sesame seeds on top (8 slices)
*10 ounces of fresh tofu- firm
*10 zucchini flowers
*1 clove garlic
*the grated peel of 1 lemon
*4 ounces arugula
*1 tsp thyme
*1 tblsp fresh basil chopped
*2 tblsps soy sauce
*1 tblsp Balsamic vinegar
*3 tblsps extra virgin olive oil for marinade
*2 tsps extra virgin olive oil to sautee zucchini flowers
*dash of pepper

Make a marinade by mixing together 3 tblsps olive oil, 1 tblsp balsamic vinegar, and 2 tblsps soy sauce.
Place in marinade the garlic clove, chaopped basil and chopped thyme, grated lemon peel, tofu cut into cubes, let marinade for 1 hour.

Cut 8 slices from bread and place in oven (350 degrees) to toast for 5 minutes per side. Open the zucchini flowers, remove the pistols inside and the stem. Wash the flowers very gently. Saute in 2 tsps of olive oil in a saute pan. Saute for 3 minutes.

Remove garlic from marinade. Wash and dry arugula. Distribute arugula on 8 slices of bread, then top with tofu mix and lastly top with zucchini flowers. Dress with the liquid from the marinade and a pinch of salt and pepper. Serve

TO see more about the adventures at The Basic Art of Italian Cooking kitchen in Italy and our making of a Sacher Torte go to http://www.marialiberati.com/blog2

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

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

Hope you will join me....

Contact: Lauren Scher
1-800-581-9020 x100
primamediapublicity@yahoo.com

FOR IMMEDIATE RELEASE………

Celebrity Chef Maria Liberati Appearing Live in the Virtual World Second Life

Celebrity Chef Maria Liberati will be a special guest of the Second Life Writers Club in an interactive 3-D event on the popular virtual world Second Life on February 13th at 3pm EST, 1 PM PST. Audience members can participate by setting up a free Second Life account at http://www.secondlife.com then going to http://slurl.com/secondlife/Second%20Shores/51/50/23 to access the live event.
Ms. Liberati or M1 Dreamscape, her Second Life moniker, will be discussing her bestselling book The Basic Art of Italian Cooking as well as her life in Italy and healthy Mediterranean recipes. The interview will take place on Athena Isle owned by Second Life personality Cybergrrl Oh and will be conducted in a text format which allows Ms. Liberati to answer questions posted by Second Life residents in attendance. The event format will be an intimate roundtable discussion with a 40-seat capacity to give attendees unique access to converse with Ms. Liberati.
A former supermodel, Maria Liberati's passion for fashion gradually switched to food and the Italian way of eating while she traveled the world modeling. Missing the simplistic and natural recipes of Italy, Ms. Liberati began formally studying the Art of Italian Cooking in Italy. She regularly consults with food companies, does special guest appearances at culinary events, TV programs, magazine interviews and features throughout US and Italy, as well as consulting for many food companies. Today, she shares her love of Italian foods through numerous public appearances, her blog, podcasts (www.marialiberati.com), and best selling books, which are a compellation of recipes and heart-warming stories from her life. Currently Ms. Liberati divides her time between Italy and the United States and is working on her second book.

END…………………….

Happy New Year from the Mountains of Abruzzo

(copyright, Maria Liberati 2007)

Here's wishing that you all had a wonderful Christmas and that you were able to include some of the special recipes we have included this past month.

I am writing from my office in Italy- high in the mountains of Abruzzo.
The Holiday season still goes on here. While you are waiting to ring in the New Year as we are here as well, we will be celebrating until the 6th of January. This last Holiday is the Epiphany or La Befana and marks the end of the Christmas Holidays.
Here the Holidays are the topic of conversation for everyone for at least 4-6 weeks. I was really tired and not too awake when we landed in Rome. But I really realized I was here when I had to stop at customs to show my passport. No, showing my passport didn't wake me up. The customs officers- there were 3- that had to look at my passport were discussing a recipe that they had for Christmas Eve dinner (Vigilia) as they glanced at my passport- paying more attention to the details of the recipe than the looking over of passports. And unfortunately I did not hear the entire recipe. Although as tempted as I was to ask, I decided it was best not to ask.
Besides, I knew that the sooner I left the airport the sooner we would be having a cappuccino and cornetti at Palombini-in EUR (a neighborhood in Rome) right in front of the 'square coliseum'-that alone is sight for sore tired eyes.
And as I have been continuing this series, here is an excerpt from my upcoming book- The Basic Art of Italian Cooking-Holidays and Special Occasions (to be released in late 2008). This chapter is about our New Year's Eve last year -to bring in 2007.

NEW YEAR'S EVE

(excerpt from The Basic Art of Italian Cooking-Holidays & Special Occasions

copyright, Maria Liberati 2007, art of living,PrimaMedia,Inc.)
Never plan for anything..As all the highways were closed because of icy conditions and two terrible accidents on the A24 highway (the highway that goes from Abruzzo to Rome)–we had to quickly think on our feet to save the festivities for New Year’s Eve. Which we did….
As luck has it we found out this morning that we could not get out of town safely so we had just enough time to grab all of the ingredients we needed to make a 7 course New Year’s Eve fest fit for a king.. for 25 people….

Menu
Primi (first course)
Spaghetti lightly tossed with fresh shrimp and calamari in an ‘aglio e olio’ (garlic and oil) topped at the end with fresh parsley.

Secondi (second course)
Zuppa di lenticchie (lentil soup) with freshly made crostini (croutons)
Served with Cotechino (a type of ham)

Terzo (third course)
Fresh baked salmone

Quarto (fourth course)
Frittata made with fresh escarole and grated parmigiano cheese

Contorni (side dishes)
*Fresh swiss chard- cooked and lightly tossed with olive oil and fresh lemon juice
*Fresh mozzarella

All of this was served with Vino Novello. This is the new wine that comes out about this time of the year. It is called vino novello (new wine) because it is only aged for 3 months versus aging for at least 1 year.

Dolci (desserts)
*Torte di panettone (see recipe in my next blog later this week)
*Artisanal chocolate torrone made here in Abruzzo. (It contains 80% cocoa and hazelnuts grown locally. This is a specialty here in the province of Abruzzo).

Fruit course
Fresh grapes (you must eat at least 12 grapes on New Year’s Eve for good luck).
Fresh apples

To bring in the New Year, Braccchetto D’Acqui was served. It is a sparkling red wine that is delicate and with just a hint of sweetness

Torte di panettone recipe
(Copyright 2005- Maria Liberati)
Many of you who have been at my book signings have savored this torte (cake). We make it around Christmas time because it is made with panettone (an Italian sweet bread made for Christmas). We usually have so much panettone left over and try to think of creative things to do with it. So I came up with this recipe with a friend of mine that is a pastry chef here in Abruzzo. It is really very easy to make but is so yummy they will think you were baking all day.

And as I always recommend in all of my cookbooks- use only the best ingredients you can find for this torte. Since there are only a few ingredients each and everyone is important.


*1/3 to ½ of a pannettone (most gourmet stores carry these now, if you are lucky you may be able to find a fresh baked one as well).
*1- 4 ounce chocolate bar (must be 70-80% cocoa)
*4 large dried figs
*2 cups whole milk
*1/2 cup sugar
*¼ tsp vanilla
*2 whole eggs
Baking paper
1- 8” shallow cake pan
Small piece of solid chocolate to shave into chocolate curls on top
Confectioner’s Sugar

Instructions…
If panettone is a few days old it should be dry. If it is not dry, tear panettone into small cubes, preheat oven to 375-400 degrees. When oven is preheated place panettone cubes on flat baking sheet and bake till begins to turn golden and becomes dry.

Line shallow cake pan with baking paper. Chop 4 ounces of dark chocolate into small pieces. Chop four figs into small pieces. Set these aside.

Cover pan with one layer of panettone cubes. Press cubes gently to fit form of pan. Sprinkle chopped chocolate and figs on panettone cubes. Place another layer of panettone cubes on top, again press gently to cover the first layer and to fit form of pan.

With wire whisk, whisk together 2 cups milk and 2 eggs. Then little by little add in the sugar and whisk and then add in vanilla and whisk for 1 minute or until well blended.

With soup ladle gently pour this mixture over panettone cubes and then gently press down to form panettone and mixture to pan and then let
sit for 10 minutes so all is absorbed. Then place in oven preheated to 375 degrees for 40 -50 minutes.

Top should be golden and all liquid should be absorbed.

When cool, take out of pan by edges of baking paper. Garnish top with a dusting of confectioner’s sugar and chocolate curls shaved from chocolate bar.

Should be kept in refrigerator and best if made the night before.

Serve with Bracchetto D’Acqui sparkling wine.

Tanti Auguri for a safe and Happy 2008!

You can purchase the bestselling book The Basic Art of Italian Cooking and still receive $5 off retail price and free shipping at http://www.marialiberati.com/
and portion of proceeds go to Gilda's Club.

Let Summer Recharge Your Life..

Is it just me -or did anyone notice that we are already halfway through the year! So it is time to face facts- those New Year's resolutions that you made way back in January (when the year was so new and fresh) and forgot about-what happened to them, where did they go??

You know the age old resolutions-losing weight, getting organized, exercising more..

Fortunately -Summer is the time of year that allows us to -sort of- regroup- and put together a summer resolution! But make this a fun resolution and one that is easy to stick to. Take advantage of the carefree, lazy hazy days of summer and do something that will recharge you for the rest of the year. (Eating alfresco may be just a memory come November-so do it now!!)

So, since I am guilty too (I must admit) of conveniently forgetting my new year;s resolutions- join me in coming up with some fun summer resolutions to recharge the rest of your summer and keep that charge going for the rest of the year.

There are ten resolutions I have come up with and each week I will share a few with you. My first podcast on July 16th will also be "Top ten summer resolutions or how to recharge your summer!!

My first summer resolution is to eat alfresco whenever possible. So many of us don't take advantage of the beautiful summer weather at lunchtime or on the evening and eating outside. If you don't have your own patio or terrace or backyard- go to a park or lake or somewhere that you can go outdoors and enjoy a casual meal. And really sit and enjoy your meal and the surroundings and nature at its best-even if your in the city-you can see the beauty of the sky above. Remember a casual meal will do-keeping in with the casualness and lazy feeling that summer provides us. Of course not everyone can eat outdoors everyday, but try it even if it's once a week or a few times in the summer. So our first summertime resolution is:

1-Casual meal alfresco (if you need any recipes for your alfresco meal- go to my website-http://www.marilaiberati.com Bruschetta is a great summertime meal we enjoy on our terrazzo in Italy in the summer-so casual but elegant.)

If you don't have an out door terrazzo, envision one. When I am at my home in the mountains of Italy this is my view (the photo at the top of this blog) and even when I am not there I envision the marvelous mountains and the scenery of the village and hearing the our town church bells ringing!

Ciao for now!

Maria

http://www.marialiberati.com/