La Buona Cucina

Our 18th Anniversary

2012-02-08T07:21:00.000-08:00

We just celebrated our 18th anniversary and I feel like the most blessed woman around! I know that the love my husband Chris and I share has come directly from God and I am so very thankful He chose to save us and then to bring us together.
For our anniversary this year we chose to have a "stay-cation" and used the allotted hotel money to buy Kindle Fires! But the fact that we stayed in doesn't mean we didn't celebrate, our son Ryan went and stayed at our married children's homes for the weekend--we are so blessed to have such godly and selfless children and their spouses-- and we played on our Kindle Fires each ordering 2 books, watched a few movies, ate some yummy Italian Antipasto, and drank some luxurious Italian wine. We also used some gift cards we saved from our favorite restaurant The Lazy Goat.
I ordered my favroite The Lazy Paella and Chris ordered some Branzino and we both enjoyed a nice bottle of Spanish wine.

.........I feel so very blessed : )

Beef Braised In Red Wine (Brasato al Vino Rosso)

2012-02-04T09:50:00.000-08:00

This is my own version of a recipe based on a famous dish from the Piemontese region of Italy which produces some of the best Italian wine, Barolo and it is Italy's version of Beef Bourguignon! I like Brasato al Vino Rosso a little better then Beef Bourguignon because first of all it's Italian : ) but also because it has those yummy Italian flavors my family enjoys like garlic, pancetta, and rosemary mmmmmm. I have taken the traditional recipe and used a more economical cut of beef and a cheaper wine bot don't worry it produces similar results as it is high in tannins like a Barolo.
Ingredients
3 1/2 - 4 lb. boneless chuck roast (I get a twin pack at Costco and use 1 for this and freeze 1 for a Ragu)
1 bottle (750) of Cabernet Sauvignon (Charles Shaw or Oak Leaf are both under $3, pick up two bottles one for the beef and one to drink with the dinner!)
*optional 2 ounces pancetta or bacon chopped into small pieces
1 large onion peeled and cut into slices
2-3 stalks celery cut into 1-2 inch chunks
2-3 carrots cut into 1-2 inch chunks (or use baby carrots)
*optional 1/2 cup dried mushrooms
2-3 garlic cloves still whole but w/ skin removed
1 rosemary sprig
1 bay leaf
1 teaspoon peppercorns (You can wrap these in a cheesecloth with the bay-leaf and rosemary if you don't want to be fishing them out)
sea salt & ground black pepper
2 tablespoons olive oil
3 tablespoons butter
Tools
butchers twine (not a must at all but very helpful in making a nice presentation and easier cutting)
dutch oven or large heavy bottomed pot with a tight fitting lid
Directions

Slice the onion, celery, and carrot ~The Holy trinity of Italian cooking~and put them in a large bowl with the meat, mushrooms, bay leaf, garlic cloves, rosemary, and peppercorns, as well as the whole bottle of wine-- I love the sound of a whole bottle of wine chug-a-lugging into the bowl it makes me feel so extravagant-- cover with plastic wrap. Place in fridge and allow to marinate for a few hours or over night.
Remove the meat and reserve the marinade.
Pat the meat dry and remove any hard pieces of fat leaving behind all soft fat pieces.
Rub some olive oil, salt, and ground pepper liberally all over.
Tie the meat with string so it keeps its shape.

Heat up the pot and fry the pancetta or skip the pancetta and move on, add your butter and olive oil and melt/heat-up.

Add your beef and brown it on all sides.

Add the marinating liquid along with all the veggies and seasonings, bring to a simmer and cover.

Simmer over a med/low heat (just simmering) until the meat is done, right around 3 1/2- 4 hours, turn the meat every 1/2 hour or so. The meat is done it will cut with a spoon!
Remove it to a platter and take off the string. Cover with foil until ready to cut, 10-15 minutes.

Strain the liquid over a bowl, discard the bay leaf, rosemary stem, and peppercorns, place the veggies around the roast or in a separate serving bowl, and pour the liquid back in the pot.
Reduce the cooking liquid over medium heat into a saucy consistency. Mine took a good 10-12 minutes! Remove from the heat and add two tablespoons of whole butter, stir smooth and season with salt and pepper to taste.

In Italy this is served with a side of light fluffy Soft Polenta , Risotto,or homemade buttered Tagliatelle

my favorite is polenta!

Buy this book HERE!

And of course another bottle of the same vino you cooked the beef in : )

Upon cooking this I couldn't help but think of this book I read while back. It is called Barolo by Matthew Gavin Frank. Here is a description of the book:
"After a childhood of microwaved meat and saturated fat, Matthew Gavin Frank got serious about food. His “research” ultimately led him to Barolo, Italy (pop. 646), where, living out of a tent in the garden of a local farmhouse, he resolved to learn about Italian food from the ground up. Barolo is Frank’s account of those six months.
At once an intimate travelogue and a memoir of a culinary education, the book details the adventures of a not-so-innocent abroad in Barolo, a region known for its food and wine (also called Barolo). Upon arrival, Frank began picking wine grapes for famed vintner Luciano Sandrone. He tells how, between lessons in the art of the grape harvest, he discovered, explored, and savored the gustatory riches of Piemontese Italy. Along the way we meet the region’s families and the many eccentric vintners, butchers, bakers, and restaurateurs who call Barolo home. Rich with details of real Italian small-town life, local foodstuffs, strange markets, and a circus like atmosphere, Frank’s story also offers a wealth of historical and culinary information, moments of flamboyance, and musings on foreign travel (and its many alien seductions), all filtered through food and wine."

*OPTIONALS: These are my additions you can use them or leave them out. Some people also like frozen peas in this as well.

Blog Review: Febico Micro Algae

2012-02-01T04:46:00.000-08:00

FEBICO MICRO ALGAE

One of the quirks of having a blog is that you get opportunities to participate in free trials of new products as long as you post your reviews on your blog. You are allowed to post whether you like them or not and in this case I really like what I tried a lot!
I was given a case--woohoo a whole case!!-- of Febico's micro algae products: spirulina & chlorella and asked to try them out for a month. Micro algaes are known to increase energy, are rich in minerals, and are also a natural liver cleanser. I tried the products as well as my 17 year old son. We both noticed increased energy and concentration while we were on them. The few days we missed we could tell a difference.

What makes Febico Chlorella & Spirulina unique?
Febico is organic farming; Germany Naturland organic certification for 9 years, USDA organic certifications for both chlorella and spirulina.

Our Trial
We took the spirulina in the morning and chlorella in the evening , 3 tablets each. The company says you can also put the chlorella or spirulina into drink, baking cookies, smoothies or simply taking as tablets, etc.. I crushed the spirulina up and put it in my yogurt shake, the taste was very mild and it was a fraction of the cost of purchasing a spirulina shake from a health food store!

If interested you can look at and order Febico Products HERE!

Sfogliatelle Lisce

2012-01-30T10:57:00.000-08:00

I finally made Sfogliatelle by hand! It was one of my ~Foods To Make Bucket List~ items for a very long time. In Naples, Italy there are two types of sfogliatelle: One that looks like a shell and is called ricce (curly) and another that's round and smooth called lisce (smooth). I chose the easier Sfogliatelle Lisce for my first time and followed an Italian recipe and like most Italian recipes it was very vague and if you are new to sfogliatella making-- like me-- a bit confusing. I took several pictures along the way so if you decide to try sforgliatella for the first time I offer you my adapted and hopefully easier to follow recipe..... Buon Appetito !
Ingredients
Dough
1 1/3 cup all purpose flour
5 tablespoons butter very cold and grated or shredded
pinch of salt
very cold water: enough to form dough about 2-4 tablespoons
Filling
1 cup water
1/2 cup ricotta
pinch of salt
6 tablespoons of sugar
1/2 cup semolina
1 pinch cinnamon
3 oz. candied orange peel, diced (I instead used the zest grated from 1 whole orange)
Plus: 5 tablespoons melted butter or pork lard for brushing, egg wash for sealing, and powdered sugar for dusting

Directions
Dough: I did mine in the Kitchen Aid with the paddle, add the flour and salt and mix on #2. Then add the butter and mix until blended. Then drizzle in the water until it starts to form, check by stopping and pressing together to see if it is able to be formed into a ball by hand. Now take it out and from into a ball and knead a few times, add some flour if too sticky. Wrap in plastic and rest on counter for an hour or over night in fridge.

Filling: Bring the water to a boil, add a pinch of salt and pour in the semolina, stirring with a whisk so as not to form lumps. Lower heat to medium low and cook, stirring now with a wooden spoon constantly (you can take rests) for 5-8 minutes. It will start to scrape up from the bottom of the pan when it is done, if you go past this it will stick and become too hard. When you do this you will think you are doing something wrong because it is so darn sticky and you will think your arm will fall off! I took rests here and there and the dough was fine. After all that effort in the end all you will be left with is a little mass of sticky glob but do not fear : ) When done remove from heat scrape out with a spatula and set on plate to cool.

Little Mass of Sticky Glob waiting for it's transformation

Mix the above cooled semolina with the ricotta; the 6 tbs. sugar, a pinch of cinnamon and the candied peel or zest.
Forming the Sfogliatella Lisce
Roll out the pastry with a rolling pin to obtain a 25x18-in. rectangle.1/16-in. thick. Cut the pastry vertically into 4 strips and brush each with the melted butter and then place one on top of the other and then roll up the stack of dough.Wrap in plastic and set in fridge for 10 minutes.

Slice the roll into 10 equal pieces with a very sharp, floured knife.

Place the pieces on the pastry board and roll them gently with the rolling pin, first vertically, in an upward direction, and then in a downwards direction, to give them an oval shape. Place a tablespoon of custard in the middle, add egg wash to edges, flip over, and seal. Place on buttered cookie sheet.

Brush the sfogliatelle with melted butter or pork lard and place on buttered sheet. Bake in a pre-heated oven at 425°F for 20 min. Remove from the oven. Brush with melted butter again, lower the temperature to 350°F and bake for another 20 min. Let cool, sprinkle the sfogliatella with confectioner's sugar and serve.

Recipe courtesy of The Italian Trade Commission with adaptions and photos by Ann Minard

Homemade Tortellini

2012-01-27T05:36:00.000-08:00

Okay so I finally did it........ I made homemade tortellini! I made larger tortelloni for a butter sauce and smaller tortellini for a soup and it was a blast. Okay so I admit I am a food nerd as I do enjoy spending my afternoon making pasta by hand but even I didn't enjoy that part of it the flavor and texture--that toothy bite into a fresh pasta is so very good-- of fresh tortellini was so different from dried or frozen it would have been worth it. And I dare say even if you are not absolutely in love with the taste of fresh pasta the fact that your family will now think you a rock star makes it worth it.... so have I convinced you to try homemade pasta yet? If you want to watch an expert and fellow blogger friend's shape tortellini click HERE!
Ingredients
1 pound homemade Pasta Dough Recipe
1 cup filling: Meat Filling. Cheese Filling, Squash or Potato Filling, be creative just remember to add nutmeg as that is traditional. See the Gorgonzola & Potato filling I made for these below.
Sauce or Broth (You can eat tortellini in a soup broth with some Parmesan cheese topping or in a creamy butter sauce like you do ravioli.)
Directions
Make your dough and separate into three pieces. Set up your pasta rolling machine and roll through each number starting with 1 two times ending with number 5.

Now cut your sheet into circles or squares:

For big tortelloni: cut into 4 inch circles or squares
For small tortellini cut into 2 inch circles or squares
Keep this in mind: The larger tortelloni like ravioli are usually served with a sauce and the smaller are always served in a soup but not always....... so it's really up to you!
Place a small pieces of dough in the center of each square or circle and dab edges with a small amount of water.

Fold over into triangle for the squares or a half moon for the circles and press to seal.

Now turn over and gather corners and press together OR you can just leave it right side up and gather corners to seal. Your preference.

Place on a lightly floured lint free kitchen towel or pillow case and cover with another towel to dry for an hour.

Use after the hour or place in a sealed plastic container between sheets of wax paper and place in fridge to keep for later use for up to a day/over night.
Boil straight in the broth for 3-4 minutes and serve right away or boil in salted water for 3-4 minutes and serve with butter sauce and cheese! The larger tortelloni takes 1 minute or 2 longer.

Gorgonzola & Potato Filling

1large russet potato peeled & cut and boiled until fork tender

1/4 cup grated Gorgonzola cheese

1/8 cup grated Parmesan

fresh grated nutmeg: I like several good grates lot of this

salt and pepper to taste

1/2 Tablespoon melted butter

1/2 Tablespoon olive oil

Mash or Rice the potatoes, add the rest and stir to combine.

~Old Italian Proverb~

In Italian: "Il primo tortellino non riesce mai perfetto."

In English: "The first tortellino is never perfect."

Sfogliatella Riccia

2012-01-23T05:29:00.000-08:00

~Sfogliatella Riccia~

My Dad ~in the middle~ with some friends and a sfogilatella filled belly in Italy.

Sfogliatella Riccia (means: many leaves/layers) & (pronouced: sfowliatella reecha) is a famous pastry from Naples, Italy and is my Dad's favorite Italian sweet which he fills up on when visiting family in Italy. It is a most delicious pastry with a ricotta filling and a very crispy flaky dough. I really want to learn how make these and surprise him with one when he comes to visit, partly because I'm such a great daughter but mostly because he said it couldn't be done, "It's just not somting you make at home, save it fo the experrrts...uh?" And so of course this only encouraged me to become a sfogliatella experrrt!
Here is the recipe I plan on using: Sfogliatella Riccia Recipe I will keep you posted......wish me luck!

Restaurant Supply Stores......... for the home cook?

2012-01-20T05:48:00.000-08:00

~My beautiful $17 pizza peel looks like a still life hanging in my Cucina~

Me upon first entering the store.

I first heard of the fact that I could actually shop at a restaurant supply store on Anthony Bourdain's show where he said that they were the only place to get good quality products--strong enough for restaurant use-- at the best prices possible and how all serious home cooks should shop there. We have one where I live--Food Equipment Company-- but it was really hard to find; it's one of those place that you can see from the interstate but never actually get to. So I kept asking- aka nagging- my husband to bring me and so he finally did over Christmas break. At first I felt like a home cook interloper walking among all of those white coated chefs with my head hung low and trying really hard to look inconspicuous. But as I walked along those long wide aisles filled with such wonderful amazement's as 4 feet tall whisks and stock pots big enough to take a bath in I started to become like a giddy child skipping through a candy store. At every turn was a new and exciting object to admire, need a cup cake tin to make 36 cupcakes at one time...you've got it! Need a pastry bag larger than a chef's hat and a chef's hat while you're at it....

Me only after a few minutes...minus the braids

you've got it! In the end my husband got me 2 pizza pans, a pizza peel, and a saute pan all for $35! Anthony Bourdain says they are the only place to get knives and or pots/pans and I agree as the quality is exceptional but since the store is a non-fancy warehouse and the products are very basic, no bells or whistles, the prices are phenomenal. Now that I know how to get there I plan on making several more trips in the very near future!
Note: I went back two weeks later and got 12 sturdy plastic tumblers (the kind they have in Pizzerias) for $8 , a very large pastry bag with 2 tips: for under $6, and one very sharp paring knife (I have the cut to prove it) for $2!

Favorite Vinaigrette (My House Dressing)

2012-01-17T07:43:00.000-08:00

Making your own salad dressing is so easy once you learn the basic rule for any vinaigrette: 1 part vinegar to 2 parts olive oil. Then you can add any seasonings your family likes to make your own Family House Dressing : ) This can be made right in your salad bowl and whisked before adding your salad or you can make a larger batch straight in a jar skipping the whisking and shaking instead and then storing in the fridge for up to 2 weeks. I also have a tweak for a Lemon Dressing, Blue Cheese Dressing, and a Creamy Vinaigrette below.
Ingredients
2 ounces (2 parts) olive oil: extra virgin
1 ounce (1 part) wine vinegar: white or red wine or balsamic

1/4- 1/2 teaspoon Dijon Mustard (This is the emulsifier)
1 good healthy pinch of salt
fresh ground black pepper
Seasonings: 1 garlic clove minced (Or you can use anything your family likes: Italian Seasonings, Herbes de Provence, Fresh Cilantro or Parsley, Minced Shallot or Onion etc....)
Directions
In the salad bowl whisk together the garlic, vinegar, mustard, salt and pepper and any other seasonings you like.
While whisking, slowly add the olive oil until the vinaigrette is emulsified.(Or make this in a jar and shake to blend keeps in fridge for 2 weeks, it must be set out a few minutes before using to De-solidify the oil.)
You can now add the salad right on top and place in the fridge, but do not toss or coat it until ready to eat.
Just before serving toss and coat the salad with the dressing.
Creamy Vinaigrette
Add 1/4 cup sour cream, yogurt, or buttermilk to the mixture after the oil has been added and whisk until smooth.
Blue Cheese Vinaigrette
This is much lighter version than you find usually served with Hot Wings which makes it perfect for salad, all I do is make the basic vinaigrette and then I add about 1/4-12 cup crumbled (into very small pieces) Gorgonzola or Blue Cheese.You can just whisk smooth and keep some of the chunks or give it a wiz in the blender for a richer smoother dressing. This vinaigrette version also has much more flavor due to the garlic and Dijon.
Lemon Dressing
Whenever you make a lemon or any citrus based dressing you use half juice and half olive oil since citrus juice is not as strong as vinegar.You will also omit Dijon Mustard since it is too strong for the light lemon flavor.

Hints & Notes

If you are making a large batch do not add too much garlic, 1 clove will go pretty far!
I use a mini measuring cup I got from the Dollar Store that is marked in ounces this makes it very easy to figure out the 2 to 1 ratio as needed.

You can find those old Good Seasonings Salad Bottles, the kind used to make your own dressing with pre- packaged spice packets, at thrift stores and they are already marked for the oil and vinegar by the correct 2 to 1 ratio.

This photo is of my favorite Dijon Mustard and Balsamic Vinegar to use in my vinaigrette, I get both from Trader Joes and each is under $2.

Potato Crocchette (Crocchette di Patata)

2012-01-12T03:37:00.000-08:00

~Shaped like patties perfect for the home cook ~

~Shaped like the traditional crocchette in Naples~

Potato Crocchette (pronounced crow-kettay) is another example of good food being good enough! When my Mom first visited Naples in 1962 to marry my Father she was most impressed by all of the wonderful street food like these potato crocchete and being a North Jersey girl she already knew that street food was the best kind of food. When I arrived for my first visit in 2005 I was so excited about tasting all of these delightful street foods but was quickly disappointed to realize the street vendors were all gone. That was until my Zio explained to me that you can still get the same foods but now they are through the restaurants outdoor stands. These potato crocchette are traditionally served as a antipasti before the pizza in Neapolitan pizzerias. They are easy to prepare, you can whip them up for a snack in no time, and very economical since you can use left over mashed potato if you have any lying around in the fridge.
Ingredients
2 pounds baking potatoes (About 4 large)
salt
3 eggs: separated
1/2 cup Parmesan cheese
1 -2 teaspoon fresh parsley chopped fine
Italian seasoned bread crumbs
olive oil (1/2 inch to fry in)
Tools
2 pie plates or other shallow bowls
skillet
Directions
Wash and pierce the potatoes and bake at 350 until soft, about an hour. Or peel and chop and boil until tender,15-20 minutes.
If you boiled them then just mash.
If you baked them you can peel and then mash or cut in half each potato and squeeze them through a ricer/food mill or peel and mash them by hand. This photo shows a ricer "ricing" the potatoes.
Add the salt, parsley, and cheese.
Beat the egg yolks and add them as well. Beat all of this together well, you can shape them now or cover and leave in the fridge for an hour or until ready to use.
Shape into patties, balls, or ovals each about 21/2-3 inches or so.
Beat the egg whites until foamy and light, pour into in a shallow bowl like a pie plate.
Put the bread crumbs into a separate pie plate..
Heat up a pan and then add enough oil to fry the crocchette in.
Dip them in the egg whites and coat. Then dip in the bread crumbs to coat. Shake off the extra crumbs before frying.
Allow these to sit out and dry for atleast 30 minutes before frying, they will hold up much better.
Fry until golden on each side, total frying time is 4 minutes, and then place on a rack to cool slightly or a paper towel.
Sprinkle a little salt on top of each one while still hot.
If you want to make several batches ahead of time place on a rack on a sheet pan in a very low oven until ready to serve.
Tips & Notes:
These are best served warm not cold or hot.
You can make these ahead of time and refrigerate on the rack then place the rack in the oven at 350 for a few minutes to reheat.
You can use left over mashed potatoes.
These are delicate so handle gently and use a small spatula to turn and serve.
This recipe cooks in 3 batches in a standard skillet but you may need to wipe it out and reapply oil after the first frying or else it may burn the little bread crumb bits.

Homemade Pasta

2012-01-10T13:19:00.000-08:00

My Mom used to make homemade pasta mostly in the winter months feeling as if she was holed up in the house anyway, she was a true believer making the proverbial lemonade from lemons. I remember seeing the racks of tagliatelle all over the kitchen as they dried and how it gave me such a homey good feeling. These racks which were actually clothes drying racks were only used for this purpose and so I thought they were genuinely called pasta drying racks until adulthood. Now as an adult I have my own authentic pasta drying rack and I try replicate this homey feeling every winter in my own ~home sweet home~

~My Mom and me in the cucina, our favorite place still to this day~

Ingredients: 1 pound
2 cups all purpose flour:(Or you can use half semolina half all purpose)
1 teaspoon sea salt
2 large eggs, beaten
2 tablespoons olive oil
water as needed
Directions
Kitchen Aid
Place dry ingredients in KA mixer and aerate. Add wet ingredients and knead for 7 minutes. Add some water or flour if needed: some days this recipe is just perfect but other days I may need to add more water.Knead on floured counter for a minute.
Separate in to *4 portions and place each in a plastic bag so they won't dry out while you are rolling.
Cuisinart
Place dry ingredients in machine and aerate. Add wet ingredients slowly and allow to form a mass and then knead this mass for just under a minute. Add some water if needed: some days this recipe is just perfect but other days I may need to add more water. Knead on floured counter for 1 minute. Separate in to 4 portions and place in plastic bag.

Now we are ready to run them through the pasta machine!!

Start by shaping the dough into a flattish oval with your hands and running it through the widest setting (number 1) about 5-10 times! If it tears no worries just fold over and do it again. Each time fold it half again trying to keep a rectangle shape. This is kneading the dough and you do this until the dough is soft. Now sprinkle more flour on each side.
Now we are ready to thin it out. We are going to run it through each number one time. Starting at number 2 and working your way up to about 6 or even up to 9 for really thin but if just starting out you can stop at 6 and work your way up as you become more comfortable with making pasta. Do not push or pull just guide. If it gets too big cut in half. Or you can use a large wooden dowel or handle to catch it as it comes out and gets longer, my Mom taught me this trick! Or better yet, get an extra set of hands : ) Now you are ready to make some pasta shapes!

Shaping Our Dough

Now you can make tagliatelle or fettuccini (These are the wider flat pastas) by using the attachment for your machine. Simply run it through on the last number you used to thin out the dough and voila!

Or you can do this by hand. Flour your dough well on both sides and then roll up loosely. Now cut into strips and then pick up and toss to separate.

To Make Lasagna noodles just cut the piece of dough into about 13 inch long pieces after the last rolling through number 5-6. You need to quickly boil approximately 2 sheets at a time, 2-3 minutes. Place them on a table cloth to rest before using.
To Make Ravioli go here: Ravioli
To make Canneloni roll out to a rectangular sheet on number 5-6. around 13 inches long then boil 2-3 at a time for 2-3 minutes and set on clothe to dry. Cut each in half and place stuffing near one end and roll up.
My daughter in-law and I are working on making tortellini so that will be coming soon!

What If The Strands Stick and Do Not Separate?
This is a common problem it usually due to too sticky of a dough, add more flour to the machine and dough before pressing through to make the tagliatelle shape. But sometimes it just happens----maybe the weather that day or the type of flour you used--- and you just may have to separate the strands.

Using & Storing the Pasta

Drying Before Cooking Same Day- Hang on rack or flat on a floured sheet pan across table and allow to dry for atleast half an hour before cooking.
Drying Before Storing- To store the pasta it must be completely dry or else it will mold. The time varies depending on thickness of pasta, humidity, and temperature of kitchen it may take hours or even up to days. Once it is completely dry place the dried pasta in a large Ziploc baggy and lay flat or use a plastic container, I feel that a plastic container that is wide and flat works best.
Freezing- Lay each pasta out on sheet pan and freeze for 1/2 hour. Place in a large baggy and freeze flat down for up to several months if sealed well.
Cooking Time – Fresh 3 minutes OR Frozen or Dried 5 –7 (al dente - bite it and it should be firm to the tooth yet tender)

This is my daughter in-law's first homemade tagliatelle!

What Sauce To Use For Tagliatelle/Fettuccine?- These pastas are delicate and quite tasty since they are fresh so I do not like anything too acidic as it takes away from the pasta flavor so I like to use a Butter based sauce such as my: Butter Tomato Sauce Recipe Wiki says: "Traditionally tagliatelle is homemade and used for thick sauces, generally made with beef, veal, or pork, and occasionally with rabbit, as well as several other less rich (and more vegetarian) options; such as briciole e noci (with breadcrumbs and nuts), uovo e formaggio (with eggs and cheese - a less rich carbonara), or simply pomodoro e basilico (with tomatoes and basil)." Information Source: Wiki

*Note- My friend Katherine has suggested cutting the pasta pieces into 6 loaves in order to handle it if you do not have an extra set of hands!

Mixed Paella Valenciana

2012-01-06T06:15:00.001-08:00

~My Grandpa and Mom~

This is my Grandpa Pasqualo Pompei DeMaria's recipe for a Mixed Paella Valenciana and it is called so because it is a mixture of meats, seafood, and vegetables. My Grandpa DeMaria was my Mother's Father and a first generation Italian American whose parents, Carl and Philomena DeMaria came from Naples, Italy and settled in Jersey City NJ in the early 1900's. He was a highly intelligent, handsome, and very gifted man who loved to read, usually several books at once, while he puffed on his pipe. I have fond memories of lying on the couch next to him while he strummed on the guitar and sang beautiful songs in Italian and Spanish, I miss him but atleast I have this family heirloom recipe to remember him by.
Our family usually only makes this dish for special occasions like a birthday, holiday, or special feast and I'll never forget the time we decided to make Paella for our family reunion.....in my Dad's hotel room. As my family and I walked into the front of the hotel lobby you could smell the seafood cooking which was a pretty amazing feat due to the fact that our room was way up on the 3rd floor.... and to my horror people were at the front desk complaining of this odd smell. I quickly got into the elevator and just as soon as we got off I could see my sister in the hallway spraying room freshener and in the room there were lighted scented candles on every table and all the while my Dad just kept saying, "Oofa! These Americans, what do day want..... Jack In De Box, oofa oofa....no taste !"

This is the original recipe which he submitted into either the newspaper or a cookbook.

Ingredients
1 green pepper diced
1 medium onion diced
1 pound chicken cut in small pieces
2 dozen mussels scrubbed and cleaned
2 dozen clams scrubbed and cleaned
1 pound shrimp peeled and deveined
4-8 *Lobster tails (1-2 bags Frozen Langostino Tails $10.99 from Trader Joes are a much cheaper alternative) See note below
1/2 pound Chorizo cut in 1/4 inch slices
1 small bag frozen peas
1 pound Uncle Ben's Long Grain Rice (I have checked on this and many paella experts say this is the rice to use, it has something to do with it being parboiled)
1 jar pimento or roasted peppers
1/4 cup olive oil
1/4 teaspoon saffron threads
1 small can of tomatoes
Directions
Saute chicken in olive oil until 3/4 done and remove. Saute the onion and pepper in same juices.
Add tomatoes, shrimp, lobster ( do not add frozen tails at this point as they are pre-cooked), and chorizo and simmer for 15 minutes. Replace chicken and simmer for 5 more minutes.
In a separate large pot place 1/4 cup water and steam the clams and mussels for 8-10 minutes or until shells open. Discard any that did not open. Reserve the juice in the pot and add more water to make 7 cups of liquid.
Heat to near boiling and add rice and saffron. Then add peas, mussels, frozen tails, and clams along with any left over juices form frying pan and simmer for 20 minutes, add salt to taste at this point. Make sure to scrape pan with a wooden spoon so that the rice doesn't stick to the bottom of the pan. Just before serving top with the pimentos.
This serves 8 very hungry people

Something I am deeply proud of is the fact that my Grandpa was a musician and we actually found this clip of him singing and playing guitar on you tube, so click HERE if you want to take a listen!

* This is the only thing in the recipe I have changed. My Grandpa had called for 8 lobster tails! I decided on using frozen Langostino tails form Trader Joes. What is a Langostino tail you ask? Well I saw some at Trader Joes in the freezer section and loved the price so I decided to do some research and it turns out it's more close to a crab than a lobster but it is a perfectly fine substitute for lobster tails because they are just as sweet tasting and really kind of cute : )

Citrus Sandwich Cookies (Andrea The Kitchen Witch)

2012-01-05T10:15:00.000-08:00

These yummy little citrus gems are from a fellow blogger Andrea The Kitchen Witch, I love her blog and have used several of her recipes and they always turn out. The only tweak I made to this recipe was to add a little Italianissimo touch with some Limoncello! My tweaks are in red.

Citrus Sandwich Cookies
Makes 32 sandwich cookies
Source: Andrea Kitchen The Witch
2 cups all purpose flour
¼ tsp baking powder
¼ tsp salt
14 TBSP unsalted butter, softened
1 cup granulated sugar
1 large egg yolk
2 tsp finely grated lemon zest
1 tsp finely grated orange zest
*1 tsp finely grated lime zest
*My tweak: I omitted the lime zest since I did not have any and I added 1 teaspoon limoncello

Whisk together the flour, baking powder and salt in a medium bowl; set aside.

In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar at medium speed for 3 minutes. Add egg and zest and beat until combined. I added the limoncello at this point.

Reduce to slow speed and add flour mixture just until well blended. Scrape dough onto a work surface and gather it up into a disk. Wrap the disc in plastic warp and refrigerate for at least 2 hours, until firm (up to 3 days).

350F. Line baking sheets with parchment paper or silpat.

Place the chilled dough on a lightly floured work surface and sprinkle lightly with flour. Using a rolling pin, roll the dough out to a thickness of 1/8 inch.

Using a small cookie cutter, cut out as many cookies possible from the dough. Transfer dough to baking sheets and bake for 9-11 minutes or until lightly browned on the bottom (not the top).

Transfer the cookies to wire racks and cool completely.

Citrus Butter-cream filling
1/4 cup orange juice
*1 TBSP lemon juice
6 TBSP unsalted butter, softened
1 ½ cups powdered sugar
1 TBSP heavy cream
pinch of salt
*My tweak: I omitted the lemon juice and just boiled the orange juice down then I added 1 tablespoon limoncello to the butter cream mixture.

In a small nonreactive saucepan, bring the orange and lemon juices to a boil over high heat and boil for 3 to 5 minutes, or until reduced by half (3T). Let cool completely. I only used the orange juice.

In a bowl of an electric mixer, using the paddle attachment, beat the butter, powdered sugar, cream, salt and cooled citrus juices at medium speed until smooth and fluffy. I added limoncello at this point and omitted the lemon juice.

Pipe fiilling onto the bottom of one of the cookies. Top with another cookie. Press the cookies lightly together. Repeat with the remaining cookies and filing.

Store cookies in the fridge. Allow to warm to room temperature before serving.

Ravioli di Ribellione (Rebellious Ravioli)

2012-01-03T13:28:00.000-08:00

I am getting a bit annoyed with all those Post Holiday ads and commercials telling me to diet, it just makes me want to...well not diet! So in a very rebellious mood I decided to make some homemade ravioli with my left over Christmas Pork Roast....and I will say it tasted extra good knowing I was not doing what I was told ; ) While I stuffed my ravioli I couldn't help but feeling a little like a teenager back in the eighties again singing that anthem of rebellion all of us knew too well, "Where not gonna take it anymore, just you try and make us!" Yes you guessed it......Twisted Sister's We're Not Gonna Take it! So there you go you dieters because We got the right to choose it and I wanna eat!

That's me in the eighties! I had green eye-make- up to match my Catholic School Uniform unfortunately I think I kind of looked a little like Twisted Sister..yikes!

Ingredients
(Serves 6 heartily)

1 recipe for 1 pound of Pasta Dough
left over pork roast or any other meat you have seasoned and roasted (about 2 cups after processing)
1/4 cup Italian bread crumbs
1/2 cup Parmesan cheese grated
a few scrapes of fresh nutmeg
1 recipe Red Sauce( you need enough for serving, about 5-6 cups)
1 egg wash for sealing edges ( 1egg mixed w/ 1 T water)
Directions
In a food processor grind up your meat.
Add bread crumbs & nutmeg stirring to combine.
Saute the meat mixture in a pan with about 2-3 tablespoons heated olive oil for about 10 minutes.
Remove from heat and add the cheese, stir well.

Prepare pasta dough.See these 2 recipes for forming, cutting, and filling ravioli:

Ravioli using a press

Ravioli by hand

Now you can either boil the ravioli after sitting out on a clean towel to dry out a bit for about an hour: bring a large pot of salted water to a boil. Add all the ravioli and stir gently so they don't stick, allow them to come to top then boil for about a minute or until al dente.
Or you can place in fridge covered in a plastic container laying flat in between sheets of wax paper or plastic wrap for later use that same day.
Or freeze for use later on, ravioli freeze nicely. See how to freeze ravioli HERE, near the bottom of the recipe.

Now you are ready to serve your ravioli with the heated red sauce and a little more Parmesan cheese please : )

Nonna Cornaccio's Butter Spritz Cookies

2011-12-23T06:29:00.000-08:00

My sweet Nonna Cornaccio was as sweet and gentle as these buttery sweet cookies and she always had a tin of them in her kitchen for when her grandchildren came to visit. My Nonna-- who was actaully my great grandmother-- was from Naples, Italy and came to NJ in the early 1900's and even though she lived here for many years she held onto her thick Italian accent until the day she died, I can still hear her telling me, "Anna, pray to da Sainta Antony if you lose a somting he will get it fo you, no?". My Nonna was always wearing a home-sewn apron -- I inherited 2 of them-- and she was about as wide as she was tall at just over 4 feet tall. But what I remember most about her was her sweet soft hugs and yummy cookies she always had on hand for us!

~My sweet Nonna Cornaccio with her son, my great Uncle Angelo~

I will admit spritz cookies can be a bit of a pain at first but once you get them going you can whip out several dozen in a matter of minutes. This video was very helpful so if you are new to spritz cookies or have not made them in a while which was my case I would highly recommend watching this first: Butter Spritz Cookie Tutorial. Also note that this dough must be used at room temp so plan on using it right away or make ahead and then bring back to room temp.
Ingredients
6 cups all purpose flour
6 teaspoons baking powder
6 eggs
6 teaspoons vanilla extract
2 cups sugar
1 pound butter (4 sticks) room temp
maraschino cherries (2 containers)
Tools: cookie press w/ rosette disk
Directions
Preheat oven to 350
You can do this recipe in a Kitchen Aid carefully and it will just fit or use a hand mixer and a large bowl.
Cream butter & sugar well.
Add eggs and vanilla and mix well.
Slowly add flour and baking powder mixing on med/low until well incorporated.
Fill the press and form cookies on a clean sheet pan, add a cherry in the middle of each cookie and bake for 8-12 minutes or just until the bottoms are starting to lightly brown but the rest of the cookie is still white.
Notes: This dough must be used at room temp, do not refrigerate. Use an un-greased sheet pan with no foil or parchment for ease with forming the cookies. Wipe the press off in between every few cookies for easy forming of cookies. Just accept that the first 1-2 cookies pressed through will not be so perfect but after that they will be alright.

Zabaglione (Italian Egg Nog)

2011-12-21T14:21:00.000-08:00

Want to make your own Egg Nog this Christmas or New Years Eve? Why not try the easier Italian version called Zababglione, it's not only easier but believe it or not lighter since it contains no cream or milk. This delicious Italian drink can be made with alcohol such as Rum or Moscato Di Asti or with espresso for children or non-alcohol drinkers........Salute!

Click Here For My Zabaglione Recipe & Instructions

Spaghetti Alla Carbonara

2011-12-18T05:56:00.000-08:00

Are you looking for a hearty, easy, and economical meal to serve to your family or Holiday guests this Season? Well then I've got the dish for you: Spaghetti Alla Carbonara! This Roman Pasta dish is perfect for a cold winter night after you've been busy with Holiday busyness because it is not only very satisfying---who doesn't love bacon & eggs--- but also because the sauce is made up in the time it takes for the pasta to cook!

~~CLICK HERE FOR MY Spaghetti Alla Carbonara RECIPE~~

My Homemade Chicken Pot Pie

2011-12-14T04:43:00.001-08:00

I really love homemade chicken pot pie and to me the best part is the flaky pie crust that has just started to soak up the rich white sauce! And since I am going to all the trouble of making a homemade crust why use frozen veggies? I like to use fresh veggies which I play around with according to what's in season--or in my fridge-- like maybe some fresh corn in summer or a few potatoes diced in winter. If you need a pie crust recipe I have one here: Pie Crust Recipe
Ingredients
2 pie crusts (homemade or frozen puff pastry)
4 chicken breast
2 tablespoons olive oil
2 garlic cloves
1 large onion
2 carrots diced
2 celery ribs diced tops included
several thyme sprigs (remove the greens from the twigs)
1/4 cup dried mushrooms that have soaked in boiling hot water for 15 minutes with liquid reserved!
1/4 cup butter
1/4 cup flour all purpose
1 cup milk
Directions
Preheat oven to 375.
Prepare your pie crust atleast an hour before using and have it resting in fridge. Or use a pre-made pie crust or puff pastry!
Wipe chicken dry and rub a liberal amount of salt and pepper on both sides. Fry chicken in the olive oil until just cooked through. Remove and set aside to rest. Once it is cooled chop into small pieces or tear.
Drain the mushrooms from the water but reserve the liquid, chop the mushrooms into small pieces.
In the same pan you fried the chicken in add some more olive oil and then the carrots, thyme, celery, mushrooms, onions, and garlic and a little salt and then fry until soft.
In a separate pan over medium heat melt the butter and add the flour, cook for for about 5 minutes stirring constantly.
Add the milk and stir until thickened, add the mushroom liquid and do the same. You want a sauce about the thickness of heavy cream before it's whipped. Taste for salt and add some if needed.
Add the chicken and sauce to the veggie mix and stir, set aside to cool slightly as you prepare the crust.
Roll out your first crust and place in pan making sure to bring the sides up to top then poke a few holes with a fork to prevent bubbling up. Place in fridge to cool. I always roll my pie crusts between 2 pieces of parchment!
Roll out the second crust and place in fridge to cool as well. The parchment keeps it from drying out as well.
Pour the mix into the pan with the bottom crust and add the top crust pinching to seal and then make a few slits.You can add some egg wash on top if you want a more golden crust.
Bake at 375 for 40-50 minutes.
Allow it to cool for 10-15 minutes before cutting into it.

No Stir Easy Polenta (It works!)

2011-12-08T09:48:00.000-08:00

I saw this method of cooking soft polenta with out all the stirring or the long cooking time on America's Test Kitchen, tried it and it worked! The reason it cooks so easily is all very scientific but basically the baking soda does the trick, I am sooo very happy right now : ) This recipe makes a nice size pot of polenta for about 8 people.
Ingredients
7 1/2 cups water

1 1/2 cups polenta (Coarse-ground degerminated cornmeal such as yellow grits-- with grains the size of couscous-- works best, I tried other types such as whole grain and it did not work.)
1 1/2 teaspoons salt
Pinch (less then 1/8 teaspoon) baking soda
For flavoring:
2 Tablespoons butter
1-2 cups Parmesan grated
Directions
I like to use heavy bottomed pot with lid like a Dutch Oven for this. Boil water, add salt and baking powder and then immediately add corn meal while whisking rigorously (or else it will clump) boil for 1 minute stirring all the time.
Turn heat to low (your lowest setting), cover, and cook for 5 minutes.
Stir once more, cover, and cook for 25 minutes longer still on lowest setting.
Remove cover, add butter & Parmesan, and whisk smooth then cover and let sit for 2-3 more minutes...that's it and all I did was stir it 3 times.
Who knew that old fashioned Italian cooking mixed with a little American know would make such a perfectly easy pot of polenta.

Christmas Simply Done

2011-12-06T11:25:00.000-08:00

I LOVE Christmas. The twinkly lights, hot cocoa, shiny packages, gingerbread cookies, and even the crowded malls and hearing I'm Dreaming of a White Christmas from early November until New Years! If it were up to me Christmas would last 3 months instead of 1 but....... I do not like the idea that in order to really enjoy the season you must spend money. Now I'm not saying I wouldn't if I had it...but I don't. Still, I simply refuse to allow this to stop me from having a little Holiday fun darn-it! So with all that said here are some of my tried-and-true Christmas Simply Done ideas which I have perfected over the years. And I leave you with a wish: May your days be merry and bright And may all your Christmases be white!

What it's All About

To start off I like to consciously try and remember what Christmas is really all about, it may be difficult through all the party planning, dead lines, long lines...... but it will help make all those things more bearable and actually enable me to better enjoy the Holidays. So what is Christmas all about for me? Christ coming to the earth to die for my sins, WOW, that is reason enough to celebrate indeed! If someone where to tell me today that someone, a person I had jilted on more than one occasion, decided to pay off all my debts, including our home and husband's student loan and to pay for any expenses we had for the rest of our lives I would celebrate like no other. Well, Christ has done this for me and on a much larger scale. Jesus paid the penalty for my sin. I deserved death, which is the ultimate penalty for sin. I would have had to pay for my sin but instead Christ paid the price for my sin with His blood so it's time to rejoice! This truth makes every Christmas Carol sweeter to sing, every time of fellowship with my Christian brothers and sisters more rich, every twinkly light a reminder of Heaven's glory, every gift made or purchased more joyful to give....it really does. So, do you know this joy....... not sure? If not I would love to tell you all about it just drop me an e-mail. I like to start off my Holiday Season by reading through a Gospel. Something we like to do as a family is to watch The Nativity Story & The Lion Witch & Wardrobe on our Family Movie Nights usually in the beginning of December, this helps us to prepare our hearts before all the hustle and bustle even begin.

Christmas Movie Nights

We love Christmas Movie nights mainly because they're good cheap fun! We have purchased a few favorite Christmas movies over the years and rent the rest from the library & Netflix, we have many many Family Movie Nights with Popcorn & Hot Cocoa with Marshmallows & Candy Canes. Some of our favorites are: The Nativity, Lion Witch & Wardrobe, A Christmas Story, Home Alone, Christmas with the Kranks, The Santa Clause, Jingle All the Way, Polar Express, and a new one is the most recently animated version of A Christmas Carol.

Deck the Halls

I love to decorate my home and without spending a lot of money. This can be done with really any theme but Shabby Chic really seems to be the most do-able. Here is a site that can tell you just how to do this: Shabby Chic Christmas and below are some of my own ideas.


I decorated my whole front porch with Christmas Tree clippings: free from the Christmas Tree Farm where we purchase our tree and Twinkly Lights and some Holly!

I decorated my kitchen with tree clippings, Christmas ornaments & balls, A painted wine bottle (Thanks Gordon!) & ***Twinkly Lights***

Making & Giving Gifts

This is one of my favorite Christmas activities, I feel it is my way own little way of showing how much I appreciate that my Lord and Savior gave me the gift of eternal life. I especially love to make and give homemade Food Gifts. These are not only from my heart but they fit into my budget! I think the best way to do this is to pick 1 or maybe 2 treats that you are good at and perfect these, maybe it's your Grandmother's Sugar Cookie Recipe, or your make a really awesome Raisin Bread, why not make several mini loaves for gifts. Then you can spend a little money on making it just a bit more Christmassy like for instance my Biscotti. The recipe I have is an old family recipe so it is very dear to me plus and I have the added benefit of the fact that I have been making them for over 20 years, I have become pretty darn good at Biscotti baking! The extra thing I do at Christmas is to add a drizzle of white chocolate on top of each biscotti and then I roll each one in a strip of wax paper, place them in a bag which I decorate with some ribbon, a homemade tag, and an inexpensive or homemade ornament. I got the snowflakes on the bag at the Dollar Tree in a pack of 6 for a dollar..... of course which is where I get all my frills for my homemade food gifts. I also have two other favorite homemade gift ideas like Homemade Liqueurs & Homemade Chocolates!

Click here for my Homemade Liqueurs recipes & Ideas!

Take Some Time to relax ahhhhh
This time of the year is perfect for curling up with a good book, Christmas music softly playing, a hot cup of Holiday Flavored Coffee, and a cozy blanket. I also love the warmth and crackle of a fireplace but we don't have one so I bought this Christmas Fire-Place DVD a few years back and even though my family teases me it makes me feel so cozy and warm with the glow and crackly sounds and to add to the ambiance I saw a Fire-Place scented candle the other day at Target! As far as the coffee goes I love to make different Holiday Flavored Coffee Creamers which are all natural and a fraction of the cost plus I get to customize them to my own taste. I don't own a lot of Christmas literature so I go to the library and check out Christmas books to place near my couch as well as reading through a different Gospel each December and taking time to dwell on that First Christmas. And it just doesn't feel like Christmas without music and with Pandora I can always have a Christmas tune playing in the background I am listening to White Christmas as I type this up : )

When we recall Christmas past, we usually find that the simplest things -- not the great occasions -- give off the greatest glow of happiness.

~Bob Hope~

Cranberry & Walnut Crostata

2011-12-03T08:00:00.000-08:00

This is adapted from The Pie& Pastry Bible/Rose Levy, an excellent book if you are wanting to grow in your pie & pastry skills. A crostata is basically an Italian pie and if you are new to pie making try making a crostata first since a crostata is much easier to form than a traditional American pie. The only adaption I made was to add some grated Orange Zest to the Cranberry & Walnut mixture which is something you find in many Italian pastries. I am so glad I did because it made this crostata reminiscent of an Italian fruit cake!

Ingredients

Cranberry Walnut Filling
1 1/2 C walnuts, toasted (about 6 oz)
1 C heavy cream
1/4 C sugar
1 C dried cranberries
1/4 t cinnamon
zest of 1 large or 2 small oranges
Walnut Pastry
1/2 C walnuts, toasted (about 2 oz)
1 C flour
1 T + 1 t sugar, divided
1/4 t salt
2 oz. (4 T) cold butter, cut into pieces
1 egg yolk
3 T ice water

Egg wash
1 egg
1/2 t water
slight pinch of salt

Directions

For the filling, coarsely chop 1 1/2 cups of walnuts.
Bring cream & sugar just to a boil over medium heat, stirring until the sugar is dissolved. Lower heat and simmer for 6-8 minutes, stirring occasionally until the mixture becomes slightly thickened. Remove pan from heat and add dried cranberries, walnuts, orange zest, and cinnamon and combine thoroughly.
Refrigerate for at least 2 hours. It can be chilled up to 24 hours.
For the pastry, subtract 2 tablespoons of walnuts from the 1/2 cup. Chop the 2 tablespoons into small pieces, combine with 1 tablespoon of sugar and set aside as a garnish to sprinkle on top of the formed pastry before baking.
Place the flour, 1 teaspoon of sugar, salt and remaining walnuts in the bowl of a food processor. Process until the nuts are finely ground into the flour mixture. Add the cold butter pieces and pulse until the texture is like coarse meal with a few larger pieces of butter. Whisk together egg yolk & ice water. Add to dough mixture and pulse until dough begins to come together in clumps and there are no dry flour patches.
Turn the dough out onto a piece of plastic, bring it all together and form into a disc. Wrap tightly and chill for 30 minutes or until firm enough to roll.
When ready to assemble the crostata, unwrap & place the dough onto a piece of parchment paper lightly dusted with flour and place another piece of parchment on top.
Roll into a 14" circle, Remove top parchment and place the dough and the bottom parchment paper onto a baking sheet or pizza pan.
Spread the chilled filling on the dough and fold the dough over the filling. You want a good 4 inches open in the middle.
Refrigerate for at least 10 minutes or until your oven is ready.
Preheat the oven to 375 degrees.
For the egg wash, combine the egg, water and salt. Brush the top of the pastry lightly with egg wash and sprinkle with the 2 tablespoons of chopped walnuts and sugar.
Bake for about 30 minutes or until the pastry is golden brown and the filling is bubbling. Cool for at least 15 minutes on a wire rack

CTB read: Harlot’s Sauce by Patricia Volonakis-Davis: Pizza Alla Puttanesca

2011-11-29T09:38:00.000-08:00

This memoir reads like a nice long chat with an old friend. Growing up in a first generation Italian --hyphen-- American family I can relate with Patricia on so many levels. At times I was laughing out loud and at others I found myself wiping away a tear but mostly I found myself just plain hungry! As soon as I finished reading this book I passed it on to my Mother and told all of my Greek and Italian girl friends about it and then I made Patricia's Salsa Puttanecsa which is now one of my family's favorites.
I figured that the obvious choice for this book would be something Greek but being Italian myself and knowing Patrica's love for both cuisines I decided to do something Italian.
In the back of the book under “Explanations and Apologies” Patricia writes, “if you recognize yourself here and it appears I’m making fun, I ask you to please look again, because the one I mocked mostly was myself.”and no chapter shows this better than "Not That Papa Elias" After finding a free day Patrica decides to take a walk on the Isle of Crete.....all by herself.
"You'll get lost," Gregori laughed.
"I will not," I said crossly.
How dare he say I get lost? I wouldn't.
I did.
I saw myself (also a strong headed Italian woman) in this and couldn't help but remember my own "Walk of Shame" I took in Pompeii, Italy without the assistance of my Father and Zio. And even though I did get lost, break a shoe, and end up hooking up with a Japanese tourist who didn't speak a word of English or Italian, it did all end well in a nice little Pizza place sipping local wine and munching on one of the best pizzas I have ever had. I would say that was well worth the horror of not knowing where I was and hobbling around with a broken flip flop on thousand year old polygonal block roads. You may ask yourself who wears flip flops to Old Pompeii anyway ? An Italian hypen American does that's who : ) And since both Patrica's and my story end with lunch I decided to make a Pizza in honor of Patrica and her book. So I present you with my Pizza Alla Puttanesca!

Ingredients
2 one pound pizza doughs homemade or store bought

7 tablespoons good olive oil
1 large onion chopped
4 garlic cloves minced
1/2 cup white wine
8 Roma tomatoes, peeled, seeded, and diced (You can also used canned whole Italian tomatoes)
10 Italian or Greek oil-cured olives, pits removed and sliced (These are hard to find in SC so I used regular Kalamata olives)
fresh chopped oregano and basil
red pepper flakes
salt & pepper
8 ounces fresh mozzarella torn into small chunks or grated
1/2 cup freshly grated Parmigiano Reggiano cheese
Tools: Parchment Paper, Pizza Paddle or flat cookie sheet (you can also use an upside down cookie sheet), pizza stone ~OR~ simply use 2 pizza pans with no parchment paper I like the perforated pans
Directions
Preheat oven to 550 and turn on the fan if you have a convection oven.

Saute the onions, garlic, and anchovies in the oil, not for very long or else the anchovies will have a strong fishy taste.
Add tomatoes and and saute some more.
Add the wine and turn up the heat allowing it to cook for several minutes and to reduce some.
Add olives and the other ingredients you've chosen.
Reduce the heat, stir occasionally as it cooks, you want it to reduce to a thick sauce which takes about 15-20 minutes.
Sprinkle with the fresh herbs, red pepper flakes, salt & pepper, to taste.
Spread out your doughs onto parchment by using your well olive oiled hands dimpling the middle section and leaving a sightly thicker edge all around as you do. If it starts to pull back walk away and let it rest a few minutes to resettle the gluten.
Spread the sauce all over evenly between the two pizza doughs leaving the edges un-sauced. There may be some left over sauce , you can us it for lunch with pasta the next day!
Divide the cheeses between the two doughs starting with the Parmesan and ending with the mozzarella then drizzle some olive oil all over the top.
Slide the pizza onto the stone with the parchment still intact and bake for 4 minutes or until it hardens enough to remove the parchment.
Slip the parchment out from underneath and allow it to cook until the cheese is golden and the crust is starting to brown on the edges and underneath. Each oven is different mine takes about 5-6 more minutes but some may only take 3-4 while others may take 8-10. It also depends on how crispy a pizza you want.
Remove the pizza with the paddle or cookie sheet by slipping it underneath and pulling forward. Allow it to set for about 1-2 minutes and then cut into slices. You can also add some more fresh basil at this point.
Note: if using the pizza pans simple spread oil on the bottom and spread the dough out onto the pan.Bake until cheese melts and is golden, I also check the bottom of the crust for done-ness.

Shepherds Pie (Cottage Pie)

2011-11-22T12:22:00.000-08:00

I crave a Shepherds Pie in the winter and it's no wonder since this recipe is from Britain where they have very cold winters. What better way to flee the frigid cold than in your own cozy kitchen with a plateful of steaming hot potatoes, meat, and melted cheese! The key to a good simple dish like this is to use very good quality ingredients and since you do have so few ingredients this is do-able. The addition of mushrooms and red wine make this simple meal something you can serve to guests.
This recipe will feed 6 hungry people!
Ingredients
Filling
1 pound ground beef (Since such a small amount feeds a large amount of people I try to buy the best ground beef possible like organically grown or natural hormone free beef.)
olive oil
1 large onion (Chopped fine.)

2 carrots (Chopped into bite size pieces.)
2 stalks of celery (Chopped into bite size pieces)
2 garlic cloves (Crushed and minced fine.)
*Optional: 1 cup mushrooms (Wiped clean, stems removed, and chopped bite size .)
2/3 cup cup red or white wine
1 teaspoon salt
plenty of black pepper
1 tablespoon flour
a few sprigs of fresh thyme or1/2 teaspoon dried thyme
Crust
2 pounds potatoes
3 tablespoons butter
1 teaspoon salt
black pepper to taste
2 cups sharp cheddar cheese grated (Again use a good quality cheese like Vermont Cheddar.)
Directions
Butter a large baking dish and set aside. Peel and chop potatoes (You can do this in the morning or night before and keep fresh by covering in water and placing in fridge.) and boil until tender when poked with a fork, about 30 minutes. Preheat oven to 400 degrees.
Heat up a skillet and coat with oil. Add onion, garlic, and all of the veggies and saute until soft.
Add wine and allow to reduce a bit. Add meat cooking until just done. If you use a good lean meat you won't have to drain off the fat but if is too fat for you just use some paper towels straight in the pan to soak them up, I usually do this with a pair of tongs.
Add the flour and all of the herbs and spices including salt & pepper and spice mixture if you choose to use it.
Cook for a few minutes stirring to make sure and scrape up the yummy bits from the bottom to mix in. Remove from heat and set aside. Taste and see if it needs more slat.
Mash the still warm potatoes and add butter, salt, and pepper mixing together.
Add 1 of the cups of cheese and mix in. Taste for salt.
Lay the meat mixture into a buttered baking dish and then plop the potatoes on top spreading out with the back of a spoon.
Add the other cup of cheese on top and bake at 400 for 45 minutes or until the top is crusty and golden delicious!

Gatò Di Patate (Italian Potato Pie)

2011-11-17T13:48:00.000-08:00

This is my version of one of my Dad's recipes and was one of my favorite meals as a child, it is so good. Gato is usually made with left over mashed potatoes and cheeses and meats in the fridge but I love this dish so much that I make mashed potatoes just for Gato. I like to describe Gato as an Italian Shepherd's Pie. The Italian word gatò comes from the French gâteau which means cake, a word left over from when the French occupied Naples, Italy.
Ingredients
Prepared Mashed Potatoes (5 large potatoes or 2 1/2 pounds of russet)You want a real moist and creamy mashed potato for this recipe but if they are not just add some melted butter and milk to the mashed potatoes.
2 eggs beaten
4 -8 ounces diced sandwich meat2 such as ham or salami
6-8 ounces left over cheeses chopped in small pieces or grated: I like1/2 Parmesan 1/2 Provolone
1/4 cup bread crumbs for the mixture and a little more for the topping
3 tablespoons olive oil for the mixture and a little more for the topping
a little salt and a lot of pepper added to the mashed potatoes
Directions
Preheat oven to 350. Grease a large lasagna pan with butter. Prepare your mashed potatoes and flavor with salt and a lot of pepper. Make sure it is light and creamy, adding more butter or milk if needed. Add the ham and cheese and mix well. Pour into the pan. Sprinkle a light veil of breadcrumbs and aliitle more Parmesan over top and drizzle with some more olive oil. Bake at 350 for 30-35 minutes or until it it is golden brown and bubbly.

Musical Pasta

2011-11-16T05:31:00.000-08:00

Italians have a natural gift of taking the most mundane tasks of life and creating an almost convivial atmosphere and I believe this is at the heart and soul of La Dolci Vita. Take for instance my Neapolitan Dad's musical pasta. He would always grab one tube of pasta out of the box before dumping the rest into the water. Then he would hold it to his lips just so....... and blow. He could toot out an entire contata while the pasta was boiling away. I can still see him walking around the house tooting out The Drinking Song from Verdi's La Traviata and me trailing behind him belting out, "Godiamo, la tazza la tazza!" as we waited for the rest of the pasta to cook. I still love to listen to music, sing, and even dance while I cook to this day. Thank you Daddy for giving me the gift of living La Dolci Vita!
Here is one of my favroite childhood pasta dishes which we ate every Sunday for lunch using the left over sauce from Saturday.
Ingredients
6 cups of Marinara or Ragu Sauce (make a big pot the day ahead and save half )
8 ounces fresh Mozzarella
Basil leaves *Italian housewife trick: Don't wash them off but rub with a dry towel, this keeps them nice and green.
1 pound Pasta: ziti, rigatoni, penne...Something with holes to hold the sauce and whistle a tune!
3/4 cup Grated Cheese: Pecorino OR Parmesan Or a combo of the two
1/2 cup Bread Crumbs: plain
Extra Virgin Olive Oil
Equipment: 1 large lasagna or casserole dish. If I am making this for a crowd I buy the big aluminum pans and throw them away when finished.
Directions
Set oven to 500.
Boil the pasta until very al dente (slightly undercooked) and drain. Add the sauce to the pasta and stir to coat.
Spread some olive oil onto the bottom of the casserole dish, enough to coat the bottom, and dust with the bread crumbs.
Now place 1/3 of the pasta in and then a dusting of 1/3 of the Parmesan, and then 1/3 of mozzarella torn into small chunks, finish off this layer with some basil leaves.
Now repeat the process.
For the third and final layer only add the pasta and cheeses and the finish off with a dusting of bread crumbs and drizzles of olive oil all over.
You only bake this for 10-12 minutes because it is such a high heat. Remove and allow to cool off a bit, atleast 10 minutes before cutting into it.
OR you can cover and place in your fridge for over night and cook just before serving since it is so quick to cook, only 10-12 minutes. Bring back to room temp before baking or else the middle may still be cool.
Buon Appetito!


~Mia famiglia 1970's: that's me with the plaid shirt with my Daddy behind me~

Pepper & Egg Sandwich (Pepp N Egg)

2011-11-15T04:21:00.000-08:00

~~I was salivating as I took this picture~~

~~Just one more~~

Favorite pic of my Daddy & me!

My Dad used to make this sandwich for me for breakfast, lunch, or dinner! He grew up in Naples, Italy during WWII where he mostly ate what Italians call Povera Cucina or Poor Kitchen foods. This was basically an egg and pepper frittata --Italian omelet-- served on some hearty Italian bread. Meanwhile my Mom's family--2nd generation Italians Americans living in Bayonne, NJ-- used to eat what they call a Pepp N Egg Sandwich which is sold all over North Jersey kind of like how hot dogs are served in NY. Those crazy Italian Americans skipped the whole frittata part and decided to just scramble it all up in a pan and then threw some provolone cheese on top--MAMMA MIA-- making this a truly magnificent sandwich....... Now that's what I call Italian American!
Ingredients:
olive oil for the pan and the bread
1 medium onion sliced thinly
1 garlic clove minced
pinch of red pepper flakes (optional)
1 whole bell pepper sliced thinly (you can use half red and half green or yellow)
3-4 eggs, beaten
Salt & freshly ground black pepper

2 slices of provolone each cut in half
1 Loaf Italian bread
Preparation:
Slice the loaf into 4 even pieces and then slice each piece in half.
Now I like to toast my bread in the pan with some olive oil before I get stared but this part is totally optional. I also like to add the half cheese slice to the bread while it's warm.

Heat up a saute pan over medium heat then add enough olive oil to cover the bottom.
Add the onion and peppers, saute until the peppers have softened and the onions are starting to carmelize!
Add the garlic, red pepper, and salt & pepper and saute for a few minutes.
Turn the heat down to medium and add the eggs stirring it all togther until the eggs are cooked.
Divide the egg mixture up between the 4 bread pieces along with the cheese (if you didnt already add it) pressing it down to melt togther!

My Basic Pie Crust (Sweet or Savory)

2011-11-13T12:16:00.000-08:00

This is my go-to pie crust recipe which is a combination of a few different pie crust recipes I have used in the past and if your wondering about the vinegar it makes the crust extra flaky! Another great thing about this recipe is that it can be used for a sweet pie like an Apple Pie or savory pies like a Chicken Pot pie This recipe will make 2 pie crusts.
Ingredients
2 2/3 cups all-purpose flour
1 teaspoon salt (For Sweet use half this amount)
1 teaspoon sugar (For Savory use half this amount)
1 stick cold unsalted butter cut into small pieces
8 Tablespoons vegetable shortening in small pieces chilled
1/4 to 1/2 cup water ice cold water
splash white vinegar
Directions
Combine the flour, salt, and sugar in a food processor, Kitchen Aid, or bowl.
Add butter and Shortening and process until mixture resembles coarse meal, about 8 to 10 seconds in processor or a minute in the Kitchen Aid. Or Break up with a pastry cutter or large fork in the bowl.
Add ice water and the vinegar in a slow steady stream through feed tube of food processor with machine running, until the dough holds together for no longer than 30 seconds. If it is not coming together add more water by the tablespoon.For hand method, mix dough with a wooden spoon, adding water until dough just holds together. In the Kitchen Aid pour as you stir on 2 until it starts to form a rough ball.
Note: Do not over mix, just until it starts to hold and then using your hands mush it all together over mixing makes for a rough dough.
Turn dough onto 2 pieces of plastic wrap. Press each into flat circles, or rectangles depending on what shape you intend to roll out pastry to. Wrap each in plastic wrap and refrigerate at least 1 hour. It can also be frozen, double wrapped in plastic, for up to a few months.
I always roll my dough out between 2 pieces of parchment lightly sprinkled with flour. The I flip it into the pan and then remove the parchment, works like a charm : )

Wine Cork Plaque

2011-11-09T04:27:00.000-08:00

I have been saving wine corks for years just waiting to do something with them besides keeping them in clear glass vases and this beautiful wine cork plaque will now hangs above my sink! I had so much fun gluing them on as I reminisced, "This one was from New Years 2010 and this one from our 10th anniversary." I took an old plaque I already had, painted it white, and then Gorilla Glued the corks on. I had a lot of repeats--we mostly buy 2 Buck Chuck-- so even after deciding to make this I had to save for a few months trying to purchase a new bottle of wine each paycheck which was fun in itself!

Accordingly if the devil should say, ‘Do not drink,’ you should reply to him, ‘On this very account, because you forbid it, I shall drink, and what is more, I shall drink a generous amount. Thus one must always do the opposite of that which Satan prohibits. What do you think is my reason for drinking wine undiluted, talking freely, and eating more often, if it is not to torment and vex the devil who made up his mind to torment and vex me.
~ Martin Luther

Amaretto Coffee Creamer (Cafe Amaretto)

2011-11-02T11:54:00.000-07:00

Every year it seems they come out with a new coffee creamer and so I must try and come out with my own all natural version and so I present you with Cafe Amaretto!
The taste without the actual Amaretto is close enough but if you want that extra kick and a bit of alcohol add real Amaretto --or Homemade Amaretto-- to the mix once it has cooled.

Ingredients
2 cups half-n-half
3/4 cups brown sugar
1/2 cup white sugar
2 teaspoons almond extract
1 teaspoon vanilla extract
*optional: 2 tablespoons amaretto
Directions
Bring all the ingredients (except for the Amaretto) up to medium heat but do not allow it to boil. Whisk until all the sugar is dissolved, I check by titling the pan to see if their are any sugar bits at the bottom.
Remove from heat and once it is completely cooled add the Amaretto, this way the alcohol does not get cooked out.
This will keep in fridge for as long as the date on the Half-n-Half.
Shake before each use.

If you like this recipe try these:

Peppermint Mocha Creamer

Cinnabun Creamer

Pumpkin Spice Creamer

Hershey's Best Chocolate Cake

2011-11-01T12:46:00.000-07:00

This recipe is from Hershey Cocoa, it's the recipe on the back of the cocoa container and it is my all time favorite chocolate cake recipe! It is very moist and rich and every time I make it at least one person tells me it is the best chocolate cake they have ever eaten. If ever my family or I craves chocolate this cake satisfies every time : ) I tweaked it only a bit by using espresso in place of the water which makes it taste even more chocolaty but not like coffee at all.

Ingredients
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water (instead of plain water I use very hot strong coffee or espresso)

Directions:
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING see recipe below. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Fall Decorating

2011-10-28T11:36:00.000-07:00

I love to decorate for the different seasons but "decorations" are not really in my budget so I have learned that it's in the details...... a small item can make a corner, counter top, or shelf really pop! And that-- in the end-- it is way more fun to be creative : )

I painted an old basket white, filled it with some Dollar store fall flowers, a Dollar Store pumpkin and a string of white lights, it looks nice and glowing at night!

~Up close~

I placed some dollar store gourds in a cake stand for an instant center piece, I saw this on pinterest!

As soon as the cold weather hits I make a cozy little coffee, tea, and cocoa corner on my counter, I got the "sugar" canister at a thrift store flipped it around and wrote "cocoa" on it with a pastel crayon.

We use a French Press or Espresso pots so all we need is this electric tea pot, no coffee pot to clutter the counter.

I always have a jar of vanilla sugar for instant coffee flavoring, all you do is place a vanilla bean pod --that has already had the beans scraped out-- down into a jar of sugar. This will flavor the sugar for months, just keep adding more sugar.

That little ole vanilla pod adds so much flavor!

I filled my pumpkin candy dish -- I got it on clearance after Halloween a few years ago-- with various herbal teas. I love Stash & Twinings Teas because they come individually wrapped.

I love all the choices.....

....but my Fall Favorite is Chai Green Tea : )

Italian Custard (Zabaglione)

2011-10-18T05:39:00.000-07:00

As a small child the sound of whisk rapidly beating against a metal bowl meant only one thing in my house..... Zabaglione! This is the way My Dad taught me to make it, " Whisk a the egg yolk, a little zugar, and some sweet wine over water..... that's it honey...... there is no recipe ahh!" But I was able to get it down to a written recipe.
Zabaglione or Italian Custard is a very versatile recipe to have in your repertoire, it can be prepared as a drink or as a custard. As a custard it is runnier than a mousse more like a thick sauce and is usually served over fruit (strawberries) or used in layering recipes similar to the English Trifle. If you want to prepare the drink version go here Zabaglione Drink

~Zabaglione Drink~

Ingredients (Serves 6)
8 egg yolks
1/3 cup sugar
1/2 cup liqueur (I like Amaretto), Marsala, or cooled espresso
Directions
I like to use my hand held electric mixer or Kitchen Aid for the beginning part.
1) Set a water bath in a pot of water that the mixing bowl will fit on top of without touching the water, just above the water line, and bring it to a simmer.
2) Whip the egg yolks and sugar on high (start out on low and build up to high for less mess) until pale and creamy.
3) Now with the mixer on high slowly add the liquid while the machine is running. Whip until blended and thickened up a bit.
4) Now place the bowl of egg yolks on top of the water bath and continue to whip (constantly) until it is thicker, It will be ready when you scrape across the bottom of the bowl and some sticks to it about 10 minutes of good whipping by hand, it will thicken up more in the fridge. Keep whisking or else the eggs will scramble and if it gets too hot remove from heat still beating for a few seconds.
5 ) At this point I like to run the custard through a strainer juts in case any eggs did scramble.
6 ) Now place the custard in a bowl with plastic wrap right on top touching, this prevents a skin from forming, and place in fridge several hours to thicken and cool. You can also place in individual cups with plastic wrap if you want to serve it that way.
If you want a thicker more mousse like Zabaglione simply fold in 2 cups sweetened whipped cream to the chilled Zabaglione.