Italian Food

Here is a fun summer treat that's easy to make and doesn't require popsicle molds. These fun homemade popsicles are made in little dixie cups. I've made them with three layers - two fruit purees, one blueberry and the other strawberry, and a white layer of cream cheese and yogurt. They will be great for the Fourth of July. Pass around a platter of these to your guests. The yogurt/cream cheese layer is so rich and creamy and is a nice contrast to the freshness of the fruit purees. I used blueberries because you don't need to strain out the seeds like blackberries, but you can really use any fruit you like. I think the 3 ounce dixie cups make the perfect serving size for these popsicles. If you take them out of the freezer for about 10 minutes before serving, the popsicles just squeeze right out. You can also just gently tear the paper away from the popsicle. Homemade Popsicles with Fruit, Cream Cheese, Greek Yogurt for a printable recipe, click here makes 24 popsicles You will need 24 3-ounce dixie cups and 24 popsicle sticks Ingredients: for the fruit purees: 16 ounces fresh strawberries, leafy tops removed 8 tablespoons confectioners sugar, divided 20 ounces fresh blueberries for the cream cheese/yogurt layer: 12 ounces cream cheese, softened 2/3 cup confectioners sugar 1 cup plain greek yogurt first, a layer of blueberry puree . . . then a layer of the yogurt/cream cheese filling. Then some strawberry puree . . . the a final little layer of blueberry puree and a popsicle stick Instructions: Place strawberries and 4 tablespoons sugar in a food processor and process until pureed. Scrape out the puree and pour into a bowl - don't bother to clean the processor. Place the blueberries and 4 tablespoons sugar in the processor and puree. Empty into another bowl. Place the softened cream cheese, 2/3 cup sugar and yogurt into a mixer fitted with the paddle attachment. Blend well. Make the popsicles: Place the dixie cups on a sheet that will fit into your freezer. Pour a scant tablespoon of the blueberry puree into each of the cups. For the second layer, place a level tablespoon of yogurt filling into the cups. I like to do this with two spoons - it makes it easier, scraping the filling off from one spoon into the cup. With the back of a spoon, smooth down the yogurt layer so it's level. For the third layer, place a level tablespoon of strawberry puree on top of the yogurt filling. For the final layer, place a rounded teaspoon of blueberry puree on top. Place a popsicle stick in each cup and place in freezer at least 3 hours or until firm To serve, remove from freezer and let sit about 10 minutes. You can gently squeeze out the popsicles or just tear off the paper with care. note: you can make these the day before and they keep in the freezer just fine

Fried chicken has to be one of the most quintessential foods of summer. But how can we amp up an ordinary recipe for fried chicken to one that is extraordinary? By spicing it up! Here’s a recipe for Spicy Fried Chicken that I’ve made for my family for a few decades now (time flies when you’re having fun, right?) and all I can say is that this recipe is ‘excellent, excellent, excellent!’ One of the secrets to preparing outstanding fried chicken is to MARINATE the chicken first in a buttermilk sauce! Remember when I gave you the “Pork Braised in Milk” recipe a few months ago? The same principle is in action with the buttermilk’s effect on the chicken . . . it tenderizes the meat, making it uber-delicious! Another tip: This recipe needs to be prepared one day of ahead of serving for the marinating to do its magic, so plan on that time; you’ll be so glad that you did this slowly instead of in a hurry. Patience is a virtue they say! Garlic is added to the buttermilk as well and wow, does it pack the extra flavor! After a nice little bath in the spiced up garlicy-buttermilk marinade, the chicken is dipped in another spicy breading before plopping it into the frying pan. Mmmmm . . . smell the goodness as it fries! Garnish with some pretty green lime wedges and chopped cilantro. Serve with icy cold sun tea and your favorite side dishes. If you are a big fan of the Colonel’s KFC cole slaw, I prepared the ‘copycat’ version and it truly is delicious and tastes identical to the real thing. Here’s the link into the archives of my blog for the cole slaw. With summer officially just around the corner, I hope that you enjoy this recipe for Spicy Fried Chicken!! Mangia! Print Superb Spicy Fried Chicken What You Need:To Marinate Chicken: 6 - 8 medium cloves of garlic, finely minced 2 cups buttermilk 1 tsp. ground cumin 1/2 tsp. freshly cracked black pepper 1/4 tsp. cayenne pepper Breading for the Chicken: 1-1/2 cups unbleached all-purpose flour 1-3/4 tsp. freshly cracked sea salt 1-1/2 tsp. freshly cracked black pepper 1/2 tsp. cumin 1/2 tsp. cayenne pepper (or more if you really want some extra heat!) For Frying the Chicken: Safflower oil, enough to fill a deep, heavy frying pan at least an inch highInstructionsPrepare Marinade: Put minced garlic in a medium bowl. Add buttermilk, cumin, salt, pepper and cayenne; whisk to blend. Place chicken pieces in a 13x9 inch glass baking dish. Pour buttermilk mixture all over the chicken; turning each piece over to coat completely. Cover and chill (at least 8 hours or overnight), turning occasionally. After the marinating period, place a rack over a baking sheet. Remove the chicken pieces from the marinade and set on the rack to drain for 10 minutes. Bread the Chicken: Mix flour, salt, pepper, cumin and cayenne pepper in a large bowl. Toss the chicken pieces individually in the flour mixture, turning to coat; shaking off excess. Once again, toss each piece (a second time) in the flour mixture; shake off any excess again. Transfer chicken back to a clean rack over a baking sheet; allow to stand for at least 15 minutes and up to 45 minutes. To Fry and Bake the Chicken: Pre-heat oven to low. Line baking sheet with paper towels. Pour oil into a large, heavy skillet to a depth of 1 inch. Heat the oil over a high heat of 375 degrees (or until a small cube of fresh bread sizzles instantly when added to the oil). Add the chicken thigh and leg pieces to the skillet first. Adjust the heat so that the temperature remains between 340 and 350 degrees (or until a small cube of bread sizzles slowly when added). Fry chicken until golden brown and cooked through, turning chicken occasionally, about 15 minutes. Using tongs, transfer the chicken to paper towel-lined baking sheets. Place baking sheet

Calendula from my garden Flowers of Calendula officinalis will brighten your day, no matter how gray. These come from a small patch growing next to my garlic. You will soon see a photo showing their bright orange color. I like how taking the brilliant hue off higlights the delicate texture of the petals. a study in textures In my "stained glass" maltagliati, I press nasturtium petals together with the dough. Above, I am about to knead nastutrium petals into the dough. What's the result? Stay tuned. The photos are my contribution to edition #88 of Black and White Wednesday - A Culinary Photography Event created by Susan of The Well-Seasoned Cook, now organized by Cinzia of Cindystar, and hosted this week by Sreevalli of Ammaji Recipes. The photos were shot in color and then converted to black and white (Lightroom prese B&W Look 1) the top one and to sepia (Lightroom preset Sepia Tone) the bottom one. On this page, you can find out who is hosting the current and future editions of the event.

a towering burger to challenge any human mouth![/caption] Beef is my husband’s protein of choice. Hands down, no debate, no discussion, it’s simply beef! No matter how much I try to decrease the beef in his nutrition, this guy just plain likes his beef. And I bet that I’m not alone on this when it comes to ‘many’ men’s food preferences (not all men, OK?)! So how can I make a beef-focused entree any healthier for a guy with cholesterol issues? I had read that Buffalo/Bison beef is much healthier than cattle beef. In fact, “Buffalo meat fits the dietary guidelines of the American Heart Association and is often prescribed by physicians to patients who should limit their fat intake. Several weight-loss programs (i.e.: Weight Watchers) list Buffalo beef as a recommended “diet food”. Buffalo/Bison beef contains 4 times LESS fat than cattle beef. And since Buffalo/Bison meat is more dense, it satisfies us more while eating less! Why didn’t I know this before for weight issues that I’ve struggled with? In fact, I discovered that “Buffalo/Bison are handled as little as possible, spend their lives on grass, and are not subjected to questionable drugs, chemicals or hormones. The members of the NBA feel so strongly about this that they have a resolution opposing the use of these substances in the production of Bison meat.” Pretty healthy stuff for beef eaters! So off to Whole Foods I go . . . to purchase my first pound of, you got it . . . Buffalo beef. Knowing that he’d be a skeptic, I blended it into a second pound of lean Iowa beef. I formed 1″ thick burger patties and sprinkled them with our usual favorite spices and topped each with Pepper jack cheese for an extra zippy flavor. With the addition of the usual toppings of bacon, lettuce, tomato, onion, pickles, ketchup, mustard, and mayo we created some monster-huge burgers! Buffalo meat is similar to beef, however, when preparing buffalo/bison you need to cook it differently. Because of the lack of marbling, bison needs to be cooked at a lower temperature than cattle beef. While on Maui a few weeks ago, I did a little shopping at a wonderful shop that had a unique variety of table linens. I just had to pick up a few sets of placemats and coordinating napkins for our summer outdoor dining. I have always loved the combination of blues and greens together and have ‘slowly’ been adding them into my interior decor, including the patio and deck. I just feel so much more serenity surrounded by these lovely colors! There’s just something so soothing about the colors of earth and sky combined on a summer eve! Here’s the tablescape that I created for our Buffalo/Bison Burger grill-out dinner al fresco on our deck: use a variety of shades and hues in the same color family mix and match dinnerware patterns for added pizzazz! quilted placemats and matching napkins from a boutique on Maui during our trip last month coasters sliced from rock that I picked up at ‘anthroplogie’ in NC two years ago. pillows from our local home improvement store the horses join us for dinner on a perfect Carolina evening! The post Buffalo Beef and Pepper Jack Burgers and a Tablescape appeared first on la bella vita cucina.

Market day always inspires me. There are ingredients that we see only for a brief window in Italy and one must seize the moment! Today was one of those days. Certaldo, where I live, is famous for its red onions. They are light and sweet and lovely both raw in salads or in cooking. We have a summer version to be used fresh, statina,and a winter onion to be used "dry", vernina. Often foods bring back travel memories and recipes. I love the grilled spring onions I remember eating in Mexico and in Sicily, in the Vucceria market at night, I once ate a grilled spring onion, which had delicate lamb intestines wrapped around it. Those flavors also reminded me of when I was in Greece. Now the Sicilian market sells pancetta wrapped onions. My version is to use a more savory and thinner sliced Tuscan prosciutto. It is simple to trim and wrap the onions, slicing them in half lengthwise if they are too fat. A perfect savory summer dish. Easy to prepare, pretty and GOOD. Enjoy

Life is full of surprises and of sources of inspiration. This story starts with a book and a bowl of beans. The book is Harlot's Sauce, A Memory of Food, Family, Love, Loss and Greece. It was the Cook the Books' Club choice in the fall of 2011. I read it and loved it and was inspired by it to prepare a dish with glorious beans I had just brought back from Italy. Patricia Volonakis Davis, the book's author, enjoyed the recipes the Cook the Books Club members prepared so much that she added them to her web site. meeting Patricia at the Conference (3/24/2012) Not long after meeting virtually thanks to my fagioli, Patricia and I met in person at the first Women's PowerStrategy™ Conference that she organized. The Women’s PowerStrategy™ Conference is a gathering of leaders from diverse backgrounds and areas of expertise who are joining forces to educate and inspire women of all ages to believe and invest in their own talents, skills and potential. [more details on the About page of the conference web site] Patricia's organization of the conference was inspiring and so were the people I listened to there, from the organizer herself, of course, to Red Room's founder Ivory Madison, from literary agent Verna Dreisbach to pastry chef Marisa Churchill (whom I interviewed) to name just a few. A mishap made me miss the inspiring keynote speaker, Malissa Ferruzzi Shriver, but fortunately her speech was videotaped, so I enjoyed it later. The second edition of the Conference is coming up this Saturday, June 15, in a bigger venue (the Wells Fargo Center for the Arts in Santa Rosa, CA), with a larger program and a list of speakers that makes my head spin every time I read it. As the announcement I have on the side bar says, I have the honor to be in great company. The program is full of interesting panels and interviews and, above all, people. If what happened last year is any indication, conference participants will laugh, be moved, make connections, and learn about wonderful individuals and organizations and the difference they make in this world. Like last year "for every adult ticket purchased, The Women’s PowerStrategy™ Conference will sponsor one girl or woman who could otherwise not afford it, to attend the entire conference, meet the speakers, and enjoy a delightful lunch, free of charge." [more details on the About page] Isn't it wonderful? Hope to see you there!

White peaches are at the heart of a great Bellini - thanks to boyernurseries.com for the photo. For us, nothing beats the elegance and sensation of starting a meal with a glass of lovely prosecco from the regions of Veneto and Friuli Venezia Giulia in Italy.  Prosecco is a sparkling wine and made from the “prosecco” grape; production is made possible via the Charmat method, where the secondary fermentation takes place in stainless steel tanks (this process makes prosecco much more affordable than Champagne).  If you must have prosecco with a secondary ingredient then we suggest Aperol (via the Aperol Spritz) or pureed white peach – which yields the topic of our current post the Bellini. The Bellini was first made in 1948 by Giuseppi Cipriani at Harry’s Bar in Venice. The name was derived after 15th century artist Giovanni Bellini and in Italy a traditional Bellini is made by macerating white peaches in white wine . Many recipes use champagne instead of white wine, but we favor the now accepted standard of Prosecco.  Enjoy a Bellini with a light snack or by itself to start a lovely meal. Bellini Print A classic Italian cocktail – Bellini Cook: Vince from Scordo Recipe type: Cocktail Serves: 1 Ingredients 1 oz. white peach puree 3 oz. chilled Prosecco Process Puree a few ripe peaches in a food processor (removing the skin) and pour 1 oz. of puree into a chilled champagne glass and top up with 3 oz. of Prosecco. Mix gently. 3.2.1226 Bellini is an article from - The Italian Life for Everyone

rolling dough into a long snake A new week, a new pasta shape. To make this one, whose name shall remain secret for now, dough is first rolled into a long, thin snake. The casual arrangement of the folds and the contrast with the texture of the wooden kneading board made for an interesting image. This is my contribution to edition #87 of Black and White Wednesday - A Culinary Photography Event created by Susan of The Well-Seasoned Cook, now organized by Cinzia of Cindystar, and hosted this week by Jasmina of Jazzy Kitchen. The photo was shot in color and then converted to sepia (Lightroom preset Sepia). On this page, you can find out who is hosting the current and future editions of the event.

Another weeklong program done. There is nothing I love more than sharing my Tuscany.... unless it is sharing Sicily! Tuscany has been my home since 1984 and I never get tired of it. Most people don't get beyond the big cities in one visit. Most of my students are addicted and cannot get enough and come back year after year, from certaldo, my "hometown" in tuscany My culinary weeks are not just cooking, but also exploring and discovering la mia toscana. People and places I adore. I think that when you go home, you should be taking more than just new recipes, but have also discovered new towns and made new friends along the way. my assistant Erica also is my vegetable vendor in Certaldo Our menus in class are inspired at the market and often new recipes from our suppliers. Who would resist fresh tuna like this! this week i found the last baby artichokes of the season at erica's stand i had to make a classic, pickled artchoke hearts I adore being inspired at the market, it keeps the cooking classes always a surprise, even for me. When I saw these tiny artichokes, I bought a huge bag. When I shopped at the San Lorenzo Market in Florence, Leo shared his recipe with me. Most people boil the artichokes then pack in oil, this recipe let's them sit overnight in vinegar and salt. Leo Carducci's Pickled Artichokes Clean the tiny artichokes by removing the thick harder leaves until you arrive at the delicate light green center. Slice off the pointy top. Now you have a artichoke heart! Trim away any tough stem on the bottom and around the base of the heart. Mix 2 tablespoons of fine sea salt in 1 liter of red wine vinegar. Add the cleaned artichokes to the vinegar and let sit for one or two days, until pickled. Drain the artichokes and turn cut side down. Don't do this on a marble table as vinegar will ruin the marble. Let sit for a day. Place the artichokes into glass jars and cover with olive oil. Push down to release any air bubbles and seal. To be sure you won't kill anyone, sterilize the sealed jars in boiling water for 20 minutes. Let sit 3 months before serving. Enjoy!!! I am currently working on an APP for Sutro Media on Chianti, to share all my favorite places.... stay tuned! Now that I have my new mini-ipad I am also sharing fotos on INSTAGRAM

delicate petals within pasta On May 8, 1999, at the San Francisco Center for the Book, I had my first experience with letterpress printing. I learned about the California job case, how to set type and prepare the press, and together with the other class participants, printed a chapbook under the imprint of the "created for the day" Tiramisu Press. In the years that followed, I took a few other printing classes in the same location, and every time I was reminded how much I like the blend of boundless creativity and tight concentration that goes into printing. Mary Dern's short piece titled Printing, therefore, resonated with me. As it is only one page long, I invite you to go to the Star 82 Review website and read it all. One of the fascinating things about not just printing but any form of arts is the special language each uses, a combination of unusual words (quoins anyone?) and common words given a special meaning (furniture). If you are not familiar with letterpress printing, I won't have you wondering: A quoin is "a wedge or expanding mechanical device used for locking a letterpress form into a chase" and furniture describes "pieces of wood or metal placed around or between metal type to make blank spaces and fasten the matter in the chase." The chase is "a metal frame for holding the composed type and blocks being printed at one time" (Oxford Dictionaries). In her piece, Dern remains very close to the senses, as she describes the handling of type to compose words, inking the press, the various sounds the latter does when it is set into motion: I ink the press. The ink in the can shines succulently; it is delicious, shining black. I spread some on the plate with my palette knife. The press runs, hums, a small ching of metal. The rollers move up and back and down and up and down, spreading the ink in a glistening sheen. The end result of the process, a printed poem, feels almost edible: The chase is locked in, the press starts up, the rollers ink the type. I feed the paper onto the platen, press the lever. The kiss. The poem. As soon as my eyes reached the final word, I started thinking about sheets and ink and printing. For the nth time I wished I could get my hands on some cuttlefish (seppie), whose black ink (nero di seppia) would have been a nice echo to the "succulent" printing ink. Alas!, no such luck and even finding unclean squid (i.e., squid with still the ink sac) is so complicated, I stopped trying some time ago. I have already made pink pasta and green pasta, so something different was called for. When I looked at my hand-cranked pasta machine, I realized that it resembles a printing press, though it does not click to signal the end of the run for its rollers. I was reminded of a class on relief and pressure printing I took some years ago and thought this would be the right time to try to make so-called stained glass pasta, so I geared into action. brighly colored and edible I chose petals from nasturtiums, which grow wildly in our garden. Using rose petals is more romantic and aromatic leaves may lend some of their flavor, but in terms of color, it is hard to beat nasturtium's petals. deconstructing flowers A mistake in ordering from King Arthur Flour means I am now the happy owner of a bunch of pastry blend, but an unhappy not-owner of pasta blend (note to self: check the order receipt carefully next time). Had I had the pasta blend, I would have used my normal egg pasta recipe, but since I didn't, I made up a blend with semolina flour and all-purpose flour, but I'll go back to KAF pasta blend as soon as possible. I have also made a batch of pasta using only egg white (albume) rather than whole egg: this makes a dough of a lighter color. Ingredients: