My Melange

Panzanella

If you are like me, you love bread.  I mean reeeeally love bread.  And I don't mean soggy old Wonder Bread either.  I am talking about homemade artisan breads like Ciabatta, Peasant Bread, Boules and French Baguettes. 

A loaf of these delicious breads runs about four bucks and since there is only two of us, it is no surprise that is turns stale before we can use it up and there are only so many batches of bread crumbs a girl can make!

I hate wasting food, so I turn to the Italians, specifically the Tuscans, who wrote the book on how to make use of everything you have.  You know, stretch that almighty Euro.  Even stale bread. 

In the winter, the best way to use up stale bread is to make a ribollita.  But since I can't even think about making a hot, heavy soup in the heat of the summer, I'll turn to the best summer recipe I know.

Panzanella.

This one is so simple, but yet I have seen many different recipes for it.  I do not put cucumbers in mine, but you can if you like.  I also prefer large chunks of bread and tomatoes, even though the traditional recipe states to cube the bread and tomatoes into small 1 inch pieces.  But it is all about personal preference.

No exact measurements for this one, as I think it is one of those throw it all together and season to your taste recipes.  Which is another reason I love it!

Panzanella

stale unsalted artisan bread, cut into chunks
tomatoes
red onion
fresh basil
extra virgin olive oil
red wine vinegar
salt and pepper

Soak the bread in some water for about 10 minutes-longer if the bread is really stale.  Squeeze out excess water.  Put into a bowl.  Chop tomatoes and onion and add to the bread.  Liberally drizzle with oil.  Splash in a few dashes of the vinegar.  Add the roughly chopped basil and sprinkle with salt and pepper to taste.  Gently toss and let the flavors mingle a while before serving.

Buon Appetito!

Cherry Almond Crostata

I love making a crostata.  I love eating them even more.  They are Italian baked dessert tarts, much less fussy and perfect looking than a tart or a pie.  The rustic, rough shaped finished product looks homemade with human hands, rather than the perfect, glossy tart and that in and of itself warms my heart. 

And as a bonus, you don't have any extra pan to clean.

So last week, when I spotted fresh cherries at the farmers market, I knew what I had to do.

This recipe is adapted from several different recipes from Barefoot Contessa, Victoria Magazine and Taste of Italy Magazine, with my own little touches thrown in.

Cherry Almond Crostata

For the pastry (makes 2):

2 cups all purpose flour
1/4 cup sugar
1/2 tsp salt
1/2 pound very cold unsalted butter, diced
dash of almond extract

For the Almond Frangipane:

1/2 cup sugar
1/2 cup ground almonds
1/2 cup butter, softened
1 egg

For the filling, topping

4 to 5 cups fresh cherries, pitted, halved
3 tablespoons cornstarch
1 egg
1/4 sliced almonds
sugar for sprinkling

For the pastry, place flour, sugar and salt in the bowl of the food processor fitted with a steel blade. Pulse to combine.  And butter and hand toss to coat with flour mixture. 

Pulse 12-15 times until the butter is pea-sized.  With the processor running, add 1/4 cup ice water mixed with the almond extract, all at once from the feed tube.  Keep pulsing to combine, stop the machine before the dough comes together. 

Turn the tough out onto a floured board and form 2 disks.  Wrap each with plastic wrap and refrigerate one for at least 1 hour.  The other goes in the freezer (unless you are feeling hungry and want to make 2).

While the dough is chilling, make the frangipane.  Blend the almonds and sugar in the food processor.  Cut the butter into cubes add to the nut mixture and pulse to combine.

Add egg and pulse until completed combined, about 30 seconds.  Transfer to a sealed container and freeze for 1 hour.

Now prep the cherries; pit and cut them in half and place them into a large bowl.  Add the cornstarch and gently fold to combine.  Set aside.

When the hour is up, preheat the oven to 425*, take the dough from the fridge and roll out onto a piece of parchment paper placed on a board into an 11 inch round.  Transfer dough on the parchment paper to a baking sheet.

Remove frangipane from the freezer.  Scoop 1/4 cup of the almond frangipane into the center of the dough.  Top with cherries, spreading them evenly over the dough, leaving about a 2 inch border.

Fold up edges up over the sides and pinch to keep in place.  Lightly beat the egg and brush over crust top.  Sprinkle the almonds over the cherries, then sprinkle the entire surface with sugar.

 

Bake for 20-25 minutes or until crust is golden brown.  Cool for about 20 minutes. 

Cut and serve alone or with whipped cream, marscapone cheese or your favorite ice cream!

Of course you can substitite any fruit or nut combination, depending on what is in season. Apple & Walnut, Peach & Pecan, Raspberry & Pistachio. 

What is your favorite to make?

A Sunday Apéritif

The French call it apéritif, the Italians call it aperitivo.  Whatever it's called, I'm a huge fan and I 'm always on board!

Derived from the Latin verb, apirire, it literally means to *open the palate*.  It refers to the hour or two before dinner, where you can enjoy a small nosh or nibble of finger food, with alcohol, prior to the big meal. 

On occassion, depending what is on offer, apéritif can replace the large meal. Like in the heat of summer, when just the thought of cooking a big meal in my postage-stamp size kitchen, makes beads of sweat appear upon my forehead.

No thanks!

Today happened to be one of those days.  Plus, it's a lazy Sunday.  An apéritif was in order.

I am pretty familiar with the types of foods both cultures typically serve for apéritif, many of which are always on hand a casa. 

Part of the fun is having an imagination about what you would like to serve and combining that with what you have on hand.  It's a perfetto time to use leftovers, or items that you only have a few morsels of.

A common French drink, especially in the South of France, for apéritif, is Pastis.  An herbal anise drink which is usually diluted with water in a tall glass.  It is different from Absinthe, but closely related.

Italians will drink campari, prosecco or maybe even a bellini.   In recent years, wine has become an acceptable alternative to the classic campari and soda.

Today our apéritif consisted of:

* almonds

* olive

* vine ripened tomotoes dressed in olive oil, sea salt, pepper and fresh torn basil

* marinated cippolini onions

* toasted Italian bread, drizzled with olive oil and fresh rosemary from our garden

* Italian sweet summer sausage

* fresh local cheese- one cow's milk, one goat's milk

* a honeycomb

And to wash it all down, a chilled, crisp Sicilian vino bianco. 

Now, the one thing I didn't have on hand that is always on my table for apéritif, are sweet baby gherkins.  Cornichons are very much a French classic, but I prefer sweet to sour.

Other popular alternatives for noshing are pistachios, potato chips, grilled veggies like eggplant or zucchini, marinated favorites like mushrooms and artichokes, prosciutto and melone and whatever fruit is in season, such as figs, cherries or strawberries. 

I have admittedly read way too many memoirs containing story upon story of apéritif in the French Countryside and aperitivo in its Italian counterpart.  Each tale filled with deliciously prepared food of the season, friends and family gathered around the old wooden communal table dressed in white linen and placed under the afternoon shade of the nearest olive or fruit tree, sharing stories, clinking glasses of continuously topped-off wine until dinner arrives and it's all repeated well into the wee hours of the night.

Oh, what I would not give to be a part of that.

But today, myself and my vivid imagination were joined by Chris and Madison as we sat on the covered front porch, surrounded by fresh herbs, flowering plants, garden statuary and antique urns, and we enjoyed our Sunday apéritif. 

As I was daydreaming of taking an apéritif with friends in France, the clouds moved overhead and rain began to fall, gently, from the sky. 

Without missing a beat, Chris and I looked at one another as he said, "Now it really feels like Paris."

I guess I am not the only one with an imagination!

What are your favorite things to eat for apéritif/aperitivo?  What about to drink?  What stories do you have to share?

Strawberries in Balsamic

Our farmers markets are brimming with fresh, sweet, juicy, ruby-red strawberries.  I love to eat them right from the basket.  In fact, many don't make it on the car ride home.

I also love to come up with quick, easy ways to enjoy the lucky ones that made it home as a dessert. 

Especially desserts that don't require turning on the oven in the scorching heat of summer!!

Strawberries in Balsamic is one of my favorites.  With balsamic vinegar as one of the ingredients, I can call it an Italian dessert.

Strawberries in Balsamic

a few handfuls of strawberries(hulled and halved or quartered for large ones)
a splash of good quality Balsamic Vinegar
a spoonful of sugar
handful of fresh mint leaves, chiffonade

Combine berries and balsamic in a bowl.  Sprinkle with the sugar and mint.  Toss gently.
Let sit at room temperature for about an hour.

Serve with a dollop of fresh whipped cream,Greek yogurt or ricotta cheese mixed with a bit of honey.

Yep, it's that easy!  Enjoy!

Festa Italiana

Well, you all know how much I love me some Italian Food.  And I have been known to enjoy a party or two, as well as a occassional regular mandatory glass of red wine with dinner.  Well, I can't think of a better reason to celebrate and bring it all together 'cause my friend Maryann over at La Dolce Vita and Marie at Proud Italian Cook are hosting Festa Italiana...

      

I have so many Italian recipes to choose from, but I think I will share with you one of my easy, but delicious favorites.  I have posted this before, but it is a classic that bears repeating. As with most simple Italian dishes that have few elements, it is important to use the best quality ingredients available to get the best taste possible. 

       Spaghetti Carbonara

Course salt
1 pound spaghetti
4 ounces pancetta, chopped
2 tbsp extra-virgin olive oil
3 minced garlic cloves
4 large eggs, room temperature
1/2 cup freshly grated Parmesan cheese
1/4 cup freshly grated Pecorino-Romano cheese
freshly ground black pepper

                                  

1.  Boil a pot of salted water.  Add pasta, cook to al dente.  Drain.

2.  Meanwhile, cook pancetta in a skillet over med-high heat.  Stir to make sure it does not stick.  Remove with a slotted spoon when brown.  Keep on the side in a bowl.

3.  Reduce heat to med-low, add the oil than the garlic and cook until golden, but do not burn it!

4.  Lightly beat the eggs in the bottom of your serving bowl.  When the pasta is done, add it to the skillet with the garlic and toss.  Then transfer the pasta to the serving bowl with the eggs and toss.  The heat of the pasta will *cook* the eggs.  Add the cheese and the pancetta and toss again.  Season with lots of black pepper and serve with some additional cheese on top.

Buon Appetito e Buona Festa Italiana!

Il Continori

                                                                                                                         courtesy of Il Continori website

Last night we had our monthly girls night out.  I have been to Il Continori before, and they have wonderful, authentic Italian food.  But a little birdie told me that they have a Wednesday night special.  You get 3 courses for $18.95.  Which is an insanely good value, considering most of the entrees on the menu are around $17.  Needless to say, we couldn't resist.

I really love the inside.  The atmosphere reminds me of rustic Italy.  Brick and stucco walls, dark wood tables, candles, white tablecloths and pictures of Italy.  A mix of Andrea Bocelli and classical music accompanies your meal, though a bit too loud for our liking.  I also must say that Pachelbel's Canon is one of my favorite classical pieces, but not every version known to man, playing for half an hour straight.  It was a bit much.  We did have a good laugh about it though.

                                                                                                           photos courtesy of Il Continori website

First, they brought out delicious fresh bread and olive oil with loads of sliced fresh garlic and sun dried tomatoes.  It was so good, but I had to remind myself not to fill up.

The first course was a choice of antipasti or salad.  The antipasti, which could feed two, consisted of chunks of Parmigiano Reggiano cheese, olives, prosciutto, roasted red peppers, marinated artichokes, portabello mushrooms and eggplant.  It was more than delicious.  The green salad was tossed with a balsamic vinaigrette and mixed with red onion and pear tomatoes.

For the main course, you could choose from any pasta or meat dish on the menu under $17 or any of the 4 specials of the evening.   I chose a special, pork in a port wine au jus, severed with garlic mashed potatoes with a squash and onion side dish.  Another friend chose the fresh papparadelle with duck in a red sauce and the remaining 2 ladies chose the fresh fettuccine with peas and pancetta in a tomato cream sauce.  Not only were they all delicious...but we each had enough for leftovers.  As you can see, the portions are more than generous!

Dessert was a choice of about 5 homemade sweets.  We chose tiramisu, orange creme brulee and chocolate gelato.  Again, all equally good, though the chocolate gelato was reeeeeeally chocolaty!!!

Their wine list had many reasonably priced reds and whites by the bottle. It is so hard for all of us to agree on a wine, but this time we agreed on a bottle of Montepulciano d'Abruzzo, a nice fruity red, with a little bit of spice.  It was a steal at $25!   Just $6 a person..and we all got more than a glass out of it.  They even had an $18 Chianti on the list.  I can't remember the last time I saw a bottle of red wine on a wine list for less than $20. 

The vote at the end of dinner....thumbs up!  We all agreed to come back again.  We would certainly go anytime, but with all that delicious homemade Italian food setting us back a mere $19, I think Wednesday will now be our favorite night to return!

Il Continori
2648 East Main Street
Wappingers Falls, NY  12590
845.297.9222

World Nutella Day 2008

Yep.  It's that time again!  World Nutella Day 2008.  This year, it is February 5th.  A time for all of us to celebrate worship Nutella.  That thick, sweet, chocolaty, hazelnut spread.  Goodness in a jar!

Unfortunately, I just missed the event last year.  I didn't know about it...or didn't know about the bloggers that hosted the event.  I did however, have a recipe I could have used.  A Nutella dessert.  You can read it about it here.

This year, my entry is a breakfast item.  I present you......

                                       Nutella French Toast

12 slices white bread or brioche
Nutella
5 eggs
2 1/4 cups milk
1 tsp cinnamon
splash of Grand Marnier
zest and juice of 1 orange
1 tbsp honey
1 tsp vanilla
powdered sugar
butter

Make the batter.  Whisk together the eggs, milk, cinnamon, Grand Marnier, zest, juice, honey and vanilla  in a large bowl.  Spread equal amounts of Nutella on 6 slices of bread.  Put another slice of bread on top, making a Nutella sandwich. 

Heat griddle or pan on medium heat, melt butter in pan

Place each Nutella sandwich, one at a time,  in the batter.  Soak and turn to coat, but not for too long (you don't want them soggy).  Place each sandwich on the pan and cook until golden brown on each side.  Cut each sandwich in half, diagonally.  Dust with powdered sugar and serve with maple syrup.

Serves 4.  Each serving is 3 diagonal slices. 

Enjoy!  And please remember, this one is ooey-gooey, finger licking good.  Don't waste a morsel of this melted gold, called Nutella.  I won't tell if you decide to lick your plate clean....

Happy Nutella Day 2008, everyone!!

Panettone French Toast

Or, as I like to refer to it...heaven on a plate.  As promised, here is the recipe that I have adapted from Giada De Laurentiis, of Food Network fame.  Because we are only two here, the recipe is easily halved and that gives us the perfect amount.  I will warn you though...this is so thick and rich, you won't be able to eat more than a piece or two. Since panettone is only available to me during the Christmas Season I use it for special occasions only.  Like Christmas morning or New Years Day. I would recommend getting it out of the way before you start your New Years Resolution of weight loss(again), as this is definitely not low fat.  I hope you'll try it this Holiday Season.

Panettone French Toast:

1(1.1 pound; 500 gram) loaf panettone bread, baking paper removed
6 large eggs
3/4 cup whipping cream
3/4 cup whole milk
1/4 cup sugar
2 tablespoons unsalted butter
1/2 cup mascarpone cheese
Powdered sugar, for dusting
Real maple syrup

Preheat the oven to 200 degrees F. Trim the bottom crust off the panettone. Cut the loaf in half.  Starting in the center, and slicing outward, cut 3/4-inch thick slices.  Cut each of these slices in half again.  This makes it easier to soak, cook and flip!   In a large bowl, whisk the eggs until well blended. Add the cream, milk, and sugar and whisk until well mixed. Melt 1 tablespoon of butter on a large nonstick griddle over medium heat. Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard. Grill the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep them warm in the oven. Repeat with the remaining butter, panettone slices, and custard.

Transfer the French toast to plates. Dollop the mascarpone atop each. Lightly dust with the powdered sugar. Drizzle syrup over and around the French toast and serve immediately.

Buon Appetito! 

Panettone: An Italian Holiday Tradition

picture courtesy of Paluani.it

When I first saw Panettone, I thought it was that ubiquitous fruitcake that you see around the Holidays.  You know, the dense brick of a log that everyone hates, but gets as a gift...and re-gifts it on down the line until they find someone who either actually likes it, or until it becomes so hard someone decides to be creative and use it as a Holiday doorstop.  Yeah, that fruitcake.  But panettone, is better.  Way better.  I saw Giada make French Toast out of it {recipe to follow in tomorrow's post} and I was hooked!  I shoulda figured that anything shaped like a chef's hat, should be a darn good treat.

Panettone is a traditional Italian bread, dare I say Christmas Bread, eaten during the Holiday Season.  Though it originated in Milan, it has become more popular in Central and Southern Italy. It can be eaten for breakfast with a big schmere of marscapone cheese.  Or enjoyed after dinner with a little Marsala wine.  *mouth watering*  I like it toasted with a little butter.  Honestly, I love it so much that you could probably rub it in the dirt and run it over with the car a few times...and I would still eat it.  Moaning and groaning in my enjoyment of it the entire time.  It's that damned good!

There are several anecdotal legends floating around that describe how the bread was discovered and named.  They are probably untrue, but they read well and are cute tales none-the-less, so I will share.

Story numero uno:  A 15th century legend from Milan states Atellani created the bread when he fell in love with the daughter of a poor baker named Toni.  Atellani, disguising himself as a baker, created the dough and added lots of fruits to make the bread richer, thereby impressing the girls father.  The Duke of Milan, gave his blessing and a marriage took place, in the presence of Da Vinci, and the new bread was then aptly named, Toni's bread, or Pane del Ton.

Story numero due: This one hails from the court in Milan.  During Christmas one year, the court cook had no dessert to serve.  A kitchen boy whipped up a sweet bread and everyone raved about it!  The cook did not take the credit, but rather gave it to the boy, whose name was of course, Toni.  And the bread was named after him. 

Some of the more popular names that we see here that make it are Perugina and Bauli. 

So, next time your mulling over that fruit cake in the supermarket, thinking it might the perfect gift for a neighbor, think again. Envision this: In true Christmas Vacation fashion, that very dense fruitcake might be lobbed in a fit of rage from the neighbors porch next door, loudly crashing through the dining room window, sending shards of broken glass flying through the air, some landing in the homemade gravy, others piercing the skin of that perfectly cooked turkey, while the whole family is gathered round the perfectly set Holiday table in the middle of saying grace.

Buy a panettone instead, for the window and ensuing debacle you save may be your own.

Celebrating Chianti

With the US Dollar falling, it is getting increasing difficult to find good wine from Italy that is affordable.  It is almost unheard of to get a quality Chianti Classico Riserva, for under $25.  But, when I do, I do the *happy dance*, and celebrate. Almost like I was stomping the grapes myself or somehow had something to do with its quality, texture, color or taste. 

What is the difference between a Chianti and a Chianti Classico Riserva you ask?  Lets backtrack a little.

 

Chianti is a geographic wine-growing area of Italy. All Chianti wine from this region is regulated by a government organization called the DOCG, which stands for Denominazione di Origine Controlla e Garantita.  This just means there is a Italian governing body overseeing the wine you are drinking. It is guaranteed to be from that area, meeting specific criteria, including the location and yields of the vineyards.  Or in Italian..."You dont-a wanna follow da rules - you no sell-a you wine!"  How can you tell if a wine has come from this area? Well, you know that colorful pink paper label that is wrapped around the neck of the bottle?  That has a DOCG seal on it.

Within this area are sub-regions, one of the most popular and well known is the Chianti Classico.  Chianti Classico wine is not only under the DOCG, but is also identified by the Gallo Nero, black rooster, on the bottle.  These wines are looked at as the best of the best Chianti, and have a higher alcohol content. 

Stick with me here.  Within this Chianti Classico designation comes the Riserva.  The difference here is that on top of the DOCG classification and the gallo nero, to be a Riserva, the wine must be aged for at least 27 months, the last 3 months of which happens in the bottle.  This is why you will never see an authentic Chianti Classico Riserva 2006, offered for sale in 2007. Quello e impossibile! 

So, although it may be a bit confusing, I think you can see how Chianti table wine in the fat, round, straw bottle is very inexpensive, and how a high end Chianti Classico Riserva, with its quality distinction and aging process, commands a much higher price.

Two of my favorite affordable Chianti Classico Riserva's under $25 are a 2003 Riserva, from Castello Monsanto and 2001 La Selvanella from Melini.  Of course 2001 and 2003 were good years for Chianti...but how to judge a good year, is another lesson entirely. 

I love to try new wines, so tell me...what are some of your favorites?

Photos:  Shots around Chianti, Italy.  Chianti Classico logo courtesy of Wikipedia.