I have a new... different blog.

I loved reminscing about my heritage on this blog... and I thought it was good, but alas, it is really hard to keep up with such a nitsche blog.

I have started a more user friendly blog, called

Cook Everyday and Stay Sane

www.cookeveryday.blogspot.com

and it is really what I am all about in the kitchen.

Organization, prep time, and eating as a family.

I have enjoyed writing this blog and will print it out for my family for posterity, but I don't think I'll be adding to this one for a long while.

Thank you those of you that visited daily.

Ciao Bella's

Molto Grazie,

Bye Beauties

Much Thanks

Saundra

TAKING A LITTLE BREAK...

I have not been keeping this site up as much as I would like to... SO!...

I am going to take a break for a while, gather some new knowledge, interview some family members and come back refreshed and renewed.

Please check my Italian Mama Gone Crazy site daily...

Ciao for a little bit.

Saundra

MMM...ITALIAN TUNA SALAD (NO MAYO)

Italians don't eat a lot of mayo, but we sure love our olive oil. This is a much more heart healthy version of Tuna Salad and it tastes better the longer it sits. For added crunch add some Romaine lettuce and you have a fantastic main dish salad.

ITALIAN TUNA SALAD

2 6-ounce cans chunk light tuna or albacore
10 cherry tomatoes
1/2 small red onion sliced into very thin slices

1 med cucumber cored and sliced

3 ribs celery cut into "c's"
extra-virgin olive oil to taste
balsamic vinegar to taste
1/4 teaspoon salt
Freshly ground pepper

1/2 teaspoon celery seed (optional)

Cooking Instructions
Combine tuna, tomatoes, onion, cucumbers oil, vinegar, salt and pepper in a medium bowl. Toss gently. Refrigerate until ready to serve.

Thursday Thirteen

Thirteen things to stir into plain pasta.

1. Olive oil and garlic, heated up in a saute pan. YUM!

2. Fried sliced zucchini and olive oil.

3. Sun Dried Tomatoes in Olive oil and a sprinkle of Pecorino Romano.

4. Ricotta cheese and black pepper.

5. Fresh spinach, feta cheese and drizzle of olive oil.

6. A light Tomato sauce and peas (not canned, please)

7. Any kind of pesto.

8. Saute'd Spring veggies and a sprinkle of Italian Seasoning.

9. Seafood and it's natural liquor, sprinkle with cheese.

10. Saute'd cabbage and carmelized onions. (MY KIDS FAVORITE)

11. Butter and black pepper and sprinkle cheese.

12. Thai peanut sauce and peanuts.

13. MMMM...Marinara

SUMMER'S COMING!

SUMMER'S COMING!!!

You know what that means!!! Gardens, fresh produce EVERYWHERE, trees FULL of fruit, everything bursting with flavor!

One of my absolute favorite delicacies is ZUCCHINI FLOWERS. Yes, they are edible and they are FAB-U-LOUS!

Almost every pizza in Italy has at least one zucchini flower in it, if you order the veggie. The flavor is unreal and quite unlike the zucchini. My Papa used to quick fry them in olive oil and we ate them as a side dish all summer long. Oh, how I miss them!

This year, I am going to grow a HUGE patch of zucchini JUST to eat the flowers! Some people stuff them with cheese and such, but I am a purist. I like them lightly saute'd and lightly salted.

If you have never tried them, I invite you to my home to try them if you live close by, but lots of Farmer's Markets sell them. Usually only uppity restaurants use them, but they are a peasants meal in Italy, and peasants meals are my ultimate favorite kind of meal.

They are great as a pizza topping and look lovely too. I don't eat them raw, because they tend to be a little fuzzy raw, but lightly cooking them makes them sing!

If you ever see them at markets, pick up one or two to try at home and let me know what you think. I don't know any flower eating people, and would love to compare notes!

More domani! (tomorrow)

Ciao!

CAPPUCCINO FREEZE

THIS IS MY LAST POST UNTIL MONDAY!!! ENJOY!!!

CAPPUCCINO FREEZE

¼ CUP INSTANT COFFEE GRANULES
1 CAN SWEETENED CONDENSED MILK (NOT EVAPORATED)
2 ½ cups WATER

Microwave ½ cup water until boiling
Dissolve instant coffee
Pour in remaining cold water
Mix in Sweetened Condensed Milk

Pour into three tubs.

Freeze 8 hours or until firm

Shave

THURSDAY THIRTEEN II

THIRTEEN ITALIAN FOODS THAT SAY "I LOVEA YOUA"

OYSTERS

SHRIMP

LASAGNA

HOMEMADE BREAD

GRANITA

SANGRIA

ONE LONG STRING OF PASTA (think Lady & the Tramp)

HEART SHAPED PIZZA

CAPPUCCINO

24 k GOLD EDIBLE LEAF STRATEGICALLY PLACED (wink, wink)

WEDDING SOUP

PIZZELLES

SPELL "I LOVE YOU" WITH LONG PASTA ON A PLATE IN CURSIVE.

Wordless Wednesday (well almost wordless)

PROOF POSITIVE TO THE OLD SAYING...

"If you leave an Italian family's house hungry, its your own dang fault"

New York 2004, My cousin Joe's Restaurant

This is how he fed all his customers. My boys were in HEAVEN!

My Cousin Joe at the head of the Christmas table at his house.

One of my Giveaway Shows

My Mama's pastries.

MMM...PESTO!

PESTO!
One of the truly easiest dishes known to the pasta world!
I have actually found some very good bottled versions, when in a pinch, but it is surprisinly easy and versatile.

Did you know that you don't HAVE to make it with Basil? No! You can make it with spinach, parsley, chicory, cilantro, sundried tomatoes, olives etc...!
If you have a good blender or a food processor it make the process even easier, but a chunky pesto is lovely also.

My favorite thing about Pesto is that it is a "Raw" sauce. No cooking involved except for the pasta.
Another great reason to make it a regular staple is the nutrition it has. When you read the ingredients, you'll see what I mean.
It is also wonderful to freeze in ice cube trays, and after they are frozen, you can pop them into a bag and keep them in the freezer. They are great popped into any soup, stew, or sauce for extra flavor and a kick.

BASIC INGREDIENTS ARE:

2 cups Fresh Basil or Spinach

1/2 cup Pine Nuts or Walnuts

1 cup Grated Italian Hard Cheese (I love Romano)

2 cloves fresh Garlic

Extra Virgin Olive Oil

Whiz the first 4 ingredients in a food processor and drizzle in up to 1/2 cup Olive Oil until it is the consistency you like.
Cook pasta, Mix in 2 Tbs of Pesto and freeze the rest of the pesto for another time.
Enjoy!

FRIDAY NIGHT FOOD FRENZY!

I don't exactly LOVE cooking, but I do enjoy cooking on the weekends. I don't know why... I enjoy punishing myself I suppose...

I think I like it because we are all home together and we can be on a more European schedule for a couple of days.

For the last couple of years, my favorite things to make for lunch on Saturdays are Panini.

Basically they are Italian Grilled Cheese sandwiches, but SO much better than just cheese and weak bread.
Start out with a miche or large loaf of good Country, Sourdough or Whole Grain bread. Cut it into 1/2 in slices. Make sure it is a hearty bread, not the "full of air" bread from the store.

Then assemble your favorite ingredients and match 3 or 4 together.

My favorites sandwich consists of...

Grilled eggplant slices

Roasted Red Peppers

Fresh Buffalo Milk Mozzarella

Grilled onions

But

Here's a list of ingredients to use

Grated Asiago or Fontina Cheese

Fresh Turkey breast

Fresh Roast Beef

Sauted green onion or shallots

Roasted Garlic

Prosciutto

Cotto Salami

Sliced marinated mushrooms or artichokes

Sun Dried Tomatoes in Oil

and the lists goes on and on,...

Get a grill pan pan or panini press good and hot, build your sandwich with cheese touching the bread so it seals closed. Brush the outside of the sandwich with a little Olive Oil, and place in pan. Cook until toasted and melted and you are ready to go!

If you ever get hungry on a Saturday, come on over and grab a bite! I always make plenty!

Thursday Thirteen

THIRTEEN THINGS TO DO

TO MAKE YOUR

DINNER EXPERIENCE MORE ENJOYABLE

1. Eat on your "good stuff" even if it's not a special occasion! Life is too short not to use beautiful things every day.

2. Drink your beverages out of a gorgeous goblet... every day. Water tastes so much better when it's coming out of a beautiful goblet. It just feels chic.

3. Don't answer the phone during dinner hour and turn off the TV.

4. Buy the best cooking utensils you can afford. If you like what you use, you will use it more often, saving money down the road.

5. Listen to great music while cooking or eating. It just makes everything more enjoyable.

6. Never refuse help in the kitchen. Many hands make light work, and kids really learn a whole lot when cooking and serving and setting the table.

7. Adopt the "cook once, eat twice" mantra. If you are cooking chicken or ground beef for a meal, cook up some extra and refrigerate for a meal later in the week.

8. Set aside 1 hour a week to do all your prep work. Chop carrots, onion, herbs, cook meats, make dressings in that hour and use them for dinner during the week. The restaurant and fast food places won't be so tempting if you pre plan just a little bit.

9. Buy your bread fresh if you can. I had lunch with Andi yesterday at Panera Bread, and I will always buy my bread fresh from now on, from there. It's the same price as other stores and the variety is phenomenol!

I had a lovely time Andi, thank you!

10. If you ever have leftovers and don't know what to do with them... package them up nicely and give them to a neighbor you know lives alone, or you know doesn't cook for themselves. It shows love... share it.

11. Make sitting at the table with your family a priority. In my business, I hear that a lot of families take their food into different rooms of the house and eat separated. I was shocked. Eating together is the basis for many happy memories, and we learn a lot about each other, and would be a much happier society if we just slowed down a little and enjoyed the people we love so much. Dinner is the perfect time for this.

12. Instead of having a sugary dessert after dinner, put out a huge bowl of fruit on the table. It is a great way to end a meal on a sweet note without feeling weighed down with by a sugar spike.

13. The most important... compliment the person that made the food, whether you liked it or not. Time, thought and care went into the preparation, the taste is important, but the act was most important. Mom's love a hug and a kiss and a heartfelt "Thanks for dinner mom." as payment.

I would love other ideas for future Thursday Thirteens... please comment on some ideas for me!

Grazie!

Thank you!

Tuesday Tastings

Oranges are in abundance this time of year.

Italians eat them fresh just like everyone else... but they also love to cut the skin off and marinate it in sweet wine, or candy it for desserts.

They also love eating a fresh orange salad.

I have to say, it was a staple in my house growing up, because it was a staple of my Mama's house when she was a child. Sicilians make salad out of everything, and the orange is just the sweet fruit needed for a succulent, tangy

Fresh Orange and Red Onion Salad.

2 Juicy Oranges

(any kind, honey, blood orange, navel)
1/4 thinly sliced red onion

good, extra virgin olive oil

salt

pepper

Peel oranges with knife, and cut crosswise into large medallions or cut into wedges.

sprinkle sliced onions all over

drizzle fresh olive oil

add salt and pepper to taste...

Enjoy!

As a kid, my mom and I would a sandwich out of the salad. I thought it was just something we did. No one else I knew in our family liked it. Then when we were in Italy, I saw all my little cousins making orange sandwiches and I just looked at my Mama, and smiled.

Italians are adventurous eaters.

Try the salad. It is light, refreshing, tasty and absolutely gorgeous on a plain white plate, on a bed of arugula, watercress or endive.

Ciao, Mangia Bene!

Bye, Eat well!

GIVE ME REAL FOOD FROM NOW ON!

Mangia means "eat" in Italian.

Italians eat well... some more than others, but I digress...

Look in almost every pantry in Italy, (at least my family's in Italy) and you won't find very many "convenience" foods in there.

No boxes full of sodium, pre fab meals in a box, no packages of sodium laden, msg toting, high fructose corn syrup, partially hydrogenated palm kernel oil...etc...

Basically, they eat fresh, whole foods.

I have cleaned out my pantry as of late.

My new mantra is... "If it is in a box, it walks"

I have been re evaluating how we eat in my house.

While we always have loads of fresh fruit and veggies, we also had lots of convenience foods that, let's face it, aren't doing me a whole lot of good. Or my kids! They move more, therefore, the convenience foods aren't staying with them, but they sure have stayed with me.

My arthristis flares up more readily after a meal of convenience, and tends not to hurt when I eat healthy.

Convenience foods are things such as... Mac N Cheese in a box, Make in minutes Pastas with the powdered sauces, canned soups, Meat Helpers, Bread in seconds, etc...

Don't back lash me, I know some of those things are yummy, have you seen the size of my butt?

BUT, it is time to change ours and our childrens ideas about what food is.

Everyone is busy, or should I say, everyone claims to be busier than they really are.

How many TV shows are watched, books read, scrapbook pages done, phone calls made, toes painted etc... in one day?

I know, I know, we all enjoy those things, and we think we are busy when we are doing them, but sometimes you hear people say "I wish I could cook a meal at least 3 times a week for my family that is fresh and not from a box, but I just don't have the time!" Really? What if we Tivo'd the show and used that time to prep some fresh veggies and fruit and put them into bowls in the fridge? How about painting our toes when everyone else is in bed, and use that time to cut up a bunch of onions, celery, meat, herbs etc... and put them into bags so the prep work is done when we need to put a meal together?

What if we used those activities that seem to be sucking our days and evenings from us as rewards for doing the prep work?

Let's plan meals in advance and share them! Try using only whole ingredients, minimal amounts of processed foods, and loads of veggies!

You know who will thank us for it? Our health, our kids, our blood pressure, our arthritis, our sluggishness, our grandkids.

Throw out the processed foods. Cheese should NOT come from a CAN! (I never understood that concept), it should be something you shake or slice. If the "cheese" isn't refrigerated in the store...is it still cheese? Yes, I know it tastes good, but if we really looked at what we are setting our kids up for, we would stop. I look in the mirror every day and see what I don't want my kids to see when they look in the mirror. But, just because a kid isn't fat, doesn't mean he is healthy.

We are training our kid's taste buds for adulthoods full of bad choices.

My parents came from a country of fresh food to a country of "Gotta get it fast, and gotta get it now!" and none of us are thin. We bought into the whole "new country" mentality and it is time we give it back.

Please join me in serving our children good, fresh, lovely food.

If it comes in a box, it walks.

I love you, and hopefully soon you will be seeing a lot less of me. Naturally, without fad diets, meetings or extreme measures. Just good common sense.

More fresh Italian favorite foods and recipes soon.

Please share you favorite time saving ideas with me! I love learning!

Ciao!

MMM... OLIVE OIL

Olive Oil is the nectar of the gods.

At least in my book it is. I have never looked at a bottle of Wesson or Crisco oil and wanted to take a shot of it. Did you know you can do that? Lots of olive oil producers offer Oil tasting, just like wine tasting! It's delicious! I stop at one shot though, it's kinda weird drinking oil like that.

Olive is good for your heart and your liver. It is cleansing and just what the body needs to have everything run smoothly.

There are many applications for Olive Oil. Some of my Papa's favorites applications were used when I was a child. When I was 2 and up, my Papa never wanted me to be treated with Penicillin and such for ear ache. He was old school.

He cut a tiny sliver of garlic and put some Olive Oil on a cotton ball and put it in my ear, every 4 hours we changed it, viola! No more infection!

Have a cut? He put Olive Oil on it after the scab fell off, to prevent scarring. It worked.

Have dry skin? No problem, he used a tiny bit of Olive Oil on his elbows and knees and hands after a hard days work. Not before bed, of course. Yuck. I'll tell you some other time how he helped me get through teething or sleeping through the night when I had a cold!!!! ha ahahaha!!

Nowadays, those things aren't as prevalent, but I do still use some of the Old Papa's ways.

Olive Oil has always been for eating. It makes salad sing! It make Bruschetta crunchy and tasty, it makes foccacia delicious.

Here are a few "rules" for Olive Oil.

Extra Virgin, First Pressing, tends to be the most expensive, and should be used on food that aren't cooked, such as Salad, dipping bread, topping things. It burns quickly and easily.

Light Olive Oil is good for cooking, but not at high temperatures, just some light braising or quick frying.

Regular Olive oil is good for all applications.

Always keep Olive Oil out of direct sunlight, always keep it covered and away from heat so it doesn't go rancid. The greener the color, the purer the product.

Of course, Olive Oils from Italy or Spain are always the best.

Choosing Olive over other oils is always the best choice. It has so many beneficial properties that unless you have an allergy to nuts or nutmeats, it will do your body good.

Enjoy your Olive Oil!

Here's to Good Health!

Vive Bene!

Live well!

Ciao!

Thursday Thirteen

13 things I wish we had more of in the States

1. Neighborhood stores that had influence of the cities likes and culture

2. Farmers Markets available in every city, every day.

3. Town Squares where everyone hangs out, plays cards, chess, checkers etc...

4. Regard for our elderly. More respect for the generation that gave birth to us.

5. Front porches

6. A month off for every worker in August for vacations... mandatory, just like in Italy.

7. Socialized medicine (I know, I know, but it works in Canada)

8. More Eastern Medicinal practices... the Old Wives stuff that works!

9. 2000 year old ruins... everywhere.

10. Cherishing old buildings as monuments and respecting the past more.

11. More Mom and Pop stores

12. A four hour break every day just to eat lunch and be with family

13. Same as number 12.

that's all for this episode of The Thursday Thirteen!

Tuesday Tastings

Yes... more than once I have mentioned, ever so subtly, that I am Italian. I know, I know, who would ever guess it... I know.

Being said Italian, I have lied over the past 20 years or so and told people that I liked wine.

It was okay, but nothing I would call like, and certainly not love. but if I was served a glass of wine, I would drink it... but secretly wish for Sprite in it to make it more palatable.

SO many people like dry, almost bitter wines, and I never really got it. To my taste, they don't taste good at all, no matter what you pair them with.

To all my dry wine loving friends... I say a hearty "Salute!" Enjoy!

I really wanted to find a wine I loved, so I could cook with it, enjoy a small glass from time to time, my doctor actually encouraged it, and to serve to others at my table if they liked wine.

MY SEARCH IS OVER!!!

In December, I was doing a show at a lovely friend of mine, Bernie's, and she was serving a wine that I could literally smell from across the room. It was perfumy, sweet smelling, and I just had to taste it. I NEVER drink at my shows, so I took a very, very small sip, and liked it very much.

That is saying a lot, considering I didn't like wine all that much.

Then she brought out another wine, and it was a tiny bit bubbly. That caught my attention, I love bubbles in my drinks. I took a very small sip of that also. How do I spell yum?

S-T-E-L-L-A-R-O-S-A!!!

OMG!!!

THE PERFECT WINE FOR COOKING, DRINKING, SERVING AND GLAZING!

So yummy, so ridiculously yummy!

I drove to the winery the next day and bought a case, and gave them out a Christmas gifts for unexpected guests.

I feel like a truer Italian now!!! I love a certain wine! So many recipes of mine call for a glaze of reduced wine, and I have avoided them because of the yuck factor I found with so many dry wines. This one makes every recipe sing!!!

San Antonio Winery sells it and it is their best seller.

Bernie, thank you for making my cooking so much sweeter! The next time I see you, you are gonna get a bottle from me!!!

Beve Vino Buono!

Drink good wine!

Ciao, Ciao!!

MMM...Nutella

Let me just start off my saying that I am not a big fan of Chocolate! I know... I know... a cardinal sin for a woman!! But Chocolate just doesn't do it for me. I love fruity flavors and fruity desserts more... like Blueberry Pie.

Not a whole lot of Blueberry Pie around when I was growing up in my house, or in Italy for that matter. Pies aren't big in Italian households, but I digress...

There is... however... one form of chocolate that should have a city named after it. I have been eating it in sandwiches for special occasions since I was a baby, and until very recently we could only get it at our Italian Market in Alta Loma. Now it's available EVERYWHERE!

It's Nutella.

That heavenly hazelnut chocolate spread that makes smores sing! It is truly devine. While in Italy, every single restaurant, home and bar has a HUGE jar of it at the ready for breakfast smattering and dessert. It is actually good for you, with some fiber, good protein and low fat. Go Figure!

I had a baking party in December, and I made some chocolate sandwiches and my friend Angela bit into one and her eyes did a dance. It was so great sharing something new with someone else.

I know.. I know... you must be saying... A CHOCOLATE SANDWICH?? NO WAY!

I say.. Yes way!

There is no such thing as peanut butter and jelly in Italy. They think that is weird. Every home has a jar of Nutella the size of Texas, and it is brought out every single morning. My little sweet tooth Johnny was in CHOCOHEAVEN in Italy. The jar was so big, his head could have fit into it.

Every day we would walk to the bakery and buy breakfast, fresh, hot croissants, rolls, baguettes etc, and just smear a light layer of nutella on it and drink luscious espresso and be in breakfast nirvana. Breakfast in Italy is just a small affair, a cup of java and small piece of bread,

and the midday meal is the showstopper.
Use Nutella a spread for cupcakes, as a sandwich, in cream puffs, on a cake, sandwiched between cookies, or my cousins favorite way... from a big spoonful.

A little goes a long way. I like it lightly layered, some like it in dollops, whichever way you choose, it is a taste unlike any other chocolate.

Enjoy!

Vive Bene!

Live well!

WHAT IS YOUR FAVORITE ITALIAN FOOD?

TELL ME YOUR FAVORITE ITALIAN FOOD!

HIT THE COMMENT BUTTON AND LET ME KNOW...

MY FAVORITES ARE

EGGPLANT PARMIGIANA (MY MOMS)

PASTA WITH OLIVE OIL AND GARLIC

PANINI

PANETONNE FRENCH TOAST

ESPRESSO SO BLACK YOU COULD TAR THE STREET WITH IT

NUTELLA

Bread, Pane, Just plain YUM!!

I LOVE MAKING BREAD!

If someone were to tell me they would finance any business venture I wanted, just name it, I would hands down say "I want to open a Bread Bakery and catch my own yeast in it." I know, not exactly a money making empire, but I would have lots of job satisfaction.

I would specialize in Focaccia's and Baguettes and I would love to give every days leftover breads to a Soup Kitchen or Homeless Shelter of some kind. Whoever said "Man cannot live by bread alone" wasn't talking about Italians.

Now... you wouldn't know it from looking at me, but I don't love to eat bread as much as I like to make it. I like good bread when the meal dictates, but my Husband could eat bread as a meal every day and be happy.

To me, proofing the yeast, kneading the dough by hand, adding distinctive flavors is as close to nirvana as I can get. My job in heaven, if I get to choose, will be the bread girl.

My family loves my Rosemary Focaccia with Carmelized onion top. Yes, Letti, the next time I make one, I will make you one too!

The only bad thing about homemade bread is the spoilage factor. You literally have to eat it the day you make it or it is very stale the next day. Not a problem in my house... but sometime I want to have some leftovers to make panini the next day, and it just doesn't have the same consistency. The reason is there are no preservatives in Fresh, Homemade Bread.

My family LOVES to dip their bread in Olive oil, balsamic vinegar and fresh cracked black pepper. They fight over it! The look like piranha going after flesh!

Here is my recipe for Italian Foccacia:

2 1/2 cups warm water (between 95-105 degrees only)

1 tablespoon jar yeast

4-5 cups bread flour or unbleached all purpose flour

1 tablespoon salt (preferably kosher, it's less salty)

1/4 cup Ex. Vir. Olive Oil

1 Tablespoon Fresh Rosemary (optional)

or 1/2 cup Sun Dried Tomatoes in Oil, patted dry (optional) chopped

Place water in a very, very clean bowl, sprinkle in yeast and sprinkle a 1/2 tsp sugar over yeast to feed it.

Wait 10 minutes for yeast to bloom.

add 2 cups flour and stir until smooth

Now, add salt all at once

(if you add the salt to the water, it will kill the yeast... ask me how I know)

Stir in another cup of flour and the olive oil and herbs or tomatoes if you want them,

keep adding flour until you can't stir it any longer

turn out onto very clean surface and begin the kneading process for about 8-15 minutes to develop the gluten strands. adding flour when the dough is sticky.

You are done kneading when you can push the dough with a finger and it springs right back.

Place into an olive oil brushed bowl and cover with plastic wrap or a towel and let rise for 2 hours in winter and 1 hour in summer, here in Cali.

When it doubles in size, punch dough down but do not knead it again. Just place it and stretch it lightly into a Stoneware Bar Pan and dimple it with your fingertips, and brush with Olive Oil.

Let rise again for 1 hour.

dimple again and let rise again for 1/2 hour. (yes, focaccia is a 3 rise bread but it is sooo worth it.) Top with carmelized onion or just plain sprinkle of kosher salt on top

and bake in a 375 oven until bread takes on a golden color.

If you have onions on top, loosely place foil over bread for the last 15 minutes or so, so you don't burn all those lovely onions.

Bread will be about `1 1/2 inches thick, perfect for sandwiches, or a giant muffaletta.

Bon Appetito!

Comment if you have any questions!

Ciao!

Italians linger over a midday meal.

Now I know we here in America can't and probably won't do any lingering over a meal. When I say linger, I mean linger. Growing up, our meals at home weren't shovel and go, even when I had 4 dance classes a week. My parents used to take us to restaurants and the first thing they would tell the waitress was... take your time between the salad and the main course, we are in no hurry. Old habits were hard to break.

There is no such thing as fast anything in Italy. The picture on the right of my family and I in Rome was a midday meal and we were there from Noon to 3 p.m. The midday meal in Italy is the largest meal of the day, because after that meal, the entire country shuts down for 3-4 hours for family time or nap time or just enjoying your life you are working so hard to establish. It is truly a beautiful thing! They are one of the most productive countries in Europe, rarely import anything, and are among the healthiest culture. When I was there, I was truly the fattest person in the entire country. EVERYONE there was a bone rack AND they ate like horses in the midday meal. While in Sicily, I watched one of my size double zero cousins put away an entire plate of pasta, a piece of roast beef (pasta is not a main dish in Italy, it is a small portion before a meal), cheese, antipasti, bread, espresso, dessert and a shot of liquor. I was amazed. She packed it away like a prized food eater. The trick was to eat it slowly, over 2-3 hours, enjoy her family, talk, laugh, linger and eat.

For the evening meal, it is very small, maybe a salad and small piece of fresh bread, and it's eaten at 9 p.m. or so. because after the 4 hour rest with the family, they go back to work until late at night.

Since our culture doesn't support that type of schedule, (dang it) how about one day on the weekend, or one night a week sometime, invite some friends over and let them know the meal will be an event. You may be amazed how much you enjoy it and how much you find you can discuss and find out about each other around a table. Italians treat mealtime like a special event every day. Families stay very close in proximity when the kids are adults. Most live in the same house that they continue to add levels to after each son gets married. I LOVE that idea.

My kids absolutely adored the entire eating experience in Italy. They wanted me to institute the tradition immediately at home. We tend to practice it more in the Summer. It is a beautiful thing. Try it and let me know how you liked it.

Guess what, if you don't like it, you never have to do it again!

But I warn you... If you ever travel to Italy, get ready, because it is just the way it is.

La Dolce Vita

The Sweet Life

Ciao!

 

Isn't my favorite jar of store bought spaghetti sauce just as good as homemade?

In a word..NO!!!

Now before you go and bite my head off... hear me out. I'm sure those companies put a lot of thought and time into how to put slow cooked goodness into each and every jar of their "sauce" "just like Mama used to make." They sure do sell a lot of it. I am not about to put down a company just because I am a full blooded Italian who has NEVER tasted any sauce from a jar. I know lots of people just love their products. BUT!!!! BUT!!!! BUT!!!!

Have you ever tried making your own??? IT IS SOOOO EASY!!! Ridiculously easy!!!

Here is what you need:

2 cloves garlic chopped

1 small onion chopped

Olive Oil

1 tsp salt

1/2 tsp pepper

2 28 oz. cans Whole Peeled tomatoes (put in food processor to break up)

(no spices added) (San Marzano are great)

OR

2 28 oz. cans/jars of crushed tomatoes (no spices, just tomatoes)

OR

2 jars of fresh home canned tomatoes, crushed

ground beef or turkey, or pork or whatever meat you love... or not! (then it's marinara)

In Sauce pan, heat up Olive Oil and add onion, stir to coat, let it cook for about 3-5 minutes,

add garlic, being careful not to burn it.

Add the two of whichever kind of tomatoes you chose

Stir to combine, let it come to boil then reduce heat to simmer for 1/2 hour, cover, stir occasionally.

Meanwhile, cook desired meat in a frying pan until just done, drain fat into

tomato can and discard fat.

Add cooked meat to sauce. Cook 5 minutes and test for salt. If it needs more, add more.

Cook for another 20 minutes for deep flavor, or serve it now for a sweeter flavor, BUT

this is when you can add herbs, either fresh or dried.

Sprinkle in some dried oregano, add 3 fresh basil leaves, or add your favorite

Italian Seasoning mix.

Notice I did NOT add sugar. It's simply not needed,

especially if you used good quality tomatoes.

Cook your pasta... salt the water before you add the pasta, NO OIL!!! The way to keep pasta from sticking is to stir frequently as soon as you put it in the pot. NEVER rinse your pasta when it is done. The starch is what helps the sauce stick to the pasta. Stir a little of the sauce on the cooked pasta to coat each strand and put the rest of the sauce in a gravy boat.

MANGIA! (EAT)

UNTIL DOMANI (tomorrow)

MMM...TOMATOES

I'll just bet someone told you that the only good tasting tomatoes come from your own garden.

WELL... THEY WERE RIGHT!

Nah... Just kidding.

Have you ever gone to a Farmer's Market? Ever notice that the farmers rarely take the tomatoes off the vine when selling them to you? Wanna know why? Good! I'm gonna tell you!

The vine is life giving even if it is cut. That fantastic smell of home grown tomatoes come from the vine. Have you ever walked past a tomato plant and have the "tomatoey" aroma waft up to your nose? Yep... that's the stuff. Well, the vine helps "keep" tomatoes for so much longer than if they were sans vine. Also, so many tomatoes in the supermarket are picked green and allowed to ripen while traveling to your store... hence the stale, distinctly untomatoey flavor. Buying "vine ripened" tomatoes means just that. They were ripened on the vine... allowed to sweeten, enhance, and gather an intense flavor. I venture to guess that's one of the reasons so many people don't like tomatoes... because they have only eaten inferior tomatoes. It's not their fault! Our grocery stores are only giving us what THEY want, not what we deserve!!

We deserve unrefrigerated, vine ripened, locally grown tomatoes!!!

Whew... I'm back... Had a little tomato dream there. Kinda like a "Norma Rae" moment, but with tomatoes.

Please tell me you NEVER refrigerate tomatoes. That completely zaps the flavor right out of them. Buy as many as you think you will need for about 3 days and keep them on your counter, out of direct sunlight. 3 days you ask? Yes... don't worry, you will need to dash off the market for milk or cheese and it won't be hard to get some more fresh tomatoes while your at it.

Remember, you are trying to eat more like an Italian now! It's fresh or NOTHING! ;)

If you have any tomato questions... please let me know!!

I think I mentioned the word "tomato" ... like... 100 times in this blog!!!ha!

More at a later date... I'm all tomatoed out.

Buy the best of each Season

Don't you wish you could pop fresh, juicy, deep red cherries into your mouth every day of the year? Or how about a big, salmon colored, deep yellow fleshed peach? Yeah, me too. And unless you can and want to spend $10 a pound for those wonderful fruits in the off season, they just aren't available to many of us all year round at a bargain. That's when the season's come into play. Buying your produce at the peak of its season is the best way to get maximum flavor at bargain prices. Never has the law of supply and demand been so simple. When the produce is in season, it is more abundant, therefore the price is better. Buy it NOW, and can or freeze the abundance!

Fruits that freeze beautifully are grapes, melons, cherries, peaches, blueberries and strawberries. How many times have you bought an entire box of strawberries only to have to throw the box out the next day!!! FREEZE THEM!! Wash all the fruit...cut the peaches, peel the melons and hull the strawberries, lay them all flat and single layered on a cookie sheet, and put 'em in the freezer. When they are frozen solid, slide them all into a zip-loc bag and enjoy as a great snack all year long. They also make great ice cubes for fruit drinks!!! This so SOOOO much cheaper than buying those bags of frozen fruit for upwards of $12 a bag!!!

Fresh Broccoli, lettuce, tomatoes, eggplant, cucumbers, carrots, cabbage etc... are always better fresh. Frozen delights are available all year round and are picked at the peak of freshness and sometimes are better because the nutrients are held on the food by the flash freezing process.

While in Italy, I noticed my family had bags and bags and bags of frozen veggies and fruit from their own trees. They don't sell frozen fruits and veggies in Italian Stores because Italians purchase each meal every day. More on that wonderful process later. What a great way to live! I wish we had that ability here.

Enjoy your produce and pick the freshest you can afford and cook it at little as possible.

Instead of boiling, which should really never be done, try steaming, BBQing, or roasting your veggies for maximum benefit and flavor.

Buon Appetito!

How to Eat like an Italian

Shop
Prepare
Cook
Set the Table
Invite Everyone you know
Eat
End with Fruit
Linger
Drink Espresso
And that's just the beginning!!!