International Flavors

Fruit Tart

2009-07-08T05:07:00.000-07:00

I made this fruit tart following a recipe of Le Cordon Bleu. Nice but I need to perfect the crust... I need to buy a tart pan to bake with.

Alphabet Cookies and More...

2009-02-08T23:44:00.001-08:00

This weekend we went to the grocery store and we found letter cookie cutters!!! What a great idea for a fun and delicious project... Here are the cookies we made. We iced them and decorated them... They were sooo pretty and delicious too.

HAPPY BIRTHDAY!!!

2008-10-31T23:53:00.000-07:00

The other day I made a cake for my daughter's birthday. I "copied" the idea from a booklet and intended it to be a cake in form of a fish but it did not turn out that great.... She was happy, she is only 3 after all and not very critical at all ... yet... Here is the final result.. I was disappointed. Maybe next time it will turn better!

Spooky Halloween Cupcakes

2008-10-27T23:14:00.000-07:00

I can't believe Halloween is almost here! In preparation for this fun holiday, I've been looking for new and exciting recipes to try. A friend of mine made up a recipe for these really cute and tasty Halloween cupcakes. "Spooktacular Jack-O-Lantern Cupcakes" are fun to look at and more importantly, fun to eat! Oh, and they're really easy to make!

Ingredients:

1 Box Pillsbury Lower Sugar Yellow Cake Mix
1 Jug Betty Crocker Whipped Vanilla/White Frosting
Yellow, Green & Red Food Coloring
White Gel Icing
24 Miniature Reese's Peanut Butter Cups
24 Cupcake Wrappers
Necessary Kitchenware
(cupcake tins, utensils, etc.)

How To Make Them:

1.) Mix the cake mix as directed (you'll need eggs, water and oil) and add red and yellow food coloring until you get a nice pumpkin-colored orange.

Note: Even though your cake mix is yellow, you'll still need to add some yellow food coloring!

2.) Line your cupcake pans with your wrappers and divide your cupcake mix into your 24 cupcake wrappers.

3.) Place 1 mini Reese's Peanut Butter Cup in the center of each uncooked cupcake and press down gently.

Note: The Reese's don't need to be submerged, just make sure you put them in the middle

4.) Bake as directed on the box. When finished, allow to cool on the counter for about 15 minutes and then refrigerate for between 30 - 60 minutes.

5.) Open your frosting tub and remove 1/4 cup frosting, setting aside in a separate bowl. Add yellow and red food coloring to the rest of icing still in the tub. You should get a really nice orange color. Add some green food coloring to the 1/4 of frosting that you've set aside.

6.) Remove the cupcakes from the fridge and ice as normal with the orange icing.

7.) Place the cupcakes back in the fridge for between 5 and 7 minutes. After the icing has set, use a toothpick to draw the lines in the frosting to represent the ridges in the pumpkin.

8.) Use the toothpick to place a glob of green frosting at one end of the cupcake, representing the stem.

9.) Finally, use the white gel icing to create the eyes, nose and mouth. Place the cupcakes back in the fridge for 10 minutes to allow the icing to set.

10.) Serve these guys up on your favorite Halloween-themed

Kitchenware

or even some festive paper plates and enjoy!

Streuselkuchen

2008-05-24T05:36:00.000-07:00

I made this German cake yesterday. It was a success! It looks beautiful and it is simple but delicious. It is made of a yeast base and a crunchy crumb top. Streusel means "crumbs" in German. In this case I made the crumbs with flour, butter and a bit of cinnamon, but different versions exist with other spices or dried fruit. It is perfect to be served with ice cream!

INGREDIENTS

For 10 people

600 g flour

175 g butter

3 eggs

2 dl milk

225 g sugar

8 g of vanilla yeast

ground cinnamon

salt

1) Melt 100 g of butter and mix it with 500 g of flour, 150 g sugar, the yeast, the eggs, the milk and a pinch of salt. Pour the mix in a 22 cm round pan and level the top with the back of a spoon.

2) Mix the remaining flour, butter and sugar with the cinnamon until obtaining a crumbly dough. Put in the fridge for 30 mins.

3) After 30 mins. take the crumbly dough out of the fridge and grate it on top of the cake.

4) Bake in a preheated oven (350F) for one hour. Let cool and enjoy!!!

Blueberry Cookie Tart

2008-04-30T05:19:00.001-07:00

It is spring and the weather is beautiful in Dallas, Texas! And with that I've been craving a fruit tart or something similar. The other day I decided to make some simple short bread cookies with blueberry jam. With the left over dough I baked this nice "cookie tart" to satisfy my craving. I made one for me and one for my husband. It was a hit!

I got the dough recipe from Orchidea's fantastic blog Viaggi e Sapori - she used homemade fig jam... her cookies look delicious!!! Check them out!

INGREDIENTS

- 250 g flour
- 100 g butter
- 100 g sugar
- 2 eggs
- 1/2 lemon zest
- 1/2 tsp baking powder
- blueberry jam

1) Mix the flour and butter.
2) Add the sugar, eggs, lemon zest, and baking powder. Make a dough
3) Put the dough in fridge for about 30 mins.
4) Roll out the dough and use a glass to make cirles
5) Put some blueberry jam on the middle top of the cirles (don't cover the edges)
6) Using a pasta (ravioli) cutter cut some long strips from the dough
7) Place the strips on top of the cirles to form the tart
8) With the pasta cutter work on the edges of the cirle to give it an even look
9) Bake in a pre-heated oven at 350 F for about 15 minutes or until they turn into a nice gold color

Tip: You can substitute the blueberry jam with any other jam you like! These are delicious!

LOOOONG BREAK!

2008-03-28T05:05:00.000-07:00

I've been out of the kitchen for a while... the reason????
Well, I am pregnant and for the first few months I did not feel very well... the kitchen was the last place I wanted to be.
Now though, I feel much better! My energy is back, my appetite is back too - much bigger now :).
I will get back into it in the next few days!

Christmas Cookies

2007-12-19T04:42:00.000-08:00

I finally am back in the kitchen after a long time!!! Just in time for Christmas ! I made these cookies. I make them every year following my family's tradition, my mom also used to make them every year and we would help her. What a nice memory!

PECAN COOKIES

Ingredients:
200 gr pecans
300 gr flour
150 gr sugar
250 gr butter
3 eggs
1 tsp baking powder
200 gr corn starch
1 dash salt

Mix all the ingredients together. Make small balls and put them on a greased cooking sheet. Put in oven a 350F oven for about 20 minutes. Take them out and coat them with powdered sugar.

GINGERBREAD COOKIES

Ingredients:

3 cups flower
1 cup brown sugar
1 tbsp ground cloves
1 tbsp cinnamon
1 tbsp nutmeg
1 tbsp ginger
4 tbsp molasses
1 small tsp vanilla extract
1/2 lb butter
2 eggs
4 tbsp of heavy whipping cream

Mix all ingredients together. Roll the dough to make it very thin. Use cookie cutters and place in greased cookie sheet. Cook in a 350F for about 10 minutes.

MERRY CHRISTMAS!!!!!!!!!!!!!!!!!!!

Le Mie Nuovissime Erbe

2007-10-23T16:08:00.000-07:00

Dopo tante critiche al mio primo tentativo di fare crescere basilico e rosmarino DENTRO casa mia, ho seguito i consigli di mia zia e ho comprato delle nuove piante e le ho messe fuori in giardino. Queste sembrano decisamente molto piu decenti... che dite carissimi tutti????

Ahhh! Mi spiace dirvi che le altre, quelle precedenti sono morte - al mio rientro dall'Italia il rosmarino era completamente secco e il basilico faceva talmente pena che ho dovuto buttarlo via...

Ho anche seminato semi di salvia e "forget me not" ma ancora non vedo niente... non so se verrano... vedremo!

Grazie dei consigli!!!! Hahaha... grazie delle critiche.... tutte queste servono per crescere ed imparare ma secondo me, con il pollice verde si nasce... ed il mio e blu :)

Apple Tart

2007-10-15T06:45:00.000-07:00

I made this "cake" following a recipe in my "Piemontese Cuisine" book, but honestly it did not come out as I imagined... so I decided to rename it to a "tart" rather than a cake. I think the recipe is wrong... anyway, it is not bad at all, the crust is thin and light.

I will post the recipe later...

Bonet

2007-09-12T06:59:00.000-07:00

I made this delicious Piemontese flan the other day... It was a total success ! :)

1 liter milk
1 lemon zested
1 1/2 cups sugar
6 eggs
51/4 cup cocoa powder
2/3 cup brewed espresso
For the caramel
2 cups sugar
2/3 cup water
1 cup amaretti cookies

Steep milk with zest of lemon. Meanwhile whisk together sugar and eggs until combined in one bowl. In another bowl measure out the cocoa powder. After the milk is scalded pour all but one cup of it into the egg mixture tempering the cool eggs with the hot milk. Stir the remaining milk into the cocoa powder to make a paste and smooth out any lumps and then combine it into the egg mixture. Add in the espresso at this point. Set this aside and begin to caramelize the sugar in a shallow pan.
Cook the sugar until it is an amber color. When you have reached this color pour the caramel into the bottom of the mold. While the caramel is still hot, sprinkle in the amaretti distributing evenly. Then pour in the custard mixture until each is about 3/4 full.
Bake in a water bath at 350° for 30-40 minutes or until set. Remove molds from the water bath and let set before serving. This can be served warm or cold just like a flan. To serve, turn the mold upside down onto a plate, shake and release the custard. The caramel should pour down over the custard and create a sauce. This can be garnished with additional amaretti. Serves 6-8 depending on the size of the mold.

ENJOY!!!!!!

Dark and White Chocolate Hazelnut Torte

2007-09-07T07:09:00.000-07:00

4 eggs
1/2 cup superfine sugar
3/4 cup all-purpose flour

For the dark chocolate cream:
2/3 cup heavy cream
5 1/2 ounces of dark chocolate , broken into pieces
chopped hazelnuts

For the white chocolate frosting:
2 3/4 ounces white chocolate
1 tbsp butter
1 tbsp milk
4 tbsp confectioner sugar
hazelnuts

1) Grease an 8 inch round springform pan and line the base. Beat the eggs and sugar in a large mixing bowl with an electric mixer for about 10 minutes, or until mixture is very light and foamy and the beater leaves a trail that lasts a few seconds when lifted.

2) Sift the flour and fold in with a metal spoon or spatula. Puor into the prepared pan and bake in a preheated oven at 350F for 35-40 minutes. Cool the cake slightly in the pan , then trasfer to a wire rack to cool completely. Cut the cold cake into two layers.

3) To make the chocolate cream , place the cream in a saucepan and bring to a boil stirring. Add the chocolate and stir until melted and well combined. Remove from the heat and let cool. Beat with a wooden spoon until mixture starts to thicken.

4) Sandwich the two cake layers together with the chocolate mixture and place on a wire rack.

5) To make the frosting , melt chocolate and butter together and stir until thoroughly blended. Beat in the milk and confectioner's sugar. Beat for a few minutes until the frosting is cool. Pour it over the cake and spread with a spatula to coat the top and sides. Decorate with hazelnuts and white chocolate chips.

Cheesecake al Profumo d'Arancia

2007-08-22T04:49:00.001-07:00

Cheesecake with Orange Aroma... this is a perfect cake for summer days. Because it is lighter than original cheesecakes made with cream cheese. It is also pretty to look at after decorating it with orange juliennes made from scratch.

Recipe in Italian and English follow...

Ingredienti: (6 persone)
100 gr. biscotti secchi o 1 1/3 tazza di biscotti gia sbricciolati
40 gr. burro
450 gr. ricotta
100 ml. di panna
3 uova
5 arance non trattate
180 gr. di zucchero
farina

1) Sciogliete il burro sul fuoco basso. Tritate in un mixer i biscotti e incorporatevi il burro. Imburrate e infarinate il fondo di uno stampo a cerniera di 22 cm. Distribuite i biscotti sul fondo schiacciandoli in uno strato uniforme e mettete lo stampo in frigo.

2) Grattugiate la scorza di un'arancia e spremetene il succo, poi mescolate il tutto alla ricotta insieme con 80 gr. di zucchero, la panna, un cucchiaio di farina e i tuorli. Scaldate il forno a 160 C (320F) Montate gli albumi a neve ferma e incorporateli alla crema. Versate sulla crosta di biscotti e mettete nel forno caldo per 50 - 60 minuti.

3) Nel frattempo riducete a julienne la scorza di 4 arance con l'apposito attrezzo, mettetela in una pentola dal fondo spesso con lo zucchero rimasto e 200 ml. di acqua e fate cuocere circa 20 minuti a fuoco basso. Decorate il dolce con la scorza d'arancia e servite.

Dopo aver caramellato le scorzette prelevate con una forchettina e fatele sgocciolare e asciugare su una gratella. Potete poi versare un po' di sciroppo sulla torata, a mo' di salsa.

Ingredients: (6 people)

100 gr. of tea biscuits or 1 1/3 cup of crumbled graham cookies

40 gr. butter

450 gr. ricotta cheese

100 ml. whipping cream

3 eggs

5 oranges

180 gr. sugar

flour

1) Melt the butter. In a mixer crumble the cookies and add the butter. Grease and flour an oven pan (22 cm.). Put the cookies and form the crust in the bottom of the pan. Put in the fridge.

2) Grate the peel of one orange and squeeze the juice. Add the ricotta with 80 gr. of sugar, the cream, one tbsp of flour and the egg yolks. Preheat the oven at 160C (320F). Whip the egg whites to form soft peaks and add to the ricotta cream. Pour into the cookie crust and put in the oven for 50 - 60 minutes.

3) In the meantime make juliennes out of the 4 remaining oranges and put them in a pan with the remaining sugar and 200 ml. of water and cook it (low heat) for about 20 minutes. Decorate with the juliennes and serve.

Tip: After caramelizing the orange juliennes take them out of the syrup to dry. You can put some of the syrup on top of the cake slices once you are ready to serve them.

ENJOY!!!!!!!!!!!

Irene's Key Lime Cloud Pie

2007-08-16T12:23:00.000-07:00

I LOVE KEY LIME PIE!!!!!!!!!!!!

It is one of my American favorites! And my friend Irene was kind enough to share with me with a very light and delicious recipe. As I call it, a WINNER recipe!!!! It is here to stay :)

INGREDIENTS (8-servings)
2 1/2 cup of graham crumbs
1/6 cup of melted butter
6 tbsp of sugar
1 cup evaporated skim milk 1 envelope unflavored gelatin 1/4 cup cold water 1/2 cup sugar 3 egg whites or commercial egg white sustitute 4 0unces {1/2cup} lime juice, fresh or bottled 1/4 teaspoon cream of tartar 1/4 cup sugar
Lime slices and lime peel to decorate

For the crust
1) Combine crumbs and sugar in medium-sized bowl.
2) Stir in melted butter until thorougly blended.
3) Pack mixture firmly into pie pan and press firmly to bottom and sides.
4) Chill1 hour before filling

For the filling
1)Pour evaporated skim milk into glass bowl (large bowl) and freeze until ice crystals form around the edges of the glass. 2) In a saucepan, combine the gelatin and water, Allow the gelatin to soften. Pour in the 1/2 cup sugar and cook, stirring over low heat, until the sugar and gelatin have disolved. Add the lime juice and remove from heat. Allow to cool. 3) Beat the partially frozen evaporated skim milk with an electric beater on high speed until it stiffens. It should resemble softly whipped cream. Continue beating while pouring in the lime and gelatin mixture in a steady stream. Refrigerate filling. 4) Beat egg whites and cream of tarter on high until they hold soft peaks. Continue beating and sprinkle the remaining 1/4 cup sugar over the egg whites until they form a glossy meringue.
5) Fold the meringue into the lime mixture and pour into a cooled pie shell.
6) Refrigerate 2 to 3 hours before serving.
7) Decorate with lime slices and grated lime peel if desired

Thanks Irene for a wonderful recipe!!! I look forward to receiving more :)

Peaches filled with Chocolate and Amaretti

2007-08-11T05:34:00.000-07:00

This is a traditional Piemontese recipe. For those who don't know, Piemonte is a Northern Italian region. Its capital is Torino (Turin in English), my home town... The taste of the peaches with the chocolate and amaretti is amazing!! Perfect dessert for the summer and peach season...

INGREDIENTS (for 6 people)

6 peaches
6 amaretti cookies (crumbled)
4 tbsp sugar
3 egg yolks
3 tbsp powdered chocolate
1 little glass of rhum
20 gr. butter

1) Cut peaches in half and take off the seed. Take out some of the pulp of the peaches still leaving the "shell" as they will be filled with the chocolate mixture.
2) Grease the oven pan and sift some sugar on it. Put the half peaches in the oven for a few minutes.
3) Heat the pulp of the peaches with the 3 tbsp of sugar and the butter. Cook for a few minutes.
4) Take off the stove and add the egg yolks, the powdered chocolate, the rhum, 1 tbsp sugar and crumbled amaretti cookies. Mix well.
5) Fill the peaches with the chocolate mixture
6) Put in the oven at 400F to finish cooking for about 30 minutes.

These peaches are great warm !!!

Blueberry Muffins

2007-08-11T05:11:00.001-07:00

I made these muffins for breakfast. They are healthy and delicious!!!

INGREDIENTS (12 muffins)

1 3/4 cups all purpose flour
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
3/4 cup fresh or frozen blueberries
1 tsp shredded lemon peel

1. Grease twelve 2 1/2 inch muffin cups or line with paper bake cups; set aside.

2. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.

3. In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy)

4. Fold blueberries and lemon peel into batter.

5. Spoon batter into prepared muffin cups, filling each two-thirds full. Bake in a 400F oven for 18 - 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

Tiramisu

2007-08-04T05:08:00.000-07:00

I love tiramisu... In Italian, Tiramisu means literally "Pick Me Up". I guess because the ingredients of this dessert give you a boost of energy...

Ingredients:

3 eggs

3 tbsp sugar

300 gr marscarpone or ricotta cheese for a lighter version

3 cups coffee

200 gr. savoiardi biscuits (lady fingers)

3 tbsp of marsala or rum

1) Separate the egg whites from the yolks.

2) Beat the yolks with 1/2 tbsp of sugar until creamy

3) Beat egg whites with remainder of sugar until it holds its peaks

4) Add mascarpone or ricotta cheese to the yolks

5) Add egg whites to the mascarpone (ricotta) mixture. Mix well.

6) Add the rum/marsala to the cofee.

7) Soak each savoiardi biscuit in the coffee and put in the dish you will use (this needs to be a quick soak, otherwise the biscuit will fall apart).

8) Make a layer of savoiardi biscuits and add 1/2 of the cream mix.

9) Add another layer of soaked savoiardi biscuits and finish with the last half of cream mix.

10) Put in fridge for 2 hours

11) Sprinkle cocoa powder to finish and serve....

Interesting Facts:

Also known as "Tuscan Trifle," the dessert was initially created in Siena, in the northwestern Italian province of Tuscany. The occasion was a visit by Grand Duke Cosimo de'Medici III, in whose honor the concoction was dubbed zuppa del duca (the "duke's soup"). The erstwhile duke brought the dessert back with him to Florence. In the 19th Century, zuppa del duca became popular among the English intellectuals and artists who lived there Consequently, it is also known as zuppa Inglese. They took the dessert to England, where its popularity grew. Zuppa del duca eventually made its way to Treviso, just northwest of Venice, in the northeastern province of Veneto. Treviso is best know for its canals, frescoes and . . . Tiramisu.

Stories are told about how Tiramisu was the favorite of Venice's courtesans, who needed a "pick me up" (the literal translation of "tirami-su") to fortify themselves between their amorous encounters. Its American popularity arose in San Francisco, and today, Tiramisu can be found in restaurants throughout the nation.

Iced White Chocolate Terrine

2007-07-31T14:03:00.001-07:00

To celebrate my cousin's arrival to the U.S. I made this delicious terrine... yummy... really really good and creamy! My decoration was not that great, but the taste is delicious... next time I will try something else for the decor.

Ingredients:

2 tbsp sugar

5 tbsp water

10.5 ounces white chocolate chips

3 eggs separated

1 1/4 cups of heavy cream

1) Line a 1 pound loaf pan with aluminium foil or plastic wrap, pressing out as many creases as you can.

2) Place the sugar and water in a heavy-based pan and heat gently, stirring constantly, until the sugar has dissolved. Bring to a boil and boil for 1-2 minutes, until syrupy, then remove the pan from the heat.

3) Stir the white chocolate chips into the syrup, continuing to stri until the chocolate has melted and combined with the syrup. Set aside to cool slightly.

4) Beat the egg yolks into the chocolate mixture. Set aside to cool completely.

5) Lightly whip the cream until just holding its shape and fold it into the chocolate mixture.

6) Beat the egg whites in the grease-free bowl until they are standing in soft peaks. Fold into the chocolate mixture. Pour into the prepared loaf pan and freeze for 8 hours or overnight.

7) To serve, remove from the freezer about 10-15 minutes before serving. Turn out of the pan and cut into slices to serve.

Tip: To make a coulis, place 8 ounces of soft fruit of your choice (I used blackberries) in a food processor or blender. Add 1 -tbsp of confectioners' sugar and blend to form a puree

Chicken & Parmesan Salad

2007-07-18T05:33:00.000-07:00

This salad is great for summer. It is very fresh and tasty!!! I first tried it at a bar in Italy where we had lunch and then my aunt recreated it at home... This is one of our favorite salads and it is here to stay!!!! :)

Parmesan, chicken and celery .... the PERFECT combination!

INGREDIENTS: serves 4 people

3 boneless chicken breasts

5 sticks of celery

1 cup thinly sliced parmesan cheese

3 lemons

1/4 cup olive oil

salt

1) Cook the chicken in a pan with a little olive oil til they are done.

2) Break them up with your hands to bite size pieces

3) Chop celery sticks

4) Slice parmesan cheese (I use the potato peeler to get thin slices)

5) Combine chicken, celery and parmesan in a bowl.

6) Add the lemon juice of 3 lemons

7) Add olive oil

8) Add salt to taste

9) Mix well and your salad is ready!!!

ENJOY !!!

Vegetable Ratatouille

2007-07-13T12:05:00.000-07:00

I decided to make this dish in honor of the new Pixar movie Ratatouille, which I am dying to see. So I made my own version with the ingredients I had at home.

Here is my version !!! It turned out delicious!!!

INGREDIENTS: serves about 4 people

3 big zucchini

1 can of whole peeled tomatoes, drained

1 cup fava beans frozen

1/2 cup mushrooms

5 leaves of basil

1 tsp of powdered chicken broth

olive oil

1) Coat a big frying pan with olive oil and heat it

2) Slice zucchini and mushrooms and put them in the heated pan (medium heat)

3) Drain tomatoes and chop them. Add them to the zucchini/mushroom

4) Add frozen fava beans

5) Chop basil and add to the vegetables

6) Add chicken broth and mix well

7) Keep cooking at medium heat for about 45 minutes until vegetables are tender

Crispy Parmesan Chicken Tenders

2007-07-13T11:54:00.000-07:00

I made this quick recipe today. I read the original recipe in a parenting magazine but I did not have all the ingredients so had to substitute... However, I have to say it turned out really good!

Ingredients : serves about 4 people

8 - 10 chicken tenders

1/2 cup of breadcrumbs (original recipe calls for wheat germ)

1/2 cup grated parmesan cheese

1 egg beaten

olive oil

1) Grease the pan with olive oil.

2) Put the egg in a bowl and slightly beat it.

3) Mix breadcrumbs and parmesan cheese in another plate.

4) Coat each tender with the egg and then coat it with the breadcrumb/parmesan mix. Put each tender in the pan.

5)Put in the pan in your preheated oven at 350F for about 45 minutes.

In theory these could also be deep fried, but I prefere to bake them in the oven instead.

Enjoy!!!

Chocolate Mousse

2007-07-12T06:02:00.000-07:00

My friends came over on Tuesday night for dinner. I prepared pizza and salad and for dessert chocolate mousse. Rich and delicious!!!

INGREDIENTS - Serves about 4 people
250 gr chocolate (I used dark chocolate)
4 tbsp of water
30 g butter
4 eggs
30 g sugar
1 tbsp rum
hazelnuts to decorate (optional)

1) Melt the chocolate with the water in a double broiler.

2) Add the butter to the chocolate and let it melt. Mix well.

3) Separate the egg whites and yolks. Add the yolks to the chocolate mixture one at a time and keep mixing well.

4) Add one tablespoon of rum to the chocolate mixture

5) With a mixer work the egg whites with the sugar until obtaining a firm mixture.

6) Slowly add the egg white mixture to the chocolate mixture until well combined.

7) Serve mousse in glasses/dessert cups and decorate with hazelnuts (optional)

8) Put cups in the fridge for a few hours as the mousse is best when served very cold.

VOILA!!!!! Your mousse is ready !

Indoor Gardening

2007-07-10T06:37:00.000-07:00

This past weekend I decided to try some indoor gardening and plant basil and rosemary, my favorite herbs by far!!! We'll see how it goes. I've managed to keep a plant alive for about 5 years now... but I have to admit that there have been "rough" periods!

Here are my beautiful freshly planted herbs by my kitchen window... Wish me luck!!!

Interesting Facts:

The word basil comes from the Greek βασιλεύς (basileus), meaning "king", as it is believed to have grown above the spot where St. Constantine and Helen discovered the Holy Cross. The Oxford English Dictionary quotes speculations that basil may have been used in "some royal unguent, bath, or medicine". Basil is still considered the "king of herbs" by many cookery authors.

The name rosemary has nothing to do with the rose or the name Mary, but derives from the Latin name rosmarinus, which literally means "dew of the sea", though some think this too may be derived from an earlier name.

Apricot & Chocolate Ring

2007-07-08T10:32:00.001-07:00

I made this bread this morning... I am impressed of how beautiful it turned out!!! It is also very good... perfect for breakfast or a quick and healthy snack :) !!!

Serves 12 people

INGREDIENTS:

1/2 cup butter diced
4 cups self rising flour
4 tbsp superfine sugar
2 eggs, beaten
2/3 cup milk

FILLING AND DECORATION:

2 tbsp butter, melted
2/3 cup dried apricots, chopped
3 1/2 ounces dark chocolate chips
1-2 tbsp milk to glaze
1 ounce dark chocolate , melted

1) Grease a 10-inch round cake pan and line the base with baking parchment.

2) Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the superfine sugar, eggs and milk to form a soft dough.

3) Roll out the dough on a lightly floured surface to form a 14-inch square

4) Brush the melted butter over the surface of the dough. Mix together the apricots and the chocolate chips and spread them over the dough to whithin one inch of the top and bottom.

5) Roll up the dough tightly, like a jelly roll, and cut it into 1-inch slices. Stand the slices in a ring around the edge of the prepared pan at a slight tilt. Brush with a little milk.

6) Bake in a preheated ovend at 350F for 30 minutes, or until cooked and golden. Cool the cake in the pan for about 15 minutes, then carefully transfet to a wire rack to cool.

7) Drizzle the melted chocolate over the ring to decorate.

TIP: The cake is best served very fresh, ideally the day it is made. It is fabulous served slightly warm.

ENJOY!!!

Ricotta and Spinach Pie

2007-07-07T06:03:00.000-07:00

I had some ricotta I had to use so I decided to make this delicious pie!! Very good and healthy :)

Ingredients:

6 - 8 servings

For the dough

250 gr. flour

1 tsp salt

1 tsp sugar

75 gr. plain yogurt

125 gr. butter

1 packet of yeast

For the filling

500 gr. frozen spinach

1 clove garlic (minced)

2 tbsp of olive oil

salt

pepper

350 gr. ricotta cheese

2 eggs

100 ml. of cream (I used half and half)

20 gr. grated parmesan cheese

25 gr. toasted pinenuts

Thaw the spinach and chop it.

In a pan fry the garlic with 2 tbsp. of olive oil and add the spinach and salt. Cook for about 8 - 10 mins.

For the dough, mix flour, salt, sugar, yogurt, butter, and yeast. Knead with your hands until you obtain a smooth dough (if it turns out sticky put in the fridge for at least 30 mins.)

In a greased pan (30 cm. diameter) extend the dough and make a border of about 3 cm. high.

Prepare the filling mixing the ricotta cheese, eggs, cream, salt, pepper and put it in the pan on top of the dough. Add the spinach on top, sprinkle the parmesan cheese and the pinenuts.

Put in the ove (350F) for about 35-40 minutes.

ENJOY!!!!!!!!!!!!

Peperonata

2007-07-04T06:49:00.001-07:00

HAPPY FOURTH OF JULY!!!!

Today in the USA is a holiday. They celebrate the Independence Day.

We had a party at our house and we served this among other things...

Peperonata is not at all American, but I decided to make it because it is fresh and the colors are wonderful! Perfect appetizer or side dish. You can toast some french or italian bread and put it on top. Or you can eat it by itself as a side dish. Our guests loved it!

Ingredients:

3 Red Peppers

3 Yellow Peppers

1 White Onion

2 Cloves of Garlic

6 Tbsp Olive Oil

4 Tomatoes (ripe)

5 Basil leaves

1 Dash of Salt

Cut the peppers in half (vertically) and clean them taking off the seeds. Wash them, dry them and cut them in vertical strips.

Cut the onion in thin slices.

Prepare the garlic cloves by peeling their skin off.

Wash basil and tomatoes.

Peel the tomatoes skin off and cut them in quarters. Squeeze out the seeds and juice and discard them. Cut the tomatoes in small pieces.

In a pan heat the olive oil and fry the onion and cloves of garlic for 2 minutes. Add 1/2 cup of water and let evaporate for about 10 minutes - always stirring. Take off the garlic cloves.

Add the pepers, salt and cook for about 3 minutes. Add tomatoes and basil. Cook for about 5 minutes. Cover the pan and keep cooking for about 25 minutes. Put the heat to high always stirring for 5 more minutes until all the liquid is evaporated.

Turn off the heat and take off the basil leaves with a fork. Put the peperonata in a plate and decorate with fresh basil. Serve it hot or at room temperature.

BUON APPETITO!!!!!!!!!!!!!!!!!!!!!

Shrimp Salad

2007-07-02T14:27:00.000-07:00

This salad is perfect for the hot summer!!! And very healthy too. It has avocado, which I love because it makes the "sauce" sooooo delicious!

Ingredients
2 tomatoes
1 big avocado
2 celery sticks
2 cups of cooked shrimp (tail off)
3 limes
1/4 cup of olive oil
1 tbsp of powdered chicken broth

Chop the tomatoes, avocado, celery sticks. Add the cooked shrimp. Add the juice of the limes, olive oil and the chicken broth (instead of salt). Mix ingredients and ENJOY!!!

Tip: I buy the frozen cooked shrimp. It is easy to thaw them... just put them in cold water for about 10 mins. If you see there is still ice, change the water and keep them for about 5 more minutes.

Risotto alla Milanese

2007-07-01T11:22:00.000-07:00

I love risotto! It is so creamy and good. I remember my mom used to make this rice very often when I was little. Good and nice memories :)

INGREDIENTS:

2 tbsp olive oil
1/2 finely chopped onion
1.5 liter chicken broth
1 cup of white wine
1 envelope of saffron (if you can't find envelop, you can use the stems melted in a little broth)
1/2 cup parmesan cheese

In a deep saucepan put olive oil and fry the onion. Be careful not to let it burn. Add the rice, mix with the onion and let it fry for a few minutes. Start adding the chicken broth a little at a time until it evaporates. Keep adding one - two soup spoons of broth and let it evaporate. Keep doing this until the rice becomes tender. Add the wine and let it evaporate. Add the saffron and mix well. With the saffron the rice will become yellow. Add the parmesan cheese. Serve. You can add more parmesan cheese if you like.

BUON APPETITO!!!!

Irene's Corn Casserole

2007-07-01T11:07:00.000-07:00

This recipe comes from my friend Irene. I made it right away.... it is delicious and very easy to make.

INGREDIENTS:

1 (161/2-OUNCE) CAN WHOLE KERNEL CORN ,DRAINED

1 (161/2 OUNCE) CAN CREAM STYLE CORN

1 (8 1/2 -OUNCE) BOX OF CORNBREAD MIX (JIFFY)

2 EGGS SLIGHTLY BEATEN

1 STICK OF MELTED BUTTER

1 CUP OF SOUR CREAM.

Mix all ingredients together (large bowl), adding sour cream last. Pour into a greased casserole. Bake one hour at 350 degrees.

This recipe is perfect as a side dish for the 4th of July Holiday... I am thinking of making it again for the friends that are coming over that day. THANKS IRENE!!! I Loved It! :)

Fruit & Nut Chocolate Fudge

2007-07-01T06:18:00.000-07:00

Yesterday we were invited to a friend's house so I decided to make this delicious fudge to take with me! It is quick and easy to make... They all loved it :)

INGREDIENTS:

9 ounces dark chocolate chips
2 tbsp butter
4 tbsp evaporated milk
3 cups confectioner's sugar, sifted
1/2 cup roughly chopped hazelnuts
1/2 cup golden raisins

Lightly grease an 8 inch square pan.

Melt the chocolate with the butter and evaporated milk in a double broiler. Stir until the chocolate and butter have melted and the ingredients are well combined.

Remove from the heat and gradually beat in the confectioner's sugar. Stir the hazelnuts and golden raisins into the mixture. Press the fudge into the prepared pan and level the top. Chill until firm.

Tip the fudge out onto a cutting board and cut into squares. Place in paper candy cases, Chill until required

VARIATION: You can vary the nuts used in this recipe, try making the fudge with almonds, brazil nuts, walnuts, or pecans.

ENJOY!!!

Research & Interesting Facts:

The Origin of Fudge

American folk lore has it that fudge was invented in the United States more than 100 years ago. It is also made in Russia. The exact origin is disputed, but most stories claim that the first batch of fudge resulted from a bungled ("fudged") batch of caramels made on February 14, 1886—hence the name "fudge." One of the first documentations of fudge is found in a letter written by Emelyn Battersby Hartridge, a student at Vassar College in Poughkeepsie, New York. She wrote that her schoolmate's cousin made fudge in Baltimore, Maryland in 1886 and sold it for 40 cents a pound. Miss Hartridge got hold of the fudge recipe, and in 1888, made 30 pounds (14 kg) of this delicious fudge for the Vassar Senior Auction. Word spread of this great confection to other women's colleges.
Mackinac Island and other tourist cities in Northern Michigan are famed for making slab fudge. Slab fudge is made by pouring liquid ingredients onto large marble slabs for hand working. The tourists there are referred to as "fudgies". Mackinac Island holds a "Fudge Festival" on the fourth week of August.

Fruit Salad

2007-06-29T12:44:00.001-07:00

It is very hot today. So I decided to make a very refreshing fruit salad to go with my lasagna. Delicious and very light !

Ingredients:

1 apple

1 pear

1 banana

4 big strawberries

1/2 cup of frozen blueberries

1/2 cup of frozen raspberries

2 cups of freshly squeezed orange juice

(you can vary fruit as you have it at home)

Cut the apple, pear, banana and strawberries in small pieces. Add the blueberries, raspberries and orange juice. Mix well. Put in the fridge for about one hour before serving.

I don't add sugar because the oranges are pretty sweet this time a year, but if needed you can add sugar or even better honey!!!

You can serve it with vanilla ice-cream if you like... very nice too!

ENJOY !!!

Lasagne al Forno

2007-06-29T11:11:00.000-07:00

Ingredients:

1 box of Lasagne pasta (the one with no boiling required - I use Barilla)

3 cups of shredded mozzarella cheese

1 cup of Grated parmesan cheese

For the besciamella sauce:

50 g unsalted butter

50 g flour

1/2 liter milk (preheat)

1 dash of nutmeg

salt

pepper

For the meat sauce:

1 lb. ground beef

5 thin slices of ham

1 can of whole peeled tomatoes (pureed)

1/2 onion

1 small carrot

1/2 celery stick

1 clove of garlic

5 basil leaves

1 clove

1 cinnamon stick

1/2 cup of red wine

olive oil

1 teaspoon of powdered chicken broth

pepper

Start by preparing the meat sauce: clean and chop the onion, carrot, celery and garlic. Chop the ham. Put some olive oil in a pan and start by cooking the chopped vegetables and the ham. Let them soften for about 10 minutes stirring occasionally. Add the ground beef and let it cook til the color changes to an evenly brown color. Add the wine and let it evaporate. Then add the tomato puree, the basil, clove, cinnamon and add 1 teaspoon of chicken broth. Bring down the heat to low and let it cook for about 1 hour covered.

Prepare the besciamella sauce: in a pan melt the butter at low heat, add the flour and keep stirring the whole time. Add the HOT milk a little at a time, and continue to stir all the time. Continue stirring until the sauce thickens and when it starts boiling (it needs to cook about 10 mins. from the time you see the first boiling bubbles). Always stir. Add salt, pepper and a dash of nutmeg.

In a baking pan spread a little meat sauce and a little besciamella sauce and mix together. Layer the uncooked lasagne sheets. Add mozzarella cheese and top with shredded parmesan cheese. Add meat sauce and besciamella sauce. Add another layer of lasagne sheets. Do this process until you finish all the ingredients, finishing with a layer of meat sauce and besciamella sauce. Sprinkle grated mozzarella cheese and parmesan cheese.

Put in a 400F oven for about 30 - 40 minutes until the cheese melts and bubbles.

ENJOY!!! E Buon Appetito!!!

Research and interesting facts:

Lasagna, also lasagne, is both a form of pasta in sheets (sometimes rippled, though seldom so in Italy) and also a dish, sometimes named lasagne al forno (meaning "oven-cooked lasagne") made with alternate layers of pasta, cheese, and often ragu (a meat sauce) or tomato sauce. While it is traditionally believed to have originated in Italy, evidence has come to light suggesting that a very similar meal known as "loseyns" (pronounced 'lasan') was eaten in the court of King Richard II of England in the 14th Century.The recipe was also featured in the first cookbook ever written in England.However, the claim is far from universally accepted (see the much earlier Roman use of "lasanum" below). The Italian embassy in London particularly speaks out against such theories.

The word "lasagna" is derived from the Greek word "lasanon" meaning chamber pot. The word was later borrowed by the Romans as "lasanum" to mean cooking pot. The Italians then used the word to refer to the dish in which what is now known as lasagna is made. The word lasagna or lasagne (plural) now simply applies to the food itself.The British (and Italians) generally use the plural "lasagne" to mean both the dish and the pasta while the Americans commonly use the singular "lasagna".
Various recipes call for several kinds of cheese, most often ricotta and mozzarella. The classic Lasagne alla Bolognese uses only Parmigiano Reggiano. Many recipes also add bechamel sauce (besciamella).

Pizza Prosciutto e Funghi

2007-06-27T07:42:00.001-07:00

This pizza is always a great success! My family loves it :) . The recipe for the dough comes from my mother-in-law and it is exceptional!

For the dough

3 tablespoons of yeast
1 pinch of baking soda
1/2 cup of luke warm water
2 teaspoons of sugar
3 cups of flour (I use self-rising)
1 teaspoon of salt
3/4 small cup of olive oil or mazola oil (I use olive oil)
1 cup of luke warm milk (to make it warm put in microwave for 1 min)

For the Pizza

1 can of whole peeled tomatoes drained and chopped
oregano
5 basil leaves
2 cups of mozzarella shredded cheese
1/2 real mozzarella cheese
1 package of pre-washed sliced mushrooms

Put the yeast, baking soda, warm water and sugar in a glass and let stand for about 10 minutes.

In a big bowl mix the flour and salt. Make a well in the center and put in the olive oil and the water and knead well. Add the yeast/baking soda/water/sugar mixture and keep kneading well for about 7 mins. If you see it is dry add some more water. If you see it is too watery add some more flour. Once you obtain the desired dough, cover the bowl with a kitchen cloth and let stand for 2 - 3 hours so it rises. It should duplicate its size.

To make the pizza, extend the dough in a circle and add peeled whole tomates chopped. Top with oregano, sliced fresh real mozzarella cheese, ham slices, mushrooms, basil leaves and the mozzarella shredded cheese. Put in your preheated oven at 400F for about 20-25 mins when you see it is golden and ready!!!

Buon Appetito!!!

Welcome to my Blog!

2007-06-24T04:20:00.000-07:00

I am excited to welcome you to my new blog! I love to cook and would like to share my recipes with you! Feel free to leave your comments and opinions.