Showing posts with label Italy. Show all posts
Showing posts with label Italy. Show all posts

Monday, March 9, 2015

Today in Italy is Festa della Donna



Celebrating Women, Women's Rights, giving a Mimosa to someone you love and dolce- dessert of course!
To all the women around the world! Viva le donne!

Le chiacchiere
makes enough for a party 20 servings

12 eggs
4 teaspoons vanilla extract
1 cup butter, melted
2 teaspoons salt
1/4 cup baking powder
12 cups all-purpose flour
1 quart oil for frying
2 cups confectioners' sugar for dusting

Heat oil in deep-fryer or large heavy skillet to 375 degrees F (190 degrees C).
In a large bowl, whisk together eggs, vanilla and melted butter until well blended. Mix in the salt and baking powder. Gradually stir in flour with a wooden spoon until dough is stiff. Turn out onto a floured surface and knead in as much flour as necessary to make a smooth stiff dough. Dough should not be sticky. Roll the dough out paper thin and cut into 3 inch squares.
Fry in the hot oil, turning once until golden. Drain in colander and place them into a waxed paper lined bushel basket. Dust with confectioners' sugar when cool.


Monday, February 23, 2015

Pack Your Bags & Don’t Forget Your Writing Journals!




Join Gemma & Lauren and Cooking Vacations for The Writers Studio in gorgeous Positano on the Amalfi Coast. This extraordinary Literary & Culinary Week, is set for October 10 to 15, 2015.

Through the use of unique in-class exercises and longer assignments you will learn how to make your pages come alive. We provide a safe environment where you can write, expand, surprise, delight, free your creativity, and give a gift to your soul.

www.cooking-vacations.com/tour/writing-editing-publishing-cooking

Monday, February 2, 2015

Coastal Living Magazine features Cooking Vacations

Rated a top vacation that will change your life!!!

Why come to Italy to learn what can be gleaned from cookbooks, videos, and nonstop food television? Well, first, it's the setting: seashell-colored towns clinging to granite cliffs, airy and expansive villas perched hundreds of feet above the sea, and a cosmopolitan culture that puts la dolce vita in luxury's lap... READ MORE



Monday, January 26, 2015

Renaissance Cooking

...learn how at Cooking Vacations

 

Almond Polenta Cake

Serves 6

For the cake:
8 oz Butter, softened
2 Lemon rinds finely grated
1 cup Caster Sugar (fine sugar)
3 Eggs, separated
¼ cup Lemon juice
1 - ½ cups ground Almonds
1 cup fine Polenta (cornmeal)

For the syrup:
¼ cup Lemon juice
¼ cup Sugar

Preheat the oven to 350°F. Lightly grease and flour a 9-inch round cake pan.

In a bowl, beat the butter, rind, and sugar, until light and fluffy. Slowly add the egg yolks, beating well. Stir in the juice, ground almonds, and polenta.

Whip the egg whites until soft peaks form. Carefully fold into the batter mixture.

Spoon the mixture into the prepared pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.

To make the syrup, boil the lemon juice and sugar in a small saucepan, stirring until the sugar is dissolved. Spoon the syrup over the hot cake wedges.

Monday, January 19, 2015

Friday Is Frutti Di Mare Al Gratin ~ Seafood Gratin

Serves 4

1 kg Shellfish, such as mussels and clams
1 clove Garlic
100 g Breadcrumbs
50 g Capers
1 bunch fresh Parsley
1 glass Spumante
Extra Virgin Olive Oil, as needed
1 Lemon

In a large pan, add the shellfish and a ladleful of water and cover. Cook over high heat until the shellfish open. Remove the shells and set the cooked shellfish aside in a baking pan.
Chop the garlic, parsley and capers together and mix with the breadcrumbs. Add a little bit of olive oil, then the Spumante and mix until well combined. Sprinkle the breadcrumb mixture over the shellfish.

Bake in a preheated oven at 200° C ( about 400 ° F) for about 6 minutes until golden. Serve immediately with a squeeze of fresh lemon juice on top




Monday, November 24, 2014

Just back from Bologna's Chocolate Show ~ Chocolate Everything!!!




 

 

 

 

 

 

 

 

 

 

Mousse Al Cappuccino ~ Cappuccino Mousse

Serves 4

Thin Layer of sponge cake (see separate recipe)
500 g Milk Chocolate, broken into pieces
250 ml Hot Espresso Coffee
20 g Sheet gelatin
100 ml Milk
200 ml Whipping Cream
7 Egg yolks, beaten well
5 Egg whites
150 g Sugar

Place the gelatin in a bowl of cold water to soften. In a double boiler, add the hot coffee to the milk chocolate and stir until the chocolate has melted. Leave to one side. Heat the milk, then remove gelatin from water squeezing a little to remove water and add to milk, stirring until the gelatin has completely dissolved. Stir the milk and gelatin into the chocolate and coffee mixture and whisk. Add the egg yolks and cook over a double boiler for about 5 minutes, making sure water is hot but not boiling. Leave mixture to cool. In a separate bowl, whisk the egg whites with the sugar until stiff. In another bowl, whip the cream until it thickens. Gently fold the egg whites into the cold chocolate mixture, then fold in the whipped cream.

Cut small rounds from the sponge cake, and place at the center of individual metal rings. Spoon the mousse over the sponge circles and chill in the refrigerator until completely set. Alternatively, simply spoon the mousse into attractive serving glasses and chill until set.

Monday, November 17, 2014

Torta Di Ricotta ~ Italian Cheesecake

Here’s a classic dessert served at Renaissance-era court feasts and at festivals today. As with so many Renaissance dishes, this cake is heavily seasoned. Use the extra egg white from the pastry in the filling.

Serves 6

For the pastry:
1 cup flour
4 tablespoons butter at room temperature
1 egg yolk
A little cold water

For the filling:
1 pound ricotta cheese
2 eggs
1 egg white
3 tablespoons sugar
1 ½ teaspoons powdered ginger
½ teaspoon ground cinnamon
2 tablespoons raisins

Preheat oven to 350º F.

Pastry:
Mix the flour, butter, and egg yolk together in a bowl and add cold water until the dough consistency is right. Knead the dough a little bit and then roll it out on a floured board. Place the dough in a 9-inch pie pan.

Filling:
Combine all ingredients except the raisins in a blender and puree until smooth. Fold in the raisins and pour the filling into the dough.

Smooth the top and bake for 40 minutes.

Wednesday, November 12, 2014

It's cold outside but warm inside in our Cooking Vacations kitchen!

Crostata Di Frutta ~ Fresh Fruit Tart

From Chef Raffaele


Makes 2 tarts of about 25-cm each (10-inches)


Pasta Frolla ~ Short Crust Pastry:
500 g Flour
250 g Butter, at room temperature
250 g Sugar
4 Egg Yolks
Zest of 1 Lemon Crema Pasticciera ~ Pastry Cream:
4 Egg Yolks
150 g Sugar
50 g Flour
½ L Whole Milk
Lemon Liquor/Limoncello
Assembly:
Apricot Marmalade, as needed
1 kg Fresh Fruit such as strawberry, kiwi, melon, fig, rinsed & sliced
200 g Whipped Cream

Prepare the pastry dough by mixing flour, butter, sugar, egg yolks and lemon zest together. Mix until just combined and be careful not to overwork. Form into a ball and chill in the refrigerator for 3 hours.

Next, prepare the pastry cream. In a bowl, mix egg yolks with 100 grams of sugar. Slowly add in flour and blend. In a separate pot, heat milk with 50 grams of sugar (lemon zest, chocolate, vanilla beans, coffee beans all optional depending on the flavor that you would like the cream to have). Once the milk comes just to a boil, remove from heat and add to the egg-sugar-flour mixture. Cook over low heat for another 2-3 minutes until the cream has thickened and starts to bubble. Remove from heat, add a splash of Limoncello, cover with plastic wrap to prevent skin from forming and allow mixture to cool completely before using (2-3 hours).

Roll out the dough into disks large enough to cover the bottom and sides of the baking pan. Spread the bottom with a little marmalade and fill with pastry cream. Bake in a preheated oven at 325°F (160°C) for 20 to 25 minutes until golden. Allow to cool completely then top with the whipped cream and sliced fresh fruit.

Variation: Fruit such as apples, pears, peaches, or cherries can be baked with the crust. Fill the bottom shell with the pastry cream, then the fruit (sautéed with a little sugar), the cover with another layer of dough and bake in a preheated oven at 325°F (160°C) for 20 to 25 minutes until golden.

Monday, November 3, 2014

Castagnaccio ~ Chestnut Cake

Serves 8

400g Chestnut Flour
3 tbs Sugar
60 g Pine Nuts
50 g Walnuts
a pinch of Salt
1 Orange
6 tbs Extra-Virgin Olive Oil
1/4 cup Milk
1/2 glass lukewarm Water
a sprig of Rosemary

Pre-heat oven 170° C or 340° F

Sieve the flour in a bowl with the sugar, salt, milk, water and some oil. Whisk together to obtain a smooth, creamy consistency (if necessary add more water). Add the rind of orange cut into small strips, half the pine nuts and half the walnuts and mix well.

Pour the mixture into an oiled rectangular baking tin. Scatter the remaining pine nuts and walnuts on top, add the rosemary sprig and the remaining oil.

Bake for about an hour. Allow to cool and serve.

Monday, October 27, 2014

Happy Halloween From Cooking Vacations!

Roasted Pumpkin & Walnut Torta

Makes 2 (8 x 4 Inch) Loaves
Ingredients:
1 1/2 cups brown sugar
1/2 cup extra virgin olive oil
1/2 cup homemade applesauce
4 organic eggs
2 cups roasted and pureed pumpkin
1/2 cup almond milk
3 cups farro (spelt) flour
2 teaspoons baking soda
1/2 teaspoon sea salt
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 cup chopped walnuts

Topping:
1/2 cup brown sugar
3/4 teaspoon ground cinnamon

Directions:
Preheat oven to 350°F. and lightly grease two 8 x 4 inch loaf pans.
In an electric mixer, beat the oil, applesauce, and sugar together until smooth. Add the eggs, one at a time. Add the pumpkin puree and milk, and beat well. Whisk together the flour, soda, salt, cinnamon, and nutmeg. Add the dry ingredients and blend just until mixed.
Fold in the walnuts. Divide the batter between the two baking pans. Mix together the sugar and cinnamon topping, and sprinkle over the top of each loaf.

Bake the loaves for about 40 to 45 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Remove the loaves from the oven and leave to cool for 15 minutes.
Remove cakes from the pans, place on a wire rack, and allow to cool to room temperature before slicing.

Monday, September 8, 2014

Sweet Recipe

Tortino Caldo Al Cioccolato ~ Warm Chocolate Cake
225 g Dark Chocolate
225 g Butter
4 whole Eggs, plus 2 Egg Yolks
70 g Sugar
Zest of 1 Orange
60 g ‘00’ Flour, sifted
Powdered Sugar, for dusting

Preheat oven at 180° C or 350° F.

In a mixing bowl, whip the eggs with the sugar for about 10 minutes until light and fluffy. Meanwhile, melt the butter with the dark chocolate in a double boiler and mix well. Add the melted chocolate-butter mixture into the egg mixture folding gently so the eggs do not deflate. Add the grated orange zest, then sift in small amounts of the flour folding gently always in the same direction.

Butter and flour individual cake molds and pour the batter in. Bake for 8 minutes. Turn onto a serving dish and dust with powdered sugar before serving warm.


Monday, August 18, 2014

No Matter How You Slice Your Tomatoes!



Pansanella ~ Bread & Tomato Salad
Serves 4

4 pieces Pane Biscottato, twice baked hard bread (substitute with day-old toasted wheat bread if needed)
3 Fresh Tomatoes, chopped
¼ Onion, chopped
Oregano, pinch, to taste
Fresh Basil, to taste
Extra Virgin Olive Oil, to taste
Salt, to taste

Dip the Pane Biscottato in water for a few seconds then allow excess water to drip off. Break it in small pieces and mix with chopped tomatoes, onion, a pinch of oregano, fresh basil ripped by hand, salt and a generous amount of Extra Virgin Olive Oil. Mix well to combine and serve.

Sunday, March 9, 2014

Monday, July 22, 2013

RECIPE: Pasta With Pesto



Courtesy of Le Tre Sorelle, Positano 

2 cloves Garlic
60 g Pine nuts
1 Bunch Fresh Basil, leaves only, not stems
½ cup Extra Virgin Olive Oil
100 g Parmigiano Reggiano, grated
100 g Pecorino, grated
Salt, to taste
400 g Fresine, or other thin long pasta 

Prepare the pesto either with a mortar and pestle or in a blender/food processor.  First blend together the garlic and pine nuts.  Add the washed basil little by little and a bit of olive oil.  Next, add the grated cheeses and blend.  With the blender on, add the remaining olive oil slowly. 

Meanwhile, cook the pasta in boiling salted water until al dente.  Add the pasta with the pesto sauce and toss together for a moment to combine, then serve. 

Thursday, May 9, 2013

Read All About Us & Get Cooking On The Amalfi Coast!

"A week of cooking classes around Italy's pleasure-loving hill town of Positano delivers a primer on pastas and pastries-and an abiding enthusiasm for living large."
-Elizabeth Berg

For the full article CLICK HERE!

Happy Cooking from all of us at Cooking Vacations!

Thursday, April 25, 2013

Food & Love In Florence

In the latest issue of Tastes of Italia we hop across the Arno River in Florence to meet Chiara Masiero, 3rd generation owner of restaurant Trattoria Cammillo. A must stop for traditional Florentine specialties.

For Lauren's full article and recipes from Trattoria Cammillo visit our Tastes of Italia page... 


http://cooking-vacations.com/newsclips-media-press-coverage/tastes-of-italia/


Wednesday, March 27, 2013

A Note From Michele McPhee...



Michele McPhee is the author of several best-selling books, Emmy-nominated investigative reporter and award-winning columnist...but as she shares in the following story, it didn't all happen overnight. Learn from her inspiring tale and on June 22 to 27 join her and writers like you in one of the most beautiful places in the world, Positano, Italy - let Michele give you the tools to navigate the publishing world like a pro. You're not alone...take the plunge!

 
 
My Positano  
By Michele McPhee 

His voice was as sweet as the summer night. His hand grabbed mine and pulled me just enough so my eyes met his.  "In bocca al lupo,'' the stranger whispered as his lips brushed my cheek. 

The stranger's whisper is one of my greatest memories of Positano, Italy, the remarkably romantic city with so much to remember - clams in spaghetti vongole sweet as plums, people living their lives as passionately as play actors, views so luscious I fear a blink might make it all disappear - it's amazing that I could recall his words at all. 

Perhaps the words stayed with me because of the splendid setting in which the phrase was uttered. But the writer in me believes it was the translation that left the brief encounter emblazoned in my mind. 

In bocca al lupo literally means go into the mouth of the wolf.

You want me to go into the mouth of the wolf? Get my head eaten by a beast? What? 

Who is the writer who used such potentially dangerous, dramatic imagery like that?  
Even now every time I hear an American say "break a leg" I wince at its lack of beauty.    

These are the questions that help make me a writer, an investigative journalist, a poet, an artist. It is visiting places like Positano that give me inspiration. It is the company of other writers that sparks the real magic.

I got my first book published by accident.  

I was stuck in my identity as a crime reporter. Just a crime reporter.

Sure, I was dogged, willing to go anywhere and do almost anything for a scoop, and have built up an impressive slew of cocktail party stories like I snuck into John Gotti's wake in Queens, New York. I got whacked by a woman wielding a patent leather purse in London after Princess Diana's untimely death and I posed as a mob moll with an undercover NYPD detective targeting fight fixing in Las Vegas. I was at the scene of the largest mass murder in our country's history: the terrorist attack on the World Trade Center towers that killed 2,996 people and wrote about the 343 firefighters; 23 NYPD cops and 37 Port Authority police officers who made the ultimate sacrifice while rescuing the tens of thousands who survived that terrible day.    

But it was the murder of fashion designer Gianni Versace that helped me get that acci  dental book deal. I was sent to South Beach, Miami by the New York Daily News hours after Versace was killed going into his beachfront home. His blood still stained his marble steps when I arrived; his killer still on the loose. When spree killer Andrew Cunanan was finally found dead in a Miami houseboat, I interviewed the owner of a nightclub where Versace had spent his last hours. That club owner was Chris Paciello. And his name would cross my desk years later on an indictment that listed mobsters charged with racketeering, extortion, assault, and murder.

It turned out that Paciello, who had dated Madonna  and Sofia Vergara of Modern family, was in fact a killer on the run from his past. My coverage in the Daily News led to a magazine story in Maxim. That Maxim piece got me a call from an agent. The agent asked me to write a book proposal. I had no idea how. So I bought a book, "How To Write A Book Proposal" and followed the directions.

To my amazement, I got a deal. The four other crime books I have written were not as easy, believe me, but the experiences have given me insight into the secret world of publishing. And my Writers' Studio will reveal those secrets to save you a lot of heartache.

So, brave fellow writers, I urge you all to go into the mouth of the wolf...to take a chance, invest in yourself and your inner artist, to write every day in the most beautiful place on the planet. You can be an accidental author too.

Michele McPhee 
Positano, Italy~ June 22 to 27




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