Archive | July, 2013

Poached Pears with Raspberry Sauce

Tweet Baskets of bright, fresh sweet raspberries from “Bountiful Baskets,” (a grassroots, all volunteer, food Co-op that distributes produce baskets at a substantial savings) led to more than a few raspberry desserts this week (Balsamic Berries, Gelo di Prosecco). After tossing them in salads, I still had enough left to make a raspberry sauce to […]

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Peaches in Wine

Tweet Simple and to the point, this dessert exemplifies the type of dish that many Italians¬†choose to end the evening meal. What could be better than a juicy fresh peach and a glass of wine? A juicy fresh peach in a glass of wine. If you are fortunate enough to have a peach tree in […]

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Italian Gazpacho

Tweet Gazpacho, the tomato-based, cold soup that is world famous, has many variations. Originating in the southern Spanish region of Andalucia, gazpacho is a refreshing summer soup. I call it Italian Gazpacho because the original recipe came from Vitamix (industrial strength blender), using Mario Batali’s recipe. I made a few changes and ¬†top my version […]

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Rosemary-Roasted Grapes

Tweet I’m certain you have probably roasted a chicken, cuts of beef and various vegetables, but have you ever roasted fruit? Roasting fruit intensifies its natural sweetness and is a great way to use fruit that is still good but, past its prime. I make this recipe and spoon over roast pork or chicken and […]

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Zabaglione con Ciliegie Brinate

Tweet From tiny villages to large cities, Italy is a country of festivals! Religious, worshiping saints, (and there are many) civic, celebrating the city’s good fortune and sagre, (country festivals) giving thanks for nature’s bounty, are the main types of festivals throughout the year. There is a “special” food for every festival and it would […]

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Gelo di Melone

Tweet The Feast of Santa Rosalia, patron saint of Palermo, Sicily, takes place in mid-July. This annual festival is held to honor the “little saint” (La Santuzza) for saving the people of Palermo from the Black Plague (1624). The festivities include a procession to the sea, music, dancing, fireworks and an abundance of food. This […]

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Macerated Oranges

Tweet In Italy, every dinner does not conclude with a heavy dessert, in fact, dessert is rarely served at all. Unlike typical American dinners that end with a slice of pie, cake or baked dessert, Italians simply have an espresso and a piece of fruit to end the meal. We save the decadent desserts (cannoli, […]

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Balsamic Berries

Tweet Aceto Balsamico Tradizionale, the richly-flavored, slightly sweet, vinegar, from Modena, Italy, in the Emilia-Romania region, has been enjoyed by Italians for centuries. Balsamic vinegar, a versatile condiment, is an absolute must in my pantry. I use it almost daily in everything from marinades (marinated melanzane) and salads, (tonno e cannellini) to main dishes (balsamic-braised […]

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Apple & Radicchio Slaw

Apple & Radicchio Slaw

Tweet Radicchio, that round, red vegetable, (you’ve seen in the produce aisle, not quite sure what it is or what to do with) resembling cabbage, is actually part of the chicory family. Grown in the Veneto region of Italy, (and now Salinas, California) this beautifully colored vegetable would be completely green if Mother Nature had […]

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Budino di Ricotta

Tweet Luscious and creamy, this cold pudding (budino) is so delicious that you won’t be able to put down your spoon. This dessert requires no cooking and takes only minutes to whip up in a food processor or blender. When I first came up with this recipe, I used a thinner version as a dressing […]

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