Summertime Appetizers!

It's time for summertime appetizers!

Here's a fantastic appetizer that's perfect to serve while we take a breaking bread break (say that 10 times)!

I featured Bruschetta and Caprese on a stick appetizers at the ALA yesterday in Washington, DC. The perfect flavors to get the party started! A few simple and fresh favorites: basil, tomatoe and mozzarella.

The prep and plating, compliments of the staff of chef angels led by my friends Executive Chef, John Huppman and Devon Capilli, Senior Banquet Chef (JW Marriott 1331 Pennsylvania Ave). I could not have pulled off the perfect event without them! Imagine 100 degree weather "shlepping fresh mozzarella" to ALA - we made it just in time or a disaster of 20 lbs. of melting mozzarella on the streets of Washington! A funny version of Mozzarella Busters!

A quick tip: Go out and buy yourself a pot of basil and keep it on your window cill - basil is low maintenace (watering the base once a week and lots of sun light).

I know my friends and supporters at my talk enjoyed the appetizers! Thanks to my friend Mara for taking the video and photos. We will be posting them shortly!

a presto,

maria

Summertime Appetizers!

ALA Talk is one day away!

Just a reminder that I will be presenting my cookbook at the ALA, tomorrow June 28th at 11:30am-12:30. Come join us for bruschetta and caprese salad!

Try the hot house tomatoes - fresh and in season. My basil pot is blooming and using fresh leaves to prepare my delicious antipasto!
On Feb 3rd., my post:

On Feb. 3rd, my blog for for bruschetta heaven:

Bruschetta Heaven = Bread + tomoto + basil + garlic + extra virgin olive oil

This is one antipasto that does not require translation. What’s not to love about this simple math of flavors. Simple, fresh and rustic…..the three words that best describes my book.

a presto,

maria

ALA Talk is one day away!

Baked Fennel with Fontini and Cream

Here's a simple dish and another way to prepare fennel. My friend Elena prepared this when I was visiting last month in Rome.

3 fennel bulbs (thinly sliced)
1 cup of heavy cream
3 tbsp butter
1 cup fontini cheese
1/2 cup fresh parmigiano cheese

Oven: pre-heat at 350

Butter the bottom and sides of the oven baking dish. Layer fennel, fontini cheese, a little cream and parmigiano cheese (repeat twice).

Baked at 350 for forty five minutes (seal the dish with foil paper), this way the fennel is cooking with the steam. Great way to cook a dish and seal the flavors (without leaving it dry and leathery).

Remove the foil and top with extra parmigiano cheese and bake at 375 for five minutes to get the top nice and golden.

This was served after the delicious bowl of pasta and eggplant - it was the perfect lunch and satisfying with white wine! I would also serve this dish with slow roasted pork - great combo too!

Complimenti to Elena,

Maria

Baked Fennel with Fontini and Cream

Monday, June 28th, American Library Association (ALA)

What an honor!

Breaking Bread in L'Aquila will be featured at the 2010 American Library Association's Cooking Pavillion in Washington, DC. I will be speaking on Monday, June 28th from 11:30am.-12:30pm., with a book signing too.

If you are in the Washington area and want to help celebrate, would love to see you! Come join us for some caprese salad and bruschetta as I offer tips on simple rustic cooking from my cucina!


Here's the link:

http://annual.ala.org/2010/index.php?title=Cooking_Pavilion#Monday_June_28.2C_2010

more to come,

maria!

Monday, June 28th, American Library Association (ALA)

Time Flies! Il Tempo Vola!

Time Flies! Il Tempo Vola!

I can't believe a month has passed since our trip to Santo Stefano di Sessanio and L'Aquila on May 15th.

Our Media Director and dear friend, David Nudo took a couple of videos of my talk in Santo Stefano. I smile when I think about our visit....Not only did we eat and drink non stop, we broke break with new friends in Celebration of the region, food, wine and my book! In fact, I mentioned before my talk how much we ate during the day and felt a little uncomfortable, but a good feeling!

The videos are now embedded on the Media/Events page on the Food and Fate site at www.foodandfate.com. They appear under the listing for the Santo Stefano event.

I hope you enjoy them! Would love to hear from you!

maria

Time Flies! Il Tempo Vola!

My New GPS

What's the correlation between my new GPS and my style of cooking? It's simple and stress free!

Tip of the day: don't forget to stock your pantry with the basics: canned tomatoes, anchovies, olives, tuna, your favorite canned beans, spices and dry pasta and rice (to name a few).

My book: Breaking Bread in L'Aquila offers simple, rustic and delicious recipes and organized to make your meals a green light success!


maria!

My New GPS

Fresh Blueberries and Ice Cream

Just before I left Toronto, I prepared my dad's favorite: fresh blueberries and ice cream. Take advantage of the fresh fruits that are now in season - blueberries (go for local).

I love ice cream and fresh berries.....any excuse for ice cream. I added a little fresh mint from the garden and some lemon rind to garnish. Simple and delicious!

Happy Father's Day!

maria!

Fresh Blueberries and Ice Cream

Quick Update!

Here's a quick photo of me and Lori De Angelis, CHCH Community Reporter. It was fun though....technical difficulties forced my live six segment demo to a spontaneous pre-taped segments.

I chose six simple dishes from my book Breaking Bread in L'Aquila. Simple, rustic and delicious! Will post the segments in the next few weeks.

Looking forward to more segments with Lori!



maria

Quick Update!

Roasted Chicken with Rosemary and Garlic

The Canadian Press reviewed my book www.thespec.com/article/768428

Here from the book is her succulent recipe for roast chicken. "I especially like this one because it sends the beautiful aroma of rosemary wafting through the house."

ROAST CHICKEN WITH ROSEMARY AND GARLIC

Makes 6 servings

* 1 whole chicken, about 4 lb (1.8 kg)

* 3 tbsp (45 mL) extra-virgin olive oil

* 3 cloves garlic, minced

* 3 tbsp (45 mL) fresh rosemary, chopped

* 1 tbsp (15 mL) coarse salt

* 1/4 tsp (1 mL) freshly ground black pepper

Preheat oven to 375 F (190 C).

In a small bowl, combine olive oil, garlic, rosemary, salt and pepper and mix well. Using a spoon (or your fingers), rub mixture under skin and outside of chicken until it's well coated.

Place on a rack in a baking pan and bake until chicken is golden brown and cooked through, about 90 minutes. Check chicken periodically and baste several times.

Let chicken sit for about 10 minutes before carving. Then cut into pieces and serve warm.

Serve with your favorite vegetable - choose a local vegetable - zuccini, green beans or my favorite: roasted potatoes.

enjoy,

maria

Roasted Chicken with Rosemary and Garlic

Mafaldini with Eggplant and Zuccini

My friend Elena in Rome prepared this pasta dish and it was so delicious. Only in Rome can you find uniuqe pasta shapes (and yes, use your imagination) and they already thought of it! I couldn't find this pasta shape but it's a short version of the malfalde, rectangular size double side-curled.

This is the perfect time of year to use your local vegetables and add to your light tomatoe sauce to bring out of the fresh flavours. Elena added lightly sauteed cubed eggplant and thinly sliced zuccini.

Simple, fresh and delicious!

Mafaldini with Eggplant and Zuccini

Reduced Shipping Rates ! Just in time for Father's Day!

Hi Everybody,

Great News!

My distributor, Telos Press Publishing has announced the reduced shipping rates for domestic and internatational.

Great Father's Day Gift - just two weeks away!

Take advantage of the savings and help support me raise money for L'Aquila. The net profits of my book will be donated to L'Aquila.

Read more on my website at www.foodandfate.com.

Appreciate everybody's support.


maria!

Reduced Shipping Rates ! Just in time for Father's Day!