Monthly Monday's with Maria on CHCH Morning Show

For those of you in Ontario, Canada, I will be featured on Monday, August 2nd @ 8:10am. for my Monthly Monday with Maria. For the rest of us, we will post the segment on youtube and will advise you on links etc.

The monthly segments will be a top-line of what's in season,tips, ideas to help plan and keep cooking fun and easy.

It's my food and philosophy as illustrated in my cook book "Breaking Bread in L'Aquila".

Thrilled to have this opportunity and as they say, "Third time's the charm".

Not to mention, the co-host "Bob Cowan" and "Lori De Angelis" are world class!

Lights, cameras, and cooking up a storm!

a presto,

maria

Monthly Monday's with Maria on CHCH Morning Show

Farfalle with Tomatoe Sauce and Pantry Surprises!

Here's a tasty pasta sauce with a little bit of pantry and little bit of fresh ingredients!

My cousin Renee prepared a quick and easy pasta sauce while the pasta water was boiling for the farfalle pasta (farfalle translates to butterfly). They also resemble bow ties or butterflies.

In a saucepan (medium heat), drizzle a little olive oil and sautee one clove garlic (thinly sliced) until golden brown. Add four plum tomatoes (rough chop) and add to the pan. Stir for a few minutes. Add a can of artichoke hearts (chopped in quarters), 1 cup of kalamata olives (jarred), 1/2 cup of roasted peppers (chopped), 1 tbsp. capers. Stir for another five minutes.

Add the sauce to the farfalle and add approx. 2 cups of arugula and freshly grated parmigiano. I added a pinch of red chili flakes to my dish! loved it! Not to mention, it only took less than twenty minutes to prepare and eat!

ps - Renee Angela Filice is my cousin who painted the lovely silkscreen of the Trattoria San Biagio in L'Aquila for my book Breaking Bread in L'Aquila. Check out her beautiful work at http://www.reneeangelafilice.com

Farfalle with Tomatoe Sauce and Pantry Surprises!

Gilroy Garlic Festival!

That's me in the striped floppy hat! Special thanks to the Organizers and STAFF of The Gilroy Garlic Festival for welcoming me with open arms! It felt like one big happy family! Throughout the event, the staff would bring samples of the garlic festival traditions: garlic ice cream (try it, you'll like it), garlic scampi, garlic bread, garlic calamari, garlic fries (a sin but worth every bite), garlic chicken stir fry (to name few)!

A very successful book signing event of Breaking Bread in L'Aquila. I am delighted to be invited to next year's event! I will be featured as one of chefs participating in the demo kitchen. I plan to prepare some of the dishes from my book -simple, rustic and quick to prepare!

a presto,

maria!

Gilroy Garlic Festival!

Fresh Mint!

My mother planted mint a few years ago and now grown into a healthy mint bush. It just roams and grows - low maintenance. In fact, if you have a pot of mint, it's very low maintenance all year round. My kind of herb = = low maintenance with dark chocolate on the side please! The smell of fresh mint - so fresh and aromatic! Here are some low maintenance tips:

I like to chop fresh mint with strawberries and add a little fresh lemon juice! A refreshing way to serve a simple dessert with a little gelati or a drizzle of dark chocolate sauce!

Make some fresh mint tea. It's easy to make. Boil hot water and add to a sprig of mint. Let it steep for 10 minutes. Add a little honey and it's perfect. My first cup was in Morocco - the perfect mid-day relaxant.

My cousin Renee adds fresh lemon slices and mint leaves in cold water. The lemon and mint flavour is a great way to get you to drink your eight glasses/day!

Next week, I will write about my favorite zuccini salad that my grandmother would make during the summer with fresh mint - her southern Calabrese twist.

A delicous cocktail "mojito" with fresh mint, lime and sugar (and vodka) makes the perfect cocktail.

Food and Fate memories!


maria!

Fresh Mint!

Roasted Medly of Vegetables

I loaded a frying pan with fresh new potatoes, onions, peppers, garlic and sprigs of rosemary as the main course, not just the Contorni. Drizzle extra virgin olive oil, salt, pepper and red chili flakes. Roast the vegetables for :25 at 375 degrees (until golden brown).

Take advantage of what's fresh at the farmer's market and what's in season. I love adding Peruvian purple potatoes, exotic, delicious and makes plating simply beautiful!

The leftover chicken taste so much better next to my peruvian potatoes and sweet roasted garlic! Vino anybody??

maria!

Roasted Medly of Vegetables

Le Cordon Bleu Institute of Culinary Arts Reviews Breaking Bread in L'Aquila

Hi Everybody,

When Le Cordon Bleu Institute of Culinary Arts takes time to review your book, it's like winning a Cooking Oscar! WOW ! I wanted to share it with you! Here's the link: http://lcbpghlibrary.wordpress.com/

For the cook with the sophisticated side, and an affinity for family-style Italian meals, Breaking Bread in L’Aquila is the perfect book. Maria Filice divulges an entire week of dinners which include five courses each: Antipasta, Primi Piatti, Secondi Piatti, Contorni, and Dolci. All have explanations of their original place in a family-style Italian dinner and variations that can be used to create smaller meals. Filice has planned the dishes to complement one another; however she makes it abundantly clear that picking and choosing favorites is entirely okay. Wine is an important aspect of any truly Italian dinner, and Filice makes sure to include wine suggestions, all native to Abruzzo, Italy.

Breaking Bread in L’Aquila is an organized and nostalgic book, giving Filice the opportunity to share both recipes and family tradition with the world.

Check out this book today in the library!! To see the author’s signature, come to the library to view it in our special collections!!

It is indeed another great day ! !

maria

Le Cordon Bleu Institute of Culinary Arts Reviews Breaking Bread in L'Aquila

Gilroy Garlic Festival (July 23-25)

Hi Everybody,

I'm getting ready for my next book signing event in Gilroy, California. A lot of my relatives live there (my grandfather's two brothers moved there from Italy back in the 20's). My grandfather didn't leave Italy until 1960's and ended up in Toronto, Canada (my first generation roots). Our family is spread out but when there are gatherings, the DNA really comes through. Move over "Moonstruck" .....

My Uncle Val (my second cousin, but respected and loved him like my uncle). Anyway, he was an incredible cook. Not to mention, a personality that resonated with everybody.

When I contacted the organizers of the Gilroy Garlic Festival, and mentioned Uncle Val, there was sigh ....as though he was present in the conversation. It was a very powerful connection with the voice on the other line.

Anyway, I'm going to cook with his son, Bob Filice on Friday, July 23rd and can't wait! I'm honoring Friday, July 23rd to Uncle Val and know his talents and spirit will shine through when Bob and I spend the day cooking for everybody celebrating this incredible event.

Read more about this incredible legend:

http://www.morganhilltimes.com/news/contentview.asp?c=227239

Now that I had a good cry writing this blog, here an easy garlic tip.

In this photo, cut 3-4 garlic bulbs, add extra virgin olive oil, a sprinkle of sea salt and roast with veggies or meats. In twenty minutes, the garlic comes gold brown and changes to a delicacy of sweetness. Remove from the oven, let sit for 10 minutes.

In a small bowl, squeeze the garlic and juices (the cloves pop out easily). Take a fork and begin to mash the garlic. Drizzle a little olive oil, salt and pepper to taste. I like to add a pinch of freshly grated parmigiano cheese and a little red chili flakes. The perfect spread on crostini !

Here's to the legendary Uncle Valentino (big name too)!

maria

Gilroy Garlic Festival (July 23-25)

Caulifower and Green Bean Salad

Nothing like a medly of cauliflower, green beans and cherry tomatoes = great colors and flavors in ten short minutes.

I cheated ..... I microwaved the cauliflower (3 minutes) and the green beans (5 minutes), pre-washed, cut and in less than 10 minutes, salad was ready. Sometimes we need to think quick on our feet when the kitchen is too hot to cook! The vegetables were perfect and another way to get through these hot summer days! Before long, we'll start complaining about the cold right!

When I was ready to plate, I added a handful of cherry tomatoes that were on my kitchen counter (I like my tomatoes at room temperature) - the sweetness really comes out!

Add extra virgin olive oil, a splash of red wine vinegar. Add salt and pepper (to taste) and 1 clove garlic thinly chopped. Mix and serve with your favorite meat or fish. I served with oven roasted chicken ..... and a nice bottle of chilled Rosé.

enjoy!

maria

Caulifower and Green Bean Salad

Explore the powers of Olive Oil!

If there's one thing that I always buy are fresh, good quality ingredients. It makes the simple dishes taste extraordinary!

The photos taken in my book Breaking Bread in L'Aquila were all natural - meaning, no botox used to bring my dishes to life! Simple, fresh and rustic ....

Let's take olive oil as an example. Check out the olive oil emporium site. They offer great tips and and sell world class olive oils from around the Globe! Today's tip is a good read....check out the oils...

Olive Oil is the second best natural source of Vitamin K available. The greener the olive oil the higher the content because Vitamin K is associated with chlorophyll. Vitamin K helps the body synthesize at least four of the proteins implicated in clot formation. It also cooperates with vitamins A and D in helping to build bones and kidneys protein.

Explore the world of olive oil with us at: http://www.oliveoilemporium.com/Home.aspx

Here's a great entertaining tip:
As an appetizer, pour a little olive oil in a dish and serve with your favorite fresh, crusty breads. I like adding red chili flakes to the oil! Serve a few types of oils and compare ..... great mixer!

enjoy,

Maria!

Explore the powers of Olive Oil!

The Perfect Anytime Meal!

Who wants to cook in this heat! Well...try fresh leafy salads and my crostini!
The perfect lunch or light dinner on hot summer days!

Prepare fresh leafy salad and crostini with the salty flavor of anchovies and creamy mozzarella balanced with seasonal sweet tomatoes and basil. If you don't like achovies, another version of tastiness! The recipe is included in my book "Breaking Bread in L'Aquila".

Salute to easy meals!

maria

The Perfect Anytime Meal!

Hail Lettuce!

The perfect garnish, the perfect salad!

In my book, Breaking Bread in L'Aquila, my proscuitto with melon is garnished with my "lettuce ruffles", the perfect garnish and edible too!

Tonight in this 95 degree heat, I am preparing a simple lettuce salad with grape tomatoes, red onion, cucumber and Italian Tuna (Sicilian) packed in the glass jar.

Take advantage of the fresh, local vegetables that are in season. The perfect dinner with a glass of white wine !

ciao,

maria

Hail Lettuce!

Hold The Mayo!

I threw in another dish for Arlene's bbq with the family. Here's a tasty artichoke potatoe salad. That's right "hold the mayo"!

It's a very simple and quick to make potatoe salad for those last minute dishes. This is perfect with your outdoor parties and doesn't spoil by holding the mayo.

This salad has a twist of a tasty artichoke dip (artichokes, garlic, parmigiago cheese) to the potatoes. Delicious!

2 lbs. red potatoes
2 cans of artichokes (halved)
1/2 cup extra virgin oil
3 cloves of garlic (chopped)
1 cup freshly grated Parmiagiano cheese
1/4 cup finely chopped fresh Italian Flat leaf Parsley
salt and pepper (to taste)
pinch of red chili flakes (optional)

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, approx. 20 minutes. Drain, cool, peel and cut into quarters.

Add the artichokes, garlic, olive oil, parley, parmigiano. Mix, taste and add salt and pepper (to taste), red chili flakes (optional). Garnish with a little parlsey.

Ready to serve!

Enjoy the Holiday Weekend,

maria!

Hold The Mayo!

Penne and Roasted Tomatoes

My sweet neighbor Arlene is hosting a party later today with three generations (kids, grand kids and great grand kids). I surprised her with my Penne with Roasted Tomatoes

I had leftover tomatoes from my ALA event on Monday and decided to roast the tomatoes. Another great way to prepare your favorite pasta and serve it buffet style and a nice compliment to your favorite meat or fish!

Prehead oven at 350 Degrees. Roast the tomatoes for thirty minutes.

I used approx. 4 cups of cherry tomatoes. Cut them in half and place in a bowl, add 4 cloves chopped garlic, drizzle with extra virgin olive oil. Add salt, pepper (to taste). Pinch of chili flakes (optional).

Place the tomatoes in a cookie sheet and drizzle a little more olive oil. Stir occassionally. Remove the tomatoes and let sit while you prepare your favorite pasta.

The hell with air fresheners.....you cannot beat this aroma of organic amore!

Add the tomatoes to your favorite pasta (I used penne) and garnish with fresh basil.

tip: cured black olives and capers add a nice option. My dish of pasta will have a few olives, capers and a pinch of chili flakes!

In my book "Breaking Bread in L'Aquila", I have a delicious baked pasta with tomatoes and capers. Check it out www.foodandfate.com.

On another occasion, I slowed roasted the tomatoes for two hours and oven was set at 325 Degrees. This is a cross between oven roasted and dried with a sweeter savory taste.

Use your taste and time buds to judge !

Happy July 4th Weekend.

maria







Prepare

Penne and Roasted Tomatoes

A lovely Review!

check out this lovely review by: Robin Locker Lacey, Italy & France Travel Consultant ~Travel Writer ~Photographer
www.mymelange.net
Follow me on Twitter @MyMelange
Become a Fan on Facebook
Get my free Monthly e-Newsletter with travel tips, special offers and more right in your inbox!

http://mymelange.net/mymelange/2010/06/laquila-cookbook-giveaway.html

It's been a great experience to share my book across the globe!

warm wishes to all,

maria

A lovely Review!