Moroccan Spiced Cauliflower

After years of leading  styling + photography workshops through Marrakech, I’ve developed a love of Moroccan spices. They are rich with flavor which makes them perfect for making otherwise plain dishes outstanding.  Villa Jerda‘s Harissa and Kefta rubs are must have items for any spice rack. They’re delicious and beautiful, too. Helpful hint: these would make great gifts this holiday season, too!

You’ll love how this cauliflower is absolutely transformed when tossed and baked with the Moroccan spices. It’s a delicious combination. Here’s the recipe, and I encourage you to read Villa Jerda’s blog for more amazing recipes using their spices!

xx Annette

Moroccan Spiced Cauliflower
Serves 6

*Preheat oven to 375 degrees F

You will need:
– 1 head of cauliflower
– 2 teaspoons Harissa
– 1 teaspoon Kefta rub
– 3 tablespoons olive oil
– 1/2 teaspoon salt

To prepare:

In a large bowl combine the Harissa, Kefta rub and oil, and salt, stir to combine.

Break the cauliflower into pieces and toss into the spices, coat the pieces well.

Place into an oven proof roaster and place into the preheated oven for 1 hour until the cauliflower is fork tender. Serve warm or at room temperature.

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All about Apples for Autumn:: Apple Crisp

gluten free apple crisp

Apple season is here, and that means it’s time for apple anything and everything. I love anything apple, but baked apples are the my favorite in the fall. In Atlanta, we have access to amazing apples from north Georgia, and since apples are at their best during autumn, I try to use them as much as possible.

Full disclosure: I love this apple crisp dish for breakfast with a frothy cappuccino. It’s simply divine as an early morning treat! Another option is to serve it as an easy and quick last minute dessert with vanilla bean ice cream. Either way, just make sure you add this recipe to your must-bake list this fall.

Apple Crisp

You will need:

– 8 organic apples, cut into 2 “cubes
– 1 tablespoon gluten free flour like Cup 4 Cup
– 1 cup gluten free oatmeal
– 1 cup Cup 4 Cup Gluten Free Flour
– 1/2 teaspoon sea salt
– 3/4 cup sugar + 2 tablespoons for apples
– 1 stick chilled butter, cut into 1/2 inch cubes

To prepare:

Preheat oven to 375 degrees F.

Cut apples into cubes and place them into a bowl. Toss with the 1 tablespoon flour and 2 tablespoons sugar, set aside.

In a bowl, combine the oats, flour, butter, and salt with your fingers or a fork.  Combine the until it becomes a mixture of large crumbs.

Place the apples in a ceramic,10½” x 7″, baking dish and cover with oat crumb mixture. Place dish in the oven on the middle rack for 1- 1 1/2 hours, or until top is golden brown and the apples are bubbling.

To serve:

Serve warm with ice cream or whipped cream topping if desired.

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Steve McKenzie’s Abstract Painting Workshop at La Fortezza + Artist in residence announcement.

567F7AB6-8841-48B2-B15C-B6FE204B368F IMG_2712 IMG_2788 Ciao all!  by now you know we have been trying out a few different workshops and retreats here at La Fortezza. A few weeks ago, I had my dear friend and amazing artist Steve McKenzie here with students painting all over the place. Of course like with all workshops, we served local food and our own wine. It was 5 days of pure creative bliss. Our newly renovated out building, known as the “dependence,” worked perfectly and all guests were comfy and cozy.

Our farewell pizza party was a huge hit and visiting a local castle owned by artists was a big thrill. Thank you to Steve for making every minute count and every lesson so valuable. I even stopped my duties here to paint one morning, and it was divine. Steve is an amazing teacher. Oh and we picked a few grapes with our handsome vintner Manolo since our grape harvest was in full swing! The looks on their faces tells the story. They were all so happy!

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We also had a cooking lesson, as we do with every workshop, with retreat chef, Teri. Homemade pasta was so fun to make.

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This season we have been thinking about how to come up with a way to offer a more flexible workshop experience to folks. I have people that email us all the time asking if they can come during a visit to Italy, but we were bound to our workshop calendar. I think we have come up with the perfect solution. We have a new and exciting addition to our 2019 summer retreat roster. We will be starting a new creatives program, an “Artist in Residence” program here at La Fortezza the entire month of July.

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Steve will be the very first artist to spend a month here creating under the Tuscan sun. He will be starting here the 1st of July. If you are in Italy during the month of July, or planning a trip here in July, here’s how it will work:

You will be able to book as many days as you like based availability to assist or create art with Steve. He will be working on a collection that will be hung here end of July. He will have an opening exhibition party here at La Fortezza which will be another opportunity for you to come join us at his opening the last weekend of July. More details about Steve’s art opening to come.

Your stay at La Fortezza will include:

  • Accommodations
  • All Breakfasts
  • Some Lunches
  • Some Dinners
  • Aperitivo-( Italian Cocktail hour) with me, author of Cocktail Italiano
  • Excursions with Steve
  • Lessons with Steve
  • All Art Supplies

If you’re not a painter but want a creative experience, you will be able to assist and apprentice with Steve. This retreat is open to all levels. The rate will be $500 per day. We have 5 rooms available, so if you are coming to Italy in July, please sign up early as this experience will be first come, first serve.

There will be more information on the website mid-November when we plan to announce all the spring and summer creative workshops. So if you’ve always wanted to live in the Italian countryside, paint and co create with other artists, this opportunity might just be for you. As always feel free to email me at annette@annettejosephstyle.com for more information about July’s Artist in Residence Program with Steve McKenzie.

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Have a peek at Steve’s instagram to see the whole story of his week here teaching abstract painting to our great group!

xx Annette

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Hearty Butternut Squash Soup

veggiesoup

I love butternut squash soup, the creamy, buttery, nutty kind. However, I also enjoy soup with a little bite to it. Give me a veggie crunch just about any day. This hearty butternut squash soup gives you all the flavors of the season with some extra oomph from the vegetables. Feel free to swap any vegetables with what you have growing in your garden or what you find at your local markets. Or, simply prepare this soup as is.

I think this would be a great way to kick-off Halloween trick-or-treating in a few weeks too. Serve alongside a rustic baguette, and a spinach, apple, walnut salad with blue cheese crumbles and balsamic vinaigrette. YUM.

Hearty Butternut Squash Soup
Serves 8

You will need:

– 1 cup cubed butternut squash
– 1 cup rough chopped yellow onion
– 1 cup cubed carrots
– 1 cup cubed celery
– 1 cup cubed parsnips
– 1/2 cup cubed baby red potatoes
– 1/2 cup chopped fresh parsley
– 2 cups kale, shredded
– 1/4 cup olive oil
– 1 15 oz can of white beans
– 1 quart organic vegetable stock
– salt and pepper

To prepare:

Peel and cube squash, onion, carrots, celery, parsnips, and red potato into 1 inch cubes.

Put the vegetables in a heavy cast iron pot, except the kale and white beans

Saute all the vegetables in the olive oil until they are soft and the onion is translucent (about 15 minutes).  Then add the kale, beans and stock, and stir until blended. Season mixture with salt and pepper.

Simmer on low heat for 1 and 1/2 hours and serve.

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Preserving Italy Workshop with Domenica Marchetti

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Ciao Guys! I am thrilled to write about our first Fall Workshop here.

I have admired Domenica Marchetti from afar for a long time. She’s one of those awesome Instagram connections that has been so fantastic. When we met in real life last year, of course we found that we had tons of people in common in the media industry. If you don’t follow her on Instagram, you should; she’s amazing.

She has many books to her credit, but when we met, we cooked up the idea of teaching folks how to preserve. Her book, Preserving Italy, is filled with amazing recipes, and I was excited to have her here at La Fortezza this fall to preserve right from the garden. With tons of tomatoes in the kitchen garden, along with all of the strawberries, figs and herbs, we could pick and choose.

We had a lovely group that was so enthusiastic and hard working. They cooked and canned and picked over 30 pounds of tomatoes for sauce.  It was so satisfying. We now have lots of tomato sauce to use over the winter, and I am thrilled. Domenica is a fantastic instructor, and I can honestly say I learned so much. We are definitely having her back next year. Thank you Domenica for such a beautiful and inspiring, yummy, hands on experience!

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