Preserving Italy Workshop:: the slow food experience

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We just wrapped up the Slow Food Experience workshop, and I must say it was a wonderful experience not only for our attendees but for me too. We visited food artisans in the area and sampled local food like panigacci and chestnut fritters, and with the help of my foodie friends, I think we represented the region of the Lunigiana proudly.

There are so many interesting and different local foods here. It’s so different, in fcct, that I am writing my next cookbook about it (keep your eyes peeled for the La Fortezza Cookbook, due out in 2021). It is a region rich in history and food history with many kitchens born out of need and lack of funds; the “poor kitchen,” or as they call it, “cucina povere” was creative and inspired.

We made pasta with Chef Philip using jarred tomato sauce, (passata) from our kitchen garden tomatoes. We made grape jam with my friend and slow food ambassador, Giovanna, and sampled bread from the local bread maker Fabio

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We enjoyed chestnut fritters with chestnut honey and dined on all the products from around the area breakfast lunch and dinner, and of course many aperitivos…

This workshop will be available next year. All workshops for 2020 will post in November. We would love for you to join us and sample all the local food products and meet all the lovely people that work so hard to preserve the traditions of this beautiful region.

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Thanks to all the attended and we really loved meeting your eating with all of you. See you next year.x

Some imagery is from our team photographer Kate Blohm

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Easy Appetizer:: Fig and Goat Cheese Crostini

Esporao & Annette Joseph
If you’ve meandered through your local farmer’s market or grocery store recently, you might have noticed that we are officially in the thick of fig season. After you’ve made a fig tart and enjoyed fig jam, pick a few extra figs to make these crostinis.

This is a quick and easy appetizer for fig and goat cheese crostini that is a crowd-pleaser. I also love the idea of serving this as a light, unexpected dessert at the end of a meal. It’s a tried and true recipe perfect for any occasion.

Fig Goat Cheese Crostini
Serves 10

You will need:
– 20 small figs cut in half, lengthwise
– 1 loaf of French bread sliced into 1/2 in slices (makes about 20 slices)
– 1/2 cup olive oil
– 8 oz. soft artisan goat cheese, at room temperature
– 1/4 cup lemon honey
– 40 Marcona Almonds
– 1 teaspoon cracked pepper

To prepare:

Preheat the oven to 350 F

Crostini: Lay the bread slices on to a cookie sheet with a brush coat the top of the slices with olive oil. Bake for 10 minutes, or until the slices are golden brown. Cool the crostini.  Spread 2 tablespoons of goat cheese on the crostini, top with 2 half figs, and add 2 almonds on either side of the figs. Place on a platter and repeat with the rest of the crostinis.

Once all the crostinis are on the platter, drizzle with honey, and sprinkle with cracked pepper and serve.

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Summer Supper:: Sausage, Peppers and Polenta, Oh My!

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We are officially in the thick of what’s known as the dog days of summer. This time of year, for better or for worse, are the peak of those hot, humid days that leave us wondering if fall will ever take pity on us and arrive early. Rarely do we have such luck.

As a result, quick simple suppers are the way to go. Think one pot/one pan meals, or those that require the shortest amount of prep and cooking time. After all, the sooner you get out of the kitchen, the cooler you will be.

A few weeks ago, I made a twist on my sausage and peppers dish from my book, Picture Perfect Parties. I chopped them up placed them over a quick polenta. If you’ve never baked polenta, you should. It’s fantastic for a crowd because it saves time at the stove, and makes cooking for a crowd a breeze. The result was delicious and of course, easy! Give it a try.

Sausage, Peppers and Polenta
Serves 8
You will need:

– 6 Italian sausages
– 2 red peppers sliced
– 2 hot banana peppers sliced
– 1 jalapeno pepper minced
– 2 green peppers sliced
– 2 cups canned crushed tomatoes
– 4 cloves of garlic minced
– ¼ cup olive oil
– 1 teaspoon salt

To prepare:

Preheat the oven to 350 degrees F.

Slice the peppers and the sausage into bite size pieces. In a large bowl toss all the ingredients and mix well. Place mixture into a ceramic baking dish. Bake for 1 ½ hours and serve warm. Garnish with assorted herbs like rosemary, parsley, oregano, or chives.

Baked Polenta

You will need:
– 1 ½ cups polenta
– 4 + ( 2 cups in reserve to add as needed) cups chicken stock
– 2 cloves garlic fine dice or shaved on a micro planner
– ¼ cup olive oil
– salt to taste

To prepare:
In a large clay-roasting pan, place polenta. Add stock and garlic. Salt and drizzle the ¼ cup olive on top. Place into oven for 45 minutes @350.

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Lavender Ice Cream

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You might have noticed in the recent blueberry pie post a certain yummy dollop on top: lavender ice cream. This recipe is from my first book, Picture Perfect Parties, and is absolutely divine.

If you haven’t cooked with lavender, it’s actually such a fun addition to many dishes.  Be sure to use culinary lavender for this recipe which can be found any number of places. Keep in mind that you get what you pay for, so spending a pinch more on a high-quality ingredient would be a good idea here.

I know you’ll love the floral notes paired with the blueberry pie. It’s truly a delightful and delicious flavor marriage!

 Lavender Ice Cream

You will need:
– 3 cups heavy cream
– 1 cup whole milk
– 2 tablespoons dried lavender
– 6 eggs + 2 yolks
– ½ cup sugar
-¼ tsp salt
– ¼ cup honey
– 1 teaspoon vanilla

To prepare:

Simmer cream, milk and lavender in a saucepan until milk is scalded about 10 minutes.

Remove from heat pour into a bowl and let lavender steep for 30 minutes.

Strain cooled lavender milk mixture back into the saucepan and bring back up to heat. In a bowl whisk egg and sugar, salt and vanilla until creamy. Pull the hot milk off heat and pour about ¼ cup of the hot milk mixture into the egg mixture, whisking while pouring.

Pour warmed egg mixture into the sauce pan with hot milk and put back on heat (medium) simmer until custard is formed and coats the back of a metal spoon about 10-15 minutes.

Whisk in honey and place into fridge chill until very cold.

Put into an ice cream maker follow manufacturers instruction.

Place ice cream into low pan with plastic wrap on the bottom. Freeze until ready to serve.

Photo Credit : Deborah Whitlaw Llewellyn

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Cookout Must-Have:: Lamb Burger

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I don’t know about you, but I love burgers and I love lamb, so it seemed natural to add a lamb burger to my cookbook,  Picture Perfect Parties. What makes this burger even more unique is that is has a delicious Greek twist.

I’m sure many of you are gearing up for cookouts this weekend and beyond. If you’re looking for a great recipe to include on your menu, look no further!

As an added stylist tip, I thought I’d share a little secret with you: I love serving burgers in a pita. It makes for a really pretty presentation and a clever twist to something that is perceived as a ho-hum burger. Plus, it contains all of the messy burger goodness to one neat little pocket. Genius!

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Photo from Picture Perfect Parties Rizzoli NY

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