Festive Fall Food:: Chorizo Skewers

Esporao & Annette Joseph

Hey Everyone! It’s Nicole, Annette’s web manager and friend, and I’m here sharing another inspiring recipe from Annette. This time of year seems to be filled with fall fetes. It is football season in the South afterall! I’m always on the hunt for quick, easy and most of all, delicious recipes to take to parties. Of course, I turned to Annette for inspiration and found this recipe for chorizo skewers.

I love the idea of making elevated tailgate food like this, especially since my days of outside tailgating are over. I prefer to watch games from the comfort of my couch with a fine wine versus a cheap beer, thank you very much!

What’s more simple (and transportable!) than a tasty skewer? Annette recommends using top-notch ingredients for this one. Let us know if you try it for your next party!

Chorizo skewers with Manchego Cheese and Tomatoes
Serves 10

You will need:
4 links of Chorizo sausage
– 1/2 pound wedge of 12 month Manchego Cheese
– 20 baby tomatoes
– 1 loaf of crusty bread, cut into slices
– 10 wooden skewers

Preparation:

Grill sausages on medium heat then pull off of the grill and set aside to cool. While the sausages are on the grill, cut the cheese into 1 inch cubes and set aside. Cut the sausage into 1 inch slices. Using the wooden skewers, pierce the sausage and then the tomato, and cheese, then sausage, tomato, and cheese and then sausage. Repeat with all the skewers, and serve with slices of bread. I like to place some olives on the side as well.

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What to Expect on a Truffle Hunt in Italy

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We’re gearing-up for our fall workshops around here which start soon. Workshop guests are starting to nail down their plans for their free day. One of the options that I always recommend they take advantage of is truffle hunting.

Truffle hunting in Italy is an experience unlike any other. It’s a truly immersive expedition…plus you get to hang out with a cute dog all day! What’s not to love about that?

I wanted to share what you can expect during a truffle hunt in Italy. That way, if you’re headed here for a fall workshop, or if it’s on your mind for the future, you know what fun you’re getting yourself into!

What to expect:

  1. Hunting for truffles is a year-round activity which means the hunt happens during all temperatures and weather.
  2. Moisture has much to do with the harvest, and rain is a very important factor in the number of truffles annually. The more rain, the more truffles. In other words, bring comfy walking shoes that you can get dirty!
  3. Hunting with dogs will be with you on your trip. Dogs are more delicate and hunt with their paws. They’re cute, but keep in mind they are working.
  4. Truffles can be found all over the forest floors, not just the roots of trees, so keep your eyes (and nose) peeled.
  5. Once the hunt is done, you’ll be craving all things truffles, so come ready to enjoy them!

Who’s ready to join us for a fall truffle hunting expedition?!

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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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The Tale of Ancient Bread of the Lunigiana

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Once upon a time, there was a region in Italy far to the north of Tuscany called Lunigiana. This beautiful place of rolling hills, green land, of olive groves and chestnut forests was remote and magical. The folks living in the region were very creative and clever with what the land provided.

They harvested and sold olives and the oil extracted from the olives. They kept the chestnuts for themselves to live off of and use in many incarnations. The chestnuts were fired on a low burning fire dried to be milled into flour. The leaves used in the kitchen as parchment.

The low constant fire also gave way to utility by way of cooking on low fire. Large covered cast iron pans called “testa” were put on the low fire and used to cook many staples like bread while the chestnuts dried.

Last week our workshop chef, Philip, and I went to observe a loaf of local bread being baked in this cast iron vessel over the open fire. My friend Cornelia, invited us; she and her family own Podere Conti an Agriturismo in Flatteria about 45 mintues from our place. Cornelia is passionate about food and very passionate about local food. She was preparing to be part of the regional slow food competition presented in Parma at the famous cooking school, ALMA

We were lucky enough to watch her practice with her assistant at her beautiful location. The process is very specific. They had been testing variations on proportions of wet the dry ingredients for weeks. Finally, after several attempts, they came up with the perfect ratio for a moist and light bread. Careful not to give away too many secrets, she simply had us watch as they heated the testa pans in the open fire and then gently placed damp chestnut leaves onto round wooden boards. While the bread rose, we enjoyed the beautiful grounds and talked about her sheep and the olive harvest last season.

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Cornelia dampens and then presses the leaves between heavy boards to flatten, before using it as natural parchment for baking the bread.

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Dried Chestnut leaves, picked at the waning of the moon. Cornelia believes in Luna harvesting technique. https://www.gardeningbythemoon.com/

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I’ll let you know how they did at the competition, but after tasting everything, I think we have a winner. Their entry for the competition: bread baked in the testa with chestnut leaves toasted and rubbed with sweet garlic, local head cheese, local Pecorino cheese, homemade persimmon jam, and their own fresh pressed Bio olive oil. These offerings should surely garner first prize. It was certainly a gold medal experience for Philip and I. Thank you Cornelia for your warm hospitality and friendship.

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Podere Conti’s Bio- Olive oil.

Living in the Italian countryside has certainly opened my eyes to a whole new lifestyle, new foods and ways to harvest and cook in season, but mostly to some very dear friends.

xx Annette

 

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