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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La Fortezza Artist in Residence Art Opening Party

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As all of you know by now, in July we welcomed our first Artist in Residence at La Fortezza. Steve Mckenzie arrived on the first of July and diligently worked on his Lunigiana inspired exhibition, abstract mixed medium works called, Recollecting the Past, “Ricordando il Passato.” Steve was inspired by his time here in Italy. You can read all about where we traveled, and what we saw and collected, here.

All of this work and passion led to the opening night end of July. We had visitors from all over the world join us: the US, France, Greece, and England to name a few. We planned to celebrate on the expansive terrace with a quirky food truck, gelato cart, and an open bar. Steve meticulously hung his show with the assistance of our intern Adri; she helped him catalog and photograph his collection. He also painted special table runners. All plans for the opening party were planned with the utmost attention to detail. And all would be outside, especially with 65 rsvps, so we could enjoy the company of so many, and Steve could share his beautiful collection. The perfect plan….that was until all hell broke loose. What do they say about best laid plans?

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As a hostess, I know that perfection is only an idea, not a reality especially when it comes to throwing a party. So when the heavens opened up, and I mean an earthshaking lighting cracking thunderstorm that dumped tons of rain on us, at the exact hour that the opening was supposed to start. All I could do was laugh.

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We pulled everything into the studio. So many braved the weather to be with us, for which I was most grateful. We had a wonderful turn out and a wonderful party, including an after hours dance party. Sometimes what you imagined, turns out better than you hoped. We really had a wonderful time, and Steve and I were so happy with the opening party. It was also a great lesson in letting go for both Steve and I, and I am always amazed at the idea of a party can mean anything at anytime, even in the worst weather. All you need are great friends. We gathered with everyone as it pelted down rain, and we drank and ate and enjoyed gelato well into the night, surrounded by Steve’s beautiful artwork. What fun!

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Thank you to Steve who is as my husband says, a prince. And he’s right Steve is a stellar human, a great friend and such a talent. It was a pleasure to have him here every single day. He’s going to be a tough act to follow! x

If you’d like to purchase pieces from the show link here

Food Truck Photo Credit: Thomas England

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Ice Cream Week:: Mascarpone Ice Cream

Mascarpone Ice Cream

I thought it was only appropriate that berry week be followed with ice cream week. Is there anything better than a tart or pie with ice cream? I think not. As you’ve seen on my Instagram, it’s been seriously hot this summer in Italy. As a result, there have been a lot of chilly desserts, like this one! More to come later this week.

xx

Savory Mascarpone Ice Cream
Serves 8

You will need:
– 2 cups whole milk
– 1 tsp. unflavored powdered gelatin
– 2 cups mascarpone
– Finely grated zest of 1 orange
– ½ teaspoon salt

*note if you wish to make this a sweet ice cream add 1/4 cup of sugar to the milk

To prepare:

In a small saucepan, whisk the milk and gelatin and let stand for 5 minutes. Warm the milk over medium heat, whisking until gelatin dissolves. Remove the pan from the heat and whisk in the mascarpone and orange zest until smooth. Pour the ice cream base into a bowl and let cool to room temperature. Pour the base into an ice cream maker and process according to the manufacturer’s instructions. Scrape the ice cream into a container and freeze.

Enjoy!

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Our first Artist in Residence Program at La Fortezza::Summer 2019

Well he’s here! Our first ever artist in residence, Steve McKenzie has arrived, and he’s set up shop in our studio. When he arrived, we visited our favorite art store in the neighboring town of Sarzana. He was shocked at the low prices, so he loaded up. I would not be surprised if Steve loaded a suitcase full of art supplies to take back to the US.

We also paid a visit to the library in Fivizzano where antique books are archived. Steve will be using ancient maps, letters and documents from the region in his artwork. He talked to the head of the library in Fivizzano, with a little translation assistance from our intern Adri. We are planning a trip to the print museum as well since Fivizzano was the site of one of the earliest printing presses in the world.

For one month, Steve will create an abstract collection based on inspiration from the region we live in the Lunigiana. The collection is yet to be named but will be shown here at La Fortezza on July 27th. We are super excited to welcome him and have our first ever art opening. I love his work, and I am very curious about how the Lunigiana will inspire his artwork.

The best part is we all get to assist him and paint with him, including guests visiting this month. What a wonderful opportunity. It is assured that this program is something that we will implement every year in July.

If you’re interested in applying to paint, print, photograph, create and show here in 2020 please contact me at annette@annettejosephstyle.com

If you’re in Italy and would like to stop by the opening on July 27th please contact me at the email listed above.

Follow along on instagram, mine and Steve’s, to see all the painting as well as the opening party at end of this month. We are so incredibly happy to be creating with Steve in Italy.

xx Annette

 

 

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Recipe:: Summer Lemonade

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No summer soiree is complete without summer lemonade, but why not make it even more festive by adding a King of Pops popsicle? Perhaps the recipe from last week?

This no fail lemonade is perfect for kids and adults alike. The key is to use freshly squeezed lemon juice and create your own simple syrup. No concentrate around here!

King of Pops Summer Lemonade
Serves 8

For the lemonade, you will need:
– 4 cups cold water
– 2 cups freshly squeezed lemon juice
– 2 cups simple syrup

For simple syrup, you will need:
– 2 cups water
– 2 cups sugar

To prepare:
First, make the simple syrup by warming the water and sugar in a small saucepan until boiling. Turn off the heat, and let cool until ready to use, or store in the refrigerator for up to two weeks. Combine with cold water and lemon juice, and stir. Serve in a mason jar, and garnish with a pop.

For more perfect summertime recipes perfect for the forth of july check out the summer issue of Atlanta Magazine’s Home

Image: Raftermen

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