Tag Archives: fall

Summer Chapter Shoot for La Fortezza Cookbook

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As you all know, I am back in Italy. Mainly for 2 reasons:

1. Check on our house, La Fortezza.
2. Shoot the summer and autumn chapters of my next cookbook La Fortezza Cookbook, Rizzoli NY, Spring 2022.

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This project, for me, is a passion project. The book will be an epic and a beautiful depiction of the region we live in, in northern Tuscany. The book will be filled with local recipes and delicacies, gorgeous travel shots, typical local flavor, and purveyor portraits.

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These photographs will all be captured by the incredibly talented British Photographer David Loftus. I have been an admirer of David’s work for many years, as he has shot for some of the most famous chefs in the world; Jamie Oliver just to name one. His work is insanely beautiful. His discerning eye and recognizable style sets him apart as one of the world’s most respected food photographers. I was thrilled when he agreed to photograph my book.

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My sweet friend and producer, stylist Barbara Pederzini, agreed to help me with the prop styling. She brought all sorts of amazing serving pieces and plates to play with. I used a local chef to help prepare the dishes. It really was a magical team.

Without giving too much away, I believe that this book will take you on a journey and leave you with the lasting memory of a trip to our little piece of heaven. We will be shooting the autumn chapter starting October 5th, so be sure to follow the journey on my insta-stories. I can only tell you this is one of the best projects I have ever worked on. The love I have for this place, La Fortezza will shine through on every page and you will taste the love in every bite.

Until October, stay well x

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Update on La Fortezza, Tuscany Italy

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I wanted to take this opportunity to let you know how we’ve been doing at La Fortezza during these challenging times.

As some of you might know, I was in Italy March 1-7th working on my next cookbook, the La Fortezza Cookbook, (Rizzoli,NY)  fall- 2021. I had all intentions of staying until March 23rd, but COVID-19 had other plans for all of us. After talking to with family, I made the difficult decision to postpone the shoot and head back to the US. I self-quarantined for 14 days, and I am happy to report at this time, I am healthy. We are continuing to stay home. My husband, Frank, a doctor, is starting to televisit with patients, and it’s working well.

We continue to communicate with the staff in Italy. They check on our property, and they work on the property following the work and lockdown guidelines when possible. Last week, our vintner worked in our vineyard. Our gardener is preparing our garden to plant. We continue slowed down progress on the swimming pool. Everything should amp-up towards the end of April and in May as people are able to work outside and leave the lockdown in Italy. We continue to pay our staff and help them however we can in these challenging times in Italy. The good news is that our staff is well and healthy, and our friends like us are doing the best they can during the lockdown. I text or talk to everyone at least once a week. We can only hope that the cases in Italy continue to decline.

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Workshop Updates:

We have made the decision to cancel the “How to Publish Your Cookbook” workshop in June. We will also postpone the “Mark Making with Nature” until late August

All of our fall workshops remain the same as we believe that most of this will pass by late spring or early summer, and we continue to stay optimistic. As of this moment, we intend to conduct all of our fall La Fortezza workshops and experiences. We are hopeful that this will pass, and slowly, we will be back to the new normal. Just know that we always have the best interest of our instructors and attendees in mind, and if anything changes, we will let you know.

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New Cancellation Policy:  

Our current policy is on our website. It states no refunds on deposits. However, because of these unprecedented circumstances, we have decided to issue credits to all attendees that decide to pass on fall 2020. This credit can be redeemed at any time and for any future workshop. You may also transfer or sell your spot if you wish. We will honor your credit however you choose to redeem it.

Once again, we feel strongly that we will be able to conduct fall La Fortezza workshops, and we are confident because of our remote location and secluded compound, everyone will feel safe.

We think that La Fortezza (a medieval fortress) has seen many rough times, some worse than this, most likely. We wholeheartedly feel one thing is for sure: Italians (and all of us) are resilient, and we will get through this and again enjoy aperitivo on the terrace at La Fortezza.

In the meantime: Our La Fortezza workshop Chef Philip and I will be doing some online cooking lessons on Instagram stories. So keep an eye out for that! It will be a fun thing until you can all join us in Italy and cook with us in person. I know that Betty Soldi has been doing some online art courses as well.

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Just know that we are eager to see you in Italy and have faith that this will happen soon. Please email me with any questions annettejoseph@mac.com. Keep the faith, stay home, and stay well.

xx, Annette

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Cocktail Hour:: Warm Old Fashioned

The Warm Old Fashioned recipe | http://annettejosephstyle.com/

Since we could all use a stiff drink, I’m sharing my recipe for a Warm Old Fashioned. No ice in this one. It goes straight from a warm pan to your chic cocktail glass. I love caramel color liquors, and I love the core warming effect of this Warm Old Fashioned. The Frangelico gives this Old Fashioned a sweet nutty flavor, and with a flamed orange peel as garnish, it’s pretty perfect.

The Warm Old Fashioned
Serves 2

You will need:

– 2 oz. of Frangelico
– 2 oz. of Bourbon
– 1/2 oz. of Triple Sec
– 8 dashes of Angostura Bitters
– Flamed Orange Peel

To prepare:

In a small sauce pan, combine and warm all ingredients on low for 2 minutes.
Divide and pour into 2 highball glasses and garnish with flamed orange peel.
Serve warm.

Cheers and stay warm y’all.

xx, Annette

Photo credit: Moi

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Vegetable Chermoula Soup

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I love making soup, especially during winter (and yes, it’s winter. Spring doesn’t start until March 19!). This vegetable chermoula soup is very hearty. The white beans and faro make it completely satisfying while the chermoula takes it over the edge in flavor. I put chermoula, a garlicky, herby sauce, on everything. It’s divine.

This recipe was taken from my cookbook, Picture Perfect Parties. I know when people think of parties, they tend to think of really decadent food, but there are actually many healthy recipes in my book. People want to leave full and satisfied, and belly-warming soup is a great way to achieve just that.

Vegetable Chermoula Soup
Serves 8

You will need:

– 2 garlic cloves minced
– 1/2 medium onion
– 1 cup diced carrot
– 1/2 cup diced celery
– 1/4 cup olive oil
– 1 cup diced zucchini
– 1 cup diced sweet potato
– 1/2 cup red peppers *optional
– 2 cups chopped kale
– 8 cups vegetable stock + water as needed
– 1 can white beans or 1 cup soaked overnight, then rinsed
– 1 cup farro
– 2 tablespoons chopped rosemary
– 2 tablespoons chopped parsley
– salt and pepper

To prepare:

In a large stockpot, saute garlic, onion, carrots and celery in olive oil, over medium heat until tender.
Add the vegetables and saute for 2 minutes. Next add stock, beans and water if needed, salt and pepper and chopped herbs. Simmer for 3 hours and add faro for the last 30 minutes.

Charmoula
You will need:

– 1 cup fresh Italian parsley
– 1 cup fresh cilantro
– 2 inch piece of ginger
– 3 cloves of garlic
– Juice of 1 lemon
– 1 cup of oil
– salt and pepper
– 2 teaspoons coriander seeds

To prepare:

In the bowl of a food processor fitted with a steel blade, add all ingredients and pulse until it forms a loose smooth sauce, about 1 minute.

 

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Winter Staple: Chicken Noodle Soup

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While spring is just around the corner, we are still receiving our fair share of cold, blustery and rainy days in Atlanta. I mean, I have seriously never seen so much rain! This chicken noodle soup recipe is the perfect exclamation point for a chilly winter day. It’s bound to warm you up from the inside out.

This recipe is an oldie but a goodie. In fact, it’s from my first book, Picture Perfect Parties. Can you believe that I’m actually in Italy as we speak working on my third cookbook and my fourth book overall? Life is a dream.

Chicken Noodle Soup
Serves  8
 You will need:

– 3 tablespoons olive oil
– 1 clove garlic minced
– 1 small yellow onion chopped
– 1 cup celery chopped
– 2 cups peeled carrots cut into coins
– 1 cup chopped parsley
– 1 teaspoon salt
– 1 teaspoon pepper
– 6 cups chicken stock
– 2 cups of water
– 1 3-4 lb roasted chicken (speed up this recipe and use a rotisserie chicken!)
– 2 cups egg noodles

To prepare:

In a large stockpot, place olive oil, garlic, onion, celery, carrots, parsley and salt and pepper. Sauté on medium heat until translucent. Add stock, water, and entire chicken.

Simmer over low heat for 3 hours. Once the broth is golden, remove the pot from heat, and with a slotted spoon pull the chicken out of the soup. Pull all the meat off with a fork and tongs (careful not to burn yourself on the hot meat) place all the meat into the soup, add more stock if needed. Simmer for another 10 minutes with noodles.

Serve warm

*This can be made a couple of days ahead and store in an airtight container in the refrigerator.

Photograph from Picture Perfect Parties Rizzoli NY

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