Tag Archives: friends

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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Easy Nibbles:: Marinated Olives

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With social distancing in full effect still, I’m finding that it’s just as fulfilling to put together fun snacks for one or two as it is for a full dinner party. These marinated olives fit that bill. They’re easy to put together, but really kick the humble olive up a notch.

This recipe also makes the perfect addition to a charcuterie platter. Trust me, though, once you have one, you’ll dig in for more!

Marinated Olives

You will need:
– 4 cups mixed olives
– 3 whole cloves of garlic, smashed
– ¼ cup of olive oil
– 2 teaspoons red pepper flakes
– 3 tablespoons chopped fresh rosemary
– 2 tablespoons chopped fresh marjoram
– 1 tablespoon fresh thyme leaves

To prepare:

In a saute pan, warm the olives, garlic, peppers, and oil. Toss in the herbs with the olive mixture. Serve warm.

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Seasonal Delight:: Fig Croistini

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. Nicole, my web-manager, even has a fig tree in her backyard. She asked me what else to do with figs that wouldn’t heat-up the kitchen too much (it’s still very hot in Atlanta, after all!).

I passed along this quick and easy appetizer for fig and goat cheese crostini. She assured me it was a fantastic recommendation. While this snack makes an incredible appetizer or even breakfast, 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.

Goat Cheese and Fig 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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Caramel Two Ways

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Today I’m sharing two recipes using caramel. The first one is my recipe for espresso caramel sauce; It’s a quick and easy recipe for all coffee lovers out there, and you know how I love my coffee, especially espresso. I like to serve this sauce on gelato, but since it’s a caramel topping, it’s great on almost everything…especially chocolate desserts!

The second recipe is for my gluten-free Linzer cookies. In this recipe, you thicken up the caramel just a little, so it sits oh-so-delicately inside of the cookies. Give them a try over the next few weeks! There’s nothing like baking to take your mind off of things, especially when the result is a sweet treat!

Espresso Caramel Sauce:
serves 6 to 8
You will need:

– 1 cup of sugar
– 1 shot of espresso
– 1 cup of heavy cream

To prepare:

Place sugar in a small sauce pan on medium heat.

Watch the sugar carefully, with a silicone spatula brush down the sides of the pan until combined and the sugar turns a deep amber color.

Pull the caramel off the heat and add the espresso while stirring until combined, it will bubble and spit this is normal. Next add cream very gradually while stirring the entire time until combined. If there are any lumps don’t worry they will melt once you put it back on the heat.

To Finish: Place the pan of caramel back on low heat, stirring continually until the caramel starts to slowly bubble not boil. This takes about 3 minutes.

Pull from the heat and place into a glass or ceramic container with a spout, place in the fridge until you’re ready to use.

Warning: With all hot sugar be extremely careful so as not to burn yourself. If you’ve ever burned yourself with hot sugar you know it’s very dangerous. This is not an activity for children.

Rosemary + Salted Caramel Linzer Cookies

You will need:

For the cookies:

– 1 cup hazelnut meal (or nut meal of your choice)
– 2 cups (250 grams) all-purpose flour or substitute Cup 4 Cup
– 1/2 tsp baking powder
– 1/4 tsp salt
– 2 sticks (1 cup or 225 grams) unsalted butter, at room temperature
– 1/4 cup packed light or dark brown sugar
– 1/2 cup granulated sugar
– 1 large egg
– 1/2 tsp finely chopped rosemary (up to 1 tsp for a stronger flavor)

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for the caramel filling:

2/3 cup granulated sugar
– 6 tbsp water
– 1 tbsp unsalted butter
– 6 tbsp creme fraiche (or heavy whipping cream)
– 1/2 tsp vanilla extract
– 1/2 tsp coarse sea salt, plus more for sprinkling

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Preparation:

Whisk together the hazelnut flour, all-purpose flour, baking powder, and salt in a medium bowl.

Combine butter and sugars in a large bowl and beat vigorously until light and fluffy, about 2 to 3 minutes. Add the egg and chopped rosemary, then beat again until well-blended, another 30 seconds. Finally, fold in the flour mixture until just incorporated.

Divide dough into two or three balls, pat them into discs, and wrap each in plastic wrap. Chill the dough in the fridge for at least 1 hour and up to 2 days.

Heat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.

Roll out a disc of dough to about 1/8- or 1/4-inch thick, depending on your preference. Unlike pie crusts, which I generally roll out between sheets of parchment, I found this to be easiest on a well-floured surface, sprinkling flour over the top and lifting the bottom to re-flour as needed. (The latter makes cutting and removing the cookie rounds much easier.) Cut out cookie rounds using a 2-inch cookie cutter of your choice. For half the rounds, use a smaller cookie cutter (around 3/4 inch) to cut patterned holes — these are the windows for the cookie “lids.” Save the minis to make miniature cookie sandwiches (or just to nosh!). If the dough becomes too soft as you’re using it, just pop it into the freezer for a few minutes to firm it up again.

Place the “lids” and cookie holes on one baking sheet and the whole cookies on another, since the whole cookies may take a little longer to bake. Bake both sheets of cookies until golden at the edges, about 10 minutes for the bottoms and 8-9 for the lids. Cool on baking sheets for a few minutes, then transfer to a wire rack to finish cooling. Repeat with remaining dough; you can re-chill and re-roll cookie scraps as many times as needed.

If powdering the lids, arrange the lids (or all the cookies, if you prefer) on a baking rack with a tray or paper underneath to catch the excess sugar. Sift powdered sugar over top as desired.

While the cookies are cooling, make the caramel. Prepare a bowl of ice water and set it aside within easy reach. Combine sugar and water in a heavy-bottomed saucepan over medium heat. Stir just until sugar dissolves, then let simmer, without stirring, until the mixture just turns golden. Remove immediately from heat and add butter (be careful, as it may sputter). Swirl until the butter is dissolved, then add the creme fraiche or heavy cream, vanilla extract, and salt. Return to heat, reduce heat to low and stir until the heavy cream is fully dissolved. Drop a small spoonful of the caramel into the ice water and touch it — if you can form it into a pliable ball, it’s done.

Working quickly, while the caramel is still soft, drop about a teaspoon of caramel onto each of the bottoms of the cookies, then place a lid on top and press gently to seal. Sprinkle a bit of flaky salt over top if you like. Enjoy once the caramel is cool. Cookies will keep for a week in an airtight container and freeze for up to 3 months.

xx Annette

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July Recap:: Lots of things and offerings

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Ciao All! I hope you are all well and staying safe. I wanted to update all of you about happenings in July. There are lots of things and offerings to discuss…

Offerings: La Fortezza Workshops and Retreats Update

The reality of Italy banning Americans caused us to postpone our SOLD OUT workshops. All of our attendees could not have been more understanding, and for that we are truly grateful. We will have a great time in 2021; I am optimistic about that! As a result of the workshops’ success, we added an extra week with each of these sold out instructors. First, the wonderful and talented stylist, and photographer, Ros Atkinson of “her dark materials”, and then the iconic photographer and incredible instructor Bill Abranowicz. Both will be with us an extra week to conduct workshops. Since their workshops sold out so quickly and had so many inquiries, we decided that we would add another opportunity for everyone to experience these amazing workshops. Check the 2021 La Fortezza Workshop Schedule. It’s really going to be lots of fun.

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Things: New Construction at La Fortezza—our swimming pool

We are finally finishing up the construction of the swimming pool at La Fortezza. It will take a few months to shape it up to get it ready for our guests next year. I am excited to welcome everyone to our pool area next year with Aperol Spritzes under the pergola.

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Things: COOK Corriere 50 Influential Women in Food

I was super honored this month to be included in Italy’s number 1 food publication. COOK- Corriere della Sera. It is the national newspaper’s foodie special interest publication. I was one of the 50 Influential Women in Food celebrated on the cover and inside. I loved the wonderful illustration. Super fun and very humbling. It was a surprise which made it all the more special. The women featured are impressive. They are women I admire, and I even work with some of them, so you can imagine how pleased I was to be included. Definitely a bucket list goal achieved. I will be participating in a virtual food conference with COOK in the fall, too. Stay tuned for more details as we get closer.

 

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Offerings: Italy is My Boyfriend is NOW available in an audio version

July has had lots of surprises. My memoir, Italy is My Boyfriend, came out this month on Audible on Amazon. No, I did not narrate it, as some of you have asked. I wouldn’t have done as well as Devon Sorvari, a trained actress, does. It’s the perfect download for your road trips this summer.

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Things: La Fortezza Cookbook update

I am continuing to work on my upcoming cookbook, La Fortezza Cookbook (Rizzoli NY).
I have been writing and testing recipes all year. I will be shooting it with David Loftus, an English Photographer. He also happens to be Jamie Oliver’s Photographer. I will have an Italian chef and styling team, but it will be a small team considering the times. I am excited to start photographing it. I leave soon to begin the shoot! As a side note, some of you may wonder how I can enter as an American. Because we own a home in Italy, I am an Italian resident, and I live there most of the year. Most likely, I will not be back stateside for some time.

Lastly, I am so sorry that no one from the US is able to join us in Italy this year, but this too will pass. Please wear a mask, stay distant and wash your hands. Let’s squash this thing. We are all in this together. One World, one cause.

xx Annette

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