Tag Archives: recipe

Epic Summer Grilling Menu

Hi Everyone! It’s Nicole, Annette’s web manager and friend, and I’m back with one epic summer grilling menu. Like most of you, one of the things that I love turning to Annette for is a recipe. She just has a knack for creating something gorgeous and delicious. It’s so inspiring!

Since Wednesday marks the official first day of summer, we’re about to be in the thick of grilling season. We have a Big Green Egg, so we spend a lot of our summer evenings outdoors near the grill. Not only is it a quintessential summer activity, but it also means I don’t have to turn on the oven. Win win.

I thought I’d round-up a few of Annette’s summer grilling recipes from over the years. Not only are these recipes stand-alone favorites, but put them together, and they make up one heck of a summer menu. Invite your friends and family over for an evening of fun and food on the grill!

grilled-veggies

Awesome Appetizer: Grilled Veggie Antipasto

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Main Course: Lamb Burger

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Sensational Side: Watermelon Salad  

As always, I’d love to hear if you give any of these recipes a try! What are some of your favorite summer recipes?

xo, Nicole

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Strawberry Crostata, Moving-In Day, and More: It’s the Top 4

On the blog this month, there have been a few recipes, many peeks into the renovation, and a some notes about life in Italy. Enjoy the top 4 from May

May, you’ve been good to me. Despite a few bumps (did I mention we had field mice?), I’ve had a great month in Italy getting settled and preparing for workshop students.

On the blog this month, there have been a few pretty fabulous recipes, many peeks into the renovation, and a few notes about life in Italy. If you missed any of these fun posts, I’ve rounded up my favorites for you below. Enjoy the top 4 from May:

Top 4 from May

Strawberry Crostata with Balsamic Roasted Strawberries and Mascarpone Ice cream 

Moving-In Day

A Word about Flour

Cauliflower Tacos

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A word about flour :: dispatch from Italy

Italian Flour

An essential like flour is something we might take for granted in everyday life.

Even in the age of gluten-free, our daily bread is something most folks partake in.

It occurred to me while shopping for staples when I arrived in Italy last week, that the flour in the everyday grocery here is abundant in choices. I will say that in the US, I really don’t eat that much gluten. But when I am here in Italy for some magical reason, I have no reaction to baked goods: no inflammation, no sluggishness, no reaction whatsoever, so baking here is something I do regularly.

I did stop in my tracks when I saw this amazing flour display and decided to share it on my blog today. In Italy, we bake with many types of flour, and if you’re gluten free, then chestnut flour is the answer for you. In our region, Lunigiana, there’s a basic bread recipe that has been baked for many centuries.

Chestnuts

Today I’m sharing my Focaccia recipe from my upcoming book Cocktail Italiano. This book will not only be filled with wonderful cocktails, but the nibbles that accompany the cocktails served all over Italy.

focaccia

Focaccia
Serves 4

You will need:
– 3 cups double zero flour or bread flour (super fine flour)
– 1 package dry yeast
– 1/3 cup warm water
– 1 cup water
– ½ cup extra virgin olive oil + 1 teaspoon for the cookie sheet + 3 tablespoons for finishing before baking, 1 tablespoon to finish after baking
– 2 tablespoons coarse salt + 1 teaspoon for finishing

To prepare:

Preheat oven to 450 degrees F

1. In the bowl of a standing mixer fitted with a dough hook. Place the yeast in a small bowl with 1/3 cups water and let proof in a large bowl, once proofed add flour and oil and salt and water, combine until it forms a sticky dough, it should be very sticky. Flour your surface and turn the dough onto floured surface. knead gently for a minute until dough forms a soft dough.
2. On an oiled 10”x14” cookie sheet with a lip, spread the dough out to fit the cookie sheet. With your index fingers poke dimples into the top of the dough .* note you can use parchment paper to line the cookie sheet but I like to oil the paper.
3. Let rest for 30 minutes, then repeat by poking dimples into the risen dough, and let rest for 30 minutes.
4. Before placing in the oven, drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon coarse salt.
5. Bake at 400 for 30 minutes. Remove sprinkle with 1 tablespoon olive oil cool and eat warm or at room temperature. The key is to let the oil soak in as the focaccia cools. Can be stored sealed for up to 3 days.

Serving suggestions: I love to use focaccia as an appetizer with olive spread, Parmesan cheese, Parma ham, and a summer crisp rose wine. This makes the perfect start to a perfect evening.

Since I am raving about Italian flour, I wanted to give you a great resource for flour in the US.

Carolina Ground Flour

Recently my friend sent me a sampling of this incredible artisan flour Carolina Ground. It’s the closest I have found to the flour I use here in Italy.

Happy baking xx

 

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Strawberry Crostata with Balsamic Roasted Strawberries and savory Mascarpone Ice cream

Corstata One of the things I love about Italian desserts is that they are not too sweet. In fact, Italians often have cake or sweet breads and crostata for breakfast.

This recipe for strawberry crostata is a variation of a recipe in my upcoming book, Cocktail Italiano. The recipe in the book is savory mascarpone ice cream with balsamic roasted grapes. It is a savory version of ice cream, and it works great with a sweet fruit topping for dessert or for aperitivo.

I had leftover strawberries from the book photo-shoot and thought roasting them with balsamic vinegar would be terrific. I decided that the mascarpone ice cream would be the perfect complement, and I baked a crostata with some homemade strawberry jam I found in the pantry.

Here’s the recipe; its a great dessert even without the addition of the Strawberry Crostata.

Strawberry Crostata
Serves 8

You will need:
– 1 1/2 cups pastry flour
– 1/4 cup sugar
– 1 1/2 cups cold butter cut into slices
– 1 egg plus 1 egg yolk
– 1/2 teaspoon salt
– 1 cup strawberry jam

To prepare: 

Preheat oven to 400 degrees F

In the bowl of a standing mixer, place flour and butter combine on low speed until crumbs form.

Add sugar, salt, and eggs. When combined about 3 minutes, place in plastic wrap and into the refrigerator for 1 hour.

Cut the dough in 1/2, roll 1/2 the dough out on a floured surface into a round disk. Place disk into the bottom of a fluted 11″ tart pan.  Roll the other half and with a pinked pie cutter cut 1″ strips.

Spread the strawberry jam on top of the crust, then lay the 1 ” strips in a lattice pattern on top of the jam.

Place in the oven for 30 minutes. Until golden brown. Cool and serve at room temperature.

Balsamic Roasted Strawberries

Balsamic Roasted Strawberries
Serves 8

You will need:
– 4 cups cleaned strawberries
– 1/4 cup balsamic vinegar
– 1/4 cup sugar

To prepare:

Preheat oven to 400 degrees F

In a bowl toss strawberries, vinegar and sugar. On a parchment lined lipped cookie sheet, place balsamic soaked strawberries. Roast for 30 minutes, then place in a bowl and allow to cool to room temperature. This can be served warm over the ice cream.

Mascarpone Ice Cream

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.

Serve a slice of the crostata with a scoop of ice cream and warmed strawberries.

Enjoy xx

Top photo credit : Bill Addison

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Cauliflower Tacos

These cauliflower tacos are the perfect way to shake-up Taco Tuesday or this week's Cinco di Mayo celebrations. You'll love the flavors!

I am a huge fan of cauliflower. It’s a really a flavor chameleon because any spice that you toss into cauliflower is absorbed. Because of that, I decided a vegetarian taco might be a fun idea using cauliflower.

These cauliflower tacos are the perfect way to shake-up Taco Tuesday or this week’s Cinco di Mayo celebrations. Let me know if you give it a try!

Cauliflower Tacos
Serves 4

You will need:
– 8 corn tortillas
– 1 cup water
– 1 head of Cauliflower
– 1 teaspoon salt
– 2 teaspoons cumin
– 2 cloves garlic minced
– 2 radishes sliced
– 1/2 cup shredded mild cheese like Colby or Mexican cheese mix
– 2 avocados sliced
– Salsa
– Plain yogurt

To prepare:

Clean and steam cauliflower in a cup of water on medium heat for about 15 minutes until soft.

Drain cauliflower. In a bowl break apart the cauliflower toss with salt, cumin, garlic, and oil.

In a pan, saute the cauliflower over medium heat until browned.

In another pan, heat the tortillas until soft and top with cheese until cheese is melted.

To assemble:

Place tortilla on a plate, top with cauliflower, avocado slices, radish slices, salsa, and a dollop of plain yogurt. Serve warm.

For another tasty veggie taco, check out these Crispy Quinoa ones.

xx Annette

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