tag:blogger.com,1999:blog-86664453334131282262024-03-14T11:03:11.270-07:00Delicious ItalianThis blog is all about my passion for cooking, gardening & setting a pretty table.Deliciousitalianhttp://www.blogger.com/profile/06014003647485577514noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-8666445333413128226.post-16456849260256438642019-09-08T04:51:00.000-07:002019-09-08T04:51:21.731-07:00Browned Butter Fresh Peach Shortbread BarsGreat ingredients are essential to making exceptional dishes. Summer peaches, when perfectly ripe are irresistible and inspired me to make them into a delicious dessert. Try this dessert in the summer when peaches are at their best, for a delicious make ahead dessert. Perfect for taking on a picnic, pot luck, or entertaining at home. Delicious alongside of a cup of coffee or tea. Perfect with ice cream too.<br />
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<strong>Author: </strong><span itemprop="author" itemscope="" itemtype="http://schema.org/Person"><span itemprop="name">Mary Palumbo</span></span></div>
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<h3 class="ccm-name" itemprop="name">
Browned Butter Fresh Peach Shortbread Bars</h3>
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<span class="ccm-time-child">prep time: </span><span class="ccm-time-child">cook time: </span><span class="ccm-time-child">total time: </span></div>
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These delicious bars are perfect as a make ahead dessert</div>
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<h3 class="ccm-head">
ingredients:</h3>
<div class="ccm-section">
<ul>
<li itemprop="recipeIngredient">For Shortbread </li>
<li itemprop="recipeIngredient">1/2 pound unsalted butter</li>
<li itemprop="recipeIngredient">3/8 cup sugar </li>
<li itemprop="recipeIngredient">1/4 cup light brown sugar </li>
<li itemprop="recipeIngredient">1 tsp vanilla</li>
<li itemprop="recipeIngredient">1 tsp salt</li>
<li itemprop="recipeIngredient">2 cups all purpose flour</li>
<li itemprop="recipeIngredient">For peaches</li>
<li itemprop="recipeIngredient">3 to 4 large peaches</li>
<li itemprop="recipeIngredient">1/4 cup brown sugar</li>
<li itemprop="recipeIngredient">3 Tbl butter, browned</li>
<li itemprop="recipeIngredient">pinch salt </li>
<li itemprop="recipeIngredient">1 tsp cinnamon</li>
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instructions:</h3>
<h2 class="ccm-howto ccm-hide-on-print">
How to cook Browned Butter Fresh Peach Shortbread Bars</h2>
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<li itemprop="recipeInstructions">Spray a 9 X9" with cooking spray, then line the pan with a sheet of parchment paper so that about 3 inches of thee paper drapes over the sides of the pan. This will help you remove the shortbread from the pan without breaking.</li>
<li itemprop="recipeInstructions">Slice peaches in 1/2 inch slices. Place butter in small pan on low heat allow to melt and brown until it is fragrant. Add sliced peaches and cook for about 5 minutes til softened . Remove pan from heat, set aside to cool</li>
<li itemprop="recipeInstructions">In a stand mixer on medium high speed, cream butter with sugars and vanilla til well mixed and creamy</li>
<li itemprop="recipeInstructions">Add flour and salt to mixture on low speed just til all of the flour is absorbed and mixture is crumbly. Do not. over mix. Place about 2/3 of the dough in prepared pan and press evenly into pan using your hands or a floured measuring cup bottom. Chill for about 15 minutes then bake at 375 for about 18 minutes. Remove from oven and top with browned butter peaches, leaving about a 1" border. Top with remainder of shortbread crumbling mixture into large chunks over the fruit .</li>
<li itemprop="recipeInstructions">Bake at 375 about 25 minutes til golden . Allow to cool a bit before removing from pan. Run a knife around the entire shortbread to loosen before lifting out of pan using parchment . Cut into bars or squares as desired, serve alone or with ice cream </li>
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There are so many delicious foods to make, but sometimes our busy lifestyles can take over and make cooking something new or different seem like a daunting task. This pasta dish will come together very quickly, basically in the time it takes to boil the Spaghetti. This pasta is simply named after its ingredients... Cacio for the cheese, and pepe for the pepper. When making any dish with so very few ingredients, it is especially important to use the very best ingredients that you can buy. Imported Italian Cheese, organic unsalted butter, and of course freshly cracked pepper is best, whether you use a pepper grinder, a mortar and pestle, or crack your peppercorns using the bottom of a heavy sauté pan. You will love this Pasta dish which was created in Rome...<br />
Buon appetito!<br />
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<span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span itemprop="recipeYield">4 Servings</span></span><br />
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<strong>Author: </strong><span itemprop="author" itemscope="" itemtype="http://schema.org/Person"><span itemprop="name">Mary Palumbo</span></span></div>
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<h3 class="ccm-name" itemprop="name">
Spaghetti Cacio e Pepe</h3>
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A quick and delicious dish created in Rome, popular all over Italy</div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
ingredients:</h3>
<div class="ccm-section">
<ul>
<li itemprop="recipeIngredient">2 Tbl butter</li>
<li itemprop="recipeIngredient">2 Tbl coarsely ground pepper</li>
<li itemprop="recipeIngredient">1/2 cup parmigiano reggiano</li>
<li itemprop="recipeIngredient">1/2 cup romano cheese</li>
<li itemprop="recipeIngredient">spaghetti </li>
<li itemprop="recipeIngredient">1/2 starchy pasta water or QB</li>
<li itemprop="recipeIngredient">salt for pasta water QB</li>
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instructions:</h3>
<h2 class="ccm-howto ccm-hide-on-print">
How to cook Spaghetti Cacio e Pepe</h2>
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<li itemprop="recipeInstructions">*Put pasta in salted boiling water </li>
<li itemprop="recipeInstructions">*On medium heat, melt butter, add pepper, swirl pan to "toast pepper" about 1 minute</li>
<li itemprop="recipeInstructions">*remove about 1/2 cup starchy pasta water to a bowl and add 1/2 of each of the cheeses and stir with a whisk to create a slurry</li>
<li itemprop="recipeInstructions">*on low heat add slurry to pepper and butter stir quickly mixing well</li>
<li itemprop="recipeInstructions">*when pasta is about 2 minutes from being "al dente", add pasta to sauce pan stirring quickly, add a little pasta water and stir until sauce is thickened, </li>
<li itemprop="recipeInstructions">*toss in remaining cheese, stir well, serve immediately</li>
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<h3 class="ccm-head">
NOTES:</h3>
<div class="ccm-notes" style="white-space: pre-line;">
No need to drain the pasta well, you need the starch to make the sauce .
Q B " quanto basta" meaning "as much as is needed" You will see this on most Italian recipes
To see this recipe video, tap the Youtube link on the top of the home page on this blog</div>
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<br />Deliciousitalianhttp://www.blogger.com/profile/06014003647485577514noreply@blogger.com1tag:blogger.com,1999:blog-8666445333413128226.post-65465206722684430692019-08-20T10:20:00.001-07:002019-08-20T10:20:55.277-07:00Artichoke and Lemon Arancini<div class="separator" style="clear: both; text-align: center;">
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Arancini are delicious little Italian rice balls usually made with leftover risotto. Originally Sicilian, but made all over Italy by everybody who loves them, they are divine. I've make them whenever I have leftover risotto, but sometimes I just make risotto so that I can make Arancini.</div>
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<strong>Author: </strong><span itemprop="author" itemscope="" itemtype="http://schema.org/Person"><span itemprop="name">Mary Palumbo</span></span></div>
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<h3 class="ccm-name" itemprop="name">
Artichoke and Lemon Arancini</h3>
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<span class="ccm-time-child">prep time: </span><span class="ccm-time-child">cook time: </span><span class="ccm-time-child">total time: </span></div>
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These can be made using leftover Risotto or any cooked white rice</div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
ingredients:</h3>
<div class="ccm-section">
<ul>
<li itemprop="recipeIngredient">*3 cups leftover Risotto, or other cooked white rice</li>
<li itemprop="recipeIngredient">*1 egg</li>
<li itemprop="recipeIngredient">*1 can artichoke hearts chopped in small dice</li>
<li itemprop="recipeIngredient">*zest of 2 large lemons </li>
<li itemprop="recipeIngredient">*several leaves of fresh basil, (about 1/4 Cup) chopped</li>
<li itemprop="recipeIngredient">*fresh mozzarella about 1 cup, cubed</li>
<li itemprop="recipeIngredient">*salt and pepper to taste ( if using risotto which is well seasoned no extra salt </li>
<li itemprop="recipeIngredient"> needed </li>
<li itemprop="recipeIngredient">* Dry Breadcrumbs or Panko breadcrumbs </li>
<li itemprop="recipeIngredient">* 3/4 cup all purpose flour, mixed with 8 to 10 oz of sparkling water (slurry)</li>
<li itemprop="recipeIngredient">*Slurry for dredging ( a slurry is flour and liquid, in this case sparkling water, mixed together to make a loose paste, or very thick liquid. The arancini will be dipped into the slurry then into breadcrumbs before placing into hot oil to fry)</li>
<li itemprop="recipeIngredient">vegetable oil for frying , heat to 350 F</li>
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<h3 class="ccm-head">
instructions:</h3>
<h2 class="ccm-howto ccm-hide-on-print">
How to cook Artichoke and Lemon Arancini</h2>
<div class="ccm-section">
<ol>
<li itemprop="recipeInstructions">*Combine Rice, artichoke hearts, zest , egg, basil & salt & pepper to taste </li>
<li itemprop="recipeInstructions"> mix well to combine</li>
<li itemprop="recipeInstructions">*using a spoon or ice cream scoop, make a rice ball, about 2" in diameter</li>
<li itemprop="recipeInstructions">take one piece of mozzarella, place into center of ball, press together well so that mozzarella is in the center of the rice ball, repeat with all of the rice mixture, set aside</li>
<li itemprop="recipeInstructions">*dip each rice ball into slurry , then into breadcrumbs to coat</li>
<li itemprop="recipeInstructions">*Heat oil in deep pot to 350 F </li>
<li itemprop="recipeInstructions">*using a slotted spoon , gently place a few arancini into the hot oil being careful not </li>
<li itemprop="recipeInstructions"> to splash oil( do not fry to many at one time as the oil can bubble up)</li>
<li itemprop="recipeInstructions"> *Fry for a few minutes until golden.</li>
<li itemprop="recipeInstructions"> *Remove arancini from oil using a spider or slotted spoon to a plate lined with </li>
<li itemprop="recipeInstructions"> paper towels</li>
<li itemprop="recipeInstructions"> * sprinkle immediately with salt.</li>
<li itemprop="recipeInstructions"> *serve hot, warm or room temperature (hot is best)</li>
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I am a huge fan of Puff Pastry. When I have time I make my own, but the store bought products are quite good. There are so many ways to use delicious Puff Pastry, savory or sweet! This particular Tart is the perfect cheese and fruit course, combining Lucious Brie, Caramelized Onion and Fresh Figs all scented with Rosemary. Make these in individual sizes for a first course or light lunch, or make a larger size to cut into portions.</div>
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<span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span itemprop="recipeYield">4-6</span></span><br />
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<strong>Author: </strong><span itemprop="author" itemscope="" itemtype="http://schema.org/Person"><span itemprop="name">Mary Palumbo</span></span></div>
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<h3 class="ccm-name" itemprop="name">
Caramelized Onion, Brie and Rosemary Fig Tart</h3>
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<span class="ccm-time-child" content="PT40M" itemprop="prepTime">prep time: 40 M</span><span class="ccm-time-child">cook time: </span><span class="ccm-time-child" content="PT40M" itemprop="totalTime">total time: 40 M</span></div>
<div class="ccm-summary" itemprop="description">
A luscious Tart that's quick to make for an appetizer, light lunch or first course</div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
ingredients:</h3>
<div class="ccm-section">
<ul>
<li itemprop="recipeIngredient">TART</li>
<li itemprop="recipeIngredient">Preheat oven to 425F</li>
<li itemprop="recipeIngredient">1 sheet puff pastry (thawed if frozen, cut into desired shape )</li>
<li itemprop="recipeIngredient">Fresh Figs sliced in half lengthwise </li>
<li itemprop="recipeIngredient">French Brie approx 6 ounces slice to about 1/4 " </li>
<li itemprop="recipeIngredient">1 large onion thinly sliced (approx 1/4" strips)</li>
<li itemprop="recipeIngredient">2 Tbl butter </li>
<li itemprop="recipeIngredient">2 tsp sugar ( optional, helps with caramelization)</li>
<li itemprop="recipeIngredient">fresh rosemary sprigs, chopped or simply torn off of stems</li>
<li itemprop="recipeIngredient">Salt and Pepper to taste ( QB)*</li>
<li itemprop="recipeIngredient">TO CARAMELIZE ONION</li>
<li itemprop="recipeIngredient">Melt butter in medium sized skillet, add onion to pan, sprinkle with sugar( if using) cook on med low heat stirring frequently, add rosemary to pan. Cook onions until very dark taking care not to burn. (about 15 minutes) Season with salt and pepper to taste. </li>
<li itemprop="recipeIngredient">Set aside to cool</li>
<li itemprop="recipeIngredient">TO MAKE TART</li>
<li itemprop="recipeIngredient">top pastry with sliced brie, leaving a border of an inch all around pastry ( regardless of shape of tart you are making )</li>
<li itemprop="recipeIngredient">top brie with onion to cover , then top with sliced fig</li>
<li itemprop="recipeIngredient">Bake at 425 F for about 15 minutes or til golden and bubbly</li>
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<h3 class="ccm-head">
NOTES:</h3>
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*QB means Quanto Basta in Italian which means " as much as is needed " and refers to an ingredient<br />
that is not measured, using ones best judgment, such as salt and pepper or herbs...</div>
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Perfect for a light lunch, appetizer, or side dish...Buon Appetito!<br />
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<span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span itemprop="recipeYield">6-8 small portions</span></span><br />
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<strong>Author: </strong><span itemprop="author" itemscope="" itemtype="http://schema.org/Person"><span itemprop="name">Mary Palumbo</span></span></div>
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<h3 class="ccm-name" itemprop="name">
Polenta with Mushrooms</h3>
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<span class="ccm-time-child">prep time: </span><span class="ccm-time-child">cook time: </span><span class="ccm-time-child">total time: </span></div>
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This is a great make ahead appetizer, first course, or Side dish</div>
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<h3 class="ccm-head">
ingredients:</h3>
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<ul>
<li itemprop="recipeIngredient">For the polenta</li>
<li itemprop="recipeIngredient">1 cup polenta (can be quick cooking 3 minute polenta)</li>
<li itemprop="recipeIngredient">4 cups water</li>
<li itemprop="recipeIngredient">1 tsp salt</li>
<li itemprop="recipeIngredient">2 tbl butter (unsalted)</li>
<li itemprop="recipeIngredient">cooking spray</li>
<li itemprop="recipeIngredient">Vegetable oil for pan frying</li>
<li itemprop="recipeIngredient">For the Mushroom Topping</li>
<li itemprop="recipeIngredient">2tbl extra virgin olive oil</li>
<li itemprop="recipeIngredient">1 small onion , chopped</li>
<li itemprop="recipeIngredient">2 large garlic cloves, minced</li>
<li itemprop="recipeIngredient">8 oz mushrooms sliced (button or cremini mushrooms may be used)</li>
<li itemprop="recipeIngredient">1/4 cup white wine</li>
<li itemprop="recipeIngredient">1/4 to 1/2 cup freshly grated Romano cheese</li>
<li itemprop="recipeIngredient">several sprigs of fresh thyme</li>
<li itemprop="recipeIngredient">salt and pepper to taste</li>
<li itemprop="recipeIngredient">splash of heavy cream (optional )</li>
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instructions:</h3>
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How to cook Polenta with Mushrooms</h2>
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<li itemprop="recipeInstructions">*Make polenta...</li>
<li itemprop="recipeInstructions">Bring water to boil, add salt , add polenta in a slow stream stirring constantly til thickened according to package directions as for the time. Pour onto a baking sheet sprayed with cooking spray, spread into a smooth layer.</li>
<li itemprop="recipeInstructions">Set aside to set</li>
<li itemprop="recipeInstructions">when set cut into desired shape</li>
<li itemprop="recipeInstructions">heat vegetable oil in a large skillet to cover bottom</li>
<li itemprop="recipeInstructions">pat any moisture off polenta, and add polenta to pan fry until golden turning once</li>
<li itemprop="recipeInstructions">place fried polenta onto a pretty platter or plate </li>
<li itemprop="recipeInstructions">top with mushroom sauce and serve</li>
<li itemprop="recipeInstructions">to do ahead , proceed as above, place finished polenta on foil lined sheet pan to reheat when needed until heated and bubbly</li>
<li itemprop="recipeInstructions">being careful not to overheat</li>
<li itemprop="recipeInstructions">*Mushroom Sauce</li>
<li itemprop="recipeInstructions">Heat oil in large sauté pan, add onion and cook until golden, add mushrooms, sauté until golden, add garlic stir well cook for about 1 minute, add wine and cook another minute, add thyme, salt and pepper turn off heat and add butter, cheese and cream if desired.</li>
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<span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span itemprop="recipeYield">6-8 small portions</span></span><div class="ccm-author ccm-info-child">
<strong>Author: </strong><span itemprop="author" itemscope="" itemtype="http://schema.org/Person"><span itemprop="name">Mary Palumbo</span></span></div>
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<h3 class="ccm-name" itemprop="name">
Polenta with Mushrooms</h3>
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<span class="ccm-time-child">prep time: </span><span class="ccm-time-child">cook time: </span><span class="ccm-time-child">total time: </span></div>
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This is a great make ahead appetizer, first course, or Side dish</div>
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ingredients:</h3>
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<ul>
<li itemprop="recipeIngredient">For the polenta</li>
<li itemprop="recipeIngredient">1 cup polenta (can be quick cooking 3 minute polenta)</li>
<li itemprop="recipeIngredient">4 cups water</li>
<li itemprop="recipeIngredient">1 tsp salt</li>
<li itemprop="recipeIngredient">2 tbl butter (unsalted)</li>
<li itemprop="recipeIngredient">cooking spray</li>
<li itemprop="recipeIngredient">Vegetable oil for pan frying</li>
<li itemprop="recipeIngredient">For the Mushroom Topping</li>
<li itemprop="recipeIngredient">2tbl extra virgin olive oil</li>
<li itemprop="recipeIngredient">1 small onion , chopped</li>
<li itemprop="recipeIngredient">2 large garlic cloves, minced</li>
<li itemprop="recipeIngredient">8 oz mushrooms sliced (button or cremini mushrooms may be used)</li>
<li itemprop="recipeIngredient">1/4 cup white wine</li>
<li itemprop="recipeIngredient">1/4 to 1/2 cup freshly grated Romano cheese</li>
<li itemprop="recipeIngredient">several sprigs of fresh thyme</li>
<li itemprop="recipeIngredient">salt and pepper to taste</li>
<li itemprop="recipeIngredient">splash of heavy cream (optional )</li>
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<h2 class="ccm-howto ccm-hide-on-print">
How to cook Polenta with Mushrooms</h2>
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<li itemprop="recipeInstructions">*Make polenta...</li>
<li itemprop="recipeInstructions">Bring water to boil, add salt , add polenta in a slow stream stirring constantly til thickened according to package directions as for the time. Pour onto a baking sheet sprayed with cooking spray, spread into a smooth layer.</li>
<li itemprop="recipeInstructions">Set aside to set</li>
<li itemprop="recipeInstructions">when set cut into desired shape</li>
<li itemprop="recipeInstructions">heat vegetable oil in a large skillet to cover bottom</li>
<li itemprop="recipeInstructions">pat any moisture off polenta, and add polenta to pan fry until golden turning once</li>
<li itemprop="recipeInstructions">place fried polenta onto a pretty platter or plate </li>
<li itemprop="recipeInstructions">top with mushroom sauce and serve</li>
<li itemprop="recipeInstructions">to do ahead , proceed as above, place finished polenta on foil lined sheet pan to reheat when needed until heated and bubbly</li>
<li itemprop="recipeInstructions">being careful not to overheat</li>
<li itemprop="recipeInstructions">*Mushroom Sauce</li>
<li itemprop="recipeInstructions">Heat oil in large sauté pan, add onion and cook until golden, add mushrooms, sauté until golden, add garlic stir well cook for about 1 minute, add wine and cook another minute, add thyme, salt and pepper turn off heat and add butter, cheese and cream if desired.</li>
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10px);text-align:center;margin:0 5px}.ccm-nutrition-info>div:nth-child(5)~div{margin-top:20px}.ccm-nutrition-info>div p{margin-top:0;margin-bottom:7px}","ccm-printWithImage"==e&&(n.innerHTML=n.innerHTML.replace("img{display:none}","img{display:block;margin: 20px auto;width: auto;max-width:250px;}")),newWin.document.getElementsByTagName("head")[0].appendChild(n),newWin.document.getElementsByTagName("body")[0].innerHTML=document.querySelector(".ccm-wrapper").innerHTML,newWin.print()}</script><script src="https://codepen.io/recipesgenerator/pen/MZQxZa.js" type="text/javascript"></script><!-- END The Recipe Box -->Deliciousitalianhttp://www.blogger.com/profile/06014003647485577514noreply@blogger.com0tag:blogger.com,1999:blog-8666445333413128226.post-41012453502100309152019-07-09T15:19:00.000-07:002019-07-09T15:19:21.615-07:00Fried Ricotta or Ricotta Fritta<div>
Fried Ricotta is one of those things that you never want to stop eating. It is so simple to do, yet so deliciously satisfying. It makes a great appetizer or cheese course. As always, quality ingredients are a must! Enjoy!</div>
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<strong>Author: </strong><span itemprop="author" itemscope="" itemtype="http://schema.org/Person"><span itemprop="name">Mary Palumbo</span></span></div>
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<h3 class="ccm-name" itemprop="name">
Fried Ricotta or Ricotta Fritta</h3>
<div class="ccm-time">
<span class="ccm-time-child" content="PT10M" itemprop="prepTime">prep time: 10 M</span><span class="ccm-time-child">cook time: </span><span class="ccm-time-child" content="PT10M" itemprop="totalTime">total time: 10 M</span></div>
<div class="ccm-summary" itemprop="description">
Delicious Ricotta in a light batter. Be sure to buy high quality Italian Ricotta</div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
ingredients:</h3>
<div class="ccm-section">
<ul>
<li itemprop="recipeIngredient">Ricotta (best quality ) Drained if wet</li>
<li itemprop="recipeIngredient"> Eggs Q B</li>
<li itemprop="recipeIngredient">All Purpose Flour Q B</li>
<li itemprop="recipeIngredient">Salt Q B</li>
<li itemprop="recipeIngredient">Vegetable or olive oil for frying </li>
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<h3 class="ccm-head">
instructions:</h3>
<h2 class="ccm-howto ccm-hide-on-print">
How to cook Fried Ricotta or Ricotta Fritta</h2>
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<li itemprop="recipeInstructions">Place some flour on a large plate. Crack eggs into a bowl, and beat thoroughly .</li>
<li itemprop="recipeInstructions">Using a large spoon, scoop a la mound of ricotta into your hand and gently press together and flatten a bit so that it holds its shape. Repeat until you have as many mounds of ricotta that you wish to make. </li>
<li itemprop="recipeInstructions">Heat oil in a large shallow pan to about 350 degrees .</li>
<li itemprop="recipeInstructions">Gently dredge ricotta mound Into flour then dip into egg, then again into flour.</li>
<li itemprop="recipeInstructions">Flour and egg should coat the ricotta.</li>
<li itemprop="recipeInstructions">When oil is hot, gently and carefully place a battered piece of ricotta into the oil. Repeat, but taking care not to splash or add to many pieces at a time. Using a slotted spoon or spatula, flip the ricotta and fry other side. Fry only to light golden so as to not have the ricotta fall apart. Gently, remove from oil to a paper lined dish or tray. Immediately sprinkle generously with salt.</li>
<li itemprop="recipeInstructions">Serve warm or room temperature .</li>
<li itemprop="recipeInstructions">Buon appetito !</li>
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10px);text-align:center;margin:0 5px}.ccm-nutrition-info>div:nth-child(5)~div{margin-top:20px}.ccm-nutrition-info>div p{margin-top:0;margin-bottom:7px}","ccm-printWithImage"==e&&(n.innerHTML=n.innerHTML.replace("img{display:none}","img{display:block;margin: 20px auto;width: auto;max-width:250px;}")),newWin.document.getElementsByTagName("head")[0].appendChild(n),newWin.document.getElementsByTagName("body")[0].innerHTML=document.querySelector(".ccm-wrapper").innerHTML,newWin.print()}</script><script src="https://codepen.io/recipesgenerator/pen/MZQxZa.js" type="text/javascript"></script><!-- END The Recipe Box -->Deliciousitalianhttp://www.blogger.com/profile/06014003647485577514noreply@blogger.com1tag:blogger.com,1999:blog-8666445333413128226.post-81723390234532672032019-07-03T10:37:00.000-07:002019-07-03T10:37:09.248-07:00Summer Table<div class="separator" style="clear: both; text-align: center;">
A beautiful Table makes any meal more enjoyable. Alfresco dining happens almost any time of year here in Southern California, and is my most favorite way to entertain. I always set a table, even on a weeknight, even if it's just two of us. I use what I have in different ways. Pairing something rustic, with something a little fancy, but never stuffy, or too contrived. I don't believe in saving "the good things" for special occasions. It really only takes a few thing to make a table look special. Some fresh flowers, a pretty cloth, runner, or scarf...some pretty dishes combined in unexpected ways, and pretty glassware. I like making things pretty, whether it's a table, my food, or my home...Live beautifully.</div>
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Deliciousitalianhttp://www.blogger.com/profile/06014003647485577514noreply@blogger.com3tag:blogger.com,1999:blog-8666445333413128226.post-45125254497809337972019-06-22T11:12:00.000-07:002019-06-24T16:14:49.804-07:00Focaccia<div class="separator" style="clear: both; text-align: left;">
Focaccia... That delicious seasoned bread that everyone loves. There are lots of recipes out there, some are good, some are not. My recipe has evolved over many years and has come to be loved by everyone who has had it. Like most Italian Recipes, there are variations of the same dish based on the region in Italy from which they come. I am from the region of Puglia, in southern Italy on the east coast on the Adriatic Sea... a small fishing town called Mola Di Bari. Traditionally, our focaccia is made with tomatoes and herbs, usually Oregano. However, Italians love to cook, and it seems that virtually every household has their own special touch, and very often the same dish will vary just a bit. Many make focaccia with the addition of potato to the dough... which is delicious, I do that sometimes. The addition of onions on focaccia is also popular and delicious, and sometimes just herbs. One thing that doesn't change is the generous amount of Extra Virgin Olive Oil that is used in making a delicious focaccia, and without it, it would not be focaccia. Italian food is made of simple ingredients and lots of love. The quality of the ingredients is absolutely essential to making simple dishes fantastic. Buy the best, and freshest ingredients to make simple Italian dishes exceptionally delicious . You will hear me say this often and I live by this rule.</div>
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Place flour, salt and 1TBL oil in a large bowl combine with a large wooden spoon or dough whisk. When yeast is bubbly, add to flour mixture, stirring quickly, while working air into dough by stirring and lifting allowing the dough to fall from the spoon. This process should be done quickly and just until a very slack dough is achieved. Do not over work the dough. Cover bowl with plastic wrap and a kitchen towel and put in a very warm place . Allow dough to double in size. When ready, prep pan by adding olive oil to the pan , enough to coat heavily the bottom and sides of the pan, sprinkle salt ( Q B )all over the pan bottom and sides. Pour dough into pan by tipping the bowl and allowing the dough to fall into the prepared pan, helping with a rubber spatula, and scraping all the dough from the bowl. gently, using your fingertips spread the dough to the edges of the pan. Immediately place pieces of torn peeled tomatoes or halved cherry tomatoes on dough spacing evenly. Do not push the tomatoes in , as the dough rises they will sink in. sprinkle generously with dried oregano. allow to rest, covered until dough has doubled. Uncover dough and pour olive oil all over top of focaccia ( using a small spout on the oil so as to not pour too much on, bu it will require a good amount of oil. Quickly sprinkle top of focaccia with salt and place immediately into a preheated 450* oven for about 15 minutes or until risen and golden brown. Remove from oven immediately remove from pan onto a cooling rack. Enjoy hot, warm or cool."],"@context":"http://schema.org","@type":"Recipe"}</script><br />
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<span class="ccm-yield ccm-info-child"><strong>Yield: </strong>6</span><br />
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<strong>Author: </strong>Mary Palumbo</div>
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<h3 class="ccm-name">
Focaccia</h3>
<div class="ccm-time">
<span class="ccm-time-child">prep time: 1.5 hour</span><span class="ccm-time-child">cook time: 15 M</span><span class="ccm-time-child">total time: 1 H & 15 M</span></div>
<div class="ccm-summary">
Tomato Herb Italian Bread</div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
ingredients:</h3>
<div class="ccm-section">
<div class="ccm-section-title">
Bread</div>
<ul>
<li>For dough</li>
<li>2.5 Cups AP Flour</li>
<li>1.5 tsp yeast*</li>
<li>1.5tsp kosher salt</li>
<li>1 tsp sugar </li>
<li>1 tbl olive oil</li>
<li>1.5 Cups warm water 110*-115*</li>
<li>For topping</li>
<li>Peeled canned San Marzano tomatos or very ripe cherry tomatos </li>
<li>Dried Oregano, salt, pepper</li>
<li>Olive Oil "Q B" </li>
<li>* I use active dry yeast, but you can you whatever type you like</li>
<li>12" aluminum baking pan</li>
</ul>
</div>
</div>
<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">
instructions:</h3>
<h2 class="ccm-howto ccm-hide-on-print">
How to cook Focaccia</h2>
<div class="ccm-section">
<ol>
<li>Put water In a small bowl or measuring cup add yeast and sugar let stand until bubbly. Place flour, salt and 1TBL oil in a large bowl combine with a large wooden spoon or dough whisk. When yeast is bubbly, add to flour mixture, stirring quickly, while working air into dough by stirring and lifting allowing the dough to fall from the spoon. This process should be done quickly and just until a very slack dough is achieved. Do not over work the dough. Cover bowl with plastic wrap and a kitchen towel and put in a very warm place . Allow dough to double in size. When ready, prep pan by adding olive oil to the pan , enough to coat heavily the bottom and sides of the pan, sprinkle salt ( Q B )all over the pan bottom and sides. Pour dough into pan by tipping the bowl and allowing the dough to fall into the prepared pan, helping with a rubber spatula, and scraping all the dough from the bowl. gently, using your fingertips spread the dough to the edges of the pan. Immediately place pieces of torn peeled tomatoes or halved cherry tomatoes on dough spacing evenly. Do not push the tomatoes in , as the dough rises they will sink in. sprinkle generously with dried oregano. allow to rest, covered until dough has doubled. Uncover dough and pour olive oil all over top of focaccia ( using a small spout on the oil so as to not pour too much on, bu it will require a good amount of oil. Quickly sprinkle top of focaccia with salt and place immediately into a preheated 450* oven for about 15 minutes or until risen and golden brown. Remove from oven immediately remove from pan onto a cooling rack. Enjoy hot, warm or cool.</li>
</ol>
</div>
</div>
<div>
<h3 class="ccm-head">
NOTES:</h3>
<div class="ccm-notes" style="white-space: pre-line;">
You may see "Q B" on many Italian recipes... this stands for "Quanto Basta" or, " as much as is needed"
This is a way of saying to use your judgment with regards to how much of a particular ingredient is needed, such as salt or herbs or olive oil, which, in Italy, flows freely.</div>
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10px);text-align:center;margin:0 5px}.ccm-nutrition-info>div:nth-child(5)~div{margin-top:20px}.ccm-nutrition-info>div p{margin-top:0;margin-bottom:7px}","ccm-printWithImage"==e&&(n.innerHTML=n.innerHTML.replace("img{display:none}","img{display:block;margin: 20px auto;width: auto;max-width:250px;}")),newWin.document.getElementsByTagName("head")[0].appendChild(n),newWin.document.getElementsByTagName("body")[0].innerHTML=document.querySelector(".ccm-wrapper").innerHTML,newWin.print()}</script><script src="https://codepen.io/recipesgenerator/pen/MZQxZa.js" type="text/javascript"></script><!-- END The Recipe Box -->Deliciousitalianhttp://www.blogger.com/profile/06014003647485577514noreply@blogger.com1tag:blogger.com,1999:blog-8666445333413128226.post-7205517625403691952019-06-21T15:20:00.002-07:002019-06-24T19:01:59.744-07:00Roasted Beet Mascarpone Tart
It's nice to have a delicious make ahead appetizer or first course when entertaining. I love knowing that one part of a meal is ready so that I can focus on all of the other things that I like to do when guests are coming over. Puff Pastry is one of those ingredients that can be used in so many ways, sweet or savory, and I always have some on hand, whether it is homemade, frozen or refrigerated. When I created this Tart, I had just roasted beets, I had Mascarpone...and Romano, which is always in my fridge... and Fresh Basil in my garden. I simply combined these things and added them to Puff Pastry. Using Italian ingredients made this Tart...Delicious Italian. </div>
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Buon Appetito!</div>
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<!-- START The Recipe Box --><script type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaNd6Mwj-E-YtfMjgldGqzaw797TFR7HemDxshViqAFWAf9s0-pEu0TzhLWMt-BXwrPt182wcL-KFJkhVD35NLJ4zZIK-biIsn4VV5PDua3tMThNTKHnQUQU4rvmzF1WnG9Dg_3IKtrkda/s1600/fullsizeoutput_1e4.jpeg","name":"Roasted Beet Mascarpone Tart","prepTime":"PT45M","cookTime":"PT15M","totalTime":"PT60M","description":"A savory and beautiful tart that comes together easily!","yield":"6","author":{"@type":"Person","name":"Mary Palumbo"},"video":null,"recipeIngredient":["Roasted Beets ","1 small container Mascarpone ","2-3 Tbl Romano Cheese","Salt & Pepper (QB)","6-8 leaves of Fresh Basil","1 Sheet Purchased Puff Pastry","Egg wash =1 beaten egg with 1 Tsp water"],"recipeInstructions":["Roast beets by placing on a foil sheet, close the sheet forming a pouch , place on a baking pan, roast beets at 400 degrees for about 30 to 40 minutes until beets are tender and easily pierced with a fork. Allow to cool enough that they can be handled. Using a sharp knife simply pull the skin away from the beets.","Once peeled, slice beets into 1/4 inch rounds. If desired, using a cookie cutter, cut slices into decorative shapes. Set aside.","Place puff pastry* sheet onto parchment paper and cut into desired shape. I used a sheet of puff pastry which I trimmed Into a 6\" X 14\" rectangle .","Combine cheeses, season with salt and pepper to taste. Chop basil, add to cheese mixture . Spread mixture onto pastry leaving a 1 1/2\" boarder all around. Place beets in a decorative pattern as desired onto cheese mixture. Sprinkle salt and pepper over beets . Using a pastry brush, lightly brush edges of tart with egg wash.","Bake in preheated 400 degree oven for approximately 15 minutes","Serve hot, warm or room temp. ","Buon Appetito!"],"@context":"http://schema.org","@type":"Recipe"}</script><br />
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<span class="ccm-yield ccm-info-child"><strong>Yield: </strong>6</span><br />
<div class="ccm-author ccm-info-child">
<strong>Author: </strong>Mary Palumbo</div>
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<h3 class="ccm-name">
Roasted Beet Mascarpone Tart</h3>
<div class="ccm-time">
<span class="ccm-time-child">prep time: 45 M</span><span class="ccm-time-child">cook time: 15 M</span><span class="ccm-time-child">total time: 60 M</span></div>
<div class="ccm-summary">
A savory and beautiful tart that comes together easily!</div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
ingredients:</h3>
<div class="ccm-section">
<ul>
<li>Roasted Beets </li>
<li>1 small container Mascarpone </li>
<li>2-3 Tbl Romano Cheese</li>
<li>Salt & Pepper (QB)</li>
<li>6-8 leaves of Fresh Basil</li>
<li>1 Sheet Purchased Puff Pastry</li>
<li>Egg wash =1 beaten egg with 1 Tsp water</li>
</ul>
</div>
</div>
<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">
instructions:</h3>
<h2 class="ccm-howto ccm-hide-on-print">
How to cook Roasted Beet Mascarpone Tart</h2>
<div class="ccm-section">
<ol>
<li>Roast beets by placing on a foil sheet, close the sheet forming a pouch , place on a baking pan, roast beets at 400 degrees for about 30 to 40 minutes until beets are tender and easily pierced with a fork. Allow to cool enough that they can be handled. Using a sharp knife simply pull the skin away from the beets.</li>
<li>Once peeled, slice beets into 1/4 inch rounds. If desired, using a cookie cutter, cut slices into decorative shapes. Set aside.</li>
<li>Place puff pastry* sheet onto parchment paper and cut into desired shape. I used a sheet of puff pastry which I trimmed Into a 6" X 14" rectangle .</li>
<li>Combine cheeses, season with salt and pepper to taste. Chop basil, add to cheese mixture . Spread mixture onto pastry leaving a 1 1/2" boarder all around. Place beets in a decorative pattern as desired onto cheese mixture. Sprinkle salt and pepper over beets . Using a pastry brush, lightly brush edges of tart with egg wash.</li>
<li>Bake in preheated 400 degree oven for approximately 15 minutes</li>
<li>Serve hot, warm or room temp. </li>
<li>Buon Appetito!</li>
</ol>
</div>
</div>
<div>
<h3 class="ccm-head">
NOTES:</h3>
<div class="ccm-notes" style="white-space: pre-line;">
QB ( Quanto Basta )meaning "as much as is needed" is an Italian recipe term meaning to use your judgement for the amount of certain ingredients in a recipe .</div>
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<span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span itemprop="recipeYield">2 - 4</span></span><br />
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<strong>Author: </strong><span itemprop="author" itemscope="" itemtype="http://schema.org/Person"><span itemprop="name">Mary Palumbo</span></span></div>
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Spaghetti alla Carbonara</h3>
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<span class="ccm-time-child" content="PT10M" itemprop="prepTime">prep time: 10 M</span><span class="ccm-time-child" content="PT20M" itemprop="cookTime">cook time: 20 M</span><span class="ccm-time-child" content="PT30M" itemprop="totalTime">total time: 30 M</span></div>
<div class="ccm-summary" itemprop="description">
Pasta</div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
ingredients:</h3>
<div class="ccm-section">
<div class="ccm-section-title">
Pasta</div>
<ul>
<li itemprop="recipeIngredient">Spaghetti</li>
<li itemprop="recipeIngredient">1 Small Onion</li>
<li itemprop="recipeIngredient">Extra Virgin Olive Oil QB</li>
<li itemprop="recipeIngredient">Pancetta, Bacon, or Guanciale</li>
<li itemprop="recipeIngredient">White Wine (optional)</li>
<li itemprop="recipeIngredient">2 Eggs</li>
<li itemprop="recipeIngredient">1/4 cup Romano Cheese</li>
<li itemprop="recipeIngredient">Large handful of Fresh Italian Parsley Chopped </li>
<li itemprop="recipeIngredient">Salt & pepper to taste</li>
</ul>
</div>
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<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">
instructions:</h3>
<h2 class="ccm-howto">
How to cook Spaghetti alla Carbonara</h2>
<div class="ccm-section">
<ol>
<li itemprop="recipeInstructions">Coat bottom of a medium sized saute pan with olive oil, saute onion on high until light gold, add Pancetta or other choice of meat, cook until browed and crisp. Add a splash of white wine, (if using) add salt and pepper to taste.</li>
<li itemprop="recipeInstructions">Add eggs, romano and parsley to a large serving bowl. Beat well until thoroughly mixed, set aside</li>
<li itemprop="recipeInstructions">Meanwhile, cook spaghetti in salted boiling water until al dente according to package directions. </li>
<li itemprop="recipeInstructions">When pasta is reading, drain lightly, and immediately and quickly toss into egg mixture adding some reserved pasta liquid , mixing thoroughly . Enjoy immediately </li>
<li itemprop="recipeInstructions">Buon Appetito </li>
</ol>
</div>
</div>
<div>
<h3 class="ccm-head">
NOTES:</h3>
<div class="ccm-notes" style="white-space: pre-line;">
Please always be sure to salt your pasta cooking water generously . "Salty like the Adriatic Sea"
You may see "QB' on many Italian recipes... this stands for "Quanto Basta" or " as much as is needed"
This is a way of saying to use your judgment with regards to how much of a particular ingredient is needed, such as salt or herbs or olive oil, which in Italy, flows freely.</div>
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Spaghetti alla Carbonara is a classic dish from Rome. It always includes eggs, hard cheese, and some sort of meat, usually Guanciale or Pancetta. Chefs and home cooks often use artistic license and change things up a bit. I am making this dish as my father taught me, and the way we made it at the restaurant, but there we used a really good ham. This time I am using bacon, and it works great in this dish.<br />
<br />Deliciousitalianhttp://www.blogger.com/profile/06014003647485577514noreply@blogger.com0tag:blogger.com,1999:blog-8666445333413128226.post-82587512933707478162019-05-04T09:07:00.000-07:002019-06-11T09:25:51.441-07:00Pasta With Broccolini...<div class="separator" style="clear: both; text-align: center;">
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Healthy mediterranean at it's best. Greens and pasta, olive oil , garlic and ( don't be afraid), Anchovy's. Use broccolini, or other seasonal greens that you like, and as usual "Q B" Quanto Basta" meaning as much as is needed with regards to salt, herbs and EVOO, which, in Italy is free flowing.<br />
<br />
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<span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span itemprop="recipeYield">2 to 4</span></span><br />
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<strong>Author: </strong><span itemprop="author" itemscope="" itemtype="http://schema.org/Person"><span itemprop="name">Mary Palumbo</span></span></div>
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<h3 class="ccm-name" itemprop="name">
Pasta with Brocollini</h3>
<div class="ccm-time">
<span class="ccm-time-child" content="PT5M" itemprop="prepTime">prep time: 5 M</span><span class="ccm-time-child">cook time: </span><span class="ccm-time-child" content="PT5M" itemprop="totalTime">total time: 5 M</span></div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
ingredients:</h3>
<div class="ccm-section">
<ul>
<li itemprop="recipeIngredient">2 Tbl Chopped Garlic</li>
<li itemprop="recipeIngredient">2 Anchovy Fillets2 Bunches Broccolini</li>
<li itemprop="recipeIngredient">Extra Virgin Olive Oil QB</li>
<li itemprop="recipeIngredient">Salt and Pepper</li>
<li itemprop="recipeIngredient">Spaghetti, Linguine, or Orecchiette</li>
</ul>
</div>
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<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">
instructions:</h3>
<h2 class="ccm-howto">
How to cook Pasta with Brocollini</h2>
<div class="ccm-section">
<ol>
<li itemprop="recipeInstructions">Add broccolini to a large pot of salted, boiling water, stir well return to boil, add pasta of choice stir well and allow to cook according to package directions. Meanwhile, add evoo to a large saute pan add garlic to pan and cook on medium heat just til the garlic begins to brown, add anchovy fillets and stir well to "melt" anchovy's into garlic , season with pepper . When pasta and broccolini are ready, drain lightly and reserve a little starchy pasta water. Toss the pasta and broccolini into garlic pan, toss well and serve immediately .</li>
<li itemprop="recipeInstructions">Buon appetito!</li>
</ol>
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<h3 class="ccm-head">
NOTES:</h3>
<div class="ccm-notes" style="white-space: pre-line;">
Use only high quality ingredients , and your italian pasta of choice</div>
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10px);text-align:center;margin:0 5px}.ccm-nutrition-info>div:nth-child(5)~div{margin-top:20px}.ccm-nutrition-info>div p{margin-top:0;margin-bottom:7px}","ccm-printWithImage"==e&&(n.innerHTML=n.innerHTML.replace("img{display:none}","img{display:block;margin: 20px auto;width: auto;max-width:250px;}")),newWin.document.getElementsByTagName("head")[0].appendChild(n),newWin.document.getElementsByTagName("body")[0].innerHTML=document.querySelector(".ccm-wrapper").innerHTML,newWin.print()}</script><script src="https://codepen.io/recipesgenerator/pen/MZQxZa.js" type="text/javascript"></script><!-- END The Recipe Box -->Deliciousitalianhttp://www.blogger.com/profile/06014003647485577514noreply@blogger.com2tag:blogger.com,1999:blog-8666445333413128226.post-34281813222995162752019-05-03T23:35:00.000-07:002019-05-04T13:32:30.727-07:00Landscape Salads<div class="separator" style="clear: both; text-align: center;">
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I think that fresh produce is amazing and I believe in beautiful presentation, after all, some say we eat with our eyes first. In this case I thought of my garden and how things grow and all of the beautiful colors .<br />
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Some of the vegetables are raw, others I either roasted, grilled or steamed, then arranged them as if I were looking at a landscape.<br />
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Dressed lightly with EVOO and either citrus juice or a vinegar these salads are different than a beautiful bowl of greens, just as delicious and healthy, and a delight for the eyes.<br />
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<br />Deliciousitalianhttp://www.blogger.com/profile/06014003647485577514noreply@blogger.com0tag:blogger.com,1999:blog-8666445333413128226.post-41963568978484089682019-04-27T14:35:00.000-07:002019-05-04T13:10:22.343-07:00Midnight Pasta <div class="separator" style="clear: both; text-align: center;">
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A dish that is very common in my home town of Mola Di Bari, Italy... and probably in most towns throughout Italy, this dish is delicious, quick and easy to make. So fast in fact, that if you find yourself hungry at midnight, (or any time), you can be eating this in the time it takes to boil the pasta. This is why we call this Midnight Pasta, although it is often referred to as, pasta with garlic, oil and pepper, and tomato. Or, Aglio Olio e pepperoncino e pomodoro.</div>
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<span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span itemprop="recipeYield">2-4</span></span><br />
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<strong>Author: </strong><span itemprop="author" itemscope="" itemtype="http://schema.org/Person"><span itemprop="name">Mary Palumbo</span></span></div>
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<h3 class="ccm-name" itemprop="name">
Midnight Pasta</h3>
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<span class="ccm-time-child" content="PT5M" itemprop="prepTime">prep time: 5 M</span><span class="ccm-time-child">cook time: </span><span class="ccm-time-child" content="PT5M" itemprop="totalTime">total time: 5 M</span></div>
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A quick and delicious Pasta</div>
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ingredients:</h3>
<div class="ccm-section">
<div class="ccm-section-title">
Pasta</div>
<ul>
<li itemprop="recipeIngredient">Spaghetti or Linguine</li>
<li itemprop="recipeIngredient">1/4 cup Extra Virgin Olive Oil</li>
<li itemprop="recipeIngredient">3 large cloves of garlic, chopped</li>
<li itemprop="recipeIngredient">3 canned peeled San Marzano Tomatos or fresh if high quality and very ripe</li>
<li itemprop="recipeIngredient">Several sprigs of Fresh Italian parsley, chopped and or Fresh Basil</li>
<li itemprop="recipeIngredient">Salt and Pepper to taste</li>
<li itemprop="recipeIngredient">Pinch of red pepper flakes (optional, but recommended )</li>
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instructions:</h3>
<h2 class="ccm-howto">
How to cook Midnight Pasta</h2>
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<li itemprop="recipeInstructions">Begin by cooking pasta in boiling , salted water and begin making sauce. (Cook pasta al dente according to package directions). Warm oil in large saucepan over medium high heat. Add garlic, cook til golden, add red pepper flakes , add tomatoes tearing into pieces as you add them to the pan. reduce heat to medium cook until pasta is ready. Add chopped herbs to sauce. Drain pasta and add directly to sauce pan on medium be sure to use some of the pasta water while tossing the pasta in the sauce.</li>
<li itemprop="recipeInstructions">Buon Appetito</li>
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Deliciousitalianhttp://www.blogger.com/profile/06014003647485577514noreply@blogger.com0tag:blogger.com,1999:blog-8666445333413128226.post-11345539962421054252019-04-25T17:22:00.000-07:002019-06-20T17:43:44.875-07:00Linguine con Gamberi or Linguine with Shrimp<!-- START The Recipe Box --><br />
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<span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span itemprop="recipeYield">2 to 4</span></span><br />
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<strong>Author: </strong><span itemprop="author" itemscope="" itemtype="http://schema.org/Person"><span itemprop="name">Mary Palumbo</span></span></div>
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Linguine with Shrimp ...Linguine con Gamberi</h3>
<div class="ccm-time">
<span class="ccm-time-child" content="PT10M" itemprop="prepTime">prep time: 10 M</span><span class="ccm-time-child" content="PT20M" itemprop="cookTime">cook time: 20 M</span><span class="ccm-time-child" content="PT30M" itemprop="totalTime">total time: 30 M</span></div>
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<h3 class="ccm-head">
ingredients:</h3>
<div class="ccm-section">
<div class="ccm-section-title">
Pasta</div>
<ul>
<li itemprop="recipeIngredient">2 Tbl Chopped fresh garlic</li>
<li itemprop="recipeIngredient">red pepper flakes QB</li>
<li itemprop="recipeIngredient"> about 12 large shrimp</li>
<li itemprop="recipeIngredient">EVOO</li>
<li itemprop="recipeIngredient">Ripe tomatos on the vine or cherry tomatos ,chopped </li>
<li itemprop="recipeIngredient">fresh italian parsley </li>
<li itemprop="recipeIngredient">fresh basil</li>
<li itemprop="recipeIngredient">salt & pepper QB</li>
</ul>
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<h3 class="ccm-head">
instructions:</h3>
<h2 class="ccm-howto">
How to cook Linguine with Shrimp ...Linguine con Gamberi</h2>
<div class="ccm-section">
<ol>
<li itemprop="recipeInstructions">Peel and devein shrimp, wash and dry.</li>
<li itemprop="recipeInstructions">Warm EVOO , add garlic saute til golden , add red pepper flakes</li>
<li itemprop="recipeInstructions">add shrimp to pan stirring over medium high heat quickly til just turning pink </li>
<li itemprop="recipeInstructions">remove shrimp from pan, set aside, add tomatos to pan cook about 5 minutes</li>
<li itemprop="recipeInstructions">Meanwhile, cook pasta( Linguine or other long pasta)</li>
<li itemprop="recipeInstructions">return shrimp to pan season with salt and pepper to taste add wine cook about 2 minutes , toss with cooked pasta, drizzle with more olive oil , top with herbs</li>
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<div class="ccm-notes" style="white-space: pre-line;">
You may see "Q B" in many Italian recipes... this stands for "Quanto Basta" or as much as is needed.
This is a way of saying to use your judgement with regards to how much of a particular ingredient is needed, such as salt , herbs or olive oil, which in Italy, flows freely.</div>
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My town of Mola di Bari, Italy is a small fishing village on the Adriatic Sea. Lots of fresh seafood is eaten almost daily. Adding some shrimp or clams or any other type of seafood is often made into a simple pasta dish. Beginning with Olive Oil, garlic, maybe a little spice and some herbs... always a favorite!</div>
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Deliciousitalianhttp://www.blogger.com/profile/06014003647485577514noreply@blogger.com0tag:blogger.com,1999:blog-8666445333413128226.post-40191687700434566302019-04-16T19:30:00.002-07:002019-06-20T15:22:44.242-07:00Stacked Apple Salad <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBZYL_Gmr7cHbTZSd6bLQYoQvDpS-M7CPTRrS1qVMnFTZAwoxcmHYp-Nm5d0XG_ftkQ5nj0JWKkctV2dIHSuUXPkgPmDQQh0Aa035fbVyizhOQ1ZR5pQmVPv4g8GikjvhK480iCzH94HYe/s1600/salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="477" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBZYL_Gmr7cHbTZSd6bLQYoQvDpS-M7CPTRrS1qVMnFTZAwoxcmHYp-Nm5d0XG_ftkQ5nj0JWKkctV2dIHSuUXPkgPmDQQh0Aa035fbVyizhOQ1ZR5pQmVPv4g8GikjvhK480iCzH94HYe/s1600/salad.jpg" /></a></div>
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<span style="background-color: white; color: black; display: inline; float: none; font-style: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit; font-size: large;">Stacked Apple Salad with Arugula Avocado Goat Cheese and Red Onion. Sometimes it’s just fun to change up the presentation, slicing the Apple thinly and adding the ingredients between the slices then dressing the whole thing with a bit of a simple olive oil vinaigrette. I like doing this with different colored apples and it’s especially great in the fall...</span></span><strike></strike><!-- START The Recipe Box --><script type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBZYL_Gmr7cHbTZSd6bLQYoQvDpS-M7CPTRrS1qVMnFTZAwoxcmHYp-Nm5d0XG_ftkQ5nj0JWKkctV2dIHSuUXPkgPmDQQh0Aa035fbVyizhOQ1ZR5pQmVPv4g8GikjvhK480iCzH94HYe/s1600/salad.jpg","name":"Stacked Apple Salad","prepTime":"PT15M","cookTime":"","totalTime":"PT15M","description":"A beautiful and different way to serve salad","yield":"Varies","author":{"@type":"Person","name":"Mary Palumbo"},"video":null,"recipeIngredient":["Apples ","Arugula","Goat Cheese","Red Onion, thinly sliced","Avocado, cut into 1 inch dice","Balsamic Vinaigrette , recipe below","Extra Virgin Olive Oil","Balsamic Vinegar","Garlic clove 1 large, smashed","In a jar add 1/3 cup of the vinegar, 2/3 cup of the oil, and the garlic clove.","Put the lid on the jar and shake vigorously until the mixture is emulsified.","This vinaigrette will keep in the refrigerator for 2 weeks. Shake well before each use.","The vinaigrette will become solid in the refrigerator ,be sure to remove the vinaigrette from the refrigerator about an hour before use to ensure that it can be well shaken prior to use."],"recipeInstructions":[],"@context":"http://schema.org","@type":"Recipe"}</script><br />
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<span class="ccm-yield ccm-info-child"><strong>Yield: </strong>Varies</span><br />
<div class="ccm-author ccm-info-child">
<strong>Author: </strong>Mary Palumbo</div>
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<h3 class="ccm-name">
Stacked Apple Salad</h3>
<div class="ccm-time">
<span class="ccm-time-child">prep time: 15 M</span><span class="ccm-time-child">cook time: </span><span class="ccm-time-child">total time: 15 M</span></div>
<div class="ccm-summary">
A beautiful and different way to serve salad</div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
ingredients:</h3>
<div class="ccm-section">
<div class="ccm-section-title">
Apple and Arugula Salad with Goat Cheese</div>
<ul>
<li>Apples </li>
<li>Arugula</li>
<li>Goat Cheese</li>
<li>Red Onion, thinly sliced</li>
<li>Avocado, cut into 1 inch dice</li>
<li>Balsamic Vinaigrette , recipe below</li>
</ul>
</div>
<div class="ccm-section">
<div class="ccm-section-title">
Balsamic Vinaigrette</div>
<ul>
<li>Extra Virgin Olive Oil</li>
<li>Balsamic Vinegar</li>
<li>Garlic clove 1 large, smashed</li>
<li>In a jar add 1/3 cup of the vinegar, 2/3 cup of the oil, and the garlic clove.</li>
<li>Put the lid on the jar and shake vigorously until the mixture is emulsified.</li>
<li>This vinaigrette will keep in the refrigerator for 2 weeks. Shake well before each use.</li>
<li>The vinaigrette will become solid in the refrigerator ,be sure to remove the vinaigrette from the refrigerator about an hour before use to ensure that it can be well shaken prior to use.</li>
</ul>
</div>
</div>
<div>
<h3 class="ccm-head">
NOTES:</h3>
<div class="ccm-notes" style="white-space: pre-line;">
Use as many apples as you need and use your judgment for the other ingredients QB
Q B Quanto Basta, in Italian "as much as is needed"</div>
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Created using <a href="https://www.recipesgenerator.com/" target="_blank">The Recipes Generator</a></div>
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10px);text-align:center;margin:0 5px}.ccm-nutrition-info>div:nth-child(5)~div{margin-top:20px}.ccm-nutrition-info>div p{margin-top:0;margin-bottom:7px}","ccm-printWithImage"==e&&(n.innerHTML=n.innerHTML.replace("img{display:none}","img{display:block;margin: 20px auto;width: auto;max-width:250px;}")),newWin.document.getElementsByTagName("head")[0].appendChild(n),newWin.document.getElementsByTagName("body")[0].innerHTML=document.querySelector(".ccm-wrapper").innerHTML,newWin.print()}</script><script src="https://codepen.io/recipesgenerator/pen/MZQxZa.js" type="text/javascript"></script><!-- END The Recipe Box -->Deliciousitalianhttp://www.blogger.com/profile/06014003647485577514noreply@blogger.com1tag:blogger.com,1999:blog-8666445333413128226.post-47912945999929696542019-04-16T19:26:00.002-07:002019-05-04T13:12:04.287-07:00Dinner Table For Six<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW8la4XFSyospEbJSzZOO4evQIJgVGzJpnUOvTKqhTp7J6fMgNXia_Lr_GLtXuOi8zHxhyphenhyphenRNnAHl4YoV8d9Os6NhNiPqjOkdCOMDa41dZ2VBvgdZpP6NBR7XC71igW6u888SRjOevSm5iS/s1600/table.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="458" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW8la4XFSyospEbJSzZOO4evQIJgVGzJpnUOvTKqhTp7J6fMgNXia_Lr_GLtXuOi8zHxhyphenhyphenRNnAHl4YoV8d9Os6NhNiPqjOkdCOMDa41dZ2VBvgdZpP6NBR7XC71igW6u888SRjOevSm5iS/s1600/table.jpg" /></a></div>
<span style="font-family: inherit;"></span><span style="font-size: large;"></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="background-color: white; color: black; display: inline; float: none; font-style: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Dinner Table For Six...As is my usual method around here, when it comes to a dinner party or just a simple dinner for a few friends, I enjoy using what I have. Mixing and matching things that I own, maybe adding a new piece here and there but always changing it up and making things look a little different each time. </span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="background-color: white; color: black; display: inline; float: none; font-style: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span></span></span>
<span style="font-family: inherit;"><span style="font-size: large;"><span style="background-color: white; color: black; display: inline; float: none; font-style: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Using things in ways different than what they might be intended for... lace curtains from Italy as a table runner, or a decorative brandy snifter as a water glass anything different. </span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="background-color: white; color: black; display: inline; float: none; font-style: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span></span></span>
<span style="font-family: inherit;"><span style="font-size: large;"><span style="background-color: white; color: black; display: inline; float: none; font-style: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Of course fresh flowers are always in order. I especially like simple, uncontrived arrangements. I often use decanters as vases, running down the length of the table, or a single arrangement if I’m setting a round table. Always keeping the season in mind and adding seasonal touches....</span></span></span>Deliciousitalianhttp://www.blogger.com/profile/06014003647485577514noreply@blogger.com4tag:blogger.com,1999:blog-8666445333413128226.post-52673423377701412222019-04-16T19:22:00.001-07:002019-05-04T13:16:39.935-07:00A Beautiful Boule<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTw8e8CKINrkt2SfqO0XXx5OVSAx7eNR0M-D6jpx3twboIPo_XyzR4ZXwcSzA6N70g-u7tkbRWlRAMx17JOjAaWmLWJ4oRXAgyfvurZC2iWNFf_61Xbsa_ludCa_cfxfaKmJws73H4KyDg/s1600/bread1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" data-original-height="433" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTw8e8CKINrkt2SfqO0XXx5OVSAx7eNR0M-D6jpx3twboIPo_XyzR4ZXwcSzA6N70g-u7tkbRWlRAMx17JOjAaWmLWJ4oRXAgyfvurZC2iWNFf_61Xbsa_ludCa_cfxfaKmJws73H4KyDg/s1600/bread1.jpg" /></span></a></div>
<span style="font-family: inherit;"><span style="font-size: large;"><span style="background-color: white;"><br /></span></span></span>
<span style="font-family: inherit;"><span style="font-size: large;"><span style="background-color: white;">I<span style="color: black; display: inline; float: none; font-style: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit; font-size: medium;">t’s hard to beat the aroma of fresh bread baking in the oven. I don’t care that it’s 90° outside I’m still going to turn my oven on and bake some bread, and I do several times a week. I love how so few ingredients can come together to make something so delicious. Flour, Yeast, sugar, salt, and water, A little time, and some love is all it takes. The good thing is that my garage is so hot in this weather that it becomes my proofing room.. </span></span></span></span></span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
<span style="background-color: white; font-family: inherit; font-size: medium;">I made this particular loaf using one of the many recipe for rustic breads that can be found on the internet.</span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="background-color: white;"><span style="color: black; display: inline; float: none; font-style: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit; font-size: medium;"> </span></span></span></span></span>Deliciousitalianhttp://www.blogger.com/profile/06014003647485577514noreply@blogger.com1tag:blogger.com,1999:blog-8666445333413128226.post-45494945685001693742019-04-11T13:17:00.000-07:002019-06-12T07:40:47.123-07:00Easter Table<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOvU1C1RlvHho3tq0UywEHlY5seMhZK3ann7TQVfnZhZk5T-KA7qKhP70whBqegre9Jh8qdVpf0_e9U8Xgm9Wd0iM_p9VjdBOMaIbQopq7kBccPpAclWi6Opav4fwdtcbEp7kQJUG9-RVf/s1600/IMG_8783.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOvU1C1RlvHho3tq0UywEHlY5seMhZK3ann7TQVfnZhZk5T-KA7qKhP70whBqegre9Jh8qdVpf0_e9U8Xgm9Wd0iM_p9VjdBOMaIbQopq7kBccPpAclWi6Opav4fwdtcbEp7kQJUG9-RVf/s640/IMG_8783.JPG" width="640" /></a></div>
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<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span></div>
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<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Using a mix and match theme is my favorite way of setting a pretty table. Using things that I own in different combinations is always a fun challenge. Choose something to inspire you. It may be a particular dish design or flowers from your garden, or from the flower market. A new tablecloth, or of course, the season or holiday. Anything you love can be turned into a special table setting without spending a lot of money. If you do choose to buy something new to use, try to keep in mind what you may already have on hand to build on. I rarely set a table the same way twice, changing things just a little can be so fun...Inspiration is all around us, all we have to do is be open to it.</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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Using a mix and match theme is my favorite way of setting a pretty table. Using things that I own in different combinations is always a fun challenge. Choose something to inspire you. It may be a particular dish design or flowers from your garden, or from the flower market. A new tablecloth, or of course, the season or holiday. Anything you love can be turned into a special table setting without spending a lot of money. If you do choose to buy something new to use, try to keep in mind what you may already have on hand to build on. I rarely set a table the same way twice, changing things just a little can be so fun...Inspiration is all around us, all we have to do is be open to it.Deliciousitalianhttp://www.blogger.com/profile/06014003647485577514noreply@blogger.com0tag:blogger.com,1999:blog-8666445333413128226.post-38497219666380578142019-04-09T14:11:00.000-07:002019-06-12T07:41:52.381-07:00My Easter Eggs<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">I thoroughly enjoyed coloring my Easter Eggs this year. I like using brown eggs to get darker hues while simply using the old school egg dyes. Mixing colors along with using the brown eggs gave me hues that were different than the usual, although beautiful, pastels so typical of Easter time.</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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For the decorations I went out to my garden and snipped a few leaves from my herbs and flowers. Using a gold acrylic paint , I brushed the egg and then placed the leaves on the egg and painted over them. It is a quick and easy process. Ive done these for a few years because I love how they look. I also used them on my Italian Easter Bread.<br />
<br />Deliciousitalianhttp://www.blogger.com/profile/06014003647485577514noreply@blogger.com0