MY BURGER

Greetings from Carmela's Cucina,

Since I have been really busy the past few weeks with our son Teddy's wedding and then book signings in Des Moines, the men in my life took me out for a quick dinner. Our choice? The new burger place that the two Abdo brothers, Paul and John have just opened up on Excelsior in St. Louis Park. The burger was great and served with a nice side of crispy fries. I got mine topped with cheddar cheese, but Brian had the blue cheese burger and said it was fabulous. I suggest the fried onions which were caramelized perfectly and were nice and sweet. The guys ordered chocolate and strawberry malts and loved them.

The Abdo's have been running a MY BURGER in the sky way in downtown Minneapolis for a few years, but this is the first of many more to come in the suburbs. So forget all the other burger joints in town and give this one a try. I think you are really gonna like it.

I understand the fish sandwich is really good too. Mom, Carol Abdo says she likes hers double crisp. I guess I will be making a trip back in the very near future.

Buon appetito,

Carmela Tursi Hobbins

TAKING RESERVATIONS FOR SAVANNAH, GA

Greetings from Carmela's Cucina,

Do you remember how long last winter was? Did you vow to take a winter vacation? Then I have just the trip for you. Join me and others for a 5 day get-away to Savannah, Ga. in March. Go to my web site at www.carmiescucina.com and click on the tours button. Take a look at the itinerary and make your reservation now. Contact me if you have any questions. Last years tour sold out, this one is sure to as well.

It is already the middle of Oct. the snow will be flying before you know it. See you in warm and sunny Savannah!

Make every day a celebration.

Carmela Tursi Hobbins

CELEBRATIONS WITH CARMELA'S CUCINA

Greetings from Carmela's Cucina,

It has been a very long time since my last post, with very good reason. I have been extremely busy both in my office and in my cucina, creating a new cook book just for you.

CELEBRATIONS WITH CARMELA'S CUCINA will be released at the end of this month. It can now be ordered on line through my web site at www.carmiescucina.com

The book includes 14 complete menus around celebrations that we enjoy through out the year. Fourteen chapters of new and unique recipes that compliment the holidays that we love to celebrate. With wine pairing suggestions made by my husband and wine enthusiast, Bob Hobbins. The beautiful pictures of the food I created were photographed by Erica Loeks a very talented photographer.

And my earlier book, Carmela's Cucina is also being printed again, so that you can also purchase a copy of a very classic Italian cook book.

These books make excellent holiday gifts and until the end of the year I am offering a baker's dozen, that is buy 12 books and get the 13th book free. Now that's a deal!

To learn more about my book signing events around the mid-west, cooking classes, and culinary tours please visit my website at www.carmiescucina.com

I hope to see you at a book signing event, cooking class or on a culinary tour in the near future.

Make every day a celebration.

Carmela Tursi Hobbins

CELEBRATING MOM

Greetings from Carmela's Cucina,

It's time to celebrate Mom and all she does for us. I have created an easy and delicious recipe for a Frittata that Mom is sure to love. Serve it with a muffin and some fresh fruit to start your Mother's special day. And don't forget to clean up!

Happy Mother's Day everyone!

Buon appetito,

Carmela Tursi Hobbins

FRITTATA

3 tablespoons of butter
3 medium leeks, cleaned and sliced
1 9 ounce carton of mushrooms, chopped
1/2 cup chopped marinated sun dried tomatoes
12 eggs
2 cups of half and half
1 8 ounce package of Italian cheese blend
1 small package of fresh Italian basil
1 teaspoon salt
1/4 teaspoon black pepper
finely chopped flat leaf parsley

In a large skillet, melt butter over medium high heat. Add leeks and saute them until they are tender about 5 minutes. Stir in mushrooms and cook them about 3 minutes. Stir in sun dried tomatoes. Spread the vegetable mixture in the bottom of a buttered 9x13 baking pan. In a large bowl whisk the eggs, half and half and 1-1/2 cup cheese and chopped basil. pour over the vegetables. Bake in a pre- heated 350 degree oven until top is browned and center is set about 40 to 45 minutes. Sprinkle with the remaining cheese and chopped parsley. Let stand for 5 minutes and cut into squares.

ENGLISH TRIFLE FOR A ROYAL WEDDING

GREETINGS FROM CARMELA'A CUCINA,

Now that Easter is behind us, the focus everywhere is going to be on the Royal Wedding. The media blitz has been going on for months and now we are down to the final count-down.

Many people are hosting parties to watch the nuptials and of course the guests will be decked out in their best finery and I hope wearing a beautiful hat or maybe even a cute, Fascinator just like the ones that Kate Middleton loves to wear.

Being the foodie that I am, I want to make sure that everyone has a really great recipe to share with their guests. My recipe for English Trifle is sure to fill your needs and your guests are really going to think that you fussed when you present this delicious dessert.

This recipe can also be found in my cookbook, CARMELA'S CUCINA on page 125. Look for my new cook book coming out in the fall of 2011 for many more wonderful dessert ideas.

Enjoy the Royal Wedding, and I am counting down to my own son's wedding who is also going to be marrying a Kate on May 7, 2011.

Congratulations to all of the newly weds and best wishes for a happy future.

Buon appetito,

Carmela Tursi Hobbins

ENGLISH TRIFLE
ZUPPA INGLES

1 large frozen pound cake, angel food cake, or 2 packages of soft ladyfingers
1- 3 ounce package instant French vanilla pudding
1 pint whipped cream
4 tablespoons Amaretto liqueur
1 cup raspberry preserves
1- 3 ounce package slice almonds
Maraschino cherries

Cut the pound cake or angel food cake into cubes, leave the ladyfingers whole. Prepare the pudding according to package directions and refrigerate for 30 minutes. Whip the cream until it forms soft peaks. Refrigerate until ready to assemble.

To assemble, place half of the cake in a trifle or clear glass bowl and sprinkle with half of the Amaretto. Spread 1/2 cup of the raspberry preserves over the cake, allowing some to dribble down the sides. Pour 1/2 the pudding over the preserves. Spread 1/2 of the whipped cream over the pudding.

Repeat the layers ending with the whipped cream. Sprinkle the almonds over the whipped cream and decorate with Maraschino cherries. Refrigerate for 2 to 3 hours before serving.

When ready to serve, scoop the trifle into small dessert bowls and top with a cherry.

EASTER BREAD

GREETINGS FROM
CARMELA'S CUCINA,

It is the week before Easter, so in my Italian family that means it is time to make Easter Bread or Pane di Pasqualino. Under the supervision of my mother, Sarah Tursi, my brother Frank, has now taken over this task. He is pictured with his grand-daughter, Mia in Hawaii, teaching still another generation how to make this delicious and traditional, Easter treat.

I love it, hot out of the oven and smothered with butter. The anise seed is a bit tricky to find, it is sent to us by our cousins in Calabria, and they won't even reveal their source for obtaining the seed, I suggest that you use fennel seed to make your Easter Bread.

This bread is a sure sign of spring in our family and because it is an Easter bread, we often insert colored eggs between the braids. While the bread bakes, the eggs will cook. I like to use and odd number of eggs, for a more pleasing look.

Buona Pasqua,

Happy Easter,

Carmela Tursi Hobbins

EASTER BREAD

PANE DI PASQUALINO

5 pounds of flour, plus 1 cup
1 teaspoon anise seed (optional)
6 eggs, beaten
2 cups milk
2 cups water
1/2 cup butter, softened
1/2 cup vegetable oil
4 packages of dry yeast
5 teaspoons salt
5 teaspoons sugar
3 eggs

In a large bowl, mix flour and anise seed together. Scald milk and water, let cool, and then add yeast. Add eggs to the flour, then add the butter and oil, and finally the liquid with the yeast.
Add salt and sugar. Knead the bread mixture until elastic, it may need a little more water. Cover the bowl, and put it in a warm place.

Let the dough rest for about an hour. Knead again for about 10 minutes, and let rest again for about an hour. Divide the dough into 15 balls and roll each ball into a rope about 25 inches long. Take three ropes and braid them together.

On a greased cookie sheet, for the braid into a ring. Cover and let rise until double in size, about and hour. Brush with melted butter and bake in a pre- heated 375 degree oven for about 40 minutes.

GOOD FRIDAY NOVENA

GREETINGS FROM CARMELA'S CUCINA,

It is that time of year again when I spread the word about the Good Friday Novena that my mother-in-law, Margaret Hobbins gave me when I was a bride, many, many years ago.

Our family says this Novena every Good Friday between the hours of noon and 3:00p.m. These are the hours that it is said that our Lord, Jesus hung on the cross so that we may be saved and enjoy eternal life forever. You must say it 33 times, this is because Jesus was 33 years old when he died to save us.

Please keep in mind that our prayers are always answered, not always the way we want, but they are answered. Over the years, our family prayed this prayer for my sister-in-law Joan, who was very sick and in the hospital for months in a coma, she came out of that coma on Holy Sat. God answered our prayers that year. Today Joan is healthy, beautiful and soon to become a grand-mother. We have prayed for employment and people have gotten jobs and houses have been sold. This is a very powerful prayer.

Please pray this prayer on Good Friday and pass it on to all those who believe in the power of prayer. May God bless you and your family and may your prayers be answered.

Also this year, when our world seems to be a bit up-side-down, please pray the rosary for world peace.

I hope you and your family have a blessed and holy Easter.

God bless you all.

Carmela Tursi Hobbins

GOOD FRIDAY NOVENA

OH MY JESUS, I HUMBLY BEG OF THEE, BY THE MERITS OF THY PRECIOUS BLOOD, BY THEY DIVINE HEART AND BY THY CRUEL DEATH TO ASSIST ME IN MY NECESSITY.
(insert your prayer request here.)

Repeat this prayer 33 times between noon and 3:00 p.m. on Good Friday.

Also pray the rosary between the same hours for the intention of world peace.

And pass this prayer on to all believers.