TAKE THE PLEDGE

GREETINGS FROM CARMELA'S CUCINA,

In the past three years Bob and I have been in two car accidents caused by distracted drivers. Both accidents were the fault of other drivers busy doing other things while driving. In the first accident we rolled over at least 3 times and are car was a total loss. Our seat belts saved our lives. The second accident occurred last Easter weekend in Des Moines, Teddy and Brian were with us when a driver ran a red light and plowed right into us. We are lucky to be alive.

Go to www.oprah.com and sign the pledge to not text and talk on your cellphone while driving.

The life you save may be your own.

I write this because I love each and everyone one of you and want you to live happy, long lives.

Buon appetito,

Carmela Tursi Hobbins

THE ITALIAN RIVIERA AT HOPKINS COMMUNITY EDUCATION

GREETINGS FROM CARMELA'S CUCINA,

The Cinque Terre is five hilltop towns connected by a footpath along the rocky coast of the breath-taking Italian Riviera. The seafood is abundant and the vegetables and fruits are all prize-winners. Imagine yourself at the famous hiking trail as you learn to create the wonderful dishes characteristic of the area.

We will make Portobello Mushroom Crostini, Creamy Pesto Pasta, Jumbo Shrimp Marinated with Olive Oil and Herbs and Torta di Limone, a lemon cake served with spring fruit and topped with a whipped cream flourish.

To register for this class go to www.hopkinscommunityed.org or phone 952-988-4070.

I hope to see you there.

Buon appetito,

Carmela Tursi Hobbins

700 KITCHEN COOKING AT THE MANISON

Greetings from Carmela's Cucina,

On our recent culinary tour to Savannah, Ga. we spent one evening taking a cooking class at the Mansion's 700 Kitchen Cooking School. This culinary delight is overseen by Chef Darin Sehnert who is also the director of the school. He introduced us to the tastes and flavors of the Low Country. At the end of the evening we all knew a lot more about this unique culture and cuisine and enjoyed a wonderful meal as well.

The meal included: Cheddar and Chive Biscuits,Black Eyed Pea Salad,
Shrimp and Red Eye Gravy,Rich and Creamy Grits, Fried Green Tomatoes and Pecan Praline Angel Food Cake. YUM!

BLACK-EYED PEA SALAD

DRESSING

1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil

Place all ingredients except olive oil in a small bowl. Whisk to blend and dissolve salt. While whisking constantly, slowly drizzle olive oil until blended. Set aside while preparing salad.

SALAD

2 15 ounce cans black-eyed peas
1 medium red onion, diced (about 1 cup)
2 stalks celery, finely diced
1/2 medium green pepper, finely diced
1 pint cherry or grape tomatoes split in half length-wise
2 tablespoons minced fresh basil

Combine all ingredients in a 3-quart bowl. Stir to mix well. Pour dressing over salad and toss to thoroughly combine and coat the salad. Refrigerate several hours or over night.

Buon appetito,

Carmela Tursi Hobbins

THE OLDE PINK HOUSE

Greetings from Carmela's Cucina,

On our recent culinary tour to Savannah, Ga. my clients and I had a chance to eat at the Olde Pink House on Reynold's Square. ( 23 Abercorn Street, 912-232-4286, www.theoldepinkhouse@bellsouth.net) It is an 18th century mansion open nightly for dinner and on Tues.-Sat. for lunch. Our tour guide Tara pre-ordered our dinner and she did an excellent job of selecting a perfect menu for us to begin our tour of Savannah.
Our first course was a beautiful salad of Bib lettuce roasted pistachios and a round of perfectly fried, warm and creamy goat cheese.

There were several main courses to choose from. But I remembered that on a visit to Charleston several years ago I really enjoyed the Scored Flounder and that is what I went with this time as well. As you can see, the whole flounder is presented, scored and served with a delicious apricot sauce, creamy grits and sauteed collard greens. When I was done the only thing left was the carcase of the fish. The waitress gave us a short demonstration of how to eat the flounder, by placing your fork under each square of fish and lightly scooping the flesh onto your fork. It was perfect.
And for dessert I choose the praline basket with vanilla bean ice cream, mango sauce and berries. I have to say I left The Olde Pink House "in the pink".

CULINARY TOUR DEADLINE EXTENDED

GREETINGS FROM CARMELA'S CUCINA,

The deadline for my culinary tours to Italy for this Fall has been extended to April 31, 2010.

If you are interested in food and wine and seeing the historical sites of Italy then this tour might be just for you. For all of the tour information go to www.carmiescucina.com and click on the tours page. Then contact me to make your reservations.

Calabria: Sept. 4-11, 2010
Tuscany: Sept. 18-25 2010

Hope you will join me for an experience of a life time.

Buon appetito,

Carmela Tursi Hobbins

Savannah, Ga. 2010

GREETINGS FROM CARMELA'S CUCINA,

Recently I led a culinary tour to Savannah, Ga. I will be posting several entries about our trip to that beautiful southern city. Be watching this site for tips on where to stay, where to visit, when to go, where to eat and what to do. And even some recipes will be offered in later postings.

There were 14 in our tour group which was led by Tales of the South Tour Guide Tara Simmons. Tara and I worked together for months to put together a really remarkable tour to Savannah. The tour was planned around Savannah's Home and Garden Tour and around culinary classes and their Low Country Cooking.

I want to start off this blog entry though on the hotel where we stayed, which was the Planter's Inn on Reynold's Square in the heart of the historic district. www.plantersinnsavannah.com 29 Abercorn Street on Reynolds Square 1-800-554-1187.

The rooms are decorated in period furniture and are spacious and elegant. A wonderful breakfast is served each morning in a cheery dining room by an excellent and competent staff. It is buffet style and they serve food that is typical to the area, grits, biscuits with egg and ham and plenty of fresh fruit, sweet rolls, french toast and juices as well as coffee and tea.

In the late afternoon, in the gracious lobby The Planter's Inn offers wine and cheese while you can enjoy lovely piano music played by a very talented pianist that will honor your requests. And just as you come home from your evening out you will find in the hotel lobby a warm platter of freshly baked cookies to take to your room for a mid-night snack.

The hotel offers a turn down service each evening. I would come back to my room which had been fluffed up by a staff person and enjoyed my warm cookie and sweet mints left on on my pillow and dream about my wonderful day in the Belle of the South.

Join me on tour next year to Savannah and you can enjoy all of the same sweet amenities.

Buon appetito,

Carmela Tursi Hobbins

GOOD FRIDAY NOVENA

Greetings from Carmela's Cucina,

My mother-in-law, Margaret Hobbins, gave me this Good Friday Novena many years ago. Our family prays it every year. I would like to share it with you, our friends.

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

Say this prayer 33 times between Noon and 3:00 p.m. on Good Friday.

Also pray the rosary during this time for world peace.

I hope you and your family have a blessed Easter

Buona Pasqua (Happy Easter)

Buon appetito,

Carmela Tursi Hobbins