Greetings from Carmela's Cucina,
I am very excited and pleased to be one of the judges this year for the Bloomington Center for the Arts Chocolate Competition. TASTE OF CHOCOLATE will be held at the center at 1800 Old Shakopee Road from noon until 4:00 p.m. The judging begins at 11:00 and continues until 12:30.
The two categories are The Best Chocolate Dessert and The Best Chocolate Confection. I am honored to be one of the judges and can't wait for the tasting. As an added bonus the public will get to vote for the People's choice awards. That means you get to be a judge too.
When my duties are done, I will be signing copies of my new cookbook, CELEBRATIONS WITH CARMELA'S CUCINA. Stop by and say hi and purchase a copy of the book for yourself or for a gift. With spring just days away, we have all kinds of reasons to celebrate!
If you need a speaker or a judge at any of your up coming events, contact me at www.carmiescucina.com
Hope to see you there.
Make every day a celebration.
Carmela Tursi Hobbins
Showing posts with label Carmela's Cucina. Show all posts
Showing posts with label Carmela's Cucina. Show all posts
Monday, March 5, 2012
Thursday, October 13, 2011
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
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
Tuesday, November 9, 2010
NOV. ISSUE OF EDINA MAGAZINE
GREETINGS FROM CARMELA'S CUCINA,
The front cover of the Nov. issue of Edina magazine features my Italian Fish Soup which we always serve around the holidays. The magazine also includes the recipe for that special meal and a great Insalata Mista which I serve to go with it. To see the picture and article go to www.edinamag.com The recipes can be found on page 27. Or just look below.
They say that by the end of the week it is going to be much cooler, so you will want to try out my Zuppa di Pesce, and Salad. Just add a loaf of crusty bread and you will have a great meal. The other recipes in the article are from well known Edina chefs so you may want to make all of them and invite company for dinner.
Thanks to Paulette Mitchell for asking me to contribute to her story.
Buon appetito,
Carmela Tursi Hobbins
ITALIAN FISH SOUP
ZUPPA DI PESCE
1/4 cup olive oil
1 onion, coarsely chopped
1 large green bell pepper, coarsely chopped
1/2 cup sliced celery
2 medium cloves of garlic minced
2 tsp. crushed dried basil leaves
1 can (28 ounces) Italian style pear or plum tomatoes, un-drained
2 cups dry white wine
1 (8 ounce) bottle of clam juice
1 cup water
1 (6 ounce) can tomato paste
2/3 cup chopped fresh Italian parsley
1 bay leaf
Salt to taste
1 lemon cut into thin slices
1 and 1/2 pounds sea bass, halibut or other firm fish cut into 2-inch pieces
12 hard-shell clams
1/2 pound bay scallops
1/2 pound medium to large shrimp, shelled and de-veined
1 pound mussels
juice of 1/2 lemon
Heat the olive oil in a 6-8 quart saucepan over medium heat. Add the onion, bell pepper, celery, garlic and basil, saute until just tender.
Add the tomatoes and break up with the edge of a large spoon. Stir in the wine, clam juice, water, tomato paste and 1/2 cup parsley, bay leaf and salt. Increase the heat and bring to a boil.
Reduce the heat, cover and simmer for 20 minutes. Add the lemon slices and sea bass, cover and cook for 5 minutes. Add the clams, scallops, shrimp, mussels and lemon juice, bring to a boil. Reduce heat to medium high, cover and cook for 5 minutes or until the fish is just done. Remove the bay leaf and stir in the remaining parsley. SERVES 8
MIXED GREEN SALAD WITH BALSAMIC VINAIGRETTE
INSALATA VERDE MISTA
8 cups mixed field greens
3 cups sliced fennel bulbs (discard hard core and stalks)
1/2 cup pine nuts
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
Salt and freshly ground pepper to taste
1/2 cup freshly grated Parmesan Cheese
Combine the greens, fennel, and pine nuts in a large bowl.
In a small bowl, whisk together the olive oil and vinegar. Add salt and pepper to taste. Whisk until the dressing is emulsified.
Pour the dressing over the salad and toss until well combined. Top with the Parmesan.
The front cover of the Nov. issue of Edina magazine features my Italian Fish Soup which we always serve around the holidays. The magazine also includes the recipe for that special meal and a great Insalata Mista which I serve to go with it. To see the picture and article go to www.edinamag.com The recipes can be found on page 27. Or just look below.
They say that by the end of the week it is going to be much cooler, so you will want to try out my Zuppa di Pesce, and Salad. Just add a loaf of crusty bread and you will have a great meal. The other recipes in the article are from well known Edina chefs so you may want to make all of them and invite company for dinner.
Thanks to Paulette Mitchell for asking me to contribute to her story.
Buon appetito,
Carmela Tursi Hobbins
ITALIAN FISH SOUP
ZUPPA DI PESCE
1/4 cup olive oil
1 onion, coarsely chopped
1 large green bell pepper, coarsely chopped
1/2 cup sliced celery
2 medium cloves of garlic minced
2 tsp. crushed dried basil leaves
1 can (28 ounces) Italian style pear or plum tomatoes, un-drained
2 cups dry white wine
1 (8 ounce) bottle of clam juice
1 cup water
1 (6 ounce) can tomato paste
2/3 cup chopped fresh Italian parsley
1 bay leaf
Salt to taste
1 lemon cut into thin slices
1 and 1/2 pounds sea bass, halibut or other firm fish cut into 2-inch pieces
12 hard-shell clams
1/2 pound bay scallops
1/2 pound medium to large shrimp, shelled and de-veined
1 pound mussels
juice of 1/2 lemon
Heat the olive oil in a 6-8 quart saucepan over medium heat. Add the onion, bell pepper, celery, garlic and basil, saute until just tender.
Add the tomatoes and break up with the edge of a large spoon. Stir in the wine, clam juice, water, tomato paste and 1/2 cup parsley, bay leaf and salt. Increase the heat and bring to a boil.
Reduce the heat, cover and simmer for 20 minutes. Add the lemon slices and sea bass, cover and cook for 5 minutes. Add the clams, scallops, shrimp, mussels and lemon juice, bring to a boil. Reduce heat to medium high, cover and cook for 5 minutes or until the fish is just done. Remove the bay leaf and stir in the remaining parsley. SERVES 8
MIXED GREEN SALAD WITH BALSAMIC VINAIGRETTE
INSALATA VERDE MISTA
8 cups mixed field greens
3 cups sliced fennel bulbs (discard hard core and stalks)
1/2 cup pine nuts
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
Salt and freshly ground pepper to taste
1/2 cup freshly grated Parmesan Cheese
Combine the greens, fennel, and pine nuts in a large bowl.
In a small bowl, whisk together the olive oil and vinegar. Add salt and pepper to taste. Whisk until the dressing is emulsified.
Pour the dressing over the salad and toss until well combined. Top with the Parmesan.
Thursday, October 7, 2010
BLOG TALK RADIO INTERVIEW
GREETINGS FROM CARMELA'S CUCINA,
I just spent a delightful half hours speaking with Nadia Giordano on her talk show, "EXTRAORDINARY WOMEN, LIVING EXTRAORDINARY LIVES."
She interviewed me about my culinary tours to Italy, my Italian cooking classes and my cook book, Carmela's Cucina.
To hear the interview go to www.nadiagiordana.com and scroll down until you see my interview. I hope you enjoy it.
Buon appetito,
Carmela Tursi Hobbins
I just spent a delightful half hours speaking with Nadia Giordano on her talk show, "EXTRAORDINARY WOMEN, LIVING EXTRAORDINARY LIVES."
She interviewed me about my culinary tours to Italy, my Italian cooking classes and my cook book, Carmela's Cucina.
To hear the interview go to www.nadiagiordana.com and scroll down until you see my interview. I hope you enjoy it.
Buon appetito,
Carmela Tursi Hobbins
Friday, June 25, 2010
HAPPY BIRTHDAY AMERICA
GREETINGS FROM CARMELA'S CUCINA,
Wow, can it really be time to celebrate the birth of our country? We will all be leaving early next week for the lakes and beaches to get ready for our big day of feasting and fire works. The Fourth of July has always been one of my favorite holidays. Family, friends, food and fireworks who could ask for more?
Well, the cook in the family might ask for a little extra time relaxing on the lake or taking a ride on her pontoon, so I have a really easy recipe to make her life easier and it is straight out of my cook book, Carmela's Cucina.
Italian Zuppa Englese. It is fast and easy to prepare. Make it early in the day and then go for that pontoon ride, fish with your husband or participate in that patriotic parade, knowing that you have something yummy in your fridge to offer your guests after the fireworks!
This recipe and other wonderful and easy Italian recipes are available in my cook book, Carmela's Cucina. To order one go to www.carmiescucina.com. I will be happy to sign and personalize a copy for you and then mail it to your home. All of the recipes come from my culinary classes, food and wine tours or from the family restaurant, The Latin King in Des Moines, Iowa and of course includes the recipes of 3 generations of great Italian cooks.
Buon appetito e buon 4th of July,
Carmela Tursi Hobbins
4TH OF JULY ZUPPA INGLESE
1 large pound cake, angle food cake, or 2 packages of lady fingers
1-3 ounce package instant French vanilla pudding
1 pint whipping cream
4 tablespoons Amaretto liqueur
1 cup raspberry preserves
1/2 pint each fresh raspberries and blueberries to decorate the top of the Zuppa Inglese
Cut the pound cake or angel food cake into cubes. Leave the Lady fingers 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 ckae, allowing some to dribble down the sides. Pour 1/2 of the pudding over the preserves. Spread 1/2 of the whipped cream over the pudding. Repeat the layers ending with the whipped cream. Decorate the top of the Zuppa Inglese with the fresh fruit.
****This dessert is best made in a trifle bowl or clear glass bowl.****
Wow, can it really be time to celebrate the birth of our country? We will all be leaving early next week for the lakes and beaches to get ready for our big day of feasting and fire works. The Fourth of July has always been one of my favorite holidays. Family, friends, food and fireworks who could ask for more?
Well, the cook in the family might ask for a little extra time relaxing on the lake or taking a ride on her pontoon, so I have a really easy recipe to make her life easier and it is straight out of my cook book, Carmela's Cucina.
Italian Zuppa Englese. It is fast and easy to prepare. Make it early in the day and then go for that pontoon ride, fish with your husband or participate in that patriotic parade, knowing that you have something yummy in your fridge to offer your guests after the fireworks!This recipe and other wonderful and easy Italian recipes are available in my cook book, Carmela's Cucina. To order one go to www.carmiescucina.com. I will be happy to sign and personalize a copy for you and then mail it to your home. All of the recipes come from my culinary classes, food and wine tours or from the family restaurant, The Latin King in Des Moines, Iowa and of course includes the recipes of 3 generations of great Italian cooks.
Buon appetito e buon 4th of July,
Carmela Tursi Hobbins
4TH OF JULY ZUPPA INGLESE
1 large pound cake, angle food cake, or 2 packages of lady fingers
1-3 ounce package instant French vanilla pudding
1 pint whipping cream
4 tablespoons Amaretto liqueur
1 cup raspberry preserves
1/2 pint each fresh raspberries and blueberries to decorate the top of the Zuppa Inglese
Cut the pound cake or angel food cake into cubes. Leave the Lady fingers 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 ckae, allowing some to dribble down the sides. Pour 1/2 of the pudding over the preserves. Spread 1/2 of the whipped cream over the pudding. Repeat the layers ending with the whipped cream. Decorate the top of the Zuppa Inglese with the fresh fruit.
****This dessert is best made in a trifle bowl or clear glass bowl.****
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