Greetings from Carmela's Cucina,
I will be at Annona Gourmet on Saturday, Dec. 12, 2009 from Noon to 2:00 p.m. I will be signing my cookbook and sharing some samples with you. My cookbook paired with some olive oils and vinegars from Annona Gourmet would make for a wonderful holiday gift.
Annona Gourmet is located at 2907 Pentagon Drive, St. Anthony, Mn. 612-345-2927.
www.annonagourmet.com
I hope to see you on Sat.
Buon appetito,
Carmela Tursi Hobbins
Wednesday, December 9, 2009
Monday, December 7, 2009
COOKIE BAKING IN THE CUCINA
Greetings from Carmela's Cucina,
Yesterday was my annual cookie baking day with Kate and Jessie. We put the Christmas music on and got busy melting chocolate, beating, mixing and cutting out cookies, then frosting and decorating the tasty treats. When we were done we counted 9 different bars or cookies that we made. We tried to make at least 1 favorite of everyone in the family. While I still have some baking to do, we got a great start on this holiday tradition.
One of our favorites is Coconut Joys. I hope you will try it and like it as much as we all do.
Buon appetito,
Carmela Tursi Hobbins
COCONUT JOYS
1/2 cup (1 stick butter)
2 cup powdered sugar
3 cups coconut
melted chocolate (I use chocolate chips)
Red Hots
Melt butter in a saucepan. Remove from heat, add powdered sugar and coconut. Mix well. Shape rounded teaspoons of mixture into balls. Make a small hole in the center of each. Fill center with melted chocolate. Place a red hot on top. MAKES ABOUT 3 DOZEN.
Buon appetito,
Carmela Tursi Hobbins
Yesterday was my annual cookie baking day with Kate and Jessie. We put the Christmas music on and got busy melting chocolate, beating, mixing and cutting out cookies, then frosting and decorating the tasty treats. When we were done we counted 9 different bars or cookies that we made. We tried to make at least 1 favorite of everyone in the family. While I still have some baking to do, we got a great start on this holiday tradition.
One of our favorites is Coconut Joys. I hope you will try it and like it as much as we all do.
Buon appetito,
Carmela Tursi Hobbins
COCONUT JOYS
1/2 cup (1 stick butter)
2 cup powdered sugar
3 cups coconut
melted chocolate (I use chocolate chips)
Red Hots
Melt butter in a saucepan. Remove from heat, add powdered sugar and coconut. Mix well. Shape rounded teaspoons of mixture into balls. Make a small hole in the center of each. Fill center with melted chocolate. Place a red hot on top. MAKES ABOUT 3 DOZEN.
Buon appetito,
Carmela Tursi Hobbins
Monday, November 30, 2009
JOIN CARMELA'S CUCINA IN SAVANNAH
Greetings from Carmela's Cucina,
The Dec. 31, 2009 deadline for joining me in Savannah, Ga. is quickly approaching. Join me and friends for a "Sumptuous, Savory and Simply Irresistible Tour of Historic Savannah, Georgia" March 25-29, 2010.
Contact me at bchobbins@comcast.net or phone me at 952-929-9583 to make a reservation.
Our home will be the historic, Planter's Inn where we will breakfast each morning and enjoy cocktails each evening. The tour includes dinner at the well-known "Pink House". A Savannah tour that includes "The Garden of Good and Evil." A visit to the James Edward Olgethrope home, the Cathedral of St. John the Baptist and Bonaventure Cemetery. Lunch in the Historic District and and afternoon tour of the historic homes and gardens of Savannah.
We will attend two culinary classes and a "This is Your Life-Paula Deen Tour". Our last evening will include a progressive dinner that will begin with the Savannah Bee Company to enjoy honey samples and gourmet cheeses. Then we are off to a "Mint Julep Party" in the private gardens of the Butler estate and finally a multi-course dinner at the Dresser Palmer House.
The tour includes 4 nights accommodations, baggage handling, breakfast each morning and wine and cheese each evening. Escorted trolley transportation for all planned events not walking distance of the hotel. Driver gratuities. Licensed, professional guides, all tour entrance fees and select tour of homes tickets. All breakfasts, 2 lunches and 3 dinners.
Capacity is limited. So just when our Minnesota winter is dragging on it will be spring in beautiful Savannah, Ga. For a full tour brochure go to my website at www.carmiescucina.com and click on the tours button.
Please join me.
Buon appetito,
Carmela Tursi Hobbins
The Dec. 31, 2009 deadline for joining me in Savannah, Ga. is quickly approaching. Join me and friends for a "Sumptuous, Savory and Simply Irresistible Tour of Historic Savannah, Georgia" March 25-29, 2010.
Contact me at bchobbins@comcast.net or phone me at 952-929-9583 to make a reservation.
Our home will be the historic, Planter's Inn where we will breakfast each morning and enjoy cocktails each evening. The tour includes dinner at the well-known "Pink House". A Savannah tour that includes "The Garden of Good and Evil." A visit to the James Edward Olgethrope home, the Cathedral of St. John the Baptist and Bonaventure Cemetery. Lunch in the Historic District and and afternoon tour of the historic homes and gardens of Savannah.
We will attend two culinary classes and a "This is Your Life-Paula Deen Tour". Our last evening will include a progressive dinner that will begin with the Savannah Bee Company to enjoy honey samples and gourmet cheeses. Then we are off to a "Mint Julep Party" in the private gardens of the Butler estate and finally a multi-course dinner at the Dresser Palmer House.
The tour includes 4 nights accommodations, baggage handling, breakfast each morning and wine and cheese each evening. Escorted trolley transportation for all planned events not walking distance of the hotel. Driver gratuities. Licensed, professional guides, all tour entrance fees and select tour of homes tickets. All breakfasts, 2 lunches and 3 dinners.
Capacity is limited. So just when our Minnesota winter is dragging on it will be spring in beautiful Savannah, Ga. For a full tour brochure go to my website at www.carmiescucina.com and click on the tours button.
Please join me.
Buon appetito,
Carmela Tursi Hobbins
Tuesday, November 3, 2009
ZUPPA INGLESE
GREETINGS FROM CARMELA'S CUCINA,
Buon appetito,
Carmela Tursi Hobbins
ZUPPA INGLESE (English Trifle)
1 large frozen pound cake, angel food cake or 2 packages of lady fingers
1-3 ounce package of Instant French Vanilla Pudding
1 pint whipping cream
4 tablespoons Amaretto Liqueur
1 cup raspberry preserves
1-3 ounce package sliced almonds
Maraschino cherries for garnish
Cut the pound cake or angel food cake into cubes. (leave the lady fingers whole) Prepare the pudding according to the package directions and refrigerate for 30 minutes. Whip the cream until it forms soft peaks. Refrigerate until ready to assemble the dessert.
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 of the bowl. 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. 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 Zuppa Inglese into a bowl and top with a cherry.
MAKES 12 SERVINGS.
Saturday, October 31, 2009
CULINARY TOUR TO SAVANNAH, GEORGIA, MARCH 25-29, 2010
Greetings from Carmela's Cucina,
Join me in Savannah, Georgia, March 25-29, 2010 for a "taste-ful"tour of a classic Southern city.
The Savannah Tour is filling up fast. RSVP NOW!
I am excited too announce details of my 2010 Savannah Culinary Tour. This is a unique opportunity to visit and experience the culture of this beautiful historic city.
This tour will include visits to historic houses and landmarks, culinary classes at up-scale cooking schools, special tour about America's Culinary Sweetheart, Paula Deen, private, after-hours tours arranged for Carmela's Cucina, quaint shops and up-scale dining, including a progressive dinner, luncheon, tea and a presentation with a local chef.
For more information go to my website at www.carmiescucina.com and click on the tours button. Or contact me at bchobbins@comcast.net or by phone at 952-929-9583.
This tour is limited to 25 people so please contact me if you are interested in joining the group. You don't want to miss this great opportunity to escape the Minnesota winter and experience true Southern hospitality.
Buon appetito,
Carmela Tursi Hobbins
Join me in Savannah, Georgia, March 25-29, 2010 for a "taste-ful"tour of a classic Southern city.
The Savannah Tour is filling up fast. RSVP NOW!
I am excited too announce details of my 2010 Savannah Culinary Tour. This is a unique opportunity to visit and experience the culture of this beautiful historic city.
This tour will include visits to historic houses and landmarks, culinary classes at up-scale cooking schools, special tour about America's Culinary Sweetheart, Paula Deen, private, after-hours tours arranged for Carmela's Cucina, quaint shops and up-scale dining, including a progressive dinner, luncheon, tea and a presentation with a local chef.
For more information go to my website at www.carmiescucina.com and click on the tours button. Or contact me at bchobbins@comcast.net or by phone at 952-929-9583.
This tour is limited to 25 people so please contact me if you are interested in joining the group. You don't want to miss this great opportunity to escape the Minnesota winter and experience true Southern hospitality.
Buon appetito,
Carmela Tursi Hobbins
Thursday, October 1, 2009
DINNER AT CAVE VIN
Greetings from Carmela's Cucina,
I am just home from a long trip to Italy with culinary tours and a visit to my cousin's winery in Calabria. After eating Italian food, and I do love Italian, when my husband asked me where I wanted to dine last night, I really did not care as long as it was not pasta!
Since I have been a little out of the culinary loop here in the USA for the past few weeks, I did not realize that it was restaurant week. But alas, it is and we got a bonus as a result. We were entertaining Bob's assistant and her husband, so we thought a little French food would be just the right thing to do and landed at Cave Vin at 5555 Xerxes in South-West Minneapolis. www.cave-vin.net
Bob started our meal with a little bubbly, a French Brut, which of course delighted me. No day should go by without a little bubbly in my opinion, it really lightens the spirits. Cave Vin was offering a Prix-Fix menu and of course we went right for it. While I always order the Prince Island Mussels when dining there, Bob ordered the Calamari. My mussels were plump, plentiful and delicious, I used the perfectly baked French Bread to sop up their juices and was very happy with my choice. The Calamari on the other hand was a huge disappointment, chewy and soggy, but I was willing to share with my disappointed hubby.
But Bob struck gold when he ordered the Pork Loin Chop with Grilled Peaches in a Balsamic Reduction. The Chop was moist and flavorful and he was very happy with his pick. I chose the Pan Roasted Halibut and I felt it was really well done too. The moist flesh was just what I needed after weeks of pasta and pork. The grilled vegetables were perfect.
And for dessert I of course, had the Benne Noir, a dense chocolate cake with a raspberry sauce and a sweetened dollop of whipped cream, it was a perfect ending to a perfect French meal in my estimation.
Cave Vin is always one of my favorite go to places and they did not prove me wrong last night.
Buon appetito,
Carmela
I am just home from a long trip to Italy with culinary tours and a visit to my cousin's winery in Calabria. After eating Italian food, and I do love Italian, when my husband asked me where I wanted to dine last night, I really did not care as long as it was not pasta!
Since I have been a little out of the culinary loop here in the USA for the past few weeks, I did not realize that it was restaurant week. But alas, it is and we got a bonus as a result. We were entertaining Bob's assistant and her husband, so we thought a little French food would be just the right thing to do and landed at Cave Vin at 5555 Xerxes in South-West Minneapolis. www.cave-vin.net
Bob started our meal with a little bubbly, a French Brut, which of course delighted me. No day should go by without a little bubbly in my opinion, it really lightens the spirits. Cave Vin was offering a Prix-Fix menu and of course we went right for it. While I always order the Prince Island Mussels when dining there, Bob ordered the Calamari. My mussels were plump, plentiful and delicious, I used the perfectly baked French Bread to sop up their juices and was very happy with my choice. The Calamari on the other hand was a huge disappointment, chewy and soggy, but I was willing to share with my disappointed hubby.
But Bob struck gold when he ordered the Pork Loin Chop with Grilled Peaches in a Balsamic Reduction. The Chop was moist and flavorful and he was very happy with his pick. I chose the Pan Roasted Halibut and I felt it was really well done too. The moist flesh was just what I needed after weeks of pasta and pork. The grilled vegetables were perfect.
And for dessert I of course, had the Benne Noir, a dense chocolate cake with a raspberry sauce and a sweetened dollop of whipped cream, it was a perfect ending to a perfect French meal in my estimation.
Cave Vin is always one of my favorite go to places and they did not prove me wrong last night.
Buon appetito,
Carmela
Tuesday, September 1, 2009
THE ONLY ZUCCHINI BREAD TO MAKE
Greetings from Carmela's Cucina,
My friend, Claudia, claims that "it is the only zucchini bread to make." We split a crop share every summer and this year our farmer has been loading us down with the prolific vegetable. After making stew, and slicing the zucchini and grilling it, you could shred it and add an egg and some flour and make a pancake. But Claudia turned hers into a delicious bread and brought me a loaf recently and I loved it. Try it, I think you will like it too. And thanks Claudia for sharing your bread and your recipe.
Buon appetito,
Carmela Tursi Hobbins
THE ONLY ZUCCHINI BREAD TO MAKE
3 eggs
2 and 1/4 cup sugar
1 cup canola oil
2 cups grated zucchini
2 Tablespoons pure vanilla extract
3 cups of all purpose flour
2 Tablespoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
Mix, eggs, sugar and oil in a large bowl until well combined. Add vanilla, baking powder, soda, cinnamon, salt and mix well. Add flour and combine. Add in zucchini and mix until all is well combined. Butter or grease (I like Pam Spray) and flour the bottoms of 2, 9x5 inch loaf pans.
Sprinkle generously with more sugar.
Bake in a pre-heated 350 degree oven.
Bake 1 hour or a little longer. Test by putting a toothpick in the center of the loaf, if it comes out clean the bread is done.
Let bread rest 30-40 minutes before trying to remove bread from pan
My friend, Claudia, claims that "it is the only zucchini bread to make." We split a crop share every summer and this year our farmer has been loading us down with the prolific vegetable. After making stew, and slicing the zucchini and grilling it, you could shred it and add an egg and some flour and make a pancake. But Claudia turned hers into a delicious bread and brought me a loaf recently and I loved it. Try it, I think you will like it too. And thanks Claudia for sharing your bread and your recipe.
Buon appetito,
Carmela Tursi Hobbins
THE ONLY ZUCCHINI BREAD TO MAKE
3 eggs
2 and 1/4 cup sugar
1 cup canola oil
2 cups grated zucchini
2 Tablespoons pure vanilla extract
3 cups of all purpose flour
2 Tablespoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
Mix, eggs, sugar and oil in a large bowl until well combined. Add vanilla, baking powder, soda, cinnamon, salt and mix well. Add flour and combine. Add in zucchini and mix until all is well combined. Butter or grease (I like Pam Spray) and flour the bottoms of 2, 9x5 inch loaf pans.
Sprinkle generously with more sugar.
Bake in a pre-heated 350 degree oven.
Bake 1 hour or a little longer. Test by putting a toothpick in the center of the loaf, if it comes out clean the bread is done.
Let bread rest 30-40 minutes before trying to remove bread from pan
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