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

CULINARY TOUR DEADLINE MARCH 31, 2010

Greetings from Carmela's Cucina,

Are you looking for a very exciting adventure in Italy in the near future? Why not join me for one of my culinary tours this fall. The focus is great food, wonderful wine and a ton of fun. Throw in a few cooking classes, fantastic sights wonderful villas and hotels to call home and it makes for a perfect vacation. And we take care of all of the details for you. All you have to do is show up.

For all of the details on my Tuscan and Calabrian tours just go to my website at www.carmiescucina.com and click on the tours link. Then just contact me and reserve your spot. But don't wait too long the deadline for the tours is March31, 2010 to allow plenty of time for us to make our airline arrangements.

Calabria: Sept.4-11, 2010

Tuscany Sept. 18-25, 2010

buon appetito,

Carmela Tursi Hobbins

CARMELA ON SHOWCASE MINNESOTA

Greetings from Carmela's Cucina,

I am sorry that I have not written in such a long time. My Father was very ill and passed away on Feb. 17, 2010. I have been in Des Moines helping with his care and for his funeral. My Father was an amazing man, had a wonderful life and we were able to celebrate his life grandly. We will miss him everyday of our lives. I want to thank all of the many friends and family who have helped us through this difficult time.

Life goes on and Dad would want us to live life to the fullest. After taking some time to get back on my feet I am ready to take on the demands of my culinary business, Carmela's Cucina. Thank you for your patience and I hope to be able to write to you more frequently in the future.

One of the first things that I will be doing is appearing on SHOW CASE MINNESOTA on Tue. March 9, 2010 at 10:00 a.m. I will be demonstrating a Ricotta Pie (torta di ricotta) which is a special spring time luncheon item in Italy. It would be perfect for Easter Brunch. Please tune in and watch the show.

I will also be talking about my culinary tours to Italy this fall and about the information session that I will be holding on Sat. March 13, 2010 at 10:00 a.m. If you would like to attend this session please phone me at 952-929-9583 or email me at bchobbins@comcast.net to make a reservation for this event.

I hope to see you soon.

Buon appetito,

Carmela Tursi Hobbins