GREETINGS FROM CARMELA'S CUCINA,
I am just back from a month in beautiful Italy with 2 culinary tours. My first tour included Calabria and the Almafi Coast and the 2nd tour was of Tuscany. In between tours, Bob and I visited Bolonga and the region of Emilia Romagna. Each region is rich in history, wine and food and over the next few weeks I will be telling you about my experiences.
For today, my post is going to include the prayer that Father John Forliti wrote for our last special dinner in Positano on the beautiful Almafi Coast.
I hope some day you might be able to join me on one of my Food and Wine tours of Italy, until then below is a little something for you to think about.
A LITANY OF APPRECIATION, PRAYED IN POSITANO
1. For Carmie's inspiration, perspiration and invitation. We pray...
2. For Dario's (our driver) safe transfer, keen eyes, and steady hands. We pray...
3. For the Librandi's (our hosts in Calabria), Enza and Nico, grapes and figs, endless foraging into tastes and textures, for opportunities to graze until Martino comes home. We pray...
4. For banquet tables and accordion tunes, for octopus and sea bass, for cavatelli by the millions, and for zuccini flowers. We pray...
5. Flor flower, wineyard and more, for parsley and weal and Katrin (our tour guide): for her energy and care, and guidance everywhere, for her joyful spirit and hospitable flair. We pray...
6. For peppers, parmigiano, provola and provolone, polpette and parsley, patate, pane and pumpkin. We pray...
7. For melanzane and marmellata, meatloaf and Martino, Amarelli and Milo, and endless rolls of cavatelli. We pray.
8. For octopus and olive oil, formagio and liquorice, goat and anchovies, vino rosso and galioppo,vino bianco and water without gas. We pray
9. For cell phones that rig at the most sacred of moments. We pray.
10. We have been blessed with abundance and depart with grateful hearts; grateful to each other and grateful to God. May the blessings we have received flow from us to others, for the healing of earth and repairing of the human spirit. Amen.
Buon appetito,
Carmela Tursi Hobbins
Thursday, September 30, 2010
Wednesday, August 18, 2010
IT'S AUGUST, MAKE PESTO
GREETINGS FROM CARMELA'S CUCINA,
I have two tips for you today. First go to the Minneapolis Farmer's Market during the week. Yes, there are fewer vendors, but there are also fewer people that make shopping difficult. Second, the Basil is just perfect now, so it is time to make Pesto.
I have not gone to the Minneapolis Farmer's Market on a Saturday for years because it is just too crowded for me. I have enjoyed the market in Edina on Thur. afternoons, the market near our lake home and then my husband will bring whatever I need on when the vendors are on the Nicollet Mall. But because a friend and I are having a dinner party tonight, we decided to make the trek down to the market yesterday and loved every minute of it. We were able to buy what we needed, actually had time to speak with the vendors and enjoyed the experience greatly. We vowed to do this frequently in the future.
High on the list was two large bunches of basil, which I have turned into tasty Pesto. I made enough this morning to supply us for most of the year. I freeze it in 1 cup containers and it usually is enough for a pound of pasta. If you use less, then just pour it in to an ice-cube tray and when frozen you can store the cubes in freezer bags and drop them into soups and stews. Pesto, it's a really good thing.
Enjoy this Pesto recipe from my cook book, Carmela's Cucina. And if you would like a personalized copy, contact me through my web site at www.caarmiescucina.com
PESTO
2 cups fresh basil leaves
4 medium-sized garlic cloves
1 cup walnuts or pine nuts
1 cup freshly grated Parmesan cheese
1/4 cup Romano cheese
salt and pepper to taste
Process the basil, garlic and nuts in a food processor with a steel blade until finely chopped. With the machine running, pour in the oil in a thin steady stream. Add the cheese, a pinch of salt, and freshly ground pepper. Process briefly to combine. MAKES 2 CUPS.
Buon appeito,
Carmela Tursi Hobbins
I have two tips for you today. First go to the Minneapolis Farmer's Market during the week. Yes, there are fewer vendors, but there are also fewer people that make shopping difficult. Second, the Basil is just perfect now, so it is time to make Pesto.
I have not gone to the Minneapolis Farmer's Market on a Saturday for years because it is just too crowded for me. I have enjoyed the market in Edina on Thur. afternoons, the market near our lake home and then my husband will bring whatever I need on when the vendors are on the Nicollet Mall. But because a friend and I are having a dinner party tonight, we decided to make the trek down to the market yesterday and loved every minute of it. We were able to buy what we needed, actually had time to speak with the vendors and enjoyed the experience greatly. We vowed to do this frequently in the future.
High on the list was two large bunches of basil, which I have turned into tasty Pesto. I made enough this morning to supply us for most of the year. I freeze it in 1 cup containers and it usually is enough for a pound of pasta. If you use less, then just pour it in to an ice-cube tray and when frozen you can store the cubes in freezer bags and drop them into soups and stews. Pesto, it's a really good thing.
Enjoy this Pesto recipe from my cook book, Carmela's Cucina. And if you would like a personalized copy, contact me through my web site at www.caarmiescucina.com
PESTO
2 cups fresh basil leaves
4 medium-sized garlic cloves
1 cup walnuts or pine nuts
1 cup freshly grated Parmesan cheese
1/4 cup Romano cheese
salt and pepper to taste
Process the basil, garlic and nuts in a food processor with a steel blade until finely chopped. With the machine running, pour in the oil in a thin steady stream. Add the cheese, a pinch of salt, and freshly ground pepper. Process briefly to combine. MAKES 2 CUPS.
Buon appeito,
Carmela Tursi Hobbins
Sunday, August 8, 2010
LAZY SUNDAY MORNING
GREETINGS FROM CARMELA'S CUCINA,
We found ourselves in town this weekend for the first time in awhile. So, we got up early and went to Mass, followed by brunch at Collete in the Hotel Sofitel. Recently remodeled, it is much more open and colorful than the former Chez Collete. But the French pastries are better than ever. Bob and I split an egg-white omelet with goat cheese, spinach and sun-dried tomatoes and then splurged on the croissants. Perfect way to start a new week. Try it you will like it too. OOH, La, La.
Buon appetito,
Carmela
We found ourselves in town this weekend for the first time in awhile. So, we got up early and went to Mass, followed by brunch at Collete in the Hotel Sofitel. Recently remodeled, it is much more open and colorful than the former Chez Collete. But the French pastries are better than ever. Bob and I split an egg-white omelet with goat cheese, spinach and sun-dried tomatoes and then splurged on the croissants. Perfect way to start a new week. Try it you will like it too. OOH, La, La.
Buon appetito,
Carmela
Wednesday, August 4, 2010
RESTAURANT WEEK
GREETINGS FROM CARMELA'S CUCINA,
This is summer RESTAURANT WEEK in the Twin Cities, so I am trying to take in some new eateries. Parma 8200 in Bloomington was my choice on this hot, humid summer day.
Parma 8200 just opened about six weeks ago and is one of the many restaurants owned by the D'Amico brothers. While the service still needs some improvement and the location needs better signage the food for lunch was just perfect.
I was joined by four other female friends and we had a nice long lunch in the high energy space. Because of the special week, they were offering a $10.00 2 course lunch. I went for the Watermelon Salad with sweet basil, cherry tomatoes and goat cheese. Other offering included Fried Sicilian Rice Balls which sounded too hot and heavy for this hot day and Bruschetta of Tomatoes which sounded a bit ordinary to me. The Watermelon Salad was small, but refreshing and satisfying. I plan to try and duplicate it for a dinner party I am co-hosting in a few weeks.
For my main course or Secondi I chose the Chilled Shrimp Salad, with fregola, and corn tossed with a tarragon vinaigrette. I do wish it had a few more shrimp, but for a $10.00 lunch again it was the perfect size. There were also chopped green beans and asparagus in the salad.
We passed on desert because of course we are all dieting. The lunch I ordered was fresh, delicious, light and just what this weight watcher needed. And the company was great too.
Try Parma 8200, I think they are going to be a great place to dine once they have the kinks in their service worked out and some better signs leading to their establishment.
Buon appetito,
Carmela Tursi Hobbins
This is summer RESTAURANT WEEK in the Twin Cities, so I am trying to take in some new eateries. Parma 8200 in Bloomington was my choice on this hot, humid summer day.
Parma 8200 just opened about six weeks ago and is one of the many restaurants owned by the D'Amico brothers. While the service still needs some improvement and the location needs better signage the food for lunch was just perfect.
I was joined by four other female friends and we had a nice long lunch in the high energy space. Because of the special week, they were offering a $10.00 2 course lunch. I went for the Watermelon Salad with sweet basil, cherry tomatoes and goat cheese. Other offering included Fried Sicilian Rice Balls which sounded too hot and heavy for this hot day and Bruschetta of Tomatoes which sounded a bit ordinary to me. The Watermelon Salad was small, but refreshing and satisfying. I plan to try and duplicate it for a dinner party I am co-hosting in a few weeks.
For my main course or Secondi I chose the Chilled Shrimp Salad, with fregola, and corn tossed with a tarragon vinaigrette. I do wish it had a few more shrimp, but for a $10.00 lunch again it was the perfect size. There were also chopped green beans and asparagus in the salad.
We passed on desert because of course we are all dieting. The lunch I ordered was fresh, delicious, light and just what this weight watcher needed. And the company was great too.
Try Parma 8200, I think they are going to be a great place to dine once they have the kinks in their service worked out and some better signs leading to their establishment.
Buon appetito,
Carmela Tursi Hobbins
Monday, June 28, 2010
KIDS IN THE CUCINA DAY CAMP
GREETINGS FROM CARMELA'S CUCINA,
Are you looking for a fun activity for your kids this summer? After the 4th of July summer can get a little long and I have an idea for you. I will be teaching an all new Kids in the Cucina Day Camp at Cooks of Crocus Hill at 50th and France.
The first day we will be focusing on just breakfast items, the second lunch, and on the third day dinner. These recipes are fun and easy to make and the kids will want to make them for the whole family. Each session is about 3 hours long, just perfect for Mom to run a few errands and meet a girlfriend for a cup of coffee or a walk.
To register for the class contact Cooks of Crocus Hill by going to their web site which will have all of the details at www.cooksofcrocushill.com or you can phone them at 952-285-1903.
And remember that you can also book a private cooking class with me by contacting me at bchobbins@comcast.net
Buon appetito,
Carmela Tursi Hobbins
Are you looking for a fun activity for your kids this summer? After the 4th of July summer can get a little long and I have an idea for you. I will be teaching an all new Kids in the Cucina Day Camp at Cooks of Crocus Hill at 50th and France.
The first day we will be focusing on just breakfast items, the second lunch, and on the third day dinner. These recipes are fun and easy to make and the kids will want to make them for the whole family. Each session is about 3 hours long, just perfect for Mom to run a few errands and meet a girlfriend for a cup of coffee or a walk.
To register for the class contact Cooks of Crocus Hill by going to their web site which will have all of the details at www.cooksofcrocushill.com or you can phone them at 952-285-1903.
And remember that you can also book a private cooking class with me by contacting me at bchobbins@comcast.net
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.****
Wednesday, June 9, 2010
ST. CLOUD TIMES
Greetings from Carmela's Cucina,
The St. Paul Times in their "food magazine" did an article today on culinary tours and I was featured. To read the story, see the pictures and learn more about my culinary tours go to: www.stcloudtimes.com and click on the LIFE LINK then click on D'LISH. It is a fun story and even more fun to be recognized.
And I still have 5 remaining spots on my culinary tour to Calabria for the fall. Contact me if you would like to join this fun group.
Buon appetito,
Carmela Tursi Hobbins
The St. Paul Times in their "food magazine" did an article today on culinary tours and I was featured. To read the story, see the pictures and learn more about my culinary tours go to: www.stcloudtimes.com and click on the LIFE LINK then click on D'LISH. It is a fun story and even more fun to be recognized.
And I still have 5 remaining spots on my culinary tour to Calabria for the fall. Contact me if you would like to join this fun group.
Buon appetito,
Carmela Tursi Hobbins
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