Looking Back

Why is it that magazines, many unread, stack up and you end up wondering why you kept them?  Just to be sure I hadn’t missed anything, today I went through many of them , saving a recipe here and there but mainly putting the publications in the recycling bag.

Reviewing them made me think about the year just ended.  Other than the fact that it passed way too quickly, it was a year dotted with memories far more lasting than the magazines.

High on the list were welcoming a new grandson and watching a granddaughter (watch here) confidentially perform solo, O Holy Night no less, on Christmas Eve, a night filled with sadness as well as joy.

I enjoyed few things more than Chef Michael’s Foodie Adventure in Tuscany

and spending time with a fake daughter in Venice.

Maine, where I am fortunate to spend half the year, provided many wonderful boat outings

and time with friends who find many ways to enjoy being together.

I challenged myself to post blogs on a regular basis and was rewarded with several awards and by a growing number of loyal readers whose comments are so much appreciated and give me the impetus to keep going.  Thank you!

While there are so many positives to remember, there are also  bumps in the road that are a little harder to digest, but they, too, have value,  contribute to  growth and reside in the memory bank.  Is all this what is called life?

Now that I have looked back, I’m ready to move forward.  How about you?

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Moving On

“A traveler without observation is a bird without wings.”

Moslih Eddin Saddi

Sadly, the Foodie Adventure has come to an end, and it is time to move on.  Now, we move to the coast of Italy and Cinque Terre, the five small towns on the west coast of the Riviera.  They are connected by walking trails or you can also travel between them by train or car.  The entire area is now designated as a national park and proclaimed as a heritage for mankind by UNESCO.

What a different feel Monterosso, Vernazza, Corniglia, Nanarola and Riomaggiore have from Tuscany.  

There is more color.

Houses, with signs of being buffeted by salt sea air, are built close together and climb the cliff face.  

There are beaches and boats

and pasta is replaced by sea delicacies.

The most popular walking path appeared to be the Via dell’Amore between Manarola and Riomaggiore.  It is said to be where young lovers met in secret in days past and now the path is dedicated to lovers.

Locks lined the entire pathway.  What do you suppose they symbolize?

Exploring the Cinque Terre is a pleasurable way to spend a Sunday.  What is giving you pleasure today?

Joining Seasonal Sundays

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From Michael’s Kitchen

Every night during our Tuscan Foodie Adventure, we prepared a fantastic four course meal.  There were so many tasty dishes that it’s hard to say which was a favorite, but Michael’s pork saltimbocca was very high on the list. You just might want to add this to your list of favorite recipes.

Pork Saltimbocca with Prosciutto, Fontina and Sage

Four 5 oz. pork cutlets

Kosher salt and freshly ground black pepper to taste

6 ozs. thinly sliced prosciutto

6 ozs. thinly sliced fontina or provolone cheese

10 sage leaves

2 T. olive oil

1/4 c. flour

Place a pork cutlet between two 12″ pieces of plastic wrap.  Gently pound the pork to about 1/8″ thickness being careful not to rip holes into the pork by pounding it too thin.  Remove the top sheet of plastic; season with salt and pepper.

Divide the prosciutto and cheese into 6 stacks.  Top 4 of the stacks with a sage leaf.  Place these over half of each prepared pork cutlet, leaving 1/2″ exposed around the edge of the pork.  Fold the remaining half over the prosciutto/cheese, making sure the edges of the cutlet touch.  With the back of a large knife, gently pound the edges of the pouch to seal them.  This step should be done several hours in advance, covered and refrigerated until time to cook.

Shortly before cooking the prepared cutlets, finely slice the remaining 2 prosciutto/cheese stacks and gently mix together with your fingertips.  Put aside.

Heat olive oil in a large saute pan over medium/high heat.  Lightly coat each side of the prepared pork with flour, shaking off excess, and put into warmed pan.  Lightly brown for 3 minutes on each side.

To serve, top with sage cream and the mixed prosciutto/cheese mounded on the sauce.  Sprinkle with chopped Italian parsley and a sage leaf.

Sage Cream

4 T. unsalted butter

1 T. canola oil

1 small yellow onion, finely chopped

1/2 c. white wine

2 T. white wine vinegar

1 small bay leaf

1/2 c. heavy cream

salt and white pepper to taste

2 whole sage leaves

Dice the butter and bring to room temperature.

Heat the oil in a 2 quart saucepan.  Saute the onions over medium heat for 2 minutes, being careful not to brown.  Deglaze with the white wine and vinegar.  Add the bay leaf and reduce until most of the liquid has evaporated.  Add the heavy cream and reduce by half, whisking occasionally.

remove the pan from the heat and immediately whisk in the butter, mixing well.  Strain through a fine mesh strainer into a small bowl.  Season with salt and white pepper.

Finely slice the sage leaves and stir into the cream.  Keep in a warm place until served.

When I fix this at home, I’m likely to serve it with a vegetable or risotto and a salad, but here’s what we had to accompany it.

First Course: Tuscan Onion Soup with a Pecorino Crust

Second Course: Porcini Mushroom Ravioli with a pine nut/brown butter and cured Fontanelle lombo

Third Course:  Pork Saltimbocca

Fourth Course:  Rice Fritters with Vanilla Gelato

Now, I ask you, isn’t this a real foodie adventure!

Here’s to the chef and his eager band of helpers!

Joining Foodie Friday, Tempt My Tummy Tuesday

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The Table Fairy

I dubbed him the table fairy, the one in our Foodie Adventure group who stayed up later than the rest of us and surprised us each morning with a lovely tablescape.

In this beautiful villa were many wonderful accessories to work with, and the table fairy managed to find just the right ones.

The table was at first simple , adorned with woven baskets filled with fruit

and little vases of flowers made the salt and pepper tray look not so plain.

Each day, however, became more special as the table fairy really started to show his creative flair .

Pink tulips and candles would do any tablescaper proud

as they add  a touch of elegance to the morning gathering.

My favorite of his creations was this.  I don’t what the wooden piece is, but it was perfect filled with flowers and fruit.

The table fairy centered his creation among pink and purple flowers from the living room, and his effort drew  appreciative response from the breakfast crowd.

Naturally, the women were more than a little impressed with the table fairy’s handiwork, and even the men acknowledged it though they were challenged to figure out what they could contribute in order not to be completely outdone!

Now, I’m wondering if he does this same work at home during late night hours!

Joining Tablescape Thursday, Tabletop Tuesday and Pink Saturday

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In the Kitchen with Marcella

Marcella is usually in charge of the kitchen in the villa where we experienced the Foodie Adventure, however, during this week she ceded her position to Chef Michael and his enthusiastic crew.

 One night she did come in to show us just how to properly make pici, a type of pasta new to me.  Once again, it’s lots of flour on the board to keep the dough from sticking.  (My husband has promised to make me one of these because it is ever so much better than the countertop!)

Olive oil is generously poured on the top

before it is cut into symmetrical widths and rolled into very long, skinny lengths.

Once it is cooked, the piti can be topped with any number of sauces.  This night Chef Michael prepared one made with wild boar which was delicious.  You just might want to try it, and don’t cheat by using bought pasta because fresh is many times better!

Pici Pasta with Wild Boar Sugo

Pici Pasta Dough

2 1/2 c. flour

2 large eggs, slightly beaten

1 t. salt

1 T. extra virgin olive oil

1/4 c. warm water

Place the flour on a clean working counter and make a well in the center.  Add the remaining ingredients to the center of the well and gradually mis the dry ingredients into the wet, forming a smooth/soft dough.  Add additional water if necessary to make the dough soft.

Knead the dough 10 minutes, wrap tightly with plastic wrap and refrigerate for 1 hour. (This makes about a pound of dough.)

After the dough has rested, roll it out to a rectangle about 12 inches long x 1/4″ thick.  Drizzle a little olive oil on top of the pasta and, using your palm, spread the oil over the entire top surface.

Using a knife or cutter, cut the dough into 12″ x 3/8″.  Take a strip of pasta and place it on a wide, empty counter or board.  Using both hands, palms down, roll the strips into thick/long spaghetti like strands.  As you roll, move your hands apart to help stretch the dough.  The final strands should be quite long, with a thickness of 1/8-3/16″.  They will be a little irregular in shape, showing the pasta is handmade.

As each strand is completed, sprinkle it with flour to prevent it from sticking to other strands.  Lay out on a baking sheet, being careful not to crowd them.  As the strands are layered, separate the layers with wax paper.

To cook, put into boiling water and stir at once to separate the strands.  Cook for about 5 minutes.

Wild Boar Sugo

3 ozs. dried porcini mushrooms

1/4 c. extra virgin olive oil

1/2 c. each finely chopped onion, carrot and celery

2 ozs. finely chopped pancetta

1 lb. coarsely ground lean wild boar or pork, veal, beef

1/2 c red wine

6 oz. tomato paste

28 oz. diced tomatoes, fresh or canned

3 c. meat stock

1 bay leaf

Soak the mushrooms in 2 c. hot water for 20 minutes. Drain, reserving the liquid, and cut into 1/2″ pieces.

Heat the olive oil in a large saucepan over medium high heat and add the onions, carrots and celery.  Cook for 10 minutes, stirring occasionally.

Add the pancetta and cook for 2 minutes.  Add the ground meat and stir, breaking up the clumps, until lightly browned.

Pour in the red wine; cook 5 minutes or until nearly evaporated.

Stir in the tomato paste, cook 5 additional minutes, stirring occasionally.  Add the diced tomatoes, stock, reserved mushroom liquid and bay leaf and bring to a boil.  Reduce heat and simmer for 1 hour.

Add the porcini mushrooms and continue to simmer for 1 hour.

Remove the bay leaf and season with salt and pepper.

All that’s left is for you to enjoy this incredible dish.  I’m not likely to find the wild boar, but the other suggested meats should be just as tasty.  What I like about this particular pasta is that it can be made without a pasta machine.

Oh, I should tell you that Marcella is featured in a cookbook, Flavours of Tuscany, which, of course, we all bought and had her autograph.

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In the Kitchen

“Savory seasonings stimulate the appetite.”
Latin Proverb

While the group was out exploring and tasting in Pienza, Montelcino, Montepulciano, Centano or wherever, Chef Michael was back at the villa each day getting things ready for us to return for the afternoon cooking session which we looked forward to with great enthusiasm.

If we were having pasta or gnocchi for dinner, the dough was made and ready for us to roll or cut

and always there was the instruction that would help us get it just right. One thing I learned is that there is no such thing as too much flour when you are preparing pasta!

If stock was an ingredient, it would be simmering, spreading teasing aromas through the villa, and ready for use in risotto or soup.

Chicken would have marinated in our absence and be ready to go on the grill.

Bread was sliced for grilling

before being rubbed with olive oil and garlic in preparation for bruschetta toppings made with tomatoes or roasted peppers or truffles. Yum!

And always there were the makings of a sinfully delicious dessert on which we would put the finishing touches. Here the pears were poached and had only to be finished with plum jam mixed with ginger, pecorino and walnuts before being popped into the oven to melt the cheese.

How much fun it was to have us all working together under the watchful eye of a very patient Chef Michael to create every night’s gourmet meal.
Is your appetite whetted? Then, do come again to glimpse some of what went on the dinner table and maybe even get a recipe or two.

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To Market, to Market

“Cooking is like love. It should be entered into with abandon or not at all.”

Before anything can happen in the kitchen, the freshest and best veggies, fruits, cheeses and meats have to be gathered. No problem since in Tuscany, one can find a market most any day.

Fresh spring artichokes are a must

and these eggplants, tomatoes and peppers don’t look too bad either.

No way can we leave these just picked fava beans behind.

Cheeses, there are so many who knows what to buy, but chances are in this part of Tuscany, it will be a pecorino, new or old.

Sausages and ham are an absolute must.

For these and the meat he chooses to prepare, Chef Michael has found a favorite butcher though it means driving 45 minutes three times during the time we will be on this Foodie Adventure.
With ingredients on hand, just you wait to see what we prepare!

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Take A Look

Finding a just right kitchen for 16 people to work in had to be a challenge, but Chef Michael and Mary Jo got it just right when they selected this fabulous villa. Take a look.

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The kitchen is stocked with everything you could possibly want to work with,

and like every other room in the villa it has its own special touches. Don’t you love this antique wire cart that we are using to hold onions, garlic and potatoes?

And if the kitchen is great, just take a look at the dining room with its long table where everyone can sit and not be crowded.

No matter whether you are looking out the kitchen or dining room windows, there’s always a wonderful view, making cooking and dining a special pleasure.

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Can you see why this is a place that will be hard to leave?

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