I Dolci

Fichi Canditi (Candied Figs) an ancient recipe, Grosseto

Caffé in Forchetta (Coffee on a Fork) Lucca

Cookbooks by

Lorenza de'Medici:

TUSCANY The Beautiful Cookbook

(image 1 and 2, photographer Peter Johnson)

ITALY The Beautiful Cookbook

(image 3, photographer Mike Hallson)

ALSO BY Lorenza de'Medici:

MEDITERRANEAN The Beautiful Cookbook

ITALY TODAY The Beautiful Cookbook

The Heritage of Italian Cooking

A Passion for Vegetables

I love the inspiring images in these cookbooks!  

I've owned the first two for years and just recently ordered  

A PASSION FOR FRUIT 

featuring the amazing still life images of  photographer Mike Newton:

Inspired by the exquisite paintings of the 17th century Florentine artist Giovanna Garzoni, Mike Newton's color-drenched photographs bring to life the beauty of luscious, sun-ripened fruit.  To complement these images, celebrated Italian cook Lorenza de'Medici offers an elegant narrative and 100 Tuscan-inspired recipes.  Among the delicious main dishes are Pork Loin with Apricots, Duck Breasts with Cherry Sauce and Fig and Tuna Skewers, and to end the meal, there are plenty of enticing desserts, including Chocolate Peach Tart and Strawberry Tiramisu.  It is a book to inspire cooks, art lovers, and gardeners alike. –excerpt from the publisher.

view more from A Passion for Fruit:  {HERE}

Purchase:  A Passion for Fruit:  {HERE}

See all Lorenza de'Medici titles mentioned here in 

the emporium

Recipe:  Fichi Canditi (Candied Figs)

1/3 cup granulated sugar

18 fresh figs, peeled

grated zest of 1 lemon

2 Tablespoons honey

few drops of almond oil

Preheat an oven to 350° (180°C)

Sprinkle half of the sugar in the bottom of a baking pan and arrange the figs in the pan side by side.  

Sprinkle the figs with the remaining sugar and the lemon zest.  

Drizzle with the honey.

Bake the figs until the sugar caramelizes and is pales gold, about 30 minutes.

Remove the pan from the oven.

Brush a serving dish with the almond oil.  With a spatula, remove the figs to the dish.

Serve cold.

Recipe:  Caffé in Forchetta (Coffee on a Fork)

1 Tablespoon almond oil

4 eggs

1/3 cup granulated sugar

1 3/4 cups milk

1/4 cup strong brewed coffee

Preheat an oven to 350° (180° C)

Brush a 9 inch square cake pan with the almond oil.

In a bowl, whisk together the eggs and sugar until well blended and thick.

Gradually whisk in the milk and coffee.

Pour the egg mixture into the prepared pan.  

Place the pan in a baking dish.  

Pour the water into the dish to a depth of 1 inch.  

Bake the pudding for 20 minutes.  

Cover the pan with aluminum foil and continue baking until the custard is set, about 40 minutes longer.

Remove from the oven and let cool slightly on a wire rack.

Run a thin, sharp knife blade around the pan edges and invert the custard onto a platter.

Serve warm. 

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Recipe for a romantic evening...

Vianne's Spiced Hot Chocolate
     (serves 2)

• 1 2/3 cups milk
• 1/2 vanilla bean, cut in half lengthwise
• 1/2 cinnamon stick
• 1 hot red chile, halved and seeded
• 3 1/2 ounces bittersweet (70 percent) chocolate
• brown sugar to taste (optional)
• whipped cream, chocolate curls, cognac or Amaretto to serve

• Place the milk in a saucepan, add the vanilla bean, cinnamon stick and chile and gently bring it to a shivering simmer for 1 minute.
• Grate the chocolate and whisk it in until it melts.
• If you must, then add brown sugar, but do try without it.
• Take off the heat and allow it to infuse for 10 minutes,then remove the vanilla, cinnamon and chile.
• Return to the heat and bring gently back to a simmer.
• Serve in mugs topped with whipped cream, chocolate curls or a dash of cognac or Amaretto.

recipe page 237, My French Country Kitchen

click link below to view book:

My French Kitchen - A book of 120 Treasured Recipes 

by Joanne Harris (author of Chocolat) (us) - see other country links below)  Harris encourages cooks to engage all their senses when cooking -look at what you're cooking, smell the ingredients, mix them with your fingers, and enjoy their sounds and textures.  Cooking she reminds us, is about as close to magic as modern society allows:  to take a handful of simple, fresh ingredients and turn them into something wonderful, otherworldly.

The 120 recipes include French classics such as Onion Soup and Onion Tart, Coq au Vin, and Créme Brûlée, as well as family favorites like Anouchka's Chile Garlic Bread, Great-Aunt Simone's Marinated Tuna and Great-Aunt Marinette's Slow Fudge Sauce.  And, of course, there's an entire chapter devoted to chocolate -cakes, meringues, and spiced hot chocolate. -excerpt from the book's description, Amazon.

.

"Chocolat" movie still, Johnny Depp and Juliette Binoche

music from this scene:  "Caravan"

(us) ~ (fr) ~ (uk) ~ (ca) ~ (de) ~ (it)~ (es)

Enjoy!

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image 1, movie still by lb

image 2, movie still via IMDb

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{Romantic and Peaceful Cottage Retreat by l&l Lifestyle.}

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Capri

These stunning images are a feast for the eyes, aren't they?  I've had them in my travel file for awhile now and thought of them because for dinner this evening, Alex and I are making "Ravioli Caprese" by Giada de Laurentis.  I'll report later how it turns out   Giada made it look very easy —we'll see.  In the meantime, if you'd like to try it yourself...

Ravioli Caprese 

courtesy of Giada de Laurentis

Inactive Prep Time:  40 min.

Cook Time:  6 min.

4 to 6 servings

Ingredients

Dough:

2 1/2 cups all-purpose flour, plus more for dusting

1 cup very hot water

Filling:

3/4 cup whole milk ricotta

1 egg

1/2 cup finely shredded store-bought rotisserie chicken

1/4 cup grated Parmesan

2 tablespoons finely chopped fresh basil leaves

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Sauce:

3 tablespoons extra-virgin olive oil

3 tablespoons chopped fresh basil leaves

2 teaspoons grated lemon zest

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions 

For the dough:

In a large bowl combine the flour and the water. Using a wooden spoon, stir to combine into a large ball. Cover with plastic wrap and let sit for 10 minutes.

For the filling:

Combine all the ingredients in a medium bowl and stir to combine.

To form the ravioli, cut the dough into 4 evenly sized pieces. The dough should be slightly sticky. Add extra flour as necessary for rolling, but use only a little as necessary. Form each piece into a 2 by 6-inch rectangle. Recover the dough with the plastic wrap.

Lightly dust the work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough into a 4 by 19-inch rectangle. Place 9 rounded teaspoons of filling about 1-inch apart down the center of the dough. Fold the dough over the filling. Press down around the edges of each of the ravioli with your fingertips. Cut the ravioli into small squares and press down around the edges again with your fingertips to seal. Place the finished ravioli on a baking tray and continue forming the remaining ravioli.

Bring a large pot of salted water to a boil over high heat. Add half the ravioli and cook until the ravioli float stirring occasionally, about 3 to 4 minutes. Drain into a large bowl and cook the remaining ravioli.

Pour the olive oil over the cooked ravioli. Add the basil, lemon zest, salt, and pepper. Gently toss to coat and serve immediately.

Wine Pairing Recommendation:  Pinot Grigio

Recommendations from Wine Spectator:  [HERE]

Buon Appetito!

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Images:  Maisons Côté  Sud,, Avr-Mai 2001

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Recipe via Giada De Laurentis 

P.S.  For step-by-step photo instructions, visit Penny at Lavender Hill Studio  (Thanks, Penny!)

GIADA AT HOME

If on a winter's day...

...you find yourself with the luxurious combination of time, a comfy sofa and a good book...here's the perfect drink:



 Recipe from  ENLIGHTENED CHOCOLATE  

by Camila V. Saulsbury

For more than 200 delicious recipes:

..

the emporium

image via:  Maisons Côté  Sud

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Interesting read:
..
Chocolate: Pathway to the Gods)

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King Maitake

The Maitake is known as the Dancing Mushroom, the Hen of the Woods, and also by its scientific name: Grifola Fondosa, (“The Half Lion”) In the wild, it can grow to over 50 pounds. Because of its size, it is also referred to as the “King of Mushrooms.”

For 4000 years man has believed that the magical Maitake has special qualities that aid in digestion, and spark the immune system. All this is great to know, but for us it is the taste that makes this mushroom great.

It feels soft and delicate to the touch. Easy to pull apart, and then place on top of a pizza or sauté in a pan with butter and garlic. The act of pulling the Maitake apart is both easy, and really makes you feel connected to the food. –excerpts from ChefShop

One easy way to enjoy these delicious and healthy funghi (recipe also courtesy of ChefShop): 

Maitake Mushroom Pizza

"This recipe was first made for us by Brandon of Delancey Restaurant in Seattle. Brandon, of course, makes his own wonderful pizza dough. But, this recipe assumes you have purchased a pre-baked pizza shell."–ChefShop

Ingredients:

1. Prebaked Pizza Crust

1 Maitake Mushroom - 3/4 to 1 pound

3 Tablespoons Olive Oil

1/4 to 1/2 pound Mozarella Cheese

Sea salt

Directions:

1. Place pizza stone in oven and heat to 425-degrees.

2. Brush pizza shell with olive oil. If making thick-crust pizza, bake shell for 5-7 minutes or until the oil bubbles. If making thin-crust pizza, no need to pre-bake shell.

3. Gently pull apart the Miatake Mushroom and spread "leaves" evenly around the pizza crust. Maitaki mushrooms have a wonderful, mild but distict mushroom flavor. So, no need to hold back.

4. Place slices of mozzarella about the pizza. Sprinkle shell with sea salt.

5. Bake 12-15 minutes, or until the cheese is lightly browned and bubbly.

6. Cool, cut, and serve.

In Asia, the Maitake is considered to have medicinal value. It is supposed to be good for the spleen and digestive system. It is also used for calming nerves and soothing the mind - and who could not use some of that these days? It is said to suppress tumor growth by activating the immune system.

Other claims include helping the cardiovascular system, lowering high blood pressure, regulating cholesterol, managing blood sugar levels, helping us age more slowly, and there are even claims of improving weight control by boosting metabolism – just by adding Maitake to your diet!

Alla vostra salute! 

WHERE TO FIND MAITAKE MUSHROOMS

LocalHarvest (a directory of farmer's markets)

the emporium:  gourmet, grocery (organic, dried) 

FungusAmongUs (organic farm, on-line store)

Hanging lights custom fabricated from cider jugs for Brandon and Molly's Seattle restaurant:  Delancey. 

Restaurant design and light fabrication:  tbD

It might also interest you to know that Molly is a longtime blogger (since way back in 2004!)  If you are a foodie, you are probably already in-the-know, but here's the link so the rest of us can catch up:   Orangette

Molly's Book:   

A Homemade Life: 
Stories and Recipes from My Kitchen Table
by Molly Wizenberg

..

(us) ~ (uk) ~ (ca) ~ (fr) ~ (de) ~ (it) ~ (es)

and a recommendation from Molly and Brandon for further pizza-making advice:

Cucina Simpatica: 

Robust Trattoria Cooking From Al Forno

..

(us) ~ (uk) ~ (ca) ~ (fr) ~ (de) ~ (it) ~ (es)

...and I just learned that Molly writes a monthly column for Bon Appétit called "The Cooking Life."  Click (here) for the on-line version.

. . . . .

ADDITIONAL READING ON THE HEALTH BENEFITS OF MAITAKE AND OTHER MUSHROOMS:

Health Castle 

(website)

-and-

Between Heaven and Earth: 

A Guide to Chinese Medicine

..

(us) ~ (uk) ~ (ca) ~ (fr) ~ (de) ~ (it) ~ (es)

Photo credits:  Maitake mushrooms - ChefShop; 

"Hands and Dough" - Delancey Restaurant website

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Recipe: Farro and Kale Soup

Farro and Kale Soup 

From the book:  Olives and Oranges by Sara Jenkins and Mindy Fox

The rustic flavors of kale and farro make for a hearty soup.  A Tuscan farmwife might add a little bit of prosciutto fat to her battuto (the aromatic vegetable mixture) and perhaps toss in a diced fresh-dug potato to cook with the farro.  Try this soup with a soft poached egg on top, drizzled with extra-virgin olive oil, for a complete meal. (serves 8)

1 leek, white and light green parts only

2 celery stalks, coarsely chopped

1 large carrot, coarsely chopped

1 small onion, coarsely chopped

1 garlic clove

1/4 cup extra-virgin olive oil, plus more for drizzling

Medium-coarse sea salt

6 cups water

2 teaspoons tomato paste, preferably double-concentrate

1 1/2 cups farro

3 bunches lacinato kale, stemmed and chopped into 1/2-inch-wide strips

Freshly grated Parmigiano-Reggiano or Pecorino Romano cheese for serving

Coarsely ground black pepper

Cut leek lengthwise in half and rinse well; coarsely chop.  Pulse leek, celery, carrot, onion and garlic in a food processor until finely chopped.

Heat oil in a large Dutch oven or other heavy pot over medium-high heat.  Add chopped vegetables and a generous pinch of salt; cook, stirring occasionally, until vegetables start to soften, about 4 minutes.  Add 1 cup water and tomato paste, and stir into dissolve paste.  Continue to cook, stirring occasionally, until liquid has almost evaporated, about 20 minutes.

Add remaining 5 cups water, farro, and kale, bring to a simmer and cook, stirring occasionally, until farro and kale are tender and flavors have blended, 20 to 25 minutes.

Season to taste with salt.

Serve with a drizzle of olive oil, a little grated cheese, and a sprinkle of coarse salt and pepper.

Image by Alan Richardson via Olives & Oranges 

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Beautiful photographs by Alan Richardson.      

in the emporium:  Olives and Oranges (us)

click to order in these countries:

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