Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Easter Lunch in Italy

May 19, 2022 by Mary 2 Comments

I absolutely adore the Italian tradition of a proper Sunday lunch, a multi-course wonderful meal in the sun dappled daylight of the afternoon, Prosecco, wine and Vin Santo early in the day. And enough time for a walk in the afternoon to work it all off. And Easter Lunch in Italy is even more special! Buona Pasqua!

(I had debated in my mind that perhaps it was too late to post about my Easter Lunch in Italy but I really wanted to share this time with you and make it permanent on the blog. I had posted some photos as an Instagram story, but they disappear after 24 hours, so here you go. And truth be told, I’ve been too busy cooking, eating and drinking here to do a proper post before this time!)

My Easter, Growing Up

My mom would always serve a big Easter dinner with a leg of lamb or ham or both if we had a huge crowd. I carried on that tradition with my own family, usually roasting a pancetta-wrapped leg of lamb with some additional traditional Polish dishes, including homemade bread and beets with horseradish.

Easter Lunch in Italy -Tagliatelle. — Marzia’s homemade Tagliatelle.

Tiziana hosted this year’s Easter Lunch and it was utterly fantastic. Thirteen people were present, of all ages, and practically everyone pitched in with the food. Her sister-in-law, Marzia, outdid herself making 3 different kinds of bread, all of the tagliatelle noodles, the tiramisu and fruit salad. Marzia’s friend, Eleanor, made a super delicious lemon tart with an outstanding cookie crust.

Andrea, Tizi’s husband, made a spectacular sugo sauce with pork and sausage meat. And then of course we had Tizi’s amazing starters, plus her delicious roasted lamb with rosemary, potatoes and sautéed fresh spinach from the Farmer’s Market. I added a radicchio salad, made with the long leaves of radicchio, which are much less bitter than the round headed variety. Radicchio and thinly sliced celery were topped with gorgonzola, toasted walnuts and a fresh lemon juice olive oil vinaigrette.

The excitement and mirth before and during the meal were palpable. And Tiziana does not disappoint.

Here is the complete menu, but I am almost certain that I left something out.

STARTERS WITH PROSECCO

Crostini with homemade chicken liver pate
Dark bread crostini with salted butter and smoked salmon
Hard boiled eggs
Pollo in galantina
Various thinly sliced meats and sausages

FIRST COURSE: with a light red wine
Homemade tagliatelle with sugo sauce and grated parmigiana

MAIN COURSE: with my red wine – 2020 Bolgheri Bell’Aja
Roasted lamb with Rosemary and garlic
Roasted potatoes
Sautéed spinach
Radicchio salad with sliced celery, Gorgonzola, toasted walnuts and a lemon vinaigrette dressing

DESSERT: with a choice of Sauternes and/ or Vin Santo

Tiramisu
Lemon Tart
Fruit Salad
Meringue and cream cake with strawberries
Coffee

Our After-lunch Walk!

The vineyards are starting to grow again.

After eating (lunch is pranzo) we went for a beautiful walk in the hills of Arezzo, near the house I used to rent!

I hope your Easter or Passover were wonderful and filled with LOVE!!

Sunny Golds with Bacon Pasta Sauce

August 14, 2020 by Mary 5 Comments

It’s summertime and the living should be easy, right? Well in this Covid/ pandemic time, nothing seems easy. But I hope this super simple, really easy and wonderfully tasty Sunny Golds with Bacon Pasta Sauce Recipe will cheer you up.

Pasta in Italy

First of all, pasta is always a great comforting dish, which is sorely needed in these anxiety-ridden times. I remember my summer living in Italy and helping Bianca with her broken leg, making a pasta for dinner, and Bianca said she could eat the whole bowl of pasta and eat it every day!

However, in my experience with the Italians at home, I saw them carefully weighing their dried pasta before cooking, so as to not overeat as they love it so much. They are not fat.

Easy peasy.

This Sunny Golds with Bacon Pasta Sauce recipe couldn’t be easier as just a little bit of time is needed to cut the tomatoes. Literally, that is the most labor-intensive thing here.

And if you’re not a meat eater, just skip the bacon and use 2 tablespoons of olive oil instead. Although the bacon does add that wonderful smokey flavor and everything is always better with bacon, right, as long as you eat meat.

Sliced Sunny Gold tomatoes with minced garlic. — Minced garlic added to the sliced Sunny Golds.

Sliced Sunny Gold tomatoes and raw bacon ready to roast. — Sunny Golds and bacon ready to go into the oven.

Be sure to trim the bacon of any big fat chunks, as the fat will be left in your finished dish.

The Sunny Golds are so sweet and flavorful, you can do it either way, with or without the bacon. I did it both ways just this week. Because the high heat of the roasting brings out the flavor of the tomatoes even more, I know you will really enjoy this.

Here is the recipe – don’t forget to add LOVE while slicing those tomatoes!

SUNNY GOLDS WITH BACON PASTA SAUCE – serves 3 – 4

A little less than a quart of sunny gold tomatoes, washed and cut in half
3 slices of no nitrate, thick cut bacon, cut into 1/2 pieces. Remove large chunks of fat and discard.
OR use: 2 Tbs. olive oil
3 cloves of garlics, smashed or minced
1 tsp. crushed dried oregano
¾ of a pound of dried pasta
Grated Pecorino cheese
Fresh basil leaves for garnish

Preheat your oven to 425 degrees.

Toss the tomatoes with the bacon or olive oil (not both as the bacon will provide the fat as it cooks), garlic, dried oregano, salt and pepper in a 9” x 9” glass Pyrex baking dish and bake at 425 degrees for 15 – 20 minutes, until the bacon is cooked and the tomatoes have collapsed.

Meanwhile, boil your water for the pasta, salt liberally, preferably with coarse sea salt and cook your pasta according to the package directions, starting to check for doneness at 2 minutes less than the lesser time. You will not be cooking the pasta any more in this sauce so make sure it is done to your liking but still al dente. Drain the pasta in a colander.

Warm the bowls you will be serving the pasta in as well as the large bowl to combine it all.

When the sauce is done, remove it from the oven and toss it with the pasta in the separate warmed large bowl. Use tongs to combine. Scrape in all the juices too!

When it is thoroughly combined, serve in warmed individual bowls garnished with fresh basil and offer fresh grated pecorino and an extra pinch of LOVE.

Sunny Golds and bacon finished roasting and ready to toss with the cooked pasta.

A serving of Sunny Gold Tomatoes with Bacon Pasta Sauce on spaghetti in a white bowl. — Finished single serving!

Enjoy!!

What We Should Be Eating & Making Now

July 15, 2020 by Mary 6 Comments

So, I have been trying out new recipes for you BUT, I haven’t found any that are great enough to share with you. They just aren’t and I’m sorry I haven’t had the time to fuss with them to make them better and therefore sharable! However, recently I came across this article that outlines the diets of the longest living, healthiest people on the earth, and there are six tenants for What We Should Be Eating & Making Now.

Here are the highlights from the article entitled The 6 Golden Rules of Eating for Longevity, According to the Longest-Living People on Earth by Allie Flinn from the blog Well+Good.

1.) Drink wine after 5 pm.

It’s 5 pm somewhere! Ideally with friends and a meal. I’m in!!

2.) Eat mostly plant-based foods.

Now I do eat meat, almost every day, but I have been trying to have more meatless days…

3.) Include plenty of carbs in your diet.

Surprising to me! They eat grains, greens, tubers, nuts, and beans. Beans seem to be most important, and I know when I am hangry (hungry and angry because of it), beans or lentils calm it the most.

4.) Enjoy meat only on occasion, and only 6 ounces at a time.

Your portion should be no bigger than a deck of cards – that is enough.

5.) Stick to black coffee, water and wine as your beverages.

In other words, pure stuff, no sugary nonsense.

6.) Practice modified forms of intermittent fasting.

I personally have been fasting 16 – 18 hours per day and I have lost weight and feel so much better. So, I may eat dinner at anytime between 6 pm and 8 pm and I will not eat anything the next day until 1 or 2 pm and that really works for me. At that time, I do have a really good meal, like a full dinner, with protein being eaten first. This is working for me in so many ways, I hope you try it for yourselves. And no, I do not miss breakfast first thing. You do not need it at our age.

I will also add to this list a few other things that I have been doing:

Practicing mindful eating.

Eating and chewing slowly, being conscious of what you are enjoying, is so important. This practice will result in eating less as it takes about 20 minutes for your brain to tell you that your stomach is full.

Intentional choices for your food.

I was having high blood pressure readings, most likely from the stress of trying to remake my life after the sudden passing of my husband, Steve, as well as lack of sleep from the stress, so my doctor immediately wanted to put me on blood pressure medicine, but I was not going to go in that direction. Instead I did some research and started eating a lot of broccoli – raw or barely roasted – sweet potatoes, flax seed crackers and taking the oil in supplement form, and eating 6 cashews a day as a preventative action for cancer. I am happy to say that my blood pressure is back to my usual good-to-low readings.

And then of course, are you drinking enough water

Years and years ago, I once had a doctor explain to me that your body needs plenty of fluids flowing always, to transport the white blood cells around to kill any infections that might be lurking. So drink up that filtered water!!

Food can have a profound impact on how people think and feel.

I would love to know the diets of the violent rioters. I wonder if they’re full of processed foods, high in saturated fats and simple carbs?

What do you think?

Since I don’t have any new recipes at this time that are good enough to share, here is a reprise of some of my summer favorites!

Feta radishes watercress and mint toasts platter. — **Feta, radishes, watercress and mint toasts**

Midwest potato salad in a white Le Crueset bowl garnished with parsley. — **Midwest potato salad at Tanglewood**

Best potato salad with fennel, Parmesan cheese, cipollini onions and picholine olives. — **Best Potato Salad** with fennel, Parmesan cheese, cipollini onions and picholine olives.

Sorrel pesto on a spoon. — **Sorrel Pesto**

Greek Roasted chicken, chicken with parsely garnish — **Santorini Grilled Chicken with a Lemon/Garlic Basting Sauce accompanied by a Greek Salad**

Greek Salad, salad with feta cheese tomatoes cucumbers greek — Tomato and cucumber Greek salad

Make and serve all with LOVE!

Garlic Scape Pesto

July 2, 2020 by Mary 6 Comments

Summertime means pesto time, right? Usually it is basil for me but my friend Lainne at Ethel and Tom’s farm stand in Red Hook told me that Kim, from Second Chance Farm was buying bunches and bunches of garlic scapes to make Garlic Scape Pesto, and I was intrigued.

I wondered if she sautéed the scapes first or just pureed them raw…

Great neighbors and friends

At any rate, I naturally bought several bunches and started to hunt down Kim’s number to text her. But then I saw her husband, Charlie, at the dump on Saturday and he had Kim call me! This is my wonderful small town that I live in, in upstate New York. Everybody knows each other or knows someone who knows that person. And everyone wants to be truly helpful and is so sharing. It is so nice!

So, Kim texted me a photo of her handwritten recipe for this Garlic Scape Pesto. I have made it twice already, shared with my kids, and gotten rave reviews – so thank you Kim!!

And no, Kim does not saute them first. The scapes go in raw, chopped in ¼” pieces so that makes this pesto super easy to make. Way easier than the basil variety! No washing of the leaves and letting them dry and no peeling and chopping the garlic.

Another tip I learned while living in Italy, is to buy Parmigiano Reggiano grated, if you’re going to be making a lot of pesto soon, as it makes it so much easier to be able to skip that hand grating step. Because I went grocery shopping often with my friend Cristina, she taught me this little trick, as I was surprised. She said, “Why spend the time? This is just as good!”

Process it well!

Be sure to add the oil streaming in the food processer while it is running to enable it to fully incorporate. Additionally, this will need a few extra minutes to process as you do want to make sure the raw scapes are very finely chopped.

Here you go with the recipe – super quick and easy. Make with LOVE.

GARLIC SCAPE PESTO – serves 4 – 6 on pasta

1 cup of chopped garlic scapes – use the green part only – up to the bulb but do not include the bulb, chopped into ¼” pieces
1/3 cup walnuts
¾ cup extra virgin olive oil
½ cup grated Parmagiano
Salt to taste
Fresh ground pepper to taste

In a food processor, chop the scapes and walnuts until fine. Slowly add in the EVOO to combine. Add the cheese, a large pinch of salt and 20 grinds of fresh black pepper. Process again until all combined and pureed.

To serve on pasta

Boil your pasta 2 minutes less than the lesser amount of time on your package in well salted boiling water. Before draining the pasta, save about ¾ of a cup of the pasta water.

Combine sauce and pasta with a few tablespoons of pasta water to help loosen the sauce, make it adhere to the pasta better and finish cooking the pasta over medium-low heat, stirring constantly.

When the pasta is al dente, serve immediately in warmed bowls. You may add more cheese but I don’t think it needs it. Some additional fresh ground black pepper is nice. A Spumante Brut pairs great!

And of course, you can always add more LOVE.

Pasta with Shiitake Mushrooms & Peas in a Light Cream Sauce

June 11, 2020 by Mary 4 Comments

When I lived in Italy, I would make this dish with fresh Porcini mushrooms, which are literally To. Die. For. I have never seen fresh ones here and the dried ones, when you reconstitute them are NOTHING like the fresh. So, I had a hankering for this dish this week, while my 29-month old grandson was staying with me for the week. Because fresh Porcini are not available, I made this Pasta with Shiitake Mushrooms & Peas in a Light Cream Sauce with some beautiful fresh Shiitake mushrooms I had just bought the day before. While my grandson loved the dish, me, not so much at the time.

I honestly thought this recipe of Pasta with Shiitake Mushrooms & Peas in a Light Cream Sauce was not good enough to share with you. You know, my recipes have to be superlative and mostly easy and healthy in order to share with you. Those are my requirements.

It made the grade!

Then I took the leftovers back to my son, when returning my adorable, smart, entertaining and beautiful grandson. (I just had to get that in there as my son won’t let me mention his name or show his picture on social media – so there you go – I am reduced to adjectives.) My son had some of the leftovers and said, “Mom, that dish was really, really good!! The mushrooms were meaty (Porcini are really meaty – in fact, just like meat!) and I don’t know why you didn’t like it. Do you have Coronavirus? You know it affects your taste buds.”

Well of course I do not have the Coronavirus and meaty was what I was looking for in the mushrooms but I guess it’s all relative. I knew what you could get with Porcini and these didn’t live up to it in my book but hey, my son (the oldest – you knew) is a pretty harsh critic and if he says it was delicious, even as a warmed up leftover, you can bet this is delicious.

Porcini in Arezzo

Along with the memory of making this dish in Italy, is the actual buying of the Porcini at the market in Arezzo on Saturday mornings. Oh how I loved that market! Everything was so fresh and beautiful and amazing. I would meet my friend Cristina and immediately go to this one Porchetta stand and get a warm Porchetta sandwich to eat at 10 am in the morning. I did not care about the garlic at that hour. The sandwich was heaven. Cristina thought I was crazy.

But I digress. The Porcini man was this big burly guy who would shout out Porcini, Porcini, Porcini and I would come to buy and pick several, (you have to buy whatever you touch – way before Coronavirus), and then he would weigh them and charge me and then always put a few extra in my bag, a little gruffly. But you could tell, he was a teddy bear deep down inside with his bearish voice and rough hands.

An Americana in Italy…

True, I was the token Americana in this small town.

I once asked my friend Tizianna, “So, do I really stand out? Do I not look Italian?”

“No Mary, you do not look Italian,” replied Tizianna.

I was disappointed. I thought I blended in more.

But no. This (supposedly) 100% Polish girl did not look Italian.

So now, I feel compelled to share this recipe with you and I hope you love it and I hope that someday, you’ll also get to make it with fresh Porcini mushrooms.

Obviously, this is a vegetarian dish and the idea was to make a dish tasting meaty enough without it having meat, as I think it would be healthier for all of us and the planet, if we cut down on our meat consumption.

So please give it a go, and don’t forget to add LOVE when making it. It’s quick and easy and really very delicious.

Sliced Shiitake mushroom caps, minced mushroom stems and thinly sliced shallot before mincing. — Sliced Shiitake mushroom caps, minced mushroom stems and thinly sliced shallot.

PASTA WITH SHIITAKE MUSHROOMS & PEAS IN A LIGHT CREAM SAUCE – serves 4

½ lb. pasta, such as strozzapreti, conchiglie, or small ziti
8 large Shiitake mushrooms, wiped clean with a damp paper towel, stems trimmed of dirt, removed from caps & finely minced; caps sliced into 4 or 5 slices each
1 shallot, thinly sliced with a hand mandoline
2 Tbs. butter
1 Tbs. extra virgin olive oil (EVOO)
2 cups frozen baby peas
½ cup finely grated Parmigiano Reggiano cheese
¼ cup of heavy cream, divided
½ cup pasta water

Shiitake mushrooms caps, minced stems and shallots sauteing in a skillet. — Minced Shiitake stems and shallots pushed off to the side, while browning the sliced caps.

The process

Bring a large pot of water to boil. After it boils, add a generous tablespoon of coarse sea salt, or enough so that it tastes like the ocean. Bring to a rolling boil again, then add your pasta and cook for 2 minutes less than the lesser amount on the package. Drain the pasta reserving 1 cup of pasta water.

Put the frozen peas in a strainer and run cold water over them. Gently break up any frozen clumps. Let them continue to drain while you work on the rest of the dish.

Heat the EVOO with the butter and sauté the sliced shallots and mushroom stems on medium-high heat. After the butter subsides, move the minced shallots and stems to the sides of the skillet and add the mushroom cap slices, spreading them out evenly in the pan. Lower the heat to medium and do not touch them for 5 minutes. Then flip them over to brown the other side and cook until tender and lightly browned, about 3 more minutes.

Add 2 Tbs. heavy cream. Add the cooked pasta, the Parmigiano, and ½ cup of the pasta water. Stir thoroughly. Add the drained peas, stirring and finish cooking the pasta until al dente. If you need more pasta water, add it. This will take 1 – 3 minutes, depending on how your pasta was cooked in the beginning.

Finish with heavy cream and LOVE

Finish the dish with the 2 more Tbs, of heavy cream stirred in. Add fresh ground pepper and taste for salt – it probably will not need salt if you salted your pasta water properly and the Parmigiano Reggiano is also salty. Stir to combine completely. Add your LOVE.

Serve in warmed bowls and enjoy!!

Finished Pasta with Shiitake Mushrooms & Peas in a Light Cream Sauce in the skillet. — Finished Pasta with Shiitake Mushrooms & Peas in a Light Cream Sauce, ready to serve!

Pasta all’Amatraciana

May 17, 2020 by Mary 6 Comments

This dish, Pasta all’Amatraciana gives me great joy to make and is so full of amazing memories. You see, when I ran off to Italy by myself for two 3-month periods after Steve passed, I would fly into Milano, to be able to visit with Bianca, and stay at this little boutique hotel, a block and a half away from this very traditional restaurant. I’d order a difficult martini (they really don’t know mixed cocktails very well), 1/2 bottle of chianti, this dish, and literally, just be in heaven. Sigh…!!!

My story…

This was, of course, after the long flight. Then I would walk up and down several blocks numerous times to work it off, go back to the hotel and sleep blissfully all happy and full. In fact, one time, I completely overslept my alarm and missed my train to Arezzo the next day, causing some complications for my dear friend Tiziana.

In this Pasta all’Amatraciana recipe, you must have the heat with the chili flakes. Ideally, you should have bucatini, but in this pandemic time I used leftover spaghetti.

The meat

Ideally, you should use guanciale, which in Italy, is readily available and my absolute favorite ingredient to cook with as it imparts SO much flavor to any dish. Guanciale is the cheek of the pig. Because you might not have any luck finding it here, just use pancetta or really good, high quality, no nitrate, local bacon, which is what I used in these photos. But if you can find it – A. Maz. Ing. – and relish it!

This is a saucy pasta, which is what I remember from my last visit but who knows??? The restaurant was bought by Chinese folks. Only the sweet old Italian waiters were left who wanted to truly please this tired Americana.

They serve you a huge piled plate of pasta. I ate the whole thing.

I walked a lot. I slept very well.

Here’s the recipe to make with LOVE and create some fond memories of your own.

Pasta all’Amatriciana – serves 4 – 6

2 Tbsp. extra virgin olive oil
1 pound of bucatini or spaghetti pasta
½ pound guanciale, chopped into ½-inch chunks or nitrate-free local bacon
1 medium-to-large-size onion, minced (at least 1 cup’s worth)
½ tsp. crushed red pepper flakes
6 cloves of garlic, coarsely chopped
1 can (28 oz.) of San Marzano tomatoes (make sure the can says “D.O.P.”) hand-crushed
1/4 cup grated Pecorino Romano, plus a little extra for serving
Salt and fresh ground pepper to taste

The Process

Heat the oil in a large skillet or Dutch oven on medium-high heat. Add the guanciale or bacon and cook for about 5 minutes, then add the onion and saute for another 3 – 5 minutes until the guanciale or bacon starts to get a little brown, stirring constantly. Add the red pepper flakes and let their flavor infuse the oil for about 30 seconds. Next, add the garlic and cook until it softens and starts to get some golden-brown spots, about 5 minutes.

Add the tomatoes to the skillet. Pour them out of the can and hand crush each tomato into the skillet. Bring to a simmer and then lower the heat and let cook for about 15-20 minutes, stirring regularly. Test for salt and add more if necessary. Don’t go too crazy because the guanciale or local bacon will provide ample flavor and the pecorino will add salt too.

Meanwhile, bring a large pot of water to a boil and generously salt the water once it starts boiling with coarse sea salt. Add the pasta and cook until it is just shy of al dente – 2 minutes less than the lesser amount of cooking time it says on the package. Reserve about ¾ cup of the pasta water and then drain the pasta.

Add the pasta to the tomato-sauce pan and cook for another 2-3 minutes, adding the pasta water little by little to prevent it from getting too dry stirring constantly, making sure the pasta is only cooked to al dente. You should use 1/4 – 1/2 cup as the pasta needs more water to finish cooking. Stir in the Pecorino Romano. Taste and season with pepper and only a little salt if it needs it. Serve with a little extra Pecorino if desired and LOVE!