Italian Summer Menu

18 07 2009
Italy 2007 006

Trevi Fountain, Rome, Italy

Summer entertaining is meant to be casual and relaxed.  People sometimes get stuck in a rut when it comes to summer cooking, opting to do the same burgers, hot dogs and potato salad because they’re easy and familiar.  I absolutely love burgers and salad but sometimes it’s fun to try something new and different.  This Italian menu is perfect for entertaining because you can do a lot of the work in advance and I guarantee it will be a crowd pleaser.  Serve the main courses ‘family style’ on a buffet table to make things easy.

Italian Summer Menu

To Start…

Tuscan Lemonade

Mixed olives

Salted Almonds

Small squares of Tomato Tart with Herbed Ricotta

OR

Zucchini Blossoms


Main Dishes…

Bucatini Amatriciana

Gnocchi with Pesto

Corn and Tomato Salad with Basil Vinaigrette

Grilled Italian Sausages

Italian Wines


To Finish…

Peach Tiramisu

Biscotti

Vin Santo

Espresso

For more great Italian ideas for the grill, see my write-up on Suite 101.com about chef Mario Batali’s cookbook Italian Grill.

Buon Appetito and Enjoy!


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Categories : Inspiration, Recipes, Summer

Sustainable Seafood

8 07 2009

iStock_000000771938XSmallNow that summer is here, many of us are choosing to eat lighter meals.  This often includes fish, either purchased from the market or (if you’re really lucky), freshly caught from a lake or river.  However, there are currently concerns about the over-fishing of some species, resulting in a depletion of their numbers.  Luckily there are some great resources available to help us make smarter choices to protect the fish population.

In the United States, the Monterey Bay Aquarium has detailed information about ocean and seafood issues and is used as a reference by restaurants, chefs and home cooks across North America. Their Seafood Recommendations are divided into categories based on sustainability. The fish under ‘Best Choice’ represent species that have been well managed (including farmed fish) and have not been over-fished.  The ‘Avoid’ category lists the fish that we should not be choosing due to the fragile state of their populations.  In some cases, reputable fish mongers have stopped selling some of these fish as well. To visit The Monterey Bay Aquarium website to learn more about smart fish choices, click here: The Monterey Bay Aquarium Seafood Watch.

Vancouver-based Sea Choice works in collaboration with the Monterey Bay Aquarium to provide information for Canadian consumers.  With the support of conservation organizations such as the David Suzuki Foundation and Sierra Club British Columbia, Sea Choice can help us make smart decisions when shopping for and ordering fish when dining out.  Visit seachoice.org for more information.

Both the Monterey Bay Aquarium and Sea Choice have free Apps for smart phones. It’s a convenient way to have the information about sustainable choices at your finger tips when shopping for seafood.

Cheers,

Trish


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Farmer’s Market Report – July 6th, 2009

6 07 2009

 

Sweet local peas are at their peak in July

Sweet local peas are at their peak in July

It’s been a couple of weeks since I’ve been to the farmer’s market due to a very inconvenient city worker’s strike here in Toronto that temporarily shut down some of the markets.  However, it appears that the affected markets are going to re-open this week and luckily there are others that weren’t shuttered at all.  Good thing, because our summers are extremely short and there is a limited amount of time to get the great fresh produce that our local farmers have to offer.

Despite the unseasonably cool and damp weather this spring/summer in Southern Ontario, I was excited to see that the summer harvest has begun.  Strawberries were the main attraction and there is still a lot of asparagus available.  The very first cherries and zucchini are showing up and peas are in full swing.  Green beans and tiny baby potatoes were also abundant.  Fresh lettuces, beets, green onions, various peppers and a variety of carrots were available as well.  There is easily enough available now that you could design a menu around strictly local produce that would offer great variety and abundance.  Such a nice change from a few months ago!

Here are some simple suggestions for using what’s in season now:

Strawberries

Undoubtedly the star of the markets right now, strawberries are at their peak and don’t require too much dressing up to taste good.  Slice a few, sprinkle with a small amount of sugar and enjoy with vanilla ice cream or freshly whipped cream. You can also mix them into some vanilla yogurt.  I enjoy a few strawberries sliced on top of my cereal in the mornings and it only takes a short time to whip up some biscuits and jam for a weekend breakfast.  Stay tuned in the days to come for some new strawberry recipes I’ve been working on. 

Asparagus

Asparagus will be nearing the end of it’s season soon so it’s time to take advantage of this seasonal delight before they’re gone. I’ve posted quite a few recipes this year including a crustless quiche that’s perfect for breakfast or lunch, asparagus orzo, grilled asparagus spears with goat cheese and prosciutto and a divine roasted asparagus lasagna that is fantastic (if a bit rich!).  Check out the archives at epicurious.com for many more great asparagus ideas.

New Potatoes

Although stored potatoes are a winter staple, the first new ones of the summer have a flavour and texture that is more sweet and delicate than older potatoes.  They require little embellishment: just boil or steam and serve with a bit of butter, salt and pepper. Or make a classic vinaigrette and toss with small boiled potatoes and fresh green beans for a refreshing and simple side dish. Keep it simple and save elaborate potato recipes for fall and winter!

Peas

Fresh new peas are so sweet that they bear no resemblance to the the canned kind (or even the frozen ones that I use through the winter).  Simply boil until just cooked through (NOT to mush!) and finish with a bit of butter, salt and pepper – yum!  If you are able to find ones that are very small, they don’t even need to be cooked before adding to dishes such as pasta.  A couple of months ago, Food and Wine magazine featured a pasta with asparagus, sage and peas that was delicious.  I added a bit of chopped ham to add some protein.  It also takes advantage of the fresh asparagus and herbs that are available now. Click here for the recipe: Penne with Asparagus, Sage and Peas.

Asparagus and strawberries at the farmer's market

Asparagus and strawberries at the farmer's market

Enjoy!

Trish


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Categories : Asparagus, Farmers' Market 2009, Inspiration, Peas, Potatoes, Strawberries, Summer

Happy Canada Day!

1 07 2009

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To all my Canadian friends and family – Happy Canada Day!  Today is a great day to kick back with a uniquely Canadian drink such as a Caesar Cocktail or some local wine or beer and enjoy the holiday.  A lot of great fruit and vegetables are in season right now so celebrate with a ‘Canadian inspired’ barbeque with your friends and family!

Cheers and Enjoy!

Trish


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Tuscan Lemonade

21 06 2009

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Welcome to summer, at long last!  This year the first day of summer also coincides with Father’s Day (and my parents’ 40th wedding anniversary – Happy Anniversary!). Now that the weather is warming up and casual entertaining is moving outdoors, a sweet-tart adult lemonade is the perfect drink to get festivities rolling.

This refreshing version of lemonade draws its inspiration from the idyllic notion of Tuscan afternoons amongst the olive and lemon groves, sipping chilled limoncello. Limoncello is a lemony Italian liqueur that is actually from the Amalfi coast in Southern Italy but it is enjoyed throughout Italy and around the world.  I have to admit to shamelessly adopting the ‘Tuscan’ descriptor to make it sound more appealing.  It’s a bit of  a joke that anything labelled ‘Tuscan’ tends to sell, whether or not it actually has anything to do with Tuscany (As an example, see  ‘Tuscan’ frozen pizzas, or an article from the satirical magazine The Onion: “Area Woman Will Eat Anything with ‘Tuscan’ in Name“).  Call it what you will, this is a great summer sipper that is perfect as an afternoon drink or pre-dinner aperitif.

 

Dream of the Tuscan countryside while sipping a pre-dinner 'Tuscan' lemonade

Dream of Tuscan sunsets while sipping a pre-dinner adult lemonade

This can be made for 2 people, or served by the pitcher for a crowd – I have given instructions for both.  You can also lighten it up by using sparkling water in place of the prosecco/sparkling wine.

Helpful tip: Use fresh lemon juice instead of the bottled kind if possible.  To get the most juice from a lemon, roll it on the countertop before cutting it open, pressing down on it so the insides break up a bit.  Keep lemons at room temperature instead of in the fridge.

Tuscan Lemonade

Makes 2 drinks – see below for pitcher proportions to serve a crowd

  • 3 oz. limoncello liqueur
  • 2 oz. fresh lemon juice
  • About 200 to 250 ml / approximately 1 cup (8 oz.) prosecco, cava or other inexpensive sparkling wine to top drink (substitute sparkling water for a lighter drink)
  • Ice
  • Lemon slices to garnish
  1. Fill a cocktail shaker with ice and add limoncello and lemon juice.  Shake well and strain into lowball glasses or small wine glasses.  
  2. Top with prosecco/cava/sparkling water and garnish with a lemon slice.  
  3. Serve with a dish of olives, if desired.

To Make a Pitcher of Lemonade:

The proportions for 2 drinks are 3:2:8 so you can adjust it accordingly for a group.  For 8 people, you would need:

  • 12 oz. (1-1/2 cups) limoncello
  • 8 oz. (1 cup) fresh lemon juice
  • 32 oz. (4 cups) sparkling wine or water
  1. Instead of mixing in a cocktail shaker, just mix in a pitcher, add a few ice cubes and chill in the fridge until serving. Cut lemons into slices and toss into the pitcher.  Garnish glasses with lemon slices for serving, if desired.

Cheers and Enjoy!

 

A refreshing adult lemonade that's perfect for hot summer days.

A refreshing adult lemonade that's perfect for hot summer days.


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Radishes

18 06 2009

bundled radish isolatedRadish season is in full swing right now and the vegetable store near my house has a giant basket of them piled high.  They are inexpensive to buy and easy to grow but they’re also a bit of an acquired taste.  Their peppery bite is a bit unusual and sometimes radishes get overlooked because people don’t really know what to do with them.  Typically they get sliced up into a salad but they are also delicious on their own with sea salt or pickled with herbs.  

A few weeks ago I was at a pre-dinner reception and one of the appetizers that came around was a platter of buttered bread topped with radish slices and sea salt.  At first I thought it was a bit odd but the flavour was delicious and made me re-think radishes. It’s actually a classic way to serve radishes and it’s so easy that anyone can pull it together in seconds.  Simply slice some good white bread, top each piece with a healthy slather of butter (do NOT use margarine!), top with thinly sliced radishes and sprinkle with sea salt.  Garnish with chopped choves and fresh ground pepper if desired.

 

A simple appetizer of sliced radishes on bread with butter and sea salt is classic and delicious

A simple appetizer of sliced radishes on bread with butter and sea salt is classic and delicious

Another way to enjoy radishes is to pickle them.  Their sweet/sour/peppery bite makes them an excellent addition to sandwiches, salads or even eaten on their own. This only takes a few minutes to pull together and is a nice change from the usual cucumber based pickles.

Pickled Radishes

Yields about 1-1/2 cups

(VEGETARIAN)

  • 8 large or 16 small radishes (about 2 cups when sliced)
  • 1/4 cup sugar
  • 1/2 cup white wine vinegar
  • 2 Tablespoons fresh lemon juice
  • 2 sprigs fresh thyme
  • 1 teaspoon finely chopped chives (plus extra for garnish, if desired)
  • 1/2 teaspoon coarsely ground black pepper (plus extra for garnish, if desired)
  • Sea salt, to sprinkle over finished pickles
  1. Trim roots and greens from radishes.  Using a sharp knife or mandolin, cut the radishes into thin slices about 1/8″ thick.  Set aside.
  2. In a medium saucepan, add sugar, vinegar, lemon juice, thyme, chives and pepper.  Cover and bring to a gentle simmer over medium-high heat.
  3. Add radish slices and stir to ensure all slices are immersed in liquid.  Reduce heat to medium, cover and simmer for 3 minutes. Remove pan from heat and set aside to cool for about 15 minutes.
  4. After 15 minutes, drain the liquid from the radishes, remove thyme sprigs and put into a bowl to cool further.  Once cooled, sprinkle with sea salt and garnish with chopped chives and black pepper as desired.  Use as you would regular pickles – on sandwiches, salads, etc.  Radishes will keep covered in the fridge for a few days.

Bon Appétit and Enjoy!

 

 

Pickled radishes are great on sandwiches or in salads

Pickled radishes are great on sandwiches or in salads


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Categories : Chives, Radishes, Recipes, Spring

Farmer’s Market Report – June 17, 2009

17 06 2009

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I visited a local farmer’s market this morning for the first time this season.  Of course, where I live (Southern Ontario), the growing season is just getting under way so the options were still fairly limited.  The weather has been unseasonably cool this year so some fruits and vegetables may be a bit behind.  However, I was pleased to see lots of strawberries and asparagus as well as radishes, green onions, spinach, baby cucumbers, peas, fresh herbs and rhubarb.  The fun thing about visiting the market on a regular basis is that the offerings change from week to week and get better as the summer progresses.  I like to select what looks good and then decide what to do with them when I get home.  Some ideas I had for this week’s purchases include:

For more ideas, check out the list of fruits and vegetables listed under ‘Categories’ on the right side of the screen.  Clicking on ‘Rhubarb’, for example, will give you all the rhubarb recipes on the site.

Enjoy!

Trish


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Categories : Farmers' Market 2009, General, Inspiration, Spring

Slow Food

3 06 2009

 

The Slow Food movement encourages taking time to cook and enjoy meals

The Slow Food movement encourages taking the time to cook and enjoy meals

I recently became a member of Slow Food International.  Slow Food is the name of a non-profit organization founded in 1986 by a man named Carlo Petrini in Bra, Italy. It started as a reaction to the opening of a McDonald’s near Rome’s famous Spanish Steps but has grown to a worldwide following of more than 100,000 members in 132 countries.  Basically, Slow Food is the opposite of fast food – it advocates taking time to cook and enjoy meals rather than gulping down a hamburger and fries on the go. There is also an emphasis on where food comes from, how it tastes and how our choices impact the world. I’m not a humorless militant about it (and yes, I do eat fast food on occasion) but I think that many of us have become a little disconnected from the idea of savouring and enjoying our meals the way many cultures do.  

I was particularly impressed (and somewhat envious) when traveling in Italy a couple of years ago and observed Italians on holiday.  My husband and I were visiting a resort town on the Tuscan coast and it was Ferragosto (August 15th), a major national holiday.  We spent the morning lounging on the beach at a local beach club but at lunchtime the lounge chairs emptied and everyone gathered to eat.  As we made our way to a nearby restaurant we watched Italian families seated at long tables heaping with bowls of homemade pastas, fish, vegetables, fruit and wine.  They took a couple of hours to enjoy their meal together before returning to the beach for the rest of the afternoon.  To me, this was a far more appealing way to enjoy a meal than shoveling in dinner while in front of the tv (which happens more than I’d like to admit). Granted, the Italian scenario was an ideal notion (on a holiday, no less) but even if we take the time now and again for a slow meal,  it’s a step in the right direction.  

If you’re interested in learning more about Slow Food, you can check out their website: www.slowfood.com. I’m not going to lie – the membership is a bit expensive and it may not be for everyone but I think it’s worth embracing at least a few of the ideas. After all, we have to eat every single day so we might as well enjoy it!

Ciao,

Trish

 

Viareggio, Italy - August 15th, 2008

Viareggio, Italy - August 15th, 2007


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Categories : General, Inspiration

New Feature: Getting Inspired

28 05 2009

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Have you ever been in a cooking slump and lost all inspiration in the kitchen?  If you’re like most people (including me), you have. I am also guilty on occasion of making my favourite dishes over and over instead of branching out and trying new things. Even the most passionate and innovative cooks can run low on ideas and need something to spark their creativity.  

I’ve prepared a list of my favourite ways to break out of a creative rut: Getting Inspired.  I link to some of my favourite websites, newspapers, restaurants and tv shows.  Perhaps some of these will be helpful and inspirational to you as well!

The page can be found be clicking the link above or on the menu under Pages at the top right of the screen.  Unfortunately, it doesn’t show up on the heading bar due to lack of space.

Enjoy!

Trish


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Asparagus Orzo

27 05 2009

 

Uncooked orzo pasta

Uncooked orzo pasta

Ah, asparagus!  It’s possibly my favourite vegetable and where I live, it’s season is short.  As a result, I eat it almost every day when it’s available.  This, of course, leads my poor husband to comment at dinnertime:  ‘Oh, we’re having asparagus… again…” Luckily, it’s very versatile and can be used in everything from quiches to stir-fries and lasagna.  This simple orzo recipe makes a great spring side dish that goes particularly well with grilled or roasted chicken.

Orzo is a tiny, rice shaped pasta (see photo, above).  The orzo pieces are slightly larger and flatter than rice and are made from durum wheat.  I’ve had trouble finding it on occasion until I realized that some stores stock it with the rice instead of in the pasta section.  You can substitute another small pasta or rice for the orzo but may have to adjust the butter and seasonings.

Whenever I create pasta recipes, I always debate about how many people it serves because North Americans usually eat larger portions of pasta than Italians.  We also tend to eat pasta as a side dish or main course as opposed to a small starter course as the Italians do.  In this case, I divided the recipe into half-cup servings.  The portion size can be adjusted if the orzo is being served as a starter, side dish or main course.

Helpful Tip: Zest the lemon before cutting it open to juice.  You can always add more lemon to taste – I’ve added just enough to brighten up the orzo without making it too lemony.

Asparagus Orzo

Makes approximately 8 half-cup servings

(VEGETARIAN)

  • 1 lb. (454 g) asparagus of medium thickness (equals about 3 cups of cut up asparagus)
  • 1-1/2 cups uncooked orzo
  • 2 Tablespoons butter
  • 1-1/2 teaspoons lemon juice
  • 1/2 teaspoon (packed) grated lemon zest
  • 1/2 cup (packed) grated fresh parmesan cheese + extra for garnish
  • Salt and pepper, to taste
  1. Trim any woody ends from the asparagus spears and discard.  Cut asparagus into lengths about 1″ long.  Set aside.
  2. Bring a large saucepan of salted water to a boil.  Add orzo.  Cook for two minutes and add asparagus pieces.  Continue to cook for another 5 minutes or until the orzo and asparagus are just tender.
  3. Drain orzo and asparagus mixture and return to pot.  Add butter, lemon juice, lemon zest and grated parmesan.  Stir until thoroughly combined and the butter and parmesan have melted.  
  4. Season with salt and pepper.  Grate extra parmesan over each serving if desired.

Bon Appétit and Enjoy! 

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Categories : Asparagus, Recipes, Spring, Vegetarian

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