Happy Labor Day! & A "Festive Fruit Tart" Recipe That Is Delish!

Labor Day is on Monday September 3rd, and I’m sure we are all looking forward to a long enjoyable weekend as we start the month of September. This weekend celebrates the “unofficial” end of summer. Everyone is going to the beach, having picnics, BBQ’s and enjoying the last weekend of their summer activities. After Labor Day most school districts start school back up again
for another year.

You may ask, what is Labor Day and why do we celebrate this day? So here are some facts about the holiday. Labor Day is an American Federal Holiday that celebrates the economic and social contributions of workers. We pay tribute to the achievements of the American workers with parades and fireworks that are a sight to see. It is also supposed to be a day of rest and considered a workingman‘s holiday. The first Labor Day was held on September 5th 1882 in New York City. Then on June 28th 1894 it became a Federal holiday, stating that the first Monday in September of each year would be legal holiday in all U.S. territories. In addition, Labor Day marks the beginning of the season for the National Football League, (NFL) and some college leagues as well. Labor Day is also a great day for stores to have “End of Summer” sales.

Whether you spend the day quietly at home relaxing, or enjoying one final celebration of the summer, you are sure to relish the day with your family and friends. A wonderful way to end this day is with a “Festive Fruit Tart” for dessert. This mouth-watering, sweet, and juicy fruit tart not only looks beautiful on your holiday table, but it is delicious as well. Simple, easy, and quick is what is on the menu for your day. This recipe is one that I have prepared for my family many times and it is a crowd pleaser. This fruit tart is courtesy from “Taste of Home” magazine. Hope that you enjoy and Happy Labor Day to all of my readers!

“Festive Fruit Tart”

Prep: 20 minutes
Bake: 10 minutes + cooking
Yield: 12 servings

Ingredients:
Pastry for single-crust pie (9 inches)
1 package (8 ounces) cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla extract
3/4 teaspoon almond extract, divided
1 cup of fresh blueberries
1 cup of fresh raspberries
1 medium ripe peach (peeled and sliced thinly)
1 kiwi (peeled and sliced thinly) (I added)
2 tablespoons apricot preserves (Sorrell Ridge)
　
Directions:
Press pastry onto the bottom and up the sides of an un-greased 9 in. tart pan with a removable bottom; trim edges. Generously prick the bottom with a fork. Bake at 450° for 10-12 minutes or until golden brown. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, sugar, vanilla, and 1/2 teaspoon almond extract until smooth; spread over crust. Arrange fruit over cream cheese mixture.
In a microwave, heat preserves ad remaining almond extract, uncovered, on high for about 20-30 seconds or until warm. Brush over fruit. Store in the refrigerator.

From Left: Uncle, my Mom & Dad, & Aunt

© I would like to wish a special “Happy Anniversary” to my aunt and uncle who have been married for “55” years. My uncle is my dad’s brother and my godfather as well. My Aunt Ann and Uncle Vincent are both very special to our family. My hope is that they have many more years of love with family, have health, and pray that their faith will bring them blessings. The best is yet to come! Leo Buscaglia said, “Love is life. And if you miss love, then you miss life.”

“When there is love in a marriage, there is harmony in the home; when there is harmony in the home, there is contentment in the community; when there is contentment in the community, there is prosperity in the nation; when there is prosperity in the nation, there is peace in the world.”
- Chinese Proverb

Till Next Time………

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved.

"Squash" Plus An Italian "Stuffed Cucuzza Long" Recipe

I can’t seem to fathom that the end of August is upon us. It feels like yesterday was Father’s Day and July 4th all wrapped into one. The days and the months are just flying by like a butterfly over flowers. Now I can understand what my grandparents and parents told me years ago about time going so quickly. September is approaching which means that school is starting soon here on the East Coast. Even though the kids are not looking forward to getting back in the routine, I know that many parents are. Colleges are about to begin their first semester and my niece Lauren is embarking on her freshmen year as her college journey commences. So with that being said it is also a time to start harvesting your garden and enjoying your many varieties of home grown fruits and vegetables.

Squashes, tomatoes, eggplants, cucumbers, and lettuce, are just some of the veggies that people are using to prepare for their family table. I always loved this time of the year, as it starts to get cooler and summer is winding down. Before you know it, the leaves will be changing colors and the trees will be like a kaleidoscope of colors. This is a perfect time of year to not only enjoy your own garden of home grown foods but also to frequent your Farmer’s Markets for their produce. They are stocked with many varieties of fresh tasty foods and are waiting for us cook them to perfection. One of my favorites is the squash.


Summer Squash

Squashes come in many sizes, colors, and shapes. They are considered a vegetable in cooking, but botanically speaking, a squash is a fruit because of its seeds. In North America, squash is grouped into two categories, “summer” and “winter”. Summer squash is divided into 4 groups such as, crookneck, zucchini (green and yellow), straight neck, and scallop (patty pan). They have thin, edible skins and soft seeds. Summer quash are high in vitamin A and C plus have niacin. The flesh is tender and sweet plus requires little cooking time. Winter squash can be stored through the winter, even though they are a warm weather crop. Some Winter squashes are acorn, spaghetti squash, calabaza, butternut, hubbard, turban, banana, and many other varieties including pumpkins. The winter squash has hard, thick skin, which requires a longer cooking time. They are high in vitamin A and C, plus iron and riboflavin. Gourds and pumpkins are from the same family as squashes.

Winter Squashes

I remember my mother used to make a type of squash called Cucuzza (means super long squash), but we called it in Italian “goo-gutzalong”. She would take this Italian squash and stuff it with a meatball stuffing, cook it and serve it over rice. Cucuzza comes from the southern regions of Italy; Campania, Calabria, and Sicily. It’s skin color is light green and the shape is very long, curved and bottom heavy. It is prepared just like zucchini and has the same tender, mildly-sweet flavor with it‘s pure white flesh. This Italian squash can grow to three feet in length. The season for this squash is from June until frost. Cucuzza is high in vitamin C and fiber plus contains no fat or sodium.
Italian recipes using Cucuzza range from very simple to quite complex. Anyway you prepare this sweet appealing squash would be a palatable experience and certainly full of flavor. I would love to share with you my mom’s recipe, called “Stuffed Cucuzza Long”. Mangia! Molto Bene!

“Stuffed Cucuzza Long”

Ingredients:

1 long Cucuzza
Onions
Celery cut in chunks plus leaves
Tomato sauce (small amount)
Olive Oil to coat bottom of pot
Salt & pepper to taste
1 recipe of “Mama’s Meatballs” (click link below)

http://familyplusfoodequalslove-dottie.blogspot.com/2011/09/mamas-meatballs-national-play-doh-day.html

Directions:

Prepare Cucuzza by peeling it and cutting it in rounds or cylinders about 2” thick. Next take out the seeds and leave most of the white pulp, just enough to be able to stuff with meatball stuffing mix. Put aside and prepare the un-cooked meatball mix. Once that is ready you can now stuff the cut rounds of uncooked Cucuzza. Stuff but not overflowing, then put aside. Now take a Dutch oven or large heavy pot and coat the bottom with some olive oil. Cut up your onions and celery. Once oil is shimmering add the onions and celery, sauté till somewhat soft, then add about 1/2 cup of tomato sauce for color. Stir and then add your rounds of stuffed Cucuzza. Add some salt/pepper and water to pot not to cover the squash, but just enough to go half way up each piece, to cook in. Cover and cook on medium heat for about 10 minutes. You need to turn each piece every 15 minutes, so each piece gets cooked and remember you are cooking uncooked meat. If you need more water add a small amount at a time. Cook for about 1 hour or so depending on the size of your Cucuzza rounds. You can serve over rice. Enjoy!

Till Next Time………………………….

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved.
　

When Life Hands You Lemons, You Make Lemonade!

What can be more refreshing, tasty, and perfect for this hot, humid weather most of us are experiencing? Give up? It is Lemonade! Yes, what better way to cool off with a big glass of Lemonade over ice? National Lemonade Day is August 20th, so I am honoring this lemony old favorite that everyone loves.

The lemon is a small yellow fruit that is native to Asia. The origin of the lemon is somewhat a mystery, but it is a hybrid between a sour orange and citron. Lemons were found in Europe near Southern Italy no later than the 1st century AD, during ancient Rome. They were later recorded in Persia, Iraq and Egypt around 700 AD. The lemon was introduced to the Americas in 1493 by Christopher Columbus, who brought us the lemon seeds. Today India produces the most lemons and then Mexico, Argentina, Brazil, Spain, China, USA, Turkey, Iran and Italy.

There are many health benefits to lemons, one is that it has high levels of vitamin C. The average lemon contains approximately 3 tablespoons (50 ml) of juice. The vitamin C acts as a powerful antioxidant against harmful environmental toxins, and protects the immune system which reduces the risk of hypertension. Historically lemons were used to fight scurvy on Navy ships.

There are many other uses for lemons besides lemonade. One way they can be used is for aromatherapy, which seems to enhance your mood. The low pH of its juice makes it antibacterial. The juice of the lemon may be used for cleaning and a deodorizer as well. Lemon oil is used for a polish, a wood cleaner, and an insecticide treatment. Many children start lemonade stands in their neighborhoods to make some spending money. Who knew that the lemon was so versatile?

The lemon is mostly used for its juice, pulp, peel, and zest, which are used in preparing many recipes. Lemon juice is also used to make lemonade, soft drinks, and cocktails. The lemon leaf accompanies foods as a garnish, plus many teas are made with lemon leaves for flavor. Now that you know about lemons, let’s make some Lemonade!

Lemonade is a lemon flavored drink made from lemons, water and sugar. It comes in other forms as well as fresh, from frozen juice, dry powder, concentrate, slush (lemon ice) and carbonated. The Femminello St. Theresa, or Sorrento lemon is native to Italy and the zest is traditionally used in the making of Limincello an alcohol based drink. Lemonade is made in many flavors such as pink, strawberry, watermelon, and its traditional lemon flavor. Pink lemonade is very popular and it is made by adding fresh raspberries, strawberries, blueberries, or grenadine to the lemonade which typically makes the color pink. All of these are cool and refreshing drinks and make great bases for cocktails too. The basic lemonade recipe has been popular in the Southern United States for years. Sweet tea and lemonade are trademarks for great southern hospitality.

This week I have two recipes to share, one is a Traditional Lemonade Recipe (non-alcoholic) and the other is called a Blueberry Sangria Lemonade courtesy of Sandra Lee from the Food network. These two drinks should quench your thirst on a hot August day or for any day of the year. You get the sweetness from the sugar and berries, which enhance the tartness of the lemons all wrapped up in one cool, fresh, flavorful drink.

Traditional Lemonade Recipe

Ingredients:
6 medium lemons, yield 1 cup of juice
3 1/2 cups of water
3/4 cup of sugar (can be adjusted by taste)
Lots of Ice

Directions:
Juice the lemons on a citrus reamer. If you roll the lemons on a counter before you squeeze, you will get more juice from each lemon. You can add some pulp if you prefer, but discard the seeds. Dissolve the sugar in the water. Combine the juice and sugar water in a pitcher. Stir well and serve over ice cubes.

Blueberry Sangria Lemonade

Ingredients:
1 1/2 cups frozen blueberries
1 (12 oz) can of frozen pink lemonade concentrate
1 bottle of (750ml) Chardonnay
3 cups lemon lime soda (recommended: Sprite)
1/2 cup of Cognac

Directions:
In a large pitcher, combine all ingredients and stir. Refrigerate for 1 hour to blend all the flavors. Serve chilled in glasses filled with ice. Serves: 4 people


Till Next Time…………………….. 

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved

La Notte di San Lorenzo & “Steak Pizzaiola” Recipe

Benvenuti, Welcome…..In Italy, there is always a feast or holiday to celebrate. The Italian people celebrate with gusto everything from family to religion and we can’t forget about the food. That is what is in the heart of every Italian person. Many of their holidays revolve around a religious Holy day or to give homage to one of the many feast days of the Saints. Special traditions of these days could be parades, family gatherings and attending church to say “thank you” for the many blessings of the saints.

August 10th is known across Italy as “La notte di San Lorenzo” or the “Night of the Shooting Stars.” These shooting stars are also called Saint Lawrence's tears, or Saint Lawrence's fire. This is to symbolize the sufferings of the Saint during his martyrdom, which happened in the year 258 on this particular night, in Rome. As deacon of Pope Sixtus II, San Lorenzo had been ordered by one of the tyrant Valerian’s judges to offer up the church’s treasures; San Lorenzo presented the poorest of his congregation, and said, “These are the treasures of the Church”. Then the judge ordered San Lorenzo to be burned alive on a gridiron. San Lorenzo bravely faced his death and his famous words were, “I am roasted on this side; turn me over and eat.” He is the patron saint of many things related to fire-cooks, chefs, and bakers. The Basilica of San Lorenzo fuori le Mura, in Rome was built over the saint’s tomb in the fourth century.

Basilica of San Lorenzo

Scientifically, why do the stars fall during this time of year, you ask? This phenomenon is due to the rain of meteors, which represent the debris left by the “Comet Swift Tuffle,” identified in 1862. Small fragments which are stationed in space come into contact with the atmosphere, resulting in an intense long glow with great speed. The falling of the stars is due to the passage, inside the Earth’s orbit, the asteroid belt of the constellation Perseus. If it is a clear night this year it will be more visible on August 13-14th at the rate of 60 or more per hour in the Northern Hemisphere. As with all meteor showers, the rate is greatest in the pre-dawn hours, since the side of the Earth nearest to turning into the sun scoops up more meteors as the Earth moves through space.

The feast day of San Lorenzo in Rome has become a venue for a huge public celebration. The La Notte Di San Lorenzo starts out on August 9th at the Grand Harbor in Malta Italy, with a spectacular fireworks show. The Gran Finale will be a large pyro musical display where fireworks will be perfectly synchronized to all types of music.

As the celebration continues more than 150 Italian towns take part in an event organized by the Movimento Turismo del Vino called, “Calici di Stelle”. This tradition is dedicated to all those passionate about wine tasting and to reveal the local producers new wine collection. Calici di Stelle is one of the most awaited wine tasting events of the year. Historic and renowned wineries will open their doors to visitors with music and entertainment. Local markets, guided visits, and tantalizing themed menus from local eateries will fill your weekend with splendid memories to last till at least next years celebration. “La Notte di San Lorenzo” or “The Falling Stars” combines fireworks, good food, family and flavorful wines with tradition which is an expression of the local heritage in the streets of Italy. Have fun star gazing and don‘t forget to make a wish!

My recipe this week is called “Steak Pizzaiola.” This recipe is ready in no time, when you keep tomato sauce on hand. The aromatic spices enhance the flavors of the steak and believe me; you won’t be able to get enough. Mangia!!


“Steak Pizzaiola”

 Vegetables

Ingredients:
1 pound boneless sirloin steak, thinly sliced
Salt and pepper to taste
2 cloves of garlic sliced
1 onion sliced thinly
1 red bell pepper sliced thinly
8-10 button mushrooms washed and sliced thin
3 tablespoons unsalted butter
1 teaspoon dried oregano
2 1/2 cups of prepared tomato sauce
1/3 cup minced fresh flat-leaf parsley
3-4 tablespoons of olive oil
Pecorino Romano grated cheese for topping

Directions:
Season the meat on both sides with salt and pepper. Melt the butter in a large sauté pan over medium-high heat. Sauté the meat in batches if necessary, on both sides until lightly browned. While meat is cooking put olive oil in another sauté pan and add the garlic, onion, peppers and mushrooms. Cook until soft and caramelized. If you need more olive oil add a little at a time. Once the meat is done sprinkle with the oregano. Stir your tomato sauce and simmer the mixture for 15 minutes. Now take your vegetable mixture and add to the meat in sauté pan. Next take your cooked tomato sauce and pour on top of vegetables and meat. Stir in fresh parsley and plate. Serve with some grated Pecorino Romano cheese and enjoy. Serves about 4 people according to how big your steak pieces are.

Till Next Time…………

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved

August Is "National Peach Month" & A "Fruity, Nutty, Chicken Salad" Recipe

Everywhere I look this summer there are delicious, sweet, juicy peaches. There is a reason why I am seeing more peaches all over and that is because August is “National Peach Month”. This holiday is honoring and enjoying the flavor of the peach. The peach is a member of the Rose family. It was first cultivated in China. The peach tree is considered to be the tree of life and peaches are symbols of immortality and unity. Peach blossoms are carried by Chinese brides and the image is placed on pottery as a gift which has great value. 

Travelers along caravan routes carried the peach seed to Persia before it was cultivated in Europe. In the 1600s Spanish explorers brought them to the New World and by the 1700s missionaries had established peaches in California. Columbus brought peach trees to America on his second and third voyages. The United States is the world’s largest producer of peaches. The peach is the state fruit of Georgia and South Carolina. The peach blossom is also the State Flower of Delaware. Johnston, South Carolina is known as “The Peach Capital” of the World. 

Map of Italy's Peach Region

Other major producers are Italy, France, Greece and Spain. Peaches (or pesca in Italian) have grown in Italy since the Middle Ages. The yield time is from July to September. There are four main growing regions in Italy and they are; Emilia Romagna, Campania, Piedmont, and Veneto. Many products are made from peaches such as; peach marmalade, peach essence, peach juice concentrate, and peach puree to name a few. My mother told me that my grandfather would slice a peach into a glass of wine. In order to eat the peach slices, they would take a knife and use the tip to spear them in the glass. This is the classic Italian way. The peach adds a pleasant accent to the wine, and the wine can be either red or white depending on the region you are in. We are all peach lovers in my family. My dad especially loves them on top of cereal and I love peach pie.

Peach varieties can be either clingstone, where the flesh of the fruit clings to the stone, or freestone, where the stone twists away from the fruit. The peach pit contains hydrocyanic acid, which is a poisonous substance. Peaches are a good source of vitamins A, B and C. Medium peaches contain only 37 calories. You can ripen peaches by placing them in a brown paper bag for two to three days. Nectarines are a variety of peach with a smooth skin, and are not a cross between a peach and a plum. The juice from peaches makes a wonderful moisturizer, and can be found in many brands of cosmetics. Summer and peaches make a perfect pair. Peaches are a favorite fresh snacking fruit and make wonderful pies and jams. Peach ice cream and peach sherbet are a cool and refreshing summer favorite. Ripe peaches also freeze well for later use.

My recipe this week is another recipe that I created for my sewing group. It is called, “Fruity, Nutty, Chicken Salad”. This recipe is a perfect summer lunch or for a light dinner. It enhances many different textures that explode your taste buds. The juicy peaches added to the chicken, with the nuts which adds flavor and raspberry vinaigrette. Simplicity is at its best. Don’t forget to get your peaches, fruits and vegetables at your Farmers Markets. It is important to support our local farmers.

“Fruity, Nutty, Chicken Salad” 

 

Ingredients:

2 1/2 cups cubed cooked chicken breast

2-3 fresh large peaches, peeled and chopped
1/2 cup chopped walnuts
1/2 cup fresh carrots cut into julienne strips
1/4 cup raisins or currants
Salt and pepper to taste
1/2 cup raspberry walnut salad dressing of your choice
(I use Ken’s or Newman’s Own)
1 package spring mix salad greens (5 oz)

Directions:
In small bowl, combine all the ingredients. Divide salad greens and top with your chicken salad. Yield: 4 or more servings depending on the size of your ingredients.

Till Next Time………………………..

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved

Welcome to my 100th Blog Post!! & Three Top Blog Recipes

Welcome to my 100th Blog Post!! On January 18, 2011, I introduced my first post into the food blogging world. I remember being very excited about sharing my thoughts with you. When I started my blog I had said, “That you would find plenty of family stories and recipes that have been passed down from generation to generation. Family, Food and Love seems to tie it all together very nicely, that you can’t have one without the other and I will also share stories of my life growing up in my Italian family.” Now, at 100 posts I think I have overwhelmed myself as well as you, my readers. “Family Plus Food Equals Love,” I think has taken on its own personally. It has evolved from a small personal blog into a great deal of information, research, plus family stories, and a wonderful source for finding delicious simple recipes.

 
I get great pleasure from writing this blog as it gives me the opportunity to share with you my readers two of my loves and that is; writing and my family recipes. Your inspiration and willingness to continue to read my words are very encouraging. I had no idea that people from across the world would welcome my writing. I originally thought that my readers would be just my friends and relatives, but I had no idea that my blog has been viewed over 24,400 times (and counting) plus 126 countries. Out of that 24,400 people more than half are coming back to read my posts every week. You all are just amazing!

With that being said, I need to say “Thank You” to all of my readers, here in the United States and also to my International readers as well. I have to say a special Thank You to my new foodie friends who post comments and suggestions. Finally to my friends, family, and my mom (Madeline) in particular who has given me encouragement and shared the recipes of our family members. There is also a special friend who I have to say “thanks” to and that is Daniela. If it wasn’t for her effortless help in teaching me many new computer skills, I don‘t know how I would have posted many of my stories and photos.

I am honored to share with you an award that I received from Raquel, of eRecipe.com. I was chosen as “Chef of the Week” (June 8 to June 14, 2012) Thanks Raquel. I was also very thrilled that two of my friends Christine and Jodie presented me with Blog Awards. Thanks, to my very thoughtful friends.

 My top blog was on May 6, 2011. It was my post on “Happy Mother’s Day: la festa della Mamma” and the recipe is an “Italian Frittata”. http://familyplusfoodequalslove-dottie.blogspot.com/2011/05/happy-mothers-day-la-festa-della-mamma.html My readers seemed to really love this recipe especially in Italy. My Flag counter views showed me that 310 new visitors and a total of 862 people read this post for that day alone. Totally amazing! Thank you!
I thought it would be fun to go back and revisit my three top blogs and the recipes that I posted with them.

My second top blog post was on December 13, 2011. This was, “12 Days of Christmas Day 1” and my recipe is called “Struffoli”. http://familyplusfoodequalslove-dottie.blogspot.com/2011/12/12-days-of-christmas-day-1-struffoli.html  I had posted one story and recipe for each day of the 12 days of Christmas. This was much fun to share my family recipes especially at Christmas, which is my favorite time of the year. Struffoli are towers of little fried dough balls that taste like tiny pillows of bliss covered with sweet honey and candy sprinkles. My readers loved this blog post and I’m sure many made this recipe for their holiday table.

My third, top blog post was on October 13, 2011 and it was a story about the “Eurochocolate in Perugia, Italy & Easy Chocolate Cream Filled Torte”. http://familyplusfoodequalslove-dottie.blogspot.com/2011/10/eurochocolate-in-perugia-italy-easy.html The recipe that I added is so decadent and very easy to make. This was a big hit with my readers especially anything made with chocolate.

I do hope that you try all my recipes and continue to enjoy reading my blog. Please feel free to post comments or suggestions at any time. Thanks for following me and here’s to the next 100 posts!
 

Till Next Time………..

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved

Italian Culture & "Sofia's Peas And Pasta"

A few days ago I was watching a video called “Discovery Atlas: Italy Revealed.” It depicts the passionate culture of Italy as it follows six stories of Italians, including a jockey participating in a traditional “palio,” to a former fisherman trying to set a diving record off Sicily’s coast, to the Missoni family of the fashion world, and a Venetian gondolier’s attempt to keep his family in his native city. I was amazed while I was watching this very scenic and heart warming video. It brought to mind that the Italian people are on a journey, that features many cultural customs such as fashion, cinema, food, music, and architecture just to name a few.

When the Italian’s came to the United States, they developed many customs that were not part of their lives before they came here; creating a culture that is independent of any other. As I continued to think about this, I thought that it would be an interesting subject to share with you my readers about Italy‘s cultural icons.

Giovanni & Sofia
(my great grandparents)

Since, my great grandparents came from Italy to the United States I can understand the culture behind my family's heritage. It must have been extremely challenging for them to come to another country, with another language and now have to learn how to fit in with other customs that they did not understand. I feel very blessed and honored to have come from a background of exceptionally strong and dedicated men and women to seek a better life for their families. Here are some of the famous Italian Cultural Icons that may give you a better understanding of why Italy is the birthplace of Western Culture and is often nicknamed ll Bel Paese (The Beautiful Country).

Architecture: Italy has a very broad and diverse architectural style. Some famous structures are the Coliseum, Tower of Pisa, Grand Canal (Venice), Sistine Chapel, and St Peter’s Square (Vatican).

Visual Art: Over the centuries, Italian Art has gone through many changes. Italian painting is traditionally illustrated by warmth of colors and light. Some famous paintings and figures are Mona Lisa by Leonardo da Vinci, Michelangelo’s David, others by Raphael, Donatello, Caravaggio, and Botticelli. Many of these artifacts are religious in nature.

Literature: The basis of the modern Italian language was established by the poet Dante Alighieri (The Divine Comedy), Boccaccio, Leopardi, Petrarch (invented the sonnet), Giordano Bruno, and Niccolo Machiavelli.

Music: From folk to classical, music has always played an important role in Italian culture. The Italian Opera, O sole mio, Antonio Vivaldi, Giuseppe Verdi, Toscanini, Rossini, Puccini, Pavarotti, Andrea Bocelli, and Enrico Caruso.

Cinema: The Italian film industry was born between 1903 and 1908. Some famous icons are, Dario Argento, Rossano Brazzi, Federico Fellini, Isabella Rossellini, Marcello Mastroianni, Sophia Loren, Gina Lollobrigida, Anna Magnani, Roberto Benigni and Dino De Laurentiis.

Fashion and Design: Italian fashion is regarded as one of the most important in the world. Milan, Florence, and Rome are Italy’s main fashion capitals. Armani, Roberto Cavalli, Dolce & Gabbana, Ferragamo, Gucci, Prada, Pucci, Valentino, and Versace.

Italian Cuisine: Ingredients and dishes vary by region. Cheese and wine are major parts of the cuisine, playing different roles both regionally and nationally. Some famous dishes include pasta, pizza, lasagna, focaccia, gelato, bread, olive oil, salami, Parma ham, coffee, and cappuccino.

Famous Places: Adriatic Sea, Bologna, Calabria, Catania, Emilia-Romagna, Mt. Etna, Florence, Genoa, Lake Como, Milan, Modena, Naples, Pisa, Rome, Perugia, Parma, Sardinia, Sicily, Turin, Tuscany, Tyrrhenian Sea, Venice, Verona, and Mt. Vesuvius.

Italy is filled with beauty, culture and history. There is so much more to this boot shaped country and its people. My recipe this week is one that my great-grandmother Sofia passed down and eventually it was taught to me. It is a simple but yet very tasty dish that is from Calabria, where my mother’s family originated from in Italy.

"Sofia’s Peas & Pasta"

Ingredients:
Ditali, Shells or any small pasta -1 lb
1 pound of fresh or frozen peas
2 large onions sliced
Garlic 1 clove sliced
Oil olive, coat pan
Salt and pepper to taste
Grated Pecorino Romano to taste or to top dish

Directions:
In large pot bring salted water to a rapid boil. Cook pasta according to directions until the pasta is al dente. Meanwhile heat olive oil in pot and add sliced garlic. Now add onions when garlic is softened and color is light. Sauté onions till soft and translucent. Next add peas, plus a small amount of pasta water to coat peas. Add salt and pepper, cook until tender. By this time pasta should be cooked, drain and add to peas with onions. Mix well and add grated cheese to top your dish. Serve immediately. Yields: 4-6

Till Next Time……….. 
Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved

National Pickle Month & An Italian Giardiniera Recipe

Do you love pickles? Well if you do then this blog post is for you! July happens to be National Pickle Month. The pickle is one of America’s favorite “side” condiments. Pickles are used for snacking, serving with a hamburger or sandwich and making a tangy relish. A pickle is simply a cucumber that has been pickled in a brine vinegar and left to ferment for a period of time. Cucumbers were first pickled about 4,400 years ago in Mesopotamia. The pickling process was also known to the Ancient Greeks; Aristotle was to have praised pickled cucumbers for there healing effects. Today, this tangy pickle juice is used by many professional athletes to fight off muscle cramps. The benefits of this juice are that it replaces essential electrolytes that are lost due to physical activity, especially on hot and humid days. So instead of drinking sports drinks that contain sugar and other additives, choose to drink some pickle juice. Who knew?

Pickled cucumbers became popular in the United States due to the influence of the cuisine of European immigrants. Soured cucumbers are most commonly used in an assortment of dishes for example; pickled-stuffed meatloaf, potato salad, chicken salad, or egg salad. They can also be deep fried. There are many varieties of the pickle. They can be sour, dill, or sweet and take on many shapes such as large, midget, gherkins, spears, sliced round (chips), and deli slices.

Some Pickle Fun Facts:
The pickle was brought to the New World by Christopher Columbus--George Washington, John Adams and Dolly Madison liked pickles--Cleopatra claimed pickles contributed to her beauty--Dill pickles are the most popular.

The “Christmas Pickle” is an Old World German tradition related to the Christmas tree. In this tradition, a family decorates its Christmas tree with ornaments including one pickle. On Christmas morning, the first child to find the pickle hidden in its boughs would get a special gift and would supposedly have a year of good fortune. This tradition is commonly believed by Americans to come from Germany, but this is probably fictional. In fact, the tradition is widely unknown in Germany. These pickle ornaments can be made in glass, and even crocheted. I crocheted Christmas Pickles many years ago and gave them to my nieces and nephews for stocking stuffers. Now it has become a tradition to see who can find the pickle first.

We are pickle lovers in my family, especially my dad. Every time we go to a restaurant he always asks for extra pickles. His preference is the kosher dill ones. I prefer the sweet gherkins. No matter what shape or flavor I can say we definitely are a pickle family. Italian Giardiniera is a mix of pickled vegetables that are in vinegar and are typically eaten as an antipasto or with salads. In Italian it is also called “sotto aceti”, which means “under vinegar”. This mix of flavorful spicy vegetables is very common in many Italian kitchens. It is truly a favorite and my niece Lauren loves it so much that when she comes home from school she has some Giardiniera with slices of sopressata (Italian Dry Salami) for a snack. 

My recipe this week is one that I love to make. It is not hard, just takes patience, and it is from one of my favorite shows “Ciao Italia” with Mary Ann Esposito. I hope that you try these pungent pickled vegetables. Mangia Tutto!

Pickled Vegetables or Italian Giardiniera

Ingredients:
2 1/2 cups cut up vegetables, such as:
Sweet green, yellow or red bell peppers
Cauliflower
Carrots
Pearl or Cipollini onions
Pepperoni (hot green peppers)

Pickling Mix:
3 cups distilled white vinegar
1 teaspoon pickling salt
1 1/4 cups of water
3/4 cup of sugar
1/4 tsp each whole mustard seed, celery seed, cloves, fennel seed, allspice, and peppercorns

Several new canning jars with lids, either 8 or 10 oz or quart size. Have a pan of ice water ready for “shocking” vegetables. Be sure all veggies are free of blemish, washed, and cut into uniform size, about 1-inch pieces.

Directions:
Fill a large pot with water and bring it to a boil. Add 1 tablespoon of table salt and cook the vegetables for about 2 minutes (each group separately). With a slotted spoon, transfer the vegetables to the pan of ice water. Allow the vegetables to cool for a minute and then drain them in a colander and set aside.

Combine the vinegar, pickling salt, water, and sugar in a saucepan. Bring the mixture to a boil. Turn off the heat.

Mix the dry spices together in a small bowl and divide them among the jars. Fill the jars with the vegetables, leaving about 1/4-inch space at the top. Pour the vinegar mixture over the vegetables to cover them. Cap and allow the jars to cool before storing in the refrigerator. Use after two days or keep refrigerated for up to a month.

Till Next Time……

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved

It's "Christmas In July" & A "Raspberry Trifle" To Keep Cool

It has been extremely hot across the country this summer so far. Everyone is wishing for some relief from the heat. Aren’t you? As we think about the fall and winter with those crisp cool nights we know we can‘t change the season, but we can dream of “Christmas in July!” That is what many people do year after year. It’s an unofficial holiday which refers to a Winter-Christmas-themed celebration held in July.

The specific beginnings of the “Christmas in July” tradition are not very clear, but it is believed to have started in Europe, as a way to celebrate Christmas in the summer. It is often said that a group of Irish tourists who went on vacation in the Sydney’s Blue Mountains in the summer months of July in 1980, were overjoyed at the sight of snow there. It is believed that these travelers convinced the owner of a local hotel in the Blue Mountains in New South Wales to hold a party called “Yulefest”. The idea was an instant hit and now each year in July they hold a Christmas Party. Hence forth “Christmas in July” became a tradition and continues to this day with a festival and many celebrations.

In the Northern hemisphere there are parties that are given in July that mimic Christmas celebrations, bringing the atmosphere of the holiday but with warmer temperatures. In the midst of the scorching summer months, people have parties which may include Santa Claus, ice cream and cold foods. In the United States, this festival has become highly commercialized. It is used more often as a marketing tool than as an actual unofficial holiday. Many retail stores offer special “Christmas in July” sales that started in about 1950. Restaurants offer special discounts and even television stations show re-runs of Christmas specials. The shopping networks like QVC and the HSN have also included shows that are titled “Christmas in July”. This is mainly because most retailers tend to sell Christmas items in July to make room for next year’s inventory and before the “Back to School” shopping period begins in August.

Some families love this concept of “Christmas in July,” especially if their family members are scattered across the states, because it is easier for them to have a get-together in July when the weather is more favorable for a vacation, rather than in the freezing winter months when long distance travels are really hard. Celebrating “Christmas in July” can take place at any time during the month of July. At the Bakken amusement park in Denmark, Christmas is celebrated in July for three days and witnesses the annual World Santa Claus Congress, attended by Santa Clauses from all over the world, accompanied by their wives and elves. Then, there are those individuals that choose to celebrate “Christmas in July” just because it is a transparent excuse to have a party.

　
My readers know that I love Christmas! This concept is a wonderful way to spread cheer and have fun in the summer no matter what way you celebrate “Christmas in July”. It is a great way to deal with the heat of the day. My recipe this week gives us the opportunity to celebrate the summer and “Christmas in July” together. It is called a “Raspberry Trifle”. This recipe is from Taste of Home magazine. You can make it ahead of time and refrigerate so it is nice and cold, especially for summer parties. Each spoonful is a bit of heaven as you can taste the sweet berries, mixed with the tart and a creamy texture all wrapped in one simple bite. Enjoy and try to stay Cool!

Taste of Home

Raspberry Trifle Recipe
Prep: 20 minutes & chilling
Yield: 12-15 Servings

Ingredients:
1 loaf (10-3/4 ounces) frozen pound cake
1-1/2 cups of heavy whipping cream
3/4 cup of sugar, divided
2 packages (8 oz) cream cheese, softened
2 teaspoons lemon juice
1-1/2 teaspoons vanilla extract
2 packages (10 oz) frozen sweetened raspberries, thawed
2 tablespoons baking cocoa
1 box of fresh raspberries
1- 3-quart glass trifle bowl

Directions:
Slice cake into 18-20 slices about 1/2 inches thick, set aside. In a bowl, beat cream with 1/4 cup of sugar until stiff peaks form. In another bowl, beat cream cheese, lemon juice, vanilla and the remaining sugar. Fold in 2 cups of the whipped cream; set aside for topping. Drain raspberries, reserving juice; set berries aside.

Line the bottom of a 3-quart glass bowl with a third of the cake slices. Drizzle with some of the raspberry juice. Spread with a fourth of the cream cheese mixture. Sift a fourth of the cocoa over the top. Sprinkle with a third of the berries. Repeat layers twice. Top with the remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate for 4 hours or overnight. Garnish with fresh raspberries.

Till Next Time.............
Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved

“Wrap”- This Around Your July 4th Celebration!

Wishing you, my readers a Happy 4th of July! We're so grateful to live in this great Country and to celebrate the birth of our Nation. Most of us celebrate our Nation’s birth filled with family gatherings, picnics, barbecues, parades, and showing a great emphasis on the American tradition of Freedom. Many people display the American flag outside their homes or buildings. The most common symbol of Independence Day is the American flag, but other symbols include the Statue of Liberty, Ellis Island, and in New York harbor where you can see the Macy’s fireworks display. I have to mention our thanks to the servicemen and women who have been fighting for our freedom and keeping our country safe. These are the people that our founding fathers would have called our heroes!

As July is upon us, the summer is really heating up. We are in the middle of our second heat wave here on Long Island. I’m sure you, like most people are preparing your menus for this July 4th for family cookouts. That means grilling hamburgers, hot dogs, ribs, steaks, chicken, and veggies. Wraps are a great addition to your BBQ grills. I’m not talking about the wraps that you eat, (even though I will be sharing a wrap recipe later in my post) but wrapping food in something to give it a unique flavor and aroma. Some foods that you may cook on the grill may be small and may drop between the grates which would spoil your meal. So, what comes to mind, is foil. 

Aluminum foil is a great way to steam and cook vegetables as well as fish. Wrapping your foods with foil will keep all your spices in and it is an easy clean up as well. Besides using foil, there are many other ways to wrap your foods in. Here are some tips that can help you on using wraps for your July 4th cookout. If you plan on grilling corn on the cob, save some of the husks for wrapping your vegetables. A corn husk can give a slight sweetness to whatever is wrapped in the husk. Swiss Chard, Kale leaves and Collard greens brushed with some olive oil can also be used to house your recipe, just make sure it is closed tightly. Collard greens have thicker leaves than Swiss chard so that is a good green to use on your grill.


Don’t overstuff, less is more and don’t overcrowd the grill either. You want to cook everything evenly and you want the heat to circulate around your packets. Corn husks, fresh or dried have to be soaked at least an hour before grilling to reduce chance of burning. One more tip is, instead of using bamboo skewers for vegetables, use rosemary branches instead. Make sure you pull the leaves off and use your bare branch for your skewer; it will flavor your veggies or fish delightfully.

Now, to the wraps you can eat. The “wrap” sandwiches are variations of traditional sandwiches, but the bread is different. They are basically made of a flat type of bread and is spread with a hot or cold filling and rolled up. Wraps are a great way to use up leftovers, but your imagination is endless. To create a wrap, it is best to prepare all of your ingredients before you start. To assemble, either spread ingredients over the entire roll, leaving a 1-inch border all around, or spoon filling in a row down the center of the roll. Once it is filled, fold one end of the roll over the filling about 1-inch (this will keep filling from falling out the end). Then fold the other side of the roll over filling and now roll into a bundle. Next, wrap your wrap in clear plastic wrap and refrigerate. This will help keep the rolls shape. Then you can cut your wrap diagonally or in round rolls and enjoy.

My recipe this week is a wrap that I created for a lunch with my sewing group. I call it my “Chicken Surprise Wraps.” Everyone loves these flavorful wraps. This recipe is a very easy and refreshing. It’s an enjoyable way to have a cool July 4th celebration. Enjoy!

 “Chicken Surprise Wraps”

Ingredients:

2 Flour Tortilla 12-inch Fajita size (8 count)
2 boxes Perdue Shortcuts Chicken strips (9 oz)
1 package of pre-washed spinach leaves (6 oz)
1 box Oscar Mayer Bacon fully cooked (12 count)
1 bag of Diamond Sliced Almonds (2.25 ounces)
1 bottle of your favorite Ranch dressing mix
2 jars of Roasted Peppers (olive oil & garlic) (12 oz)

Directions:
Spread 2 tablespoons of Ranch dressing in center of each tortilla. Layer with the spinach leaves, a couple of strips of chicken, 2 slices of bacon, piece of roasted peppers, and then sprinkle with a hand full of sliced almonds. Roll up tightly and cut in half. Keep in refrigerator till ready to serve. Serves: 8-12 according to how much you put in them.

Till Next Time……..

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved.