Risotto with Porcini Mushrooms from "Harry's Bar" in Venice, Italy!

Ahhhh, beautiful, romantic, and mysterious Venice, Italy!  

What an extraordinary experience of a lifetime to visit and experience (even if only for a brief moment in time) Venice that is said to be sinking during our lifetime (which I hope Italian engineers will prevent)!  After seeing the major sites of Venice among unexpected throngs of tourists in the 'off-season' of October, I ventured to successfully check off one of my "bucket list" items . . . "to enjoy a famous "Bellini" cocktail at the infamous Harry's Bar in Venice, Italy" where Hemingway often dined and drank. 

Tucked away in a semi-hidden side street is where you can find Harry's Bar.  The establishment's location is not quite what I expected from reading about it in all of the tour guide books that stated Harry's Bar is located on the Piazza di San Marco.  That is NOT where it is located at all!   You must walk over several canal bridges to arrive to the correct 'via' or street and turn right where it is on your immediate right . . . and without a sign.  This is what you need to look for:

1323  Calle Valleresso 

which is on the right in the very first location.

It is easy to miss with very little signage!

  

And as with many windows in Italy, it is protected by bars against criminal activity.  How sad, but true in Italy.  From what I could see, this is the only visible sign to know that you are at "Harry's Bar" in Venice, Italy.  My mother purchased the phenomenal cookbook, and yes, this window is the one and only sign to identify Harry's Bar.  Again, this a 5 minute walk away from the central piazza of San Marco and NOT on the piazza itself as popular tour guide books state.  It is very worth the trek . . . even while wearing a back brace (post-surgery) as I did!

Upon entry into the super-crowded and amazingly-small dining area of Harry's Bar, I was immediately and kindly swifted away to the top floor at a wonderful table for two facing opened, screen-less windows that allowed a full view of the Venetian lagoons on a beautiful warm and sunny October afternoon!

the view of a Venetian lagoon through the restaurant windows directly from my table!

Pinch me, am I really here in Venice, Italy seated at a table in this infamous foodie and cocktail location?

The service for a single woman was spectacular (something usually poor given employees providing less service due to the 'smaller' tab total for his/her tip amount).  I had three (3) men attend to my every foodie and beverage need with not one moment of hesitation to serve and satisfy me for my complete enjoyment!  

On the right of my table was a lovely Italian couple who knew Italian cuisine inside and out, yet were willing to spend time to chat with me about all things regarding Italian cuisine and the Italian way of life focused on high quality food!  On my left was a delightful couple from England, enjoying their food selections and chatting with me in English . . .  a welcome language amidst my broken Italian that I could barely remember from my college Italian courses!   

Both couples' mouths were humming with sounds of blissful enjoyment as they enjoyed each and every morsel of their meal.  And then I joined them in harmony as my creamy risotto entered my mouth!

I had previously done my research and knew that it would probably be impossible to order the Venetian specialty of "Bacala" (salted codfish), knowing that Venetian fishermen do not fish on Sunday nights . . . and because I was there on a Monday, I knew that fresh fish was not to be found on any Venetian menu.   EVERYTHING is served as fresh as possible; nothing is frozen whatsoever in Italy!

Upon looking at the menu, I found that the luncheon special for this particular Monday was Risotto con Porcini (Risotto with Porcini Mushrooms).  It was pure and creamy heaven on a plate!  What could have served three or four people, I devoured by myself alone, especially due to the price of 36 Euros (approximately 50 American dollars).  Please note, that with all of the walking in Italy, I actually LOST weight while eating like an American pig at the same time!  How much fun is that?  PLUS, I do NOT spend that kind of money on any food(s) in my little hometown in SC.

I admit it . . . I splurged here!  But "Harry's Bar" was the one and only place in Italy that I did so.  And it was worth every penny and every delicious bite!

For me, to eat wonderfully and exercise naturally by walking among beautiful historic architecture without grunts and groans in a gym, and yet still not gain one pound was a dream come true!

When in Italy, be prepared to order water and to pay for it by the bottle, either natural or with bubbles (sparkling).  Another simple part of life that we take for granted in the States is the ability to receive a free glass of natural, clean tap water with re-fills (including ice) in restaurants . . . and here in the Carolina's in our restaurants of choice, my husband and I are even given free, tall, large-sized 'to-go' cups of water!  Keep that in mind in Italy, you pay for every little thing in restaurants!

You even pay to go to the 'toilettes', so bring Euro coins because most do not offer change for larger bills.

Expect no ice cubes in your water . . . it doesn't happen in Italy, although the bottled water that you order (anywhere) for a price is extremely cold and completely refreshing.

Table side dish preparation with 3 men in white tuxedos was a luxury that I have

 never experienced, thus justifying the price a tad bit better!

beautiful and delicious risotto from Venice, Italy!

the best risotto that has ever crossed my lips!

Risotto with Porcini Mushrooms
(from "The Harry's Bar Cookbook" by Arrigo Cipriani, 2006)

3 cups fresh porcini mushrooms, thinly sliced
3 Tbsp. olive oil
1 garlic clove, minced
1/4 cup finely chopped Italian parsley
1/2 cup dry white whine
freshly ground black pepper and sea salt to taste
1 recipe Risotto Parmigiana ( ** see below)

Clean the porcini mushrooms by gently brushing or wiping away any dirt.
Wipe the mushrooms with a slightly damp paper towel.
Do not immerse them in water.
Heat the olive oil in a large skillet over medium heat.
Add the porcini mushrooms and cook until golden brown, about 7 minutes.
Add the garlic and parsley and cook for 1 minute, stirring well.  Be careful not to burn the garlic.
Add the wine, stir well, cook for 1 minute more, and set the skillet aside.
Season the mushrooms with a little freshly cracked sea salt and black pepper.
Make the risotto as directed in the following recipe, stirring the cooked porcini mushrooms into the rice at the beginning.

Serves 6 as a first course ("i primi")

porcini mushrooms that grow in abundance in the forests of the northern 

mountains of Italy . . . about the size of a man's fist!

** Risotto Parmigiana
(from "The Harry's Bar Cookbook" by Arrigo Cipriani, 2006)

This recipe is 'basic' for all risotto dishes.

5 to 6 cups chicken stock (brood), preferably home-made (you can search on my blog for a delicious home-made chicken broth (brodo) that is also freezable!)
1 Tbsp. olive oil
1 small onion, minced
1-1/2 cups short-grain Italian rice (preferably 'Vialone' or 'Carnaroli rice)
5 Tbsp. unsalted butter at room temperature
2/3 cup freshly grated, first quality Parmigiana-Regiano cheese, plus extra grated cheese to pass around the table.
Freshly grated sea salt and black pepper to taste.

Serves 6 as a first course ("i primi")

Bring the chicken stock (brodo) to a simmer in a saucepan and keep it at a bare/lowest simmer.
Heat the olive oil in a heavy-bottomed 3-quart saucepan and cook the onion over medium heat, stirring until the onion is golden, but not brown, about 3 - 5 minutes.
Add the rice and stir with a wooden spoon to coat the rice well with the oil and onion.
Turn the heat up to medium-high.
Add 1/2 cup of the simmering stock, and keep the mixture boiling, stirring constantly.
As soon as the stock as been absorbed, add another 1/3 cup of stock and stir until it is absorbed.
Adjust when necessary, the heat from time to time -- but keep the risotto boiling, yet at the same time, it must NOT stick to the pot.
If the risotto tends to stick, put the pot on a 'flame tamer' (I place a pizza or cookie pan on top of the burner).
Continue adding the chicken stock (brodo), about 1/2 cup at a time, stirring constantly and waiting until each addition of brodo is absorbed before adding the next amount of stock (brodo), until the rice is creamy and tender on the outside with each grain still distinct and firm.
This will take at least 20 minutes, maybe as long as 30 minutes, depending on your pot and your stove.
If the rice is still a bit hard in the middle after you have used all but a few tablespoons of the stock, add some boiling water, 1/4 cup at a time, stirring it in as you did the stock (brodo), until each grain of rice is tender but still has the slightest bit of firmness and the mixture is creamy.
Remove the pan from the heat and vigorously stir in the butter and the Parmigiana-Regiano cheese.  This stirring will make the risotto even creamier.
Taste and season with freshly cracked sea salt and black pepper.
While continuing to stir vigorously, add the remaining tablespoons of hot chicken stock (brodo) or boiling water if you have used all of the stock (brodo) to make the consistency softer and softer.
In Italy it is called "all'onda" (like a wave).
Taste carefully for seasoning and serve immediately, passing a bowl of grated Parmigiana-Regiano cheese.

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A Cinnamon Treat Guest Post from "That Skinny (Lizzy) Chick Can Bake!!!"

Cinnamon delight is the highlight of this wonderful guest post from Liz of "That Skinny Chick Can Bake!!!".   For a long time now, I've been wanting to ask more of my favorite food bloggers to come on over and allow me to spotlight their wonderful cooking and baking skills on my blog.  Now that I've been home on a leave of absence for my surgery, I have the additional time that I needed to hop around blog-land and ask!  I'm not finished with my list yet, so heads up, I'll be writing to you too!  Or geez, just volunteer!

Now I'm not going to tell you the story of how Liz and I know each other because she tells a far better story than I do!  And she has shared it below.  After that comes one of her specialties . . . baking super wonderful breads; this recipe she is sharing with all of us is for Cinnamon Twists!  Your home will smell wonderful from the aroma of this baking in the oven, even better for this time of year:   autumn and the upcoming holidays!  And who doesn't like sweet sugar and cinnamon in their bread?

Before I turn it over to Liz, let me remind you that all of her contact information follows her recipe too, so that you can follow all of her posts.

And now I'll let Liz do the talking! 

"My blog started on a whim...I remember revealing my little project to a group of friends while out to lunch one spring day. One happened to have a friend whose wife was on the now defunct Foodbuzz, an on-line food blogger community...and this gal encouraged me to join the site and network with other foodies. It was there that I connected with so many fabulous, inspirational bloggers...including Roz. My blog ballooned from a simple way to share favorite recipes with friends and family into a place where I developed relationships with food bloggers across the globe. Blogging, along with baking, became one of my passions.

Those of you who are regular followers of my blog may remember the serendipitous reunion between Roz and me. She commented on my blog one day, which lead me back to her blog.  I was immediately awed by all of her marvelous food, gorgeous photography and especially her kind heart. She had oodles of fans and followers, and I knew I'd be back. She mentioned in her bio that she was from Iowa...well, what the heck, so was I. Then I learned she was 100% Italian...hmmmm...and her photo resembled a friend from my hometown, Kelly. I just had to ask her if she was from Iowa and if she had a sister named 'Kelly'. Yup, she was the older sister of one of my dear friends since childhood.  Roz was the beautiful, mysterious, popular older sister who I had only known by a portrait in their family room...she was always busy with high school activities while Kelly and I were still immature and squirrelly in grade school.

After we reconnected, I reminded Roz that when Kelly and I were in college together, we took a road trip one weekend to visit Roz in St. Louis, where she then lived and where we were treated to one of her home cooked, gourmet dinners. I'm still hoping that she and I will be able to meet again in person.  Roz did a guest post for me this summer when we were in France, so I was delighted to reciprocate when she made plans to travel abroad with her parents this fall. Such a thrill.  I had to bake up something both beautiful and delicious...so you'll have to pop over to La Bella Vita to see the details."

I had seen a few versions of these cinnamon twists on-line and knew my family would love them. The King Arthur Flour site had an apple filled version which I tweaked to be more like a traditional cinnamon roll.  I baked one in an 8-inch cake pan and the other on a sheet pan lined with parchment. The one in the cake pan produced a much prettier loaf.

This dough was silky smooth...maybe from the addition of potato buds (instant mashed potatoes) or maybe from the overnight rising time. I did not learn the chemistry of baking in my nursing chemistry course, so maybe someone can enlighten me. Nevertheless, this dough produced a delicious bread that all 5 of us enjoyed.

Cinnamon Twists

from "That Skinny Chick Can Bake!!!"

(adapted from King Arthur Flour)

3-1/4 cups all purpose flour

1/4 cup dried potato flakes or buds

3 heaping tablespoons sugar

1-1/2 teaspoons instant yeast

1-1/4 teaspoon salt

3 tablespoons butter plus extra for buttering bowl, at room temperature

1 teaspoon vanilla

1 egg

1 cup milk

Filling:

1/4 cup plus 2 tablespoons sugar

4-1/2 teaspoons cinnamon

A few grates of fresh nutmeg, optional

2 tablespoons melted butter

Glaze:

1 cup powdered sugar

1 teaspoon vanilla

2-3 tablespoons heavy cream

Mix all dry ingredients in bowl of large stand mixer (you can also mix and knead by hand). Make sure potato flakes are well dispersed. Add the butter, vanilla, egg and milk. Mix with dough hook till a shaggy dough forms. Let rest 30 minutes.

Knead dough with dough hook or by hand for 10 minutes, then place dough in a greased bowl, turning to coat top of dough with butter, then cover and refrigerate dough overnight.

The next morning, bring dough out and allow to sit out on the counter for 3 hours.

Make filling by combining sugar, cinnamon and nutmeg. Set aside.

To assemble, deflate dough and divide in half. On a lightly floured surface, roll out one dough half into a 10 x 12 inch rectangle. Brush dough with half the melted butter, then sprinkle with half the cinnamon mixture over the surface stopping within about 1/2 inch of one longer edge. Roll up jelly roll style starting at the long edge with the cinnamon, making a log. Press seam together to lightly seal.

Cut the log in half lengthwise with a sharp knife. Turn each half so that filling and cut edges face upward. Seal two of the short edges together, then cross one side over the other repeatedly to make a twist. Carefully place twist in a greased 8-inch cake pan forming a ring. Repeat with second piece of dough.

Cover lightly and let rise at room temperature for about 1 hour. Preheat oven to 350º. Bake for about 30 minutes. Cool for few minutes, then carefully remove from pans to a rack to finish cooling.

Make glaze by combining all ingredients using the extra tablespoon of cream if necessary. Place into a quart ziplock bag, seal and clip off corner with a scissors. Squeeze bag to drizzle icing over cooled twists.

Makes 2 8-inch cinnamon twists.

Thanks so much, Roz, for inviting me to share a recipe with your blog followers! Enjoy your holiday, my friend! 

xo,

Liz 

I knew that you would love whatever Liz shared for her guest post!

After ALL of these years since her friendship began with my sister in 1968 and when I met Liz in St. Louis (1978), it is because of our two food blogs that we re-connected in 2010 between Indiana and South Carolina where we now live!  Just so cool!

As promised here are all of the ways that you can follow Liz.  You can either click on the site names or copy and paste the addesses:

That Skinny Chick Can Bake!!!  . . . http://www.thatskinnychickcanbake.com/

Twitter . . . https://twitter.com/#!/ThatSkinnyChick

Facebook . . . https://www.facebook.com/pages/That-Skinny-Chick-Can-Bake/112597838794834

Google + . . . https://plus.google.com/116213594518847001708/posts?hl=en

Pinterest . . . http://pinterest.com/lizzydo/   

StumbleUpon . . . http://www.stumbleupon.com/stumbler/lizzydo 

Thanks Lizzy!!!  

Mwah!  

xoxo, Roz

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Carrot Cake with Praline Filling & Cream Cheese Frosting!

"What do we have to eat that's sweet?" asked 'Mr. Meat and Potatoes' Bill.

"Uh, nothing hon.  Would you like me to bake a cake?"

"Oh YEA!"

"How about a layered carrot cake?  With a praline filling?"

He was speechless!   Sweets and football games on TV will quiet this man faster than anything I know.  Off to the kitchen I scurry.  This cake took one half of the day to make.  Bill got his cake and ate it too . . . the next day!  If I wanted to sell this cake I'd have to charge $10.00 a slice just to break even with the ingredients and time that was put into baking it.

This is a very dense, heavy, thick, utterly rich cake . . . if you're looking for light and flakey, this is not your cake.  This is "wow, I-can-only-eat-half-a-slice carrot cake."

Oh, but made with so much love!

Let me warn you, the praline filling alone will send you directly to blissful heaven.  You may even find yourself spooning it . . . no pouring it into your mouth as it cools on the stove.

This is dangerously rich stuff that puts a humble carrot cake way over the TOP!  I think I'll make a bigger batch of it the next time to drizzle over the cake!

I doubled the frosting to make this extra luscious.  For me, it's the frosting on the cake that matters more than the cake anyway!  But I rarely eat sweets, being more of a savory flavor kind of gal.  Maybe that's why my husband begs me to bake . . . I really do need to do this more often.  Baking really is quite fun!

all decorated for the new season of autumn

thick layers of frosting on my cakes, that's why the recipe calls for such large amounts of ingredients.  In this open portion of the cake the praline filling is dripping down the cut cake . . . oh so good!

The Best Carrot Cake with Scrumptious Praline Filling and Cream Cheese Frosting

3 cups flour
2 cups sugar
1 cup light brown sugar
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
2 sticks butter, softened
1/2 cup vegetable/canola oil
6 large eggs
1 Tbsp. vanilla extract
1-1/3 cups drained crushed pineapple
1 cup shredded coconut flakes
1 cup chopped pecans
6 cups shredded carrots

For the cake:

Pre-heat oven to 350 degrees.
Prepare 3 9-inch round baking pans with butter/cooking spray and flour dusting.
In a small amount (about 1 cup) of water, cook the shredded carrots for about 15 minutes to tenderize.
Drain all of the water from the carrots.
In a large mixing bowl, add the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
Mix well.
Add the oil, eggs, vanilla extract, pineapple, coconut, pecans, and carrots.
Place equal amounts of cake batter into each of three prepared pans.
Bake for 35 - 40 minutes or until an inserted toothpick comes out clean.
Place on baking racks to cool.

Prepare praline filling and cream cheese frosting.

Praline Filling

6 Tbsp. butter
1-1/2 cups light brown sugar
1 cup heavy whipping cream
1 tsp. vanilla
3/4 tsp. salt
1/4 cup flour
1 tsp. cornstarch

In a heavy pan, melt the butter.
Add brown sugar and mix well.
Add cream, vanilla, and salt.
Mix well again.
Slowly add in the flour and cornstarch.
Vigorously blend well with a whipping utensil.
Use a small-holed strainer to remove any lumps of flour/cornstarch.
Pour the praline filling into a metal bowl.
Place in the freezer for a few hours to thicken or refrigerate overnight.

Cream Cheese Frosting

2 8-oz. packages cream cheese, softened
2 sticks of butter
7 cups powdered sugar
2 tsp. vanilla
2 tsp. butter flavoring
pinch of salt

Assembly of Cake

Gently remove cooled 3 cakes layers from pans.
Pour half of the praline filling onto 2 of the cake layers only.
Immediately place these in the freezer if the filling is too runny.  This will thicken up the filling more quickly.
Remove chilled cake layers with praline filling from the freezer after several hours.
Spread thick layers of cream cheese frosting on top of the two cake layers with filling.
Place these two cake layers on top of each other and then place the final third cake layer without any praline filling on the top.
Frost the cake and decorate how you like.

pour the praline filling over two of the baked cake layers . . . 

place in freezer to harden the praline

spread a layer of frosting on top of "chilled" praline filling

place the second praline-topped cake layer on next and frost it too

place the third cake layer without praline filling on top and ice the entire cake

decorate your cakes with simple things from the craft stores such as this wheat and nuts

a slice of rich, dense, heavy cake with layers of praline and cream cheese frosting

Mangia!
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A Beautifully Simple Beet Salad

Beets just seem to make salads more beautiful!  Personally, I'm just crazy about beets!  They are just so good for us and so sweet and yummy!  (And if you're trying to reduce your weight, you know how beets naturally assist your body in doing so!)  After a drought of beets in the market, I finally found some beets that suited my standards.

Realizing that they aren't cheap in price, I then headed straight for the local farm co-op to purchase my beet seeds for planting our fall garden now that our tomatoes are all harvested and cleaned out of the beds this week.

Beets can be roasted or boiled and personally, I just haven't been able to taste a huge difference in taste between the two cooking methods, so being a creature of habit and not wanting to make my A/C work harder to cool down an oven-heated kitchen, I just plopped them into a pot of boiling water for this salad.  It's really your choice on how you want to cook your beets.

Usually all I do to prepare beets is to revert to tradition and Italian simplicity . . . and that is to do as little as possible to them:   just chop up some onion, cut up the cooked beets into slices or chunks, and then toss them into a simple Italian vinaigrette.  However, if that's too dull for you, and you prefer a bucket-load of ingredients in your beet salad, there is a plethora of recipes 'out there' in cookbooks and on the Web to select from.  I'll be sharing 4 more recipes soon for you to select from and be your own judge.

I have even explored more elaborate and 'loaded' beet salad recipes and posted them on this blog.  Truth is, they were no more delicious than this recipe.  You can find that recipe at the following link:   Beets With Avocados and Manchego Cheese.

So for this simple, yet classic spring and summertime beet salad recipe, I went beyond my own family cookbooks and referred to fresh cooking guru author and owner of Chez Panisse, Alice Waters and her 2007 "The Art of SImple Food:  Notes, Lessons, and Recipes from a Delicious Revolution".

This woman validates my philosophy for cooking:   simplicity is best!

In her new cookbook, Ms. Waters includes one and ONLY one recipe for a beet salad and it is as follows:


Marinated Beet Salad
adapted from "The Art of Simple Food"

1 pound beets (red, Chioggia, golden, or white)
Freshly cracked sea salt
1 tsp. vinegar (red wine, sherry, or white wine)
Freshly cracked sea salt
Freshly cracked black pepper
1  -  2 tsp. extra-virgin olive oil
1/2 of a sweet Vidalia onion, chopped into chunks (my family's addition)
Good Seasons Italian herbs packet prepared according to directions (my family's addition)
a teaspoon or two of sugar (my family's addition in the event that the beets may not be sweet enough . . . taste, taste, taste)

Wash beets thoroughly.
Place them in a baking dish with a little water to a depth of 1/8".
Sprinkle with salt.
Cover tightly and roast the beets in a 350 degree oven until they can easily be pierced with a fork, about 30 minutes to an hour, depending on their size.
Remove from oven.
OR:
Boil for the same amount of time as above in a tall pot of boiling water.
Drain when a fork can easily be inserted.
Cut off both ends and remove the skins.
Cut the peeled beets into 1/4" slices or 1/2" cube/chunks.
Add vinegar and olive oil (or in my family's case we use Good Seasons Italian dressing herbs prepared according to the package directions).
At this point, my family recipe adds the chopped onions too.
Salt and pepper to taste.
If beets are not sweet enough, add about a teaspoon of sugar until your preference is satisfied.
Let the beets stand to marinate and absorb the ingredients.
To plate, place the beets on a layer of your favorite variety of fresh lettuce such as arugula and romaine.

AND THAT'S IT!

This is truly the art of simple food, which is what Italian cooking is known for.

The only thing that my family ever added to the recipe above is chopped onions, some Italian herbs, and a little bit of sugar if needed.
It's a preference thing.


Mangia!

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Tuscany's Bistecca Fiorentina!

..

"Beef . . . it's what's for dinner" is a famous advertising slogan that most Americans are familiar with.  Grilling beef is part of the American culinary scene, but most Amercians do not associate beef and the process of grilling beef with Italy.  Now when most people think of Italian meat, they immediately think of pork and/or veal, but never beef.  But sure enough beef is king in Tuscany as exemplified in the carnivore lovers' dream-of-a-steak 'Bistecca alla Fiorentina'!  There is even a grilled steak 'fair' held every summer in Tuscany where 'thousands of steaks are cooked on grills in the main park to feed the multitudes' (Flavors of Tuscany, 1998).  

Do Italians really eat steak? We thought pasta was their thing.  Italians are definitely about more than pasta. Not only do they eat and prepare steak with the same simplicity and respect for ingredients that you see in their other dishes but their preparation is given the same attention. Nowhere do they do it better than in Tuscany, home of the infamous Bistecca Alla Fiorentina or Florentine Steak, among the most classic of all Italian dishes. (Fiorentina – means in the style of Florence)

Grilling the Florentine way is what makes the difference in an average grilled steak to an incredible grilled steak.  This method is all about simplicity.  As most Italians do, Tuscans use very simple methods of preparation and always with the finest of ingredients. 

Recently I re-watched "Under The Tuscan Sun", film that allows those of us who can't get to Italy to experience a few blissful hours of imaginary life in the rolling hills of Tuscany.  This is my retirement dream . . . at least for a few weeks every now and then!  

If you'd like to prepare something Italian or Tuscan that might slightly parallel the American carnivore tradition of grilling steaks than this post is for you!  After watching the movie my culinary fairy hit me on the head with the reminder of what I watched on TV recently from Tuscany:   two foodie/travel shows featuring the famous beef steaks from Tuscany.  The first show was Anthony Bourdain's "No Reservations" and the second show was David Rocco's "Dolce Vita".  Both of these chefs, on separate occasions, went to Tuscany to visit Italy's famous butcher, Dario Cecchini, in his shop in the 900-inhabitants village of Panzano in Chianti.  This butcher's specialty is native to Tuscany:  "Bistecca Fiorentina".   A very meat-obsessed man, he even has his own web-site and is on youTube for your curiosity and pleasure.  Here is a brief clip of Anthony Bourdain's Tuscany episode with Cecchini of Tuscany {link} 

.

It's also about the breed of cattle that makes this steak so unique.  Even though Italy has less cattle raised due to the lack of land to graze on, there is one of nature's finest breeds in Tuscany's Val di Chiana near Arrezo:  the highly prized Chianina (kya-NEE-na) an ancient breed of white cattle.  A proper and authentic Tuscan bistecca is either a T-Bone or Porterhouse steak cut from Chianina beef, a more tender, flavorful, juicy and closely grained beef which is superb for grilling.   In addition to the rule of using Chianina beef, the cut needs to come from the vitellone or young steer, not a baby calf.  

Another differentiating factor of Bistecca Fiorentina is that the steak must be cut at least 2-1/2 inches thick (or three to four fingers thick) and cut from the rib.  The famous Tuscan butcher says that the width should be no less than 4 fingers thick, which is the perfect size for two people to enjoy.  While in the market, he meat butcher cut the steak for us as my husband and I watched.  It is so obnoxiously outrageous in size that we laughed when he handed it to us; we were almost a little embarrassed!  We only purchased one steak, it was so big!   This is one giant-sized monster of a steak!  Size really does matter for this steak!  Below you can see that it is nearly the entire size of a dinner plate.  My husband and I could only eat a fourth of it because it was just too much for us.  So we have some great left-overs to use tomorrow.

Finally, it is also the tradition of how the steak is cut that sets this apart from other steaks and makes it an authentic Tuscan bistecca:  The filet is cut out first, the the center or strip steak portion is removed.  Each section is then sliced.  The bone is remains in place.

How did it taste?  Well, let's just say, that the beef was not corn-fed, which is not only our preference, but is also the only beef used for the famous steaks at Ruth's Chris Steak House.  We can't compromise on that rich flavor and it was certainly missing from this beef that was the best that we could find in our little town.  So sadly, all we can sum this up with is:  it was just one big huge steak, period.  And that's about all that was special and unique about it.

Note:  I prepared this several weeks later according to another recipe that called for a pool of olive oil, minced garlic, and rosemary on which to place each steak, followed by another drizzle of olive oil and a sprinkling of shavings of fresh Parmigiano-Reggiano (1/4 pound for two steaks) on top of the steaks.  I cannot tell you how incredible this was and what a huge difference in flavor that ook place!  However, the recipe below is the "purist" version of this entree.

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Bistecca Fiorentina

T-bone or Porterhouse steaks, cut 3 - 4 (man-sized) fingers thick, if possible dry-aged

Extra Virgin Olive OIl 

Freshly cracked Sea Salt

Freshly ground black pepper

Lemon Wedges (optional)

Take steak out of refrigerator for one to two hours before grilling and bring down to room temperature.
Generously sprinkle with Sea Salt and fresh pepper to form a crust when grilled.
Prop the steaks up with chopsticks for these few hours to allow the air to flow around the meat.
Using either a charcoal or wood fire, heat up the grill to VERY HOT and nice and smokey
Place the steaks on a very hot grill 4 inches from the fire.
Cook for approximately 4 - 6 minutes per side for rare to medium-rare steaks. 
Never overcook a Tuscan steak which is traditionally served rare.
The thicker the cut of steak, the longer you need to grill it.
Caution:  the tenderloin side will cooks faster than the strip or center filet side, so move the steak around on the grill to place the tenderloin further away from the heat when necessary. 
The exact time will depend on how well done you like your steak, 7 - 8 minutes on each side for medium-rare to medium steaks, etc.  Remember that the steak will continue to cook during the final resting period.
Be sure to flip the steaks over only once.
Note:  After grilling the other side, you may want to place the steak on its side on the side with the bone and grill for an additional 3 - 4 minutes which evens out the grilling more.
Remove the steaks from the grill.
Allow the steaks to rest for 5 to 10 minutes after removing from the grill, again propping them up with chopsticks to allow air flow.
Prior to serving, drizzle with Extra Virgin Olive Oil and sprinkle with freshly cracked sea salt and black pepper again.  
Slice the steak the traditional and authentic way:  Cut the filet out first, then cut the centre out and slice each section.  Keep the bone in place around the slices.

Serve immediately with lemon wedges.

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Wild Mushroom Agnolotti in Basil Pesto Butter

"You are not to cook for 8 weeks!" and "No BLT's" stated the nurse at the Carolina Neurosurgical and Spine Center in a pre-surgery class filled with a group of patients and their primary care takers preparing for upcoming lumbar fusion surgery.

"Oh my God," I said to my husband during the class that took place two weeks ago prior to the back surgery.  This rule for recovery was just as much of a shock as learning the amount of pain that would be encountered for the first 4 days after surgery.  Cooking requires a lot of "bending, twisting, and lifting . . . the three BLT's", the things that you cannot engage in for 8 weeks while wearing a back brace and healing the wounds of surgery.

"Prepare lots of frozen meals ahead of time, or have someone cook for you,  or order take-out" continued the nurse.

Well, ordering take out every single day was not an option due to the expense, the huge portion sizes, and the amount of salt and fat included.  And as far as having someone else cook in this household, let's just say that my husband's cooking skills are almost non-existent except for Sunday morning pancakes and sausage.

So that really put the emphasis on preparing lots of frozen meals.  And I'm not talking about frozen pizzas or frozen boxed dinners either!

Truthfully I do make and freeze a lot of frozen homemade meals, but I thought that I'd get creative this afternoon for lunch while my husband was at work.  These new rules for recovery from surgery are proving to be like a little cheat sheet in the kitchen . . . to give yourself permission to use frozen ingredients too!  So since I was in the mood for feel-good carb-laden pasta, I slowly went to visit my happy freezer to see what I could put together.

One shelf of my freezer is filled with frozen pastas, both filled and un-filled.  Naturally since my husband fixed spaghetti in a batch of my frozen Bolognese sauce two nights ago, I went straight for the filled pastas.

Hmmmm?  Should I bathe these little pillows of beauty in a sage-butter bath?  Sounds good . . . but hey!  My drugged up head came up with a better idea!  How about using up a small container of frozen homemade marinara sauce?  Even better, my GPS location system went to the shelf where little plastic containers of my frozen home-made basil pesto was crying out to be used.

The pesto won!

So while the wild mushroom agnoletti were swimming in the boiling water on the stove, I melted a half stick of butter and stirred in about a tablespoon of my thawed out basil pesto sauce.  Not too much now; these are delicate pastas.

PERFECTION!  What a delicate and sublime flavor combination!

"So there!  I can still cook while in recovery . . . just a little more creatively with the help of my friend, the freezer!"

Wild Mushroom Agnolotti in Basil Pesto Butter

1 9 oz. package of Buitoni pre-made, frozen wild mushroom agnolotti
1 stick of butter
1 - 2 Tbsp. basil pesto sauce

Cook the mushroom agnolotti according to package directions.
Thaw out frozen basil pesto sauce.
Melt butter.
In a medium bowl, mix the hot butter and the basil pesto sauce.
Gently place the agnolotti in the warm pesto butter.
Toss lightly to cover the pasta lightly with the pesto butter sauce.

  

Mangia!

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Strawberry and Mascarpone Cheese Crostini!

For Mother's Day, my daughter and her husband gave me a really sweet Italian surprise!  A beautiful jar of outrageously rich and decadent imported "Fragole" Italian strawberries in syrup.  When I opened up the box I knew immediately that I would use some of the strawberries for an Italian mascarpone crostini.  

But first, I was recently invited to write a guest post on my good friend Liz's blog, "That Skinny Chick Can Bake".  I was so honored to be asked and sent Liz this post that she published on June 15th to her readers.  Not only was this a nice recognition from Liz, but it also gave me a rare opportunity to let both of our readers know how the two of us met . . . way back in the late 60's!  You see Liz has been good friends with my sister Kelly since their childhood in Ames, Iowa where they met in Kindergarten!  Growing up only a few blocks from each other, our families even went to the same church together.  Kelly and Liz's friendship continued through high school, their college years at the University of Iowa, and beyond school to this day!  It was totally bizzare when Liz and I found each other's blogs and realized who we were!  

In my guest post for Liz I thought it would be cool to share some photos of Liz and my sister.  Liz was sweet enough to send me old photos that she had digitized (I've got to do that with my old photos too!), as well as a few recent photos of these two very thin ladies!   I must admit that both Kelly and Liz work out a lot to stay in such great shape.


Mangia!



please click on 'read more' for this delicious recipe and story!

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On The Road Again ~ ~ Thai on Hilton Head Island!

3 Spice Encrusted Red Snapper in Thai Chili Sauce

I need to have a Thai food fix more often than not!  Although my favorite food on the planet is Italian, Thai cuisine is to me the next most beloved food genre!  Having been to Thailand twice for extended periods of time, I have to admit that I'm really, really particular when it comes to finding excellent Thai food outside of Thailand.  I want the real deal now, and nothing less than that.  This quest has not been easy, because most Thai restaurants in this country are just 'so-so' . . . passable . . . and nothing to jump up and down over!  The real deal still lies in The Land of Smiles.  Only a handful of Thai restaurants in the U.S. have earned the stamp of authenticity by the country of Thailand as well.  I've never been in any one of those eateries but hope to be able to do so someday!

In the meantime, while on the island of Hilton Head for our "May escape/retreat", we decided to check out a very highly rated Thai restaurant, "Ruan Thai Cuisine".  We were not let down.  Everything was excellent, although not hot in 'heat' at all despite asking for "hot, but not Thai hot".  Some Thai restaurants in this country are overly mild on the heat due to our preferences here in the States.  However, if you want the real deal, folks, ya gotta go for the gusto and have some fire hot Thai food where your lips burn after every bite!  OK, I know most Americans won't do that, but even what is called "Thai Hot" in the States is as mild as butter compared to the real stuff that is served in Thailand.  What is considered 'mild' in Thailand is 'super Thai hot' here!

So back to our dining experience:  Ruan Thai Cuisine is a small, quaint, and very nicely decorated restaurant with soft spa-soothing music to take you away.  I've always loved the soft, gentle sound of water fountains upon entrance to Thai restaurants because it reminds me of the Thai tradition of graciously offering fresh cold water to guests when entering a home or business to refresh oneself from the intense heat of Thailand.

An immense, 3" menu is presented to you at the table.

Interiors decorated with a soothing, yet stimulating hue of salmon are filled with fresh linen dressed tables and lovely contemporary tableware.  No paper napkins at this place!

Another water feature (on the left) which I've just got to find for our home:  A clear glass wall with water fountain that continues to enhance the atmosphere of this darling restaurant.  The local Thai restaurant in our hometown has a ceiling to floor version of this water feature and I just love it!

To begin our dining experience we enjoyed the combination appetizer platter of chicken satay, spring rolls, pot stickers, and won tons.  Three sauces:  chili, soy, and peanut were accompaniments in addition to a small Thai cucumber salad to cleanse the palate.  Very nicely prepared and presented!

My husband enjoyed the Thai Mango Sea Bass with Thai salad (above) that was just marvelous.  He didn't leave one bite left on his plate and that says a lot for Mr. M. and P. (meat and potatoes).

This is a dish that really excites your taste buds, evoking many of Thailand's signature flavors that are light and fragrant!  For a side dish we are always served Thai rice which pairs perfectly with fish.  For this recipe, I've added a lovely fragrant Thai-style paste to enhance the rice to a higher flavor level.

Thai Mango Sea Bass with Steamed Rice

4 (6 - 8 oz.) sea bass fillets, skin scored
handful of snap peas
2 bunches green onions, long green stems leaves discarded, trimmed and finely sliced
1 - 2 fresh red chillies, de-seeded and finely sliced
lemon juice
Cilantro (stems and leaves)
1 - 2 limes, quartered
sea salt and freshly ground black pepper

Thai Paste Flavored Rice:
2 large bunches of fresh coriander, leaves picked and stalks reserved
2 thumb-sized pieces of fresh ginger, peeled
3 cloves of garlic, peeled
2 fresh red chillies, halved and deseeded, and stemmed
2 teaspoons sesame oil
6 tablespoons soy sauce
juice and zest of 2 limes
1 can of coconut milk
14 oz. Basmati rice (or more if desired)

In a food processor blend the following:  cilantro stalks and half of the cilantro leaves, ginger, garlic, halved chillies, sesame oil, soy sauce, lime juice and zest and the coconut milk.
Cook rice in salted, boiling water until it’s just undercooked.
Drain in colander.
Place a piece of aluminum foil on top and sides of a high-sided roasting pan.
Brush/spray some olive oil on foil.
Spread rice out onto pan.
Pour the Thai paste over rice, mix in well, then spread rice out flat in the pan.

For the Mango Salsa:
Prepare this in advance and let sit in the fridge for 1 - 2 hours.
4 large mangoes (Thai mangoes are best - the smaller yellow ones but the other big mangoes will work too as long as they're ripe)

1/4 red onion, chopped into small pieces.

Cilantro leaves

1 1/2 jalapeño peppers (seeds and stem removed), minced/chopped.

1 bunch fresh cilantro

2 - 4 limes, juiced

1 Tbsp. olive oil

Salt

Chop mangoes into a bowl.
Add red onion.

Add chopped jalapeño.
Add a handful of cilantro.
Add olive oil and lime juice.
Salt to taste.

For the Sea Bass:
Rub olive oil onto the fish (on top and sides – should be covered with a thin layer).
Sprinkle with sea salt and pepper (salt it generously).
Lay sea bass fillets on top of rice.
Scatter over the sugar snap peas, green onions onions, sliced chili and the other half of the coriander leaves.
Squeeze juice of half a lemon over the fish.
Cover the dish tightly with aluminum foil and put it in the preheated 400 degree oven.
Depending on the size of the fillets, bake for about 15 minutes.
Check by putting a fork into the thickest part of the fish. If the fork goes all the way through easily, it’s done.

To serve:
Place rice on each plate, lay a sea bass fillet on top of rice,
Top each with the mango salsa.
Place roasted snap peas, onions, chili, and cilantro on the side.
Garnish with a wedge of lime.
A purple iris flower and some decorative carrots also enhances visual appeal.


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Valentine's Strawberry, Banana & Pineapple Smoothie!

No, it's not another green smoothie, but is still an extremely yummy strawberry, banana, pineapple smoothie and totally loaded with good stuff to help improve health and lightly de-tox.  Plus the pink color is perfect for the upcoming St. Valentine's Day, one of my all-time favorite holidays, being a romantic at heart!

Today I hit the 10 pound weight loss point since the first week in January . . . I am doing this slowly and intelligently through a change in what I put in my tummy.  I also joined Weight Watchers to someday have a body like spokeswoman, Jennifer Hudson (in my dreams at 56 years old!).

Oh, yes, I did blow it (eating healthfully) for one lunch this week when Mr. M. and P. (meat and potatoes) and I stopped 'where the parking lot is full' at a local new and booming BBQ joint, "The Squealing Pig".

I caved!

However, I did order chicken instead of pulled pork and I did have sweet potato fries instead of regular white potato fries.  Oh yea, baby . . .  it was wonderful!  And absolutely no sweet tea, just lemon water.  Hey, one has to splurge every now and then to stay on this health journey, don't ya think?

Valentine's Strawberry, Banana & Pineapple Smoothie

1 banana
1 cup chopped fresh pineapple (this is your de-tox magic ingredient!)
10 medium to large strawberries
2 Tbsp. coconut water
1 tsp. local honey
1 tsp. chia seeds (swells to 8 times larger in your tummy to help you feel fuller)
2 ice cubes (to chill it)

Blend the banana, add the pineapple, blend again, add strawberries, blend again.
Add the rest and anything else that you like, blend again.

Enjoy the full feeling you get from this pretty pink drink!
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Gnocchi con Zucchero e' Cannella ~ A Veronese Specialty!

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"Romeo, oh Romeo, where forth art thou Romeo?"

Those famous words from Juliet to her lover in Verona, Italy as penned by Shakespeare in his classic melodrama "Romeo and Juliet".  The heroine of that story underscores this month's movie for "Food 'n Flix" which was selected by our host, Kim of Stirring the Pot -- "Letters To Juliet".

Also set in Verona, Italy, a young American woman is inspired by the real-life activity of people writing letters to Juliet and inserting them into the walls of Juliet's courtyard.  'Secretaries of Juliet' reply to those who wrote the letters.   The story unfolds about the romantic lives of two women, one young and one in mid-life and how their endeavors play out in the hills of Italy.  Of course it all ends happily, but if you're interested in more of the details of the film, click on this {link}.

OK, so I began to think about what might be a typical dish that originated from Verona, Italy.  Not knowing much about the city's cuisine, I did some research.  I discovered that Tiramisu was created in Verona, that unforgettably sweet peaches and cherries flourish there, that Valpolicella wine and some of Italy's finest extra-virgin olive oil are both produced in Verona and finally, there is a traditional gnocchi recipe that is sweetened with sugar and cinnamon, known as: "Gnocchi con Zucchero e' Cannella", an Italian dish that I have never tasted, nor ever heard of.  So to help me get out of my comfort zone and try something new, I chose this unusual recipe.  I really wanted to make a peach mascarpone cheesecake, but I didn't want to turn on the oven and bake in this 100 degree summer heat that we're experiencing this week.  More of Verona, Italy's specialty dishes and foods can be found at this {link}.

I also found that there are several ways to make this gnocchi.  One way is for dessert and the other method is for an entree version.  Mr. M. and P. (meat and potatoes) would have nothing to do with the entree recipe and so I made both versions to keep him happy.  I don't know what I'm going to do with him sometimes!

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