4-Course Tuscan Delight!

We hosted our best friends in Charlottesville for a 4-course Tuscan Dinner on Sunday. Overall, I would give us a B+ (Blake did an amazing job on the Tiramisu). I left out a few ingredients (some intentionally and some not) but we had a wonderful time! Thank you Joe, Katherine, Kate, Shane, Andy, and two babies on the way for joining us!

Here are some more recipes courtesy of Chef Paolo.

Bruschetta ai fagioli cannellini
(Brushetta with Cannellini Beans)
Antipasti Course

4 oz dry cannellini beans
1 tablespoon chopped red onion
6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
salt and pepper to taste
toasted baguette (thinly sliced)
1 garlic clove
1 tablespoon parsley (rosemary and thyme also work great)

Soak cannellini beans for 24 hours and cook them in lightly salted water with a small piece of garlic and 2 sage leaves for 35-40 minutes, let cook in it's own water.
Strain the beans (smash them coarsely with a fork) and warm in olive oil with fresh herbs, red wine vinegar, salt and pepper, and finely chopped red onion. Serve with toasted baquette.


Farfalle alla fonduta piccante di pomodoro e mozzarella
(Butterfly pasta with blended tomato and mozzarella)
First Course

11 oz butterfly pasta
7 oz freshly made tomato sauce (see previous blog post)
5 oz fresh mozzarella (make sure you buy it in it's own water)
2 hot chilis
salt


Place the mozzarella, warm tomato sauce, salt and hot chilis in blender.
Cook pasta until al dente.
Mix sauce and pasta together in a warm pan off of the heat (otherwise mozzarella will melt)
Decorate with fresh basil leaves.

Chicken Cacciatore
Main Course

1 whole chicken (or bone-in chicken breasts or thighs)
1 tablespoon chopped onion
1 glove garlic
1 handful fresh sage leaves (the more the better)
2 oz pancetta (or bacon)
16 oz freshly made tomato sauce
1 1/2 cups white wine
2 oz dried porcini mushrooms
Olive oil
Salt and pepper

Remove the skin from the chicken, cut in small pieces, crush the garlic.
Marinate the chicken with sage, crushed garlic, half cup white wine, salt, pepper.
Soak the mushrooms in hot water for 30 minutes and drain (make sure there is no sand(
Heat the oil and add onion, chicken, and pancetta.
Fry until the chicken is white on all sides and the pancetta is cooked.
Add wine and wait 2 minutes before adding mushrooms and tomato sauce.
Stir well and reduce the heat and simmer for 30 minutes.
Stir frequently and add some chicken stock if it becomes too dry.

Serve over homemade polenta.

Note: This was my favorite dish that we made with Chef Paolo but I was trying to be healthier and left out the pancetta. It's not worth it...use it! It adds a very smoky, delicious flavor to the dish.


Tiramisu
Dolci (Dessert)

Note: This recipe uses raw eggs so use fresh farm eggs to limit the risk of food borne illness.

2 eggs
2 tablespoons sugar (raw sugar works great)
12 ladyfingers
7 oz macarpone cheese
1 glass espresso coffee (if you do not have an espresso machine, I would go to your local coffee house and get some)

Take the eggs out of the refrigerator an hour before you start.
Separate egg white and yolk.
Whisk the egg yorks with the sugar until creamy and fold in cheese.
Whip the egg whites until stiff and gently fold into the mixture.
Soak the ladyfingers briefly in warm espresso.
Begin layering with the cream mixture, then ladyfingers, then cream mixture, then ladyfingers, and top with cream mixture.
Decorate with cocoa powder or grated chocolate.
Chill in fridge for 2-3 hours.

Kids and Healthy Eating

Spring is here! You wouldn't know it by going outside this morning since mother nature is playing a trick on us and saying snow is in the forecast. Even though it's chilly, I am no longer craving the heavy chilis and stews of the winter but am ready for the spring bounty of fresh asparagus and strawberries. By my watch, only 1 week until the Charlottesville Farmer's Market! Katherine and I planned on planting our shared garden this weekend but apparently we need to wait until next weekend.

This week's theme was kids and healthy eating. The Darden students were on their 2nd week of spring break so I have had some time to focus my attention to other passions: childhood obesity and healthy eating. I signed up for a share of Horse and Buggy Produce, a CSA (Community Supported Agriculture) where from April 20 (I am counting the days) until December, I will receive a box of locally raised produce. My friend Melissa has been singing their praises for years and I cannot wait to expand my portfolio of veggie recipes. I have a tendency of buying the same vegetables every week at the Farmer's Market (bell peppers, carrots, onions) so this will be a fun experiment. 

As I have mentioned in previous posts, I volunteer at the Boys & Girls Club through the PB&J fund and teach a cooking class to a group of 4th through 6th graders. Last term it was amazing to see their willingness to try new foods (they didn't love avocado but they tried it) and I was impressed with their egg separating and knife skills. I met on Wednesday with Emily, the Director of the PB&J fund, and the other volunteers to create the lessons for this term (I am happily creating the Italian Sauces and Pizza classes). I was blown away by the talent and passion of the other volunteers. Alicia is a registered dietician with the Charlottesville City Schools and is making huge strides in getting healthier food options into the local school systems; Lori is launching her own online cupcake business, Luci is a nurse and nutritionist at the University of Virginia Hospital, and Courtney is a trained chef and the Cafe manager at Feast! (my favorite local business in town). Court and I had only communicated by e-mail because we alternated week's at the Club. From the moment I met her, I felt like I had known her forever. We share many of the same passions and obsessions (Greek yogurt and homemade granola anyone??) and she is truly who I want to be when I grow up. Isn't it fun when you meet a new friend and hours pass but it feels like mere moments? 

On a related note, what are your visions of school lunch? I cannot erase the smell of canned green beans, the rubbery taste of chicken nuggets, or the unappetizing appearance of riblet sandwiches. What is a riblet anyway? School lunch does not have a stellar reputation and I wanted to learn why we were feeding the future of our nation disgusting food-like substances (thank you Michael Pollan). Court and I attended a screening of the documentary "Lunch Line" which outlines the history of the federal school lunch program. The statistics that I learned through the documentary and from the panel discussion were staggering. I have always wondered why kids were not being exposed to fresh fruits, vegetables, and whole grains. How hard could it be to serve these items? While there are many political motivations (ie corn/soy subsidies, big agri-business), money is a huge barrier. Our schools are trying to feed kids on $1.00/day. As someone who brings their lunch to work (usually a salad, homemade bread, and fruit), I spend at least 5 times that amount. Why is real food more expensive than fake food? Why can I spend 99 cents on a McDonald's hamburger but a small bag of nuts is $3.29? There is obviously a huge disconnect in our nation's food system. We are undervaluing the school lunch program because many children in our society get the majority of their calories and "nutrients" at school and there is massive amounts of research that link cognitive and athletic ability to good nutrition. 

The school lunch program is extremely complex with many players (federal, state, local governments, school systems, parents, kids) and it is easy to get discouraged. Plus, will the kids even eat the healthier food options. Panelists shared horror stories of spending hours making homemade spinach lasagna, fresh fajitas, and cucumber salad only to see the kids share their friend's Lunchable Nachos and throw the other (read: delicious) food away. However, as an optimist, I see huge strides happening in the Charlottesville and surrounding communities. The USDA just approved more funding for the Fresh Foods Program (money specifically used for fruits and veggies), Buford Middle School has a City Schoolyard Garden where they are teaching kids how to grow fresh food, and the PB&J Fund is working with parents at Johnson Elementary to expose them to healthier food options. Plus, there are a host of local food alliances (Local Food Hub, The UVA Food Collaborative, Blue Ridge Backyard Harvest) that are working tirelessly to get more local food into our community. This problem will not be solved overnight but I am encouraged to live in Charlottesville where fresh food is readily available and people are meeting to discuss positive solutions to a broken system. Thank you Court for attending the event with me last night! My hope is that in 5-10 years, the riblet of my childhood will no longer exist!

Spaghetti all' amatriciana

Blake and I were missing the food from our journey so we attempted to re-create one of Chef Paulo's dishes last night. I am happy to report, it was a sweeping success! I had a blast yesterday perusing some of the best Charlottesville foodie stores (Feast!, Organic Butcher, and Mona Lisa Pasta) to find the best ingredients and we had such a fun time being in the kitchen together, smelling the aroma of the sauce and trying to remember all of the tips.

I am going to share two recipes with you. One is a basic tomato sauce that can used in multiple dishes (use in place of Prego or any other canned sauces you have used in the past). It takes four ingredients, takes about 30-45 minutes, and it tastes delicious. The other is Spaghetti all' amatriciana (a spicy sauce using pancetta). If you are a vegetarian or do not like pancetta, feel free to leave it out. The pasta will still be divine.

Salsa di pomodoro (Tomato Sauce)

2 Ib Italian Peeled Tomatoes
1 medium onion
1 small bunch fresh basil
4 tablespoons extra virgin olive oil (tip: buy olive oil that was produced and distributed in Italy)

Use fresh roma tomatoes if you can, dip in boiling water for one minute and peel skin. Since it is hard to find a good tomato this time of year, canned italian peeled tomatoes will work great.

Chop the onion (fairly fine) and fry in olive oil until transparent, add the tomatoes, and cook over low heat for 30-45 minutes stirring occasionally. It is ready when the tomatoes begin breaking up easily under your spoon. Add the fresh basil and stir in olive oil until absorbed by the sauce.

Tip from Chef Paulo: You can use it as is over pasta, you can add more oil and basic, or you can put through a food mill and use as a base for other sauces. It keeps several days in the refrigerator.

Spaghetti all' Amatriciana (Spaghetti with tomato and italian bacon)

1 Ib Spaghetti (or any kind of pasta, we used penne in the class and Blake and I used fresh fettuccine from Mona Lisa Pasta last night)
7 oz pancetta (or bacon)
2 dried red chilis (these have a major kick so be careful)
1 tablespoon chopped onion
11 oz tomato sauce
Splash of white wine
Splash of stock (chicken or veggie)
2 oz romano cheese

Cut the pancetta in small cubes and saute with the onions and chopped chilis. When the pancetta is cooked, add a splash of white wine, evaporate, add the tomato sauce and a splash of chicken stock. Simmer for 3-4 minutes and add the freshly cooked pasta and cheese. Saute briefly in pan to mix and serve topped with cheese and fresh basil leaves.

Enjoy!

Felice! A Happy Journey Through Tuscany

We have returned from Tuscany. The sights were breathtaking (in fact, I was in sensory overload the entire week) and the food was out of this world. There is major hype about the food in Italy and it is all true. We ate our way through the Tuscan region and have come home with new knowledge to share with you. Blake is worried that food at home will never be as good...just wait until I perfect my recipes from Chef Paolo :) 

Here are my favorite memories from our journey: 

-Gaining tremendous respect for your husband: Not only did Blake learn how to drive a stick shift (I will be honest he killed it about 10 times in the first hour of driving but by Day 2, he was a pro); kept a calm demeanor when we were completely lost in the hills outside of Pisa and again in Lucca trying to find the cooking class; and biked through the pouring rain because I was determined to ride bikes through the Tuscan countryside but he was able to communicate in Italian. My parents gave us an Italian to English dictionary that he carried with him through our entire trip. He picked up the language very quickly and was able to have short dialogues with friends we met along the way. If you ever need a wonderful travel partner, Blake is it!

-Stefano and the Le Grand Cafe D Europe: During our first night in Montecatini Terme, we were brought to this amazing restaurant by Joe, a local resident who is a trained chef and sommelier for Princess Cruises. He introduced us to Stefano, the owner of this little gem and we were welcomed like family. The first night (yes, there were 5 more) we dined on delicious Papperdelle with Rosa Sauce, Ravioli with Ricotta and Truffles, and the best Tiramisu I have ever tasted (it honestly was like fireworks in my mouth). We left with huge smiles and returned night after night. Stefano became like the Italian Uncle we never had and helped us make our way through his menu--Steak Alla Florentina, Vegetarian Pizza (my favorite meal of the trip), Spaghetti Carbonara, Chocolate and Pear Pie, Italian wine, and liquor (locally made lemoncello and grappa). He told us about the challenges of being a restaurant owner in Montecatini (a spa town that is only full in the summer), stories about his nine month stay in New Jersey, and patiently helped us with our Italian. We left every night with a smile, a full belly, and for me a Ciao Bella (Goodbye Beautiful). 

-Climbing Towers and Amazing Vistas: Blake and I love to climb. We have seen amazing views from the top of light houses, mountains, and roller coasters but the most breathtaking view I have ever seen is from the bell tower in Firenze (Florence). In fact, I almost fainted during my first glimpse. You begin climbing about 250 steps and the view is amazing, and then you find another staircase and can go higher and then you find another and another. In the end, there are 4 levels of vistas for you to enjoy. The view from Michelangelo Park south of the Arno River is the best place to get a picture of the Duomo and the entire city. We also enjoyed amazing views from the top of the Cathedral in Siena, the Bell Tower in Lucca, and the top of Montecatini Alto. My best travel tip is to seek out the towers and tops of mountains for the bird's eye view! 

-The Food and Caffe: As I mentioned in the introduction, the food is worth all of the hype. Tuscan food is rich and delicious but it does not weigh you down. During our lunch in Firenze, I devoured a large ensalada and an entire Margherita pizza and felt great afterwards. In fact, Blake and I immediately climbed about five miles to Michelangelo Park to get the beautiful view of the city. We dined on various pasta dishes, pizza, Lucchenese Farro Soup (a specialty in Lucca made with whole grain farro, local greens, and beans), panini, and delicious desserts. Plus, the caffe is the best coffee I have ever had. It is strong without being bitter and for an extra treat, try cappuccino. They only use whole milk in Italy so it is rich and satisfying. The taste of Italy will stay with me for a lifetime. 

-Cooking with Chef Paolo Monti: This was my absolute, without a doubt, favorite day in Italy! It makes perfect sense because I love being in the kitchen and eating! When we arrived at the Hotel Carignano, a beautiful Tuscan villa hotel in the middle of olive oil and wine country, we were given the recipes for the day and our aprons. Chef Paolo Monti informed us that were were the only guests so we would be getting a private lesson. Wow, how did we get so lucky?? We signed up for the basic ingredients and sauces class because my pasta dishes needed some work and always turned out pretty but bland. Chef Paolo to the rescue! We began the class by tasting 12 olive oils from all over Italy (the best being from a producer two kilometers down the road in Lucca) and smelling fresh herbs. Then, we dived right in by making the basic stock and tomato sauce. With those two concoctions, we created four more pasta dishes (Bolognese Meat Sauce, Creamy Mozzarella and Tomato, Cherry Tomato and Basil, and Spicy Tomato and Pancetta). Throughout the four hour lesson, we also made three types of bruschetta, another pasta dish with capers and olives, two main courses (Chicken Cacciatora and Pork Tenderloin with Lemon Cream Sauce) and Tiramisu. After our work was done, we sat and had a lovely four course meal with wine. It was a dream come true for me and I cannot wait to begin cooking and sharing my new knowledge with all of you! Stay tuned for all of the recipes (don't worry, they are actually very easy). 

I found my word: Felice! I always thought it was "happy"and it is: Felice=Happy! As I sit here reliving our wonderful memories, I am reminded of how lucky I am to have the ability and desire to travel. This was a dream come true for me...thank you Blake for being an amazing travel and life partner. Where shall we go next year??

Ciao! 

A Happy Big Sis!

Blake and I returned early this morning from Tuscany and had a dream vacation. It was more beautiful (even in the rain) than I could have ever imagined and the hype about the wine, olive oil, pizza, and pasta in Tuscany is absolutely true! Unfortunately, I am missing the USB cord for the camera so I need to wait to take you on a journey through Tuscany.

In the meantime, I have some very exciting news to share! My little brother is engaged and he chose very well. In fact, I couldn't have hand picked someone who compliments him better than Whitney. Not only is she brilliant, sweet as can be, and stunningly gorgeous but she makes my brother incredibly happy. I have never seen him so content with life and she willingly participates in his many passions. He is an avid outdoorsman and has been hunting, fishing, horseback riding, and hiking since he could walk and I am so happy that he found a partner who also enjoys these activities.

Frank will graduate in May with a BA in Biology and will join Whitney in Omaha while she finishes up an accelerated nursing program next December. They plan to marry during the Summer of 2012 and are currently discussing where they will put down long-term roots.

I am such a happy big sister! Congratulations Frank and Whitney. I love you both and cannot wait for your gorgeous wedding! Beach Week 2012????

A Very Proud Wife

This was a great week! My neighbor Katherine and I just went on a fantastic walk around our neighborhood and I saw the first blooming daffodils of the season! It was 60 degrees and I was comfortable with a light fleece...ahh spring is here! As someone who is freezing all of the time, I welcome the warm weather with open arms.

After months of working on his resume, calling in the help of my fantastic colleagues (thank you Jack, Denise, and Everette for all of your guidance), interviewing, and waiting and hoping for a new opportunity at the University, Blake has a new job! He was offered a position as an Assistant Director of Annual Giving. While he enjoyed his 4 years with the Athletics Department (especially his time with Coach O'Conner and the baseball team), it was time for a new challenge. While we will miss our complimentary athletic tickets and working with friends (we love you Marty, Andy and Terri!), I finally have my husband back. We can spend more time with our friends on the weekends, attend more events in the community (no more skipping Fridays After Five and Starry Nights), and take ad-hoc trips to our favorite place in the world, Sandbridge Beach. Thank you to all of our friends and family members for your unwavering support (we have more time for you!)

Other highlights of the week:

--Grandpa turning 91! My grandfather, a Pearl Harbor Survivor and the toughest man I know, turned 91 on Monday. When I called he spent at least five minutes listing all of the people who came to see him...John, Kathy, Andy, Drew, Steph, Curt....you get the idea. After (almost) losing him on Christmas, this birthday was a blessing.

--Dave (my Dancing with the Darden Stars partner) telling me about his upcoming spring break trip to Sun Valley. For those who don't know, Sun Valley is in my home state of Idaho and is absolutely beautiful! Have a wonderful time and wave hello from me...while I love Charlottesville, Idaho will always be my true home.

--My parents attending a computer conference in Portland. I loved getting daily texts from my mom joyously telling me which brewery they were frequenting like "We r @ Hair of the Dog hooray!"

--Book club at Kate's House. Kate is my very best friend in Cville and is pregnant with baby Gracie (due on Blake and my anniversary of June 6!). She hosted a fabulous book club this week where we dined on peanut chicken, salad, broccoli, and brownies/mint choco chip ice cream. I had a wonderful time with the gals discussing "The Hunger Games".

--Two more important announcements that I will discuss later in more detail : a baby coming in October (it's not ours...sorry Kelly!) and an exciting proposal!

--Blake and I leave for Tuscany on Wednesday! I can already taste the amazing food (pasta, pizza, gelato, panini...will there be enough hours in the day?) and cannot wait for our cooking class in Lucca (great blog material) and our bike tour through Chianti.

What a great week it has been and I will have many stories from Italy when we return. Ciao!