As bright green leaves mute to deep hues of sangria red, burnt orange and mustard yellow, our effervescent summer vigor to explore far off places also subdues, as we seek out the cozy comforts of our home :: casa. We happily embrace lazy Sunday mornings cuddled under flannel sheets and enjoy wrapping up in heavy sweaters while drinking a steamy hot mug of coffee or tea while reading a book :: libro outside in the backyard, the sun warming our faces as we breath in the earthy and crisp :: frizzante air.
There is something about the changing of the seasons that evokes our souls and awakens our inner spirit. Four times a year we am reminded of the power of change and our minds swirl with anticipation of what the new season :: stagione will bring. During these seasonal shifts, I can honestly say I feel more alive :: vivo. It’s mother nature telling me to open my eyes and let myself become enthralled by my five senses, and to be present for a moment instead of lost in a sea of mental thoughts. Autumn :: autunno is my favorite. I hear the crunching of leaves as I walk down a tree canopied sidewalk, I smell the aroma of freshly roasted chestnuts :: castagne, I feel the soft knit fibers from my scarf under my chin, I see school children chasing each other in clunky boots and I crave to taste something savory, warm and filling.
The fragrant base used in this autumn soup was inspired by my new Italian aunt-in-law’s borlotti bean recipe. I still remember when my Italian husband and I had just started dating, he would rave about that bean recipe to almost an incessant point. I didn’t understand what.the.big.deal.was….until I tried them for myself and literally ate three large helpings. I was addicted, and like him begin to drool :: sbavare the moment one of us start talking about the plump oblong beans and savoury sauce. There is something about the chopped spiced and sautéed vegetables that truly leaves your mouth in food heaven that I decided to adapt it for this soup recipe. The scents of cloves and cinnamon that fill the house are an added plus, making me want to make this recipe just to be surrounded by these warming aromas.
Another benefit of this soup :: zuppa is that you can make it ahead, kids love it and it makes for a nice appetizer for a dinner party when you want awesome presentation and you don’t have a lot of time. Topping the soup with a drizzle of balsamic vinegar or pesto croutons adds a rich flavor experience and gourmet appeal.
This spiced pumpkin soup will warm you up on a crisp autumn day.
Serves: 6-8
Ingredients
1 medium pumpkin, about 5 cups of cooked pumpkin (or you could also use a butternut squash)
1 shallot, finely chopped
1 carrot, finely chopped
1 garlic clove, finely chopped
1 vegetable stock cube
½ cup dry white wine
6 cups water (+ more if needed)
½ cinnamon stick
12 whole cloves
5 cherry, grape or datterini tomatos, skins removed
½ cup Parmesan cheese, grated (optional)
Generous pinch of salt and freshly ground pepper
Instructions
Preheat the oven to 400°F (200°C) and line a cookie sheet with parchment paper.
Cut the pumpkin in half and discard the seeds. Cut each half into four chunks and place on the lined cookie sheet. Bake until soft and you can insert a fork all the way through the flesh; about 30 minutes. Take the tray out of the oven and cool on the counter.
Heat two tablespoons extra virgin olive oil in a pan, add the chopped shallot and sauté over medium-low heat. Add the garlic and continue cooking for 1 minute, stirring occasionally.
Now add the chopped carrots, white wine and 1 cup water along with the vegetable stock cube. Stir the cube around until dissolved. Add the rest of the water, tomatoes, cloves and crumble the cinnamon into the pan. Cover, bring to a boil then lower to a simmer for 10 minutes. Now that the pumpkin has cooled enough to handle, peel off the skin and add it to the pot. Continue to simmer for 10 minutes.
Once the vegetables are soft, add the mixture to the blender in small batches and pulse until smooth. Or, use an immersion blender and blend it directly in the pot.
Add the parmesan cheese.
If the soup is too thick add ½ cup increments of water, to achieve the desired soup consistency.
Ladle the soup into bowls and top with balsamic vinegar or pesto croutons. Serve immediately. Buon appetito!
It’s time to get your fig on, especially while they are still in season. Fresh figs compliment a salad like no other fruit because their varied texture and unique taste offers both sweetness and crunchiness (thanks to their tiny seeds), while their beautiful rosy flesh provides vibrancy to otherwise plain salad greens. Line them up besides mature pear slices, gorgonzola crumbles and walnut pieces and you have just created a salad under 6 minutes that beckons to be eaten.
Did you know that figs have many health benefits? Here are just a few ways that fresh figs can improve your well being.
3 Reasons to Eat Figs:
1. High Fiber Content: Figs are high in fiber. Not only do they act as a natural laxative for regularity, but high fiber foods also provide the sensation of fullness, reducing hunger and therefore is a great way to naturally control weight.
2. Rich in Potassium: Why is potassium important? Low levels of potassium can lead to high blood pressure. In recent years, potassium deficiencies have increased due to the fact that many people consume too much salt, which is often found in processed foods. Fresh figs, as well as other fruit and vegetables, naturally increase potassium levels and thusly can help lower blood pressure.
3. Rich in Calcium: A diet rich in calcium is important to keep bones strong and to lesson the risk of osteoporosis.
There are many ways you can incorporate fresh and dried figs into your daily diet: toss them in salads, sprinkle them on top of flatbreads or pizzas, add them to yogurt and muesli o purée them and spread them on a piece of whole wheat toast with some almond slivers. Yum. All this talk about figs is making me hungry!
Fig, Pear, Gorgonzola, Walnut Salad with Poppy Seed Vinaigrette
This Fig, Pear, Gorgonzola, Walnut Salad with Poppy Seed Vinaigrette is a nutritious salad you can throw together in just 6 minutes.
Serves: 2
Ingredients
For the salad:
4 ounces (100g) mixed greens, cleaned and dried
2 figs, sliced
1 small pear, sliced
4 walnuts, shelled and chopped in pieces
Handful gorgonzola cheese, crumbled
For the vinaigrette:
4 tablespoons extra virgin olive oil
½ tablespoon balsamic vinegar
½ teaspoon poppy seeds
Instructions
Divide the salad among the two bowls and top with the fig and pear slices, walnuts and gorgonzola cheese. Drizzle the vinaigrette on top. Buon appetite!
If I could associate each season with the first word that comes to mind, it would go something like this: winter :: love, spring :: energy, summer :: freedom and autumn :: appreciation. There is something about fall and the mix of warm and crisp days, the smell of fires and the sound of leaves crunching below my feet that provoke intense emotions inside of me—the strongest one being gratitude.
In autumn, I feel so grateful for everything: for the soothing yellow, red and burnt orange colored leaves that cover the branches of the nearby tree when I look out my window; for reading a book next to Mr. Italicano as we cuddle together under a soft fleece blanket; for the warm sweaters that caress my skin like a mother’s loving touch; and for a lunch shared chatting with a friend over a warm bowl of carrot soup and a grilled spinach, feta and white bean sandwich.
Using dill seeds and orange in this carrot soup gives it a soft, sweet taste without taking away from the earthy notes that carrots are known for. To give the flavor more complexity, roundness and warmth, you can also add a splash of heavy cream.
Soups are so comforting to eat and require minimal work in the kitchen. Being that soup is as easy to make for two people as it is for eight, it’s the perfect solution when hosting dinner parties this time of year. Some of my favorite soups are roasted tomato and basil and mushroom, parmesan and broccoli rabe.And, you? What emotion does this season provoke in you?
Carrot Soup with Dill and Orange is a light, comfort food that is perfect for the fall.
Serves: 6-8
Ingredients
2 spoonfuls extra virgin olive oil
3 shallots, chopped
2 pounds (900g) carrots, peeled and sliced
6 cups vegetable broth
½ orange, juiced
⅛-1/4 teaspoon dill seeds, adjust to taste
½ cup heavy cream (optional)
Salt and freshly ground pepper, to taste
Instructions
In a large pot, sautè the shallot in the extra virgin olive oil, until translucent but not brown over medium heat; 1-2 minutes.
Add the carrots and cook for 3-4 minutes. Add the broth, cover and bring to a boil. Reduce the heat and simmer until the carrots can be pierced with a fork; about 10-15 minutes.
In a blender or with a handheld immersion mixer, pureé the vegetables until smooth. Return to the pot, add the cream and stir over high heat until the soup just begins to boil.
Ladle into bowls and garnish with a spring of oregano, a dollop of greek yogurt or drizzle of cream and chopped chives.
This shrimp quesadilla with mango salsa is the perfect meal for the gradual change from summer to fall when it’s still delightfully pleasant outside that you crave fresh and light flavors, but due to a hint of crispness in the autumn air you also want the comfort of something warm to bite into. I don’t know about where you live, but here in Italy we’ve had quite a variety of weather, from cool autumn mornings that morph into sunny summer afternoons—it’s like summer is trying to hold onto her spotlight on the stage ::palco even though it’s falls turn to be the star. I honestly don’t mind their little spat ::battibecco, I enjoy the blending of these two seasons.
The quesadilla originated from Mexico and is made up of a tortilla, melted cheese ::formaggio sciolto and other fillings, if desired. The word “quesadilla” derives from the Spanish words for “tortilla” (a type of unleavened bread, i.e. made without leavening agents) and “queso” (cheese). The thing I love about unleavened flatbread::pane azzimo is that it is a universal recipe that consists of flour and water, yet varies depending on local ingredients, traditions and flavors. Some cultures add salt, while others add oil, lard or spices. Here are just a few examples of different variations of unleavened flatbreads found throughout the world:
Mexico/Spain—It is called a “tortilla” and is made with either finely ground wheat flour or corn flour (masa harina).
Italy—It is called a “piadina” and is made from white flour, lard or extra virgin olive oil, salt and water.
South Asia—They use atta flour to make “chapati” and “roti”.
China—Although called “laobing”, it is often times referred to as a “Chinese pancake”.
Arab—Their version is called “khubz” and is traditionally baked in clay ovens.
What other kinds of flatbreads are typical in your country or countries you have visited while traveling?
I made a black bean and pecorino quesadilla with guacamole and salsa for my recent appearance on one of Italy’s most popular national TV cooking shows, La Prova del Cuoco. Being that I couldn’t find masa harina flour, I opted to make a flour tortilla. The only problem is that most often the dough for flour tortillas needs to rise for at least 30 minutes. Good news! I’ve successfully made flour tortillas ::le tortille di grano , that only need to rise for 10 minutes. You’ll want to say goodbye to the store bought flour tortillas, these are so much better and they are so easy to! You just need to follow one easy trick: roll out :: stendere the tortillas super thin on a well floured surface then place a warm damp towel over the top (I’ve also successful made the tortillas just by letting them rest on a cutting board without the towel, but it does help them rise a bit more.) Really. It’s as simple as that. Cool, huh?
Now for the filling! There are so many delicious options, how is one really suppose to choose? If you are craving something fresh and flavorful, try this tangy shrimp and mango salsa recipe below. If you want an Italian flair, how about grilled zucchini, fresh buffalo mozzarella, pesto and pine nuts? You can even use these tortillas for a quick dessert—just melt some butter on top of a tortilla in a skillet :: padella, add some cinnamon :: cannella and sugar then roll it up o perhaps slather on some homemade nutella and fresh strawberries. The options are endless. Go forth and create.
These shrimp quesadillas with mango salsa make the perfect meal for when you crave something healthy and full of flavor.
Serves: 2
Ingredients
For the Tortilla: (Makes 2 tortillas)
½ cup (70g) all purpose flour
2 pinches of salt
½ tablespoon extra virgin olive oil
3 tablespoons hot water
For the shrimp:
10 shrimp, deveined and rinsed
1 garlic clove, minced
2 teaspoons honey (I used acacia)
2 teaspoons vodka
Dash of paprika
Salt and pepper, to taste
For the mango salsa:
¼ small red onion, finely diced
½ hot pepper, finely diced
½ mango, diced
¼ grapefruit, juiced
¼ lime, juiced
5-7 basil leaves, chopped
Salt and pepper, to taste
Toppings:
2 handfuls grated asiago, white cheddar, Monterey jack or pepper jack cheese
Greek yogurt, as needed
Instructions
For the tortillas:
In a small bowl combine the flour and salt. Stir until combined.
Add the extra virgin olive oil and hot water. Knead for 1-2 minutes on top of a clean workspace that has been generously covered with flour. Divide the dough into two balls and roll out each ball into a round disk the size of the bottom of a large skillet. Cover with a warm, wet dish towel for at least 10 minutes.
For the shrimp:
In the meantime, add the shrimp, garlic, honey, vodka, paprika, salt and pepper to a small skillet. Cook over medium heat for 3-4 minutes or until the shrimp has changed from transparent to white.
For the salsa:
In a small bowl, combine the red onion, hot pepper, mango, grapefruit, lime, basil, salt and pepper. Chill in the refrigerator until ready to serve.
To assemble:
After the shrimp and salsa have been prepared, cook each tortilla for 1-2 minutes on each side over high heat, checking often that the bottom is not burning. The tortilla is done when each side has golden brown spots. Don’t overcook. The tortilla should still be pliable when folded over in half.
When the tortilla has been cooked on both sides, turn down the heat to low and add half of the cheese and the shrimp to half of the tortilla and fold the other half over the filling. Repeat for the second quesadilla. (If you use a large skillet you can cook both quesadillas at a time).Cook slowly until the cheese has melted. Transfer to a cutting board and slice each quesadilla into three pieces and serve with greek yogurt and mango salsa.
For those of you who may not know, I had the most amazing opportunity to participate on La Prova del Cuoco, one of Italy’s most famous national cooking shows, hosted by Antonella Clerici,on RAI UNO. (Sorry in advance for the horrible photo quality! I had to take pictures of the computer screen!)
Just being given the opportunity to be a part of the week-long show, was already the biggest satisfaction for me—winning the competition was icing on the cake and being publicly invited back on the show by Antonella was the cherry on top.
Then there were two interviews published last week that were the brightly colored sprinkles making the whole thing deliciously sweet. One article was published on the online website uploadyourtalent.com{in italian} and the other was published on the front cover (!) of the food section in The Spokesman-Review, the largest news and information provider in the Inland Northwest, as well as on their website.
Have I mentioned all of the talented chefs I met on the show? On Monday, I cooked with Cesare Marretti from Tuscany who is as gifted as he is crazy. (In a fun way; his naked pictureswith just a fish are a testament to this.)
On Tuesday, I was paired with Giam Piero Fava from Rome, a superb chef who’s made quite a name in Italy at such a young age.
Then I had the pleasure to cook alongside Ivano Ricchebono from Genoa, owner of the one-star Michelin restaurant, The Cook.
On Thursday, I was with Diego Bongiovanni,a creative and rock’n’roll chef who lit up the kitchen.
And, on Friday, I cooked with Natale Giunta: from Sicily, owner of Castello a Mare and a 7-year veteran on La Prova del Cuoco.
And, of course, not to forget my competitor, Nicola Delle Donne, a kind man and fantastic cook.
I also had the honor of being judged by and meeting Paola Ricas, an extraordinary woman who started off as a journalist and later was the Director for over 30 years of one of Italy’s top culinary magazines, La Cucina Italiana. Unlike most participants on La Prova del Cuoco, I was given a lot of freedom and independence with proposing my American/international recipes and preparing them from start to finish. I was happy that Paola noticed and rewarded me for this effort as it was not at all easy to prepare an entire recipe shot live on national t.v. while also trying to speak in fluent Italian. (Talk about being nervous!)
Last but not least, it was amazing to meet Antonella who is an amazing presenter and an icon in Italy. I am grateful that both Paola and Antonellaappreciated a taste of my “italicana kitchen” and I can’t wait to go back on the show to present more international dishes.
The greatest thing I learned from this experience, which I would like to pass on to you is this: don’t be afraid of setting BIG goals. Many of us (me included!) often times set smaller goals because we believe that we could never achieve the big ones. We block ourselves from even trying because we have that little voice in our head telling us that we will never succeed. Ignore it. With a lot of hard work, persistence and a bit of luck, we all have the ability to live out our dreams. It won’t be easy. At times you will have to claw and fight your way to continue on your path. But if you walk with a fiery of passion, unwavering aim, and you never give up, every step you take is one closer to realizing your dreams.
Thank you to everyone who supported me and left encouraging comments throughout the week. You gave me the boost in morale to give it my all 100% of the time. THANK YOU! Sending a big hug!
There is something about the changing of the seasons that evokes our souls and awakens our inner spirit. Four times a year we am reminded of the power of change and our minds swirl with anticipation of what the new season :: stagione will bring. During these seasonal shifts, I can honestly say I feel more alive :: vivo. It’s mother nature telling me to open my eyes and let myself become enthralled by my five senses, and to be present for a moment instead of lost in a sea of mental thoughts. Autumn :: autunno is my favorite. I hear the crunching of leaves as I walk down a tree canopied sidewalk, I smell the aroma of freshly roasted chestnuts :: castagne, I feel the soft knit fibers from my scarf under my chin, I see school children chasing each other in clunky boots and I crave to taste something savory, warm and filling.
The fragrant base used in this autumn soup was inspired by my new Italian aunt-in-law’s borlotti bean recipe. I still remember when my Italian husband and I had just started dating, he would rave about that bean recipe to almost an incessant point. I didn’t understand what.the.big.deal.was….until I tried them for myself and literally ate three large helpings. I was addicted, and like him begin to drool :: sbavare the moment one of us start talking about the plump oblong beans and savoury sauce. There is something about the chopped spiced and sautéed vegetables that truly leaves your mouth in food heaven that I decided to adapt it for this soup recipe. The scents of cloves and cinnamon that fill the house are an added plus, making me want to make this recipe just to be surrounded by these warming aromas.
Another benefit of this soup :: zuppa is that you can make it ahead, kids love it and it makes for a nice appetizer for a dinner party when you want awesome presentation and you don’t have a lot of time. Topping the soup with a drizzle of balsamic vinegar or pesto croutons adds a rich flavor experience and gourmet appeal.
