Gwtting To Know Hazelnuts

Nuts are such a big part of holiday baking. Usually its almonds and walnuts that shine. They grace everything from cakes and cookies to brownies. Yet there's another nut that gives baked good a sweet , luxurioous taste - hazelnuts. These little gems can be used to amp up chocolate cookies r give elegance to homemade tortes.

Most people are familiar with the nut through Nutella, that hazelnut - chocolate spread. This has been around since 1964 and was invented by the Ferrero Company of Alba Piemonte, Italy.The hazelnut figures large in Piedmontese baking especially with the baci de damage or lady's kiss, a hazelnut shortbread sandwich with a rich cocoa filling. Coffee lovers know it from it flavoring either coffee or creamer.The nuts are a good addition to any dessert, not just because of their taste but also their health benefits. Hazelnuts are rich in protein , Vitamins E and B and foliate acid. They';re also rich in arginine ,a nutrient that helps prevent heart attack. Yet it's their flavor that secuces everyone and the fact it blends so well with such equally demanding ones such as chocolate.Keep in mind they are delicate and can go rancid very quickly.They have to be stored in the freezer once their container is opened to keep them, You would think this freezes them but thanks to their high oil quality, they 're just as crunchy and tasty as room temperature ones.

Hazelnuts are the perfect oomph for double chocolate chip cookies. This is the recipe that has been on my radar ever since I bought a container from Lidl. Imagine a buttery homemade chocolate cookie with a taste that's been heightened by chopped hazelnuts. They'll be reminiscent of that great Piedmontese candy Baci gianduja from Perugina where it's trifecta of a whole hazelnut atop nocciola- hazelnut and cocoa creme and then enrobed in chocolate.The Baci de damage also are a great cookie to make.They are labor intensive though because the hazelnuts have to be first roasted and ground. They're added to a shortbread like dough that doesn't require any eggs. Once the cookies are baked and cooled , the filling is added.This is just melted chocolate chips (whether it;s milk or dark, that;s up to you)The Labor comes from rolling out the dough in long cords and them cutting it into small rounds for baking. Another holiday idea is a hazelnut torte , the perfect ending for any party. There are some wonderful ones with a dense , fudgey crumb, You could also make a hazelnut cake layered with a chocolate hazelnut frosting and filling.

Hazelnuts should have a seat at the holiday dessert table.They are perfect in cakes and cookies with their war buttery flavor. They'll be a welcome addition to any treat.

It's All Peachy

 This is still peach season. Those golden gems are out there and they are a versatile fruit. You can eat them any way - cook them any way  - bake them any way.They are perfect for meals and snacks.

Peaches first appeared in China and is a deciduous tree, meaning the fruit falls off when they're ripe.Surprisingly nectarines are also peaches but without the peach's characteristic fuzz.They arrived in England and France in the 1600's Most peaches come from China, Greece,Spain,Italy and Turkey,The Spanish brought the fruit to Latin a nd South America They came to the US thanks to Thomas Jefferson.They're now in Marylsnd, Delaware Georgia, South Carolina, Virginia and New Jersey.Many states such as New Jersey have farms where visitors can pick bushels of them.There are hundreds of peach and nectarine cultivars.There are two type,s the freestone where the pit easily comes out. These should be eaten fresh, The second category is the clingstone where the pit clings to the flesh.These are good for canning but also for eating too. These golden gems are loaded with all sorts of vitamins from A to K. Eat them for their vitamin C content too. Even the peach skin is an antioxidant, loaded with cancer fighting antioxidants.

Of course the best way to have a peach is after it's been chilled in fridge for a few hours. Yet chilled sliced peaches are also good in salad too. Add  sliced chicken breasts along with feta and grapes along with a simple white wine vinaigrette for an elegant lunch or dinner. Most home chefs love baking with the fruit. Wednesday's New York Times Food section had a recipe for peach cobbler - the summer dessert of choice.Regular contributor Melissa Clark gives two versions, one an easy buttermilk one while the other is an upside down one, made in much the same way as a pineapple upside down cake.If you're making these she recommends using brown sugar as opposed to white to give the peaches a caramel note. Another amazingly good peach dessert is pesche ripiene. These are stuffed peaches made with crumbled amaretto biscuits. chopped peach pits and butter. My family has always added peach schnappes to these for more flavor and kick but you can also use peach juice too after they're baked and cooled. of course peach muffins are a nice way to start the day or a perfect snack.These scratch muffins are packed with flavor from the fruit to cinnamon. Peach cake is also a great summer treat.The simple cake is loaded with peaches and makes for a wonderful afternoon snack with iced tea or served with ice cream for a tasty dessert.

Peaches are in abundance right now. Pick a bushel and use them in cakes, pies,muffins and even salads. Have them stuffed and drizzled with a peach liqueur . Enjoy them anyway  for their flavor and benefits.

Hearty Alpine Cuisine The Perfect Chill Chaser

 Mountain folk know how to eat. Alpine cuisine is hearty, flavorful and filling - perfect for these cold days ahead. It's embracing delicious dishes that can chase away the chill.

Everyone thinks that alpine cuisine just means Swiss food but it encompasses much more. There's also the food of the Northern Italian, French and Southern German alpine area as well. All the foods are rich with cheese and butter as well as with protein.It has to be this way because the inhabitants of these beautiful mountain regions need heavy foods to combat the brutal winters and freezing temps. Swiss cuisine is indicative of this. One recipe that's sure to win over an American crowd is hacktatschli smashed meatballs served with a creamy mushroom sauce. This is a favorite all over the country with Swiss school kids even though it has a glug of white wine added. There's a potato version kartoffel hatscchli which can be served with the sauce as well. From the canton Uri comes rispor or leek risotto rich with the winter veggie and topped with clouds of  the Swiss-Italian cheese sbrinz. This is the perfect dish for those frosty nights in with the family. Bakers will love spinatwahe or spinach quiche a mix of the green along with garlic, herbs and cream tucked into a buttery pie shell.

The Italian alpine regions of Piedmonte and Lombardy bring us rich rice or risotto dishes. Both are made with the chewy long grain arborio rice; the only difference being is that the Piedmontese use tomato sauce  for flavor while the Lombards use saffron. This a great and easy chill chaser to make  for a cold snowy night. Usually reserved for parties , the Piedmontese bagna calda is a tasty fun dinner for a family weekend in. The name means hot bath and is a blend of anchovies, butter, olive oil and garlic melted and heated in a fondue pot. savoy cabbage leaves are the traditional add in but you can also add semi cooked London broil for a truly filling meal (along with crusty Italian bread for mopping up the sauce in the pot afterwards). Swiss chard and potatoes can also be dipped in along with onions, celery and spinach. Across the Alps in the Swabia home chefs make the warmly satisfying Gaisburger Marsch, a nourishing beef stew rich with potatoes and spaetzle, the little dumpling noodles. Spaetzles are also made and served with large heaping spoonfuls of sauerkraut and a platter of different wursts. This is a great weekend meal because it requires  steaming or boiling everything.

Alpine cuisine means hearty foods served in even heartier quantities. These are perfect for the cold months ahead. Make them and feel cozy on the inside and out.

Fall Food Trips

Most people think the autumn is the perfect time for traveling. It is - for both leaf peeping and food tasting. If you want to take a culinary vacation, now is the perfect  time to do it.It could be for a week or a weekend.

The idea was inspired by Tejal Rao's visit and review in yesterday's New York Times Food section She traveled from her Los Angeles home up to the  Napa Valley's three most famous restaurants, The French Laundry, the Restaurant at Meadowood and Single Thread. Anyone can recreate her trip, stopping to enjoy the traditional and lush meals at French Laundry, the clubby atmosphere of The Restaurant at Meadowood and the Japanese sparseness of Single Thread.  The Restaurant At Meadowood is part of the luxury hotel/spa so it's easy to stay and enjoy a short walk to the eatery.This is true for the Single Thread too, offering amenities you might find in a posh country German hotel in Kyoto. Keep in mind that whether you stay at this resort or a smaller place, the prices will be steep, especially at at popular destination like Napa. Check the internet for affordable inns . Also set a food budget for yourself. French Laundry's tasting menu is a whopping $310 a person for a tasting menu that includes a truffle dusted baked mac served in a golden egg.  Ms. Rao had the budget to try all three restaurant's expensive tasting menus, enjoying such dishes as corn custard with caviar and pecan oil at the Restaurant at Meadowood and fancy seasonal dishes as starters at Single Thread.

If this is too expensive for you, then think of cheaper destinations. US foodie towns are Boston, Chicago, and Philadelphia. There are some great fancy restaurants in these cities however Boston and Philly have food markets catering to all sorts of tastes. Boston's Haymarket, a favorite with the famous Brass Sisters of PBS"s Food Flirts, has an amazing array of locally sourced products and produce as well as Fair Trade ones. You can buy honey from the Boston Honey Company to fresh caught seafood at Red's Best. The city also boasts a host of good Italian restaurants in the city's North End. Visit Philly's Reading Terminal Market. This is one of the country's oldest , starting in 1893 and still thriving today.Foodies and gourmands can buy the best homemade sausages  from Martin's Specialty Sausage  and Pennsylvania brewed beers and even vodkas from Eight Oaks Craft Distillers. Europe beckons food lovers in the fall as well. It's truffle time in Piedmonte with restaurants in Torino and the countryside offering all sorts of dishes. Oktoberfest starts soon in Germany and fall is the perfect time to enjoy its' cities, especially Munich, the heart of the festival.. There are not only all sorts of craft and traditional beers to  sample but also a wide array of wursts, sauerkraut and pretzels. Go also for the amazing pastries like Black Forest Cake and hazelnut tortes.

Fall is travel time. It's perfect for taking a culinary based trip to experience new tastes and restaurants. Go for a vacation ans savor  it.

The First Of The Summer Wines

These warms days and balmy nights call for a cool glass of wine.This is the time to enjoy one either with something fresh from the grill or the fruits of the season. Sit back and sip. Enjoy the wide array of summer wines.

Roses and white wines usually make the best bets for summer however a good hearty red wouldn't go amiss at a barbecue. For those grill days or nights think about a 2014 Penedo Borges Malbec.It's the perfect foil for a juicy steak or even a meaty homemade burger.It even has a  meaty aroma with top notes of wild herbs Its' flavor is that of ripe plums and dark fruits with a coating of vanilla .Another good red is the 2012 Cakebread Cellar Cabernet Sauvignon with its' aroma of chocolate and black current. It is rich and velvety, perfect with ribs or a T-bone.Australia has sent us some excellent vintages over the years and one summer standout is the 2013 Clonakilla Shiraz/ Viognier.It is expensive at $75 a bottle, but buy it for special occasions like milestone birthdays, engagements,graduations or promotions.Its' aroma is a mix if cracked pepper berries and plums.It's suggested that it should be served with a hog roast but it would be better with filet mignon or a Kansas City strip;A little less expensive and more down to earth are the Piedmontese Barberas. Eric Asimov mentioned it in his Pour column in the New York Times Food section on Wednesday. Have it with a homemade from the grill pizza that 's dense in sauce , cheese and toppings. It's a taste of Northern Italy in the backyard.

Whites and roses are the more preferred wines come the high temps. So many have poured themselves an iced glass of any of these as they 've cooled their feet in the pool or even the sprinkler. What are the best for sipping? They should be tart and refreshing , not to mention  ice cold. The most ideal summer wine is 2013 Domaine de l'Anjardiere La Noe and at $15 dollars a bottle a good buy. It's crisp, floral and easy to drink. It's a nice wine to serve at a brunch or outdoor bridal shower. Another ideal one is a 2014 Domaine Vincent Delaporte Sancerre Chavignol.It has a full, almost waxy purity of fruit with a bright clean finish. The  more expensive at $32 2012 Norman Hardie Chardonnay from New York's Niagara region, with a crispy white fruit taste. This is the time of year to mix the fruits of the season with wines. My family celebrates the season by adding fresh picked  strawberries to chilled flutes of Asti Spumente. The wine is from our region , Piedmonte and goes well with the berries.It's a heady alternative to sorbets along with better way to appreciate the berry's sweetness. Even though there's already a raspberry infused sparkling wine, fresh raspberries off the first harvest of the season is also wonderful in the wine. Think of it as an alternative to a tart or sorbet.

A summer's night calls for a chilled glass of a good wine. Pick one that compliments a hearty grilled steak or highlights the season's crop of berries. They're a refreshing and relaxing way to beat the heat.

Food Fit For Francis I

Pope Francis is here in the States  and many are probably wondering what does he eat. What's his culinary background? He comes from a good one, His parents and grandparents are from Piedmonte  and Genoa,Italy so there's excellent meals on that side and a bevy of good Argentinian dishes that he also grew up  eating. It makes for a rich and  flavorful food history.

Pope Frances I was born Jorge Mario  Borgoglio in Flores , a barrio or neighborhood of Buenos Aires. His mother's family was Piedmontese and Genovese, probably coming over during the crossover immigration of the late 1800's His father 's family left in the early 1930's.He surely had to grow up on bagna calda , made with good Argentinian beef . This really is pure heaven, a dipping sauce made with anchovies, garlic butter and oil is heated in a fondue pot. Beef  and various veggies such as Savoy cabbage  is dipped into it and cooked. Its' usually served in the winter months and for New Year's Every Piedmontese kid grows up on polenta   and it 's usually made a variety of ways, from cooked with eggs sunny side up to chicken and mushroom gravy, cacciatore style.Risotto or risott (as my family on both sides of the Atlantic call it )is another kitchen must. have. We make ours with tomato  and porcini mushrooms.. How do the Piedmontese end their meals? With the ethereal eggy custard  sabayon. This is a  simple mix of egg yolks , Marsala and sugar cooked over a double boiler. The sweetness is cut with delicate espresso cups full of strong espresso laced liberally with grappa.

Pope Francis ' also grew up with Argentinian food . Since the country is known for its' beef asado or barbecue is popular and often made at family gatherings. Sausage or chorizo  is also served as is morcilla or blood sausage. Other animal parts  like chitterlings are also cooked and served with chimichurri,a take on the Piedmontese salsa verde, made with parsley ,garlic and olive oil along with white vinegar.(it 's big in Piedmonte , usually served with beef tongue).Noquis , the Argentinian version of gnocchi is also made as are fettucini and tagiatelle. Buenos Ayres  enjoys Argentine style pizza but it is baked with a layer of chickpea flour dough on top to create a version of pizza rustica a covered or smothered pie.Argentina also has the Mesopotamia section in its' northeast section of the country offers many different kinds of indigenous fish and papaya dishes.Pantagonia, the rugged southern part that's pointed towards Antarctica  features mutton and lamb along with both freshwater fish such as trout and seafood. Berries grow in abundance here, providing the country with strawberries, bilberries cherries and rosa mosqueta, or sweet briar The country is also responsible for the culinary phenomenon dulce de leche which is poured over cakes and even pancakes.

Pope Frances is a humble man with simple tastes. Yet one can't help but wonder what lush Piedmontese or Argentinian dish is his favorite. There is so much to choose from and hopefully he treats himself to one  of them from time to time.

The Best Of Summer Wines

What to bring to someone's house for a barbecue or dinner by the firepit? A summery, light wine that everyone will enjoy.It could be red or white, domestic or foreign as long as the wine is refreshing as a warm weather breeze or afternoon sun shower.

Eric Asimov  has given a list of the twenty best summer wines that was published in yesterday's New York Times Food section A summer  wine, he asserts should be less than fourteen per cent in alcohol. This makes for a lighter , more brut tasting drink along with out  any consequences . (think inebriation followed by a possible hangover or at least  a morning headache). Mr. Asimov  also recommends going for wines that are between $15 and $25 in price. It's not as cheap  and you get better quality along with being not so extravagantly priced.One of the more elegant is the Chateau Tour Grise Saumaur Brut Non dose 2004 12. percent 2004. This is a sparkling white wine made from the chenin blanc grape.It's pure and refreshing , perfect for any chicken or fish dinner, The wine has the perfect summery notes of honeysuckle, lemon and chamomile. Another French import is La Ferme Du Vert Gaillac L'Ange Lou Mousseux Brut,2013, 11 percent. This relatively new wine derives from Mauzac grapes, a little known variety grown in the French Southwest. It is light and sparkling too, with notes with apple , straw and herbal flavors. Serve it iced on a hot evening for complete refreshment.

A surprise wine is a merlot from Argentina, a country that usually gives us malbec.It is Bodega Chacra Amor Seco Pantagonia Merlot,2012, 14 percent and is a bit high on the alcohol side. Mr. Asimov likes its' deep and fruity flavor, redolent of red fruits..It has a bitterness that keeps it refreshing The company is also known for their pinot noirs too. Bring it to a party where there are steaks on the grill, waiting to be paired with it.Another dark wine comes from Piedmonte, De Forville Dolcetto D'Alba 2013 13.5 percent. It is another refreshing bitter wine with an undertone of dark chocolate. I would suggest having it  with an outdoor bagna calda., the anchovy and garlic dip  that the region is famed for. Both are perfect for a cooler summer night gathering. Celebrate July Fourth with an American wine made in the Finger Lakes region.This is Eminence Road Farm winery Ganay Noir  Cayuga Lake 2013, 11.3 percent.It is made from the area's grapes. It is light bodied , earthy and fruity along with being seriously delicious. Drink lightly chilled  when watching the fireworks.If you want another white wine, then try Julian Haart Mosel Riesling 1,000l, 2014 10.5 percent. It's a very light wine but has a mix of minerality and creaminess to it. Open it up to share with friends during a picnic.

The summer is here. Crack open a bottle of chilled wine on a warm evening or to round out a barbecue. There are many to choose from , and many to try.


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The Nocciolata Nonna Made

A nonna's recipes are always treasured - and tasty. This is true with Rigoni di Asiago's Nocciolata, a creamy , delicious spread, redolent of chocolate and hazelnuts.It is the perfect spread for anything from strawberries to croissants.A small scoop adds a big impact of flavor.

The company that makes it . Rigoni di Asiago is known for its' variety of different homemade spreads, from its'  organic honey to various organic jams to the delicious chocolate spread.The nocciolata is one hundred percent organic, artesanally made and GMO free. The hazelnuts have been selected by the Rigoni family and they use top quality cocoa and cocoa butter. The other ingredients are low fat powdered milk, cold pressed sunflower oil and natural vanilla extract.Organic cane sugar is blended in to give it the right amount of sweetness  That  other hazelnut spread isn't even this pure , thanks to added artificial flavoring. Moms can feel safe and secure when they serve Nocciolata There are no extra preservatives or chemicals. It does have 190 calories and 100 fat calories a serving so  serve it  as a special dessert  or breakfast if you are worried about the sugar intake.However   is a better alternative to any candy bar or even chocolate syrup if you or the kids are craving a chocolate-y snack..

I should love the other spread. After all it was created in the same province, Piedmonte where my great grandparents came from however Nocciolata has captured my heart. It is a smooth, creamy blend of  cocoa and hazelnut.each flavor perfectly married to the other. It is yummy on sliced strawberries, tasty on sliced bananas. Since I'm on a microwave bread pudding kick right now I a going to  add a couple of dollops to the recipe or drizzle it over the finished dish. Nocciolata is also good on pancakes  and waffles and makes a great addition to any brunch. A perfect breakfast , though is a well made croissant split and thickly  slathered with it.Rigoni Asiago recommends making a cake roll with it or a mug cake (another recipe on my must bake list)it would also make a  yummy filling for homemade shortbread or orange shortbread sandwich cookies too.

Rigoni di Asiago Nocciolata is the perfect spread.It  adds to anything, from fruits to croissants. Try it and taste the perfect blend of hazelnuts married to chocolate. It truly is a harmonious blend of flavors.

Piedmonte''s Fall Feast

One of the best places to be in autumn is Piedmonte in the northwestern corner of Italy. This is where fall comes to life, with bright colors and bountiful harvests.It''s also a time for the dishes of the season , both hearty and delicate.

Truffles usher in the change of season and they are abundant in the specifically designated forest lands.These fungi , the diamonds of the food world, are used in pasta dishes as well as in flavoring oil and make a fine meal on a crisp October Sunday. Another cool weather favorite is bagna calda,literally hot bathin both the French influnced dialect and Italian.This is a savory and addictive blend of anchovies , butter and olive oil. cooked with garlic to create a bubbling sauce. Various veggies form mushrooms to Savoy cabbage are dipped into it and cooked. London Broil or any steak can also be cut up and the pieces cooked in it. The highlight however is soaking chunks of Italian bread in the sauce and then devouring them.

Fall desserts in the Turino and surrounding countryside are also wonderful. The Piedmontese are fond of fritters an make them using apples or even chestnut flour.Zabaglione or sabayon, a rich egg yolk custard made with Marsala wine often finishes a meal. The best dessert, though, is bonet, literally bonnet, a tasty treat harking back to the Renaissance,This is a slow baked creme caramel, made with crushed amaretto cookies , along with rum and cocoa powder.It can be made without the chocolate powder to emulate the original 15th Century recipe. The name means "hat' and could refer to the dessert's shape or that fact that like a hat it's the last thing considered. Either way it's a lovely dessert , served with espresso.

Piedmonte is beautiful in the fall. It is full of colors, flavors and aromas of good food. This is the season to enjoy it and its rich, culinary history.

Summer Treat Anchovies

Not many fish translate into a summer dish,Usually it's just salmon and shrimp  and possibly cod. Yet there is one kind that goes well with  everything from grilled steak to a fresh salad.It's the anchovy, that silvery, shimmery fish  with its' sweet briny flavor.It adds to both hot and cold dishes  , making it an excellent choice year round.

Anchovies are a staple in Mediterranean cooking from the Riviera to the Italian Piedmonte. In Piedmont they;re mostly a main ingredient in winter dishes namely the delightful hot sauce bagna calda. however one Piedmontese winter dish can easily be translated into a summer one. It is filet mignon with anchovies. For the winter it's the meat cooked in a skillet with butter and then the anchovies are added to the drippings. This is them poured over the beef as a sauce The summer version can be  filet mignon grilled over wood and then with eith, theer a warm or cold sauce , the anchovies are then poured over it. The taste is still the same, a union of sweet tender meat and flavorful fish that is palate blowing.

Of course anchovies also shine in a nice salad. You can create the Provencale classic, salad Nicoise with them and tuna. It's a hearty  and healthy mix where you can improvise  by adding all sorts of veggies along with hard boiled eggs. Peppers and anchovies are another great mix, and a favorite in Torinese cafes. Char green peppers and serve cold, mixed with anchovies ,olive oil and garlic. Anchovies can also be added to just a regular salad to give it more oomph too. The only caveat is don;t mix it with a "heavy" dressings such as Russian , French or Thousand Island.Only have it with a vinaigrette made from olive oil and red wine vinegar.

Anchovies can easily be used either winter or summer. They're great in warm weather dishes from the grill to the salad bowl. Try them for a tasty surprise!

A Fall Favorite Pumpkin Soup

This is the time for anything pumpkin. It’s everywhere from doughnuts and muffins to lattes. However my favorite pumpkin recipe is a savory one. It’s a family recipe from Piedmont and it’s several generations old. I imagine the original was made with squash but was changed to pumpkin as the gourd became more available in Northern Italy.

There are several different recipes out there for pumpkin soup. Some have a variety if ingredients such as curry , cumin and coriander. Some call for a dash of hot pepper or smoked bacon. I prefer our recipe that has one can of pumpkin pie mix, or fresh pumpkin, sauteed onions, chicken broth and whole milk. These are cooked and simmered together to form a thick but creamy bisque like soup. We add long grained white rice to it to for more texture and flavor (I don’t recommend alborio ), I gild the lily and add a huge dollop of butter to my bowl . It just gives it more richness and somehow heightens the pumpkin taste.

My family’s recipe is so rich and flavorful that we don’t serve it with anything else. We nix the usual go withs like salads or sandwiches. There’s no way we’re going to sully this soup’s flavor with other tastes. We also forgo crackers and bread. It’s just best on its’ own like risotto Milanese or polenta with hunter gravy.

There’s nothing like a good pumpkin soup. I‘m lucky to have an excellent generations old recipe in my family. I plan on making it this season, it’ll be wonderful to enjoy the savory pumpkin mixed with buttery onions and creamy milk.

Pumpkin Time

This is the time to go out and get the biggest pumpkin we can. Pumpkins not only make great decorations but also great dishes. This versatile cousin of a cucumber can be taken from the first course to the last with snacking in between.

The pumpkin comes from the Curcubita pepo or large squash. Larger pumpkins comes from the Cucurbita maximus. The name pumpkin derive s from the ancient Greek for melon pepon which the e French translated into pompon and the English pompion. The American colonists then gave it the new name of pumpkin. Pumpkins were used in early Mexican cooking , even before the Spanish Conquest. Since it is a cousin of the squash , the pumpkin is then natural loaded with good things. It is high in Vitamin A. It's also high in riboflavin, thiamine and niacin.The seeds which are great for healthy snacking are chock full of the much needed zinc and potassium.

What can you do with pumpkin? The Piedmontese of North western Italy transform it into a creamy soup , redolent with rice, butter and onions. This is one of the most definite signs of the fall season and is just wonderful on a chilly day. Pumpkin can also be used in ravioli stuffing where it is pureed. Pumpkin bread and muffins ar another way to go. Of course there is the ubiquitous pumpkin pie, popular between now and Christmas. However you can also do a spin on this with a light pumpkin mousse or pumpkin ice cream.


Remember that the pumpkin isn't just for decoration. It is a healthy part of your fall diet. It's the perfect treat for these October days.

A Sweet Treat - Biscotti

There's nothing like a good biscotti to start off your day or to have with a good cup of coffee. These anise flavored treats have been an Italian staple for centuries. For many of us they bring back sweet memories.


Biscottis' have been part of the Italian culinary landscape since Roman times. the ancients were fond of of having small cakes made from honey and nuts. The biscotti is similar to this but they are twice baked or in Latin, bis cottum (it's where the French and the English get their word biscuit from). Sailors used this method as well for their bread because it kept so well on voyages hence we get the biscotti's English cousin - the hardtack or sea biscuit.

Since biscotti have to be dipped into something to be eaten , they are usually served at breakfast or for a snack. They are also served as a dessert with vin santo (holy wine ) or the sweet Sicilian wine , Marsala. In my household, we often had biscotti with butter slathered over the top (typical Piedmontese, with our love of butter). This is really the best way to eat biscotti. The butter brings out the taste of the anise and softens the biscuit's hardness. Many Italian bakeries will have biscotti on the ready and it's always good to buy the the night before for the next morning's breakfast.

Biscotti's are a wonderful snack or morning treat. Slather some with butter , have with your favorite coffee and start your day. You'll won;t care what the day brings. You'll still be savoring this perfect Italian treat.