Easy as Blackberry Pie

Since my youngest daughter Francesca was a little girl she and I have repeated the same end of summer tradition. We pick blackberries and make pie. But his year we changed the tradition just a little. This year, Francesca made a pie by herself, crust and all. Yes, even a 13 year-old can bake a pie, from scratch, by herself. Guess what that means? You can too. Here’s how to make Francesca's After-School Blackberry Pie:

1. Add flour and salt to a food processor or mixer and combine.
2. Gradually add butter cubes and shortening into the mixture. Blend ingredients together until the mixture resembles fine cornmeal.
3. With motor or mixers on, slowly add the ice water until the dough forms a ball. If the dough doesn't do this, add a little more water.
4. Divide the dough into 2 equal-seized balls and wrap each in plastic wrap.
5. Chill in the refrigerator for 1 hour.

1. Preheat oven to 350 degrees 

2. Combine the flour and 1 tbs butter in a small saucepan over medium heat. Seat aside. 

3. Gently rinse blackberries under cold water in a strainer. Shake and pat dry, then transfer the blackberries to a large mixing bowl.

4. Add sugar or honey, the flour-melted butter mixture, and the cold, cubed butter to the berries. Stir gently, folding the ingredients until just combined. Careful not to crush the blackberries! Set bowl aside.

5. Remove dough balls from the fridge, unwrap, and place on a floured surface. 

6. Roll one ball into a 12 1/2-inch wide circle. Slip a greased pie pan under the dough and gently lift the dough into the pan. Fill with berry mixture.

7. Roll the second dough ball into a 12.5 inch circle and cut 2-inch-wide strips. Place the strips over the filling, first horizontally then vertically to form a checkerboard pattern. 

8. Pinch the edges of the strips to attach them to the bottom crust. 

9. Use your knuckle to form a fluted edge around the pie. Then sprinkle the dough latticework with 1 teaspoon of sugar. 

10. Bake pie for 1 hr, or until the filling has thickened and begun to bubble. The top crust will be golden-brown. Let cool for 1 hour. Slice and serve.  

If blackberries season has ended in your area, don’t worry. We’re just entering apple season!  The saying “easy as pie,” had to come from somewhere. So go ahead and try it; make a pie.

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Simple text directions for Francesca's After-School Blackberry Pie:

Pie Crust Ingredients 

(makes enough for one 9-inch double crust pie)

4 cups all-purpose flour

1 tsp finely ground sea salt

1 1/2 cup (3 sticks) unsalted butter, chilled

1/8 cup vegetable shortening

1/2 cup ice water  

1. Add flour and salt to a food processor or mixer and combine.

2. Gradually add butter cubes and shortening. Blend until the mixture resembles fine cornmeal.

3. With motor or mixers on, slowly add the ice water until the dough forms a ball. If the dough doesn't do this, add a little more water. 

4. Divide the dough into 2 equal-seized balls and wrap each in plastic wrap.

5. Chill in the refrigerator for 1 hour.


Filling Ingredients  

1 tsp all-purpose flour

1 tbs melted butter

4 cups (or 2 pints) blackberries, preferably wild!

1/2 stick unsalted butter, chilled and cubed

1 cup sugar or honey

1. Preheat oven to 350 degrees 

2. Combine the flour and 1 tbs butter in a small saucepan over medium heat. Seat aside. 

3. Rinse blackberries under cold water in a strainer. Shake and pat dry, then transfer to a large mixing bowl.

4. Add sugar or honey, the flour-melted butter mixture, and the cold, cubed butter to the berries. Stir gently, folding the ingredients until just combined. Careful not to crush the blackberries! Set bowl aside. 

5. Remove dough balls from the fridge, unwrap, and place on a floured surface. 

6. Roll one ball into a 12 1/2-inch wide circle. Slip a greased pie pan under the dough and gently lift the dough into the pan. Fill with berry mixture.

7. Roll the second dough ball into a 12 1/2-inch circle and begin cutting 2-inch-wide strips. Place the strips over the filling, first horizontally and then vertically to form a checkerboard pattern. 

8. Pinch the edges of the strips to attach them to the bottom crust. 

9. Use your knuckle to form a fluted edge around the pie. Spring the dough latticework with 1 tsp of sugar. 

10. Bake pie for 1 hr, or until the filling has thickened and begun to bubble. The top crust will be golden-brown. Let cool for 1 hour. Slice and serve. 

Green Bean Salad

Eating seasonally is an essential part of living a healthy, mindful lifestyle. Whenever I go to the grocery store, or, better yet, the farmer's market, I draw inspiration to create new recipes from whatever produce is currently in season. Last week as I wandered through the produce aisle, I saw a bunch of beautiful green beans and decided, right then and there, to make a green bean salad. Here's another easy, fresh, and seasonal recipe for the collection:

1. Set a small saucepan of water to boil with one teaspoon of salt

2. Cut off the ends of the green beans and cut them in half.

3. When the water boils, add the green beans and cook until tender, 5-10 minutes.

4. Drain the beans and run cold water over them. Dry thoroughly

5. Pour into a large serving bowl. I use our Farmers’ Market or Pasta Italiana serving bowl.

6. Add tomatoes, green onions, garlic, and mozzarella to beans.

7. Drizzle olive oil over salad, dust with remaining tsp. of sea salt and toss.

8. Serve immediately or chilled. (But I like it at room temperature.)

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Simple Text version:
Ingredients (serves 4)

1 lb fresh green beans, stems removed and chopped in half

1 pint fresh, ripe cherry tomatoes, stemmed and halved (This is peak tomato season! Take advantage!)

1 bunch green onions, chopped coarsely, whites only

2 garlic cloves, minced finely

1 cup fresh baby mozzarella balls (roughly the same size as the cherry tomatoes)

¼ cup extra virgin olive oil

2 tsp freshly ground sea salt

Directions

1. Set a small saucepan of water to boil with one teaspoon of salt

2. Cut off the ends of the green beans and cut them in half.

3. When the water boils, add the green beans and cook until tender, 5-10 minutes.

4. Drain the beans and run cold water over them. Dry thoroughly

5. Pour into a large serving bowl. I use our Farmers’ Market or Pasta Italiana serving bowl.

6. Add tomatoes, green onions, garlic, and mozzarella to beans.

7. Drizzle olive oil over salad, dust with remaining tsp. of sea salt and toss.

8. Serve immediately or chilled. (But I like it at room temperature.) 

Rosanna Book Update!

You may have read in an earlier post that I'm in the process of writing a lifestyle book. The most recent exciting development? We just finished the long and detailed process of photographing everything. Now, all of the heavy legwork is done and the book will be in print as early as January 2010. I'm very excited. With this book, I attempt to outline a seasonal guide to living well with a focus on tradition, ritual and creating a soulful home. I also spend a lot of time talking about how to cultivate fulfilling relationships with our neighbors, friends and family. The book will feature absolutely stunning photography by the talented John Granen , as well as stories that demonstrate the way I incorporate tradition and rituals into my life, tips on living well and a collection of my favorite recipes, also beautifully photographed by John.

Keep reading the blog for more updates as we approach the book release by Stewart, Tabori & Chang, a division of Harry Abrams!




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Spring Is Here!

Spring is here! What a relief, after such a dismal winter. The arrival of Spring is an instant balm to the weary soul. The sun shines. The plants sprout and the flowers bloom. Nature is telling us that it is time to wake up and recognize the changes in the environment. The new plants and the birth of new life signals a change. The changes in nature offer us an opportunity to change old ways of doing things. Spring presents an opportunity to evaluate our own lives and see how we can "freshen up" old patterns of behavior. Have you noticed how everyone changes in the Spring? How one's attitude about life becomes more hopeful and positive. Take advantage of this magical season. The rebirth in nature can echo a rebirth within ourselves. Start a yearly tradition of doing something new to effect change in your life. Here are a few examples of how to "freshen up" your life.

*Change your menu...lighten it up. Eat vegetables that are in season. eat less meat and try to eat only local produce and food. You will be amazed at the difference in taste. It is good for the body and environment. See my favorite Spring pasta recipe, made with fresh Spring vegetables.

Pasta Ortolano (Green Grocer style pasta)

Ingredients:
1/4 cup extra virgin olive oil
1 lb organic spinach, washed and chopped in long 3 inch pieces
1 lb very skinny asparagus (chop off the ends, about 2 inches, and discard) cut the rest of the asparagus in 2 inch lengths
1 clove garlic, finely chopped
1/2 lb Spring Peas, shelled
1 tsp sea salt
1 box Penne Rigate Pasta
1 oz Parmesan Cheese, grated

Directions:
Bring the oil to a med-high heat. Put all the ingredients in a low pan and saute, stirring constantly until the spinach is wilted and the asparagus is soft, but not wilted, and the peas are tender but not mushy.
Cook the pasta until al dente (with a little give to the pasta, about 12-15 minutes.) Make sure to boil the pasta in salted water with 1 tsp of sea salt.
Drain pasta.
Save the pan that the pasta was cooked in. Put 1/2 of the vegetable mixture at the bottom of the pan. Then pour in all the pasta and pour the remaining cooked vegetables on top. Toss the pasta and sauce, adding a grinding of sea salt to finish.
Grate fresh Parmesan cheese over the top and serve with a light sparkling white wine like Italian Prosecco.

*Do a light Spring cleaning. Clear out excess furniture and things that crowd your living space. The Victorians changed their decor every season to be in tune with the environment. Pare down and keep the interior light and clutter free. Bring in fresh flowers and plants from the outdoors. Make small displays of living, flowering plants and the lovely branches of freshly bloomed fruit trees. The effect is uplifting and positive. It will make you feel fresh and invigorated. Living in harmony with nature creates a sense of well being and balance.

*Go outside. When the weather is nice go outside and enjoy the sun. Let the vitamin D permeate your skin. The body needs vitamin D for many reasons. Vitamin D helps keep bones strong and protects against hypertension (high blood pressure), cancer and several auto-immune diseases. Only 10 minutes per day of sun exposure is enough to give you the vitamin D you need. Besides letting the sun keep you healthy, nice weather encourages exercise and walking. If you cannot run or bike, simply walk around your neighborhood for 30 minutes. Keeping active is very important for a healthy state of mind a fit body. Being outside helps you connect with people in your neighborhood.
The Spring makes connecting with people a natural way of life. Enjoy the outdoors, It is good for the body and soul.

*Play music. Some of my favorite CD's are oldies from the 60's & 70's. The Beatles, James Brown, Al Green, Marvin Gaye. The soul of these artists comes through in their amazing music and makes you want to dance. If you feel like it, dance. It does wonders for a sense of well being.

*Listen to children at play. One thing I love about Spring is that children are back outdoors and playing. I open my windows and listen to the laughter of children at play and I know all is right in the world.

*Be cheerful and smile. Smiles lead to laughter and nothing makes you feel better than a good laugh. Follow the lyrics of the song "Don't Worry...Be happy."

I hope you enjoy my favorite springtime pasta recipe!





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Quick Mediterranean Fish

Now that the seasons have solidly changed, I've been playing in the kitchen a bit to figure out some new summer recipes. My rule of thumb is to cook meals that are fresh, delicious and healthy. This may sound like a tall order, but meeting all of these goals at once doesn't have to be difficult. I wanted to share a wonderful dish I have no problem whipping up, even after a long day at work. This fish recipe only takes 30 minutes to prepare. It's nutritious and flavorful, and my family loves it. As long as you have good quality, fresh ingredients, this is a recipe you can't mess up. If you make it part of your weekly repertoire, it can also save a significant amount of time you'd otherwise spend on menu planning.

Quick Mediterranean Fish

Ingredients
olive oil
sea salt
1 large cut of the fish of your choice
1 large package fresh spinach
garlic
1 bulb of fennel
1 shallot
1 bunch or package of cherry tomatoes (the riper the better)
1 bunch asparagus (if in season)

Instructions
Heat the oven to 350 on the bake or convection bake setting
Coat bottom of porcelain or glass baking dish with 1/3 cup olive oil
Wash the spinach, place it in the dish, and lightly salt
Chop:
3 garlic cloves (minced)
Fennel (finely)
shallot (finely)
cherry tomatoes (in half)
asparagus (2 inch lengths, discarding the first two inches at the bottom of each stalk)
Sprinkle the vegetables over the spinach with olive oil
Put vegetables in oven for approximately 20 minutes or until spinach is wilted and the other vegetables are softened
Take the dish out and gather vegetables together into a small mound
Place the fish on top of the mound of vegetables and spoon some of vegetable mixture on top of the fish
Lightly drizzle the vegetables and fish with more olive oil and dust with salt
Put dish back in the oven
Continuously baste the fish with the olive oil and vegetable mixture to keep it moist while cooking

I usually cook 2 lbs of fish for my family, and that takes 35 minutes. Obviously, the cook time will vary depending on the amount and type of fish you have. To check for doneness, insert a knife to see if the fish is flaking. Also use the knife to see if the center is cooked.
Once cooked, the fish should be very moist and aromatic from the infusion of vegetables and olive oil.

My favorite fish to use is halibut, but you can change fish out each season depending on what's available. Red Snapper and wild Pacific salmon would also taste divine. Even though wild fish is more expensive, I never buy farm raised fish. I believe the health benefits outweigh the cost. I also stay away from high mercury fish like tuna and swordfish. Cook with different types of vegetables as they come into season, and use your favorite FRESH herbs (never dried!) to infuse the fish with diverse flavors.

I was so excited when I discovered this recipe. It's a healthy, one dish dinner with all the nutrients you need for a balanced and wonderful summertime meal.

-Find a recipe that's easy to do and your family likes. Then repeat it with variations.
-Try to incorporate healthy ingredidents when feeding your family. It's essential to good health.
-Once you have the basics of cooking down, don't be afraid to experiment with your recipes!
-Buy local. Buy fresh. Buy what's in season.





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Winter Soup Is Good For The Soul

When the weather gets nasty and wet, as it is likely to do in the Pacific Northwest, it's time for me to get out my biggest pot and make a generous batch of soup. My family's favorite is my Italian lentil soup. I like this dish for a few reasons:

It's delicious
It's healthy and all natural
It's a one dish meal
One pot can last for days, or it can be frozen for another night; whether it's weeks or months later
It is a favorite among vegetarians (my oldest daughter) and omnivores (the rest of the family) alike
It is a meal that satisfies the soul

So, now that I've spoken so highly of this soup, here's recipe. That way, you can make it and see for yourself what I'm talking about.

ROSANNA'S LENTIL SOUP
Ingredients:
1 lb. small green lentils
soak in a bowl of water 1 hour
sautee in 1/2 cup extra virgin olive oil
2 organic carrots chopped finely
1 sweet onion chopped finely
5 cloves of garlic chopped finley
3 stalks of celery chopped finely

1. Sautee Vegetables until soft,
2. Add the lentils that have been drained from the water and sautee for 5 minutes.
3. Add 2 large cans of organic chicken broth.
4. Cook on a low heat, simmer with covered lid for about 1 1/2 hours until all lentils are soft.

Serve with crusty bread drizzled with extra virgin olive oil.

This is a wonderful meal for cold winter nights. Serve with a delicious Italian red wine. My favorite from Umbria, Montefalco rosso.

Enjoy,





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My Mother's Sugar Cookies

This Thursday at Rosanna Inc. we're having a cookie exchange for the holiday season. In celebration of it, I decided to share my favorite cookie recipe that came from my own mother.

Ingredients
2 Cups Flour
1/2 Teaspoon Baking Soda
1 Cup of Sugar
2 Tablespoons Vanilla
1/4 Teaspoon Salt
1/2 Cup Butter
1 Egg
Sprinkles

Instructions
Sift all dry ingredients together.
Using an electric mixer, cream the butter and sugar.
Add the egg and vanilla to the creamed butter and sugar and beat well.
Add the dry ingredients a little at a time and mix until well balanced.
Wrap the dough in cloth, pastry paper or aluminum foil and chill for at least 30 minutes before rolling.
Preheat the oven to 400 degrees.
Roll out 1/3 of the dough with cookie cutters.
Sprinkle the cut out cookies with abundant amounts of colored sugar crystals or decorate with candies.
Put the shapes on buttered baking sheets and bake for 10 minutes.
Be sure they do not brown.
Remove the cookies from the sheets with a wide spatula and cool on the racks.

ENJOY!

Happy Holidays to all,





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Late Summer Mediterrean Quiche: Rosanna and Francesca's Recipe

This quiche is a culinary treat! The custard is light and delicate. The vegetables and cheeses create a delicious explosion of flavor and the crust is simply ambrosia! The crust melts in your mouth and is the perfect foil for the light custardy, cheese filling. This was so delicious that everyone in my family remained silent as we ate it. No one wanted to ruin the moment of pleasure as it was being eaten.

Ingredients for Late Summer Mediterrean Quiche: Rosanna and Francesca's Recipe

Pie Crust:
2 1/2 Cups Flour
1 1/4 Sticks Organic Salted Butter
3 Tablespoons Crisco or other vegetable shortening
1/4-1/3 Cup Ice Water
1/2 Teaspoon Fine Sea Salt

Filling:
1/4 Cup Extra Virgin Olive Oil for Cooking
1 Pint of Locally Fresh Cherry Tomatoes (must be sweet, fresh, and local), cut in halves
1/2 Small Sweet Yellow Onion, chopped finely
1 Small Bunch of Chives, chopped finely (8 leaves of fresh basil chopped coarsely)
3 Cloves of Garlic, chopped finely

Egg Mixture:
6 Organic Eggs
3 Cups of 1% Organic Milk
1 Teaspoon Fine Sea Salt
1 Cup Grated Reggiano Parmiggiano Cheese
8 Small Fresh Mozzarella Balls, cut in fourths

Directions for Filling:
Combine all vegetables in a pan and sautee until wilted and soft; then remove it from the heat and place in a small bowl and refrigerate.

Directions for Pie Crust:
Cut the butter into 2 inch pats and set aside.
Place the flour and salt in the food processor, then add the butter pats and shortening.
Process the mixture until the flour, butter, and shortening are totally incorporated- the mixture will look like coarse sand.
Prepare your ice water and begin processing in the pulse mode and slowly add the ice water.
As soon as the dough forms a rough ball then stop processing.
The dough should be well formed and stay together when gathered from the processor.
Place the dough in plastic wrap and put in the refrigerator.

Directions for Egg Mixture:
Preheat your oven to 350 degrees.
In a bowl, beat the eggs and add in the milk, salt, grated parmesan, and mozzarella; then whisk together with a fork.
Remove the sauteed vegetables from the refrigerator, make sure that they have cooled down enough to room temperature, and add them to the egg mixture.
Mix with a fork and place it in the refrigerator.

Directions for Quiche:
Place a pastry cloth on a large flat surface.
Place a stocking on your rolling pin.
Scatter flour on the pastry cloth and rolling pin.
Coat the dough with a light dusting of flour.
Flatten the dough with your hand and slowly begin rolling out the dough in a firm even manner.
Be careful not to over handle the dough or add too much flour as it will become tough and not flakey.
Once the dough is rolled out, slip a pie pan under the dough as you gently lift it up by two hands.
Glently form the dough into the pie pan.
Cut off the excess dough and set aside.
Leave at least three inches of extra dough all around the edge.
Remove the egg mixture from the refrigerator and gently pour the mixture into the prepared pie pan.
With the remaining dough that circles the edge gently fold in so it encircles the pie pan as a thick edge of pastry.
Take your thumb and forefinger and gently pinch the excess dough to form a fluted edge.

Place the pie in the oven at 350 degrees for approximately 45 minutes.
The quiche is done when the mixture has risen and solidified.
When a knife is inserted in the pie and comes out clean it means that the quiche is done.
Let the quiche sit on a wired baking rack about an hour before serving.
It is quite hot when it comes out of the oven, so let it cool and you can enjoy all the flavors and textures.

Leftover Pie Crust
This is a recipe my mother made for us when I was a child. It is a dish that is easy, delicious, and gobbled by children and adults alike. It is flakey, buttery, full of flour, and texture. This is a wonderful tradition to start with your family and children that will be passed on for generations, as it was with my family.

Directions for Leftover Pie Crust:
Roll out the pie crust and place in a pie dish.
There will not be enough dough to make a proper pie but leave the rolled out dough flat in the pan.
Take small pats of organic butter and place them around the surface of the dough.
Sprinkle white and brown sugar and dust with cinnamon.
Fold the edges of the crust over to form a type of three sided envelope, dot the top with butter and sprinkle with cinnamon and sugar.
Bake with your quiche for about 20 minutes or until it turns light golden brown.
Remove from the oven and cool on the wire baking rack.
Cut in small 3-4 inch squares when you serve it.
It should be eaten within 5 minutes of serving it.


In Boca al Lupo,





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Cucina Italiana

If you’ve been reading this blog for a while, or even just the past week, you may have picked up on a common theme that runs through the posts. Italy appears rather often. I’ll happily admit that I adore this country- the art and architecture, the people, the culture, the history, the fashion, the landscape, and

THE FOOD.

Italian cooking has been a part of my life since I was a little girl, and my Kansas-born mother learned to make the favorite foods of my father, an authentic Italian New Yorker. In my own home, olive oil, garlic, and parmesan cheese are permanent fixtures in our pantry, and pasta makes an appearance on almost every dinner menu.

Italian cooking doesn’t require obscure ingredients or complex recipes. It’s all about intuition and cooking by feel. However, if you are a cook with ambitions to explore the realm of Italian cooking, I direct you to Marcella Hazan. Marcella is credited with introducing America and Britain to traditional Italian cooking and has published six fabulous cookbooks.


I recommend starting at the beginning with Marcella’s first two, “The Classic Italian Cook Book: The Art of Italian Cooking and the Italian Art of Eating”, and "More Classic Italian Cooking." I also like the later published “Essentials of Classic Italian cooking.”

Good luck, or as they say in Italy, In Boca al Lupo- in the mouth of the wolf!










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Rosanna's Homemade Tomato Sauce Recipe

As I promised in my last post, here is my celebrated tomato sauce recipe. (This is the one that I make a large batch and freeze in pint jars in order to make a quick meal at a later date.) Contrary to popular belief because it is so delicious, the recipe is actually quite easy to execute. See for yourself:



Ingredients:
2 Cans San Marzano Roma Tomatoes*
1/2 cup good quality, extra virgin olive oil
1 onion
4 cloves garlic (minced)
1 large carrot
2 stalks of celery with leaves
1 tsp sea salt
1/2 teaspoon sugar (but only if the sauce tastes bitter)

Directions:
1. Chop the carrots, onion, celery, and garlic (this can also be done in a food processsor).
2. Put the olive oil in a saucepan, turn the heat up to medium.
3. Add the chooped vegetables to the pot once the oil has heated and saute over medium heat.
4. Puree the tomatoes in the food processor and then add them to the pot as well.
5. Add the salt and sugar (if necessary, but I've found that the San Marzano's are usually sweet enough on their own)
6. Let the sauce simmer, uncovered, for 45 minutes, stirring occasionally.

*San Marzano tomatoes taste wonderful and are not hard to find. You can find them at Whole Foods, nautral food stores, and, if I'm not mistaken, I think Safeway just started carrying them as well.

If you want to have enough to freeze, double the recipe. Then, whenever you want a quick dinner, just take out a container and heat it up (along with a little added water.)

The sauce is wonderful as is, but if you want something fancier, add a couple tablespoons of heavy cream, vodka, and a pinch of hot pepper flakes for a divine vodka cream sauce.

That's the basic recipe, but I believe the best way to do it is to cook by feel. Just go by what smells and tastes right to you.

Bon Appetit!






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