Italian Food Forever Newsletter - May 29th, 2013

Hello IFF Subscribers! It will be three weeks tomorrow since we returned to Umbria and the weather certainly hasn't been very welcoming. Although I am happy to be back, I am honestly looking forward to an improvement in the weather so I can get out and enjoy some outdoor activities such as planting our vegetable garden, walking down into the valley to forage, and perhaps maybe even sit by the pool. Our poor chickens are going to have to learn to swim soon if we have anymore rain! We just enjoyed a weekend of wine as Cantine Aperte took place on Sunday and we attented a vintner's dinner on Saturday. Though it poured rain on Saturday, luckily the rain held off on Sunday for those visiting all the local cantinas. This coming weekend is the Spello L'infiorata where the streets are "painted" with flower petals. This is one of my favorite celebrations here in Umbria, and I hope the winds stay calm and the rain holds off so the festival is able to take place! Panzanella With White Anchovies Panzanella is a bread salad that originated from Tuscany although you can now find it in many variations across Italy. This is an easy salad recipe which is a wonderful way to use up stale bread, and expresses the Tuscan mentality of simplicity with the use of fresh, ripe, ingredients. Read More...... Return To Umbria – May 2013 We have now been back in Umbria three weeks tomorrow and it has certainly been an interesting month. The weather has been unusually cold and wet with rain almost on a daily basis. Where last year we were running around in T-shirts in May, this year we are bundled up in layers with fleece. The locals tell us this has been the worst May in many, many years as far as the weather goes, so we are just hoping June is much better. Read More...... Chicken Thighs With Pancetta & Tomatoes I have always loved poultry, but I was a little biased and thought that white meat was the only way to go. I honestly spent most of my adult life only eating the breast meat of our Thanksgiving turkey, and choosing only chicken breasts when I had the option of white meat or dark. It wasn't until we started buying those big economy packs of boneless, skinless chicken thighs at Costco a couple of years ago that I realized what I had been missing. Read More...... Making Almond Milk at Home I switched from regular milk to almond milk about 6 months ago and never looked back. It isn't that I'm lactose intolerant or anything, but I just do not care for the taste of milk. I gave almond milk a try and loved the flavor and have been using it in place of regular milk ever since. Almonds are also a rich source of protein, Vitamin E, magnesium, potassium, selenium, manganese, and iron. This will help build strong bones and muscles, provide antioxidant protection, healthy skin, high energy levels, good metabolism, and other health benefits. Read More...... Images From The Past Week Selection of artisan meats & cheeses sold at Cantine Aperte Very green landscape here in Umbria after so much rain! Also of Interest.... How to Tutorials Life In Italy CookBooks Recipe Rebuild Mangia Bene Blog Il Casale di Mele Italian Food Forever Recipe Index    ©2013 Italian Food Forever | Umbria, Italy

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There are 2 new posts in "Simply Recipes" In This Issue... Mexican Shrimp Cocktail Hot Dogs with Sriracha and Asian Slaw Mexican Shrimp Cocktail Hello weekend! Sacramento can’t decide if it wants to be hot or cool right now. But the weather has been cooperating gloriously recently, with lots of sun, perfect for relaxing on the patio with tortilla chips or saltines and some coctel de camarones, or Mexican shrimp cocktail. I love this version of shrimp cocktail, it’s sort of like a virgin bloody mary with cucumber, celery, red onions, avocados and lots of shrimp. Perfect for dipping, or eating with a spoon. Or picking out the shrimp pieces with a fork, then the avocado pieces, and then eating the rest with a spoon as if it were gazpacho. Enjoy! Continue reading "Mexican Shrimp Cocktail" »         Hot Dogs with Sriracha and Asian Slaw Have you ever played around with sriracha hot sauce? It’s that spicy red sauce you often find at south east asian restaurants in the plastic bottle with the rooster on the side. It’s sort of an “in” thing these days, a great combination of sweet, spicy, garlicky, and sour, with the consistency of ketchup. People are finding all sorts of culinary uses for sriracha, check out these mean buffalo wings with sriracha sauce from my friends Diane and Todd. For an experiment we thought we would jack up the humble hot dog with this sauce. We added a little Chinese mustard and topped the dog with asian coleslaw; it turned out great, we loved it! Even my dad, who tends to hold back on hot chilies gobbled up his. Do you use sriracha in your cooking? If so, please tell us how in the comments. Continue reading "Hot Dogs with Sriracha and Asian Slaw" »

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Italian Food Forever Newsletter May 22nd, 2013

Hello Italian Food Forever Subscribers! Happy Memorial Day! It is difficult to believe that the month of May is almost over. It has been a very cool and rainy past couple of weeks since our arrival, but as you can see our lawn is as green as I have ever seen it due to all the rain. Unfortunately, the cooler weather is causing everyone to delay planting their vegetable gardens. Hopefully June will bring better weather for us! It certainly can't be worse than May! This weekend is a special one across Italy as many of the wineries open their doors to the public. Cantine Aperte is on Sunday, and it is fun to visit local cantinas and taste their wines and is often a big outdoor party. Just hope the rain holds off for the festivities! Saturday night many wineries hold special dinners and we'll be heading to Villa Selva where our friend Filipo Peppucci will be showcasing his wines. Golden Brown Artichokes Braised in White Wine Although I do love everything about being back in Umbria, one of the things I was looking forward to most upon our return was our weekly (often daily) market visits so I could buy my favorite vegetable, the artichoke. The artichoke season is far too short, and everyone has been telling me to buy all the artichokes I want now because the season is ending in a week or two. Not only have I been buying artichokes right and left at every market we visit, but the artichoke plants we added a few years ago to our garden are really starting to yield some amazing artichokes as well. Read More...... Almond Berry Loaf We have now been back in Umbria for almost two weeks and I realized yesterday that I have yet to bake anything sweet. I usually always have some baked treat that my husband can offer any of the Italian workmen or friends we might have stop by the house along with a cup of coffee, but just haven't managed to get to it until now. Baking here in Umbria has been a challenge at times, because my oven and I have a love/hate relationship. I cannot seem to find the right temperature to bake desserts as the oven temperature fluctuates whenever it wants. Read More..... How To Make A Stromboli (on Serious Eats.com) Stromboli can be a somewhat contentious term, and depending on who you ask, definitions vary somewhat drastically. We know what it's not, but while stromboli is neither calzone nor submarine sandwich, it's also a little bit of both. The calzone, essentially a pizza folded into a half moon, can be found in pizzerias across Italy; the stromboli was created in the United States and is about as Italian as Caesar Salad. So, what is it? Making stromboli begins with a dough—sometimes pizza, sometimes bread—that's stuffed with various cheeses and Italian cured meats. The fillings are encased in the dough—sometimes braided, sometimes rolled—then baked, and finally sliced to serve. Read More...... Artichokes From Our Garden One of our almost daily rainbows! Also of Interest.... How to Tutorials Life In Italy CookBooks Recipe Rebuild Mangia Bene Blog Il Casale di Mele Italian Food Forever Recipe Index    ©2013 Italian Food Forever | Umbria, Italy

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