Italian Food Forever - 09/30/2013 - Banana Fig Bread, My "Go To" Chicken Dish, Apple Farro Muffins & More!

Hello IFF Subscribers! It is hard to believe, but October arrives tomorrow and the holidays will be here before we know it. We have had a gorgeous few weeks and with just over 3 weeks left before we leave Umbria we have been busy trying to enjoy some of the fall festivals. The photo shows a glorious Sunday in Montefalco during the Enologica (wine festival). With Montefalco being our wine capital here in Umbria, the wineries are busy picking grapes now for this years harvest. Over the past week, we also had a lovely day in Norcia, and visited Foligno for the Primi D'Italia which is a city wide celebration of Italian first courses. We are now looking forward to the upcoming black truffle festivals in October. All About Figs & 13 Of My Favorite Fig Recipes Although it is difficult to see the summer pass each year, fall brings new treasures to tempt me into the kitchen such as apples, pears, winter squash, and figs. We have huge fig trees growing in an empty field behind our property here in Umbria and for most of September I can forage for fresh figs every few days. There is something very sensuous about a ripe fig with its velvety skin and luscious rose colored inner flesh, and although I had never even tasted a fresh fig until I was an adult, they are now one of my favorite fruits. Read More...... Banana Fig Bread Every September I head behind our property to the immense fig tree that is growing in an empty field to forage for figs. I love fresh figs and for almost a month I am lucky enough to be able to pick a bowl full almost daily. This year I've used the figs to make two batches of fig jam, fig muffins, roasted fig and onion relish, as well as a couple of fig desserts I sent over to our farmhouse guests. This banana fig bread was one of my favorite baked treats I made recently using my fig bounty and it was very moist and tasty. Get The Recipe...... Breaded Chicken Cutlets With Tomatoes and Arugula You know that one recipe you can make with your eyes closed because you've made it so many times before? The dish that always gets rave reviews? Well this one's mine. There's nothing fancy about it—most of the preparation can actually be completed ahead of time—but it's really appealing visually, and absolutely delicious. The tried and true combination of crispy, golden brown chicken cutlets, ripe cherry tomatoes, and peppery arugula also takes a mere 45 minutes to prepare, from start to finish. Get The Recipe...... Apple Farro Muffins I am truly loving all the varieties of local seasonal apples that are now available since fall has arrived and have been busy using them in everything from applesauce to apple cakes and muffins. I love a good muffin, but they can be a lot of empty calories depending on the ingredients. This recipe replaces some of the all-purpose flour with farro (or spelt) flour which adds a lightly nutty flavor as well as improved nutritional value. I have started to incorporate farro flour into a lot of my baked goods and breads because I love the flavor and I like the idea of enriching my cakes, cookies and breads and making them a little healthier. Get The Recipe...... Norcia & the Sibillini Mountains Main Piazza in Norcia One Of The Many Stores In Norcia Selling Salumi & Cheeses Also of Interest.... How to Tutorials Life In Italy CookBooks Recipe Rebuild Mangia Bene Blog Il Casale di Mele Italian Food Forever Recipe Index Like Italian Food Forever on Facebook!    ©2013 Italian Food Forever | Umbria, Italy

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Simply Recipes: 2 New Recipes - Classic Meatloaf and more...

Classic Meatloaf Updated with new photos, from the recipe archive. First posted in 2004. Why do I love meatloaf? It reminds me of being a kid. Where does one get meatloaf other than at home or at a school cafeteria? When I lived in San Francisco I bought meatloaf already mixed and seasoned from my local butcher. Just mixed in an egg, put it in a loaf pan, and popped it in the oven for an hour. These days I wait for my father to whip up a batch. He makes the Best. Meatloaf. Ever. His trick? He uses a mix of ground beef and pork, but the pork he uses is Italian pork sausage (half sweet, half spicy) instead of plain ground pork. He found the original recipe in an old issue of Gourmet (April 1994) and has adjusted it to his taste (including the sausage substitution) over the years. It takes a little more prep time because of the sofritto base (minced carrots, onions, celery, and garlic), but it is so worth it! Continue reading "Classic Meatloaf" »             Scrambled Eggs with Kale and Mozzarella They say everybody gets their fifteen minutes of fame, perhaps that’s the same for vegetables? If so, kale is certainly having its day. Kale chips, kale smoothies, kale salads, kale is everywhere! It’s the spinach of the 80s, in kale form. Personally, I couldn’t be more pleased. We love our greens here—collard, kale, spinach, beet, chard. Anything that encourages people to cook with and eat more of these fabulously good-for-you and good tasting greens is alright by me. Scrambled eggs, for example, are great with sautéed onions and kale. Stir in some shredded cheese and seasonings, perfection! Continue reading "Scrambled Eggs with Kale and Mozzarella" »

 

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