What better time to reconnect and visit with family than during the holiday season, right? After talking with some of our dear friends in South Carolina one evening, we decided we would make a quick trip from Florida to South Carolina and throw a dinner party.
Well, now that the decision was made to have the party, it was time for the next big decision, “What’s for dinner?” Since we were driving in on Friday and hosting the party on Saturday, it had to be something which didn’t require extensive preparation time or work. So, what do you prepare that will be elegant, delicious, and easy to prepare? Lamb! So, there it is, I’ll prepare my parmesan encrusted rack of lamb, but what to go with it? As everyone who knows me is aware, I never do the obvious, so after thinking of what would have not only a great appearance to accompany the lamb but also taste good without overpowering or completely fading away, I finally had it…my stuffed, baked tomatoes! The party was a success, and the ten of us enjoyed the time together discussing the fun times we had in Piemonte and the Amalfi Coast in 2008, and looking forward to Venice, Tuscany, and Umbria in 2009.
The baked tomatoes are great for a multitude of reasons. It will give your plate a blast of color, your produce doesn’t have to be the perfect, vine ripened tomato, and the filling is bursting with a savory blend which complements the sweetness of the tomato. This is also a simple dish which can be prepared in as little as 15 minutes and is great for an elegant dinner as well as an every night vegetable. Enjoy! – Debbie
Bolognese Sauce (Posted December 14 2008)
This is one of my most requested recipes. It comes from the Emilia-Romagna region of Italy, from the town of Bologna, hence the name Pasta Bolognese. There are quite a few ingredients, so when I make this sauce, I go ahead and make extra and freeze the rest. It reheats well and makes for a quick and tasty dinner. Barry and I eat it with thick pasta, such as Cavatappi or Ziti. But you can never go wrong with pairing this sauce with any type of pasta, use what you love.
To get the complete printed recipe with the list of ingredients, click on the link labeled “Bolognese Sauce” in my list of recipes. Or you can just click on the video above and I'll show you how to make it!- Debbie
Acqua Alta in Venice (Posted December 3 2008)
As I read the news this week concerning the flooding in Venice, it takes me back to the season of flooding when we lived there. This is a photo that was taken outside of our first apartment in Venice. Yes, that is a gentleman repairing his boat at my front door!
Although it is disheartening to know that this precious part of history is slowing sinking, it is much worse looking from the outside in. The Venetians are very organized with dealing with “acqua alta”. As the high water is dictated by the tide and moon phase, it is somewhat predictable what the water will do. There are computer screens throughout town that show the tide and what the predicted height of the water will be. Then on days when the water is to exceed a certain level, there is a siren, which the first time you hear it scares you to death for it sounds like you are in an air raid!, which is sounded to allow you time to get to higher ground and get your gates place on the outside of your doors. This is in theory to keep the flooding out, although, at best is just slows the water down upon entering!
The worst of it is the clean up, moving furniture and equipment down off of the blocks that they have been placed upon to prevent as much damage as possible. So, good luck friends and family in Venice, hope you fared well through this last history making tide! - Debbie
Thanksgiving in Venice (Posted November 24 2008)
Happy Thanksgiving!
Thanksgiving has always been one of the most important days of the year for me and my family. Every year I swear I will never do it again…the marathon cooking…and then the calls come from our girls, Mamma, when are we eating on Thursday and how many will we be having this year? Well, who can refuse?
The year that Barry and I spent in Venice, Italy was no different for me. I thought, what am I going to do, well, the obvious of course….I brought Thanksgiving to Italy! We had already developed a large circle of friends, not to mention the family we have there, and all are curious about what an “American Thanksgiving” dinner was about. So the invitation was extended to all of our local friends and family, the friends of course including the people we had met attending Istituto di Venezia, which come from ALL OVER THE WORLD! No pressure here, I’m only living in an apartment which basically has a closet with a small microwave, 2 burner stove top and yes……NO OVEN!!!! I’ve got to create a Thanksgiving dinner…with a TURKEY and NO OVEN!
Of course my favorite macelleria found me the turkey, but where am I going to cook it? All my friends that own an oven large enough for a turkey have bakeries and bread shops, they can’t have a wonderful aroma in their ovens…what will the pastries taste like, not to mention this is not a holiday for them. Well, found a friend with an oven large enough to hold the turkey that I can use the oven, four blocks, two bridges and three flights of stairs away, did I mention that I marinate my turkey EVERY 30 minutes! Lots of exercise that day!
Well, that evening as I hosted about 25 people from Italy, China, Japan, Switzerland, Sweden, Germany, England, and of course a few from America with a “typical” American Thanksgiving. Turkey, dressing, mashed potatoes, gravy, sweet potatoes (commonly known as “patate americane” in Italy) pumpkin pie, everything you have ever associated with Thanksgiving and more….had to have pasta, we’re in Italy….
That Thanksgiving will forever be one of the best, truest in meaning, holidays that I remember and smile. Happy Thanksgiving everyone…and if you find yourself without somewhere to be…just contact Dolce Debbie, she always has a place at her table and will always be cooking on that day! - Debbie
Filming new Episodes (November 6 2008)
WHO KNEW!!!!
Man, I had no idea how inviting a little red light could be. This is from my marathon cooking/filming of 5 recipes. Of course, I didn't want to take the easy way out with the recipes...I chose some of my most requested: ragu bolognese, pork loin cooked in Marsala and orange juice, stuffed mushroom caps, Fettuccine Alfredo, and polenta with cheese and herbs. I think we were there for 7 hours and when I left, they were still cleaning! But it was a blast. I love cooking, and am learning that I am a ham I suppose (pardon the pun...I'm not a piece of meat!), I love cooking in front of an audience. Be it a little red light or a class learning how to prepare these dishes.
This day was great, I had people fixing my hair, make-up, prepping my food for me, that's Eric's back...he's actually filming my HANDS! They were not only dolling me up but the final food prep as well! I could get used to this! Seriously, check out the recipes to your right. They are all simple recipes, you only need a little time and a lot of passion and you will be tasting these delectable dishes just as the whole crew did on film day!
Buon Appetito - Debbie
Shopping in Piemonte (October 20 2008)
When we are in Piemonte, I like to visit my friends at the butcher in Nizza Monferatto. The quality of the meats is to die for. When Barry took this picture, I was buying a pork tenderloin and some prosciutto. In Nizza I can get Prosciutto di San Daniele, which is sweeter than the Prosciutto di Parma sold in most of Italy.
Back at the villa I prepared the pork tenderloin in a Barbera reduction sauce. The prosciutto gets wrapped around fresh asparagus and topped with parmigiano reggiano for an incredible side dish.
That morning we visited the bakery where the amaretti cookies were invented back in 1798. The aroma and taste of these fresh cookies are a world apart from what you see in the grocery stores. I wish you could have tasted the peaches stuffed with amaretti we made that night! - Debbie
