Category — Recipes

Trudeau Silicone Pot Handle Sold by Touch of Europe

We just got back from a 2 week vacation in Italy and it’s amazing how a few weeks outside of our usual environment can recharge and re-energize. Of course being in Italy is always helpful….

Between amazing sites and cities, the always wonderful ambiance and charm and of course the food, we’re in a state of shock at being back home. But all is not lost. Just a few touches will help keep the trip memories alive.

1. Pasta ~ Mangia Mangia!

Pasta of course. And some wonderful sauces. I doctored a pot of our Pesto by simply adding in diced tomatoes and a little bit of half and half (about 1/4 cup, tomato quantity to taste, I used 3 for a regular jar of Pesto). Top with Parmesan and shredded arugula for a bit of a bite. Serve with chilled white wine. Delicious!

While in Cernobbio on lake Como, we had this amazing pasta sauce made with saffron, cream, tomatoes, a few small pieces of bacon (they used pancetta but bacon will work fine) and some walnuts. Also topped with arugula. Once I’ve experimented and come up with the right taste, I’ll post it here.

2. Grilled vegetables.

Vegetables always seem to taste better in Italy. Of course they usually do because they use seasonal vegetables and they aren’t as processed as what we find in the US. Strips of zucchini, eggplant, tomato, red peppers, slivers of potato. With a dash of olive oil and some coarse salt.

One thing they’ve started serving in several places (we had it in Rome, in Parma and in Varese, up North) is grilled radicchio lettuce. I thought it a bit strange but in fact it tastes quite a lot like Belgian Endive and since Endive is so expensive here, it seemed like a good alternative. I’ll try it next time.

Usually the vegetables come to the table either at room temperature or cold. And that is quite nice when the weather is as sweltering as it was in Rome.

3. Prosciutto, mozarella and more

Marinated mozarella, marinated mushrooms, finely sliced prosciutto, incredible salami and other cold cuts. Strong tastes prevent one from going overboard, everything in moderation. But all oh so good. Because we just can’t find the same bold flavors here, doctor what you find with good quality olive oil, coarse salt, fresh black pepper and lots of herbs. Marinate mushrooms in good balsamic vinegar. Use lemons and enjoy the tang!

4. Set the scene

For some reason it all tastes better when enjoyed outside under the stars. Candles create the right lighting. Citronella candles will help keep mosquitos away. A pretty table, set with simple linens and tableware. Comfortable chairs, some music (preferably Italian of course, but not a must). And just sitting there enjoying the evening and talking about the trip…. while sipping delicious coffee and dreaming of gelato.

Pictures soon….

We have always been great fans of the Chocolate and Zucchini blog .

This recipe in particular makes us want to get cooking now!

A great and original way to use Rose Syrup and produce something worthy of a Valentine Sweetheart, don’t you think?

Recipe for Homemade Rose and Chocolate Marshmallws

Griottines - Morello Cherries from France

Griottines are Morello cherries pitted and macerated in a liqueur. The recipe is a closely guarded secret but their flavor and their versatility is no secret anymore!

Buy Griottines

1. Storage tips and suggestions: you can serve them warm, or at room temperature or even chilled (if you plan to add to a cocktail for example).

2. Simple serving suggestions:

• Scoop one up in a spoon and enjoy it simply there and then
• On the rocks or even frappe (in blender) in any cocktail
• An added refinement to a glass of Champagne
• One measure of vodka, one ice cube and a strip of lemon – garnish with a Griottine kiss
• A sandwich with a flew slivers of foie gras and rocket, with one or two Griottines
• A salad with walnuts, apples and Roquefort
• Add to a mix of smoked fish, lemon, radish
• Great on yogurt or a scoop of vanila ice cream (try them warm on the ice cream)
• Dip a griottine into chocolate fondue
• Or put into the center of a grenadine jelly mold
• Garnish one or two griottines on a slice of melon
• Enhance a cup of coffee with a griottine or two

2. Something more elaborate?

1. Griottines and Raspberry: one part raspberry syrup, one part Griottine ‘juice’ (the liqueur in the jar) – mix both liquids and chill (or beter yet, freeze). Serve garnished with a cherry or two
2. Simple cream cherry dessert: 65 g (about 3.2oz) of fine crystal sugar, 10 gr (about 3.3 fl oz) of vanilla extract, 1 liter (35 oz) of whipping cream. Whip cream with other 2 ingredients. Garnish with the Raspberry and Griottine mixture in 1.
3. Griottines Sunrise: 1 part Griottines liqueur, 3 parts orange juice. Mix in shaker and pour over ice cubes. Garnish with cherries

These floral syrups are very popular in Europe, and rightly so. They offer so many possible uses, from drinks, cocktails and non-alcoholic alike, to desserts and other fine cuisine items.

A wonderful cocktail, perfect for a wedding or another romantic occasion, is the ‘Good Luck’ (Porte Bonheur) Cocktail:

Ingredients:

Champagne

Rose Flower Water

Rose Syrup

Fresh Rose Petals

Use 1 teaspoon of Rose Syrup and one half teaspoon of Rose Flower Water per Champagne Flute. Put these into the glass and then slowly and gently pour the Champagne over them. Decorate with a floating petal (or buy candied rose petals for an added touch). You can prepare the syrup and rose flower mix ahead of time if you are making larger quantities.

Do not serve any strong tasting, olive-based or other spicy nibbles with this drink. Choose instead more delicate flavors such as mini quiches, nuts (roasted almonds would be wonderful), puff pastries with delicate cheese for example.

Lavender syrup is just as versatile. Try it as an addition to a simple cocktail (Lavender Martini anyone). Add to cream-based desserts too. Both Rose and Lavender syrups can be added to sparkling water for a special twist on lemonade. And to tea as well, of course.