Happy Spring! It's Tablescape time!

            Can you believe it's Thursday already?? That means it's Tablescape time! We will be linking up to Tablescape Thursday at Susan's place, Between Naps on the Porch. Stroll on over and be inspired!

   This week has been a bit hectic, to say the very least. It started on Monday with having to perform CPR on someone (PLEASE be sure to get certified in CPR- it's not difficult and you could save a life!). Tuesday and Wednesday have both been "one of those days". 

Are they allowed to happen back to back? 

They shouldn't be.

Today's table is set for a dessert and cappuchino meeting I have planned with a couple of potential clients. The sunshine and warmth of the last two days were the long-awaited reminder that Spring IS coming

This little guy was alone and lonely at a local gift shop. Nobody wanted him because his "cover" was missing. We gave him a new purpose in holding the silver today and doesn't he look happy now?

These shallow bowls will be perfect for today's offerings

This was a gift from a friend who "gets" me. My husband wanted to know how many people have an asparagus tureen for sauces. I think everyone should!

a little peek at the cake stand. Isn't he cute hiding in the flowers?

This cake plate was also a gift- and look how perfectly it goes with the bowls!

We had a hummingbird that used to live under our deck when we lived in NY. This pitcher always reminds me of him

I had to sneak around and get a peek at the other side

A vintage linen cloth seems right for a Spring table

I love tea napkins and the work in these amazes me

The cappuchino will be served on the coffee table on another vintage cloth. Hmmm, this one needs pressing

Biscotti are a staple here and perfect with espresso. These are drizzled with a Spring-y pink chocolate. Since cappuchino doesn't require cream, the creamer does double duty as a  server for chocolate

My Nonna's sterling espresso spoons

Ready for our meeting....

A lemon blueberry tea bread is served with a blend of lemon curd and creme fraiche 

Nothing says Spring like citrus and fresh berries

A tropical fruit pudding is a reminder of warm days and sunshine breezes

Happy Spring!!

(off to iron that cloth!)

     The tea bread is a wonderful recipe from Marie at the English Kitchen. I adapted it today based on what I had in the house- no time for the market! :)

Lemon Blueberry Tea Bread

6 ounces of butter softened

2 TBS of lemon curd

3 large eggs

the zest of one orange

1 cup raising flour

3/4 cup turbinado sugar   

6 oz. of blueberries

For the streusel:

1/4 cup of  flour

1/4 cup brown sugar

1/2 tsp ground cardamom

2 tablespoons2 ounce soft butter

For the glaze:

I mixed some confectioner's sugar with a bit of hot water and fresh lemon juice

To serve:

lemon curd

creme fraiche

Pre-heat the oven to 325*F. Butter a 9 x 5 x 3 loaf pan. Line it with a long strip of parchment paper, for ease in lifting out. Butter the parchment.

Make the streusel by rubbing all the streusel ingredients together until crumbly. Set aside.

Place all the cake ingredients, except for the blueberries into a mixing bowl. Beat well until thorougly combined and smooth. Spoon half of this into the prepared loaf tin. Sprinkle the blueberries over top and then cover with the remaining half of the batter.

Sprinkle the streusel evenly over top.

Bake in the heated oven for 1 hour and 15 to 1 hour and 20 minutes, or until a skewer inserted in the centre comes out clean and the cake is well risen and golden brown. Remove from the oven. Allow to cool in the pan before lifting out onto a wire rack.

Make the glaze by whisking together the lemon juice, water and the sugar. Drizzle this over top of the cake.

Serve in slices with some  lemon curd  creme fraiche whisked together if desired.

Be sure to join us tomorrow night for Foodie Friday at Gollum's- and make sure you come with an appetite!

As Always,

Buon Alimento, Buon Amici,

Pattie and Allie

My kitchen must-haves

One of the main piazzas in Vicenza where I used to shop with my Nonna Norma

 

         Can you believe it's already Tuesday evening?? I feel like the weekend just flew and I don't even know where Monday went...
   Now I must say that Tuesday started VERY well. I awoke this morning, staggered to the coffee pot and curled up on the couch with laptop on my knees trying to convince my eyes to open

They weren't listening to me

Until....

Am I still sleeping and dreaming?...

      It's a note from Michael at Designs by Gollum (now you all already KNOW that Foodie Friday is a favorite weekly event of ours)!!

         

Well, she was letting me know that we WON one of her fabulous Blogiversary Giveaways! 

Oh, my! The copper pot that I was drooling over and trying to convince my husband was an absolute necessity is now on it's way to me!! 

        Ummm, well, Allie seems to feel it should be put away for HER, but...ummmm, no.
It will be put to good use and if she's a good girl, I MAY let her touch it, :)
Thank you, Michael. You made 2 newbie bloggers VERY happy
       Now before you start thinking I'm being a mean old mom, I have to tell you that this has been an amazing week for us (I NEVER win anything!- my husband is shocked!). Allie was also the winner of a giveaway at Three Men and a Lady- an adorable pair of vintage marble owl bookends which she immediately proclaimed as HERS. Michelle, you gave her the first pieces for the room redo she's been nagging about! Thank you so much!

       Tonight's post has to be a quickie as I'm trying desperately to finish a bid for a job I'd REALLY love to get- keep your fingers crossed for me, please. 

           I thought I'd answer a couple of questions I get on a regular basis either from this blog or in the cooking classes I sometimes teach. I'm often asked about some of the small tools I use frequently and that can usually be found floating around my kitchen. 

This is probably my most treasured kitchen possession

Understandable, right? I AM the mother of 6 , 5 of whom are VERY rowdy boys

Actually, it's my Nonna Norma's mezzaluna. It's at least 60 some-odd years old and the wood handles fall right off when you pick it up

I've reluctantly replaced it recently, but could never part with it

  Mezzaluna means "half moon". Makes sense now, right? Every memory I have of my Nonna cooking includes that mezzaluna, if not in her hands, then on her countertop on the wooden butcher block that was ALWAYS there. 

I even have a mini version for small quantities which never leaves MY countertop

Hmmm, time for an oiling...

There is no other knife or tool that can mince herbs, or garlic, or nuts as evenly and finely as the mezzaluna

And it's FUN!

I always see surprised faces when I pull out my mortar and pestle

Am I the only ancient that still likes to mash things? (Good thing you can't hear Allie's response. She's grounded!)

This makes the best rubs and flavored pastes and butters!

Finally- this is Ray's favorite

There's something about men and fire

which explains why my torch remains hidden from the boys in this house. 

I thought I'd show it to you because I use it all the time to brown the tops of casseroles and dishes that I don't want to overcook in the oven, but need the browning for a beautiful presentation. 

This is my Nonna Norma on her honeymoon

She was always the epitome of style

Tonight's dessert was thrown together quickly for my chocoholic husband and daughter. My Nonna LOVED custards and pudding type desserts. She frequently made her interpretation of a Crema Anglaise  or a Crema alla Brulee, so this chocolate version is one she would have greatly enjoyed

Crema Brulee alla Cioccolatta

1 cup heavy cream

2 tablespoons sugar

2 oz. semi-sweet chocolate (can also use bittersweet)

3 large egg yolks

1/2 tsp good vanilla extract

Preheat oven to 300 degrees. Have 4 small ramekins in a heavy baking pan ready. Boil a pot of water.

      Combine, cream, sugar and chocolate in a small saucepan. Heat till just simmering around the edges- remove from heat and stir with a whisk to melt chocolate and make a smooth mix. While cream is heating, beat egg yolks and vanilla at medium high speed (I use a stand mixer, but a hand mixer should be fine) till light. While beating, slowly pour in chocolate/cream mix until blended. Divide among ramekins and put in oven. Pour boiling water in pan till about 1-1 1/2 inches up the ramekins. Cover the whole pan with a sheet of foil and bake for about 25 minutes till set. Remove ramekins, cool and refrigerate for 2 hours. Sprinkle some sugar on top of ramekins to cover (about a tablespoon). Using a cooking torch, caramelize the tops till the sugar is melted- serve immediately or refrigerate

As Always,

Buon Alimento, Buon Amici,

Pattie and Allie

Tom-ay-to, to-mah-to...po-tay-to, po-tah-to...polenta, grits...

This is Bassano- I just had to put this picture in because I love it and I miss it

Happy Sunday!

Tom-ay-to, to-mah-to...po-tay-to, po-tah-to...polenta, grits...


A rose by any other name....is still DELICIOUS!


When we moved to "THE South" from NY, we expected that we'd feel a bit out of place, a bit disconnected, and a bit lost. I can honestly say that those feelings lasted about 6 hours. That's about the time it took for our new southern neighbors to show up at the door bearing gifts of food and words of welcome


I thought they were all Italians in disguise!


This is where we came from

Our small town downtown

In the beautiful NY Hudson Valley

just 55 minutes from "The City"

This is where we are now

Ummm...my son picked that one- it's his favorite place in the world

This is home now

I got this off the internet- I couldn't say it better myself!:



Chapel Hill NC was named for the New Hope Chapel, which stood upon a hill in what is now the center of the 21 square miles of Chapel Hill NC real estate. Town lots were auctioned in 1793 when work began on the first building of the university. Many of those original lots are now in the Chapel Hill Historic District.
Today, Chapel Hill is anything but a typical southern town. In fact, some say it's really not southern at all, with so many residents coming from other parts of the country and around the world. The population of just over 50,000 is diverse, consisting of professors, students, business people and retirees from all over the world. Some describe Chapel Hill as having the best of small town living in a unique cosmopolitan environment. 


       Okay, so I wouldn't exactly call it cosmopolitan, but it's a wonderful, vibrant, diverse town where you'll meet people from all over the country and the world due to the magnet of having 2 major Universities and teaching hospitals (UNC and Duke) in such close proximity
       The people here are warm and friendly, kind and gracious, and unfailingly polite.

       
       Honestly, I about fell over the first time a checker in the supermarket asked if I had found everything I needed and did I need help to my car- looking at the bag of chips and six pack of beer that I had run in to buy for Ray and the the movers (the beer was for the movers- they deserved it after dealing with my neuroticism), I couldn't decide if I was dreaming or if she was insulting me by insinuating I was too old to handle it!


      Four years later I'm still looking for a tutorial on how to raise your boys to say yes, ma'am and no sir. Mine just collapse in giggles every time I even suggest it.


Now when it comes to food- let me tell you! These Southern cooks are a force to be reckoned with. They're also a force that your thighs will have to reckon with, but since I'm a trainer I'll just look at it as job security.


The first time we saw grits on a menu my kids thought it was hilarious. All they ever knew of grits was hearing the word on TV and they had no idea that it was an actual food.  Well, surprise surprise! Being the adventurous one in the family, I ordered cheese grits. 

Then I died and went to heaven! Mmmm, it's polenta!

 Who knew?

So, by request of the dozen of you who emailed me after our last Foodie Friday post, I'm giving you several versions of Shrimp and Grits as done by yours truly. 

This first one is unconventional, to say the least and any true Southerner who sees this recipe will probably want to run me out of town.

As we all know, I'M unconventional, so there!


This breaks all the rules you've ever heard about not mixing seafood with cheese. 
I'm a rule- breaker. What can I tell you. 
Not only is there cheese, but there are THREE cheeses- and not one of them is vaguely reminiscent of southern cooking and only one is Italian. All I can say is try it. 
This is  my version of my friend Kim's version, of the 1993 Come On In! Recipes from the Junior League of Jackson, Mississippi version of Shrimp and Feta. The original recipe called for 1/2 pound of spaghetti, but mine uses grits. I've served this for several brunches and ALWAYS get asked for the recipe. A friend who owned a local B & B served it and pronounced it a guest favorite. 
The Junior League of Jackson would be pleased (I hope) to know that we've turned this into a multi-national dish: Greek feta, Swiss cheese, Italian mozzarella, Southern grits, and Mexican salsa- what more could you ask for?!

Pattie's Multi-National Shrimp and Grits Casserole
based on a recipe from the 1993 Come On In! Recipes from the Junior League of Jackson, Mississippi

2 large eggs

1 cup evaporatd milk

1 cup plain Greek yogurt

8 oz. of crumbled Feta cheese

about 6 oz. of grated Swiss or Gruyere cheese

1/4 cup fresh parsley chopped fine

1/2 cup julienned fresh basil

4 cloves of garlic, put through a press and minced finely

2 1/2 cups quick (NOT instant) grits, cooked as directed with 4 cups of water and 4 cups vegetable broth- don't forget to season with salt- stir in 4 tablespoons butter when done

16-20 oz. of medium or mild (your preference) chunky salsa. Drain in a fine sieve colander well first! You don't want it watery.

24 oz. medium, uncooked, peeled shrimp

8 oz. mozzarella cheese, shredded

Preheat oven to 350 degrees and spray a large  casserole dish with PAM.

In a medium bowl, whisk eggs with milk, yogurt, Feta, Gruyere, parsley, basil, and garlic. Spread half of grits in casserole and top with salsa (enough to cover-remember, it should be drained). Top with half of shrimp. Spread remaining grits over shrimp and pour on egg mixture, evenly distributing the cheeses. Top with remaining shrimp and cover with the mozzarella (you might use a little less mozzarella) Depending on your oven, bake for 30-40 minutes till just starting to brown a bit and seems to be fully set. Allow to rest for 10 minutes before serving. 

I will follow up with a more traditional Southern Shrimp and Grits, along with some other new southern favorites. Carolina Barbecue! Mmmm, MMM!

Also, as many of you know, I hold several different jobs. I am a trainer/nutritionist part of the time, a wife and mom all of the time, and a decorator/ stager part of the time. Where does all this time come from?!! Okay, that's another post. 

You'll be seeing some other projects in the near future, including a minor redo of a certain 16 year old's room (NO, Allie- we are NOT painting it dark purple OR royal blue!), the planting of a small vegetable garden, and some other minor tweaks to our home. Also, with Spring approaching, we'll be bringing the camera along as we trek to the local Farmer's Markets, Raleigh Flea Market (LOVE that place!) and other local places of interest.

That would be places that interest ME of course :)

       Of course you're still going to get tons of traditional- and maybe not so traditional- Italian cooking. Because that's who I AM. Please let us know what YOU would like to see.

As Always,

Buon Alimento, Buon Amici,

Pattie and Allie