How To Throw An Italian Festival In Your Yard!

Well I wish I knew! I'm attempting to do this myself in August. The plans are in full swing right now and so is my panic!
I started out by making a guest list. Of course this list grew and grew. You know the routine, you invite Uncle Guido then you have to invite Uncle Luigi. Or If you invite Aunt Stella you better not invite Aunt Josephine, they haven't spoken in 56 years! So not unlike planning a wedding, the guest list is very important to the success of you festival! You want to also be sure to invite the Fun and Crazy friends and relatives, it will cut down on your entertainment expenses!

After fine tuning the guest list, its time to make out the invitations. I decided to just do a simple flyer type invite on the computer. It came out great. I added some Italian flags to it, and the whole "what, where, who, when" information that was needed.

Envelopes stuffed and addressed and mailed. Now onto the decorations.
After doing some research on the Internet I found tons of great decorations. There will be no doubt what the theme of the party is when the guest arrive. Here is one site that I found a lot of great decorations! This is another one.

Now onto the rental company for tents, chairs and tables! Once I found the company I am going to use, it became obvious I was in need of more than just some tables and chairs! I decided to rent a large grill also. Oh, I better get that 100 cup coffee maker too, unless I want to be standing at my 12 cup coffee maker for 3 hours! Oh look they rent EVERYTHING!! I had to reel myself in and not over do it! I am a woman after all and love to shop!! I got what I needed and that was that!

And the most important aspect of any good party is the food!!! In the beginning stages of planning this I though I would do ALL the food MYSELF. Silly silly silly me. What on earth was I thinking. Do you know how much macaroni you have to boil to serve 125 people? Or how many greens you have to wash for the greens and beans? Its not that I can't do this, I just think I might want to actually enjoy the party and not worry about ALL the food. So I've decided to cater out most of it and do a bit myself. I'll take care of the Italian sausage (because its not an Italian Festival without the smell of Italian Sausage wafting through the air) and the steamed clams and probably a few other things. Mom is making her stuffed banana peppers, and another friend is making pizza. The rest will be catered by a good friend from our favorite Italian restaurant.

So far planning this festival has been fun. Everyday I get a new idea! Everyone has been very excited about attending. Pretty funny how much different a response you get when you call something a festival instead of a party!!! Hope their expectations aren't tooo high!!

Don't forget the bocce ball!! Its a must! Great game for all ages. Maybe you can set up a tournament! We Italians can be a bit competitive you know!!

Last but not least the music. You have to stay true to the theme!! There will be plenty of Al Martino, Louie Prima, Frank Sinatra, and the like playing in the backround.

When the night is coming to a close and you sit back and enjoy that last cannoli and cup of coffee or espresso, pat yourself on the back for pulling off a unique and fun party...I mean festival!!
I will be sure to update my progress and meltdowns of our upcoming festival! And of course plenty of pictures of the big event!!!

Memorial Day Cookout Italian style!!

I love the warm weather and grilling season! Nothing is better than cooking outside on the grill and eating al fresco!! The warm sun shining down on you while you enjoy the smells of Italian sausage, peppers and onions wafting towards you making your tummy growl and mouth water! Yum! This weekend we celebrate Memorial Day! I will be celebrating my sons 15th birthday also. So the family will be over and we will be cooking outside! Here is our menu! I have a lot to do this week!

Appetizers:
Antipasto tray
grilled eggplant
grilled marinated shrimp
Bruschetta
MAIN COURSE
Chicken and Veal Speidini
Italian Sausage with peppers and onions
Grilled Veggies
Caprese Salad
DESSERT
Grilled Peaches with Raspberry Sauce
BEVERAGES:
Bellini

Bellini

1 ounce white peach puree

5 ounces chilled prosecco

Pour peach puree into a champagne flute, then add the prosecco. The peach puree can either be made from ripe fresh peaches that have been peeled and pureed or you can use a commercial peach puree.


Mixed Grilled Vegetables
Verdura Mista

3 small yellow squash (about 3/4 pound)
6 Vidalia onions or large shallots, peeled and cleaned and sliced
4 yellow and/or red bell peppers, seeded and each cut into 6 pieces
2 medium red onions, peeled and each cut lengthwise into 6 wedges with root ends intact
2 tablespoons olive oil
In a large bowl toss vegetables with oil and salt and pepper to taste. Grill vegetables in batches on a rack set about 4 inches over glowing coals turning them, 10 to 15 minutes, or until tender, transferring them to a platter as they are done.
Serves 6.

Bruschetta Grigliata

Olive oil flavored with garlic, fresh basil, or rosemary.
1 loaf of crusty Italian bread cut into 1-inch thick slices
1/4 cup extra -virgin olive oil
Prepare barbecue (medium-high-heat). Brush both sides of bread generously With oil; season with salt and pepper. Grill until golden, about 1 minute per side. 6 servings.


Scampi Grigliati

1/4 cup finely chopped garlic, mashed to a paste with 1 teaspoon coarse salt
2 tablespoons chopped fresh rosemary leaves plus sprigs for garnish
3 tablespoons olive oil plus oil for brushing shrimp
16 jumbo shrimp (about 10 per pound)
four 12-inch bamboo skewers
lemon wedges as an accompaniment
In a large bowl stir together garlic, chopped fresh rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 8 hours or overnight.
In a shallow dish soak skewers in water to cover 60 minutes and prepare grill.
To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through.
Alternatively, brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.
Garnish shrimp with rosemary sprigs and serve with lemon wedges.
Serves 4.


Pesche Dolci

5 oz raspberries,- preferably fresh (frozen will do if fresh not available)
1-1/2 tsp lemon juice
2 medium fresh peaches, peel, halved
5 tsp brown sugar
1/4 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp butter
In a blender or food processor, process raspberries and lemon juice until pureed. Strain and discard seeds. Cover and chill. Place the peach halves, cut side up, on a large piece of heavy-duty foil (about 18 x 12"). Combine brown sugar and cinnamon; sprinkle into peach centers. Sprinkle with vanilla; dot with butter. Fold foil over peaches and seal. Grill over medium-hot coals for 15 minutes or until heated through. You can also place in a broiler for 8-12 minutes for a similar result. To serve, spoon the raspberry sauce over peaches.

Mothers Day Breakfast Italian Style!

Make Mom breakfast on Mothers Day!! Don't forget the espresso!!

Spinach and Ricotta Frittata
Makes 8 servings

1 tablespoon unsalted butter
1 1/2 cups white mushrooms, thinly sliced
2 cups baby spinach, thinly sliced
8 large eggs
4 ounces (1/4 cup) whole milk ricotta cheese, drained
4 ounces (1/4 cup) grated Grana Padano cheese, divided
1/8 teaspoon ground nutmeg or fresh grated nutmeg
a liberal helping of salt and freshly ground black pepper

Melt butter in an 8-inch non-stick skillet over medium-low heat. Add mushrooms; saute 5 minutes, or until lightly browned. Add spinach and cook just until wilted. Season with salt and black pepper.

In a medium bowl beat eggs. In a small bowl, mix the ricotta, 1/2 of the Grana Padano, nutmeg, salt, and black pepper. Add to the eggs and lightly mix. Pour into the skillet.

With a fork, gently move the egg mixture from side to side allowing the egg to seep to the bottom of the pan. Do this for 5-7 minutes, until the eggs start to solidify and a crust begins to form around the edges. Give the pan handle a jiggle, and when the eggs appear nearly set, evenly sprinkle the second half of the cheese over the top of the frittata.

Remove the pan from the stove top and place under the broiler for 4-5 minutes, or until the top puffs up and turns golden brown. Keep a close eye on it so it doesn’t burn. Let cool for a couple of minutes before slicing into wedges. Serve hot or at room temperature.

Optional garnish: In a small bowl toss 1 cups of halved cherry tomatoes with a little extra virgin olive oil, salt, black pepper, and fresh herbs such as basil, dill, or parsley. Serve atop the frittata.

grilled chicken spiedini

I love this recipe for the great flavors and for the convenience of being able to make them in the morning and throwing them on the grill for dinner. My boys and husband love these. It is my oldest son’s favorite dinner. I usually make up extra of the breading and use some veal cutlets in this recipe too. I also double this recipe as they disappear so fast!

• 4 boneless skinless chicken breast halves or chicken cutlets
• 2/3 cup Italian seasoned bread crumbs
• 1/3 grated pecorino Romano cheese
• 2 Tbs chopped fresh flat leaf parsley
• 3-4 tsp lemon zest
• 2 garlic cloves, minced
• Good quality mozzarella (not shredded or sliced)
• Fresh bay leaves or fresh basil
• Olive oil
• Melted butter

1. Place chicken breasts between sheets of plastic wrap and pound until very thin. If you are using the cutlets, they do not need to be pounded.

2. Combine bread crumbs, cheese parsley, lemon zest and garlic

3. In another bowl combine even amounts of olive oil and butter

4. Dip chicken into butter mixture and then into the bread crumb mixture

5. Place a chunk of the mozzarella on the meat and roll up tight

6. Slice into 1 inch thick pieces

7. Skewer, using two skewers on each end of the meat to keep it from turning. Using two will make it easier to turn and handle on the grill, as the chicken won’t just roll around the skewer. Skewer the bay leaves around the chicken.

8. Grill over med hot coals, covered, and cook about 5 minutes per side. I use charcoal and have a bottle of water handy for any flare-ups.

It is very important to use fresh ingredients in this recipe. Do not use dry parsley, garlic powder etc. Do not leave out the lemon zest…It is the key ingredient!

Dads 70th Birthday!

As we gathered to celebrate my fathers 70th birthday, all I could think of was, WOW! My Dad is 70? How did this happen? Where have all the years gone? While I feel blessed that my Dad is here with us, I just can't imagine him being this, well, old! In my eyes he still 30 years old. (which is odd since I'm in my 40's). I don't look at either of my parents and see age. I just see Mom and Dad.

This month is also a year since my father in law passed away. So while we celebrate my Dads birthday, we mourn that we lost my husbands father a year ago. Its a bitter sweet time.

Dads birthday party was a huge success. My father grew up in a family of 12 kids, 6 boys, and 6 girls. My grandparents immigrated from Italy to give their children a better life. The stories that my aunts and uncles shared at the party, had us all laughing and reminiscing. My children sat and listened to the stories of their grandfathers childhood in awe. They were amazed that he would wake at 4am at the age of 6 to go deliver bread before school. They didn't understand what life was like for them, and that their grandfather was very poor. But even though they didn't have a lot, they had each other and many many memories. For the most part, they were happy.

Breakfast for my father growing up was a bowl of hot chocolate with a slice of Italian toast in it. Lunch may be a pepper and egg sandwich. Dinner would be macaroni and beans, or macaroni and peas, or macaroni and some other vegetable. Rarely did they eat meat. Only once a week, on Sundays, would there be meatballs, pork and sausage in the sauce. So they learned to appreciate what they had, when they had it.

My father worked all through school doing different jobs. When he graduated he joined the army and was stationed in Germany. He fell in love with the country and has fond memories of that time.
When he returned to the states and was discharged, he met my mom and two years later they were married. By that time Dad had a job with the city fire department. Mom stayed home, as was the norm back then, and raised her children, kept her home, and cooked with a vengeance!
We never knew if our parents were struggling or not financially. We never felt like we did without anything. But Dad sometimes was working 3 different jobs to make ends meet, all without complaint. He wanted to give his children what he didn't have growing up. Eventually Dad went to college, graduated, and became a Lt. on the department. Later he would become the Union President and hold that position for over 20 years.

Dad is funny. He has an amazing laugh, and he is a huge story teller. Even if he may stretch the stories a bit to make them a little more entertaining!

Growing up, my father was not the disciplinarian in the house. That was mom. Dad was busy working. But if Dad got mad, we knew we were in big trouble. Rarely did he get angry with us.

When my parents became grandparents I was amazed at the amount of love that they had to share! I saw my father differently. Now he had the time to spend with my children and he did so willingly, lovingly and eagerly! He has a lot of fun with them. Taking them everywhere, and spoiling them rotten! I don't think I would have ever saw the day that my father and my son would be jamming on guitars together, but they do!!

I cherish my family and thank God every single day for giving me the best parents in the world! I couldn't ask for more loving, caring, accepting and honorable parents.

roast leg of lamb for Easter

While some recipes call for boneless legs that may be stuffed and rolled, I find that this recipe keeps more flavor of the lamb with the bone in. For a great holiday lamb, this is the best. It may take some time, but your guests will rave over it, I promise!

• 6 pound leg of lamb
• Salt
• 1 ½ Tablespoons of dried rosemary
• 4-6 garlic cloves cut into medium size pieces
• 1 ½ Cups good olive oil
• 2 cups chopped onions
• 2 cups chopped carrots
• Cups chopped celery 3 Tablespoons all-purpose flour
• 1 ½ cups dry white wine
• 2 cups chicken broth
• 2 cups hand crushed, canned, imported San Marzano Italian plum tomatoes
• Pepper to taste

Preheat oven to 375 F.Trim the lamb of fat. Generously salt and season the lamb with rosemary, pushing the seasonings into all the crevices. Do the same with the garlic, make little slits, and push the garlic into the slits. You can use more garlic if you prefer.

Heat oil in a large, heavy bottomed roasting pan over medium heat on top of the stove. Add the lamb and roast in preheated oven for 30 minutes.Stir in the onions,carrots, and celery and roast for another 20 minutes or until vegetables are beginning to brown.

Remove pan from the oven and lift the lamb onto a plate. Lower oven temp to 350 degrees Farenheight.Drain the vegetable through a fine sieve, allowing all excess oil to drain off. Return drained veggies to the pan. Stir in the flour and combine. Stir in the wine. Add chicken broth and tomatoes and mix together well.

Return the lamb to the roasting pan, and roast for another 20 minutes or until a meat thermometer reads 155 degrees, for medium.Remove lamb to serving platter. Pour all the vegetable liquid through a fine sieve into a saucepan, pushing on the vegetable to get all the flavors and juice out. Place the gravy over medium heat and bring to a boil. Taste, and add salt and pepper if needed.

Pour the gravy over the lamb and serve, or serve the gravy on the side.

panzanella

This is a great salad where the bread is the star. Great lunch time meal, and so full of flavor. I always make this when I have left over Italian bread.

• 8 Cherry tomatoes, cut in half
• 1 cucumber, peeled and sliced
• 1 small red onion, sliced thin
• 1 clove garlic, smashed, peeled, and chopped fine
• 1 cup torn fresh basil leaves
• 1 1/2 cups extra virgin olive oil
• 3-4 tbs balsamic vinegar
• 1/3 cup red wine vinegar
• salt and freshly ground black pepper
• 6-8 thick slices of Italian bread, (crusty baguette, or day old bread, not too soft) torn into bite size pieces
• fresh grated parmesan

In a large bowl, put the tomatoes, cucumber, onion, garlic and basil. Drizzle with the olive oil and then pour in both vinegars, add salt and pepper to taste, and toss well. Refrigerate for one hour. Adjust the seasonings as needed. Add the bread and toss well.

If the bread is too dry, add a little more of the oil and vinegar and toss. Top with fresh grated parmesan cheese. Feel free to add whatever you have into this salad. I sometimes add red peppers, garbanzo beans, or cubed mozzarella. Whatever you have in the fridge, throw it in!! Don't let that stale bread go to waste!