SHOWCOLATE

What a great way to spend an evening at a chocolate show. So many types and flavors of chocolate, from cardamom flavor to dried fruit dipped, also chocolate pasta ( we just had to buy some!!). We had a great time trying so many different types.   

                      A wonderful Christmas tree!            I couldn’t believe some of the stuff they made.

                       Another Christmas Tree

   Slabs of Torrone. Italian hard or soft nugget with glorious nuts caught in the middle of this candy.

                     Chocolate wedding cakes

     This wedding was made out of white chocolate!  

COCONUT THAI SOUP WITH MUSSELS

We were having friends over for dinner one evening and I wanted to make another cuisine besides Italian, we eat Italian every night and so do our friends.  So this soup was a hit, well actually the meal was! We also made jasmine rice and bok choy for the side. If you want, you can add the mussel soup with the jasmine rice.                                  

                                                     serves 4

1 can of coconut milk                                
1 tbsp red thai paste, (more if you want it spicy) 
1 tsp fish oil
1 tbsp olive oil
1 1/2 kg  fresh mussels, cleaned & washed
good healthy bunch of  fresh basil

Slightly fry the thai paste with olive oil, then add milk & fish oil. Let simmer for 10 minutes and stir occasionally. Then add the mussels and cover with lid, stir occasionally to incorporate all the flavors. Cook mussels until they have opened.    For the jasmine rice……1 1/2 cup of jasmine rice with 3 cups of water. Bring to a boil, than reduce heat, cook until rice is ready.

CHEESE CHEESE CHESSE!

On our adventure in London, we took a walking tour. These tours are not bad if you pick the right one and the right tour guide! On this particular tour, our guide was very small and very animated, she made us smile the whole 2 hr tour. As we are walking she tells us stories and performs little skits. On our stroll we noticed a cheese shop!

  This was our tour guide her with her red beret hat.

  As we were walking we pass by a cheese shop, massive cheese! We didn’t have time to go in and the pictures don’t do justice but we can hope.

MUFFIN TIME!

We were in London for a weekend and we loved all the colorful shops and pubs the city had to offer. On one of our many walks, we came across a muffin shop. Our eyes were transfixed on all the colors and rows of muffins, so we decided to go in and treat ourselves to a delicious muffin.  This was our choice of the day, a Lemon Poppyseed Muffin!! It went down well with the tea I had bought earlier!

SIMPLE TOMATO SAUCE

This basic tomato sauce can be used for lasagnas, pasta, meat and rice. You can freeze the whole batch or freeze in portions.

1 garlic clove, whole
2 tbsp olive oil
1 jar of strained tomato sauce
1/4 piece of green pepper (optional)
3/4 – 1 cup water
3-5 leaves fresh basil
1/2 onion, minced (optional)

In a large pot add garlic, onion & oil, sauté until lightly brown. Add tomato sauce, water & pepper. Let it simmer for about 1hr, cover the pot with the lid. Taste the sauce to see if it needs salt, if so add just a pinch. Then add the basil, cook until sauce thickens. If the sauce isn’t ready and the most of the liquid has evaporated, add more water, about 1/2 cup, place the lid back on the pot and let it simmer a bit longer. The longer you cook the sauce the more flavors are incorporated.

BECHAMEL SAUCE

I love this white sauce, it’s fresh, takes minutes to make and it can be prepared ahead of time. It can be used on top of chicken, lasagnas and pasta dishes.

1 garlic clove, minced                             serves 4
11/2 cup 2% milk, room temperature
1/2 tbsp butter
1/2 tbsp flour 
1/2 cup shredded cheese, cheddar, fontina or gouda (your choice or mix them up)
pinch of salt & white pepper
250 grams bowtie pasta
parmesan cheese for topping

In a medium sauce pan on medium low heat, melt butter. than with a spoon add the flour and stir, making it into a paste. Make sure to get out all the clumps. Add milk & garlic, stir constantly on medium heat for about 5 min. Incorporate the cheese, salt and pepper, keep stirring until it thickens. Taste sauce to see if it needs more salt or cheese.
In a large pot add water and salt, bring to a boil, then add pasta. Cook until al dente. Strain pasta, place back in pot and add the Béchamel Sauce. Serve immediately. Don’t forget to grate parmesan cheese.

HOMEMADE SOUP

This easy, tasty homemade soup is made often in our home in the winter. We also grate some parmesan cheese onto it, or sometimes we add shredded mozzarella and it gets all gooey!   

1 garlic clove, cut in half                         serves 4
1 celery stick, diced
1 carrot, diced
1/2 onion, sliced
1 bullion base
2 1/2 cup water
1/2 tsp tomato paste (optional)
1/2 cup pastina (“little pasta”)

In a large pot add all the ingredients, except the pasta. Let simmer with the lid on, until the vegetables are soft. Once the broth is done add the pastina. When done, ladle into bowls. Top with parsley and cheese.

CHOCOLATE NUTELLA CAKE

Oh, this chocolate cake is rich, it will sure satisfy that sweet tooth. The first time we made this cake, we all felt like we hit heaven for a few minutes. We were in Cancun and everyone was craving something sweet. After this chocolate cake came out of the oven, Cris sliced the cake in half & slathered half of the jar of nutella, inside and on top of the cake. My version is a bit different, the cake is a cross between chocolate and vanilla, you can omit the cocoa to make it a vanilla cake. As for the filling I used nutella (almost the whole jar)! For the topping I bought a powder chocolate glaze & mixed it with milk, they don’t have frosting in a jar, here in Naples, Italy. So when it comes to the topping of the cake, you can use nutella, buttermilk frosting or store bought.

11/4 cup flour
2 tbsp cocoa powder
2 tsp baking powder
2 pinches of salt
3/4 cup white sugar
1 tbsp vanilla extract
1/2 cup milk, room temperature
1/2 cup of sunflower oil
2 eggs

Grease a 9 inch pan. In a large bowl add all dry ingredients and stir. Then add all wet ingredients and with an electric mixer blend until smooth. Pour batter and bake at 350F, for about 30-40 minutes. Insert a toothpick, if it comes out clean, it’s done. Cool completely on a baking rack before filling or frosting. 

This was before the frosting. Here in Italy they use these pretty paper doilies to display their cakes.

   The glaze was so smooth and shiny that it looked fake! I loved it!

POTATO CORQUETTE

This hot Crocchette di Patate (in Italian) dish always puts a smile on my face whenever my mother makes it. Most of the time it’s just her and I at the table, talking or just enjoying the silence of each other’s company. We finish the whole dish, with a glass my father’s homemade wine!
You can make this dish with just potatoes & cheese (mom’s recipe) or you can jazz it up!

                                                          serves 4

1/3 cup leeks, sliced
1/2 lb Portobello mushrooms, coarsely chopped
2 green onions, chopped 
4 large potatoes, boiled
milk, volume depends on how creamy you want the potatoes
3/4 cup grated gouda, fontina or mozzarella cheese (your choice)
2 tbsp olive oil 
bread crumbs & parmesan cheese for topping 
3 tbsp butter
salt and pepper to taste
8x8 inch oven proof dish

Skin and cut potatoes into quarters, place into pot of boiling salted water & cook until they are soft all the way through. In the meantime, in a skillet add olive oil, leeks, mushrooms & onions, sauté until soft & set aside. When potatoes are done, place in a bowl, add 2 tbsp of butter and milk. Mash the  potatoes until it is smooth and creamy, you will need to play around with the milk volume. Place half of the mashed potatoes in the oven proof dish, then layer the veggies and grated cheese. Spread remaining mashed potatoes over top. Top with breadcrumbs and parmesan. Dot with about 1 tbsp of butter top.
Place in an preheated oven to 350 F, for 1 hr, then turn the oven on broil, until the breadcrumbs have browned. Serve hot!

BEAN’S VANILLA CUPCAKES

These yellow cupcakes are so simple & delicious with a twist of adding real vanilla bean seeds. I enjoy seeing these little black seeds throughout the cupcakes. As for the topping, you can use many frostings, chocolate, buttermilk or strawberry. The one I used for this recipe was a yogurt concoction.   

7oz of white sugar                                 makes 6
2 eggs
1/2 cup butter, room temperature
1 1/2 cup flour
1 tsp vanilla extract
1 inch of a vanilla bean
1/2 cup milk, room temperature
1 (16g) package of  powdered yeast or 1 1/2 tsp baking powder
1/2 tsp baking soda

Oven 350 F
In a large bowl, add butter & sugar. With an electric mixer, blend well. Beat in eggs, one at a time. Then add the vanilla extract & cut the vanilla bean in half and scrape the seeds into the batter, mix well. Mix in  the flour, yeast & baking soda. Add the milk in slowly. Stir until completely smooth. Line or grease your cupcake pan. Fill each cup 1/2 – 2/3 full. Bake for 18-22 minutes, insert a toothpick, if it appears clean, they are done.   As for the yogurt topping….. I added 1 tbsp of full fat plain strained Greek yoghurt in a cup to 1 tbsp of honey & a couple of dashes of vanilla extract. Stir together until nice and smooth.  Fold in another 2 tbsp of yoghurt. Amounts can be easily adjusted to your desire.  Dollop onto the top of cooled cupcakes.

BRUSCHETTA WITH WHITE BEANS & SUNDRIED TOMATOES

After making this dish you must drizzle olive oil on it, it just adds much more flavor to this yummy appetizer. The first time I made them I had to make another round, Cris & I just devoured them.

                                                     serves 4

1 garlic clove, minced
1/2 onion, chopped
1 tbsp olive oil, more for drizzling
1 rustic baguette
blue cheese for spreading
1 can of cannelloni beans
3-4 sundried tomatoes, marinated in oil, chopped
couple of pinches of red pepper flakes
pinch of each, salt & pepper
parmesan cheese, shaved

Drain some of the liquid from the beans.

Put onions & garlic in a small pot, sauté until soft. Then add beans and remaining liquid, bring to a boil. Cook until most of the liquid has evaporated, stir occasionally and then add salt, both peppers & sundried tomatoes. Cook for 2 minutes. Spread the blue cheese over toasted slices of bread. Spoon beans over bread, top with parmesan cheese and fresh basil, if you wish. Oh….don’t forget the olive oil!!! 

BREAKFAST SANDWICH

On Sunday mornings, Cris and I always make a good hardy breakfast. You can call it our bonding ritual but also we are not use to the 1 cookie and espresso, like these Italians are. We are Canadians! Hope you dig this!

2 eggs
1 cup of mushrooms, sliced
1 onion, sliced
3-4 slices of pancetta or bacon
1 large rustic bun
salt, sage, rosemary & pepper to taste
4 slices of  Gouda cheese

Trim the fat off the pancetta. Fry the fat to collect the oil. Remove fat, drain some of the oil. Add the  mushrooms, onions, salt, pepper & herbs to the skillet and fry in the remaining oil. Once cooked, put aside & fry the pancetta.  Drain excess oil and put pancetta aside.

Slice the rustic bread & fry in some of the remaining oil, until one side is crispy. Move the bread to one end of the pan making a sandwich with the mushrooms, pancetta and cheese with the “raw” side of the bread on the outside. Cook the eggs, sunny side up in the other half of the skillet (don’t worry if some of the egg runs under the bread). Once the eggs are ready (make sure the egg yolks remain runny, this is quintessential!), flip the sandwich to fry the other side  and add the eggs to the top layer.

BABY SWISS CHARD & MUSHROOMS

This is a great side dish, we eat this often here in Naples & it is one of our Italian favorites. You can omit mushrooms. You can also put pine nuts or sesame seeds on top, but Italians love their food simple.

                                                                   serves 2

2 garlic cloves, left whole                          
1 onion, sliced (optional)
1 bunch of Swiss chard (baby preferred) 
8-10 mushrooms, sliced, (optional)
2 tbsp olive oil
salt to taste (optional)
1/2 cup water

In a skillet, on medium heat, add oil, garlic, onions and sauté, until onions are soft, then add mushrooms. Once the mushrooms are almost done add the Swiss chard & water, cover with a lid. Cook until softened. If there is too much liquid, just drain some of it. Serve warm. 

CARAMEL SAUCE

This is a tasty topping. It goes well with sliced apples, pie’s, ice cream & inside of a nutella sandwich!

2 tbsp raw sugar                          Makes 1/2 cup
2 tbsp light brown sugar
1/3 cup dark brown sugar
1/2 cup heavy cream
4 tbsp salted butter
1/2 tsp vanilla extract

In a small pot add butter & all sugars, on high heat, bring to a boil. Make sure you stir constantly for about 2 minutes or until all sugars have melted well. Add the cream & boil for 2 minutes. Place caramel in a small bowl and stir in vanilla. Refrigerate at least 2 hrs. Lasts 1 week in fridge.

BEAN’S CHAI

I enjoy drinking this in the cold mornings, here in Naples, where the houses are colder than the outside! This helps warm up my bones!

Per cup
milk
1 tea bag
cinnamon
cardamom seeds or ground
sugar (optional)

Place all in a pot and heat up. Strain and enjoy!

WHISKEY CHICKEN WING SAUCE

I found a recipe, only to realize I didn’t have all the ingredients, so I managed to come up with my own sauce.

8oz ketchup                                         coats 10 wings
1tbsp horseradish
1/2 cup whiskey
4 tbsp barbeque sauce
tabasco sauce (as much as you want)
worcestershire sauce ( few taps)
pepper flakes (optional)

Put all ingredients in a pot, on simmer, and stir occasionally until hot. You can fry or baked wings.  If wings are baked cook them halfway & add some sauce, place them back in oven for remaining time. Place cooked wings in a bowl and add sauce, then toss. You can use the Blue Cheese Dip Recipe for these wings!  

STUFFED MUSHROOM CAPS

The 1st time I made these, I wasn’t impressed, the mushroom caps tasted raw, so the next time I made them, I sautéed the caps, played around with the ingredients & voila, they turned out scrumptious!  If you are not a fan of blue cheese (we love it!), you can try Asiago cheese or some other that has a strong flavor.

1 garlic clove, minced
1/2 chopped onion
2-3 tbsp ricotta cheese
1tsp breadcrumbs (optional)
blue cheese crumbled (as much as you want)
parmesan cheese, grated (optional)
salt & pepper to taste
12-15 mushrooms, mince stems
2 tbsp butter

In a frying pan, add minced garlic, onion & mushroom stems, add butter, sauté until onions are soft. Set aside and cool in a small bowl. In same frying pan, put mushroom caps on high heat so the caps won’t let out water. Stir often, until bottom of caps are golden, flip to the other side only for about 1 min, remove and put on greased pan. Put remaining ingredients in onion mixture and stir well until creamy. Fill caps and sprinkle with more breadcrumbs on top. Bake at 350 C, for 20 mins, then broil until golden brown.  

BLUE CHEESE DIP

 

1 shallot, minced                               serves 4
1 garlic clove, minced
2 tbsp mayo
blue cheese, crumbled
1/2 cup yoghurt
salt & pepper to taste

Add all ingredients, in a small bowl. Play around with the recipe to achieve required taste. Put in fridge for a couple of hours. Great with wings!

RICOTTA GNOCCHI

My 1st recipe is RICOTTA GNOCCHI, my mother makes this many times during the year. a very comforting dish. You can frozen spinach, if you wish. as for the sauce , you can use a basic homemade tomato sauce, meat sauce or a béchamel sauce with grumbled blue cheese on top.

500gr. ricotta 
1 egg 
1 3/4 cup flour
salt to taste

Drain water from the cheese. In a medium bowl add ricotta and mash with a fork. Add egg and salt, keep mixing. Then slowly add flour until consistency is not too sticky and knead on a floured table. Take a piece of dough & roll into a medium size bread stick. With a knife cut 1inch pieces of the dough. Flour a fork and start to roll each piece of dough at the end of the fork. You need to make marking from the fork and a little dip from your index finger. Add gnocchi onto a kitchen towel.

Boil water and salt, add gnocchi carefully, once the gnocchi rise to the top of the pot, drain and add sauce.

MY STORY

After 8 months, here in Naples Italy, I've decided to write a food blog on my ventures in my small Italian kitchen. My journey in Italy, has been interesting to say the least. At the moment I don't care to get into my new Italian life but i will write this......I've never really cooked before coming to Italy, and having my partner enjoy my cooking (well most of the time), is gratifying! One day my mother spoke to Cris and asked him, in her  Italian-English accent…..”how was the cook doing”, his responses was…..”I’m not dead yet!” It makes me laugh ever time I replay it in my head!

Ok so here I am, not really sure where this blog will take me, but what else do I have to do here in Naples, except for cooking, cleaning, enjoying a nice cappuccino and a warm croissant filled with Nutella at the local cafe bar! With this blog, I’m going with the wind. Goodness I love that song “She’s Like The Wind”, even more I LOVE the movie “Dirty Dancing”. See what I mean, going with it!

The recipes I enjoy were given to me from family and friends as well as new ones I’ve concocted. I hope you will relish in these and perhaps come up with a new recipe, with your own twist!