CHICKEN POOP FOR THE SOLE

CHICKEN POOP FOR THE SOLE

Buon giorno and Good Day!

Greetings to all the wonderful and faithful fans of *Rosalie Serving Italian Cookbook.* It is always a joy to see some of you at a cooking class, speaking session, or book signing. You guys are so great to share with me your cooking experiences and stories.

Of course, not every story I hear is always the greatest; some are very funny and even terrible. Like the woman who wanted to make a great dinner for her husband, and nearly burned the house down by starting a grease fire in the oven.

Or the lady who set her best china out for her family and her cat got on the table, slid off the edge, and hanging for dear life, took the tablecloth and dishes with it.

Then there was the gentleman who wanted to surprise his wife with dinner and had the menu nearly all complete when she called to say she was going straight from work to a Pampered Chef party. He got angry and invited the neighbors over and their two dogs and ate the supper.

These and other stories are all very unfortunate, but do make great reading, so I thought of writing another book called, *CHICKEN POOP for THE SOLE.*

After all, there are hundreds of touching, endearing, inspiring, enlightening, and obvious stories called *Chicken Soup for the Soul.* There is every king of Chicken Soup you can think of: The Nurse's, Teacher's, Gardener's, Quilt-Maker's, Plumber's, and Carpenter's Soul. There are even age related souls like…Teenager's, Middle Aged Crises, Over-The-Hill and the Young and Restless Souls. Next their will be Chicken Soup for the Depressed, Out-of-a Job, and on Welfare Souls.

I just think someone should write about real life, you know, when you step into a pile of "Chicken Poop!" I don't know about you, but when someone tells me they burned the beans, used salt for sugar in the coffee cake, or dumped the entire pan of Lasagna off the top of the car while pulling out of the driveway, I just think, "Oh Good", I'm not the only crazy person on this planet!

These kinds of stories give me hope, cause me to feel human again and send my spirits soaring to reality. Yes, I call it *CHICKEN POOP for the SOUL." These stories are not only inspiring, they give me cause to try again, and yes, make me laugh my head off!

So, my friend, look for my upcoming book, *CHICKEN POOP for the SOLE*, and in the meantime, cook up a big pot of Pasta e Fagioli and invite the neighbors over and share some poop stories. I guarantee your troubles will be over! Seriously, please e-mail me with your story.

www.rosalie@rosalieservingitalian.com Include your name, or one from your fictitious imagination.

Click on my upcoming events for a cooking class or book signing near you,

Buona notte and Good night,

Rosalie

　

　

　

　

　

BREAD PUDDING with CUSTARD SAUCE

Bread Pudding with Custard Sauce

NOTE: This warm bread pudding will take you back to grandma's house with memories long remembered. There is just nothing like a bowl of bread pudding laced with cinnamon and raisins. Topped with warm custard sauce, one could drift away in goodness.

3 tablespoons melted butter

8 cinnamon rolls, iced or plain

1 quart whole milk

6 eggs, beaten

1 ½ cups sugar

1 teaspoon cinnamon

1 cup raisins

2 tablespoons vanilla

1. Preheat oven to 350-degrees. Spread melted butter in a 13-inch by 9-inch pan; set aside. In large bowl, place the cinnamon rolls and pour milk over rolls. Let milk soak about 10 minutes; crush with hands until blended.

2. In medium bowl, beat the eggs. Add the sugar, cinnamon, raisins and vanilla; mix together well. Add the egg mixture to the cinnamon roll mixture and stir together until well blended.

3. Pour the pudding mixture into the buttered pan. Bake uncovered for 25 to 30 minutes or until pudding is firm. Let cool slightly. Spoon pudding into dessert dishes and serve with warm Custard Sauce, see below. Serves 12 to 15.

Custard Sauce

2/3 cup sugar

¼ teaspoon salt

2 tablespoons cornstarch

1 tablespoon flour

2 ¼ cups whole milk

3 egg yolks, beaten fluffy

1 tablespoon vanilla

1 tablespoon butter

1. Mix sugar, salt cornstarch and flour in a 3-quart saucepan. Stir in milk slowly and cook over medium heat stirring constantly using a slotted plastic spoon or spatula. Cook until mixture thickens and begins to boil. Boil gently for 1 minute, scraping bottom of pan to avoid burning.

2. Remove from heat. Slowly pour half of mixture into beaten egg yolks, stirring constantly with a whisk; then blend egg yolk mixture into remaining hot pudding sauce in saucepan. Add the vanilla and butter and stir in well. Spoon warm sauce over the bread pudding.

　

PERFECT VALENTINE’S DINNER

 PERFECT VALENTINE'S DINNER

Buon giorno and Good Day!

Greetings to all my wonderful cookbook fans and friends. Last weekend was very busy for me with 5 book signings in one weekend; all of them in Southern Illinois. The radio interview with Ross Gentile, who does a jazz radio station known as WSIE FM, from Southern Illinois University at Edwardsville, was great fun and several people came out to see me the next day at the well known John Viviano & Sons on "The Hill."

I sold about 100 books in total and talked to hundreds of pasta loving, bread dipping, and garlic consuming Americans. It almost seemed I was on the campaign trail for *Rosalie Serving Italian.* One thing we all established was that It can be fun to cook a meal at home while saving a substantial amount of money, not to mention all the weight one can loose by not favoring the fast food mills.

This brings me to my thought for this week, PERFECT VALENTINE'S DINNER. As I have stated many times before, without exception almost every special day that comes along, most people go out to dinner to celebrate. Have you ever gone out for dinner on Valentine's Day? I must say that, yes, many times over the years my husband Bill has taken me to a special place to celebrate the Love Bug. I also remember that the wait was usually 1 to 2 to 3 hours, and although the food was good, the evening was expensive and very long.

So, my friend, how about preparing your Valentine a wonderful Italian dinner right at your own kitchen table. Where's the Romance, you say? Simply said, Creation! That's right! Put a pretty tablecloth on the table and get out the china that you got for your wedding, you know, the set that is still up in the lighted china cabinet. Go the Dollar Tree and get some candles, heart confetti, and pretty napkins with flower rings and set that table as pretty as a picture.

For the menu, how about a 45-minute meal like Rosalie's Pasta con Broccoli on page 186. Serve it with an Italian Salad, page 46, and wonderful Italian Breaded Pork Chops on page 183. All of these dishes are very fast and extremely easy to prepare. The total time would only be 45 minutes. Get a loaf of Italian bread at the grocery and make up some Raspberry Lemonade for a meal that will long be remembered.

Dipped Chocolate Strawberries could easily be the dessert. Just take ¾ cup semisweet chocolate chips and place in a heat-proof bowl. Place the bowl inside a skillet; fill skillet with ½-inch water. Place skillet over low heat, stirring chocolate until it is smooth and melted. Remove skillet from heat, leaving bowl of chocolate in hot water. Holding each berry from the stem end, dip in chocolate, then place on a wax-paper-lined tray. And there you have a PERFECT VALENTINE DINNER right at home! Enjoy your evening and avoid the crowds, plus the high cost of a less-than-tasty dinner. And all because your DINNER will be the best!

Click on the Upcoming Events at

www.rosalieservingitalian.com for a cooking class or book signing near you.

Happy Valentine's Day!

Rosalie

ROSALIE’S PASTA CON BROCCOLI

ROSALIE'S PASTA CON BROCCOLI

NOTE:

This dish is heavenly, and can be made up in no time. Serve it with a big Italian Salad, a loaf of Italian Bread, and the desert of your choice. Especially great for that special event.

1 pound medium shells

1 tablespoon salt

 

¼ cup butter

¼ cup extra virgin olive oil

3 cloves garlic, chopped fine

3 cups broccoli florets

2 cups white capped mushrooms, sliced thick

1 teaspoon coarse sea salt

¼ teaspoon coarse ground black pepper

4 cups heavy whipping cream

4 cups grated Parmesan cheese

1 ounce Velveeta cheese, (regular, not light)

Freshly ground coarse black pepper, as desired

Modiga, (Toasted Italian bread crumbs)

 

1. Boil shells in an 8-quart pot boiling water with salt added.

2. While shells are cooking, melt butter and olive oil in a 6-quart heavy saucepan. Add garlic, broccoli, mushrooms, and salt and pepper. Stir-fry over medium heat 5 to 6 minutes for crisp-tender vegetables. Add cream and continue to stir until heated through. Add the cheese 1 cup at a time, stirring slowly, until the cheese is fully melted into the cream. Add the Velveeta and stir in gently until fully melted. Keep heat on low and stir often, being careful not to burn, or remove from heat completely.

When shells are cooked al dente, drain quickly and place in a large warmed pasta bowl. Pour the sauce over the shells. Toss together well and garnish with additional freshly ground coarse black pepper and the Italian toasted bread crumbs.

Modiga, (Toasted Italian Bread Crumbs)

1 tablespoon olive oil

1 medium clove garlic, minced

½ cup plain bread crumbs

1. Heat oil in small pan; add minced garlic and sauté 15 seconds. Add bread crumbs all at once, stirring constantly until toasted, about 1 to 2 minutes. Remove from pan and use about 1 tablespoon of crumbs to sprinkle over pasta.

　

　

A VALENTINE TO REMEMBER

A VALENTINE TO REMEMBER

Buon giorno and Good Day!

Growing up in a typical Italian family, I can honestly say that family, food, friends, or even strangers and food all went together on an ongoing basis. If it was a birthday, anniversary, wedding or funeral, there were tons of people and always Pasta, Bread and Spiedinis. The same was said of holidays, such as Easter, Thanksgiving and Christmas. Whenever there was a reason to celebrate, their was romance and a reason to eat Italian food. It was a way of life, and no one was ever lonely.

But living in America brought other holidays that typically Italians didn't at first embrace; one of them was Valentine's Day. My dad would say "Why do they have to make a day to tell me I love my wife?" "I love her every day," as he would pound his chest to make his point. "Italy is 'amore' (love) all the time and nobody can tell us Italians how to romance." I'm sure he was right, but even then mom would buy me a box of valentines to bring to school for all my friends, and I would always save two to give to her and dad. This would definitely put a smile on my dad's face.

After a few years, dad got into the groove and once he made my mom her very own ravioli board. He wasn't much on cards, but I always picked one up for him, and mom never knew; she just always saved them in her special "box." So the Valentine bug was here to stay.

Back in my mom and dad's childhood, it was expected that they would grow up and marry within there culture, so as to preserve their nationality. But myself, the Italian/American generation, would many times grow up in a non-Italian community and go to "American" schools, where we would meet, date, and eventually marry a non-Italian. Thus was the case with me.

I was only 16 when my father moved my family from Jennings, MO to a growing town in St. Charles, MO. His intent was to buy up some duplexes and make some money. While mom and I cried, leaving all of our friends, dad assured we would like the new adventure.

There was a young man at the St. Charles High School who spotted me and asked my out to the football dance, which happened to be around Valentines Day. Being lonely from my friends, I said yes, if it was okay with my parents. He was quite the gentleman, and brought a flower bouquet, plus candy and gifts. I had a good time, but absolutely no intention of an ongoing courting.

While I would tell him "no" many times, I couldn't resist the showered attention. "Bill" would walk me home from school every day as he carried my books. With no help from my mother, she would bid him stop in for a bite of her hot bread; he then would walk the three miles back to his house. Every morning as I opened my locker, there would be a small bundle of wild flowers tied with a rubber band that he would pick on his way to school, and of course with an accompanying Sweet-note. This went on for a year, with still no intention of marriage on my part.

Then came another Valentine's Day. I still have the card; it is a 2-foot by 3-foot extravaganza with a giant puppy dog on the front. It opens to the puppy saying "I'm the helpless puppy, and you are my love." This he propped up by my locker for all to see. It was very embarrassing!

After many years of marriage and the romance never letting up, my husband, Bill, decided to display his love for me to the public. Last year he made a 4-foot by 6-foot sign that was bordered by white Christmas lights and red silk flowers. The sign read "I love you Rosalie." Happy Valentine's Day!… from Bill. Again I was embarrassed. A Valentine to remember? How can I count them, I am truly blessed, and all from my German husband, Bill.

Click on my blog for the recipe, *Turtle Dove Cheese Cake* and check out a cooking class at Diebergs School of Cooking, near you. Also, see my many booking signings just a few days from now.

Happy Valentine's Day!

Love, Rosalie

Turtle Dove Pecan Cheesecake

Turtle Dove Pecan Cheesecake

NOTE: This cheesecake is one of a kind, and one you will hold it in your memory forever. Created for a Valentine's Day special, it is a rich combination of caramel, pecans and chocolate all combined into a cheesecake. It is so yummy; you'll want to make it for more than just one occasion.

1 (10-inch) springform pan

 

4 cups chocolate graham cracker crumbs

1/3 cup brown sugar

1 cup melted butter

4 (8-ounce) packages cream cheese

1¼ cups sugar

3 tablespoons lime juice

1 tablespoon vanilla extract

4 eggs

1 ½ cups semi-sweet chocolate morsels

3 tablespoons evaporated milk

Topping

1 (6-ounce) package semi-sweet chocolate morsels

1/3 to 1/2 cup sweetened condensed milk

½ cup Hershey's Caramel Topping

1 cup pecans, left whole 

1 tablespoon sugar

whipped cream for garnish

1. Preheat oven to 350-degrees. Place graham crackers, brown sugar and melted butter in a food processor or blender until well blended. Press into the bottom and sides of a buttered springform pan. Chill in the freezer while making the filling.

2. In a food processor or mixer, beat the cream cheese, sugar, lime juice and vanilla until smooth. Add the eggs one at a time, mixing after each addition. Remove 2 cups cream cheese batter and place in medium bowl; set aside.

3. Place chocolate morsels and evaporated milk in small heavy pot. Turn heat to low and mix chocolate with milk stirring constantly until melted and smooth. Add the chocolate mixture to the 2 cups cream cheese batter and stir together until blended.

4. Remove crust from freezer. Alternately spoon batters into crust beginning and ending with plain batter. Swirl gently to make a marble effect. Bake for 1 hour, or until cake is set. Cool in pan on wire rack for 10 minutes; run knife around edge and remove outer pan carefully. Let cheesecake cool completely before garnishing top.

5. When cake is set and cooled, place a cookie sheet or round platter over top of cheesecake. Flip cheesecake over and remove bottom pan. Flip cake back over onto large round platter.

6. Prepare topping by placing chocolate morsels and condensed milk in small heavy pot. Turn heat to low and mix chocolate with milk stirring constantly until melted and smooth. Let cool; spread chocolate over top of cheesecake to the edge. Place caramel topping in microwave for few seconds if too stiff. Drizzle caramel topping in lines back and forth over chocolate, letting some drip off the sides of cake.

7. Place pecans in dry skillet and add sugar. Over medium heat, stir often until pecans become aromatic and toasted, about 2 minutes. Place sugar-coated pecans in center circle of cheesecake. Keep cheesecake refrigerated until ready to serve, at least 3 to 4 hours. Flute edge of cheesecake with whipped cream and serve. Serves 16.