SUNDAY BEST

 JULY 28, 2009 - SUNDAY BEST

Buon giorno and Good Day!

Greetings to all the wonderful fans and faithful supporters of *Rosalie Serving Italian* cookbook. Hope you all are enjoying the great summer days. I must apologize for being a whole week late on a newsletter and recipe. Getting my second book, *Rosalie Serving Country,* off to the printer was no small feat, especially going through every recipe for the last time. This was very time consuming, but hopefully it will be completely perfect when you get your copy. The book should make its debut around the last week in September.

I must report to you all that my weight loss of 23 pounds has held secure at 135 pounds for sometime now. Many have asked the question, "how did you do it, and how are you keeping it off when you love to cook so much?" I wonder this myself, especially since I still cook up a storm. I must say my lifestyle of eating has drastically changed.

I guess the big thing is keeping active. I have read so many times that walking is the best exercise, and I must say it has worked for me. This morning my dog, Cappuccino, and I walked our usual 2 miles at the little park close to my house. The walking trail there is an up and down-hill scenic route, complete with lots of trees, birds and other walkers. It is very pleasant, and I love to go there when I can. If I can't make it to the park, then I use my elliptical bike at home. Working out at least 4 times a week is essential.

Some other tips I can pass along is to eat a lot of fruits and vegetables, very little red meat and lots of fiber. This works out well for me and I can still enjoy my pasta and Italian foods occassionally. I cook up cauliflower, broccoli, zucchini, onions and peppers with extra virgin olive oil, a little garlic and fresh tomatoes, plus Italian seasonings, for a delightful vegetable dish. Almost any vegetable can be sautéed with garlic, olive oil and seasonings for a great side dish.

Sauté chicken breasts in garlic and olive oil for a great entrée, or try the *Stuffed Tilapia*. If you love salads, as I do, you can make a whole meal by using varieties of lettuce, lots of garden vegetables, topping them with sautéed salmon, tuna, grilled chicken or your favorite deli meats. When I get hungry for pasta, I have a smaller portion and still feel very satisfied.

But, I must say, one thing that stays the same in Italian families is the Sunday dinner. This is the *Sunday Best* meal that is meant to celebrate families. There will be no excuses not to eat the savory Red Sauce with Meatballs ladled over penne pasta, the Italian Salad, Homemade Bread, and Modiga Steaks served with Peppermint Sauce. This meal must be eaten with delight, and cook must never hear that you are refraining from her "cooked with love" meal. There are just no excuses! If my mother, Ann Fiorino, were here today, she would say, "Walk all you want through the week, but you better eat my pasta on Sunday."

I can remember as a child lying in bed on Sunday mornings smelling the red sauce simmering and the heavenly aroma of freshly baked loaves of bread as they came out of the oven. I knew mom was in her element, and that afternoon as my brother and sister and their families would gather in, we would again be reminded that some things must never change.

How about preparing a Sunday Best dinner this week-end? If you have the book, *Rosalie Serving Italian,* it is just a memory waiting to be recorded. Just work out a little harder during the week, and take your dog along as you walk, he will love it!

Click on my site for upcoming events, and have a great week,

Rosalie

ROSALIE’S RED SAUCE

JULY 28, 2009 - ROSALIE'S RED SAUCE

NOTE:

This red sauce is the best you'll ever find, and ladled over penne pasta with the big juicy meatballs will be like spending the afternoon in heaven. Be sure to include a big Italian Salad, and some Homemade Italian Bread. Your family will forever have a memory.

1 pound penne pasta

¼ cup olive oil

small onion, chopped

 

1 (15-ounce) can diced tomatoes, juice included

3 teaspoons sugar

1 teaspoon dried basil leaves

½ teaspoon salt

¼ teaspoon ground black pepper

1 cup Kitchen Basics low sodium chicken stock

1 (29-ounce) can tomato sauce

2 (6-ounce) cans tomato paste

 

1 large chicken breast with rib bone

coarse garlic salt with dried parsley

olive oil

2 Italian sausage links

2 to 3 meaty country-style ribs

I recipe Italian Meatballs

freshly grated Parmesan cheese

1. In an 8-quart heavy pot, sauté onion in olive oil until translucent and slightly brown, about 2 minutes. Add the tomatoes and bring to soft boil. Add sugar, basil, salt, pepper, and chicken stock. Cook over medium heat, 6 to 8 minutes. Add tomato sauce, rinsing can with a little water, and add to sauce. Add tomato paste and stir until blended in. Cover and simmer on very low heat.

2. Prepare meat. Rinse chicken breast in cold water; pat dry. Sprinkle breast with garlic salt on both sides. In a large skillet, place the olive oil, and brown the chicken, sausage links, and ribs for 6 to 8 minutes. When all is browned, add the meat to the sauce, continuing to stir occasionally to avoid sticking.

3. Prepare the meatballs and brown lightly in olive oil; add to the sauce. It will appear that this is too much meat for the sauce, but it will all cook together and the sauce will thin out.  Bring sauce and meat to gentle boil, stirring often to prevent sticking. Reduce heat to gentle simmer; cover and cook 1 hour. (Add 1/4 to 1/2 cup water if still too thick).

4. When sauce is completed, remove chicken, sausage, and ribs. Cut in small pieces and return to sauce. Boil pasta al dente, according to package directions. Drain quickly so pasta will not be dry. Place in large pasta bowl and cover with sauce. Garnish with freshly ground coarse black pepper and freshly grated Parmesan cheese. Serves 6 to 8.

ITALIAN MEATBALLS:

1 ½ pounds lean ground beef

2 to 3 cloves garlic, finely chopped

½ cup plain bread crumbs

1/3 cup grated Parmesan cheese

3 eggs

3 tablespoons fresh curly parsley, chopped

1 teaspoon fennel seed

1 ½ teaspoons salt

¼ teaspoon ground black pepper

1. Mix all ingredients together in large bowl, form 2-inch round balls. Brown lightly in olive oil in skillet and add to sauce.

　

JULY 15, 2009 - A TASTE OF ITALY

JULY 15, 2009 - A TASTE OF ITALY

Buon giorno, and Good Day!

Greetings to all the wonderful fans of Rosalie Serving Cookbooks. Doing book signings down on "The Hill" in the southwest end of St. Louis, Missouri, is like spending a day in Little Italy in New York. I speak of this past Saturday, when I was privileged to do an all-day book signing at the oldest Italian grocery, J. Viviano's & Sons, located right on Shaw Avenue. While the building is well worn and aged, the interior is brimming with the smells, sights and sounds of Italy. Big barrels filled with different varieties of olives are displayed along with the many varieties of cheeses, salamis, and great luncheon meats. Olive oil of every kind line the shelves, and fresh and dried pastas come in every shape you can imagine. People come from all over and just walk around the store for hours piling their carts with the basics of Italian cuisine.

I have done many book signings at this location before, and always hand out samples of my *Italian Cream Cake* and the famous *Pineapple Upside Down Cake* made with olive oil. These two cakes bring great results in selling my cookbook, *Rosalie Serving Italian.* But this particular Saturday, I decided to be different. Since this is the beginning of the good tasting tomatoes, along with the wonderful fresh basil, I made up a big bowl of *Pasta with the Fresh Basil and Tomatoes,* and gave everyone a true "Taste of Italy."

The results were phenomenal. Filling my little soufflé cups up with the fresh tomato garlic sauce, along with the warm noodles topped with fresh basil and lots of grated Parmesan cheese, seemed to be just the trick to jump-start all and every taste bud that was barely alive. Usually the first thing people tell me when they come up to my table is, "Oh, the last thing we need is another cookbook." I smile and agree, all the while handing out my treasure. Just watching them devour this Italian dream is worth a snapshot, and as soon as they can speak again, they say, "Oh…my goodness! Is this recipe in your book?" Followed by, "How much did you say was the cost of your book?" The next thing I know I'm signing their personal copy of *Rosalie Serving Italian,*

All of this brings to mind the true saying, "A product is just a product, until it can be felt, tasted, or experienced." The butcher, baker and candlestick maker or only people in a story book, until we taste the grilling steak, devour the biscotti, and need a candle to see our way in the dark after the storm knocks out the electricity. It is then we realize these people are what they produce, and "the proof is in the pudding," which really means the true value of anything can only be judged when it is first put to use.

So, if you would like a "Taste of Italy" tonight, get my cookbook, "Rosalie Serving Italian," off the shelf and into the kitchen. Whip up my signature dish, *Pasta with the Fresh Basil and Tomatoes,* and enjoy one of the best pasta dishes ever. Be sure to cook your angel hair pasta only about 3 to 4 minutes for a chewy "al dente" taste, and watch your family do laps around the house for pure joy! There is just nothing like it!

Be sure to sign up for the upcoming cooking class, on Wednesday, July 22, 2009, at the Dierberg's School of Cooking, in St. Peters, Missouri.  The class starts at 6:30 PM, and the theme is "Sauce it Up." The sauces I will be teaching are: *Rosalie's Sunday Red Sauce with Meatballs,* Pasta with Asparagus and Cauliflower,* Fettuccini Alfredo,* and of course, the best, *Pasta with the Fresh Basil and Tomatoes.* Call for reservations: 636-669-0049. Click on my site for other upcoming events, www.rosalieservingitalian.com

Have fun this summer, and God Bless!

Rosalie

　

　

　

　

　

　

　

　

　

　

　

　

JULY 15, 2009 - A TASTE OF ITALY

JULY 15, 2009 - A TASTE OF ITALY

Buon giorno, and Good Day!

Greetings to all the wonderful fans of Rosalie Serving Cookbooks. Doing book signings down on "The Hill" in the southwest end of St. Louis, Missouri, is like spending a day in Little Italy in New York. I speak of this past Saturday, when I was privileged to do an all-day book signing at the oldest Italian grocery, J. Viviano's & Sons, located right on Shaw Avenue. While the building is well worn and aged, the interior is brimming with the smells, sights and sounds of Italy. Big barrels filled with different varieties of olives are displayed along with the many varieties of cheeses, salamis, and great luncheon meats. Olive oil of every kind line the shelves, and fresh and dried pastas come in every shape you can imagine. People come from all over and just walk around the store for hours piling their carts with the basics of Italian cuisine.

I have done many book signings at this location before, and always hand out samples of my *Italian Cream Cake* and the famous *Pineapple Upside Down Cake* made with olive oil. These two cakes bring great results in selling my cookbook, *Rosalie Serving Italian.* But this particular Saturday, I decided to be different. Since this is the beginning of the good tasting tomatoes, along with the wonderful fresh basil, I made up a big bowl of *Pasta with the Fresh Basil and Tomatoes,* and gave everyone a true "Taste of Italy.

 

"The results were phenomenal. Filling my little soufflé cups with the fresh tomato garlic sauce, along with the warm noodles topped with fresh basil and lots of grated Parmesan cheese, seemed to be just the trick to jump-start all and every taste bud that was barely alive. Usually the first thing people tell me when they come up to my table is, "Oh, the last thing we need is another cookbook." I smile and agree, all the while handing out my treasure. Just watching them devour this Italian dream is worth a snapshot, and as soon as they can speak again, they say, "Oh…my goodness! Is this recipe in your book?" Followed by, "How much did you say was the cost of your book?" The next thing I know I'm signing their personal copy of *Rosalie Serving Italian,*

All of this brings to mind the true saying, "A product is just a product, until it can be felt, tasted, or experienced." The butcher, baker and candlestick maker or only people in a story book, until we taste the grilling steak, devour the biscotti, and need a candle to see our way in the dark after the storm knocks out the electricity. It is then we realize these people are what they produce, and "the proof is in the pudding," which really means the true value of anything can only be judged when it is first put to use.

So, if you would like a "Taste of Italy" tonight, get my cookbook, "Rosalie Serving Italian," off the shelf and into the kitchen. Whip up my signature dish, *Pasta with the Fresh Basil and Tomatoes,* and enjoy one of the best pasta dishes ever. Be sure to cook your angel hair pasta only about 3 to 4 minutes for a chewy "al dente" taste, and watch your family do laps around the house for pure joy!  There is just nothing like it!

Be sure to sign up for the upcoming cooking class, on Wednesday, July 22, 2009, at the Dierberg's School of Cooking, in St. Peters, Missouri.  The class starts at 6:30 PM, and the theme is "Sauce it Up." The sauces I will be teaching are: *Rosalie's Sunday Red Sauce with Meatballs,* Pasta with Asparagus and Cauliflower,* Fettuccini Alfredo,* and of course, the best, *Pasta with the Fresh Basil and Tomatoes.* Call for reservations: 636-432-6505. Click on my site for other upcoming events, www.rosalieservingitalian.com

Have fun this summer, and God Bless!

Rosalie　

　　

　

　

　　

　

　

WEEKLY NEWSLETTER - JULY 15, 2009 - A TASTE OF ITALY

Buon giorno, and Good Day!

Greetings to all the wonderful fans of Rosalie Serving Cookbooks. Doing book signings down on "The Hill" in the southwest end of St. Louis, Missouri, is like spending a day in Little Italy in New York. I speak of this past Saturday, when I was privileged to do an all-day book signing at the oldest Italian grocery, J. Viviano's & Sons, located right on Shaw Avenue. While the building is well worn and aged, the interior is brimming with the smells, sights and sounds of Italy. Big barrels filled with different varieties of olives are displayed along with the many varieties of cheeses, salamis, and great luncheon meats. Olive oil of every kind line the shelves, and fresh and dried pastas come in every shape you can imagine. People come from all over and just walk around the store for hours piling their carts with the basics of Italian cuisine.

I have done many book signings at this location before, and always hand out samples of my *Italian Cream Cake* and the famous *Pineapple Upside Down Cake* made with olive oil. These two cakes bring great results in selling my cookbook, *Rosalie Serving Italian.* But this particular Saturday, I decided to be different. Since this is the beginning of the good tasting tomatoes, along with the wonderful fresh basil, I made up a big bowl of *Pasta with the Fresh Basil and Tomatoes,* and gave everyone a true "Taste of Italy."The results were phenomenal. Filling my little soufflé cups up with the fresh tomato garlic sauce, along with the warm noodles topped with fresh basil and lots of grated Parmesan cheese, seemed to be just the trick to jump-start all and every taste bud that was barely alive. Usually the first thing people tell me when they come up to my table is, "Oh, the last thing we need is another cookbook." I smile and agree, all the while handing out my treasure. Just watching them devour this Italian dream is worth a snapshot, and as soon as they can speak again, they say, "Oh…my goodness! Is this recipe in your book?" Followed by, "How much did you say was the cost of your book?" The next thing I know I'm signing their personal copy of *Rosalie Serving Italian,*All of this brings to mind the true saying, "A product is just a product, until it can be felt, tasted, or experienced." The butcher, baker and candlestick maker or only people in a story book, until we taste the grilling steak, devour the biscotti, and need a candle to see our way in the dark after the storm knocks out the electricity. It is then we realize these people are what they produce, and "the proof is in the pudding," which really means the true value of anything can only be judged when it is first put to use.

So, if you would like a "Taste of Italy" tonight, get my cookbook, "Rosalie Serving Italian," off the shelf and into the kitchen. Whip up my signature dish, *Pasta with the Fresh Basil and Tomatoes,* and enjoy one of the best pasta dishes ever. Be sure to cook your angel hair pasta only about 3 to 4 minutes for a chewy "al dente" taste, and watch your family do laps around the house for pure joy! There is just nothing like it!

Be sure to sign up for the upcoming cooking class, on Wednesday, July 22, 2009, at the Dierberg's School of Cooking. The class starts at 6:30 PM, and the theme is "Sauce it Up." The sauces I will be teaching are: Rosalie's Sunday Red Sauce with Meatballs,* Pasta with Asparagus and Cauliflower,* Fettuccini Alfredo,* and of course, the best, *Pasta with the Fresh Basil and Tomatoes.* Click on my site for other upcoming events, www.rosalieservingitalian.com

Have fun this summer, and God Bless!

Rosalie　

　　

　

　

　　

　

　　

　

　

　

　

　

　　

　

　

JULY 15, 2009 - PASTA with the FRESH BASIL & TOMATOES

 JULY 15, 2009 - PASTA with the FRESH BASIL & TOMATOES

NOTE: This pasta is really a "Taste of Italy," combined with the plump fresh tomatoes from the garden whipped up in a no-cook garlic sauce which features fresh basil and topped with Parmesan cheese. Make it tonight!

1 pound angel hair,

1 tablespoon salt

½ to 1 cup reserved pasta water

 

2 large vine-ripened tomatoes, cored and chopped, about 2 cups

1/2 cup extra virgin olive oil

1 heaping tablespoon garlic, minced, about 4 cloves

1 to 2 cups fresh basil leaves

1 teaspoon coarse sea salt, plus more for taste

¼ teaspoon freshly ground coarse black pepper

¼ teaspoon crushed red pepper flakes

 

freshly grated Parmesan

additional olive oil

freshly ground coarse black pepper

1. Use large, fresh firm tomatoes from the garden, core and cut into small chunks. Place tomatoes with juice in a large pasta bowl. Add the olive oil, garlic, basil leaves, salt, pepper, and crushed red pepper flakes. Mix together well.

2. Boil pasta in an 8-quart pot of boiling water with salt added, careful not to over cook. Boil angel hair for only 3 to 4 minutes. Using a pasta spoon, remove pasta right out of the water into the pasta bowl with the tomato mixture.

3. Toss together well adding reserved pasta water to extend the sauce, and keep the pasta moist. Taste and add additional seasoning, or a little more olive oil if desired. Garnish with cheese and pepper. Serves 4.

JULY 6, 2009 - GRANDPA HARPOLE’S HOLIDAY

JULY 6, 2009 - GRANDPA HARPOLE'S HOLIDAY

Cookbook Greetings:

Hello to all the cookbook fans of *Rosalie Serving Italian,* and soon to be *Rosalie Serving Country.*

After a rainy 4^th of July in and around St. Louis, Missouri and also in Terre Haute, Indiana, where we were visiting with our sons and their families, it was a bright change to see the sun come out on Sunday, July 5^th. Since many of the parades, reunions, and fireworks displays had to be either cancelled or postponed until Sunday, everyone, including eight of my ten grandchildren, was anticipating with joy the awaited family firework extravaganza that only their

Grandpa Harpole could put on.

Since my husband, Bill, loves fireworks, our grandchildren knew that as soon as it was dry enough and dark enough their grandpa would not let them down. They were not disappointed. One of the neighbors living close to our son's home in Terre Haute volunteered her backyard field to our family and friends. While grandpa was setting up the "stage" where the entire shoot-offs would take place, we were setting our chairs up to get the best view.

It wasn't long until the sky was lit up and sounds of booming resonance filled the air. The kids and adults alike were screaming and shouting "this is great, or "that was the best," all of which only motivated grandpa to keep the show going. There were huge colorful sprays, falling parachutes, rockets, Roman candles, whistling birds, cackling hens, pops, tops and sparklers. The kids were in high gear and the laughter was uncontrollable.

After the last big finale, (there were many), someone said, "Grandma, do you have any penne pasta left with red sauce and meatballs?" Since I had made a gallon of red sauce and served pasta earlier that afternoon, I assured everyone there was probably some left. While everyone gathered in and around the large patio, with kids on their scooters, and the dogs celebrating the cease of fireworks, out came the hot dogs, chips, leftover barbecue…and penne pasta. And if all of this wasn't enough, my daughter-in-law, Tami, made sure every one had a root-beer float.

To say that this was a very memorable July 4^th holiday for the Harpole family would be an understatement. I'm sure it will be one the children and adults will never forget. So, keep the traditions alive, whether it is Grandpa's holiday, with fireworks for everyone, Grandma's penne pasta, or Aunt Tami's root-beer floats--families are the glue that holds the world together.

Look for me this Saturday, June 11^th. I will be at J. Viviano's & Sons, down on The Hill in St. Louis, Missouri, for an all-day book signing, or just click on my site for upcoming events,

www.rosalieservingitalian.com Hope to see you there.

God Bless,

Rosalie

　

　

　

　

JUNE 6, 2009 - BARBECUED BAKED BEANS

JUNE 6, 2009 - BARBECUED BAKED BEANS

NOTE: These barbecued baked beans are wonderful to go with pork steaks and potato salad.  Both adults and children love this dish.

3 (15-ounce) cans pork and beans

1 to 2 slices thick bacon, optional

 

½ cup brown sugar

1 small onion, finely chopped

2 teaspoons mustard

1/3 cup ketchup

1. Preheat oven to 350 degrees. Place beans in a heavy 3-quart pot. If using bacon, fry until crisp, being careful not to burn. Crunch up bacon and add to beans.

2. Add brown sugar, onion, mustard, and ketchup; stir until blended. Bring mixture to boil on stove; cover and simmer 5 to 10 minutes. Transfer to a 2-quart casserole dish and bake in oven uncovered about 25 to 30 minutes, stirring occasionally. Makes 1½ quarts.