Seek And Ye Shall Find

Hi and Buon giorno:

 

Did you know the Bible has some profound statements in it?  One that I have discovered lately, is the Seek and Ye Shall Find principal.  I really use this one when I'm driving all over St. Louis trying to find where I'm supposed to be at a book signing, that I'm already late for, or trying to find the place of business or store that would just love to consign my book (even though they don't know it yet).  It seemed last week, almost every day I was on this mission, trying to find my destination.  Every time I got lost for the nth time, I would just pull over, read the directions again, pray, read again, think about scrapping this one, turning around and going back the other way, or I don't know what.  Finally I got really spiritual and started claiming scripture.  Doesn't the Bible say just keep seeking?  Yes, that's it!  Surely, I'm going to find this place. No, I would not resolve to giving up. I would conquer these one way streets, avenues that are named for two but only have the old one listed and overpasses newly constructed that sent me the wrong way.  Yes, after much Seeking, I can say I finally did Find my destinations.  So what if it was 3 days later?  It's the end result that counts. 

 

All in fun, this cookbook has brought me to some awesome places.  Take the Cozy Corner Bookstore in Louisiana, Missouri, last July 14th.  I was there for a book signing, and to speak to would-be authors, (although, I had no idea I was the main speaker).  But, what a beautiful town!  Especially Georgia Street, with all of its stately Victorian mansions.  I just couldn't help getting lost looking at these beautiful homes.  Thankfully, I only had to call the bookstore twice for directions.  The book signing went great as they sampled my Italian fried ravioli, cauliflower, and eggplant.  Then they sampled my Italian Cream Cake and Cannolis.  After much eating, talking, and signing, the president of the book club announced the main speaker, which to my surprise, was me.  He introduced me and said, we have about an hour left, so just take your time.  To myself I said, Lord, "why do these things happen to me"?

 

Since this was not the first time I've been asked to speak on the spot, the one thing that I knew to do was to just be myself.  Tell my story, of which I did. All about how the book came about, how the good Lord directed my path, how I turned my 'passion into action', and so on.  After the 1 hour was up, and I felt that I told the would-be authors everything I could think of, they began to come to me, hug me with tears in their eyes, and tell me how I inspired them.  One little 12 year- old girl gave me a copy of all her poems, and wanted me to give her advice.  I told her to keep plugging, and put them in her school newspaper.  She said she did that, but no one really got excited, and that she keeps looking for her break.  So after much encouragement, I told her of a simple, but profound principal right out of the Bible..... Seek and Ye Shall Find!

 

Hey, guys, don't give up, even if you have to stop along the path of life and ask directions, you will find your opportunities.  You may even have some beautiful scenery along the way.

 

 

Pasta Puffet with Antacids correction

I'm sorry folks, there were only 10 students, not 12.  Also the fee for that session was $25, not $30 per student.  Just wanted to set the record straight.  Watch for my next exciting blog.

 

Love to all,

Rosalie Fiorino Harpole.

Pasta Puffet with Antacids.

I recently hosted a cooking class in my home entitled "Pasta Puffet".  The class advertisement being:  learn the technique of serving perfect pasta "al dente".  Build sauces from simple to extravagant, using your own creativity.  There were 12 students, and upon arriving, I told them to wash their hands thoroughly, put on one of my many aprons, and get ready to put together an array of pasta sauces.  I put them in groups of four, in order to give everyone a chance to participate. We started with the Pasta with fresh Basil and Tomatoes,  and while some were chopping up the fresh basil, another group was peeling and dicing up the fresh garlic.  We used the vine-ripe tomatoes, and that group was dipping the tomatoes in boiling water, peeling and coring.  This dish goes so fast, that the group over boiling the pasta wanted me to come quick and check "al dente".  They knew everyone was in trouble if they overcooked the pasta.  The one thing I'm emphatic about is boiling the pasta to "al dente".  I told them all right off, "don't boil the pasta to death", or I'll have to kill you.  It is the one thing that will totally kill your dish!.  I emphasize this in my book and since this dish called for angel hair, I knew 3-4 minutes was the limit.  So everyone was buzzing around, while the large pasta bowl was ready with the basil, tomatoes, garlic and extra virgin olive oil. Using a spaghetti spoon, I had them lift the pasta right out of the boiling water and into the bowl.  That way we saved the pasta water to moisten the dish.  We then covered the dish with freshly grated cheese and freshly ground black pepper.  Since this dish must be eaten immediately for the best flavor, they all dug in and had a bowl.  I cautioned them to just sample, since we had five more dishes to prepare.  They all assured me this was the "best" and the complete pound of pasta and sauce vanished. As the evening went on we made Alfredo sauces:  plain, Fettuccine Alfredo,with chicken and spinach, ( Pasta Florentine) with broccoli and mushrooms(Pasta Con Broccoli ), etc. Of course we stop after each dish to "sample".  Next, the red sauces:  Marinara over Stuffed Jumbo Shells, and a Light Red Meat Sauce over linguine.  Mid way through this, one of the young students, who was soon to be married,and so enjoying the class, says "Can we make a dessert"?.  I stopped amid all the buzzing around and said,  "well, I guess so".  So I quickly got the Pineapple Upsidedown Cake going, since I knew we could at least put this together in about 10 minutes.  Because so much was packed into this one session, I could see the class going on forever.  I said, "well girls, maybe we should cut down on some of these dishes".  "Oh, no", they replied", "we can stay late since this is the night class".  This of course was okay with me, and since they were content to cook and eat, cook and eat, and cook and eat, who was I to stop the fun.?  The class started at 5:30pm  It was now 9:00pm, and someone was making coffee for their freshly out-of-the-oven dessert.  Reflecting back on the last 31/2 hours, they consumed 6 pasta dishes and now they were on the dessert.  I could just visualize my name in a class-action law suit for exploding abdomens at Rosalie's Cooking Class.  I guess the one thing that might save me was the fact they paid for it.  But, at $30 a student, and me paying for the ingredients, I can tell you right up, this one was definitely a loss.  Something tells me, I'd better revise my fee.  All in fun, what a memory!

 

Arriverderci mia amicos

Goodbye for now.

Visiting the Hill, St. Louis

Buon giorno, mia amicos!  Hello, my friends.

 

This is July 1, 2007.  The cookbook, Rosalie Serving Italian, out eight weeks now, is getting much bigger than I am.  Help!!!, I need an agent or distributor.  If anyone has suggestions, let me know.  I cannot possible market this book by myself.

 

Yesterday I was at a book signing down on The Hill, at DiGregorio's Food Market.   Oh my goodness, talk about feeling like your in little Italy!  The store was buzzing with Italians, tourists, and locals from the time I arrived around 11am.  I was handing out my Itaian Cream Cake samples, and telling everyone how much they needed my Italian Cookbook.  A little Italian lady, who could partly understand me, said "scussi", (pointing to her head) "ecco e mia testa, grazie",  meaning,  "excuse me, it's all in my head, thank you".  Well, she certaintly put me in my place.  I politely said,  "Parlo un po' d' Italiana, ma va bene", meaning,  "I speak Italian a little, but all is well".  She smilled at my "Italian", and shook my hand.  She then said "Buona fortuna!, meaning,  "good luck".  Wow, that was a close one.  I surely didn't want my books ending up in the Missouri River by her Mafia sons.  I vowed to listen to my Italian tapes all the more, so I could throw some peace treaties in the mix, if needed.  Any way, meeting all these Italians, and who knows, half my cousins, I had a wonerful time.

 

About DiGregorio's on The Hill.  Great place to shop. All the imported olive oils, balsamic vinegars, spices, pastas of all kinds and shapes, cheeses, including Fontina, Goat Cheese, Mozzerella, Provolone, Romano, and the items just go on and on.  I really wanted to go shopping, especially because my table was right in front of the deli and meat cases, and everytime someone would select the Italina salsiccia, salami, stuffed olives, and deli sandwiches, I wanted to say "I need some too".  Actually, I was famished by the time the store was coming to a close, and book signing was over, that I restrained myself.  Otherwise I would have spent more than my net.  I'm not into profits yet.  So all of you fans out there, you all must visit the Hill in St. Louis.  The vallet boy in front of Charlie Gitto"s was so young and beautiful, I thought, forget the "ristorante", just park my car.

 

All in fun, the day was great.  Although, I did agree to some things I wasn't planning.  Like, telling the little lady who drives the bus for her ladies group, "of course I will cook you all an Italain dinner at my house when you come to tour Troy Mo."  She readily signed me up and we got the date. $12 per person for a complete meal including dessert.  She also wanted me to arrange places for them to visit.  This is when I said the fee only covered the meal, you people find your own entertainment.  Others standing in line and hearing the conversation started saying, "Will you come to my home and serve my group",  "or can we bring our groups over"?  I thought, now what am I going to do?  Probally all of it.  You all know how much I love to entertain and serve my Italian food.  In answer to one man's question at the book signing, "what all do you do".  I prodly answerd, "Cook and serve Italian food, do fundraisers, community benefits, speak when I'm invited, teach cooking classes, keep up with my website and newsletter, and literally go nuts.  But people, Im lovin' it.

(I know I left out about 20 other things)

 

Arrivederci, and goodbye for now.

 

CookBook News

Hi guys:

Writing and publishing a cookbook has been a wonderful expierence for me. Not only am I fulfilling my passion, which of course is cooking and serving people wonderful Italian food, but all the attachments that I had not considered. Such as the cooking classes that have developed. Somehow, I agreed to be on the summer class roster at the Family Education Center, and said that I would gladly teach Italian Cooking. This fianally became Rosalie's Kitchen, and all of the classes ended up in my kitchen every Thursday afternoon, and evening. To say that I have enjoyed every class is really an understament. Rather, to say that my students and I have had a ball is more true. We made as many as six recipes in some classes. They were 2 1/2 hour classes, and both students and myself literally cooked up a storm. The best part for them was that they got to take all the food home.
Another great part of publishing a book are all the book signings. I have met so may neat people, and being abel to sign their book is really exilerating. Of course I have to tell that not everyone who buys a book from me really intends to use it. At least that is what one woman said. Quote: "Oh, I don't cook, I just collect coobooks, and look at the pictures". In any case, I just have fun. So, please guys have fun with the book and e-mail me and let me know what recipes you have tried, and what you thought of it. Good-bye for now, and Keep Serving Italian.....Rosalie's of course!

Recipe - Eggplant Rollatini

Note: I can’t describe how delicious these are. You will just have to experience them for yourself. You can purchase a small meat slicer or a mandoline in kitchen specialty shops. The slices should be thin, but not to the point of falling apart.

1 large eggplant, about 4” diameter
1 tablespoon salt

1 cup Progresso Italian Style bread crumbs
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons fresh Italian flat-leaf parsley, chopped

3 eggs, beaten
salt and pepper

1 (15-ounce) carton ricotta cheese
1 cup mozzarella cheese, shredded thin
1/2 cup Pecorino Romano or Parmesan cheese
1/4 cup fresh Italian flat-leaf parsley, chopped
1 egg
1/8 teaspoon black ground pepper

1/3 cup olive oil for frying, or more as needed
Marinara Sauce recipe found on page 127
1/2 cup grated Parmesan cheese

1. Preheat oven to 375°F. Cut stem and end from eggplant. Peel the eggplant partially in strips, leaving some of the peel intact. Using a meat cutter or a mandoline, slice the eggplant into thin lengthwise slices, about 1/8" thick. Let the eggplant slices soak in cool water with 1 tablespoon salt added for about 30 minutes while you prepare the other steps.
2. Place the bread crumbs, cheese, garlic, and parsley in a shallow plate. Beat the eggs until fluffy.
3. Prepare the filling by placing the ricotta, mozzarella, Pecorino Romano, parsley, egg, and pepper in a bowl. Mix well and set aside.
4. Rinse the eggplant in cool water and drain. Dip each slice in the beaten eggs and then the bread crumbs on both sides. Place the olive oil in a large skillet and over medium heat, fry the eggplant about 2 minutes on each side until golden. Salt and pepper lightly as they fry. Drain slices on paper towels. Add olive oil to pan as needed, and if necessary, start a clean pan midway of frying.
5. Meanwhile, using a 13" x 9" baking dish, pour in 1 cup marinara sauce to cover the bottom. When all of the eggplant slices have been fried and drained, place them on a large cookie sheet. Place 2 tablespoons ricotta filling on each slice, and spread gently. Starting from the short end of the slice, roll the eggplant up jelly-roll style. Place each roll, seam-side down, in the baking dish. You should have about 15 rolls. If all the rolls do not fit, use an additional smaller dish.
6. Pour the remaining sauce, an additional 3 to 4 cups over the rolls. Top with the Parmesan cheese. Cover loosely with aluminum foil. Bake about 30 minutes, until bubbly on the sides.
   Serves 4 to 6.
   

Recipe - Salmon Spinach Salad

Note: This dish is a meal in itself and is very delicious and attractive to serve. For a different variation, use garlic-sauteed, sliced, chicken breasts. (See Garlic Sauteed Chicken recipe found on page 185.)

4 salmon fillets, 1 1/2" thick
1/4 cup butter, melted
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon coarse garlic salt with dried parsley

olive oil
coarse garlic salt with dried parsley

1 (10-ounce) package fresh spinach, stems removed, washed and patted dry
1 cup whole walnuts, divided
1 cup sun-dried tomatoes, divided
1 cup fresh quartered tomatoes, divided
2 cups rope Provel chees, divided or freshly shredded provolone cheese
1 cup white capped mushrooms, thick sliced, divided

3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon sweet balsamic vinegar
1 teaspoon coarse sea salt
1/2 teaspoon freshly ground coarse black pepper

1. Preheat oven to 475 F. Mix butter, olive oil, lemon juice and garlic salt in a jar with lid. Shake well to blend.
2. Coat a foiled-covered baking pan with olive oil. Lay the salmon fillets on the pan. Pierce each fillet with a fork in several places. Pour olive oil/butter mixture evenly over the 4 salmon fillets, and sprinkle liberally with coarse garlic salt. Roast uncovered, 6 to 7 minutes on each side, until the salmon is pink and flakes easily. Remove from oven and cut away the thick bottom skin from each fillet with a sharp knife and discard. Set aside. Pour pan juices over the fillets.
3. In 4 large salad bowls, divide the spinach, using 4 cups loosely packed sniach leaves per bowl. Divide the walnuts, sun-dried tomatoes, fresh tomatoes, rope Provel, and mushrooms among the four bowls, spreading 1/4 cup each item plus 1/2 cup of the Provel cheese over top of each bowl.
4. Place the olive oil, vinegars, and salt and pepper in a jar with lid and shake well. Divide and pour the dressing over each spinach salad. Lay each cooked salmon fillet over the top center of each salad.
5. If more dressing is needed, double the batch. Serves 4 meal-sized salads or 8 small salads.