June 22, 2009 - ITALIAN STUFFED TOMATOES

ITALIAN STUFFED TOMATOES

NOTE: These stuffed tomatoes are very tasty and simple to make up. Enjoy them on the hot summer days.

4 large, fresh and firm, garden tomatoes

2 cans tuna, packed in olive oil

½ cup chopped tomatoes, left from scooped out tomatoes

½ cup tender celery hearts

¼ cup chopped green onions, tops included

2 large hard boiled eggs, chopped

¼ cup stuffed green olives with pimento

1/3 cup fresh basil leaves, chopped

1 teaspoon red wine vinegar

 

Lettuce leaves

Sun-dried tomatoes

1. Cup tops off tomatoes crosswise, about ½-inch down. Gently scoop out inside of tomato, leaving side and bottom margin to support filling. Pour the undrained tuna into large mixing bowl. Add the chopped tomatoes, celery, onions, eggs, olives, basil leaves, and vinegar.

2. Mix together and spoon back into tomatoes, filling to a little over the top. Serve tomatoes on lettuce leaves, garnish with 2 to 3 sun-dried tomatoes. Serves 4.

JUNE 16, 2009 - HIGH SCHOOL PICNIC

JUNE 16, 2009 - HIGH SCHOOL PICNIC

Buon giorno and Good Day!

Greetings to all the faithful fans of *Rosalie Serving Italian,* and *Rosalie Serving Country.* Summer will officially be here, June 22^nd, and many reunions, graduations, birthdays, and other events will be celebrated picnic-style beneath pavilions…complete with lemonade, hot dogs, ants and fire flies. Just this past weekend I was invited to one such event-- my high school picnic.

While I was conducting a cooking class at one the Dierberg's School of Cooking, two ladies informed me that they were my former classmates from Jennings High School, Jennings, Missouri. I had only completed my freshman and sophomore years there, and lost contact with many of my class mates. After introducing themselves to me, I did remember them and was able with their help to recall many of the others in our class. During the class and while the students were sampling the good food, my friends and me were able to reminisces about our high school days. The evening was very enjoyable. They both were very kind, and insisted my husband and I be included on their list of class events.

The picnic, which was held last weekend, was one of such events. It was an unusual Saturday, in that I didn't have a book signing scheduled, and so the picnic was not only possible, but anticipated. . I knew that the two classmates had emailed everyone stating the fact that I had published a cookbook, and so I was invited to bring a few copies along with me.

I wanted to share something from the cookbook with everyone, but what would it be? After looking through the book, I thought, "I must make the Pasta with Fresh Tomatoes and Basil." To make it even better, I added another recipe, Italian Crusted Cauliflower, and topped it off with plenty of Parmesan cheese. A Pineapple Upside-Down Cake, made with olive oil, was my choice of dessert. I brought plenty of bowls and soufflé cups for everyone to have a sample.

After arriving and greeting everyone, I placed my yellow tablecloth down on one of the picnic tables and began revealing the food. "Do come on over and have a taste," I invited. The pasta and cake were still warm, and everyone was so appreciative for the offering. Looking around at the other tables, I noticed that most everyone had eaten before they came, or brought a Subway with them. I had apparently overlooked the notice in the invitation telling folks to just pick up a sandwich of their choice.

The picnic was great and it was good to be able to visit with all of them, but like so many picnics these days, people are opting to just "bring a sandwich." What happened to the "good old days," when people would bring real picnic food? I'm talking about Aunt Mary's potato salad, Uncle Ben's barbeque, Mom's fried chicken, and Grandma's cucumber salad. And what about the cupcakes, and buttermilk pie?

I can remember as a young woman going to our annual church picnic and not being able to wait for the 12:00 official eating time. Every church family would uncover their specialty and hardly anyone would eat at their own table. We would all march up and down the rows and "sample" each other's delights, especially the table of our pastor's wife, Stella Guinn. She would bring the best chicken & dumplings. Looking back, that pot of dumplings looked enormous, and everyone would wind up at her table first, plate in hand, and taste buds jumping.

So, my friend, the next time you host a picnic, be sure to encourage everyone to bring what they make best, and don't forget Aunt Mary's potato salad. Have fun this summer, and get out the family recipes. Why not have a contest for the best dessert? Just call my husband, Bill; he will volunteer judge any time.

Click on my website,

www.rosalieservingitalian, for the nearest book signing or cooking event near you.

Buona serra, and Good Evening,

Rosalie

Awesome Potato Salad - 6-16-2009

Awesome Potato Salad - 6-16-2009

NOTE: This was my mother, Ann Fiorino's version of potato salad. It has been handed down to her daughter and granddaughters. The sweet-sour syrup really sends this one over the top. The potatoes are smooth and so delicious, especially when served warm. The best picnic potato salad ever!

5 pounds red potatoes

2 teaspoons salt

6 hard-boiled eggs

1/3 cup onion, chopped

2/3 cup tender celery hearts, with leaves, chopped

1 quart Kraft Miracle Whip or your favorite salad dressing

1 teaspoon yellow mustard

1 teaspoon salt

½ teaspoon fine ground black pepper

2 slices bacon

2 teaspoons red wine vinegar

1 teaspoon sugar

paprika

parsley sprigs

1. Wash and peel potatoes. Cut into 1-inch pieces. Boil potatoes in an 8-quart pot in salted water, until potatoes are tender but not mushy. Drain cooked potatoes and place in large mixing bowl. Peel eggs when cooled; chop and add to warm potatoes. Add the onion, celery, salad dressing, mustard, and salt and pepper.

2. Cook the bacon until crispy and remove from heat. Remove all but 1 tablespoon of the bacon drippings. Crunch the bacon into small pieces and return to bacon drippings. Add vinegar and sugar, then return to low heat for about 30 seconds to form thin syrup. Add all at once to the potato salad.

3. Mix together until well blended. Sprinkle top with paprika and garnish with parsley sprigs. Serves 12.

JUNE 8, 2009 - A TIME TO REMEMBER

JUNE 8, 2009 - A TIME TO REMEMBER

Buon giorno and Good Day!

Today, June 8, 2009, happens to be my wedding anniversary of over 40 years. While I would have loved to prepare and serve our anniversary dinner, my husband, Bill, insisted we would go out to a nice place for dinner. His reasoning was simple; "you are always serving others, he said, and tonight I want you to be served." It was a lovely time together, and during the dinner we talked about our first date.

It was our high school football gala and I can remember him showing up at my door with a white box in his hand and his dad's pink Oldsmobile parked in the driveway. He was seventeen and I was sixteen. He had a white suit on and I wore a blue ruffled chiffon dress. Opening the box revealed a beautiful corsage of gardenias surrounded by tiny pink roses. While my mom pinned on the corsage, my dad was setting down the curfew. Bill assured him that his daughter was in good hands and by all means would be home on time.

The evening was great fun with all of our school mates telling us how "sweet" we looked together. I did get home on time with my mom staying up to greet us at the door. Over the next few months we dated off and on, and even though I was showered with love notes, wild flowers in my school locker every morning, and trips walking me home while he carried my books, I had no intention of marrying this young fellow. I guess it was my mom who made the difference.

You see, she really loved this kid. Just as he would drop my books off at home after school, my mother would say, "Oh, Billy, do come in for some warm bread; I just took it out of the oven." I would give mom the "don't encourage him look," but she never heeded. He not only enjoyed the bread, but her biscotti's and milk as well. Since he was the captain on the high school wrestling team, there were days when he had to hurt her feelings and refrain. Those were the days she invited him in anyway to "rest" before he walked the three miles back home.

While my mother and Bill's relationship grew, I was still determined to date others and have fun. We were now seniors in high school and I can remember accepting a date from another boy on the wrestling team. I thought it would be great, but he did not show up at my door with a corsage, and the date was boring. When I got home my mom was waiting up to say, "I told you so."

Months later, after prepating every Italian food my mother could possibly serve to Bill, she successfully saw us married, and even catered a beautiful sit-down wedding dinner for us and the guests to enjoy. Though mom has passed on, I am still serving him the warm Italian bread, pasta, and biscotti. No wonder I can say I am 100 percent Italian, while he is 100 pounds Italian. As I stated in my *Rosalie Serving Italian Cookbook,* food is still a bridge to relationships."

How about preparing *Pasta con Broccoli* and *Homemade Italian Bread,* right out of my cookbook, *Rosalie Serving Italian,* and celebrate "A Time to Remember" with the greatest people on earth…your family.

Click on my website,

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

Buona notte and Good Night

Rosalie

JUNE 8 - CHOCOLATE ALMOND BISCOTTI

JUNE 8 - CHOCOLATE ALMOND BISCOTTI

NOTE: These chocolate biscotti are wonderful with a cup of espresso or cappuccino. The almond and the chocolate are meant for each other; simply delicious!

½ cup butter, softened

1 ¼ cups sugar

2 eggs

1 teaspoon almond extract

 

2 ¼ cups flour

½ cup cocoa powder

1 teaspoon baking powder

¼ teaspoon salt

1 cup almonds, sliced

 

1 cup semi-sweet chocolate chips

1 tablespoon heavy cream

1. Preheat oven to 350-degrees. Combine butter and sugar in a large bowl. Beat with electric mixer until light and fluffy. Add eggs and almond extract and continue beating until light and lemon colored.

2. In another bowl, sift together flour, cocoa, baking powder, and salt. Blend into butter mixture until smooth. Stir in almonds. Divide dough in half and shape into 2 logs, about 10-inches long and 2-inches in diameter.

3. Place on lightly oiled baking sheet and bake for 25 to 30 minutes. Remove from oven and cool for about 15 minutes. Use a serrated knife and cut each log diagonally into ½-inch slices. Place slices back on baking sheet and bake about 3 minutes on each side.'

4. Remove from oven and cool on wire rack. Melt chocolate chips and cream in microwave for about 1 minute, stirring until mixture is smooth. Drizzle the warm chocolate over each biscotti. Makes 36 biscotti.

NO REST, NO RUST! - JUNE 1, 2009

NO REST, NO RUST! - JUNE 1, 2009

Buon giorno and Good Day!

Greetings to all the wonderful fans and passionate cooks of *Rosalie Serving Italian,* and soon to be *Rosalie Serving Country.* As you have noticed, I am about 1 week overdo for a Newsletter. Too say that I can actually remember the last 2 weeks is remarkable. With upcoming deadlines on my new book, *Rosalie Serving Country,* I have been proof-reading and proof-testing recipes mostly day and night. Along with book-signings, cooking classes, catering graduations and doing fund raisers, I have slept little. My husband Bill, who packs me, drives me and hauls my books from place to place, wears his trusty badge which says "I'm not responsible for anything, I work for Rosalie." I told him he should star in his own movie titled, "Driving Miss Rosalie."

I'm reminded of the joke that starts out…What's the difference between a cat and a frog? Simple…the cat has nine lives, but the frog croaks every night… Ha, Ha. I can't decide if I am the cat or the frog. One thing's for sure, my mind must be very pure because it's never idle for the Devil's workshop.

Last Saturday I was in St. Louis down on "The Hill" at the famous Italian market, J. Viviano's & Sons, for an all-day book signing. I sold 40 *Rosalie Serving Italian* cookbooks and had a blast. Yesterday I catered a 100-guest graduation, many of which were my Italian cousins; serving the best of Rosalie's Red Sauce and Homemade Cannolis. Tonight I will be hosting a cooking class at the quaint Rendezvous Café in O'Fallon, MO and demonstrating how to cook the best Vermicelli with Peas and Pancetta. Wednesday of this week is hopefully the last Photo Shoot for *Rosalie Serving Country,* and Thursday evening you can catch me at Dierberg's School of Cooking for a great cooking class complete with Chicken Picatta, Best Greek Salad and Lemon Ice.

Along with working part-time as a registered nurse and trying to stay active in my local church, I must say I am not at a loss for something to do. I do wonder at times how long I can keep this pace, but life is lovely, when you love what you do. Since I love to be right in the middle of any or all action I can drum up, I guess I'll be like this until the Good Lord returns.

Did you know that anyone can be an entrepreneur? That is just a fancy name for "getting up off your duffs" and starting the long awaited business of your dreams. It might be just as simple as growing flowers in your back yard and selling them down at your driveway or, as my friend in town did, opened her *Design for Cosign Shop,* She has one of the finest resale shops, yet works a full time job… I thought I was busy.

So, my friends, this is the best advice I can think of: Never give up, never quit and never stop living. Age is only a number and it is what is in your heart that guides your mind. Working hard for God, yourself and others is the number one commandment in the Bible, and the more we give out, the more God gives back to us.

I must mention a very memorial time with special friends, Max and Jackie Nichols, who so kindly invited and escorted us to the Indianapolis Indiana 500 Speed Race, last week on Sunday, May 24^th.

Among all my goings, there nestled in my calendar was a free day to enjoy with friends. Isn't God good? Have fun and remember NO REST, NO RUST!

Click on my site for Upcoming Events for a cooking class near you.

www.rosalieservingitalian.com.

Buona Serra, and Good Evening,

Rosalie

VERMICELLI with PEAS & PANCETTA

VERMICELLI with PEAS & PANCETTA

NOTE:

This is a delightful dish with the ricotta and cheese coating the vermicelli for a creamy effect, much like an Alfredo sauce. If you don't have Pancetta, use bacon instead.

1 pound vermicelli

1 tablespoon salt

 

4 slices pancetta, cut into strips

  or bacon

4 tablespoons olive oil, divided

1 small onion, chopped fine

2 cloves garlic, chopped fine

1 cup thick sliced white mushrooms

 

1 (10-ounce) package frozen peas

¼ cup extra virgin olive oil

1 cup reserved pasta water

 

1 (15-ounce) carton ricotta cheese

1 cup freshly grated Parmesan cheese

1 teaspoon coarse sea salt, more for your taste

½ teaspoon coarse ground black pepper

 

Crushed red pepper flakes to garnish, optional

Freshly grated Parmesan cheese for garnish

1. Fry pancetta or bacon in 2 tablespoons olive oil until crisp. Add another tablespoon olive oil to pan and sauté onion until lightly browned, about 6 to 8 minutes. Add remaining olive oil and sauté mushrooms until browned, 3 to 4 minutes. Simmer on very low while pasta is boiling.

2. Boil vermicelli in an 8-quart pot of boiling water with 1 tablespoon salt added, for 6 to 8 minutes. During last 2 minutes of cooking time, add peas. Reserve 1 cup pasta water and drain pasta and peas together. Place pasta and peas in large pasta bowl; add pancetta mixture, olive oil and the 1 cup of reserved pasta water.

3. In medium bowl, combine the ricotta cheese and the Parmesan cheese. Stir together with fork until well combined. Add to the pasta and continue to blend together. Add the salt and pepper; taste and add more spices if desired. Garnish top with red pepper flakes if desired and the Parmesan cheese. Serves 8.