Tuesday, September 30, 2014

COOKING WITH WHOLE FOODS FOR HEALTH AND SELF-DEVELOPMENT


You want to learn the recipes of the Italian culinary traditions but you know you won't be able to share them with people who need to follow special dietary regimes? Are you disperately looking for a way to adjust them without losing the pleasure of eating? 
Take a look at our special promotion!
You can have some of our classes with one or more extra hours where you will learn more about the nutritional characteristics of the traditional Italian dishes, and the healing properties of certain foods. You will learn how to adjust or reinvent the recipes, according to the specific dietary needs and restrictions of the people you want to cook for.
Lessons are provided by Annalisa Nardi, a certified Natural Foods and Healing teacher, with years of experience in training people on how to cook wholesome savory dishes and enjoy a healthier and stronger body.


The description of the course is visible at:

http://www.gigliocooking.com/en/programs/threemonthsprogram/foods-for-health.html

For the schedule 2015, contact:
info@gigliocooking.com

Thursday, September 25, 2014

DOVER SOLE WITH PEAR SAUCE



This is a recipes from the book of Maestro Martino da Como, written in 1470.

No weighs of  ingredients listed ( soles, bread, pears, white wine, butter, ginger)

Procedure:
Cook the pears in white wine together with the bread. Filter through a cheese cloth, then pour in a skillet and cook again to reduce.
Add the sole fillets.
In another skillet heat the butter and cook the fresh ginger in it.
Serve the fish fillet in their own sauce, spreading the ginger butter on top.


Tuesday, September 23, 2014

HALLOWEEN PER BAMBINI






Ricomincia la scuola e ricominciano gli intervalli scolastici.

Ecco il primo: Halloween.

Antonella propone una mattinata di dolci a tema.


La nostra programmazione dedicata ai bambini riparte con un appuntamento goloso tutto
dedicato alla festa di Halloween! Cupcakes morbidi da farcire e decorate con zucche e
fantasmini in pasta di zucchero.
Sabato 18 ottobre dalle ore 10:00 presso la scuola Giglio Cooking in via del Ghirlandaio 6/B a
Firenze 2 ore e mezza di lezione.

Per informazioni e prenotazioni:

Giglio Cooking info@gigliocooking.com tel. 055 614 59 14
Sweet Occasions info@sweet-occasions.it tel. 327 152 83 95

Sunday, September 21, 2014

MORE FIGS


a Fig Tree Under the Tuscan Sun


a branch with ripe fruits


my basket under the picking

As, when in season, someone cal fill tens of baskets from a single tree, this is a way to preserve them and have them ... at Christmas!

Fichi caramellati
Caramelized Figs

Ingredients:

1 kg (2.2 lbs) fresh figs (the variety and quality of figs is very important: small, black and sweet are the most suitable for this recipe)

300 gr (10 oz) sugar
120 ml (½ cup) red wine
the zest of one lemon
1 cinnamon stick

Wash the figs, take off the small stalk, without peeling them.
Melt half of the sugar in the wine on medium heat.
Pour the wine and sugar mixture in a baking dish, large enough to contain the figs in one layer. Place the figs in, standing up.
Sprinkle the remaining sugar, the lemon zest (best if grated) and the cinnamon on top.

Cook in the oven at a moderate temperature (150°C/300°F) for about 3 hours.

If you want to preserve them for longer time, fill glass jars, close them with hermetic caps. Boil the jars until they make the vacuum (they "click").



This is the final result: they have an appealing brown caramel color.

LIFE AT THE FARM


before


after

Friday, September 19, 2014

ANOTHER WEEK OF GOODIES FOR FOODIES


September 22nd   – 9:30/13:00 Lesson 16 monthy course

 WEET AND SOUR TRADITION 1 : Caponata, Pork with liquorice. Lobster with blueberries) 




 September 23rd– 9:30/13:00 Lesson 17 – monthly course
AN ITALIAN TYPICAL MENU.   
Preparation of a feast Italian meal with four courses: Ravioli with cheese and pears; Ida’s veal rolls; Peas Florentine style; Glazed fruit.



September 22, At 06:00 Pm Lesson 4 Triemester Program: 

Fish 1 salmon, sword fish, sea bream



September 30 AT 06:00 Lesson 5 Trimester Program…………………………………
Speck and cabbage little cakes
Barley and mushrooms soup
Rabbit in wine sauce with pearl onions
Olive oil cake


September  24 AT 06:00 PM - Trimester Program-
 -  Zuppa Di Funghi ( Late Fall Version Of Acquacotta),

Vegetables And Egg Soup (Acquacotta), Pan Cotto

Wednesday, September 17, 2014

LA PASTICCERIA AVANZATA AMERICANA - ANGLOSASSONE


I pasticceri italo-irlandesi, Francesco O’Connell e Flavio Fiorini

vi faranno scoprire le prelibatezze di una pasticceria a noi poco familiare. Iniziando dalle sue origini, tradizioni, fino ad arrivare ai
differenti materiali e modi di utilizzo degli ingredienti rispetto a come siamo abituati qui in Italia.


PROGRAMMA

GIORNO 1
Venerdì 14 novembre, 18:00 - 21:00
- Frosting 1a ora: Teoria 2a,3, ora: Pratica - Cupcake/Muffin - Frosting

GIORNO 2
Venerdì  21 novembre, 18:00 - 21:00
- Crosta Pie 3 ore di pratica - Apple Pie, Pumpkin Pie

GIORNO 3
Venerdì  28 novembre, 18:00 - 21:00
- More Layers Cake 3 ore di pratica - German Chocolate Cake

GIORNO 4
Venerdì 5 dicembre , 18:00 - 21:00
 - Toffee, Meringa 3 ore di pratica - Banoffee Cake, Lemon Meringue Pie --


Costo del corso 400 euro
Il corso si effettuerà  con un minimo di 8 partecipanti e un massimo di 10.

Per informazioni e prenotazioni
info@gigliocooking.com

NEW DATES FOR THE PASTRY AND BAKERY PROGRAM BY GIOVANNI STECCA


THE PASTRY AND BAKERY PROGRAM GIVEN BY CHEF GIOVANNI STECCA, WHICH DESCRIPTION IS VISIBLE AT:
http://www.gigliocooking.com/en/programs/monthly/professional-pastry-bakery.html

WILL START AGAIN WITH THESE DATES:
PROGRAM:
1° Part : - September 30th - October  4th
Paste friabiliPasta frolla classica – Il Sablée
Crema IngleseCrema bavarese – Il Cremoso
Montate di burroPlum-Cake – Crema frangipane
CioccolateriaCrema Ganache - Temperaggio
2° Part: October 6th - 10th
Pasta biscottoBiscotto arrotolato – Biscotto Savoiardo
MousseBase semifreddo – Meringa italiana
Montate di uovaPan di Spagna – Dacquoise
Crema pasticceraCrema pasticcera – Creme Chibouste e Mousseline
3° Part: October 13th - 18th 
Lieviti dolciPasta Brioche – Pasta da Savarin
Pasta chouxPasta per bigné – Plum-cake con metodo bigné
Pasta sfogliataImpasti e sfogliature – Cottura ed impieghi
Lieviti salatiPane carré – Panini semidolci da buffet

Please contact: info@gigliocooking.com

NUOVE DATE PER IL CORSO DI PASTICCERIA DI GIOVANNI STECCA



IL CORSO DI PASTICCERIA TENUTO DA GIOVANNI STECCA, CHE VEDETE IN DETTAGLI AL LINK:
http://www.gigliocooking.com/it/programmi/mensile/pasticceria-professionale.html

RICOMINCERA' CON QUESTE DATE:

PROGRAMMA:
1° Modulo : -  dal 30  Settembre al 4 Ottobre 2014
Paste friabiliPasta frolla classica – Il Sablée
Crema IngleseCrema bavarese – Il Cremoso
Montate di burroPlum-Cake – Crema frangipane
CioccolateriaCrema Ganache - Temperaggio
2° Modulo: dal & Ottobre al 10 Ottobre
Pasta biscottoBiscotto arrotolato – Biscotto Savoiardo
MousseBase semifreddo – Meringa italiana
Montate di uovaPan di Spagna – Dacquoise
Crema pasticceraCrema pasticcera – Creme Chibouste e Mousseline
3° Modulo: dal 13 al 18 Ottobre
Lieviti dolciPasta Brioche – Pasta da Savarin
Pasta chouxPasta per bigné – Plum-cake con metodo bigné
Pasta sfogliataImpasti e sfogliature – Cottura ed impieghi
Lieviti salatiPane carré – Panini semidolci da buffet

Wednesday, September 10, 2014

Is it More Fun Cooking or Eating?

.....different perspectives and perceptions....


The Girls.....


... seemed to have fun cooking.

The Boy, instead, seemed to have fun eating the:


FAZZOLETTI SCAMPI E ZUCCHINI
HANDERCHIEF WITH SCAMPIS AND ZUCCHINI


Ingredients for 6 serves:

For the dough:
2 eggs, salt
300 grs wheat flour
50 grs boiled spinach
for the filling:
1 little onion
12big langustines
2 medium zucchini
olive oil, salt
1 egg white
for the dressing:
12 small langustines
olive oil
parsley, wild fennel, garlic
white wine

Squeeze the boiled spinaches very well and chop finely. Make a dough with all the ingredients and keep to rest.
Dice the zucchini. Chop the onion and saute’ in olive oil; add the diced zucchini. Take off the head and the shell from the big  langustines and put the flesh in the pan together the zucchini. Keep the shells ad heads aside. Salt.  Cook a few minutes. Drain from the olive oil and chop coarsely by a knife. Put the mixture in a bowl and add the egg white.
Cut the small langustines along the length; take off the stomach and the black thread. Saute’ in olive oil + chopped garlic and parsley and a little bit of fresh fennel leaves chopped. Pour out some white wine and let it to evaporate.
Make a stock with the shells and he heads of the lanustines: weight them, and put them in a pot with double their weight of water, parsley, onion,  garlic. Cook to reduce. Filter, season with salt and cook until the stock is reduced to a thick sauce.
Stretch the green pasta through  the pasta machine many times till the thinnest step. Cut the layers in squares with  8 cm sides. Fill with the stuffing and stick along the border with egg white, if the dough has got too dry. Toss in boiling and salted water. Take off with care with a perforated ladle. Serve three big ravioli to each guest, seasoned with the langustines sauce and decorated with three whole and open langustines.


NEIL, COLLEEN & EVE:
THANK YOU FOR COOKING AND EATING AT GIGLIOCOOKING!

Monday, September 8, 2014

A Settembre, quando l' uva è matura e il fico pende

In september, when the grapes ripe and the fig is hanging, two recipes for you:

POLLO IN AGRESTO



It is a autum dish, as the agresto is needed, that is the "vinegar" done with the last grapes left without sun, in the shadow....

1 chicken
500 gr ( 1,1 Lb) black grapes
1 onion
1 glass Vin Santo
½ glass red vinegar
1 spoon of flour mixed with 2 spoons of red wine
50 gr ( 1 ½ oz) pine nuts
50 gr ( 1 ½ oz) olive oil
salt, pepper


Slice the onion finely and sautè it in the olive oil with salt and pepper. Put in the chicken, previously cut in pieces and washed. Roast i until golden-brown.
At the same time soak half of the grapes in the Vin Santo, or better, let it to get "drunk". Press the left half, in order to get a good glass of juice.
Pour the grapes juice in the chicken and then add the soaked grapes. Let the stew to reduce, then pour in half glass of strong red vinegar , stir and let it to evaporate.
Take the chicken out of the pan, put in the mixing of flour and wine, stir until the sauce is creamy but still running.

Put the chicken in pan and add a handful of pine nuts. Mix well and serve.

TORTA DI FICHI ALLA CREMA
FIGS TARTS WITH PASTRY CREAM

Dough:
250 gr ( 8 Oz) flour
125 gr ( 4 oz) sugar
2 eggs yolks
150 gr ( 5 Oz)  cold butter
½  tbs lemon peel, grated

Custard:
3 egg yolks
3 tbs ( 45 gr, 1 ½ Oz) sugar
300 ml ( 1 cup+ 3 Tbs) milk
1 tbs flour
120 gr ( 4 Oz)  semi sweet chocolate

Garnish:
1 kg (2.2 lb) fresh figs, with skin

for the custard: beat the egg yolks and sugar until pale. Add the flour. Add hot milk, stirring. Put back on low heat until the custard coats the spoon. Turn off and add the shredded chocolate.

For the dough:mix flour, salt, lemon peel. Add the remaining ingredients, kneading quickly. Wrap in plastic and refrigerate for 30’.

Rinse the figs, take off the little stalks, cut them in halves.
Line a baking tray with parchment paper; place the figs upon and bake at 150° for 15-20 minutes to let them partially dry.

Layer the dough between two sheet of baking paper, about 2 inches larger that the pan.
Bake the dough 5 minutes.
Add the custard and bake 15’.
Remove from oven; place the figs on the custard.
Bake 30 more minutes.

Sunday, September 7, 2014

PROGRAM OF OPEN LESSONS IN THE WEEK SEPTEMBER 15 - 19

September 15th– – 9:30/13:00 Lesson 11 monthly course
DESSERT 1 :  traditional Cantuccini and variation on it. Lecitine cookies. Savillum and other combinations of cheese and honey



September 15, At 06:00 Pm week 3  Trimester Program Chef Marcella
Pasta 2 : Stuffed Pasta.


 September 16th – 9:30/13:00 Lesson 12 –  monthly course
 VEGETABLES 2 :  More cold sauces; Dry pasta with vegetables – Artichoke flan; Fried zucchini.



September 16 AT 02:30 PM  week  3: Trimester Program
Finger food: Grapes with smoked bacon
Rigatoni con le melanzane
Pesce all’acqua pazza
Mazarizi


      
 September 17th– 9:30/13:00 Lesson 13 – monthly course
MEAT 2 : low cooking - confit, game. Recipes: Carne ‘ncartata.; Hare with blueberries and chestnuts. Wild boar , Salmì and Civet.


September  17 AT 06:00 PM  Week 3 - Trimester Program
Rosticciana Alla Mugellana, Rosticciana Glassata Al Miele Con Patate Croccanti, Zuppa Di Funghi E Carciofi  (Fall)


September 18th – 9:30/13:00 Lesson 14 – monthly course
Lecture : the words in the kitchen
OFFALS : chicken liver ; tripe, pork liver, brains. Pan brioche: making bread.


   September 19th   – 9:30/13:00 Lesson 15 – monthly course
ICE CREAM  :The technique: Ice cream and Sorbets. Parmigiano ice cream for appetizer




Contact: info@gigliocooking.com