Tuesday, October 28, 2014

ARRIVEDERCI A TRA 15 GIORNI

Per un paio di settimane non pubblicherò niente. Sarò in Canada, a Vancouver.

Spero di portare anche là un po' di parole sul Giglio.

Vi racconterò al rientro.

A presto!

Friday, October 24, 2014

THE CROWN OF THE KING


the Big White Rooster walking free in the park sorrounding the house


This is the rooster's crest after having been blanched


this is Diane


these are her hands peeling it


these are minced crest and minced stomach and liver

this is the recipe:

RISOTTO CON LE CRESTE DI GALLO
RISOTTO WITH THE CREST OF ROOSTER

Ingredients for 2:

1 rooster comb
1 rooster stomach, cleaned
1 rooster liver and heart
160 gr ( 5 + oz) rice Arborio
60 gr ( 2 oz) spinach coarsely chopped
About 400 ml ( 1 1/2 cup) hot chicken broth
2 shallots
80 ml ( 1/3 cup) dry white wine
30 ml ( 2 tbs) red wine
15 + 15 gr ( 1 oz) extra   virgin olive oil
1 lttlle piec of butter
20 gr (2 tbs ) grated Parmgiano Reggiano
Salt and pepper

Bring to boil a pot of water: boil the crest for 3 minutes and the stomach for ten minutes.
Peel the crest from the think yellow skin.


Chop all the organs.




Mince the two shallots.
Chop coarseli the spinach.



In a little saucepan, scald 15 gr ( 1tbs) of extra virgin olive oil. Sauté one minced scallion with a pinch of salt.


 When it is soft, add the chopped organ. Let them taste. Pour the red wine, let it evaporate. Finish the cooking adding broth for about 10 minutes.



In a large skillet, scald the remaining olive oil. Sauté the other shallot. Add the raw rice and stir to “toast” it. Pour the white wine and stir while it evaporates. Add salt, spinach, the sauce of organs and start the cooking of the rice adding a ladle of hot broth at a time.


Bring the rice to one minute before the end of cooking ( about 16 minutes total), leaving it still broth-y. Take it off the burner.  Wait for one minute. The rice will continue to cook, absorbing the broth.


Do the “mantecatura” with a little piece of butter, grated cheese and fresh ground pepper.



Do you know what..?



..It is delicious! and.. it even doen't taste like rooster!

MONTHLY COURSE STARTING ON NOVEMBER 17th

Lesson 1 – November 17th  – 2 :00/05:30 pm
PASTA 1 : DRY AND FRESH PASTA. Different flours. Basic recipes of simple pasta with semolina (tagliatelle, tagliolini, taglierini garganelli, orecchiette emiliane, sfrappole); pasta with mixtures of 00 flour and semolina; orecchiette pugliesi .
Lecture: The history of pasta: legend and truth

 Lesson 2 –– November 18th - 5:30 /09:00 pm

BASIC PREPARATIONS  The pre-preparation in the kitchen: broths, stocks, consommè and bisque. Lecture: Sauces and stocks: tradition and innovation
Lecture: How many tomato sauces exist?
Lecture: Caramel and syrup
Tale: Tuscany meets Main
Tale : Tuscany meets Maine

Lesson 3 – November 19th - 9:30 am/01:00 pm chef Antonella La Macchia
MEAT 1 : traditional searing and roasting and low cooking. Traditional nonna’s style low cooking and post modern rare-ness. Recipes: Abbacchio alla Romana; Pullus fusillis; Vitellina fricta.
Lecture: the Italian diversities

Lesson 4 –  November 21st– 9:30 am /01:00 pm
PASTA 2 : STUFFED PASTA. Ravioli, tortellini, agnolotti. Folding of pasta, stuffing, presentation from traditional to modern style.  Ravioli stuffed with broth gelatine.

Lesson 5 –– November 22nd (Saturday)  - 9:30 am  /013:00 pm
FISH 1 :  Practise: how to fillet the fish. Recipes:  Raw fish, Tuna fish Sicilian style; Sword fish with citrus sauce and celery soufflé; Sea bream with artichokes;   Molluscs  soup.
Lecture: What characterize my cuisine
Tale: The molluscs soup

Lesson 6 – November 24th   – 9:30 am /01:00 pm
PASTA 3 : PASTA MADE WITH DIFFERENT FLOURS. The use of buck wheat, hazelnut, beans purees, kamut, Recipes: traditional Pasta and fagioli; Marcella’s Pasta and Fagioli;

 Lesson 7 – November 25th  02:00 /05:30 pm

        VEGETABLE 1 : the vegetables on the Italian table. Seasonality and nutritional value.

Recipes: Classic Melanzane alla Parmigiana and modern variations; Eggplant mousse in chocolate bomb;  Minestrone; Delicate lentils soup.
Lecture: Vegetables
Tale: Just done

Lesson 8 – November 26th  02:00 /05:30 pm
FISH 2 - PRESERVED COD FISH, Baccalà and Stoccafisso, from traditional recipes to foams. Anchovies and sardines: from Roman Garum to modern finger foods.

  Lesson 9 –November 27th – 9:30 am /01:00 pm

PASTA 4 : COLOURED PASTA, with vegetables.  Pasta with soy lecitine. Recipes: Green handkerchiefs with asparagus and scampis; Black taglioni with white squid; Coffee tagliatelle with artichokes; Red tagliolini with zucchini and smoked cheese

 Lesson 10 – November 28th – 9:30 am /01:00 pm

GNOCCHI : Recipes: potato gnocchi ; fuchsia with beet roos; chestnut gnocchi. Spinach dumplings; Parisienne.
Lecture : food and words
Lecture: Gnocchi

 Lesson 11 – December 1st – 9:30 am /01:00 pm

DESSERT 1 :  traditional Cantuccini and variation on it. Lecitine cookies. Savillum and other combinations of cheese and honey

  Lesson 12 – Decemebr 2nd – 9:30 am /01:00 pm

          VEGETABLES 2 :  More cold sauces; Dry pasta with vegetables – Artichoke flan; Fried zucchini.

         

  Lesson 13 – December 3rd– 9:30 am /01:00 pm

MEAT 2 : low cooking - confit, game. Recipes: Carne ‘ncartata.; Hare with blueberries and chestnuts. Wild boar , Salmì and Civet.
Lecture : Ex-ducere.

Lesson 14 – December 4th  – 9:30 am /01:00 pm
Lecture : the words in the kitchen
OFFALS : chicken liver ; tripe, pork liver, brains. Pan brioche: making bread.

    Lesson 15 – December 5th    – 9:30/ am 01:00  pm

ICE CREAM  :The technique: Ice cream and Sorbets. Parmigiano ice cream for appetizer

Lesson 16 – Decemebr 8th    – 5:30 /09:00 pm

 SWEET AND SOUR TRADITION 1 : Caponata, Pork with liquorice,Lobster with blueb erries

 Lesson 17 – December 9th 9:30 am /01:00 pm

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.
  

  Lesson 18 – December 10th –  9:30 am /01:00 pm

DESSERT 2 :  Chocolate. Two versions of salted chocolate mousse; Chocolate mousse, raspberry garnish.
Lecture: Fancy sugar.

   Lesson 19 – December 11th 9:30 am /01:00 pm

SWEET AND SOUR TRADITION 2: Renaissance duck breast in orange sauce; stuffed pigeon; Guinea fowl with grapes. Sarde in saor.

   Lesson 20 – Decemebr 12th – 9:30 am /01:00 pm

Lecture: Standardization and individualism : case or necessity ?

Class open to students’ ideas and requests.
Finger food



At the end of every class, students and teacher will taste preparations, analysing procedures, flavours, Italian sense of taste.




Tuesday, October 21, 2014

HO UNA VISIONE APOCALITTICA,


ho il dono della sintesi ma non quello della diplomazia.
Ecco cosa ho capito del TTP, l’accordo commerciale tra EU e USA.
I produttori europei vogliono vendere più negli USA. Perché questo sia possibile chiedono una riduzione dei dazi doganali in modo che il prezzo finale possa abbracciare una fascia più ampia di consumatori.
Giustamente gli USA chiedono una contropartita: d’altra parte se i cittadini americani comprano prodotti europei perché li trovano a prezzi più contenuti che nel passato, chi comprerà i prodotti statunitensi? Parte di essi certamente l’Europa.
Parlando di cibo arrivano le dolenti note.
L’Italia esporterebbe , dopo questo trattato, più prodotti di eccellenza, super-certificati, con filiera leggibile ed etichette approvate. Gli Americani avranno qualcosa di buono con cui nutrirsi, qualcosa certificato e sicuro. Healthy, per usare un loro aggettivo.
E gli Italiani, cosa avranno sui banchi del supermercato?
Il dubbio che sorge, come ci fa capire il programma Report di domenica 19 ottobre, è che la contropartita richiesta dagli USA sia poter esportare carne con etichettatura “alta qualità” senza che questa “alta qualità” corrisponda agli standard italiani di rintracciabilità e controllo. Insomma alla qualità a cui siamo abituati.
Avremmo sui banchi dei supermercati, carne bovina gonfiata in Iowa a suon di ormoni accanto alla Chianina, o alla Maremmana o a qualsiasi altra carne che richieda un disciplinare di produzione una serie di controlli rigidissimi.
Cioè: probabilmente in Italia avremmo più produzione e molta meno salute.
E anche un po’ di presa di giro.
Ci stanno trattando come bestie da macello?
Lo sanno i nostri politici quello che stanno facendo?
Lo sanno che stanno dando il il via all’ avvelenamento collettivo delle generazioni future?
Noi, singoli individui, che possiamo fare? Sciopero della fame????

Monday, October 20, 2014

CREPES & GELATO: CORSO PER BAMBINI

Crepe & Gelato 





Crepes dolci e salate ed un golosissimo gelato per completare il menù interamente preparato dai 
nostri piccoli chef.
Nel corso della lezione i bambini prepareranno la pastella per le crepes, che saranno cotte e poi 
farcite con ingredienti dolci e salati. Completeremo la lezione con la preparazione del gelato alla 
crema ed al cioccolato. Due ore e mezza di lezione con degustazione finale.

Sabato 8 Novembre dalle ore 16:00 presso la scuola 
GiglioCooking in via del Ghirlandaio 6/B 
Firenze

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 

My Name is Nancy


Her official name is Diane, but, for some reason , I keep on calling her Nancy.

Her middle name is Patricia. Patty, the nickname, sounds ok to me.

Sometimes large classes of students ask me how I can remember their names immediately. They tell me their names at the beginning of the lesson, I remember all of them, one by one. 
This happens when I find that their names "marry" with their faces.
If , in my mind, they do not, I do not remember their names as well.

Same with Diane: it always takes me a certain fatigue, and a few seconds, to call her with her own name, because, to me, she is Nancy. Patty, at least....

Strange cooking lesson.... isn't it?

Thursday, October 16, 2014

THE GREAT PASTRY IS AT GIGLIOCOOKING

Sweet fall at GiglioCooking. WOuld you be amateurs or willing to start a job as pastry chef, the schools offers pastry and bakery courses for all tastes and at different levels.

These are our courses:

A MORNING WITH CHOCOLATE:

http://gigliocooking.blogspot.it/2014/10/the-new-chocolate-course-for-christmas.html

THE ADVANCED AMERICAN PASTRY:

http://gigliocooking.blogspot.it/2014/09/la-pasticceria-avanzata-americana.html


THE PASTRIES OF THE ITALIAN REGIONS:

http://gigliocooking.blogspot.it/2014/10/new-italian-regional-pastries.html


TECHNIQUES OF PASTRY ANDBAKERY IN 12 LESSONS:

http://gigliocooking.blogspot.it/2014/10/new-start-for-pastry-bakery-course-by.html

please contact: info@gigliocooking.com

LA GRANDE PASTICCERIA E' A GIGLIOCOOKING

Autunno dolce a GiglioCooking. Che siate amatori e vogliate intraprendere il mestiere di pasticcere, la scuola offre corsi di  Pasticceria per tutti i gusti e diversi livelli.

Ecco i nostri corsi:

UNA MATTINA AL CIOCCOLATO:

http://gigliocooking.blogspot.it/2014/10/nuovo-corso-di-giovanni-stecca-il.html

LA PASTICCERIA ANGLOSASSONE:

http://gigliocooking.blogspot.it/2014/09/la-pasticceria-avanzata-americana.html

LA PASTICCERIA DELLE REGIONI ITALIANE IN 5 LEZIONI

http://gigliocooking.blogspot.it/2014/10/new-italian-regional-pastries.html

IL CORSO DI TECNICHE DI PASTICCERIA IN 12 LEZIONI

http://gigliocooking.blogspot.it/2014/10/nuovo-inizio-per-il-corso-di.html


Vi aspettiamo!

info@gigliocooking.com

THE TRIP T O VANCOUVER ISLAND...

.. IS GONNA BE INTERESTING AND .. BUSY.

I HAVE BEEN INVITED TO GIVE TWO LECTURES ON FOOD, CULTURE AND, I'' D SAY, FOOD-POLITIC.

THESE ARE THE LINK:

Lectures
Nov 4

Banquet
Nov 7



KEEP YOUR FINGERS CROSSED FOR ME AND WISH ME GOOD LUCK!

NEW! THE ITALIAN REGIONAL PASTRIES

GiglioCooking & Giovanni Stecca are pleased to present:




ITALIAN REGIONAL PASTRIES

5 Weeks course deep on traditional italian pastries

Although Italy is a small country, traveling it through can reveal very deep differences among the regions, due to variations of ground morphology that determined particular ingredients avalaibility, besides to neighbour countries influences.


This  course offers you an overview on italian traditional pastries, pointing pout to the differences among ingredients and techniques developed in the ancient art of making pastry in order to celebrate special occasions such as Christmas, Easter or just simply to make use of a wide offer of genuine ingredients.


For bookings and information
telefono: 055 614  5914

THE PROGRAM
From North to South, from West to East and the islands, we planned 5 classes related to 5 macro-regions, one for each week:

 November 22th: NORTH-WEST
Val d'Aosta: Torcetti di Saint-Vincent
Piemonte: I Gianduiotti
Liguria: Canestrelli
Lombardia: Torta sbrisolona

November 29th: NORTH-EAST
Friuli-Venezia Giulia: Presnitz triestino
Trentino Alto-Adige: Strudel
Veneto: Pinxa
Emilia Romagna: Torta degli addobbi

December 6th: CENTER
Marche: Cicerchiata
Toscana: Buccellato di Lucca
Umbria: Rocciata umbra
Lazio: Pan giallo

December 13th: SOUTH
Abruzzo: Parrozzo
Molise: Casciatielli
Campania: Pastiera
Puglia: Cartellate

December 20th:SOUTH & THE ISLANDS
Basiclicata: Bocconotti
Calabria: Pignolata
Sicilia: Cannoli
Sardegna: Sebadas

Monday, October 13, 2014

THE NEW CHOCOLATE COURSE FOR CHRISTMAS BY GIOVANNI STECCA



Do not miss the usual "choco-date" for Christmas with Giovanni Stecca at Giglio-Cooking!!

This course, already "hystorical" and tested, has now an "improved and semplified" formula: in one single morning the participants, under the guide of the Chef, will create different varieties of bon-bons, pralines and original "gift ideas".

PROGRAM
- Bon-bon with nuts and chocolate (e.g.: Rocher, Mendiant, Cri-cri etc..)
- Truffles with liquor
- “Baci”
- Pralinesl “cappuccino”
- The hot Chocolate in cup.

The lesson will supply basic techniques, doable also in a home kitchen. The "fruit of the labor" will be distributed among the participants, that will receive also apron and recipes. We will be waiting for you:

Saturday November 15  in via del Ghirlandaio 6b - 9:30 am - 01:00 pm

For information and reservation:

phone: 055 614  5914

NUOVO CORSO DI GIOVANNI STECCA: IL CIOCCOLATO DI NATALE


Da non mancare anche quest'anno il consueto appuntamento pre-natalizio a tema cioccolato con Giovanni Stecca a Giglio-Cooking!!

Corso oramai storico e consolidato, da quest'anno in una formula migliorata e semplificata: in una singola mattinata i partecipanti, guidati dello Chef, realizzeranno svariate tipologie  di bon-bon e praline, originali “idee regalo” molto gradite a Natale...!)

PROGRAMMA
- Bon-bon vari di frutta secca e cioccolato (e.g.: Rocher, Mendiant, Cri-cri etc..)
- Tartufi al liquore
- I “Baci”
- Praline al “cappuccino”
- La Cioccolata in tazza

La lezione fornirà tecniche basilari replicabili in una normale cucina casalinga, i frutti del lavoro svolto verranno poi distribuiti ai partecipanti stessi che riceveranno inoltre la dispensa con le ricette ed un grembiule. Vi aspettiamo:

Sabato 15/11/2014 in via del Ghirlandaio 6b dalle 9,30 alle 13

Per informazioni e prenotazioni

telefono: 055 614  5914

Saturday, October 11, 2014

From Frank, the memory of a hysterical hunting



THIS PHOTO IS BY FRANK AUM.

MAYBE HE WAS EXPECTING SOMETHING DIFFERENT THAN A CHEF ENGAGED IN A HUNTING TO A FAST FLY. ALSO HE WAS CERTAINLY EXPECTING SOMETHING DIFFERENT WHEN HE HEARD MARCELLA PROPOSING A NEW RECIPE BASED ON MEAT BALLS OF FLIES....

DEAR FRANK AND LAURA, THANK YOU FOR COMING AND BENG SO PATIENT AND AMUSING-LY FUNNY!

NUOVO INIZIO 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 17 al 20 Novembre 2014
Paste friabiliPasta frolla classica – Il Sablée
Crema IngleseCrema bavarese – Il Cremoso
Montate di burroPlum-Cake – Crema frangipane
CioccolateriaCrema Ganache - Temperaggio
2° Modulo: dal 24 al 27 Novembre 2014
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 1 al 4 Dicembre 2014
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

CONTATTARE: info@gigliocooking.com