Friday, May 29, 2015

I WANT TO STAY WITH MY MOM


...BUT...


...WHICH ONE IS...


... MY MOM?

Casa delle Eccellenze, the Backstage at GiglioCooking

Yesterday the first video...




GiglioCooking will be present at the Casa delle Eccellenze ( The House of the Excellence) on October 19th through 31st.
The Casa delle Eccellenza is the fair connected with the EXPO 2015. It takes place in Florence, in Piazza San Firenze, in the beautiful palace of the old tribunal, right behind Piazza della Signoria and PalazzoVecchio. 


Proudly I have to admit that GiglioCooking has been chosen to participate and I am  "snob-ily " declaring that GiglioCooking is  - since now -  officially part of the Excellance of Italy.


The professionist  Angela Gennaretti of the RedFish Co. has been shooting photos and video-taping the professionist Antonella La Macchia for the whole morning.


A pleasant morning of work and fun, collaborating with one other for the best result.



The dish that Antonella prepared represents what Italian Cuisine is nowadays: a combination of tradition and innovation.


She remodeled the presentation and the plating of one of the most known dishes of Sicilian cuisine: Pasta alla Norma.


The dish is simple, as well as most of the typical recipes of the Regional Cuisine.


But, as I always say, simple doesn't necessarily mean easy: the choice of the variety and quality of the ingredients, the care in the technique and a good pinch of that kind of passion filtered by professionalism, are what transform a simple dish in a masterpiece.


This is Angela, delighed - it seems - by the scents that, unfortunately could not be video-taped.


.... just a bit of show-off...


.... a bit of extra -taste...


...more than  a bit....


... a bit of color.....

... all things that give a good result with both eating and video..


... a bit of movement coordination...



... a roll of pasta is rolled up inside a roll of eggplant.


Preparation for the rain of basil leaves...


... the picture of the picture...


... the rainf of water drops... ( i am super curios of the what the final video would be...)


... plating..


Do you know what was the end of the morning?


A succulent lunch!

THANK YOU ANGELA AND ANTONELLA! 

SOME YEARS AGO...

 ... at the Art  Institute in Charlotte, North Carolina, USA



to see photos of the lesson, please visit:

file:///C:/Users/User/Desktop/SFC_%20Marcella%20Ansaldo%20_%20Slow%20Food%20Charlotte%20with%20the%20Art%20Ins%E2%80%A6%20_%20Flickr%20-%20Photo%20Sharing!.html




Thursday, May 28, 2015

Friday, June 5th, Open Class on Pasta Making


The lesson is hands on.
It starts at 11 am and finishes at 2:00 pm


The menu is:

Tagliatelle made with semolina, vegetables sauce

Ravioli with spinach and ricotta

Potato Gnocchi with Pesto



Contact: info@gigliocooking.com

Monday, May 25, 2015

Fast Autumn


More than a Fast Autum, her beauty makes her resamble a Sweet Spring.

Autumn and her husband Stan came to GiglioCooking last week. They wanted to learn fancy recipes.
One of them was the Duck with the Pears.



In the picture Autums is plating nicely, making a fan with both the pears and the duck breast. 



They also made the Tiramisu, with the pasteurization of the eggs. In the photo the one with the fun expression is me, while beating the Zabaione. Autumn is smiling nicely.

STAN & AUTUMN, THANK YOU FOR COMING TO GIGLIOCOOKING!! 
WITH YOUR SMILES HERE, THE FOODS GOT A MORE SEASONAL TOUCH!

DUCK BREAST WITH SHALLOTS AND PEARS


Ingredients for 2:

½  duck breast
1 big pear, under ripen
½ liter good red wine
1 cinnamon stick
4-6 shallots  (it would be better the southern Italian "lampascioni")


Make long incision along the duck breast; place it in a baking tray and put it in the oven at medium heat (180 – 200°) for 15 – 20 minutes. It would spread out its own fat.
Take it off from the oven, pour the duck fat in a pan together the shallots peeled and cut in thick slices. If the fat would not be enough, add some butter. Add salt and pepper and cook on a low heat until soft. Then pass the  shallots  in a blender to obtain a fine sauce.
Peel the pear, cut it in half and take off the seeds. Bring to a boil the wine with the cinnamon stick, toss in the pear. Lower the flame and cook until soft. Take it off and cook the wine to reduce.
Slice the duck breast. Put salt and pepper. Heat in the oven.
Fan the pear. Heat the shallot sauce adding some wine reduction.
Serve a fan of duck breast with a fan of pear as side dish. Spread the shallot sauce upon the duck and the wine reduction upon the pear.


Friday, May 22, 2015

VANCOUVER ISLAND UNIVERSITY BACK AT GIGLIOCOOKING!



It is all about having pleasure of life.

These students came all over, crossing there huge country and overflighting the ocean to enjoy some of the Italian style and... cuisine.

Thanks to you all, especially to Professor Debbie Shore, responsible of the Culinary Program of the V.I.U. and to Imogene Lim, Professor of Anthropology at V.I.U.

The collaboration between V.I.U. and GiglioCooking started last year in May, when a group of student came for a special program of three days. On the occasion, I posted this:

http://gigliocooking.blogspot.it/2014/05/the-blog-of-meghan-low-from-vancouver.html

which was actually filled with the blog written by the student Meghan Low for the V.I.U.

http://sites.viu.ca/italy2014/archives/178#comment-9

Then it was our time to go. We ( Max and I ) were there the last november for a series of events:

http://gigliocooking.blogspot.it/2014/11/piggy-in-vancouver.html

http://gigliocooking.blogspot.it/2014/11/food-lab-in-vancouver-island.html

http://gigliocooking.blogspot.it/2014/11/a-message-of-hope.html

http://gigliocooking.blogspot.it/2014/11/the-italian-banquet.html

http://gigliocooking.blogspot.it/2014/11/we-have-treasure.html

http://gigliocooking.blogspot.it/2014/12/the-salmon-of-randeana.html

I really hope that the collaboration between the Vancuver Island University and GiglioCooking would continue with the will of learning from one other and with the pleasure of enjoying life.

SMILE! LIFE IS GOOD!
(motto of Prof. Shore)


Thursday, May 21, 2015

THANKS TO THE BLOGGER MARGARET DYER



What Margaret says about GiglioCooking is .... extrardinary.
This is what she posted on her blog:


http://margaretdyer.blogspot.it/2015/05/wednesday-giglio-cooking-school-in.html



Thank you Margaret! thanks to you all, for the fun evening of cooking and chating and eating and singing and having fun all together in peace and harmony.

I hope to see you all again.

MARK'S NEW ITALIAN FRIEND


This is the definition that Mark gave of Max.

Kris (ZadZack) and Mark were back at GiglioCooking this May. 
They came all the way back from Seattle; the first time was two years ago.

Good part of the worldis in this young and kind couple: a mixture of ethnic groups that create beauty on their faces and beauty in the their aptitude.  

They made a nice complete meal, with Panzanella, Pasta and Lemon sauce, Brasato al Barolo and Fregolotti.

The four of us enjoyed this delicious meal with a lovely conversation. 

MARK & KRIS: THANK YOU SO MUCH! I HOPE YOUR COOKING CLASS AT GIGLIOCOOKING WOULD BECOME A TRADITION IN YOUR LIFE.


FREGOLOTTI - BISCOTTI ALLE MANDORLE
Almond cookies

Ingredients for  6-8:

300 gr ( 10 oz) white flour
300 gr ( 10 oz) almonds
300 gr ( 10 oz) sugar
3 egg yolks
a little fresh cream
cinnamon
salt
teaspoon of baking powder

After having blanched the almonds in boiling water, peel and crush them in the mortar, adding a tea spoon of sugar time to time. Alternatively, put them in the mixer with the sugar.
Salt the flour slightly  and flavor it with a pinch of cinnamon;  add it to the almonds, create a well on the board. Put inside the egg yolks then start to mix into a pastry, sprinkling with  a little fresh cream in case the dough is too dry.
Cut out the "fregolotti" (large lumps) from the pastry and arrange them next to each other on a oven tray. The fregolotto should be 1 cm thick.
Bake at 180° (350 F) and cook for about 15 minutes.




Wednesday, May 20, 2015

Almost Ready! .... and, are You Ready for an Unique Experience?


Right in the hystorical centre of Florence, the Palace Aldobrandini del Papa stands in front of the De' Medici Chapels. The apartments, which are under  the protection of the Soprintendenza alle Belle Arti (Authority for protection of evaluable ancient buildings and pieces of art), are inhabited.


Much of the artistic patrimony of the town belongs to private houses. Some of them are open to visitors on special occasions, but there is not access to the most of them, so that the masterpieces, that are  kept hidden,  remain secret.
The fresco you see in this picture is datet 1739 and it is a piece of the school of Master Vincenzo Meucci. Is it in the "alcove" - romantic bedroom with a poster bed - of the apartment.




Frescos, doors, furniture have being restored during the last three months.


The kitchen has been renovated with modern and functional furniture. 

Fifteen  more days and everything will be ready and shiny.

GiglioCooking proposes an unique experience, visibile also on this blog at:
http://gigliocooking.blogspot.it/2014/12/a-day-in-market-place-in-florence-with.html



After the final shopping at the market and the cooking lesson in the pretty kitchen, all the participants will sit around an ancient oval table - under a beautiful fresco and a Murano chandelier -  to enjoy the meal - they will have prepared - in Richard Ginori dishes, accompanied with wine sipped from crystal glasses. You see them in the pictures, still dusty and wrapped in paper for the restoring works in the house.

... to not be missed.

This experience can be done with at least 10 people.

Please, contact: info@gigliocooking.com

Tuesday, May 19, 2015

A COMPLETE MENU ON FRIDAY, MAY THE 22nd


The menu is : Liver Terrine with Apples and Pistachios


Ravioli Maremmani


Pork Fillet with mushrooms


Apple Cake


Fee 100 euros

Please contact: info@gigliocooking.com

OPEN COOKING CLASS ON MAY 3Oth: PIZZA & GELATO



GiglioCooking is offering an Open Class on Saturday May 30th at 11 am.

Pizza and Gelato will be the topics. Lesson is completely hands on.



Contact: info@gigliocooking.com

Thursday, May 7, 2015

Open Cooking Class on May 28th at 2:30 pm

The cooking program is:


home made pasta



garganelli with zucchini, zucchini blossoms and shrimps


Sea Bass and artichokes


Cake with home made Marzipan

contact: info@gigliocooking.com
tel + 39 055 614 5 914