Wednesday, November 30, 2016

They never cleaned an Artichoke Before



They had fun learning it and preparing with the artichokes a tasty filling for ravioli.



How to Clean Italian Artichokes





First, take off the external tough leaves, making 2 or 3 complete circles around, until the interiorwhiter part of the leaf becomes wider.


 Cut the stalk. Hold the artichoke upside down. 



The stalk has a “whiter” center running along the middle. With a small pairing knife start to score the base of the cut stalk to the edge of the inside circle. Pull off the thick skin to the base of the flower, then continue to peel the “heart” using the knife. 



When the artichoke is clean, place it on a cutting board and cut off the tips, about one inch (depending on variety and size). 



Cut the artichoke in quarters and eliminate the inside choke.



THANK YOU KRISTEN! 
I WISH YOU A LOT OF FUN COOKING 
AND 
LOT OF HAPPINESS IN YOUR LIFE!

The Rules of My Nonna




With her gentle ways, she has been able to infuse in me - as well as in all the family members - the rules of right and correct behaviour  with yourself and with the others.

Simple rules, that have a solid base of honesty and respect.
Something we don't know where they are any more. 

Some rules start at table, but they are valid in any other circumstance of life.

Never un-polite, never loutish nor vulgar, with the heart always full of anxiety for the health and  the welfare of everybody, my nonna was the sweetest person I have met. 

At table, my place was in a corner between the "ottomano", a coach with the ironwork armrests, and the wooden cupboard, with the carved roses in the angles. My sister and I took the place of one person as there was not enough space for everybody. 

We had to sit nicely straight, without bending the body and without putting the elbows on the table.

We were served after the old ones. My nonna would have said that first come the old ones, then the women, then the men. But she loved to serve us first, as children yearn for. 

We could not start eating before everyone was served.
We could not talk while eating: because it is not education, as the chewed food would be in sight and becasue talking while eating could send the food to the wrong way and be dangerous. 

We could not put the feet on the chair, nor stay on our knees.

We all wished "Buon Appetito" at the beginning of every meal and toast with our glasses to the health of everybody. 


Before the lunch, we had to welcome the people entering home - my nonno, my old great-uncle - with "Buongiorno", as it is duty of the younger to greet the older as first.

Nothing difficult to learn.
Do you think it is boaring?
What do you think about yelling in the few minutes with the eyes off from the smart-phone; wearing pants that fall to the feet, groaning instead of conversating, eating a sandwich with open mouth while listening to music by head-phones...?

.............put your comments.....

Tuesday, November 29, 2016

What Happens at Home When a Man Takes Lessons at GiglioCooking - Recipe of Risotto with Mushrooms



Men put on an apron and....surprise their wives.




They put in practice the learned techniques and apply their immagination to create delicious dishes.


A "real" broth is prepared, with "real" ingredients...( not with a "cube").



RISOTTO AI FUNGHI

RISOTTO WITH MUSHROMS








Ingredients for 2:

180 gr ( 6 oz) Arborio rice
120 gr ( 4 oz) Porcini mushrooms (or other mushrooms as available)
80 g butter
1 onion, finely chopped
0,6 lt ( 2 ½ cups)  vegetable broth
4 tbs grated parmigiano
2 tbs parsley, chopped
1/2 glass white wine
salt & pepper

Melt 40 g butter in a heavy-bottomed pan. Add the chopped mushrooms and cook a few minutes  until soft, then remove them from the pan and put aside.
Add onion and cook until transparent.  Add rice and stir until well coated. Add wine and let evaporate. Season with salt and pepper Add little by little the hot broth until rice is "al dente". Return the mushrooms to the pan. Add half of the minced parsley.
Leave the risotto  watery and very soft, take it off from the heat,  add cheese,  stir well and let rice rest for 1 minute before serving. Decorate with parsley


 THANK YOU TO ANDREW & JANE
 FOR SHARING 
SOME PART OF THEIR HOME-KITCHEN LIFE
WITH ME!


Calendar: the Second Week of December 2016

The Academic Year is over.

The next regular courses will start in the new year.


But, next week there are still two beautiful lessons:


On Saturday , December 10th, at 10:00 am
Giovanni Stecca will be the Chef of:




THE CHRISTMAS CHOCOLATE:
http://gigliocooking.blogspot.it/2016/10/natale-al-cioccolato-regia-di-giovanni.html


On the same day, Saturday Decemebr 10th, at 4:00 pm, the children will be protagonist with Chef Antonella La Macchia:



A QUATTRO MANI:
http://gigliocooking.blogspot.it/2016/11/a-quattro-mani.html

Please, contact: info@gigliocooking.com

Sunday, November 27, 2016

About An Affordable Way to Be Happy

No Meditazion, No Slow  Breathing...nor  Gymn.....  no Deep reaserch inside yourself, research of God, research of gold, research of eternal love...

something easy and affordable.... a simple smile of satisfaction and fun .......

a laugh for a flying wooden spoon or  too much sugar in the soup

a clean, elementary "Salt of Life": Take it Simple and Just Be Happy.






Thanks to Ann Marie for the "Happy Pics" of a fun cooking day!

Friday, November 25, 2016

A Mario E' Piaciuto Particolarmente Fare La Pasta





Sempre Più in Alto....!

Three Months Together



Steven, the Vegetable Carver, from Perth, Australia


Beverly, the Artist Book Designer, from New York, USA

When Cooking Brings to Friendship



Thursday, November 24, 2016

Calendar: The Week Between November and December 2016

The Week Between November and  December 2016

MON  Nov 28st
TUE  29th
WED 30th
THUR 1st
FRI 2nd
SAT 3rd
SUN 4th
9,30 -  01:00







10:00 -01:00







11:00 -02:00
Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

Tuscan 
Experience


Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

Pizza & Gelato

02:30-5:30


Penne con polpettine di carne
Involtini di petto di pollo agli spinaci
Tiramisu (con pastorizzazione delle uova)


Menu vegetariano: risotto con….(in base al mercato e alla stagione)
Caponata  Siciliana
Pere al vino e zabaglione ( o pesche agli amaretti in base alla stagione)





04:00-07:00
Italian Region
Experience
Pasta Making


Sicilian Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana

Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Sicilian Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana

Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

06:00-09:00


Pastry Class








Note: The Open Classes can take  with two or more people.




Wednesday, November 23, 2016

A QUATTRO MANI




Donare qualcosa di buono interamente preparato con le nostre mani, un gesto antico ancora oggi molto apprezzato. 





Ci ritroviamo nella cucina di Giglio Cooking per trascorrere un pomeriggio lavorando insieme...




 ........adulti e bambini, alla preparazione di biscotti, tortine e altre specialità dolci e salate.



Alla fine del corso ogni partecipante porterà a casa una confezione piena di delizie.


Sabato 10 Dicembre dalle ore 16:00 presso la scuola 
Giglio Cooking 
in via del Ghirlandaio 6/B
a Firenze . 

Quota di partecipazione per coppia (1 adulto + 1 bambino) € 70,00
Per informazioni e prenotazioni:


Giglio Cooking info@gigliocooking.com tel. 055 614 59 14
Sweet Occasions info@sweet-occasions.it tel. 392 433 44 53

Tuesday, November 22, 2016

The "Tecnique" is "How", not necessarily "Why". The "Tool" is "Why". With the "Why" you can develop several "How".


When you know simply and only the "How", you get stuck into the only "how". 
When you know also the "Why" then you can change your recipes and also invent new ones.



You might know "how" to make a bechamel with
50 gr of butter
50 gr of flour
500 gr of milk

Do you know the "Why" of this ratio?
Do you know the "Why" of the procedure?

Do you know that you can change it? How?

There are many "Hows", but only one "Why": the knowledge that you need to have in order to become a real creative cook. 

When you know "The Power of the Flour", the capability of absortion of the starch,  the coagulation of proteins, the behave of sugar on the heat ( and many others) ... then you can elaborate techniques.

The "knowledge of what happens" is the "Tool" that you need in order to ... just use it, that is to develop the methods and the techniques. 

Thus we can call:
the science as Why
the technique(s) as How



............As well as a carving knife is a tool.


Depending the way - or the technique - you handle them, you would have a different effect.

in this photo the Vegetable Carving Artist Steven Turnor with Chef Giovanni Stecca and me


Thus, when you know what a blade with a particular shape can do ( knowledge) , handling it in a certain way( technique), can bring you ............


...............to a desired  result. 

In the same way, knowing - for istance - how the sugar behaves with the heat ( knowledge = tool), you can transform it into a syrup, a crunchy caramel, a flexible doug 









an example is here:
http://gigliocooking.blogspot.it/2016/11/i-am-late-louis-sorry-this-is-recipe-of.html


in this photo Olive Oil Cake and Wine Caramel

in this photo, an use of the Sugar Tuille







Having the Knowledge of the Why the mixture of flour and water rises, helps to understand different Hows of rising doug.




The good or the bad actions of bacteria are another important matter: knowing the "Why" is a great Tool to understand the Hows.




Knowing the effects of salt can help to be creative in developing "Hows"




Satisfaction can bring close to Happiness

Sunday, November 20, 2016

I am late ... Louis, sorry... this is the recipe of the Caramel...

... related to this recipe:

http://gigliocooking.blogspot.it/2016/08/the-secret-is-do-not-turn-on-oven.html


CARAMELLO
CARAMEL

Ingredients for ¼  liter or 1 cup caramel:
300 gr sugar
drops cold water (optional)

Put the sugar in a pan ( better a copper pan for an uniform spreading of heat) and cook it on low flame, stirring with a spatula.
Caramellization temperature starts  121° c.  At this point, when the sugar cools down, becomes hard.
If you want a liquid or gelly caramel, you must add water, as follow:
As it starts to “smoke”, spry a few  drops of cold water, now stirring quicker: the sugar would increase its volume and would get darker ( at this point you may add more water, depending on the preparation you are doing: 3-4 spoons of water on 300 grams of sugar are meant for a thick caramel, suitable for desserts like bavarian cream or crème caramel; more liquid caramel, got by adding more water, are suitable for soft drinks).
You can add any other liquid ( milk, juices, wines...)
For a gelly consistency, as when you add water the temperature decreases, bring it to 108° C ( 228 F).
Turn off the heat and stir for a little further.


Saturday, November 19, 2016

Calendar: the Fourth Week of November 2016

The Fourth  Week of November 2016

MON  Nov 21st
TUE  22nd
WED 23rd
THUR 24th
FRI 25th
SAT 26th
SUN 27th
9,30 -  01:00







10:00 -01:00






NATALE AL CIOCCOLATO
CHRISTMAS CHOCOLATE
11:00 -02:00
Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

Tuscan 
Experience


Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

Pizza & Gelato

02:30-5:30


La Pasta fresca: l’impasto e la forma
Lasagne con ragù e besciamella
Corollo all’olio extra vergine di olive e caramello al vino


Menu di pesce:
Spaghetti vongole e zucchini
Pesce crudo all’arancia ( spiegazione dell’anisakis)
Crespelle di farina di castagne con ripieno di ricotta




04:00-07:00
Italian Region
Experience
Pasta Making


Sicilian Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana

Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Sicilian Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana

Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

06:00-09:00
Meat 2 :
Hare with blueberry sauce
Stewed wild boar
Pork fillet confit

Carciofi ripieni
Polenta taragna
Venisson in civet
Panforte

Insalata Di Carciofi E Tartufo Coniglio in clay pot
Persimmon Cake










Note: The Open Classes can take please with two or more people.