As I write this my fingers smell of freshly diced garlic and fresh basil.
And I’m ok with that because this appetizer is delicious and as an Italian we’re pretty much born with basil in our blood.
Many Italian recipes begin with simple ingredients like tomatoes, basil or parsley and garlic. While I was in Italy this summer I had some of the best homemade pasta dishes in my life that had under 5 ingredients in them for the sauce. Fresh is always best. And, as my Nonna says ‘Italy is the best.”
My Nonna is one of (I say one of and not THE only because I have a feeling all Italians think this way) the most committed Italian citizen with an undying love for her country. Although she’s lived in Canada longer than she lived in Italy by now, she remans utterly loyal to everything Italian. From food to home furnishings, if it’s not Italian it’s not worth its salt.
{ Giueseppe making sauce }
It was quite the experience to go to Italy this summer with her to visit where my father was born. My Nonna makes the trip almost every single year back to her home country, and this year we met in Southern Italy for two weeks. It was amazing, and as my Nonna kept reminding me “You better eat a lot because you won’t find this in Vancouver!”
She was definitely right. However, I’d like to think I can still try and cook fresh delicious Italian cuisine in my own kitchen, even if it is a pale comparison to my Nonna’s authentic cooking in Italy.
If you’re looking for a little Italian apply to bring with you this season, this Bruschetta is a delicious, fresh appetizer that takes no time at all.
It’s easy to create with no baking (unless you make your own Crostini.. but my poor planning to go to a WalMart with no bakery, and no Baguettes, forced me to buy pre-made..Don’t tell my Nonna). And of course it’s seasonal colours, red and green.
Tonight I’m going to a girls Christmas get together, and after the week I’ve had I am in dire need of a little partay. I’m eagerly looking forward to the holiday season and all of the get togethers with family and friends we have lined up.
To Make Fresh Bruschetta You will Need:
Fresh Basil
Grape Tomatoes
Diced in half
Finely Diced Garlic
Chopped basil
Fresh Bruschetta:
- Olive Oil (2-3 tbs)
- Grape Tomatoes ( 2-3 packages )
- Garlic ( 3-4 cloves )
- Fresh Basil
- Salt/Pepper to taste
Directions:
Chop the grape tomatoes in half and place in medium bowl. Dice/chop the garlic and add to tomatoes. Chop or tear (like I do) the basil into small pieces and add to bowl. Drizzle a good amount of Extra Virgin Olive Oil. Sprinkle with salt and pepper to taste and mix well. Set aside in bowl on counter to marinate – do not refrigerate.
To make Crostini, pre-heat one to 400 Degrees.
Slice baguette into thin slices and place in single layer on baking sheet. Drizzle with olive oil on both sides and bake for 10-15 minutes, and turn to bake additional 5-10 mins on other side. Remove from oven and let cool. Slice a piece of garlic and rub onto cooled crostini. Top with Bruschetta!
{looks like a gold nugget rock, but it’s much softer and delicious}
It’s been a while since I’ve had time to write a post, mainly because of school. But, luckily this past weekend I wrote my last exam and I am now officially on Christmas holidays. I have received my grades already as well, and {brag} I got A’s and B’s, so that was a nice early Christmas gift in itself! I’ve already been to two christmas events, and have two more before christmas eve this weekend.
I have always looked forward to christmas, seeing friends and family, and sharing stories of the past year. The minute I am finished exams is a giant relief. I am most looking forward to Christmas Eve with my Italian side of the family. We have the traditional ‘Feast of the Seven Fishes,’ you can read about it here on Saveur. Italians do not eat any meat on Christmas eve, instead we ‘feast’ on delicious dishes like Baccalà, shrimp, mussles, clams, and calamari. It is all so good. Although I will be looking forward to it, it is also a sad reminder that my dad is not with us. He was always the head of the table, he loved talking to everyone and being the ‘head’ of our family. He so loved christmas, he was always happy to have a big dinner with everyone and would make the Tuna Sauce for the pasta on Christmas eve. It is delicious. Those traditions have been passed on to my Zia {aunt} and Nonna {Grandma} and so we will be spending Christmas eve with them, and we will have Dad in our thoughts. When I am older, and have my own family, I will carry on the tradition and make the seafood feast myself. For now, I offer to bring a side dish and of course, the desserts.
These truffles are perfectly simple and delicious. Sometimes simple is good. These are no-bake and perfect for the season. They can be stored in the fridge for up to a week.
Here’s some pictures of what our condo looks like right now, all dressed up for Christmas.
{Peace, Love and Cupcakes ornament from my aunt}
{an ornament from our first christmas living together last year}
{manger set we bought in Mexico when we were there in October}
{our mantle all decked out}
{personalized monogramed wrapping paper}
{chocolate ganache for the truffles}
Chocolate {Honey} Truffles
Recipe adapted from here (which was adapted from Cooks Illustrated)
Ganache:
1 1/2 cups bittersweet/dark chocolate, chocolate chips/melting wafers are fine
1/2 cup heavy cream
2 tablespoons honey
1/2 teaspoon pure vanilla extract
2 tablespoons room temperature butter, cut in to small pieces
Coating:
Dutch-processed cocoa
Confectioner’s sugar
Edibel Gold Glitter (optional)
Directions:
To Begin, gather all your ingredients so you will have them on hand to be used. Small prep dishes make this easier.
Line an 8×8 inch baking pan with parchment paper using two sheets so it covers it entirely.
Over a double broiler, melt chocolate in glass bowl sitrring occcasionally until completely melted. Remove from heat. Alternatively, you can use a microwave in 40 second intervals stirring until melted.
Microwave the heavy cream, honey and vanilla for 30 seconds in small bowl. Pour over top of the melted chocolate and cover completely with wrap. Allow to sit in it’s ‘sauna’ state for about three minutes.
Using a wooden spoon stir the chocolate and cream mixture until it is entirely combined and begins to thicken. It will look like small ‘strings’ of chocolate when seperated with the cream, but don’t worry, continue stirring until it combines and it will become smooth and shiny.
Continue stirring, adding a small piece of butter one at a time until it disappears and combines with the chocolate.
Transfer the chocolate to your 8×8 baking dish lined with parchment. Cover the dish, and place in fridge for at least two hours, up to four hours.
For the coating, sift cocoa and powdered sugar into two ramekins or other dish using a fine strainer.
Remove ganache from the fridge, lifting the parchment and placing it on a cutting board. Using a long sharp cake knife, cut into eight rows horizontally and vertically, to create 64 small squares. It may be a bit soft still, so I just used a spoon, and scooped off a small portion of the ganache each time. If it is hard enough, roll each square into a ball with your palms, a coating of sugar/cocoa on your hands makes this step easier so it does not stick to you as well.
Using a sugar coated finger, push it off and plop the ganache into the cocoa or confectioner’s sugar and cover completely with the powder to coat. Use your hands to roll into a small ball, though if soft they may be more mis-shaped like my own.
Place on dish with parchment paper, repeat with the rest using cocoa and confectioner’s sugar, you can also add some sparkle with edible glitter.
Store in tins, or tupperware and refrigerate for at least an hour or up to 1 week.
Let truffles sit at room temperature for a few minutes before serving.
Something to think about this holiday
Take pictures in your mind of your childhood room
Memorize what it sounded like when your dad gets home
Remember the footsteps, remember the words said
And all your little brother’s favorite songs
I just realized everything I have
Is someday gonna be gone - Taylor Swift Never Grow Up
As the end of 2010 is fast approaching I thought I had better write a blog post before the year’s over and another one begins!
I have definitely been slipping on my post updating. I have just a few good excuses though. You see, I went crazy and decided to take 4 English courses and a Geography course this semester at SFU. It required lots of reading, and essay writing, then more essay writing and ended with a marathon whirlwind weekend of finals! 5 finals, one four day weekend. It was a lot of work and quite stressful – the only thing getting me through was the thought of Christmas baking around the corner! I am glad to be done so early, I finished on the 12 and most of my friends are still in stressed exam mode until the 22nd. I haven’t been completely too busy to bake, I’ll admit, but I have been too busy to sit down and write a blog post and take pictures of it. My time over the last couple months has been taken over with writing 8 page research essays and reading attempting to read the long list of poems, novels and excerpts from all the class lists. But I am happy to report that It all went well, A’s and B’s and I can finally get into Christmas mode! Then back to the crazy school schedule in January. I even had the chance to bake for one of my final exams! It was a creative project in my World/Modern Lit class (I’m doing an English Major for my future teaching career). I decided to re-create a Jackson Pollock painting to represent the Abstract Expressionist movement. It was so much fun! I suggest doing a Jackson Pollock-esqu cupcake or cake for your next dessert! It was just cupcakes with icing, then melted and coloured white chocolate that you “splatter” Pollock style over all the cupcakes. I got an A =)
I went on a mad baking spree this week! I had been bookmarking all the recipes I wanted to make when I was finished school, you know, on my ‘study breaks.’ There were so many to choose from! I was especially excited that I had so many holiday events to attend where I could share all my baking, and I love to share my baking! Mainly because that means I won’t be stuck eating it all. Even if a few peppermint brownies went missing during my studying… I think it was the sugar boost that helped me get through it all!
I have also been lacking on the whole uploading pictures thing. I have an Iphone 3GS and It has made me terribly lazy at uploading ‘real’ pictures. It is just so simple to take a picture on your phone and upload it immediately to Facebook. I do have a regular point and shoot digital, but It’s a little worn and not quite the best camera. Especially for taking pictures of food. I’ve also moved out since September with Adam, and into a much tinier, very full (of all my baking supplies) kitchen. I no longer have my wooden island next to the window to take pictures of my baking in natural light so it makes it a little frustrating when I want to take some higher quality pictures for my blog. So for now I rely heavily on my Iphone. It takes pretty good pictures, except I dislike my kitchen lighting! It is so bright, and casts a shadow on everything I want to take a picture of. There is no angle in the kitchen where this doesn’t happen. I’ve resorted to using an old tv table infront of the large bay window to snap some shots. For now it works. I have also been wanting to get my blog made over, but I have yet to find someone to do it! I looked into a couple designers from other blogs, but lots of them only design for blog-spot and not word press. I feel like I need a new made over blog for some inspiration! As well, my Mac-book has decided to die on me. Well, the battery doesn’t charge anymore so I need to have it constantly plugged in, which would be fine, except that the fan started making a sad little noise and needs to be given some TLC which I have yet to do. So for now I use it in 5 minute intervals so the fan does not explode on itself. It is really quite annoying. I’ve basically commandeered my boyfriends computer for all my school work and recipe-looking-up needs. Hes had to deal with it, but does not complain when I make delicious dinners and baked goods for him =)
And As of lately..
Lainey helped my write essays..and watch movies on my laptop
We picked pumpkins!
It snowed up on campus! Resulting in one Snow day!
My Aunt Heather bought me these adorable ornaments from a craft fair, that were the first decorations on our christmas tree! I also have two other large cupcakes. Adam’s tree is being taken over by baked goods =)
I made a Bourbon Pecan Tart … that fell off the dashboard of our car driving to Adams parents =( There were a couple scraps that survived.
Adam and I went to a Canucks game – They won!
I also made some cute little baby shower cupcakes for my cousin Kristopher and his wife Shandi. They are having a baby girl! and they are naming her Penelope. So the cupcakes were themed ‘sweet pea penelope’ they were super cute and yummy!
So that’s my little update! Alright, now for some baking. These are all the recipes I have made for this years Christmas baking. All photos are taken with my Iphone and the links are underneath them! They are all quite delicious and I would definitely recommend you try one or two, or all of them!
Peanut Butter Blossoms recipe here: http://www.howsweeteats.com/2010/12/04/perfect-peanut-butter-blossoms/
I made Italian Pizzelle’s with my Nonna recipe here: http://www.bakeaholic.ca/holidays/southern-italian-style-pizzelles/
Salted Nutella Fudge recipe here: http://cookincanuck.blogspot.com/2010/12/chocolate-nutella-fudge-with-sea-salt.html
Pistachio and Cranberry White Chocolate Bark recipe here: http://www.browneyedbaker.com/2010/12/03/pistachio-cranberry-white-chocolate-bark/
Peppermint Truffle Brownies recipe for brownie base here: http://www.bakeaholic.ca/brownies/mobile-mocha-brownies/
and topping here http://letsdishrecipes.blogspot.com/2010/12/peppermint-truffle-brownies.html ( I just made my go to brownie recipe and added peppermint extract to the ganache topping!)
I made Nanaimo Bars with my Auntie Sue, she is the Queen of Nanaimo Bars! Recipe here: http://www.bakeaholic.ca/bars-squares/nanaimo-bars/
We also made meat-free mince-meat tarts, just fruit filling store bought and made into little tarts with a cutout on top
I also made jam thumbprint cookies (no picture yet!) I got the idea here http://adventuresofafuturechef.blogspot.com/2010/12/homemade-jam-great-snowday-activity-and.html but used Dori Greenspan’s recipe: http://www.iheartfood4thought.com/2010/03/09/twd-92-im-changing-this-cookies-name/ from her book Baking from my Home to yours I got as a gift a couple birthdays ago! I love it. I loved the idea of drizzling white chocolate on top.
I re-made the Bourbon Pecan Tart into mini Tartlets for christmas, so I could eat it this time! and less of a worry about it being dropped ;) recipe here: http://myfeasts.blogspot.com/2008/03/bourbon-pecan-tart.html. I added chopped pecans to the tart before filling it and then topped it with a whole pecan.
Our freezer had to be taped shut! Too many baked goods? Never!!
Hope you are all enjoying this time of year! Happy Baking
