Carmela's Cucina

JOIN CARMELA'S CUCINA FOR A TOUR OF SAVANNAH, GA.

2011-12-31T17:19:00.000-08:00

Join me as I lead you around my favorite southern city, Savannah, Ga. from March 22-26, 2012 for a springtime get-away. Enjoy the culture, charm and cuisine of the area. We will tour the Cathedral of St. John, the Baptist, walk through Bonaventure Cemetery, enjoy Wormsloe Plantation and visit Bethesda Chapel. Walk through the streets of this southern belle on our "Mindnight in the Garden of Good and Evil Tour and enjoy an afternoon on the historic home and garden tour. We will enjoy a sunset cruise to beautiful Tybee Island where we will be treated to a Low Country Dinner. Our tour begins with dinner at the Ole Pink House. A cooking class at the Mansion's 700 Cooking School and the tour also includes a High Tea Reception and Tea Program.

The tour includes accommodations at the historic Planter's Inn on Reynold's Square. Baggage handling, wine and cheese each evening and breakfast each morning. Escorted trolley transportation, driver gratuities and licensed and professional guides.

Space is limited on this tour. Please reserve your space by Jan. 15, 2012. Cost is $1299 for a double and $1726 for a single. Contact me at bchobbins@comcast.net or go to my website at www.carmiescucina.com for a brochure and more information.

And please do tell your friends about this wonderful trip.

MY BURGER

2011-11-01T18:48:00.000-07:00

Greetings from Carmela's Cucina,

Since I have been really busy the past few weeks with our son Teddy's wedding and then book signings in Des Moines, the men in my life took me out for a quick dinner. Our choice? The new burger place that the two Abdo brothers, Paul and John have just opened up on Excelsior in St. Louis Park. The burger was great and served with a nice side of crispy fries. I got mine topped with cheddar cheese, but Brian had the blue cheese burger and said it was fabulous. I suggest the fried onions which were caramelized perfectly and were nice and sweet. The guys ordered chocolate and strawberry malts and loved them.

The Abdo's have been running a MY BURGER in the sky way in downtown Minneapolis for a few years, but this is the first of many more to come in the suburbs. So forget all the other burger joints in town and give this one a try. I think you are really gonna like it.

I understand the fish sandwich is really good too. Mom, Carol Abdo says she likes hers double crisp. I guess I will be making a trip back in the very near future.

Buon appetito,

Carmela Tursi Hobbins

TAKING RESERVATIONS FOR SAVANNAH, GA

2011-10-14T18:59:00.000-07:00

Greetings from Carmela's Cucina,

Do you remember how long last winter was? Did you vow to take a winter vacation? Then I have just the trip for you. Join me and others for a 5 day get-away to Savannah, Ga. in March. Go to my web site at www.carmiescucina.com and click on the tours button. Take a look at the itinerary and make your reservation now. Contact me if you have any questions. Last years tour sold out, this one is sure to as well.

It is already the middle of Oct. the snow will be flying before you know it. See you in warm and sunny Savannah!

Make every day a celebration.

Carmela Tursi Hobbins

CELEBRATIONS WITH CARMELA'S CUCINA

2011-10-13T13:32:00.000-07:00

Greetings from Carmela's Cucina,

It has been a very long time since my last post, with very good reason. I have been extremely busy both in my office and in my cucina, creating a new cook book just for you.

CELEBRATIONS WITH CARMELA'S CUCINA will be released at the end of this month. It can now be ordered on line through my web site at www.carmiescucina.com

The book includes 14 complete menus around celebrations that we enjoy through out the year. Fourteen chapters of new and unique recipes that compliment the holidays that we love to celebrate. With wine pairing suggestions made by my husband and wine enthusiast, Bob Hobbins. The beautiful pictures of the food I created were photographed by Erica Loeks a very talented photographer.

And my earlier book, Carmela's Cucina is also being printed again, so that you can also purchase a copy of a very classic Italian cook book.

These books make excellent holiday gifts and until the end of the year I am offering a baker's dozen, that is buy 12 books and get the 13th book free. Now that's a deal!

To learn more about my book signing events around the mid-west, cooking classes, and culinary tours please visit my website at www.carmiescucina.com

I hope to see you at a book signing event, cooking class or on a culinary tour in the near future.

Make every day a celebration.

Carmela Tursi Hobbins

CELEBRATING MOM

2011-05-02T07:01:00.000-07:00

Greetings from Carmela's Cucina,

It's time to celebrate Mom and all she does for us. I have created an easy and delicious recipe for a Frittata that Mom is sure to love. Serve it with a muffin and some fresh fruit to start your Mother's special day. And don't forget to clean up!

Happy Mother's Day everyone!

Buon appetito,

Carmela Tursi Hobbins

FRITTATA

3 tablespoons of butter
3 medium leeks, cleaned and sliced
1 9 ounce carton of mushrooms, chopped
1/2 cup chopped marinated sun dried tomatoes
12 eggs
2 cups of half and half
1 8 ounce package of Italian cheese blend
1 small package of fresh Italian basil
1 teaspoon salt
1/4 teaspoon black pepper
finely chopped flat leaf parsley

In a large skillet, melt butter over medium high heat. Add leeks and saute them until they are tender about 5 minutes. Stir in mushrooms and cook them about 3 minutes. Stir in sun dried tomatoes. Spread the vegetable mixture in the bottom of a buttered 9x13 baking pan. In a large bowl whisk the eggs, half and half and 1-1/2 cup cheese and chopped basil. pour over the vegetables. Bake in a pre- heated 350 degree oven until top is browned and center is set about 40 to 45 minutes. Sprinkle with the remaining cheese and chopped parsley. Let stand for 5 minutes and cut into squares.

ENGLISH TRIFLE FOR A ROYAL WEDDING

2011-04-25T05:31:00.000-07:00

GREETINGS FROM CARMELA'A CUCINA,

Now that Easter is behind us, the focus everywhere is going to be on the Royal Wedding. The media blitz has been going on for months and now we are down to the final count-down.

Many people are hosting parties to watch the nuptials and of course the guests will be decked out in their best finery and I hope wearing a beautiful hat or maybe even a cute, Fascinator just like the ones that Kate Middleton loves to wear.

Being the foodie that I am, I want to make sure that everyone has a really great recipe to share with their guests. My recipe for English Trifle is sure to fill your needs and your guests are really going to think that you fussed when you present this delicious dessert.

This recipe can also be found in my cookbook, CARMELA'S CUCINA on page 125. Look for my new cook book coming out in the fall of 2011 for many more wonderful dessert ideas.

Enjoy the Royal Wedding, and I am counting down to my own son's wedding who is also going to be marrying a Kate on May 7, 2011.

Congratulations to all of the newly weds and best wishes for a happy future.

Buon appetito,

Carmela Tursi Hobbins

ENGLISH TRIFLE
ZUPPA INGLES

1 large frozen pound cake, angel food cake, or 2 packages of soft ladyfingers
1- 3 ounce package instant French vanilla pudding
1 pint whipped cream
4 tablespoons Amaretto liqueur
1 cup raspberry preserves
1- 3 ounce package slice almonds
Maraschino cherries

Cut the pound cake or angel food cake into cubes, leave the ladyfingers whole. Prepare the pudding according to package directions and refrigerate for 30 minutes. Whip the cream until it forms soft peaks. Refrigerate until ready to assemble.

To assemble, place half of the cake in a trifle or clear glass bowl and sprinkle with half of the Amaretto. Spread 1/2 cup of the raspberry preserves over the cake, allowing some to dribble down the sides. Pour 1/2 the pudding over the preserves. Spread 1/2 of the whipped cream over the pudding.

Repeat the layers ending with the whipped cream. Sprinkle the almonds over the whipped cream and decorate with Maraschino cherries. Refrigerate for 2 to 3 hours before serving.

When ready to serve, scoop the trifle into small dessert bowls and top with a cherry.

EASTER BREAD

2011-04-17T14:00:00.000-07:00

GREETINGS FROM
CARMELA'S CUCINA,

It is the week before Easter, so in my Italian family that means it is time to make Easter Bread or Pane di Pasqualino. Under the supervision of my mother, Sarah Tursi, my brother Frank, has now taken over this task. He is pictured with his grand-daughter, Mia in Hawaii, teaching still another generation how to make this delicious and traditional, Easter treat.

I love it, hot out of the oven and smothered with butter. The anise seed is a bit tricky to find, it is sent to us by our cousins in Calabria, and they won't even reveal their source for obtaining the seed, I suggest that you use fennel seed to make your Easter Bread.

This bread is a sure sign of spring in our family and because it is an Easter bread, we often insert colored eggs between the braids. While the bread bakes, the eggs will cook. I like to use and odd number of eggs, for a more pleasing look.

Buona Pasqua,

Happy Easter,

Carmela Tursi Hobbins

EASTER BREAD

PANE DI PASQUALINO

5 pounds of flour, plus 1 cup
1 teaspoon anise seed (optional)
6 eggs, beaten
2 cups milk
2 cups water
1/2 cup butter, softened
1/2 cup vegetable oil
4 packages of dry yeast
5 teaspoons salt
5 teaspoons sugar
3 eggs

In a large bowl, mix flour and anise seed together. Scald milk and water, let cool, and then add yeast. Add eggs to the flour, then add the butter and oil, and finally the liquid with the yeast.
Add salt and sugar. Knead the bread mixture until elastic, it may need a little more water. Cover the bowl, and put it in a warm place.

Let the dough rest for about an hour. Knead again for about 10 minutes, and let rest again for about an hour. Divide the dough into 15 balls and roll each ball into a rope about 25 inches long. Take three ropes and braid them together.

On a greased cookie sheet, for the braid into a ring. Cover and let rise until double in size, about and hour. Brush with melted butter and bake in a pre- heated 375 degree oven for about 40 minutes.

GOOD FRIDAY NOVENA

2011-04-16T10:35:00.001-07:00

GREETINGS FROM CARMELA'S CUCINA,

It is that time of year again when I spread the word about the Good Friday Novena that my mother-in-law, Margaret Hobbins gave me when I was a bride, many, many years ago.

Our family says this Novena every Good Friday between the hours of noon and 3:00p.m. These are the hours that it is said that our Lord, Jesus hung on the cross so that we may be saved and enjoy eternal life forever. You must say it 33 times, this is because Jesus was 33 years old when he died to save us.

Please keep in mind that our prayers are always answered, not always the way we want, but they are answered. Over the years, our family prayed this prayer for my sister-in-law Joan, who was very sick and in the hospital for months in a coma, she came out of that coma on Holy Sat. God answered our prayers that year. Today Joan is healthy, beautiful and soon to become a grand-mother. We have prayed for employment and people have gotten jobs and houses have been sold. This is a very powerful prayer.

Please pray this prayer on Good Friday and pass it on to all those who believe in the power of prayer. May God bless you and your family and may your prayers be answered.

Also this year, when our world seems to be a bit up-side-down, please pray the rosary for world peace.

I hope you and your family have a blessed and holy Easter.

God bless you all.

Carmela Tursi Hobbins

GOOD FRIDAY NOVENA

OH MY JESUS, I HUMBLY BEG OF THEE, BY THE MERITS OF THY PRECIOUS BLOOD, BY THEY DIVINE HEART AND BY THY CRUEL DEATH TO ASSIST ME IN MY NECESSITY.
(insert your prayer request here.)

Repeat this prayer 33 times between noon and 3:00 p.m. on Good Friday.

Also pray the rosary between the same hours for the intention of world peace.

And pass this prayer on to all believers.

TO DIE FOR CROCK POT ROAST

2011-02-20T06:20:00.000-08:00

GREETINGS FROM CARMELA'S CUCINA,

The snow is gonna fly big time today. Run out to the grocery store before the conditions get too bad and buy yourself a chuck roast and make this recipe for a real comfort food meal. I tested it out on my family a few nights ago, and not a single drop of gravy, morsel of vegetable or meat was left. I did not even have to wash the plates, it was so good they licked them clean!

This recipe was given to me by my friend Pam, who proudly proclaims herself, "a non-cook". If she can make it so can you.

The roast would be great served on polenta, mashed potatoes or cous cous but I just roasted potatoes, carrots and onions the last two hours of cooking and they were great. This meal is so easy and the smells are unbelievable. Try it, you'll like it.

Buon appetito,

Carmela Tursi Hobbins

TO DIE FOR CROCK POT ROAST

1 beef roast, any kind, (I used a chuck roast)
1 package dry brown gravy mix
1 package dry Italian Salad dressing mix, Good Seasons Brand
1 package dry Ranch dressing mix
1/2 cup water

Put the roast in a crock pot or roaster
Stir together the packaged mixes and sprinkle over the roast
Pour the water around the roast.
Cover and cook the roast in the crock pot on low 7-9 hours
Or cook in the oven for 5 hours at 300 degrees.
Mix together the dry packets of ingredients and sprinkle over the roast.

When ready to serve cut the meat in pieces and make sure and pour the sauce over the vegetables and meat.

VALENTINE'S DAY DESSERT

2011-02-11T09:33:00.000-08:00

GREETINGS FROM CARMELA'S CUCINA,

Valentine's Day is considered one of the most romantic days of the year. Restaurants love it, because everyone wants to go out and celebrate with a big fancy meal. I actually prefer to stay at home for my own cozy dinner with the ones that I love. Below is a recipe for a dessert that my special Valentine loves. If he is lucky I will be making it for him on Monday night. In any case I hope you will try to make this easy but delicious tart for the special person in your life. The recipe can also be found in my cookbook, Carmela's Cucina. And if you still need a gift for the special person in your life contact me for a copy.

Buon appetito,

Carmela Tursi Hobbins

ALMOND JAM TART

1 and 1/2 sticks butter
1/3 cup sugar
1/2 teaspoon almond extract
1 and 1/2 cups all-purpose flour
1 cup raspberry jam
1/2 cup sliced almonds

In an electric mixer, beat the butter and sugar together for 4 or 5 minutes, or until pale and fluffy. Reduce speed to low and add almond extract, followed by flour. Mix until combined. Reserve 1/2 cup of the dough, cover with plastic wrap and chill.

Press remaining dough into a 10x1 tart pan with a removable bottom. Chill until firm, about 30 minutes, or as long as overnight.

Preheat oven to 350 degrees. Remove tart pan from refrigerator and spread the jam over the crust. Crumble the 1/2 cup of refrigerated dough over the jam. Sprinkle the tart evenly with almonds.

Bake the tart in the middle of the lower oven rack until the crust is golden, 30-40 minutes. Cool on a rack. Remove the tart from the pan and serve at room temperature or warm, with whipped cream or ice cream if desired.

BUNDT PAN BAKED CHICKEN DINNER

2011-02-09T04:45:00.000-08:00

GREETINGS FROM CARMELA'S CUCINA,

Are you looking for a really satisfying, yet easy winter meal? Then this is the recipe for you. Recently I was teaching at Nordic Ware and was telling LoAnn, the cooking class coordinator about and article that I had read about making a baked chicken in a "Bundt Pan." Before I knew it she was passing out a recipe that she had found on line. She actually said that she found about 30 recipes for cooking a whole chicken using this method, so if you don't like this one, then try some of the other recipes that you can get on line. And if you are like Ina Garten, The Barefoot Contessa you can make a different baked chicken for your whole family for a month.

With all of this cold weather we are having I decided to take the carcass from the chicken and turn it into soup. I will add a bit of the left over meat, add a few fresh vegetables and some frozen tortellini and have another cold weather meal for tonight's dinner. And nothing smells better than a roast chicken in the oven and nothing is easier than this recipe.

Buon appetito,

Carmela Tursi Hobbins

BUNDT PAN BAKED CHICKEN

1 whole 3-4 pound baked chicken
8 whole red or new potatoes
4 whole carrots chopped
2 whole yellow onions peeled and quartered
2 stalks celery, chopped
1/4 cup extra virgin olive oil
3 Tablespoons fresh poultry herbs finely chopped such as sage, rosemary and thyme
5 Tablespoons butter, softened
Salt and pepper to taste

Pre heat the oven to 375 degrees

Spray bundt pan with non-stick spray. Toss the potatoes, carrots, onions and celery together with the olive oil, salt and pepper to taste.
Combine the fresh herbs and butter salt and pepper and spread the mixture under, over and in the cavity of the chicken.

Place the cavity of the chicken over the center post of the bundt pan, with the legs down and wings up. Tuck wings under the chicken to prevent burning.

Place bundt pan on top of a rimmed sheet to catch the drippings. Do this even if the center of your pan does not have an opening.

Bake for 1 and 1/2 hours or until the chicken is cooked through and no longer pink. The juices should run clear. Let rest for 15 to 20 minutes and carve.

Recipe from Tasty Kitchen

ITALIAN DESSERTS WITH CARMELA'S CUCINA

2011-01-19T09:10:00.000-08:00

Greetings from Carmela's Cucina,

Join me on Tuesday, Jan. 25, 2011 from 7:00 to 9:00 p.m. for an Italian Dessert Class. I will be making Tuscan Bread Pudding with Amaretto Sauce, Zuppa Inglese, Chocolate Mousse Spoons with a Whipped Cream and Raspberry Garnish and Dessert Cheesecakes.

Cost is $25.00 per person, plus tax. Samples and take home recipes are included.

Guests will also receive a 15% discount on regular priced, Nordic Ware-made products purchased that evening.

Classes will be held at the Nordic Ware Factory Store, 4925 Highway 7, St. Louis Park, Mn. 55416.

Sign up by Jan. 21 to help ensure class availability.

Call 952-924-9672 to reserve your place.

I hope to see you there.

Buon appetito,

Carmela Tursi Hobbins

CARMELA'S CUCINA IN ITALY

2010-12-29T17:07:00.000-08:00

GREETINGS FROM CARMELA'S CUCINA,

As many of you know I have been leading food and wine tours to Italy for 8 years. I usually offer the trips in Sept. of the year. We began by doing the Tuscany tour and last year added beautiful Calabria.

I am trying to poll my clients to see what kind of interest there is in the tours for 2011. If you think that you might like a small group tour to either Calabria or Tuscany, please go to my website at www.carmiescucina.com and take a look at the itineraries for the tours. And if you are serious about taking a tour like this please contact me at bchobbins@comcast.net. Also let me know which tour you would like to attend and if you prefer the spring or fall and even if you have a particular date in mind.

We must have a minimum of 10 people in each group, so once I see if there is enough interest in the tours for next year we will offer them again. And if you have your own small group in mind we can always personalize a trip for you.

I hope you will consider a tour with Carmela's Cucina in the future.

Buon appetito,

Carmela Tursi Hobbins

TEDDY'S ROASTED SPICED NUTS

2010-12-29T16:58:00.000-08:00

Greetings from Carmela's Cucina,

It is hard to believe that 2010 is coming to an end. We will be celebrating quietly with a few friends. Some of you might be going to larger celebrations, but over the years I have come to like smaller groups to ring in the "New Year." And you may be looking for something quick to make for your party or just to have with a drink. Teddy, gave me this recipe a few months ago and we have made it several times. The nuts are a hit and easy to make. Serve them warm or at room temperature. And let me know what you think.

Happy New Year!

Buon appetito,

Carmela Tursi Hobbins

TEDDY'S ROASTED SPICED NUTS

2 cups unsalted mixed nuts
1 tablespoon canola oil
1 Tablespoon chopped fresh rosemary
1/4 teaspoon Cayenne pepper

Mix all the ingredients except the nuts in a small bowl. Pour the mixture over the nuts and mix well. Spread out on a jelly roll pan and bake at 350degrees for 10 minutes.

CHRISTMAS ZUPPA INGLESE

2010-12-22T14:37:00.000-08:00

GREETINGS FROM CARMELA'S CUCINA,

Are you still looking for a fabulous Christmas dessert, but are short on time? Try my fail proof Zuppa Inglese (English Trifle). It is festive, delicious and everyone is going to love it and love you for making it. Consider it my Christmas gift to you. Perfect for New Year's Eve with a glass of sparkling wine.

Buon Natle!

ZUPPA INGLESE

1 large frozen pound cake, angle food cake, or 2 packages of ladyfingers
1-3 ounce package of instant French vanilla pudding
1 pint whipped cream
4 tablespoons Amaretto Liqueur
1 cup raspberry preserve
1-3 ounce package sliced almonds
Maraschino cherries or fresh fruit.

Cut the pound cake or angle food cake into cubes. Leave the ladyfingers whole. Prepare the pudding according to package directions and refrigerate for 30 minutes. Whip the cream until it forms soft peaks. Refrigerate until ready to assemble.

To assemble, place half of the cake in a trifle or clear glass bowl and sprinkle with half of the Amaretto. Spread 1/2 cup of the raspberry preserves over the cake, allowing some to dribble down the sides. Pour 1/2 of the pudding over the preserves. Spread 1/2 of the whipped cream over the pudding.

Repeat the layers ending with the whipped cream. Sprinkle with the almonds over the whipped cream and decorate with Maraschino cherries or fresh fruit such as kiwi and or strawberries. Refrigerate for 2-3 hours before serving.

When ready to serve, scoop the Zuppa Inglese into a bowl and top with more fresh fruit.

MAKES 12 SERVINGS.

CARMELA'S CHRISTMAS CROSTINI

2010-12-20T09:20:00.000-08:00

GREETINGS FROM CARMELA'S CUCINA,

Last week I taught a cooking class on Crostini at Byerly's. Everyone loved the five crostini that I demonstrated and I wanted to share one of my favorites with you and just in time to make for Christmas or New Year's. When you decorate them according to my directions they are very festive.

So go ahead and make a tray full.

Buon appetito e Buon Natle

Carmela Tursi Hobbins

SHRIMP CROSTINI

4 ounces of cream cheese
1/4 cup chopped onion
1 teaspoon dried dill
1 teaspoon freshly squeezed lemon juice
3/4 cup mayonnaise
4 ounces cooked shrimp
Garlic salt to taste
1/4 cup Parmesan cheese
1 baguette
Olive oil
Parsley
Pimento

Chop onion in a food processor, add the shrimp and pulse 3 or 4 times. Add remaining ingredients to the bowl and process until smooth. Slice bread about 1/4 inch thick. Brush the bottom of the bread with olive oil. Spread about a tablespoon of the shrimp mixture on the bread. Decorate with pimento and parsley. At this point, if you wish to use them later you can place them on a cookie sheet and freeze. When frozen put them into plastic containers. Bake crostini at 350 degrees for about 10 to 15 minutes. MAKE 24.

TUSCAN BREAD PUDDING WITH AMARETTO SAUCE

2010-12-08T11:02:00.000-08:00

Greetings from Carmela's Cucina,

Delicious after dinner, but truth be known, we have eaten it for breakfast too. Always the first to be eaten on a buffet table.

It's not the pretties dessert, but it sure is perfect on a cold winter night. To make it more festive, cut it into squares and add a dollop of whipped cream, a fresh raspberry and a mint leaf. It is one of our family favorites and since so many of you have asked for the recipe, here it is. TUSCAN BREAD PUDDING. And it means this Christmas is just right around the corner.

Buon Natale e buon appetito,

Carmela Tursi Hobbins

TUSCAN BREAD PUDDING WITH AMARETTO SAUCE

1 pannetone or other fruit-studded sweet bread (about 1 pound) cut into one inch slices
1 quart of half and half
3 eggs
1 cup of sugar
1 tablespoon plus 2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
Amaretto Sauce (recipe follows)

Preheat the broiler. Arrange the bread slices on 2 baking sheets and toast 2 inches from the heat source for about 1 minute per side, or until lightly golden brown. Set aside for 1 hours. An alternative is to cut the bread into 1 and 1/2 inch cubes and spread the cubes out on a cookie sheet over-night uncovered so that they dry out.

Tear the toasted panettone into cubes and place in a large bowl. Pour the half and half over the bread, making sure all the pieces are moistened. Set aside for one hour until the liquid has been absorbed.

Pre heat the oven to 325 degrees. Generously butter the bottom and sides of a 9x12x2 inch baking pan and set aside. In a medium bowl, whisk the eggs and sugar, vanilla and almond extracts until blended. Stir in the soaked bread with any remaining liquid. Transfer the mixture to a the prepared baking dish and bake in the middle of the oven for about 1 hour, or until the pudding is set and the top is golden brown. Let cool to room temperature. (the pudding can be prepared 1 day ahead. Cover and set aside.

When ready to serve, preheat the broiler. Just before serving spoon the Amaretto Sauce over the pudding and broil 3 to 4 inches from the heat until bubbly and lightly browned, about 2 minutes. Cut the bread pudding into 12 pieces and serve immediately.

*Panettone, is an Italian sweet bread, usually served at Christmas. You can find it at most grocery and specialty shops, even Costco, Sam's and Target will carry them. Quality varies.*

AMARETTO SAUCE

1 stick (4 ounces) unsalted butter, cut into pieces
1 cup of confectioner's sugar
3 tablespoons Amaretto
2 egg yolks

In a medium bowl set over a small saucepan of simmering water or on the top of a double boiler, melt the butter. Slowly whisk in the sugar until the mixture is creamy, about 30 seconds. Add the Amaretto and then the egg yolks one at a time, whisking constantly. Cook, whisking until the sauce reaches 160 degrees, about 4 minutes. Let cool. Cover and refrigerate. (This sauce can be made a day in advance.) Let return to room temperature before using.

*This sauce is also nice on ice cream or over pound cake.*

****After you are done licking your bowl clean, write to me and let me know what you think about this awesome dessert.*****

BEST EVER CRANBERRY SAUCE

2010-11-24T05:34:00.000-08:00

GREETINGS FROM CARMELA'S CUCINA,

I just finished making the cranberry sauce for our Thanksgiving feast. It is still cooling in the pot as I write this, when I am done I will simply add the mandarin oranges and garnish the dish. It will be completely ready to serve, no last minute fuss or bother. Something that I really find valuable with such an important meal. I had to share this recipe with my readers. There is a secret ingredient, "ginger" only fresh will do. Don't be intimidated by this gnarly root, fresh is a must. Just peel it with a teaspoon and chop it fine. It adds a great dimension to the sauce that you rarely find. And remember cranberry sauce is not just for Thanksgiving. I make it several times during the winter months as it is so good with all poultry and pork dishes.

I hope you have a great holiday with your family and friends.

Buon appetito!

Carmela Tursi Hobbins

CRANBERRY SAUCE WITH MANDARIN ORANGES

3 cups cranberries (12 ounces)
1 cup sugar
1 tablespoon finely chopped ginger
1- 12 ounce can of mandarin oranges

Combine the cranberries, sugar and ginger in a large pot. Cook stirring occasionally, over medium heat until sugar is melted and cranberries begin to pop, about 5 minutes.

Add 1 cup of water and simmer until liquid has thickened slightly, about 4 minutes. Some cranberries should still be whole. Remove from the heat, stir in oranges. Let cool before serving

THANKSGIVING SIDE DISH

2010-11-21T10:52:00.001-08:00

GREETINGS FROM CARMELA'S CUCINA,

I don't know about you, but this holiday season I am determined that I will not gain the usual five pounds and then have to fight all winter long and into the summer to take it off. I am looking for some tasty, but satisfying side dishes to go along with my turkey dinner this year. And something that my family is going to love too.

We really enjoy this marinated carrot salad. It can be made ahead and even stored in your fridge up to six week. I have to confess, we have never had it last nearly that long so I really don't know. What I do know, it that it is really a great recipe, easy to make and you will enjoy it on your Thanksgiving table.

I hope you all love Marinated Carrots as much as we do and that you have a most wonderful Thanksgiving with your family and friends this year.

Buon appetito,

Carmela Tursi Hobbins

MARINATED CARROTS

1 cup sugar
3/4 cup white vinegar
1/2 cup canola oil
1 teaspoon dried mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
3/4 teaspoon coarsely ground black pepper
One can tomato soup
2 pounds baby cut carrots, cooked but still firm
1 medium red onion sliced into half rings
1 cup chopped parsley

Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, and onion together in a large glass dish, pour the sauce over the vegetables, stir gently to combine and refrigerate over night. When ready to serve toss in the chopped parsley. This salad will keep stored in a plastic container for up to six weeks in your refrigerator.

MAKE 12-15 SERVINGS

ITALIAN STYLE HAPPY HOUR

2010-11-18T06:11:00.001-08:00

GREETINGS FROM CARMELA'S CUCINA,

I will be teaching a wonderful class at Hopkins Community Education on Dec. 1, 2010.

Learn the secrets of making the fabulous savories served at wine bars that are all the rage in Italy. This is a fun filled class where yo will learn tips for easy, yet impressive entertaining and how to party like the fun-loving Italians. Leave this class filled with good food and recipes for your holiday entertaining! We will make Virgin Bellini, made famous in Harry's Bar in Venice (then make the real thing at home). Next enjoy Warm Rosemary Mixed Nuts, Roasted Olives, Mini Pizzetta with Carmalized Onions, Goat Cheese and Prosciutto, Mini Frittatas, Prosciuitto-wrapped Asparagus Spears and Tuna Cream in Phyllo Cups.

Contact Hopkins Community Education to register at www.hopkinscommunityed,org or phone them at 952-988-4070.

Hope to see you there.

Buon appetito,

Carmela Tursi Hobbins

NOV. ISSUE OF EDINA MAGAZINE

2010-11-09T11:32:00.000-08:00

GREETINGS FROM CARMELA'S CUCINA,

The front cover of the Nov. issue of Edina magazine features my Italian Fish Soup which we always serve around the holidays. The magazine also includes the recipe for that special meal and a great Insalata Mista which I serve to go with it. To see the picture and article go to www.edinamag.com The recipes can be found on page 27. Or just look below.

They say that by the end of the week it is going to be much cooler, so you will want to try out my Zuppa di Pesce, and Salad. Just add a loaf of crusty bread and you will have a great meal. The other recipes in the article are from well known Edina chefs so you may want to make all of them and invite company for dinner.

Thanks to Paulette Mitchell for asking me to contribute to her story.

Buon appetito,

Carmela Tursi Hobbins

ITALIAN FISH SOUP
ZUPPA DI PESCE

1/4 cup olive oil
1 onion, coarsely chopped
1 large green bell pepper, coarsely chopped
1/2 cup sliced celery
2 medium cloves of garlic minced
2 tsp. crushed dried basil leaves
1 can (28 ounces) Italian style pear or plum tomatoes, un-drained
2 cups dry white wine
1 (8 ounce) bottle of clam juice
1 cup water
1 (6 ounce) can tomato paste
2/3 cup chopped fresh Italian parsley
1 bay leaf
Salt to taste
1 lemon cut into thin slices
1 and 1/2 pounds sea bass, halibut or other firm fish cut into 2-inch pieces
12 hard-shell clams
1/2 pound bay scallops
1/2 pound medium to large shrimp, shelled and de-veined
1 pound mussels
juice of 1/2 lemon

Heat the olive oil in a 6-8 quart saucepan over medium heat. Add the onion, bell pepper, celery, garlic and basil, saute until just tender.

Add the tomatoes and break up with the edge of a large spoon. Stir in the wine, clam juice, water, tomato paste and 1/2 cup parsley, bay leaf and salt. Increase the heat and bring to a boil.

Reduce the heat, cover and simmer for 20 minutes. Add the lemon slices and sea bass, cover and cook for 5 minutes. Add the clams, scallops, shrimp, mussels and lemon juice, bring to a boil. Reduce heat to medium high, cover and cook for 5 minutes or until the fish is just done. Remove the bay leaf and stir in the remaining parsley. SERVES 8

MIXED GREEN SALAD WITH BALSAMIC VINAIGRETTE
INSALATA VERDE MISTA

8 cups mixed field greens
3 cups sliced fennel bulbs (discard hard core and stalks)
1/2 cup pine nuts
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
Salt and freshly ground pepper to taste
1/2 cup freshly grated Parmesan Cheese

Combine the greens, fennel, and pine nuts in a large bowl.

In a small bowl, whisk together the olive oil and vinegar. Add salt and pepper to taste. Whisk until the dressing is emulsified.

Pour the dressing over the salad and toss until well combined. Top with the Parmesan.

EAT AT AN EATALY

2010-10-21T12:17:00.000-07:00

GREETINGS FROM CARMELA'S CUCINA,

There is a great article in the New York Times from Oct. 19 by Sam Sifton. Sam writes all about the new Italian market/restaurants called Eataly. Started in Turin, Italy they are a great place to dine or to pick up the ingredients for a great Italian meal. They also sell kitchen tools and necessities.

Bob and I enjoyed the Eataly experience while we were visiting Bologna this Sept. Sifton describes an Eataly as "enjoying Italy by the ounce." And now the best news, if you can't go to Italy you can enjoy an Eataly while you are in New York City. Let's hope we can get one in the mid-west sometime soon. Any investors out there? I know just the person to manage it for you.

Buon appetito,

Carmela

LIBRANDI WINE TASTING AND DINNER AT THE LATIN KING

2010-10-12T14:32:00.000-07:00

GREETINGS FROM CARMELA'S CUCINA,

Would you like to be drinking some wines like my clients are in this photo? Then join us at the Latin King, in Des Moines, Iowa for a wine tasting and 5 course dinner on Oct. 28, 2010. Paolo Librandi, wine maker will be our guest as he talks about his wine. For a reservation contact R.J. Tursi at: rtursi@alumni.nd.edu or call the Latin King at 515-266-4466.

And if you like the wine, maybe you would like to join me for a culinary tour in 2011 to Southern Italy and the Almafi coast. For details go to my website at www.carmiescucina.com and click on the tours link.

Buon appetito,

Carmela Tursi Hobbins

BLOG TALK RADIO INTERVIEW

2010-10-07T15:11:00.000-07:00

GREETINGS FROM CARMELA'S CUCINA,

I just spent a delightful half hours speaking with Nadia Giordano on her talk show, "EXTRAORDINARY WOMEN, LIVING EXTRAORDINARY LIVES."

She interviewed me about my culinary tours to Italy, my Italian cooking classes and my cook book, Carmela's Cucina.

To hear the interview go to www.nadiagiordana.com and scroll down until you see my interview. I hope you enjoy it.

Buon appetito,

Carmela Tursi Hobbins

FATHER FORLITI'S FAREWELL BLESSING IN POSITANO, ITALY

2010-09-30T05:47:00.000-07:00

GREETINGS FROM CARMELA'S CUCINA,

I am just back from a month in beautiful Italy with 2 culinary tours. My first tour included Calabria and the Almafi Coast and the 2nd tour was of Tuscany. In between tours, Bob and I visited Bolonga and the region of Emilia Romagna. Each region is rich in history, wine and food and over the next few weeks I will be telling you about my experiences.

For today, my post is going to include the prayer that Father John Forliti wrote for our last special dinner in Positano on the beautiful Almafi Coast.

I hope some day you might be able to join me on one of my Food and Wine tours of Italy, until then below is a little something for you to think about.

A LITANY OF APPRECIATION, PRAYED IN POSITANO

1. For Carmie's inspiration, perspiration and invitation. We pray...

2. For Dario's (our driver) safe transfer, keen eyes, and steady hands. We pray...

3. For the Librandi's (our hosts in Calabria), Enza and Nico, grapes and figs, endless foraging into tastes and textures, for opportunities to graze until Martino comes home. We pray...

4. For banquet tables and accordion tunes, for octopus and sea bass, for cavatelli by the millions, and for zuccini flowers. We pray...

5. Flor flower, wineyard and more, for parsley and weal and Katrin (our tour guide): for her energy and care, and guidance everywhere, for her joyful spirit and hospitable flair. We pray...

6. For peppers, parmigiano, provola and provolone, polpette and parsley, patate, pane and pumpkin. We pray...

7. For melanzane and marmellata, meatloaf and Martino, Amarelli and Milo, and endless rolls of cavatelli. We pray.

8. For octopus and olive oil, formagio and liquorice, goat and anchovies, vino rosso and galioppo,vino bianco and water without gas. We pray

9. For cell phones that rig at the most sacred of moments. We pray.

10. We have been blessed with abundance and depart with grateful hearts; grateful to each other and grateful to God. May the blessings we have received flow from us to others, for the healing of earth and repairing of the human spirit. Amen.

Buon appetito,

Carmela Tursi Hobbins

IT'S AUGUST, MAKE PESTO

2010-08-18T15:16:00.000-07:00

GREETINGS FROM CARMELA'S CUCINA,

I have two tips for you today. First go to the Minneapolis Farmer's Market during the week. Yes, there are fewer vendors, but there are also fewer people that make shopping difficult. Second, the Basil is just perfect now, so it is time to make Pesto.

I have not gone to the Minneapolis Farmer's Market on a Saturday for years because it is just too crowded for me. I have enjoyed the market in Edina on Thur. afternoons, the market near our lake home and then my husband will bring whatever I need on when the vendors are on the Nicollet Mall. But because a friend and I are having a dinner party tonight, we decided to make the trek down to the market yesterday and loved every minute of it. We were able to buy what we needed, actually had time to speak with the vendors and enjoyed the experience greatly. We vowed to do this frequently in the future.

High on the list was two large bunches of basil, which I have turned into tasty Pesto. I made enough this morning to supply us for most of the year. I freeze it in 1 cup containers and it usually is enough for a pound of pasta. If you use less, then just pour it in to an ice-cube tray and when frozen you can store the cubes in freezer bags and drop them into soups and stews. Pesto, it's a really good thing.

Enjoy this Pesto recipe from my cook book, Carmela's Cucina. And if you would like a personalized copy, contact me through my web site at www.caarmiescucina.com

PESTO

2 cups fresh basil leaves
4 medium-sized garlic cloves
1 cup walnuts or pine nuts
1 cup freshly grated Parmesan cheese
1/4 cup Romano cheese
salt and pepper to taste

Process the basil, garlic and nuts in a food processor with a steel blade until finely chopped. With the machine running, pour in the oil in a thin steady stream. Add the cheese, a pinch of salt, and freshly ground pepper. Process briefly to combine. MAKES 2 CUPS.

Buon appeito,

Carmela Tursi Hobbins

LAZY SUNDAY MORNING

2010-08-08T14:51:00.000-07:00

GREETINGS FROM CARMELA'S CUCINA,

We found ourselves in town this weekend for the first time in awhile. So, we got up early and went to Mass, followed by brunch at Collete in the Hotel Sofitel. Recently remodeled, it is much more open and colorful than the former Chez Collete. But the French pastries are better than ever. Bob and I split an egg-white omelet with goat cheese, spinach and sun-dried tomatoes and then splurged on the croissants. Perfect way to start a new week. Try it you will like it too. OOH, La, La.

Buon appetito,

Carmela

RESTAURANT WEEK

2010-08-04T14:29:00.000-07:00

GREETINGS FROM CARMELA'S CUCINA,

This is summer RESTAURANT WEEK in the Twin Cities, so I am trying to take in some new eateries. Parma 8200 in Bloomington was my choice on this hot, humid summer day.

Parma 8200 just opened about six weeks ago and is one of the many restaurants owned by the D'Amico brothers. While the service still needs some improvement and the location needs better signage the food for lunch was just perfect.

I was joined by four other female friends and we had a nice long lunch in the high energy space. Because of the special week, they were offering a $10.00 2 course lunch. I went for the Watermelon Salad with sweet basil, cherry tomatoes and goat cheese. Other offering included Fried Sicilian Rice Balls which sounded too hot and heavy for this hot day and Bruschetta of Tomatoes which sounded a bit ordinary to me. The Watermelon Salad was small, but refreshing and satisfying. I plan to try and duplicate it for a dinner party I am co-hosting in a few weeks.

For my main course or Secondi I chose the Chilled Shrimp Salad, with fregola, and corn tossed with a tarragon vinaigrette. I do wish it had a few more shrimp, but for a $10.00 lunch again it was the perfect size. There were also chopped green beans and asparagus in the salad.

We passed on desert because of course we are all dieting. The lunch I ordered was fresh, delicious, light and just what this weight watcher needed. And the company was great too.

Try Parma 8200, I think they are going to be a great place to dine once they have the kinks in their service worked out and some better signs leading to their establishment.

Buon appetito,

Carmela Tursi Hobbins

KIDS IN THE CUCINA DAY CAMP

2010-06-28T10:39:00.000-07:00

GREETINGS FROM CARMELA'S CUCINA,

Are you looking for a fun activity for your kids this summer? After the 4th of July summer can get a little long and I have an idea for you. I will be teaching an all new Kids in the Cucina Day Camp at Cooks of Crocus Hill at 50th and France.

The first day we will be focusing on just breakfast items, the second lunch, and on the third day dinner. These recipes are fun and easy to make and the kids will want to make them for the whole family. Each session is about 3 hours long, just perfect for Mom to run a few errands and meet a girlfriend for a cup of coffee or a walk.

To register for the class contact Cooks of Crocus Hill by going to their web site which will have all of the details at www.cooksofcrocushill.com or you can phone them at 952-285-1903.

And remember that you can also book a private cooking class with me by contacting me at bchobbins@comcast.net

Buon appetito,

Carmela Tursi Hobbins

HAPPY BIRTHDAY AMERICA

2010-06-25T05:33:00.000-07:00

GREETINGS FROM CARMELA'S CUCINA,

Wow, can it really be time to celebrate the birth of our country? We will all be leaving early next week for the lakes and beaches to get ready for our big day of feasting and fire works. The Fourth of July has always been one of my favorite holidays. Family, friends, food and fireworks who could ask for more?

Well, the cook in the family might ask for a little extra time relaxing on the lake or taking a ride on her pontoon, so I have a really easy recipe to make her life easier and it is straight out of my cook book, Carmela's Cucina.Italian Zuppa Englese. It is fast and easy to prepare. Make it early in the day and then go for that pontoon ride, fish with your husband or participate in that patriotic parade, knowing that you have something yummy in your fridge to offer your guests after the fireworks!

This recipe and other wonderful and easy Italian recipes are available in my cook book, Carmela's Cucina. To order one go to www.carmiescucina.com. I will be happy to sign and personalize a copy for you and then mail it to your home. All of the recipes come from my culinary classes, food and wine tours or from the family restaurant, The Latin King in Des Moines, Iowa and of course includes the recipes of 3 generations of great Italian cooks.

Buon appetito e buon 4th of July,

Carmela Tursi Hobbins

4TH OF JULY ZUPPA INGLESE

1 large pound cake, angle food cake, or 2 packages of lady fingers
1-3 ounce package instant French vanilla pudding
1 pint whipping cream
4 tablespoons Amaretto liqueur
1 cup raspberry preserves
1/2 pint each fresh raspberries and blueberries to decorate the top of the Zuppa Inglese

Cut the pound cake or angel food cake into cubes. Leave the Lady fingers whole. Prepare the pudding according to package directions and refrigerate for 30 minutes. Whip the cream until it forms soft peaks. Refrigerate until ready to assemble.

To assemble, place half of the cake in a trifle or clear glass bowl and sprinkle with half of the Amaretto. Spread 1/2 cup of the raspberry preserves over the ckae, allowing some to dribble down the sides. Pour 1/2 of the pudding over the preserves. Spread 1/2 of the whipped cream over the pudding. Repeat the layers ending with the whipped cream. Decorate the top of the Zuppa Inglese with the fresh fruit.

****This dessert is best made in a trifle bowl or clear glass bowl.****

ST. CLOUD TIMES

2010-06-09T16:46:00.000-07:00

Greetings from Carmela's Cucina,

The St. Paul Times in their "food magazine" did an article today on culinary tours and I was featured. To read the story, see the pictures and learn more about my culinary tours go to: www.stcloudtimes.com and click on the LIFE LINK then click on D'LISH. It is a fun story and even more fun to be recognized.

And I still have 5 remaining spots on my culinary tour to Calabria for the fall. Contact me if you would like to join this fun group.

Buon appetito,

Carmela Tursi Hobbins

A SIESTA KEY'S VACATION

2010-05-14T16:03:00.000-07:00

Greetings from Carmela's Cucina,

When my son Patrick and daughter-in-law Jeannie asked me to join them and my new grand-daughter Lilly for a vacation on Siesta Key's I jumped at the chance. Patrick attended a medical conference and I was asked to help Jeannie with the baby while he was away each day.

What happened in Siesta Key's was fun, fun, fun. Not only did I get to spend a wonderful amount of time with my new grand-daughter I was also able to play in the pool with her every day as the temperature was nearly 90 degrees daily. The pool was like being in a warm tub and Lilly and Nonna loved it. We each even got a little sun-tan.

The beach at Siesta Key's is beautiful. White flour like sand that stretches for miles, the blue green surf was warm and gentle and perfect for a beach walk every morning to off-set all of the extra meals I took in last week.

Every restaurant that we ate in was super casual and most had live entertainment as well. Among my favorites were the Broken Egg for breakfast, which was packed every morning. The Old Salty Dog for their hot dogs and The Siesta Key's Oyster Bar better known as S.K.O.B. for raw oysters and Corona's. And if you have a sweet tooth make sure and make a stop at Big Olaf's Creamery for ice cream for dessert and then walk down to the beach for a fabulous sun-set. Priceless!

Buon appetito,

Carmela Tursi Hobbins

TAKE THE PLEDGE

2010-04-30T14:52:00.000-07:00

GREETINGS FROM CARMELA'S CUCINA,

In the past three years Bob and I have been in two car accidents caused by distracted drivers. Both accidents were the fault of other drivers busy doing other things while driving. In the first accident we rolled over at least 3 times and are car was a total loss. Our seat belts saved our lives. The second accident occurred last Easter weekend in Des Moines, Teddy and Brian were with us when a driver ran a red light and plowed right into us. We are lucky to be alive.

Go to www.oprah.com and sign the pledge to not text and talk on your cellphone while driving.

The life you save may be your own.

I write this because I love each and everyone one of you and want you to live happy, long lives.

Buon appetito,

Carmela Tursi Hobbins

THE ITALIAN RIVIERA AT HOPKINS COMMUNITY EDUCATION

2010-04-29T19:16:00.000-07:00

GREETINGS FROM CARMELA'S CUCINA,

The Cinque Terre is five hilltop towns connected by a footpath along the rocky coast of the breath-taking Italian Riviera. The seafood is abundant and the vegetables and fruits are all prize-winners. Imagine yourself at the famous hiking trail as you learn to create the wonderful dishes characteristic of the area.

We will make Portobello Mushroom Crostini, Creamy Pesto Pasta, Jumbo Shrimp Marinated with Olive Oil and Herbs and Torta di Limone, a lemon cake served with spring fruit and topped with a whipped cream flourish.

To register for this class go to www.hopkinscommunityed.org or phone 952-988-4070.

I hope to see you there.

Buon appetito,

Carmela Tursi Hobbins

700 KITCHEN COOKING AT THE MANISON

2010-04-20T14:50:00.000-07:00

Greetings from Carmela's Cucina,

On our recent culinary tour to Savannah, Ga. we spent one evening taking a cooking class at the Mansion's 700 Kitchen Cooking School. This culinary delight is overseen by Chef Darin Sehnert who is also the director of the school. He introduced us to the tastes and flavors of the Low Country. At the end of the evening we all knew a lot more about this unique culture and cuisine and enjoyed a wonderful meal as well.

The meal included: Cheddar and Chive Biscuits,Black Eyed Pea Salad,
Shrimp and Red Eye Gravy,Rich and Creamy Grits, Fried Green Tomatoes and Pecan Praline Angel Food Cake. YUM!

BLACK-EYED PEA SALAD

DRESSING

1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil

Place all ingredients except olive oil in a small bowl. Whisk to blend and dissolve salt. While whisking constantly, slowly drizzle olive oil until blended. Set aside while preparing salad.

SALAD

2 15 ounce cans black-eyed peas
1 medium red onion, diced (about 1 cup)
2 stalks celery, finely diced
1/2 medium green pepper, finely diced
1 pint cherry or grape tomatoes split in half length-wise
2 tablespoons minced fresh basil

Combine all ingredients in a 3-quart bowl. Stir to mix well. Pour dressing over salad and toss to thoroughly combine and coat the salad. Refrigerate several hours or over night.

Buon appetito,

Carmela Tursi Hobbins

THE OLDE PINK HOUSE

2010-04-13T14:01:00.000-07:00

Greetings from Carmela's Cucina,

On our recent culinary tour to Savannah, Ga. my clients and I had a chance to eat at the Olde Pink House on Reynold's Square. ( 23 Abercorn Street, 912-232-4286, www.theoldepinkhouse@bellsouth.net) It is an 18th century mansion open nightly for dinner and on Tues.-Sat. for lunch. Our tour guide Tara pre-ordered our dinner and she did an excellent job of selecting a perfect menu for us to begin our tour of Savannah.
Our first course was a beautiful salad of Bib lettuce roasted pistachios and a round of perfectly fried, warm and creamy goat cheese.

There were several main courses to choose from. But I remembered that on a visit to Charleston several years ago I really enjoyed the Scored Flounder and that is what I went with this time as well. As you can see, the whole flounder is presented, scored and served with a delicious apricot sauce, creamy grits and sauteed collard greens. When I was done the only thing left was the carcase of the fish. The waitress gave us a short demonstration of how to eat the flounder, by placing your fork under each square of fish and lightly scooping the flesh onto your fork. It was perfect.
And for dessert I choose the praline basket with vanilla bean ice cream, mango sauce and berries. I have to say I left The Olde Pink House "in the pink".

CULINARY TOUR DEADLINE EXTENDED

2010-04-07T12:56:00.000-07:00

GREETINGS FROM CARMELA'S CUCINA,

The deadline for my culinary tours to Italy for this Fall has been extended to April 31, 2010.

If you are interested in food and wine and seeing the historical sites of Italy then this tour might be just for you. For all of the tour information go to www.carmiescucina.com and click on the tours page. Then contact me to make your reservations.

Calabria: Sept. 4-11, 2010
Tuscany: Sept. 18-25 2010

Hope you will join me for an experience of a life time.

Buon appetito,

Carmela Tursi Hobbins

Savannah, Ga. 2010

2010-04-05T06:37:00.000-07:00

GREETINGS FROM CARMELA'S CUCINA,

Recently I led a culinary tour to Savannah, Ga. I will be posting several entries about our trip to that beautiful southern city. Be watching this site for tips on where to stay, where to visit, when to go, where to eat and what to do. And even some recipes will be offered in later postings.

There were 14 in our tour group which was led by Tales of the South Tour Guide Tara Simmons. Tara and I worked together for months to put together a really remarkable tour to Savannah. The tour was planned around Savannah's Home and Garden Tour and around culinary classes and their Low Country Cooking.

I want to start off this blog entry though on the hotel where we stayed, which was the Planter's Inn on Reynold's Square in the heart of the historic district. www.plantersinnsavannah.com 29 Abercorn Street on Reynolds Square 1-800-554-1187.

The rooms are decorated in period furniture and are spacious and elegant. A wonderful breakfast is served each morning in a cheery dining room by an excellent and competent staff. It is buffet style and they serve food that is typical to the area, grits, biscuits with egg and ham and plenty of fresh fruit, sweet rolls, french toast and juices as well as coffee and tea.

In the late afternoon, in the gracious lobby The Planter's Inn offers wine and cheese while you can enjoy lovely piano music played by a very talented pianist that will honor your requests. And just as you come home from your evening out you will find in the hotel lobby a warm platter of freshly baked cookies to take to your room for a mid-night snack.

The hotel offers a turn down service each evening. I would come back to my room which had been fluffed up by a staff person and enjoyed my warm cookie and sweet mints left on on my pillow and dream about my wonderful day in the Belle of the South.

Join me on tour next year to Savannah and you can enjoy all of the same sweet amenities.

Buon appetito,

Carmela Tursi Hobbins

GOOD FRIDAY NOVENA

2010-04-01T14:59:00.000-07:00

Greetings from Carmela's Cucina,

My mother-in-law, Margaret Hobbins, gave me this Good Friday Novena many years ago. Our family prays it every year. I would like to share it with you, our friends.

OH MY JESUS, I HUMBLY BEG OF THEE, BY THE MERITS OF THY PRECIOUS BLOOD, BY THY DIVINE HEART AND BY THY CRUEL DEATH TO ASSIST ME IN MY NECESSITY (insert your prayer request here.)

Say this prayer 33 times between Noon and 3:00 p.m. on Good Friday.

Also pray the rosary during this time for world peace.

I hope you and your family have a blessed Easter

Buona Pasqua (Happy Easter)

Buon appetito,

Carmela Tursi Hobbins

CULINARY TOUR DEADLINE MARCH 31, 2010

2010-03-17T11:34:00.000-07:00

Greetings from Carmela's Cucina,

Are you looking for a very exciting adventure in Italy in the near future? Why not join me for one of my culinary tours this fall. The focus is great food, wonderful wine and a ton of fun. Throw in a few cooking classes, fantastic sights wonderful villas and hotels to call home and it makes for a perfect vacation. And we take care of all of the details for you. All you have to do is show up.

For all of the details on my Tuscan and Calabrian tours just go to my website at www.carmiescucina.com and click on the tours link. Then just contact me and reserve your spot. But don't wait too long the deadline for the tours is March31, 2010 to allow plenty of time for us to make our airline arrangements.

Calabria: Sept.4-11, 2010

Tuscany Sept. 18-25, 2010

buon appetito,

Carmela Tursi Hobbins

CARMELA ON SHOWCASE MINNESOTA

2010-03-05T10:57:00.000-08:00

Greetings from Carmela's Cucina,

I am sorry that I have not written in such a long time. My Father was very ill and passed away on Feb. 17, 2010. I have been in Des Moines helping with his care and for his funeral. My Father was an amazing man, had a wonderful life and we were able to celebrate his life grandly. We will miss him everyday of our lives. I want to thank all of the many friends and family who have helped us through this difficult time.

Life goes on and Dad would want us to live life to the fullest. After taking some time to get back on my feet I am ready to take on the demands of my culinary business, Carmela's Cucina. Thank you for your patience and I hope to be able to write to you more frequently in the future.

One of the first things that I will be doing is appearing on SHOW CASE MINNESOTA on Tue. March 9, 2010 at 10:00 a.m. I will be demonstrating a Ricotta Pie (torta di ricotta) which is a special spring time luncheon item in Italy. It would be perfect for Easter Brunch. Please tune in and watch the show.

I will also be talking about my culinary tours to Italy this fall and about the information session that I will be holding on Sat. March 13, 2010 at 10:00 a.m. If you would like to attend this session please phone me at 952-929-9583 or email me at bchobbins@comcast.net to make a reservation for this event.

I hope to see you soon.

Buon appetito,

Carmela Tursi Hobbins

BRUNCH AT JIMMY'S FOOD AND COCKTAILS

2010-02-01T12:15:00.000-08:00

GREETINGS FROM CARMELA'S CUCINA,

I had a really big food and wine weekend and enjoyed every minute of it. Yesterday my husband and I met friends for a long and relaxing brunch at Jimmy's Food and Cocktails at 1000 Red Circle Drive in Minnetonka, Mn. 55343. 952-224-5858.

Enjoying brunch on a late Sunday morning after Mass has become one of my favorite things to do. Not only is it relaxing and a great way to connect with friends, but it usually means I don't have to cook a big dinner. This does not happen often though as I usually have my family together on Sunday evenings.

I had not been out to Jimmy's in about 2 years and never for brunch, the dining room is rich and handsome, bright and feels very up-scale and casual. The wait staff is very attentive and friendly. They serve the usual menu of eggs, pancakes, waffles and a large assortment of eggs Benedict. Among them a smoked salmon, California and crab, I chose the crab eggs Benedict.

My choice was made with a lump crab cake and nicely poached egg, the Hollandaise sauce was good, there just should have been more. The breakfasts are served with delicious looking cheddar breakfast potatoes, but I opted for more fruit as I am watching my calories and I thought the eggs Benedict had enough calories for one meal.

All in all it was a great experience. You might want to consider Jimmy's for Valentine's Day since it falls on a Sunday this year.

Hope you like Jimmy's too.

Buon appetito,

Carmela Tursi Hobbins

NORDIC WARE FACTORY STORE COOKING CLASS

2010-01-28T05:35:00.001-08:00

GREETINGS FROM CARMELA'S CUCINA,

JOIN US FOR THE NEXT COOKING CLASS AT THE NORDIC WARE FACTORY STORE.

4925 Highway 7 St. Louis Park, MN. 55416

MAKE IT A CHOCOLATE VALENTINE'S DAY
WITH CARMELA'S CUCINA
TUESDAY, FEB.9
7:00 to 8:30

Do you or someone you know love chocolate? Crave chocolate? Need to have chocolate every day? Then this is the class for you. In this class you will enjoy all things chocolate and you will learn to make a number of items you will want to try for yourself to make your Valentine's Day special or any time of year.

We will make:

COCONUT JOYS
CHOCOLATE PEANUT CLUSTERS

PRETZEL PEANUT BARK
OLD-FASHIONED RED VELVET CUPCAKES

COST: $25.00 PER PERSON, PLUS TAX. SAMPLES AND TAKE-HOME RECIPES INCLUDED.

GUESTS WILL ALSO RECEIVE A 15% DISCOUNT ON REGULAR PRICED NORDIC WARE MADE PRODUCTS.

TO MAKE A RESERVATION CALL 952-924-9672.

Buon appeito,

Carmela Tursi Hobbins

LAST CALL FOR SAVANNAH, GA.

2010-01-25T09:51:00.000-08:00

GREETINGS FROM CARMELA'S CUCINA,

It is 65 degrees and sunny in Savannah, Ga. Get away from this long, cold and snowing winter and join Carmela's Cucina as she travels to this warm city for a culinary and home and garden tour.

Join us for a sumptuous, savory and simply irresistible tour of historic Savannah, Ga. March 25-29, 2010.

The tour includes 4 nights accommodations at the Planter's Inn on Reynold's Square, baggage handling, breakfast each morning and wine and cheese each evening. Escorted transportation for all planned events not in walking distance of the hotel and driver gratuities. Licensed professional guides. All tour entrance fees and select tour of homes tickets, 2 cooking classes, all breakfasts, 2 lunches and 3 dinners. Tales of the South staff at all planned events and so much more. And even a Paula Deen Tour.

For more information go to my web site at www.carmiescucina.com and see the full schedule of events. Click on the tours link and then on Savannah. Contact me at bchobbins@comcast.net to make a reservation.

I hope to see you in warm, sunny Savannah in March.

Buon appetito,

Carmela Tursi Hobbins

SPASSO FOR LUNCH

2010-01-24T14:04:00.000-08:00

Greetings from Carmela's Cucina,

Let me first say how sorry I am for being away from my blogging for such a long time. Between, the holidays, company and travel and vacations there just has not been enough hours in the day to get it all done. But I do hope to be back at it more regularly.

Last Friday, Bob and I took a ride out to Minnetonka to check out Spasso for lunch. Friends had told me about it and the wine shop next door. Same owners, with a great concept. Spasso has a great wine shop, with wines from all over the world. And the best thing is that you can buy a bottle of wine in the wine store and take it next door to the restaurant and they will open it for no extra charge. A great savings and a wonderful idea.

I was happy to see that they do carry the wine that my cousins make in Ciro in the area of Calabria in Italy. It is there lowest end wine, but it was good to see it on the shelf and if you are looking for something not to expensive and want to try a red from the southern part of Italy, then the LiBrandi Ciro Rosso may be a bottle that you want to try. I am hoping that in the future they might carry some of their higher end wines, but availability is the problem.

After looking over the stock in the wine store and buying a few bottles Bob and I made our way over to the restaurant. Since it was Friday afternoon, they were fairly busy. Spasso is a large restaurant with hard floors and high ceilings so it was also pretty noisy. They have a great bar area and one of the things that caught my eye was a flight of 3 wines for $15.95, which is a good deal considering their extensive wine menu. But since we had a list to finish off the length of my arm we skipped the wine and ordered lunch and soft drinks.

In the back of the room is a beautiful wood-burning oven, which I am sure produces some beautiful pizzas, but since I am trying to loose a few, I skipped that too. Their lunch menu is mostly soups, salads, pasta and pizzas. The best value is their mix and match lunch for ten bucks and that is what I settled on. I enjoyed their Sausage and Bean Soup and the Chop Chop Salad which is one of their house specialties. The soup was robust and chunky with lots of sausage and beans and quite filling. I was expecting a half salad, but the portion was quite large and flavorful, lots of meat, cheese, olives and fresh, crisp salad greens. I wish that the dressing had a bit more zip to it, but all in all it was a great lunch and you can't beat the price.

If you are in the area, I would suggest that you first go and find yourself several bottles of wine, one to drink at the table the others to take back home and then go next door for a cozy little lunch and ask for a booth.

At the wine shop make sure and tell them that "Carmela sent you."

Buon appetito e Salute,

Carmela

BABY IT'S COLD OUTSIDE!

2009-12-11T04:21:00.000-08:00

Greetings from Carmela's Cucina,

The week-end high in Savannah, Ga. is going to be 68 degrees. Join me for the culinary trip that I am hosting there in March around their home and garden tour week. This special event includes, meals, hotel, ground transportation, cooking classes, entrance fees to many special homes in the historic area of Savannah and much more. For the full itinerary and registration form go to my website at www.carmiescucina.com and click on the tours button.

The deadline for the tour is Dec. 31, 2009. Give yourself a great Christmas present and think spring!

Buon appetito,

Carmela Tursi Hobbins

COOKING CLASS AT NORDIC WARE

2009-12-10T15:41:00.000-08:00

Greetings from Carmela's Cucina,

CHOCOLATE HOLIDAY CELEBRATIONS WITH CARMELA'S CUCINA.

I will be teaching a cooking class at Nordic Ware on Tuesday Dec. 15, 2009 from 7:00-8:30 p.m.

Do you love chocolate? Crave Chocolate? Need to have chocolate several times a day? Then this is the class for you. In this class you will enjoy all things chocolate and you will learn to make a number of items you will want to try for yourself for the upcoming holidays or anytime of the year. These sweets will look great on your holiday dessert platter and make a wonderful food gifts to give. I will be making the following.

COCONUT JOYS
CHOCOLATE PEANUT CLUSTERS
PRETZEL BARK
OLD FASHIONED RED VELVET CUPCAKES

Call 952-924-9672 to register.
$25.00 per person plus tax. Guests to receive a 15% discount on Nordic-Ware products purchased at the store that evening.

Nordic Ware Factory Store
4925 Highway 7
St. Louis Park, Mn 55416

BOOK SIGNING AT ANNONA GOURMET

2009-12-09T07:11:00.000-08:00

Greetings from Carmela's Cucina,

I will be at Annona Gourmet on Saturday, Dec. 12, 2009 from Noon to 2:00 p.m. I will be signing my cookbook and sharing some samples with you. My cookbook paired with some olive oils and vinegars from Annona Gourmet would make for a wonderful holiday gift.

Annona Gourmet is located at 2907 Pentagon Drive, St. Anthony, Mn. 612-345-2927.
www.annonagourmet.com

I hope to see you on Sat.

Buon appetito,

Carmela Tursi Hobbins

COOKIE BAKING IN THE CUCINA

2009-12-07T15:55:00.001-08:00

Greetings from Carmela's Cucina,

Yesterday was my annual cookie baking day with Kate and Jessie. We put the Christmas music on and got busy melting chocolate, beating, mixing and cutting out cookies, then frosting and decorating the tasty treats. When we were done we counted 9 different bars or cookies that we made. We tried to make at least 1 favorite of everyone in the family. While I still have some baking to do, we got a great start on this holiday tradition.

One of our favorites is Coconut Joys. I hope you will try it and like it as much as we all do.

Buon appetito,

Carmela Tursi Hobbins

COCONUT JOYS

1/2 cup (1 stick butter)
2 cup powdered sugar
3 cups coconut
melted chocolate (I use chocolate chips)
Red Hots

Melt butter in a saucepan. Remove from heat, add powdered sugar and coconut. Mix well. Shape rounded teaspoons of mixture into balls. Make a small hole in the center of each. Fill center with melted chocolate. Place a red hot on top. MAKES ABOUT 3 DOZEN.

Buon appetito,

Carmela Tursi Hobbins

JOIN CARMELA'S CUCINA IN SAVANNAH

2009-11-30T04:11:00.000-08:00

Greetings from Carmela's Cucina,

The Dec. 31, 2009 deadline for joining me in Savannah, Ga. is quickly approaching. Join me and friends for a "Sumptuous, Savory and Simply Irresistible Tour of Historic Savannah, Georgia" March 25-29, 2010.

Contact me at bchobbins@comcast.net or phone me at 952-929-9583 to make a reservation.

Our home will be the historic, Planter's Inn where we will breakfast each morning and enjoy cocktails each evening. The tour includes dinner at the well-known "Pink House". A Savannah tour that includes "The Garden of Good and Evil." A visit to the James Edward Olgethrope home, the Cathedral of St. John the Baptist and Bonaventure Cemetery. Lunch in the Historic District and and afternoon tour of the historic homes and gardens of Savannah.

We will attend two culinary classes and a "This is Your Life-Paula Deen Tour". Our last evening will include a progressive dinner that will begin with the Savannah Bee Company to enjoy honey samples and gourmet cheeses. Then we are off to a "Mint Julep Party" in the private gardens of the Butler estate and finally a multi-course dinner at the Dresser Palmer House.

The tour includes 4 nights accommodations, baggage handling, breakfast each morning and wine and cheese each evening. Escorted trolley transportation for all planned events not walking distance of the hotel. Driver gratuities. Licensed, professional guides, all tour entrance fees and select tour of homes tickets. All breakfasts, 2 lunches and 3 dinners.

Capacity is limited. So just when our Minnesota winter is dragging on it will be spring in beautiful Savannah, Ga. For a full tour brochure go to my website at www.carmiescucina.com and click on the tours button.

Please join me.

Buon appetito,

Carmela Tursi Hobbins

ZUPPA INGLESE

2009-11-03T10:48:00.000-08:00

GREETINGS FROM CARMELA'S CUCINA,

I was interviewed today and as part of the segment we did a live taping of one of my favorite holiday desserts, Zuppa Ingeles. And since all of the department stores are already talking about Christmas why can't we? This is a perfect dessert for the Christmas season or an alternative to Pumpkin Pie for Thanksgiving. No matter when you make it your guests are going to love Zuppa Inglese or English Trifle and what is even better it is, oh so easy to make.

Buon appetito,

Carmela Tursi Hobbins

ZUPPA INGLESE (English Trifle)

1 large frozen pound cake, angel food cake or 2 packages of lady fingers

1-3 ounce package of Instant French Vanilla Pudding

1 pint whipping cream

4 tablespoons Amaretto Liqueur

1 cup raspberry preserves

1-3 ounce package sliced almonds

Maraschino cherries for garnish

Cut the pound cake or angel food cake into cubes. (leave the lady fingers whole) Prepare the pudding according to the package directions and refrigerate for 30 minutes. Whip the cream until it forms soft peaks. Refrigerate until ready to assemble the dessert.

To assemble: Place half of the cake in a trifle or clear glass bowl and sprinkle with half of the Amaretto. Spread 1/2 cup of the raspberry preserves over the cake, allowing some to dribble down the sides of the bowl. Pour 1/2 of the pudding over the preserves. Spread 1/2 of the whipped cream over the pudding. Repeat the layers ending with the whipped cream. Sprinkle the almonds over the whipped cream and decorate with Maraschino cherries. Refrigerate for 2 to 3 hours before serving.

When ready to serve, scoop the Zuppa Inglese into a bowl and top with a cherry.

MAKES 12 SERVINGS.

CULINARY TOUR TO SAVANNAH, GEORGIA, MARCH 25-29, 2010

2009-10-31T14:14:00.000-07:00

Greetings from Carmela's Cucina,

Join me in Savannah, Georgia, March 25-29, 2010 for a "taste-ful"tour of a classic Southern city.

The Savannah Tour is filling up fast. RSVP NOW!

I am excited too announce details of my 2010 Savannah Culinary Tour. This is a unique opportunity to visit and experience the culture of this beautiful historic city.

This tour will include visits to historic houses and landmarks, culinary classes at up-scale cooking schools, special tour about America's Culinary Sweetheart, Paula Deen, private, after-hours tours arranged for Carmela's Cucina, quaint shops and up-scale dining, including a progressive dinner, luncheon, tea and a presentation with a local chef.

For more information go to my website at www.carmiescucina.com and click on the tours button. Or contact me at bchobbins@comcast.net or by phone at 952-929-9583.

This tour is limited to 25 people so please contact me if you are interested in joining the group. You don't want to miss this great opportunity to escape the Minnesota winter and experience true Southern hospitality.

Buon appetito,

Carmela Tursi Hobbins

DINNER AT CAVE VIN

2009-10-01T04:30:00.000-07:00

Greetings from Carmela's Cucina,

I am just home from a long trip to Italy with culinary tours and a visit to my cousin's winery in Calabria. After eating Italian food, and I do love Italian, when my husband asked me where I wanted to dine last night, I really did not care as long as it was not pasta!

Since I have been a little out of the culinary loop here in the USA for the past few weeks, I did not realize that it was restaurant week. But alas, it is and we got a bonus as a result. We were entertaining Bob's assistant and her husband, so we thought a little French food would be just the right thing to do and landed at Cave Vin at 5555 Xerxes in South-West Minneapolis. www.cave-vin.net

Bob started our meal with a little bubbly, a French Brut, which of course delighted me. No day should go by without a little bubbly in my opinion, it really lightens the spirits. Cave Vin was offering a Prix-Fix menu and of course we went right for it. While I always order the Prince Island Mussels when dining there, Bob ordered the Calamari. My mussels were plump, plentiful and delicious, I used the perfectly baked French Bread to sop up their juices and was very happy with my choice. The Calamari on the other hand was a huge disappointment, chewy and soggy, but I was willing to share with my disappointed hubby.

But Bob struck gold when he ordered the Pork Loin Chop with Grilled Peaches in a Balsamic Reduction. The Chop was moist and flavorful and he was very happy with his pick. I chose the Pan Roasted Halibut and I felt it was really well done too. The moist flesh was just what I needed after weeks of pasta and pork. The grilled vegetables were perfect.

And for dessert I of course, had the Benne Noir, a dense chocolate cake with a raspberry sauce and a sweetened dollop of whipped cream, it was a perfect ending to a perfect French meal in my estimation.

Cave Vin is always one of my favorite go to places and they did not prove me wrong last night.

Buon appetito,

Carmela

THE ONLY ZUCCHINI BREAD TO MAKE

2009-09-01T04:47:00.000-07:00

Greetings from Carmela's Cucina,

My friend, Claudia, claims that "it is the only zucchini bread to make." We split a crop share every summer and this year our farmer has been loading us down with the prolific vegetable. After making stew, and slicing the zucchini and grilling it, you could shred it and add an egg and some flour and make a pancake. But Claudia turned hers into a delicious bread and brought me a loaf recently and I loved it. Try it, I think you will like it too. And thanks Claudia for sharing your bread and your recipe.

Buon appetito,

Carmela Tursi Hobbins

THE ONLY ZUCCHINI BREAD TO MAKE

3 eggs
2 and 1/4 cup sugar
1 cup canola oil
2 cups grated zucchini
2 Tablespoons pure vanilla extract
3 cups of all purpose flour
2 Tablespoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda

Mix, eggs, sugar and oil in a large bowl until well combined. Add vanilla, baking powder, soda, cinnamon, salt and mix well. Add flour and combine. Add in zucchini and mix until all is well combined. Butter or grease (I like Pam Spray) and flour the bottoms of 2, 9x5 inch loaf pans.

Sprinkle generously with more sugar.

Bake in a pre-heated 350 degree oven.
Bake 1 hour or a little longer. Test by putting a toothpick in the center of the loaf, if it comes out clean the bread is done.

Let bread rest 30-40 minutes before trying to remove bread from pan

MANGIAMO ITALIANO

2009-08-25T11:00:00.000-07:00

Greetings from Carmela's Cucina,

Mangiamo Italiano, Let's Eat Italian, is on of my fall cooking classes at Cooks of Crocus Hill in Edina. If you are looking for a great way to say good-bye to summer and greet fall, this class is just the one for you.

Italians love to eat with the seasons, and this menu does just that, taking full advantage of our late-summer harvest. I will show you how to prepare fresh and healthful seasonal vegetables, pasta and a traditional veal dish. We"ll wrap up our "buona serra" with a heart-healthful dark chocolate dessert.

The menu consists of Banga Cauda (antipasto of seasonal fresh vegetables with an olive-oil dip), crusty bread and artisanal cheeses. Capellini with fresh peas and Italian Prosciutto. Saltimbocca alla Romana (veal in a Marsala wine sauce). Sage Roasted potatoes and Torta Cioccolata.

To register for the class on line go to http://www.cooksofcrocushill.com/ or phone the store at 952-285-1903.

I hope to see you there On Sept. 1, 2009 at 6:00 p.m.

And if you can't attend that class I have others scheduled at Cook's of Crocus Hill for Oct. and Nov. just check out their web site.

Until then....

Buon appetito,

Carmela Tursi Hobbins

MORE FROM THE APPLE GROVE INN

2009-08-18T05:47:00.000-07:00

Greetings from Carmela's Cucina,

Kathy from the Apple Grove Inn in Bayfield, Wi. (www.applegroveinn.net) offered still another delicious recipe for you all to enjoy. I plan on making it at Little Flower Lodge this weekend for my family, it sounds yummy. With some marinated tomatoes it will make a great lunch before we head out on the pontoon. Hopefully your family will enjoy it as much as I know my family is going to.

Buon appetito,

Carmela Tursi Hobbins

APPLE GROVE INN
POTATO SPINACH CHEESE PIE

3 cups frozen southern has browns (thawed)
2 tablespoons olive oil, divided
1 teaspoon salt
1 teaspoon pepper
1/2 cup chopped onion
1 cup chopped mushrooms
1 bunch chopped spinach, kale or your favorite greens
4 eggs lightly beaten
1-2 cups shredded cheddar cheese
1 cup half and half or cream
1 tablespoon brown mustard
1 cup diced ham

In a 9-10 inch pie plate, combine 1 teaspoon olive oil, salt, pepper and hash browns and spread up sides of pan to form a crust. Bake at 425 degrees for 20-25 minutes or until crust is lightly browned. Cool on a wire rack, (crust can be made ahead and kept refrigerated overnight). Reduce oven to 350 degrees.

Saute onion and mushrooms in remaining olive oil. Add ham and greens and saute until greens are wilted. In a bowl beat the eggs and mix in greens, Swiss cheese, cream and mustard. Pour all ingredients into crust and bake for 20-30 minutes or until knife inserted into pie comes out clean. Let rest 10 minutes, cut and serve into wedges.

A BAYFIELD WEEK-END

2009-08-12T10:14:00.000-07:00

Greetings from Carmela's Cucina,

Last week-end, Bob and I took a break from our usual lake stay and went with friends up to Bayfield, Wi. on the South Shore of Lake Superior. We did this last year and were very excited to go up and visit apple orchards, art galleries and shops, eat in some great restaurants and of course take in the greatest of our lakes and see a performance by Joan Baez under the "Big Top".

Our weekend began with check in at the Apple Grove Inn, http://www.applegroveinn.net/ 888-777-9558 or 715-779-9558. Kathy and Greg Berger are the innkeepers and their beautiful inn, is located on Hi way 13 in Bayfield. There are 4 lovely and spacious rooms, ours being the largest with a lake view and a comfy king-sized bed. All rooms have a private bath with shower, a fireplace, big T.V.s, complimentary guest robes and a fantastic breakfast each morning.

Kathy has been very generous and has given me a recipe to share with you and I have to say, I can't wait to make it for my own family this weekend. This innkeeper prides herself in using all locally grown foods and this weekend was no exception. We enjoyed beautiful fruits, jams, sausage and maple syrup all from the area. And we even managed to bring home some of the areas great smoked fish and the candy store's famous wine bread, full of luscious local berries. Our trunk was full of local pottery and art as well, so bring a bring car when you go to Bayfield.

BLUEBERRY CREAM CHEESE STUFFED FRENCH TOAST

1 large loaf of day old organic sourdough bread, cubed into one inch squares

2 pints of fresh or frozen blueberries

8 ounces of softened cream cheese

1/2 cup sour cream

1/2 good local honey

1 teaspoon vanilla

7 eggs

3 cups of milk, half and half or a combination of both

1/4 teaspoon cinnamon

1/2 teaspoon nutmeg

Put half of the bread pieces into a greased 9x13 pan. Sprinkle blueberries over bread. Combine cream cheese, sour cream and honey until well blended and spread over blueberries. Place remaining bread pieces over blueberry mixture. Wire whisk eggs, milk, vanilla, cinnamon and nutmeg until well blended and pour slowly over bread. Cover with aluminum foil and refrigerate over night. Bake covered at 350 degrees for 45 minutes. Uncover and bake an additional 15 minutes or until lightly browned. Remove from oven and let rest for 10 minutes. Cut into slices, sprinkle with powdered sugar and serve.

On Friday night after a fantastic dinner at Wild Rice which is the nicest of the areas restaurants with great views and an open dining room we visited the "Big Top Chautaugqua" (http://www.bigtop.org/) . At age 67, Joan Baez entertained us for 90 minutes with new tunes and some ballads from the past and even gave us an encore performance. Celebrating 50 years as an entertainer she seems to be just getting better.

We are already making plans to return next summer when the Big Top will be celebrating 25 years. You should think about joining us for a relaxing, entertaining and enjoyable weekend too.

Buon appetito,

Carmela Tursi Hobbins

TAVERN ON FRANCE

2009-07-19T10:36:00.001-07:00

Greetings from Carmela's Cucina,

We just got back from a relaxing and delicious brunch at Tavern on France, 6740 France Ave. in Edina. 952-358-6100, http://www.tavernonfrance.com/ This new place located directly across from Macy's at Southdale is the former Via Restaurant.

We happened to have dinner at the former "Via" one Sat. night late in March and you could count the full tables on one hand. It was a very sad sight to see. We learned during our dinner that it was going to be their last night open. so we spoke to the manager and started asking some questions. The story he told us, was that they just weren't able to make it as the upper end dining experience that they had hoped Via would be and that they were going to close for about 6 weeks and come back as something else.

And come back they did, true to his word they were open in about six weeks. Since I live in the neighborhood I watched as they built on a new patio and re-decorated. But most importantly they came out with a new menu that is really family friendly and more in line with what the area can support. Every time I drive by it on a beautiful day such as today the patio is full. And today was no exception.

After Mass, Bob and I wanted to go to brunch and he suggested that we see if Tavern on France was even open, and it was. Seats on the patio were available and since we are finally having a beautiful day we snapped a table up. The patio is lovely with a cooling water fall in the center, nice landscaping and beautiful flowers made for a nice setting. Our waitress came right out and explained the way brunch worked. $13.00 per person, and a full brunch are offered, beverages are extra and made to order omelets are ordered through the wait staff. A nice touch is carmel rolls baked in a small cast iron skillet brought to your table.

Now this brunch is not out-standing, but it was good. I really don't like buffets, and would rather choose from a menu, but they had a nice selection of scones, crossiants, eggs, sausage, bacon, cheesy hash browns, roast beef and a pancake bar. There also was a baked spaghetti dish and mashed potatoes and gravy and biscuts with gravy, which were all a bit to heavy for me at 10:00 a.m. The omelet that we ordered was wonderful, with mushrooms, asparagus, ham and cheddar cheese, we had decided to split it and in the future, I would order my own and for go some other things. There was some fruit on the buffet, but not much and after all it is summer and so many fruits are in season, that I would have liked to have seen more of that and maybe some granola and yogurt, but hey, it is a tavern.

All in all, I was very surprised at what a great experience it was. Next I want to try their "Happy Hour" which goes from 3-6:00 p.m and from 9:00pm to closing Mon-Fri. It may just become my new meeting place.

Anyway, it looks like the make-over paid off, now if they could just add a tree big enough to block out the big Macy's sign that you have to look at, it would be as perfect as you can get on France Ave.

Buon appetito,

Carmela Tursi Hobbins

BURNING RIVER FARM CSA

2009-07-18T04:28:00.000-07:00

GREETINGS FROM CARMELA'S CUCINA,

A couple of years ago my friend, Claudia, suggested that we join a CSA (community supported agriculture). She did all of the research on it and sent me information and after looking at several options and meeting the farmer we decided to go with Burning River Farm out of Frederic, Wi. www.burningriver@thousandplaces.org 715-653-2245.

We are currently into our sixth delivery and I am always amazed at the wonderful vegetables we get each week in our share. Mike, delivers our crops to a home in Edina on Thurs. afternoons, which is just perfect for me, so that I have a nice variety of vegetables for the weekend. Since I share it with my friend, one of us goes and picks it up, brings it to my house and we divide the box up equally. I take a look at all of the pristine clean crops and decide what I am going to make with my share and what I need to pick up later at the store to round out our menus for the weekend.

The things I love about having a crop share are that I know I am helping a farmer, that I am eating locally and really well, and the different vegetables that I get every week, that I might not buy at the store, but that I have in my box and must use.

A couple of things that Mike has had in our share that I might not have purchased, but that have been really great are Kolh Rabi, which I served last week. I simply sliced this crunchy vegetable and dipped the end in some lime juice and then into chili powder, it was a nice, light and healthy tid-bit to add to an antipasti platter that I was making. Certainly not Italian, but was a nice addition to the meats and cheeses that I was serving.

The sweet onions, sugar snap peas, arugula that we have been getting in our portion are wonderful and tasty, the onions nice and clean, the peas super sweet and the arugula is nice and peppery and has been a great addition to salads. As I write this entry I have a dozen beets roasting in the oven, when peeled and cooled they will be sliced and used in a salad that I will make for dinner tonight. With the addition of freshly mixed lettuce, some goat cheese and toasted walnuts with a light vinaigrette, I will have the perfect summer salad.

If you do not belong to a CSA this year go to a Farmer's Market and speak to the local farmers about joining their group and start enjoying the bounty of summer produce that so many others are getting delivered weekly.

As soon as my beets are finished roasting, I am off to the Minneapolis Farmer's Market for some tomatoes for a Caprase salad I will make for dinner Sunday night. I will also be looking for some sweet, ripe peaches and big, juicy blueberries that I will make into a cobbler. I made one last week for a dinner party and it was gone in minutes. Served warm and with good vanilla ice-cream, we enjoyed the best summer dessert that anyone could ask for.

Buon appetito,

Carmela Tursi Hobbins

SPRING TRIP TO SAVANNAH IN THE PLANNING

2009-07-13T19:22:00.000-07:00

Greetings from Carmela's Cucina,

As you know I recently visited Savannah and while there, touring, eating in some great restaurants and even taking cooking classes, I met with the head of their Chamber of Commerce and we are working together to bring clients of Carmela's Cucina to this great southern city in the spring of 2010. Our trip will include a city tour, historic tours of some great southern homes, cooking classes and so much more. We are just beginning the planning, but I wanted to let each of you in on the good news. If you think that you might be interested in such a spring get-away, let me know and I will get you on our travel list. Just contact me at bchobbins@comcast.net . This is going to be a great experience in one of our countries most wonderful cities. Watch this site for more information as I release it. Best news of all it is going to be a great way to get a jump on spring. Remember how cold and long last winter was? BRRRR!

Buon appetito.

Carmela

HAPPINESS IS A REALLY GOOD TOMATO

2009-07-06T14:42:00.000-07:00

Dear Friends,

As you may have noticed I took a break from blogging. But I am back at it again and anxious to resume our correspondence.

Since I wrote you last, we were on a fantastic trip to Hilton Island, South Carolina for a wedding and extended our trip a bit to include Savannah, Georgia.

My husband Bob, went to law school at NYU and his law school room-mate and his wife have been living in Savannah ever since. (I'm not going to tell you how long because you might be able to figure out exactly how old we all are!) Just let's say that it has been long enough to be very well connected to the South.

John and Barbie treated us royally in their beautiful, Isle of Hope home and I just can't wait to get back there again for another visit. Our stay included eating in some of Savannah's best restaurants a visit to Tybee Island and a cooking class with Chef Joe Randall, put together by Martha Nesbit a friend of John and Barbie's.

This where the story gets good. Martha writes recipes for Paula Deen. Lucky girl! I would love that gig. In Paula's newest cookbook Paula Dean and Friends Martha actually got two complete menus from my friend, Barbie, a great southern cook.

One night while we were having dinner in their home Barbie, made the best ever marinated tomatoes and we just fell in love with them. Well, over the weekend I just had to serve them to our guests at Little Flower Lodge and they loved them too. So I want to share the recipe with you. Now just let me warn you, these tomatoes got me lots of hugs and kisses, so you may get some of your own too.

And one more thing to make the tomatoes my own version, I gave them an Italian twist and changed up the ingredients a bit. No matter, use my recipe or go to Paula's cookbook and use Barbie's. Your family and friends are going to love you and you will be making these terrific tomatoes the rest of the summer.

Buon appetito,

Carmela

Carmela's Marinated Tomatoes Italian Style

3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
2 cloves garlic chopped
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar

Place all of the above ingredients in a bowl and whisk together until well combined.

6-8 Roma tomatoes, washed, cored and cut into six wedges.

Place the tomatoes in a bowl and pour the marinade over the tomatoes. Toss gently to coat. Marinate for several hours or overnight. Bring to room-temperature before serving. Place tomatoes in a pretty glass bowl or pour over salad greens. Decorate with more fresh herbs.

ITALIAN AMERICAN CULTURAL CENTER OF IOWA

2009-04-28T18:03:00.000-07:00

GREETINGS FROM CARMELA'S CUCINA,

My family, in Des Moines have all been members of the Italian Cultural Center. But I just recently was made aware of their great web site. If you want to learn more about Italian immigrants, travel and food, then check out their site which has a link on my home page at www.carmiescucina.com or go directly to their web page at www.iaccofia.org

Buon appetito,

Carmela

BRUNCH WITH TEDDY

2009-04-25T16:09:00.000-07:00

GREETINGS FROM CARMELA'S CUCINA,

Teddy and I had a few errands to run this busy Sat. morning and decided that in order to get through the long list of "to do" items we should fortify ourselves with a hearty breakfast from Blackbirds.

Having had many excellent lunches at the quirky Blackbird Cafe, I was anxious to try their breakfast items. The place was packed on this beautiful spring morning, but the friendly host got us a nice table for two right away and our smiling waitress brought me a cup of steaming, strong coffee as soon as I requested it.

The breakfast menu is as eclectic as the little cafe, serving up classic eggs to oxtail hash. Teddy and I usually go for the specials and this morning was no different and of course we always share. This son knows the drill well. Teddy ordered the fritatta with sausage, leeks and sage. This dish could have used a few potatoes or fresh fruit, but the toast was excellent. I decided on the breakfast sandwich. Thick slices of bread with scrambled eggs, bacon and Swiss, sauteed like French toast. The pure maple syrup and orange marmalade were nice accompaniments, but again a fresh fruit garnish would have been nice.

Chef Chris Steves is doing a excellent job at this neighborhood establishment and it was great to see the place so busy. His staff is friendly and helpful and eager to please. It was a nice little breakfast, but a some fresh fruit would have rounded out the plate nicely and have been a colorful and tasty addition.

Blackbird is located at 815 W. 50th Street in Minneapolis. They are open for breakfast, lunch and dinner (WOW). and their website is http://www.blackbirddmpls.com/

Try them, you'll be happy you did. And the best part of the meal, of course was getting to spend time with Teddy.

Buon appetito!

Carmela Tursi Hobbins

DINNER AL FRESCO

2009-04-23T11:22:00.000-07:00

GREETINGS FROM CARMELA'S CUCINA,

Learn to make a complete spring or summer meal on Thur. May 7, 2009 at Edina Community Education. Eat like the Italians do, "Al Fresco." To register for this class contact Edina Community Education at 952-848-3952 or go to their web site at www.edina.k12.mn.us/community to sign up.

We will be making Bruschetta with Tomatoes and Fresh Basil, Pesto Pasta, Ricotta and Spinach Stuffed Chicken Breasts, Insalta Mista and Almond Jam Tart. Come join us for the fun and food.

Buon appetito,

Carmela Tursi Hobbins

LAST NIGHTS CLASS

2009-04-17T07:20:00.000-07:00

GREETINGS FROM CARMELA'S CUCINA,

Last night I had a great time cooking at the Royal Pantry Cooking School, part of Hopkins Community Education. It was a small group, about 10 which was just perfect for their space and for the class members participation in the meal.

We prepared a meal that I call IL Mulino, which is one that we always have on our culinary tours of Tuscany. We began with focacia with prosciutto wrapped around the savory bread. Then I demonstrated one of my favorite pastas, Farfalle (butterflies) in a Sage Butter Sauce. For our primo piatto, or main course we had a roasted pork loin which I seasoned with Italian herbs and olive oil. The meat was perfectly cooked, tender, moist and juicy and WOWED my class and to go with it we enjoyed roasted vegetables and potatoes and a mixed green salad with roasted pine nuts. But it was dessert that really got everyone, cream puffs with almond cream, blackberries and a berry sauce all dusted with powdered sugar.

If this sounds good, think about taking my next class at the Royal Pantry on May 12, 2009. Contact them to register for Grazietta's Farm House dinner and enjoy more Tuscan recipes. To make a reservation call 952-988-4070 or go to www.hopkinscommunityed.org

And for my full teaching schedule go to www.carmiescucina.com I hope to see you at a class sometime soon.

Buon appetito,

Carmela Tursi Hobbins

SPEND YOUR TAX RETURN

2009-04-15T10:38:00.000-07:00

GREETINGS FROM CARMELA'S CUCINA,

Today is tax day and most of you by now have filed your taxes and are waiting for your return. I have a great idea for how to spend that money that you have coming in. How about a Cooking and Wine tour with Carmela's Cucina? Join me for a tour of Italy and experience the wonderful culture and cuisine of the area.

Go to my web site at http://www.carmiescucina.com/ and click on the tours link for all of the information, then contact me by May 31, 2009 to make a reservation for you and your friends. This small group tour is limited to 12 people and includes, 7 nights lodging in a beautiful restored farm house villa. All ground transportation to and from the airport and throughout the week. Breakfast daily, 5 lunches and 7 dinners with wine. Two cooking classes taught by local experts in Italian cuisine. Fully escorted with English and Italian speaking guides. All guests receive a specially designed event planner/recipe book upon arrival.

Visit Lucca, Florence. Cinque Terre, Sienna, San Gimingano, Monteccatini, and Chianti.

The first five people to register for the trip with a paid deposit of $500.00 will receive as a special gift a bottle of Olive Oil from IL Mulino di Torrigiani.

Contact me soon at bchobbins@comcast.net as space is limited.Buon appetito,

Carmela Tursi Hobbins

ITALIAN EASTER BREAD

2009-04-09T05:54:00.000-07:00

GREETINGS FROM CARMELA'S CUCINA,

Easter Bread is a tradition among Italian families.(www.wikipedia.org/wikiEaster_bread ) It was always a sure sign of spring when my mother's beautiful PANE DI PASQUALINA appeared.

The colored eggs intertwined in the braids are a symbol of the renewal that we experience at this time of the year. I hope you will try the recipe below and that your family enjoys it as much as ours.

Buona Pasqua,

Buon appetito,

Carmela Tursi Hobbins

EASTER BREAD

PANE DI PASQUALINO

5 pounds of flour plus 1 cup

3 teaspoons of anise seed (optional)

6 eggs, beaten

2 cups milk

2 cups water

1/2 stick butter, softened

1/2 cup oil

4 packages dry yeast

5 teaspoons salt

5 teaspoons sugar

3-5 eggs

In a large bowl, mix flour and anise seed together. Scald milk and water, let cool and then add yeast. Add eggs to flour and then add the butter and oil, and finally, add the liquid with the yeast. Add sugar and salt. Knead the bread mixture until elastic-it may need a little more water. Cover the bowl, and put it in a warm place.

Let the dough rest for about an hour. Knead again for about 10 minutes, and let rest again for about an hour. Divide the dough into 15 balls and roll each ball into a rope about 25 inches long. Take three ropes and braid them together.

On a greased cookie sheet, for the braid into a ring, insert dyed Easter eggs between the braids. Cover the bread and let it rise until double in size, about an hour. Brush with melted butter and bake at 375 degrees for about 40 minutes.

Makes 5 braided rings.

TORTA DI LIMONE FOR EASTER DINNER

2009-04-07T13:25:00.001-07:00

GREETINGS FROM CARMELA'S CUCINA,

I was the featured chef on Show Case Minnesota today. Since it is the week before Easter the food I prepared and demonstrated included some wonderful antipasti and desserts that you could serve for Easter dinner. The Torta Di Limone is the spring recipe of the month and can be found on my website at http://www.carmiescucina.com/ but if you would like to see the actual demonstration go to http://www.kare11.com/, then to Show Case Minnesota and click on the Tuesday link. You will find it there and can see exactly how to prepare Torta di Limone for your Easter Dinner. The other recipes can be found on my website under, archived recipes or in my cook book, Carmela's Cucina.

Buona Pasqua,

(Happy Easter)

Carmela Tursi Hobbins

SPRING AND SUMMER CLASSES

2009-04-06T14:40:00.000-07:00

GREETINGS FROM CARMELA'S CUCINA,

Are you looking for something fun to do, either alone or with some friends? How about a cooking class? I will be teaching in many different programs over the next few months and offering private cooking classes as well. Are you interested in learning about the food of different regions of Italy? Maybe something quick and easy for your family or dinner that you can serve "al Fresco"? I am also teaching some classes from my culinary tours as well, IL Mulino, Tuscan Farm House Dinner or Grazietta's Farm House Dinner might be just the class you are looking for to help sharpen your cooking skills.

Just go to my website at www.carmiescucina.com for my complete cooking schedule for the next several months, choose a class and then phone the school to register.

Below is a list of schools and their websites.

I hope to see you at a cooking class in the near future.

Buon appetito,

Carmela Tursi Hobbins

EGAN COMMUNITY EDUCATION 651-423-7920 www.district196.org/ce
EDINA COMMUNITY EDUCATION 952-848-3953 www.edina.k12.mn.us/community
HOPKINS COMMUNITY EDUCATION 952-988-4070 www.hopkinscommunityed.org
COOKS OF CROCUS HILL 952-285-1903 www.cooksofcrocushill.com
ACORN PANTRY (Siren, Wi.) 715-349-8995
SOPRA-SOTTO (Rochester, Mn.) 507-252-5522 www.sopra-sotto.com

SHOW CASE MINNESOTA

2009-04-05T14:12:00.000-07:00

GREETINGS FROM CAMELA'S CUCINA,

Spring is in the air and Easter is just a week away. Join me on Tuesday morning, April 7, 2009 at 10:00 a.m. on channel 11 on Show Case Minnesota, (www.kare11.com) when I will be the featured chef for the day . I will be demonstrating a perfect, yet simple Easter dessert. And if you are not at home during that time, the recipe will also be available on my website at www.carmiescucina.com

Buon appetito,

Carmela Tursi Hobbins

A STAYCATION AT THE COMO PARK CONSERVATORY

2009-03-29T05:49:00.000-07:00

GREETINGS FROM CARMELA'S CUCINA,

Bob and I did not make plans to go anywhere for spring break this year, opting to go to Hilton Head Island for a wedding in May. So winter has been long for us and we felt like we needed a little breath of spring yesterday. So we crossed the river and made our way over to Como Park in St. Paul (http://www.comozooconservatory.org/) . At the Marjorie Mcneely Conservatory the spring flower show is currently running and it is simply beautiful. Since it was the weekend it was a bit crowded, but so worth the visit. The conservatory is just a burst of color with beautiful flowers, from the usual spring tulips, daffodils, hyacinths and lilies. The other rooms are filled with ferns, palm trees of all sorts and kinds and exotic flowers including orchids. I can heartily recommend a trip to the conservatory if you need a little spring and with the forecast for more snow this week, I say head on over and feel the warmth!

Buon appetito,

Carmela Tursi Hobbins

PILLARS OF THE EARTH

2009-03-22T11:27:00.000-07:00

GREETINGS FROM CARMELA'S CUCINA,

I spent the long winter months with my nose in a book, hoping that winter would flee and that spring would arrive. And after finishing two of Ken Follet's books,(www.ken-follett.com) each over 1,000 pages in length I have discovered that spring has finally sprung! The two books, Pillars of the Earth and World Without End are about the building of great cathedrals.

Since, I lead culinary tours of Italy and because I travel their frequently with my family, I can boast that I have been in some of the world's most beautiful, renowned and impressive churches, cathedrals and basilicas in this world. I have enjoyed the Tridium and Easter in St. Peter's in Rome as well as experiencing an audience with Pope John Paul the II with 32 cadets of St. Thomas Academy in St. Peter's Square. I have visited all 5 major churches in Rome and minor ones as well. I have been to the Duomo and Santa Maria Novella in Florence and small places of worship. And have visited the Basilica of St. Francis in Assisi while leading tours. In Sienna I have taken countless clients to the Church of St. Catherine and viewed her remains. We have been part of the vigil known as Volto Santo in Lucca that leads us into the magnificent Cathedral every Sept. 13th.

With friends I have toured the church at Knock in Ireland, where the Blessed Virgin appeared to young children and have visited the church of St. Bridget as well. In the states I have been in many beautiful churches, the church at the University of San Diego, Sacred Heart Cathedral on the campus of Notre Dame, St. John's on the Creighton University Campus are all great and magnificent structures.

But until recently I never thought about how they were built. This morning my husband, Bob and I decided to go to the Bascilica of St. Mary's (www.mary.org) in Minneapolis for Mass. I have been to Masses at this beautiful church many times, have attended weddings there and our 3 sons were confirmed there as well. But today, it was as if I saw that church for the first time. The grandeur, the beautiful stained glassed windows, the marble statuary, the incredible crucifix, it was all new to me. And then I thought about those who built these beautiful places of worship. How did they do it? The time the labor, the expense, to honor our Lord and God.

Ken Follett's books take place in the 1100 and 1300's. How back then in those ancient times did they have the where with all to build the magnificent buildings, structures, pillars that we call our churches today?

In the past I have travelled over the great pond to see these beautiful churches. I have enjoyed tours given by guides that have explained the details of the buildings to our groups. But today I drove just 20 minutes from home and after reading these two books, I actually took in the meaning of what it must have taken to actually build a place of such splendor for us to worship in. I will never take these holy places for granted again. I thank God to be lucky enough to be able to visit his holy home and I thank the builders for doing God's work.

I hope that you too, might take a weekend off from your usual visit to your church and visit the Basilica of St. Mary or perhaps the Cathedral in St.Paul and really look at their beauty, drink it in, savor it, thank God for his holy home where we can find refuge in these troubled times. You don't have to go as far as I do to relish these beautiful structures, they are in our own back yard.

And for next winter I whole-heartily suggest you read Ken Follett's two novels, but for now get out and enjoy the greatest cathedral God has ever built, the out-of doors. For after our long dead winter, the hope of spring and new life is now upon us. Let us give thanks.

Buon appetito,

Carmela Tursi Hobbins

ENDLESS PASTABLITIES

2009-03-17T16:05:00.000-07:00

GREETINGS FROM CARMELA'S CUCINA,

I will be teaching a class that I fondly call Endless Pastabilities at the Nordic Ware Store in St. Louis Park on March 24th from 6:00 to 8:30 p.m. To register for this class you may call them at 952-924-9672, the cost is $25.oo per person.

That evening I will be making a couple of pastas from the different regions of Italy. From Liguria I will make a fresh pesto sauce and serve it over pasta. This area of Italy is known for both their seafood and basil and is located in the area of Italy that is called the Italian Riviera. And from Rome I will make their most famous pasta dish, Pasta Amatriciana, a spicy sauce made tomatoes, onions and pancetta. We will enjoy roasted asparagus and mini cheesecakes with a fruit topping.

The classes are located in the Nordic Ware showroom and you will have plenty of opportunity to shop at a discount that evening. Just think you might be able to purchase something special to use for your Easter dinner preparations.

I hope to see you at this class on March 24, 2009.

Buon appetito,

Carmela Tursi Hobbins

IRISH SODA BREAD FOR ST. PADDY'S DAY

2009-03-13T15:26:00.000-07:00

Greetings from Carmela's Cucina,

In Ireland St. Patrick's Day is more of a religious celebration than it is here in the United States (www.wikipedia.org/wikiSt._Patrick). While many people attend parades and parties in the streets and bars, I keep our celebration on the quiet side usually making a Lamb Stew, Irish Soda Bread and serving Guinness or Hot Whiskeys.

I acquired this recipe for Irish Soda Bread so long ago that I can't remember which of my Irish friend's gave it to me. I always serve it with good butter and with the stew and I always have a very happy Irish family on the saints day.

This soda bread is really good for breakfast too. I hope you all enjoy it as much as we do.

Buon appetito,

Carmela Tursi Hobbins

IRISH SODA BREAD

3 cups all purpose flour

2 tablespoons packed brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 cup dried currants

1 teaspoon caraway seed

1 and 1/2 cups butter milk

In a large bowl stir together the flour, brown sugar, baking powder and baking soda. Stir in the currants, and caraway seeds. Add butter milk, stir until the dry ingredients are moistened. Turn into a greased 8x1 and 1/2 inch round baking pan. Bake at 350 degrees until browned about 40 minutes. Cool 10 minutes in pan. Remove from pan and cool completely. Makes 1 loaf.

GUINESS FOR STRENGTH, HOT WHISKEYS FOR WARMTH

2009-03-12T18:15:00.000-07:00

GREETINGS FROM CARMELA'S CUCINA AND....

HAPPY ST. PATRICK'S DAY,

Most of you know that my heritage is Italian, but did you know that my husband is Irish, making my 3 son's half Irish? We have many friends living in Ireland as well, and this past fall, we finally made our first trip to the Emerald Isle and I fell in love with it.

The food, the people, the countryside, the accent, the Guiness and the Hot Whiskeys. Now, I have to say my drink of preference is red wine, but when in Ireland drink what the Irish drink! And I did. Guiness for strength, it was a demanding trip and Hot Whiskeys for warmth, it was pretty cool and damp in Oct., but our driver Phillip did keep our mini bus nice and warm for us.

Traveling with 4 other couples who are also good friends made this a perfect trip. We began in Northern Ireland and one of our first stops was Bushmill's home of the worlds oldest distillery near the famous Giant's Causeway. We stayed at the beautiful Bushmill's Inn http://www.bushmillsinn.com/ known for it's multi award winning restaurant and Inn. We were not disappointed. A warm fire, a cozy dining room and great food always awaited us and of course we were introduced to "Hot Whiskeys." And for the week when we were not drinking Guiness for strength you would find us with the warm drink.

We did spend a half day visiting the distillery where an excellent tour is given and we did enjoy a hearty lunch as well and of course were given a sample of their "Hot Whiskeys." (recipe to follow) And after making several purchases we were on our way to the next town and adventure.

Now on this cold winter night, I am going to go and make myself a hot whiskey and go through my photos of a very special trip. I just can't think of a better way to prepare for St. Paddy's Day. Maybe you better have a Hot Whiskey for warmth as it is after all very cold out or if you prefer have yourself a Guiness for strength.

Erin Go Braugh!

Buon appetito,

Carmela Tursi Hobbins

BUSHMILL'S HOT WHISKEY

2 parts water

1 part whiskey

1 liter of water flavored with cinnamon sticks and whole cloves.

Take several cinnamon sticks and several whole cloves and tie them in a piece of cheesecloth and add a liter of water and spices to a pan. Bring water to a boil. Allow to simmer for 20 minutes or longer if you prefer a stronger flavor. Then add Bushmill's original white label whiskey for best results. For individual drinks the combination should be twice the amount of water to whiskey. Add a little sugar to taste when making the drink. Garnish with lemon slices and cloves.

The flavored water may be stored when cooled in a glass bottle for up to 6 days. Just pour out the amount you want to use, reheat and add whiskey.

COOKING CLASS MARCH 19, 2009

2009-03-11T05:43:00.000-07:00

GREETINGS FROM CARMELA'S CUCINA,Well, we were blasted with another winter storm yesterday and the wind-chill is 25 below zero this morning. Old-man winter is not giving up easily this year. By now you may all be suffering from cabin-fever as I am! At times like this I always look for a fun way to beat the winter blues. I have an idea for you too.

Next week on March 19, 2009 in the evening I will be teaching one of my favorite cooking classes, "SUNDAY DINNER AT MAMA'S". This class has been very successful in the past and the people at Cook's of Crocus Hill (http://www.cooksofcrocushill.com/) tell me that there are still a few open spots. Give them a call and sign up for this event. It will surely warm up your spirits and I will teach you a great southern Italian meal just like Mama taught me. This is the dinner that was on our table every Sunday while growing up, that always attracted many family and friends to the table. Once you have the skills down, you can be sure that your table will be plenty full as well.

In Italian families Sunday dinner at Mama's is tradition. No one can make a Sugo (sauce) like she does. This class includes all of the recipes and secrets that have been handed down for three generations that originate in our little village in Calabria, Italy. And it is not just about the food, I will share with you the customs and stories about growing up in and Italian-American family.

I will demonstrate and you will eat an antipasto of Gorgonzola and honey crostini with sauteed pears while enjoying a crisp glass of Prosecco (the sparkling wine of Italy). We will enjoy Mamma's rich tomato sauce with meatballs and steakrolls, a mixed field green salad with a crisp Frico basket (Parmesan cheese basket) and for dessert you will enjoy Nutella Ravioli with a dusting of powdered sugar and fresh strawberries.

And if this doesn't cure the winter blues, then go to my web-site at http://www.carmiescucina.com/ and click on the tours button and sign up for a fall trip to Italy, where it is always warm and beautiful.

I hope to see you at a class or on a culinary tour to Italy in the very near future.

Buon appetito,

Carmela Tursi Hobbins

2009-03-11T05:38:00.001-07:00

HAPPY PURIM

2009-03-09T09:12:00.000-07:00

GREETINGS FROM CARMELA'S CUCINA,

I went out to the mailbox one day last week and found a box from my publisher, Norton Stillman. While opening it, I thought, "it's March it, must be my annual gift of Hamantaschen cookies." And I was right, I dug right in and enjoyed one of the Jewish cookies celebrating Purim.

Yearly Norton hosts a baking party for his entire family in March where they all bake together the traditional cookie that celebrates Purim (www.wikipedia.org/wiki/Purim) . They spend the day baking together and then carefully wrapping and distributing this lovely pastry filled with a prunes.

RESTAURANT WEEK

2009-03-04T11:35:00.000-08:00

GREETINGS FROM CARMELA'S CUCINA,

It is the beginning of March so it must be restaurant week in the Twin Cities. Last year, my foodie son, Teddy informed us about this one week bargain at many of our area restaurants. Another couple joined Bob and I at D'Amico Cucina for a fantastic meal at a very affordable price.

Well, it is that time of year again. For complete information and details go to www.mspmag.com for a complete listing of participating establishments and menu offering.

Yesterday was my first meeting of the Edina Magazine Advisory Board and our meeting was being held at Crave in the Galleria in Edina. Our waitress told us about the Restaurant Week offering for lunch that they were featuring and I decided to go with it. It was two courses and I did not pick up the tab, but my understanding is that the lunch offerings are between $10-$15 and dinner between $20 and $30.

The first course was a wonderful fresh spinach salad with slices of pears and apples, cheddar cheese shreds and pumpkin seeds in a light vinaigrette. The portion was so large, that it was a meal in itself. But I did manage to enjoy the next course even though I was already pretty full. Nealy a half of a pork tenderloin was cut into coins and served with the center still lightly pink. The pork was tender and moist with a light sesame sauce over it. Delicious! And with it was a pesto risotto. I would like to have seen it a little creamier, but it was tasty. The risotto was made with fresh basil and freshly grated Parmesan Cheese and the color was just beautiful.

We were a group of about 20 and were seated in Crave's new patio area, with the fireplace burning. It was perfect for a cold winter day. I can't wait to return when it is warm and the windows to the patio are all thrown open and we surely will be seated in a garden like setting. It will be fantastic. The service at Crave was great too, especially since we were a large group and also trying to conduct a lunch meeting. The portions were generous and our waitress was well informed and kept our beverages full.

Restaurant Week was created to keep our eating establishments filled in what is considered to be a pretty slow week. In this economy I am sure even slower than usual. The prices are right so take a look at the web site and make some dinner reservations for yourself and get to eat in some of the Twin Cities best. I am off to Cave Vin on Friday night. I hope to see you there.

Buon appetito,

Carmela Tursi Hobbins

MITFORD INSPIRED ORANGE MARMALADE CUPCAKES

2009-02-28T04:45:00.000-08:00

GREETINGS FROM CARMELA'S CUCINA,

Several years ago I was hooked on a series of books written by Jan Karon about a fictional town called Mitford (http://www.mitfordbooks.com/) . The lead character of the Book was Father Tim and surrounding him were a host of parishioners that were an interesting group of people. One of my favorites was Esther Bullock, Father Tim's church secretary. Esther's signature was her Orange Marmalade Layer Cake. These scrumptious delights were brought to the sick, and infirm, they were brought to funerals, baptisms, weddings, and of course birthdays. You were really considered special if you were on Esther's Christmas list as of course you would be the lucky recipient of one of her famous cakes.

Esther would never give up the secret to that cake and Jan Karon wouldn't either until the book Esther's Gift came out. I just happened to be at the library recently and there sat the small book on a table just waiting for me to pick it up. And that is exactly what I did one cold winter afternoon this month. And after reading it, I thought I just have to make this cake or at least something like it. So I checked out the book and headed to the grocery store.

Since Bob and I are the only ones at home now, and the prospect of eating a whole cake is a bit much, I thought cupcakes! And since cupcakes are popular now if they turned out just the way I hoped they would, I might be able to work them into my cupcake class in the future.

The cupcakes turned out just the way I hoped and everyone who has sampled them agree that they should be included in my cupcake or desserts classes and they will. For a schedule of my culinary classes go to http://www.carmiescucina.com/ and if you want to read a great series of books and become friends with the Mitford folk as I have then go to the library or a book store and pick up one of the nine books in the series, but I suggest that you begin with, "At Home in Mitford." I hope you enjoy them as much as I have. Don't forget to stop by the grocery store to pick up the ingredients for Carmela's Orange Marmalade Cupcakes. Make yourself a batch and settle back with a good book. Spring does not have to come in such a hurry after all.

CARMELA'S ORANGE MARMALADE CUPCAKES

1 package Betty Crocker White Super Moist Cake Mix

1/4 cup freshly squeezed orange juice

6 ounces good quality orange marmalade

1 can Betty Crocker Rich and Creamy Cream Cheese Frosting

Prepare and bake the cake mix according the package directions for cupcakes.

(http://www.bettycrocker.com/) When cooled, with a skewer poke the tops of the cupcakes several times. Gently drizzle the tops of the cupcakes with the orange juice. Wait a few minutes and let the juice soak into the cupcakes. With an apple corer, gently remove a plug out of the center of the cake, making sure that you do not cut through to the bottom.

Put the marmalade in a zip-lock bag and seal tightly. Cut a small corner of the bag and pipe the marmalade into the center of the cupcake level with the top. Save remaining marmalade. Frost cupcakes as you like. With the remaining marmalade, garnish the top of each cake with a dollop.

This is my quick and easy version, for Esther's version pick up a copy of Esther's Gift by Jan Karon.

Buon appetito,

Carmela Turis Hobbins

BUON GIORNO'S FOR DINNER

2009-02-24T10:05:00.000-08:00

GREETINGS FROM CARMELA'S CUCINA,

Last Sat. night we had a sudden change of plans and found ourselves with nothing to do. We called around and found some good friends that were in town as well and decided to meet for a very quick and inexpensive meal at Buon Giorno Italia, 981 Sibley Memorial Highway in Lilydale off of Hiway 13 in Mendota Heights. (http://www.bgimarket.com/) 651-905-1080.

When teaching cooking classes the question of where to eat good Italian food is always asked by my students. I often tell them I Nonni's, the upper end restaurant next door to the deli. I Nonni is really a special occasion place especially in these difficult economic times, but it is possible to order dinner in their bar and save a few dollars.

But Sat. night we wanted something really casual, and just fun, a place where we could get a quick dinner a bottle of wine and just catch up with our friends. Many people had the same idea as the place was very busy with families and couples just like us looking for a good meal at an affordable price. We grabbed a table and while the guys selected a bottle of wine from the wine shop we looked over the menu.

At Buon Giorno's you order at the counter and pick up your food and if necessary they bring the ordered food out to your table upon completion, but there is no table service. Salads, hot and cold sandwiches, panini, pizza and a pasta bar are all available.

At $8.99 the build your own pasta appealed to me. Two young chef's were making up pastas as fast as the orders were coming in. As my turn came up I asked the young chef what his name was and he replied, "Stuart." I then asked him what his favorite combinations were and of course one question lead to another, with him finally asking me if I was a food critic. While I am not getting paid to review restaurants, I would not have been truthful to deny being a critic, so I gave him my card and told him I would be blogging about my experience. He asked me to be nice and fortunately I can be Stuart.

The combination of pasta that I came up with was, olive oil, garlic, scallops, broccoli, artichoke hearts and tri-colored corkscrew pasta in pesto and white sauce. While they were preparing my pasta, I thought that they were being a little skimpy with the ingredients, but as you can see I had a really big pasta to eat when they were finished with the preparation. The combination was delicious and creamy, the vegetables and scallops cooked perfectly and the pasta was "al dente" just the way I like it. The dish also came with some nice crusty bread.

My husband also ordered a pasta and we decided the next time we visit we will order one pasta or Buon Giorno's Lasagna and their chicken Parmesan and some roasted asparagus and share our dinners. The Caesar salad that we ordered was so ordinary that I would not bother with that again and try a different salad such as the antipasti chop or the tuna and cannellini bean salad.

We all did have room for dessert and I sent my husband to the counter to choose as I was only going to have a bite of whatever he brought back. In the end I ate half of the beautifully presented key lime tart. Now I usually think of this dessert best served in the summer, but I enjoyed it greatly on that cold winter night. The individual tart was a large portion and beautifully decorated with whipped cream. The pastry was flaky and the filling nicely rich with the tartness of key lime juice. It was a perfect ending to our meal.

If you are looking for a last minute place to eat for cheap this might be just the ticket. With a really good bottle of wine, pasta bar, salad and dessert the two of us ate for about $50.00 We would have spent more than 3 times that next door!

Buon appetito,

Carmela Tursi Hobbins

ALL ABOUT CARMELA'S CUCINA

2009-02-20T15:21:00.000-08:00

GREETINGS FROM CARMELA'S CUCINA,

People ask me all the time what is Carmela's Cucina? Well, let me tell you. Several years ago I began giving small group cooking classes. Later I was asked to teach at many of the area cooking schools and community education classes. And I do private classes.

I specialize in Italian cooking since that is my background and my parents and grandparents came from Calabria in Italy. I learned to cook from my grandmothers and mother. And our family owns an Italian restaurant in Des Moines, Tursi's Latin King. Years ago I owned a small catering company, Occasions Inc. To arrange for a cooking class go to my web site at http://www.carmiescucina.com/ and contact me and we can set up a class and select a menu.

About 6 years ago I began taking small groups to Italy in the fall of each year and plan to do so again. Each group is between 10-12 people. We stay in one beautiful Tuscan farm house villa for the week and take day trips to Sienna, Lucca, San Gimignano, Chianti, Graeve, Cinque Terre and Florence. Our driver picks us up in a 16 passenger mini bus every morning and safely returns us home at the end of the day after we have toured the area. The tour includes 2 cooking classes and many excellent meals and wine along the way. Your lodging, ground transportation, and the tour is fully escorted with both English and Italian speaking guides. Again go to my web site and click on the tour button to down load all of the information. Call me and we can discuss how we can make this dream a reality.

Carmela's Cucina is also a cookbook, that can be purchased through my web site at local book stores and cooking shops. It includes recipes from 3 generations of great Italian cooks, recipes from my cooking classes and culinary tours and from our family restaurant and great photos and stories about growing up in an Italian American family.

Carmela's Cucina also offers consulting and catering services and will come out and speak to your group or club and do a food demonstration if you would like.

I hope this gives you an idea of what I do and I hope that you will contact me for a book, cooking class or culinary tour in the near future.

Buon appetito,

Carmela Tursi Hobbins

ALDI'S FOOD STORES MAKES GOOD CENTS

2009-02-19T05:35:00.000-08:00

Greetings from Carmela's Cucina,

In these hard times shopping at Aldi's Food Stores (www.aldifood.com) makes good cents. And you will save dollars too, which is a good thing these days.

When I was writing my first cookbook Carmela's Cucina the food stylist that I was working with suggested that I shop at Aldi's for some of the food items that we were going to need for the photo shoot. I was very skeptical, but one of my neighbors confirmed that the new store in town was a great deal and fun to shop. So armed with my own grocery bags and a quarter for a shopping cart, I made my first trip to Aldi's and have been hooked ever since.

This is no frills shopping, and I always have to make a stop at a full service grocery store to complete my grocery list, but the savings are significant, so it is worth the extra trouble. Aldi's has it's origins in Germany and many of their specialty items come from that country. Anything that I have tried from the chocolates to the stollan at Christmas have been excellent.

A typical trip takes about twenty minutes unless the store is really busy and lately I see more and more people learning about what a great value this store is. I have a few favorite items that I always shop for that I want to share with you. I love their trail mix and granola bars. For everyday sandwiches and use their sliced cheeses are great, but when I want something fancy I do go to an up-scale store. I really love their salad dressing and their fresh vegetables and fruits are wonderful and cheap. I always buy their grapefruit which are sweet and delicious as is the pineapple, cantaloupe, honey dew and strawberries. Blueberries are usually available as are mangos, avocados, lemons and limes and kiwi fruit. Their zucchini, three to a package are a great deal as are their tomatoes, tri colored peppers, onions, potatoes, mushrooms, broccoli and cauliflower. Spinach is a bargain and so are the hearts of Romain.

Bread selection is limited, but they always have the multi-grain bread that we enjoy at about half the price and my husband loves their coffee cakes so I indulge. Butter for baking and sugar and flour are also less expensive and of good quality.

Last summer many of my flowering plants came from Aldi's they usually arrive on Thur. morning and there is always a great rush, so be prepared. My Easter lilies and Christmas flowers also come from the store. I can buy more because they are so inexpensive and any one who knows me, knows that flowers are my guilty pleasure.

This past holiday season I even purchased a crown pork loin roast and served it to guests and they raved about how good it was.

Now for a few tips if you want to save some money, shop Aldi's early in the day for best selection. Bring cash as they do not take checks, but recently began to take debit cards. Have a quarter ready for the grocery cart, you get it back when you return it to the stall. And bring your own bags, you can purchase them at the store for 5 cents, but hey you want to save some money here!

As my grandmother would say,"watch your nickels and dimes and the dollars will take care of themselves." Aldi's helps.

Buon appetito,

Carmela Tursi Hobbins

PRESIDENTS DAY DESSERT

2009-02-16T07:20:00.000-08:00

Greetings from Carmela's Cucina,

Today is Presidents Day (http://enwikipedia.org/wik/washington%27_birthday) and many of you have the day off so take some time and make your family a special dessert to celebrate. Washington, our first president is famous for cutting down a cherry tree, these cheesecakes with a cherry topping are so good that your family is going to be cutting you many compliments.

And for cooking classes from my Cucina consult the calendar on my web site at www.carmiescucina.com or contact me about arranging a private class for you and you group.

PRESIDENTS DAY CHEESECAKES

Any pie filling can be used to top these cheesecakes. Fresh fruit is also a nice addition. The cheesecakes can be made ahead and frozen, top with pie filling or fresh fruit when ready to serve.

3- 8 ounce packages, cream cheese
1 cup sugar
5 eggs
1 and 1/2 teaspoons vanilla
1 can Wilderness cherry pie filling

Cream together the cream cheese and 1 cup of sugar. Add eggs 1 at a time, beating after each addition. Add vanilla and mix together.

Divide mixture into 24 cupcake liners in cupcake pans. Bake 40 minutes at 300 degrees until lightly browned. When cooled top with the cherry pie filling.

Buon appetito,

Carmela Tursi Hobbins

I PRACTICE WHAT I PREACH

2009-02-10T12:39:00.001-08:00

GREETINGS FROM CARMELA'S CUCINA,

Last week I suggested to all of my readers that they help our economy out, by having lunch at a cafe with a friend, taking a vacation if you could afford to, or throw a dinner party. Well, after writing that post I decided I better do my part too.

I called up 4 couples that we have known for a long time and enjoy and invited them for a little dinner party over the weekend. Luckily everyone was available and we had a great evening of wonderful friends, fun, good food and great wine. I think everyone must have had a good time too as 5 hours had passed before we got up from the dinner table.

We began our evening with antipasti around a roaring fire and then moved into the dining room. We enjoyed shrimp cocktail and an antipasti that we make frequently in Italy, a creamy tuna paste stuffed into phyllo shells. We enjoyed a delicious salad that included field greens, Granny Smith apples and a wedge of warm Brie that was topped with brown sugar and pecans. Our main course included roasted vegetables, a Mediterranean couscous and chicken that had been marinated in Italian spices, olive oil and white wine. And for dessert we enjoyed a raspberry-ginger semi-freddo garnished with fresh raspberries and mint, all in a pool of raspberry sauce. And then I brought out the home-made Limoncello made by one of the guests and the Torrone candy. Everyone was very satisfied.

You don't have to go this much bother, order a pizza and a movie and call up your best friends and have a great time too.

Buon appetito,

Carmela Tursi Hobbins

GIGI'S CAFE

2009-02-09T11:20:00.000-08:00

GREETINGS FROM CARMELA'S CUCINA,

Recently on a beautiful Sunday morning after Mass, my husband Bob and I made our way to Gigi's Cafe is Minneapolis. Our son, Teddy has been telling us about this little treasure for several months. Since we were going to a movie at the Lagoon Theater in Uptown we decided this was the day to try out Gigi's.

It was a warm and sunny day and we found parking on the street. There is no parking lot, so beware of this as when the area is busy it may be a walk to the cafe, but it will be worth it. We stepped into Gigi's which was moderately busy for a Sunday morning. They offer only counter service, you pick what you want and then one of the very helpful and friendly staff delivers your order at the table.

There were so many delicious items to choose from. Beautiful pastries, sandwiches, wraps, soups and desserts and because it was Sunday they offered a number of egg dishes and quiches. Since we wanted breakfast we each ordered and egg dish. Mine was full of wild mushrooms, goat cheese and arugula and served with some whole wheat toast. The portion was generous and the combination of mushrooms, greens and cheese just perfect. The goat cheese melted into the eggs and made them creamy and tasty. I thought it might be nice if they had brought some jam to go with the toast but they did not and little kabob of fruit would have been a welcome addition. The portion was so large though that I was not able to order a dessert which I had planned on doing earlier. Next time I think it would be a great idea to split an egg dish and also split a dessert with someone.

What I really liked about this place was that the staff was so friendly and nice and that the room was filled with sunlight. I choose a table beside the window that actually got warm, which was welcome in January, but could be a problem in the summer.

Last year when we were celebrating a birthday Teddy offered to bring the birthday girls favorite dessert for dinner, which was Gigi's Key Lime Tart. While it is not currently available at the counter it can be ordered ahead and they will have one available for pickup. I think of Key Lime Tart as more of a summer thing anyway. Not only was the tart beautiful to look at, it was wonderful to eat, smooth, creamy and just tart enough. The color was gorgeous and it was decorated beautifully. It was the perfect ending to our meal.

Gigi's is located at 822 W. 36th street, just a few blocks from Lake Calhoun. Their number is 612-825-0818. They are open daily at 8:00 a.m. It is casual dining, kid friendly and no reservations are taken. There web site is http://www.gigisuptown.com/ but it really does not offer any information.

I suggest if you are in the area and looking for good food and a quick breakfast, lunch or dinner, this is a great spot to eat. And they offer a "Happy Hour" as well. I am looking forward to going back this summer after a walk around the lake for a nice long chat with a friend and a cup of coffee out on their sidewalk.

Buon appetito,

Carmela Turis Hobbins

THREE FRIENDS AND LUNCH

2009-02-06T04:12:00.000-08:00

Greetings from Carmela's Cucina,

On a very cold winter day recently I met two friends at 50th and France for lunch. I was very surprised to see how quiet this area was at this time of day, but it was cold. 50th and France is a chic area of Edina to shop and eat. I teach cooking classes at one of the stores is the area, Cook's of Crocus Hill(www.cooksofcrocushill.com) and was amazed during the holidays at how busy the area always was. You could never find a parking place, the streets and stores were crowded and there was a great deal of activity from reindeer rides to carolers singing in the streets.

But on this Feb. day it was dead! Finding parking was no problem, but the walk to the front entrance of Beaujo's was long especially when you are dealing with wind chill. Apparently in an effort to cut their heating costs this small cafe has closed off their entrance near the parking lot and directed their customers around the block to their front door. I am all for exercise and normally would not have minded the walk, but it was freezing! BRRRRRRR.

We were having a late lunch, but I was still surprised to see so few tables taken, maybe there were three other parties in Beaujo's at the time. I have been there however on a summer night and the place was packed.

Beaujo's is known as a wine bar and bistro, and whenever I have been there or driven by in the late afternoon or early evening it has been quite busy, so I think this day was just an exception, or maybe the economy has hit this little corner of Edina as well.

I was the first to arrive so looked at the menu and specials of the day and decided that the mussels were what I was going to order. When my dining partners arrived we looked over the wine list and I decided to have a half glass of wine, after all I had to get back to work and it was a Tuesday afternoon. Offering half glasses is a nice way for customers to try several wines if they like.

My friends decided on salads and soup of the day. The soup according to my dining companions was spicy and hot and the salads crisp and dressed perfectly. My mussels were among the largest that I had ever eaten, and I try mussels everywhere I go. The broth was a little unusual, most often mussels are prepared in a light wine broth, these however were prepared with coconut milk and with just a hint of cilantro. Different and delicious. The two pieces of French bread were perfect to sop up all of the liquid. The bowl was loaded with mussels and priced at $8.99 this was a lunch bargain.

Beaujo's at4950 France Ave. in Edina is a great place to meet for lunch or a late afternoon glass of wine, they serve mostly salads, sandwiches and soup, and are open daily, but times vary. Go to their web site at http://www.beaujos.net/ for more information or phone them at 952-922-8974.

Buon Appetito,

Carmela Tursi Hobbins

COOKING CLASSES AT NORDIC WARE FACTORY STORE

2009-02-04T11:17:00.000-08:00

Greetings from Carmela's Cucina,

If you are from Minnesota then you know all about Nordic Ware and their famous "Bundt Pan." They were even featured on the Martha Stewart show, (http://www.marthastewart.com/) when they celebrated their 60th anniversary. But Nordic Ware is so much more than the famous bundt pan. They carry an extensive line of bake ware and cook ware as well. If you like to cook or bake I suggest that you make a stop at their store located at 4925 Highway 7. Or go to their web site, http://www.nordicware.com/ to see the full product line.

Recently, I got an email from a friend of mine that is also a member of Women Who Really Cook. She has been hired by the company to begin culinary classes at their store. She was wondering if I would like to add Nordic Ware to the schools and stores where I teach cooking classes and of course I agreed. So one cold day last week, I went to check out their kitchen, which will be great to cook in and also their wares, and of course I came home with several "must have"gadgets for the cucina.

I also scheduled some classes with them. The first class will be on Tuesday night March 24th. And it will be a pasta class that will include two of my favorite pastas, roasted asparagus and small cheesecakes with a fruit topping. YUM!!!

The classes are about 90 minutes long and you get to eat what I cook, such a great deal for you! And the cost is so reasonable at $20-25 per class. And best of all the night of the class you will get a 15% discount. Making this a recession proof deal!

To register for the class go to their web site or call the store at 952-924-9672 and ask for my Endless Pastabilites Class.

I will be looking for you, bring your appetites, it is going to be a fun-filled evening I promise you. And at this price bring your spouse, or friend for twice the fun.

Buon appetito,

Carmela Tursi Hobbins

YOU CAN HELP THE ECONOMY!

2009-02-03T08:19:00.000-08:00

Greetings from Carmela's Cucina,

The Minneapolis paper, The Star Tribune on Sunday Feb. 1, 2009 published a great letter to the editor entitled, "If you can, put money back into our economy." The writer suggests that if your job is secure, that you spend a little money to stimulate the economy. She says go out to lunch, shop at Target, throw a dinner party, and go on a vacation if you can afford it. I am going to suggest the same thing, take a cooking class and learn to cook better food at home. See my schedule of cooking classes at www.carmiescucina.com or ask me about private classes. Contact me to purchase one of cookbooks, CARMELA'S CUCINA, which is full of easy to make and economical recipes that you, your family and friends are going to love. Have friends over for a party and let me help you prepare the food. And if you really have some extra cash travel to Italy with me this spring or fall. Check the tours page of my web site for details of the trip. And remember that when you travel with me you are paying in American dollars and the price is fixed so that there will never be any surprise fees or extras to pay for.

So, do not despair, spring will be here soon, the sun is shinning a bit brighter, the days are longer and the temperatures are rising. And so will our spirits. Put a smile on your face, call a friend and go out and have some fun. Spend a little money if you can. You will feel better and you may even be doing something good for our sad economy.

And since it is Feb. we can't forget to celebrate Valentine's Day. Expensive gifts may not be in your budget, a big night out on the town may be more than you can afford, but you can make my "Peanut Clusters" and let those close to you know you really love them.

We, Americans will survive this period and we will come out better and stronger for it. Until then,, please know that I wish you, my loyal clients, friends and family well. Happy Valentine's Day and...

Buon appetito,

Carmela Tursi Hobbins

PEANUT CLUSTERS
12 ounces chocolate chips
12 ounces butterscotch
2 cups peanuts
4 ounces white chocolate

Melt the chips in a double boiler, and when the chips are melted add the peanuts and mix well. Drop by teaspoonfull on cookie sheets that have been lined with waxed paper or parchment. Melt white chocolate in Microwave oven, stirring after 30 seconds, if chips are still not melted microwave for another 30 seconds until melted. Drizzle the white chocolate over the clusters. Put in a cool place until they are firm. MAKES 3 DOZEN.

ITALIAN COFFEE ON A COLD WINTER DAY

2009-01-26T14:38:00.000-08:00

GREETINGS FROM CARMELA'S CUCINA,

It is still cold and very wintry here in Minneapolis and I have to say I am suffering from a bit of "cabin fever." It was so frosty today that I decided just to stay home and catch up on a few things instead of running around doing errands, that can wait for a warmer day that is promised later in the week.

While cleaning closets I did catch today's episode of Martha Stewart, www.marthastewart.com She had a segment on her show that warmed my heart about Italian coffee. It seems that Martha and I do have something in common after all. It sounds as though she loves her Italian coffee as much as I do. On her segment was an Italian born coffee maker from Trieste Italy. The coffee can be purchased on line at www.anticausa.com Martha, like me enjoys the dark, rich and aromatic coffee of Italy.

When leading my culinary tours of Italy, (go to www.carmiescucina.com and click on the tours button for information) the first thing I do when I de-plane is find the nearest coffee bar and order myself a steaming cappuccino to help me get over jet lag. I usually have been thinking about that first cup for hours and am really ready for it after a long plane ride.

While touring Lucca, the city that Giacomo Puccini made famous. My clients and I begin our Sunday morning tour of the mid-evil city with a stop at Cafe Turandot. This cafe was named for Puccini's famous and final opera. After everyone has enjoyed a cappuccino, a cafe correcto or a machiato we are ready for a day of touring and eating. I always enjoy my daily stops at the beautiful coffee bars that Italy is so famous for and have been known to indulge in a pastry or two as well. But before my departure for home you can be sure that I always stop at a market and bring home several packages of good Italian coffee. As a matter of fact I am enjoying a warm cup as I write this message to you.

If you can't go with me to Italy and bring home your own Italian coffee, grocery stores such as Lund's and Byerly's will carry several brands that you might enjoy such as Illy or LaVazza,

Buon appetito,

Carmela Tursi Hobbins

"BABY IT'S COLD OUTSIDE"

2009-01-22T11:09:00.000-08:00

GREETINGS FROM CARMELA'S CUCINA,

Are you as tired of the cold and snow as I am? I heard this morning that the mercury is going to go way below zero again this week-end. I am looking forward to warm summer days. How about you? Well, I can't make it to Big Sand Lake this weekend the boats and grills are all in storage, but I can still bring a bit of summer to my cucina. I am going to host a picnic!

My sons and their girl friends and my husband are on board, so I am going to turn up the thermometer, dig out the Beach Boys and Jimmy Buffet C.D.s and for a few hours pretend that is summer and that we are not deep into winter. And for a few minutes I will be warm, happy and surrounded by loved ones and best of all my menu is going to bring back summer memories and help me to anticipate my favorite time of year.

My cucina is equipped with a built in grill. And even though we don't use it often, it is a lot of fun to grill burgers and brats on it when the snow is too deep in our back yard to use the gas grill. Bob will pile on the charcoal and get a great fire going to cook the meat and I will round out the meal with warm herbed potato salad, just the way Brian loves it and make a big bowl of coleslaw too. Teddy has promised me that he will make homemade baked beans and to finish out our picnic I am going to whip up some cupcakes in lemon, strawberry and chocolate. I can feel the warmth already can you?

Buon appetito,

Carmela Tursi Hobbins

COOKING AT SOPRA-SOTTO

2009-01-07T09:27:00.000-08:00

Greetings from Carmela's Cucina,

Are you looking for a fun cooking experience next weekend, perfect for a cold Minnesota cold snap? Then let me suggest a culinary class at Sopra-Sotto in Rochester.

Located in the University Mall across from the Mayo clinic in downtown Rochester is Sopra-Sotto, an Italian Living Store that offers cooking classes in their beautiful cucina. I have been teaching at their store since if first opened a number of years ago and it is one of my favorite places to teach. The classes are small and intimate and set among all things beautiful from "Bella Italia."

I will be teaching two classes there and I hope that you will think about signing up for one of them. On Friday night Jan 16th, by popular demand I will be teaching "The Feast of 7 Fishes." This is a complete seafood experience. We begin with an antipasti of mixed seafood, olives, artichokes, tomatoes and cheese. Our main course is a delicious seafood stew, full of fresh and varied fish and shellfish, along with foccacia and salad you will enjoy perfectly matched wine and we will conclude our meal with, cream puffs filled with an almond cream and garnished with fresh raspberries. The Italians love this meal and you will too.

Saturday, Jan 17th will find me back in the cucina at Sopra-Sotto this time with a totally new class that I have developed especially for the store, Cucina Calabrese. We will begin with a crostini of fresh ricotta and herbed olives, then enjoy a hearty fettucini al fredo and a meatloaf stuffed with Italian meats and cheeses and finish up with orange and chocolate zeppole. Zeppole are the doughnuts or street food of Naples and southern Italy and are sure to please you. The doughnuts will have a hint of orange flavoring and when you dip them into a dark, rich, and velvety chocolate sauce you are going to think that you have died and gone to Italian heaven.

To register for either class go to www.sopra-sotto.com or call 507-252-5522.

And if one of these classes doesn't cure the winter blues then you better sign up for my spring tour to Tuscany. Go to www.carmiescucina.com and click on the tours button for full details.

I hope to see you at a class or in Tuscany very soon.

Buon appetito,

Carmela Tursi Hobbins

PRETZEL PEANUT BARK

2008-12-20T09:50:00.000-08:00

Greetings from Carmela's Cucina,

I have been doing a great deal of baking this holiday season. I had several classes this season that were just chocolate and cupcakes. I also baked with my son's girlfriends, and I hope this will become a new holiday tradition. And then there was the marathon baking session, with my friend and cooking assistant Dianne Jackson, who makes beautiful cut out cookies that are perfectly decorated and look fantastic on my cookie trays.

I have taken cookies to many parties this season as well and have gotten great compliments, but to my surprise the recipe that is most requested is not a cookie after all, but more like a candy. PRETZEL PEANUT BARK is super easy and quick to make and you, your friends and family are going to love it. So whip up a batch today, let the bark set up and break it into pieces and then fill either pretty bags or decorative tins with it and you have a great last minute gift to give. I hope you enjoy this recipe as much as we all have.

Buon appetito e Buon Natale,

Carmela Tursi Hobbins

PRETZEL PEANUT BARK

18 ounces white chocolate

3 cups stick pretzels broken into small pieces but not crushed, then measured

2 cups dry salted peanuts

Line a cookie sheet with waxed or parchment paper. Melt the chocolate in a double boiler over simmering water until smooth, or melt in the microwave in a 2-quart glass dish. Microwave at high for 1 minute and stir. Repeat if necessary until chocolate is melted and smooth. Stir in pretzel pieces and peanuts. Stir well. Spoon mixture onto the prepared cookie sheet, spreading the mixture out so that the ingredients are evenly distributed. Allow the mixture to cool for several hours or refrigerate for 45 minutes, then break the bark into pieces.

PUT ITALY UNDER THE CHRISTMAS TREE

2008-12-16T04:18:00.000-08:00

Greetings from Carmela's Cucina,

Are you still looking for a great Christmas or Holiday gift? One that will create a lifetime of memories? Then I have a great idea for you. Why not give Italy for Christmas? For the past 6 years I have been leading culinary tours to Tuscany and have taken hundreds of people on this wonderful trip. I am now taking reservations for May and Sept. 2009.

Included in the trip are 7 nights lodging in beautifully restored farm-house villas. All ground transportation to and from the Pisa airport and throughout the week. Pickup and return to the Florence train station. Breakfast daily, 5 lunches and 7 dinners with wine. Two cooking lessons taught by local experts in Italian cuisine. Fully escorted with English and Italian speaking guides. All guests receive a specially designed event planner/recipe booklet upon arrival.

Visit the markets of Florence, take a stroll on top of the wall of historic Lucca, hike the world famous Cinque Terre with it's breath-taking views. Enjoy lunch on Il Campo in the center of Sienna and buy beautiful ceramics in San Gimignano a small town known for it's many towers. Enjoy a spa treatment (up-grade) in the spa town of Montecatini and make the Tuscan favorite Tortelli with a local expert. Drink the wines of Chianti. And all the while there will be only 12 persons participating. For complete details go to my web-site at www.carmiescucina.com

To make your reservation contact me at bchobbins@comcast.net The reservation deadline for the May 23-30, 2009 trip is Jan. 31, 2009.

I hope you will join me in "Bella Toscana," for a trip of a lifetime.

Buon appetito e Buon Natale,

Carmela Tursi Hobbins

LOOKING FOR A HOLIDAY GIFT

2008-12-07T04:03:00.000-08:00

Greetings from Carmela's Cucina,

The holidays are going to be here before you know it. I realize that this is hard to belive but just check your calander or look out the window and our wintery sceen will confirm it. I want to suggest an easy gift idea, my cookbook. It has great recipes, stories and photos and if you love Italian food you will love this collection of three generations of Italian cooks. The best thing is you don't even need to leave home to get a copy. Contact me at my website, www.carmiescucina.com or email me bchobbins@comcast.net and place an order. I will sign a copy, mail one out to you. And if you place an order by the 20th of Dec. you can have your own copy for gift giving. Order two and you can have a copy for yourself.

I also will be at St. Patrick's Church on Dec. 14th from 9:00 a.m. to 1:00p.m. signing books and selling my spicey condimento so you could get a copy there too.

Reviews of the book are great and everyone loves it, you will too!

And just because you took the time to read this entry, here is a sample recipe for you to enjoy over the holidays.

CROSTINI WITH PEARS, GORGONZOLA, AND HONEY

6 slices of country-style bread

1 large ripe firm pear

5 and 1/2 ounces of gorgonzola dolce (sweet cheese)

3 tablespoons brown sugar

4 teaspoons honey

freshly ground black pepper

Toast bread slices briefly in a heated oven.

Peel the pear and cut in half vertically. Core and cut each half into thin slices. Melt the sugar and butter in a saute pan and add the pear slices. Cook on medium heat until pear slices begin to caramelize lightly and soften. There should be a bit of syrupy liquid with the pears. A few drops of water can be added if there is not sufficient liquid.

Divide Gorgonzola and spread over toasted bread. Place pears on bread and drizzle with honey. Sprinkle with freshly ground black pepper.

Buon appetito,

Carmela Tursi Hobbins

CARMELA'S COOK BOOK GOES INTO 4TH PRINTING

2008-12-01T11:18:00.000-08:00

Greetings from Carmela's Cucina,

I got my Christmas present early this year. Another shipment of my cook book, Carmela's Cucina arrived this morning. It is now in it's 4Th reprint and I am so excited that it is still doing well.

The book includes recipes from 3 generations of great Italian cook's, my grandmothers, Mom and my own. It also includes recipes from my culinary tours, cooking classes that I teach around the Twin Cities and also from my brother's restaurant, the Latin King in Des Moines.

If you are looking for a really great gift for the holidays, my book is just what you want to give. If you are really lucky maybe the recipient will make you a great dinner or bake you some cookies from it.

To get your signed and personalized copy of the book contact me through my web site at www.carmiescucina.com or go to Barnes and Noble, Byerly's or Cook's of Crocus Hill for a copy.

And don't forget to give yourself a present of my book too. I guarantee you there will be no one disappointed!

Buon appetito,

Carmela Turis Hobbins

CLASSES PERFECT FOR HOLIDAY ENTERTAINING

2008-11-28T06:08:00.000-08:00

Greetings from Carmela's Cucina,

Now that Thanksgiving is behind us it is time to focus on the next holidays that are quickly approaching. I will be offering 2 holiday baking classes to make your holidays easier. If you like sweets and desserts these classes are for you. And if you love chocolate, I have one class that you are going to especially want to sign up for and bring a friend or two along too.

On Thur. Dec. 4 from 1:00-3:30 p.m at Edina Community Education I will be teaching a class that I call, CHOCOLATE AND CUPCAKE CELEBRATION WITH CARMELA'S CUCINA. We will be making Coconut Joys, Peanut Clusters, Nutella Ravioli,Chocolate Mousse Spoons, and Red Velvet Cupcakes.To register for this class contact Edina Community Education at http://www.edinacommunityed.org/ or phone them at 952-848-3952.

And on Sat. Dec. 13 from 1-4:00 p.m. I will be teaching the art of Italian Dessert Making, or as they call it, DOLCI, ITALIAN DESSERTS at Cook's of Crocus Hill at 50th and France. Come and enjoy Tuscan Bread Pudding with Amaretto Sauce, Zuppa Inglese, Zeppole with an Almond Cream Filling, Torta Cioccolata and Crostata di Marmelata. Any of these delicious desserts will make you look like a pro for your festive holiday dinner or party. To register go to http://www.cooksofcrocushill.com/ or phone them at 952-285-1903.

For all of my favorite desserts and recipes perhaps, a copy of my cookbook, Carmela's Cucina is just what you need or would like to give as a holiday gift. To purchase one go to my website at http://www.carmiescucina.com/ or to http://www.barnesandnoble.com/ and they also can be purchased at Cook's of Crocus Hill and some Byerly's stores.

I hope to see you at a class or at a holiday event very soon.

Buon appetito,

Carmela Tursi Hobbins

LET THE COOKIE BAKING BEGIN

2008-11-27T06:45:00.000-08:00

Greetings from Carmela's Cucina,

In my cucina, we barely have the Thanksgiving Turkey out of the oven when our thoughts turn to cookie baking. And in fact we started a bit early this year, when I invited my two son's girlfriends over last weekend for an extra early start. We made 8 different cookies and packaged them up so that each of the girls could take some to their Thanksgiving feasts. And we even managed to stash a few for future holiday events. The following recipe for COCONUT JOYS was given to me years ago by my friend Jacki and we make it every year as it is a big hit in our family. One of the nicest things about this cookie, is that you do not have to bake it and therefore it frees your oven for other cookies that do need to be baked. I hope you like it as much as we do. It is a winner!

Buon appetito,

Carmela Tursi Hobbins

COCONUT JOYS

1/2 cup (1 stick) butter
2 cups powdered sugar
3 cups coconut
4 ounces melted chocolate chips
Red Hots for decoration (optional)

Melt butter in a saucepan. Pour melted butter into a mixing bowl and add powdered sugar and coconut. Mix well. Shape rounded teaspoons of mixture into balls. Make an indent in center of each cookie. Melt chcocolate chips. Fill centers of cookies with melted chocolate and top with Red Hots. Makes about 3 dozen.

HAPPY THANKSGIVING

2008-11-25T07:54:00.000-08:00

Greetings from Carmela's Cucina,

I know you all must be very busy this week getting ready for the biggest feast of the year. I love this holiday, because it is all about the food. No presents to think about, just the traditional foods that we have all come to love. You don't really even have to think about the menu that much as some things are a given.

I got off easy this year, we have been invited out, so all I have to do is bring the cranberry sauce and an appetizer. Since I was on Show Case Minnesota (www.kare11.com) last week and demonstrated an appetizer I will make the same one for our feast. It is quick and easy and I am going to share it with you, the best part is you can make it ahead and then just heat it up when you are going to serve it. Everyone at your gathering is going to love it.

Most importantly, I want to wish you a very Happy Thanksgiving, filled with family, friends and really good food.

Buon appetito,

Carmela Tursi Hobbins

BAKED STUFFED BRIE

1 large round of Brie Cheese
1/2 cup of chopped and peeled green apple
1/4 cup sliced almonds
1/4 cup dried craisins
1 tablespoon packed brown sugar
1/4 teaspoon cinnamon
1 tablespoon melted butter
Box of crackers such as Carr Water Crackers

Mix everything together except the Brie. Slice the Brie horizontally in half. Put half of the mixture on the bottom half and cover with the top half and pour remaining mixture over the top. Bake in a 350 degree oven for about 20 minutes. Serve with crackers.

A VISIT TO TABOR HILL WINERY IN MICHIGAN

2008-11-06T14:39:00.000-08:00

Greetings from Carmela's Cucina,

Last weekend while we were in South Bend, In. visiting our son and his wife and going to the Notre Dame football game ND lost in 4 over-times we managed to fit in a visit to a near-by winery. After Mass on Sunday we decided to make a 30 minute road trip to visit Tabor Hill Winery and Restaurant in Buchanan, Mi. 800-283-3363, www.taborhill.com

After touring many wonderful wineries in Italy my expectations for a great wine and food in this part of the world were rather low. Was I ever surprised! First of all it was a gorgeous day, sun shining and fall at it's peak, the colors were amazing. The vines had just been recently picked and all that remained were a few lonely stragglers. The drive leading to the restaurant was lovely with beautiful fall flowers in full bloom.

A fire was burning in the fire place as we entered our dining area and were taken to our table which overlooked the vineyard. It was a perfect place to be seated. Our new daughter-in-law was pleased that we were so happy with her selection of the outing for the day.

I was amazed at the variety of the menu, not what I would expect in Buchanan, Mi. There were several fish dishes to choose from, pasta, pheasant, elk, bison chicken and pork. It was the macadamia nut encrusted tilapia with coconut milk sauce that grabbed my attention and Jeannie's each beautiful plate was garnished with a pineapple and more nuts and the moist, tasty fish laid on a bed of braised red cabbage. It was awesome.

Bob decided to go Italian, I am still off pasta after 3 weeks of it daily and of course, in Italy it is the best pasta ever, but the small sampling that I had of his gemeli pasta in a porcini mushroom and wine sauce with black walnuts and pancetta was very good. With this creative dish he chose a wine called Red Arrow Red after the highway that the winery is on. This was matched perfectly the pasta, and was a robust blend of Cabernet Sauvignon, Merlot and Syrah. Bob was delighted with his selection.

Patrick was the most adventuresome of the group and went with the pheasant which was moist and cooked to perfection in a Merlot sauce and was surrounded by tender root vegetables. He also selected a Merlot from their vineyard which he thought went perfectly with his meal.

I am sorry to say that we were too stuffed to try even one dessert as we had loaded up earlier on a calamari appetizer, warm crusty bread with an herb butter and a some of us had a crisp garden salad. While Jeannie and I enjoyed a thick, tasty curried chicken and rice soup.

We took a short stroll through the vineyards and a tour and then drove further into Mi. and to see the lake. Funny, the cutest little ice cream shop was just ahead and all of a sudden we did have room for a bit of dessert after all. And who could not stop at a place called Oink's Ice Cream Shop? My butter pecan cone was creamy and chuck full of pecans, I ate every last bit. And you guessed it, feeling a little piggish I was oinking on the way out!

Buon appetito,

Carmela Tursi Hobbins