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August 25, 2014

Labor Day Picnic Idea


Tomato and Ricotta Crostini (4)

Use juicy end of summer ripe tomatoes to make these delicious Tomato and Ricotta Crostini for your upcoming Labor BBQ. You can grill the bread as opposed to using an oven as well. Enjoy!

 

August 18, 2014

Getting Ready for the Grape Harvest


Grapes 2-Winery

Over the past few weeks I spent at the Bastianich winery, I saw the grapes growing and checked on them often. I am so excited and realize it is almost harvest time in Collio Friuli, land of great Wine and food.

 

August 11, 2014

Trieste


Back Camera

This is the time of year when I travel through Friuli Venezia Giulia in the northeast corner of Italy. Trieste is always on my list of places to visit but so are the Colli Orientali where we have our vineyard.  This is my second home. 

August 4, 2014

Sweet Figs


Figs 8-2014

Tanya sent me this photo of a beautiful ripe fig from Southern Italy, and it brings me right back to my childhood.  These gifts of sweetness were the perfect desserts in the late summer. They are also delicious with seasonal corn like you find in this  Grilled Corn and Figs with Balsamic Reduction recipe. This recipe can be found by clicking on the link or in Lidia’s Family Table Cookbook (Knopf, 2004).

July 30, 2014

Arugula


Arugula

Arugula is ready in my garden, and I just love this peppery green.  I tend to enjoy it as a simple salad made with shavings of Grana Padano, mushrooms and tossed with olive oil and vinegar.  It’s perfect as an accompaniment to a delicious grilled steak. That says SUMMER!

 

July 22, 2014

Pesto


basil

I love a good pesto, and so does Grandma.  The basil this year is in full bloom and thriving, so I’m going to make plenty of Basil Pistachio Pesto so we can have it on hand for quick meals.

In this recipe, I am using pistachios instead of pinenuts but you can also use almonds.  And if you want to try something a little different, why not try a mint pistachio pesto?  

Pesto can be stored in a jar or airtight container in the refrigerator for about a week or in the  freezer for about six months.  You can cover the top with a thin layer of olive oil to keep it from oxidizing and turning brown. This Spaghetti with Basil Pistachio Pesto recipe can be found by clicking on the link or in Lidia’s Italy in America Cookbook (Alfred A. Knopf, 2011).

 

July 18, 2014

Swiss Chard In My Garden


Swiss Chard 7-2014

Swiss Chard has become very popular, and I absolutely love it. It’s at peak season in June and July, and this recipe works beautifully as an appetizer or a passed hors d’oeuvre.  Swiss Chard and Vegetable Crostata

July 15, 2014

Grandma’s Favorite Vase


Grandma's Favorite Vase in the Garden 7-2014

There is nothing like starting my day with a good cup of coffee as I look out the window at Grandma’s beautiful geraniums.  And this happens to be a photo of them in her favorite vase as well.

July 10, 2014

Garden Fresh String Beans


String Beans

Can’t wait to use these string beans from my garden to make my STRING BEANS, CAPERS, AND BASIL SALAD from my Commonsense Italian Cookbook. See the recipe below.

STRING BEANS, CAPERS, AND BASIL SALAD

Insalata di Fagiolini, Capperi, e Basilico

This is a refreshing salad, particularly in the summer months. Do play with the different kinds of string beans available in season. I love the flat Roman green varietal, but a mixture of green and yellow wax beans is delicious. This base salad can be enhanced to become a main course by adding canned tuna or sardines. It is also a great way to use leftover grilled fish or chicken.

Serves 6

¼ teaspoon kosher salt, plus more for the pot

1 pound string beans, trimmed

½ cup loosely packed fresh basil leaves

½ cup drained tiny capers in brine

2 tablespoons -red–wine vinegar

2 tablespoons -extra–virgin olive oil

Bring a large pot of salted water to boil. Add the string beans, and blanch until tender, about 7 to 8 minutes. Drain, and rinse to cool slightly.

Shred the basil. Put the string beans in a bowl, and toss with the capers and basil. Drizzle with the vinegar and oil, and season with the salt. Toss to coat, and serve slightly warm or at room temperature.

July 7, 2014

Keep Grilling!


Kale 7-2014

If you want to keep on grilling this weekend, toast up some country italian bread, then sauté cavolo nero or kale, like this one from my garden, with olive oil and garlic. Try my recipe below from my Lidia’s Italian Table Cookbook.

Bruschetta with Dinosaur and Kale

Bruschetta con Cavolo Nero 

Yield: Serves 6 

Dinosaur kale, also called black kale, has darker leaves, a crinklier, almost scaly leaves. If you can’t find it, use regular kale instead. I find my dinosaur kale at New York City’s Union Square Greenmarket. 

1/2 pound “dinosaur”, black or green kale

3 tablespoons extra virgin olive oil

2 garlic cloves, peeled and crushed

1/4 cup thinly sliced onions

Salt

Pinch of peperoncino (crushed red pepper)

Water, if needed

Bruschette (recipe follows)

Separate the kale into leaves and remove the thick stem from the center of each leaf. Shred the leaves 1/4‑inch wide. Wash the leaves thoroughly and drain them well, preferably in a salad spinner.

 In a medium skillet heat the olive oil over medium heat. Add the garlic and cook until golden brown, about 2 minutes. Add the onion and cook until wilted, about 2 minutes. Add the kale, season lightly with salt and add the peperoncino. Reduce the heat to low and cooking the kale, stirring often, until the kale is very tender, about 30 minutes. If the kale begins to stick, add a tablespoon of water and continue cooking.

Meanwhile, prepare the bruschette.

Adjust the sesaoning and divide the kale evenly among the bruschette and serve immediately.

 

Food Books and Dvds Tableware

Lidia's Italy in America
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