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Hearty vegetables like winter squashes and eggplant roast very well on their own without the help of a roasted meat to add flavor. You can roast most vegetables whole, but squash is an example of one that is usually cut into large pieces. Season your vegetables with salt, pepper, and oil or butter; you can also season them after baking with several spices and herbs. Sweet potatoes and winter squashes are great with brown sugar or honey.
This weekend, why not pick up some seasonal produce and get to roasting? It’s easy and will preserve your energy for all that holiday cooking next week.
Here’s a recipe I love for a Roasted Acorn Squash Salad.
As the year winds down, I’m busy as ever, but always grateful for the countless opportunities my career has given me.
As many of you know, I’ve been traveling around the country promoting my latest cook book, Lidia’s Commonsense Italian Cooking, which has allowed me to meet so many of you over the past few months.
I’m also excited to announce that the next installation in my series of PBS prime time specials, Lidia Celebrates America: Life’s Milestones, airs on December 26th. The show has brought me to many different celebrations and many different tables, and I’m looking forward to sharing it with you this holiday season.
Most importantly, I can’t wait to gather my family around the table in a couple weeks. I hope you all have a wonderful holiday and very happy new year.
Lidia Celebrates America: Life’s Milestones premiers on Thursday, December 26, 2013 at 9pm ET/PT on PBS (check local listings)
To read the full article, visit Newyorktimes.com. Here’s the excerpt:
“Finally, two confidence-builders. Some cookbooks challenge. Others perform the neat trick of convincing even beginners that it’s possible to make guest-worthy food in a small, ill-equipped kitchen. THE FRENCH KITCHEN COOKBOOK: Recipes and Lessons From Paris and Provence (Morrow/HarperCollins, $35) comes directly from the cooking classes Patricia Wells gives at her homes in Paris and Provence, so the lineup includes plenty of uncomplicated dishes that have been tested within an inch of their lives. Most require only a handful of ingredients and a few simple techniques. Even hesitant amateurs can turn out seared duck breast with figs and black currant sauce or tomato tatins made with store-bought puff pastry.
Lidia Mattichio Bastianich and her daughter, Tanya Bastianich Manuali, do the same thing with Italian food in LIDIA’S COMMONSENSE ITALIAN COOKING (Knopf, $35), based on the public television series of the same name. The cowardly cook might start with the surefire chicken breasts, sliced thin and sautéed and simmered in a pan with olives, red onion, and orange juice flecked with orange zest. It doesn’t get any easier than this, or tastier. The authors don’t include song recommendations. May I suggest “Acquerello Napoletano,” by Claudio Villa?”
If you’ve never participated in a Google Hangout on Air yet, here’s how it works:
1. RSVP to the event and join the hangout here.
2. Start sending Lidia your questions via Facebook and Twitter with the hashtag #ParadeAskLidia
3. Tune in Wednesday, December 18th at 3pm ET here, where you’ll find Lidia, Tanya, and Parade Magazine Food Editor Sarah DiGregorio on video chat from the Google offices in N.Y.
4. Type your questions as you watch–you can even vote on which questions you want Lidia to answer.
Jill Silva, Food Editor from the Kansas City Star, and Gretchen McKay, Food Writer for the Pittsburgh Post-Gazette will also be joining the chat. We’ll be talking about holiday traditions, Lidia’s tips and tricks in the kitchen, and her new book, Lidia’s Commonsense Italian Cooking.
Don’t miss Lidia’s article in the December issue of Parade here!
Here’s a favorite recipe of mine from my new book: Chicken Breast with Orange and Gaeta Olives. Just about everyone loves chicken breast, and it’s simple to make. (I also love this recipe when it’s done with drumsticks, but if you decide to do that, make sure to double the wine and increase the cooking time until the chicken is done!) Read more about Lidia’s Commonsense Italian Cooking here and get the recipe here.
What an extraordinary recognition! I am honored to have won in a category with such an exceptional group of fellow nominees for Outstanding Culinary Host. Food is my passion and my medium of expression. Throughout my career in food I have received much gratification, but receiving this Emmy takes the cake. Mille grazie!
Celebrate Columbus Day by giving your family and friends (or yourself) the ultimate Italian-American gift: Lidia’s Commonsense Italian Cooking.
You all know I’m a teacher at heart, and my new book lays out a comprehensive curriculum of cooking tips–from the cutting board to the kitchen table. These are lessons I learned from my mother, Erminia (above), and her mother, Nonna Rosa, and now I’m passing them on to you in the form of 150 simple, seasonal recipes. Order your signed copy here!
I’m also excited to announce that the the companion public television series, Lidia’s Kitchen, will begin airing this month as well.
TUNE IN! Lidia’s programs air at different times on different stations around the world. Consult APTonline to find the name of your local public television station.
Some of you have heard me talk about my courtyard in Busoler, but for those who have not, let me tell you a little about it:
Busoler was a small town then made up of only thirty houses along one white stone road. At the center was the courtyard where my maternal grandparents lived. I would go to Busoler as often as I could—every weekend, every holiday and the first eleven birthdays of my life.
My grandparents grew, raised, produced, vinified, and milled everything they needed to survive and bartered any excess for items that they did not have. Little did I know, the pristine flavors, the unadulterated aromas of nature, and the simple country cooking of my grandmother and great aunt would set the tone for my future career. This is where my collection of taste is rooted, and these are the flavors I am always striving to recreate in my cooking.
Few fruits have a presence on menus like the apple does in fall. Summer’s bounty is quickly disappearing, but apples are cause for celebration and have inspired countless homey, seasonal dishes.
2.2 lbs golden delicious apples
3.5 oz. flour
3.5 oz sugar
3.5 oz. amaretti
3.5 oz. butter
1 tbsp. milk
1/2 pack yeast for baking
Preheat the oven to 350 degrees F. Butter and flour an -8– or -9–inch springform pan.
In an electric mixer fitted with the paddle attachment, cream the butter and white sugar until pale and light, about 1 minute. Add the eggs, one at a time, and beat until light and fluffy, another minute or two. Beat in the vanilla.
Sift together the flour, baking powder, and salt. Pour the dry ingredients into the mixer with the lemon zest, and mix until just combined. In a medium bowl, toss together the apples, brown sugar, and walnuts. Scrape the batter into the prepared pan, smooth the top, and then sprinkle with the apple mixture.