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Dinner in Venice https://dinnerinvenice.com Authentic Delicious Italian Cuisine Sun, 08 Feb 2015 03:03:35 +0000 en-US hourly 1 https://wordpress.org/?v=5.4.1 45443618 Zabaione https://dinnerinvenice.com/2015/02/08/zabaione/ https://dinnerinvenice.com/2015/02/08/zabaione/#respond Sun, 08 Feb 2015 03:03:35 +0000 http://dinnerinvenice.com/?p=2535 Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /home/dinneri0/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 1110

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My latest article is dedicated to the memory of one of one of the most important voices of the culinary world, food historian Gil Marks, and is all about an all-time Italian favorite: Zabaione! You can subscribe to Joy of Kosher at www.joyofkosher.com/subscribe

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My latest article is dedicated to the memory of one of one of the most important voices of the culinary world, food historian Gil Marks, and is all about an all-time Italian favorite: Zabaione!

alessandra-6

You can subscribe to Joy of Kosher at www.joyofkosher.com/subscribe

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The Olive Oil Miracle https://dinnerinvenice.com/2014/12/16/olive-oil-miracle/ https://dinnerinvenice.com/2014/12/16/olive-oil-miracle/#comments Tue, 16 Dec 2014 17:14:16 +0000 http://dinnerinvenice.com/?p=2530 Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /home/dinneri0/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 1110

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If you’re an olive oil fan, be prepared. This year has been described as “The Black Year of Italian Olive Oil,”: in Italy, the weather was truly horrible (I spent the summer there, and can testify); on top of that, there was a rare and extreme infestation of a fruit fly  known as the “olive tree leprosy”. The […]

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Joy of Kosher Olive Oil

If you’re an olive oil fan, be prepared. This year has been described as “The Black Year of Italian Olive Oil,”: in Italy, the weather was truly horrible (I spent the summer there, and can testify); on top of that, there was a rare and extreme infestation of a fruit fly  known as the “olive tree leprosy”.

The result is that the olive harvest in Italy is down 35 percent from last year, which means that we should expect to pay much more than usual for Italian olive oil, and to see even more olive oil fraud than last year — cheaper oils imported from abroad being sold as Italian, lower grades labeled extra-virgin, and worse, cut with vegetable oils that have nothing to do with olives.

What’s an olive-oil lover to do? (a good idea, of course, would be trying oils from Greece and those countries unaffected by the issue). If you believe in miracles, you can also pray that your stack will last eight times as long as it normally would, much like in the story of Hanukkah.

An eternal optimist, I still published a whole feature on olive oil, complete with recipes, cooking tips, and ideas for olive oil parings and tasting parties, in the current issue of Joy of Kosher magazine. In the meantime, I wish Italy a gorgeous, gigantic, perfect olive harvest next year!

 

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Homemade Flavored Pasta and the King of Italian Herbs https://dinnerinvenice.com/2014/05/23/homemade-flavored-pasta-king-italian-herbs/ https://dinnerinvenice.com/2014/05/23/homemade-flavored-pasta-king-italian-herbs/#comments Fri, 23 May 2014 19:50:42 +0000 http://dinnerinvenice.com/?p=2524 Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /home/dinneri0/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 1110

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In the current issue of Joy of Kosher, check out my articles on fancy homemade pastas and on the king of Italian herbs: basil!      

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S 04 05 092 fancy pasta.dinnerinvenice

In the current issue of Joy of Kosher, check out my articles on fancy homemade pastas and on the king of Italian herbs: basil!

hanging fresh pasta to dry

hanging fresh pasta to dry

 

 

 

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Chocolate Cream and Strawberry Frozen Delight https://dinnerinvenice.com/2014/05/20/chocolate-cream-and-strawberry-frozen-delight/ https://dinnerinvenice.com/2014/05/20/chocolate-cream-and-strawberry-frozen-delight/#comments Tue, 20 May 2014 01:55:55 +0000 http://dinnerinvenice.com/?p=2503 Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /home/dinneri0/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 1110

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I’m pretty sure I’ve already told you that every year, comes May, I feel quite conflicted between my desire to eat more fresh fruit, vegetables and light fare, and all the temptations of Mother’s Day, my birthday, and Shavuot – plus dozens more excuses…. (just to give you a couple of examples, last year I indulged […]

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Chocolate Cream Strawberry Frozen Delight.by Dinnerinvenice.5702

I’m pretty sure I’ve already told you that every year, comes May, I feel quite conflicted between my desire to eat more fresh fruit, vegetables and light fare, and all the temptations of Mother’s Day, my birthday, and Shavuot – plus dozens more excuses…. (just to give you a couple of examples, last year I indulged in a pink meringue cake and a pistachio and cream Swiss roll).

Chocolate Strawberry Cream Frozen Delight

Prep Time: 25 minutes

Cook Time: 5 minutes

serves 4 to 6

ignorance is bliss

Ingredients

  • 1 lb dark chocolate (shavings or chips)
  • 2 cups whipping cream
  • pinch of Sarawak pepper
  • 4 tbsp sugar (or more to taste)
  • 1 lb strawberries
  • 2 tbsp powdered sugar
  • fresh mint leaves to decorate

Directions

Melt the chocolate shavings or chips on low heat in a bain marie (double boiler) with a pinch of Sarawak or pink pepper. Tape a very large piece of wax paper to your counter. Pour the melted chocolate on top and spread it into a very thin layer with a silicone spatula. Allow to cool.Wash the strawberries and cut them into small pieces. Whip the cream with the sugar until it forms stiff peaks, and incorporate the strawberries.Heat the blade of a knife over the stove, and use it to cut the chocolate into 16 rectangles.In a baking tray, arrange 4 individual desserts by alternating chocolate rectangles with layers of strawberry cream (for each dessert, 4 rectangles and layers). Cover with plastic wrap and allow to rest in the freezer for at least 1 hour. Decorate with more strawberry, mint and the powdered sugar before serving.

https://dinnerinvenice.com/2014/05/20/chocolate-cream-and-strawberry-frozen-delight/


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Warm Radicchio Salad with Red Onion and Dates https://dinnerinvenice.com/2014/05/15/warm-radicchio-salad-red-onion-dates/ https://dinnerinvenice.com/2014/05/15/warm-radicchio-salad-red-onion-dates/#comments Thu, 15 May 2014 21:46:15 +0000 http://dinnerinvenice.com/?p=2495 Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /home/dinneri0/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 1110

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After one of the longest winters that I can remember, it felt quite exciting to finally put all my winter gear in storage and switch to easy tee shirts and jersey dresses. There was, however, one downside – all the cream, cheese and butter-laden recipes I’d been posting to help you brave the elements, had left a couple of unwanted inches around […]

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8293 Warm radicchio salad with red Onion and Dates.Dinnerinvenice

After one of the longest winters that I can remember, it felt quite exciting to finally put all my winter gear in storage and switch to easy tee shirts and jersey dresses. There was, however, one downside – all the cream, cheese and butter-laden recipes I’d been posting to help you brave the elements, had left a couple of unwanted inches around my waist . Time to go easy on the béchamel, pasta and desserts for a week or so!

Today, I am treating myself to a salad made with red radicchio (probably my favorite leafy vegetable). and the exotic addition of Medjool dates to temper its slight bitterness. Let me know what you think!

Warm Radicchio Salad with Red Onion and Dates

Prep Time: 5 minutes

Cook Time: 35 minutes

40 minutes

serves 4 to 6

Ingredients

  • 2 heads red radicchio
  • 3 medium red onions
  • about 12 juicy dates
  • about 1/2 cup parmigiano or grana cheese shavings (or more to taste)
  • 3 to 4 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp brown sugar
  • 1 tsp fresh thyme
  • salt and pepper to taste

Directions

Peel the onions and slice them into quarters or eights depending on the size.

Heat 2 tbsp oil in a skillet on low heat (prefer a heavy or non-stick skillet); add onions and thyme, and cook for 10 minutes covered, stirring often. Sprinkle with the brown sugar and cook, stirring until caramelized. Add the balsamic, and cook covered for 15 more minutes, still stirring frequently to prevent the onions from sticking.

In the meantime, cut the washed and dried radicchio into strips and arrange them into individual bowls. Add the warm, caramelized onions, the cheese shavings and the pitted, coarsely chopped dates.

Deglaze the pan with the remaining 1 or 2 tbsp oil and 2 tbsp water, pour onto the salad (filtering first if needed), and serve!

https://dinnerinvenice.com/2014/05/15/warm-radicchio-salad-red-onion-dates/

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Bianca’s Super Veggie Medley https://dinnerinvenice.com/2014/04/01/biancas-super-veggie-medley/ https://dinnerinvenice.com/2014/04/01/biancas-super-veggie-medley/#comments Tue, 01 Apr 2014 01:18:23 +0000 http://dinnerinvenice.com/?p=2441 Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /home/dinneri0/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 1110

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My 5-year old loves Brussels sprouts and broccoli, and this is her favorite way to eat them! It’s so delicious that I thought I’d also share it with you guys. After all the cheesy pasta dishes I posted this winter, I really owed you a recipe with some vitamins and fiber….. PrintBianca’s Super Veggie Medley […]

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Biancas Veggie Medley 1

My 5-year old loves Brussels sprouts and broccoli, and this is her favorite way to eat them! It’s so delicious that I thought I’d also share it with you guys.

SuperFoods by Dinnerinvenice

After all the cheesy pasta dishes I posted this winter, I really owed you a recipe with some vitamins and fiber…..

Biancas Veggie Medley

Bianca’s Super Veggie Medley

Prep Time: 5 minutes

Cook Time: 20 minutes

25 minutes

serves 4

Ingredients

  • 1 small cauliflower (or ½ one large)
  • 1 head broccoli
  • about 12 Brussels Sprouts
  • 1 red onion
  • 12 black or red grapes
  • 12 white grapes
  • ½ cup pine nuts
  • 3 tbsp extra virgin olive oil
  • 1 thyme sprig
  • salt and pepper to taste

Directions

Cut the cauliflower and the broccoli into pieces, and halve the Brussels sprouts. Cook all three vegetables separately until tender but firm: you can steam them for about 10 minutes or cook them in your microwave (covered with plastic wrap, leaving an opening for the steam) for about 4 or 5.

Halve the grapes, and eliminate any seeds.

Heat the oil in a skillet. Cut the onion in very thin slices and sauté them in the oil with the grapes for about 5 minutes. Add the cooked cauliflower, broccoli and Brussels sprouts, and cook for 8 more minutes. Toast the pine nuts in the oven or in a second skillet brushed with little oil. Add the pine nuts to the veggie medley, season with salt and pepper, and cook for 1 more minute. Decorate with the thyme and serve.

https://dinnerinvenice.com/2014/04/01/biancas-super-veggie-medley/

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MORE ITALIAN PASSOVER IDEAS https://dinnerinvenice.com/2014/03/25/more-italian-passover-ideas/ https://dinnerinvenice.com/2014/03/25/more-italian-passover-ideas/#comments Tue, 25 Mar 2014 19:41:31 +0000 http://dinnerinvenice.com/?p=2439 Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /home/dinneri0/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 1110

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Hello again! I’m so excited to share that my Levornese Almond Custards (Scodelline) are in the April 2014 issue of Cucinare Bene magazine, a special Italian Passover treat among tons of Easter treats (in Italian! But for all the English speakers, I had already posted this recipe here, last year). I am also in the […]

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Hello again! I’m so excited to share that my Levornese Almond Custards (Scodelline) are in the April 2014 issue of Cucinare Bene magazine, a special Italian Passover treat among tons of Easter treats (in Italian! But for all the English speakers, I had already posted this recipe here, last year).

Cucinare.Bene.Scodelline.Passover Almond Custards by DinnerInVenice2014 (1)

I am also in the new Spring issue of Joy of Kosher magazine, with a feature on Cooking with Wine, where I really tried to crunch in  everything you need to know about the topic, from techniques, tips, substitutions and recipes, to cool wine gadgets!

alessandra rovati JOK article Spring 2014

 

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Warm Farro Salad with Cranberry Beans and Red Beet Mousse https://dinnerinvenice.com/2014/02/27/warm-farro-salad-with-cranberry-beans-and-red-beet-mousse/ https://dinnerinvenice.com/2014/02/27/warm-farro-salad-with-cranberry-beans-and-red-beet-mousse/#comments Thu, 27 Feb 2014 23:55:12 +0000 http://dinnerinvenice.com/?p=2422 Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /home/dinneri0/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 1110

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I think I already told you that I don’t mind a little extra padding in the winter: it’s way more practical than having to wear an extra puffer coat, and gives me a great excuse to overindulge in cheesy dishes. However, I’ve lost count of all the snowstorms we’ve had this year, and maybe – […]

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7376 Beet & Bean Farro

I think I already told you that I don’t mind a little extra padding in the winter: it’s way more practical than having to wear an extra puffer coat, and gives me a great excuse to overindulge in cheesy dishes. However, I’ve lost count of all the snowstorms we’ve had this year, and maybe – just maybe – I’ll start wiggling my way out of hibernation. This morning I even made it to a workout class, and no cheese tonight!

7379 Farro w beet and beans

Warm Farro Salad with Cranberry Beans and Red Beet Mousse

Ingredients

  • 3/4 lb farro or spelt
  • 1 cooked beet
  • 1/2 lb cooked Borlotti (cranberry beans) (canned OK)
  • 1 red onion
  • 2 thyme sprigs
  • 1 cup Greek Yogurt (OK to leave out for a dairy-free version, just add 1 more beet)
  • 4 tbsp extra-virgin olive oil
  • salt and pepper to taste

Directions

Rinse the farro or spelt, and cook it in salted boiling water according to the package instructions (if you are in a rush, you can use the quick-cooking farro by Pedon).

Drain it, dress it with the oil, toss and set aside.

Peel the onion, slice it very thinly (I prefer to use a mandolin) and soak the slices in a bowl of cold milk or ice water until use (this step takes the bite out of the onion... and helps with onion breath!).

Dice the beet and place it in your food processor with the cream (or greek yogurt), salt and pepper. You can process until smooth, or leave it somewhat chunky.

Add the drained onion and beans to the warm farro, dress with the remaining oil. Sprinkle with the thyme leaves and serve with the beet mousse

* the beet and yogurt should be kept at room temperature, not cold.

https://dinnerinvenice.com/2014/02/27/warm-farro-salad-with-cranberry-beans-and-red-beet-mousse/

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Italian Chocolate Kisses https://dinnerinvenice.com/2014/02/13/italian-chocolate-kisses/ https://dinnerinvenice.com/2014/02/13/italian-chocolate-kisses/#comments Thu, 13 Feb 2014 23:18:35 +0000 http://dinnerinvenice.com/?p=2415 Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /home/dinneri0/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 1110

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My latest article is all about kisses…. the chocolate kind!   With a recipe for an easy home-made treat (perfect for Valentines with a sweet tooth!): read it here

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Baci - Italian Chocolate Kisses

My latest article is all about kisses…. the chocolate kind!

 

With a recipe for an easy home-made treat (perfect for Valentines with a sweet tooth!): read it here

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Pressure Cookers and Slow Cookers https://dinnerinvenice.com/2014/01/28/pressure-cookers-and-slow-cookers/ https://dinnerinvenice.com/2014/01/28/pressure-cookers-and-slow-cookers/#comments Tue, 28 Jan 2014 23:05:04 +0000 http://dinnerinvenice.com/?p=2412 Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /home/dinneri0/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 1110

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In the new issue of JOK Magazine, the third chapter of my series on Pots and Pans deals with what I once considered two diabolical appliances: Pressure Cookers and Slow Cookers! Tips, tricks, and tidbits of their curious history… by the way, this is what many consider the progenitor of our modern pressure cooker, invented by […]

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In the new issue of JOK Magazine, the third chapter of my series on Pots and Pans deals with what I once considered two diabolical appliances: Pressure Cookers and Slow Cookers!

pots

Tips, tricks, and tidbits of their curious history…

by the way, this is what many consider the progenitor of our modern pressure cooker, invented by Denis Papin in France in the 1670s:

papin Digester

magazine

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Fruity Nutty Tree Day Bread https://dinnerinvenice.com/2014/01/14/fruity-nutty-tree-day-bread/ https://dinnerinvenice.com/2014/01/14/fruity-nutty-tree-day-bread/#comments Tue, 14 Jan 2014 22:40:31 +0000 http://dinnerinvenice.com/?p=2404 Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /home/dinneri0/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 1110

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Our kitchen and dining room overlook a lovely garden, with a couple of old trees where lots of adorable little squirrels have made their nest. Every now and then, a big, bushy gray tail pops up on one of the windows, a sign that they are watching us and wondering if what we are putting […]

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Tree Day Bread by Dinnerinvenice.com 1

Our kitchen and dining room overlook a lovely garden, with a couple of old trees where lots of adorable little squirrels have made their nest. Every now and then, a big, bushy gray tail pops up on one of the windows, a sign that they are watching us and wondering if what we are putting on the table is more or less interesting than their usual fare. This week our little fuzzy friends might be paying us more visits: the ingredients I laid out to bake for Tu’ Bishvat are an irresistible attraction.

Dried Fruit Tu Bishvat by Dinnerinvenice.com

In the Jewish Tradition, Tu’ Bishvat may be technically a minor holiday, but its special eco-message that we should connect with God through nature resonates very deeply with many of us.  Many people celebrate this special “Birthday of the Trees” eating dried fruits and nuts, particularly  those associated with the Promised Land! A kabbalistic tradition teaches that eating three different types of fruits creates a mystical connection with the Tree of life from the Garden of Eden. The first type are those fruits and nuts with inedible exteriors and edible insides, like oranges, bananas and many nuts. The second type are those fruits that have soft edible exteriors but a hard pit inside (like dates, apricots, etc). Finally, fruit that is eaten whole, like figs and berries. You  can taste all this fruity-nutty goodness in these special honey-rye breads. For more Tu’ Bishvat recipes, you can check my old posts here.

Fruity Nutty Tree day Bread by Dinnerinvenice.com 2

 

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Ingredients

  • 2/3 cup dried figs
  • 1/2 cup dried raisins
  • 3/4 cup medjool dates
  • 1/2 cup almonds and/or hazelnuts
  • 1/2 cup shelled walnuts and/or pistachios
  • 1 tsp candied citron, if liked
  • tbsp pine nuts, if liked
  • 1 organic orange
  • shot of grappa or brandy
  • 1/4 lb fresh rye bread dough (recipe http://smittenkitchen.com/blog/2010/01/new-york-deli-rye-bread/ )
  • large pinch of cinnamon if liked
  • 3/4 cup honey
  • butter and flour to grease cookie sheet (or use parchment)

Directions

Soak the raisins in hot water until soft, drain and pat dry. Coarsely chop all the nuts and dried fruit and place them in a bowl with the raisins. Add the grated orange zest and the orange juice, and the grappa or brandy. Allow to restfor at least 6 hours at room temperature (overnight is great). Add the rye dough (for the rye dough, I used Smitten Kitchen's recipe: http://smittenkitchen.com/blog/2010/01/new-york-deli-rye-bread/ ) and combine well, kneading until everything is well combined. Divide into two parts and shape two oval, slightly flattened, breads.

line a large cookie sheet with parchment, or grease it with butter and dust with flour.

Place the breads on the cookie sheet (allow space for raising) and bake in a pre-heated oven at 350 F for about 40 minutes or until golden. Allow to cool. Melt the honey in a small saucepan on low heat, and brush it over the fruit breads. Enjoy on their own or with the addition of whipped cream.

https://dinnerinvenice.com/2014/01/14/fruity-nutty-tree-day-bread/

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Big Chill Cheese Fondue https://dinnerinvenice.com/2014/01/09/big-chill-cheese-fondue/ https://dinnerinvenice.com/2014/01/09/big-chill-cheese-fondue/#comments Thu, 09 Jan 2014 21:28:13 +0000 http://dinnerinvenice.com/?p=2397 Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /home/dinneri0/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 1110

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After last week’s snow storm, and Tuesday’s record temperatures (we hit a record low of 4 degrees Farenheit or -15 C here in New York City), several friends emailed us  or called us from Italy expressing concern for our safety and comfort. We loved the attention, but don’t worry…. we are a tough breed! (here […]

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big chill fondue by dinnerinvenice 1

After last week’s snow storm, and Tuesday’s record temperatures (we hit a record low of 4 degrees Farenheit or -15 C here in New York City), several friends emailed us  or called us from Italy expressing concern for our safety and comfort. We loved the attention, but don’t worry…. we are a tough breed! (here is what we have been doing:)

dinnerinvenice snow

Of course, after a couple of hours of frozen fun at the park, we headed home to warm up by the fireplace ! In most families,a nice cup of hot chocolate with marshmallows would be in order. But my 7-year-old is the kind of kid who, asked by a friend’s mom at snack time: “Do you eat parmesan cheese?” replied: “Would you mind cutting it into shavings and add honey and pears on the side?”. So here is what we settled on.

Fondue step 1-2 by Dinnerinvenice.com

My Italian fondue recipe hails from Valle d’Aosta, the smallest of all Italian regions, but dominated by two of Europe’s top peaks—Monte Bianco (aka Mont Blanc) and Monte Cervino (aka the Matterhorn) on its borders with France and Switzerland. Skiing down such impressive slopes requires serious refueling, or at least I like to think so!  Fonduta Valdostana is even simpler than Swiss Fondue. No wine or kirsch here, just a good pound of fontina (or other good melting cheese), milk and egg yolks. The calequons, those little fondue sets with the tiny forks are really cute, and I couldn’t resist buying one at Zabar’s, but come on – all you really need is a double-boiler made by layering two regular saucepans.

Fondue Step 3-4 by Dinnerinvenice.com

Even if you are not a health food nut, the combination of lots of butter with cheese and bread cubes might induce some feeling of guilt. That’s where the egg yolks come in handy, because at least you are having some extra protein. Besides the bread cubes, you can dip stuff like steamed baby potatoes, slightly steamed cauliflower florets, red peppers, zucchini and pear slices, steamed broccoli or cauliflower or whatever fruit or vegetable you’re in the mood for. I find that when I add fruit and veggies to the standard Italian or French bread cubes, I can tell myself that I’m having a perfectly balanced meal. Of course, don’t forget a steaming cup of mulled wine!

S 26 00 1 FONDUTA VALDOSTANA

Big Chill Cheese Fondue

Ingredients

  • 1 lb fontina or other good melting cheese, cubed or thinly sliced
  • scant cup whole milk
  • 4 egg yolks
  • 3 tbsp butter
  • salt
  • white pepper
  • pinch of nutmeg if liked

Directions

Place the cheese in a bowl, cover with the milk, cover the bowl with wrap and allow to rest for at least 2 hours at room temperature or in the least cold part of your refrigerator, stirring occasionally.

Make a double boiler by pouring some water into a saucepan, and placing a second smaller saucepan inside the first one. Alternatively, you can use a very heavy enameled cast iron sauce pan on very low heat.

Melt the butter in the saucepan on low heat, stirring. Drain the cheese from the milk and add the cheese to the butter, with only 3 tbsp of the milk. keep stirring with a wooden spoon or with a whisk, until the cheese is all melted, making sure it doesn't stick to the bottom or sides.

Add the egg yolks, one at a time, and remove from the stove top. Adjust the salt and sprinkle with white pepper (and nutmeg, if liked. Or even white truffle shavings, if you want to splurge!)

Serve in warm bowls (or in a shared fondue set) accompanied by bread cubes for dipping. You can also offer polenta cubes, cauliflower florets, pear slices, etc.

https://dinnerinvenice.com/2014/01/09/big-chill-cheese-fondue/

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