Monday, 14 July 2014

Everyday Celebrations with Maria Loggia


Maria Loggia’s kitchen door is always open. Her home and garden are a gathering place for friends and family, who come to share her easygoing enthusiasm and generosity – and her inspired Italian cuisine
. In this, her second book, Loggia celebrates the seasons with 16 sumptuous menus – from a spontaneous al fresco garden party to a slow-simmered midwinter feast and a traditional Sunday family lunch.

Everyday Celebrations with Maria Loggia is on a spotlight tour from July 14 to 18.

Author & Chef: Maria Loggia
Category: Non-fiction
Genre: Cooking, Food & Wine, 176 pages
Publisher: Cardinal Publishing
Published: Oct 1, 2012

Amazon.ca  *  Cardinal Publishing  *  Amazon.com


Try One of the Recipes!


Petto di Pollo Farcito con Uva e Noci
Chicken Breasts Stuffed with Grapes and Walnuts


Ingredienti

For filling:

1 tbsp (15 ml) unsalted butter
2 tbsp (30 ml) extra-virgin olive oil
2 shallots, finely chopped
¾ cup (180 ml) walnuts, coarsely chopped
½ cup (125 ml) red seedless grapes, quartered
2 tbsp (30 ml) finely chopped fresh chives
2 tbsp (30 ml) bread crumbs
Salt and freshly ground pepper, to taste
7 oz (200 g) soft goat cheese, cut in 6 slices 

For chicken:
6 tbsp (90 ml) extra-virgin olive oil
6 bone-in chicken breasts, skin on
Salt and freshly ground pepper, to taste
3 tbsp (45 ml) unsalted butter, softened
1 orange, cut into wedges
3 sprigs fresh rosemary, each cut in half
5 bay leaves
 
To serve:
Freshly squeezed juice of 1 orange

Preparazione
Preheat oven to 375°F (190°C).

To prepare filling: Heat butter and oil in a large skillet and sauté shallots until soft, 1 to 2 minutes, and remove from heat. Stir in walnuts, grapes, chives and bread crumbs. Season with salt and pepper and set aside to cool slightly. Leave goat cheese aside for now.

To prepare chicken: Oil a 14-inch (35 cm) round earthenware tiella or roasting pan with 2 tbsp (30 ml) of the olive oil and set aside. On a baking sheet, season chicken breasts with salt and pepper. Make a lengthwise slit in each chicken breast, being careful not to cut all the way through. (This will form the pocket for the stuffing.) Rub remaining 4 tbsp (60 ml) olive oil into the chicken (including in the pockets). Divide stuffing equally among chicken breasts, stuffing it into the slit in each breast, and top with a slice of goat cheese. Pull the chicken skin over the filling and secure with toothpicks. Smear butter over the skin and season again to taste with salt and pepper.

Gently transfer chicken to prepared tiella. Scatter orange wedges, rosemary and bay leaves around chicken. Roast 35 to 40 minutes, or until juices run clear when the thickest part of the breast is pierced. Then broil 2 to 3 minutes, or until skin is crisp and golden. Drizzle with orange juice and serve warm with pan juices.

Serves 6

Tips from Maria:

Consigli di cucina (kitchen tips)
The chicken breasts can be assembled the day before, covered with plastic wrap and refrigerated. When ready to serve, bring chicken to room temperature and cook as instructed. Doing it this way allows the flavours time to meld together beautifully.

Che cos’è? (what is it?)
I’m convinced food tastes better when cooked in a shallow, glazed earthenware dish known in Italian as a tiella. I find earthenware dishes distribute heat slowly and evenly as the food cooks. Aromas and flavours are intensified and casseroles never stick or dry out.

To season a tiella: Before using your tiella the first time, immerse the dish in cold water to soak overnight. The next day, empty the tiella and wipe it dry. Rub the inside with olive oil and place in a preheated 300°F (150°C) oven for 1½ hours. Remove seasoned tiella from oven and place on a wooden board or thick tablecloth to cool. (If placed on a surface like granite or a cold stovetop, it will crack.) To clean a tiella, soak it in warm, soapy water, then scrub with a soft sponge.


Meet the Author



Maria Loggia is one of Montreal's best-loved Italian cooking teachers. Her Tavola Mia cooking school in the village of Hudson is a warm, inviting place to learn about Italian cuisine. She also appears regularly on television, is featured in newspapers and magazines, and leads culinary tours in Italy.

Maria finds inspiration in her Italian heritage and draws on family recipes that go back generations. She founded Tavola Mia, her at-home cooking school in 1999. Through her study of Italy's regional cuisines, which has included numerous sojourns back to her native country, she has acquired great expertise in the art of Italian cooking. Her passion, humor and dedication to excellence have made her an inspiring teacher. Using fresh local ingredients, Tavola Mia celebrates the seasons in authentic, irrepressible Italian style.


An Interview with Maria Loggia



Maria Loggia from Pierre Blais on Vimeo.


Enter the Giveaway!


a Rafflecopter giveaway
Thank you for supporting our authors!


Win competitions at ThePrizeFinder.com - See more at: http://www.theprizefinder.com/content/everyday-celebrations-maria-loggia-cookbook#sthash.O3L6GvS1.dpuf

28 comments :

  1. my family love a lasagne, I would love to be a bit more adventurous with my cooking though

    ReplyDelete
  2. I love a pasta mediterranean salad using those small curls of pasta (a bit like shells) - dunno what they called!!
    (Spencer Broadley)

    ReplyDelete
  3. I love pasta penne pasta with tomato sauce mince or meatballs and garlic bread

    ReplyDelete
  4. Veal in creamy mushroom sauce

    ReplyDelete
  5. Gnocchi in a blue cheese sauce

    ReplyDelete
  6. Crab linguine is my favourite, wish i could make it.

    ReplyDelete
  7. Pamela says - vegetable lasagne

    ReplyDelete
  8. Chilli Con Carne

    ReplyDelete
  9. Oops, misread question. Spag bol!

    ReplyDelete
  10. Any pasta dish
    Claire D

    ReplyDelete
  11. What a lovely giveaway! I love pasta.

    ReplyDelete
  12. I love good old spag bol

    ReplyDelete
  13. Lasagne
    steve_c_little@yahoo.com

    ReplyDelete
  14. Charmian Filewood23 July 2014 at 00:30

    a good homemade Carbonara, or a spinach and ricotta cannelloni yum

    ReplyDelete
  15. I love Melanzane parmigiana (aubergine and tomato bake with Parmesan cheese) with a glass of Frascati!

    ReplyDelete
  16. Tricky I like most of it!!! Spinach & Ricotta cannelloni perhaps....

    ReplyDelete
  17. I had this amazing gnocchi served with a really fresh tomato sauce & buffalo milk, it was divine... I've tried to recreate it at home and I constantly fail!

    ReplyDelete
  18. gnocchi is my favourite
    Victoria B

    ReplyDelete
  19. I love risotto, especially with loads of parmesan.

    ReplyDelete
  20. Has to be beef and chorizo meat balls in a tomato sauce with polenta yum yum delicious

    ReplyDelete

Blog Design by Get Polished