Spring Fruits & Vegetables Are On The Menu For April & May Classes!

Welcome Spring!

It’s warm outside and the sun is shining longer! Spring is flourishing and we are excited to spend some time outside, even if just in our yard or balcony.​

While we are waiting patiently for better times, here is my NEWS:​

  • Spring Break Children Classes were a success! Thanks to all the children who had fun cooking with me from Italy and from Germany.​
  • April 6th is​ World Carbonara Day, so I have scheduled 2 “Spaghetti alla Carbonara” Classes for you to sign up for.​
  • April 11th is National Asparagus Day! I have scheduled an​ entire​ Asparagus Week!​
  • May 19th National Strawberry Day!​ Find out what sweet surprises I have in store! Maybe a Strawberry Tiramisu? Email me to find out!​
  • New Prices: My prices have never risen since I began this adventure, however due to covid and higher operating costs I have had to slightly increase prices to continue offering my services. I promise you the value and quality has not faltered!
  • Vouchers and gift cards can be bought all year long.​
  1. Private classes no longer have the same price of weekly scheduled cooking classes. New rates include: BASIC fee for a private cooking class is 50€, (discounted to 40€ for military ID holders), and then is 35€ each​ participant​ joining, (military ID holder discount​ applies as well, which is 25€ per participant).
  2. Method of payment for private cooking classes:​ ​ when we set the class, I will send you an email with the link to pay via Credit Card.​
  3. All scheduled classes will have the same price, unless it’s specified. It is 30€​ ​ per participant (discounted to 25€ for military ID holders).​
  4. Method of payment of cooking classes in the calendar:​ ​ You will find the button to click and pay​ with PayPal on my website, in the notes you can notate your class choice or send me an email on which class you are attending. I will email you the ingredients list and the Zoom link to the desired class. If you​ prefer direct credit card payment, email me the name of the cooking class, and the method of payment for the cooking classes. I will send you the link for paying with your credit card.​
  • I need your feedback and input: Would you be interested in subscribing to recorded cooking classes that you’d be able to directly access at your convenience? You would have access to 8 cooking classes a month for 3 months paying a discount of 35% off, saving money and giving you the ability to download the cooking classes for availability on your computer or device! Please send me a quick email​ (teresacolors.chef@gmail.com)​ to let me know your thoughts on this.

Teresa

Tunafish balls with Green Olive Pate and Ricotta Cheese

I experimented a new recipe and I madeTunafish balls with Green Olives Pate courtesy of Frantoio Bonamini

http://www.oliobonamini.com/

Tuna fish balls with Green olive pate

RECIPE

Ingredients: 4 tbsps canned tunafish in EVO, 4 tbsps Ricotta Cheese, 2 tbsps Green Olive Pate, 1 egg, 2 or 3 tbsps breadcrumbs in the mix, more breadcrumbs to roll the tubafish balls, Extra Virgin Olive Oil to spray on the balls before baking.
Mix very well all the ingredients with a spoon and then make balls as big as a wallnut.
Preheat at 200°C the oven and bake for about 30 minutes.
Enjoy!

Gorgonzola Cheese

. It’s a soft cheese being produced for 1200 years.

. It is a DOP cheese, certified and guaranteed by European Community.

. In the past it was known as Stracchino di Gorgonzola – Stracchino, name of a soft cheese, from Gorgonzola –  produced in Gorgonzola, a town on the outskirts of Milan, or also as Stracchino Verde – Green Stracchino – due to the greenish color of the cheese’s marbling.

. It is produced in between Piedmont and Lombardy Regions, in the North West of Italy. The Province – County –  of Novara, in Piedmont Region, is the one with the highest number of cheese farms producing Gorgonzola cheese, with about 65% of the total cheese farms.

. It is produced with raw whole cow’s milk, selected molds and lactic ferments.

. Gorgonzola cheese is creamy and soft and there are two types: the Gorgonzola Dolce type has a particular and characteristic flavor, slightly spicy; the Gorgonzola Piccante type has a more decisive and strong flavor whose texture is more marbled, consistent and crumbly.

. As foreseen by the production disciplinary, Gorgonzola Dolce  ages from a minimum of 50 days to a maximum of 150 days; Gorgonzola Piccante ages from a minimum of 80 days to a maximum of 270 days.

It is produced only with milk from stables located in the area of ​​origin of the cheese itself.

. It is considered the king of Italian blue cheeses and about 30% of the production is exported, mostly to France and Germany, but also to North America and to some Asian countries.

. To fully enjoy the creaminess of sweet Gorgonzola, it is best to remove it from the refrigerator at least half an hour before eating.

. The guarantee of authenticity is the “g” brand printed on the background of the foil that wraps the cheese.

https://en.gorgonzola.com/how-it-is-produced/

Vegetable Broth

Veggie Broth

Here is the recipe of the basic vegetable broth I often cook for making  brodino con pastina – broth with little shape pasta –

Ingredients:

2 carrots, 1 onion, 1 potato

Wash, peel, cut the vegetable in quarters or big pieced and put them in a pot

Add about 4 liters – 1 gallon of water.

Add 1 teaspoon of salt – I use seasalt.

Put the pot on the stove, cover with a lid and turn on the burner on, setting it on high.

When it starts boiling, turn the burner on very low. The broth needs still to simmer. You cook it for about 1 hour.

Bouling broth
Burner on low

It’s ready after about 1 hour when al the vegetables are soft.

Ready Veggie Broth

You separate the liquid part from the vegetables. The liquid part is the broth. It’s ready to be used.

Filtered Broth, it’s ready to be used

The vegetables can be eaten in pieces

Cooked vegetables

or you can blend them with an immersion blender and eat them as a soup.

Blending
Ready blended vegetables

Enjoy the soup!

Yummy

Canola Oil


CANOLA OIL is a vegetable oil derived from a variety of rapeseed that is low in erucic acid, as opposed to colza oil.

There are both edible and industrial forms produced. Canola oil is also used as a source of biodiesel.

Rapeseed flower and oil

Canola was originally a trademark name of the Rapeseed Association of Canada, and the name was a condensation of “Can” from Canada and “OLA ” meaning “Oil, low acid”, but it is now a generic term for edible varieties of rapeseed oil in North America and Australasia.

About 23 kg (51 lb) of canola seed makes 10 L (2.64 US gal) of canola oil. Canola oil is a key ingredient in many foods. Its reputation as a healthy oil has created high demand in markets around the world, and overall it is the third-most widely consumed vegetable oil, after soybean oil and palm oil. Canola oil is considered safe for human consumption.

In 2006, canola oil was given a qualified health claim by the United States Food and Drug Administration for lowering the risk of coronary heart disease, resulting from its significant content of unsaturated fats; the allowed claim for food labels states A 2014 review of health effects from consuming plant oils rich in alpha-linolenic acid, including canola, stated that there was moderate benefit for lower risk of cardiovascular diseases, bone fractures, and type-2 diabetes.

Rapeseed

https://en.m.wikipedia.org/wiki/Canola_oil

How old are eggs we buy in the stores?

European and American laws about eggs are very different.

But, how old are store bought

eggs in the States?

I found this very interesting blog article, surfing the web, so I’m sharing it with you.

How Old is the Average Supermarket Egg? | Fresh Eggs Daily®

https://www.fresheggsdaily.com/2016/01/how-old-is-average-supermarket-egg.html

In this article you can read:

Q: How old are the eggs being sold in the grocery store?

A: It’s just about impossible to tell, but they could be up to 2 months old. Yup, really.

By law, an egg can be sold for up to 30 days after the date it was put in the carton. Yes, that says ‘put in the carton’, not laid or collected, but packaged. And I’m told (although I can’t find anything official in writing to confirm this) that a farmer has up to 30 days to package an egg after it’s laid. So that means a commercially sold egg can be two months old by the time you buy it.

What about Italy?

I couldn’t find a specific blog article so I checked the Carabinieri website

Le Uova http://www.carabinieri.it/cittadino/consigli/tematici/giorno-per-giorno/andiamo-al-supermercato/le-uova

An interesting section says:

. la data di scadenza, obbligatoria, non può essere posteriore al 28° giorno successivo alla data di deposizione per il consumatore, non può essere posteriore al periodo massimo di 21 giorni dalla data di deposizione per il venditore );

. Expiration day, which is mandatory for eggs, can’t be later than 28 days from the egg being laid. Actually eggs can be sold in the stores only within 21 days from the egg being laid down but the client, that bought the eggs before they were retired by the store, can eat them up to the 28th day.

What a big difference!

#ITALIAN MEALS

In Italy we tend to arrange our foods in categories, according to the role they have within a meal:

#Antipasti: small bits of pickled vegetables, fried vegetables cold cuts, marinated fish, toasted slices of bread with some kind of spread on (bruschetta), sometimes cheese. Antipasti are served only in very special meals like Christmas Lunch, New Year’s Eve, Easter Lunch. All these foods are often used for babysitting as well.

#Primi: soups, pasta, gnocchi, risotto, lasagna.

#Secondi: meat or fish, poultry, cheese, eggs.

#Contorni: that is a vegetable side like lettuce, tomatoes, spinach, potatoes.

#Piatti unici: single dishes, when you get a meat or fish main combined with pasta or bread or polenta and vegetables. What’s called ‘salad’ in English, it’s ‘insalatona’ in Italian: lettuce and other vegetables with cheese or tunafish or grilled chicken. The best example of a single dish is a rice salad. Most of the time the single dish is served cold and it’s a quick meal for working days.

#Frutta: at the end of an Italian home meal you always eat some fruit: apples, bananas, oranges.

#Dolce: desserts. It’s mostly a Sunday or special days treat. A typical summer one is the combination of a fruit salad with gelato (ice-cream).

– How many meals a day do the Italians have? Lunch and Dinner; breakfast isn’t considered a main meal.

– Do the Italians eat one serving of each category at every meal? No, they don’t. As already specified, appetizers and desserts are for special events. Contorni and frutta are usually in every italian meal while most of the people eat or 1 primo serving or 1 secondo serving.

– Do not they eat pasta every day, then? Actually they don’t, even if pasta and all the other ‘primo’ servings ( lasagna, gnocchi, …) are often served as they are easy to cook and pretty filling as well.

Have you any questions? Feel free to ask!

RAVIOLI

Ravioli are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served with a sauce, Ravioli are commonly square, though other forms are also used, including circular and semi-circular. 

Even if RAVIOLI is the most common name, this filled Italian first serving can be called Agnolotti, Cappellacci, Ravioloni, Tortelli and more, according to the area of Italy you are

RAVIOLI filling options offered by Chef Teresa Colors


1rav. Spinach and Ricotta Cheese
2rav. Ground Beef and Ricotta Cheese
3rav. Ground Beef and Grated Parmigiano-Reggiano Cheese
4rav. Sausage and Shredded Mozzarella Cheese
5rav. Montasio Cheese
6rav. Montasio Cheese and Pears
7rav. Ricotta Cheese & Parmigiano Reggiano Cheese
8rav. Ham and Shredded Mozzarella Cheese
9rav. Basil Pesto and Besciamella Sauce
10rav. Ricotta Cheese with Basil Pesto Favor
11rav. Pumpkin ( served with Smoked Ricotta Cheese and Butter)
12rav. Zucchini with Garlic and Ricotta Cheese
13rav. Zucchini and Shredded Asiago Cheese
14rav. Eggplants and Parmigiano-Reggiano Cheese ( served with chopped tomatoes)
16rav. Gorgonzola and walnuts
17rav. Goat Cheese
18rav. Asiago Cheese


NOTES

  1. Eggs are part of the fillings pretty often.
  2. The perfect sauces for most of the Ravioli are BUTTER & SAGE SAUCE or TOMATO SAUCE (Al Pomodoro or Al Sugo)
  3. The Italian word RAVIOLI is plural, the singular is RAVIOLO. It doesn’t exist RAVIOLIS.
  4. The pasta for making Ravioli is usually made with eggs, but it could be also made with the Southern pasta recipe as well, where the ingredients are water, salt and semolina.
  5. Kitchen tools: a rolling pin or a pasta making machine to flatten the pasta dough is needed and then a pizza cutter or a rolling cutter to make the Ravioli.
    ENJOY!

GNOCCHI

My Cooking Classes are only virtual, at the moment, as we are still in Covid-19 emergency time.

Yesterday, Sunday, I had an online Cooking Class: Potato Gnocchi from scratch.•

Do you know Gnocchi can be made with different ingredients? The one you see in the pic are made with Potatoes, cooked almost everywhere in Italy. Ricotta Cheese Gnocchi are from Tuscany, Pumpkin Gnocchi are well known in the north of Italy and then we have the Gnocchi made with Spinach, Bread Gnocchi and also Gnocchi alla Parigina ( Paris style ), Canederli which are a compromise among gnocchi and meatballs and more type. Even if the ingredients used are usually only four or five, it’s very important to balance them very well.

If some types of Gnocchi don’t need particular kitchen tools besides what usual in a kitchen, for making Potato Gnocchi is necessary to have a potato ricer with small holes and a wide wooden cutting board or table to work the Gnocchi on, to absorb the humidity and for having fluffy pillows•