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Growing up in an Italian home

with the exception of

my father's

Swiss Heritage,

Pastas, Boulegnese,

sun dried tomatoes, crostini and bruschetta
were a weekly regimen. 
Especially especially spending much of my 
spare time playing in the back room of grandma 
and grandpa's restaurant where
rows of canned sauce and spaghetti noodles lay drying on racks.

When I'm not pulling out grandma's or mother's recipes
from my beloved recipe box, I often refer
to Giada's cookbooks.~~
~~~The beauty of her recipes is that you can find everything it calls for in your grocer. You don't have to live in upstate NY or somewhere in Connecticut. I can cook and still live in MT! ~~~

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She just came out with a new one and I 
couldn't get down to Barnes and Noble fast enough!!
I love her recipes. They make me
feel closer to grandma, for some reason :)
Also, she's Italian so I'm partial.

Okay enough of that, I have some recipes you are 
encouraged to try~~

bruschetta & crostini

ciabatta loaf sliced and toasted
6 roma tomatoes
fresh basil leaves
                                                    1 tsp lemon juice
                                                       1/3 c black olives diced
                                              1/4 c Parmesan/Regano cheese grated
                                                     dash of salt and pepper
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chop tomatoes and place in medium sized bowl. chop basil and black olives, add to tomatoes. Add lemon juice, cheese and salt & pepper. Mix well. Spoon mixture on top of each crostini and serve. ~Enjoy!
Taste wonderful with a glass of chilled Pinot Grigio.
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strawberry and 
rosemary scones

2 c all purpose flour, plus more for dusting

1/2 c granulated sugar

2 tsp baking powder

1 T finely chopped fresh rosemary leaves

1/4 tsp fine sea salt

6 T (3/4 stick) cold unsalted butter, cut into 1/2 inch pieces

1 c heavy cream

1/3 c strawberry jam

1/4 c fresh lemon juice

2 c confectioners' juice

Place an oven rack in the middle of the oven and preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Set aside.

In the bowl of a food processor, pulse together the flour, granulated sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal. With the machine running, gradually pour in the heavy cream and process until the mixture forms a dough.

On a lightly floured work surface, roll out the dough into a 10-inch circle that's 1/2 inch thick. Using a 3-inch heart shaped sized cookie cutter, cut out pieces of dough and place on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2 inch thick. Cut the dough with the cutter and place on the baking sheet. Using your index finger or a small, round measuring spoon, gently make an indentation in the center of each scone. Spoon a heaped 1/2 teaspoon of jam into each indentation. 

Bake for 18 to 20 minutes, till edges are light golden brown. Transfer cookies on wire rack to cool. 

In medium bow, mix the lemon juice and confectioners' sugar until smooth. Gradually add 1 to 2 tablespoons water until the mixture is thin enough to drizzle. Using a spoon, drizzle the glaze over the scones. Place scones on rack for 30 minutes to cool.

Great with coffee or tea!

~Viola!~

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~~Now, if Spring has sprung where ever you are...I urge you to visit your nearest nursery to purchase some pansies and plant them in a pot. Place the pot on your front stoop or porch. That way whom ever visits 
you will see those happy little pansies. Which is of course
the best way to declare to all that Spring is Here!!~~


It's a good way to spread a little happiness  :) bye.