Thursday, July 1, 2010

Make Friends with a Farmer--And Titina's New Class Schedule


Freshness matters in Titina's kitchen. It matters a lot. And while she may have a month off from classes, that doesn't mean Titina isn't cooking. Titina is always cooking. Lined up on the kitchen counter yesterday--pounds of heirloom tomatoes and three fresh melons, all off a local farm.


Not farm stand or farmer's market-Titina has a relationship with a local farmer who picks her produce right from the fields. He's a good friend to have--because summer vegetables start losing flavor as soon as they are harvested.


The farmer grows peaches too. Titina will freeze these juicy summer fruits in vacuum packs to use through out the year in her popular cooking classes--which resume in August.
Let's Cook with Titina menus and dates follow--plus a cool-off recipe for summer--from this fall's Sorrento Menu, Ice Cream Drowned Espresso


CAPRI Menu

Limoncello Lemon Liquor

Spaghetti Sciue’-Sciue’ Spaghetti in Marinara

Aragosta Marinara Lobster in Red Sauce

Carciofi e Patate Artichoke and Potato Saute

Torta di Capri Almond and Chocolate Cake


Capri Dates Monday: 8/2, 8/30, 9/27, 10/27 Friday: 8/6, 9/3, 10/1, 10/29


Firenze Menu

Crespelle al Formaggio e Prosciutto Cheese and Ham filled Crepes

Pollo al Finocchio Chicken with Fennel

Cavolofiori Gratinati Cauliflower Au Gratin

Torta della Nonna Grandmother Apple Cake


Firenze Dates Monday: 8/16, 9/13, 10/11, 11/8, Friday: 8/20, 9/17, 10/15, 11/12


Genova Menu

Penne alla Genovese Penne with Genovese Sauce

Filetto di Manzo alle Castagne Fillet of Beef with Chestnuts

Piselli al Prosciutto Peas with Prosciutto

Crema Caramellata Cream Caramel


Genova Dates Monday: 8/23, 9/20, 10/18, 11/15 Friday: 8/27, 9/24, 10/22, 11/19


Sorrento Menu

Gnocchi con Ragu’ Gnocchi in Heavy Sauce

Braciole al Ragu’ Beef Rolls in Heavy Sauce

Cannellini e Scarole Cannellini Beans and Escarole Saute’

Affogato al Caffe’ Espresso Espresso Drowned Ice Cream


Sorrento Dates Monday: 8/9, 9/6, 10/4, 11/1 Friday: 8/13, 9/10, 10/8, 11/5



Affogato al Caffe Espresso
Ice Cream drowned in Espresso

4 eggs, separated
4 ounces icing sugar, sifted
1 teaspoon vanilla essence
½ pint double cream, whipped
Espresso
cognac or brandy


Serves 8; Preparation: 30 minutes; Cooking: 20 minutes; Level of Difficulty: Medium


Whisk the egg whites until stiff in a bowl. Add the icing sugar, one tablespoon at a time, whisking well after each addition. Whisk in the egg yolks one at a time with the vanilla essence.

Carefully fold in the cream.

Pour the mixture into a large container or into 8 small dishes. Cover and freeze until firm. If frozen in a large container, transfer to the refrigerator about 15 minutes before serving and scoop round balls of ice cream into serving bowls. Top with espresso mixed with cognac or brandy.



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