New Cooking Class Menus for Spring and Summer 2012

From artichokes to eggplants; red meat to new seafood dishes--There's something for everyone in the latest Capri Flavors Cooking Class line up. 

Taught by acclaimed Italian chef, cookbook author, and Capri native,  Titina Vuotto, each class covers a complete meal from appetizer though dessert. 

Students help prepare the dishes, then enjoy the fruits of their labors around Titina's big Italian table. 

Classes are held Monday and Friday evenings, beginning at 6pm.  Students may bring wine, or purchase hand-selected Italian wines in the Capri Flavors retail store. 

Here are the new menus and dates:

Capri Menu
Gnocchi di Patate (Potato Dumplings)
Braciola al Ragu (Steaks with Gravy)
Rotolo di Melenzane (Rolls of Eggplants)
Torta di Capri al Limoncello (Capri Cake with Lemoncello)
Mondays: 4/16, 5/7, 6/4, 7/2
Fridays: 4/20, 5/11, 6/8

Sardegna Menu
Malloreddus Pasta con Salsiccia (Pasta Mallordeddus with sausages)
Cozze Gratinate (Mussel Gratin)
Carciofi alla Sarda (Sardinian Style Artichokes)
Sabadas (Ravioli with Honey)
Mondays: 4/23, 5/14, 6/11
Fridays: 5/18, 6/15

Sicilia Menu
Anelletti con Melenzane (Anelletti Pasta with Eggplants)
Sogliola al Basilico (Sole Flients with Basil)
Cavolofiore Gratinato (Cauliflower au Gratin)
Sfingi San Giuseppe (Saint Joseph's Cram Puffs)
Mondays: 4/30, 5/21. 6/18
Fridays: 5/4, 5/25, 6/22

Liguria Menu
Pappardelle ai Funghi (Pasta Pappardelle with Mushrooms)
Aragosta in Crema (Lobster in Cream)
Zucchine alla Menta (Fried Zucchine with Mint)
Crema Caramellata (Cream Caramel)
Mondays 5/7, 5/28, 6/25
Fridays: 5/11, 6/1. 6/29

For more info call, 919 749-3656 or book on-line at www.capriflavors.com

New Menus and a Great Gift Idea

You can have all the holiday sales on electronics and clothes--I'll take Capri, Rome, Parma, and Venice--the new line-up for Titina's cooking classes in 2012. 

Titina's classes make wonderful gifts. 

Buy a gift certificate for one or more classes and the lucky recipient gets to pick their dates and menus. 

This year, some great new dishes are featured in classes, like Salmon with Dried Mushrooms and Orange Tart, Capri Style. 

That means there's something for everyone, even (often) returning students like Kitchen Helper.
Cooking with Titina is an enjoyable evening out, plus a chance to learn techniques and recipes that cooks of all skill levels can take home and use again and again.  Now that's a wonderful gift!

Here's the complete line up, and for more info or to purchase on-line, go the Capri Flavors Website.  Click cooking classes and scroll down for full details.

CAPRI Menu
Limoncello

Bomboloni Capresi
Fritters Filled with prosciutto and Mozzarella

Salmone ai Funghi
Salmon with dried Mushroom

Torta all'Arancia
Orange Tart Capri Style

Roma Menu
Ravioli con Aragosta
Lobster Ravioli with "Siue'-Sciue'" Sauce

Saltinbocca alla Romana
Veal Slices with Prosciutto and Sage

Torta alla Caprese
Almonds and Chocolate Cake



PARMA Menu
Creppes al Formaggio
Cheese and Ham Filled Crepes

Parmigiana di Melenzane
Eggplant Parmisan

Zeppole di San Giuseppe
Saint Joseph Cream Puffs

VENEZIA Menu
Zuppa della Sposa
Wedding Soup

Sogliola alla Mugniaia
Sole Fish Meumiere

Nodi d'Amore
Love Knots

New Recipes & New Regions In Titina's Kitchen this Fall

Fall has begun in Titina's Capri Flavors kitchen with great menus for new and returning students. 

Featured are 3 of Italy's culinary capitals and Titina's home island, the lovely Capri, where she grew up in a famous family restaurant. 

From Bologna, the capital city of Emilia-Romagna, a signature lasagna, followed by a rich main dish typical of the sophisticated region:  Prosciutto and Peas with Quail.

From the seafaring capital of Genoa, classic basil pesto (called Genovese) on pasta, and Calamari with tomatoes. 

From the ancient city of Rome, food with ancient roots starting with a semolina dumpling  and ending with a cake made with dried fruits. 

And finally,  from one of the world's most beautiful islands, Capri,  a new menu featuring world-class seafood and citrus.

Students participate in the cooking and may bring or purchase wine to enjoy with the meal. 

Class sizes are very limited, (classes must fit around Titina's big Italian table), so book early. 

Full menus and dates are listed below. 

Bologna Menu
Lasagne alla Bolognese (Lasagne Bologna Style)
Piselli al Prosciutto con Quaglie (Prosciutto and Peas with Quails)
Insalata Mista (Mixed Salad)
Sorbetto al Limoncello (Sorbet with Lemoncello)
Mondays: 9/5, 10/3, 10/31, 11/28
Fridays: 9/9, 10/7, 11/14, 12/2

Genova Menu
Linguine al Pesto  (Linguine with Pesto Sauce)
Calamari alla Marinara  (Calamari “Marinara” Style)
Scarole Sautee’ (Escaroles Sautee’)
Torta della Nonna (Grand Mother Cake)
Mondays: 8/29, 9/26, 10/24, 11/21
Fridays: 9/2, 9/30, 10/28, 11/25

Roma Menu
Gnocchi di Semolina alla Romana (Semolino Gnocchi Roman Style)
Pollo Speziato al Curry (Chicken with Curry)
Cavolofiori  Sautee’ (Cauliflower Sautee’)
Crostata di Frutta Essiccata (Dry Fruits Cake)
Mondays: 8/22, 9/19, 10/17, 11/14
Fridays: 8/26,  9/23,  10/21, 11/18

CAPRI Menu
Limoncello
Gnocchi di Patate con Aragosta (Potato Gnocchi with Lobster)
Melenzane alla Parmigiana (Eggplants Parmigiana)
Orange Salad
Torta di Capri (Almond and Chocolate Cake)
Mondays: 8/15, 9/12, 10/10, 11/7
Fridays: 8/19, 9/16, 10/14, 11/11

Simple Summer Crepes

Chef Titina makes marvelous savory crepes.  Stuffed with Italian ham and cheese and topped with white sauce, they are a rich and delicious main dish.  http://fromtitinaskitchen.blogspot.com/2009/08/prosciutto-made-simple-and-then-some.html

But sweet crepes, especially this time of year, are remarkably light and easy.  Roll them around jams, Nutella, or Chestnut Cream from the Capri Flavors retail store and top with berries.  The results are  as beautiful as they are tasty. 

 

Here's how to make 4 crepes in 10 minutes or less. 
First:  Get over your crepe fear.  They're just thin pancakes--probably one of the first things most American kids learn to cook.  You can do it, even with company hanging around the kitchen. 

• Melt 1 Tbs of butter in a 8-9 inch nonstick skillet over medium heat.
• While the butter melts, whisk  one egg, 1/2 cup milk, and 1/3 cup flour until smooth. 
• Whisk melted butter into batter.  Meanwhile, return skillet to stove and increase heat to med/high. 
• Ladle 1/4 of the batter into pan and turn to spread.  Watch the edges of your crepe.  In about a minute, they'll start to brown and curl.  Flip it and brown the other side. 
•  Spread with Nutella or jam.  Top with berries and enjoy. 

 

 

 

 

Titina says Time to Pinch Back your Basil

It's high summer and Chef Titina is taking a break from her popular cooking classes until the 15th of August.  But that doesn't mean she's not cooking.  Lots of classic Italian summer dishes  are on the menu in Titina's Kitchen and many of them call for basil.

When it comes to this wonderful herb, Capri Flavors Chef Titina is a true master.  Descended from a long line of famous Capri chefs, she has always known, grown and cooked with basil. 

An easy-to-grow annual, basil completes its life cycle in a single season, growing, flowering and producing new seed before being killed by autumn frosts. 

Titina says the herb's flavor is at it's peak just before the plant flowers, so to extend the season, she regularly pinches the blossoms off.

If you're growing basil, start pinching now.  You'll enjoy the best flavor longer that way. 

Here are a  few more tips from Chef Titina for dealing with this wonderful herb: 

•  Home grown is best.  Titina tends basil plants in pots and her small but productive garden at the Capri Flavors retail store. 
• Basil likes warm temperatures, full sun, and lots of water.  Given those, it's really easy to grow. 
• Wash and dry at room temperature.  Titina cuts and washes  branches several hours before she plans to use them, then wraps in kitchen towels, which are left on the counter to dry. 
• Never refrigerate basil. 
• Finally, basil makes wonderful pesto.  Here's a link to instructions in an earlier post http://fromtitinaskitchen.blogspot.com/2010/09/last-taste-of-summer-from-titinas.html. 
• Or grind basil in the food processor and mix with olive oil.  Freeze it jars to preserve the taste of summer all year long. 

Summer Chillin' in Titina's Kitchen with Coffee and Ice

A summertime treat that's often served in Titina's kitchen is Caffe Granita.  Intensely flavored, but light and refreshing, this coffee Italian ice is a favorite of Titina's husband Costanzo who grew up eating it layered with whipped cream (con panna)

Granita how-tos (including a favorite coffee) are  featured in this week's e-newsletter.  Sign up on the Capri Flavors homepage. 

And for a another twist on coffee and ice, try this wonderfully refreshing Cappuccino Milkshake, courtesy of the Italian website GiallioZafferano.it.  Sign up for their newsletter and get free recipes every day-- a great way to brush up on your Italian (with the help of Google Translates)  

By the way, Titina's chillin' this summer with a month-long vacation.  Her popular cooking classes wrap-up mid July.  She returns with new menus on August 15th. 

Cappuccino Milkshake

1 cup warm milk (try low-fat organic)

2 cups of strong coffee (brewed)

3 generous Tbs sugar

2 tsp cocoa (Titina uses Elenka)

4 cups ice cubes

Dissolve sugar in warm milk.  Add cocoa, then coffee.  Pour into blender.   Add ice and blend.  Save leftovers in the freezer. 

Big Rewards from Titina's Small Garden

You don't need a lot of space to grow a great summer vegetable garden. 

In Capri Flavors Chef Titina's little garden--lots of flavor for her upcoming cooking classes. 

Basil, of course.  Titina will harvest and chop this classic Italian herb for bruschetta, the wonderful appetizer she uses as a starter, sometimes served with fresh peach Bellinis on the side.

And more than half the bed is rimmed with zucchini squash.  Titina will let some grow to maturity, but fried squash blossoms are an Italian delicacy.  Look for it on the menu in as the weather warms. 

Note:  The chef's husband Costanzo reports that classes are going well.  A limited number of  seats remain for the current schedule.  Check the web site or give them a call.  919-462-9255