Brown Food, Yes or Not? | By: Valentina Cirasola | Author and Designer

22 Jan 2013 14 Comments

by Valentina Author in Culinary Items, Design, Italian Food, Kitchen Design Tags: , , , , ,

In decorating, black is for grounding the room, white is for transitioning between one color to another such are usually trims and doors, red is for uplifting energy in a dull environment, green for calming and each of the rest of the colors in the rainbow have a dedicated function, but brown has never been a color that delight in kitchen décor.

Brown in cooking is a totally different matter. Cooking something brown is not that appealing, unless we talk about chocolate in the darkest form of brown, sweet, crunchy, luscious, decadent and even with a hint of salt. Brown breads and brown beers fall in the good brown category that give nutrition and pleasure, but brown steaks don’t. Meat at a fresh state starts with a bright red coloration and by the time is cooked, it should be pinkish inside to retain all the juices and flavors, but never too brown, risking to get a shoe sole.

Brown sauces sold in bottles are full of artificial ingredients and so much sodium. Aside from upsetting someone here who likes that stuff, I would say that brown sauces are good to stain food without personality. Fresh food do not need to be corrupted with brown or any other color sauces. It is clear I don’t agree with people who believe the best food is brown. However there are a few of the brown food I eat all the time: mushrooms, whole-wheat pasta, lentil, truffle and nuts. It is important to combine complementary color schemes when serving dark food – “the eyes want to take part of the feast too” – therefore if it appeals to the eyes it will appeal to the stomach. That’s a fact. Use bright color plates to make the brown food come alive, but don’t forget bright condiments as well.

Enjoy a couple of my simple recipes and colors.

Funghi Trifolati (sautéed)
Use any kind of mushrooms, but mostly crumini, the common dark button mushrooms. Wash them very quickly in cold water, pat dry, cut in half. In a skillet warm up olive oil and garlic, when the garlic is golden, throw in all the cut mushrooms, sauté until they have shrunk a little. Season it with salt, pepper or chili pepper. Add a hand full of fresh chopped Italian parsley. Serve with meat or fish and a robust wine.

Lentil Andalusia Style
For this dish I use dry lentils. Before putting lentils in the boiling water, make sure there are no small rocks inside the bag, as often happens. Boil them in salted water for about 15 minutes and season if necessary with salt and pepper. Meanwhile, chop finely the center core of celery because is tender and more digestible and 1 -2 oranges in small bite sizes. Plate the lentils, add both ingredients on top and a swirl of olive oil.

It cannot be any easier than this! The food in my slide show are all in my books. Ciao,
Valentina

http://www.Valentinadesigns.com
http://valentinadesigns.wordpress.com

Val:FarfalleStampValentina Cirasola is an Italian Interior Designer with a passion for kitchens and cooking. She especially loves to design all those rooms with a “make me feel good” tag attached, such as kitchens and wine grottos, outdoor kitchens and outdoor rooms, great rooms and entertainment rooms. She is a public speaker and a mentor. She is also the author of two Italian regional cuisine books and a book on colors, all available here in this site on the Books page and on
Amazon: http://tinyurl.com/9agl5v9
Barnes&Nobles: http://www.barnesandnoble.com/c/valentina-cirasola

Limoncello, Here I Come | By: Valentina Cirasola | Author and Designer

14 Jul 2012 Leave a Comment

by Valentina Author in Culinary Items, Italian Culture, Italian Food, Italian Life Style, Kitchen Design Tags: , , , , ,

Limoncello here I come! That’s what one of my guests says today at the Limoncello class I was scheduled to teach in the afternoon.
Today, I started a series of classes on Culture Of Italian Food. The object of these classes is to introduce the participants to the Italian philosophy of food, how to eat food without waste, which proper utensils to use, table manners and settings, life style around food, food appreciation, food information, history and cultural aspect of food. You know, it’s all about the saying “When in Rome do as the Romans.” Well, these classes are  for travelers and people who are just plain interested in everything Italian and want to learn what Italians do across the pond.

Limoncello is a lemon based drink, served chilled after dinner as a digestive. The acidity of the lemons is good to cut the fats eaten during the dinner. Limoncello can also be served  as an appetizers with salty food, such as olives, pretzels, salame and prosciutto. Serve it together with espresso coffee, or gelato and it will become a refresher, a type of “middle of the day enjoyment” and even  an early afternoon tea and biscuits with the ladies, can be perked up with a limoncello. However it is served, Limoncello likes to stay cool in the refrigerator and likes the glasses chilled in the freezer.

Any lemons of course will do the job for a good Limoncello, but the best lemons to use for the best results are the lemons from Amalfi Coast called “Limoni Sfusati”.  This kind of lemon carries the mark IGP (Indicazione Geografica Protetta), which indicates that the product comes from the original and protected geographical area.

The law regulating this product requires that Limone Sfusato must be cultivated in lemon garden terraces called limoneti, away from winds and it must have some special characteristics. To be authentic, the lemon  must be elongated with elongated leaves, with medium thick skin and bright yellow color; it must have from 4 to no more than 10 seeds per lemon and must have a very succulent and not acidic pulp. Its ideal weight is between 3.5 – 4.2 oz.

Going back in time, Arabs brought this kind of lemon to the Amalfi Coast when Amalfi was one of the five Mariner Republics of Italy from the ninth to twelfth century. In the 1800s the lemon became one of the most important products for the economy of Amalfi, in fact it became so vital that was also exported to England and to America, and valued on the New York Stock Exchange. The mariners on board of ships used it as a good source of vitamin C when they traveled at sea for long time.

I was in the class explaining all of this, the women were peeling away, but what are all the parts of a lemon called, I asked?  The first thing we see is the outer yellow skin, which when squeezed exudes a perfumed oil, then the wall or bread (white part), not edible in my taste, the clove (each triangle section of the pulp), the mesocarp (inside of the pulp) and the seeds.

What to do with Limone Sfusato? Due to the sweetness of this type of lemon, mixed in green salads is ideal, or the lemons itself can be made into a salad with cherry tomatoes, celery cut very thinly, hot pepper, basil leaves, olive oil and salt. It makes a tasty seasoning for fish, seafood appetizers, pasta dishes and meat. Good to make lemon granita, which is a refreshing crushed flavored ice,  or used for sweets, cakes, biscotti and even to make lemonade with sparkling Italian water.

Making limoncello is really easy. Peel 8 lemons, but only the skin without the white wall. Drop them in the jar with a cap. Pour over 34 oz. of Vodka, close with the cap and let it macerate for one month in a dark place. After this time, filter the Vodka into a large container/bottle through a cheesecloth or a tight mesh strainer. Do not discard the flavored lemon rinds just yet. In a pot bring to a boil 17 oz. of tap water , add 21 oz. of sugar, stir until sugar is melted completely. Cool this simple sugar and then mix it with the lemon flavored Vodka. Keep one week in the refrigerator and then it is ready to serve in very chilled glasses. Roll the discarded lemon rinds into sugar and make candied lemon peel, or use them to make biscotti and even in meat stews.

The guests of the class were left with eight lemons without the peels, what to do? In Italy we do not throw food away, or discard food we can turn into something else.

Roasted Lemons 
Slice all the lemons, place them on the baking sheet, give a good swirl of olive oil, add black pepper, sugar to bring out the sweetness of the lemons and place under the broiler until golden brown. Cool it down, layer the lemon slices in a jar with a large mouth. In between each layers, add capers, chopped garlic and basil leaves. Fill up the jar almost to the top, add olive oil and close the lid. Keep it in the refrigerator until you want to make a lemon chicken. Place all of this goody under the skin of the chicken, rub the oil all over and pour it in the chicken cavities, season with salt to your liking. Bake it at 400°F. until the chicken is browned all over. I assure you, chicken has never tasted this good before!

The guests of the class asked me where I keep these secrets? I don’t, I put it out on the Internet, I pass along in the class, I give it away to friends and I writes books. In my house we shares, especially when it comes to food. We have always found a way to use every possible parts of the food other people throw away and that’s what I am teaching: the art of food and life style.

It was a very enjoyable afternoon, made many new friends, made so many people happy and all left with one or two of my books in their hands. Ciao.
Valentina

www.Valentinadesigns.com
http://valentinadesigns.wordpress.com/ 

Copyright © 2012 Valentina Cirasola, All Rights Reserved

Valentina Cirasola is an Italian Interior Designer with a passion for kitchens and cooking. She especially loves to design all those rooms with a “make me feel good” tag attached, such as kitchens and wine grottos, outdoor kitchens and outdoor rooms, great rooms and entertainment rooms. She is a public speaker and a mentor. She is also the author of two Italian regional cuisine books, available here in this site on the Books page  and on Amazon: http://tiny.cc/pkoo0

Happy Birthday America | By: Valentina Author and Designer

04 Jul 2012 Leave a Comment

by Valentina Author in Culinary Items, Design, Holiday Decorations, Holiday Food, Kitchen Design Tags: , , ,

Every year celebrating this historic birthday event is my way of showing my gratitude to this country, which adopted me so kindly a few moons ago. I came as tourist and ended up staying for work, leaving behind family, friends and my roots. I must admit it hasn’t always been easy, but I worked hard and took all the opportunities offered to me. One of my business coaches once said that when people walk on gold, it becomes pavement and they don’t see it anymore. He referred to the local people who often don’t see the beauty, the generosity, the abundance and the open doors this country offers, because they have been used to have it all and at their convenience, whereas emigrants coming from hardship and difficult lives somewhere else in the world, do see opportunities in this country with a different eyes and embrace them with open heart. They do what it takes to succeed and I am one of them. I have a beautiful design business, very nice clients and my books soon to be three on the market are doing well.

Today, I deserve to celebrate my hard work with good food and good friends. I made roasted zucchini, simply sliced and flavored with a mixture of olive oil, mint, garlic, a very small amount of sharp cheese and breadcrumbs. Salt & pepper to taste and in the oven for about 20 minutes. This simple dish can be prepared in advance and served at room temperature. I don’t ever serve food cold, unless is an ice cream, a cake that needs to be refrigerated or a chilled wine. Food kept in the refrigerator for a long time change the molecular structure and the taste suffers a little.

My pièce de resistance is the apricot salsa with grilled salmon. I have three apricot threes overloaded with fruit I can’t even eat. Every year, I make a large amount of apricot marmalade, pies and tartlets to store for the winter, I eat apricots even when I sleep, give a lot away, the wild birds visiting my garden eat them too and still have so much left falling on the ground. This time I tried my apricot salsa version to pair with grilled salmon caught wild around the coast of Alaska. I must say I well succeeded.


Apricot Salsa

All the measurements are to your liking, but if you like one ingredient to come forward, use more of it.

Apricots diced small
Jalapeño pepper diced
Garlic and ginger minced
A hand full of basil leaves
Spring onions
Lemon juice
Extra-virgin olive oil
Add salt to taste and a small pinch of sugar.

Mix well and let it macerate until the salmon is ready.

So many good food and various ideas are showing up on my Pinterest boards. I will make a patriotic Sangria according to punchbowl.com recipe.

Sangria
Strawberries, sliced
Blueberries
Pineapple, cut into star shapes
2 bottles dry white wine
1 cup Triple Sec
1/2 Cup berry-flavored vodka
1/2 cup fresh lemon juice
1/2 cup simple syrup

Combine the ingredients in a large pitcher and stir. Chill in the refrigerator for at least four hours. My way will be only with dry white wine, no other type of alcohol.

I don’t know what my friends are bringing, I am sure it will be a tasty surprise.
Celebrate beautiful America and have a very Happy 4th of July. Thank you America for all you have made possible for me. Ciao,
Valentina
www.Valentinadesigns.com  

http://pinterest.com/vcvalentina/

Copyright © 2012 Valentina Cirasola, All Rights Reserved

Robert Taitano, a Valentina’s friend and business associate says: “Valentina – an International Professional Interior Designer is now giving you an opportunity to redesign your palate”.
Check out her books in this site on the Books page and on Amazon:   http://tiny.cc/pkoo0

Evolving Taste | By: Valentina Cirasola | Author and Designer

27 Mar 2012 Leave a Comment

by Valentina Author in Culinary Items, Italian Food, Italian Life Style, Kitchen Design Tags: , , , ,

I thought I would have never said this but Italian taste for food is changing.

It has been over a decade that new emigrants are flocking to Italy as if it was the new land of opportunities bringing with them their culinary background and their culture.
Italians are now eating pizza with pineapple and cheese, or fried rice in place of risotto. Well, not everyone, fortunately food is one thing Italians are keeping away from corruption, but younger people, traveling to foreign countries more than the past generations are willing to try new food ideas.

I just could not help noticing the change in some of the original and traditional recipes. Cheese and fish cooked together was an absurd combination, it was viewed with skepticism and those people who attempted to do it were always criticized as not having a refined palate.


This is exactly was I observed in a restaurant on the Amalfi coast in Italy, a plate of fried anchovies sandwiched together stuffed with cheese and prosciutto in the middle. The waiter disregarding my dislike of anchovies paired with cheese went on and on trying to convince me that it was a good food and I had to try. I was up for the challenge. The food arrived piping hot and smelled really appetizing.

I must admit fried anchovies stuffed with mozzarella and prosciutto was good and new.

However, I still believe if you want the taste the sea in the seafood, keep it simple and do not mix it with other food. Dairy products have a strong taste, no matter how light the product is, milk is milk. To me, milk fights with the delicate fish taste and leaves an after taste. The recipe of fried anchovies stuffed with mozzarella and prosciutto is really easy, it’s up to you to try it and decide to like it or not.

Long live the blue fish, which is affordable and low in price, rich in calcium and omega 3 fatty acids.

To make stuffed fried anchovies all you need is:
10.5 oz of flour seasoned with thyme
10.5 breadcrumbs seasoned with thyme
3 whole eggs beaten
1 mozzarella chopped small
a few slices of Italian prosciutto
salt, black pepper to your liking
lemon juice
vegetable oil to fry

Keep each ingredients separate in various bowls. Add fresh thyme in the flour and breadcrumbs for an extra flavor.
Remove the interiors from the anchovies, wash and clean thoroughly.
Once the anchovies are butterflies (see my photo) place on the belly of each anchovy one thin piece of mozzarella and prosciutto and then close it with another anchovy belly down. Repeat until all the anchovies are paired up.
Pass the anchovy sandwiches in flour, than in the egg and finally in the breadcrumbs.
Fry in the hot vegetable oil. Season the anchovies with salt, pepper and lemon juice.

Otherwise, the simplest way to fry anchovies is to butterfly them, pass in the flour, then in the beaten eggs and finally in the breadcrumbs. I eat fried food every 4-5 months and I use a good vegetable oil that I discard afterwards.
Once in a blue moon is good, the metabolism needs a good slap every so often.

My two books are filled with easy fish recipes along with other Mediterranean diet recipes.
They are a super source if you want to stay off the mortal diets and want to eat healthy while you are enjoying food.
Please check them out in this site on my Books section.
They are also available on Amazon and Barnes and Nobles: http://tiny.cc/pkoo0

Yes, I do design kitchens, wine cellars and other rooms, but I also design your palate. Love to hear from you. Ciao,
Valentina

http://www.Valentinadesigns.com

Copyright © 2012 Valentina Cirasola, All Rights Reserved

Valentina Cirasola is an Italian Interior Designer with a passion for kitchens and cooking. She operates in the USA and Europe.
She loves to remodel homes and loves to turn unattractive spaces into castles, but especially loves to design kitchens and wine grottos, outdoor kitchens and outdoor rooms, great rooms and entertainment rooms.
She is a speaker and a book author. Her new book on the subject of colors: RED – A Voyage Into Colors  is in production at this time and will be released very soon. Stay tuned for the launch. 

On Time For Valentine’s Day | By: Valentina Cirasola | Author and Designer

15 Feb 2012 Leave a Comment

by Valentina Author in Culinary Items, Holiday Decorations, Kitchen Design Tags: , , ,

Happy Valentine’s Day to everyone.

A celebration of heat and passion, Valentine’s day, comes in February one of the coldest month of the year.  For some people there will not be anybody to cuddle with. I agree with some of them who think expectation and pressure to perform well is high on this day. They should take advice from Didi Lorrilard of Modern Manners and Etiquette who suggests celebrating Leap Year in alternative to Valentine’s Day. It would be so easy for the unattached people to shift their attention from Valentine’s Day to an unusual celebration that comes only every four years.

I remember one year I gathered all my nice single people and celebrated entering into Lent time. After that event, some of them got married, some are still living together and in the meantime ten years have gone by. Did I want to be a match maker? No, but my choice of friends was so selected that I slipped right into that role.
So far I have read about Valentine’s day in “all sauces and soups” sort of speaking, from table settings, to bedroom romance.

Here it is something simple, healthy, fast and easy, good for Valentine’s Day or any other celebration. It will take me less than an hour and it will be perfect.

Olive Oil Roasted Almonds
This is a nice complement  to a cheese variety.
Place the almonds in a baking pan. Grate the peel of an orange.
Add  a couple of spoons of extra-virgin olive oil, sea salt to your liking and coat the almonds well.
Bake at 350˚ F. for about 10-12 minutes. Serve in a nice bowl.
Almond can also be savory, roasted with rosemary and garlic, or herbs de Provence and they can be made sweet with brown sugar, or honey.

Grape Covered in Chocolate
For a spin on a classic romantic strawberries covered in chocolate.
Wash and pat dry seedless grape.
In a saucepan combine  4 oz. of milk 2 tablespoon of butter and 4 oz. of dark semi-sweet chocolate.
Stir over low heat until chocolate is melted completely.
Dip each grape in the chocolate holding it by the stem.

Sit them on a cooling rack. Chill in the refrigerator  for 30 minutes or until chocolate is firm.
Use the same chocolate to cover Jalapeño (photo at the top). Serve them together with the grape to get the sweet and the spicy hot, I guarantee you will add some extra heat to your romance.

These products are also available at Guiltaste.com. (photos from Guiltaste)
I wanted to order from them, but didn’t make it this past week. As easy as they are, I produce them myself in my kitchen, as I said in an hour time or less.
I will present to my friends a simple bites,  some small tartletts with wild mushrooms, stuffed mussels
(from my book http://outskirtspress.com/SinsOfAQueen) and some extavagant cheeses.

I have just enough time to get the prosecco, the table and myself ready for some friends to come over.

I hope you will have wonderful time celebrating the day of love, but please don’t wait for Valentine’s Day to express your love to someone. Ciao,
Valentina
www.Valentinadesigns.com

Copyright © 2012 Valentina Cirasola, All Rights Reserved

Valentina Cirasola is an Italian Interior Designer with a passion for kitchens and cooking.
She especially loves to design all those rooms with a “make me feel good” tag attached, such as kitchens and wine grottos, outdoor kitchens and outdoor rooms, great rooms and entertainment rooms.
She is a public speaker and a mentor. She is also the author of two Italian regional cuisine books, available here in this site on the Books page, on Amazon, Barnes & Nobles and in various locations.
http://outskirtspress.com/ComeMiaNonna

http://www.youtube.com/watch?v=Lnq8baaAq0M

http://outskirtspress.com/SinsOfAQueen

Natural Shells For Elegant Décor | By: Valentina Cirasola | Author and Designer

30 Jan 2012 Leave a Comment

by Valentina Author in Art, Design, Design Tips, Italian-Table-Customs, Kitchen Design, Painting Tags: , , , , ,

Looking through resources for my interior designing need, I found beautiful accessories for the table at One King’s Lane.  Two sets of salt and pepper vessels made of seashells on silver really striked my fancy. 
They are dainty, the coloration is beautiful, and I am thinking a voiles or chiffon tablecloth will be perfect to stage a table. Each plate will have a shell as place card holder, one large shell for bread, a mother of pearl champagne bucket and some nautilus votive scattered on the table should set an inviting dinner scene. 

Looking at the shape of the shells comes to mind their original function: to conceal a living matter inside of them and to keep the secret of the marine abysses. When we go to the seaside to catch shells, it’s almost a compulsory gesture to bring a shell to the ear. We hear the sea waves moving and we immediately imagine stories of navigation and far away lands. We think it is all so mysterious because a romantic explanation at time is better than a scientific one, but in reality the shape of the shell and the limestone material that makes it, promote the echoing sound of the sea. (photos of shell items from One King’s Lane)

The relation between shells and sea is very strong as it is associated with the feminine element of fertility, in fact the word shell comes from the Latin word conchilium meaning to conceal in a shell. Venus, the goddess of love was generated from the sea inside of a shell. Italian painter Botticelli painted her in his masterpiece of the XIV century. We are born in water too in our mother’s womb, our shell. In other words the source of life is to be found in the water and the woman is its vehicle.

Shells keep the secrets of oceans and earth, shipwrecks, lives lost, earthquakes, moon influence, sun’s scorching heat and people’s touches transferring feelings and sicknesses with their hands. Some people think once shells have found a new place in a house décor will communicate to the household all the secrets they keep, bringing in the good and the bad luck, regardless of their beauty. Legend? I don’t know, but I heard it from an astrologer.

In history shells became an important symbol to mark properties, to indicate social casts, family crests and coats of arms. The shell became the symbol of the Italian Renaissance, a rebirth in the fields of arts, architecture, music, literature and scientific discoveries after the dark age of the Medieval era. In Europe shell symbols are found on important building as churches, cathedrals and political establishments.

I was attracted by the colors of these superb tableware and the elegant simplicity they enclose. Knowing the history and legends attached to shells would make an interesting conversation topic with the guests.

Let me help you decorating and staging your next dinner party with unusual object d’art. Please leave your name in the box below. Ciao,
Valentina
www.Valentinadesigns.com

Copyright © 2012 Valentina Cirasola, All Rights Reserved

Valentina Cirasola transforms and creates spaces realizing people’s dreams in homes, offices, interiors and exteriors. She infuses your everyday living with a certain luxury without taking away a comfortable living. 
As an interior designer with a passion for kitchens and cooking she loves to remodel homes and loves to turn unattractive spaces into castles, but especially loves to design kitchens and wine grottos.

She is the author of RED-A Voyage Into Colors, the forthcoming book on the subject of colors, in publication at this time. Check out her two published books on Italian regional cuisine, available on this site on the Books page and on Amazon.
http://outskirtspress.com/ComeMiaNonna

http://outskirtspress.com/SinsOfAQueen

Nature On The Table | By: Valentina Cirasola | Author and Designer

18 Nov 2011 2 Comments

by Valentina Author in Culinary Items, Design, Holiday Decorations, Italian Culture, Italian Food, Kitchen Design, Uncategorized Tags: , , , ,

Jewel tone colors characterize the autumn months along with the bounty of earthy food. This year on my holiday table there will be truffles some friends brought me from Italy, a variety of soups and delicacy made from different squashes. I plan on making lot of risotto with wild mushrooms and prosciutto. I am in the mood for roasted chestnut and dried fruits to munch on while sitting by the fireplace reading interesting books during the holidays. Some of the dried fruit come from garden, in fact I made roasted apples vinegar to use on salads and roasted lemons for grilled or baked chicken.
My table will be colorful with ceramics I hand carried with me in the plane from Sorrento, in the South of Italy all the way across the ocean to the US.
Home-made breads will fill the air of my house. Yes, I make bread at least twice a month.

(BH&G photos)

Since I have been in the process of writing my third book on the subject  of Colors I feel like bathing in colors in all my daily expressions, not that I didn’t before, it just seems the feeling is elevated to the nth power.
This year, I will turn to nature for my Thanksgiving table decorations. It was easy to make napkin holders out of scrap fabrics and spray paint in gold a few real gourds to display on a cake stand.
Mums and pumpkins will be a novelty on anybody’s table this year, not only mine and not only for the table. To keep this arrangement fresh, use floral foam underneath the flowers, cut it in a round shape and cover it with mums. Group a few pumpkins in different shapes and size around the mums. Voila’ nature at your service inside and outside your home!
I am scattering pine cones in vases , bowls, to decorate a towel rack and even on the curtains as tie backs. Pine cones, because they are dark and woody, play well with other textures, such as ropes, glass,  or golden balls.

Nature doesn’t go wrong in combining textures, colors are always the right colors to each season. I can enjoy the decorations for a while longer past the holidays if I fancy and once I discard them back into the nature, they will dissolve again to become part of the earth once more.

This is my advice this holiday season. Stay away from artificial decorations, be respectful of the environment, support your local artists and craft people, buy local, buy handmade and give unique gifts from your heart.

We will soon transition into winter, we will see bare trees, cold, rain and snow in some parts of the world. It will be a different beauty and as usual I will have a lot to say about decorating in the winter style, along with preparing some succulent heart warming food. For now, enjoy this moment, this season in all the colors and prepare to enter the holiday season with a thankful heart.

The highlight of this year for me was meeting a 5 months old girl, the daughter of my new clients, two fine people. I am very thankful to have the opportunity to be of service to them.

If you are in a bound, or feel the stress of the holidays, relax and let me take care of your decorations for the holidays, or any organization you need to do to make your holiday event successful.
Happy Thanksgiving to everyone. Ciao,
Valentina
www.Valentinadesigns.com

Copyright © 2011 Valentina Cirasola, All Rights Reserved  

Valentina Cirasola is an Italian Interior Designer and former Fashion Designer, working in the USA and Europe since 1990. She blends well fashion with interior and colors the world of her clients.
She has been described as “the colorist” and loves to create the unusual. She is also the author of two Italian regional cuisine books available in this site at the Books page and in various other locations: http://outskirtspress.com/ComeMiaNonna
http://www.youtube.com/watch?v=Lnq8baaAq0M
http://outskirtspress.com/SinsOfAQueen

 

Why Kids Eat Food For Kids? | By: Valentina Cirasola | Author and Designer

09 Nov 2011 6 Comments

by Valentina Author in Culinary Items, Italian Culture, Italian Food, Kitchen Design, Self-Improvement Tags: , , , , , ,


Poor kids, they get to choose their food from the kids’ menu and eat junk stuff while the adults indulge in every possible delicacy of the world!

My girlfriend was complaining that schools serve junk food to the kids for lunch. They are so used to eat “useless” food that when they return home from daily school, don’t even want to hear about the “real food” their mom, my girlfriend prepares.
She was telling me that her girlfriend in Italy commented that when her kids are in school (Italian schools that is) eat as adults do and the school menu looks the same as a restaurant menu, but I think it has to do a lot with our culture.

In Italy food is an integral part of our daily life, we get up in the morning and already think of what to eat for dinner. That gives us plenty time for planning the daily meals, go to the market and buy the food needed for the day.
Yes, we go to the market every day as Italians eat fresh food daily and not from the freezer, or pre-made, processed food prepared a year ago and sold in styrofoam packages, with a plastic film on top.

In America, au contraire of Italians, I have observed a huge disconnection from food. American “real food” is good, tasty, nutritional, colorful, which says a lot when people eat food in all the colors, yet Americans have opted for fast food and for days empty of cooking, as if cooking is beneath them (sorry, but I had to say this).

In my circle of friends and clients, I know many people who don’t cook and don’t even know how to boil water.
I also know many people who take the time to get up at 4:00 am to go to the gym until 6:30-7:00 am before tackling their day.
They do find the time to exercise, but have no time for cooking and eating well. I see no point of working the muscles to a statuesque perfection when the stomach is full of junk food.
The first death happens in the stomach! Just so you know.

I am including a link to an interested article I read about the artificial preservatives and color dyes in many junk food.
http://blog.sfgate.com/sfmoms/2010/09/10/whats-in-a-twinkie-kids-favorite-food-deconstructed/

OK, enough of that!

Kids should be educated at home first. I don’t think it is a good practice to give in to any kids’ requests. Kids will try anything to bend the parents to a nice sculpture and most of the time they will succeed. Parents are their kids’ managers, but often it is the other way around in America.

In my Italian family, when I was in the age I had no say so about anything, as in many of my friends’ families, there was no choice of food. We ate all that our moms prepared and if we didn’t like it, too bad, we went hungry. There was no alternative, no other choice and no junk food either. Our parents did that for our good, not to be abusive. Food in Italy is perceived as our friend and not our enemy that makes us loses time. It is not just perceived, it is respected, it is loved, appreciated and not wasted. That’s why kids in Italy will never eat from a kids’ menu, not in restaurants, not in the family, not in the school.
I have young nieces and nephews, they are a different generation, but their mom, my sister, taught them the same as our parents taught us about food. Equally, I can say about the young cousins in my family, when we sit at the table, we all eat the same food.
Bare in mind, this is not only the Italian people’s prerogative; I have seen the same attitude towards food in many cultures too, except in America. Here people have embraced a fast culture and don’t have time for food and cooking, the most important fuel for our brain. My question is:  what do they have time for?

Unfortunately,  in America, due to this mentality of everything fast, kids are treated as a non-important class, when it comes to food.
Why do they have to be fed so badly with junk food in the growing stage, the most important time of their life?
Kids will be the future managers of our society, we have a responsibility not to grow sick flowers!

Schools are expensive. For the money parents pay to send their kids to school, they should be able to get at least one healthy meal a day in return, but they don’t.
Parents should be able to count on schools not only to educate on academics, but to educated their kids on nutrition and cooking to provide them with the knowledge that will contribute to their life time good health. Sport, cooking and nutrition should be obligatory subjects to take, no excuse and while we are in this subject, teach kids also how to get closer to earth and grow natural food.
In the future and I strongly believe this, people who know how to grow food from seeds, who know how to make breads, pasta and know how to eat with vegetables, people who know how to preserve food will be the  survivors.

Please, parents make your own battle against bad food in schools, let your voice be heard and if schools don’t have the right person with the right knowledge of food, find that person.
Remember when your kids get sick due to bad nutrition, you are the only one to pay for, not the school.

I am an advocate of good eating, please don’t mistreat our kids, they are our future heritage.  As a food author, I am available to be hired for speaking engagements, or any seminars in any schools. Ciao,
Valentina

www.Valentinadesigns.com

Copyright © 2011 Valentina Cirasola, All Rights Reserved

Valentina Cirasola is an Italian Interior Designer with a passion for kitchens and cooking. She especially loves to design all those rooms with a “make me feel good” tag attached, such as kitchens and wine grottos, outdoor kitchens and outdoor rooms, great rooms and entertainment rooms. She is a public speaker and a mentor. She is also the author of two Italian regional cuisine books, available here in this site on the Books page and in various locations:
Come Mia Nonna–A Return to Simplicity
Sins Of A Queen – Italian Appetizers and Desserts
http://outskirtspress.com/ComeMiaNonna
http://www.youtube.com/watch?v=Lnq8baaAq0M
http://outskirtspress.com/SinsOfAQueen

Robert Taitano, a friend and business associate says: “Valentina - an International Professional Interior Designer is now giving you an opportunity to redesign your palate”.  


Globe Of Happiness | By: Valentina Cirasola | Author and Designer

18 Oct 2011 2 Comments

by Valentina Author in Design, Design Tips, Garden Design, Holiday Decorations, Italian Culture, Italian Food, Italian-Table-Customs, Kitchen Design Tags: , , , , ,

The holiday season will soon open the fun part of the year. Preparing for Halloween to me means decorating my clients’ home with fall colors, organize thoughts for Christmas decorations or parties, putting food away for the winter and arranging the garden that will go dormant soon.
Although Halloween is not one of the holidays I prefer, I like to set up a few things for the autumn celebration.
I adore the jewel tones of the fall colors, I like to wear them and I like to see them on my table. It is so easy to design my clothes in striking combinations with purple and orange, or green, baby blue and ochre, blue, gray and yellow, or pumpkin, burgundy and beige.  This is the season to be playful, we can just copy what nature does and repeat it in our fashion ensemble.

My globe of happiness must contain all things around me. I want my garden to play with statues, fountains or some jewels and radiate its vibrant energy back into my house.

Even my wild birds are happy playing in my garden. They see their reflected images in the gazing globes and think they are in the mirrors, then coquettish go sing at me from their hideaway in the threes. Often, just like the birds, seeing myself in the globes I experience my oneness with the Universe and the positive energy that these Spheres of Light as they were also called bring to me, to my house and my garden.

Every object in space emanates energy. Inanimate objects such as glass or metals affect our life just as much as celestial objects, stars and planets do. The round shape of the gazing globes like all the circles is a harmonious shape, it supposed to bring happiness, good luck and prosperity. Thus, it is a good idea to place gazing balls near every entrance of a home, in gardens around plants and even inside the home. The legend says the gazing globe keeps away misfortune, evil spirits and illness, but I believe this legend is true, because the round shape is a very powerful shape and keeps things moving around and around.

Placing the gazing ball on iron stands will add a powerful strength to the globe sitting it on stones or on top of vases will add certain elegance. The highly reflective glass of the gazing globes is suitable to show off the garden in different views. Grouping them at different height between plants and flowers will add playfulness, as I have seen the famous glass artist Dale Patrick Chihuly doing in his traveling exhibition throughout the Botanical Gardens of America.

The Swan King, Ludwig II of Bavaria, adorned his palace with globes, he made a copy of a Versailles Palace.

I have made my small Versailles with a few globes in my garden, but only because I heard they keep the witches away. Witches can’t bare to see their image reflected in the globe.

Gazing globes remind me so much of the bull’s eye mirror my grandmother’s had in her kitchen and used it to see who was at the door while she was cooking, or to keep an eye on us kids. We couldn’t escape out the door without being noticed.

Some of my clients have a “Butler Ball” in the Butler Area, which alerts the servants that the guests sitting at the dinner table need assistance without staring at them. It feels a Victorian era all over again when I am invited to such high level engagements. I only need the petticoat and a fan in my hand.
I am joking, I feel very honored being invited at my clients’ table.

Gazing globes are an invention of the 13th century Venetian glass blower artists and after eight centuries are still bringing enjoyment.

Please, let’s not get the witches disturb us while we are preparing a nice butternut squash bisque for Halloween night and some pumpkins cookies.
My globe of happiness include cooking and enjoying eating as my wellbeing and as fuel for my brain.
Remember that: “The red on the cheeks come from the mouth”.


Roasted Butternut Squash Bisque
2-1/2 lb. butternut or acorn squash
2 Tbsp. unsalted butter
3 medium onions
a hand full of dried thyme, chopped
1 small bay leaf
2.5 oz. of ham or Italian prosciutto, cubed
3-1/2 cup chicken broth
1/3 cup whipping cream
freshly grated nutmeg
salt to your liking

Preheat oven to 350F. Split squash in half lengthwise. With spoon, scrape out seeds and fibers from cavity. Season with salt; place flesh side down in a lightly buttered baking dish.
Add in 1/2 cup water to baking pan. Bake 1 to 1-1/2 hours, until skin is browned and flesh is tender when pierced with knife. Remove from oven; let rest until cool enough to handle. Scoop out flesh; discard skin.
In large saucepan melt butter. Add diced onion and season with salt to your taste. Sprinkle thyme over onions. Add bay leaf.
Saute’ prosciutto with onion. Cook over medium heat, stirring often, until the onions are tender and translucent, about 10 minutes and the prosciutto is golden. Add the pulp of roasted squash. Season with additional salt and pepper. Cook 5 more minutes, stirring often.
Add broth, bring to simmer uncovered, 20 minutes, stirring occasionally. Season to taste. Remove bay leaf. Puree soup, in blender or food processor.
Stir in 1/4 cup cream and grated nutmeg. Taste for seasoning, add salt and pepper. Decorate it with a few basil leaves. I like to add some parmigiano shavings. Ciao,
Valentina
www.Valentinadesigns.com

Copyright © 2011 Valentina Cirasola, All Rights Reserved

Valentina Cirasola is an Italian Interior Designer with a passion for kitchens and cooking. She operates in the USA and Europe. She loves to remodel homes and loves to turn unattractive spaces into castles, but especially loves to design kitchens and wine grottos, outdoor kitchens and outdoor rooms, great rooms and entertainment rooms. She is the author of two published books on Italian regional cuisine, available here in this site on the Books page and in various other locations: 

http://outskirtspress.com/ComeMiaNonna
http://www.youtube.com/watch?v=Lnq8baaAq0M
http://outskirtspress.com/SinsOfAQueen


	


	

			




		
			




			
Pumpkins and Roses Welcome Fall | By: Valentina Cirasola | Author and Designer
	
	
04 Oct 2011 4 Comments


			

			by Valentina Author
				in Culinary Items, Design, Design Tips, Italian Food, Italian-Table-Customs, Kitchen Design
				Tags: , , , , , , 
					

	
	

		


I don’t know about you but I love fall, the jewel tone colors that nature brings to us, the pleasant mild temperature, comfort food again and the holidays approaching. Today, while I was preparing my garden for fall, I was thinking of all of you and what kind of tips to bring you to prepare your home for this beautiful season and the coming winter. (BH&G photos)


As an interior designer I could compile a long list of so many quick and easy fixes to get your home in order. Not to overwhelm you, I will give you just a few suggestions and if you carry them out, your home will be working for you just fine during the winter.


1. Clear the gutters of falling leaves and evergreen needles to keep all downspout clear and allow rainwater to fall freely.


2. Clean lawn equipment. Adding fuel stabilizer to the gas tank will keep the gas from oxidizing and causing corrosion.


3. Caulk the cracks where masonry meets siding, where pipes or wires enter the house and around window and door frames.


4. Clean up the exterior with a pressure washer and wash windows to prevent the growth of mold and mildew.


5. Change outdoor light bulbs with high-efficiency compact fluorescent light bulbs (CFL).


6. Protect your plumbing from freezing by applying ready-made pipe jackets.


7. Check the fireplace safety to avoid chimney fires and carbon monoxide poisoning. Make sure both chimney system and venting systems are working properly. Burn only well-seasoned hardwoods to reduce buildup of creosote, a flammable compound. Test smoke alarms and carbon monoxide (CO) alarms is a must.


8. Seal air leaks to keep your house warmer and ventilate the attic.


This is the pumpkins season, let’s turn our attention to the front door. If the color of the door is a bit tired, a coat of fresh paint (or stain depending on how your door was treated) will change the entry into a welcoming statement. Accent the door with a beautiful wreath, display potted plants and plenty pumpkins.




Now let’s go to the kitchen. The food lover in me would not want to leave you without any food talk.


In my first published book Come Mia Nonna – A Return To Simplicity, I included a perfect recipe for the Fall: Autumn Style pasta with butternut squash and prosciutto. The earthy flavor of the butternut squash blends so well with the Italian prosciutto, a type of cured pork meat, preserved under salt for a couple of years. I prepared this dish for myself last night. Bacon fits with this recipe too, but the taste is not quite the same. My recipe calls for a short pasta, but this specialty is also a vegetable dish to accompany a roast.


At the end of the same book, I included a delicate recipe for Marmalade Of Rose Petals, a real surprise.


In Sins Of A Queen, my second published book, I thought of autumn too. I want everybody’s table to be cheerful and filled with so many earthy foods.


I wrote about some fun liqueur made with fruits that anybody can make at home without any difficulty. The strawberries liqueur, limoncello (made with lemons) and the chocolate liqueur are proving so successful. These types of cordial liqueurs need a couple of months for maceration process, thus September-October is the right time to start and make them ready for the holidays.




Now go around the house, find all the empty containers, vases, bowls, or any vessel with an interesting look and fill them with roses, fall flowers and pumpkins. Be creative, take inspiration from my photos or make your own arrangement.

Turn your fireplace on and scatter scented candles in rooms most lived.

Let the flavor of the holidays begin and give the gift of love by preparing good earthy autumn food for yourself and your family. I really love the warmth of this season!


Ciao,

Valentina

www.Valentinadesigns.com


Copyright © 2011 Valentina Cirasola, All Rights Reserved


Robert Taitano, a friend and business associate of    http://www.wine-fi.com says:

“Valentina – an International Professional Interior Designer is now giving you an opportunity to redesign your palate”.




Valentina Cirasola is an Italian Interior Designer with a passion for kitchens and cooking. She operates in the USA and Europe. She loves to remodel homes and loves to turn ugly spaces into castles, but especially loves to design kitchens and wine grottos, outdoor kitchens and outdoor rooms, great rooms and entertainment rooms. She is the author of two published books on Italian regional cuisine, available in this site on the Books page and in various locations:




http://outskirtspress.com/ComeMiaNonna


http://www.youtube.com/watch?v=Lnq8baaAq0M


http://outskirtspress.com/SinsOfAQueen

	


	

			




		
		
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