Lunch In Orange | Valentina Cirasola | Author and Designer

What do you do when you have so many oranges falling off the tree in your backyard? The most common thing people would do is a batch of orange marmalade to keep for the winter. Some people would make orange cakes, cookies, tarts, or eat the oranges directly from the tree. They are so delicious, fresh and sweeten the day. What if you have a group of friends who wants to cook with you and “hangs from your lips” sort of speaking to learn everything you know about cooking with oranges? That’s what happened to me last weekend. A bunch of friends gathered in someone’s house with a large kitchen to cook with me. We were at Gioia Co. https://www.facebook.com/gioiaitalianartandproducts

The incredible aromas and flavors filled the kitchen during the two hours we cooked together. We bonded through stories of our childhood, food comparison, history of food, table customs and of course my anecdotes from Puglia came alive again putting a happy sparkle in everybody’s eyes.

A few days before we got together, I gave the hostess a suggested color scheme for the table. “The way you do one thing is the way you do everything” one of my business coaches said once.
Lunch in Orange
Colors are very important to me, they are the focus of any project. I like infuse the right color energy in people sitting at the table, but that’s not all. A good energy comes from a few decorations (food is still the center of attention), from the right light if it is an evening affair, from an attractive or extravagant table setting and since the subject was cooking with oranges, the best color to pair was turquoise energy. The hostess went out of her way to find decorations to make her table stand out. The shells with orange and turquoise accents decorated the table well.

The food was incredible! We indulge with orange appetizers and prosecco, a salad of tomatoes, orange and olive, chicken roasted with oranges and hearty spices from my garden and a side dish of braised fennel in orange sauce. Dinner finished with an orange sorbet accompanied by orange home-made cookies. The food was easy to prepare, everyone introduced to food from Puglia for the first time was so shocked to see how simple food retained such huge flavors. Nothing remained for the next day, my friends polished off everything.

However, I must say, I was very much surprised to learn that all the people in the group buy chicken already cut up in pieces and not a whole chicken. In the name of convenience and saving time, I guess people prefer the industry or machineries to process their food for them, sacrificing quality and health. However, my hope is alive, I am sure to have shown them cooking at home is not a chore, but a fun way to keep healthy. Next time figs will be on stage.

Tomatoes and Orange Salad is almost a non recipe, but here it is:
Cherry tomatoes split in half, oranges peeled and quartered, Calamata olives, red onion finely sliced, garlic finely chopped, basil leaves or mint, olive oil, salt and black pepper to your taste. Mix well and you will have a salad to die for. Ciao,
Valentina

http://www.valentinadesigns.com

Copyright © 2015 Valentina Cirasola, All Rights Reserved

10626547_10203527385518761_5878448476892428943_nValentina Cirasola is the designer who cooks. She has a deep interest in food that led her as an autodidact in the studies of food in history, natural remedies, nutrition, well-being and learning food of the world. She wrote two books on Italian regional cuisine and one book on color theory, in which she included one recipe for each color. Get your copy of Valentina’s books on
Amazon: http://goo.gl/xUZfk0
Barnes&Nobles: http://goo.gl/q7dQ3w

Appetizers In Orange Colors | Valentina Cirasola | Author and Designer

Do you want to surprise your guests? Place on the appetizers table this dish with orange slices. Everyone will ask what’s in the platter even though everyone will recognize the orange slices. Don’t tell them how they are prepared just encourage your guests to try and you better have another platter ready and saved, because the first one will go very fast.

Oranges as Tomatoes-A

Colors have chakra-healing properties. The womb/spleen chakra  represented with orange colors is located below the navel and is responsible for creativity, intimacy, warmth and sex. To invigorate the orange chakra you must eat food that provide water like oranges and then use water in your exercise and cleansing practices such as swimming, water aerobics, sauna and Epsom salt bath.

How to prepare the orange slices:
Wash the orange skin well, cut slices about 1/4” thick, align them in a serving platter, on top sprinkle a couple of teaspoons of sugar and salt to your liking, finely chopped garlic, oregano and a swirl of olive oil. Eat them with the skin. You will experience a tangyness from the skin of the oranges, sweetness from the pulp made sweeter by the sugar and the savory of the spices, all together will create a burst of flavors in the mouth.  Your guests will go crazy, promise! Ciao,
Valentina
http://www.valentinadesigns.com

Copyright © 2014 Valentina Cirasola, All Rights Reserved

Val in ParadiseValentina Cirasola has been in business as an interior designer since 1990 improving people’s life by changing their spaces. Most often she designs kitchens and wine grottos; outdoor kitchens and outdoor rooms; great rooms and entertainment rooms. Her deep interest in food led her as an autodidact in the studies of food in history, natural remedies, nutrition and well-being. Finally she wrote two books on Italian regional cuisine and one book on color theory, in which she included one recipe for each color. Get your copy of Valentina’s books on
Amazon: http://goo.gl/xUZfk0
Barnes&Nobles: http://goo.gl/q7dQ3w

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