Encore Cookbook Dinner Presentation Monday February

Monday February 20th , 2012, from 5-9pm, local cookbook author and Souhegan High School teacher, Regina Sullivan from Merrimack, NH will be at local, authentic North End Italian Restaurant Lucia's Tavola in Brookline, NH. Regina's book titled, "Who Has Nana's Recipe?" will have various recipes featured that night for your enjoyment. Chef and owner of Lucia's Tavola, Mark Dicicco contacted local bookseller Toadstool Bookshop in Milford, NH seeking a cookbook from a local author to feature at this event. Together Mark and Regina decided on what recipes would be best to make for this special night. They decided on a six course dinner from the southern Italian region of Puglia. There will be something for everyone at this dinner, even if you are a vegetarian. "Who Has Nana's Recipe?" is a family cookbook full of recipes from Regina's maternal grandmother who was born in Tortitto, near the port city of Bari, Italy. Regina will be at this event to discuss her book with dinner quests and about the menu that will be featured from her cookbook. Wines from the Puglia region will complement the dinner. 

The Six-Course Dinner Menu will include:

Mozzarella and tomato salad

Wedding Soup

Orecchiette with Broccoli Rabe

Entree choice:

Cabbage Rolls

Chicken Cacciatore  

Salmon in Tomato Sauce 

Tossed Salad with Oil and Vinaigrette

Ricotta Pie Pizza Dolce 

Coffee 

That's Amore - Chocolate Covered Strawberries

That’s Amore

According to legend when Adonis died Venus wept uncontrollably. The tears rolled down her cheeks and dropped to the earth turning into heart shaped strawberries.  The tragedy of the God’s turns out to be a bit of good fortune for mere mortals, especially when combined with chocolate.

This recipe is so easy, even the smallest cherubs can help.

Chocolate Dipped Strawberries

1 lb Melting Chocolate – Dark chocolate chips with at least 60% cacao, with a white chocolate drizzle is my personal favorite.

Other options: Any style or combination of chocolate coating or chocolate chips- bittersweet, milk, semi sweet, or white.

1-2 lbs Fresh Strawberries, depending on size – Washed and dried thoroughly

Extra Coatings If Desired – Sprinkles, Candy Bits, Coconut, Sparkle Sugar, Cookie Crumbs, Chopped Pecans, Walnuts or Hazlenuts…

Drizzle If Desired – You can drizzle with a spoon of melted chocolate or fill corner of baggie with chocolate bits and microwave until melted (20 seconds appx) then clip corner of bag to allow chocolate to be piped.

Microwavable Bowl and Wax Paper Sheets

Place Chocolate in Bowl and microwave for 30 seconds and then at 10-20 second intervals, stirring after each interval until chocolate it melted and smooth.

Now the fun part: Use the top leaves or insert toothpick into tops to grip and dip strawberries into melted chocolate, swirling to coat. Lift strawberries from chocolate and allow excess to drip off.  Roll in optional coatings if desired and place on wax paper.

As strawberries harden drizzle as desired.  

Remember: Chocolate does not lose its shape as it melts and burns easily, keep a close eye on the microwave.

Even the smallest amount of water or steam can cause chocolate to seize and become lumpy.

Italian Comfort Food - Easy and Economical - Perfect On A Cold Winter’s Night

Chicken Leg Cacciatore

You Need:
Evoo – extra virgin olive oil
Flour for dredging (substitute corn starch for gluten free option)
3lb chicken legs (skin removed or legs and thighs separated)
1 tbl  chopped garlic
1 med onion (sliced)
1 large bell pepper (sliced)           
½ lb med Mushrooms (cut to fourths)
4 cups chopped tomatoes
1 can (20 oz) chopped tomatoes
¼ cup fresh basil sliced to ribbons
Tsp chopped fresh rosemary
1 cup white wine (optional substitute water)

Heat enough oil in large brazing pan to cover bottom.
Dredge chicken in flour to lightly coat.
Brown chicken in hot oil remove chicken to a plate (the chicken will not yet be cooked)
Add garlic to pan and lightly sauté (add more olive oil as needed to sauté)
When garlic is lightly browned add peppers, onions and mushrooms and sauté
Put chicken legs back in pan arranging legs to evenly cover the bottom of pan
Add tomatoes, basil, rosemary and wine cover and simmer for 25-30 minutes until chicken is fork tender and falls from bone
Add wine or water as needed to keep sauce at desired consistency
Serve over pasta

       For Gluten Free Option – Serve over rice or mashed potatoes

Manga!