Happy Mother's Day

I am a 50-something year old woman (gosh, remember when we thought 30-something was old, and heaven forbid, 40-something!) and I am lucky enough to still have my mom. This is a photo of my mom and dad the day they got engaged when my sister, brother and I were just a twinkle in their eyes! Don't know why my dad is wearing a hat!

Merriam-Webster defines a mother as follows:

I redacted #4 and you can probably figure out why!

This is a rather mechanical definition and I’d like to suggest that a mother is much more than the definition offered. I could go on about the buttons our mother’s mended, the snacks she packed, the boo-boos she kissed, the puzzles she put together with us, or the stories she read…..these are loving reactions of which any caring person is capable.

But a mother loves her children even when it is difficult to do so. She is often the inspiration (even when we don’t realize it) for the things we do that matter. She understands and respects silence, rejoices in our stories, and embraces our successes. She sits back, observes and lets us make our own decisions (even when she knows that they may be a bit wayward) but knows when to instinctively intervene. She understands that sometimes we don’t want solutions to our problems…we only want someone to listen. And when we do need guidance or a little push, she is a natural and patient philosopher and coach.

Today, I’d like to say thank you to my mom for the things she taught me and for the lessons she let me learn on my own. For supporting my decisions and helping me in innate ways that are difficult to measure or calculate. For giving me the roots to grow, the tenacity to soar, and for assisting me with the puzzle pieces of life.

Happy Mother’s Day to all the moms, grandmothers, aunts, godmothers, cousins, sisters and anyone else who loves and has made a difference in the life of a child. And if your mama is in heaven, know that she is looking down and smiling..so pleased and proud of her life's work!

Parsley and Artichoke Pesto

When you think pesto, you usually think basil, right? Me too….until Tuesday. I made artichoke pesto that instructed me to use parsley as the main herb.

Parsley?

We have already established the fact that I am a bit rebellious but that I also try to follow instructions for fear of retribution, so this no basil thing presented an interesting conundrum for me (not that using parsley instead of basil is a particularly daring maneuver, but you get my point). So, while in the Co-op buying the ingredients, I briefly considered defying Giada and substituting basil…the more traditional pesto ingredient. I had both bunches in my hand….

Parsley won.

So glad, because as I worked my food processor magic (the best invention ever), the most fragrant and beautiful pale green sauce emerged. Basil, an intense herb, would have suppressed the other flavors, so something a little more subtle, like parsley, really does work better with the blend of artichokes, walnuts, lemon and garlic the recipe called for. I tossed with fresh, but store bought, fettuccine.... simple and delicious. This would also be lovely made with mint and served with roasted lamb or pork….yum.

Parsley Artichoke Pesto
1 8 oz package of frozen artichoke hearts (I used a 13 oz can)
1 cup of flat-leaf parsley
½ cup chopped walnuts
Zest and juice of one lemon
1 garlic clove (I added 3)
½ teaspoon each of sea salt and fresh ground pepper
¾ cup of extra virgin olive oil
2/3 cup of freshly grated Parmesan cheese

In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt and pepper. Chop fine, stopping a few times to scrape the sides.

With the processor going, drizzle in the olive oil.

Transfer the pesto mixture to a bowl and stir in the Parmesan cheese. Add the hot pasta, using some of the pasta water to adjust the consistency…I had to use about ¾ cup.

BTW… it was my turn to cook.

We also had a fresh green, pear and gorgonzola salad and leftover Torte della Nonna for dessert.

I also served tea in my most recent pottery project..next up...a casserole dish (which should take the rest of the semester - I'm just saying).

Brownie Cupcakes

Browine truffle cupcakes I made for older daughter's birthday. The brownies are from a mix -- Trader Joes -- but the icing is from scratch. Because this icing is so smooth and velvety, it pipes very nicely! Younger daughter added the strawberries for a pop of color and flavor!

Buttercream Icing
1 stick of butter
1 cup of shortening
1 teaspooon of vanilla extract
3 1/2 to 4 cups of confectioners sugar
2 tablespoons of milk

Cream together the butter and shortening with an electric mixer. Add the vanilla. Slowly add the sugar, 1/2 cup at a time. I add the milk as needed to thin the icing as I incorporate the sugar.

Torta della Nonna

While in Italy, we passed many bakeries but we were often unable to stop because we were trying to keep 40+ people together during the tour! Anyway, I frequently saw Torta della Nonna – Grandmother’s Cake – in the window of these bakeries and it looked so incredibly delicious that I just had to make it! My mom and sister came for dinner on Saturday evening and their visit offered the perfect opportunity to bake this creamy little treat.

I checked my Giada, Lydia, Carmines and Italian Summer cookbooks, but to no avail (what gives girls?) so I searched the Internet and Mario Batali came through!

Torta della Nonna

Ingredients

Pastry:
2 cups allpurpose flour
1 egg pus 2 yolks
1/2 cup sugar
3 tablespoons sweet butter and 3 tablespoons extra virgin olive oil melted together
1/2 teaspoon vanilla extract
Filling
2 cups fresh ricotta (sheep's milk is best)
1/2 cup pine nuts
1/2 cup sugar
Juice and zest of 1 lemon
3 eggs

Directions
Preheat oven to 375°.
To make the pastry, make a well of the flour, place egg, yolks, sugar, butter and olive oil mixture in center and proceed as you would with fresh pasta, i.e. bring flour in bit by bit until liquid in well is thick enough to bring together with hands. Knead until dough is smooth and then allow to rest 10 minutes. I was running short on time so I used pre-made pie crusts from Immaculate Baking Company.


Meanwhile, make the filling by mixing together the ricotta, pine nuts, sugar

Add lemon zest, juice and eggs in a bowl until creamy.

To assemble, roll out the pastry to form two 12 inch circles. Place one circle down to line the bottom and sides of the pan. Spread the ricotta mixture evenly over this layer. Place the remaining circle of dough over the top and pinch together the edges.

Place in oven and bake for 35 to 40 minutes. Remove and serve warm or at room temperature. Sprinkle some pine nuts on top for a nice presentation! Some other versions of this recipe do not call for a top crust….next time I’ll try it that way.

While this was baking the house smelled absolutely heavenly. The nuttiness of the pine nuts (pinoli in Italian and they are really seeds but that’s a detail) blend so nicely with the creaminess of the ricotta and the zestiness of the lemon. So melt-in-your-mouth good, not too sweet and perfect with an espresso or spot of tea!

Tip: Pine nuts go rancid easily so to preserve them, put them in the freezer.

Giglio della valle

My annual clipping of the “Lily of the Valley." My favorite flower, displayed in my treasured hat lady vase, serves as a simple -- but oh so fragrant -- centerpiece!

As a teenager, my sister and I used to wear Muguet Desbois perfume….its fresh floral scent smelled just like these aromatic little bells. Another classic by Coty that many of us wore….the exotic and citrus-inspired Emeraude. And then, there's always Windsong. Isn’t it funny how we randomly remember stuff while doing other things? What are some of your favorite classic scents?