Maria Loggia’s kitchen door is always open. Her home and garden are a gathering place for friends and family, who come to share her easygoing enthusiasm and generosity – and her inspired Italian cuisine. In this, her second book, Loggia celebrates the seasons with 16 sumptuous menus – from a spontaneous al fresco garden party to a slow-simmered midwinter feast and a traditional Sunday family lunch.
Book Details:
Book Title: Everyday Celebrations with Maria Loggia
Category: Non-fiction
Genre: Cooking, Food & Wine, 176 pages
Publisher: Cardinal Publishing
Published: Oct 1, 2012
Meet the author:
Maria Loggia is one of Montreal's best-loved Italian cooking teachers. Her Tavola Mia cooking school in the village of Hudson is a warm, inviting place to learn about Italian cuisine. She also appears regularly on television, is featured in newspapers and magazines, and leads culinary tours in Italy.
Maria finds inspiration in her Italian heritage and draws on family recipes that go back generations. She foundedTavola Mia, her at-home cooking school in 1999. Through her study of Italy's regional cuisines, which has included numerous sojourns back to her native country, she has acquired great expertise in the art of Italian cooking. Her passion, humor and dedication to excellence have made her an inspiring teacher. Using fresh local ingredients, Tavola Mia celebrates the seasons in authentic, irrepressible Italian style.
Try One of the Recipes!
Petto di Pollo Farcito con Uva e Noci
Chicken Breasts Stuffed with Grapes and Walnuts
1 tbsp (15 ml) unsalted butter
2 tbsp (30 ml) extra-virgin olive oil
2 shallots, finely chopped
¾ cup (180 ml) walnuts, coarsely chopped
½ cup (125 ml) red seedless grapes, quartered
2 tbsp (30 ml) finely chopped fresh chives
2 tbsp (30 ml) bread crumbs
Salt and freshly ground pepper, to taste
7 oz (200 g) soft goat cheese, cut in 6 slices
For chicken:
6 tbsp (90 ml) extra-virgin olive oil
6 bone-in chicken breasts, skin on
Salt and freshly ground pepper, to taste
3 tbsp (45 ml) unsalted butter, softened
1 orange, cut into wedges
3 sprigs fresh rosemary, each cut in half
5 bay leaves
TO SERVE:
Freshly squeezed juice of 1 orange
Preheat oven to 375°F (190°C).
To prepare filling: Heat butter and oil in a large skillet and sauté shallots until soft, 1 to 2 minutes, and remove from heat. Stir in walnuts, grapes, chives and bread crumbs. Season with salt and pepper and set aside to cool slightly. Leave goat cheese aside for now.
To prepare chicken: Oil a 14-inch (35 cm) round earthenware tiella or roasting pan with 2 tbsp (30 ml) of the olive oil and set aside. On a baking sheet, season chicken breasts with salt and pepper. Make a lengthwise slit in each chicken breast, being careful not to cut all the way through. (This will form the pocket for the stuffing.) Rub remaining 4 tbsp (60 ml) olive oil into the chicken (including in the pockets). Divide stuffing equally among chicken breasts, stuffing it into the slit in each breast, and top with a slice of goat cheese. Pull the chicken skin over the filling and secure with toothpicks. Smear butter over the skin and season again to taste with salt and pepper.
Gently transfer chicken to prepared tiella. Scatter orange wedges, rosemary and bay leaves around chicken. Roast 35 to 40 minutes, or until juices run clear when the thickest part of the breast is pierced. Then broil 2 to 3 minutes, or until skin is crisp and golden. Drizzle with orange juice and serve warm with pan juices.
Serves 6
Everyday Celebrations with Maria Loggia is on tour from July 14th to the 18th.
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