My Kourabiedes Cookies Featured On La Cookie Con

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I’m thrilled to announce that tomorrow August 28th 2014, I’ll be featured on LA Cookie Con newsletter, with my recipe Kourabiedes, traditional festive Greek cookies.

LA Cookie Con is LA’s biggest pastry party, that will be held on Sunday, February 15th 2015 @ Pasadena Convention center. LA Cookie Con will offers to all foodies an entire day of pastry-themed party including cookie decorating classes, kid fun zone, VIP lounge for celebrities, trendsetters and social media influencers.There also will be a Celebrities Cookie Eating Contest, to raise money for charity.

Tickets for LA Cookie Con will go on sale starting December 1st 2014. 

So hurry up and don’t forget to sign up for the newsletter at :

http://www.lacookiecon.com/tickets-passes/

Potato Salad Now On La Mia Cucina Americana (American Recipes For Italians)

Potato salad is an old-fashioned recipe introduced in the United States by the German immigrants. The basic ingredients of this recipe are : boiled potatoes, hard-boiled eggs, mayonnaise, vinegar, celery and onion. This is a very popular side dish, usually served during buffet, potluck or barbecues.

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Recipe & Photo by Ale Gambini – BredLoveAndDreams.com

 

Servings : 4-6

Difficulty : easy

Prep Time : 15 min

Cook Time : 35

 

INGREDIENTS

5 medium potatoes

1 hard boiled egg, sliced

1/2 cup mayonnaise

1/2 cup whole milk

1 tbsp vinegar

1tsp sugar
salt and pepper, to taste

1 tbsp fresh parsley, minced

1/2 little onion, chopped

1 stalk celery, thinly sliced

 

DIRECTIONS

Peel and wash the potatoes then place them in a 4-quart pot, cover with water and bring to boil at medium heat. When the water starts to boil, reduce the heat and simmer until tender (usually 30 minutes).
Drain, cool slightly then cut into 3/4 inch pieces.
Meanwhile prepare the dressing combining in a large bowl mayonnaise, milk, vinegar, onion, parsley, sugar, salt and pepper. Whisk the ingredients until blended. Add potatoes, hard boiled egg and celery and stir until well combined.
 Cover with cling paper and let stand in the fridge for a couple of hours before serving.

 

TIPS & TRICKS

Give to this dish an Italian twist using Balsamic Vinegar of Modena instead of regular vinegar.

For a tastier side dish, add to this recipe a couple of bacon slices, browned and diced.

Prepare this dish one day in advance and refrigerate until needed

Buttermilk Pancakes Now On La Mia Cucina Americana (American Recipe For Italians)

Pancakes are traditional round-shaped hot cakes served as breakfast in the United States. They are made with flour, sugar, eggs and buttermilk but it can be also added fresh fruit (blueberries or banana) to the dough. The thickness may vary and depends to the presence of leavening agents in the recipe. Pancakes are cooked on a hot surface such as a griddle or frying pan and served with a drizzle of maple syrup or honey.

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Recipe and Photo by Ale Gambini

This recipe yields 6-8 pancakes

INGREDIENTS

1 1/2 cups all purpose-flour
3 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 tbsp granulated sugar
1 1/4 cup buttermilk (or whole milk plus a tbsp of lemon juice)
1 egg, lightly beaten
1 tsp vanilla extract
3 tbsp unsalted butter, melted
vegetable oil, for brushing the pan

DIRECTIONS :

In a large bowl, sift together flour, baking soda, baking powder, salt and sugar.
Add buttermilk, melted butter, egg and mix until smooth.
Heat a griddle or a non stick skillet over a medium heat, brush lightly with oil and pour 1/4 cup of batter for each pancakes onto the griddle.
Cook until the top is bubbly and golden brown (about 2 minutes) , then with a wide spatula turn the pancake on the other side and cook until golden.
Serve hot.

Best Ever Crostata With Nutella (Nutella Tart)

IMG_3352 copyToday in Italy is FERRAGOSTO, from the Latin : Feriae Augusti (Augustus’ rest), the most important nationwide summer holiday. Schools, businesses and government offices are closed for celebrating the Catholic feast of the Assumption of Mary. In many cities, towns and villages there will be a procession of people carrying the statue of Jesus’s mother Mary and at the and of the day a fireworks show. The majority of Italians will spend the day out of town, heading to the beach or mountains, eating at the restaurant or setting up a picnic.

Today’s recipe is Crostata with Nutella (Nutella Tart), the perfect dessert to put in your picnic basket and share with family and friends….I’m pretty sure it will be all gone in no time.

Buon Appetito and Buon Ferragosto!!!

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Recipe & Photo by Ale Gambini

Servings : 8-10

Difficulty : easy

Prep Time : 15 min + 30 min (to let the dough rest in the fridge)

Cook. Time : 45 min

INGREDIENTS

For the crust
1.1 lb  flour 00
11 oz unsalted butter, room temperature
2 1/2 cups powdered sugar
5 egg yolks
1 tsp vanilla extract
1/2 lemon rind, grated
 
For the filling
1 pound of Nutella
 
 
DIRECTIONS

Preheat oven at 350F degrees.

Grease with butter and flour a 9.5 inch pie dish.

Place the flour on a work surface, male a well and add powdered sugar, butter, lemon rind. Work with hands until sandy.

Add the egg yolks and the vanilla extract and work until smooth and not sticky.

Shape the dough into a large ball then wrap it with cling paper.

Let rest in the fridge for 30 minutes.

Place 2/3 of the dough between to large pieces of parchment paper then, with a rolling pin, roll the dough approximately 1/8-inch thick.

Move the dough into the pie dish, remove the excess of dough then spread over the Nutella evenly.

Roll the remaining dough 1/12 inch thick and cut into tripes with a pastry or pizza wheel slicer.

Make a grid over the pie with the strips.

Cover with aluminum foil and bake on the lower rack of the oven for 25 minutes, then remove the foil and bake for another 20 minutes on the middle rack of the oven.

Cool completely before serving.

 

Alpine Fresh Contest July 2014….I Won!!!

photo-204I’m so happy and thrilled to announce that I’m the winner of the Alpine Fresh contest July 2014 with my recipe : LASAGNE ASPARAGUS AND BURRATA!!!

Thanks to Alpine Fresh Inc. for this recognition and for their fresh and healthy products (asparagus, blueberries, blackberries, raspberries, french beans and fresh cut).

 

For my winning recipe, please visit:

http://www.alpinefresh.com/#!contest-winners/c4pc

 

White Chocolate Chips Blondies Now On La Mia Cucina Americana (American Recipes For Italians)

Blondies are chewy, rich and flavorful cookie bars made with flour, brown sugar, butter, eggs and vanilla, sometimes enriched with walnuts, pecans, white or dark chocolate chips. The brown sugar gives to the blondies their distinctive molasses flavor. These delicious cookies are usually baked in square pan, then cut into square pieces and should be served with a glass of cold milk as snack-cakey treat.

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This recipe yields 12 blondies

INGREDIENTS

1 1/4 stick unsalted butter, softened
1 cup light brown sugar
2 teaspoon Madagascar Bourbon vanilla paste
1 1/4 all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup white chocolate chips

 

DIRECTIONS

Preheat oven at 350 degrees.
Grease a 9 inch square baking pan with nonstick cooking spray or butter and flour.
In a medium bowl sift together flour, baking powder and salt, then set aside.
With a hand or stand mixer beat butter and brown sugar until creamy.
Mix in the egg and vanilla paste.
Add all the dry ingredients slowly until just blended.
Stir in gently the white chocolate chips.
Pour the batter into the pan and wipe evenly with the spatula.
Bake for 30 minutes or until light golden brown.
Allow to cool at room temperature, then cut into little squares

Tips & Tricks:

Store in airtight container or tightly wrapped with cling paper at room temperature for up to 3 days.