My father spent a good part of the second world war stationed in Italy. He landed with his unit in Salerno and participated in the battle of Anzio. Other than that I don’t know exactly where he was but he took these photos and it gives me some comfort to know that there were days when he wasn’t in battle and was out among the Italian people.

I just love the look on this woman’s face as she almost topples over! Maybe she got too close to the barbed wire that’s on the ground.

This is not my first foray into baking with olive oil. I baked a similar cake a while back and was quite happy with the results. That cake was incredibly moist with a lovely orange flavor. Recently while thumbing through a cooking magazine I came across this recipe and remembered that there was a carton of buttermilk lurking in the back of the fridge. Why not give this cake a go too?

I would say that this cake was equally as good and maybe a little lighter than my previous attempt. You could certainly use either lemon or orange instead of both-I can’t say that either stood out but it definitely had a nice citrus feel. This would make a lovely dessert topped with fresh berries.

Citrus Olive Oil Cake

2 cups flour
2 teaspoons baking powder
1/2teaspoon baking soda
1/4teaspoon salt
1/2cup buttermilk
1 teaspoon pure vanilla extract
1 teaspoon lemon zest, plus 2 tbsp. lemon juice
1 teaspoon orange zest, plus 2 tbsp. orange juice
3 eggs, at room temperature
1 1/2 cups granulated sugar
2/3 cup extra-virgin olive oil, plus more for greasing
Confectioners’ sugar, for dusting

Preheat the oven to 350 degrees . Lightly grease a 9-inch springform pan. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a small bowl, mix together the buttermilk, vanilla, lemon juice and orange juice.

In a stand mixer fitted with a whisk attachment, beat the eggs and granulated sugar at high speed until fluffy and pale, about 5 minutes. Lower the speed to medium-high; drizzle in 2/3 cup olive oil, beating until the oil is incorporated, then mix in the lemon zest and orange zest. Lower the speed to low. Add half the flour mixture and mix until incorporated. Add the buttermilk mixture, then the remaining flour mixture, mixing just until blended. Scrape the batter into the prepared pan.

Bake until the top is golden and a toothpick inserted into the center comes out clean, about 1 hour. Let the cake cool in the pan on a rack for 20 minutes, then remove the pan sides and let cool completely. Dust with confectioners’ sugar just before serving.

Autumn In Tuscany-Cook With Panini Girl In Lucca

There’s something about those little artichokes that just makes me want to fill up a bag and take them home to my kitchen. Problem is that I rarely see them at my local farmers’ market. There are a few vendors selling large artichokes so why can’t they do the smaller ones? You’ll find them everywhere in the Italian markets during the spring.

Luckily I did locate them at the famed Chino Farms located nearby in Rancho Santa Fe. This amazing farm is certainly worth a detour and whatever the season you will find the freshest and most interesting array of vegetables.

Lemon Braised Artichokes

1/2 cup olive oil
1/4 cup fresh lemon juice
1 medium yellow onion, thinly sliced
8 sprigs thyme
4 cloves garlic, smashed
kosher salt and pepper
2 medium artichokes-I used 8 baby artichokes

Heat oven to 350° F.
In a medium Dutch oven, combine the oil, lemon juice, onion, thyme, garlic, ¼ cup water, 1½ teaspoons salt, and ¼ teaspoon pepper.

Trim the top and bottom of each artichoke. Using scissors, snip the tip off each leaf. Cut the artichokes into quarters and scoop out the fuzzy chokes. For the baby artichokes trim the top and bottom and pull of the outer leaves until you get down to the pale center leaves. Cut artichokes in half. These cooked in about 35 minutes.

Toss the artichokes in the oil mixture. Cover, transfer to oven, and cook until tender, about 45 minutes. Divide among individual plates and spoon the cooking liquid over the top.

Autumn In Tuscany-Cook With Panini Girl In Lucca
The artichokes won’t be in season but what about porcini mushrooms???

This is a great summer recipe to have under your belt. I’ve been making it for about twenty years after seeing it in Bon Appetit. You could make this in the off season using frozen blueberries, but I prefer to wait for summer when blueberries are at their peak and are bursting with flavor.

I doubled the recipe and made one to have in the freezer. Don’t skimp on the lemony glaze-it lends the perfect amount of zestiness to your loaf and ensures that every bite will be incredibly moist. Enjoy a slice in the morning with your coffee, mid-afternoon with a cup of tea or as a dessert topped with vanilla ice cream.

Blueberry Lemon Loaf

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 1/3 cups sugar
2 large eggs
1 tablespoon grated lemon peel
1/2 cup milk
1 1/2 cups fresh blueberries or frozen, thawed, drained

3 tablespoons fresh lemon juice

Preheat oven to 325°F. Butter 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Combine first 3 ingredients in small bowl. Using electric mixer, cream butter with 1 cup sugar in large bowl until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Add lemon peel.

Mix in dry ingredients alternatively with milk, beginning and ending with dry ingredients. Fold in blueberries. Spoon batter into prepared loaf pan. Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minutes.

Meanwhile, bring remaining 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves.
Pierce top of hot loaf several times with toothpick. Pour hot lemon mixture over loaf in pan. Cool 30 minutes in pan on rack. Turn bread out of pan and cool completely on rack.

September 28-October 5: Cook With Panini Girl In Lucca

Get up early. Yes, I said early and make your way to the wall. If you are up there shortly after sunrise you will be pretty much on your own with the exception of a couple of runners and a few older gents taking their daily morning stroll. Check out the city from the wall and watch it slowly come to life as the Lucchese head off to their favorite caffe for an espresso or cappuccino.

Speaking of cappuccino, I’m sure you’ll find your own favorite for a cup and maybe a few pasticcini or a cornetto. Caffe di Simo on Via Fillungo is always popular, but I have a soft spot for the diminutive Pasticceria Buralli located in Piazza Carmine. You’ll probably be the only non-Italian in there and I love that year after year the same women are working behind the counter.

Chances are that you will have spied the gorgeous gardens of the Palazzo Pfanner during your walk on the wall. Go ahead and tour the house and spend time strolling around the property . It just may transport you back in time.

Are you hungry yet? Stop in Pizza da Felice for a slice or two. Or maybe you want a panino or a slice of focaccia? Your best bet is Forno Amadeo Giusti on Via Santa Lucia.

Spend your afternoon exploring the town. Maybe you’ll want to do a little shopping. Don’t forget to walk over to the Anfiteatro.

My favorite shop is located there. You could probably find something nice for your mom-hint, hint…

Need a little pick me up? How about chocolate? That always works for me!

There are two chocolate shops in town. They are both wonderful but I prefer Cioccolateria Caniparoli on Via S. Paolino.

You have to join the locals on Via Fillungo for the evening passeggiata.

And before you head out for a late dinner why not spend sometime relaxing in your apartment with a glass of wine and antipasti?

You can pick up whatever you need at one of the many take out shops. You’ll be amazed by the selection of cheese, salumi and prepared dishes.

You’re on your own for dinner but if I were there with you I’d say let’s go to Trattoria Gigi in Piazza Carmine. You can sit inside or since it will be a warm summer evening try for a table on the patio. Either place you won’t be disappointed with your meal and the friendly service. On one visit the owner went over to the nearby grocery store to pick up tonic water for one of the woman in our group who wanted a gin and tonic.

Get a good night’s sleep since you have a few more days to enjoy this beautiful town. Wish I was going to be there with you!

Have I tempted the rest of you?

Autumn In Tuscany-Cook WIth Panini Girl In Lucca

I grew up in an Italian family and so I am no newcomer to olive oil. There was always a large colorful tin in my grandmother’s kitchen and the simple salad that she served at the end of our Sunday lunch was simply dressed with olive oil and vinegar. If I was lucky there was a little of that dressing left in the bottom of the bowl and what a treat it was to sop it up with a crusty piece of her homemade bread. At the time all I knew about olive oil was that it came from Italy and that it was part of the Italian kitchen.

As the years went by my love affair with olive oil grew. I moved from supermarket oil to ordering oils from a company importing from small Italian producers. I began traveling to Italy and hauling back bottles of oil in my suitcase. This was certainly not the oil of my childhood, rather it could be bold and grassy or light and delicate or even smooth and buttery. It was not just for salads and sauteing but for drizzling in soups, sprinkling over freshly grilled bread for bruschetta and for adding a layer a flavor to meats and fish fresh off the barbecue.

I will always be a fan of Italian oils but you can now get the same quality (or even better) olive oil being made by growers in California. The climate is perfect and similar to the Mediterranean where olives have been grown for centuries. When you buy locally produced oil you are getting a fresher product and unlike wine, olive oil should be consumed sooner rather than later. You can find oils with the same delectable flavors as the foreign oils and chances are that you’ll be spending less money.

Here in the San Diego area why not take a trip to visit the home of the Temecula Olive Oil Company located in Aguanga, about 18 miles east of the town of Temecula. Tours are given on their working ranch on the second and fourth Saturdays of the month. You’ll be treated to a complete tasting of their products, a tour of the property and the pressing facilities while learning about the art of producing olive oil. You’ll come away with a new found appreciation for olive oil along with ideas on how to use their flavorful oils.

Take a look at some of my recent posts to see what fun I’ve had with their products. You can read all about the biscotti, erbazzone, coffee cake, Meyer lemon tart and crackers that I’ve made.

Temecula Olive Oil Company
with tasting rooms in Old Town Temecula, Old Town San Diego, Solana Beach and Seal Beach and if you’re out of town check out their website and place an order to be shipped to you!

I’m a huge fan of just about anything involving peanut butter. I even tucked a jar into my suitcase when I was headed to Italy for a six week stay. This recipe comes by way of the Smitten Kitchen who adapted it from the well known Magnolia Bakery in New York City. I’m just glad that I found it. It’s my new favorite peanut butter cookie-crispy on the outside and soft on the inside. I didn’t have peanut butter chips on hand so I used a cup of chocolate chips but next time I plan on using both-for my taste there can’t be too much peanutiness!

Peanut Butter Cookies


1 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup peanut butter at room temperature (crunchy or smooth)

3/4 cup sugar

1/2 cup firmly packed light brown sugar

1 large egg, at room temperature

1 tablespoon milk

1 teaspoon vanilla extract

1/2 cup peanut butter chips

1/2 cup chocolate chips
For sprinkling: 1 tablespoon sugar, regular or superfine

Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips.

Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern, but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Time to break out the vanilla ice cream. It’s the perfect topping to this crostata featuring two of spring’s finest fruits-rhubarb and strawberries. You could substitute raspberries if you like, but I just couldn’t pass up the plump local strawberries being grown right down the road from our house.

A crostata is my favorite kind of tart since the dough is very forgiving. You roll it out and simply fold the dough up over your filling. If it’s not perfectly round, no big deal! I’ve used this dough for tarts both savory and sweet with great success. Make the dough a day or two ahead and keep it in the fridge. Take it out about 15 minutes before you want to bake your crostata and you’re good to go.

Rhubarb Strawberry Crostata

Crust

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
1 stick (8 ounces) plus 1 tablespoon cold unsalted butter
About 1/4 cup ice water

In a bowl toss flour with sugar and salt. Cut in the butter until the mixture resembles coarse meal. Using a fork, stir in the ice water by tablespoons until the dough holds together when pressed. Sprinkle in more water if needed. Flatten the dough into a disk, wrap well and refrigerate for at least 15 minutes before rolling out.

Filling
1/4 cup cornstarch
4 cups 1/2″-thick slices rhubarb
2 pint baskets of strawberries, cut into chunks
1/3 cup plus 1 tablespoon sugar
1 large egg, beaten
Raw sugar

For filling:
Dissolve cornstarch in 3 tablespoons water in a small bowl; set aside. Combine rhubarb, strawberries, and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes. Stir in cornstarch mixture and bring to a boil (rhubarb will not be tender and slices will still be intact). Transfer to a bowl. Chill until cool, about 30 minutes.

Preheat oven to 400°F Roll out dough on floured parchment paper to 12″ round; brush with beaten egg. Mound filling in center of crust; gently spread out, leaving 1 1/2″ border. Gently fold edges of dough over filling, pleating as needed. Brush border with egg; sprinkle with raw sugar. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes. Let crostata cool on baking sheet on a rack. Transfer crostata to a platter, cut into wedges, and serve with whipped cream or ice cream.

***Here’s a shout out to Linda from Temecula who recently attended the Tea With Betty event in San Juan Capistrano. I heard you met a friend of mine. Thanks so much for following my blog!***

Autumn In Tuscany-Cook With Panini Girl In Lucca-September 28 to October 5

I wish I could say that I was sending these photos off to you while I was sitting in a bar in Lucca and in a perfect world that’s just what I would be doing, but sometimes real life gets in the way. These are a look back from a stay in the countryside just outside of Lucca where we stayed a few years ago. It was a very rainy couple of weeks, but if I’m in Italy, I’m certainly not one to complain!

Come experience a Tuscan autumn with me-Cook With Panini Girl In Lucca-September 28-October 5

I didn’t grow up eating rhubarb, but now I’m a little bit fascinated with it. I’ve only used it a few times-once in a “crisp” under a serious layer of sugary crumbs and another time in a curried chicken dish. If you haven’t used rhubarb before you have to know up front that it’s pretty tart and needs a fair amount of sugar to make it palatable. It’s in season right now and pairs well with another spring time favorite-strawberries-and so you frequently will see recipes combining the two.

Who doesn’t love panna cotta? Think about it-panna cotta means “cooked cream” and that’s exactly what it is. You can flavor your cream any number of ways, but I love this classic one with vanilla bean. This recipe hails from the blog of one of my favorite cookbook authors-Domenica Marchetti. Head on over to her blog to read about her latest recipes and get the scoop on her books. This recipe will serve 12.

Panna Cotta with Rhubarb Compote
For the panna cotta:
6 cups heavy cream
1 cup sugar
1/2 vanilla bean
1 1/2 envelopes unflavored gelatin

For the rhubarb compote:
1 1/2 pounds rhubarb, trimmed and sliced crosswise
1 1/2 cups sugar
1/2 vanilla bean

To make the panna cotta, in a large saucepan, combine the cream and sugar. Scrape the seeds from the vanilla bean half into the cream mixture and toss in the pod. Cook over medium heat until the sugar has dissolved and the mixture is almost at a simmer, about 7 minutes. Remove from the heat, cover, and let steep for 20 minutes.

Pour 3 tablespoons water into a small bowl. Sprinkle the gelatin over the water and let stand 5 minutes.

Uncover the cream and bring it just to a simmer over medium heat. Gently whisk in the gelatin mixture until dissolved, then remove from the heat. Discard the vanilla bean pod. Pour the panna cotta into a 2-quart baking dish, bowl or soufflé dish. Cover with plastic wrap and refrigerate until completely set, at least 3 hours and up to overnight.

Meanwhile, make the rhubarb compote: Heat the oven to 375 degrees. In a bowl, combine the rhubarb and sugar. Scrape the seeds from the vanilla bean half into the dish and toss in the pod. Fold everything together gently. Transfer the rhubarb mixture to a baking dish and cover with aluminum foil. Bake until the rhubarb is very tender, about 45 minutes. Let cool slightly. Discard the vanilla bean.

Stay tuned for my next rhubarb dessert. It’s a winner!

Autumn In Tuscany-Cook With Panini Girl In Lucca