By Maria Filice • August 27, 2010 
Everything but the kitchen sink in this recipe! I was clearing out the refrigerator and found a bunch of champagne grapes that my friend Christina gave me a few weeks ago. She gave them to me since she was going out of town and she knew I would use them. Yes, the next day, I sauteed some scallops and made a tasty sauce of champagne grapes, shallots, sliced almonds (sauteed the three with a little butter for two minutes), tossed over the scallops and added fresh flat Italian parsley (where was my camera)!
Interns in my office, pouring rain outside, I decided to roast a 1-1/2 lb. chicken. In the roasting pan, I added 2 red onions (quartered), 1 sliced orange, 3-4 hot peppers, 2 garlic bulbs, 6-8 red baby potatoes and a bunch of champagne grapes. I added salt, pepper, 1 cup of water and baked for :45 @ 400F
Back to the office……checked the chicken at :30 and added 2tbsp. brown mustard paste over the chicken. Covered the chicken with the fruit and veggies for additional :15 minutes.
I love feeding my interns! This is something Tyler Florence would appreciate (one of my favorites)!
maria!
By Maria Filice • July 20, 2010 
I loaded a frying pan with fresh new potatoes, onions, peppers, garlic and sprigs of rosemary as the main course, not just the Contorni. Drizzle extra virgin olive oil, salt, pepper and red chili flakes. Roast the vegetables for :25 at 375 degrees (until golden brown).
Take advantage of what’s fresh at the farmer’s market and what’s in season. I love adding Peruvian purple potatoes, exotic, delicious and makes plating simply beautiful!
The leftover chicken taste so much better next to my peruvian potatoes and sweet roasted garlic! Vino anybody??
maria!
By Maria Filice • July 18, 2010 
Hi Everybody,
I’m getting ready for my next book signing event in Gilroy, California. A lot of my relatives live there (my grandfather’s two brothers moved there from Italy back in the 20’s). My grandfather didn’t leave Italy until 1960’s and ended up in Toronto, Canada (my first generation roots). Our family is spread out but when there are gatherings, the DNA really comes through. Move over “Moonstruck” …..
My Uncle Val (my second cousin, but respected and loved him like my uncle). Anyway, he was an incredible cook. Not to mention, a personality that resonated with everybody.
When I contacted the organizers of the Gilroy Garlic Festival, and mentioned Uncle Val, there was sigh ….as though he was present in the conversation. It was a very powerful connection with the voice on the other line.
Anyway, I’m going to cook with his son, Bob Filice on Friday, July 23rd and can’t wait! I’m honoring Friday, July 23rd to Uncle Val and know his talents and spirit will shine through when Bob and I spend the day cooking for everybody celebrating this incredible event.
Read more about this incredible legend:
http://www.morganhilltimes.com/news/contentview.asp?c=227239
Now that I had a good cry writing this blog, here an easy garlic tip.
In this photo, cut 3-4 garlic bulbs, add extra virgin olive oil, a sprinkle of sea salt and roast with veggies or meats. In twenty minutes, the garlic comes gold brown and changes to a delicacy of sweetness. Remove from the oven, let sit for 10 minutes.
In a small bowl, squeeze the garlic and juices (the cloves pop out easily). Take a fork and begin to mash the garlic. Drizzle a little olive oil, salt and pepper to taste. I like to add a pinch of freshly grated parmigiano cheese and a little red chili flakes. The perfect spread on crostini !
Here’s to the legendary Uncle Valentino (big name too)!
maria
By Maria Filice • July 4, 2010 
I threw in another dish for Arlene’s bbq with the family. Here’s a tasty artichoke potatoe salad. That’s right “hold the mayo”!
It’s a very simple and quick to make potatoe salad for those last minute dishes. This is perfect with your outdoor parties and doesn’t spoil by holding the mayo.
This salad has a twist of a tasty artichoke dip (artichokes, garlic, parmigiago cheese) to the potatoes. Delicious!
2 lbs. red potatoes
2 cans of artichokes (halved)
1/2 cup extra virgin oil
3 cloves of garlic (chopped)
1 cup freshly grated Parmiagiano cheese
1/4 cup finely chopped fresh Italian Flat leaf Parsley
salt and pepper (to taste)
pinch of red chili flakes (optional)
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, approx. 20 minutes. Drain, cool, peel and cut into quarters.
Add the artichokes, garlic, olive oil, parley, parmigiano. Mix, taste and add salt and pepper (to taste), red chili flakes (optional). Garnish with a little parlsey.
Ready to serve!
Enjoy the Holiday Weekend,
maria!
By Maria Filice • July 3, 2010 
My sweet neighbor Arlene is hosting a party later today with three generations (kids, grand kids and great grand kids). I surprised her with my Penne with Roasted Tomatoes
I had leftover tomatoes from my ALA event on Monday and decided to roast the tomatoes. Another great way to prepare your favorite pasta and serve it buffet style and a nice compliment to your favorite meat or fish!
Prehead oven at 350 Degrees. Roast the tomatoes for thirty minutes.
I used approx. 4 cups of cherry tomatoes. Cut them in half and place in a bowl, add 4 cloves chopped garlic, drizzle with extra virgin olive oil. Add salt, pepper (to taste). Pinch of chili flakes (optional).
Place the tomatoes in a cookie sheet and drizzle a little more olive oil. Stir occassionally. Remove the tomatoes and let sit while you prepare your favorite pasta.
The hell with air fresheners…..you cannot beat this aroma of organic amore!
Add the tomatoes to your favorite pasta (I used penne) and garnish with fresh basil.
tip: cured black olives and capers add a nice option. My dish of pasta will have a few olives, capers and a pinch of chili flakes!
In my book “Breaking Bread in L’Aquila”, I have a delicious baked pasta with tomatoes and capers. Check it out www.foodandfate.com.
On another occasion, I slowed roasted the tomatoes for two hours and oven was set at 325 Degrees. This is a cross between oven roasted and dried with a sweeter savory taste.
Use your taste and time buds to judge !
Happy July 4th Weekend.
maria
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