Monthly Archives: August 2016

Classic Italian Level 1

Eight week course, single classes available for 35 dollar each and $50 for lasagna.

If you want to learn Italian cooking, this is the course for you. Ideal for the beginner cooks, you will learn how to make fresh pasta from scratch with few different cuts, you will also learn gnocchi and sauces, risotto, tiramisu, minestrone, chicken parmiggiana and lasagna.Price is 250 dollar.

Fall 2016 Session Options:

Wednesdays, 7;00 – 9:30 p.m. (Classes run October 5, 12,19,26 November 2, 9, 16, and 23)
Friday, 7:00 – 9:30 p.m. (Classes run October 7, 14,21,28, November 4, 11, 18, and 25)
Maximum of 6 participants

CLASSES

  • Gnocchi with butter and sage and gnocchi alla sorrentina with tomatoes sauce and mozzarella, apple cake.
  • Fresh egg pasta, tomato sauce,  meat sauce and boscaiolo/mushroom sauce.
  • Broth and  risotto alla milanese and pumpking risotto
  • Tiramisu and Minestrone.
  • Baked pasta with red sauce, baked white pasta and meatball.
  • Dinner in 30 minutes  { pasta with butter or oil and chicken and spinach cutlets }
  • Fresh pasta without eggs,sauces, chicken parmiggiana.
  • Lasagna – this class is 3 1/2 hours long.
  • In every class you will go home with a small tray of what you make to share with your family and the recipes.
  • Registration by email at marzia@bellacibo.ca or in person. Pre-payment is required.Bella Cibo reserve the right to cancel or re-scheduale classes when is necessary.We need one week cancellation; note that Refunds will be in the form of Bella Cibo’s gift card.
  • To run the class I need at least 4 people to max 6.
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Tomato confit

I love summer and I love tomatoes. Me and my daughter like to eat them at any time of the day, its our favorite snack.We are lucky enough to have our own grow tomatoes so in the summer its a tomatoes party every night.

Tomato confit are practically slow roasted in the oven at high temperature.This recipe is very versatile; the tomatoes confit  can be used like a side dish or like a dressing for your pasta,Its a very tasty dish. I suggest you to use a good oil extra vergin if possible.

Ingredients:

3 cup of cherries tomatoes or grape

1/4 cup oil evo plus 2 tablespoon

1 teaspoon Oregano

2 garlic cloves

1/3 cup parsley

2 cups bread crumbs

salt

a sprinkle of love

Method:

Preheat the oven at 400 degrees. Cut the tomatoes in half and place them in a baking dish covered with parchment paper.Add the 2 tablespoon of oil,oregano, salt and toss everything.

Place the garlic, parsley and 1/2 teaspoon of salt in a bowl and add the garlic{you can chopped it if you like}.Add the breadcrumbs and the oil and mix everything well.Sprinkle the crumbs on top of your tomatoes.

Bake for 30/40 minutes until the bread crumbs are nice and gold.You can now serve the tomatoes like a side dish, you can serve them on a piece of bread or you can use them to dress you pasta. If you do that I suggest you, 3 minutes before the pasta is ready, to put the amount of tomatoes that you wanna use for your pasta in a stir fry pan.Add 2 tablespoon of the pasta water, add the cooked pasta and stir fry for a minute or 2.Add some oil at the end. Yummy Delicious tasty dish.

Buon appetito

agosto 29 369

 

My Master Chef Audition

I moved to Vancouver from Italy to follow the love of my life 13 years ago; when I came here I did not know any  English, I had no family support, I had to leave all my friends and my beautiful country full of culture and good food, I had to reinvent myself.

After 13 years in Canada I was called to a Master Chef audition, to audition for one of the top 40 home cooks in all Canada, it felt pretty awesome. I’m really proud of myself and I can’t wait to see what destiny will bring to me. I think this country is pretty fantastic and full of opportunity.

I seriously never thought to participate in the program,  I don’t know what happened one morning  while my kids were getting ready to go to the pool I decided to fill out the online application just to see which kind of questions you had to answer! I was 100% sure that I would never be called so answered all 56 questions very sincerely  without trying to impress anybody. Two hours later I received a phone call from one of the producers. I didn’t get it right away, I mean I didn’t understand what he wanted ..lol..This gentlemen asked me more questions about my life and of course I was happy to answer him in a very honest way always thinking in my head that Master Chef Canada will never ask ME to do an audition! Well I was wrong because at the end of the conversation he did invite me to the audition in Vancouver on July 27. I was shocked, in my head I thought it was some kind of joke, I could not believe that this little Italian mom that came from Italy 13 years ago with nothing, got an invitation to Master Chef Canada audition. Inside my head I thought again that it was a joke. Sometimes I don’t believe in myself, unfortunately when I was a teenager I was rejected from my biological dad, so even after all this years, and all the love that my husband and children give me every day, sometimes I feel insecure.

The day after I got an email with all the details about the audition, in that moment I did realize that it was real and I felt pretty awesome about it. My cooking dreams are to open a cooking school, write a recipe book and to have a cooking channel so I thought if I gave all of myself, this wonderful opportunity can help me to reach my dreams.

At the audition I had to bring a signature dish, that could be eaten at room temperature. For room temperature it was really difficult to decide what to bring. I wanted to bring a nice home-made from scratch with love lasagna or gnocchi or cannelloni or simple a plate of pasta but everybody knows that those dishes cold are not really good. My last choice was her Majesty “Eggplant Parmigiana”. I still remember when I was a kid going to the beach with my family with the coolers full of yummy food and one of them was the parmigiana. I used to eat it cold on a nice piece of delicious bread. Eggplant parmigiana is one of my favorite dishes, in Italy it’s a dish that you can find on most of the Sunday/festive tables.

Audition day was really crazy, the night before I didn’t sleep at all I was so worried about my dish because we had to plate it in 3 minutes in front of the chefs and all the Master Chef Crew. The Eggplant Parmigiana is really good but there is not so many cool ways to decorate so I kept it simple just like me. I did prepare the dish at home, I usually make it in a deep dish but this time I made it like in a tower with 10/12 layers and left it in the round mold until I had to plate it in front of everybody.The 3 minutes were pretty crazy, so many peoples made awesome dishes! I plated my round eggplant parmigiana in a middle of a white square plate, put some basil on the side and some oil. That was it. Very simple. The chef came and asked me technical questions, tasted it and that was it! He had a piece of paper to fill in, the green one in the picture. After that, the Master Chef winner of season 2, David Jorge, came too taste it and we had a little chat! What an awesome guy seriously, my daughter is still mad that I didn’t take a picture with him, she was a big fan of him in the show. Matthew Astorga was there too and also an awesome guy. They both were very down to earth.

After the plating I had to wait few hours for the audition in another room in front of the crew, that was another awesome experience. I would have never thought to be able to do something so magnificent, I feel so good about my self right now! The casting audition ended  yesterday so I  have to wait another week for the results.I feel good about it, I gave all of myself, all the love in me went on my dish! Even if I don’t pass it will be an experience that I will never forget and I’m so proud of.

Below are some pictures of the event. Unfortunately I didn’t take a picture of my parmigiana because I forgot the phone in the other room!

Thanks all and thanks to all my friends, my customer that believe in me, without your love I wouldn’t be here. Finger crossed for me, next week we know the results.

 

 

CHEESECAKE WITH BERRIES SAUCE

Its daddy’s birthday and of course he requested a cheesecake again! This time I wanted to try a different recipe from a book that a dear friend gave to me. Cheesecake for me is one of the easiest dessert, you just need to follow few important rules for example: all the ingredients must be at room temperature, eggs especially room temperature and when it’s time to add them to the cream add them one at the time mixing for a minute for each egg. If you do this operation properly your cheesecake won’t crack in the middle! If it does crack don’t worries about it just cover it with a decorative topping, it will taste delicious.

I really hope you like this recipe like we did; daddy was very impress especially because our daughter Isabella helped me to make it with lots of love.

 

Ingredients for the crust:

  • 1 ½ cup cookies crumbs
  • 3 tablespoon butter melted

Filling:

  • 3 package of cream cheese room temperature {250 grams each pachage}
  • 1 cup sour cream
  • 1 cup sugar
  • 3 eggs
  • 2 yolks
  • ¼ cup flour
  • 2 ½ tablespoon lemon juice
  • 1 tablespoon vanilla
  • A sprinkle of love

Berries sauce:

  • 500ml berries fresh or frozen
  • 3 tablespoon of sugar
  • 2 tablespoon water
  • Juice of half lemon
  • A sprinkle of salt

 

Method:

  • For the crust: in a bowl mix cookies crumbs and melted butter. Press into bottom of cheesecake pan and freeze it for 30 minutes at least. I highly suggest a 9-inch {23 cm} cheesecake pan; I cover it with parchment paper so it doesn’t stick.
  • For the filling: in a mixing bowl{I used my kitchen aid with paddle attachment} beat the cream cheese, sour cream and the sugar for a few minutes on a medium speed. Add the eggs now one at the time. Every time you add the egg mix very well for a minute. Put the flour, the vanilla and the lemon juice.
  • Pour the yummy batter over the cookies crust and bake it on a preheat oven 350 for 55 minutes until the top is light brown and the middle start to jiggle a bit. Let it cool down for an hour and then refrigerate for at least 4/5 hours.
  • For the berries sauce: put the berries in a pan, add the water and the sugar and let it boil mixing once a while. Add a pinch of salt and the lemon juice and let it simmer for 10 minutes, squishing the berries with a fork.
  • When it’s ready you can use it like that or like I did I did pour everything in a blender!
  • You have now the option to pour over to the cheesecake or, like I did, put it in a small bowl and serve it on a side of your cheesecake.
  • Buon Appetito2016-08-04 16.52.34-1