Italian Board Tablescape

My Italian Board Tablescape

comes from a luncheon I had at my house

for a group of friends who gather once a

month for a luncheon.

Today it was Italian and I presented everything on 

a pizza board or peel with white dinnerware.

Everything looked so dramatic against a stark

black tablecloth and red roses.

This pizza board was from the manufacturers of our

pizza oven - Mugnaini.  All of them have been well used so

are a little brown on the front edge which

makes it a little more authentic.

Salads were presented in square white bowls

And topped with a skewer of cheese and tomato and wrapped

in a leaf of fresh basil.  This is actually basil left from my

garden.

I just made a cutting of my garden basil

and placed it in a vase of water.  It quickly rooted

and it has continued to grow with a fresh change

of water every few days.

Oil and vinegar and salad dressing also dress the board

so guests can use the amount they want.

Fresh Italian flatbread was served for dipping in the oil and vinegar.

I had the pizza oven going and baked them fresh

as guests were gathering.  

Of course this could be done in the oven too.

Here they are hot out of the oven, bubbling with 

extra virgin olive oil, Italian seasonings and sea salt.

These I baked a little shorter than I would pizza as I

wanted them to be soft rather than crispy.

I just used my pizza dough recipe.

The main event was the Soft As A Cloud Manicotti.

The ladies had said they wanted to learn how to make

the Rose Ombre Cake

so I had one prepared without the frosting.  I demonstrated

the bottom row and then everyone took

turns trying their hand at it.  The beautiful thing

is that if you make a mistake, you can just

use a butter knife and pull the rose off.

Then we each had a piece and everyone was sent home with 

a large slice to show off their handiwork.

Two of the ladies have already made them at home

and sent me a photo.  It was fun learning something new.

Another two of them have already made the manicotti

for their families.

Here we are posing with the cake and 

Annette is taking the photo.

This tablescape was inspired by this charming

new restaurant we found in Cabo 

called

Pan di Bacco.

I just loved the decor especially these red french script

chairs.

The food was just as amazing.

We both gasped at the presentation as the food came

out on these cutting boards served in white bowls.

Right away I knew I had my inspiration for

my January lunch.

Of course the huge red chandelier was 

another favorite.

We definitely will be going back there.

Thanks Pan di Bacco for the inspiration.

I will be posting with

Let's Dish

Tablescapes Thursday

On The Menu Monday

TV Debut and Studio 5 Tablescape

Well I completed my TV debut and I felt all of your

love and support.  It was so fun to get texts and emails

and Facebook and blog comments 

from those who had seen

it and those who wouldn't be in the area but were thinking

of me and praying for me to do well.  

Here is the link. 

 It was just a 5 minute segment

so it hops, but that makes it nice for you to watch it too.

The program is an hour long program and our show featured

seven segments.  You can watch all of them on their site.

Studio 5 has two hosts, Darin Adams and Brooke Walker.

Darin hosted my segment.

Joni (Red Couch Recipes) and her two daughters came 

to be my assistants and traveled

an hour and a half (plus the drive to Salt Lake, about 40 minutes)

to help me and to lend their support.  I really needed them

 as I had so much to carry.

I set up this display

that they call the "beauty shot" 

which I am using for my tablescape

today.  They use this as the headliner shot and the finishing

shot.

Let me just say from the minute we walked into the studio

everyone was so warm and friendly and casual that I was

instantly put at ease.  The assistants and the camera

men were joking with me and helped me feel

confident - true professionals at work!

I only had to do my "yoga breathing"

once to relax while we were waiting in the green room.

Anything I wanted or needed they were there to help.

The assistant (forgive me, I forgot her name) brought

in placemats, a napkin and flatware.

I had staged this beauty shot at home to see

what I wanted and had only planned on the breadsticks.

I added a salad as it gave the display some color and interest

after I had watched a few of the Studio 5 shows online.

I brought the white plate and bowl and the containers for

the breadsticks and also the cutting board.  A little

BYU ranch dressing was added as we always dip

our breadsticks in that.

They send you a note talking about jewelry, makeup and colors

they want you to wear.  They tell you to look at the host and 

talk to him, not to look at the cameras as you might look at

a camera and it won't be the one they are using.  

That made it easier as you forgot the cameras were there.

Here my "assistants" are in the green room enjoying themselves.

You could sit and watch the show as it was taped.  Joni and

the girls were going to stay in here to see my segment.

I was already in the studio and miked and was 

joking around with Darin while he was

cluing me in on some of the things he might ask

 when Darin wondered where Joni and the girls were.

  I said they didn't want to be in the way and would

watch it on the TV. 

 He said to go and get them, that they

could watch it at home on their TV but they should

be in there.  

What a thoughtful and kind host.

I ran right out and got them.  

Before the show they had fun sitting in the hosts' seats.

The studio was all one room with several areas for filming.

This is where the interviews take place.  I was in the

kitchen, there was the area where the girls were

on the stools and one additional place.  Just seeing that

was great.

It was so fun to get to see how it all worked but

most of all, the best part of it (besides not totally 

flubbing it as it is live) was interacting with all of the

wonderful staff and being treated so warmly and

kindly.  Even the other guests were so friendly

and chatty.  I know if I hadn't had Joni and the girls

there I would have been a lot more nervous.

Thanks everyone for your support,

including all

of my wonderful blog friends who gave me so much support.

And a huge thank you to Studio 5 who asked me to participate.

(The opening shot - hubby took a photo off the TV as he

watched it at home.)

We were all glad we did it.

(The night before I was panicking and telling my

husband he might have to call in sick for me!!  Ha ha.)

ON THE SHOW

I mention SAF yeast, which several have asked about.

Here they sell it in most grocery stores or the Bosch store.

It is the same as breadmaker, rapid rise, or instant

where you don't have to proof the yeast.  I also keep it

in my freezer.  I am using yeast from 2007 and it works fine.

I will be posting this with 

Let's Dish

Tablescapes Thursday

Studio 5 Appearance - Pizza Factory Breadsticks Copycat Recipe

My copycat recipe for a local restaurant's breadstick,

Pizza Factory,

is one of my most visited posts

especially due to Pinterest.

Click this link for the recipe.

I was contacted by

  KSL's Studio 5

to do a 5 minute segment on their show

tomorrow, Tues. January 22.  

I have done a lot of cooking classes over 

the years but never before a camera where

if you mess up it is permanently recorded.

If you live in our area, you can catch the

show starting at 11:00 am.  

Wish me luck and say a little prayer for me!

Yes, I am very nervous.

Soft As A Cloud Manicotti

We had the phenomenal opportunity

to travel to Italy in 2007 and take a

week long cooking class for our wood burning

Pizza Oven.

There Chef Alessi told us that 

"lasagna should be like a cloud"

and he said American lasagna was like a brick.

Well, this manicotti would be something that

Chef Alessi would love because it is like

a cloud.

This is a recipe I have had from college days

(many many moons ago).

In college, during finals week, when I couldn't stand

to study for another minute, I would head to the

library and read cookbooks.

I had an Italian friend living with me,

Ginger Boschi, and she and I would check 

out Italian cookbooks and made manicotti,

homemade ravioli, gnocchi, etc.

I don't have any idea what cookbook this recipe came from

but I have used it for years and served it at a luncheon

this week.  I will feature the table next week but as

some of the ladies were anxious to get the recipe, I

am posting that right away.

The secret to cloud-like manicotti is using

crepes instead of hard pasta shells.

Now don't leave me a snippy comment saying

that real manicotti uses pasta, I didn't make

up the recipe, but I highly recommend it.

Actually, what is pasta but eggs, flour and water

and this is the same, just more water than normal.

The filling is a lovely combination of ricotta and mozzarella

with a touch of parmesan.  I loved how the mozzarella

melted and created beautiful strings of cheese

as you ate it.

I made a really quick marinara that you are going to

want to try.  It is so fast and the flavor is so much better 

than a jar.

Manicotti Like A Cloud Recipe

Marinara

2 T. olive oil

1 white onion, finely diced

2 cloves garlic

2 - 28 oz cans Italian tomatoes

2 T. sugar

2 tsp. dried basil

1 tsp. salt

1/2 tsp. white pepper (or black)

Heat the olive oil in a large saucepan.  Add the onion and garlic

and saute until translucent.  Add the tomatoes and spices and

stir together.  Bring to a boil and reduce heat and simmer covered

for 20 minutes.  You can simmer longer, for an hour if you have

the time.  It will just enhance the flavor. Adjust seasoning if needed.

Filling

2 lb. ricotta

2 C. grated mozzarella

1/3 C. parmesan

1/4 tsp. white pepper (can use black)

1 tsp. salt

1 tsp. dried basil 

Mix all of the above and set aside.

Crepes

6 eggs, room temperature

1 1/2 C. flour,

1/4 tsp. salt

1 1/2 C. water

Blend all of the above in a blender until smooth.  Let rest

at least half an hour or overnight.  If you rest it overnight,

it will separate, just stir together.

Heat an 8 inch pan and spray with Pam.

Pour in about 3 T. batter and rotate the pan quickly to

spread the batter evenly into a circle.  Cook over medium heat

until the top is dry but the bottom is not brown.  Remove the

crepe from the pan and place on a plate.  Rub a little soft

butter on the top of each one using a paper towel so that

the crepes do not stick together.  Stack them on the plate

as they cool.

Heat the oven to 350 degrees.  

Place a layer of marinara on the bottom of your

baking dish.  

Spoon a couple of tablespoons of filling

down the center of each crepe.  Roll up and place

in the baking dish.  Repeat until the crepes are used

up.  This will make about 16-18 crepes and you might

have a little filling left over depending on how much you

use.  Top the rolled crepes with more marinara.  Sprinkle

additional parmesan and mozzarella on the top and bake

uncovered for 30 minutes.

(I chose to do mine in oval baking dishes and placed two

in each.  You can also make these up ahead and bake later.)

Click here for printable recipe

I will be posting this with

On the Menu Monday

Foodie Friday

Preparedness Hints

There are so many unknowns in life, it is wise to 

be prepared.  Oh, that sounds like the Boy Scouts.

I have 4 Eagle Scouts from my home, including my

husband and it is wise to be prepared.

Tonight I am teaching a class on being prepared

and food storage.  

They have asked me to teach, and include how having 

a pizza oven could help with preparedness, and then we will finish

with pizzas in the pizza oven.  I am to plan on about 35

women for the pizza.

In Tuscany, it was always traditional to cook

your bread one day a week in your wood burning

oven.  The floor of the oven would be covered with

loaves.  Then throughout the week the remaining loaves

would be eaten, obviously not as fresh as the first

day so they learned to make panzanella (bread salad),

bread soup, bruschetta and many other dishes using bread.

We try to store a lot of white flour, especially for use in the pizza

oven and I am going to share a couple of food storage secrets

I have learned with them and I will share them with you too.

Years ago while watching Martha Stewart she was finishing the

show with readers letters.  She read one that said the woman

put bay leaves in her flour bin to prevent weevils.  Martha 

said she had never tried that before.  Since I am a big

proponent of storing food for emergencies, I have had

some struggles with weevils in my flour.

I gave it a try and guess what?  It works.  I haven't had one

since and that has been years and years ago.

I also store a lot of pasta and guess who else likes to

munch on my pasta?

Yup, weevils!

I just open the package of pasta and pour in a couple of tablespoons

of table salt.  The packages are then stored in a plastic bucket like

the flour and guess what?  

Yup, no weevils for years and years.

There is so much out on Pinterest now about preparedness

and we know that we can't predict what natural disasters

might come our way.  It is a wise thing to have food stored

up and not just have enough groceries in the house for a

meal or two.  

Make food storage part of your every day life.

Wish me luck on my class tonight.

I will be sharing with

Foodie Friday

All White Cookie Pops - Christmas Circus Animal Pops or Truffles

My daughter called with a request for all white

desserts for her oldest daughter's baptism and our

first granddaughter to be baptized.  

Kylie is our oldest grandchild and she just

turned eight and is being baptized so I

decided to create a new cookie pop

as all of the kids (and the adults too) love

cookie pops for a party. 

How about Christmas Circus Animal Cookies?

They Christmas package have all white cookies,

no pinks allowed.  

We love Circus Animal Cookies and had made Circus Animal

ice cream with them this summer.  I had no idea they

would be so tasty in cookie pops.  I like them a lot better than

Oreo Pops.

Of course you could pick out the white ones from the regular bag

of circus animal cookies if you care about them being all white.

Usually I won't care if they are all white.

Christmas Circus Animal Cookie Pops Recipe

1 pkg Christmas Circus Animal Cookies

(all white cookies)

3/4 container Betty Crocker's Vanilla Frosting

3 C. melted white chocolate coating discs

sucker sticks

Crush the cookies in a food processor until they are

fine crumbs.  Stir in 3/4 of a contain of Betty Crocker's Vanilla

frosting.  The frosting should be well blended in.  Form into about 30

balls, placing them on a parchment paper lined cookie sheet.

Place in fridge about 20 minutes or until the dough is stiff.

Melt the white chocolate coating in a microwave safe bowl at

30 second intervals, stirring in between whether it looks like it

has melted or not.  It will take about 3 times to melt completely.

Dip each sucker stick into a little of the chocolate and stick

into the balls.  Let that harden, then dip the balls into the

melted chocolate.  These were nice and firm and I didn't have

any problems with any of them falling off the sticks.  Decorate with

dusting sugar or other candy decor while wet.  Place in a block of

foam until the chocolate hardens or in a deep bowl of sugar.  The

sugar will hold the sticks in place until they harden.

They were really, really yummy.  I liked them better than Oreo

Cookie Pops.  They disappeared really quickly.

You could also omit the sticks and make them into truffles.

We will definitely make these again.  They received lots of oohs and aahs.

I also dipped White Chocolate Strawberries

and made

Browned Butter Brownies.  

My daughter made 

Eggnog Cupcakes and Almond Cookies.

All white desserts had a very pretty effect.

This would be fun for a shower or a wedding 

or any wintery event too.

She displayed a picture of Kylie outside of the

Mount Timpanogos Temple which she had taken

on a snowy day.

This is our newly baptized Kylie, the newest member

of the Church of Jesus Christ of Latter Day Saints

(Members are baptized when they turn eight in our church -

the age of accountability or when they begin to understand right from

wrong.)

It was a beautiful day.  My daughter's husband is the

youngest of 10 and with our 5 children and all of

the family, they had 72 over to lunch afterwards.  That

was a houseful but there was plenty of food and fun.

I will be sharing this with

Foodie Friday

Seasonal Sunday

On The Menu Monday

Feliz Cumpleanos A Mi

Yes, I am another year older!

For my birthday, I got out of the cold and was able to celebrate

in Cabo San Lucas, Mexico.

This was the beautiful sunrise yesterday morning with just that 

spot of sun shining through on the ocean.

This morning, I woke up to clear blue skies for my birthday.

We had gone out to dinner last night and they had our

table all decorated with these wonderful balloons.

My first birthday call this morning was from my

oldest granddaughter who accidentally added 20 years

to my age as she wished me happy birthday!  Wow,

I didn't know I was that old!

Most of the family came to Mexico with us to celebrate 

New Years

in Cabo, but they left on the weekend

so hubby and I got to spend the next few

days by ourselves.

So, I set a table for two with an ocean view

celebrating the big day.

I chose these textured dishes atop a silver charger for

our table for two.

A couple of shells top these lovely shell dishes.

The table is topped with a scarf I keep here for cooler

evenings.  I threw confetti on top of it.  At the

restaurant last night they had confetti on our table and

when they came to sing to me, they threw some more 

on the table.

Joni, my sister at 

Red Couch Recipes 

used to always send me

cards with confetti inside.  When I would open the card, 

the confetti would go all over the floor.  Hubby and I

reminisced about that with the confetti on the table last night.

The fresh flowers were picked right outside the front door.

The kids called from home and said to enjoy the

warm weather because it is "a frozen tundra" there.  

When you are sitting in the warm sun, it is hard to imagine that

the weather at home can be so awful.

A table by the sea makes it even harder to think of cold weather.

This is our everyday flatware here at the house.

I placed a napkin fan in the blue rimmed hand blown

goblets that we buy here in Cabo.

The home is filled with plates and glassware from Cabo.

More shell balls decorate the table.

For Christmas gifts, I made each of the kids a book

of pictures from Cabo.

There's lots of fun and lots of food represented in this

book.

This was the first time I tried Costco's Photo Books

and I was very pleased.  They got them printed and

delivered in less than a week right before Christmas

and their site was very easy to use.

I brought a copy to leave at our home here so that

others can see all of the fun things to do here and

fun places to eat.

Alas, I have to head back to the

"frozen tundra" - sigh! -

but I couldn't have had a better birthday.

I will be posting with 

Let's Dish

Tablescapes Thursday