Rice Balls

There are those foods that will instantly bring memories flooding into your brain.  

Fried Rice Balls served with warm, fresh Italian sauce is one of those for me. The smell of the onion frying in fresh olive oil until it turns translucent.

The sizzle of the tomato sauce being added to the oil and the fresh Basil, gently washed and set on top of the mixture. Add salt to taste and simmer for 25 minutes. The whole house will have that great aroma.  

The rice balls mixed earlier in the morning waiting for their turn in the hot olive oil, turning till their gently brown. 

It doesn't matter whether you bite into the rice ball or cut it open with a fork, the melted fresh mozzarella with a piece of Prosciutto hidden in the middle always holds the same delight.

 I prefer the rice balls served with a side of tomato sauce. A glass of red wine and my meal is complete.

I hope you enjoy !

Spaghetti Alle Vongole

3lbs  small hard shell clams (East Coast Littleneck), soak them in cool water for at least a half an hour to help remove any residual sand.
2 lg. cloves of garlic, crushed.
Pinch of red pepper flakes
1/3 cup of olive oil
1/2 cup dry white wine(optional: this was not usually added in to the vongole served in Naples)
1/4 cup of freshly chopped Italian Parsley
1 lb. of spaghetti
salt to taste

1.  In a medium skillet combine the oil and crushed garlic over a medium flame. Cook until it barely begins to turn color.
2.  Add the clams, cover the pan shaking it a few times cook over medium to medium high heat until the clams open. This will be from 2 to 5 minutes depending on the types of clams you are using. Discard any clams that have not opened. Set the clams aside in a covered bowl,retaining the juices in the pan.
3. Prepare the pasta very"al dente", drain it , then add it to the pan of reserved clam juice. Cook for about one more minute. Most of the juice will be absorbed.
4. Toss lightly with the parsley.
5. Place the pasta in the individual bowls,and top with the clams in their shells.

Serve immediately!

Golden Pear #2 Oil on Canvas

For years I have grown a good deal of my own vegetables and herbs in raised beds where I live. During the summer I would always have a bowl on the table full of what I had picked that morning. The winter months brought all the produce that I had caned, frozen or dried. The taste was good, but I always missed the sight of the fresh mix on the table. I have two great passions in my life; growing and cooking fresh food and painting. My portraits of fruits and vegetables has added a whole new level of enjoyment. This is the  perfect marriage of the two things I enjoy the most.  I hope you enjoy my portraits and the many recipes I have tried. If you have any recipes that you would like to share I would be most grateful. I'm always ready to try something new.
S'anna

"Food Of The Gods" Pear Alone  Fine Art Print Pears are a versatile fruit that is delicious eaten out of hand, but are even more delicious when paired with Gorgonzola cheese and pecans. The delicacy of the classic pear that has been poached in such flavorings as; vanilla, ginger, cinnamon or honey provides the perfect ending to a warm holiday gathering. Buying Pears   Even though the size and color of pears differs greatly, all should be firm to the touch, yet gently yield when a small amount of pressure is applied. To test a pear for ripeness, press the flesh of the pear near the stem, if it yields only a little, the pear is ripe. Since pears ripen from the inside out, pears that are overly soft, will rotten quickly and should only be used of baking/cooking.  Mature pears that are picked when green will ripen slowly. In order to speed up the ripening process the pears can be placed in a paper bag along with a banana or apple. I hope you will enjoy that fantastic juicy, buttery-smooth sensation of biting into a pear.

Favorite Recipes Pear Bread  Paired Up Ingredients 1 cup vegetable oil 2 cups granulated sugar 3 eggs 2 1/2 cups pears--peeled,cored and chopped 1/2 cup chopped pecans 2 teas. vanilla extract 3 cups all purpose flour 1 teas. baking soda 1 teas. baking powder 1 teas. salt 1 teas. ground cinnamon 1/2 teas. ground nutmeg Directions 1. Preheat the oven to 350 degrees F. lightly grease two  8x4 inch loaf pans. 2. In a lg. mixing bowl combine sugar,eggs,oil.and beat well. Stir in the vanilla, pears, and pecans. 3. In a separate bowl, combine the flour,baking soda, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into the pear mixture; mix well. Pour mixture into prepared pans. 4. Bake in a preheated oven for 60 minutes or until an inserted knife comes out clean. Allow the loaves to cool for 10 min. before inverting onto a wire rack to cool completely. ***** In order to cut back on the fat from the oil, you can substitute 1/2 cup of applesauce for 1/2 cup of the oil. The bread is still moist, but fewer calories.     Spicy Pear Preserves  This preserve truly lives up to its name. The allspice  and nutmeg create a special taste and aroma. Ingredients: 6 cups peeled,cored, and sliced pears 1 cup water 1 tablespoon lemon juice 1 1/2 package of powdered fruit pectin 8 cups white sugar 11/2 teaspoon ground allspice 1 1/2 teaspoon nutmeg 1/2 cup brown sugar Directions: 1. Sterilize jars in boiling water for 10 minutes. Sterilize lids in a warm water bath for 10 minutes. Allow both to simmer while preparing the preserve. 2. In a large saucepan, mix  pears, water and lemon. Cover and allow to to simmer for 10 minutes. Using a potato masher break down the pears as they simmer. 3. Stir in the white sugar and bring back to a boil, stirring for one minute. Make sure sugar is dissolved. 4. Remove from heat, stir in brown sugar,allspice and nutmeg. 5. Quickly fill jars  leaving 1/2 inch space at the top. wipe rims clean and top with the lids. Process in a hot water bath for 10 minutes. Remove jars and allow to set undisturbed for 24 hours. 6. Check to see all jars are sealed. Enjoy! Tangy Pear Preserves This preserve has a whole Lemon in it which gives the preserves a slight "Tangy" taste. It filled the whole kitchen with this fantastic smell while it was cooking. I wish I could of somehow bottled it. Ingredients: 3 lbs. of pears, peeled,cored and sliced 3 cups of sugar 2 cups of water 1 lemon sliced thinly 6 cinnamon sticks Directions: 1. Sterilize jars in boiling water for 10 minutes. Sterilize lids in a warm water bath for 10 minutes. Allow both to simmer while preparing the preserve. 2. In a large saucepan, mix  pears, water and lemon. 3. Bring to a boil 4. Lower heat and cook for 45 to 50 minutes. 5. Since you are not using Pectin, test for gelling. 6. Transfer to sterilized jars, place one cinnamon stick in each jar. 7. Process in a hot water bath for 25 minutes.