Tiramisu, My-misu, Franca-misu...its all good-misu

Hello Vanillabeaners!

For my bridal shower, I had the opportunity to see Chef Franca Mazza in action. My shower took place at Atelier Franca Mazza at the Marche 440 in Laval. You can either attend one of her cooking classes where she explores different themes such as appetizers for instance, or fois gras... OR..you can have a private dinner there with your friends (with or without cooking instruction). I highly recommend this to anyone who loves good food and wants to try something new.

At my shower she and her suchef Pino showed us how to make her version of a Tiramisu. It is made with green tea instead of coffee.

Here it is:

Franca's Green tea & Strawberry Tiramisu

Ingredients

-2 cups of 35% cooking cream (yikes!! - yeah but what the heck did you think it was made of..lol)
-500G of Mascarpone cheese
-60ML of Gagliano liqueur
-1 + 1/2 cups of granulated sugar
-2 vanilla beans worth of seeds (scrape them out of the pod with a sharp knife)
-4 cups of steeped green tea
-12 ladyfinger cookies
-1 cup of sliced Strawberries.

Directions

Using an electric mixer, combine cream, mascarpone, Gagliano liqueur and sugar. (it should be pretty stiff but not as much as plain whipped cream would be. This mixture is heavier. - As long as its not liquidy)
Scrape the vanilla beans and add seeds to mixture.
Dip ladyfingers quickly in green tea and start layering putting the cookies at the bottom.
Add strawberries and top with cream mixture - repeat and finish with cream.

That's it!!

NOW...I'm more of a traditional tiramisu kinda' girl....actually to be completely honest - I never really liked Tiramisu at all but if I gotta' have it, it has to be with coffee - like my mother makes it (and DaEmma's but we won't talk about that..lol my mother doesn't like me saying that)

So I followed Franca's recipe but substituted the green tea for coffee and the liqueur with Kahlua or Irish Cream. (I always make a mistake and call it Irish Spring for some reason. DO NOT USE IRISH SPRING - lol sounds like the warning on my hairdryer "Do not use while sleeping" lol)


Also, I only put strawberries on top. (I did not add them to the layers.)
Then I grated some chocolate over-top and garnished with mint leaves.

I made individual ones in glasses, they looked pretty but they were wayyy too much for one person - lol.

I really want to try Banana-misu - my friend David Ialenti gave me the idea. I'll keep you posted!!

Steph

Newlywed Pizza continued...Calzone con Bietole e Olive

Calzone con Bietole e Olive

Use 1/2 of the basic pizza dough for 1 calzone.

For the filling

1+1/2 lbs of Swiss chard or fresh spinach 

4 tbsp extra virgin olive oil

2 garlic cloves, minced (center removed)

3/4 cup of pitted black olives, halved

1/2 cup of fresh whole mozzarella drained and diced ( i also mixed in Tallegio cheese)

1/4 lbs (110g) of Speck or prosciutto crudo

Salt and pepper - to taste

(Optional) A pinch of chili pepper flakes

Pan

2bsp olive oil to oil pan

Coarse corn flour, to sprinkle over oiled pan

To top the calzone

1 garlic clove, minced

1tbsp extra-virgin olive oil

1/2 tsp crumbled try oregano leaves

(Optional) 1/4 tsp of hot chili pepper flakes

2 sprigs of rosemary, cut into 1-inch pieces

Preheat oven to 450

Remove stems from the chard or spinach and place the leaves in a bowl of cold water. 

Wash thoroughly, changing the water several times.

Bring a stock pot of cold, salted water to a boil 

Drain the chard and add to the pot

Cook uncovered until soft, over medium heat

Drain and squeeze excess water from the greens

Finely chop the greens

Heat the oil in a skillet over high heat. Add the chard and cook for 1 minute. 

Lower the heat to medium, stir in the garlic and olives.

Season with salt and pepper

add chili flakes if using

Stir thoroughly and remove from heat. Let cool

Roll out the douch into a 16 inch or 40 cm disk.

Place the chard mixture over half of the circle (beause you're going to have to flip the other side over it)

Leave about 1-inch border clear in order to later seal the calzone. 

Place the mozzarella and sliced prosciutto over the chard. 

Fold the dough over the mixture, then pinch the edges of the calzone with your fingertips to seal it.

Oil a baking sheet and sprinkle with coarse corn flour. Place the calzone on the prepared baking sheet. Brush the calzone with the garlic and oil.

Sprinkle the dried oregano and hot chili pepper flakes (if using) 

Insert the rosemary pieces evenly along he border. 

Using a sharp knife, make three diagonal slits on the calzone.

Bake until crisp and golden (about 35-40 min)

Remove from the oven, drizzle with a little olive oil and sprinkle with sea salt. 

Cut into slices and serve, preferably hot.

yield: 6 - 8 servings.