Italian Home Cooking and Entertaining

Summer term is starting soon and there are a few seats still available.
If you want to attend please register with the Lane Community College Continuing Education, by calling or visiting the downtown campus: 1059 Willamette Street, Eugene Oregon, telephone 541.463.5944.

The demonstrations will take place at Hartwick’s at the Fifth Street Market and will run from 6:00pm to 8:00pm approximately.

The Summer schedule is as follows:

Cioppino Night – Tuesday July 5
Crostini  Pecorino e Noci – Light canapés with goat cheese and walnuts
Cioppino – Fish soup
Fagiolini in Umido – Green beans sautéed with tomato and onions
Sgroppino – Prosecco based drinking dessert

Italian Frittatas – Tuesday July 12
Frittata di Pasta – Pasta frittata
Frittata di Cipolle – Onions frittata
Frittata di Zucchini – Zucchini Frittata
Frittata di Patate – Potates frittata

Seafood Dinner – Tuesday July 19
Crostini al Salmone – Light salmon canapés
Spaghetti alle Vongole – Spaghetti with clams
Asparagi Grigliati – Grilled asparagus
Crepes al Grand Marnier – Crepes with cognac based orange liqueur

Florentine Dinner – Tuesday July 26
Cavolini  Parmigiano e Olio Tartufato – Brussel sprouts with Parmesan and truffle oil
Crespelle ai Funghi – Baked mushroom-filled crepes
Insalata di Finocchio – Fennel salad
Affogato al Caffe’ – Vanilla ice-cream with coffee

I hope to see you there!

You can see a short introductory video of my cooking demonstration here.

Tuesdays in Tuscany are back!
If you want to attend please register with the Lane Community College Continuing Education, by calling or visiting the downtown campus: 1059 Willamette Street, Eugene< Oregon, telephone 541.463.5944.

The demonstrations will take place at Hartwick’s at the Fifth Street Market and will run from 6:00pm to 8:00pm approximately.

The Winter schedule is as follows:

Italian Starters                                  Tuesday January 18, 2011
Bruschetta Cavolo Nero e Salsiccia – Tuscan bruschetta with kale and Italian sausage
Polenta coi Funghi – Grilled polenta with Porcini mushroom topping
Crostini coi Peperoni – Grilled Anaheim pepper spread and soft goat cheese over crusty bread
Salmon Canapés – Delicate smoked cheese starters

Italian Winter Soups                      Tuesday January 25, 2011
Ribollita – Traditional Tuscan vegetable bread stew
Pasta e Fagioli – White bean and pasta soup with a hint of tomato
Pappa al Pomodoro – Hearty tomato and  bread soup
Minestrone – Authentic  vegetable soup with rice

Pasta Fresca                                       Tuesday February 1, 2011
Pasta Fresca al Pomodoro – Handmade fresh pasta with classic tomato sauce
Lasagne Spinaci e Ricotta – Spinach and ricotta cheese handmade lasagnas
Ravioli ai funghi – Porcini mushroom filled handmade ravioli

Pasta Classica                                    Tuesday February 8, 2011
Bucatini all’Amatriciana –  Pasta with Savory Roman red sauce with bacon , tomatoes and double cheese finish
Orecchiette coi Broccoli e Ricotta – Broccoli pasta with ricotta and Parmesan cheese
Penne alla Puttanesca – Traditional Florentine spicy tomato sauce with olives and garlic
Pasta in Forno – Oven broiled pasta with mozzarella, cheese and tomato sauce

I hope to see you there!

Dear Friends of Italian Home Cooking and Entertaining,
I’ve finally decided to answer “yes” to all the people who have been asking me if I do cooking demonstrations for private events and parties. Starting in 2008, I am pleased to announce that I will offer personalized cooking demonstrations for my clients and their friends featuring a range of Italian and European specialties. The events can be hosted in your home kitchen or in a rented kitchen at Hartwick’s at 5th Street Market. I carefully explain each of the dishes and, as usual, supply guests with complete copies of all recipes. If you would like to organize your own cooking demonstration event or dinner (for up to 16 guests), please contact me and we will begin to customize your unforgettable dining event together.
Buon appetito!

Andrea Loreto

I love cooking and I love entertaining. For me one of the best things in life is to have people over for dinner and watching them enjoy the evening. Enjoying the food, of course, but also the atmosphere I created. Over two centuries ago Jean Anthelme Brillat-Savarin said:”You are responsible for your guests’ happiness from the moment they enter your door, until they leave your house”.
This is my golden rule. I have traveled a lot and I lived in three different countries: Italy, of course, for over thirty years, England, and lately the U.S. Well, wherever I have been I found people who love spending an evening with friends enjoying food and conversation. If you put your heart in what you do people feel it. And I am proud to say that my way of entertaining has actually converted several workaholic professionals to the Brillat-Savarin philosophy. And they love it. All of a sudden they started having guests over.   Even if the space in their home was limited and they never cooked or entertained before. My former partner, for instance, original co-founder of Essentials for Entertaining, a bright and sensitive girl who used to work day and night and had never cooked a dish in her life, started asking me recipes. How do you make this pizza dough, how about that tomato sauce? She did not just ask. She put the suggestions into practice. She started cooking and having guests for dinner “stealing” time to her exciting career. 
Yes entertaining is contagious.
For me cooking is like meditation. It makes me feel good. I forget about everything else and just lose myself in the sensual smells of my childhood.
Here I will pass on some of the basic tidbits of cooking as I learned them back in Italy (yes, pizza and pasta, but probably you will find also some recipes and ideas that will surprise you), not as a chef would do, but just as a person who loves food and values friendship.

You can see a short introductory video of my cooking demonstration here.

Next classes will be in the Spring term, at Hartwicks at the 5th Street Market in Eugene. I will upload the new schedule as soon as the dates  are set.

I am back from Italy. I had a lovely time meeting with all my relatives  (too many people probably). I have had great dinners and of course the best gelato on earth: Vivoli’s. I also gathered several new recipes. I tested one of them for Christmas. It is a candy from Sardinia. The climate there is rather harsh and Summers are brutally hot. So no wonder they grow the best oranges and almonds. This recipe is just that: orange rind and almond laced with honey. That’s it. It is simple and delicious, just like I like it. Here it is:

Continue reading →

Dear Friends of Italian Home Cooking and Entertaining,
I’ve finally decided to answer “yes” to all the people who have been asking me if I do cooking demonstrations for private events and parties. Starting in 2008, I am pleased to announce that I will offer personalized cooking demonstrations for my clients and their friends featuring a range of Italian and European specialties. The events can be hosted in your home kitchen, in a rented kitchen at Hartwick’s at 5th Street Market, or some other beautiful site. I carefully explain each of the dishes and, as usual, supply guests with complete copies of all recipes. If you would like to organize your own cooking demonstration event or dinner, please contact me and we will begin to customize your unforgettable dining event together.
Buon appetito!

Andrea Loreto

If you are new to a city or neighborhood you just have to hope for the best.  But, if you know a little something about your guests, it will not be difficult to match them in a way that none feel ill at ease. 

  Continue reading →