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Italian Cooking Vacations
Introduction help please?

I am writing an essay. The topic is If I had an all expense vacation to any where in the world what would I choose. I chose Rome. My reasons are 1. In Italy you find more than half (some say two thirds) of the works of art (monuments and masterpieces) and sights of the entire world.2. No other civilization has developed to such extent the importance of human qualities. The Italian culture has its foundations not only in a very important and fruitful religion, but also in a great secular (non religious) humanistic culture, parallel and competing with the religious. 3. Cuisine and cooking are national passions, and they are tasteful, healthy, extraordinarily imaginative and varied. I need help writing an introduction.

Essays need a thesis and a thesis is your statement arguing your point-in this case, it’s for why you chose Rome. You have three great reasons, but to make your case, you need one. For instance, As an art fan, I would have to chose Rome, because more than half of the works of art, including monuments and masterpieces, of the world are there. This is important because…. Then base your whole essay on proving that one statement. (This was just an example, of course. lol) Then you will have a great essay.

Italian Cooking Vacations

Candy recipes?

I would like to cook some candy with my mother this Christmas during my last Christmas vacation as a college student. Both of us are pretty challenged when it comes to cooking anything other than Italian recipes….
Does anyone have any great, simple candy recipes that you would recommend?

First, I must say…I don’t like caramel, so recipes with caramel are out:( Sorry!

Thanks in advance.
I guess I could add some more things we like…
peanut butter, chocolate, *white chocolate*, crunchy things, nuts, etc.
I’d like to make something other than peanut brittle. That’s boring!
Thanks so much to all who have responded!

pistachio torrone

1 1/2 cups clover or other mild honey
1 1/2 cups sugar
1/2 cup water
3 large egg whites
1/4 teaspoon salt
1 1/2 teaspoons orange-flower water
3/4 teaspoon pure almond extract
2 1/2 cups salted roasted shelled pistachios (5 ounces)
1 tablespoon cornstarch plus additional for kneading

Equipment: an 8-inch square metal baking pan; a candy thermometer; a heavy-duty stand mixer fitted with whisk attachment; edible wafer paper
Preparation

Oil baking pan, then line bottom and sides with pieces of edible wafer paper, trimming it to fit.

Heat honey, sugar, and water in a 5-quart heavy pot over low heat, stirring, until sugar has dissolved, then bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, stirring occasionally, until it registers 310 to 315°F (upper end of hard-crack stage).

When thermometer reaches 300°F, start beating egg whites with salt in mixer, beating until they hold soft peaks. Remove syrup from heat and let stand until bubbles dissipate.

With mixer at low speed, slowly pour hot syrup into whites in a thin stream down side of bowl. Increase speed to high and beat until mixture has cooled to warm (mixture will rise, then fall), about 20 minutes. Add flower water and almond extract and beat 1 minute more. Stir in pistachios.

Sprinkle a work surface with cornstarch (1 tablespoon), then spoon torrone mixture onto cornstarch and gently knead a few times with hands dipped in cornstarch.

Pat torrone mixture into baking pan and top with a square of wafer paper, trimming to fit. Let stand at room temperature at least 8 hours.

Run a sharp thin knife around edges of pan, then invert torrone onto a cutting board. Leaving wafer paper on, trim ends and cut torrone into 1-inch-wide strips. Wrap each torrone strip in parchment paper. (If desired, cut each strip into 2-inch rectangles.)

Cooks’ note: Torrone keeps in an airtight container in a dry place at cool room temperature 2 weeks.
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toasted-coconut marshmallow squares

2 cups unsweetened dried coconut
3 (1/4-ounces) envelopes unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract

Equipment: a 9-inch square metal baking pan; a stand mixer fitted with whisk attachment; a candy thermometer
Preparation

Preheat oven to 350°F with rack in middle.

Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes.

Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut.

Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.

Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.

With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla and coconut extracts and beat 1 minute more.

Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky), then evenly sprinkle top with 1/2 cup toasted coconut.

Let stand, uncovered, at room temperature until firm, about 2 hours.

Run a sharp knife around edge of marshmallow and invert onto a cutting board. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.

Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.

Cook’s notes:
• Marshmallow squares keep, layered between sheets of parchment paper in an airtight container, in a dry place at cool room temperature 1 month.
• To avoid stickiness, try to make marshmallows on a dry day.
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passion-fruit gelees

4 (1/4-ounce) envelopes unflavored gelatin
1 cup water
2 cups sugar plus additional for tossing
1 teaspoon fresh lemon juice
3/4 cup thawed unsweetened passion-fruit (maracuyá) purée such as Goya

Equipment: an 8-inch square nonstick baking pan
Preparation

Lightly oil baking pan.

Sprinkle gelatin over water in a 2-quart heavy saucepan and let stand 4 minutes to soften. Heat gelatin over medium-low heat, stirring, until dissolved. Stir in 2 cups sugar until dissolved, then stir in lemon juice.

Bring to a boil over medium-high heat, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Reduce heat to medium-low and boil, uncovered, without stirring, 13 minutes (watch carefully so that mixture does not boil over). Remove from heat and let stand 5 minutes for bubbles to dissipate. (Skim any foam that remains after 5 minutes.) Stir in passion-fruit purée (do not scrape bottom of pan; leave any dark bits that stick). Pour into baking pan and let stand at room temperature until set, at least 12 hours.

Run a sharp knife around edge of gelatin and invert onto a cutting board. Cut into 1/2-inch-wide strips, then cut strips into 1-inch pieces. Just before serving, gently toss gelées in a bowl of sugar to coat, brushing off excess.

Cooks’ note: Gelées, without sugar coating, keep in an airtight container at cool room temperature 2 weeks.
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brown sugar-chocolate fudge

12 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1 7-ounce jar marshmallow creme
2 ounces unsweetened chocolate, chopped
2 teaspoons vanilla extract
2 cups (packed) dark brown sugar
1 14-ounce can sweetened condensed milk
3/4 cup whipping cream
6 tablespoons (3/4 stick) unsalted butter
1/4 teaspoon salt

1/2 cup semisweet chocolate chips

40 paper or foil candy cups (optional)
Preparation
Line 11×7-inch metal baking pan with foil, overlapping sides by 3 inches. Combine first 4 ingredients in large bowl. Stir sugar, condensed milk, cream, butter, and salt in heavy medium saucepan over medium-low heat until sugar dissolves (no granules will remain when drop of mixture is rubbed between fingertips), occasionally brushing down sides of pan with wet pastry brush, about 10 minutes. Attach clip-on candy thermometer to side of pan. Increase heat to high and bring mixture to boil. Reduce heat to medium-high and stir constantly but slowly with wooden spatula until thermometer registers 230°F, about 15 minutes.

Immediately pour mixture over ingredients in bowl (do not scrape pan). Stir mixture vigorously with wooden spoon until chocolate melts and fudge thickens slightly, about 1 minute. Transfer mixture to prepared baking pan; smooth top of fudge with rubber spatula. Sprinkle fudge with chocolate chips. Refrigerate fudge until firm enough to cut, about 2 hours.

Using foil as aid, lift fudge from pan. Fold down foil sides. Trim edges of fudge to even. Cut into 40 squares or 3 large wide bars. Place fudge squares in candy cups, if desired. (Can be made 2 weeks ahead. Chill in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)

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