Celebratory culinary art’s canvas paints an inspiration of an autumn Tuscan dinner. Michael and I traveled to Tuscany this September. As we dined in an outdoor café in Florence, we toasted to the harvest of our hard work while being surrounded by the yellow ocher hues of Tuscany. We traveled to Rome and tossed coins in the Trevi Fountain – which is promise to return to Italy again. Bring the flavors of Italy to your table with some of my favorite recipes. Kelly McBride Loft

Bruschetta with Crostini

2 lbs. of fresh tomatoes
1/2 onion, peeled & minced
1 eggplant boiled in salt water for 1 hour
Dice the above ingredients and sauté in olive oil. Add:

4 Tablespoons of Balsamic vinegar
1 teaspoon of sugar
1 teaspoon of salt
Simmer for 15 to 20 minutes. Serve hot or cold with crostini.

Osso Buco

An Osso Buco veal cross-cut shank with marrow, one per each person
1/4 cup paprika
1/8 cup Cayenne red pepper
1/2 cup of flour
6 Tablespoons of olive oil
1 cup diced carrots
1 cup diced celery
1 peeled and minced onion (food processor)
1 6 oz. can of tomato paste
1 15 oz. can of tomato sauce
2 cups of Malbec wine
2 cups of beef broth
dozen cherry tomatoes
6 Tablespoons of chopped basil
Sliced lemon

Dice and set aside the carrots and celery. Mince the onion.
In bowl # 1, mix the paprika and the Cayenne red pepper together.
In bowl # 2, reserve the flour.
Rinse each piece of veal in tap water and coat with the paprika & pepper mixture then dip into the flour mixture. Coat each piece of veal well.

In a large 6 qt. Dutch oven, on the stove, heat the olive oil. Sear the coated veal on both sides, piece by piece. This only takes about 2 minutes on each side. Do not burn the residue from the seasonings. Remove each piece of veal. Keeping the oil in the pan, add the carrots, celery and onion (last). Sauté the vegetables for 5 minutes.

Add the tomato paste and stir vigorously. When incorporated, slowly add the tomato sauce. Stir vigorously. When incorporated, slowly add the Malbec wine. Then slowly add the beef broth. Gently drop the seared veal into the liquid. Add the cherry tomatoes and the basil. Cover and cook on a very low heat for at least 3 hours. Occasionally shake the pan to prevent sticking. Serve with pasta topped with a lemon twist.
* This dish can be accompanied with Gremolata consisting of lemon zest, garlic and chopped parsley.

Tuscany Poached Pear

A ripe pear, per person
1 bottle of Cabernet Sauvignon red wine
1 cup of sugar
3 cinnamon sticks
1 lemon rind (preferably in one piece)
2 teaspoons of arrowroot
Toasted Almond Slivers

In a 6 qt. Dutch oven, on the stove, stir and dissolve the sugar into the wine. Add the cinnamon sticks and the whole lemon rind. Peel the ripe pears, leaving the stem. Place the pears into the heated wine. Simmer, turn and maintain for at least 1 hour. Roll the pears with wooden spoons to prevent dents. Completely soak and cook the pears until the color of the wine has permeated the pears. Remove the tender pears by the stems and place onto the dessert plates. Thicken the wine sauce with arrowroot (mixed first with a little water). Pour the thicken sauce onto each pear and top with toasted almonds.