Italian Carved Chair {Country Chic Paint}

If you have been around here long, you know I love French and Italian furniture. All the curves and carvings are perfect! It is a furniture painters candy.

When I came across this Italian carved chair my first thought was, "I am keeping this for myself!"

Unfortunately, it did not go in my living room and I didn't want to touch the perfect upholstery.

I knew exactly how I wanted to paint it. I used my layering technique. It is the same technique I used on this dresser.

I wanted the Italian carved chair to show all of its lovely details. Needless-to-say, I fell in love with it all over again. What do you think?

It took only two colors to achieve this look.

Homemade Basil Pesto

I love Italian food. I make it all the time because I grew up Italian and that is what we do! Cook! Cook a lot and make sure there is food to go around. Eat! This is what I heard growing up. At any occasion there was enough food to feed an army. In my opinion, it was the best food you ever ate too. So we carry on the tradition.

Just because I am Italian does not mean I like going to Italian restaurants. This is a misconception. Especially here in the south. There aren't any REAL Italian restaurants. So I stat home and eat my own.

This is a simple dish that is a delicacy. The garden had beautiful herbs in it. This came from my father's garden. He is an unbelievable gardener. The basil leaves are as big as my hand.

Pesto is great in many things. My favorite is on pasta.

You will need:
Approx 4c Basil fresh
5 cloves of garlic
a handful of pecans, pine nuts or walnuts
1/2 c of fresh pecorino romano cheese
olive oil

There really isn't a written recipe. It is all just thrown into the food processor!

 I fill the processor with fresh basil.

I like using pecans. Pine nuts are the most popular. Then I peel and add garlic.

Then I grate fresh cheese and add it to the mixture.

Cover and pour olive oil will processor is on. While it is spinning the basil will become a paste.

Then it is ready to add to 1 pound of pasta!! You can also spread this on some Italian bread. YUM!

My mouth is watering as I type this post. Very easy and delicious. Why would you go to a restaurant for this when you can make it at home so quick?

Hope you enjoy!

Tiramisu

An Italian delicacy! This custard filled dessert is so fluffy and good. Soaked in scrumptious, you gotta give it a try.

Start with these ingredients. Full recipe below.

Brew 2/14 cups of espresso.

Put the espresso, 3/4 cup of the sugar, and 1/4 cup of Kahlua into a heavy saucepan, and bring to a simmer over medium-high heat. Whisk until the sugar dissolves, 3 to 4 minutes. Remove the pan from the heat and let the syrup cool

 Put the yolks, marscapone, marsala, remaining 1/2 cup sugar, and remaining 1 tablespoon of Kahlua in the bowl on medium speed until light and airy. Transfer the mixture to another bowl .

Put the cream in a new bowl and whip until stiff peaks form. Gently fold the cream mixture into the marsala mixture

 One by one, dip the ladyfingers in the espresso syrup and arrange a layer in the bottom of a 13-inch x 9-inch pan. Spoon a layer of cream over the ladyfingers

 Sprinkle some cocoa powder over top of cream. Dip and arrange another layer of ladyfingers over the cream, with the second layer perpendicular to the first. Spoon the remaining cream over the top.

 Dust the tiramisu with cocoa powder. Cover loosely with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.

Not a very pretty dessert but the taste makes up for it! Enjoy!



Tiramisu

INGREDIENTS
2‑1/4 cups brewed espresso
1‑1/4 cup granulated sugar
6 Tablespoons plus 1 Tablespoon Kahlua
4 extra large egg yolks
1 pound mascarpone cheese
2 Tablespoons sweet marsala wine
1 cup heavy cream
48 store-bought ladyfingers
1/2 cup cocoa powder

PREPARATION:

1. Put the espresso, 3/4 cup of the sugar, and 1/4 cup of Kahlua into a heavy saucepan, and bring to a simmer over medium-high heat. Whisk until the sugar dissolves, 3 to 4 minutes. Remove the pan from the heat and let the syrup cool.
2. Put the yolks, marscapone, marsala, remaining 1/2 cup sugar, and remaining 1 tablespoon of Kahlua in the bowl on medium speed until light and airy. Transfer the mixture to another bowl .
3. Put the cream in a new bowl and whip until stiff peaks form. Gently fold the cream mixture into the marsala mixture.
4. One by one, dip the ladyfingers in the espresso syrup and arrange a layer in the bottom of a 13-inch x 9-inch pan. Spoon a layer of cream over the ladyfingers. Sprinkle some cocoa powder over top of cream. Dip and arrange another layer of ladyfingers over the cream, with the second layer perpendicular to the first. Spoon the remaining cream over the top.
5. Dust the tiramisu with cocoa powder. Cover loosely with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.

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