Photos courtesy of PBS 8 North Shore cooks are sharing their favorite Italian recipes in the WDSE Cooks program I is for Italian on Saturday, August 1 at 11:30 a.m. and rebroadcast Sunday, August 9 at 11:30 a.m. Appearing will be Grand Marais’ Nina Simonowicz (Pollo Cacciatore Bianco), above with PBS host Juli Kellner. Paulette Anholm of Grand Marais (Biscuit Tortini), right and LaVonne Anderson of Schroeder (Baked Spaghetti), below.
Cook County cooks will once again be featured on the Duluth PBS-Eight program WDSE Cooks. The show, to be broadcast during the PBS-Eight pledge drive is I for Italian.
Cooks to join host Juli Kellner are LaVonne Anderson of Schroeder, appearing on WDSE Cooks for the second time in 2009. LaVonne will be preparing Baked Spaghetti on the program.
Also appearing will be Nina Simonwicz for her first time. Nina will be making Pollo Cacciatore Bianco.
Paulette Anholm of Grand Marais has appeared on the program several times. She explained, “It is interesting to see how the taping of a food show is done and meeting the staff and other cooks. I guess that is why I keep sending recipes when they are planning a show.”
Paulette shares her WDSE Cooks recipe below, Biscuit Tortoni, which she said is said to have been named after a famous Italian café owner in 19th century Paris. It has been seen on historic menus, such as one in New York City in 1899. “But today it is rarely seen on a restaurant menu, so enjoy it at home!”
The program is part of a four-hour cooking marathon premiering Saturday, August 1 at 11:30 with an encore performace on Sunday, August 9 at 11:30 a.m.
Biscuit Tortoni
dd 1 1/2 cup heavy cream
dd 1/3 cup white sugar
dd 1 cup Macaroon crumbs
dd 1/2 cup almonds,
chopped & toasted
dd 1/4 cup Maraschino cherries,
drained & chopped
dd 1 teaspoon vanilla
dd 2 tablespoon Amaretto,
dark rum, or brandy
Beat cream, flavorings, adding sugar slowly until stiff. Fold in crumbs, almonds, cherries. Divide between 12 paper lined muffincups. Sprinkle some additional crumbs on top, add a cut portion of cherry. Freeze until firm, at least four hours.
Suggestion: Use the Italian cookie Amaretti for even more flavor.
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