La Diva Cucina

Friends, here’s a super easy and quick way to enjoy fresh fruit this summer. This recipe is on high rotation every year in my house, it’s easy and delicious and in the history of the NYT, it’s the most popular recipe ever. (Gift article!)

From the NYT: "The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to ¾ cup. We give both options below. Here are [five ways to adapt the torte]

And yes, it is very adaptable. I recently made it with pear and cardamom. I just had a piece made with purple plums and topped it with real vanilla gelato. OMG.

And yes, I have frozen it and it thaws perfectly and tastes wonderful. In fact, my piece today was from the freezer!
So, enjoy, my friends!

Original Plum Torte Recipe (Gift Recipe) The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough The recipe was to be printed for the last time that year “To counter anticipated protests,” Ms

Every summer when the tomatoes are glorious, I have to make my Sicilian great grandma Rose's classic Sicilian tomato condiment, ammoglio (pronounced (Moy-gyou)

I grew up eating this and through the decades, it’s become a staple in Detroit-area kitchens, even in non-Italian homes! Recently, I had guests for dinner and wanted to give them a taste of my home and culture.

Ammoglio sauce was brought over by Italian immigrants and is best served room temperature over breaded steak, chicken or vegetables.

Years ago, I wrote a blog post about it and to this day, I still get comments on it. Take a look at my story, my gorgeous Italian family gathered around the table in the 1950s, and of course, the simple, delicious recipe.

https://ladivacucina.com/no-cook-italian-tomato-sauce-ammoglio/

If you make it, please let me know. It’s simple and delicious, so try it while you can still get wonderful fresh tomatoes!

I’m rather proud of this spread I put on with delicacies from Italy and Croatia!

The cantaloupe I bought was perfectly perfumed and juicy! Melon and prosciutto, mixed olives, spicy salami, Croatian truffle cheese, Italian romano and aged parmigiano reggiano, taleggio, mortadella with pistachio and nduja on toast! Ciopollini focaccia, cherries.

The cocktails are: my Croatian Cosmo with blood orange, vodka, Campari, passionfruit and Campari, rose petal garnish and Italian gin, bitter lemon, splash blood orange and rosemary garnish.

Buongiorno! I’m going to be in Trieste, Italy on Sunday-Tuesday to pick up my husband! We’ll be stopping at the shopping center on the way out of town to pick up some things! (Husband has already put his order in! hahah!)

Some of my friends regularly trek from Rijeka/Opatija to Trieste to grocery shop as they say it’s cheaper. I went a few weeks ago and can attest to that!

For example, a lb of Barilla bucatini was 2,85€ at a grocery store in Rijeka vs. 1,85€ for Rummo pasta in Trieste. (It was almost $4 in Miami!!)

I also bought Campari and Aperol significantly cheaper in Italy.

For this trip, I’ll be buying:

taleggio, burrata and pecorino cheeses (got parm last time)
prosciutto, mortadella and salami (got guanciale last time)
coffee
pasta
passata
salciccia
gin
wine
Amarena cherries
double concentrated tomato paste
Calabrian chilies

With my husband’s five pieces of luggage, carry on, and my overnight bag, the car is going to be stuffed!!

What would be your shopping list to the grocery store in Italy. (by the way, this store was huge like a Costco and was amazing!!!!

Ever dreamt of whipping up mouthwatering dishes with the backdrop of Croatia’s sun-kissed coastline? 🍅☀️Imagine blistering tomatoes, sautéing rainbow chard with a hint of garlic, perfectly cooking pasta, searing fresh scallops to tender perfection, and bringing it all together with a dollop of tangy, creamy labneh. All finished with a drizzle of golden Istrian extra virgin olive oil—truly, a symphony of flavors!
Last night, we did just that, and the result was nothing short of culinary magic. 🍝✨ The West coast of Istria, especially Novigrad, is renowned for its bountiful Jacob scallops, which echo the clean, pristine flavors of the Mediterranean.
We invite you, connoisseurs of taste and cultural explorers, to join us on this gastronomic voyage. Channel your inner chef amidst the charm of cobblestone streets and gently rolling waves.
Hungry for adventure? Our Croatian Food Tour awaits. 🌊👨‍🍳 May’s breeze brings our first tour, and seats are filling fast—reserve your spot to savor, learn, and indulge. BOOK NOW AT
Ponder this as the aroma of cooking delights fills the air—what Croatian dish are you eager to master? Tell us below! 🤔

Tired of generic travel dining experiences that lack local flavor? Then our Croatian Food Tour is for you. We pride ourselves in providing a hyper-local cuisine experience, giving you the chance to taste the true essence of Croatia - a perfect blend of rustic tavern meals and fine-dining delicacies.

Call AC Journeys to book TODAY!

BIG ANNOUNCEMENT NUMBER 3!!!

Well, friends, if you haven’t guessed by now, we are moving to Europe in the Spring!

After our extended holiday last summer, we decided to take the leap and GO FOR IT. Actually, we’ve been trying to leave Miami since 2019 and considered over a half a dozen locations but none of them were right for a number of reasons. We even listed our house for sale in 2021, but decided it was more viable to stay where we were. Until it wasn’t. I am always reminded that TIMING IS EVERYTHING.

Felix Pike and I have researched endlessly, considered the pros and cons and have sought legal counsel before embarking on this huge, life-changing endeavor! We both know there will be bouts of homesickness, frustration and FOMO for what was.

In the last few days, I’ve lost two friends and two of my friends have lost brothers-in-law ,and I am turning another year older in less than two weeks. My husband and I don’t want to “wait until we retire” (sometimes that day never comes) or let the paralyzing fear of the unknown stop us from living our dreams. If ever there was a time to BE BRAVE AND TAKE LIFE BY THE COJONES, it’s NOW!

While we still don’t have the answers for everything and can’t predict the future, we are going into this journey with pure positivity and unbridled joy with a tiny sprinkling of healthy trepidation. We are counting on our loved ones to share our positivity as we forge a new path across the pond.

PS: I AM LEAVING APRIL 5TH. If you want to see me before I go, call me and take a sister out!!! (did I tell you it’s my birthday? And I’ll be alone?! 😀xoxo)

BIG ANNOUCEMENT (NUMBER ONE!)

Dear Friends, I appreciate all of the kind comments and support you’ve given me while traveling over the past year. Your encouragement and interest has lead me develop and offer an incredible food-lovers tour in Croatia starting this Spring!

The tour will focus mainly on the gastronomical delights of Istria and Opatija Riviera regions of Croatia. We will be indulging in local truffles, fragrant olive oils, old-world wines, organic cheeses, abundant seafood, wild game and heritage breed meats, visits to various farms and markets, cooking classes, and more!

La Diva Cucina has partnered with an established tour operator and travel agency, AC Journeys, which has delighted travelers with unique curated experiences since 2009. Jose Pineda will bring his worldliness, knowledge, and logistical insight to Croatian Food Tours starting in May 2024!

We are finalizing the itinerary for an incredible, unique, and delectable experience curated and hosted by YOURS TRULY! And I'm SO EXCITED to share the wonders of stunning Istria, Croatia, with you as your team leader. Tours will take place in early May, June and September.

If you've been curious about traveling there but might be intimidated by the language or need more knowledge about the country, please allow me to guide you where together we will delve into Croatia's incredible beauty, rich cultural heritage, and mouthwatering foods.

Get in early, as spots are limited to twelve guests! Contact me at [email protected] or Jose https://www.acjourneys.com/contact-us/contact-info/

PLEASE SHARE, HVALA!

(Social media links coming shortly!)

OH YES WE DID

(The boys went back to E.Lecler to get the 25-day aged steak, grilled in the fireplace! OMG!)

Charlie shucking flat oysters from Brittany (Bretagne) They were delicious!

Did someone say “rosé?”

When the days are short, Happy Hour starts early!

Trying a rose oil infused lemonade with Hendricks, it’s mighty tasty!!

Happy Holidays from La Diva Cucina The Full Pike and LDC Events Inc.!!

…and that was 2023! Happiest of holidays to all our partners in the business from myself and Laura Lafata aka La Diva Cucina (!) 🎄🕎 ✨❤️

I’m not going to aplologize I just love these beans! I mean, I crave them now, I never used to!

Changed my dinner plans because I didn’t feel like salmon. Made these with garlic, fresh tomatoes, rosemary, a cheese heel and Rancho Gordo mayocoba beans and doused with Istrian olive oil.

The local Publix offered Italian sausage with kale and squash, so I grilled them up! This dinner was sooo good. It just goes to show, you’re always going to win when you start with quality ingredients.

THAT’S A WRAP!!!!
La Diva Cucina is closed for business (fo’ real this time!!!)
Thank you to all who I've worked with, who worked with me and for me, YOU ARE MY FAMLY. Especially to Natasha Torres, my right hand and BRAIN who has worked with me since the beginning!!!

And Natasha IS literally on MY RIGHT in the photo and Jazmin on my left, both holding my hands, they have done so much for me and I couldn’t have done it without them.

Thanks to my husband Felix Pike of The Full Pike and the crew of Virtual Events, LLC. who made my last event so successful and professional.

I’m a little verklempt but super excited about what’s coming next.
Oh, and if you need anything events, we are still working as The Full Pike production services for LDC Events Inc. Don’t hesitate to contact us!

Deevs prepping for the filming of the cooking class for tennis star Leylah Fernandez’s fans and nonprofit foundation!
What a great time we had!

Virtual Events, LLC. The Full Pike La Diva Cucina

MY LAST La Diva Cucina event went off without a hitch!!!

I “tried” to stop taking gigs back at the end of March, but when up-and-coming tennis star Leylah Fernandez's Foundation called me, I couldn’t say no!

The Canadian tennis star is just coming off a spectacular victory only days ago beating the Italian team in the Billie Jean Cup! It was the first time Canada won the event! What a coup for Leylah, La Diva Cucinaa, The Full Pikee and Virtual Events, LLC.s, LLC.

We just completed a two-day film shoot for her non-profit foundation The Leylah Annie & Family Foundation where we did a taped cooking class for 12 of her biggest fans. They also contributed for Thanksgiving and charities, with gifts for the attendees.

Leylah was wonderful and gracious on-camera, the fans were adoring and my production crew professional and amazing! They made us all look fantastic!

While I’ll still take on a few events on a case by case basis, I am selling all of my event equipment to focus on MY NEW BUSINESS VENTURE, so please stay tuned!

What a high to end on!!! Thank you to everyone who made it happen!

Top photo L to R: La Diva Cucina team: Natasha Torres, Felix Pike, Leylah Fernandez and Jazmin!

Bottom left: Felix Pike as Producer, Voice of God, and DJ

Bottom right: Jeronimo of Virtual Events as Assistant Director

I ❤️ fried chicken! This time I changed up my panko-breaded chicken breast by dousing it with za’atar mixed with Istrian olive oil. I love to eat each bite with a fresh, juicy piece of tomato, so good! Steamed baby broccoli completes the meal.

Mmmmm…kapusta is comfort in a bowl. Every time I cook this dish, I honor the recipes of my Polish Aunties by making it. My Aunt Barbara, and great Aunts Irene and Alice made it for every holiday, and now I make my version. Pork and cabbage have been simmered until tender, then I add potatoes and kielbasa at the end. It’s so good with a hearty piece of thick-cut rye bread slathered with salted butter. Mmmmm.

Bean o’ the day! Rancho Gordo alubia blanca beans with chunks of line-caught tuna in oil, fresh baby spinach chiffonade, blistered grape tomatoes, Italian parsley, lemon juice and zest, Istrian extra virgin olive oil.

Lamb and vegetable couscous with merguez! Such a comforting autumn dish that’s so delicious with the warm, earthy spices of allspice, cumin, ginger and ras el hanout.

Love cocktail hour on a Saturday! I like to make dips with leftovers. Since I was making guacamole and margaritas, I decided to use the leftover stewed pork and beans to make a quick dip. I shredded the pork and processed it with a little chicken broth and salsa to help it along. Blended until smooth, mixed in a few pickled jalapeños and topped with cheese. Nuked til’ warm and melted! Mmmmm. This will help carry me until dinner.

Another FIVE STAR review for La Diva Cucina of LDC Events! This one came from Robert Goubeaux, I planned their 10th wedding anniversary party on the Lady Venetian Yacht!

"Hello everyone. We can't express how wonderful and stress free Laura LDC Events Inc. and Felix The Full Pike made our 10 year anniversary celebration the event of a lifetime. Our guest couldn't stop saying how incredible the celebration was. We are sooooo happy and still can't believe how fabulous and flawless our special night was. Thank you, thank you, thank you so much. CONTACT THEM IF YOU WANT A FABULOUS AND STRESS FREE EVENT. YOU WONT BE SORRY.”

I love these shots of my clients on their 10th anniversary on the Lady Venetian yacht! Various beautifully composed and candid shots by will give the couple memories for years to come.🌈❤️👬

Vegetarian lunch with Middle Eastern delights! Labneh slathered with za’atar and Istrian olive oil, blistered grape tomatoes, roasted cauliflower, Rancho Gordo chick peas cooked with salt, cucumber and fresh pita bread! Now, that’s what I’m talkin’ about!

I just love these Mexican heirloom ayocote morado beans from Rancho Gordo! They are so meaty and delicious! I wasn’t going to post this when I made it, but as I’m eating it, it’s too good not to share.

I had Serrano chilies, tomatoes and cilantro left over from an event, so used that up with onions, garlic, potatoes and a couple of links of fresh chorizo (out of the casing.) Used the bean broth too.

I seasoned with the cumin, ground coriander, Rancho Gordo Mexican red chili powder and heck, let’s give that canela a try! I’m glad I did, the subtle flavor was really unique and my husband asked “what’s different, it’s really good!” We both loved it and ate with some crusty baguette.

Hint: I broke the canela stick in half and put into a tea strainer. Easy to pick out of the pot when done, no bits in the stew.

Let’s talk about SAVORY WAFFLES!!! Mmmmmm. I’ve started to make them with leftover white rice. I put it in the iron first, then add my cheese. This allows the rice to get extra crispy and caramelizes the cheese. The added crunch of the rice is akin to socarrat in paella, the crunchy rice from the bottom of the pan. It adds a wonderful contrasting texture to the waffle.
This morning, I also added cooked, crumbled chorizo and fresh spinach, garlic salt and Penzeys Outrage spice blend to the batter. Just add butter at serving and you’re good to go for hours! Try it!