Lisa MushawA new generation doyenne on the rise who is staking her claim in the lofty arenas of international travel, tourism and the culinary arts, Lisa Mushaw is making transatlantic waves with TREASURES OF TUSCANY – AN EPICUREAN VOYAGE. TREASURES launched in November 2002 as a one-week vacation abroad with a twist – a cooking program where participants are given extensive exposure to Italian cuisine while discovering the physical beauty and traditions that are uniquely Tuscan. The idea was to offer “foodies” an opportunity to share and celebrate the cultural, personal and convivial rites that are the Tuscan Table, while basking in the charm of one of the world’s most exquisite and historic treasures. Lisa is a “natural taster” who cut her culinary teeth in the kitchen of relatives who excelled in the preparation of Creole cuisine. As a child, long before she knew the difference between battuto and affogato, she demonstrated a natural talent for discerning which ingredients were missing or used in excess in recipes. Her culinary gifts are no accident as her family roots include small business owners who made their living as caterers in New Orleans. A fervent student of food and wine, Lisa’s most recent accomplishment was completing a three year sommelier program. TREASURES OF TUSCANY – AN EPICUREAN VOYAGE is ideal for those with a passion for continental adventure who want to escape the drama of daily life and be transformed by a week in Florence – the center of the Renaissance, the Etruscan city of San Gimingnano or the medieval town of Lucca, creating memories that will last for years on end. Those who bask in attention to detail, pampering and personal service will want to join Lisa for the this extraordinary excursion to Toscana, the Italian province rich in beauty and character and the birthplace of much great Italian art, cuisine, and history.
Lisa Mushaw: Hi, I am Lisa Mushaw, owner of Treasures of Tuscany, an Epicurean Voyage. Today, we are talking about making Papaalpomodoro. Papaalpomodoro is tomato and bread soup. And right now, we are finishing up with the cooking down of the tomatoes and we are getting ready to add the rest of the ingredients.
So, earlier we want to head in put the tomatoes in the sauce and we cooked them down. So, that the tomatoes there is no resemblance of the tomato. It is all now just sauce. So, I am going to stir it up one more time and now I am going to go ahead and add the bread. And as you recall, this is the bread, that we used that we removed the crust from earlier.
Now, remember, we are using bread that does not have any salt on it, so, once you stir it to thin, you want to again layer, adding more salt. So I am pushing the bread in to the pan, so, it can soak up, all the salt and then I am going to add four or five cups of, either water or vegetable broth, I typically like to use vegetable broth, because it has a little bit more kick to it.
So, let s go ahead and do that. Alright, so, we are going to go ahead and let this cook down for about another 15 minutes and again I am going to go ahead and add a little bit more salt and a little bit more pepper. Stir this in and that you can get familiar with all the other ingredients.
Then, I am going to add more salt and pepper. Not too much pepper, because you are not trying to get a peppery taste, but again like I said because this bread is so doughy, you certainly don t want it to soak up all the ingredients. Alright, and I am going to stir it again, one more time and then we are just going to go ahead and simmer it for another 15 minutes.