An Elegant and Easy New Year's Eve - Prosecco & Panettone

Prep time: 5 minutes
Serves: 6 to 8

Panettone is a sweet bread that originated in Milan and is served during the Christmas holidays. At year's end, it is paired with Prosecco, the Italian sparkling wine that comes from the Veneto region.

Every year on December 31, we Italians say "Buon Anno" or "Happy New Year" with a flute of Prosecco in one hand and a generous slice of panettone in the other.

I love this manner of celebrating New Year's Eve because it's exquisite and easy. All you have to do is pour the prosecco and cut the panettone. With New Year's Eve right around the corner, there's no need to fuss. Buon anno to all!

Ingredients:
1 Panettone (one-pound)
1 bottle Prosecco (750 ml), chilled

Cut the panettone in 8 slices and arrange on a serving platter. Pour the Prosecco, distributing evenly among 6 to 8 champagne flutes.

Serve immediately.

Text and Photographs ©Nancy Real 2010

A Quebecois Christmas - Tourtière

Prep time: 20 to 30 minutes (for filling)
Bake time: 30 minutes
Makes: One 9-inch pie

The French Canadian province of Quebec is home to a meat pie whose origins can be traced to the "tourtes" or savory pies of the Middle Ages in France. Encased in pastry, these pies were created to make use of roasted meats that were left over from a "festin" or banquet.

Although related to its tourte cousins of centuries ago, present-day tourtières are made with fresh meat and are absolutely exquisite. They are made with a combination of ground pork, beef or veal and potato and are served as part of the Christmas Eve, Christmas Day, or New Year’s Eve dinner.

While baking these pies, the spices will warm up your home with holiday aromas. Whenever I prepare tourtières, I am magically transported to my past Christmases where I suddenly see the snowy streets of Montreal lined with quaint homes or shops - all sparkling with yuletide lights and décor. And then, I imagine coming home to my family to enjoy "le reveillon de Noël" - our modern-day, traditional Christmas banquet.

Merry Christmas and Bon Appétit!

Ingredients:
Pâte Brisée recipe (previously published on this blog on May 12, 2010)
Or
Ready-made frozen pastry for one two-crust, 9-inch pie
2 medium potatoes (will yield 1 cup mashed potato)
1-1/4 teaspoons salt
2 tablespoons vegetable oil
½ pound ground pork or veal
½ pound extra lean ground beef
½ cup finely chopped brown or white onion
Dash ground nutmeg
¼ teaspoon each ground allspice and ground cinnamon
Dash each cloves and black pepper

Make the filling: Peel the potatoes and then cut them into one-inch cubes. Immediately place potatoes in a 2-quart saucepot, covered with cold water. Add ½ teaspoon of the salt, cover and bring to boil. Cook on medium-high heat for 5 to 6 minutes, or until potatoes are fork-tender. Drain potatoes completely and mash finely, removing all lumps. Transfer the mashed potato to a glass or porcelain bowl; cover and set aside to cool.

Meanwhile, in a 12-inch nonstick skillet, heat the oil on high setting. Add meats, onion, remaining salt, spices and pepper. Cook on medium-high heat, breaking up the meat with a wooden spoon, 4 to 5 minutes or until onion is translucent and meat is cooked through. Transfer to a colander set over a glass or porcelain bowl to drain; set aside.

Preheat oven to 425˚F and line a 9-inch glass or porcelain pie plate with one pâte brisée or readymade pastry sheet. Using a fork, make intermittent holes in pastry-lined plate and set aside.

Transfer the drained meat in a 4-quart mixing bowl and stir in the mashed potato until mixture is uniform. Carefully spread the meat filling evenly onto pastry-lined plate.

Place second pastry sheet over meat filling; trim edges and seal. Using a fork, make a few holes over pastry top. To prevent burning, cover edges of pastry with aluminum foil strips.

Place pie on a rack positioned in center of oven and bake for 30 minutes, removing foil strips during last 5 minutes of baking.

Serve warm, garnished with ketchup (on the side or drizzled over each individual slice).

Wine pairing: red Bordeaux.

Text and Photographs © Nancy Real 2010

Spicy Ornaments

Prep time: 45 minutes
Bake time: 12 to 14 minutes
Yield: 32 to 34 cookies

When it comes to holiday cookies, my family is notoriously picky about flavors and textures. My son and I love chocolate in everything, but my husband prefers light, dry cookies with just a hint of chocolate. Since all of us enjoy aromatic and spicy tastes, a few Christmases ago I created a cookie to please all of our palates - it features cocoa, cinnamon and cloves.

These Spicy Ornaments echo the sparkle of Christmas and the excitement of opening gifts. Be patient and enjoy the cookie - it will surprise you with a zesty finish!

When I entered this recipe in the Holiday Cookie Bakeoff this past November, it became one of fifty finalists. It resulted in the LA Times becoming a follower of The Kitchen Buzzz. Thanks to all my supporters who voted for Spicy Ornaments and Happy Holidays!

Ingredients for the cookies:
2 cups all-purpose flour
½ cup unsweetened cocoa
¾ teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon chipotle ahumado powder
1-1/3 cups granulated sugar
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
¼ cup red crystal sugars, set in a small bowl
¼ cup green crystal sugars, set in a small bowl

Ingredients for the icing:
1 cup confectioners’ sugar (powdered sugar)
2-1/2 to 3 teaspoons cold water
Pastry bag fitted with a narrow tip

Preheat oven to 375˚F. Grease and flour two large, nonstick rectangular baking sheets; set aside.

Meanwhile, in a 1-quart bowl, combine the flour, cocoa, salt, baking powder, cinnamon, cloves and chipotle ahumado powder; set aside.

In a 4-quart bowl, beat together the sugar, oil, eggs and vanilla until mixture is uniform, about 2 minutes. Stir in the combined dry ingredients and beat on medium-high until a dough is formed, about 2 to 4 minutes.

Pulling off pieces of dough, form 1-1/2-inch balls and set them on a flat surface. Roll half of the dough balls in the red crystal sugars and other half in the green crystal sugars (about 16 to 17 balls of each color). Divide dough balls evenly and set on baking sheets, spaced two inches apart.

Bake in preheated oven for 6 minutes. Invert the sheets and bake an additional 6 to 7 minutes or until cookie tops crack and feel slightly firm to the touch. Remove baking sheets from oven and set on a counter. With a spatula, immediately transfer the cookies to a flat surface to cool.

In a 2-cup bowl, vigorously stir the powdered sugar and 2-1/2 teaspoons of the water until mixture is smooth. The icing should feel thick and not watery. If it is too firm, add a little more water. Transfer icing to the bag, pushing it all the way down to the tip.

Holding bag firmly in hand, decorate the surface cracks of the cookies with curvilinear designs.

Spicy Ornaments can be made two weeks ahead and stored in freezer in double plastic food bags (without the icing). To thaw: remove cookies from freezer and from plastic bags. Set them on a platter at room temperature for two hours. Decorate with icing before serving.

Note: Chipotle ahumado powder can be purchased online at GOURMETSLEUTH.COM.

Text and Photographs © Nancy Real 2010

Celebrating Chanukah - Potato & Chives Latkes

Prep time: 35 to 40 minutes
Makes: 6 to 7 latkes

Chanukah, also known as the “Festival of Lights”, is a Jewish holiday which commemorates the rededication of the Holy Temple (Second Temple) in Jerusalem. During Chanukah, one of the traditions occurring in Jewish homes is the lighting of a candle on a Menorah – a candelabrum. This light-and-prayer ceremony takes place every evening, before dinner, for a total of eight days. Over the years, I have been invited quite often to my Jewish friends' homes in order to participate in such a joyous celebration.

Among the wonderful foods featured at Chanukah dinners, are the potato pancakes called “latkes”. Made with shredded potatoes, onion and egg, latkes are crunchy on the outside and deliciously sweet inside. Since I crave homemade potato latkes more than once a year, I learned how to make them. And although I added my own accent of chives, I serve these latkes as tradition has it - with applesauce and sour cream. Enjoy.

Ingredients:
1 pound Russet potatoes (approx. one large)
1 small white or brown onion
1 teaspoon salt
1 large egg
Dash ground black pepper
1 tablespoon all-purpose, unbleached flour
1 to 2 tablespoons minced fresh chives
¼ cup vegetable oil
¼ cup olive oil
8 ounces (1 cup) ready-made applesauce
8 ounces (1 cup) sour cream

Peel and grate potato into a large bowl with cold water. Peel and grate the onion into the same bowl; stir in ½ teaspoon of the salt. Let mixture soak 1 to 3 minutes.

Meanwhile, in a 4-quart mixing bowl, beat together the egg, remaining ½ teaspoon of salt, black pepper, flour and chives. Set aside.

Drain the potato-onion mixture in a colander, pressing down to remove excess water. Transfer the drained potato-onion mixture to a cheesecloth or clean white kitchen towel; roll up and squeeze out excess water.

Stir the potato and chives into the egg mixture and blend with a fork until uniform.
Heat both oils in a 12-inch, nonstick skillet until oil is hot but not smoking. Measure ¼-cup potato mixture into hands and form a round, flattish shape. Place in hot oil, pressing down with a spatula to form a 4-inch pancake (latke). Add two more measures of potato mixture in skillet and cook 3 to 4 minutes per side, on medium-high heat, until latkes are golden brown. Drain on paper towels on a platter.

Serve latkes hot, accompanied by applesauce and sour cream. Latkes usually accompany beef brisket. However, I also serve latkes with other roasted meats.

Note: If oil is not hot enough, the latkes will be oily.

Text and Photographs © Nancy Real 2010

Turkey Burritos with Cranberry Orange Sauce

Prep time: 15 minutes for the sauce and 15 minutes for the turkey filling
Makes: 2 to 2-1/2 cups sauce and 4 burritos

This recipe is the perfect solution for a quick fixin' of turkey leftovers - in the gourmet mode. The Cranberry Orange Sauce should be made ahead of time and, of course, goes well with our upcoming Thanksgiving dinner. The next day or for the entire post-holiday week, simply sauté some shredded turkey with onions, heat up a few tortillas et voila! The combined flavors of roasted turkey and cranberry orange sauce intertwined with a hot tortilla will satisfy any palate. Buen Provecho!

Ingredients for the Cranberry Orange Sauce:
1 teaspoon cornstarch
2 tablespoons cold water
2 cups fresh cranberries
Juice of one orange
1 cup cold water
3/4 cup granulated sugar
One 3-inch cinnamon stick (optional)

In a cup, stir together the cornstarch with 2 tablespoons cold water; set aside.

Meanwhile, in a 2-quart saucepot, stir remaining ingredients together. Set saucepot on stove burner, uncovered, on high heat setting. Bring to a boil.

Reduce heat to low setting and cook, stirring occasionally, for 4 to 5 minutes or until cranberries pop and a sauce has formed. While sauce is simmering, stir in the cornstarch mixture; cook and stir 1 additional minute. Remove and discard cinnamon stick. Transfer the sauce to a Pyrex or porcelain bowl. Cover with plastic wrap, set on a counter and cool completely.

The sauce can be made up to one week ahead, stored and covered in a glass or porcelain container and refrigerated.

Ingredients for the Turkey Burritos:
2 tablespoons extra virgin olive oil
2 cups shredded, cooked turkey meat (light or dark meat)
1/2 cup chopped white or brown onion
1/2 cup vegetable or chicken broth
Four 10-inch flour tortillas*

In a 12-inch nonstick skillet, heat oil. Add turkey and onion. Cook on medium high heat, stirring occasionally, until onion is translucent and turkey meat toasts and becomes light golden brown, about 2 to 3 minutes.

Transfer cooked turkey filling to a glass or porcelain bowl, cover and keep warm.

In the meantime, wipe skillet clean and place on stove burner on medium low setting. Warm up the tortillas in skillet, two at a time, inverting them occasionally until warmed through. Transfer both warmed tortillas to a flat working surface.

With one tortilla in front of you, place 1/4 of the turkey filling one inch from edge closest to you. Slightly spread the filling to the sides, horizontally, until it is one inch from tortilla sides.

Beginning the burrito roll up by picking up the tortilla edge closest to you. Roll up the burrito halfway. Fold in the tortilla sides and continue the roll up until you have formed a burrito.

Warm up remaining two tortillas and repeat burrito assembly.

Gobble up the burritos immediately!

*Preferred tortilla brands: Guerrero or Diana (other types tend to be dry). Tortillas can be found in most supermarkets or in Latin American markets.

Text and Photographs © Nancy Real 2010

Pumpkin "Cheese" Cake

Prep time: 20 minutes
Bake time: 40 to 50 minutes (cake can be made a day ahead and refrigerated)
Serves: 12 to 15

During the week before Thanksgiving I usually make pumpkin bread. This year, I reinvented this Autumn coffee go-with. I made a pumpkin cake that retains an old-fashioned, "bready" element and added a cream cheese filling. Some of the white flour has been substituted with whole wheat flour. And, although I eliminated the oil, this dessert is still moist and scrumptious. I hope everyone makes this "no fuss" cake for Thanksgiving - and don't forget the coffee!

Ingredients:
2 cups all-purpose flour
1 cup whole wheat flour
3/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
One 8-ounce package cream cheese, softened at room temperature
1/2 cup granulated sugar
1 large egg
One 15-ounce can pumpkin
1 cup nonfat, plain yogurt
4 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup (4 ounces) Dulce de Leche*
5-Minute Sweetened Whipped Cream (previously published on this blog on July 18, 2010)

Preheat oven to 350˚F. Grease and flour an 11-inch round spring form pan and set aside.

In a 4-cup mixing bowl, combine the flours, salt, baking powder, cinnamon and allspice; set aside.

Meanwhile, in a 2-cup mixing bowl, using a hand mixer or a stand mixer fitted with a bowl, beat together the cream cheese, sugar and egg; set aside.

In a 3 or 4-quart mixing bowl, mix together the pumpkin, yogurt, eggs, sugar and vanilla on low speed. Gradually add the combined dry ingredients to the pumpkin mixture and beat at low speed until the batter is uniform, about 1 to 2 minutes.

Pour half of the pumpkin batter into the prepared pan, spreading it evenly with a spatula. Spoon the cream cheese mixture evenly over batter in pan followed by remaining pumpkin batter. Make sure the top pumpkin batter layer covers the cream cheese mixture evenly.

Place pan with batter on a rack positioned in center of oven and bake 40 to 50 minutes. After 40 minutes, check doneness of cake by inserting a pointed knife in its center. If knife has sticky batter around it, bake cake for an additional 5 minutes. Check doneness once more. Knife inserted should come out clean. If not, bake another 5 minutes.

Cool cake completely in spring form pan on counter. If making a day ahead, cover pan with aluminum foil and refrigerate.

Remove cake from refrigerator 2 hours before serving.

At serving time, remove sides of spring form pan and set cake on a platter (do not remove cake from pan bottom).

Serve each piece with a drizzle of dulce de leche and the whipped cream.

*Dulce de leche is a caramel sauce from Argentina and can be found in Latin American supermarkets. It is usually packaged and sold in a 15-ounce glass or plastic jar.

Text and Photographs © Nancy Real 2010

Gnocchi Duo

Prep time: 15 to 20 minutes
Serves: 3 to 4

In Italian cuisine, gnocchi are treated as a first course and are featured among the pasta dishes on a menu. Classic gnocchi are made of potatoes and flour and served with different sauces. Since it's difficult for me to be limited to one sauce and one flavor, I serve gnocchi with a duo of sauces. This recipe calls for a tomato sauce and a walnut-olive oil drizzle over the gnocchi. It's simple to make and a delight to the eye and palate.

Ingredients:
One pound (16 ounces) ready-made gnocchi (vacuum-packed or frozen)
1 teaspoon salt
1 cup tomato sauce, made ahead (see tomato sauce recipe for spaghetti, previously published on this blog on 8-25-10)
4 tablespoons extra virgin olive oil
Dash ground black pepper
1/2 cup freshly ground walnuts
4 walnut halves (for garnish)
1/2 cup freshly grated Parmigiano Reggiano or Pecorino Romano cheese

In a 5-quart saucepot, bring 3 quarts of water to a boil. Add the gnocchi and salt. Cook on medium-high heat, uncovered, until gnocchi rise to the surface (about 3 to 4 minutes).

Transfer saucepot to a cool surface. With a slotted spoon, gently remove gnocchi from water, dividing them equally among three or four dinner plates.

Working with one plate of gnocchi at a time, drizzle one tablespoon of the oil on half of the gnocchi, followed by some black pepper and a sprinkle of walnuts. Garnish with a walnut half. Spoon some tomato on other half of the gnocchi in plate and garnish with a parsley sprig.

Repeat with remaining plates of gnocchi. Ask each guest to add their own cheese.

Wine suggestion: Bordeaux (red or white).

Note: Do not overcook gnocchi, as they will become mushy and fall apart. When buying gnocchi, you may have to experiment with different brands until you find one that you like.

My favorite Italian brands are: Ferrara® and DeCecco®. Both varieties are vacuum-packed and found in the pasta section of supermarkets or international markets.

As for a frozen brand, I recently found La Salteña® gnocchi at an Argentine market/restaurant called Buenos Aires, located in Van Nuys, California.

Text and Photographs © Nancy Real 2010

Nancy's Tastes & Trips - Magnavino Wine & Food, in Bastia & Assisi (Perugia, Italy)

I'd like to share a recent culinary experience in Italy, the land of my heritage.

Last month, while in Perugia, I was highly recommended by "Paolo the Hair Stylist" to seek out Magnavino, in a town called Bastia, located in the heart of Umbria, Italy's central region. Since Paolo told me that he was from Bastia, I heeded his advice based on two things: 1) when an Italian mentions a restaurant in his hometown, it means he is a regular there; and 2) if an Italian eats at a restaurant, it means the food is as good as Mamma's and it's homemade.


The proprietor of Magnavino is Mario, a chef/artist who reinvents his homeland's traditional foods with flair. The cuisine presented by Mario boasts bold flavors and a commanding presentation. Upon our arrival, we were greeted by Mario's right hand, Stefania. She immediately served us a local Umbrian red wine with a deep oak bouquet and smooth finish. The restaurant was filled with regulars, and since Italians are demanding of fresh, high quality foods, this was definitely a good sign.

The appetizers were exquisite - we enjoyed warm homemade paté and a napoleon filled with an exquisite asparagus tapenade. We could taste each ingredient in Mario's recipes.


The highlight of our "pranzo" or lunch that September day was the black gnocchi infused with squid ink, served with calamari and fresh tomatoes. While traditional potato gnocchi are bland, deriving their flavor from the sauce and ingredients around them, the gnocchi served at Magnavino contain nuances of fresh seafood. At first bite, one can immediately tell that Mario adds "just the right amount" of squid ink to the gnocchi.

I asked Stefania if I could meet the chef in order to compliment him on his quasi-orgasmic foods. My husband and I were escorted to the kitchen where Mario was working so hard to please all his patrons. Because he was short-staffed that day, we witnessed a multi-tasking Mario creating a zillion dishes in a furious frenzy. Nevertheless, he managed to please everyone to the max.


At Magnavino, one dines like a local and is treated as a member of the family. The ambiance is medieval-chic, the people are warm and the food - HEAVENLY!


MAGNAVINO WINE & FOOD
Bastia & Assisi (two locations in the province of Perugia)
Telephone: Bastia - 075 8011569; Assisi - 075 816814.

Text and Photographs © Nancy Real 2010

Halloween Tombs & Cupcakes

Prep time: 45 minutes for skeleton candies (can be made a week ahead and frozen)
Bake & Decorating time: 45 minutes for loaves & cupcakes (can be made a day ahead)
Makes: 8 tombs & 8 cupcakes

A few weeks ago, I was shopping at an arts and crafts store and noticed candy molds for skeletons and cakes. Making Halloween desserts with such fun decorations is a great art project for kids and adults. You'll have a blast assembling the tombs and decorating the cupcakes. During this graveyard project, you won't be able to resist tasting the candies and cakes. However, be sure to leave a few for your guests!

Ingredients for the Skeleton Candies:
One 14-ounce bag Wilton® White Candy Melts
4 drops green food color
12 drops yellow food color
Pastry bag fitted with a star tip
Skeleton design candy molds

Melt the candies in a double boiler or in a microwave (follow microwave directions on package). Using a wooden spoon, immediately stir food color into melted candy. Set container with melted candy on a counter to cool 5 to 8 minutes. Carefully spoon the melted candy into the bottom of a pastry bag fitted with a star tip.

Squeeze the pastry bag to overfill each skeleton mold - the top of each mold should look like it has a cloud of melted candy over it. Using a long metal spatula, scrape off the extra candy. Set the mold in freezer, about 8 to 10 minutes or until candies have hardened.

Unmold candies onto a flat surface and set aside. Repeat filling the mold, freezing and unmolding the hardened candies until there are enough candy parts to form 8 complete skeletons.

If making ahead, set the skeleton candies in layers with paper towels in between each candy layer - inside a sealable plastic container. Make sure the candies do not touch. Freeze candies until ready to use.

Ingredients for Tombs & Cupcakes:
Five mini loaf pans (5 X 3 X 1-7/8), greased and floured
8 Halloween baking cups, set in a muffin baking pan
One box Devil's Food cake mix (1 lb. 2.25 oz.)
One Wilton® Orange Decorating Icing tube (4.25 oz.)
Decorating Plastic Tips to attach to icing tube
Halloween candies or decorations

Preheat oven to 350˚F. Prepare cake mix per package directions.

Pour a scant 2/3 cup cake batter into each loaf pan and divide remaining batter evenly among 8 baking cups set in a muffin pan.

Set the loaf pans on bottom oven rack. Set the muffin pan on top oven rack. Bake 18 to 20 minutes or until knife inserted in center of loaves and cupcakes comes out clean. If knife is coated with batter, bake an additional 5 minutes.

Transfer the loaf pans and muffin pan with cupcakes to a counter to cool completely. Unmold the loaves (if making a day ahead, set loaves and cupcakes on a flat plate, covered with aluminum foil wrap and set on a counter).

Decorate the Tombs and Cupcakes:

With loaves right side up, horizontally slice off the rounded tops. Set two of the sliced-off tops in a bowl and crumble - this will be used as edible earth around the loaves or tombs. Arrange candies in each of the 8 tombs to form a complete skeleton and set aside; frost the cupcakes with the icing tube that is fitted with a decorator tip.

Arrange tombs and cupcakes on a large platter with crumbled "earth" around them. Add Halloween candies as part of the decoration.

Happy Halloween!

Note: White Candy Melts, candy molds, pastry bags, decorator tip attachments and Halloween baking cups can be found at party supply and/or arts and crafts stores.

Text and Photographs © Nancy Real 2010

Buzzzin' Chili

Prep time: 10 minutes
Inactive prep time: 30 minutes (for cooking)
Serves: 4 to 6

Homemade chili is always so comforting, especially with some freshly baked cornbread and a nice glass of red wine. This one-dish meal gets its "buzzz" from chipotle ahumado powder which will definitely warm you up in Autumn weather. The flavors of this dish are enhanced when the chili is made a day ahead. This means that leftover, warmed-up chili tastes great up to three days later - and there's no need to cook for a while!

Ingredients:
4 large vine-ripened tomatoes, boiled, cooled and peeled
One 14.5-ounce can Muir Glen Organic Fire Roasted Tomatoes with Chipotle
3 tablespoons extra virgin olive oil
2 pounds extra lean ground beef or organic, grass-fed extra lean ground beef
1 medium onion, finely chopped
1 teaspoon salt
1 tablespoon brown sugar
1/4 to 1/2 teaspoon chipotle ahumado powder or regular chili powder
2 cups cooked kidney beans, drained, or one 15-ounce can kidney beans, rinsed and drained

Purée the boiled tomatoes and canned tomatoes together in a blender and set aside.

Heat oil in a 4-quart saucepot. Add the ground beef and the onions and, with a wooden spoon, stir fry on medium-high heat until meat is broken up and turns gray, about 8 to 10 minutes.

Pour in the puréed tomatoes and stir. Cook on medium-low heat, about 15 minutes, stirring occasionally.

Stir in the salt, sugar and the lesser amount of chili powder and cook 2 minutes. Stir in the kidney beans and cook until they are heated through, about 2 more minutes. Taste and adjust the chipotle ahumado powder or chili amounts.

Serve immediately in individual bowls accompanied by Columbus Day Cornbread (previously published on this blog).

Wine suggestion: Pinot Noir - this red wine pairs well with chili.

Note: You can find chipotle ahumado powder online at gourmetsleuth.com.

Text and Photographs © Nancy Real 2010

Columbus Day Corn Bread

Prep time: 20 minutes
Bake time: 25 to 30 minutes
Serves: 12 to 14

When I eat a food too often and made in the same manner, I lose interest in it. Lately, I've been trying to reinvent our cornbread, an American food that is made in the Fall and Winter. I thought of our October holiday honoring Christopher Columbus who arrived in America in 1492. As he stepped off his ship with his customs and foods, he encountered an indigenous culture and new culinary delights - some made with corn or "maize". This idea inspired me to kick up our usual cornbread recipe with different ingredients. Unsure as to whether my new recipe would be a hit or not, I recently brought it to work and set it on our kitchen counter. Everyone seemed to like it because it disappeared in under an hour - and this happened twice in a week!

Ingredients:
1 small zucchini, cut in chunks
1 small carrot, cut in chunks
1/2 red bell pepper, cut in chunks
2 tablespoons vegetable oil
1 teaspoon salt
1-1/4 cup yellow cornmeal
1-1/4 cup all-purpose, unbleached flour
1-1/2 tablespoons baking powder
2 large eggs
1/3 cup granulated sugar
1/2 cup vegetable oil
1/2 cup milk (whole or 2% milk fat)

Heat oven to 400˚F. Grease and flour a 9-inch spring form pan or regular cake pan; set aside.

In a food processor, pulse-blend the zucchini, carrot and bell pepper chunks until chopped but not mashed; set aside.

In a 12-inch nonstick skillet, heat the 2 tablespoons oil and stir fry the chopped vegetables on medium high heat for 1 to 2 minutes. Stir in 1/4 teaspoon salt, transfer the vegetables to a plate and set aside to cool.

Meanwhile, in a 2-quart mixing bowl, combine the remaining 3/4 teaspoon salt, cornmeal, flour and baking powder; set aside.

In a 4-quart mixing bowl, with a wire whisk, mix the eggs and sugar until uniform. Stir in the oil and milk. With a wooden spoon, add the combined dry ingredients and mix until blended - do not overmix. Gently stir in the cooled vegetables.

Pour batter into prepared pan. Bake on a rack positioned in center of oven for 25 minutes. After 25 minutes, check doneness by inserting a pointed knife in center of cornbread - knife should come out clean. If knife has wet batter around it, bake an additional 5 minutes.

Remove cornbread from oven and set on a counter to cool. When it is warm, loosen and remove spring form pan sides and slice the cornbread. If using a regular cake pan, loosen sides of cornbread with a knife and flip onto a flat plate. Slice and serve.

Enjoy the warm cornbread with soups, stews or chili.

Text and Photographs © Nancy Real 2010

Mozzarella di Bufala Starters

Prep time: 15 to 20 minutes
Serves: 4

Mozzarella di bufala is made with fresh buffalo milk. This delicacy is a specialty of Campania, Italy, where the production of dairy products is rooted in the region's ancient Greco-Roman past. In 1570, the great connnoisseur of regional Italian cookery, Bartolomeo Scappi, mentioned "mozzarella di bufala" for the first time in his culinary treatise, Opera. The word "mozzarella" derives from the verb "mozzare", a hand gesture which divides an elongated piece of "pasta filata" or freshly pulled cheese into single "mozzarelle" (Italian, for mozzarellas).

Notice the photo with the mozzarella and layout of ingredients - these starters are intended to be fun to make, pleasing to the eye and exquisite. The final photo is what you get ... and what you eat!

Ingredients:
One 8-ounce or two 4-ounce fresh buffalo mozzarellas (packaged in water)
4 wooden skewers, set aside until ready to use
8 slices olive bread
8 fresh basil leaves
1 vine-ripened tomato, cut into 4 slices
1 Heirloom tomato (reddish-yellow in color), cut into 4 slices
Extra virgin olive oil, for drizzling
Salt and pepper, to taste
12 olives, for garnish

If using one 8-ounce mozzarella, cut it into 4 slices and cut each slice in half to yield a total of 8 pieces.
If using two 4-ounce mozzarellas, cut each one into 4 slices (you will have a total of 8 pieces). Set aside.

Using a 3-inch round cookie cutter or a glass, cut each slice of bread to yield a total of 8 round bread slices. Save the leftover bread pieces in a sealed food storage bag for another use (such as enjoying them on a future binge).

For each serving, use 2 bread rounds, 2 basil leaves, 2 mozzarella slices, 1 vine-ripened tomato slice, 1 Heirloom tomato slice and assemble as follows:

Push a skewer through the center of one bread round, positioning the bread within a 1/2-inch of the skewer's tip. Follow with a basil leaf and then alternate the mozzarella and tomato slices. While assembling, drizzle oil and sprinkle a little salt and pepper on the mozzarella slices.

End with a basil leaf and a bread round.

With shears, trim the remaining skewer, leaving 1/2-inch of the skewer tip outside the bread round.

Repeat above assembly three more times. Arrange on a platter, garnish with olives and serve immediately.

Buon Appetito!

Wine suggestion: chilled Greco di Tufo - this is one of my favorite whites from the region of Campania, Italy.

Note: Do not prepare this recipe ahead of time, as the mozzarella will become watery and change its texture.

Text and Photographs © Nancy Real 2010

Nancy's Tastes & Trips - Obika Mozzarella Bar, Los Angeles (Century City)

If Italy is not in your immediate travel plans and you're craving fresh mozzarella di bufala, I've got the solution for you - Obika Mozzarella Bar.

Upon my recent return from Italy, I was pleasantly surprised to find fresh, high quality mozzarella at Obika in Los Angeles. At Obika's grand opening on September 14th, I tasted the Fried Breaded Mozzarella di Bufala, Mozzarella Rolls with Smoked Wild Alaskan Salmon and Arugula, and the Affumicata (literally, "smoked mozzarella di bufala").

Already established in Milan, London, New York, Tokyo and Rome, Obika Los Angeles has fresh mozzarella flown in from dairy farms (located in the southern region of Campania, Italy) three times a week. The mozzarella is made from fresh buffalo milk and has a creamy, luscious texture - a true delicacy!

Five days after its opening, I went back to Obika and had lunch - everything tasted fantastic and I was so pleased with the different ways in which the mozzarella is served, as well as with the selection of wines and foods. One of my favorites is the Layered Grilled Eggplant Parmigiana.

For my incurable sweet tooth, I tasted Ricotta Mousse with Honey, Orange Peel and Pine Nuts; and Tiramisu. I was impressed because I tasted pure, fresh ingredients - hallmarks of "homemade" Italian flavors. Wow!

Obika is high on my list for great food, atmosphere and service.

For more information, check out Obika's website at http://www.obikala.com

Text and Photographs © Nancy Real 2010

Parma Prosciutto, Melon & Apple Carpaccio

Prep time: 20 to 25 minutes
Serves: 4 to 6

In preparing for my "pranzi" or "cene" (Italian, for lunches and dinners, respectively), I always start with antipasti. As soon as my friends and family sit at my table, they know to expect some type of reinvention of a traditional dish. For this classic antipasto, I wanted to be artistic and innovative in presenting Parma prosciutto and melon. I added apple "carpaccio" and a balsamic reduction. The balsamic "sauce" complements the sweet fruit and savory/salty prosciutto. Buon Appetito!

Ingredients:

1/2 cup Balsamic vinegar (dark brown variety)
1/4 cup granulated sugar
3 to 4 ounces sliced Parma prosciutto
1 cantaloup melon (8 to 12 slices)
2 Heirloom or green apples (Granny Smith or Pippin variety)
Juice of 1 lemon

In a small saucepot, combine the vinegar and sugar. Bring to a boil and simmer on medium-high heat until mixture is reduced by half, about 5 minutes. Transfer balsamic reduction to a small glass or porcelain bowl and set, uncovered, in freezer until cold enough to drizzle, about 8 to 10 minutes. Check coolness by stirring with a spoon after 5 minutes and tasting (do not freeze). If reduction is still warm, leave in freezer an additional 5 minutes. Alternatively, the balsamic reduction can be prepared and chilled in refrigerator a day ahead.

Meanwhile, prepare prosciutto and fruit -
From its narrow end, gently roll up each prosciutto slice until it forms a small log. Arrange prosciutto logs at one end of a large serving platter and set aside.

Cut melon in half, lengthwise, and scoop out seeds and pulp. Cut melon into 8 to 12 slices, remove rind and place next to prosciutto on platter. Set aside. Save remaining melon for another use.

Cut apples in half and then into fourths. Remove core from each fourth and then cut apples into thin slices. Immediately sprinkle with the lemon juice - this avoids blackening. Arrange apples decoratively on platter with prosciutto and melon.

Serve immediately - ask guests to help themselves to some prosciutto, melon and apples and to drizzle some balsamic sauce over apples.

Enjoy with bread and white wine.

Wine suggestion: Malvasia or Greco di Tufo (both are Italian whites).

Text and Photographs © Nancy Real 2010

Stewed Okra

Prep time: 20 to 25 minutes
Serves: 4 to 6

A few weeks ago, at the Santa Monica Farmers' Market I heard someone ask, "How do you make okra?" This recipe is a wonderful response to that question. While all the vegetables marry well in the stewing, the sauce is the best part and should be picked up with some good Italian bread.

Ingredients:
1/3 cup extra virgin olive oil
1 pound fresh okra, tops cut off and discarded
2 Japanese eggplants, cut into 1-inch pieces
1 pasilla pepper, stem and seeds discarded and flesh cut into thin strips
1 red bell pepper, stem and seeds discarded and flesh cut into thin strips
1 medium brown onion, coarsely chopped
2/3 cup vegetable broth
1 pound cherry tomatoes
Salt and pepper, to taste

Heat the oil in a 4-quart stockpot. Add the okra, eggplant, pasilla and bell pepper strips and stir fry on high heat, about 2 minutes.

Add the onion and cook on medium-high heat, stirring occasionally, 2 to 4 minutes.

Stir in the vegetable broth and cook on medium-high heat, 1 to 3 minutes. Add salt and pepper, to taste.

Serve with fresh Italian bread or steamed rice.

Note: This is a vegan recipe.

Text and Photographs © Nancy Real 2010

Pouding Chômeur (Pudding of the Unemployed)

Active Prep Time: 30 minutes
Inactive Prep Time: 35 minutes (for baking)

Makes 1 cake (10 to 12 servings)

I first heard of Pouding Chômeur in Montreal, Quebec, Canada, when my aunt Pierina married a wonderful gentleman of French descent. Although my Uncle Denis mentioned "le gâteau chômeur" quite often, it would be years before I actually tasted it.

Pouding Chômeur (sometimes called "le gâteau chômeur") is literally the poor man's pudding or cake. Originating in the French province of Quebec, Canada, the cake was created in 1929 by some female factory workers - this was the time of the Great Depression. Traditionally, it was made with flour, brown sugar and other inexpensive ingredients. Then and now, the most common ingredient of this cake, pure maple syrup, hails from an abundance of trees in the forests of Quebec.

This vanilla-infused cake is bathed in a delicate maple cream sauce. In essence, this is what turns the cake into a moist, pudding-like dessert. I have created this version of Pouding Chômeur in honor of Labor Day.

Enjoy le pouding "avec une bonne tasse de café" (with a good cup of coffee).

Ingredients for the Cake:
2 cups all-purpose, unbleached flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (room temperature)
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1-1/3 cups milk
Strawberries (for garnish)
5-Minute Sweetened Whipped Cream (previously published on this blog)

Preheat oven to 350F˚. Grease and flour a 9 X 13-inch rectangular baking pan and set aside.

In a 1-quart mixing bowl, combine the flour, baking powder and salt; set aside.

In a 2-quart mixing bowl, using a hand mixer, beat together the butter, sugar, eggs and vanilla extract. Stir in the dry ingredients alternately with the milk. Pour the cake batter into prepared pan.

Place pan on rack positioned in center of oven. Bake for 30 to 35 minutes or until a knife inserted in center of cake comes out clean. Remove cake from oven and set on a counter to cool. Meanwhile, make the sauce -

Ingredients for the Maple Cream Sauce:
1-1/2 cups pure maple syrup (12 ounces)
1-1/2 cups brown sugar, lightly packed
1 cup heavy whipping cream

Combine all ingredients in a 1-quart saucepot and bring to a boil; lower heat to medium. Stir the sauce with a wire whisk until heated through and it turns golden-opaque.

Transfer the sauce to a 2-cup glass or porcelain bowl and cool to room temperature.

At serving time, drizzle a little maple cream sauce onto individual dessert plates. Cut the cake into 3-inch squares and place over sauce on plate. Drizzle a little more sauce over cake; garnish with strawberries and 5-Minute Sweetened Whipped Cream.

Note: The cake and maple cream syrup can be made a day ahead. Place cake on counter 4 hours before serving so that it can warm to room temperature.

Text and Photographs © Nancy Real 2010

When in Rome, Eat Spaghetti

Prep time: 30 minutes

Serves 4

There's no doubt about it - the inspiration for publishing this family dish came from the movie, Eat, Pray, Love®. Spaghetti has never been high on my list of favorite pasta varieties. However, when I saw Julia Roberts slurping up that succulent spaghetti in Rome, "mi è venuta una gran voglia di mangiare spaghetti" or, "I suddenly got the craving for spaghetti".

Here's the spaghetti and sauce recipe I was raised with in Italy - it's easy, fresh and sweet. Please promise that after making this tomato sauce, you'll ignore all jarred, ready-made sauces forever!


Ingredients:
3 pounds large red heirloom tomatoes (about 10 to 12 count)
6 to 7 tablespoons extra virgin olive oil
5 cloves garlic, whole
Dash freshy grated nutmeg
Salt and pepper, to taste
6 to 7 fresh basil leaves, whole or slivered
1 pound spaghetti
1 teaspoon salt
4 ounces Parmigiano Reggiano or Pecorino Romano cheese, grated

Quarter the tomatoes, remove and discard seeds. In a food processor or by hand, coarsely chop the tomatoes and set them aside in a large bowl.

In a 2-quart saucepot, heat the oil and stir fry the garlic cloves until they turn golden brown. Remove saucepot from heat. Pour the chopped tomatoes over garlic and oil in saucepot and bring to a boil. Stir in the grated nutmeg.

Cook tomato sauce on medium heat for 15 to 20 minutes, stirring occasionally. Add salt and pepper, to taste. Stir in the fresh basil, set aside and keep warm.

Meanwhile, in a 4-quart saucepot, bring water to a boil. Add spaghetti to boiling water. Using tongs, push the pasta into the water as it softens. Set heat on medium and boil the pasta 8 to 10 minutes, stirring occasionally, until it is al dente or crunchy-tender.

Drain pasta and transfer it to a large glass or porcelain serving bowl. Add 3 ladles of tomato sauce and stir gently.

Serve pasta in individual bowls and top with some tomato sauce. Ask guests to add their own grated cheese.

Wine pairing: Fiano di Avellino (white); Cabernet Sauvignon or Sangiovese (reds).

Buon Appetito!

Note: To avoid overcooking, begin tasting pasta after 6 minutes cooking time (since each pasta variety has a different density, cooking times will vary).

Text and Photographs © Nancy Real 2010

Burger Bliss

Active Prep Time: 20 minutes
Inactive Prep Time: 15 minutes (for cooking)

Makes 6 burgers

Last week, while in La Jolla, California, my husband and I decided to stop at a deli for lunch. Since our server spent so much time raving about the burgers (the house specialty), it was clear that I should try the turkey burger. I anticipated being served a delicious burger made with choice meat, garnished with fresh lettuce, tomatoes, onions, etc. However, I soon found myself biting into a leathery, salty patty containing equal parts dry meat and overcooked rice grains. I must admit that my dog, Enzo, is served better meat than that!

A few days later in Los Angeles, I decided to have the burger my way - I combined ground turkey with fresh veggies, herbs and spices. As I bit into my deli specialty, I finally experienced that long awaited burger bliss.

Ingredients:
1/2 medium brown or white onion
1/2 small zucchini
1/2 medium carrot, peeled
1 pound extra lean ground beef or dark ground turkey meat (organic meat preferred)
2 tablespoons finely chopped fresh mint
1 tablespoon finely chopped fresh flat-leaf parsley
2 large eggs, beaten with 3/4 teaspoon salt
1/2 cup plain bread crumbs
1 teaspoon ground chipotle chiles in adobo sauce (optional)
Dash ground cumin and ground nutmeg
2 tablespoons vegetable oil

For assembling the burgers:
6 panini bread rolls preferred
2 tomatoes, sliced into 1/4-inch thick rounds
1 red onion, finely sliced
6 lettuce leaves, rinsed and dried
Condiments (catsup, mustard, relish)

In a food processor, grind together the onion, zucchini and carrot until finely chopped.

In an 3-quart glass or porcelain mixing bowl, combine the chopped ingredients with the ground meat, mint, parsley, salt, bread crumbs, chipotle chiles, cumin and nutmeg with a fork until mixture is uniform.

With wet hands, divide meat mixture into six portions. Shape each portion into 4 to 5-inch patties, about 1/2 inch thick; set aside on a platter.

Heat the oil in a 12-inch nonstick skillet. Cook patties in two batches on medium high heat, 5 to 7 minutes per side. To test doneness, press down on one burger with a spatula. If juices run clear, the burgers are done.

Place burgers inside panini rolls and place on a serving platter; transfer to dining table.

On a separate plate, arrange tomatoes, onion and lettuce and place with condiments next to burgers on table. Ask each guest to garnish their own burger.

Serve burgers with a side of fries or gourmet veggie chips.

Note: Chipotle chiles in adobo sauce are sold in a can and are found in the ethnic foods section of most supermarkets or in Latin American grocery stores.

Text and Photographs © Nancy Real 2010

Fancy Fennel Salad

Prep time: 15 minutes
Serves: 4 to 6


Due to the pronounced anise flavor of fennel, it has always been difficult for me to eat this bulb. I discovered that if I combine fennel with other ingredients, such as lemon, olive oil, and mint, it transforms into a delicious food. Recently, I arranged it on a plate with tomatoes and oranges. The color scheme turned out very lively and the fennel salad - quite fancy.

Ingredients:
2 fennel bulbs, green stems discarded
2 vine-ripened tomatoes
4 medium oranges, peeled, rind removed
Juice of 1 lemon
Salt and ground black pepper, to taste
Extra virgin olive oil, for drizzling
4 tablespoons finely shredded mint leaves
12 assorted pitted olives (I use 6 kalamata and 6 green olives)

Using a potato peeler, lightly peel outer section of fennel bulbs. On a cutting board, slice the bulbs lengthwise, making 1/4-inch thick pieces; set aside.

Cut tomatoes and oranges into 1/4-inch thick slices and arrange them with fennel slices, intermittently, on a plate. Add lemon juice, salt, pepper and a drizzle of olive oil. Finish the salad with a sprinkle of shredded mint leaves and garnish with olives.

Serve Fancy Fennel Salad alongside Salmon Nicoise Salad; Kiwi, Mozzarella & Papaya Skewers; or Roasted Peppers (recipes previously published by The Kitchen Buzzz).

Text and Photographs © Nancy Real 2010

Baja Chicken Tostadas

Prep time: 15 minutes
Serves: 4 to 6

On a recent trip to Baja California, Mexico, my husband and I stayed in a condominium resort on the coast. Whenever I want fast food in Baja, I can quickly find a "pollo rostizado" (rotisserie chicken), some tomatoes, lettuce, onions, cilantro and chiles. I then emulate the locals by making a tostada out of whatever ingredients I have found.

Ingredients:
8 to 12 corn tostada shells
4 to 5 cups precooked rotisserie chicken, skin and bones discarded and meat diced
5 to 6 cups shredded lettuce
1 carrot, peeled and finely shredded
1/2 cup finely shredded purple cabbage
1/2 cup chopped fresh cilantro
Salsa and ... Whatever (previously published on this blog on June 28, 2010)
2/3 cup grated Cotija, Manchego or Pecorino Romano cheese

Place tostada shells on a serving platter and the chicken in a serving bowl in center of dining table.

In a separate serving bowl, combine the lettuce, carrot, cabbage and cilantro.

Arrange a bowl of the salsa and a bowl of grated cheese next to other bowls.

Ask each guest to assemble their own tostadas: add some chicken to tostada shell, followed by lettuce mixture, some salsa and a sprinkle of grated cheese.

Keep in mind that the fun part is trying to eat the tostada while it breaks and falls apart with every bite.

Enjoy with chilled white wine, beer or a shot of Tequila.

Buen Provecho!

Text and Photographs © Nancy Real 2010

Mango Coconut Thai Rice

Prep time: 30 to 40 minutes
Serves: 4 to 6

While lounging under a palm tree at the beach last week, I was suddenly overcome by the memory of a trip to Thailand. In my mind I was comparing the fruitless palms of Santa Monica to those bursting with coconuts on the shores of North Pattaya Beach. One of our meals on the beach had included a side of rice containing coconut and my favorite fruit, mango. Here's the recipe that I recreated upon my return to Los Angeles.

Ingredients:
2 tablespoons vegetable oil
3 green onions, white parts finely sliced (green tips discarded)
1/2 red bell pepper, chopped into 1/4-inch pieces
1 cup Jasmine rice, uncooked
2-1/2 cups coconut water
2 tablespoons shredded sweetened coconut
1/2 teaspoon salt
1/4 to 1/2 teaspoon Garam Masala spice or curry powder
1/4 cup coconut milk combined with 1/4 cup cold water
1/4 cup finely minced fresh cilantro leaves
1/4 cup chopped fresh mango (cut into 1/4-inch pieces)
1/8 to 1/4 teaspoon crushed red pepper flakes (optional)
4 to 6 purple cabbage leaves (for garnish)

In a 12-inch nonstick skillet, heat the oil. Stir-fry the onions, bell pepper and rice on medium-low heat for 2 minutes.

Stir in the coconut water, shredded coconut, salt, Garam Masala or curry powder.

Cover and cook on low heat setting for 12 to 15 minutes or until rice looks dry.

Pour the coconut-water mixture evenly over the rice. Cover and continue cooking on low for an additional 3 to 5 minutes or until rice has absorbed most of the liquid. Uncover and gently stir in the cilantro, mango and red pepper flakes.

Divide rice evenly among cabbage leaves and serve as a side to poultry, seafood or meats.


Note: Garam Masala is an Indian spice blend and can be found in ethnic grocery stores or online.

Text and Photographs © Nancy Real 2010

Nancy's Cool Coffee Granita

Prep time: 10 to 12 minutes
Freeze time: 1 hour, 40 minutes

Serves 4 to 6

In July, it's too hot to drink my afternoon coffee. Instead, I treat myself to a cool coffee granita (Italian shaved ice), made with freshly brewed espresso, sugar and lime juice. Topped with my 5-Minute Sweetened Whipped Cream, this granita can also be enjoyed as a grand finale to a summer dinner.

Ingredients:
1/2 cup plus 2 tablespoons finely ground espresso coffee beans
3 cups water
1/2 cup plus 1 tablespoon granulated sugar
Juice of 1/2 lime

Brew the espresso coffee in an automatic drip coffee maker using the standard method as in making American coffee.

Alternatively, combine the ground espresso beans with the water in a saucepot and bring to a boil. Immediately remove pot from burner and let stand 5 to 7 minutes. Pour and strain the brewed coffee through a paper filter into a glass or porcelain bowl.

Stir the sugar and lime juice into the warm coffee and pour into a shallow metal 12 X 9 X 2-inch baking pan and set in freezer. Freeze about 50 minutes.

With a fork, scrape the iced granita away from edges of pan, and gently stir into the middle of the mixture. Return the pan to freezer. Stir the mixture every 20 minutes (approximately twice more) until the granita (shaved ice) has formed completely.

Serve in individual glass bowls, ramekins or cups and top with 5-Minute Sweetened Whipped Cream (previously published on this blog). Garnish the cream with a sprinkle of cinnamon or a few espresso coffee beans.

Serve with biscotti or other dry cookie variety.

Text and Photographs © Nancy Real 2010

5-Minute Sweetened Whipped Cream

Prep time: 5 minutes
Yield: 1-1/2 cups

This whipped cream recipe is not only quick but lots of fun, too. Each time you stir in a tablespoon of sugar, you get to taste the cream. For those of us who are blessed with a sweet tooth, the sampling can go on for quite a while - and we love it!

Ingredients:
1 cup heavy whipping cream
2 to 3 tablespoons powdered sugar

With an electric hand mixer and in a 3-cup mixing bowl, beat the cream until stiff peaks form.

Gradually add the sugar, one tablespoon at a time, tasting after each addition. When the whipped cream reaches desired sweetness, do not add any more sugar.

Use whipped cream to garnish desserts such pastries, cakes, pies, ice cream and sorbet. It can also be enjoyed as a dip or garnish for cookies or biscotti.

Note: If using a stand mixer fitted with its own bowl, let the machine do the work!

Text and Photographs © Nancy Real 2010

Roasted Peppers (Peperoni Arrostiti)

Prep time: 15 to 20 minutes
Inactive prep time: 10 to 15 minutes

Serves 4 to 6

Although red bell peppers are delicious when fresh and added raw to salads or other foods, they're quite succulent when roasted. This is because their naturally sweet flavors are enhanced in the roasting process. Make this traditional "peperoni arrostiti" salad and discover why Italians have such delicate palates. After savoring every ingredient in this delicacy, you'll never go back to ready made roasted peppers!

Ingredients:
3 to 4 large red bell peppers, cut in half lengthwise, seeds and stems discarded
Salt and pepper, to taste
4 to 5 tablespoons extra virgin olive oil
2 cloves garlic, peeled and sliced
3 tablespoons fresh chopped Italian flat-leaf parsley or fresh basil

Line a 12 X 18-inch baking sheet with aluminum foil. Place peppers, rounded side up, on foil-lined sheet.

Place baking sheet with peppers on an oven rack positioned 6 to 8 inches away from overhead oven broiler/grill.

Roast peppers 8 to 14 minutes or until skin is charred. Transfer baking sheet with peppers to a counter and cool, 10 to 15 minutes. Remove and discard the charred skins from roasted peppers.

Cut the peppers lengthwise into 1/2-inch thick strips. In a glass or porcelain serving bowl, toss the peppers together with remaining ingredients. Taste and adjust seasonings.

Serving tips: Enjoy roasted peppers with Italian breadsticks called "grissini" or on toasted bread.

Accompany with some cheese, a salad and a favorite wine.

Buon Appetito!

Text © Nancy Real 2010
Roasted Peppers Salad Photograph Only © Nancy Real 2010

Kiwi, Mozzarella & Papaya Skewers

Prep time: 25 to 30 minutes
Yield: 4 to 6 skewers

Lookin' to make a splash with a fresh and colorful appetizer this summer? Here's a cool, mouth-watering recipe. These cute looking kiwi, mozzarella and papaya starters appeal to the eye as well as to the palate. And when this bright platter makes its appearance, you'll notice your guests' eyes pop out of their sockets and hear them utter the word, "Wowwwwwww!"

Ingredients:
1 Hawaiian papaya
1 bunch watercress, rinsed and spun dry in a salad spinner
5 kiwis, peeled
1 pint cherry tomatoes (2 cups)
8 ounces fresh mozzarella balls (one-inch mozzarella balls packaged in water)
Six 12-inch wooden skewers
Melon ball scooper
Salt and pepper, to taste
Extra virgin olive oil, for drizzling

Cut papaya in half and remove seeds with a spoon; set aside.

Remove largest and most perfect leaves from watercress stem; set leaves aside and discard stems.

Using a melon ball scooper, carve out one-inch balls from the flesh of both papaya and kiwis, setting them aside on a plate as you go along.

Take 1 skewer and put it through the center of a watercress leaf, making sure the leaf is pushed to the opposite end of the skewer. Add a mozzarella ball, a watercress leaf, a papaya ball, a watercress leaf, a tomato, a watercress leaf and a kiwi. Repeat pattern and continue assembling remaining skewers.

When all skewers are assembled, place them on a glass or porcelain serving platter. Add a dash of salt and pepper to the skewers, followed by a drizzle of the olive oil and serve immediately.

Alternatively, prepare up to 4 hours ahead, cover with plastic and refrigerate until ready to serve.

The Kiwi, Mozzarella & Papaya skewers will keep, refrigerated, up to two days (by the next day, the kiwi may not be as firm but it will still be edible).

Text and Photographs © Nancy Real 2010

Salsa and ... Whatever

Prep time: 20 minutes
Yield: 2-1/2 to 3 cups

In my home, there's always a freshly made salsa in the refrigerator. I learned the art of making authentic and delicious salsas from my husband who hails from Mexico. He also taught me to pair salsa with "whatever" else you can find to satisfy the moment's craving. For a quick snack of tortilla chips, a taco, quesadilla, or even panini, salsa is a perfect go-with. You can also substitute salsa for dressings in salads containing chicken or fish.

Ingredients:
3 tomatillos (these look like green tomatoes with a dry, paperlike outer skin)
2 large vine-ripened tomatoes
1 Serrano or Jalapeno chile
1 clove garlic, crushed (optional)
Handful of cilantro (about 1/3 cup, lightly packed)
1/2 teaspoon salt
Dash ground cumin

Peel tomatillos and discard skins. Place tomatillos, tomatoes and chile in a 3 or 4-quart pot. Cover with cold water and bring to a boil. Cook on medium-high heat, uncovered, for 5 to 7 minutes or until skins of tomatoes crack and tomatoes are somewhat soft.

Drain and reserve 1/3 cup of cooking liquid. Let tomatillos, tomatoes and chile cool about 10 to 15 minutes (they will be warm).

Transfer cooked ingredients to a blender and combine with garlic, cilantro, salt and cumin. Pulse-blend 5 to 8 times for a lumpy salsa. Puree for a smooth salsa.

Transfer the salsa to a glass or porcelain bowl. If salsa is too dense, stir in a tablespoon or two of the reserved cooking liquid.

Taste and adjust seasonings.

Serve immediately or refrigerate, covered, up to 3 or 4 days.

This salsa is is also great with my Misto Peppers Frittata, omelettes, raw veggies or ... whatever!

Text and Photographs © Nancy Real 2010

Misto Peppers Frittata

Prep time: 20 to 25 minutes
Serves: 4 to 6

Have you ever reached for an onion in the refrigerator drawer, but also found some forgotten, mixed peppers? Well, now you can turn it all into a delicious frittata and presto - you just made a nutritious breakfast, lunch or dinner!


Ingredients:
3 tablespoons extra virgin olive oil
2 cups thinly sliced mixed red, yellow or green bell peppers
2 jalapeno peppers, seeded and sliced (optional)
1 yellow onion, peeled and thinly sliced
8 eggs, beaten with 1/2 to 3/4 teaspoon sea salt

Heat oil in a 12-inch, nonstick skillet. With a wooden spoon, stir fry all peppers with the onion on medium-high heat, 3 to 4 minutes or until onion is translucent.

Lower heat (on lowest setting) and add beaten eggs to the pepper-onion mixture. Cover and cook 3 to 4 minutes.

Uncover and with a spatula, lift frittata edges, tilting pan to let raw egg escape to bottom of pan.

Cover and cook an additional 2 minutes. Once more, uncover and with the spatula, lift frittata edges, tilting pan to let raw egg escape to bottom of pan. Cook an additional 3 minutes.

Uncover the frittata and, place a 14-inch round, flat platter over skillet. With one hand securely holding skillet handle and the other firmly holding platter, make a quick flip (you will have raw side of frittata underneath and cooked side on top). Slide the frittata back into skillet and cook one more minute.

Transfer the frittata to a platter and cut it nto 8 wedges or other decorative shapes.

Serve immediately with a salsa, tomatoes and bread or hot tortillas.

Text and Photographs © Nancy Real 2010

Five-Minute Raspberry Coulis

Prep time: 5 minutes
Yield: 1 cup

Many people believe coulis is a vegetable or fruit sauce that only true professionals can make. They're all wrong. In all my years of cooking and entertaining, I'd say this is by far the easiest and most popular recipe I've ever made. Beginner cooks beware - you can make this raspberry coulis in your sleep. Sweet dreams!

Ingredients:
2 cups fresh raspberries
2 tablespoons granulated sugar
2 tablespoons water

Puree all ingredients in a blender and strain into a bowl. With a spoon drizzle the raspberry coulis onto and around desserts.

Note: Don't be afraid to experiment with different designs. Just look at my not-so-perfect photos - the messier it is, the more artistic it appears!



Text and Photographs © Nancy Real 2010

Passionate Peach Fantasy

Prep time: 25 minutes
Bake time: 15 to 18 minutes
Serves 6

I've been fantasizing about peaches lately, but I've been lazy about preparing and rolling out pastry sheets. Thanks to ready made pastry, this luscious peach dessert is assembled in only 25 minutes. Red raspberry coulis adds color and delights all your senses! When serving, take in all the "oohs" and "aaahs" - your guests will think it took you hours to create this masterpiece.

Ingredients:
One package Pepperidge Farm frozen puff pastry sheets, thawed per manufacturer's instructions
4 yellow peaches, peeled and cut into 1/2-inch pieces
1/3 cup granulated sugar
1 tablespoon unbleached all-purpose flour
1/4 teaspoon ground cinnamon
Five-Minute Raspberry Coulis (previously published on this blog)
Whipped cream and fresh mint leaves for garnish

Preheat oven to 425F and line a 12 X 18-inch baking sheet with parchment paper (alternatively, grease and flour the baking sheet).

On a flat surface, lay out two pastry sheets next to one another; set aside.

Meanwhile in a 2-quart bowl, stir to combine cut peaches with the sugar, flour and cinnamon; set aside.

With a pastry wheel or a knife, cut one pastry sheet in half lengthwise (vertically). Cut each half into three equal pieces - you now have 6 pastry rectangles. Repeat with remaining sheet - you now have 12 pastry rectangles.

Divide the peach mixture evenly among 6 pastry rectangles.

Cover each peach filling with remaining 6 pastries; trim edges with pastry wheel or a knife to form neat rectangles. Carefully transfer each peach pastry onto prepared baking sheet. Cover edges of each pastry with thin strips of aluminum foil - this prevents burning.

Place baking sheet with pastries on a rack positioned in center of oven for 15 minutes. After 15 minutes, remove foil strips and bake an additional 2 to 3 minutes - monitor this carefully to prevent blackening.

Transfer baking sheet with peach pastries to a counter to cool 5 minutes.

Beginning at short end of each pastry, carefully slide a metal spatula between parchment paper and pastry. Gently loosen and lift pastry, placing it on an individual dessert plate. Repeat with remaining pastries.

Decorate each plate with the raspberry coulis; garnish pastries with whipped cream and mint leaves. Serve warm.

Variation: Using shears, cut pastries into squares, placing them on plates for decoration and garnish.

Text and Photographs © Nancy Real 2010

Fresh Tomato Basil Sauce

Prep time: 40 to 45 minutes
Serves: 4 to 6

In Italian cuisine, the ingredients must be fresh and simple. This traditional tomato sauce comes from the region of Campania in southern Italy - where I was an apprentice to my maestra and grandmother - Nonna Annunziata. This classic recipe is delicious with any type of pasta.

Ingredients:
3 pounds vine-ripened tomatoes (8 or 9 count)
5 tablespoons extra virgin olive oil
2 garlic cloves, peeled and halved
1 small onion, finely chopped
¾ to 1 teaspoon sea salt
¾ teaspoon sugar
Dash nutmeg
6 to 8 fresh large basil leaves

Place tomatoes in a 5 or 6-quart saucepot; cover with cold water and bring to a boil. Uncover and continue boiling on medium-high heat, about 5 to 7 minutes or until skins crack.

Drain tomatoes and cool to lukewarm, about 15 minutes. Peel tomatoes and transfer to a blender; liquefy and set aside.

In the meantime, wash and dry the saucepot. In same saucepot, heat the oil and stir-fry the garlic and onion on medium heat until onion is translucent, about 1 to 2 minutes.

Remove saucepot with onion mixture from hot burner. Transfer the liquefied tomatoes to the saucepot and return to the hot burner.

Bring tomato sauce to a boil. Stir in the salt, sugar and nutmeg; simmer on medium-low heat, stirring occasionally, 15 to 20 minutes. Taste and adjust salt level. Cover the sauce and set aside.

Meanwhile, fill a 5 to 6-quart saucepot with cold water and bring to a boil. Cook one pound of pasta (any variety) per manufacturer's instructions (to avoid overcooking, begin tasting pasta after 6 minutes). Cook until pasta is "al dente" or crunchy-tender.

Drain pasta and transfer to a large bowl or pot. Add 2 to 4 ladles of warm sauce to the pasta and serve in individual bowls.

Top each serving with a half ladle of sauce followed by slivered basil leaves. Add freshly grated Parmigiano Reggiano or Pecorino Romano cheese.

Serve with your favorite wine.

Buon Appetito!

Text © Nancy Real 2010

Salmon Nicoise Salad

Prep time: 30 minutes (after cooking vegetables)
Serves 4

Salade Nicoise is a salad that originated in the city of Nice, located on France's southern Mediterranean coast. Traditional ingredients for this salad are composed of raw vegetables, anchovies and tuna. In American restaurants the Nicoise Salad includes various types of lettuce, potatoes, green beans and hardboiled eggs. Because I favor salmon over tuna and love all types of fresh vegetables, I created a special version of this great French salad which is perfect for summer. Bon Appetit!

Ingredients:
8 small potatoes (red or white), cooked and cooled
6 ounces French green beans, cooked and cooled and sliced
4 hardboiled eggs, cooled and peeled
3 cups loosely packed fresh arugula leaves
3 cups loosely packed baby Romaine lettuce or mixed salad greens
1/3 cup thinly sliced red onion
1/2 cup Kalamata olives
1/2 cup Spanish Manzanilla olives
8 marinated artichoke hearts
1 pound fresh salmon, divided into fourths and poached or grilled
Lemon Vinagrette (recipe follows)

Potatoes, green beans and eggs can be cooked up to a day ahead and refrigerated. When ready to serve, cut potatoes in half; cut green beans in half crosswise; and slice eggs into thirds. Set aside.

Divide the arugula and lettuce or salad greens evenly among four dinner plates. Divide potatoes, green beans and egg slices, onion slices, olives, artichoke hearts and salmon pieces evenly into four portions; arrange decoratively over lettuce mixture in four plates.

Drizzle vinaigrette over salads and serve immediately with white wine such as Bordeaux, Pinot Grigio or Viognier.

Lemon Vinaigrette:
1 garlic clove, crushed or 1/2 tablespoon finely chopped shallot
Juice of 1 lemon
3 tablespoons white Balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
1/4 cup vegetable oil
1/4 teaspoon salt
Dash freshly ground black pepper

In a small bowl, mix together the garlic or shallot, lemon, vinegar and mustard. Slowly whisk in the oils until dressing begins to emulsify. Stir in the salt and pepper. Taste and adjust seasonings. Use immediately or refrigerate up to one day.

Text and Photographs © Nancy Real 2010

Greek Lamb Kabobs

Prep time: 25 to 30 minutes
Inactive prep time: 8 hours (marinating)
Serves: 4 to 6


During my high school senior year in Massachusetts, my friendship with a Greek family magically transported me to a new and exotic land - Greece. Later on, my studies of Greek art history and culture left me in awe of what this unique land has given the world (democracy, philosophers, architecture, amazing art, lively music and a delicious cuisine). Flanked by the Aegean, Ionian and Mediterranean seas, eighty percent of Greece's terrain is mountainous - a perfect environment for sheep. And for millennia, the peoples of Greece have relied on sheep to sustain them with milk, cheese and meat. Clearly, some of the best lamb kabobs I have ever tasted in my life have been those served to me by my Greek friends!

The instructions for this recipe look long, but they are deceiving - after marinating, these delicious kabobs are made on the spot!

For marinating the lamb:
3 garlic cloves, crushed
Juice from 3 lemons or limes
2 tablespoons fresh chopped oregano or mint leaves
1/2 teaspoon salt
1-1/2 pounds lean lamb steaks (bone removed and meat cut into 2-inch chunks)

Mix the first four ingredients together in a small bowl and set aside. Place lamb chunks in a large glass bowl; pour the marinade over lamb and stir to combine. Cover with plastic wrap and refrigerate 8 hours or overnight.

Ingredients for the kabobs:
1 green bell pepper, halved lengthwise, seeds and stem discarded
1 red bell pepper, halved lengthwise, seeds and stem discarded
1 large red onion, peeled and quartered
2 large vine-ripened tomatoes, quartered and pulp discarded
6 to 8 wooden skewers (10 to 12-inch length)
Salt and pepper, to taste

Cut green and red bell peppers into 2-inch squares; set aside.
Pull onion quarters apart to yield 12 to 16 pieces
Cut each tomato quarter in half; set aside.

Assembling the kabobs:
Put 1 onion section on skewer followed by 1 lamb chunk, 1 green bell pepper square, 1 tomato section, 1 red bell pepper square. Repeat until skewer is full, ending with an onion section. Sprinkle with salt and pepper; set aside while assembling remaining kabobs.

Grill kabobs on an outdoor barbeque or indoors in an oven.

For oven grilling - place kabobs on an aluminum foil-lined baking sheet. Place baking sheet with kabobs on an oven rack set 6 inches away from top oven broiler/grill. Grill 9 to 10 minutes per side, turning once.

Serve Greek Lamb Kabobs immediately with rice, a green salad or both.

Red wine pairing: Barolo, Malbec, or Cabernet Sauvignon.

Text © Nancy Real 2010
Kabob and Rice Photograph only © Nancy Real 2010