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

Kitchen Trick - How to Julienne Veggies

Hand Method:

If julienning a long vegetable such as a carrot or a zucchini, begin by cutting off and discarding tips. Cut the veggie into thirds or fourths. Each piece should be about 2 to 3 inches long.

Cut each piece in half lengthwise. Then, cut each half lengthwise once more (you now have fourths). Repeat with remaining veggie pieces. Keep cutting each piece lengthwise until the julienned veggies measure 2 to 3 inches long by 1/4 to 1/8-inch wide.

If julienning root vegetables such as potatoes, turnips, fennel, etc. simply peel the vegetables, cut in half lengthwise and proceed as directed in above paragraph.

Mandolin Method:

You can buy a vegetable/fruit mandolin slicer at some supermarkets, Target, Walmart and cooks' stores such as Williams Sonoma or Sur La Table. This kitchen gadget has different cutting attachments.

Use the attachment that has blades that are spaced approximately 1/4 to 1/2-inch apart.

Text © Nancy Real 2010

Jiffy Soup for May and June Weather in LA

Prep time: 30 minutes (includes julienning veggies and cooking)
Serves: 4 to 6

Before moving to LA I thought I was coming to the tropics. I arrived in the month of May and asked, "Where is all the sunshine?" Somebody answered, "Here in LA, this is sort of our winter."

These days, while waiting for the May and June fog to burn off in the City of the Angels, I'm soooo cold and need some soup to warm up. I don't want to be in the kitchen for hours either. I just want to eat my hot delicious soup now - it's easy, quick and vegan, too!

Ingredients:
1 celery stalk, peeled
1 small carrot, peeled
1/2 brown or white onion
4 tablespoons extra virgin or vegetable oil
3 cups vegetable broth combined with 4 cups cold water
1 zucchini, julienned
1 large carrot, peeled and julienned
2 to 3 yellow sunburst squash, julienned
1 potato, peeled and julienned
1 vegetable bouillon cube
Salt, to taste

In a food processor, grind together the celery stalk, small carrot and onion; set aside.

Meanwhile, in a 5 or 6-quart saucepot, heat the oil. Saute the ground vegetables in the oil until onion is translucent, about 1 minute. Add the broth-water mixture and bring to a boil.

Stir in the remaining vegetables. Bring to a boil and stir in the vegetable bouillon cube. Let bouillon cube dissolve and taste the soup. If needed, add a little salt. Cook 2 to 3 minutes or until vegetables are crunchy-tender.

Serve immediately with any type of warm bread: Italian or French; flour or corn tortilla; lavash, naan or pita.

Variation: Add other favorite vegetables such as a thinly sliced leek (white parts only), 2 cups shredded cabbage and/or 1 cup cooked beans (kidney, white or garbanzos). You may also add 1 cup frozen corn, peas, fava beans or edamame.

Additionally, you may add cooked pasta (small variety) or cooked rice (brown, white or wild).

Note: To julienne veggies, see the Tips and Tricks page.

Text and Photographs © Nancy Real 2010

Kitchen Trick - Oops, I forgot to bring the butter to room temperature!

If you don't have a microwave to soften the butter, just cut it into 1/2-inch thick squares and, using a fork, cream the butter with the sugar.

The friction of breaking up the butter with the fork will warm it up and soften it in no time.

Pate Brisee

Prep time: 40 minutes
Inactive Prep time: 10 minutes (for chilling)
Makes 2 pastry sheets (for savory pies)

This is a basic Pate Brisee recipe that I created for savory pies, tarts and quiches. It will make top and bottom pastries for a double-crusted pie. Alternatively, you can make a half recipe for a single-crusted quiche or tart. I especially use Pate Brisee for my favorite savory pie, the Emilian Spinach Pie (Erbazzone), posted on this blog on May 12, 2010. Whenever I serve my guests one of these tarts they always compliment the delicate and tasty crust surrounding the filling.

Ingredients:
2 1/2 cups unbleached, all-purpose flour
1 teaspoon sea salt
Dash ground black pepper
7 tablespoons cold, unsalted butter, cut into 1/2-inch squares
2 large eggs, slightly beaten
6 to 8 tablespoons cold water
One 9-inch pie plate

Combine dry ingredients in a 12-cup mixing bowl. With a pastry cutter or a fork, blend in the butter until mixture is uniform and resembles small peas. Mix in the eggs. Add water, one tablespoon at a time, mixing gently after each addition. As soon as mixture amalgamates and dough is formed, divide it in half, shaping each piece into a ball.

Wrap each dough ball in plastic wrap and freeze 10 minutes. Transfer one dough ball to refrigerator and roll out the other.

To roll out the dough: with lightly floured hands, flatten dough to a 6-inch circle. Place dough between two floured 16-inch long waxed paper sheets. Gently roll out dough to a 14 or 15-inch circle. To prevent sticking, peel off the waxed paper sheets and dust each side of the pastry sheet with flour two or three times while working.

Peel off the top waxed paper sheet. With one hand underneath bottom sheet and the other on top of exposed pastry, quickly flip pastry over and into a 9-inch buttered pie plate - peel off the second sheet. Gently fit the pastry into pan sides and, using a fork, randomly make holes in the pastry. Trim edges to a one-inch overhang and set aside.

Repeat rolling instructions with other dough ball; set aside. For filling, follow instructions of pie, tart or quiche that you are making.

Peel off the top waxed paper sheet from rolled out pastry. Quickly flip pastry over filling and peel off second waxed paper sheet. Trim edges to a one-inch overhang; pinch and seal pastry edges.

Make random holes over top of sealed pie.

At this point, follow remaining baking instructions for pie, tart or quiche that you are making.

Text © Nancy Real 2010

Emilian Spinach Pie (Erbazzone)

Active Prep Time: 20 minutes (with ready-made pie pastry)
Inactive Prep Time: 30 minutes (baking)
Serves: 8 to 10

Popularized in the Middle Ages, the culinary tradition of making savory pies continued throughout the Renaissance. Nobility would be served pies filled with meats, poultry and fish at dinner and at banquets. Other varieties were made with spinach or chard. In the northern region of Emilia Romagna in Italy, cooks would go out to the "orto" or garden and pick these leafy plants. They would then combine them with ingredients such as cheese, eggs and herbs. Placed between two rolled-out pastry sheets, this type of pie was called "erbazzone" which derives its name from "erba" (Italian for "grasses" and "plants with stalks"). In this day and age, my yummy Emilian Spinach Pie can be served at lunch with a green salad or as an appetizer at dinner time.

Ingredients -

For the pastry:
Two ready made pie pastries for a 9-inch pie (thawed, if frozen)
-or-
Pate Brisee Recipe (makes two pastry sheets for a 9-inch pie)- recipe posted on this blog on May 12, 2010

For the Spinach-Leek Filling:
2 pounds fresh spinach, boiled (drained and cooled) and finely chopped
-or-
2 pounds frozen chopped spinach, thawed and drained
3 tablespoons unsalted butter
1 clove garlic, finely chopped
1/2 small white or brown onion, finely chopped
1 large leek, white parts only, finely chopped
1/2 cup grated Parmigiano Reggiano cheese (about 3 to 4 ounces)
3 large eggs, slightly beaten
3/4 cup plain breadcrumbs
1 to 1-1/4 teaspoon sea salt
Dash each ground pepper and nutmeg
1 egg yolk mixed with 1 teaspoon cold water (for egg wash)

Butter a 9-inch pie plate and set aside. Gently fit one pastry sheet into the plate and trim edges to a one-inch overhang. With a fork, make random holes in pastry and set it aside. Preheat the oven to 425 degrees.

Meanwhile, prepare the spinach filling by melting the butter in a 14-inch skillet set over medium heat. Add the garlic, onion and leek; stir fry until onion is clear. Combine the onion mixture and the spinach in a large porcelain, glass or stainless steel bowl. Stir in the cheese, eggs, breadcrumbs, salt, pepper and nutmeg until mixture is uniform; transfer the spinach filling to pastry-lined pie plate.

Top the filling with second pastry sheet, trimming it to a one-inch overhang. Pinch and seal the edges. With a fork, make random holes over top of sealed pie and brush with egg wash. Cover and seal pie edges with one-inch aluminum foil strips. Transfer pie to a rack placed in center of preheated oven.

Bake 30 minutes. Remove foil during last 5 minutes of baking. Serve warm.

Text and Photographs © Nancy Real 2010

Chocolate Pastry Cream with Berries

Prep time: 15 minutes
Inactive Prep Time: 2 hours (chill time)
Serves: 4

Catherine de' Medici, an Italian noblewoman, introduced pastry cream or "crema pasticciera" to the French court in the sixteenth century. In turn, the French called it "creme patissiere". While traditional pastry cream is made with eggs, sugar, flour and milk, contemporary versions of this recipe have added flavorings. In the mid 1980's, at Alfonso's Restaurant in Ensenada, I created a chocolate pastry cream that was used as a filling for cakes or simply served with berries. After you try this no-fuss, elegant dessert, let me know how it turns out by posting comments. Rest assured that this is a guaranteed crowd pleaser.

Ingredients:
4 large egg yolks
1/4 cup granulated sugar
4 tablespoons unbleached, all-purpose flour
1-1/2 cups milk (2% is best - not too heavy and not too light)
1 cup semisweet chocolate chips, melted
1/2 teaspoon vanilla extract
1 cup fresh strawberries, stems removed and cut into fourths lengthwise
1 cup fresh blueberries
Powdered sugar and cocoa, for dusting

In a 3-quart sauce pot, whisk together the egg yolks and the sugar until well-blended. Gradually and vigorously whisk in the flour, 1/2 tablespoon at a time, making sure that each addition is completely absorbed.

In a slow and steady stream, pour in the milk while whisking continuously until all the milk is absorbed.

Transfer the sauce pot containing the milk mixture to a stove burner set on medium-low heat. Bring the mixture to a boil, whisking constantly. Cook and stir 1 to 2 minutes or until the cream has thickened. Remove saucepot from heat and stir in the melted chocolate chips and the vanilla.

Divide the chocolate pastry cream evenly among four 4-ounce ramekins. Cover each ramekin with plastic wrap and refrigerate 2 hours or overnight.

At serving time, top the chocolate pastry cream with berries and powdered sugar. Set each ramekin on a flat dessert plate. Dust each plate with powdered cocoa and garnish with a strawberry and some blueberries.

Note: For more servings, just double or triple the recipe. Pour the cooked pastry cream into a porcelain or glass serving bowl, cool and refrigerate. At serving time, spoon the cream into individual bowls; dust with powdered sugar and cocoa. Garnish with fresh berries and mint leaves.


Variation: The milk can be substituted with soy milk, but the flavor will be different.

Text and Photographs © Nancy Real 2010