Carrot Mango Soup

Active Prep Time: 20 to 25 minutes
Inactive Prep Time: 30 to 35 minutes
Serves 4 to 6

On any given afternoon, I’ll do anything to avoid going to the supermarket. To avoid rush hour traffic, I'll create a quick meal with whatever I find in my refrigerator. In one such instance, all I had were a few carrots, a mango and a piece of fresh ginger. These ingredients were enough to surprise my family with a sweet, tangy soup. But when I finally got to the dinner table, the soup had already cooled down. What a great mishap! I realized that the tropical flavors make this soup exquisite whether it's served hot or lukewarm. Serve my carrot mango soup - a perfect light meal or first course for a summer lunch or dinner!

6 large carrots, peeled and cut into 1-inch pieces (to measure 4 cups)
1 cup diced mango (peel first)
1 teaspoon freshly grated ginger
1 clove garlic, peeled
1 tablespoon finely chopped brown onion
3 to 3½ cups cold water
1 teaspoon salt
Freshly ground black pepper, to taste

In a 6-quart saucepot, combine carrots, mango, ginger, garlic, onion, 3 cups of the water and salt. Bring to a boil and cook on high heat, uncovered, 6 to 7 minutes, or until carrot is tender when pierced with a fork.

Transfer pot to a cold burner and set aside, uncovered, to cool, 30 to 35 minutes. Purée soup in blender, in batches, transferring each puréed batch to a large glass or porcelain bowl. Return puréed soup to saucepot and bring to a boil. Stir and add a little more water, to desired consistency.

Add black pepper and taste. Adjust seasonings, if necessary.

Serve hot, garnished with sour cream and a sprig of parsley.

Text & Photograph © Nancy Real 2011

Nancy's Tastes & Trips - "The Market" at Santa Monica Place

Last week, I went shopping at Santa Monica Place, located in Santa Monica. At high noon, my growling stomach led the way up to the 3rd level of the mall where I was surrounded by restaurants and a food court. Suddenly, I noticed a bright red sign -The Market.

I'm glad the word "Market" screamed at me because once inside this upscale food court, I discovered casual-chic restaurants that use local, organic ingredients and foods that are artisanal or handcrafted. Food quality and warm personalities of the proprietors and staff create a unique, Euro-California atmosphere (you'll love it!).



I wanted some prosciutto and immediately spotted Norcino Cheese Bar. The warm atmosphere, the array of cheeses and salumi (these are cured meat products mostly made from pork) ushered me in.






I couldn't decide if I wanted a panino, cheese & prosciutto platter or a salad. I ended up ordering all three with a glass of wine (I got the panino to go). And if I don't feel like making panini, I can get them at Norcino Cheese Bar at the spur of the moment!



The above foods only acted as an appetizer because I was still hungry. Across the way from Norcino, I saw Primi al Mercato (same owners) - it pulled me in with an invisible magnet. I was then flabbergasted when presented with a homemade pasta menu. And no wonder - this place has a "laboratorio di pasta" which translates to "pasta lab". The pastas are made fresh, daily and on the premises.












Have you ever eaten gourmet, homemade pasta like this in a mall? Of course not. Left to right: Tortelloni ai Funghi filled with ricotta and porcini and served with butter sage sauce; Cavatelli with Maine Lobster Sauce; and Green Tortellini with Four Cheeses & Aurora Sauce - DELIZIOSO! And guess what? You can order GLUTEN-FREE PASTA, too. Go to Primi and you'll come back time and time again to try various menu selections.







Whether it was Norcino or Primi, I was welcomed by a fantastic staff. Chef Fernando Ortega (holding the wine) is so proud of the dishes he prepares and Giuseppe is friendly, takes care of the restaurant's patrons and smiles a lot.







At The Market all you have to do is wish for a luscious food and it suddenly appears. As I walked out of Primi al Mercato Restaurant, I turned left and immediately saw L'Artisan du Chocolat.











I was greeted by Mary Allen, who asked me to taste a beautiful, highly decorated chocolate (I was afraid to touch these chocolates so as not to ruin the art). I told Mary that I'd never seen chocolates like these before. She responded, "They're all handmade."

At L'Artisan, you can enjoy something sweet without feeling guilty. You can buy one chocolate or cookie at a time. And, the exquisitely-wrapped boxed chocolates are a perfect gift for any occasion.










As I made my way out, I was tempted once more. Aware of being a few blocks away from Santa Monica Beach, I was immediately attracted to the name of this ice cream shop - Beachy Cream.

With a preference for all-natural, organic homemade foods with no chemical preservatives or color, I can't believe I found ice cream that meets this criteria. Beachy Cream does not lure its customers to a product with visuals - those bright pinks and greens are totally absent.












Instead, this summertime treat teases you with its pure and vibrant flavors (cream, fruit, chocolate and spices) - Surfin' Chocolate Chip, Key Lime Cowabunga, Ginger Wipeout, Bitchin' Chocolate Chocolate, etc.















Whether you're going to Beachy Cream to ask questions and shoot a zillion photos (as I did) or whether you're unsure of what to buy, Stephanie is there to patiently assist you with grace and professionalism.



In the past week, I've gone to The Market three times. I enjoy the food, the atmosphere and the wonderful people who work there. The Market is a great place to chill and enjoy life. Go there on your lunch hour, for dinner or on your next day off.

Make sure to shop first (try on clothes while you feel thin). Then, go up to the 3rd Level of Santa Monica Place and let The Market satisfy all your cravings!


All Text and Photographs © Nancy Real 2011, except for
Malibu's Natural Ice Cream Beachy Cream (ice cream sandwich photograph).

Open-Faced Prosciutto Panini

Prep time: 10 to 12 minutes
Serves: 2 to 4

When I come home from work on some summer nights the last thing I want to do is cook. I'm sure most of you will side with me on this one. As we walk through the door and kick off our shoes, we need something fast and satisfying. For me, panini seem to be the perfect choice - all you have to do is buy some rolls, fresh prosciutto and a few cheese slices. If you’ve got other favs, just pile them on. And, whatever you do, avoid that bread topper. With my open-faced panini, you’ll avoid the extra calories (it’s almost swimsuit season, remember?). “Mangia” and don’t feel guilty.

Ingredients:
2 small zucchini, tips removed & discarded (this ingredient is optional)
Extra virgin olive oil, for drizzling
2 panini rolls, cut in half horizontally
12 slices Prosciutto di Parma or San Daniele Prosciutto (sliced thick enough to roll, as opposed to shaved)
8 slices Provolone cheese (mild or sharp)
2 roasted red or yellow bell peppers (ready made and sold in a jar), rinsed, pat dry and cut into ½-inch thick slices
Salt and pepper, to taste

Cut zucchini, lengthwise, into ¼-inch thick slices; set aside. Line a baking sheet with aluminum foil. With a basting brush dipped in olive oil, lightly grease the foil-lined sheet.

Arrange zucchini slices, side by side, on the sheet. Lightly drizzle each slice with olive oil. Place sheet with zucchini on oven rack placed 6 inches away from oven’s overhead broiler grill.

Grill zucchini about 5 minutes per side, until the slices are golden brown. Remove sheet from oven and set aside.

Meanwhile, arrange the 4 panini half-rolls, cut side up, on a serving platter and lightly drizzle them with olive oil. Roll each prosciutto slice. Place 3 slices on each panini half-roll, followed by 2 slices of cheese, 1 or 2 zucchini slices and a few bell pepper slices.

Drizzle a little oil, salt and pepper, to taste, on the bell pepper slices.

Serve immediately with your favorite red or white wine.

Wine pairing suggestion: Chianti (red) or Pinot Grigio (white).

Text and Photograph © Nancy Real 2011