Day of the Dead - Dia de los Muertos (Spanish)

In various cultures around the world, the Day of the Dead or Dia de los Muertos (Spanish) is celebrated on November 1 and November 2. It corresponds with the Roman Catholic holidays of All  Saints' Day and All Souls' Day, respectively. In Mexico, the Day of the Dead is a national holiday. It is a day when families get together (such as the skeleton family in the above photograph - lol!).

Altars, such as this one, are built to commemorate dead family members ad friends. Serving as shrines, the altars hold skulls made of sugar and marigolds. Articles that belonged to the deceased, as well as their favorite foods, are then transported by families to grave sites where festivities follow.

Notice the glazed, textured bread - it is known as pan de muertos (literally translated as Bread of the Dead). During this holiday, large versions such as this one or mini versions of pan de muertos are found in bakeries all over Mexico.

Day of the Dead rituals go as far back as 2,500 to 3,000 years ago, to the pre-Hispanic era in Mexico. Skulls, which symbolized death and rebirth, were kept and displayed as trophies by indigenous peoples.

The above skulls are my own trophies which represent party-time - they're filled with Tequila!

Ancient festivities and rituals, however, took place in August, the ninth month of the Aztec calendar. They were dedicated to the goddess of the dead or the modern-day Catrina.

Catrina  is an upper-class skeleton woman - isn't she sexy? There are many versions of her, as you can see.

This one is reminiscent of Twiggy - the famous 1960's model - is she alive or is she remembered on Day of the Dead in Mexico? 

Photograph credit ©Tomas Castelazo

www.tomascastelazo.com/Wikipedia Commons/License CC-BY-SA-3.0

By far, my fav Catrinas are these two!

Which are your favorite sexy skeletons?

In honor of Mexico, its art, food and culture, I've posted a special recipe on this blog - Mexican Pumpkin Treat.

Feliz Dia de los Muertos!

Nancy:)

Text and Photographs of Skeleton Family, Altar, Skulls, Blue Catrina, Black-Haired Catrina and Mexican Pumpkin treat ©2012 Nancy Real

Halloween Pizza

Prep time: 15 minutes
Bake time: 13 to 15 minutes
Serves: 4


For this vibrant pizza, you already know that I'm an advocate of pre-made pizza dough from Trader Joe's® refrigerated section. It's delicious, fast and easy. 

These pizzas are perfect for that Halloween party you've been planning. Make a few of these pizzas (by doubling or tripling the recipe) in minutes. You'll surely please all the spooks and zombies out there. 


Have fun and stay safe on Halloween.

Ingredients:
1 tablespoon vegetable oil
One 16-ounce Trader Joe's® plain, refrigerated pizza dough
3 tablespoon extra virgin olive oil
1/4 to 1/2 cup shredded Mozzarella cheese
1 large yellow tomato, sliced into 1/4-inch thick rounds
6 red grape tomatoes, cut in half
6 yellow grape tomatoes, cut in half
Salt and pepper, to taste
8 to 12 fresh basil leaves


Preheat oven to 450ºF. 

Using a pastry brush or your fingers, spread the vegetable oil evenly on a 16-inch round  or 12 X 16-inch rectangular baking sheet. Place the dough over the oiled sheet and flatten slightly. Flip the dough over and begin stretching the dough gently with fingertips until it fits into sides of the baking sheet.

Brush the dough with 1 tablespoon of the olive oil. Arrange the shredded mozzarella evenly over pizza dough. Follow with the yellow tomato rounds, red and yellow grape tomatoes. Sprinkle with some salt and pepper and remaining olive oil. Top the pizza with basil leaves.

Place sheet with pizza on a rack positioned in upper third of oven and bake for 10 to 11 minutes or until the crust edges begin to turn light golden. Transfer the pizza to bottom rack and bake an additonal 4 to 5 minutes or until bottom of pizza is golden brown.

Serve immediately.

White wine suggestion: Pinot Grigio.

Text and Photograph ©2012 Nancy Real

Fresh Pasta with Porcini Mushrooms

Prep time: 20 to 25 minutes (for cooking the pasta and making the sauce)*
Serves: 4


On my September 2012 culinary trip to Italy, my husband and I enjoyed freshly made pasta with porcini mushrooms at a favorite hotel/restaurant close to the medieval hilltop town of Spoleto in Umbria. 

Because dried porcini mushrooms have a bold flavor, they're simply sautéed in olive oil - that's it! Make this and enjoy true Italian flavors at home. The only problem is that you'll think twice before spending $25+ for pasta in a restaurant. Buon appetito!

Ingredients:
One Homemade Tagliatelle recipe previous posted on this blog on September 7, 2012

    -OR-

One pound ready made tagliatelle or fettuccine

2 cups dried porcini mushrooms, soaked in 3 cups boiling water for 8 minutes

1/2 cup extra virgin olive oil

1 teaspoon cornstarch mixed with 1/3 cup cold water, set aside

Salt, to taste

1. Set a 6-quart sauce pot with water on stove burner and bring to a boil; set aside on simmer/boil.
2. Meanwhile, drain the porcini mushrooms and reserve the soaking liquid.

3. In a large skillet, heat the oil on medium-high setting. Add the mushrooms and stir-fry on medium heat for 2 to 3 minutes. Stir in 2 cups of the soaking liquid and simmer on low.

4. In the meantime, add pasta and 1 teaspoon salt to the boiling water. Cook, stirring occasionally, for 6 to 8 minutes, or until pasta is al dente (crunchy-tender).

5. Drain the pasta and immediately add it to the porcini sauce in skillet. Stir the pasta while raising heat to high.

6. Add the cornstarch mixture to the pasta in skillet, stirring and gently lifting the pasta with tongs. If pasta mixture looks too dry, add a little more of the mushroom soaking liquid. The sauce should lightly adhere to the pasta and it should not be too runny.

7. Add salt, and if desired, a little more olive oil. Taste and serve immediately, dividing the pasta into 4 portions. Do not add any cheese, as it will conflict with the porcini mushroom flavors.

*If using the Homemade Tagliatelle recipe, add 55 to 60 minutes to prep time.

Wine pairing suggestion: Chianti or Barolo.

Note: Pappardelle variety pasta was used in photograph.

Text and Photograph ©2012 Nancy Real