Valentine Asiago with Cranberry-Cherry Coulis

Prep time: 45 to 55 minutes (for the coulis)
Makes: 3 to 3-1/2 cups (Refrigerate up to 2 weeks)

This savory/sweet appetizer is a perfect intro to a romantic evening. I'm sure you won't forget to complement the Asiago cheese with a yummy flatbread and a nice wine (see suggestion below). Happy Valentine's Day!

Ingredients:
3 cups unsweetened cranberry juice (not to be confused with cranberry juice cocktail)
1-1/3 cups granulated sugar
1/2 cup dark Balsamic vinegar
1/3 cup dried, pitted cherries
1-1/2 tablespoons granulated sugar
1 teaspoon cornstarch mixed with 3 tablespoons cold water in a small bowl
One 6-ounce Asiago cheese wedge
3 to 6 fresh cherries (for garnish)
Flatbread or your favorite crackers

1. In a 4-quart saucepot, stir together the cranberry juice, sugar and Balsamic vinegar. Bring to a boil and simmer on low heat for approximately 45 to 50 minutes or until mixture reduces to about 2-1/2 cups.

2. Meanwhile, in a small bowl, stir to combine the dried cherries with 1-1/2 tablespoons granulated sugar. Add the cherry mixture to the cranberry juice and cook for an additional 5 minutes or until cherries puff up.

3. Gradually stir in the cornstarch-water mixture and cook for about 1 minute or until the coulis has thickened. If a thicker sauce is desired, stir in an additional teaspoon of cornstarch premixed with cold water.

4. Set the hot coulis in the saucepot aside, covered, on a kitchen counter to cool completely. Refrigerate the coulis for at least 4 hours or overnight.

5. At serving time, place cheese wedge on a plate and drizzle the coulis over it. Garnish the plate with fresh cherries; serve with flatbread or crackers and lots of wine!

Red Wine suggestion: Bordeaux or Brunello

Text and Photograph ©2013 Nancy DeLucia Real

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

Hot Mac N' Cheese Wheels

Prep Time: 20 minutes
Bake Time: 25 minutes
Serves: 4 to 6

Yesterday, I received lots of compliments on this classic American dish. I must say that my gourmet colleagues and friends at the museum definitely have "the palate". As stated by one Mac N' Cheese connoisseur, Lilit, "First, I tasted the Parmigiano, then the Gruyère ... and the sharp Cheddar, which lingered - BTW, I love Gruyère." When I asked Jen (another expert on this dish) if the Cheddar stood out too much, she stated, "That's what I really liked about it - the sharp Cheddar taste!" Noelle, an initiator of the Mac N' Cheese rage at our workplace, chimed in with, "Your Mac N' Cheese was to die for! And the hint of jalapeño was perfect!"

I softened the blow on the jalapeño by adding a mere tablespoon, but I normally triple the amount - hence the name of this fabulous dish - Hot Mac N' Cheese Wheels. So when you get the wheels rollin' on this recipe just tweak it your way and have fun!

Ingredients:
1-1/2 cups grated Parmigiano Reggiano cheese
1 cup shredded sharp Cheddar cheese
1 cup shredded Gruyère cheese
1 pound pasta (short variety)
2 teaspoons salt
1/4 cup unsalted butter
1/4 cup finely minced white or brown onion
1 to 3 tablespoons finely minced jalapeño pepper (optional)
1/3 cup all-purpose unbleached flour
1-1/2 cups heavy whipping cream
1 cup milk (whole or 2% reduced fat)
Dash ground nutmeg
Ground black pepper, to taste
1/4 cup chopped green onion or chives (for garnish)

Preheat oven to 350˚F.

In a 5-quart mixing bowl, combine the Parmigiano Reggiano, Cheddar and Gruyère cheeses. Reserve 1 cup for the topping.

In a 5-quart saucepot, bring 4 quarts water to a boil. Stir in the pasta, 1 teaspoon of the salt and cook, uncovered, on medium heat 8 to 9 minutes or until pasta is "al dente" (crunchy tender) - do not overcook.

While pasta cooks, melt butter in an 8-quart saucepot on medium-high heat. Immediately stir in the onion and jalapeño pepper and set heat on medium. When onion is translucent, quickly whisk in the flour followed by the cream and milk. Bring to a simmer, about 1 minute. Whisk in the cheese mixture (minus the reserved portion), the remaining 1 teaspoon salt, nutmeg and black pepper. Using a wooden spoon, stir the cream/cheese mixture until it comes to a simmer. Gently fold in the cooked and drained pasta to combine.

Carefully transfer the macaroni and cheese mixture to a buttered 10 X 13-inch baking dish - sprinkle top evenly with reserved cheese. Place baking dish on a rack set in center of oven and bake 20 minutes. After 20 minutes, change oven setting to "broil". Broil 5 minutes or until the Hot Mac N' Cheese is golden brown.

Serve immediately, garnished with green onion or chives.

Wine pairing: chilled Pinot Grigio, Bordeaux (whites); or Malbec, Bordeaux (reds).

Cheese Note: If the cheddar flavor is too strong, replace 1/2 cup Sharp Cheddar with 1/2 cup Gruyère or Mozzarella cheese.

Pasta in photo: DeCecco® Rotelle (Italian for "wheels").



Text and Photographs © Nancy Real 2011

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

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