Penne with Cilantro Pesto & Edamame

Prep time: 10 to 15 minutes (for Cilantro Pesto - yields 1 to 1 1/2 cups)
8 to 10 minutes (for pasta & edamame)
Serves: 4 to 6

Although I don’t enjoy getting my hands full of dirt, I love grabbing kitchen shears and heading to my husband’s organic herb garden. Just last week, I looked for some fresh basil so that I could make traditional basil pesto, but harvested bunches of parsley and cilantro instead. By adding edamame to my novelty pesto sauce, I created this aromatic and exotic pasta dish.

Ingredients:
2 cups lightly packed fresh cilantro leaves, stems removed
2 cups lightly packed fresh Italian flat-leaf parsley, stems removed
2 whole garlic cloves, peeled and hearts removed
1½ teaspoon salt
2/3 cup whole, natural almonds (skin on)
½ cup extra virgin olive
½ cup vegetable oil
1 pound penne pasta (or other short variety)
¾ to 1 teaspoon salt
1 to 1½ cups frozen edamame
1 to 2 tablespoons heavy whipping cream (optional)

For the Cilantro Pesto: measure cilantro and parsley leaves; set aside. In a food processor, grind the garlic and the salt. Add cilantro and parsley leaves and process until finely chopped.

Add the almonds and grind. Combine both oils in a measuring cup and, with motor running on low speed, pour the oils in a slow, steady stream until a paste or “pesto” forms. Transfer the pesto to a glass jar and gently spoon extra vegetable oil on top to seal (this prevents blackening). Cover with a tightly fitting lid and refrigerate.

For the Pasta: In a 5-quart saucepot, bring 3½ cups water to a boil. Add the pasta and salt; cook on medium-high, uncovered, 8 to 10 minutes, stirring occasionally. Add frozen edamame to the pasta during the last minute or two of cooking.

Meanwhile, spoon 2/3 cup Cilantro Pesto into a large glass or porcelain serving bowl. When pasta and edamame are cooked and drained, toss them immediately with the pesto in bowl. Taste and adjust salt and extra virgin olive oil level. For a creamier consistency, add 1 to 2 tablespoons heavy whipping cream.

Serve in individual bowls. If desired, sprinkle lightly with Parmigiano Reggiano or Pecorino Romano cheese - too much cheese will conflict with the distinct aroma and flavor of cilantro.

Wine pairing: Chilled Pinot Grigio (white) or Bordeaux (red).

Notes: If a stronger cilantro flavor is desired, change the amounts of cilantro and parsley – use 2½ cups cilantro and 1½ cups parsley leaves.
Each time pesto is taken out of the jar, be sure to add a thin layer of vegetable oil to remaining pesto in jar. Seal the jar and refrigerate up to 3 weeks.

Text and Photograph © 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

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

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

Pasta alla Messicana

Serves 4 to 6

In the summer of 2007 I worked at my aunt's restaurant, La Locandina, located in Southern Italy. Having been exposed to Mexican cuisine for many years in California, I decided to bring ingredients to make foods from south of the border. When I prepared and served Mexican food, the Italians went wild over new flavors such as cilantro, avocados and chiles, especially in this pasta dish that I created. Make my Mexican pasta and post comments to let me know how your guests liked it!

Ingredients:
3 large vine-ripened tomatoes, cut in 1/2-inch pieces
3 garlic cloves, peeled and sliced
1 cup lightly packed cilantro leaves, rinsed and chopped (measure first, then chop)
1-1/4 teaspoon sea salt
1/3 cup extra virgin olive oil
1 pound any variety short pasta
2/3 cup frozen peas
2/3 cup whole kernel corn, frozen
1 large carrot, peeled and julienned (cut into matchsticks)
1 large ripe avocado (peeled and cut into cubes or slices at serving time - this prevents blackening)
2 fresh Serrano chiles, finely chopped and set in a small serving bowl
Freshly grated Parmigiano Reggiano or Pecorino Romano cheese, set in a small serving bowl

In a 4-quart pot, bring 10 cups of cold water to a boil.

In the meantime, combine the tomatoes, garlic, cilantro, 3/4 teaspoon salt and olive oil in a large porcelain or glass serving bowl. Toss lightly and set aside.

Add pasta and 1/2 teaspoon salt to the boiling water and cook on medium heat, uncovered and stirring occasionally, about 8 minutes or until pasta is al dente (crunchy tender). Add the peas, corn and carrot to the pasta during the last minute of the boil (if softer pasta is preferred, cook another minute or two). Drain the pasta, peas, corn and carrot in a colander.

Transfer the pasta and cooked vegetables to the bowl containing the tomato mixture. Toss lightly and taste.

Serve in individual bowls and garnish pasta with the avocado. Ask guests to add chiles and cheese, if desired.

Accompany this exciting pasta dish with your choice of red or white wine.

Buon Appetito!
Buen Provecho!

Tips:

To avoid overcooking pasta, begin tasting it after a 6-minute boil. Most pasta varieties require an 8 to 10 minute-boil.
When cooking pasta containing durum wheat semolina, there is no need to add oil to the water.

Text and Photographs © Nancy Real 2010