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

Nopales Frittata Burrito

Prep time: 35 minutes
Serves 4 to 6

Nopales (cactus) and scrambled eggs are an important food staple in Mexico. I admit that the first time I was offered a scramble of nopales I thought it was unusual to eat a food with cactus leaves in it. Believe it or not, nopales, onion, eggs and tomatoes wrapped into a burrito make for a nutritional breakfast that everyone will enjoy.

In my bicultural home I created the Nopales Frittata Burrito, enjoyed immensely by my Italian Mexican son and all his friends. Try this recipe - the burritos won't last very long!

Ingredients:
2 to 3 large fresh nopales (cactus leaves), cut into 1/2-inch squares, rinsed and drained
-or-
One 15-ounce jar cooked nopales, rinsed, drained and cut into 1/2-inch squares
1 medium brown or white onion, peeled and halved
3 large egg yolks
6 large egg whites
1/2 teaspoon sea salt
3 tablespoons extra virgin olive oil
1 vine-ripened tomato, quartered, pulp removed and flesh cut into 1/2-inch pieces
Four to six 8-inch flour tortillas

To cook fresh nopales: In a 5-quart saucepot bring 12 cups water and half the onion to a boil. Add the fresh cut nopales and cook on medium-low heat, uncovered, 3 to 4 minutes or until nopales turn a lime green color. Drain and rinse the nopales in a colander under cold water. Discard onion, drain nopales again and set aside.

Meanwhile, chop the remaining onion in 1/2-inch pieces and set aside in a small bowl.

In a separate 4-cup mixing bowl, beat the egg yolks, egg whites and salt together; set aside.

Heat the oil in a 12-inch nonstick skillet. Stir fry either fresh or jarred nopales with the chopped onion on medium heat, about 2 minutes. Add the tomato pieces and stir fry an additional 2 minutes or until onion is translucent and mixture begins drying out. Set heat on low and pour the egg mixture over the nopales, onion and tomato in skillet. Cover and cook about 2 minutes or until underside of frittata looks golden when lifted with a spatula.

Divide frittata into 4 to 6 wedges and flip each wedge over. Cook on low heat an additional 1 to 2 minutes. Transfer the frittata pieces to a flat plate and set aside.

In the same skillet set over medium-low heat, warm two tortillas at a time, turning them over every 30 seconds until warmed through. Repeat with remaining tortillas while beginning to assemble the burritos.

Assembling the burritos: Place a warm tortilla on an individual plate and set a frittata wedge in its center horizontally. Roll up one-third of the tortilla, folding in the sides to seal and roll up completely. Repeat with remaining tortillas and frittata wedges.

Serve with a favorite salsa or garnish with tomato slices.

Note: Fresh nopales (cactus leaves) are sold at farmers' markets or Latin American markets, flesh cut into squares and bagged. If buying whole cactus leaves with thorns, place one leaf at a time in a large paper bag set on a counter and scrape off the thorns with a knife. The bag will prevent thorns from flying towards you or all over your kitchen.

Text © Nancy Real 2010
Burrito Photograph Only © Nancy Real 2010

Kitchen Trick - Reading a Recipe

Always read a recipe completely before diving into it. As you read the recipe, it will become virtual reality. For example, if reading, "Take one stick of butter at room temperature and mix it with 1/2 cup of sugar," imagine the mixture in a bowl, turning into a cream ...

Later on, when really mixing the two ingredients, it won't feel so unfamiliar because you already played it out in your mind.

Text © Nancy Real 2010

Spicy Indian Chicken

Prep time: 30 minutes
Serves 4


I created this recipe for my husband who rates Indian food as his number one choice whenever we go out to dinner. While I avoid the heavily condimented dishes such as curries, I enjoy lighter fare which usually includes lots of vegetables. This chicken dish is spicy, aromatic and a feast for the eyes and palate!

Ingredients:
1/4 cup plus 2 tablespoons vegetable oil (safflower or sunflower oil preferred)
1 to 2 Serrano chiles, stems discarded and flesh cut into thin circles
1 each red and green bell pepper, cut into 3/4-inch pieces
1 large red onion, peeled and cut into 1/2-inch rings
2 garlic cloves, peeled and crushed
1/8 teaspoon each ground cumin, chili and curry powder
Salt, to taste
One pound skinless, boneless chicken breasts or thighs, cut into 2-inch pieces
1/3 cup chicken broth
3 tablespoons fresh chopped cilantro leaves
3 tomatoes, quartered (pulp removed and discarded)

Heat 1/4 cup oil in a 12-inch skillet and stir fry the chiles, peppers and onion on medium heat for 2 minutes. Add the garlic, spices and salt and stir fry 30 seconds longer. Transfer the stir fried vegetables to a plate and set aside.

Heat the remaining 2 tablespoons oil in the same skillet and add the chicken pieces; stir fry on medium heat for 2 to 3 minutes. Stir in 1/3 cup chicken broth; cover and cook on medium-low heat, stirring occasionally, for an additional 3 minutes or until chicken is cooked through (cut into one piece and taste it).

Add the stir fried vegetables to the chicken in skillet, followed by the chopped cilantro leaves and tomatoes. Stir to heat for 1 minute, and add salt, to taste.

Serve immediately with steamed rice and a glass of chilled Pinot Grigio wine.

Vegan Variation: Replace chicken with one package extra firm tofu, cut into 1-inch squares. Instead of chicken, stir fry tofu pieces in 4 tablespoons oil, on medium-low heat, 1 to 2 minutes per side or until golden brown. Follow remaining recipe directions.

Tip: If desired, add a little more cumin, chili or curry, to taste. If making this recipe with kids in mind, do not add more spices and omit the Serrano chiles.

Note: I prefer a curry powder called Neera's Curry Masala (An Authentic Indian Spice Mix), which is a blend of over 20 different exotic spices used for curries and vegetable sautes. This product is sold on Amazon.com, at gourmet and ethnic food shops.

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

Hummus Heat with Pitas & Vegetables

Makes 2 - 2-1/2 cups

Hummus is a garbanzo bean dip from Mediterranean countries but has now become popular all over the world. Even kids are reaching for a pita wedge or a carrot stick to dip in hummus. My addition of the chipotle chile accounts for the "heat". Make Hummus Heat for your friends and family and watch it disappear in moments.

1-1/2 to 2 cups cooked garbanzo beans, rinsed and drained -or-
One 15-ounce can garbanzo beans, rinsed and drained
4 tablespoons sesame tahini
2 cloves garlic, peeled and crushed
1/4 cup extra virgin olive oil
1/4 to 1/2 teaspoon sea salt
Juice of 1 small lemon
1/2 chipotle chile in adobo sauce
2 fresh parsley sprigs
2 to 3 six-inch pita breads, cut into wedges
4 to 5 celery stalks, peeled and julienned
2 to 3 large carrots, peeled and julienned
1 large or 5 small Persian cucumbers, peeled and cut into 1/2-inch thick circles

In a food processor, blend the garbanzo beans, tahini, garlic, oil, 1/4 teaspoon salt, lemon and chiles to a grainy paste. Taste and adjust olive oil, salt, lemon and chipotle chile levels (you may add more, to taste). Transfer the hummus to a 3-cup serving bowl. Make a small well in center (about 1/2-inch deep) and fill it with olive oil; place parsley sprigs as garnish in center of olive oil in well.

Serve as an appetizer, accompanied by pita wedges, celery, carrots and cucumbers.

Tips: For a thinner consistency, add more olive oil or 1 tablespoon of sour cream.

Notes: "Cooked garbanzo beans" refers to dry garbanzos and following package cooking instructions.

Sesame tahini is a paste made with ground sesame seeds and can be found in the ethnic foods section of large supermarkets or in Middle Eastern grocery stores.

Chipotle chiles in adobo sauce are sold in cans and can be found in the ethnic foods section of large supermarkets or in Latin American grocery stores.

Text and Photographs © Nancy Real 2010