Stewed Okra

Prep time: 20 to 25 minutes
Serves: 4 to 6

A few weeks ago, at the Santa Monica Farmers' Market I heard someone ask, "How do you make okra?" This recipe is a wonderful response to that question. While all the vegetables marry well in the stewing, the sauce is the best part and should be picked up with some good Italian bread.

Ingredients:
1/3 cup extra virgin olive oil
1 pound fresh okra, tops cut off and discarded
2 Japanese eggplants, cut into 1-inch pieces
1 pasilla pepper, stem and seeds discarded and flesh cut into thin strips
1 red bell pepper, stem and seeds discarded and flesh cut into thin strips
1 medium brown onion, coarsely chopped
2/3 cup vegetable broth
1 pound cherry tomatoes
Salt and pepper, to taste

Heat the oil in a 4-quart stockpot. Add the okra, eggplant, pasilla and bell pepper strips and stir fry on high heat, about 2 minutes.

Add the onion and cook on medium-high heat, stirring occasionally, 2 to 4 minutes.

Stir in the vegetable broth and cook on medium-high heat, 1 to 3 minutes. Add salt and pepper, to taste.

Serve with fresh Italian bread or steamed rice.

Note: This is a vegan recipe.

Text and Photographs © Nancy Real 2010

Pouding Chômeur (Pudding of the Unemployed)

Active Prep Time: 30 minutes
Inactive Prep Time: 35 minutes (for baking)

Makes 1 cake (10 to 12 servings)

I first heard of Pouding Chômeur in Montreal, Quebec, Canada, when my aunt Pierina married a wonderful gentleman of French descent. Although my Uncle Denis mentioned "le gâteau chômeur" quite often, it would be years before I actually tasted it.

Pouding Chômeur (sometimes called "le gâteau chômeur") is literally the poor man's pudding or cake. Originating in the French province of Quebec, Canada, the cake was created in 1929 by some female factory workers - this was the time of the Great Depression. Traditionally, it was made with flour, brown sugar and other inexpensive ingredients. Then and now, the most common ingredient of this cake, pure maple syrup, hails from an abundance of trees in the forests of Quebec.

This vanilla-infused cake is bathed in a delicate maple cream sauce. In essence, this is what turns the cake into a moist, pudding-like dessert. I have created this version of Pouding Chômeur in honor of Labor Day.

Enjoy le pouding "avec une bonne tasse de café" (with a good cup of coffee).

Ingredients for the Cake:
2 cups all-purpose, unbleached flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (room temperature)
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1-1/3 cups milk
Strawberries (for garnish)
5-Minute Sweetened Whipped Cream (previously published on this blog)

Preheat oven to 350F˚. Grease and flour a 9 X 13-inch rectangular baking pan and set aside.

In a 1-quart mixing bowl, combine the flour, baking powder and salt; set aside.

In a 2-quart mixing bowl, using a hand mixer, beat together the butter, sugar, eggs and vanilla extract. Stir in the dry ingredients alternately with the milk. Pour the cake batter into prepared pan.

Place pan on rack positioned in center of oven. Bake for 30 to 35 minutes or until a knife inserted in center of cake comes out clean. Remove cake from oven and set on a counter to cool. Meanwhile, make the sauce -

Ingredients for the Maple Cream Sauce:
1-1/2 cups pure maple syrup (12 ounces)
1-1/2 cups brown sugar, lightly packed
1 cup heavy whipping cream

Combine all ingredients in a 1-quart saucepot and bring to a boil; lower heat to medium. Stir the sauce with a wire whisk until heated through and it turns golden-opaque.

Transfer the sauce to a 2-cup glass or porcelain bowl and cool to room temperature.

At serving time, drizzle a little maple cream sauce onto individual dessert plates. Cut the cake into 3-inch squares and place over sauce on plate. Drizzle a little more sauce over cake; garnish with strawberries and 5-Minute Sweetened Whipped Cream.

Note: The cake and maple cream syrup can be made a day ahead. Place cake on counter 4 hours before serving so that it can warm to room temperature.

Text and Photographs © Nancy Real 2010

When in Rome, Eat Spaghetti

Prep time: 30 minutes

Serves 4

There's no doubt about it - the inspiration for publishing this family dish came from the movie, Eat, Pray, Love®. Spaghetti has never been high on my list of favorite pasta varieties. However, when I saw Julia Roberts slurping up that succulent spaghetti in Rome, "mi è venuta una gran voglia di mangiare spaghetti" or, "I suddenly got the craving for spaghetti".

Here's the spaghetti and sauce recipe I was raised with in Italy - it's easy, fresh and sweet. Please promise that after making this tomato sauce, you'll ignore all jarred, ready-made sauces forever!


Ingredients:
3 pounds large red heirloom tomatoes (about 10 to 12 count)
6 to 7 tablespoons extra virgin olive oil
5 cloves garlic, whole
Dash freshy grated nutmeg
Salt and pepper, to taste
6 to 7 fresh basil leaves, whole or slivered
1 pound spaghetti
1 teaspoon salt
4 ounces Parmigiano Reggiano or Pecorino Romano cheese, grated

Quarter the tomatoes, remove and discard seeds. In a food processor or by hand, coarsely chop the tomatoes and set them aside in a large bowl.

In a 2-quart saucepot, heat the oil and stir fry the garlic cloves until they turn golden brown. Remove saucepot from heat. Pour the chopped tomatoes over garlic and oil in saucepot and bring to a boil. Stir in the grated nutmeg.

Cook tomato sauce on medium heat for 15 to 20 minutes, stirring occasionally. Add salt and pepper, to taste. Stir in the fresh basil, set aside and keep warm.

Meanwhile, in a 4-quart saucepot, bring water to a boil. Add spaghetti to boiling water. Using tongs, push the pasta into the water as it softens. Set heat on medium and boil the pasta 8 to 10 minutes, stirring occasionally, until it is al dente or crunchy-tender.

Drain pasta and transfer it to a large glass or porcelain serving bowl. Add 3 ladles of tomato sauce and stir gently.

Serve pasta in individual bowls and top with some tomato sauce. Ask guests to add their own grated cheese.

Wine pairing: Fiano di Avellino (white); Cabernet Sauvignon or Sangiovese (reds).

Buon Appetito!

Note: To avoid overcooking, begin tasting pasta after 6 minutes cooking time (since each pasta variety has a different density, cooking times will vary).

Text and Photographs © Nancy Real 2010

Burger Bliss

Active Prep Time: 20 minutes
Inactive Prep Time: 15 minutes (for cooking)

Makes 6 burgers

Last week, while in La Jolla, California, my husband and I decided to stop at a deli for lunch. Since our server spent so much time raving about the burgers (the house specialty), it was clear that I should try the turkey burger. I anticipated being served a delicious burger made with choice meat, garnished with fresh lettuce, tomatoes, onions, etc. However, I soon found myself biting into a leathery, salty patty containing equal parts dry meat and overcooked rice grains. I must admit that my dog, Enzo, is served better meat than that!

A few days later in Los Angeles, I decided to have the burger my way - I combined ground turkey with fresh veggies, herbs and spices. As I bit into my deli specialty, I finally experienced that long awaited burger bliss.

Ingredients:
1/2 medium brown or white onion
1/2 small zucchini
1/2 medium carrot, peeled
1 pound extra lean ground beef or dark ground turkey meat (organic meat preferred)
2 tablespoons finely chopped fresh mint
1 tablespoon finely chopped fresh flat-leaf parsley
2 large eggs, beaten with 3/4 teaspoon salt
1/2 cup plain bread crumbs
1 teaspoon ground chipotle chiles in adobo sauce (optional)
Dash ground cumin and ground nutmeg
2 tablespoons vegetable oil

For assembling the burgers:
6 panini bread rolls preferred
2 tomatoes, sliced into 1/4-inch thick rounds
1 red onion, finely sliced
6 lettuce leaves, rinsed and dried
Condiments (catsup, mustard, relish)

In a food processor, grind together the onion, zucchini and carrot until finely chopped.

In an 3-quart glass or porcelain mixing bowl, combine the chopped ingredients with the ground meat, mint, parsley, salt, bread crumbs, chipotle chiles, cumin and nutmeg with a fork until mixture is uniform.

With wet hands, divide meat mixture into six portions. Shape each portion into 4 to 5-inch patties, about 1/2 inch thick; set aside on a platter.

Heat the oil in a 12-inch nonstick skillet. Cook patties in two batches on medium high heat, 5 to 7 minutes per side. To test doneness, press down on one burger with a spatula. If juices run clear, the burgers are done.

Place burgers inside panini rolls and place on a serving platter; transfer to dining table.

On a separate plate, arrange tomatoes, onion and lettuce and place with condiments next to burgers on table. Ask each guest to garnish their own burger.

Serve burgers with a side of fries or gourmet veggie chips.

Note: Chipotle chiles in adobo sauce are sold in a can and are found in the ethnic foods section of most supermarkets or in Latin American grocery stores.

Text and Photographs © Nancy Real 2010

Fancy Fennel Salad

Prep time: 15 minutes
Serves: 4 to 6


Due to the pronounced anise flavor of fennel, it has always been difficult for me to eat this bulb. I discovered that if I combine fennel with other ingredients, such as lemon, olive oil, and mint, it transforms into a delicious food. Recently, I arranged it on a plate with tomatoes and oranges. The color scheme turned out very lively and the fennel salad - quite fancy.

Ingredients:
2 fennel bulbs, green stems discarded
2 vine-ripened tomatoes
4 medium oranges, peeled, rind removed
Juice of 1 lemon
Salt and ground black pepper, to taste
Extra virgin olive oil, for drizzling
4 tablespoons finely shredded mint leaves
12 assorted pitted olives (I use 6 kalamata and 6 green olives)

Using a potato peeler, lightly peel outer section of fennel bulbs. On a cutting board, slice the bulbs lengthwise, making 1/4-inch thick pieces; set aside.

Cut tomatoes and oranges into 1/4-inch thick slices and arrange them with fennel slices, intermittently, on a plate. Add lemon juice, salt, pepper and a drizzle of olive oil. Finish the salad with a sprinkle of shredded mint leaves and garnish with olives.

Serve Fancy Fennel Salad alongside Salmon Nicoise Salad; Kiwi, Mozzarella & Papaya Skewers; or Roasted Peppers (recipes previously published by The Kitchen Buzzz).

Text and Photographs © Nancy Real 2010

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