Kitchen Trick - How to Julienne Veggies

Hand Method:

If julienning a long vegetable such as a carrot or a zucchini, begin by cutting off and discarding tips. Cut the veggie into thirds or fourths. Each piece should be about 2 to 3 inches long.

Cut each piece in half lengthwise. Then, cut each half lengthwise once more (you now have fourths). Repeat with remaining veggie pieces. Keep cutting each piece lengthwise until the julienned veggies measure 2 to 3 inches long by 1/4 to 1/8-inch wide.

If julienning root vegetables such as potatoes, turnips, fennel, etc. simply peel the vegetables, cut in half lengthwise and proceed as directed in above paragraph.

Mandolin Method:

You can buy a vegetable/fruit mandolin slicer at some supermarkets, Target, Walmart and cooks' stores such as Williams Sonoma or Sur La Table. This kitchen gadget has different cutting attachments.

Use the attachment that has blades that are spaced approximately 1/4 to 1/2-inch apart.

Text © Nancy Real 2010

Jiffy Soup for May and June Weather in LA

Prep time: 30 minutes (includes julienning veggies and cooking)
Serves: 4 to 6

Before moving to LA I thought I was coming to the tropics. I arrived in the month of May and asked, "Where is all the sunshine?" Somebody answered, "Here in LA, this is sort of our winter."

These days, while waiting for the May and June fog to burn off in the City of the Angels, I'm soooo cold and need some soup to warm up. I don't want to be in the kitchen for hours either. I just want to eat my hot delicious soup now - it's easy, quick and vegan, too!

Ingredients:
1 celery stalk, peeled
1 small carrot, peeled
1/2 brown or white onion
4 tablespoons extra virgin or vegetable oil
3 cups vegetable broth combined with 4 cups cold water
1 zucchini, julienned
1 large carrot, peeled and julienned
2 to 3 yellow sunburst squash, julienned
1 potato, peeled and julienned
1 vegetable bouillon cube
Salt, to taste

In a food processor, grind together the celery stalk, small carrot and onion; set aside.

Meanwhile, in a 5 or 6-quart saucepot, heat the oil. Saute the ground vegetables in the oil until onion is translucent, about 1 minute. Add the broth-water mixture and bring to a boil.

Stir in the remaining vegetables. Bring to a boil and stir in the vegetable bouillon cube. Let bouillon cube dissolve and taste the soup. If needed, add a little salt. Cook 2 to 3 minutes or until vegetables are crunchy-tender.

Serve immediately with any type of warm bread: Italian or French; flour or corn tortilla; lavash, naan or pita.

Variation: Add other favorite vegetables such as a thinly sliced leek (white parts only), 2 cups shredded cabbage and/or 1 cup cooked beans (kidney, white or garbanzos). You may also add 1 cup frozen corn, peas, fava beans or edamame.

Additionally, you may add cooked pasta (small variety) or cooked rice (brown, white or wild).

Note: To julienne veggies, see the Tips and Tricks page.

Text and Photographs © Nancy Real 2010

Kitchen Trick - Oops, I forgot to bring the butter to room temperature!

If you don't have a microwave to soften the butter, just cut it into 1/2-inch thick squares and, using a fork, cream the butter with the sugar.

The friction of breaking up the butter with the fork will warm it up and soften it in no time.

Pate Brisee

Prep time: 40 minutes
Inactive Prep time: 10 minutes (for chilling)
Makes 2 pastry sheets (for savory pies)

This is a basic Pate Brisee recipe that I created for savory pies, tarts and quiches. It will make top and bottom pastries for a double-crusted pie. Alternatively, you can make a half recipe for a single-crusted quiche or tart. I especially use Pate Brisee for my favorite savory pie, the Emilian Spinach Pie (Erbazzone), posted on this blog on May 12, 2010. Whenever I serve my guests one of these tarts they always compliment the delicate and tasty crust surrounding the filling.

Ingredients:
2 1/2 cups unbleached, all-purpose flour
1 teaspoon sea salt
Dash ground black pepper
7 tablespoons cold, unsalted butter, cut into 1/2-inch squares
2 large eggs, slightly beaten
6 to 8 tablespoons cold water
One 9-inch pie plate

Combine dry ingredients in a 12-cup mixing bowl. With a pastry cutter or a fork, blend in the butter until mixture is uniform and resembles small peas. Mix in the eggs. Add water, one tablespoon at a time, mixing gently after each addition. As soon as mixture amalgamates and dough is formed, divide it in half, shaping each piece into a ball.

Wrap each dough ball in plastic wrap and freeze 10 minutes. Transfer one dough ball to refrigerator and roll out the other.

To roll out the dough: with lightly floured hands, flatten dough to a 6-inch circle. Place dough between two floured 16-inch long waxed paper sheets. Gently roll out dough to a 14 or 15-inch circle. To prevent sticking, peel off the waxed paper sheets and dust each side of the pastry sheet with flour two or three times while working.

Peel off the top waxed paper sheet. With one hand underneath bottom sheet and the other on top of exposed pastry, quickly flip pastry over and into a 9-inch buttered pie plate - peel off the second sheet. Gently fit the pastry into pan sides and, using a fork, randomly make holes in the pastry. Trim edges to a one-inch overhang and set aside.

Repeat rolling instructions with other dough ball; set aside. For filling, follow instructions of pie, tart or quiche that you are making.

Peel off the top waxed paper sheet from rolled out pastry. Quickly flip pastry over filling and peel off second waxed paper sheet. Trim edges to a one-inch overhang; pinch and seal pastry edges.

Make random holes over top of sealed pie.

At this point, follow remaining baking instructions for pie, tart or quiche that you are making.

Text © 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

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