Nancy's Cool Coffee Granita

Prep time: 10 to 12 minutes
Freeze time: 1 hour, 40 minutes

Serves 4 to 6

In July, it's too hot to drink my afternoon coffee. Instead, I treat myself to a cool coffee granita (Italian shaved ice), made with freshly brewed espresso, sugar and lime juice. Topped with my 5-Minute Sweetened Whipped Cream, this granita can also be enjoyed as a grand finale to a summer dinner.

Ingredients:
1/2 cup plus 2 tablespoons finely ground espresso coffee beans
3 cups water
1/2 cup plus 1 tablespoon granulated sugar
Juice of 1/2 lime

Brew the espresso coffee in an automatic drip coffee maker using the standard method as in making American coffee.

Alternatively, combine the ground espresso beans with the water in a saucepot and bring to a boil. Immediately remove pot from burner and let stand 5 to 7 minutes. Pour and strain the brewed coffee through a paper filter into a glass or porcelain bowl.

Stir the sugar and lime juice into the warm coffee and pour into a shallow metal 12 X 9 X 2-inch baking pan and set in freezer. Freeze about 50 minutes.

With a fork, scrape the iced granita away from edges of pan, and gently stir into the middle of the mixture. Return the pan to freezer. Stir the mixture every 20 minutes (approximately twice more) until the granita (shaved ice) has formed completely.

Serve in individual glass bowls, ramekins or cups and top with 5-Minute Sweetened Whipped Cream (previously published on this blog). Garnish the cream with a sprinkle of cinnamon or a few espresso coffee beans.

Serve with biscotti or other dry cookie variety.

Text and Photographs © Nancy Real 2010

5-Minute Sweetened Whipped Cream

Prep time: 5 minutes
Yield: 1-1/2 cups

This whipped cream recipe is not only quick but lots of fun, too. Each time you stir in a tablespoon of sugar, you get to taste the cream. For those of us who are blessed with a sweet tooth, the sampling can go on for quite a while - and we love it!

Ingredients:
1 cup heavy whipping cream
2 to 3 tablespoons powdered sugar

With an electric hand mixer and in a 3-cup mixing bowl, beat the cream until stiff peaks form.

Gradually add the sugar, one tablespoon at a time, tasting after each addition. When the whipped cream reaches desired sweetness, do not add any more sugar.

Use whipped cream to garnish desserts such pastries, cakes, pies, ice cream and sorbet. It can also be enjoyed as a dip or garnish for cookies or biscotti.

Note: If using a stand mixer fitted with its own bowl, let the machine do the work!

Text and Photographs © Nancy Real 2010

Roasted Peppers (Peperoni Arrostiti)

Prep time: 15 to 20 minutes
Inactive prep time: 10 to 15 minutes

Serves 4 to 6

Although red bell peppers are delicious when fresh and added raw to salads or other foods, they're quite succulent when roasted. This is because their naturally sweet flavors are enhanced in the roasting process. Make this traditional "peperoni arrostiti" salad and discover why Italians have such delicate palates. After savoring every ingredient in this delicacy, you'll never go back to ready made roasted peppers!

Ingredients:
3 to 4 large red bell peppers, cut in half lengthwise, seeds and stems discarded
Salt and pepper, to taste
4 to 5 tablespoons extra virgin olive oil
2 cloves garlic, peeled and sliced
3 tablespoons fresh chopped Italian flat-leaf parsley or fresh basil

Line a 12 X 18-inch baking sheet with aluminum foil. Place peppers, rounded side up, on foil-lined sheet.

Place baking sheet with peppers on an oven rack positioned 6 to 8 inches away from overhead oven broiler/grill.

Roast peppers 8 to 14 minutes or until skin is charred. Transfer baking sheet with peppers to a counter and cool, 10 to 15 minutes. Remove and discard the charred skins from roasted peppers.

Cut the peppers lengthwise into 1/2-inch thick strips. In a glass or porcelain serving bowl, toss the peppers together with remaining ingredients. Taste and adjust seasonings.

Serving tips: Enjoy roasted peppers with Italian breadsticks called "grissini" or on toasted bread.

Accompany with some cheese, a salad and a favorite wine.

Buon Appetito!

Text © Nancy Real 2010
Roasted Peppers Salad Photograph Only © Nancy Real 2010

Kiwi, Mozzarella & Papaya Skewers

Prep time: 25 to 30 minutes
Yield: 4 to 6 skewers

Lookin' to make a splash with a fresh and colorful appetizer this summer? Here's a cool, mouth-watering recipe. These cute looking kiwi, mozzarella and papaya starters appeal to the eye as well as to the palate. And when this bright platter makes its appearance, you'll notice your guests' eyes pop out of their sockets and hear them utter the word, "Wowwwwwww!"

Ingredients:
1 Hawaiian papaya
1 bunch watercress, rinsed and spun dry in a salad spinner
5 kiwis, peeled
1 pint cherry tomatoes (2 cups)
8 ounces fresh mozzarella balls (one-inch mozzarella balls packaged in water)
Six 12-inch wooden skewers
Melon ball scooper
Salt and pepper, to taste
Extra virgin olive oil, for drizzling

Cut papaya in half and remove seeds with a spoon; set aside.

Remove largest and most perfect leaves from watercress stem; set leaves aside and discard stems.

Using a melon ball scooper, carve out one-inch balls from the flesh of both papaya and kiwis, setting them aside on a plate as you go along.

Take 1 skewer and put it through the center of a watercress leaf, making sure the leaf is pushed to the opposite end of the skewer. Add a mozzarella ball, a watercress leaf, a papaya ball, a watercress leaf, a tomato, a watercress leaf and a kiwi. Repeat pattern and continue assembling remaining skewers.

When all skewers are assembled, place them on a glass or porcelain serving platter. Add a dash of salt and pepper to the skewers, followed by a drizzle of the olive oil and serve immediately.

Alternatively, prepare up to 4 hours ahead, cover with plastic and refrigerate until ready to serve.

The Kiwi, Mozzarella & Papaya skewers will keep, refrigerated, up to two days (by the next day, the kiwi may not be as firm but it will still be edible).

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

Misto Peppers Frittata

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

Have you ever reached for an onion in the refrigerator drawer, but also found some forgotten, mixed peppers? Well, now you can turn it all into a delicious frittata and presto - you just made a nutritious breakfast, lunch or dinner!


Ingredients:
3 tablespoons extra virgin olive oil
2 cups thinly sliced mixed red, yellow or green bell peppers
2 jalapeno peppers, seeded and sliced (optional)
1 yellow onion, peeled and thinly sliced
8 eggs, beaten with 1/2 to 3/4 teaspoon sea salt

Heat oil in a 12-inch, nonstick skillet. With a wooden spoon, stir fry all peppers with the onion on medium-high heat, 3 to 4 minutes or until onion is translucent.

Lower heat (on lowest setting) and add beaten eggs to the pepper-onion mixture. Cover and cook 3 to 4 minutes.

Uncover and with a spatula, lift frittata edges, tilting pan to let raw egg escape to bottom of pan.

Cover and cook an additional 2 minutes. Once more, uncover and with the spatula, lift frittata edges, tilting pan to let raw egg escape to bottom of pan. Cook an additional 3 minutes.

Uncover the frittata and, place a 14-inch round, flat platter over skillet. With one hand securely holding skillet handle and the other firmly holding platter, make a quick flip (you will have raw side of frittata underneath and cooked side on top). Slide the frittata back into skillet and cook one more minute.

Transfer the frittata to a platter and cut it nto 8 wedges or other decorative shapes.

Serve immediately with a salsa, tomatoes and bread or hot tortillas.

Text and Photographs © Nancy Real 2010

Five-Minute Raspberry Coulis

Prep time: 5 minutes
Yield: 1 cup

Many people believe coulis is a vegetable or fruit sauce that only true professionals can make. They're all wrong. In all my years of cooking and entertaining, I'd say this is by far the easiest and most popular recipe I've ever made. Beginner cooks beware - you can make this raspberry coulis in your sleep. Sweet dreams!

Ingredients:
2 cups fresh raspberries
2 tablespoons granulated sugar
2 tablespoons water

Puree all ingredients in a blender and strain into a bowl. With a spoon drizzle the raspberry coulis onto and around desserts.

Note: Don't be afraid to experiment with different designs. Just look at my not-so-perfect photos - the messier it is, the more artistic it appears!



Text and Photographs © Nancy Real 2010