Corn Pudding with Coconut Sauce (B'baw Poat - Cambodia) - Vegan

Prep Time: 25 to 30 minutes
Makes: Six to eight 1/2 cup Servings

Recently, I've been preparing to teach a culinary course related to the J. Paul Getty Museum's exhibition on Cambodian sculptures. When I first viewed the small-scale, bronze sculptures of Hindu and Buddhist deities (hailing from Angkor, the ancient capital of Cambodia), I was captured by their refined elegance.

I've also been amazed by the cuisine of Cambodia (inspired by the gastronomy of various Southeast Asian and European countries). These exotic foods and fine flavors have made it difficult for me to single out a Cambodian recipe. Held in captivity by my sweet tooth, I chose this exquisite pudding made with fresh corn and coconut sauce - B'baw Poat.

This delicacy can be enjoyed as a quick breakfast, an afternoon "pick-me-upper" or dessert . Don't freak out about the seemingly large yield of the recipe - every time I make this pudding, I gobble up three servings on the spot!

Ingredients for the Pudding:
3 ears of fresh corn, kernels sliced off with a knife (yield 3 cups)
-OR-
3 cups frozen yellow corn kernels (slightly under 16 ounces)
3 tablespoons pearl tapioca
2-1/2 cups cold water
1/2 cup unsweetened coconut milk
1/3 cup granulated sugar
1 teaspoon pure vanilla extract

In a 4 or 5-quart saucepot, combine all ingredients and stir. Cover and bring to a boil. Uncover, and cook on lowest heat setting for 15 minutes, stirring occasionally (pudding should gently simmer as it cooks). For a thinner consistency, stir in a small amount of water. Cook an additional 5 to 7 minutes, stirring occasionally. Pudding is done when you can see the white centers or dots of the tapioca pearls. . Cover saucepot and remove from heat; let stand 5 to 10 minutes. Transfer pudding to six 1/2-cup glass bowls or porcelain ramekins. Cover with plastic wrap and set aside to cool to room temperature; then refrigerate.

Meanwhile, prepare the coconut sauce -

Ingredients for the Coconut Sauce:
1 cup unsweetened coconut milk
2 tablespoons sugar
1-1/2 teaspoons cornstarch
2 tablespoons toasted sesame seeds (for topping)

In a 1-quart saucepot, combine all ingredients except for the sesame seeds. Mix well until mixture is smooth. Bring to a boil, uncovered. Boil and stir 1 minute over medium-low heat, until mixture thickens slightly. Strain the sauce into a bowl, cover with plastic wrap and set aside to cool.

At serving time, spoon a little sauce over individual puddings and top with some sesame seeds.

B'baw Poat can be served lukewarm or cold. It will keep in refrigerator 3 to 5 days.

Text and Photographs © Nancy Real 2011

"A Side of Carrots & Green Beans"

Prep time: 20 to 25 minutes
Serves: 4

It's February and we should start thinking about summer - the sun, the beach and - wait a minute - the bathing suits, too? Whether we're happy with last year's G-string size or not, now is definitely a good time to stop eating and get moving.

Accordingly, I brainwashed myself into believing that sweets can be replaced by salads and vegetables. One of my fav's is a carrot and green bean dish that I grew up with in Italy. All you need for this is a little salt, pepper, garlic and extra virgin olive oil to boost the natural sweetness of these two veggies.

Should I get caught in a restaurant in the next few weeks, rest assured that you'll hear me ask my server for fish or chicken, "a side of carrots, green beans - and bring the olive oil, please".

Ingredients:
1/2 pound fresh green beans, tips discarded
3 large carrots, peeled and julienned
Salt and black pepper, to taste
1 clove garlic, crushed
4 to 5 tablespoons extra virgin olive oil
Balsamic Cream*, for drizzling (optional)

Place green beans in a 2-quart saucepot; cover with cold water and bring to a boil. Cook 2 minutes or until beans are crunchy-tender. Drain and place beans in a large glass or porcelain bowl. Set aside.

Meanwhile, place carrots in same 2-quart saucepot; cover with cold water and bring to a boil. Cook 1 minute or until carrots are crunchy-tender. Drain and add carrots to the beans in bowl. Add salt, pepper, garlic, olive oil and toss. Taste and adjust seasonings.

Serve immediately as a side to fish, chicken or steak. Drizzle with a little balsamic cream (optional).

*Balsamic cream is a thick, glazed reduction of dark balsamic vinegar. Balsamic vinegar is from Modena, Italy. It is made from the Trebbiano grape and is aged in wooden barrels for several years. There are two varieties of balsamic vinegar: the dark and light variety. Both the cream and the vinegar can be found online at Amazon.com®.

Text and Photographs © Nancy Real 2011

Chocolate Valentine Pancakes

Prep time: 20 minutes
Makes: Six 5-inch pancakes

I think a Valentine's Day celebration with a lover definitely starts in the morning. The question is this - should these luscious chocolate pancakes be served before or after?

No matter when you decide to serve the pancakes, be sure to complement the rich chocolate tones with red raspberries, a dusting of powdered sugar and candy. Whatever pleases the eye is sure to please the palate and the heart. Happy Valentine's Day!

Ingredients:
1/2 cup al-purpose flour
2 tablespoons unsweetened cocoa
3/4 teaspoon baking powder
1/8 teaspoon salt
1 large egg
1/3 cup granulated sugar
1 tablespoon vegetable oil
1/2 cup milk (whole, 2% or 1% milk fat - nonfat milk will result in a thin batter)
2 tablespoons unsalted butter
One 4-inch heart-shaped cookie cutter
Five-Minute Raspberry Coulis (previously published on this blog June 11, 2010)
Powdered sugar, for dusting
2 to 6 Valentine chocolates, for garnish (optional)

In a 2-cup mixing bowl combine the flour, cocoa, baking powder and salt; set aside.

In a 3 or 4-cup mixing bowl, whisk together the egg, sugar, oil and milk to combine. Gradually stir in the dry ingredients, mixing until batter it is smooth.

Place a 12-inch nonstick skillet on stove burner set on medium heat. Lightly butter the skillet and pour a scant 1/4 cup batter three times onto the skillet to form three pancakes set 1 inch apart from each other.

Cook pancakes on medium heat, 2 to 4 minutes per side. To avoid blackening, check underside of one pancake after 1 minute with a nonstick spatula. Carefully flip the pancakes and cook other side 2 to 3 minutes. Transfer the pancakes to a covered container to keep warm; set aside. Pour remaining batter in skillet to form three more pancakes. Repeat cooking instructions.

Lay the six pancakes, side by side, on a flat surface. With a heart-shaped cookie cutter, cut out 6 hearts (remaining pancake shreds can be enjoyed later as a snack). Divide the heart-shaped pancakes evenly among two dinner plates (set three pancakes per plate in a horizontal row). Garnish pancakes with the raspberry coulis and dust with powdered sugar. Set a chocolate over center pancake in each plate. Decorate with remaining chocolates.

These chocolate pancakes can be served with maple syrup, if desired.

Text and Photographs © Nancy Real 2011

Hot Mac N' Cheese Wheels

Prep Time: 20 minutes
Bake Time: 25 minutes
Serves: 4 to 6

Yesterday, I received lots of compliments on this classic American dish. I must say that my gourmet colleagues and friends at the museum definitely have "the palate". As stated by one Mac N' Cheese connoisseur, Lilit, "First, I tasted the Parmigiano, then the Gruyère ... and the sharp Cheddar, which lingered - BTW, I love Gruyère." When I asked Jen (another expert on this dish) if the Cheddar stood out too much, she stated, "That's what I really liked about it - the sharp Cheddar taste!" Noelle, an initiator of the Mac N' Cheese rage at our workplace, chimed in with, "Your Mac N' Cheese was to die for! And the hint of jalapeño was perfect!"

I softened the blow on the jalapeño by adding a mere tablespoon, but I normally triple the amount - hence the name of this fabulous dish - Hot Mac N' Cheese Wheels. So when you get the wheels rollin' on this recipe just tweak it your way and have fun!

Ingredients:
1-1/2 cups grated Parmigiano Reggiano cheese
1 cup shredded sharp Cheddar cheese
1 cup shredded Gruyère cheese
1 pound pasta (short variety)
2 teaspoons salt
1/4 cup unsalted butter
1/4 cup finely minced white or brown onion
1 to 3 tablespoons finely minced jalapeño pepper (optional)
1/3 cup all-purpose unbleached flour
1-1/2 cups heavy whipping cream
1 cup milk (whole or 2% reduced fat)
Dash ground nutmeg
Ground black pepper, to taste
1/4 cup chopped green onion or chives (for garnish)

Preheat oven to 350˚F.

In a 5-quart mixing bowl, combine the Parmigiano Reggiano, Cheddar and Gruyère cheeses. Reserve 1 cup for the topping.

In a 5-quart saucepot, bring 4 quarts water to a boil. Stir in the pasta, 1 teaspoon of the salt and cook, uncovered, on medium heat 8 to 9 minutes or until pasta is "al dente" (crunchy tender) - do not overcook.

While pasta cooks, melt butter in an 8-quart saucepot on medium-high heat. Immediately stir in the onion and jalapeño pepper and set heat on medium. When onion is translucent, quickly whisk in the flour followed by the cream and milk. Bring to a simmer, about 1 minute. Whisk in the cheese mixture (minus the reserved portion), the remaining 1 teaspoon salt, nutmeg and black pepper. Using a wooden spoon, stir the cream/cheese mixture until it comes to a simmer. Gently fold in the cooked and drained pasta to combine.

Carefully transfer the macaroni and cheese mixture to a buttered 10 X 13-inch baking dish - sprinkle top evenly with reserved cheese. Place baking dish on a rack set in center of oven and bake 20 minutes. After 20 minutes, change oven setting to "broil". Broil 5 minutes or until the Hot Mac N' Cheese is golden brown.

Serve immediately, garnished with green onion or chives.

Wine pairing: chilled Pinot Grigio, Bordeaux (whites); or Malbec, Bordeaux (reds).

Cheese Note: If the cheddar flavor is too strong, replace 1/2 cup Sharp Cheddar with 1/2 cup Gruyère or Mozzarella cheese.

Pasta in photo: DeCecco® Rotelle (Italian for "wheels").



Text and Photographs © Nancy Real 2011

Back-On-Track Soup

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

As soon as my sweet tooth took over last month, my conscience immediately started dreaming up some lean menus for January 2011. Returning to the Santa Monica Canyon steps, telepathy has restored my dieting power (I know I'm not the only one who chowed down chocolates and gingerbread cookies). Once more, healthy and tasty soups are high on my recipe list. For this one, all you have to do is cut up a fresh carrot, a yam and some chard. Sit down, enjoy your home cooked meal and get right back on track!

Ingredients:
3 quarts (12 cups) vegetarian or chicken broth
1 medium carrot, peeled and cut into 1/4-inch thick slices
1 medium yam, peeled and cut into 1/2-inch pieces
1 bunch fresh chard (green, red or Rainbow variety), coarsely chopped
Salt and ground black pepper, to taste

In a 5 or 6-quart saucepot, bring the broth to a boil. Add the carrot and yam pieces and cook on medium-high heat for 3 minutes.

Stir in the chard; cook for an additional 2 to 3 minutes. Add salt and pepper, to taste. Serve as a chunky, leafy soup or, alternatively, cool soup to warm and purée in batches. Return to pot and heat through.

Serve immediately with cheese toasts, bagel toasts or bread.

Wine pairing: Chilled Chardonnay or Pinot Grigio.

Text and Photographs © Nancy Real 2011

An Elegant and Easy New Year's Eve - Prosecco & Panettone

Prep time: 5 minutes
Serves: 6 to 8

Panettone is a sweet bread that originated in Milan and is served during the Christmas holidays. At year's end, it is paired with Prosecco, the Italian sparkling wine that comes from the Veneto region.

Every year on December 31, we Italians say "Buon Anno" or "Happy New Year" with a flute of Prosecco in one hand and a generous slice of panettone in the other.

I love this manner of celebrating New Year's Eve because it's exquisite and easy. All you have to do is pour the prosecco and cut the panettone. With New Year's Eve right around the corner, there's no need to fuss. Buon anno to all!

Ingredients:
1 Panettone (one-pound)
1 bottle Prosecco (750 ml), chilled

Cut the panettone in 8 slices and arrange on a serving platter. Pour the Prosecco, distributing evenly among 6 to 8 champagne flutes.

Serve immediately.

Text and Photographs ©Nancy Real 2010

A Quebecois Christmas - Tourtière

Prep time: 20 to 30 minutes (for filling)
Bake time: 30 minutes
Makes: One 9-inch pie

The French Canadian province of Quebec is home to a meat pie whose origins can be traced to the "tourtes" or savory pies of the Middle Ages in France. Encased in pastry, these pies were created to make use of roasted meats that were left over from a "festin" or banquet.

Although related to its tourte cousins of centuries ago, present-day tourtières are made with fresh meat and are absolutely exquisite. They are made with a combination of ground pork, beef or veal and potato and are served as part of the Christmas Eve, Christmas Day, or New Year’s Eve dinner.

While baking these pies, the spices will warm up your home with holiday aromas. Whenever I prepare tourtières, I am magically transported to my past Christmases where I suddenly see the snowy streets of Montreal lined with quaint homes or shops - all sparkling with yuletide lights and décor. And then, I imagine coming home to my family to enjoy "le reveillon de Noël" - our modern-day, traditional Christmas banquet.

Merry Christmas and Bon Appétit!

Ingredients:
Pâte Brisée recipe (previously published on this blog on May 12, 2010)
Or
Ready-made frozen pastry for one two-crust, 9-inch pie
2 medium potatoes (will yield 1 cup mashed potato)
1-1/4 teaspoons salt
2 tablespoons vegetable oil
½ pound ground pork or veal
½ pound extra lean ground beef
½ cup finely chopped brown or white onion
Dash ground nutmeg
¼ teaspoon each ground allspice and ground cinnamon
Dash each cloves and black pepper

Make the filling: Peel the potatoes and then cut them into one-inch cubes. Immediately place potatoes in a 2-quart saucepot, covered with cold water. Add ½ teaspoon of the salt, cover and bring to boil. Cook on medium-high heat for 5 to 6 minutes, or until potatoes are fork-tender. Drain potatoes completely and mash finely, removing all lumps. Transfer the mashed potato to a glass or porcelain bowl; cover and set aside to cool.

Meanwhile, in a 12-inch nonstick skillet, heat the oil on high setting. Add meats, onion, remaining salt, spices and pepper. Cook on medium-high heat, breaking up the meat with a wooden spoon, 4 to 5 minutes or until onion is translucent and meat is cooked through. Transfer to a colander set over a glass or porcelain bowl to drain; set aside.

Preheat oven to 425˚F and line a 9-inch glass or porcelain pie plate with one pâte brisée or readymade pastry sheet. Using a fork, make intermittent holes in pastry-lined plate and set aside.

Transfer the drained meat in a 4-quart mixing bowl and stir in the mashed potato until mixture is uniform. Carefully spread the meat filling evenly onto pastry-lined plate.

Place second pastry sheet over meat filling; trim edges and seal. Using a fork, make a few holes over pastry top. To prevent burning, cover edges of pastry with aluminum foil strips.

Place pie on a rack positioned in center of oven and bake for 30 minutes, removing foil strips during last 5 minutes of baking.

Serve warm, garnished with ketchup (on the side or drizzled over each individual slice).

Wine pairing: red Bordeaux.

Text and Photographs © Nancy Real 2010