Cuban Black Beans & Rice (Moros y Cristianos or Congri)

Prep time: 35 to 40 for the beans
15 to 20 minutes for the rice
Inactive prep time: Overnight soaking (for the beans)
Serves 4 to 6

The Spanish name for this rice dish is “Moros y Cristianos” – Moors and Christians. The black beans represent the “Moors” and the rice refers to “Christians”. The dish’s name may be inspired by early Cuban settlers’ referral to the Islamic conquest of Spain in both the 8th and 15th centuries. Another version of this dish (rooted in the African Haitian culture and later brought to Cuba) is known as “Congri”, wherein “congo” is the black bean and “riz” is the rice.

Whatever the origin or the name, the light infusion of onion, cumin and oregano elevate this rice dish to that of a refined delicacy. I’ll also share this - once my Cuban friend, Maria Elena, explained the process for making this seemingly difficult dish, it suddenly became quite simple to me.

Ingredients:
1 cup dry, uncooked black beans
6 cups cold water
2 whole bay leaves
½ medium white or brown onion
1 clove garlic, whole
¼ green bell pepper
4 tablespoons extra virgin olive oil
1 cup long grain, uncooked rice
¼ teaspoon dried, crushed oregano
1/8 teaspoon ground cumin
1 to 1½ teaspoon salt

Rinse the beans in cold water and drain. Place them in a 4-quart glass or porcelain bowl with 6 cups cold water. Cover and soak on a countertop or table overnight.

In a 6-quart saucepot, combine the soaked beans (including soaking water) with the bay leaves. Bring to a boil and cook, semi-covered, on low heat 35 to 38 minutes or until beans are tender but not broken or mashed (the beans should simmer or boil gently).

Drain the beans and set them aside in a bowl. Reserve 2 to 2½ cups of the cooking liquid in a small bowl. Add enough cold water to measure 3 cups liquid altogether. Set aside.

In a food processor, finely mince the onion, garlic and ¼ of the bell pepper; set mixture aside.

In a 12-inch, nonstick skillet heat the oil. Stir in the onion mixture and sauté 2 to 3 minutes or until onion mixture is translucent. Add the beans, rice, 2½ cups liquid, oregano, cumin and the lesser amount of salt. Stir once.

Cover and cook on low heat (without stirring) for 15 to 20 minutes. After 15 minutes taste the bean and rice mixture. If it is not fully cooked, sprinkle ¼ cup of the liquid over rice mixture, cover and cook an additional 5 minutes. Taste and adjust salt level, if necessary.

Serve alongside any meat, fish or poultry dish or as part of a vegetarian meal.

Text & Photograph © Nancy Real 2011

Nancy's Tastes & Trips - Cuban Fantasy

Recently, Anthony Bourdain of the Travel Channel's "No Reservations Required" ®™ ventured off to Cuba. It all looked so enticing that I imagined myself there, too.



A first stop would definitely be Varadero Beach, located southeast of Havana, Cuba. Not expecting to find such a vast paradise on a small Caribbean island, there are no words to describe the ocean and the tropics.



I would go to Cuba primarily for humanitarian purposes (in order bring clothes and toiletries to people in need). The streets and great people of Havana would greet me with warmth (a steady 92 degrees every summer day) and a welcoming smile. My passion for history would transport me back to the 19th century. Enveloped by the intriguing Spanish architecture, I would wonder, "What cultural treasure will I uncover inside that building or around that corner?"









To begin with, I could find myself underneath a portico or loggia, seated at a cafe-bar flanked by a cathedral and the main plaza. Cuba has a history of great coffee made with the finest beans (in decades past, it was home to large coffee and sugar plantations).











Eventually, I'd find the Museum of Cuban Art (Museo de Bellas Artes), where my coffee habit leads me straight to this object. From afar, I'd ask myself, "Is that work of art made of ...








... Italian/Spanish coffeepots? Well, I'll be darned - it sure is!"










By now, I'm working up an appetite and am desperate to find some typical Cuban fare:






Do I feel like Shrimp with Salsa Cubana (also known as Camarones Enchilados) or








Roasted Lamb with Rice & Black Beans?









In this Garden of Eden, some of the best food items would be sweet fruit such as these ripe guavas.











Of course, I'd feast my eyes and my palate on a fabulous Cuban dessert such as this delicious coconut tart.





It would take only one sip of the best mojito in the world to extinguish all dieting thoughts forever. Only in Cuba, these rum coolers are made with freshly squeezed sugar cane juice and ... Hey, that glass is ... is about to slide off .... Wait, is this refreshing, minty mojito and everything else here just a fantasy?

Text & Photographs © Nancy Real 2011

Varadero Beach Pineapple Dessert

Prep time: 15 minutes
Serves: 4





Upon arriving at a Varadero Beach resort (Cuba) in June, I realized I had entered paradise. The pristine white sands against the turquoise ocean looked surreal. To add to this dreamy state were the tropical Caribbean trees and fruits.










Truly vine-ripened in the sun, an array of sweet, luscious fruit is served at all hotel buffets. As I enjoyed pineapple for breakfast, lunch and dinner, I became inspired to create a refreshing dessert. I accented the pineapple with a favorite spice of mine, grilled it and served it with sherbet. The recipe is lots of fun for summer entertaining.


Ingredients:
One whole, fresh pineapple
Brown sugar, for sprinkling
Ground cinnamon, for sprinkling
1½ pints sherbet (various flavors)

Working on a cutting board, cut off and discard pineapple stem with leaves as well as the bottom tip. Holding the pineapple vertically, cut it into fourths. Slice off and discard the ½-inch thick inner core from each fourth.


Insert a sharp, pointed knife between the pineapple skin and flesh. Cut away the flesh from the skin in one piece (for all fourths). Refrigerate two of the fourths in a covered bowl for future use (the extra pineapple can be eaten as a snack).

Working with two of the fourths (half of the pineapple), cut each fourth, crosswise, into 8 slices (a total of 16 slices). Set the slices on an aluminum-foil lined baking sheet.

Sprinkle the pineapple slices lightly with brown sugar and cinnamon. Place the sheet with the pineapple on an oven rack set six inches away from oven’s overhead broiler grill. Broil/grill for 5 minutes or until brown sugar begins to bubble. Cool completely (this step can be prepared early in the day).

To serve, place two scoops sherbet onto four individual dessert plates. Decorate the sides of each plate of sherbet with four slices of pineapple.

Text & Photographs © Nancy Real 2011

Carrot Mango Soup

Active Prep Time: 20 to 25 minutes
Inactive Prep Time: 30 to 35 minutes
Serves 4 to 6

On any given afternoon, I’ll do anything to avoid going to the supermarket. To avoid rush hour traffic, I'll create a quick meal with whatever I find in my refrigerator. In one such instance, all I had were a few carrots, a mango and a piece of fresh ginger. These ingredients were enough to surprise my family with a sweet, tangy soup. But when I finally got to the dinner table, the soup had already cooled down. What a great mishap! I realized that the tropical flavors make this soup exquisite whether it's served hot or lukewarm. Serve my carrot mango soup - a perfect light meal or first course for a summer lunch or dinner!

6 large carrots, peeled and cut into 1-inch pieces (to measure 4 cups)
1 cup diced mango (peel first)
1 teaspoon freshly grated ginger
1 clove garlic, peeled
1 tablespoon finely chopped brown onion
3 to 3½ cups cold water
1 teaspoon salt
Freshly ground black pepper, to taste

In a 6-quart saucepot, combine carrots, mango, ginger, garlic, onion, 3 cups of the water and salt. Bring to a boil and cook on high heat, uncovered, 6 to 7 minutes, or until carrot is tender when pierced with a fork.

Transfer pot to a cold burner and set aside, uncovered, to cool, 30 to 35 minutes. Purée soup in blender, in batches, transferring each puréed batch to a large glass or porcelain bowl. Return puréed soup to saucepot and bring to a boil. Stir and add a little more water, to desired consistency.

Add black pepper and taste. Adjust seasonings, if necessary.

Serve hot, garnished with sour cream and a sprig of parsley.

Text & Photograph © Nancy Real 2011

Nancy's Tastes & Trips - "The Market" at Santa Monica Place

Last week, I went shopping at Santa Monica Place, located in Santa Monica. At high noon, my growling stomach led the way up to the 3rd level of the mall where I was surrounded by restaurants and a food court. Suddenly, I noticed a bright red sign -The Market.

I'm glad the word "Market" screamed at me because once inside this upscale food court, I discovered casual-chic restaurants that use local, organic ingredients and foods that are artisanal or handcrafted. Food quality and warm personalities of the proprietors and staff create a unique, Euro-California atmosphere (you'll love it!).



I wanted some prosciutto and immediately spotted Norcino Cheese Bar. The warm atmosphere, the array of cheeses and salumi (these are cured meat products mostly made from pork) ushered me in.






I couldn't decide if I wanted a panino, cheese & prosciutto platter or a salad. I ended up ordering all three with a glass of wine (I got the panino to go). And if I don't feel like making panini, I can get them at Norcino Cheese Bar at the spur of the moment!



The above foods only acted as an appetizer because I was still hungry. Across the way from Norcino, I saw Primi al Mercato (same owners) - it pulled me in with an invisible magnet. I was then flabbergasted when presented with a homemade pasta menu. And no wonder - this place has a "laboratorio di pasta" which translates to "pasta lab". The pastas are made fresh, daily and on the premises.












Have you ever eaten gourmet, homemade pasta like this in a mall? Of course not. Left to right: Tortelloni ai Funghi filled with ricotta and porcini and served with butter sage sauce; Cavatelli with Maine Lobster Sauce; and Green Tortellini with Four Cheeses & Aurora Sauce - DELIZIOSO! And guess what? You can order GLUTEN-FREE PASTA, too. Go to Primi and you'll come back time and time again to try various menu selections.







Whether it was Norcino or Primi, I was welcomed by a fantastic staff. Chef Fernando Ortega (holding the wine) is so proud of the dishes he prepares and Giuseppe is friendly, takes care of the restaurant's patrons and smiles a lot.







At The Market all you have to do is wish for a luscious food and it suddenly appears. As I walked out of Primi al Mercato Restaurant, I turned left and immediately saw L'Artisan du Chocolat.











I was greeted by Mary Allen, who asked me to taste a beautiful, highly decorated chocolate (I was afraid to touch these chocolates so as not to ruin the art). I told Mary that I'd never seen chocolates like these before. She responded, "They're all handmade."

At L'Artisan, you can enjoy something sweet without feeling guilty. You can buy one chocolate or cookie at a time. And, the exquisitely-wrapped boxed chocolates are a perfect gift for any occasion.










As I made my way out, I was tempted once more. Aware of being a few blocks away from Santa Monica Beach, I was immediately attracted to the name of this ice cream shop - Beachy Cream.

With a preference for all-natural, organic homemade foods with no chemical preservatives or color, I can't believe I found ice cream that meets this criteria. Beachy Cream does not lure its customers to a product with visuals - those bright pinks and greens are totally absent.












Instead, this summertime treat teases you with its pure and vibrant flavors (cream, fruit, chocolate and spices) - Surfin' Chocolate Chip, Key Lime Cowabunga, Ginger Wipeout, Bitchin' Chocolate Chocolate, etc.















Whether you're going to Beachy Cream to ask questions and shoot a zillion photos (as I did) or whether you're unsure of what to buy, Stephanie is there to patiently assist you with grace and professionalism.



In the past week, I've gone to The Market three times. I enjoy the food, the atmosphere and the wonderful people who work there. The Market is a great place to chill and enjoy life. Go there on your lunch hour, for dinner or on your next day off.

Make sure to shop first (try on clothes while you feel thin). Then, go up to the 3rd Level of Santa Monica Place and let The Market satisfy all your cravings!


All Text and Photographs © Nancy Real 2011, except for
Malibu's Natural Ice Cream Beachy Cream (ice cream sandwich photograph).

Open-Faced Prosciutto Panini

Prep time: 10 to 12 minutes
Serves: 2 to 4

When I come home from work on some summer nights the last thing I want to do is cook. I'm sure most of you will side with me on this one. As we walk through the door and kick off our shoes, we need something fast and satisfying. For me, panini seem to be the perfect choice - all you have to do is buy some rolls, fresh prosciutto and a few cheese slices. If you’ve got other favs, just pile them on. And, whatever you do, avoid that bread topper. With my open-faced panini, you’ll avoid the extra calories (it’s almost swimsuit season, remember?). “Mangia” and don’t feel guilty.

Ingredients:
2 small zucchini, tips removed & discarded (this ingredient is optional)
Extra virgin olive oil, for drizzling
2 panini rolls, cut in half horizontally
12 slices Prosciutto di Parma or San Daniele Prosciutto (sliced thick enough to roll, as opposed to shaved)
8 slices Provolone cheese (mild or sharp)
2 roasted red or yellow bell peppers (ready made and sold in a jar), rinsed, pat dry and cut into ½-inch thick slices
Salt and pepper, to taste

Cut zucchini, lengthwise, into ¼-inch thick slices; set aside. Line a baking sheet with aluminum foil. With a basting brush dipped in olive oil, lightly grease the foil-lined sheet.

Arrange zucchini slices, side by side, on the sheet. Lightly drizzle each slice with olive oil. Place sheet with zucchini on oven rack placed 6 inches away from oven’s overhead broiler grill.

Grill zucchini about 5 minutes per side, until the slices are golden brown. Remove sheet from oven and set aside.

Meanwhile, arrange the 4 panini half-rolls, cut side up, on a serving platter and lightly drizzle them with olive oil. Roll each prosciutto slice. Place 3 slices on each panini half-roll, followed by 2 slices of cheese, 1 or 2 zucchini slices and a few bell pepper slices.

Drizzle a little oil, salt and pepper, to taste, on the bell pepper slices.

Serve immediately with your favorite red or white wine.

Wine pairing suggestion: Chianti (red) or Pinot Grigio (white).

Text and Photograph © Nancy Real 2011

Strawberry Rhubarb Cheesecake

Strawberry Rhubarb Cheesecake
Prep time: 15 minutes
Bake time: 55 minutes
Cool time: 5 hours or overnight
Makes one 9-inch cake

Seasonal, fresh strawberries combined with tart rhubarb make an exquisite and beautiful topping for this cheesecake. Because I love sweet and sour flavors so much, strawberry rhubarb desserts are my favorite. Entice everyone when you set this bright cheesecake on your sweet table.

Ingredients for Crust & Cheesecake:
1½ cups finely ground Maria cookies*
1/8 teaspoon ground cinnamon
4 ounces (1 stick) unsalted butter, melted
Three 8-ounce packages cream cheese, room temperature
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract

Ingredients for Strawberry Rhubarb Filling:
2 cups diced fresh strawberries
1¼ cups diced fresh rhubarb (about 2 medium stalks)
½ cup granulated sugar
1/8 cup cold water and 1 teaspoon cornstarch (mixed together in a cup)

Preheat oven to 350˚F.

Make the Crust:
In a 2 or 3-quart mixing bowl and using a fork or pastry cutter, combine the ground cookies with cinnamon and melted butter until uniform. Transfer the mixture to a 9-inch spring form pan. Spread the crumb mixture evenly, pushing it up with fingers along sides of pan to rise ¾-inch high. Gently pat and flatten the crumb mixture at bottom and at sides of pan; set aside.

Make the Cheesecake:
In a 5-quart mixing bowl, beat the cream cheese with the sugar and one egg until mixture is smooth. Beat in the remaining eggs, one at a time. Stir in the vanilla extract. Pour cheesecake batter over crumb mixture in pan. Set pan on a rack placed in center of oven and bake 50 to 55 minutes or until cheesecake is light golden brown and begins to crack at sides.

Turn off oven and leave cheesecake to set for 30 minutes. After 30 minutes, transfer cheesecake to counter, cover with foil and let cool 2 hours (do not remove cheesecake from spring form pan).

Refrigerate the cheesecake 2 more hours or overnight (it’s best to make cheesecake one day ahead).

Make the Strawberry Rhubarb Filling:
Combine the strawberries, rhubarb and sugar in a 2 or 3-quart saucepot. Bring to a boil and cook on medium heat for 2 minutes, stirring occasionally with a wooden spoon. Set heat on low and cook for 3 more minutes, stirring frequently to prevent sticking. Stir in the cornstarch mixture; cook and stir 1 more minute until thickened.

Transfer the filling to a glass or porcelain bowl, cover and cool on a counter. After cooling, refrigerate about 1 hour or overnight.

To serve: Remove sides of spring form pan from cheesecake. Set the cake with pan bottom on a large platter, spoon the strawberry filling over its top and serve individual slices.

*Note: Maria cookies are round, sweet biscuits. Each biscuit has perforations or holes and the name “Maria” engraved on its top surface.

Text & Photograph © 2011 Nancy Real