Strawberry Rhubarb Pie

Prep time: 40 to 50 minutes
Bake time: 40 to 50 minutes

Over the past ten years or so, I've been asked a zillion times, "Nancy, what's your favorite dessert?" I always respond by saying, "classic American fruit pies". In my opinion, there's no better dessert than fresh fruit encased in flaky pie crust, topped with whipped cream or vanilla ice cream.

Since it's the season for strawberries and rhubarb, here's my classic and unique Strawberry Rhubarb Pie. I've made it since I was a teenager - from scratch. Just a few days ago, I made this for my Italian friends. It was the first time they had the strawberry-rhubarb combo and they loved it!

For the pastry (makes a two-crust pie):

2-2/3 cups all-purpose, unbleached flour
1 teaspoon salt
1/8 teaspoon ground cinnamon
3/4 cup sunflower or safflower oil
4 tablespoons cold water
Three 2-inch wide aluminum foil strips (to place over pastry edges during baking)

In a 4-quart mixing bowl, combine the flour, salt & cinnamon. Add the oil and, with a pastry cutter, mix until flour and oil combine to form pea-sized clusters. Add water, 1 tablespoon at a time; mix until dough amalgamates and sides of bowl are clean. If needed, add 1 more tablespoon water.

Gather dough with hands; separate into two equal balls. Wrap each dough ball in plastic and place in freezer for 10 to 12 minutes.

In the meantime, prepare the strawberry-rhubarb filling -

For the strawberry-rhubarb filling (makes one 9 or 10-inch pie):

1-1/2 cups granulated, unbleached sugar
1/2 cup all-purpose, unbleached flour
2-1/2 cups chopped fresh rhubarb stalks (1/2-inch pieces)
2-1/2 cups chopped fresh strawberries (3/4-inch pieces, slightly larger than the rhubarb pieces)
1 teaspoon pure vanilla extract

Preheat oven to 425°F.

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

In a 6-quart mixing bowl, combine the chopped rhubarb and strawberries. Gently stir in the sugar-flour mixture. Add the vanilla and gently stir; set aside.

In the meantime, transfer one dough ball from the freezer to the refrigerator. Unwrap the remaining dough ball and, on a flat, floured surface, flatten it to a 5-inch circle.

Place the pastry dough circle in between two lightly-floured 15-inch long waxed paper sheets.

Using a rolling pin, roll pastry from the center and outwards. After two to three rolling motions, peel off top waxed paper sheet and lightly flour the pastry. Replace the waxed paper sheet over the pastry and flip. Remove second waxed paper sheet & lightly flour pastry. Cover with waxed paper sheet again.

Continue rolling & flouring the pastry until it is 3 inches larger than the diameter of pie plate edges.

Remove top waxed paper sheet from rolled-out pastry. With one hand underneath the bottom waxed paper sheet & other hand over pastry surface, make a quick flip onto the pie plate. Gently and slowly peel off the remaining waxed paper sheet from the pastry. Carefully fit the pastry into pie plate edges. Using a fork, poke random holes in pastry; set aside.

Repeat above rolling instructions with second pastry dough. Keep pastry inside paper sheets & set aside.

Meanwhile, gently stir the strawberry-rhubarb filling and then carefully spoon it over pastry set in pie plate. Carefully flip second pastry over filling; peel off the waxed paper sheet.

Trim pastry edges to one-inch overhang. Turn pastry edges under. With fingers, crimp or pinch the edges, creating fluted shapes. Cover fluted pastry edges with aluminum foil strips.

Place pie on a rack positioned in center of oven. Bake 40 to 50 minutes or until fruit bubbles. Remove foil strips during last 5 to 8 minutes of baking.

Transfer pie to counter to cool. Serve warm or cold with 5-Minute Whipped Cream (previously published on this blog), vanilla ice cream or garnish of your choice.

Text & Photograph ©2012 Nancy Real

Chitarra with Mushrooms, Peas & Parmigiano

Prep time: 20 to 25 minutes

Serves: 4

This scrumptious pasta was presented to my husband while we were in Rome, Italy. It's called chitarra, which means "guitar" because the freshly-made pasta sheet is placed on a cutter with strings. By pushing the sheet through strings, the result is a variety of pasta called chitarra. Its shape is long and slightly thicker than spaghetti. Chitarra can be purchased either in Italian grocery stores or from online gourmet food companies.

Typically from Lazio (Rome's region), chitarra can be made with different sauces. This recipe combines mushrooms, peas, cream and Parmigiano Reggiano cheese. It's not only a traditional dish, but it's easy - and I'd say that this is the best part!

Ingredients:

8 ounces white mushrooms (cultivated variety), rinsed and pat dry with paper towels

4 tablespoons fine quality olive oil 

1 scallion, peeled and finely chopped

Salt and ground black pepper, to taste

1 pound chitarra pasta variety (spaghetti can be substituted)

1 teaspoon salt

3/4 cup fresh or frozen peas

1/2 cup heavy whipping cream (optional)

1/2 to 3/4 cup freshly grated Parmigiano Reggiano cheese

Fill a 6-quart sauce pot with water and set it on high heat.

Meanwhile, slice the mushrooms and set them aside in a bowl. 

In a 12-inch skillet, heat the oil. Add the mushrooms and chopped scallion to the oil in skillet. Using a wooden spoon, stir fry the mushroom mixture on medium-high heat. When onion is translucent, stir in the salt and pepper, to taste. Continue cooking on medium heat until 3/4 of the mushroom liquid has been absorbed; set skillet with mushroom mixture aside.

In the meantime, add the pasta and 1 teaspoon salt to the boiling water. Cook pasta for 6 to 7  minutes. After 6 to 7 minutes, add peas to the pasta water. Cook pasta and peas for an additional 2 to 4 minutes or until pasta is al dente (crunchy-tender).

While waiting for pasta to finish cooking, heat the skillet with mushroom mixture.

Drain the pasta and peas in a colander (reserve 1-1/2 cups pasta liquid). Transfer the pasta and peas to the hot mushroom mixture in skillet. Stir in 1 cup of the pasta liquid.

Using two wooden spoons, gently toss the pasta-mushroom mixture as it simmers or boils. Stir in the cream and 1/2 cup of the cheese. Gently toss and cook until the cream has thickened and pasta has heated through. 

If pasta seems a little dry, add remaining 1/2 cup cooking liquid. Stir in a little more cheese, to taste.

Serve immediately.

Wine pairing suggestion: Trebbiano or Pinot Grigio (whites).

Text and Photograph ©2012 Nancy Real

Stuffed Artichokes (Vegetarian)

Prep time: 30 to 35 minutes
Cook time: 50 minutes
Serves: 4 to 6

Since moving back to the United States from Italy, I often remember all the delicious vegetable recipes my Nonna Annunziata taught me to make. Believe it or not, one of these marvels is the artichoke.

Let me show you how to transform this rough, prickly vegetable into a Campania-style delicacy: Stuffed Artichokes. You stuff the artichokes with a fresh breadcrumb, Pecorino Romano cheese mixture and then stew them in some olive oil, onion, wine and small amounts of water added.

Without a doubt, this recipe is one of my best. Buon Appetito!

Ingredients:
4 medium globe artichokes (they should measure 4 to 5 inches in diameter)
1 lemon
3 to 4 large eggs, slightly beaten

3/4 cup grated, imported Pecorino Romano cheese

3 tablespoons chopped, fresh Italian flat-leaf parsley

Dash each ground black pepper and grated nutmeg

4 to 4-1/2 cups breadcrumbs, hand-shredded & made from three-day old white or wheat bread
2 cloves garlic, crushed
3/4 teaspoon salt
1/3 cup plus 4 tablespoons olive oil
1 medium brown or white onion, chopped
3-1/2 cups cold water
1 cup white wine

Fill an 8-quart sauce pot with 5-1/2 cups cold water. Add the juice of one lemon to water in pot (this liquid prevents artichokes from blackening); set aside.

Meanwhile, place one artichoke on its side; trim and discard its bottom stem. Trim and discard 1/2-inch from artichoke top. Remove outer layer of leaves and discard.

Place artichoke in water, and gently open up or loosen the outer leaves, taking care not to break them off. Carefully loosen the inner rows of leaves up to the artichoke heart and open it up with your thumbs. Let artichoke soak in lemon water.

Repeat above trimming and opening of leaves with remaining 3 artichokes; set aside.

In the meantime, prepare the stuffing:

In a 6-quart mixing bowl, beat together the eggs, cheese, parsley, black pepper and nutmeg. Stir in the breadcrumbs and crushed garlic. Divide the stuffing into four (4) parts and set them aside on a plate.

Remove artichokes from lemon water. Drain artichokes by shaking them upside down. Place them on a flat working surface (a cutting board) and pat dry.

Carefully and slightly open the leaves of one artichoke. Using 1/4 of the stuffing and beginning in center of artichoke, slightly pack some stuffing inside its core. Gently working your way outwards, place a little stuffing in between the next two layers of leaves and continue until you have reached the last two layers of exterior leaves. Set the artichoke aside and repeat stuffing technique with remaining three (3) artichokes.

In a clean 8-quart sauce pot, heat the oil. Place the artichokes, face down, in hot oil and let them brown on medium-high heat, about 3 to 4 minutes.

After 3 to 4 minutes, carefully slide a spatula underneath each artichoke to separate it from bottom of sauce pot. Flip the artichokes over, face up.

Stir in the chopped onion to fit all around and in between the artichokes. Saute the onion on medium heat for 2 minutes or until onion is translucent.

Carefully pour 2 cups cold water into sauce pot, in between and around the artichokes (never pour liquid over tops of artichokes). Cover and bring to a boil.

Reduce heat to medium and cook, covered, for 3 minutes.

After 3 minutes, slowly pour the wine in between and around artichokes. Cover and cook for 15 to 18 minutes. The artichokes should always sit in liquid which rises halfway up the vegetable.

After 15 minutes or so, when liquid has reduced by one-third, stir 1 cup cold water in between and around artichokes. Cover and cook for 10 more minutes.

After 10 minutes, taste the cooking liquid; adjust salt, to taste. Taste an exterior leaf. If the leaf is tough and you cannot bite the artichoke flesh off its leaf, cook for an additional 9 to 10 minutes.

If liquid reduces during this time, stir in 1 additional cup water and cook for 5 more minutes.

Serve one artichoke per guest or cut each artichoke in half and serve as an appetizer to 6 or more guests.

Wine pairing: Chilled Pinot Grigio.

Text & Photograph ©2012 Nancy Real

Guava & Cream Cheese (Cascos de Guayaba con Queso Crema)

Prep time: 30 minutes
Serves: 4 to 6


Directly from tropical Cuba, Guavas & Cream Cheese is a unique dessert. Don't know about you, but I wasn't aware of this dessert until I discovered Cuban cuisine.


The fresh guavas are stewed with sugar and topped with cream cheese in individual serving bowls. It's as easy as that! 


Make this unique dessert and it'll be the hit of your next dinner party - Buen Provecho.


Ingredients:
8 to 12 ripe guavas
1 to 1-1/2 cups water
1 cup unbleached, granulated sugar
6 ounces whipped cream cheese
6 to 8 sprigs of fresh mint leaves


Wash and dry the guavas. Cut each guava in half; remove and discard inner pulp and seeds. 


Place the guava halves, hollow or concave sides-up, in an 8-quart sauce pot. Cover guavas with enough water so that it rises up the fruit halfway.Bring to a boil and cook on medium heat for 10 minutes.


After 10 minutes, sprinkle the sugar evenly over the guavas. Cook on low heat, uncovered, until sugar has turned into a thick syrup. Cool completely.


To assemble: Place 4 guava halves in each individual glass or porcelain serving bowl. Divide the cooled syrup evenly among each serving. Cover each bowl with plastic wrap and chill at least 2 hours or overnight.


At serving time, add 1 teaspoon whipped cream cheese to each guava half. Garnish mint leaves.


Text & Photograph ©2012 Nancy Real

Cuban Shredded Beef (Ropa Vieja)

Prep time: 20 to 25 minutes

Serves: 4 to 6

Ropa Vieja is Spanish for "old clothes". This Cuban recipe's title describes shredded meat and colorful bell peppers which resemble tattered rags.

I learned how to make this recipe from Cuban friends who are fantastic home cooks.

Serve Ropa Vieja with a side of white or brown rice, accompanied by your fav red wine - a true comfort!

Ingredients:

2 pounds flank steak, boiled, cooled and shredded*

1/3 cup olive oil

2 cloves garlic, smashed

1 white or brown onion, finely chopped

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

One 15-ounce can Muir Glen® Organic Crushed Tomatoes

1/4 teaspoon ground cumin

2 bay leaves

1/2 cup dry Sherry or white wine

1 to 1-1/2 teaspoons salt

1 tablespoon granulated sugar or brown sugar

Dash ground black pepper

In a 12-inch skillet or 8-quart saucepot, heat the oil on medium-high setting. Stir fry the garlic, onions and bell pepper strips for 2 to 4 minutes or until the mixture is soft.

Stir in the shredded beef, tomatoes, cumin, bay leaves, wine, 1 teaspoon salt, sugar and dash pepper.

Cook on medium-high heat for 8 to 15 minutes, stirring occasionally with wooden spoon to prevent sticking. Taste and adjust the salt and pepper levels. Remove and discard bay leaves.

Serve immediately with steamed white or brown rice. This dish can also be served with a green salad.

*Note: The flank steak can be cooked for 45 minutes a day ahead and refrigerated overnight. On day of usage, shred the cooled flank steak into shreds.

Text & Photograph ©2012 Nancy Real

Marzipan Easter Eggs

Prep time: 30 minutes (for soaking almonds & removing skins)

Prep time: 30 minutes (for making marzipan)

Yield: 50 to 55 servings

Marzipan has its origins in ancient Arabic countries, including Persia (modern-day Iran). It was introduced to Europe by medieval Arabs and Persians who had mastered the art of confectionary. Made with simple ingredients such as almonds, sugar and rosewater, marzipan is so delicious that you just can't stop reaching for it.

These marzipan delights resemble eggs, except that they're round instead of oval. Children will become expert confectioners as they transform marzipan into candy eggs.

In the end, you'll have to go hunting for Marzipan Easter Eggs , since the kids will surely hide them from you!

Ingredients:

1-2/3 cups raw, unsalted almonds (skin on)

1 quart boiling water

2-1/4 cups unbleached, granulated sugar (for marzipan)

3 tablespoons rosewater (optional)

2 to 3 tablespoons cold water

50 to 55 candy paper cups

25 slivered almonds (for garnish)

1/2 cup fresh strawberries, cut into slivers (for garnish)

Set almonds in a 3 or 4-quart glass or porcelain bowl. Pour the boiling water over almonds to cover completely; set aside 10 to 15 minutes or until almonds slip out of their skins easily.

Drain almonds and discard water. Pat dry the almonds with paper towels.

In a food processor, grind together the almonds, 1-1/4 cups sugar, the rosewater and 2 tablespoons water. Process the mixture until it is smooth. To test: with slightly wet hands, grab 3/4 teaspoon marzipan mixture and roll it into a ball. If it is too dry, add 1 extra tablespoon water and process; set aside.

Meanwhile, place the remaining 1 cup sugar in a shallow bowl - you will use this to coat the marzipan balls.

With slightly wet hands, shape the marzipan into 3/4-inch balls. Roll balls in sugar, coating them evenly. Shake off the excess sugar and place marzipan eggs in candy-size paper cups. Set each paper cup with marzipan egg on a serving platter.

Garnish marzipan eggs with slivered almonds and slivered strawberries.

Note: Marzipan can be made up to two weeks ahead in the following manner: after rolling marzipan balls in sugar, place them in double freezer bags and freeze. When serving, thaw marzipan balls for 1 hour; garnish with slivered almond or slivered strawberry.

Text & Photograph ©2012 Nancy Real

Zucchine Parmigiana

Prep time: 30 minutes

Bake time: 25 to 30 minutes

Serves: 4 to 6 (as main dish)

Serves 6 to 8 (as side dish)

When I lived in Italy, I watched my Nonna Annunziata create zucchine parmigiana when she didn't have any eggplant. Now, remember that zucchine are a watery vegetable and can taste bland. This means that zucchine obtain a bolder flavor from whatever ingredients they're coated with. In this recipe, they're combined with tomato sauce and freshly grated Parmigiano Reggiano or Pecorino Romano cheese. Can zucchine get any more exciting than this?

Ingredients:

1 to 1-3/4 cups vegetable oil (for frying)

1 to 1-1/2 cups unbleached, all-purpose flour

3 to 4 large eggs, beaten with 3/4 teaspoon salt and dash ground black pepper

4 to 5 medium-large zucchine, tips cut off and discarded

Fresh Tomato Basil Sauce (previously published on this blog & found in index under Salad Dressings, Salsas & Savory Sauces), made up to two days ahead

1/2 to 2/3 cup freshly grated Parmigiano Reggiano or Pecorino Romano cheese

Pour 1 cup of the oil in a 10 or 12-inch frying pan; set aside on a cold stove burner. To avoid splatters on stove, cut off and discard handles and bottom of a large brown paper bag. Cut one side of bag open, placing it over burner. Cut out a hole in bag which is the size of the burner, plus one extra inch. Place bag with hole over burner - the remaining parts of bag will cover and protect the stove from oil splatters.

In the meantime, cut zucchine crosswise, in half. Cut each piece lengthwise, into 1/4-inch slices; set aside.

Place the flour in an 8-inch wide, shallow bowl. Beat the eggs, salt and pepper in another bowl of the same size; set aside.

Heat the oil in frying pan on high setting and, simultaneously, coat 6 zucchine slices in flour. Shake off excess flour and, using two forks, coat the zucchine with egg mixture. When oil is hot, lower heat to medium-high and gently place coated zucchine slices in pan. Fry 1 to 2 minutes per side or until golden; turn zucchine over once and repeat frying instruction. If oil diminishes, add more to frying pan, heat and continue frying.

With two forks or slotted spoon, transfer the fried zucchine slices to a platter coated with paper towels.

Continue coating and frying instructions for remaining zucchine, transferring each batch to a layer of paper towels set over bottom layer of fried zucchine. Set aside.

Preheat oven to 350°F. In a 12 X 12-inch square baking dish, spread about 2/3 cup warmed Fresh Tomato Basil Sauce.

Place one layer of fried zucchine over sauce. Spread 1/3 cup sauce over zucchine. Sprinkle with some grated cheese.

Repeat layer assembly of Zucchine Parmigiana until all zucchine have been used.

Cover with aluminum foil and bake for 25 to 30 minutes.

Serve immediately as a main dish, accompanied by a green salad. Alternatively, serve Zucchine Parmigiana as a side dish to meat, chicken or fish.

Suggested Wine Pairing: Chianti

Text & Photograph ©2012 Nancy Real