Nancy's Eggplant Caponata

Muir Glen Organic Tomatoes®

I use Muir Glen Organic Tomatoes® in my recipes because of their natural, sweet flavor, minus the salty, acidy aftertaste. 

Taste Test: Open a can of any variety Muir Glen Organic Tomatoes® and taste the pure, wholesome sweetness - you'll have guaranteed, perfect results with each recipe you make! Use these amazing tomatoes in my famous Eggplant Caponata recipe below.

Nancy's Eggplant Caponata

Prep time: 20 minutes for salting the eggplant
Cook time: 15 minutes
Serves: 6 to 8 


Ingredients:


2 large eggplants, rinsed and dried
2 tablespoons salt (to remove bitter juices of eggplant)
1/2 cup olive oil
1 large red bell pepper, stem removed, seeds discarded and flesh cut into 3/4-inch pieces
2 celery stalks, peeled and cut into 1/2-inch pieces
1 medium brown or white onion, peeled and chopped into 1/2-inch pieces
One 15-ounce can Muir Glen Organic Crushed Tomatoes®, blended, strained (pulp discarded and tomato juice reserved)
2 tablespoons balsamic vinegar (brown variety)
1 tablespoon granulated sugar
2 tablespoons capers, drained and rinsed
1/2 cup black or green, pitted olives, rinsed, drained and sliced
Salt and ground black pepper, to taste


1. Using a knife and working on a cutting board, trim and discard the eggplant tips. 


2. Cut the eggplant into 3/4-inch slices. Cut slices into 3/4-inch pieces.


3. Place eggplant in a colander set over a large bowl. Sprinkle the eggplant with 2 tablespoons salt. Using hands, toss the eggplant and salt; set aside 20 minutes for bitter juices to drain).


4. After 20 minutes, and using plastic gloves, place about 2/3 cup eggplant pieces in between hands. Press hands together over sink, allowing eggplant juices to escape. Set the pressed eggplant aside in a large bowl.


5. Meanwhile, in an 8-quart stockpot, heat the oil on medium-high setting. Stir in the eggplant. With a wooden spoon, sauté eggplant on high setting, stirring occasionally, for 6 to 8 minutes or until it is light golden brown. If high heat browns eggplant too quickly, lower it to medium-high.


6. Stir in the bell pepper, celery and onion pieces and cook, stirring occasionally, on medium-high setting for 3 to 4 minutes or until onion is translucent. 


7. Add the reserved tomato juice of Muir Glen Organic Crushed Tomatoes®, balsamic vinegar and sugar; cook 5 minutes, stirring occasionally, on medium-high setting.


8. After 5 minutes, stir in the capers and olive slices; cook an additional 2 minutes. 


9. After 2 minutes, taste the caponata and, if needed, adjust salt level. Stir in the black pepper.


Enjoy Eggplant Caponata as an appetizer with fresh Italian bread or toasts.


To serve with Italian toasts, called "bruschette" - arrange Eggplant Caponata atop bruschette and serve immediately.


Red wine pairing: Chianti or Cabernet Sauvignon.


Text and Photographs ©2012 Nancy Real.

Persian Cucumber Salad

Prep time: 15 to 20 minutes
Serves: 4


Besides pairing cucumbers with dips, or adding them in slices to lettuce salads, how can you use them as a main ingredient?


I found the answer to this question in the cuisine of Iran (2,000 years ago, Iran was called Persia). Inspired by the amazing foods of my Persian friends and the restaurants they've introduced me to, I've made Persian Cucumber Salad. 


This delicious salad has a mélange of red onion, red bell pepper, fresh dill, olive oil, lime juice and, the star of the show - Persian cucumbers. Persian cukes are smaller than the  standard ones, but more flavorful. Enjoy this fresh and healthy salad all summer!


Ingredients:
1 to 1-1/4 pounds Persian cucumbers, about 5 to 6 count (available in Middle Eastern markets)
3 tablespoons finely chopped red onion, set in cold water for 1 minute and drained
1 to 2 tablespoons finely chopped red bell pepper
1 tablespoon finely chopped fresh dill weed 
Juice of 1 lime
Extra virgin olive oil, to taste
Salt and ground, black pepper, to taste


Working on a cutting board, remove and discard tips of cucumbers. Peel cucumbers and rinse them under cold, running water. Dry cucumbers with paper towels and transfer them to cutting board.


Cut cucumbers in half, lengthwise. Cut each cucumber piece in half again, lengthwise. 


Chop cucumbers in 1/2-inch pieces and transfer them to a large glass or porcelain bowl. Stir in the remaining ingredients and toss. 


Taste and adjust seasonings (olive oil, salt and pepper). 


Serve Persian Cucumber Salad immediately with Lavosh or Pita breads* as an appetizer or as a side dish to meat, poultry or fish.


Note: *Lavosh is a flatbread typically served in Persian cuisine and is sold in large, rectangular sheets. Pita bread is served in Middle Eastern cuisine (various countries). It is flat, round and when cut in half Pita bread can be opened like a pocket and filled like a sandwich.


Text and Photograph ©2012 Nancy Real.

Basil Almond Pesto

Prep time: 10 minutes
Makes 1 pint

At this time of year there's no doubt that herbs are the rage. My home garden is lush with beautiful green leaves -  parsley, cilantro, oregano, marjoram, sage, thyme and the most important herb of all - basil.

For this pesto recipe, I combined the aromatic basil leaves with almonds. This incredible Basil Almond Pesto will help you serve great panini or pasta dishes in minutes. Don't know about you, but with all that extra time, I'd rather go to a movie or enjoy a great outdoor activity such as biking on a mountain trail or rollerblading at Santa Monica Beach.

Ingredients:
1 clove garlic
1 teaspoon salt
1/3 cup whole almonds (unroasted and unsalted)
2 cups fresh, Italian flat parsley leaves, slightly packed (washed and spun dry)
2 cups fresh basil leaves, slightly packed (washed and spun dry)*
1/4 cup grated Pecorino Romano cheese
1/2 cup olive oil
2 to 3 tablespoons vegetable oil

1. In a food processor, grind the garlic and salt.

2. Add the almonds and process until they are ground (make sure they do not turn into a paste).

3. Open the food processor cover and add the parsley and basil leaves, making sure they fit inside barrel. Cover and process until the leaves and almonds have combined and the pesto has formed.

4. Add the cheese and process once more until mixture is uniform.

5. With the motor running, slowly pour the oil into the pesto in a thin stream.

6. Using a spoon, transfer the pesto to a glass jar, flattening the top. Gently and slowly pour the vegetable oil over top of pesto to seal it (this will prevent the pesto from blackening). Cover and refrigerate.

Pesto sauces keep in refrigerator up to 3 weeks. Whenever using small amounts of pesto, make sure the remaining portion inside jar is covered with vegetable oil.

Pasta with Basil Almond Pesto - Serves 4: While waiting for one pound of pasta to cook, spoon about 3/4 cup pesto into a glass or porcelain serving bowl. Drain the pasta and immediately transfer it to the bowl with the pesto. Gently toss the pasta until it is evenly coated with the pesto. For a creamier texture, add 2 to 3 tablespoons whipping cream and toss. Serve immediately and ask guests to sprinkle some grated cheese over their pasta, if desired.

Pesto can also be used as a spread on toasted Italian or French bread and in panini.

*Note: After basil leaves have been spun dry, lay each leaf flat on paper towels. Using another paper towel, pat each leaf dry, on both sides. This will prevent the leaves from blackening.

Text and Photograph ©2012 Nancy Real

Taralli (Italian Pretzels)

Prep time: 30 minutes
Bake time: 30 minutes
Makes: 12 to 15 taralli


A few weeks ago I posted on Facebook.com/The Kitchen Buzzz, a photo of a painting by  Italian artist Elisabetta Rogai - painted with red wine. Ironically, while sipping wine at Elisabetta's show in L.A., I remember thinking, "This wine would go well with some taralli." 


Taralli are Southern Italian pretzels or breadsticks that are sometimes served with cheese, olives, prosciutto, mortadella, salami and, last but not least, wine.


Inspired by Elisabetta's paintings, this taralli recipe includes traditional fennel seeds and red wine. Oh yes - pour that "vino" right into the mixing bowl. After the O-shaped taralli are boiled and baked, they'll surprise you with a bold flavor and crunchy finish.


Vegetarians, pair these funky taralli with cukes, tomatoes, salads and - you got it -  wine! 


Ingredients:

1-1/2 teaspoons salt

1 teaspoon ground, black pepper

1 tablespoon fennel seeds (also called "anise seeds")

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

1 teaspoon baking powder

1 large egg
1/8 cup red wine
1/8 cup cold water
1/4 cup olive oil


1. Preheat oven to 375°F. In a 2-quart mixing bowl, combine the salt, pepper, fennel seeds, flour and baking powder; set aside.


2. Fill an 6-quart sauce pot 2/3 full with water and set it on a cold stove burner (to be turned on when taralli dough has been shaped into circles).


3. In a 5 to 6-quart mixing bowl or in a stand mixer, stir together the egg, wine, water and olive oil.  Gradually stir in the dry ingredients until a dough forms. Turn the dough onto a flat and lightly-floured surface. Gently knead the dough for 2 minutes.


4. Pull away a two-inch ball from the dough. Roll the dough on the flat surface and shape it into a 5-inch log (the log's diameter should measure 1/2-inch). 


5. Shape the log into a circle and press to close. Lay the circle, or tarallo, aside on flat surface or on a plate (not floured). Continue shaping remaining dough into taralli, laying them aside on the plate.


6. Bring the water in sauce pot to a boil. Gently drop two to 3 taralli into the boiling water and cook until they come up to the surface, about 2 to 3 minutes. 


7. With a slotted spoon, transfer the boiled taralli to a platter for draining (do not lay taralli  on paper towels or they will stick). Boil the remaining taralli and repeat draining instructions.


8. Transfer the boiled and drained taralli on a parchment-lined 18x12-inch baking sheet. Place baking sheet with taralli on a rack positioned in center of preheated oven.


9. Bake taralli for 15 to 20 minutes. 


10. After 15 to 20 minutes, turn the taralli over and bake for an additional 15 to 20 minutes or until both sides are golden brown.


11. Remove the baking sheet with taralli from oven. Transfer taralli to a glass or porcelain platter or a cooling rack.


Enjoy taralli warm or at room temperature.


Storing instructions: Place cooled taralli in double plastic freezer bags. Freeze taralli up to one month. 


To thaw: Remove taralli from freezer bags. Place them on a platter and allow taralli to come to room temperature.  Place taralli on a baking sheet in a preheated 375°F oven and warm them for 5 minutes.


Wine Pairing Suggestion:  Southern Italian reds such as Aglianico (from Naples) or Nero d'Avola (from Sicily).


Text and Photograph ©2012 Nancy Real

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