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- Part 50

All Posts By: NANCY DeLUCIA REAL

Home » Articles posted by NANCY DeLUCIA REAL (Page 50)

Kitchen Trick – Reading a Recipe

In Kitchen Tricks On April 28, 2010 0 Comments

Always read a recipe completely before diving into it. As you read the recipe, it will become virtual reality. For example, if reading, “Take one stick of butter at room temperature and mix it with 1/2 cup of sugar,” imagine the mixture in a bowl, turning into a cream …

Later on, when really mixing the two ingredients, it won’t feel so unfamiliar because you already played it out in your mind.

Text ©2010 Nancy DeLucia Real

Pasta alla Messicana

Pasta alla Messicana

In Fun Foods, Pastas, Rice & Legumes (Beans & Grains) On April 16, 2010 0 Comments

In the summer of 2007 I worked at my aunt’s restaurant, La Locandina, located in Southern Italy. Having been exposed to Mexican cuisine for many years in California, I decided to bring ingredients to make foods from south of the border. When I prepared and served Mexican food, the Italians went wild over new flavors such as cilantro, avocados and chiles, especially in this pasta dish that I created. Make my Mexican pasta and post comments to let me know how your guests liked it!

Prep time: 25 to 30 minutes
Serves: 4 to 6

Ingredients:
3 large vine-ripened tomatoes, cut in 1/2-inch pieces
3 garlic cloves, peeled and sliced
1 cup lightly packed cilantro leaves, rinsed and chopped (measure first, then chop)
1-1/4 teaspoon sea salt
1/3 cup extra virgin olive oil
1 pound any variety short pasta
2/3 cup frozen peas
2/3 cup whole kernel corn, frozen
1 large carrot, peeled and julienned (cut into matchsticks)
1 large ripe avocado (peeled and cut into cubes or slices at serving time – this prevents blackening)
2 fresh Serrano chiles, finely chopped and set in a small serving bowl
Freshly grated Parmigiano Reggiano or Pecorino Romano cheese, set in a small serving bowl

1. In a 4-quart pot, bring 10 cups of cold water to a boil.

2. In the meantime, combine the tomatoes, garlic, cilantro, 3/4 teaspoon salt and olive oil in a large porcelain or glass serving bowl. Toss lightly and set aside.

3. Add pasta and 1/2 teaspoon salt to the boiling water and cook on medium heat, uncovered and stirring occasionally, about 8 minutes or until pasta is al dente (crunchy tender).

4. After 8 minutes, add the peas, corn and carrot to the pasta during the last minute of the boil (if softer pasta is preferred, cook another minute or two).

5. Drain the pasta, peas, corn and carrot in a colander.

6. Transfer the pasta and cooked vegetables to the bowl containing the tomato mixture. Toss lightly and taste.

7. Serve in individual bowls and garnish pasta with the avocado. Ask guests to add chiles and cheese, if desired.

Accompany this exciting pasta dish with your choice of red or white wine.

Buon Appetito!
Buen Provecho!

Tips:

To avoid overcooking pasta, begin tasting it after a 6-minute boil. Most pasta varieties require an 8 to 10 minute-boil.
When cooking pasta containing durum wheat semolina, there is no need to add oil to the water.

Text and Photographs ©2010 Nancy DeLucia Real

Hummus Heat with Pitas & Vegetables

Hummus Heat with Pitas & Vegetables

In Appetizers / Starters, Fun Foods, Vegetables On April 9, 2010 4 Comments

Hummus is a garbanzo bean dip from Mediterranean countries but has now become popular all over the world. Even kids are reaching for a pita wedge or a carrot stick to dip in hummus. My addition of the chipotle chile accounts for the “heat”. Make Hummus Heat for your friends and family and watch it disappear in moments.

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

Ingredients:
1-1/2 to 2 cups cooked garbanzo beans, rinsed and drained -or-
One 15-ounce can garbanzo beans, rinsed and drained
4 tablespoons sesame Tahini*
2 cloves garlic, peeled and crushed
1/4 cup extra virgin olive oil
1/4 to 1/2 teaspoon sea salt
Juice of 1 small lemon
1/2 chipotle chile** in adobo sauce
2 fresh parsley sprigs
2 to 3 six-inch pita breads, cut into wedges
4 to 5 celery stalks, peeled and julienned
2 to 3 large carrots, peeled and julienned
1 large or 5 small Persian cucumbers, peeled and cut into 1/2-inch thick circles

1. In a food processor, blend the garbanzo beans, tahini, garlic, oil, 1/4 teaspoon salt, lemon and chiles to a grainy paste.

2. Taste and adjust olive oil, salt, lemon and chipotle chile levels (you may add more, to taste).

3. Transfer the hummus to a 3-cup serving bowl. Make a small well in center (about 1/2-inch deep) and fill it with olive oil; place parsley sprigs as garnish in center of olive oil in well.

4. Serve as an appetizer, accompanied by pita wedges, celery, carrots and cucumbers.

Tip: For a thinner consistency, add more olive oil or 1 tablespoon of sour cream.

Note: “Cooked garbanzo beans” refers to dry garbanzos and following package cooking instructions.

*Sesame tahini is a paste made with ground sesame seeds and can be found in the ethnic foods section of large supermarkets or in Middle Eastern grocery stores.

**Chipotle chiles in adobo sauce are sold in cans and can be found in the ethnic foods section of large supermarkets or in Latin American grocery stores.

Text and Photographs ©2010 Nancy DeLucia Real

IMGP3029

Spicy Indian Chicken

In Poultry On April 2, 2010 0 Comments

Prep time: 30 minutes
Serves 4

I created this recipe for my husband who rates Indian food as his number one choice whenever we go out to dinner. While I avoid the heavily condimented dishes such as curries, I enjoy lighter fare which usually includes lots of vegetables. This chicken dish is spicy, aromatic and a feast for the eyes and palate!

Ingredients:
1/4 cup plus 2 tablespoons vegetable oil (safflower or sunflower oil preferred)
1 to 2 Serrano chiles, stems discarded and flesh cut into thin circles
1 each red and green bell pepper, cut into 3/4-inch pieces
1 large red onion, peeled and cut into 1/2-inch rings
2 garlic cloves, peeled and crushed
1/8 teaspoon each ground cumin, chili and curry powder
Salt, to taste
One pound skinless, boneless chicken breasts or thighs, cut into 2-inch pieces
1/3 cup chicken broth
3 tablespoons fresh chopped cilantro leaves
3 tomatoes, quartered (pulp removed and discarded)

Heat 1/4 cup oil in a 12-inch skillet and stir fry the chiles, peppers and onion on medium heat for 2 minutes. Add the garlic, spices and salt and stir fry 30 seconds longer. Transfer the stir fried vegetables to a plate and set aside.

Heat the remaining 2 tablespoons oil in the same skillet and add the chicken pieces; stir fry on medium heat for 2 to 3 minutes. Stir in 1/3 cup chicken broth; cover and cook on medium-low heat, stirring occasionally, for an additional 3 minutes or until chicken is cooked through (cut into one piece and taste it).

Add the stir fried vegetables to the chicken in skillet, followed by the chopped cilantro leaves and tomatoes. Stir to heat for 1 minute, and add salt, to taste.

Serve immediately with steamed rice and a glass of chilled Pinot Grigio wine.

Vegan Variation: Replace chicken with one package extra firm tofu, cut into 1-inch squares. Instead of chicken, stir fry tofu pieces in 4 tablespoons oil, on medium-low heat, 1 to 2 minutes per side or until golden brown. Follow remaining recipe directions.

Tip: If desired, add a little more cumin, chili or curry, to taste. If making this recipe with kids in mind, do not add more spices and omit the Serrano chiles.

Note: I prefer a curry powder called Neera’s Curry Masala (An Authentic Indian Spice Mix), which is a blend of over 20 different exotic spices used for curries and vegetable sautes. This product is sold on Amazon.com, at gourmet and ethnic food shops.

Text and Photographs © Nancy Real 2010

EasterBiscotti

Easter Biscotti

In Cookies, Candies & Sweets, Holidays On April 1, 2010 6 Comments

These biscotti were inspired by a traditional recipe my maternal grandmother Nonna Nuccia used to make. Every year, during Easter week, Nonna made a panettone (an Italian sweet bread) decorated with multicolored nonpareil candies. My biscotti logs are sprinkled with the same candies and when sliced, they surprise you just like Easter eggs.

Prep time: 30 minutes
Bake time: 30 to 40 minutes
Makes: 4 to 4-1/2 dozen biscotti

Ingredients:
3-1/2 cups all-purpose, unbleached flour
2 teaspoons baking powder
1 teaspoon sea salt
1/4 to 1/2 teaspoon ground cinnamon (use lesser amount for a lighter flavor)
4 large eggs
1-3/4 cups granulated sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
2/3 cup shelled raw pistachios
1/2 cup dried blueberries
1/2 cup golden raisins
1/2 cup chopped dried apricots (cut into 1/4-inch pieces)
1/3 cup dried cranberries
1 egg yolk, mixed with 1 teaspoon water (for egg wash)
Multicolored nonpareil candies (for decoration)

1. Preheat the oven to 350°F. Grease and flour two 12 X 18-inch baking sheets and set aside.

2. Combine the flour, baking powder, salt and cinnamon in a medium bowl and set aside.

3. In a large mixing bowl and with a hand mixer, beat together the eggs, sugar, oil and vanilla extract on medium speed until well blended.

4. Stir in the pistachios, blueberries, raisins, apricots and cranberries.

5. With mixer set on low speed, gradually add the flour mixture (1 cup at a time) to the wet ingredients, mixing well after each addition.

6. Transfer the dough onto a smooth, floured surface and, with lightly-floured hands, lightly knead the dough until smooth and uniform.

7. Divide the dough into 4 equal pieces. Form each piece into a log measuring 14 inches long by 2 inches wide.

8. Transfer the two logs onto each prepared sheet, at least 2 inches apart.

9. Gently press each log to flatten slightly. Using a pastry brush, lightly coat each log with the egg wash.

10. Sprinkle each log abundantly with the nonpareil candies.

11. Bake logs, 10 minutes and then invert sheets (transfer sheet from upper rack to lower rack and vice versa).

12. Bake logs 15 minutes longer or until golden and they firm to the touch. If logs are too soft, bake an additional 5 minutes.

13. Transfer sheets to a wire rack or on the kitchen counter. Let logs cool in baking sheets for 6 to 8 minutes.

14. After 6 to 8 minutes, place logs on a cutting board and, using a sharp knife, cut logs crosswise and on a diagonal slant into 3/4-inch thick slices.

15. Arrange biscotti on the same baking sheets, cut-side down, in a single layer.

16. Return baking sheets with biscotti to oven and bake 4 to 5 minutes, turning biscotti over. After turning biscotti over, bake an additional 4 to 5 minutes.

17. Allow the biscotti to cool completely in baking sheets set on counter. Once cool, store the Easter Biscotti in double plastic freezer bags. They will keep frozen up to two months.

Text and Photographs ©2010 Nancy DeLucia Real
Photograph of Dove Candies ®, which are a registered trademark.