All Posts By: NANCY DeLUCIA REAL

ENTER OUR KITCHEN, WATCH & LEARN

Every year in December, my thoughts return to Montreal where I spent my early childhood. In Canada, the holiday season was synonymous with my cousins and me enjoying those great snowball fights.

Here in Los Angeles, these delicious Snowballs are made with bananas that are cut into chunks, rolled in sour cream and then in coconut. Rather than throwing these Snowballs at anyone, it’s best to serve them on a festive platter, surrounded by lush, fresh strawberries.

While Snowballs are fun to make, if anyone’s around during the process, these treats will never make it to your holiday table. But if they do, they’ll be the hit of the party – guaranteed!

Prep time: 15 minutes
Makes: 15 snowballs (or pieces)
Serves 4 to 6

Ingredients:
3 ripe bananas
Juice of one lemon or lime
8 ounces sour cream
2 tablespoons Amaretto liqueur
3 cups Baker’s Angel Flake Coconut®
1 quart fresh, whole strawberries

1. Peel and cut the bananas into one-inch chunks (approximately 5 chunks per banana).

2. Place bananas in a shallow bowl and gently toss in the lemon or lime juice.

3. In a separate, shallow 10-inch bowl, gently stir together the sour cream and Amaretto liqueur; set aside.

4. Place coconut in a separate 10 or 12-inch shallow bowl and set aside.

5. Using two forks, lightly coat each banana chunk with the sour cream mixture followed by the coconut (roll each banana chunk in the coconut until it is thoroughly coated and looks like a snowball).

6. Place snowball on a serving platter. Repeat with remaining banana chunks and arrange in a mound on the serving platter.

7. Fan each strawberry by making two vertical cuts into it. Arrange strawberries in a circle around the Snowballs.

8. Refrigerate Snowballs up to three hours (covered in plastic wrap) or serve immediately.

Text & Photograph ©2011 Nancy DeLucia Real

I love oatmeal in any way, shape or form and also for breakfast, lunch or dinner. Imagine the glee I must have felt when I discovered that oatmeal could be a main ingredient in homemade scones.

I make this recipe with either butter or vegetable oil (gotta be honest – scones are more delish when made with butter!). The warm, vanilla aroma of my oat scones is very comforting. Warning – warm scones will not only melt in your mouth, but they’ll make you reach for that extra pat of butter. Be sure to add a chaser of jam or jelly to every morsel.

Prep time: 15 minutes
Bake time: 12 to 14 minutes
Makes: 8 to 10 scones

Ingredients:
1½ cups all-purpose unbleached flour
1½ cups oats, uncooked (old-fashioned or quick-cooking)
1 tablespoon baking powder
½ teaspoon salt
1/3 cup granulated, unbleached sugar
½ cup currants, raisins or chocolate chips
1 large egg
1/3 cup milk (whole or low-fat)
2/3 cup unsalted butter, melted (2/3 cup vegetable oil can be substituted for the butter)
½ teaspoon vanilla extract

1. Preheat oven to 425˚F. Line a 12X18-inch baking sheet with parchment paper. Alternatively, you can grease and flour the baking sheet.

2. In a 2-quart mixing bowl, stir the flour, oats, baking powder, salt, sugar with the currants, raisins or chocolate chips; set aside.

3. In a small bowl, and using a fork, mix together the egg, milk, butter or oil and the vanilla.

4. Stir the liquid ingredients into the bowl with the dry ingredients; mix until dough is uniform (do not overmix).

5. With floured hands, gather the dough into a ball. Transfer dough ball to a flat, floured surface and, with a rolling pin, roll it out to a 7 or 8-inch circle. The dough should be about ½-inch thick.

6. Using a 2-inch round cookie cutter, cut into the dough, making concentric circles. Pick up any excess dough and reshape it into a ball, flatten it and cut an extra circle or two (there will be a total of 8 to 10 cut circles).

7. Place dough circles on baking sheet, leaving a 1 to 2-inch space between each one.

8. Place baking sheet on a rack positioned in center of oven.

9. Bake 12 minutes. After 12 minutes, check bottom of one scone by lifting it with a spatula. If underside is golden brown, the scones are done. If not, bake an additional 2 minutes.

Serve warm with butter and fruit preserves.

Text & Photograph ©2011 Nancy DeLucia Real

Every year at Thanksgiving, I like adding a new dish to my repertoire. I recently posted Butternut Squash Risotto as a first course for the holiday dinner. Keep in mind that tomorrow’s fare could add 3 pounds to your scale the next day, aka Black Friday, the day you’ll shop for a holiday dress or suit. Don’t know about you, but I’m staying in my tight black dress way past January 2nd!

No worries. I’ve come up with a foolproof plan. I turned my fav apple pie dessert into a guilt-free holiday treat. Freshly sliced apples are cooked with raisins and cinnamon (no sugar). After the apples have cooled, I can snack on them as much as I like without worrying about an expanding waistline.

Try the recipe – you’ll love it.

Prep time: 10 to 15 minutes
Cooking time: 5 to 8 minutes
Serves: 4 to 6

Ingredients:
5 to 6 medium-large apples (any variety)
¼ cup raisins
½ cup cold water
½ cinnamon stick, cut into slivers
Dash ground cinnamon

1. Peel, core and thinly slice the apples.

2. Place apples in a 4 to 6-quart saucepot with raisins, water, cinnamon stick and ground cinnamon.

3. Bring to a boil and cook on medium-high heat, stirring occasionally, for 5 minutes or until apples are tender.

4. Transfer Cinnamon Apples to a glass or porcelain bowl and cool.

Serve and/or refrigerate up to 5 days.
Text & Photograph © Nancy DeLucia Real

On Thanksgiving Day, while sipping some “vino” with my guests, we’ll make this risotto together. It’s so easy – every time a cup of broth is added to the rice, I’ll pass the wooden spoon to one of my friends so they can do the stirring, aka “all the hard work”.

By adding bits of butternut squash to this “delizioso” risotto, you’ll find a sweet surprise in every spoonful. And with a sprinkling of Parmigiano Reggiano cheese, this first course is to die for. Buon Appetito!

Prep time: 25 to 30 minutes
Serves: 4 to 6 (as a first course) / 8 to 10 (as an appetizer course)

Ingredients:
3 cups freshly diced butternut squash (raw)
1 teaspoon salt
1/4 cup extra virgin olive oil
1/2 cup finely chopped white or yellow onion
1 garlic clove, crushed
1 pound Arborio rice*
5 to 6 cups chicken broth
1 cup dry white wine
0.250 grams saffron powder (not saffron threads)*
2 to 3 tablespoons unsalted butter
Salt & ground black pepper, to taste
2/3 cup grated Parmigiano Reggiano cheese

1. In a 2 to 3-quart saucepot, combine squash with cold water (add enough water to cover the squash).

2. Bring to a boil. Stir in 1 teaspoon salt and cook 7 to 8 minutes until squash is fork-tender.

3. Drain squash and set aside in a bowl.

4. Meanwhile, in an 8 to 10-quart stockpot, heat the oil. Add onion and garlic; sauté on medium heat, stirring with a wooden spoon, until onion is translucent.

5. Stir in the rice and 1 cup of broth. Cook, on medium-high heat, stirring occasionally, about 2 minutes or until broth is absorbed. Repeat adding one cup of broth at a time and cooking 2 minutes until broth is absorbed.

6. Stir in the wine and saffron; cook and stir for 2 minutes or until wine is absorbed.

7. Stir in 1 cup broth; cook and stir for 2 minutes or until broth is absorbed.

8. Repeat broth addition and cooking instructions 5 to 6 more times or until rice is tender-firm (not overcooked).

9. Stir in the butter, salt and pepper. When butter has been absorbed, add the squash, stirring until warmed through.

Serve immediately in individual bowls. Ask guests to add grated Parmigiano Reggiano cheese (optional).

Wine pairing suggestion: Chilled Chardonnay or Pinot Grigio (whites).

*Arborio rice and Saffron powder can be found in most supermarkets or in specialty foods stores.

Text & Photograph © 2011 Nancy DeLucia Real

“Chakra”, a Hindu concept, means a force or energy from a physical body. Chakra is also the name of a fine Indian restaurant in Beverly Hills – Chakra Indian Cuisine. When dining at Chakra, the energy that surrounds you is happiness, beauty and color.

As soon as you shed your jacket, cell phone and other paraphernalia, you immediately dive into these bright and delectable chutneys – tamarind, mango and cilantro are everyone’s favs. They’re served with “pappadam” or crackers made with lentil, chickpea and rice flour. The Samosa Trio, each filled with potato, mushroom, corn & cheese, are hot and crunchy.

The Chicken Tandoori is exquisite. It’s marinated overnight in yogurt, cumin, ginger and other spices and baked the next day in a clay oven. It’s no wonder that the chicken is not only tender, but totally saturated with rich, subtle flavors. I like this dish because the spices are not overpowering.

“Pulao” is Basmati rice that is lightly infused with fennel. Can you see the tiny seeds peeking at you? A side of carrots and peas with just the right amount of coconut is a perfect go-with for the Lamb Pepper Fry (no worries – the peppers in this sauce are sweet).

Take at look at this unique dessert – “Kala Jamun” are homemade dumplings that are fried and served in a delicate rose cardamom syrup. One bite and you won’t share. Since one of Chakra’s fortés is its meal enders, you’re better off ordering at least two desserts.

Now, did I convince you that this is fine cuisine? Chakra’s delicacies are from the northern and southern regions of India.

And btw, my favorite time of day at this restaurant is at night – both the illumination and exotic colors will enchant you. As stated in Chakra’s menu, you will enjoy “tempting food, tantalizing decor and teasing beats”.*

Check out Chakra’s Lunch Buffet served Monday through Friday (not expensive). The manager, Vadivel Perumal known as “Vel” and his staff are warm & friendly restaurant professionals.

Chakra Indian Cuisine
151 S. Doheny Drive
Beverly Hills, CA. 90211
Tel (310-246-3999
www.chakracuisine.com

*Chakra’s website photos with white chairs & tablecloths are from its Irvine location. The Beverly Hills location has orange and red hues surrounding both the tables and “loungy” booths!

Text and Photograph ©2012 Nancy DeLucia Real