All Posts By: NANCY DeLUCIA REAL

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Yesterday (during our COVID-19 confinement), I thought of making my best pastry, slicing apples and voila! I made a delicious apple pie. Thinking ahead in our current situation, I froze the pie for a future dinner. What the heck – all I have to do is defrost the pie and warm it in the oven. Don’t forget the vanilla ice cream or gelato for “a la mode” style.

NOTE:  At this point in our home-confinement, kids will have fun with this recipe. Try it!

Pastry Ingredients for 9 to 10-inch pie pan:
2-2/3 cups all-purpose, unbleached flour
1-1/2 teaspoons salt
3/4 cup safflower or sunflower oil
4 to 6 tablespoons cold water

Prepare Pastry Dough:
1. In a 4-quart mixing bowl, measure flour and salt; add oil.

2. Mix with pastry cutter or a fork until particles are size of small peas.

3. Add water, 1 tablespoon at a time until the dough amalgamates. If needed, add 1 to 2 more tablespoons water.

4. Gather dough into a ball; divide it into 2 balls. Cover in plastic wrap and place in freezer for 10 minutes. Meanwhile, prepare the apples:

Ingredients for Apple Filling:
6 large apples, peeled, cored and thinly sliced
3/4 cup granulated, unbleached sugar
1/2 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves

Mix the Apple Filling:
1. Place the sliced apples in 4 to 6-quart mixing bowl; set aside.

2. In a small bowl, stir together the sugar, nutmeg, cinnamon and cloves.

3. Add the dry flour-spice mixture to the apples and stir well with a large spoon. Set aside.

Roll Out the Pastry Dough:
1. Lightly flour two waxed paper sheets, each measuring 16 inches long.

2. Flatten one dough ball into a circle until it is 3/4 inches thick. Place it between the floured waxed sheets.

3. Using a rolling pin, gently roll out the pastry using short strokes going outward. You may have to lift and re-flour the sheets so the dough will not stick.

4. Peel off top waxed sheet and, placing one hand underneath bottom sheet with pastry dough, make a quick flip into pie pan. Peel off remaining waxed sheet.

5. Repeat rolling out instructions for remaining pastry dough. Peel off top waxed sheet and set aside.

Fill and Seal the Pie:
1. Preheat oven to 425°F.

2. Using a fork or knife, make holes in pastry lining the pan.

3. Give the applies a mix and turn them into the pastry-lined pan. They should sit in a mound.

4. Using a pastry wheel, cut 1-inch wide strips from the remaining pastry dough.

5. Beginning with longest strip, place it in center over top of apples. Place remaining strips on each side of center strip – one inch apart.

6. On the diagonal, repeat laying out remaining strips over first layer of strips.

7. Trim edges of pastry to 1-inch overhang.

8. With fingers, grab & roll pastry edges under to edge of pie pan. Make a curvy design as you work around pie pan.

9. Cover edges of pastry with 1-inch wide strips of aluminum foil (this prevents burning).

10. Place pie pan on a rack positioned in center of oven & bake 30 minutes.

11. After 30 minutes, remove foil strips and bake additional 5 minutes.

12. Immediately transfer pie to cooling rack or wooden board set on a counter.

13. Serve apple pie warm with vanilla ice cream or gelato.

ALTERNATIVELY, FOR STORAGE:

1. COVER PIE WITH PLASTIC WRAP AND REFRIGERATE UNTIL THE NEXT DAY; OR
2. COVER PIE WITH PLASTIC WRAP. THEN, PLACE PIE IN A LARGE PLASTIC BAG (USE WHITE KITCHEN TRASH BAGS).
3. REMOVE AIR AND MAKE A KNOT IN FIRST BAG.
4. PLACE BAG WITH PIE IN 2ND BAG & SECURE WITH A KNOT; PLACE IN FREEZER. DOUBLE BAGS WILL KEEP OUT THE “FREEZER BURN”.
5. ON DAY OF SERVING, BRING PIE TO ROOM TEMPERATURE.
6. PREHEAT OVEN TO 350°F.
7. COVER TOP OF PIE TO EDGES WITH ALUMINUM FOIL, PLACE IT ON A RACK POSITIONED IN CENTER OF OVEN & WARM IT FOR 30 MINUTES.
   Text & Photographs ©2020 Nancy DeLucia Real

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This delicious hummus is great for cold or snowy March days. The black beans and garbanzos are rich in protein and fiber. With tahini and olive oil, this Vegan appetizer tastes rich and velvety!

Prep time: 10 minutes
Makes: 2-1/2 cups

Ingredients:
2 cups canned or pre-cooked black beans, drained
1/2 cup canned or pre-cooked garbanzo beans (chickpeas), drained
2 tablespoons tahini (this is a condiment made from toasted, hulled & ground sesame seeds)
1/2 to 3/4 teaspoons salt
1 garlic clove, peeled & crushed
1/4 to 1/3 cup cold water
4 tablespoons extra virgin olive oil
4 to 6 pita breads, each cut into 6 wedges
1 small avocado, barely ripened & cut into cubes
1 Roma tomato, cut in half, pulp discarded & flesh cut into cubes
3 to 4 dill sprigs, for garnish

Directions:
1. In a food processor, puree together the black beans, garbanzo beans, tahini, 1/2 teaspoon salt, garlic, water and olive oil.

2. When hummus mixture is uniform, taste it. If needed, adjust salt level.

3. Transfer the hummus to a serving bowl; garnish with avocado, tomato cubes and dill sprigs.

4. Serve immediately with pita wedges. Alternatively, cover bowl with plastic wrap and refrigerate up to 4 hours or overnight.
Text & Photograph ©2020 Nancy DeLucia Real

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I need to relax these days – don’t you? Here’s a great biscotti dessert with a “kick”! Enjoy this on Valentine’s Day with anyone you love!

Prep time: 15 minutes (mixing dough & shaping biscotti logs)
Makes: 36 to 40 biscotti

Ingredients:
3-3/4 cups all-purpose, unbleached white flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
4 large eggs
2 large egg yolks
1 teaspoon vanilla extract
2 cups unbleached, granulated sugar
69 drops red food color
1-1/2 cups white chocolate chips

Mixing the Dough:
1. Preheat double ovens to 350°F. You can also use one oven (baking directions will follow).

2. Line two 18X12-inch baking sheets with parchment paper; set aside.

3. In a 2-quart bowl, combine the flour, baking powder, salt, cloves & cinnamon; set aside.

4. In a 4-quart mixing bowl using a hand mixer (or in bowl of a stand mixer), blend together the eggs, egg yolks, vanilla extract and sugar until uniform.

5. With mixer going, add the red food color drops.

6. With mixer set on low speed, stir in the chocolate chips.

7. Set mixer on medium and gradually (a little at a time), stir in the flour until a dough forms.

8. When dough is uniform, turn it onto a lightly-floured surface (NOT MARBLE, GRANITE or OTHER STONE – IT WILL HALT THE “RISING” ACTION OF DOUGH).

Shape Biscotti Logs & Bake:

1. Lightly knead dough until it is smooth – do not overwork it.

2. When dough is smooth, divide it into four balls.

3. Roll each dough ball into a 15 X 2-inch log; place two logs on each baking sheet, spaced 3 inches apart.

4. Flatten logs slightly.

5. If using two ovens, place one sheet in each oven – racks must be centered in ovens; bake for 30 minutes.

6. Alternatively, if using one oven, place sheets on separate racks (top and bottom); bake for 15 minutes.

7. After 15 minutes, switch top and bottom sheets and bake for additional 15 minutes.

8. After 30 minutes baking time, transfer sheets with dough logs to a counter; cool for 6 minutes.

9. After 6 minutes, using a serrated knife, cut biscotti – 1/2 to 3/4-inch wide. DO NOT USE A “SAWING MOTION” AS BISCOTTI WILL CRUMBLE. INSTEAD, CUT “DOWN” INTO DOUGH.

10. Place each biscotto (Italian, singular) with cut side down on baking sheets.

11. Bake 5 minutes per side. Cool and serve.

TO STORE BISCOTTI: Place biscotti in double freezer bags and freeze up to two months. Place biscotti on a platter one hour prior to serving.
Text & Photograph ©2020 Nancy DeLucia Real

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It’s January 2020 and time for post-holiday diets! Here’s an easy, vegan dish that can be served alongside any delicious food you like.

Prep time: 25 -3o minutes
Serves: 4 to 6

Ingredients:
3 to 4 tablespoons extra virgin olive oil
3 large carrots, peeled and cut into 1/4-inch rounds
3 to 4 leeks, rinsed and cut into 1/4-inch rounds
12 ounces fresh spinach leaves, rinsed & spun dry
salt and ground black pepper, to taste

Directions:
1. In a 12-inch skillet, heat the oil.

2. When oil is hot (but does not smoke), add the carrot rounds and saute on medium-high heat for 1 minute.

3. After 1 minute, add the leeks and saute on medium-high heat for 2 minutes.

4. After 2 minutes, add the spinach leaves and saute on medium high-heat for 2 to 4 minutes.

5. Cook vegetables for 2 to 4 minutes longer or until carrots are crunchy-tender and leeks and spinach are tender.

6. Add salt and black pepper, to taste. Serve immediately.
Text & Photograph ©2020 Nancy DeLucia Real

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Wondering why you see the word “wild”? Since Italians have enjoyed wild shrimp for millennia, we realize that wild shrimp are sweeter than the farm-raised variety. In order to taste the ocean, salt and sweetness of these little crustaceans, I literally bite a chunk off (shell and all) while standing at the fish market. It’s okay – the fishmongers know me well and laugh it off. When shrimp are farm-raised, they are literally flavorless.

This Italian style salad has limited ingredients so that the sweet, wild shrimp flavor stands out at every bite.

Prep time: 15 to 20 minutes
Serves: 4 to 6

Ingredients:
1 to 1-1/2 pounds wild shrimp, peeled and deveined (top and bottom veins)
juice of 1 lemon
1/4 cup extra virgin olive oil
salt and ground black pepper, to taste
1/4 of a yellow bell pepper, seeded and cut into 1/4-inch pieces
1/2 cup fresh, flat leaf Italian parsley, finely minced

Directions:
1. Rinse the shrimp under cold water, drain and transfer to a 6-quart saucepot.

2. Cover shrimp with cold water and place saucepot on burner set on high – uncovered.

3. Stand by to make sure water does not foam up and spill out of saucepot.

4. When shrimp come to a boil, cook until flesh is opaque and pink – about 1 to 2 minutes. DO NOT OVERCOOK.

5. Taste a shrimp to make sure it is cooked through.

6. When shrimp are cooked, immediately drain them into a colander set over a sink.

7. Transfer shrimp to a large glass or porcelain bowl.

8. Add remaining ingredients; toss and taste.

9. If needed, adjust seasoning levels.

10. Cover salad with aluminum foil and let cool. Serve at room temperature.

11. Alternatively, prepare salad 2 to 3 hours ahead and refrigerate, covered. Wild Shrimp Salad – Italian Style can also be served cold.
Text & Photograph ©2020 Nancy DeLucia Real