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Penne with Cilantro Pesto & Edamame

In Pastas, Rice & Legumes (Beans & Grains) On April 28, 2011 0 Comments

ENTER OUR KITCHEN, WATCH & LEARN

Although I don’t enjoy getting my hands full of dirt, I love grabbing kitchen shears and heading to my husband’s organic herb garden. Just last week, I looked for some fresh basil so that I could make traditional basil pesto, but harvested bunches of parsley and cilantro instead. By adding edamame to my novelty pesto sauce, I created this aromatic and exotic pasta dish.

Prep time: 10 to 15 minutes (for pesto); 8 to 10 minutes (for cooking pasta & edamame)
Makes: 1 to 2 cups Cilantro Pesto
Serves: 4 to 6

For the Cilantro Pesto:
2 cups lightly packed fresh cilantro leaves, stems removed
2 cups lightly packed fresh Italian flat-leaf parsley, stems removed
2 whole garlic cloves, peeled and hearts removed
1½ teaspoon salt
2/3 cup whole, natural almonds (skin on)
½ cup extra virgin olive
½ cup vegetable oil

1. Measure cilantro and parsley leaves; set aside.

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

3. Add cilantro and parsley leaves and process until finely chopped.

4. Add the almonds and grind.

5. Combine both oils in a measuring cup and, with motor running on low speed, pour the oils in a slow, steady stream until a paste or “pesto” forms.

6. Transfer the pesto to a glass jar and gently spoon extra vegetable oil on top to seal (this prevents blackening). Cover with a tightly fitting lid and refrigerate.

For the Pasta:
1 pound penne pasta (or other short variety)
¾ to 1 teaspoon salt
1 to 1½ cups frozen edamame
1 to 2 tablespoons heavy whipping cream (optional)

1. In a 5-quart saucepot, bring 3½ cups water to a boil. Add the pasta and salt; cook on medium-high, uncovered, 8 to 10 minutes, stirring occasionally.

2. After 8 minutes, add frozen edamame to the pasta during the last minute or two of cooking.

3. Meanwhile, spoon 2/3 cup Cilantro Pesto into a large glass or porcelain serving bowl; set aside.

4. When pasta and edamame are cooked and drained, toss them immediately with the pesto in bowl. Taste and adjust salt and extra virgin olive oil level. For a creamier consistency, add 1 to 2 tablespoons heavy whipping cream.

5. Serve in individual bowls. If desired, sprinkle lightly with Parmigiano Reggiano or Pecorino Romano cheese – too much cheese will conflict with the distinct aroma and flavor of cilantro.

Wine pairing: Chilled Pinot Grigio (white) or Bordeaux (red).

Notes: If a stronger cilantro flavor is desired, change the amounts of cilantro and parsley – use 2½ cups cilantro and 1½ cups parsley leaves.

Each time pesto is taken out of the jar, be sure to add a thin layer of vegetable oil to remaining pesto in jar. Seal the jar and refrigerate up to 3 weeks.

Text and Photograph ©2011 Nancy DeLucia Real

Caesar’s Restaurante Bar, Tijuana, Mexico – Original Caesar Salad Recipe

In Nancy's Articles, Salads On March 28, 2011 2 Comments

The famous Caesar’s Restaurante Bar in Tijuana, Mexico, was recently remodeled and opened for business in the summer of 2010. Some people wonder, “Why is it famous?” or “I never heard of it.”

This is where Caesar Cardini, an Italian Mexican, invented the Caesar Salad. LOL if you thought Julius Caesar invented the salad in Ancient Rome over two millennia ago – the salad was invented in Mexico! Signor Cardini, a chef-restauranteur, immigrated from Italy to the USA and later in 1922, opened his first restaurant in Tijuana. This was during the Prohibition years when the manufacture, import, export, transportation, sale and consumption of alcohol and alcoholic beverages was forbidden in USA. As a result, many Americans, including Hollywood celebs, flocked down to Tijuana, aka “the party town”.

Recently, some friends recommended that my husband and I also head down to TJ to enjoy a meal at Caesar’s Restaurante Bar. A few days ago, we drove south from LA and, upon arrival at Caesar’s Restaurante Bar in Tijuana, we were warmly greeted by the valet parking attendant and the maitre d’ at the restaurant’s entrance.

I walked into a distinct 1930’s bistro setting which was inviting and comfortable, thanks to professional servers, who are always so eager to please their clientele.

I was introduced to the owner/manager who recounted a few versions of how Caesar Cardini invented his salad at his third Tijuana restaurant, established in 1927. Whether he made it for members of the Air Force late one night or when they woke up one morning, the sure thing is that Caesar made it on the spur of the moment with ingredients on hand. Cardini sure knew the art of “entertaining”, for he prepared it at table side – everyone was delighted (and so was I).

PLEASE READ ON!
As soon as I was served the salad, I was asked, “Quiere la receta?” This means, “Would you like the recipe?” While I almost fainted, I responded, “Surely, this is only for me, and not intended to appear on my blog post featuring your resturant?” The owner personally came to my table to tell me, “We would be honored if you posted our recipe on your blog.” My breath was taken away (I always get very emotional over food)!

And this is the original Caesar Salad (recipe follows)!

Thank you, Caesar’s Restaurante Bar – not only will I share this delectable recipe with my followers, but I will make this salad time and time again. I can’t wait to return for the exquisite food and impeccable service!

Original Caesar Salad Recipe (courtesy Caesar’s Restaurante Bar)
Recipe tested by Nancy Real of The Kitchen Buzzz (ingredients and text edited and clarified by Nancy Real)

Rinse lettuce leaves under cold water; spin them dry and gently pat with paper towels. Refrigerate at least 1 hour or more (this can be done the night before or early in the morning the day of).

To coddle the egg: set an egg in a 2-cup bowl. Pour boiling water over the egg and set aside for 5 minutes.

Meanwhile, in a large wooden or stainless steel bowl, whisk together the garlic, mustard, anchovies or anchovy paste, Worchestershire sauce, vinegar, lime juice, salt and black pepper until well blended; set aside.

Crack the egg – keep the yolk and discard the white. Add egg yolk to mixture in bowl, then slowly whisk in the olive oil in a stream until dressing emulsifies and all oil is absorbed. Stir half of the cheese into the dressing and reserve the other half.

Add the whole Romaine lettuce leaves to the dressing in bowl and gently roll them around until they are thoroughly coated.

Divide the salad evenly among 2 or 4 plates. Garnish each serving with remaining Parmigiano Reggiano cheese and a few croutons.

Serve immediately.

Caesar’s Restaurante Bar
Revolucion Ave. between 4th & 5th St.
Downtown Tijuana, Mexico
Reservations from USA:
01152-664-685-1927.

Text & Color Photographs © Nancy Real 2011 except for: Black & White Image of Caesar’s; Color photograph of Hotel Caesar and
Original Caesar Salad Recipe posted on this blog – Courtesy Caesar’s Restaurante Bar, Tijuana

Thank you, Caesar’s Restaurante Bar – not only will I share this delectable recipe with my followers, but I will make this salad time and time again. I can’t wait to return for the exquisite food and impeccable service!

Original Caesar Salad Recipe (courtesy Caesar’s Restaurante Bar)
Recipe tested by Nancy Real of The Kitchen Buzzz (ingredients and text edited and clarified by Nancy Real)

Prep time: 25 to 30 minutes
Serves 2 as a main course or 4 as an appetizer course

Ingredients:
1 head Romaine lettuce, dark outer leaves discarded
1 coddled, large egg
1 clove garlic, crushed
1 teaspoon Dijon mustard (Grey Poupon® brand preferred)
2 ounces anchovies, broken up (2 teaspoons anchovy paste can be substituted)
1 teaspoon Worchestershire sauce
3 tablespoons red wine vinegar
Juice of 1/2 lime
1/4 teaspoon salt
Dash freshly ground black pepper
3/4 cup olive oil
1/4 cup freshly grated Parmigiano Reggiano cheese
Garlic croutons, for garnish (can be substituted with baguette toasts)

Rinse lettuce leaves under cold water; spin them dry and gently pat with paper towels. Refrigerate at least 1 hour or more (this can be done the night before or early in the morning the day of).

To coddle the egg: set an egg in a 2-cup bowl. Pour boiling water over the egg and set aside for 5 minutes.

Meanwhile, in a large wooden or stainless steel bowl, whisk together the garlic, mustard, anchovies or anchovy paste, Worchestershire sauce, vinegar, lime juice, salt and black pepper until well blended; set aside.

Crack the egg – keep the yolk and discard the white. Add egg yolk to mixture in bowl, then slowly whisk in the olive oil in a stream until dressing emulsifies and all oil is absorbed. Stir half of the cheese into the dressing and reserve the other half.

Add the whole Romaine lettuce leaves to the dressing in bowl and gently roll them around until they are thoroughly coated.

Divide the salad evenly among 2 or 4 plates. Garnish each serving with remaining Parmigiano Reggiano cheese and a few croutons.

Serve immediately.

Caesar’s Restaurante Bar
Revolucion Ave. between 4th & 5th St.
Downtown Tijuana, Mexico
Reservations from USA:
01152-664-685-1927.

Text & Color Photographs © Nancy Real 2011 except for: Black & White Image of Caesar’s; Color photograph of Hotel Caesar and Original Caesar Salad Recipe posted on this blog – Courtesy Caesar’s Restaurante Bar, Tijuana

A Quebecois Christmas – Tourtière

In Holidays, Pizzas, Savory Tarts & Quiches On December 16, 2010 0 Comments

The French Canadian province of Quebec is home to a meat pie whose origins can be traced to the “tourtes” or savory pies of the Middle Ages in France. Encased in pastry, these pies were created to make use of roasted meats that were left over from a “festin” or banquet.

Present-day tourtières or pies are made with fresh meat and are absolutely exquisite. Using a combination of ground pork, beef or veal and potato and are served as part of the Christmas Eve, Christmas Day, or New Year’s Eve dinner.

While baking, the pie spices will warm up your home with holiday aromas. Whenever I prepare tourtières, I am magically transported to my past Christmases where I suddenly see the snowy streets of Montreal lined with quaint homes or shops – all sparkling with yuletide lights and décor. And then, I imagine coming home to my family to enjoy “le reveillon de Noël”  to celebrate the birth of Jesus Christ. This is our modern-day, traditional Christmas banquet.

Merry Christmas and Bon Appétit!

Ingredients:
2 medium potatoes (will yield 1 cup mashed potato)
1-1/4 teaspoons salt
2 tablespoons vegetable oil
½ pound ground pork or veal
½ pound extra lean ground beef
½ cup finely chopped brown or white onion
Dash ground nutmeg
¼ teaspoon each ground allspice and ground cinnamon
Dash each cloves and black pepper
Ready-made frozen pastry for one two-crust, 9-inch pie

1. Peel the potatoes and then cut them into one-inch cubes.

2. Immediately place potatoes in a 2-quart saucepot, covered with cold water.

3. Bring to a boil and stir in ½ teaspoon of the salt.

4. Cook on medium-high heat for 5 to 6 minutes, or until potatoes are fork-tender.

5. Drain potatoes completely and mash finely, removing all lumps.

6. Transfer the mashed potato to a glass or porcelain bowl; cover and set aside to cool.

7. Meanwhile, in a 12-inch nonstick skillet, heat the oil on high setting.

8. Add meats, onion, remaining salt, spices and pepper.

9. Cook on medium-high heat, breaking up the meat with a wooden spoon, 4 to 5 minutes or until onion is translucent and meat is cooked through.

10. Drain the cooked meat to a colander set over a glass or porcelain bowl to drain; set aside.

Assemble the Pie:

1. Preheat oven to 425˚F and line a 9-inch glass or porcelain pie plate with one pâte brisée or readymade pastry sheet.

2. Using a fork, make intermittent holes in pastry-lined plate and set aside.

3. Transfer the drained meat in a 4-quart mixing bowl and stir in the mashed potato until mixture is uniform.

4. Carefully spread the meat filling evenly onto pastry-lined plate.

5. Place second pastry sheet over meat filling; trim edges and seal.

6. Using a fork, make intermittent holes over pastry top and cover edges of pastry with aluminum foil strips (this prevents burning).

7. Place pie on a rack positioned in center of oven and bake for 30 minutes.

8. Remove foil strips during last 5 minutes of baking.

Serve warm, garnished with ketchup (on the side or drizzled over each individual slice).

Wine pairing suggestion: Bordeaux (red).

Text and Photographs ©2010 Nancy DeLucia Real

Magnavino Wine & Food, in Bastia & Assisi (Perugia, Italy)

In Nancy's Articles On October 22, 2010 0 Comments

I’d like to share a recent culinary experience in Italy, the land of my heritage.

Last month, while in Perugia, I was highly recommended by “Paolo the Hair Stylist” to seek out Magnavino, in a town called Bastia, located in the heart of Umbria, Italy’s central region. Since Paolo told me that he was from Bastia, I heeded his advice based on two things: 1) when an Italian mentions a restaurant in his hometown, it means he is a regular there; and 2) if an Italian eats at a restaurant, it means the food is as good as Mamma’s and it’s homemade.

The proprietor of Magnavino is Mario, a chef/artist who reinvents his homeland’s traditional foods with flair. The cuisine presented by Mario boasts bold flavors and a commanding presentation. Upon our arrival, we were greeted by Mario’s right hand, Stefania. She immediately served us a local Umbrian red wine with a deep oak bouquet and smooth finish. The restaurant was filled with regulars, and since Italians are demanding of fresh, high quality foods, this was definitely a good sign.

The appetizers were exquisite – we enjoyed warm homemade paté and a napoleon filled with an exquisite asparagus tapenade. We could taste each ingredient in Mario’s recipes.

The highlight of our “pranzo” or lunch that September day was the black gnocchi infused with squid ink, served with calamari and fresh tomatoes. While traditional potato gnocchi are bland, deriving their flavor from the sauce and ingredients around them, the gnocchi served at Magnavino contain nuances of fresh seafood. At first bite, one can immediately tell that Mario adds “just the right amount” of squid ink to the gnocchi.

I asked Stefania if I could meet the chef in order to compliment him on his quasi-orgasmic foods. My husband and I were escorted to the kitchen where Mario was working so hard to please all his patrons. Because he was short-staffed that day, we witnessed a multi-tasking Mario creating a zillion dishes in a furious frenzy. Nevertheless, he managed to please everyone to the max.

At Magnavino, one dines like a local and is treated as a member of the family. The ambiance is medieval-chic, the people are warm and the food – HEAVENLY!

MAGNAVINO WINE & FOOD
Bastia & Assisi (two locations in the province of Perugia)
Telephone: Bastia – 075 8011569; Assisi – 075 816814.

Text and Photographs ©2010 Nancy DeLucia Real

 

Kitchen Trick – How to Julienne Veggies

In Kitchen Tricks On May 20, 2010 0 Comments

Hand Method:

If julienning a long vegetable such as a carrot or a zucchini, begin by cutting off and discarding tips. Cut the veggie into thirds or fourths. Each piece should be about 2 to 3 inches long.

Cut each piece in half lengthwise. Then, cut each half lengthwise once more (you now have fourths). Repeat with remaining veggie pieces. Keep cutting each piece lengthwise until the julienned veggies measure 2 to 3 inches long by 1/4 to 1/8-inch wide.

If julienning root vegetables such as potatoes, turnips, fennel, etc. simply peel the vegetables, cut in half lengthwise and proceed as directed in above paragraph.

Mandolin Method:

You can buy a vegetable/fruit mandolin slicer at some supermarkets, Target, Walmart and cooks’ stores such as Williams Sonoma or Sur La Table. This kitchen gadget has different cutting attachments.

Use the attachment that has blades that are spaced approximately 1/4 to 1/2-inch apart.

Text © 2010 Nancy DeLucia Real