All Posts By: NANCY DeLUCIA REAL

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Shrimp & Saffron Risotto

In Pastas, Rice & Legumes (Beans & Grains) On April 4, 2023 0 Comments

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It doesn’t get any easier than this – make a delicious Shrimp & Saffron Risotto with few ingredients! Don’t forget to pair it with chilled Chardonnay or Sauvignon Blanc wine. Buon appetito!

Prep time: 10 minutes
Cooking time: 25-30 minutes
Serves: 4

Ingredients:
3 tablespoons extra virgin olive oil
1/3 cup minced shallot
1-1/2 cups Arborio rice, rinsed in cold water & drained
1 cup dry white wine
1-1/2 to 2 quarts (6 to 8 cups) chicken broth
0.0070 oz. (0.100 grams) ground saffron (about 1/8 teaspoon)
16 large or jumbo shrimp, raw, shelled & deveined

Directions:
1. In an 8-quart sauce pot, heat the oil.

2. When oil is hot (but does not smoke), add the minced shallot;

3. Using a wooden spoon, stir-fry on medium heat until shallot is clear.

4. Stir in the rice; stir until uniform.

5. Add 1 cup white wine to rice mixture; stir on medium-low heat until it has almost dried out.

6. Next, add one ladle of the chicken broth; stir continuously until liquid is almost all absorbed (spoon should leave a path at bottom of pot).

7. Stir in the saffron.

8. Continue adding chicken broth, one ladle at a time, stirring continuously, until rice has almost cooked through.

9. At this point, add the shrimp; stir continuously until rice has cooked through (do not overcook shrimp or it will have a tough texture).

10. Add salt, to taste; serve risotto in individual bowls.

11. Top each bowl with 4 shrimp and 1 sprig of basil or parsley.
Wine Pairing: Chardonnay or Sauvignon Blanc).
Text & Photograph ©2023 Nancy DeLucia Real

St. Pat’s Green Sesame Cakes

In Cookies, Candies & Sweets On March 12, 2023 0 Comments

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These green treats are like cookies, but they’re soft. Hence, St. Pat’s Green Sesame Cakes. Make these cakes ahead (you can freeze them). On March 17th, simply bring them to room temperature and serve. Happy St. Patrick’s Day!

Prep time: 20-25 minutes
Bake time: 12-14 minutes
Makes: 18 – 20 cakes

Ingredients:
1-1/2 cups unbleached, all-purpose flour
1/3 cup unbleached or regular granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons cold, unsalted butter (NOT AT ROOM TEMPERATURE)
2 large eggs
1/3 cup milk (whole or 2% milk fat)
1/2 teaspoon vanilla extract
40 drops green food coloring
3/4 cup to 1 cup raw sesame seeds (not roasted)

Preparing the Green Dough:

1. Combine dry ingredients (four, sugar, baking powder and salt) in a bowl by stirring them with a spoon; set aside.

2. Cut the cold butter into five squares and scatter over dry ingredients.

3. Using a pastry cutter, blend or “cut” the butter into the dry ingredients in bowl until butter granules are the size of peas. Set aside.

4. Meanwhile, in a 2-cup bowl, mix together the eggs, milk, vanilla and green food coloring.

5. Pour the green liquid over top of flour/butter granule mixture.

6. With pastry cutter, gently blend in the wet ingredients until a green dough has formed. It will be sticky.

7. Lightly flour a wood surface; transfer the dough to the floured surface and give it a roll until it is lightly coated.

8. Preheat oven to 350°F and line two 18 in. X 12 in. baking sheets with parchment paper; set aside.

9. Set the sesame seeds in an 8-inch bowl with low edges (you’ll need room to roll the dough balls in sesame seeds).

Shaping the Cakes:

1. Prepare a small bowl with cold water and set on working surface.

2. Wet your hands and pull a one-inch piece of dough from large mass.

3. Shape it into a one-inch ball and roll it in the sesame seeds set in bowl.

4. Place dough ball on a baking sheet and slightly flatten it to make a thick circle.

5. Repeat, placing the dough balls two (2) inches apart on baking sheets until both sheets are full.

Bake the Cakes:

1. Place one baking sheet with raw cakes on top rack in oven and place the second sheet on bottom rack in oven; bake for about 7 minutes.

2. After 7 minutes, invert top and bottom baking sheets.

3. Bake the cakes for an additional 5 to 7 minutes or until bottoms of cakes are light golden brown and tops feel firm.

4. After cakes have cooled completely, using a spatula, transfer them to a serving platter. The cakes can also be stored in an airtight container in refrigerator up to two weeks.

FOR MAKING AHEAD AND FREEZING – store cakes in double Ziploc freezer bags up to two months.
TO THAW – SET CAKES ON A PLATTER TWO (2) HOURS BEFORE SERVING.
Text & Photograph ©2023 Nancy DeLucia Real

Valentine Strawberry Truffles

In Cookies, Candies & Sweets, Holidays On February 9, 2023 0 Comments

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Gearing up for that Valentine dessert or candy? Hope you enjoy these delicious, homemade truffles on February 14th!

Active prep time: 20-25 minutes
Inactive prep time (refrigeration): 2 hours
Makes: 15-20 truffles

Ingredients:
8 ounces bittersweet chocolate (with or without almonds), broken into 1-inch pieces
1/2 cup heavy whipping cream
2 tablespoons unsalted butter
1 teaspoon vanilla or rum extract
One 1.2-ounce (34 gr) package freeze-dried strawberries

Instructions:
1. Place the chocolate pieces, heavy whipping cream and butter in a double boiler set over a sauce pot that is filled halfway with water.

2. Heat stove burner to high; when water boils in sauce pot, begin stirring chocolate mixture with a wooden spoon until it has melted and is uniform.

3. Stir in the vanilla or rum extract; carefully pour melted chocolate mixture into a glass or metal bowl and refrigerate (uncovered) for 2 hours or overnight.

4. Transfer the freeze-dried strawberries to a gallon-size Ziploc® freezer bag.

5. Using a rolling pin, with rolling motions over bag set on a counter, crush the dried strawberries to medium-fine crumbs.

6. Transfer the crushed dried strawberries to a wide 8 or 10-inch bowl; set aside.

7. After chocolate has become firm, scoop it out with a spoon or melon ball scooper and shape the truffles into one-inch balls.

8. Gently roll each truffle ball in dried, crushed strawberries.

9. Place truffles on a flat plate and refrigerate until ready to serve.

10. Alternatively, you can freeze the truffles in double, quart-size Ziploc® freezer bags.

NOTE: In general, when using double freezer bags, truffles and other frozen foods will be free of the freezer-burn smell.
Text & Photograph ©2023 Nancy DeLucia Real

Lemon & Shrimp Spaghetti

In Fish & Shellfish, Pastas, Rice & Legumes (Beans & Grains) On January 9, 2023 0 Comments

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Now that we’re past the holidays, it’s time for some Italian comfort food. How about this delicious pasta dish – Lemon & Shrimp Spaghetti? It’ll hit the spot – Buon appetito!

Prep time: 15-20 minutes
Makes: 4 servings

Ingredients:

1 pound (16 ounces) dried spaghetti or other long, thin pasta
1-1/2 teaspoons salt
4 tablespoons olive oil
3 large garlic cloves, finely chopped
1/2 cup heavy whipping cream
1 pound medium shrimp peeled and deveined
1 large lemon (juice and zest)
⅓ cup chopped fresh parsley
salt and freshly ground black pepper to taste

Instructions:
1. Bring a 4 to 6-quart pot of water to a boil.
2. When water boils, add spaghetti or other long pasta and 1-1/2 teaspoons salt.
3. Boil the pasta 8 to 10 minutes or until it is “al dente” (crunchy tender).
4. Meanwhile, in a 12-inch nonstick skillet, heat the oil.
5. When oil is hot but not smoking, add the chopped garlic and quickly stir-fry – do not let garlic blacken.
6. Next, adjust heat to medium-low; add the cream and bring sauce to a simmer.
7. As cream thickens, use a drinking cup with a handle to take 1 cup of pasta water out of pot.
8. Stir 1/2 cup of the  pasta water into cream sauce; bring the sauce to a simmer (this is a light, rolling boil).
9. Add shrimp, lemon juice and zest; cook until shrimp looks pink and is cooked through (about 3-4 minutes).
10. After 3 – 4 minutes, taste one shrimp to check doneness. DO NOT OVERCOOK.
11. Immediately season with salt & black pepper, to taste.
12. Set skillet on very low heat while you drain pasta.
13, Add drained pasta to shrimp sauce and toss with tongs.
14. If pasta looks too dry, add about 1/3 to 1/2 cup pasta water to shrimp sauce. Toss again.
15. Divide lemon shrimp spaghetti among four bowls.
16. Garnish with parsley & serve immediately.
Wine Pairing: Vermentino or Chardonnay (both are whites).
Text & Photograph ©2022 Nancy DeLucia Real

Caprese Wreath

In Appetizers / Starters On December 14, 2022 0 Comments

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This Christmas wreath-shaped appetizer is my version of Caprese salad – a salad created on the island of Capri, Italy. It features tomatoes and fresh mozzarella.

I like this recipe due to how easy and quick it is to prep. As your guests take that first sip of bubbly, you can make this in minutes. Merry Christmas, Happy Holidays to All!

Prep time: 6 to 10 minutes
Makes: 7 to 8 servings

Ingredients:
3 to 4 vine-ripened tomatoes
4 bocconcini (mini mozzarella balls in water)
salt, lightly sprinkled
7 to 8 sprigs fresh basil
extra virgin olive oil

Directions:
1. Cut tomatoes into 1/4-inch thick slices; set aside.

2. Cut the bocconcini (mozzarella balls) in half; lightly sprinkle with salt and set aside.

3. Arrange the tomato slices in a wide circle on a platter.

4. Drizzle with the oil and place one-half of mozzarella ball (round side up) on tomato slice.

5. Repeat above procedure until the platter has been completely assembled.

6. Top each tomato-mozzarella round with basil leaf sprig. Serve immediately with mini toasts or crackers.
Text & Photograph ©2022 Nancy DeLucia Real