All Posts By: NANCY DeLUCIA REAL

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Prep time: 20 minutes
Bake time: 6 to 7 minutes
Makes: 38 to 40 cookies

Ingredients:
2 cups all-purpose, white unbleached flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cups unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1/4 cup molasses
3/4 cup granulated sugar set in a shallow bowl  (for rolling cookie dough prior to baking)
Two 18 X 12-inch rectangular baking sheets lined with parchment paper

Prepare the Cookie Dough:
1. Preheat oven to 375°F.

2. In a 6-cup bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt; set aside.

3. In a stand mixer fitted with a bowl, cream together the butter, 1 cup sugar, egg and molasses. Alternatively, use a hand mixer and a separate 8-cup bowl.

4. Gradually beat in the flour mixture until combined and a cookie dough has formed; set aside.

Shaping the Cookies:
1. Place a 2-cup bowl with cold water on counter.

2. Place 3/4 granulated sugar in another 2-cup bowl on counter.

3. Wet your hands and shape a 1-inch piece of dough into a ball.

4. Roll the dough ball in the sugar set in a bowl.

5. Place the dough ball on a one of the baking sheets lined with parchment paper.

6. Shape remaining dough balls, roll them in sugar and place two inches apart on baking sheet.

7. Continue this procedure until you have assembled both baking sheets.

Ready to Bake:
1. Place baking sheets on upper and lower oven racks, respectively.

2. Bake cookies for 3 minutes.

3. After 3 minutes, invert upper and lower baking sheets; bake for an additional 3 to 4 minutes or until edges turn golden brown.

4. Transfer baking sheets to a wooden board or counter for cooling.

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

FOR MAKING AHEAD AND FREEZING – store cookies in double Ziploc freezer bags up to two months.
TO THAW – SET COOKIES ON A PLATTER THREE (3) HOURS BEFORE SERVING.
Text & Photograph ©2022 Nancy DeLucia Real

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Lookin’ for a fun Halloween starter? These spider deviled eggs befit the occasion and require a short prep time. Happy Halloween!

Inactive prep time: 12 minutes for boiling eggs & 15-16 minutes cooling time)
Active prep time: 8 minutes (for filling & assembling eggs)
Makes: 5 servings (2 pieces each)

Ingredients: 
5 boiled eggs (METHOD – place eggs in a saucepot; cover with water & boil on medium-low heat for 12 minutes. You should see a rolling boil. If heat is too high, the eggs will crack open).
3 tablespoons mayonnaise
1/2 teaspoon pureed & strained chipotle chile in adobo sauce
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
ground paprika (for garnish)
miniature plastic spiders (for decoration)

Directions:

1. After eggs have boiled for 12 minutes, place them in lukewarm water; let cool for 15-16 minutes.

2. When eggs have cooled, peel each one carefully; set aside on a cutting board.

3. Cut each egg in half (lengthwise) and scoop out the cooked egg yolk. Place egg yolks in a 2-cup mixing bowl or in a small bowl of a stand mixer.

4. Add the mayonnaise, chipotle chile, Dijon mustard and salt.

5. Using a handheld mixer or a stand mixer, mix the egg yolk ingredients until smooth and uniform.

6. Transfer the egg yolk filling to a pastry bag fitted with a star tip.

7, Using a swirling motion, fill each egg half and set on a serving platter.

8. Garnish with ground paprika and decorate with plastic spiders.

NOTE: This egg starter can be prepared a day ahead (WITHOUT PAPRIKA GARNISH & SPIDERS), stored on a platter and loosely covered with aluminum foil.

TO SERVE: One hour before serving, set the Spider Deviled Eggs platter on a counter at room temperature. At serving time, garnish eggs with paprika & decorate with plastic spiders.
Text & Photograph ©2022 Nancy DeLucia Real

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Living in a metropolis like Los Angeles introduces us to people from different countries. Many of us have immigrated here and brought our histories, cultures and delicious foods.  For the last 20 years, I’ve been fortunate to make new friends from Iran (its ancient name is “Persia”). When my family and I go to our friends’ homes, we dance to exotic Persian music and share our experiences in lively conversation. Last but not least, we feast on colorful foods made with  meats, vegetables and fruits!

Here’s one of my favorite Persian dishes – Eggplant and Lamb Stew. NOTE: Taking the time to prep this dish is worth it!

Active Prep Time: 30-40 minutes
Inactive Prep Time: 3 hours (2-1/2 for stewing meat & 30 minutes in oven)
Makes: 4 to 6 servings

Ingredients for Stew:
4 tablespoons vegetable oil
2 pounds lamb stew meat (boneless leg of lamb, cut into 4-inch chunks)
2 large white or yellow onions, peeled & thinly sliced
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground saffron, dissolved in 1/2 cup boiling water
1 cup frozen sour grapes, optional (buy this product at a Middle Eastern supermarket)
2 cups tomato puree, combined with 2 cups water in a bowl
2 tablespoons freshly-squeezed lime juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
2 tablespoons honey or sugar (optional, should you need to adjust sour/sweet level)
6 small Italian eggplants
2 tablespoons salt (for the eggplant)
3 tablespoons vegetable oil

Ingredients for Garnish:
3 tablespoon vegetable oil
1 large white or yellow onion, peeled and thinly-sliced into half-moons
1 large tomato, diced

Directions for Stew:
1. In an 8-quart sauce pot, heat 3 tablespoons of oil. When oil is hot (not smoking), add the lamb chunks.

2. Brown the lamb, stirring occasionally with a wooden spoon.

3. When lamb is brown, add onions, salt, pepper, saffron water, sour grapes, tomato puree mixture and the lime juice.

4. Simmer the lamb with added ingredients for 2 to 2-1/2 hours on low heat, semi-covered. Stir occasionally and, if the liquid dries out, add 1/2 cup water to prevent sticking at bottom of sauce pot.

5. After the lamb stew simmers for one hour, add the cinnamon, cardamom and nutmeg; stir and taste. If needed, adjust salt and spice levels.

6. If stew tastes too “sour”, add some honey or sugar; taste & adjust sour/sweet levels.

7. Occasionally add small amounts of water to prevent drying and the stew sticking to bottom of sauce pot.

8. While the meat continues cooking, cut & discard top stems from eggplants; peel the eggplants.

9. Set eggplants in a colander over a bowl; sprinkle eggplants with a little water and then coat them with 2 tablespoons salt.

10. Let bitter juices from the eggplant drain for about 10 minutes.

11. After 10 minutes, in a 12-inch nonstick skillet, heat 3 tablespoons oil on medium heat.

12. On medium-high heat, fry the eggplant until brown on each side.

13. Drain the eggplant on paper towel-lined plate; set aside.

14. After stew has cooked for 2 to 2-1/2 hours, taste the lamb. It should be fork-tender. If not, cook stew for an additional 10 minutes.

Directions for Assembling Stew & Eggplant:
1. Preheat oven to 350°F.

2. Transfer the stew to a glass Pyrex baking dish measuring 14 X 9 inches.

3. Place eggplant on top of stew; set aside.

4. In a 12-inch nonstick skillet, heat the 3 tablespoons oil and fry the sliced onion for about 4 minutes or until translucent and light golden.

5. Stir in the tomato cubes; cook on medium heat for 2 minutes.

6. Spread the onion-tomato garnish over the stew in Pyrex baking dish; cover with aluminum foil and bake for 30 minutes.

7. Serve the Eggplant & Lamb Stew with steamed Basmati rice.
Text & Photograph ©2022 Nancy DeLucia Real

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Granita is a frozen Italian dessert, usually made with fresh fruit. It’s similar to sorbet. This melon granita recipe is so easy to make. The freezer does it all, even while you sleep. Enjoy this cool dessert on a hot summer day!

Active Prep Time: 5 minutes
Inactive Prep Time: 4 hours or overnight
Makes: 4 half-cup servings

Ingredients:
2 cups melon cubes (cantaloup or honeydew)
1/2 cup cold water
1/2 cup granulated sugar
Juice from 1/2 of a lime
One small watermelon and melon scooper (for garnish)
Fresh mint sprigs (optional)

Directions:
1. In a blender, combine the melon, water, sugar and lime juice; puree until smooth.

2. Gently pour the melon mixture into a 9-inch round metal baking pan; transfer it to a freezer, uncovered.

3. Freeze the melon mixture for 4 hours or overnight.

4. After the melon mixture has become frozen, prepare the watermelon balls.

5. Using a melon scooper, form about 32 to 36 watermelon balls and place them on a plate; cover and store the watermelon balls in refrigerator.

6. Saving remaining watermelon for another use.

7. Meanwhile, place pan with frozen melon mixture on a counter.

8. Using a fork, make scrape-marks in the frozen melon mixture.

9. The scraping will create flakes – this is the “granita”.

10. Continue scraping until all the granita is made.

11. Divide the granita among 4 half-cup glass or porcelain bowls such as ramekins.

12. Place the bowls on a small, individual plates – garnish with watermelon balls and fresh mint sprigs. Serve immediately.
Text & Photograph ©2022 Nancy DeLucia Real

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This is the best hummus we’ve ever made- it’s delicate, sweet and velvety. Make this Velvety Beet Hummus in five minutes. It’s a great starter for all palates!

Prep time: 5 minutes
Makes: about 3 to 3-1/2 cups

Ingredients:
One 14-ounce can garbanzo beans, drained
1 to 2 cloves garlic, peeled
2 tablespoons Tahini (this is sesame seed paste, available in Middle Eastern section of supermarkets)
1/2 teaspoon salt
4 tablespoons extra virgin olive oil
4 tablespoons sunflower or safflower oil (or your choice of vegetable oil)
Juice from 1 to 1-1/2 limes
1 cup diced, cooked beets

Directions:
1. In a food processor, combine the garbanzo beans, garlic, Tahini, salt, olive oil, vegetable oil and lime juice.

2. Process to a paste.

3. Add the beets; process the mixture until smooth (you will see tiny specks of beet in the hummus).

4. Taste and, if needed, adjust salt and lime juice levels.

5. Transfer the hummus to a glass or porcelain serving bowl; garnish with olive oil and mint leaves. Serve with pita bread wedges, crackers or tortilla chips.

6. NOTE: This Velvety Beet Hummus can be made up to two days ahead, tightly sealed and refrigerated. Let stand at room temperature 1 hour before serving.
Text & Photograph ©2022 Nancy DeLucia Real