All Posts By: NANCY DeLUCIA REAL

According to my taste, boiled or steamed cauliflower is so blaaah.

I recently taught this cauliflower tart in one of my classes. Since the pastry is made with oil, its texture and flavors are very light. For the filling, the cauliflower is combined with fresh mint leaves, eggs, cheese, salt, cinnamon and more. I’ll bet you didn’t think you could make cauliflower taste so exciting, right? Surprise!

Serve the tart warm or at room temperature alongside a green salad or other vegetarian selections.

Prep time: 45 minutes
Bake time: 30 to 35 minutes
Serves: 8 to 10

Prepare the Pastry for a Two-Crust Savory Tarte or Quiche:

2-2/3 cups all-purpose flour
1-1/2 teaspoons salt
¾ cup vegetable oil (safflower or sunflower oil preferred)
4 to 5 tablespoons cold water

Directions:

1. Measure the flour and salt into a 3-quart mixing bowl.

2. Add the oil; mix with a pastry cutter or a fork until particles are size of small peas.

3. Sprinkle in the water, 1 tablespoon at a time, mixing until flour is moistened and dough almost cleans side of bowl.

4. If dough seems dry, 1 to 2 tablespoons oil or water can be added.

5. Gather dough together until it amalgamates.

6. Divide the dough into two balls.

7. Wrap each ball in plastic wrap; place dough balls in freezer for 10 minutes.

8. After 10 minutes, transfer the dough balls to refrigerator. Meanwhile

Prepare the Cauliflower & Mint Filling:

Florets of one cauliflower, boiled until tender and drained
Fresh mint leaves
¾ cup grated Parmigiano Reggiano or Pecorino Romano cheese (you can also use a combination of both cheeses)
3 large eggs
½ teaspoon salt
freshly grated black pepper, to taste
1 tablespoon granulated sugar
dash ground cinnamon
waxed paper sheets (for rolling out the pastry)
1 large egg yolk ) FOR
1 teaspoon cold water ) EGG WASH

Directions:

1. Working on a cutting board, chop the cauliflower florets (not too coarse and not too fine) to measure 3 cups.

2. Transfer the 3 cups chopped cauliflower to a mixing bowl; set aside.

3. In the meantime, finely chop the mint leaves; add them to the chopped cauliflower in bowl. Cover and set aside.

AT THIS POINT, DO NOT ADD THE OTHER INGREDIENTS TO THE CAULIFLOWER UNTIL AFTER BOTH PASTRY SHEETS HAVE BEEN ROLLED OUT.

Preheat Oven to 425°F and Roll Out The Pastry:

1. Lightly flour one waxed paper sheet measuring approximately 16 inches long.

2. Take one dough ball from refrigerator and discard the plastic wrap.

3. Working on the floured waxed paper sheet, flatten the dough ball to a disc measuring 6 inches. If the edges crack, try to piece them together with your fingers to form a smooth circle (as best you can).

4. Lightly flour the top of dough disc.

5. Measure another waxed paper sheet – to 16 inches long.

6. Place the second waxed paper sheet over the dough disc.

7. Using a rolling pin, roll pastry 2 inches larger than the inverted pie pan.

8. Peel off the top paper.

9. Place one hand underneath the bottom waxed paper sheet and another hand over the rolled-out pastry.

10. Quickly invert pastry into pie pan.

11. Carefully remove the second waxed paper sheet.

12. Adjust the pastry to fit in pan (there will be a 2-inch overhang).

13. Using a fork, make a few scattered holes in bottom of pastry sheet.

14. Roll out the second pastry, following above instructions.

15. Peel off the top paper and set the pastry aside while you finish preparing the cauliflower filling.

Finish  Cauliflower Filling, Assemble & Bake Tart:

1. Using a fork, stir the cheese, eggs, salt, black pepper, sugar and cinnamon into the cauliflower and mint mixture.

2. Gently mix the ingredients until they are uniform.

3. Using a spoon, transfer the filling to the pastry-lined pie plate.

4. Quickly invert the second pastry and place it over filling.

5. Peel off the waxed paper and discard it.

6. Meanwhile, using a knife, trim the pastry edges to one-inch.

7. Roll or curl the pastry edges in a downward motion so that they are tucked into the plate’s edge.

8. Slightly pinch pastry edges to create fluted edges.

9. Using a fork, make scattered holes in pastry (this will avoid ballooning while baking).

10. Cut 3 foil paper strips that measure 2 inches wide.

11. Cover the pastry edges with foil strips.

12. In the meantime, in a small bowl, make egg wash: mix together 1 egg yolk with 1 teaspoon cold water with a fork.

13. Using a pastry brush, brush the pie top with egg wash.

14. Place the tart on a rack set in center of oven.

15. Bake the tart for 30 minutes. After 30 minutes, remove foil strips.

16. After removing foil strips, bake the tart for an additional 5 minutes.

17. Transfer tart to a counter to cool.

18. Serve the tart warm or at room temperature.

Text & Photograph ©2014 Nancy DeLucia Real

On April 11, 2014, my husband I drove from Victoria-Gasteiz (located in the Basque region of Spain) and set out for the autonomous community of La Rioja.  Driving into the Rioja valley is fairly straightforward and the scenery is spectacular.

Our first stop was at the medieval city of Laguardia, located in the province of Alava. This 13th-century city is a perfect gateway to La Rioja. Perched up high and on rock foundations, the city remains intact. It is surrounded by walls, ramparts and has four entrance gates.

In the Middle Ages, Laguardia had 2,500 inhabitants. Although the town has not changed much, its population presently consists of 1,500 people. I certainly did not expect to find a well-conserved city such as Laguardia. We drove through one of its gates, Portada de los abuelos. Since vehicles are not allowed to drive through town, we parked here and began our walking tour.

We immediately noticed thirteenth-century reliefs outside the church, Iglesia de San Juan. Since I am so enamored of history, art and culture, you can imagine my amazement!

My husband and I immediately felt transported to centuries past. As we walked through the main plaza of Laguardia,  I quickly obtained the town’s historical information.

Although it is small, Laguardia’s streets are lined with bakeries, a few restaurants and bodegas or wineries.

We visited Bodega El Fabulista – this is one of Laguardia’s most famous wineries.

Here, we were escorted to underground tunnels that were once used for food storage during times of war in the Middle Ages. When wine production took off in the region, these underground tunnels were found to be ideal for the fermentation of grapes.

I was astounded to discover (through our guide) that some of the floors inside Laguardia’s homes date back to the 15th and 16th-centuries.

As we treaded along ancient pavements,  we noticed two tables holding some awesome sculptures. They were entitled, Esculturas de el viajero or The Traveler’s Sculptures. Aren’t they cool?

Our next stop left me flabbergasted – it was the wine bodega called Marques de Riscal , dubbed “The City of Wine”, located in the town of Elciego. From a distance, I immediately spotted the oeuvre of Frank O. Gehry (he also designed the Guggenheim Museum in Bilbao, Spain and the Walt Disney Concert Hall in Los Angeles). As I stood there with my mouth agape, I had no words to describe this architectural masterpiece.

The building designed by Gehry is a hotel and not the winery itself. To me, the Hotel Marques de Riscal is a living, breathing marvel. The colors of the aluminum panels are symbolic of the wine produced here. Deep purple reminds us of red wine, while the gold panels stands for white wine. Finally, the silver panels represent the seal placed over the cork and bottle top. I think this is such an ingenious idea!

The hotel boasts about 43 rooms, including 9 executive suites. While rates are high, it is quite a treat to spend some quality time here. At sunset, while standing on their balconies with a glass of wine in hand, hotel guests can enjoy unsurpassed views of the vines, the town of Elciego and the Sierra de Cantabria – the local mountain range. There are two restaurants featuring the haute cuisine of La Rioja. The Restaurante Gastronomico Marques de Riscal features a list of 300 international wines.

This brings us to the winery. One of the oldest wineries in the Rioja region, Marques de Riscal was founded in 1858 by Guillermo Hurtado de Amezaga.  Today, this bodega exports 60% of its wines to nearly 100 countries.

You’ll learn all the details of wine production through amazing tour guides.  The interiors of the winery are astounding, not only because of the enormity of the production but also because they sparkle!

One of my favorite parts of this wine tour was, of course, stepping into the wine shop and restaurant. Beginning with the personnel, there’s much that impressed me. Undoubtedly, Spaniards are extremely courteous to their visitors. At Marques de Riscal’s shop, I felt at home. The service I received here was beyond all of my expectations.

The wine selections are fantastic and the gastronomy items are delightful.

Have you ever heard of wine salt?

The wine shop restaurant looked so inviting. I didn’t get to enjoy any tapas (Spanish appetizers) here because our visit took place early in the morning. However, we’ll make some together in my upcoming culinary course.

 I  suppose we’ll  have to return to Marques de Riscal soon. It was fabulous!

I highly recommend a trip to the medieval town of Laguardia and the winery, Marques de Riscal, both located in La Rioja region. 

Also, be sure not to miss the Haro Wine Festival in the town of Haro, in La Rioja region. The celebration takes place on June 29, the feast day of the town’s patron saint, San Pedro. Dressed in white and adorned with red scarves,  everyone  follows a procession through town. After a mass, the wild ritual begins – everyone tosses wine on each other until they are completely drenched and turn PURPLE!

All Text & Photographs © 2014 Nancy DeLucia Real, with the exception of photographs re: Bodega El Fabulista and Haro Wine Festival above.

Although I’ve been back from Spain for weeks, I’m still craving its exquisite gastronomy.

I discovered this wonderful tapa (appetizer) in Madrid – green olives, stuffed with marinated anchovies and piquillo peppers. The piquillo pepper is a variety of chile that is sweet and is void of heat. It’s absolutely exquisite in this appetizer.

Here’s how to start your next Spanish dinner – serve Olives Stuffed with Marinated Anchovies & Piquillo Peppers alongside Sangria – the Spanish Cooler (previously published on this website).

Prep time: 15 to 20 minutes
Makes: 20 pieces

Ingredients:
20 large green, pitted olives from a Spanish or Italian specialty foods stores (sold by the pound, in brine)
20 marinated Spanish anchovies (sold at Spanish or Italian specialty foods stores)
One 6-ounce jar of marinated, whole piquillo peppers
20 toothpicks

Prepare the Ingredients:

1. Working on a cutting board, cut each olive in half, lengthwise; set aside.

2. Remove marinated anchovies from package and drain them; set aside.

3. Remove piquillo peppers from jar and drain them in a colander.

4. Pass the peppers under cold water in colander and drain completely.

5. Transfer piquillo peppers to a cutting board; pat them lightly with a paper towel.

6. Cut the piquillo peppers in half or in fourths (cut them in the way they will best fit inside olives).

Stuff the Olives:

1. Take one anchovy and one piece of piquillo peppers; place them inside two olive halves.

2. Secure the olive with a toothpick; place it on a plate.

3. Continue stuffing the remaining olives.

4. Serve immediately or, alternatively, cover the plate of olives with plastic wrap and refrigerate.

5. This starter can be refrigerated up to 4 hours prior to serving.

6. Serve this starter on the same day you have assembled it. Leftovers can be covered in plastic wrap and enjoyed the next day.

Text & Photograph ©2014 Nancy DeLucia Real

Last April, I stayed in Spain for one month. Although I stayed in many cities, Madrid was impressive. I had the opportunity to visit museums, meet friends and learn about their culture.

In Madrid my favorite local hangout was the district known as “La Latina”. Packed with a zillion people, it was obvious they enjoy each other’s company all night. Although Spaniards stay out with friends and/or family until at least 3 a.m., I observed that they don’t text or surf the web. Thus, they practice the true art of “socializing” – this is something that we Americans need to recapture.

Since the Spanish evenings were warm, I got used to drinking Sangria – the perfect cooler.
I’ve been making this recipe since I returned from Spain. I hope you will enjoy it all summer!

Prep time: 10 minutes
Makes: One pitcher (serves 8)

Ingredients:
1 bottle (750 ml) Cabernet Sauvignon, Merlot or other favorite dry red wine
2 cups club soda
1 cup freshly squeezed orange juice
1/4 cup Rum
1/4 cup Tequila
3 to 4 tablespoons granulated sugar or 100% Agave nectar (light golden)
Ice cubes (to put in each glass before pouring the Sangria)
1 orange, cut into 1/4-inch thick circles
1 lime, cut into 1/4-inch thick circles
1 lemon, cut into 1/4-inch thick circles

Directions:

1. In a large pitcher, pour combine the wine, club soda, orange juice, Rum, Tequila and sugar or Agave nectar.

2. Stir well until sugar is dissolved.

3. Place 3 to 4 ice cubes in each glass.

4. Pour Sangria into each glass.

5. Add a slice each of orange, lime and lemon to each glass. Serve immediately.

Note: Adjust liquor, juice and sugar levels, according to taste.

Text and All Photographs ©2014 Nancy DeLucia Real

My recent trip to Spain (from April to May, 2014) lasted one glorious month. Traveling from north to south, every day in Spain proved to be adventurous and educational.

On April 7th, my husband and I began our adventure in the Basque country (Northern Spain). We rented an apartment in San Sebastian and went on day trips from there.

As an art historian, I couldn’t wait to get to the city of Bilbao, home to the Guggenheim Museum which opened in 1997. Architect Frank Gehry designed the structure which is made of titanium, glass and limestone. It was hailed the most important building of its time. Although it was a gray day when we arrived, the museum’s curvilinear exterior was dynamic, as though it were a living, breathing organism.

As we walked around, we were pleasantly surprised by Jeff Koons’ colorful Tulips in Bilbao sculpture. Tulips was created by the artist and permanently installed at the Guggenheim Bilbao in July 2006. Isn’t it delightful? Koons is well-known for his balloon animals, made of stainless steel, with a mirror-like finish. He also designed the cover for Lady Gaga’s third album, ARTPOP, released in 2013.

Architecture is a work of art (the art of making buildings). As such, it is best viewed from different perspectives. Walking further around the museum, we discovered a sculpture, Maman, created by Louise Bourgeois in 1999. This monumental spider is made of bronze, marble and stainless steel. The artist made this as a tribute to her mother, a weaver. While spiders are predators, they weave cocoons and can thus be seen as maternal symbols.

When standing directly below Maman, you can look up and see the spider’s belly, consisting of a black net containing eggs. I think it’s so cool to look up and see those large white eggs!

The exhibitions and objects from the permanent collection of the Guggenheim Museum are organized by the Guggenheim Foundation and the Guggenheim Museum Bilbao.

Once you enter the museum, you should first view Richard Serra’s The Matter of Time (see image below). Here’s a tip: take the elevator up to the next floor and get a birds’ eye view of this mind-boggling installation. It is composed of rolled sheets of steel which are curved along the horizontal and vertical axes, as though made of tin. The solid sheets are 2 inches thick, up to 50 feet long and 14 feet high. Due to their excessive weight, the only rolling mill in the world that could handle them was the mill at Siegen, Germany.

Notice the spaces between those sheets. As you walk through the spaces, you are at once inside the art object as well as a part of it. You can talk or shout – listen to your echo.

As I walked inside these immense steel walls, I found myself disconnecting from the world around me, losing sense of  reality or time. It was so awesome! The photo below was taken as I stood between Serra’s steel units.

As soon as I walked into the galleries and saw this painting, I said, “Mmmm, the bodies are missing. I wonder who made this?” The artist is José Manuel Bellester, from Madrid. His masterpiece is called Raft of the Medusa, a photographic print on canvas, 2010.  

Bellester looks at the works of past masters. He then removes the characters but keeps the background. These magnificent pieces are a result of combining digital photography and painting. While contemplating  this object, you could almost imagine yourself stepping onto the raft.

Here’s the image that inspired Bellester –  Raft of the Medusa, an oil painting by Théodore Géricault, made 1818-1819, The Louvre.

Next up, we saw The Body That Carries Me, by Ernesto Nieto, a native of Rio de Janeiro, Brazil. The works of this artist are designed to be walked through, inhabited, smelled and felt. By going through the art object, the viewer (in this case, the participant) experiences his or her own body, mind and senses. Nieto debates the plight of humanity –  the temperature, movement and language of things we come into contact with are the essence of our existence.

I observed school groups interacting with The Body That Carries Me. I heard students shouting with glee as they sank into soft materials, holding onto the seemingly fragile netting. Were these children experiencing the insides of their own bodies? Was it warm or cold? Did they feel free or trapped? Just as the students try grabbing onto whatever they can to stabilize themselves and run forward, I feel that this is what we do every day of our lives.

Like children, we were overtaken by hunger pangs and desperately needed to eat. We found Batzokia, a restaurant located at Tenderia, 17 Bajo. From the moment we walked in and were seated, it felt as though our hosts had been waiting for us (this was an impromptu discovery, btw). We chose the menu de el dia (menu of the day). It cost 20 euros per person, including wine.

I ordered white and my husband ordered red wine. The wine was excellent, dry with a smooth finish – this is how I like it. I was shocked to learn that both bottles would be left on the table throughout our meal – thank God we traveled by bus that day!

For the appetizer, I ordered a potato salad. If this isn’t art on a plate, I don’t know what is! All ingredients in the foods prepared at Batzokia are locally grown, in the Basque region of Northern Spain. The potatoes tasted earthy; the shrimp was wild and sweet (unlike the bland flavors of farm-raised shrimp).

Victor (my husband) ordered seafood chowder – the flavors were subtle, fresh and robust.

The main dish consisted of filet of codfish. It had that melt-in-your-mouth freshness. Practically jumping out of the ocean and onto our plates, the baccala was not “fresh frozen” as in most restaurants.

Finally – the part I die for – DESSERT! It consisted of puff pastry with homemade chocolate gelato and Chantilly cream. How’s that for a grand finale?

The ambiance at Batzokia is casual, cool and trendy. The servers are extremely professional with their attention to detail and their warm personalities. Based on your preferences, you hear their true opinions on what dish might be best for you.

 I enjoyed Bilbao so much that I would hop on a plane and fly back there just for the day!

For info on Guggenheim Bilbao, go to: http://www.guggenheim-bilbao.es/
For info on Batzokia Restaurant, go to: http://www.baibatzokia.com

Text and Photographs ©2014 Nancy DeLucia Real
Exception: Photograph of Raft of the Medusa by Théodore Géricault is in the public domain of the United States, and those countries with a copyright term of life of the author plus 100 years or less.