All Posts By: NANCY DeLUCIA REAL

For the holidays, make this Mediterranean olive and fennel salad in no time. Serve it with any type of bread (Italian, French, Lavosh or Pita).

Finally, sip some wine and have fun with your guests.

Prep time: 15 to 20 minutes
Serves: 6 to 8

Ingredients:
One 15-ounce can (about 2 cups) green and black olives or a combination of both
3 teaspoons chopped or thinly sliced fresh fennel
4 tablespoons red wine vinegar
3 to 4 tablespoons olive oil
2 teaspoons chopped, fresh coriander (cilantro)
2 tablespoons chopped, fresh mint leaves
Salt and ground black pepper (optional)

1. In a medium glass or porcelain bowl, combine all ingredients.

2. Taste and adjust seasonings.

3. You’re done!

Text and Photograph ©2012 Nancy DeLucia Real

A few hundred years ago in Italy and other European countries, imported and exotic spices were linked to nobility – they were expensive!

Going back to the Middle Ages, panforte (it literally translates to “strong bread”) is  a rich fruit and nut cake. It is a specialty of the Tuscan city of Siena. Made with “strong” spices such as cinnamon, nutmeg, cloves, cardamom and black pepper, panforte is traditionally made at Christmastime.

However, you don’t have to go to Siena to enjoy panforte because I’m sharing my favorite version of this delicacy with you. Happy Holidays to all my Friends!

Active prep time: 25 to 30 minutes
Bake time: 30 minutes
Makes: one 9-inch cake

Ingredients:
2 tablespoons butter (to lightly grease a 9-inch round springform cake pan)
Parchment paper, trimmed to a 9-inch round to fit in bottom of cake pan
2/3 cup dried figs, minced
2/3 cup dates, pitted and minced
1/4 cup honey
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon each ground cloves and nutmeg
3/4 teaspoon black pepper
1 cup candied fruit (a mix of lemon and orange rinds and citron)
-or-
1 cup mixed white raisins and dried cranberries
3/4 cup unsalted almonds, coarsely chopped (preferably skinned and roasted)
3/4 cup unsalted hazelnuts (roasted first, then skinned), coarsely chopped
1/2 cup unbleached, all-purpose flour
1/4 cup Vin Santo or Sweet Vermouth
Confectioner’s sugar, for dusting

1. Preheat oven to 300°F.

2. Butter the bottom of a springform cake pan and cover it with the parchment round. Set cake pan aside.

3. Place the figs and dates in a 1 to 2-quart saucepot. Add enough water to barely cover the dried fruit. Add the honey, brown sugar and the spices.

4. Cook the fruit-spice mixture on low heat for 4 to 5 minutes. NOTE: TO PREVENT BURNING OR SCORCHING OF THE FRUIT MIXTURE, DO NOT OVERCOOK. IF IT BEGINS TO “SMELL” BURNT, YOU MUST DISCARD IT AND START ALL OVER AGAIN.

5. When the fruit mixture has cooked and reduced for 5 minutes, transfer it to a medium bowl. the fruit mixture should be sticky.

6. Stir the candied fruit and nuts into the hot fruit-spice mixture, mixing well. Stir in the flour and Vin Santo or Vermouth and mix until the mass is sticky.

7. Carefully spoon the panforte mixture into the springform pan. Place the pan on a rack set in center of oven and bake for 30 minutes.

8. After 30 minutes, check to see if the panforte is too soft (undercooked) or if it is firm. If it is too soft, bake the panforte for an additional 5 minutes.

9. Remove the panforte from oven and place it on a counter to cool. When the panforte has cooled but is still a little warm, remove it from pan by releasing the sides. Carefully invert the cake onto a serving platter and peel off the parchment paper.

10. Cool the panforte completely. When cool, generously sprinkle it with confectioner’s sugar and serve the panforte in tiny wedges.

Note: Panforte can be stored, covered with plastic wrap and refrigerated, up to two weeks.

Text and Photograph ©2012 Nancy DeLucia Real

Every year at Thanksgiving, my Italian mother (Francesca) made traditional delicious turkey stuffed and baked – Molise style. Our usual 20-pounder would feed 15 to 20 people.

While I love traditions and large family holiday gatherings, there have been times when it’s been just my husband, my son, my mother and me – four of us.

I learned how to make this Tuscan Turkey for Four in Gaiole, the Chianti area of Tuscany. It’s simmered with wine, broth over low heat. After 2 hours, the turkey is fork tender, succulent and delicious. Buon Appetito e Buon Thanksgiving!

Cooking time: 2 hours
Serves: 4

Ingredients:
1 large onion, finely chopped
1 green or red bell pepper, stem & seeds discarded
1 medium carrot, peeled
1/3 cup plus 2 tablespoons olive oil
One turkey breast half with bone (about 3 to 3-1/2 pounds), cut into eighths & skin discarded
1-1/2 cups dry white wine
1-1/4 to 1-1/2 quarts chicken broth (4-1/4 to 4-1/2 cups)
Dash ground nutmeg
3 whole bay leaves

1. In a food processor, mince together the onion, garlic, bell pepper and carrots; set aside.

2. In an 8 to 10-quart saucepot heat the oil. When oil is hot, add the turkey breast pieces and brown them 1 to 2 minutes per side on medium-high heat.

3. Stir in the onion mixture. Cook on medium-high heat, stirring occasionally for 4 to 5 minutes or until onion mixture is tender. Turn over the turkey pieces once.

4. After 4 to 5 minutes, stir in the wine. Cover and cook on medium-high for 6 to 7 minutes.

5. After 6 to 7 minutes, turn over the turkey pieces once; gently stir. Continue cooking for 3 more minutes or until the onion-wine mixture has reduced by half.

6. When mixture has reduced by half, stir in 1 cup chicken broth, dash nutmeg and the bay leaves.

7. Cook, uncovered, on medium-high for 10 minutes or until broth has reduced by half. During this cook time, turn the turkey pieces over once.

8. Stir in 1/2 cup of broth and continue cooking on medium heat for 15 minutes, gently stirring occasionally.

9. Continue cooking on medium-low heat for an additional 1 to 1-1/2 hours, adding 3/4 cup to 1 cup broth every 15 minutes or each time the liquid reduces by half.

10. Serve one to two pieces of turkey per person. Accompany with Drunken Brussel Sprouts and Potato-Yam Chipotle Mash (previously published on this blog).

White wine pairing suggestion: chilled Pinot Grigio.

Text and Photograph ©2012 Nancy DeLucia Real

With our turkey holiday right around the corner, I started thinking about smaller feasts. What do you do when you’re not cooking for 15 to 20 people? You downsize a recipe, right? And, you can also tweak a traditional recipe like mashed potatoes.

Here’s a  Potato-Yam Chipotle Mash for four that’ll blow you away. Made with potatoes, one yam and spiced with chipotle chiles in adobo sauce – it’s deliciously sweet and HOT!  Of course, you can control the amount of heat you want. 

Cooking time: 25 minutes
Serves: 4

Ingredients:
Two medium Russet potatoes, about 5 inches in length (preferably organic)
1 medium yam (weighing about 1/2 pound)
3/4 teaspoon salt
2 tablespoons unsalted butter or extra virgin olive oil
3 to 4 tablespoons milk (2% milkfat, 1% milkfat or whole milk*)
1/2 to 1 teaspoon pureed chipotle chiles in adobo sauce**
Salt, to taste

1. Peel the potatoes and cut them into 2-inch chunks; transfer the potato chunks to a bowl of cold water and set aside.

2. Peel the yam and cut it into 2-inch chunks; transfer the yam chunks to the bowl of potatoes and cold water.

3. Drain the potato and yam chunks and transfer them to a 4 to 6-quart saucepot. Cover with cold water. Set saucepot, covered, on a burner on high heat and bring to a boil. Add 3/4 teaspoon salt.

4. Uncover saucepot and cook the potato and yam chunks for 7 to 8 minutes or until they are fork-tender.

5. When the potato and yam chunks are cooked, drain them in a colander and transfer them to a medium glass or porcelain mixing bowl or stand mixer. Add the butter or olive oil to the poato-yam mixture.

6. If using a mixing bowl, beat the potatoes with a hand mixer. Alternatively, use medium mixing speed on a stand mixer.

7. When the potatoes are beaten, stir in the milk and 1/2 teaspoon of the mashed chipotles. Beat once more until well-blended. Taste and add more mashed chipotle, if desired. Adjust salt level, if needed.

Serve Potato-Yam Chipotle Mash with turkey on Thanksgiving Day. This recipe makes for a great side with any meat, poultry or fish filet such as salmon, halibut, sea bass, etc.

Text and Photograph ©2012 Nancy DeLucia Real

How do you prepare Brussel sprouts? Do you boil or steam them? I sauté Brussel Sprouts with a splash of Whisky or wine. As they cook, the alcohol reduction makes this simple veggie sweet – and happy! 

Enjoy these Drunken Brussel Sprouts as a side dish for your Thanksgiving turkey. You’ll get great reviews on this recipe.

Prep time: 15 minutes
Serves: 4 to 6 (as a side dish)

Ingredients:
1/3 cup olive oil
1 to 1-1/2 pounds fresh Brussel sprouts (15 to 18 count)
1/2 cup chopped white or brown onion
1/2 cup Whisky or dry white wine
Salt and ground black pepper, to taste

1. Working over a sink, trim and discard the stubs from the Brussel sprouts. Remove outer leaves, cut the sprouts in half lengthwise. As you cut the sprouts, place them in a bowl with cold water.

2. Drain the Brussel sprouts and pat them dry with paper towels; set aside in a bowl.

3. Heat the oil in a 10 to 12-inch skillet. Add the Brussel sprouts and stir fry on medium high heat for about 2 minutes.

4. Stir in the chopped onion and stir fry 2 minutes or until onion is clear.

5. Add Whisky or wine, salt and pepper to the Brussel sprouts in skillet. 

6. Reduce heat to medium-low and cook 3 to 4 minutes or until the sprouts are crunchy-tender. Cook 1 to 2 minutes longer for a softer consistency.

Serve as a side dish to poultry, meat or fish.

Text and Photograph ©2012 Nancy DeLucia Real