All Posts By: NANCY DeLUCIA REAL

Every year at Thanksgiving, I like adding a new dish to my repertoire. I recently posted Butternut Squash Risotto as a first course for the holiday dinner. Keep in mind that tomorrow’s fare could add 3 pounds to your scale the next day, aka Black Friday, the day you’ll shop for a holiday dress or suit. Don’t know about you, but I’m staying in my tight black dress way past January 2nd!

No worries. I’ve come up with a foolproof plan. I turned my fav apple pie dessert into a guilt-free holiday treat. Freshly sliced apples are cooked with raisins and cinnamon (no sugar). After the apples have cooled, I can snack on them as much as I like without worrying about an expanding waistline.

Try the recipe – you’ll love it.

Prep time: 10 to 15 minutes
Cooking time: 5 to 8 minutes
Serves: 4 to 6

Ingredients:
5 to 6 medium-large apples (any variety)
¼ cup raisins
½ cup cold water
½ cinnamon stick, cut into slivers
Dash ground cinnamon

1. Peel, core and thinly slice the apples.

2. Place apples in a 4 to 6-quart saucepot with raisins, water, cinnamon stick and ground cinnamon.

3. Bring to a boil and cook on medium-high heat, stirring occasionally, for 5 minutes or until apples are tender.

4. Transfer Cinnamon Apples to a glass or porcelain bowl and cool.

Serve and/or refrigerate up to 5 days.
Text & Photograph © Nancy DeLucia Real

On Thanksgiving Day, while sipping some “vino” with my guests, we’ll make this risotto together. It’s so easy – every time a cup of broth is added to the rice, I’ll pass the wooden spoon to one of my friends so they can do the stirring, aka “all the hard work”.

By adding bits of butternut squash to this “delizioso” risotto, you’ll find a sweet surprise in every spoonful. And with a sprinkling of Parmigiano Reggiano cheese, this first course is to die for. Buon Appetito!

Prep time: 25 to 30 minutes
Serves: 4 to 6 (as a first course) / 8 to 10 (as an appetizer course)

Ingredients:
3 cups freshly diced butternut squash (raw)
1 teaspoon salt
1/4 cup extra virgin olive oil
1/2 cup finely chopped white or yellow onion
1 garlic clove, crushed
1 pound Arborio rice*
5 to 6 cups chicken broth
1 cup dry white wine
0.250 grams saffron powder (not saffron threads)*
2 to 3 tablespoons unsalted butter
Salt & ground black pepper, to taste
2/3 cup grated Parmigiano Reggiano cheese

1. In a 2 to 3-quart saucepot, combine squash with cold water (add enough water to cover the squash).

2. Bring to a boil. Stir in 1 teaspoon salt and cook 7 to 8 minutes until squash is fork-tender.

3. Drain squash and set aside in a bowl.

4. Meanwhile, in an 8 to 10-quart stockpot, heat the oil. Add onion and garlic; sauté on medium heat, stirring with a wooden spoon, until onion is translucent.

5. Stir in the rice and 1 cup of broth. Cook, on medium-high heat, stirring occasionally, about 2 minutes or until broth is absorbed. Repeat adding one cup of broth at a time and cooking 2 minutes until broth is absorbed.

6. Stir in the wine and saffron; cook and stir for 2 minutes or until wine is absorbed.

7. Stir in 1 cup broth; cook and stir for 2 minutes or until broth is absorbed.

8. Repeat broth addition and cooking instructions 5 to 6 more times or until rice is tender-firm (not overcooked).

9. Stir in the butter, salt and pepper. When butter has been absorbed, add the squash, stirring until warmed through.

Serve immediately in individual bowls. Ask guests to add grated Parmigiano Reggiano cheese (optional).

Wine pairing suggestion: Chilled Chardonnay or Pinot Grigio (whites).

*Arborio rice and Saffron powder can be found in most supermarkets or in specialty foods stores.

Text & Photograph © 2011 Nancy DeLucia Real

“Chakra”, a Hindu concept, means a force or energy from a physical body. Chakra is also the name of a fine Indian restaurant in Beverly Hills – Chakra Indian Cuisine. When dining at Chakra, the energy that surrounds you is happiness, beauty and color.

As soon as you shed your jacket, cell phone and other paraphernalia, you immediately dive into these bright and delectable chutneys – tamarind, mango and cilantro are everyone’s favs. They’re served with “pappadam” or crackers made with lentil, chickpea and rice flour. The Samosa Trio, each filled with potato, mushroom, corn & cheese, are hot and crunchy.

The Chicken Tandoori is exquisite. It’s marinated overnight in yogurt, cumin, ginger and other spices and baked the next day in a clay oven. It’s no wonder that the chicken is not only tender, but totally saturated with rich, subtle flavors. I like this dish because the spices are not overpowering.

“Pulao” is Basmati rice that is lightly infused with fennel. Can you see the tiny seeds peeking at you? A side of carrots and peas with just the right amount of coconut is a perfect go-with for the Lamb Pepper Fry (no worries – the peppers in this sauce are sweet).

Take at look at this unique dessert – “Kala Jamun” are homemade dumplings that are fried and served in a delicate rose cardamom syrup. One bite and you won’t share. Since one of Chakra’s fortés is its meal enders, you’re better off ordering at least two desserts.

Now, did I convince you that this is fine cuisine? Chakra’s delicacies are from the northern and southern regions of India.

And btw, my favorite time of day at this restaurant is at night – both the illumination and exotic colors will enchant you. As stated in Chakra’s menu, you will enjoy “tempting food, tantalizing decor and teasing beats”.*

Check out Chakra’s Lunch Buffet served Monday through Friday (not expensive). The manager, Vadivel Perumal known as “Vel” and his staff are warm & friendly restaurant professionals.

Chakra Indian Cuisine
151 S. Doheny Drive
Beverly Hills, CA. 90211
Tel (310-246-3999
www.chakracuisine.com

*Chakra’s website photos with white chairs & tablecloths are from its Irvine location. The Beverly Hills location has orange and red hues surrounding both the tables and “loungy” booths!

Text and Photograph ©2012 Nancy DeLucia Real

ENTER OUR KITCHEN, WATCH & LEARN

Mangoes are my favorite fruit. They are commonly grown in areas of Asia, Mexico as well as in other warm countries. The flesh of a mango is bright yellow or orange, juicy, sweet and slightly tart (when half-ripened). This sensory experience usually makes me forget that I’m merely eating a fruit. I often incorporate the exotic mango in my Indian, Mexican and California dishes.

In my home, this “hot” Mango Salsa is in such high demand that it doesn’t last very long. When preparing the salsa, you won’t be able to stop yourself from “tasting” at least half of it. Be sure to double up on the ingredients when you go shopping or there will be nothing left for your guests!

Buen Provecho (Spanish, for “Bon Appetit”).

Prep time: 15 to 20 minutes
Makes: 3 cups

Ingredients:
2 large, ripe mangos, peeled and diced
2 to 3 tablespoons finely chopped red onion
2 tablespoons finely chopped green bell pepper
2 tablespoons finely chopped red bell pepper
½ jalapeño pepper, minced
Juice of ½ a lime or lemon
Dash chipotle ahumado powder* (optional)
1 tablespoon white Balsamic vinegar
1 tablespoon olive oil
1/8 teaspoon salt

1. Combine all ingredients in a 1 or 2-quart mixing bowl. Taste and adjust seasonings.

2. Stir and serve immediately.

3. Alternatively, the salsa can be refrigerated 2 to 4 hours before serving.

As an appetizer, serve Mango Salsa with tortilla chips or tostada shells.

Mango Salsa can be served as part of a salad course or as a side dish, complementing poultry, meat or fish.

Note: Mango Salsa is best served the same day, but will keep refrigerated up to two days. Overnight, the mango’s texture becomes soft and the salsa mixture is slightly watery but still delicious.

*Chipotle ahumado powder can be purchased online at gourmetsleuth.com.

Text & Photograph © 2011 Nancy DeLucia Real

Last year The Kitchen Buzzz featured Halloween Tombs & Cupcakes made with white chocolate candy and chocolate cake.

This year, our Halloween team shifted from sweet to healthy. Our treats are made with potatoes which are loaded with potassium and vitamin B6. In our test kitchens, we had Moms boil and mash the potatoes. The kids had a blast as they swirled the piping bags onto baking sheets to shape their little Potato Ghosts. Setting the eyes and watching the ghosts “disappear” in no time was the funnest part.

Have fun at your spooky Halloween dinner and stay safe when you go Trick or Treating!

Active prep time: 20 to 25 minutes
Inactive prep time: 20 to 25 minutes
Makes: 16 to 20 potato ghosts

Ingredients:
3 medium-large Russet potatoes (peeled & cut into one-inch chunks)
1 teaspoon salt
1 tablespoon butter or margarine
1/4 to 1/3 cup milk (whole, 2% or 1% milk)
32 to 40 whole, black peppercorns
Plastic piping bag fitted with a large star tip
One large baking sheet, greased & floured

1. Put potato chunks in a 4 to 5-quart saucepot. Cover with cold water and bring to a boil over high heat setting (covered).

2. Uncover saucepot and boil/cook on medium-high heat 9 to 10 minutes or until potatoes are cooked through.

3. Drain drain potatoes completely and return them to the saucepot or place in a mixing bowl.

4. Using a hand beater (or in a stand mixer), beat the potatoes on high.

5. Stir in the butter or margarine and the lesser amount of milk; continue beating until potatoes are smooth and uniform.

6. The potato mash should have a firm consistency as opposed to being too creamy. Taste and adjust salt level, if needed.

7. Set potato mash aside to cool for 7 to 10 minutes.

8. When it is cool, transfer potato mash to piping bag.

9. In a circular motion, pipe a continuous circle on baking sheet, beginning with a 3-inch diameter and tapering up to a point, about 3 to 4 inches high.

10. Repeat until 16 to 20 Potato Ghosts have been shaped.

11. For the “ghost’s eyes”, carefully set two peppercorns in each of the ghosts’ heads.

12. Set baking sheet with ghosts on top oven rack, positioned six to eight inches away from top oven grill element.

13. Broil Potato Ghosts for 3 to 5 minutes or until their tops turn golden.

14. Carefully remove Potato Ghosts with a spatula and serve immediately as a side to meat, chicken or fish.

Text & Photograph © 2011 Nancy DeLucia Real