All Posts By: NANCY DeLUCIA REAL

Home » Articles posted by NANCY DeLUCIA REAL (Page 57)

Varadero Beach Pineapple Dessert

In Desserts, Creams & Sauces On July 9, 2011 0 Comments

Upon arriving at a Varadero Beach resort (Cuba) in June, I realized I had entered paradise. The pristine white sands against the turquoise ocean looked surreal. To add to this dreamy state were the tropical Caribbean trees and fruits.

Truly vine-ripened in the sun, an array of sweet, luscious fruit is served at all hotel buffets. As I enjoyed pineapple for breakfast, lunch and dinner, I became inspired to create a refreshing dessert. I accented the pineapple with a favorite spice of mine, grilled it and served it with sherbet. The recipe is lots of fun for summer entertaining.

Prep time: 15 minutes
Serves: 4

Ingredients:
One whole, fresh pineapple
Brown sugar, for sprinkling
Ground cinnamon, for sprinkling
1½ pints sherbet (various flavors)

1. Working on a cutting board, cut off and discard pineapple stem with leaves as well as the bottom tip.

2. Holding the pineapple vertically, cut it into fourths.

3. Slice off and discard the ½-inch thick inner core from each fourth.

4. Insert a sharp, pointed knife between the pineapple skin and flesh.

5. Cut away the flesh from the skin in one piece (for all fourths).

6. Refrigerate two of the fourths in a covered bowl for future use (the extra pineapple can be eaten as a snack).

7. Working with two of the fourths (half of the pineapple), cut each fourth, crosswise, into 8 slices (a total of 16 slices). Set the slices on an aluminum-foil lined baking sheet.

8. Sprinkle the pineapple slices lightly with brown sugar and cinnamon.

9. Place the sheet with the pineapple on an oven rack set six inches away from oven’s overhead broiler grill.

10. Broil/grill the pineapple for 5 minutes or until brown sugar begins to bubble.

11. Cool completely (this step can be prepared early in the day).

To serve, place two scoops sherbet onto four individual dessert plates. Decorate the sides of each plate of sherbet with four slices of pineapple.

Text & Photographs ©2011 Nancy DeLucia Real

Carrot Mango Soup

In Soups and Stews On June 29, 2011 0 Comments

On any given afternoon, I’ll do anything to avoid going to the supermarket. To avoid rush hour traffic, I’ll create a quick meal with whatever I find in my refrigerator. In one such instance, all I had were a few carrots, a mango and a piece of fresh ginger. These ingredients were enough to surprise my family with a sweet, tangy soup. But when I finally got to the dinner table, the soup had already cooled down. What a great mishap! I realized that the tropical flavors make this soup exquisite whether it’s served hot or lukewarm. Serve my carrot mango soup – a perfect light meal or first course for a summer lunch or dinner!

Active prep time: 20 to 25 minutes
Inactive prep time: 30 to 35 minutes
Serves: 4 to 6

Ingredients:
6 large carrots, peeled and cut into 1-inch pieces (to measure 4 cups)
1 cup diced mango (peel first)
1 teaspoon freshly grated ginger
1 clove garlic, peeled
1 tablespoon finely chopped brown onion
3 to 3½ cups cold water
1 teaspoon salt
Freshly ground black pepper, to taste

1. In a 6-quart saucepot, combine carrots, mango, ginger, garlic, onion, 3 cups of the water and salt.

2. Bring to a boil and cook on high heat, uncovered, 6 to 7 minutes, or until carrot is tender when pierced with a fork.

3. Transfer pot to a cold burner and set aside, uncovered, to cool, 30 to 35 minutes.

4. Purée the cooled soup in blender, in batches, transferring each puréed batch to a large glass or porcelain bowl.

5. Return puréed soup to saucepot and bring to a boil.

6. Stir and add a little more water, until you reach the desired consistency.

7. Add black pepper and taste. Adjust seasonings, if necessary.

Serve hot, garnished with sour cream and a sprig of parsley.

Text & Photograph ©2011 Nancy DeLucia Real

Open-Faced Prosciutto Panini

In Sandwiches, Panini & Burritos On June 10, 2011 1 Comment

When I come home from work on some summer nights the last thing I want to do is cook. I’m sure most of you will side with me on this one. As we walk through the door and kick off our shoes, we need something fast and satisfying. For me, panini seem to be the perfect choice – all you have to do is buy some rolls, fresh prosciutto and a few cheese slices. If you’ve got other favs, just pile them on. And, whatever you do, avoid that bread topper. With my open-faced panini, you’ll avoid the extra calories (it’s almost swimsuit season, remember?). “Mangia” and don’t feel guilty.

Prep time: 10 to 12 minutes
Serves: 2 to 4

Ingredients:
2 small zucchini, tips removed & discarded (this ingredient is optional)
Extra virgin olive oil, for drizzling
2 panini rolls, cut in half horizontally
12 slices Prosciutto di Parma or San Daniele Prosciutto (sliced thick enough to roll, as opposed to shaved)
8 slices Provolone cheese (mild or sharp)
2 roasted red or yellow bell peppers (ready made and sold in a jar), rinsed, pat dry and cut into ½-inch thick slices
Salt and pepper, to taste

1. Cut zucchini, lengthwise, into ¼-inch thick slices; set aside. Line a baking sheet with aluminum foil.

2. With a basting brush dipped in olive oil, lightly grease the foil-lined sheet.

3. Arrange zucchini slices, side by side, on the sheet. Lightly drizzle each slice with olive oil.

4. Place sheet with zucchini on oven rack placed 6 inches away from oven’s overhead broiler grill.

5. Grill zucchini about 5 minutes per side, until the slices are golden brown. Remove sheet from oven and set aside.

6. Meanwhile, arrange the 4 panini half-rolls, cut side up, on a serving platter and lightly drizzle them with olive oil. Roll each prosciutto slice.

7. Place 3 slices on each panini half-roll, followed by 2 slices of cheese, 1 or 2 zucchini slices and a few bell pepper slices.

8. Drizzle a little oil, salt and pepper, to taste, on the bell pepper slices.

Serve immediately with your favorite red or white wine.

Wine pairing suggestion: Chianti (red) or Pinot Grigio (white).

Text and Photograph ©2011 Nancy DeLucia Real

Strawberry Rhubarb Cheesecake

In Cakes & Cupcakes, Desserts, Creams & Sauces On May 31, 2011 2 Comments

Seasonal, fresh strawberries combined with tart rhubarb make an exquisite and beautiful topping for this cheesecake. Because I love sweet and sour flavors so much, strawberry rhubarb desserts are my favorite. Entice everyone when you set this bright cheesecake on your sweet table.

Active prep time: 15 minutes
Bake time: 55 minutes
Inactive prep time: 5 hours or overnight refrigeration

For the Crust:
1½ cups finely ground Maria cookies*
1/8 teaspoon ground cinnamon
4 ounces (1 stick) unsalted butter, melted

1. Preheat oven to 350˚F.

2. In a 2 or 3-quart mixing bowl and using a fork or pastry cutter, combine the ground cookies with cinnamon and melted butter until uniform.

3. Transfer the mixture to a 9-inch spring form pan: spread the crumb mixture evenly, pushing it up with fingers along sides of pan to rise ¾-inch high.

4. Gently pat and flatten the crumb mixture at bottom and at sides of pan; set aside.

For the Cheesecake:
Three 8-ounce packages cream cheese, room temperature
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract

1. In a 5-quart mixing bowl, beat the cream cheese with the sugar and one egg until mixture is smooth.

2. Beat in the remaining eggs, one at a time; stir in the vanilla extract.

3. Pour cheesecake batter over crumb mixture in pan.

4. Set pan on a rack placed in center of oven and bake 50 to 55 minutes or until cheesecake is light golden brown and begins to crack at sides.

5. Turn off oven and leave cheesecake to set for 30 minutes.

6. After 30 minutes, transfer cheesecake to counter, cover with foil and let cool 2 hours (do not remove cheesecake from spring form pan).

7. Refrigerate the cheesecake 5 more hours or overnight (it’s best to make cheesecake one day ahead).

For the Strawberry Rhubarb Filling:
2 cups diced fresh strawberries
1¼ cups diced fresh rhubarb (about 2 medium stalks)
½ cup granulated sugar
1/8 cup cold water and 1 teaspoon cornstarch (mixed together in a cup)

1. Combine the strawberries, rhubarb and sugar in a 2 or 3-quart saucepot.

2. Bring to a boil and cook on medium heat for 2 minutes, stirring occasionally with a wooden spoon.

3. Set heat on low and cook for 3 more minutes, stirring frequently to prevent sticking.

4. Stir in the cornstarch mixture; cook and stir 1 more minute until thickened.

5. Transfer the filling to a glass or porcelain bowl, cover and cool on a counter. After cooling, refrigerate about 1 hour or overnight.

To serve: Remove sides of spring form pan from cheesecake. Set the cake with pan bottom on a large platter, spoon the strawberry filling over its top and serve individual slices.

*Note: Maria cookies are round, sweet biscuits. Each biscuit has perforations or holes and the name “Maria” engraved on its top surface.

Text & Photograph © 2011 Nancy DeLucia Real

Sautéed Rapini (Rapini Saltati)

In Vegetables On May 26, 2011 1 Comment

Have you ever tasted steamed or boiled rapini and found its taste slightly bitter? Make this leafy vegetable as we Southern Italians do and I’m sure you’ll love it.

Italians know that rapini must be sautéed with garlic and olive oil in order to tone down its pungent flavor. Here’s my family’s special recipe. Add some fresh, crusty bread to your dining experience and let me know what you think.

Buon Appetito!

Prep time: 10 to 12 minutes
Serves: 4 to 6 (as a side dish)

Ingredients:
1 bunch fresh rapini (also known as broccoli rabe or rape)
5 tablespoons extra virgin olive oil
2 large cloves garlic, peeled and thinly sliced
½ cup chicken broth (or water for vegan recipe)
½ to ¾ teaspoon salt

1. With a knife, remove and discard one inch from bottom tips of rapini. Cut the remaining rapini stalk lengths into thirds. Wash and spin dry the rapini twice; set aside.

2. In a 6 or 8-quart saucepot on a stove burner set on high, heat the oil with the garlic slices. When the garlic starts sizzling, stir it with a wooden spoon. Sauté the garlic about 1 minute or until it turns golden.

3. Immediately transfer the saucepot with the garlic and oil to a cold burner and let cool about 2 minutes. Add the washed and spun rapini to the garlic and oil. Cover the saucepot, return it to the hot burner set on high heat and sautée the rapini 1 to 2 minutes, turning it over with tongs.

4. Set heat on medium high and add ½ cup of water or broth. Cook, uncovered, for an additional minute. Stir in the salt.

Serve rapini as a side dish to meats, fish, chicken or turkey. Alternatively, simply enjoy the rapini with fresh bread (be sure to soak the bread in the rapini broth).

Text & Photograph ©2011 Nancy DeLucia Real