NANCY DeLUCIA REAL - The Kitchen Buzzz

Eggplant Dip with Tahini & Parsley

In Appetizers / Starters, Fun Foods, Vegetables On July 31, 2023 0 Comments

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Prep time: 18 to 25 minutes for roasting & cooling eggplant
Prep time: 10 minutes for dip
Serves: 4 to 6

On my trip to Turkey in April, I was served an eggplant dip that was so delicious, I knew I had to make it myself. I did! Here’s the recipe.

Ingredients:
2 medium eggplants
2 to 3 tablespoons tahini (found in Middle Eastern supermarkets)
Juice from 1 lemon or lime
2 garlic cloves, crushed
2 to 3 tablespoons pomegranate molasses – optional (found in Middle Eastern supermarkets)
salt and ground black pepper, to taste
1/2 a bunch fresh Italian, flat leaf parsley

Directions for Broiling or Grilling Eggplant:
1. Place the eggplant on a baking sheet.

2. Set baking sheet on an oven rack set 6 inches below the top broiler element.

3. Broil eggplant 6 to 8 minutes per side, until it looks wrinkled and soft. Alternatively, you can grill the eggplant directly on an outdoor barbecue grill.

4. When eggplant is done, transfer it to a platter and let it cool.

Prepare the Eggplant Dip:

1. After cooling, cut and discard stem and skin from eggplant.

2. Place eggplant flesh in a colander; let it drain over a bowl for about 10 minutes.

3. After eggplant has drained, transfer it to a food processor.

4. Add 2 tablespoons tahini, lemon or lime juice, crushed garlic, 2 tablespoons pomegranate molasses and about 1/2 teaspoon each salt & ground pepper.

5. Process the mixture until it is lumpy-smooth.

6. Taste the eggplant dip and adjust seasonings, lemon juice, pomegranate molasses and tahini, if needed.

7. Add leaves from 8 to 10 parsley sprigs and process once more. DO NOT LET PARSLEY LEAVES DISINTEGRATE.

8. Transfer the eggplant dip to a serving bowl & garnish with remaining parsley sprigs. Serve with pita wedges, tortilla chips or bread toasts.

Easy Peach Pie

In Pies & Sweet Tarts On June 30, 2023 0 Comments

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Prep time: 30 minutes
Bake time: 35 to 45 minutes
Makes: One 9-inch pie

Is there anything more delicious and refreshing than a homemade pie? This peach pie recipe is easy because it requires ready-made pie pastry. You won’t fret over rolling out any pastry. Served with ice cream or gelato, this peach pie will impress ’em all!

Ingredients:
One package ready-made Trader Joe’s Pie Crusts (package contains 2 raw pastry sheets), thawed, per manufacturer’s directions
-OR-
Your favorite brand ready-made, raw pie pastry, thawed, per manufacturer’s directions
1 cup granulated, unbleached sugar
1/3 cup all-purpose, unbleached white flour
1/4 teaspoon ground cinnamon
6 cups sliced peaches (first, peel the peaches; then slice them)
1 teaspoon lemon juice
1/2 teaspoon vanilla extract

For Peach Filling:
1. Preheat oven to 425°F.

2. Place one pie crust or pastry in a 9-inch pie plate (glass or metal); edges may overlap a little.

3. Using a fork, poke holes in pastry (this will prevent it from puffing up during baking); set aside.

4. In a 2-cup bowl, stir together the sugar, flour and cinnamon; set aside.

5. Meanwhile, place the peeled and sliced peaches in a 4 to 6-quart bowl.

6. Gently stir in the flour-sugar mixture with a spoon until the peaches have absorbed it all.

7. Add the lemon juice and vanilla extract to the peach filling.

8. Using a large serving spoon, transfer the peach filling to the pastry-lined pie pan; set aside.

Assembling the Pie:

1. In the meantime, take the second pie pastry out of its wrapping and place it on a lightly-floured smooth surface.

2. Using a cutting wheel or straight-edged, sharp knife, cut a 3/4-inch wide strip of pastry.

3. Place the pastry strip over peach filling in pie plate.

4. Cut 3/4-inch wide strips from remaining pastry; place 3 more strips, spaced 1-inch apart, on pie filling. Make sure the strips are parallel to each other.

5. In a diagonal fashion, place 4 more strips over the first layer of pastry strips.

6. Using your fingers, crimp or paste together the edges of the pastry in a fluted manner. This process seals the pie.

7. Gently cover pastry edges of pie with aluminum foil strips measuring 2-inches wide. This will prevent blackening of the pastry edges.

8. Transfer pie to a rack positioned in center of oven.

9. If using a glass pie plate, bake the pie for 30 minutes.

10. If using a metal plate, bake the pie for 35 minutes.

11. To test doneness of pie, insert a sharp, pointed knife through center of pie. If fruit feels soft, the pie is done. If not, bake for an additional 5 to 8 minutes and test again.

12. When pie is done, set it on a rack or trivet on kitchen counter to cool.

Eggplant Salad with Bell Peppers, Onions & Parsley (vegan)

In Salads, Vegetables On June 4, 2023 0 Comments

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Eggplant, bell peppers, onions and parsley are staple ingredients in Mediterranean countries. I grew up in an Italian kitchen where these simple veggies and herbs were transformed into delicious meals on a daily basis.

This eggplant salad boasts luscious flavors, especially when fused with garlic and olive oil. The best part of this salad is that you can keep it as an exquisite leftover in refrigerator (covered) for up to four days. Buon appetito!<

Active prep time: 50 minutes
Inactive prep iime: 30 minutes (for eggplant to sit & drain)
Serves: 6 to 8

Ingredients
2 large eggplants (dark-skinned & firm – without marks or dents)
3 tablespoons salt (to coat eggplant & drain bitter juices)
vegetable oil (for oiling baking sheets)
2 red bell peppers
2 large garlic cloves, crushed
3 small spring onions or scallions, peeled & finely chopped
1 cup packed fresh, flat leaf Italian parsley, finely chopped
Ground black pepper, to taste
3 to 4 tablespoons extra virgin olive oil

Directions
1. Cut and discard tips from both ends of the eggplant; cut eggplant into 1/2-inch thick rounds.

2. Cut each round into 1/2-inch thick slices and then into 1/2-inch cubes; set aside in a large colander set over a bowl.

3. Sprinkle 3 tablespoons salt over eggplant cubes.

4. Wearing disposable chefs’ plastic gloves (to prevent brown staining of hands), toss the eggplant; set it aside in a colander set over a bowl to drain for 30 minutes.

5. In the meantime, coat two 18-inch X 12-inch baking sheets with vegetable oil.

6. After eggplant has drained for 30 minutes, wearing gloves, grab a batch of eggplant and squeeze it tightly over a sink to drain bitter juices.

7.Set squeezed eggplant cubes on baking sheet; continue squeezing remaining eggplant & scatter it evenly over the baking sheets.

Boiling/Grilling the Eggplant:
1. Set oven to “BROIL” (this is the upper element in oven that turns red).

2. Place one baking sheet with eggplant on a rack set 6 inches away from upper boiling element.

3. Broil (this is the same as “grill”) eggplant cubes until they look golden brown (about 7 to 8 minutes).

4. When eggplant cubes look golden brown, toss them and broil/grill them for an additional 5 to 6 minutes or until they look golden brown. DO NOT LET THEM BLACKEN OR CHAR.

5.Set the baking sheet with broiled/grilled eggplant aside on a rack or trivet on counter; repeat above procedure with the second baking sheet.

6. Meanwhile, cut the red bell peppers in half lengthwise, remove & discard tip and seeds. Set aside.

7. With a spatula, gently transfer the eggplant to a large glass or porcelain bowl; set aside.

8. Place bell peppers, rounded side facing up, on one of the same baking sheets previously used for eggplant.

9. Transfer the baking sheet with peppers on an oven rack set 6 inches away from top broiling element.

10. Broil the peppers for 8 to 9 minutes or until skin has blackened. Set sheet with peppers aside on a counter or trivet to cool.

11. After peppers have cooled to “lukewarm”, remove & discard skins. Chop peppers into 1/2-inch pieces; set aside.

Assembling the Salad:
1. Combine the broiled eggplant, bell peppers, garlic, onions, parsley, pepper and olive oil (SINCE THE EGGPLANT IS ALREADY SALTED, DO NOT ADD ADDITIONAL SALT). Toss and taste.

2. If needed, adjust seasonings and olive oil. Cover the salad with plastic wrap & set it on a counter at room temperature until ready to serve.

3. When served with Italian, French bread or pita bread, this dish stands on its own. You can also serve it as part of a Vegan, meat or fish course and/or buffet table. Enjoy!

Text & Photograph ©2023 Nancy DeLucia Real

Beet Tzatziki

In Appetizers / Starters On May 11, 2023 0 Comments

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Prep time: 10 minutes
Makes: 2-1/2 cups tzatziki

Tzatziki (Greek) is also known as cacik (Turkish). It is a dip or sauce with a yogurt base and found in Southeastern Europe and the Middle East.

In Greece, classic Tzatziki is made with yogurt, chopped cucumbers, salt and garlic. It’s served as a cold appetizer (mezze) and usually accompanied by pita bread. People also enjoy tzatziki as a side dish or sauce on souvlaki (meat on a skewer) or gyros (sliced meat wrapped in pita bread).

A few weeks ago, in Athens, Greece, I was served beet tzatziki and I loved it. Here’s my version of it (it’s pretty authentic). This is an easy appetizer for Mothers’ Day!

Ingredients:
Two medium whole beets (peeled, each wrapped in aluminum foil & baked in a 400°F oven for 40 minutes), cooled & cut into 3/4-inch cubes
1/2 cup Greek yogurt (whole or low-fat milk)
1 teaspoon salt
3 cloves garlic, peeled & crushed
Juice from 1 to 2 lemons
2 tablespoons tahini paste

Instructions:
1. In a glass blender (do not use a plastic blender or food processor or it will become permanently stained by beats), place cubed beets, yogurt, salt, garlic, juice from 1 lemon and tahini paste.

2. Pulse-blend a few times. You will need a spatula to scrape down sides and stir ingredients.

3. Repeat pulse-blending and scraping/stirring until the tzatziki dip is uniform.

4. Taste and adjust salt and lemon levels.

5. Transfer the beet tzatziki to a glass bowl, cover with plastic and refrigerate up to a day ahead.

6. Serve beet tzatziki with pita wedges as an appetizer (mezze). Alternatively, serve it as a side to grilled meat, chicken or fish or as part of a vegetarian/vegan meal.
Text & Photograph ©2023 Nancy DeLucia Real

Shrimp & Saffron Risotto

In Pastas, Rice & Legumes (Beans & Grains) On April 4, 2023 0 Comments

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It doesn’t get any easier than this – make a delicious Shrimp & Saffron Risotto with few ingredients! Don’t forget to pair it with chilled Chardonnay or Sauvignon Blanc wine. Buon appetito!

Prep time: 10 minutes
Cooking time: 25-30 minutes
Serves: 4

Ingredients:
3 tablespoons extra virgin olive oil
1/3 cup minced shallot
1-1/2 cups Arborio rice, rinsed in cold water & drained
1 cup dry white wine
1-1/2 to 2 quarts (6 to 8 cups) chicken broth
0.0070 oz. (0.100 grams) ground saffron (about 1/8 teaspoon)
16 large or jumbo shrimp, raw, shelled & deveined

Directions:
1. In an 8-quart sauce pot, heat the oil.

2. When oil is hot (but does not smoke), add the minced shallot;

3. Using a wooden spoon, stir-fry on medium heat until shallot is clear.

4. Stir in the rice; stir until uniform.

5. Add 1 cup white wine to rice mixture; stir on medium-low heat until it has almost dried out.

6. Next, add one ladle of the chicken broth; stir continuously until liquid is almost all absorbed (spoon should leave a path at bottom of pot).

7. Stir in the saffron.

8. Continue adding chicken broth, one ladle at a time, stirring continuously, until rice has almost cooked through.

9. At this point, add the shrimp; stir continuously until rice has cooked through (do not overcook shrimp or it will have a tough texture).

10. Add salt, to taste; serve risotto in individual bowls.

11. Top each bowl with 4 shrimp and 1 sprig of basil or parsley.
Wine Pairing: Chardonnay or Sauvignon Blanc).
Text & Photograph ©2023 Nancy DeLucia Real