All Posts By: NANCY DeLUCIA REAL

In July, it’s too hot to drink my afternoon coffee. Instead, I treat myself to a cool coffee granita (Italian shaved ice), made with freshly brewed espresso, sugar and lime juice. Topped with my 5-Minute Sweetened Whipped Cream, this granita can also be enjoyed as a grand finale to a summer dinner.

Active prep time: 10 to 12 minutes
Inactive prep time: 1 hour, 40 minutes (for freezing)
Serves: 4 to 6

Ingredients:
1/2 cup plus 2 tablespoons finely ground espresso coffee beans
3 cups water
1/2 cup plus 1 tablespoon granulated sugar
Juice of 1/2 lime
5-Minute Sweetened Whipped Cream (found in our Recipes, under Desserts, Creams & Sauces)

1. Brew the espresso coffee in an automatic drip coffee maker using the standard method as in making American coffee.

2. Alternatively, combine the ground espresso beans with the water in a saucepot and bring to a boil.

3. Immediately remove pot from burner and let stand 5 to 7 minutes.

4. Pour and strain the brewed coffee through a paper filter into a glass or porcelain bowl.

5. Stir the sugar and lime juice into the warm coffee and pour into a shallow metal 12 X 9 X 2-inch baking pan and set in freezer.

6. Freeze for about 50 minutes.

7. Using a fork, scrape the iced granita away from edges of pan, and gently stir into the middle of the mixture.

8. Return the pan to freezer. Stir the mixture every 20 minutes (approximately twice more) until the granita (shaved ice) has formed completely.

9. Serve in individual glass bowls, ramekins or cups and top with 5-Minute Sweetened Whipped Cream (found in our Recipes, under Desserts, Creams & Sauces).

10. Garnish the cream with a sprinkle of cinnamon or a few espresso coffee beans.

Serve with biscotti or other dry cookie variety.

Text and Photographs ©2010 Nancy DeLucia Real

This whipped cream recipe is not only quick but lots of fun, too. Each time you stir in a tablespoon of sugar, you get to taste the cream. For those of us who are blessed with a sweet tooth, the sampling can go on for quite a while – and we love it!

Prep time: 5 minutes
Makes: 1-1/2 cups

Ingredients:
1 cup heavy whipping cream
2 to 3 tablespoons powdered sugar
1. Pour the cream in a 1-quart mixing bowl.

2. Using an electric hand mixer, beat the cream until stiff peaks form.

3. Gradually stir in the sugar, one tablespoon at a time, tasting after each addition.

4. When the whipped cream reaches desired sweetness, do not add any more sugar.

5. Use whipped cream to garnish desserts such pastries, cakes, pies, ice cream and sorbet. It can also be enjoyed as a dip or garnish for cookies or biscotti.

Note: If using a stand mixer fitted with its own bowl, let the machine do the work!

Text and Photographs ©2010 Nancy DeLucia Real

ENTER OUR KITCHEN, WATCH & LEARN

Although red bell peppers are delicious when freh and added raw to salads or other foods, they’re quite succulent when roasted. This is because their naturally sweet flavors are enhanced in the roasting process. Make this traditional “peperoni arrostiti” salad and discover why Italians have such delicate palates. After savoring every ingredient in this delicacy, you’ll never go back to ready made roasted peppers!

Active prep time: 5 to 20 minutes
Inactive prep time: 10 to 15 minutes
Serves: 4 to 6

Ingredients:
3 to 4 large red bell peppers, cut in half lengthwise, seeds and stems discarded
Salt and pepper, to taste
4 to 5 tablespoons extra virgin olive oil
2 cloves garlic, peeled and sliced
3 tablespoons fresh chopped Italian flat-leaf parsley or fresh basil

1. Line a 12 X 18-inch baking sheet with aluminum foil. Place peppers, rounded side up, on foil-lined sheet.

2. Place baking sheet with peppers on an oven rack positioned 6 to 8 inches away from overhead oven broiler/grill.

3. Roast peppers 8 to 14 minutes or until skin is charred.

4. Transfer baking sheet with peppers to a counter and cool, 10 to 15 minutes. Remove and discard the charred skins from roasted peppers.

5. Cut the peppers lengthwise into 1/2-inch thick strips. In a glass or porcelain serving bowl, toss the peppers together with remaining ingredients. Taste and adjust seasonings.

Serving tips: Enjoy roasted peppers with Italian breadsticks called “grissini” or on toasted bread.

Accompany with some cheese, a salad and a favorite wine.

Buon Appetito!

Text ©2010 Nancy DeLucia Real
Roasted Peppers Salad Photograph Only ©2010 Nancy DeLucia Real

Lookin’ to make a splash with a fresh and colorful appetizer this summer? Here’s a cool, mouth-watering recipe. These cute looking kiwi, mozzarella and papaya starters appeal to the eye as well as to the palate. And when this bright platter makes its appearance, you’ll notice your guests’ eyes pop out of their sockets and hear them utter the word, “Wowwwwwww!”

Prep time: 25 to 30 minutes
Makes: 4 to 6 skewers

Ingredients:
1 Hawaiian papaya
1 bunch watercress, rinsed and spun dry in a salad spinner
5 kiwis, peeled
1 pint cherry tomatoes (2 cups)
8 ounces fresh mozzarella balls (one-inch mozzarella balls packaged in water)
Six 12-inch wooden skewers
Melon ball scooper
Salt and pepper, to taste
Extra virgin olive oil, for drizzling

1. Cut papaya in half and remove seeds with a spoon; set aside.

2. Remove largest and most perfect leaves from watercress stem; set leaves aside and discard stems.

3. Using a melon ball scooper, carve out one-inch balls from the flesh of both papaya and kiwis, setting them aside on a plate as you go along.

4. Take 1 skewer and put it through the center of a watercress leaf, making sure the leaf is pushed to the opposite end of the skewer.

5. Add a mozzarella ball, a watercress leaf, a papaya ball, a watercress leaf, a tomato, a watercress leaf and a kiwi. Repeat pattern until skewer is complete.

6. Assemble the remaining skewers in the same manner.

7. When all skewers are assembled, place them on a serving platter.

8. Sprinkle the skewers with a dash of salt and pepper, followed by a drizzle of the olive oil.

9. Serve immediately.

Alternatively, prepare up to 4 hours ahead, cover with plastic and refrigerate until ready to serve.

The Kiwi, Mozzarella & Papaya skewers will keep, refrigerated, up to two days (by the next day, the kiwi may not be as firm but it will still be edible).

Text and Photographs ©2010 Nancy DeLucia Real

In my home, there’s always a freshly made salsa in the refrigerator. I learned the art of making authentic and delicious salsas from my husband who hails from Mexico. He also taught me to pair salsa with “whatever” else you can find to satisfy the moment’s craving. For a quick snack of tortilla chips, a taco, quesadilla, or even panini, salsa is a perfect go-with. You can also substitute salsa for dressings in salads containing chicken or fish.

Prep time: 20 minutes
Makes: 2-1/2 cups salsa

Ingredients:
3 tomatillos (these look like green tomatoes with a dry, paperlike outer skin)
2 large vine-ripened tomatoes
1 Serrano or Jalapeno chile
1 clove garlic, crushed (optional)
Handful of cilantro (about 1/3 cup, lightly packed)
1/2 teaspoon salt
Dash ground cumin

1. Peel the outer, paper-like skin of the tomatillos; discard skins.

2. Place tomatillos, tomatoes and chile in a 3 or 4-quart pot. Cover with cold water and bring to a boil.

3. Cook on medium-high heat, uncovered, for 5 to 7 minutes or until skins of tomatoes crack and tomatoes are somewhat soft.

4. Drain and reserve 1/3 cup of cooking liquid. Let tomatillos, tomatoes and chile cool about 10 to 15 minutes (they will be warm).

5. Transfer cooked ingredients to a blender and combine with garlic, cilantro, salt and cumin.

6. Pulse-blend 5 to 8 times for a lumpy salsa. Puree for a smooth salsa.

7. Transfer the salsa to a glass or porcelain bowl. If salsa is too dense, stir in a tablespoon or two of the reserved cooking liquid. Taste and adjust seasonings.

Serve immediately or refrigerate, covered, up to 3 or 4 days.

This salsa is is also great with my Misto Peppers Frittata, omelettes, raw veggies or … whatever!

Text and Photographs ©2010 Nancy DeLucia Real