All Posts By: NANCY DeLUCIA REAL

While lounging under a palm tree at the beach last week, I was suddenly overcome by the memory of a trip to Thailand. In my mind I was comparing the fruitless palms of Santa Monica to those bursting with coconuts on the shores of North Pattaya Beach. One of our meals on the beach had included a side of rice containing coconut and my favorite fruit, mango. Here’s the recipe that I recreated upon my return to Los Angeles.

Prep time: 30 to 40 minutes
Serves: 4 to 6

Ingredients:
2 tablespoons vegetable oil
3 green onions, white parts finely sliced (green tips discarded)
1/2 red bell pepper, chopped into 1/4-inch pieces
1 cup Jasmine rice, uncooked
2-1/2 cups coconut water
2 tablespoons shredded sweetened coconut
1/2 teaspoon salt
1/4 to 1/2 teaspoon Garam Masala spice or curry powder
1/4 cup coconut milk combined with 1/4 cup cold water
1/4 cup finely minced fresh cilantro leaves
1/4 cup chopped fresh mango (cut into 1/4-inch pieces)
1/8 to 1/4 teaspoon crushed red pepper flakes (optional)
4 to 6 purple cabbage leaves (for garnish)

1. In a 12-inch nonstick skillet, heat the oil. Stir-fry the onions, bell pepper and rice on medium-low heat for 2 minutes.

2. Stir in the coconut water, shredded coconut, salt, Garam Masala or curry powder.

3. Cover and cook on low heat setting for 12 to 15 minutes or until rice looks dry.

4. Pour the coconut-water mixture evenly over the rice. Cover and continue cooking on low for an additional 3 to 5 minutes or until rice has absorbed most of the liquid.

5. After 3 to 5 minutes, uncover and gently stir in the cilantro, mango and red pepper flakes.

6. Divide rice evenly among cabbage leaves and serve as a side to poultry, seafood or meats.

Note: Garam Masala is an Indian spice blend and can be found in ethnic grocery stores or online.

Text and Photographs ©2010 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