Category:  Fun Foods

Yesterday, I received lots of compliments on this classic American dish. I must say that my gourmet colleagues and friends at the museum definitely have “the palate”. As stated by one Mac N’ Cheese connoisseur, Lilit, “First, I tasted the Parmigiano, then the Gruyère … and the sharp Cheddar, which lingered – BTW, I love Gruyère.” When I asked Jen (another expert on this dish) if the Cheddar stood out too much, she stated, “That’s what I really liked about it – the sharp Cheddar taste!” Noelle, an initiator of the Mac N’ Cheese rage at our workplace, chimed in with, “Your Mac N’ Cheese was to die for! And the hint of jalapeño was perfect!”

I softened the blow on the jalapeño by adding a mere tablespoon, but I normally triple the amount – hence the name of this fabulous dish – Hot Mac N’ Cheese Wheels. So when you get the wheels rollin’ on this recipe just tweak it your way and have fun!

Active prep time: 20 minutes
Serves: 4 to 6

Ingredients:
1-1/2 cups grated Parmigiano Reggiano cheese
1 cup shredded sharp Cheddar cheese
1 cup shredded Gruyère cheese
1 pound pasta (short variety)
2 teaspoons salt
1/4 cup unsalted butter
1/4 cup finely minced white or brown onion
1 to 3 tablespoons finely minced jalapeño pepper (optional)
1/3 cup all-purpose unbleached flour
1-1/2 cups heavy whipping cream
1 cup milk (whole or 2% reduced fat)
Dash ground nutmeg
Ground black pepper, to taste
1/4 cup chopped green onion or chives (for garnish)

1. Preheat oven to 350˚F.

2. In a 5-quart mixing bowl, combine the Parmigiano Reggiano, Cheddar and Gruyère cheeses. Reserve 1 cup for the topping.

3. In a 5-quart saucepot, bring 4 quarts water to a boil.

4. Stir in the pasta, 1 teaspoon of the salt and cook, uncovered, on medium heat 8 to 9 minutes or until pasta is “al dente” (crunchy tender) – do not overcook.

5. While pasta cooks, melt butter in an 8-quart saucepot on medium-high heat. Immediately stir in the onion and jalapeño pepper and set heat on medium.

6. When onion is translucent, quickly whisk in the flour followed by the cream and milk.

7. Bring cream-milk mixture to a simmer, about 1 minute.

8. After 1 minute, whisk in the cheese mixture (minus the reserved portion), the remaining 1 teaspoon salt, nutmeg and black pepper.

9. Using a wooden spoon, stir the cream-cheese mixture until it comes to a simmer.

10. When cream-cheese mixture comes to a simmer, gently fold in the cooked and drained pasta to combine.

11. Carefully transfer the macaroni and cheese mixture to a buttered 10 X 13-inch baking dish – sprinkle top evenly with reserved cheese.

12. Place baking dish with macaroni and cheese on a rack set in center of oven and bake 20 minutes.

13. After 20 minutes, change oven setting to “broil”.

14. Broil top of macaroni and cheese for 5 minutes or until the Hot Mac N’ Cheese is golden brown.

Serve immediately, garnished with green onion or chives.

Wine pairing suggestion: chilled Pinot Grigio, Bordeaux (whites); or Malbec, Bordeaux.

Note: If the cheddar cheese flavor is too strong for you, replace it with 1/2 cup Gruyère or Mozzarella cheese.

Pasta in photo: DeCecco® Rotelle (Italian for “wheels”).

Text and Photographs ©2011 Nancy DeLucia Real

This recipe is the perfect solution for a quick fixin’ of turkey leftovers – in the gourmet mode. The Cranberry Orange Sauce should be made ahead of time and, of course, goes well with our upcoming Thanksgiving dinner. The next day or for the entire post-holiday week, simply sauté some shredded turkey with onions, heat up a few tortillas et voila! The combined flavors of roasted turkey and cranberry orange sauce intertwined with a hot tortilla will satisfy any palate. Buen Provecho!

Prep time: 15 minutes (for the turkey filling & burrito assembly)
Cook time: 15 minutes (for the sauce – makes 2-1/2 cups)
Recipe makes: 4 burritos

For the Cranberry Orange Sauce:
1 teaspoon cornstarch
2 tablespoons cold water
2 cups fresh cranberries
Juice of one orange
1 cup cold water
3/4 cup granulated sugar
One 3-inch cinnamon stick (optional)

1. In a cup, stir together the cornstarch with 2 tablespoons cold water; set aside.

2. Meanwhile, in a 2-quart saucepot, stir remaining ingredients together.

3. Set saucepot on stove burner, uncovered, on high heat setting. Bring to a boil.

4. Reduce heat to low setting and cook, stirring occasionally, for 4 to 5 minutes or until cranberries pop and a sauce has formed.

5. While sauce is simmering, stir in the cornstarch mixture; cook and stir 1 additional minute.

6. Remove and discard cinnamon stick. Transfer the sauce to a Pyrex or porcelain bowl. Cover with plastic wrap, set on a counter and cool completely.

7. The sauce can be made up to one week ahead, stored and covered in a glass or porcelain container and refrigerated.

For the Burritos:

1. In a 12-inch nonstick skillet, heat oil. Add turkey and onion.

2. Cook on medium high heat, stirring occasionally, until onion is translucent and turkey meat toasts and becomes light golden brown, about 2 to 3 minutes.

3. Transfer cooked turkey filling to a glass or porcelain bowl, cover and keep warm.

For the Turkey Filling & the Burritos:
2 tablespoons extra virgin olive oil
2 cups shredded, cooked turkey meat (light or dark meat)
1/2 cup chopped white or brown onion
1/2 cup vegetable or chicken broth
Four 10-inch flour tortillas*

1. Wipe the same skillet clean and place on stove burner on medium low setting.

2. Warm up the tortillas in skillet, two at a time, inverting them occasionally until warmed through.

3. Transfer both warmed tortillas to a flat working surface.

4. With one tortilla in front of you, place 1/4 of the turkey filling one inch from edge closest to you. Slightly spread the filling to the sides, horizontally, until it is one inch from tortilla sides.

5. Beginning the burrito roll up by picking up the tortilla edge closest to you.

6. Roll up the burrito halfway. Fold in the tortilla sides and continue the roll up until you have formed a burrito.

7. Warm up remaining two tortillas and repeat burrito assembly.

Gobble up the burritos immediately!

*Preferred tortilla brands: Guerrero or Diana (other types tend to be dry). Tortillas can be found in most supermarkets or in Latin American markets.

Text and Photographs ©2010 Nancy DeLucia Real

For this classic antipasto, I wanted to be artistic and innovative in presenting Parma prosciutto and melon. I added apple “carpaccio” and a balsamic reduction. The balsamic “sauce” complements the sweet fruit and savory prosciutto. Buon Appetito!

Prep time: 20 to 25 minutes
Serves: 4

Ingredients:
1/2 cup Balsamic vinegar (dark brown variety)
1/4 cup granulated sugar
3 to 4 ounces sliced Parma prosciutto
1 cantaloup melon (8 to 12 slices)
2 Heirloom or green apples (Granny Smith or Pippin variety)
Juice of 1 lemon

1. In a small saucepot, combine the vinegar and sugar.

2. Bring to a boil and simmer on medium-high heat until mixture is reduced by half, about 5 minutes.

3. Transfer balsamic reduction to a small glass or porcelain bowl and set, uncovered, in freezer until cold enough to drizzle, about 8 to 10 minutes.

4. Check coolness by stirring with a spoon after 5 minutes and tasting (do not freeze). If reduction is still warm, leave in freezer an additional 5 minutes.

5. Alternatively, the balsamic reduction can be prepared and chilled in refrigerator a day ahead.

Meanwhile, prepare prosciutto and fruit –

1. From its narrow end, gently roll up each prosciutto slice until it forms a small log.

2. Arrange prosciutto logs at one end of a large serving platter and set aside.

3. Cut melon in half, lengthwise, and scoop out seeds and pulp.

4. Cut melon into 8 to 12 slices, remove rind and place next to prosciutto on platter. Set aside. Save remaining melon for future use.

5. Cut apples in half and then into fourths. Remove core from each fourth and then cut apples into thin slices.

6. Immediately sprinkle apple slices with the lemon juice – this avoids blackening.

7. Arrange apples decoratively on platter with prosciutto and melon.

8. Serve immediately – ask guests to help themselves to some prosciutto, melon and apples and to drizzle some balsamic sauce over apples.

Enjoy with bread and white wine.

Wine suggestion: Malvasia or Greco di Tufo (both are Italian whites).

Text and Photographs ©2010 Nancy DeLucia Real

Last week, while in La Jolla, California, my husband and I decided to stop at a deli for lunch. Since our server spent so much time raving about the burgers (the house specialty), it was clear that I should try the turkey burger. I anticipated being served a delicious burger made with choice meat, garnished with fresh lettuce, tomatoes, onions, etc. However, I soon found myself biting into a leathery, salty patty containing equal parts dry meat and overcooked rice grains. I must admit that my dog, Enzo, is served better meat than that!

A few days later in Los Angeles, I decided to have the burger my way – I combined ground turkey with fresh veggies, herbs and spices. As I bit into my deli specialty, I finally experienced that long awaited burger bliss.

PREPARING THE MEAT FOR THE BURGERS:
1/2 medium brown or white onion
1/2 small zucchini
1/2 medium carrot, peeled
1 pound extra lean ground beef or dark ground turkey meat (organic meat preferred)
2 tablespoons finely chopped fresh mint
1 tablespoon finely chopped fresh flat-leaf parsley
2 large eggs, beaten with 3/4 teaspoon salt
1/2 cup plain bread crumbs
1 teaspoon ground chipotle chiles in adobo sauce (optional)
Dash ground cumin and ground nutmeg
2 tablespoons vegetable oil

1. In a food processor, grind together the onion, zucchini and carrot until finely chopped.

2. In an 3-quart glass or porcelain mixing bowl, combine the chopped ingredients with the ground meat, mint, parsley, salt, bread crumbs, chipotle chiles, cumin and nutmeg with a fork until mixture is uniform.

3. With wet hands, divide meat mixture into six portions.

4. Shape each portion into 4 to 5-inch patties, about 1/2 inch thick; set aside on a platter.

5. Heat the oil in a 12-inch nonstick skillet. Cook patties in two batches on medium high heat, 5 to 7 minutes per side.

6. To test doneness, press down on one burger with a spatula. If juices run clear, the burgers are done.

7. Place burgers inside panini rolls and place on a serving platter; transfer to dining table.

ASSEMBLING THE BURGERS:
6 panini bread rolls preferred
2 tomatoes, sliced into 1/4-inch thick rounds
1 red onion, finely sliced
6 lettuce leaves, rinsed and dried
Condiments (catsup, mustard, relish)

1. On a serving platter, arrange the sliced tomatoes and onions alongside the lettuce.

2. Place the platter and the condiments next to burgers on table. Ask each guest to garnish their own burger.

Serve burgers with a side of fries or gourmet veggie chips.

Note: Chipotle chiles in adobo sauce are sold in a can and are found in the ethnic foods section of most supermarkets or in Latin American grocery stores.

Text and Photographs ©2010 Nancy DeLucia Real

On a recent trip to Baja California, Mexico, my husband and I stayed in a condominium resort on the coast. Whenever I want fast food in Baja, I can quickly find a “pollo rostizado” (rotisserie chicken), some tomatoes, lettuce, onions, cilantro and chiles. I then emulate the locals by making a tostada out of whatever ingredients I have found.

Prep time: 15 minutes
Serves: 4 to 6

Ingredients:
8 to 12 corn tostada shells
4 to 5 cups precooked rotisserie chicken, skin and bones discarded and meat diced
5 to 6 cups shredded lettuce
1 carrot, peeled and finely shredded
1/2 cup finely shredded purple cabbage
1/2 cup chopped fresh cilantro
One Salsa and … Whatever recipe (found in our Recipes, under “Salad Dressings, Salsas & Savory Sauces)
2/3 cup grated Cotija, Manchego or Pecorino Romano cheese

1. Place tostada shells on a serving platter and the chicken in a serving bowl in center of dining table.

2. In a separate serving bowl, combine the lettuce, carrot, cabbage and cilantro.

3. Arrange a bowl of the salsa and a bowl of grated cheese next to other bowls.

4. Ask each guest to assemble their own tostadas: add some chicken to tostada shell, followed by lettuce mixture, some salsa and a sprinkle of grated cheese.

5. Enjoy with chilled white wine, beer or a shot of Tequila.

Keep in mind that the fun part is trying to eat the tostada while it breaks and falls apart with every bite.

Buen Provecho!

Text and Photographs ©2010 Nancy DeLucia Real