Category:  Pastas, Rice & Legumes (Beans & Grains)

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Hot Mac N’ Cheese Wheels

In Fun Foods, Pastas, Rice & Legumes (Beans & Grains) On January 21, 2011 2 Comments

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

Gnocchi Duo

In Pastas, Rice & Legumes (Beans & Grains) On November 4, 2010 0 Comments

In Italian cuisine, gnocchi are treated as a first course and are featured among the pasta dishes on a menu. Classic gnocchi are made of potatoes and flour and served with different sauces. Since it’s difficult for me to be limited to one sauce and one flavor, I serve gnocchi with a duo of sauces. This recipe calls for a tomato sauce and a walnut-olive oil drizzle over the gnocchi. It’s simple to make and a delight to the eye and palate.

Prep time: 15 to 20 minutes
Serves: 3 to 4

Ingredients:
One pound (16 ounces) ready-made gnocchi (vacuum-packed or frozen)
1 teaspoon salt
1 cup tomato sauce, made ahead (see tomato sauce recipe for spaghetti, previously published on this blog on 8-25-10)
4 tablespoons extra virgin olive oil
Dash ground black pepper
1/2 cup freshly ground walnuts
4 walnut halves (for garnish)
1/2 cup freshly grated Parmigiano Reggiano or Pecorino Romano cheese

1. In a 5-quart saucepot, bring 3 quarts of water to a boil. Add the gnocchi and salt.

2. Cook on medium-high heat, uncovered, until gnocchi rise to the surface (about 3 to 4 minutes).

3. Transfer saucepot to a cool surface. With a slotted spoon, gently remove gnocchi from water, dividing them equally among three or four dinner plates.

4. Working with one plate of gnocchi at a time, drizzle one tablespoon of the oil on half of the gnocchi, followed by some black pepper and a sprinkle of walnuts.

5. Garnish with a walnut half. Spoon some tomato on other half of the gnocchi in plate and garnish with a parsley sprig.

6. Repeat with remaining plates of gnocchi. Ask each guest to add their own cheese.

Wine suggestion: Bordeaux (red or white).

Note: Do not overcook gnocchi, as they will become mushy and fall apart. When buying gnocchi, you may have to experiment with different brands until you find one that you like.

My favorite Italian brands are: Ferrara® and DeCecco®. Both varieties are vacuum-packed and found in the pasta section of supermarkets or international markets.

As for a frozen brand, I recently found La Salteña® gnocchi at an Argentine market/restaurant called Buenos Aires, located in Van Nuys, California.

Text and Photographs ©2010 Nancy DeLucia Real

When in Rome, Eat Spaghetti

In Pastas, Rice & Legumes (Beans & Grains) On August 25, 2010 4 Comments

There’s no doubt about it – the inspiration for publishing this family dish came from the movie, Eat, Pray, Love®. Spaghetti has never been high on my list of favorite pasta varieties. However, when I saw Julia Roberts slurping up that succulent spaghetti in Rome, “mi è venuta una gran voglia di mangiare spaghetti” or, “I suddenly got the craving for spaghetti”.

Here’s the spaghetti and sauce recipe I was raised with in Italy – it’s easy, fresh and sweet. Please promise that after making this tomato sauce, you’ll ignore all jarred, ready-made sauces forever!

Prep time: 30 minutes
Serves: 4

Ingredients:
3 pounds large red heirloom tomatoes (about 10 to 12 count)
6 to 7 tablespoons extra virgin olive oil
5 cloves garlic, whole
Dash freshy grated nutmeg
Salt and pepper, to taste
6 to 7 fresh basil leaves, whole or slivered
1 pound spaghetti
1 teaspoon salt
4 ounces Parmigiano Reggiano or Pecorino Romano cheese, grated

1. Quarter the tomatoes, remove and discard seeds.

2. In a food processor or by hand, coarsely chop the tomatoes and set them aside in a large bowl.

3. In a 2-quart saucepot, heat the oil and stir fry the garlic cloves until they turn golden brown.

4. Remove saucepot from heat. Pour the chopped tomatoes over garlic and oil in saucepot and bring to a boil. Stir in the grated nutmeg.

5. Cook tomato sauce on medium heat for 15 to 20 minutes, stirring occasionally. Add salt and pepper, to taste. Stir in the fresh basil, set aside and keep warm.

6. Meanwhile, in a 4-quart saucepot, bring water to a boil. Add spaghetti to boiling water.

7. Using tongs, push the pasta into the water as it softens. Set heat on medium and boil the pasta 8 to 10 minutes, stirring occasionally, until it is al dente or crunchy-tender.

8. Drain pasta and transfer it to a large glass or porcelain serving bowl. Add 3 ladles of tomato sauce and stir gently.

9. Serve pasta in individual bowls and top with some tomato sauce. Ask guests to add their own grated cheese.

Wine pairing: Fiano di Avellino (white); Cabernet Sauvignon or Sangiovese (reds).

Buon Appetito!

Note: To avoid overcooking, begin tasting pasta after 6 minutes cooking time (since each pasta variety has a different density, cooking times will vary).

Text and Photographs ©2010 Nancy DeLucia Real

Mango Coconut Thai Rice

In Fun Foods, Pastas, Rice & Legumes (Beans & Grains) On August 2, 2010 2 Comments

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

Pasta alla Messicana

In Fun Foods, Pastas, Rice & Legumes (Beans & Grains) On April 16, 2010 0 Comments

In the summer of 2007 I worked at my aunt’s restaurant, La Locandina, located in Southern Italy. Having been exposed to Mexican cuisine for many years in California, I decided to bring ingredients to make foods from south of the border. When I prepared and served Mexican food, the Italians went wild over new flavors such as cilantro, avocados and chiles, especially in this pasta dish that I created. Make my Mexican pasta and post comments to let me know how your guests liked it!

Prep time: 25 to 30 minutes
Serves: 4 to 6

Ingredients:
3 large vine-ripened tomatoes, cut in 1/2-inch pieces
3 garlic cloves, peeled and sliced
1 cup lightly packed cilantro leaves, rinsed and chopped (measure first, then chop)
1-1/4 teaspoon sea salt
1/3 cup extra virgin olive oil
1 pound any variety short pasta
2/3 cup frozen peas
2/3 cup whole kernel corn, frozen
1 large carrot, peeled and julienned (cut into matchsticks)
1 large ripe avocado (peeled and cut into cubes or slices at serving time – this prevents blackening)
2 fresh Serrano chiles, finely chopped and set in a small serving bowl
Freshly grated Parmigiano Reggiano or Pecorino Romano cheese, set in a small serving bowl

1. In a 4-quart pot, bring 10 cups of cold water to a boil.

2. In the meantime, combine the tomatoes, garlic, cilantro, 3/4 teaspoon salt and olive oil in a large porcelain or glass serving bowl. Toss lightly and set aside.

3. Add pasta and 1/2 teaspoon salt to the boiling water and cook on medium heat, uncovered and stirring occasionally, about 8 minutes or until pasta is al dente (crunchy tender).

4. After 8 minutes, add the peas, corn and carrot to the pasta during the last minute of the boil (if softer pasta is preferred, cook another minute or two).

5. Drain the pasta, peas, corn and carrot in a colander.

6. Transfer the pasta and cooked vegetables to the bowl containing the tomato mixture. Toss lightly and taste.

7. Serve in individual bowls and garnish pasta with the avocado. Ask guests to add chiles and cheese, if desired.

Accompany this exciting pasta dish with your choice of red or white wine.

Buon Appetito!
Buen Provecho!

Tips:

To avoid overcooking pasta, begin tasting it after a 6-minute boil. Most pasta varieties require an 8 to 10 minute-boil.
When cooking pasta containing durum wheat semolina, there is no need to add oil to the water.

Text and Photographs ©2010 Nancy DeLucia Real