Category:  Vegetables

With our turkey holiday right around the corner, I started thinking about smaller feasts. What do you do when you’re not cooking for 15 to 20 people? You downsize a recipe, right? And, you can also tweak a traditional recipe like mashed potatoes.

Here’s a  Potato-Yam Chipotle Mash for four that’ll blow you away. Made with potatoes, one yam and spiced with chipotle chiles in adobo sauce – it’s deliciously sweet and HOT!  Of course, you can control the amount of heat you want. 

Cooking time: 25 minutes
Serves: 4

Ingredients:
Two medium Russet potatoes, about 5 inches in length (preferably organic)
1 medium yam (weighing about 1/2 pound)
3/4 teaspoon salt
2 tablespoons unsalted butter or extra virgin olive oil
3 to 4 tablespoons milk (2% milkfat, 1% milkfat or whole milk*)
1/2 to 1 teaspoon pureed chipotle chiles in adobo sauce**
Salt, to taste

1. Peel the potatoes and cut them into 2-inch chunks; transfer the potato chunks to a bowl of cold water and set aside.

2. Peel the yam and cut it into 2-inch chunks; transfer the yam chunks to the bowl of potatoes and cold water.

3. Drain the potato and yam chunks and transfer them to a 4 to 6-quart saucepot. Cover with cold water. Set saucepot, covered, on a burner on high heat and bring to a boil. Add 3/4 teaspoon salt.

4. Uncover saucepot and cook the potato and yam chunks for 7 to 8 minutes or until they are fork-tender.

5. When the potato and yam chunks are cooked, drain them in a colander and transfer them to a medium glass or porcelain mixing bowl or stand mixer. Add the butter or olive oil to the poato-yam mixture.

6. If using a mixing bowl, beat the potatoes with a hand mixer. Alternatively, use medium mixing speed on a stand mixer.

7. When the potatoes are beaten, stir in the milk and 1/2 teaspoon of the mashed chipotles. Beat once more until well-blended. Taste and add more mashed chipotle, if desired. Adjust salt level, if needed.

Serve Potato-Yam Chipotle Mash with turkey on Thanksgiving Day. This recipe makes for a great side with any meat, poultry or fish filet such as salmon, halibut, sea bass, etc.

Text and Photograph ©2012 Nancy DeLucia Real

How do you prepare Brussel sprouts? Do you boil or steam them? I sauté Brussel Sprouts with a splash of Whisky or wine. As they cook, the alcohol reduction makes this simple veggie sweet – and happy! 

Enjoy these Drunken Brussel Sprouts as a side dish for your Thanksgiving turkey. You’ll get great reviews on this recipe.

Prep time: 15 minutes
Serves: 4 to 6 (as a side dish)

Ingredients:
1/3 cup olive oil
1 to 1-1/2 pounds fresh Brussel sprouts (15 to 18 count)
1/2 cup chopped white or brown onion
1/2 cup Whisky or dry white wine
Salt and ground black pepper, to taste

1. Working over a sink, trim and discard the stubs from the Brussel sprouts. Remove outer leaves, cut the sprouts in half lengthwise. As you cut the sprouts, place them in a bowl with cold water.

2. Drain the Brussel sprouts and pat them dry with paper towels; set aside in a bowl.

3. Heat the oil in a 10 to 12-inch skillet. Add the Brussel sprouts and stir fry on medium high heat for about 2 minutes.

4. Stir in the chopped onion and stir fry 2 minutes or until onion is clear.

5. Add Whisky or wine, salt and pepper to the Brussel sprouts in skillet. 

6. Reduce heat to medium-low and cook 3 to 4 minutes or until the sprouts are crunchy-tender. Cook 1 to 2 minutes longer for a softer consistency.

Serve as a side dish to poultry, meat or fish.

Text and Photograph ©2012 Nancy DeLucia Real

I’ll never forget the first time I tasted fresh pumpkin (without it being so over processed). My experience took place in a fabulous country: Mexico. As I looked inside my clay bowl, those chunks of pumpkin didn’t look that appealing.

However, Mexicans have a way of transforming boring, bland pumpkin into a treat by cooking it in  sugar syrup made with water and piloncillo (this is natural brown cane sugar). And, those exotic cinnamon sticks are added to the boil.

Yup! Just three ingredients are needed here to satisfy my big sweet tooth!

Prep time: 40 to 50 minutes
Serves: 6 to 8

Ingredients:
3 cups cold water
2 piloncillo cones* (Mexican natural brown cane sugar)
2 cinnamon sticks, cut in half
Dash ground cinnamon
One 2-pound fresh pumpkin

Make the sugar syrup:

1. In a 2-quart sauce pot, combine the water, piloncillo cones, cinnamon sticks and dash ground cinnamon

2. Cover and bring to a boil. Cook for about 5 to 8 minutes or until the sugar melts down. Set aside, uncovered, to cool.

3. Meanwhile, cut the pumpkin in fourths. Remove and discard the stem, seeds and fibers. Peel the pumpkin (this is optional, since it is left unpeeled when this recipe is prepared in Mexico).

4. Cut pumpkin into 3-inch chunks; transfer pumpkin chunks to a 6 to 8-quart saucepot.

5. Pour the sugar syrup over the pumpkin in sauce pot. Cover and bring to a boil.

6. Cook on medium-high heat for approximately 8 to 10 minutes, or until the pumpkin is fork-tender.

7. Cool and serve Mexican Pumpkin Treat warm or,  alternatively, refrigerate a day ahead and serve cold.

*Piloncillo is hardened, natural brown sugar shaped in cones. The cones measure about 5 inches and can be found in Latin American supermarkets or grocery stores.

Text and Photograph ©2012 Nancy DeLucia Real

Muir Glen Organic Tomatoes®

In The Kitchen Buzzz’s kitchens, we use Muir Glen Organic Tomatoes® because of their natural, sweet flavor, minus the salty, acidy aftertaste.

Active prep time: 20 minutes
Inactive prep time: 20 minutes
Cook time: 15 minutes
Serves: 6 to 8

Ingredients:
2 large eggplants, rinsed and dried
2 tablespoons salt (to remove bitter juices of eggplant)
1/2 cup olive oil
1 large red bell pepper, stem removed, seeds discarded and flesh cut into 3/4-inch pieces
2 celery stalks, peeled and cut into 1/2-inch pieces
1 medium brown or white onion, peeled and chopped into 1/2-inch pieces
One 15-ounce can Muir Glen Organic Crushed Tomatoes®, blended, strained (pulp discarded and tomato juice reserved)
2 tablespoons balsamic vinegar (brown variety)
1 tablespoon granulated sugar
2 tablespoons capers, drained and rinsed
1/2 cup black or green, pitted olives, rinsed, drained and sliced
Salt and ground black pepper, to taste

1. Using a knife and working on a cutting board, trim and discard the eggplant tips.

2. Cut the eggplant into 3/4-inch slices. Cut slices into 3/4-inch pieces.

3. Place eggplant in a colander set over a large bowl. Sprinkle the eggplant with 2 tablespoons salt. Using hands, toss the eggplant and salt; set aside 20 minutes for bitter juices to drain).

4. After 20 minutes, and using plastic gloves, place about 2/3 cup eggplant pieces in between hands. Press hands together over sink, allowing eggplant juices to escape. Set the pressed eggplant aside in a large bowl.

5. Meanwhile, in an 8-quart stockpot, heat the oil on medium-high setting. Stir in the eggplant. With a wooden spoon, sauté eggplant on high setting, stirring occasionally, for 6 to 8 minutes or until it is light golden brown. If high heat browns eggplant too quickly, lower it to medium-high.

6. Stir in the bell pepper, celery and onion pieces and cook, stirring occasionally, on medium-high setting for 3 to 4 minutes or until onion is translucent.

7. Add the reserved tomato juice, Muir Glen Organic Crushed Tomatoes®, balsamic vinegar and sugar; cook 5 minutes, stirring occasionally, on medium-high setting.

8. After 5 minutes, stir in the capers and olive slices; cook an additional 2 minutes. 

9. After 2 minutes, taste the caponata and, if needed, adjust salt level. Stir in the black pepper.

Enjoy Eggplant Caponata as an appetizer with fresh Italian bread or toasts.

To serve with Italian toasts, called “bruschette” – arrange Eggplant Caponata atop bruschette and serve immediately.

Red wine pairing: Chianti or Cabernet Sauvignon.

Text and Photographs ©2012 Nancy DeLucia Real.

Since moving back to the United States from Italy, I often remember all the delicious vegetable recipes my Nonna Annunziata taught me to make. Believe it or not, one of these marvels is the artichoke.

Let me show you how to transform this rough, prickly vegetable into a Campania-style delicacy: Stuffed Artichokes. You stuff the artichokes with a fresh breadcrumb, Pecorino Romano cheese mixture and then stew them in some olive oil, onion, wine and small amounts of water added.

Without a doubt, this recipe is one of my best. Buon Appetito!

Prep time: 50 minutes
Cooking time: 30 to 35 minutes
Serves: 4 to 6

Ingredients:
4 medium globe artichokes (they should measure 4 to 5 inches in diameter)
1 lemon
3 to 4 large eggs, slightly beaten
3/4 cup grated, imported Pecorino Romano cheese
3 tablespoons chopped, fresh Italian flat-leaf parsley
Dash each ground black pepper and grated nutmeg

4 to 4-1/2 cups breadcrumbs, hand-shredded & made from three-day old white or wheat bread
2 cloves garlic, crushed
3/4 teaspoon salt
1/3 cup plus 4 tablespoons olive oil
1 medium brown or white onion, chopped
3-1/2 cups cold water
1 cup white wine

1. Fill an 8-quart sauce pot with 5-1/2 cups cold water.

2. Add the juice of one lemon to water in pot (this liquid prevents artichokes from blackening); set aside.

3. Meanwhile, place one artichoke on its side; trim and discard its bottom stem.

4. Trim and discard 1/2-inch from artichoke top. Remove outer layer of leaves and discard.

5. Place artichoke in water, and gently open up or loosen the outer leaves, taking care not to break them off.

6. Carefully loosen the inner rows of leaves up to the artichoke heart and open it up with your thumbs. Let artichoke soak in lemon water.

7. Repeat above trimming and opening of leaves with remaining 3 artichokes; set aside.

In the meantime, prepare the stuffing:

1. In a 6-quart mixing bowl, beat together the eggs, cheese, parsley, black pepper and nutmeg.

2. Stir in the breadcrumbs and crushed garlic.

3. Divide the stuffing into four (4) parts and set them aside on a plate.

4. Remove artichokes from lemon water.

5. Drain artichokes by shaking them upside down. Place them on a flat working surface (a cutting board) and pat dry.

6. Carefully and slightly open the leaves of one artichoke.

7. Using 1/4 of the stuffing and beginning in center of artichoke, slightly pack some stuffing inside its core.

8. Gently working your way outwards, place a little stuffing in between the next two layers of leaves and continue until you have reached the last two layers of exterior leaves.

9. Set the artichoke aside and repeat stuffing technique with remaining three (3) artichokes.

10. In a clean 8-quart sauce pot, heat the oil. Place the artichokes, face down, in hot oil and let them brown on medium-high heat, about 3 to 4 minutes.

11. After 3 to 4 minutes, carefully slide a spatula underneath each artichoke to separate it from bottom of sauce pot. Flip the artichokes over, face up.

12. Stir in the chopped onion to fit all around and in between the artichokes.

13. Saute the onion on medium heat for 2 minutes or until onion is translucent.

14. Carefully pour 2 cups cold water into sauce pot, in between and around the artichokes (never pour liquid over tops of artichokes). Cover and bring to a boil.

15. Reduce heat to medium and cook, covered, for 3 minutes.

16. After 3 minutes, slowly pour the wine in between and around artichokes.

17. Cover and cook for 15 to 18 minutes. The artichokes should always sit in liquid which rises halfway up the vegetable.

18. After 15 minutes or so, when liquid has reduced by one-third, stir 1 cup cold water in between and around artichokes. Cover and cook for 10 more minutes.

19. After 10 minutes, taste the cooking liquid; adjust salt, to taste. Taste an exterior leaf. If the leaf is tough and you cannot bite the artichoke flesh off its leaf, cook for an additional 9 to 10 minutes.

20. If liquid reduces during this time, stir in 1 additional cup water and cook for 5 more minutes.

Serve one artichoke per guest or cut each artichoke in half and serve as an appetizer to 6 or more guests.

Wine pairing suggestion: Chilled Pinot Grigio (white).

Text & Photograph ©2012 Nancy DeLucia Real