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Halloween Pizza

In Holidays, Pizzas, Savory Tarts & Quiches On October 17, 2012 0 Comments

For this vibrant pizza, you already know that I’m an advocate of pre-made pizza dough from Trader Joe’s® refrigerated section. It’s delicious, fast and easy.

These pizzas are perfect for that Halloween party you’ve been planning. Make a few of these pizzas (by doubling or tripling the recipe) in minutes. You’ll surely please all the spooks and zombies out there.

Have fun and stay safe on Halloween.

Active prep time: 15 minutes
Bake time: 13 to 15 minutes
Serves: 4

Ingredients:
1 tablespoon vegetable oil
One 16-ounce Trader Joe’s® plain, refrigerated pizza dough
3 tablespoon extra virgin olive oil
1/4 to 1/2 cup shredded Mozzarella cheese
1 large yellow tomato, sliced into 1/4-inch thick rounds
6 red grape tomatoes, cut in half
6 yellow grape tomatoes, cut in half
Salt and pepper, to taste
8 to 12 fresh basil leaves

1. Preheat oven to 450ºF.

2. Using a pastry brush or your fingers, spread the vegetable oil evenly on a 16-inch round  or 12 X 16-inch rectangular baking sheet.

3. Place the dough over the oiled sheet and flatten slightly.

4. Flip the dough over and begin stretching the dough gently with fingertips until it fits into sides of the baking sheet.

5. Brush the dough with 1 tablespoon of the olive oil.

6. Arrange the shredded mozzarella evenly over pizza dough.

7. Follow with the yellow tomato rounds, red and yellow grape tomatoes.

8. Sprinkle with some salt and pepper and remaining olive oil and top the pizza with basil leaves.

9. Place sheet with pizza on a rack positioned in upper third of oven and bake for 10 to 11 minutes or until the crust edges begin to turn light golden.

10. Transfer the pizza to bottom rack and bake an additonal 4 to 5 minutes or until bottom of pizza is golden brown.

Serve immediately.

Wine paring suggestion: Pinot Grigio (white).

Text and Photograph ©2012 Nancy DeLucia Real

Tomato, Walnut & Basil Salad

In Salads On August 28, 2012 0 Comments

Traditionally, I’ve enjoyed tomatoes sliced and tossed with onions, olive oil and basil.

But recently, I tweaked this tomato salad from Southern Italy by adding walnuts. When I served it to guests, it was a hit. And now, I’m sharing it with all of you – enjoy.

Prep time: 10 minutes
Serves: 4

Ingredients:
4 large, vine-ripened tomatoes, sliced into 1/4-inch thick rounds
1/2 red onion, thinly sliced
Salt and ground black pepper, to taste
2 to 3 tablespoons extra virgin olive oil
1/3 cup chopped, freshly shelled walnuts
4 large, fresh basil leaves, cut in slivers with cooking shears

1. Slice tomatoes in 1/4-inch thick circles.

2. Arrange the tomatoes in overlapping circles on a platter.

3. Scatter the red onion slices over top of tomatoes, followed by salt and pepper.

4. Drizzle the olive oil over tomato salad, followed by a sprinkle of walnuts and slivered basil.

Serve immediately with ciabatta bread (Italian slipper bread) or focaccia.

This salad can also be served as a side dish to meat, fish or poultry.

Text and Photograph ©2012 Nancy DeLucia Real.

Nancy’s Eggplant Caponata

In Appetizers / Starters, Vegetables On June 27, 2012 0 Comments

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.

Cuban Shredded Beef (Ropa Vieja)

In Meats On April 13, 2012 0 Comments

Ropa Vieja is Spanish for “old clothes”. This Cuban recipe’s title describes shredded meat and colorful bell peppers which resemble tattered rags.
I learned how to make this recipe from Cuban friends who are fantastic home cooks.

Serve Ropa Vieja with a side of white or brown rice, accompanied by your fav red wine – a true comfort!

Prep time: 20 to 25 minutes
Serves: 4 to 6

Ingredients:
2 pounds flank steak, boiled, cooled and shredded*
1/3 cup olive oil
2 cloves garlic, smashed
1 white or brown onion, finely chopped
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
One 15-ounce can Muir Glen® Organic Crushed Tomatoes
1/4 teaspoon ground cumin
2 bay leaves
1/2 cup dry Sherry or white wine
1 to 1-1/2 teaspoons salt
1 tablespoon granulated sugar or brown sugar
Dash ground black pepper

1. In a 12-inch skillet or 8-quart saucepot, heat the oil on medium-high setting.

2. Stir fry the garlic, onions and bell pepper strips for 2 to 4 minutes or until the mixture is soft.

3. Stir in the shredded beef, tomatoes, cumin, bay leaves, wine, 1 teaspoon salt, sugar and dash pepper.

4. Cook on medium-high heat for 8 to 15 minutes, stirring occasionally with wooden spoon to prevent sticking.

5. Taste and adjust the salt and pepper levels. Remove and discard bay leaves.

5. Serve immediately with steamed white or brown rice. This dish can also be served with a green salad.

*Note: The flank steak can be cooked for 45 minutes a day ahead and refrigerated overnight. On day of usage, shred the cooled flank steak into shreds.

Wine pairing suggestion: Chianti, Cabernet Sauvignon, Bordeaux (reds).

Text & Photograph ©2012 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