If I were his Chef: Zlatan Ibrahimovic'

Zlatan Ibrahimovic' is usually called "Ibra" for short and, ease.

I first fell in love with him my first time in Roma, October 2006. In the window of a downtown sports shop, he graced a poster with his former Juventus teammates Fabio Cannavaro, Gianluca Zambrotta, and Gianluigi Buffon in bianconeri (white-black) jerseys. None of the (gorgeous) men were smiling but, the visual oozed sex appeal and about took my breath away.

"He's just ... flippin' beautiful" is my favorite way to describe him. He is one of the world's most creative, and spectacular (football/soccer) players. When asked how he does his Ibracadabra magic week in and week out, he humbly admits that he even surprises himself sometimes. He left Italy's championship Internazionale Milan club this week to join Barcelona, recent European club champions. 75,000 supporters showed up to welcome him to Spain. He now sports a #9 jersey, my favorite number - how did he know?

The son of parents from Croatia and Bosnia, he was born and raised in Sweden, and plays for his homeland's national team when duty calls (the photo is him as a child, and in Sweden's jersey). He proudly considers himself 100% Swedish.

He began playing professionally for local clubs in Sweden as a teenager. Since then he spent 2 years playing in Holland, and 5 more in Italy. International fame can be distracting, so he has arm tattoos of his family's birthdates, so he can "remember to buy the presents". The 'feminines' are on the left, "closest to the heart, you know, the most emotional," he says. The 'masculines' are on the right, which include his two sons.

These little ones sport bright blond hair, and favor their mother Helene. She is stunning and, one of the most successful and powerful businesswomen in Scandinavia. Ibra rightfully thinks she's brilliant, and loves admitting that anything she prepares in the kitchen is fantastic. (He doesn't cook but, their 3-year-old is already learning with his mama.) She is also more than 10 years his senior which ... clearly proves that he has exquisite taste. I have to love him even more for that.

If I were his Chef, I would offer something that celebrates his arrival in Spain, and honors his stellar career and home life at the same time. I've divined a classy, global tour of flavors that begins in Sweden and lands in Barcelona. Spicy-sweet tapas and a high-end sparkling beverage are what I'd love to set on the table.

Tapas - “small bites” - are a famous Spanish signature. The savory snacks originated as toppings for bread slices that covered wine glasses (tapas means “covers”) to keep fruit flies at bay.

My Swedish meatball and sausage crostini are topped with a spiced plum chutney. Farmers markets have overflowing, amazing varieties of plums right now. Meatballs are sometimes served with cranberry sauce in Sweden - he’ll get the idea! From the time he was a child in Rosengard (a ghetto-esque, immigrant community in Malmo, Sweden), he has cleverly kicked the football with a host of international teammates, and still does. This recipe borrows culinary influences from Scandinavia, the Mediterranean, and anywhere one believes chutney originated (rumor says India, Russia, Arabia, Caribbean...). He'll feel right at home.

To drink, Cava is Spain’s version of French Champagne, and comes from the region of Catalonia where Barcelona is located. Floating elegant slices of white peach or nectarine in a delicate flute of sparkling white or pink Cava ... adds an incredibly romantic touch that is perfectly worthy of this man, who is truly a champion of the world's most beautiful game.

Crostini of Swedish Meatball, Sausage, and Spiced Plum Chutney for Ibra

Make chutney:
1 lb fresh firm plums (mixed varieties: black, red, pluots, etc); pitted, diced
1/2 cup golden raisins
1/4 cup white sugar
1/4 cup brown sugar
1/3 cup apple cider vinegar
1 tsp pumpkin pie spice
OR
1/2 tsp cinnamon
1/2 tsp nutmeg (freshly ground is preferred)
Combine all ingredients in medium saucepan or skillet. Bring to a boil. Reduce heat to low, and simmer for 40-50 minutes, stirring occasionally. Chutney is ready when liquid is reduced and mixture is thick and sticky. Cool to store and refrigerate in glass container; chutney is best made one day in advance; cover and chill. Serve room temperature. Yields about 2 cups.

Prepare sausage and make meatballs:
1/2 lb. spicy sausage links - lamb, pork, or chicken; grilled; set aside, keep warm
1/4 cup chopped sweet onion, sauteed in 2 Tbsp olive oil
1/2 lb. good-quality ground beef; about 15-20% fat recommended
1/4 cup bread crumbs
1 egg
1/2 tsp freshly ground nutmeg
Sea salt and white pepper, to taste
Combine all ingredients for meatballs with clean hands. Form generous tablespoons of mix into small flat patties (yields about 12). Pan fry in medium skillet over medium-high heat for about 2-3 minutes each side. Remove from pan, place on paper towels to absorb remaining fat; keep warm.

Prepare crostini:
1 baguette, cut in 1/2" slices
Grilled sausage, sliced
Swedish meatballs
Plum chutney
Greek-style yogurt, plain, optional
Hungarian paprika, optional
Toast baguette slices. Top alternately with sausage slices and meatballs; finish with plum chutney. To really doll up the global twist, garnish with a bit of yogurt and sprinkle with paprika. These ingredients would also make incredibly delicious little mini-sandwich "sliders"! Yields about 24 tapas.

If I were his Chef: Albert Hannemann

There is a lot to be said for cosmic winks.

Signs from The Universe, that is...that say, "YES. Carry on. You're on the right path."

A week ago on my food tour, I had the pleasure of hosting a beautiful couple from Florida. I learned later from my other tour guests that he was a volleyball player, which explained why he was so incredibly fit. They had been in LA to enjoy the Manhattan Beach Open.

On my drive home that day, I revisited wonderful memories of having spent time with Albert Hannemann and his cousin Eric Fonoimoana of the AVP (Association of Volleyball Professionals) over the past few years. Eric has since retired, and Albert is still with the AVP tour. Just yesterday at the top of my Facebook news feed, was a post from him about this weekend's Hermosa Open.

That was my cosmic wink. For a week now, Albert has been my "muse" for this #3 in my series of 23 "If I were their Chef" stories.

It was my joy and privilege to be associated with both of these men, and last year I hosted them on (the April 24 episode of) my SportsBites radio show. Albert "popped in" to join Eric and surprised me at the last minute. I listened to the archived show the other day and had to laugh, again, at how excited I was to hear his voice on the line.

Now this (story and recipe) is my surprise to him (shh, don't tell!).

"Al-B" has been with the AVP since 1993, and is a native of Redondo Beach. His Gobeachfest and Volleyball Vacations companies have kept life prosperous, fascinating, and certainly beautiful for him, with excursions to exotic destinations like Turks and Caicos Islands. He has also done his share of modeling and media-spokesperson apperances and promotions.

When he's not awe-inspiring fans on the sand or in front of the camera, he is making a profound difference in the lives of children in the community. He has been a Big Brother, and coaches volleyball for Boys&Girls Clubs in LA and Venice. The foundation Dig 4 Kids, in which he supports his cousin Eric, is committed to improving the lives of less-privileged youth, through education and exercise. A few years ago I volunteered to work with their class at a school in Carson as an after-school tutor. The children and I read, wrote, chatted up SpongeBob and Dodgers baseball. I had tremendous fun being surrounded by 10-year-olds! I positively loved it and was particularly inspired by Albert and Eric and the impact they had on the children. Because of their contributions - their so generously sharing who they are and their remarkable gifts - so many more children are choosing to stay in school. And so many more now have a passion for volleyball, which has changed their lives - all for the better.

On my radio show, we had to give food and family its fair time and attention. I learned he and his wife are proud parents of 3 little girls, the youngest of which (I believe) celebrated her first birthday earlier this year. We talked about family traditions and he told me that Wednesdays and Saturdays are "Candy Days" in their home; those are the days his daughters can have a piece of candy. (He knows he's hard-core!) We all laughed but seriously he said they aren't inclined toward soda pop, sweets, junk food, etc., because they're not habits. Like father, like daughters.

When I asked "what do you miss from home?" when traveling, knowing his professional schedule can be grueling, his response warmed my heart. Over the years he has made so many friends from his Volleyball Vacations, that he's more than welcome I trust, to stay in private homes when travelling with the AVP.

"So I get to have the home-cooked meals," he said, with great joy. "And that has been so nice. It's made a huge difference for me." And I'm sure for his hosts as well.

Now, if I were his Chef, I would definitely want to honor his outstanding career, and be clever (a nod to his versatility) and healthy about it at the same time. I'd also need to create something reminiscent of summer and the beach.

There was a news story last weekend about the lot of squid that were washing up on California beaches, and it got me thinking about (black) squid ink pasta. I just noticed on his FB page that he is associated with a volleyball group in Italy, so he might appreciate this Ligurian gourmet signature. The colors of the AVP volleyball and logo are black, white, and yellow.

This pasta dish goes vegetarian but, shrimp or chicken breast would be nice substitutes. Yellow summer pattypan squash is brimming on fresh farmers markets' tables at this hour, and is delicious grilled, as is your choice of protein. This whole dish is simple and fabulous, laced with fresh lemon and a drizzle of fine olive oil. If you're not able to find squid ink pasta, just use the white. Finish to serve with a generous fresh grind of black pepper ... you get the idea ...

Black&White Pasta with Yellow Summer Squash, for Albert Hannemann

1/2 lb squid ink pasta (available in Italian or gourmet specialty markets)
1/2 lb linguine pasta
Extra-virgin olive oil, salt, pepper for brushing
1 lb. extra-firm tofu, cut in 6 slices
1 lb. yellow pattypan squash, stems trimmed; cut in 1/2" thick slices
Juice and zest of 3 fresh lemons
about 3 Tbsp extra-virgin olive oil
2 cloves garlic, finely chopped
2-3 cups white wine or vegetable broth, or mix of both
2 Tbsp butter
Freshly ground black pepper
Sea salt to taste

Cook black and white pasta together in large stockpot of rapidly boiling water, until al dente; drain and set aside.

Prepare grill for high heat. (You may wish to line grill with foil.) Brush tofu and squash slices with olive oil, sprinkle with salt and pepper. Place on grill and cook until marked and soft. Sprinkle with a little lemon juice/toss with zest as pieces are removed from grill. Let cool slightly, then slice tofu and squash into thin strips.

In large skillet, heat 3 Tbsp olive oil and add garlic over medium heat. Stir garlic through the oil, then add remaining lemon juice and zest. Add about 2 cups wine or broth, and bring to a boil. Let liquid reduce slightly by cooking over medium-high heat for about 5 minutes. Swirl butter and let melt into sauce. Taste and adjust seasoning with desired salt and pepper.

Add pasta, tofu, and squash to pan. Stir gently to heat all ingredients through. Transfer to serving bowl and garnish with black pepper and a final drizzle of olive oil if desired.

Yields 4-6 servings.

If I were his Chef: Sebastien Frey

Tuesday (14 July) was Bastille Day, the French national holiday. Years ago, this did not mean much to me, but it does now that I have extended family and friends in France that I adore. I like to celebrate the day by making Salad Nicoise, then wishing someone would make me a Parisian nutella crepe.

In my short tenure as tifosa (a rabid Italian soccer fan, feminine), I've learned that when it comes to world football, France and Italy really do not like each other. At all. This is really too bad, since I love being Italian and have a passion for things French.

Regarding the pleasures in life, I prefer the code "yes and more" (as in, bring them on) as opposed to "either-or" (as in, having to choose between them). So I love finding ways to appreciate the best of both the Italian and French worlds. At the same time? All the better.

Two words: Sebastien Frey. (In Europe, there is an accent over the first 'e' in Sebastien.)

I think this French-born goalkeeper for Italy's Fiorentina football club adds his own brand to "the world's most beautiful game". Certain French friends encouraged me to fall in love with their national players, and suggested I start with him but, I was one up on them. Frey is so good at what he does and is so much fun to watch that when a Fiorentina match is televised when I am home, I feel like the gods are being particularly kind to me that day.

He was born in the Rhone-Alpes region of southeastern France, not far from northwestern Italy.
Only the first two years of his professional career were spent in Cannes, and he has played in Italy since 1998. His grandfather and father were professional footballers, and his younger brother also plays in Italy.

Lovable on and off the field, he and his very pretty wife Roberta have a son and daughter. He is known for his bizarre hairstyles (and sometimes sideburns; see photo), and I can't wait for the new season to begin in late August, hoping we won't disappoint. The way he speaks Italian can only be described one way: silky.

Colorful Italian jerseys in Milano, Parma, Verona, and now Firenze (Florence) have all been worn with his signature style and grace. We see that he also clearly chooses his food cities well.

If I were his Chef, I couldn't not create something incredibly delicious and sexy with a touch of romance, because I love this man.

I'd take Italian tiramisu and twist it up with chocolate&raspberry, which marriage I love as much as French&Italian. If anyone can do chocolate and raspberry just right, it's the French; I'd use imported dark chocolate and Chambord liqueur. Italy's dreamy, creamy tiramisu absolutely matches la sensualita (Italian for sensuality) that Sebastien Frey exudes. In fact, I recommend fingers as utensils.

Classic tiramisu is typically made in a straight-edged pan, cut, and eaten in neat squares. Do that if you must. Mine would be prepared in my red heart-shaped ceramic dish (true story) and served with ... whatever is handy.

Buon appetito, bon appetit!

Chocolate-Raspberry Tiramisu for Sebastien Frey

Make raspberry sauce:
1/3 cup sugar
1/3 cup water
1 pint fresh raspberries, about 1 cup
Make simple syrup by combining sugar and water in saucepan until sugar is dissolved. Pour over raspberries in bowl, let cool. Press raspberries and syrup through fine mesh strainer. Discard solids, place strained raspberry syrup in saucepan and add the following:
1 Tbsp cornstarch
2 Tbsp lemon juice
1 tsp cinnamon
Heat until boiling and sauce thickens. Remove from heat and stir in:
2 Tbsp vanilla or Chambord liqueur or Amaretto
1 Tbsp butter

Make sweet cheese mixture:
3 egg yolks
1/4 cup milk
1/4 cup sugar
2 Tbsp vanilla or liqueur
Beat eggs with milk and sugar until dissolved. Place over double boiler, bring to boil, stir for about one minute. Cover and refrigerate. When cooled, whisk in:
8 oz mascarpone (Italian cream cheese)
until smooth and creamy. Set aside.

Make creamy chocolate mixture:
8 oz heavy whipping cream
2 Tbsp powdered sugar
3 oz dark chocolate, melted
3 Tbsp cold espresso
Beat cream until stiff. Whisk in sugar, chocolate, espresso; combine gently and thoroughly.

16 ladyfingers
1 pint fresh raspberries, about 1 cup

Make tiramisu:
Dip each ladyfinger in raspberry sauce. Place cookies side-by-side in 8" or 9" glass or ceramic deep baking dish (or something like it). Spread with half the sweet cheese mixture. Sprinkle half of the fresh raspberries, press gently into sweet cheese. Top with half the creamy chocolate mixture. Repeat layers, starting with dipped cookies and ending with the chocolate mixture.

Refrigerate for at least 3 hours.

Yields dessert for two, and leftovers for breakfast.

If I were his Chef: Brad Ausmus

Baseball is the theme I’ve chosen to start with, in my new “If I were their Chef” series. I intend to write about athletes from all over the world in these stories and create a recipe for each of them; a total of 23 by December 31, 2009. Baseball is my favorite American sport, the one I grew up with and, I believe that all good things begin at home.

The Dodgers' Brad Ausmus is one of America’s Sweethearts, and I think he ought to be recognized as such.

Born and raised in Connecticut, he is an Ivy League graduate of Dartmouth college. His Major League Baseball career has delighted home fans in San Diego, Detroit, and Houston, and now his presence graces Los Angeles. We are so lucky.

He is and has always been a catcher, and like many great catchers, he is a true class-act and seems to magnetize the respect and admiration of nearly everyone. Having been his fan for years, I’ve seen him - more than once - be the first to speak highly of fellow players, including those being scrutinized in the press. He is an award-winning and exemplary player, teammate, positive role model, and the happily married father of two little girls he naturally adores.

He is also incredibly handsome (see photo)! When Diane Sawyer was once going to throw out a ceremonial first pitch to him, she was so nervous and excited she was nearly giddy with giggles. When he learned this, he said he was honored that she felt that way about him, and that meeting her was his privilege.

I had my own privilege of meeting him personally in 2005, when we were hired to cater sushi for his Houston Astros, after a summer Sunday game at Dodger Stadium. He came into the dining area to survey the sushi and confirmed with me all the varieties. (“These are crunch rolls? This is spicy tuna?”) I was impressed, and so excited to have that fun little conversation with him. (I didn’t giggle.)

When the team left the stadium that afternoon, for San Diego, he was still hanging out in the locker room.

“Why did they leave you behind?” I asked him calmly (but really, I was so excited to speak with him again). I couldn’t imagine why they’d do that and I think I told him so!

For years, he has lived in San Diego. He told me that he was going to be driving home, I trust with his family. I learned later that he is an avid surfer, when a friend showed me a feature about “a baseball player from San Diego” in his surfing magazine. Apparently he plans to surf for the rest of his life, when he retires from baseball.

So if I were his Chef, I would set something very California on the table. This recipe is quick-to-prepare with fresh, clean flavors, and has both a classy and sweet element. I created it imagining that he might prefer more time around the table with his family over fussing at the grill. He did say, regarding his daughters and the future of his career, "I could blink and I’ll be at their high school graduation. I don’t want to miss out on everything."

BBQ Glazed Chicken Medallions with Sweet Summer Salsa, for Brad Ausmus

1/2 cup ketchup
3 Tbsp Dijon mustard
1/4 cup maple syrup
Chipotle or Tabasco hot sauce, to taste
Salt and pepper, to taste
Whisk ingredients together for barbecue sauce.

1 lb. boneless chicken breasts, sliced on the diagonal (about 1"-thick slices)

1 white nectarine, pitted, diced
1 yellow peach, pitted, diced
1 pickling (small) cucumber, peeled
1/4 cup diced red onion
3 Tbsp cilantro leaves, chopped
2 Tbsp fresh mint leaves, chopped
Juice of one lime
Salt and white pepper to taste

Choice of tortillas, flatbread, pita pocket bread
Avocado mashed with extra-virgin olive oil and sea salt, optional
Shredded lettuce or cabbage, optional

Prepare grill for high heat. Place chicken pieces on grill. Turn after about 5 mins, just as they begin to mark, and coat pieces generously with barbecue sauce. Continue to grill and baste, turning again, for about 5 more minutes. When pieces are "firm" they are cooked. Combine salsa ingredients; taste and adjust seasonings. Remove chicken from grill, heat bread/tortillas on grill; they will pick up seasonings and be delicious!

Enjoy all fillings wrapped or tucked in tortillas/breads. Yields 4 servings.

(Recipe photo to show up at a later date!)