SportsBites from Chef Di

If I were his Chef: Andrea Pirlo

2011-06-01T21:19:00.001-07:00

He was one my favorite boys of summer in 2006.

I first fell in love with Andrea Pirlo during this scene, with team captain Fabio Cannavaro, shortly before Italy was crowned World Champion.

Last month, his 10 years with my favorite club, AC Milan, came to a (mutual) bittersweet end. He signed a 3-year deal with Juventus, Milan's traditional rival.

I think I can handle this ~ shhhh. Juve's club is so flippin' beautiful with Alex Del Piero, et al. Pirlo seems fine with it, I think I'm ok too.

Whenever and wherever he plays, in any jersey, my day turns magical.

My point ~ "Why I adore Andrea Pirlo" (the short list with links to supporting evidence):

He is man enough to let his fans see him cry (2:45).
There are great tribute videos honoring him, lots of others adore him too.
His best friend perhaps being Alessandro Nesta = a favorite eye-candy video.
He looks a little sleepy sometimes but regarding that, Nesta claims Pirlo is really a rock in the locker room and worth 10 men.
He is long-time married with 2 children.
He is gorgeous in (row 4, 6 from left) Dolce&Gabbana.
He scored an amazing 40-yard goal in October 2010 ~ my early birthday present.
His hometown club, Brescia, signed him originally to launch his career; he's hinted he may return to play for them to end his career.

If I were his Chef, I’d set something sweet on his table, that would reflect the hope in his heart for a stellar future with Juventus.

White as the theme comes to mind because it feels peaceful to me.

On non-World-Cup years, two of summer's finest blessings are white peaches and the return of Italy's soccer season in late August. My muse is from northern Italy's Lombardia region, also home to Amaretto di Saronno, and mascarpone cheese ~ ingredients that elevate my spiced-poached peaches to an exquisite realm. I’d suggest dipping traditional Amaretti cookies in the syrup ~ their story has a happy ending of its very own.

I'd prepare this elegant dessert with a prayer that every joy ~ especially those unexpected ~ find this beautiful man, in this new chapter of his life.

He deserves that.

Amaretto-Poached Peaches with Mascarpone, for Andrea Pirlo

1 1/4 cup water
1/4 cup sugar
1/2 cup Amaretto di Saronno
1 cinnamon stick
1/2 tsp freshly ground nutmeg
Scored rind of one orange
4 small, slightly under-ripe white peaches, halved, pitted

Combine first 6 ingredients in large saucepan, bring to a boil, then simmer for 10 minutes. Add peach halves. Cook in liquid for 15 minutes, turning peaches occasionally. Remove peaches and solids from pan; boil liquid, reduce to yield light syrup.

1/2 cup mascarpone cheese
Freshly ground nutmeg
Amaretti cookies, optional

Place 2 peach halves in each of 4 dessert bowls. Spoon a little cheese in center of peaches, sprinkle with nutmeg. Spoon syrup around peaches to serve; offer cookies for dipping.

Yields 4 servings.

If I were their Champions League Chef: Barcelona

2011-05-26T15:25:00.000-07:00

This is part 2 of my "If I were their Champions League Chef" series, in honor of the 2011 Final on 28 May, in London. Each story offers a new original recipe as my gift, to thank both clubs for their (respective and) collective inspiration and ... beauty.

Shortly after my DNA was forever altered, a new French home-mate came to call. His passion ~ France's national team. Mine ~ Italy's. The 2006 World Cup had just rocked my world, and destroyed his.

I was very good at crafting clever and creative ways to keep our small home a harmonious one.

At that hour, Italy's Gianluca Zambrotta and France's Thierry Henry played for FC Barcelona. Watching their matches together became a source of peace between us, and that's when I first fell in love with the Spanish giants.

By now they've taken my world by storm.

One man that I adore on my Melting Pot Food Tours rounds is a rabid Barca fan, to whom I know better than to mention Real Madrid or even Iker Casillas. Sometimes I think our mutual passion + the one I share with other adorable Barca fans = one reason I get up in the morning.

The chronicles of Barcelona's phenomenal success and mass of silverware is best told by the myriad of other Barca-worship sites, while I work up to my point of this story.

The current roster of Manchester United's formidable opponent this weekend is an acutely accurate rendition of The World's Most Beautiful Game.

Manager Josep Pep Guardiola lifted this Champions League trophy with Barcelona as a player in 1992, and then again in 2009 as the club's first-year coach. He is also a champion of lady fans' affections.

Eight of his expected starting 11 on Saturday ~ Andres Iniesta, Gerard Pique', Pedro Rodriguez, Xavi Hernandez, Sergio Busquets, Victor Valdes, Carles Puyol, and my favorite, David Villa ~ were Spain's 2010 World Cup Champions.

Most of his players hail from Spain, and others have roots in Brazil, France, Africa, Holland and, Argentina ~ home to universal darling Lionel Leo Messi, who is praised by his iconic peers (and even rivals) as the greatest player in the world. He's another object of my adoration.

Now, here's the punch line ~

It was reported that 9 months after Barcelona won the Champions League finals in May 2009, the birthrate in the Catalan city soared by 45%.

Mind you, I do not make these things up. I just report them.

With an agenda.

If I were their Champions League Chef, I couldn't not put a gorgeous, energizing dish in front of these beautiful men, to celebrate the serious kind of passion they organically inspire. It'd have to be something deliciously rich with aphrodisiacs.

My romantic main-course salad would start with a bed of spicy arugula, which in ancient times was believed to be associated with fertility. Fresh sea scallops wrapped in bacon and glazed with balsamic vinegar, a dash of chili, and honey ~ nectar of Aphrodite herself ~ would yield a blast of soft, salty, sweet, and sticky, with a bit of heat. I'd add more sensuality with slices of cool, silky mango (which Southeast Asia takes as a supplement for virility) and creamy-dreamy avocado (which nutrients boost sexual health).

Its finish would be a sprinkle of almonds, which have represented true love throughout history.

Do I need to say it?

Sorry, ManU. I'm in love.

Forca Barca.

Seductive Scallop Salad, for Barcelona

2 Tbsp honey
3 Tbsp balsamic vinegar
1/4 tsp dried chili flakes

1 tsp Dijon mustard
4 Tbsp Spanish extra-virgin olive oil
salt and pepper, to taste

8 fresh sea scallops
4 slices bacon

1 Manila (Champagne) mango
1 medium (ripe) avocado
6 cups fresh arugula

1/4 cup chopped roasted almonds

Preheat oven to 425F.

Whisk honey, vinegar, and chili flakes in small bowl. Place all but 2 Tbsp of mixture in large skillet for later use. Whisk the reserved 2 Tbsp with mustard and oil until smooth and creamy; season to taste with salt and pepper. Place vinaigrette in plastic squeeze bottle for dressing salad later.

Wrap each scallop with 1/2 piece bacon, secure with toothpick. Place in baking dish; bake for 20 minutes.

Pit, peel, slice mango and avocado. Place arugula in two shallow bowls for serving.

Heat honey mixture in skillet over medium flame. Remove cooked scallops from oven, place in skillet. Heat through, coating with glaze.

Top arugula with 4 glazed scallops for each serving. Fan slices of mango and avocado around scallops. Drizzle salad with vinaigrette. Sprinkle with almonds to serve.

Yields 2 servings.

If I were their Champions League Chef: Manchester United

2011-05-23T18:25:00.001-07:00

This is the first of my two-part "If I were their Champions League Chef" series, in honor of the 2011 Final on 28 May, in London ~ and will be followed by a story for FC Barcelona. Each story will offer a new original recipe, as my gift to thank them for their (respective and) collective inspiration and ... beauty.

It took a while for me to give the English Premier League the time and attention it deserves. I credit the UEFA Champions League for finally luring my heart over to that side of the pond.

The biggest European club competition ~ the Champions League Final ~ is coming up on Saturday. Soccer fans around the world have been captivated since September, when the qualifying rounds began. The tournament kept us nail biting through early May, when the two finalists finally emerged.

This year's match is deja vu for Manchester United and Barcelona. In May 2009 the same two clubs clashed, and Barcelona was crowned European (Club) Cup Champions. Understandably, Barca's worthy opponent wants revenge this year.

FC Manchester United (known also as United, ManUnited, ManU) has earned its rightful place in the Final under the stellar leadership of Manager Sir Alex Ferguson (known also as Fergie and Sir Alex). Having coached ManU since 1986, the man is universally hailed as one of the best coaches in the world and throughout the history of the sport. His no-player-is-bigger-than-the-club philosophy is said to be (only one) of the keys to his success; just about everyone considers him a class act.

The first team of Sir Alex (who is from Scotland) boasts a little united nation of its own, with roots in Mexico, Senegal, Wales, South Korea, Holland, Canada, Brazil, Serbia, and Bulgaria. Most players are in fact, from England.

The new (2007) Wembley Stadium will host this huge match. London has earned its own rightful place on the culinary map, thanks to icons like Jamie Oliver, Nigella Lawson, and Gordon Ramsay.

Even though technically the British club will be on home soil, Wembley doesn't exactly equal home field advantage. Manchester United deserves an iconic dish that makes them feel welcome, calm, and confident ... with a taste of home at the same time.

If I were their Champions League Chef, I'd place a platter of simple, elegant, comfort food with a little bit of a Euro accent before them. I happen to know that their resident Korean Ji-Sung Park was raised on quality meat, that roasted meals reign supreme in the UK, and that a little hot sauce only adds to the spice of life.

And, I'd seem clueless if I didn't address that certain members of this club are experiencing extreme difficulties in their personal lives recently, which have been exacerbated by the British tabloid press and now even social media. In general, I defer to other sources regarding that genre of reporting since I am clueless about the entire truth of those stories. I'll just say that my meal would be prepared with pure intention to both inspire and, heal ... which seems the most appropriate gesture for a Chef to offer at this hour.

Hoping there would be something for everyone on their international roll call, I'd want them to dine well on a prime beef tenderloin roasted with fresh tomatoes, surrounded by creamy mashed potatoes, and today's garden variety of roasted fresh vegetables. On the side would be a selection of hot sauces, including Brazilian malagueta which would also resonate with West Africans.

It is said that the ultimate glory for a player is to score a goal in the Champions League Final. I can't wait to see whose dreams will come true this time.

Wouldn't it be nice if my menu induced a celebration? I think it would.

Prime Beef Tenderloin with Roasted Tomatoes, for FC Manchester United

2 1/2 lbs. prime beef tenderloin roast
Sea salt and freshly ground black pepper
6 Roma tomatoes, coarsely chopped
Extra-virgin olive oil

Preheat oven to 400F. In center of large, ovenproof skillet or heavy baking dish, place roast seasoned generously with salt and pepper. In large bowl, toss chopped tomatoes generously with olive oil. Surround roast with tomatoes. Roast for about 20 minutes, until quick-read internal thermometer reads 120F maximum.

Remove from oven and allow to rest for at least 10 minutes before slicing to serve. Internal temperature of roast will increase by about 5 degrees while it rests. Overcooking roast will yield dryness so do not allow internal temperature to increase beyond 120F.

Serve meat and tomatoes with mashed potatoes, roasted vegetables, and hot sauce as condiment if desired.

Yields 4-6 servings.

If I were his Chef: Marco Borriello

2011-02-25T17:37:00.001-08:00

Marco Borriello has been on my wire of prospective beautiful muses, for months.

Probably for years, if I was really honest.

I first fell in love with him when he played in Genoa. When one of his matches aired and I was home to watch, my day suddenly turned magical. He transferred to AC Milan, my first love, where he about took my breath away in red&black.

Now he's with another true love, AS Roma, and is equally gorgeous, alongside his teammates, in yellow&red. (And, as it turns out ~ who knew ~ as a singing and dancing cowboy.)

His career has mostly been spent in northern Italy but he is from Naples, where I believe his family still lives. His father died when he was young and he remains devoted to his family, especially his mother, who did not have an easy time raising him and his siblings alone. He claims to have had a very awkward youth when he wore thick glasses, and lacked self-confidence.

I will say this twice in this story ~ The Universe is very kind. Everything passes.

When Italy takes the international field, sometimes Borriello wears the Azzurri jersey, and again, my day turns magical. Never mind that he didn't make the World Cup 2010 squad last summer ... even his presence would only have consoled me a little, when Italy choked.

As I said, we live in a very kind and benevolent Universe. There are lots more international matches coming up, including Euro 2012 qualifiers, and new national coach Cesare Prandelli may in fact call him for duty. This will rock the worlds of more lady fans than just myself.

On that note, his status of sorts ~ single, off-the-charts handsome, and sometimes even available ~ makes him one of Italy's hottest bachelors. He is known for adamantly refusing to discuss the latest tabloid gossip in interviews. Still, lady fans always want to know, regarding the romantic choices of his particular genre, "Why not a fan?"

I concur, laugh, and add, "Why not a chef?"

Around Christmastime, I guess I was musing about said things delicious. For some strange reason, the flavors of Fantasia ice cream started clamoring in my creative mind. At Disneyland, where it was served exclusively for many years (but no longer), its flavors gave whole new meaning to divine trinity ~ banana, pistachio, and cherry. I loved it.

Yum. I was easily inspired to play connect-the-dots. Fantasia ice cream celebrated Fantasyland. Some version of this place is where many of his fans spend at least some of their time. Not many would argue that the word fantasy does in fact, go very nicely used in the same sentence as these two words: Marco Borriello.

If I were his Chef, I think serving this incredibly delicious quick bread, with aphrodisiac-rich ingredients, would send a clear message to this man. Bananas are rich in potassium and B vitamins, both essential for healthy hormone production. Cherries have their own sexy allure. Pistachios are energy-boosting and a healthy source of protein, in case stamina comes to mind.

Serving it as dessert, I'd add a little pistachio gelato on the side and a drizzle of rich, creamy chocolate sauce. But trust me when I say that it is really exquisite, just served alone.

As in, for breakfast.

Fantasy Banana-Cherry-Pistachio Bread, for Marco Borriello

1 1/4 cup flour
1 tsp baking soda
1/2 tsp salt
1 cube butter, softened
3/4 cups white sugar
1/4 cup brown sugar
2 eggs
1 tsp pure vanilla extract
2 very ripe bananas, mashed
1 cup pitted cherries (drained/pitted well if using canned/frozen-thawed)
1 cup shelled pistachios, coarsely chopped

Preheat oven to 350F and coat 8x4x2" loaf pan or 3 mini loaf pans with cooking spray.

Sift first 3 ingredients together THREE TIMES; set aside.

Cream butter and sugars with electric mixer on medium speed. Add eggs one at a time, then vanilla; combine well. Mix in mashed banana with mixer, then mixing on low speed, gradually add sifted dry ingredients. When well combined, gently stir in by hand, the cherries and nuts.

Transfer to prepared pans, and bake for 25-30 minutes for small loaves, and 50-60 minutes for large loaf. Let cool on wire racks before turning out of pan(s). Slice as desired, to enjoy.

Yields 1 large, or 3 small bread loaves

If I were his World Cup Chef: Yakubu Aiyegbeni (Nigeria)

2010-08-12T12:11:00.000-07:00

This story is #29 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful (even after the 2010 World Cup has ended).

His nickname is The Yak, there are a few different spellings of his name out there, he is the 3rd highest international goal scorer in Nigerian Super Eagles football history and one of Europe's best goalscorers. His English Premier League club Everton consider him such an integral part of their success, they've warned interested parties that their prized 28-year-old striker, Yakubu Aiyegbeni, is expensive.

It's quite an impressive profile for a man who grew up playing street football in bare feet until the age of 12 (when his brother gave him his first pair of boots), and lived in a 3-room apartment with his parents and six siblings in a depressed neighborhood. He claims his upbringing motivated him to want more in life, and work hard for it.

His name translates as Jacob, and by now, more than once journalists have used the reference of Jacob's ladder to metaphorically account for his success. His professional journey began with a Nigerian amateur club, then moved on to Portugal, Israel, and finally to England.

When he first left Nigeria, at 17, he was terribly homesick and would call his family several times a day. Sometimes it was only to ask his mom how to cook something when he was hungry, as in, what to put in the pot with the tomato rice. When asked, later in life and shortly before he was married 2 years ago, if he still cooks his mother's recipes, he admitted he preferred takeout Indian and Chinese meals and (shudder) frozen microwaveable entrees.

Hmm, yes. Surely I hope his Mrs. has nixed all that for him and perhaps their family by now. If not, I actually know a good Italian chef who can make decent ethnic dishes if and when she is so inspired.

Lagos, the upscale Nigerian city where research of my muse's residence last left off, is an exciting port city rich in beauty, tourism, culture and arts (including the center of Nigeria's film industry, Nollywood), and educational institutes. Fine food must take its rightful place in this burgeoning scene.

If I were ~ or had been ~ his World Cup Chef, I think I'd take his tomato rice idea and twist it up into an Eastern-fusion risotto of sorts. From what I understand, the Western African specialty he is likely referring to, Jollof Rice, has Eastern-esque seasonings like cumin, ginger, and even curry powder. It is typically cooked in coconut oil, but sesame oil could easily be substituted to start the recipe. I would include some delicious seafood and diced fresh vegetables with only a little tomato (for a European touch) because, I'm sure by now his wife can make his mom's best tomato rice recipe.

With best wishes for continued success and the joy that he and his family truly deserve, I trust my inspired dish will yield at least one of his beautiful smiles!

"Jollof Fusion" Risotto, for Yakubu Aiyegbeni

3 Tbsp sesame oil
1 cup diced green onion
1 cup diced seasonal vegetables of choice
2 cloves garlic, minced
1 Tbsp grated fresh ginger
1 Tbsp tomato paste
1 Tbsp garam masala or good-quality Indian curry powder, or to taste
Pinch cayenne pepper, or to taste
1 cup Arborio rice
3 cups seafood or vegetable broth (or, 1/2 cup white wine + 2 1/2 cups vegetable broth)
1.5 lbs cooked seafood of choice, cut in small pieces
Sea salt and white pepper, to taste
1/2 cup cilantro leaves, chopped finely
Black sesame seeds, for garnish (optional)

Heat sesame oil in large saucepan over medium flame. Add onion and vegetables, cook until soft, about 10 minutes. Add garlic, ginger, cook another minute. Stir in tomato paste, curry, cayenne. Add rice, stir to coat well. Add one cup of liquid. Stirring constantly, incorporate all liquid, then repeat with one cup of liquid at a time. When rice is completely cooked, gently stir in seafood pieces. Taste, adjust seasoning with salt, white pepper. Stir in cilantro, sesame seeds if desired. Serve immediately. Yields 4 servings.

If I were his World Cup Chef: Keisuke Honda (Japan)

2010-08-09T22:04:00.000-07:00

This story is #28 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful (even after the 2010 World Cup has ended).

Considered one of Asian football's brightest and most promising talents, 24-year-old Keisuke Honda led his national team to the knockout rounds in this last World Cup, for Japan's first time on foreign soil. The midfielder-turned-striker scored in matches against Denmark and Cameroon, and came away he-who-captured-the-most-attention during his nation's impressive run in South Africa.

As a result, his club team CSKA Moscow were reported to have entertained offers from Italy's AC Milan and England's Premier clubs Liverpool and Arsenal to poach him away, but for now he remains in Russia.

His young career started as a second-grader, in his home of Osaka, where he played with a local club; his youth career continued through high school. His professional career began with Holland's VVV-Venio club, where he was known as Emperor Keisuke among fans until he transferred to Moscow in 2009, midway through his contract.

The brother of a footballer, nephew of an Olympic canoeist, and cousin of an Olympic and professional wrestler, Honda is perhaps taking both his athletic heritage and game to a juicier level ~ that of fashion/style icon. More women than men reportedly attend Japanese soccer matches because the players are so cool, and Honda is considered one of the hottest among fans.

Honda, whose looks are acclaimed as Beckham-esque for his messy bed-head bleached locks, has been snap-shot on various occasions lately donning tailor-made suits, aviator sunglasses, designer jeans and sandals, and luxury watches on each wrist. One fashion reporter speculates that he and his peers take their grooming and appearance seriously at this hour because, they are contemplating their post-careers ~ they can't play soccer forever.

Food for thought, certainly.

And on that note ... Honda's home of Osaka is surrounded by land on its northern, southern, and eastern borders, and Osaka Bay to the west. Two rivers also flow through the region. The Bay and the rivers may, or may not, have something to do with the fact that conveyor belt sushi, which is sometimes more sophisticated with the use of little wooden boats that float, originated in Osaka.

If I were ~ or had been ~ his World Cup Chef, I'd opt away from sushi to make gyoza ~ pan-fried dumplings ~ that might suit him just as well. My version of Japanese pot-stickers, might surprise and delight his palate with their fashionable, European filling.

AC Milan wasn't able to welcome him to Italy for now but, Milan being the fashion capital of Italy ~ and Honda, fashion icon in Japan ~ all inspire an Italian twist on this Japanese tradition. Spicy Italian sausage, sundried tomatoes, freshly grated Parmiaggiano, minced garlic, and fresh herbs would fill little wrappers beautifully. When dipped in a pink sauce topped with diced black olives, both a stylish and a delicious epicurean statement would celebrate the so-cool-he's-hot, so-hot-he's-cool star ... from whom great things are expected in the future, both on and off the pitch.

East-meets-West Gyoza or, Italian Potstickers, for Keisuke Honda

1.5 lbs hot Italian sausage, bulk or pulled from casing
1/4 cup diced sundried tomatoes in oil, drained
1/4 cup freshly grated Parmeggiano-Reggiano cheese
1 clove garlic, minced
3 Tbsp fresh basil leaves, torn in bits by hand
3 Tbsp fresh flat-leaf parsley, chopped finely
24 gyoza (round) wrappers
Water
Extra-virgin olive oil
White wine + water

Combine sausage, sundried tomatoes, cheese, garlic, herbs in mixing bowl. Fill gyoza by placing a generous teaspoon of filling in center of each wrapper. Fold into a half-moon, sealing edges with a bit of water. Pinch to secure tightly. Coat bottom of large skillet with olive oil and heat over medium-high flame. Place filled gyoza on their sides in pan, be careful not to crowd. Let cook for about 5 minutes, until browned, then add a splash of combined white wine and water. On low flame, steam gyoza until liquid evaporates. Gently remove from pan, keep warm, repeat with remaining ingredients.

While gyoza cook, prepare dipping sauce ~

Homemade or prepared tomato sauce
Splash of red wine
1/4 cup heavy cream
Freshly grated Parmaggiano-Reggiano, to taste
Freshly ground black pepper, to taste
2 Tbsp black Italian olives, finely diced
Pinch of dried Italian herb seasoning

In saucepan, heat tomato sauce with a little red wine. Add cream, heat through. Season to taste with cheese and pepper. Transfer to serving bowl, garnish with diced olives and crumbled dried herbs.

Yields about 4 appetizer servings.

If I were his World Cup Chef: Carlos Pavon (Honduras)

2010-08-03T10:50:00.000-07:00

This story is #27 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful (even after the 2010 World Cup has ended).

As a player who has earned the nickname area animal and whose career might very well be in its twilight hour due to an injury that was discovered during the World Cup, Carlos Pavon deserves accolades and recognition for time well spent during his stellar career of the last 18 years.

Having played in his homeland to begin, he eventually transferred to Mexico where he enjoyed success with several teams in both the first and second divisions. He also played in Italy, Spain and, for the Los Angeles Galaxy, in 2007 alongside David Beckham. The duo scored two goals in an away game against New York, during which the highest attendance ever for a Bulls match was recorded. His tenure with US soccer was brief, and he has since returned to Honduras (stopping in Mexico again on the way back), where he now plays.

Pavon is the top goal scorer in the history of Honduran football, and in January 2010 he was named the World’s Most Popular Footballer (of 2009; Steven Gerrard was the award’s first recipient, 2006) by the FIFA-recognized International Federation of Football History and Statistics (IFFHS).

His international career has celebrated 57 goals, the last of which was in January 2010, in a friendly Honduras-USA match at the Home Depot Center (home of the LA Galaxy).

Married with two children, he is considered an exemplary role model of home and family in a country plagued by violence. He works with UNICEF in their campaign efforts to prevent violence against women.

Honduras is situated in Central America, bordered by the Caribbean Sea and the north Pacific Ocean, so local foods like coconut, citrus, tropical fruits (even green/unripe), corn, cheeses, fresh fish, avocados, and plantains typically provide a base for its national dishes. Pavon's hometown, El Progreso, is at a crossroads center where travelers pass through regularly. This has inspired both Honduran and American fast food companies to set up camp there. The little city is now home to Dunkin' Donuts, Popeye's, Burger King, Pizza Hut, Wendy's, KFC and, others (ugh).

I can do better than that, especially because El Progreso lies on fertile land, is an agricultural center where plantations surround the city center, and cattle ranching is a big industry. Farm-to-table-something-Latin-Caribbean would outdo that pedestrian fast-food element any day of the week.

If I were, or had been, his World Cup Chef ~ the one who welcomed him back to Honduras from South Africa, I would absolutely serve up something farm fresh, as an antidote to what he might typically find on the road home.

Guacamole is a popular condiment for foods like carneada (Honduras' version of Mexico's carne asada), tacos fritos, enchiladas, and tamales. Hmm. I did enjoy quite the consulting engagement for several years with the Avocado Board and, became quite the expert at spinning avocados into one of everything, especially themed guacamole.

I'd divine a delicious tropical guacamole for my beautiful Honduran muse, that would be a heavenly compliment for tender citrus-seasoned steak tacos with shredded green fruit. The burst of fantastic, fresh flavors would definitely celebrate my admiration for this fine gentleman, and the good life he looks forward to in the days to come.

Citrus-spiked Steak Tacos with Tropical Guacamole, for Carlos Pavon

2 large, ripe avocados, peeled, pitted, chopped
1 tsp sea salt, or to taste
Juice of one fresh orange
3 Tbsp grated fresh coconut
3 Tbsp finely minced red onion
1/4 cup finely diced fresh (ripe) mango or papaya
Pinch of cinnamon-sugar

Mash avocado with salt and juice. Combine with remaining ingredients in large bowl. Taste, adjust seasonings. Refrigerate with plastic wrap pressed directly on top of dip, until serving.

Juice and zest of two fresh oranges
Juice and zest of two fresh limes
Generous handful of fresh cilantro leaves
1/4 cup vegetable oil
2 lbs fine-quality boneless steak (New York or Spencer), sliced on diagonal

In large zipper bag, place marinade ingredients, mix well. Place steak pieces in bag to coat well with marinade. Let sit for 20-30 minutes. Remove steak from marinade; prepare grill for medium-high heat. Grill steak slices for 2-3 minutes on each side, basting with marinade if desired. Discard marinade.

Warmed corn tortillas
Green papaya, peeled, grated
Green mango, peeled, grated

Serve grilled steak rolled in warm tortillas. Top with guacamole and grated green fruit.

Yields 4 servings.

If I Were his World Cup Chef: Alexandros Tziolis (Greece)

2010-08-02T16:32:00.000-07:00

This story is #26 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful (even after the 2010 World Cup has ended).

Just a little behind schedule on this series, I have a burning desire to complete it. Once again, I have chosen a muse that is gorgeous and, was nearly missing-in-action as I searched for facts to craft his story.

Never mind.

Greece's national team is graced with this young god-of-sorts, Alexandros Tziolis. I do have a handful of goods on him to swoon over, besides his appearance (tall, dark, handsome) so, this story and his recipe are in fact keepers.

Here we go ~

His name has a lovely lyrical ring to it. He was instrumental in Greece's win against Nigeria in this 2010 World Cup. He plays in Italy's Serie A for Siena, which is an exquisite Tuscan city.

He hails from Katerini, near the sea, in the Central Macedonian region of Greece's northeastern mainland. Bits and pieces of Macedonia's ancient history are terribly romantic.

In ancient Greece, it is written that Lamia of Athens, a celebrated courtesan, indulged her young lover Demetrius with magnificent banquets. In early letters, Macedonian foods were mentioned in her menus, I guess you would call them. Eventually the Athenians gifted Demetrius with a temple in honor of Lamia under the title of Aphrodite, the Greek goddess of love, beauty, and sexuality. (Aphrodite's Roman counterpart is Venus.)

Macedonian foods were later recorded to include grilled fish and seafood, eggs, oysters (aphrodisiacs, by the way), all "supplemented with wine and half-naked female flutists". (Lamia was a flutist.)

Oh what fabulous stuff. I need to pull something incredibly sensual together here for my Greek muse.

If I were his World Cup Chef, my irresistible offerings would have to be eaten by hand.

Meze / mezes are Mediterranean small plates/appetizers, and are usually finger foods. I love Greek feta cheese and kalamata olives drizzled with olive oil, lemon, and Greek oregano ~ this centerpiece of my platter would be accompanied by triangles of grilled flatbread.

Some hearty protein of sorts will come from savory bites made with phyllo pastry. This item must come from an international or Middle Eastern market. You will suffer my wrath and much agonizing frustration if your phyllo source is an American supermarket.

Phyllo pockets are sublime when filled with a blend of ground lamb and beef seasoned with diced onion, mint, parsley, a smidge of garlic ... and dipped in Greek yogurt swirled with honey. To round out the colorful presentation and add nutrition (for stamina, later), veges like roasted eggplant, bell pepper, and marinated mushrooms are perfect because if one is pinched for prep time, ideally those can be purchased at the same source the feta, olives and, the phyllo were ransomed.

Everything is served with sparking wine on cushy, romantic floor cushions, under dim lights ... and silky napkins ... or, not.

Mezes-platter-worthy-of-ancient-gods, for Alexandros Tziolis

Greek feta cheese, crumbled coarsely
Kalamata olives
Extra-virgin olive oil
Fresh lemon juice
Dried Greek oregano
Grilled flatbread, cut in triangles for serving
Roasted eggplant, bell pepper
Marinated mushrooms

6 sheets phyllo pastry (purchase frozen and thaw in fridge overnight)
Additional olive oil
1 small red onion, finely diced
1 clove garlic, crushed
1/2 lb. each, ground lamb and beef
one handful each, chopped fresh mint and flat-leaf parsley
sea salt, freshly ground pepper

Plain Greek yogurt mixed with desired amount honey, for serving

Prepare large platter or small plates with each individual selection ~ bread triangles for olives and cheese drizzled with olive oil, lemon juice, and crumbled oregano; roasted vegetables; phyllo pockets with yogurt dip, for which recipe follows.

Cook onion and garlic in olive oil over medium flame. When soft, add ground meat. Cook until no longer pink, season to taste with herbs, salt, pepper. Let cool slightly.

Lay one sheet of phyllo pastry on flat clean surface. Brush generously with olive oil, repeat with two additional sheets. Cut pastry from top to bottom (vertically) in four pieces, then cut lengthwise in half for a total of 8 pieces. In lower left corner of each piece, place a spoonful of meat filling, and fold over as if to fold a flag, until a filled triangle is complete. Secure edges with a final brush of olive oil and place on greased baking sheet. Repeat procedure with remaining sheets of pastry and filling.

Bake in preheated 400F oven for 20 minutes, until lightly browned. Serve warm with yogurt dip.

Plates ought to yield 2 servings with some leftovers for, breakfast.

If I were his World Cup Chef: Didier Drogba (Ivory Coast)

2010-07-20T17:02:00.001-07:00

This story is #25 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful (even after the 2010 World Cup has ended).

Of all my World Cup muses, if there was one world footballer who most elegantly embodies a hero, it would probably be Didier Drogba.

Unlike many of his peers, his career began relatively later in life. Instead of training at a formal football academy, he made a name for himself playing in the suburbs of Paris. With injuries and other difficulties it wasn't an easy path, but finally he turned the corner toward success. I think our world is a better place for that having happened.

At 32, he captained Les Elephants in this (his second) World Cup. His native Ivory Coast was eliminated in the group stage and, Drogba gave his all for the duration. Coming off the bench during the Portugal match, he played wearing a cast on his broken arm, then he became the first African to score a World Cup match goal against giants Brazil. Finally Ivory Coast beat North Korea but, that marked the end of their run in South Africa.

England’s Chelsea Football Club has been graced with his services since 2004. Drogba is considered one of the world’s best strikers, or at least the most-feared.

With a myriad of well-deserved honors and silverware for individual and club achievements, his contributions to his community ~ and the planet ~ perhaps deserve greater accolades.

He is a modern day peacemaker, to begin.

After 5 years of civil war in his country, via a desperate plea, he inspired combatants to lay down their arms and cease fire. This was just after he led the Ivory Coast to qualify for the 2006 World Cup, their first ever. In April 2010, he appeared on the front cover of TIME magazine, as one of the world’s most influential people.

This summer, with French legend Zinedine Zidane, his co-UN Development Programme Goodwill Ambassador, he launched an Anti-Poverty TV campaign with 8 goals.

With his Chelsea teammates, an anti-malaria campaign for 2010 through the AfricAware organization is underway, complete with cool signature bracelets.

In late 2009, the first project of his Didier Drogba Foundation began when he donated his $3 million Pepsi advertising endorsement to build a hospital in Abidjan, his hometown. Chelsea Football Club followed his lead by adding a very generous donation toward the project. The hospital is scheduled to open this year.

And, this fine gentleman is married and the father of three beautiful children, the youngest of whom dined with Dad at Crustacean in Beverly Hills earlier this month.

This prince among men clearly has exquisite taste.

If I were his World Cup Chef, I'd have too much delicious fun offering an amazing dessert to mirror what a sweetheart he is, and honor his unique heritage.

In his homeland on the south coast of upper-western Africa, bananas/plantains, coconut, and peanuts are apparently found everywhere. He is familiar with life in England so if I divined a pudding, it would likely be well-received. He was brought up mostly in France, so a rich, sophisticated, finishing sauce is called for.

The final creation would taste so incredibly good, he'd have to know that my profound love and appreciation for who he is, got mixed in quite naturally ... I couldn't possibly not add those secret ingredients.

Coconut-Banana Baked Pudding, with Creamy Peanut Toffee Sauce, for Didier Drogba

1/2 cup golden raisins, finely chopped
1/3 cup grated fresh coconut
1 cup water
1 tsp baking soda
5 Tbsp unsalted butter, softened, divided
2/3 cup sugar + sugar for dish
2 eggs
3/4 cup flour, sifted with 1 1/4 tsp baking powder
1 Tbsp vanilla
1 large banana, peeled, thinly sliced

Combine raisins, coconut, water in saucepan; bring to a boil. Remove from heat, stir in baking soda, set aside. In large bowl, cream 4 Tbsp butter with sugar. Add eggs one at a time, stirring well. Fold in sifted flour/powder. Stir in coconut mixture, vanilla, banana.

Preheat oven to 350F. Coat ovenproof bowl or souffle dish generously with 1 Tbsp butter and sugar. Spoon mixture into prepared dish, cover with buttered foil. Bake for 30-40 minutes until inserted skewer comes out clean. Prepare sauce while pudding bakes.

2/3 cup light brown sugar
6 Tbsp whipping cream
1 cube butter
1 tsp vanilla
3 Tbsp golden rum (or fruit juice)
1/3 cup finely chopped roasted peanuts

Combine first 5 ingredients in heavy saucepan, boil for 3 minutes. Stir in nuts before serving.

Spoon or cut warm pudding to serve with sauce. Yields 6-8 servings.

If I were his World Cup Chef: Alexis Sanchez (Chile)

2010-07-19T18:18:00.000-07:00

This story is #24 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful (even after the 2010 World Cup has ended).

Alexis Sanchez plays for Italy's Udinese, where fans love him because of his cleverness and trickery. Once hailed by World Football as one of the 50 most exciting teenagers in the sport, many predict he is South America's answer to Cristiano Ronaldo. Known as The Wonder Boy (in Spanish, El Nino Maravilla), he comes Chile's northern capital city, Tocopilla, which means the devil's corner. Uh-oh.

He's a fabulous Chilean muse!

Young Sanchez's career started in Chile and within short order he was signed by Udinese, with whom since 2008, he remains. For now. Recent buzz says that Sanchez has dreamed of playing for England's premier club Manchester United since he was a child. With his recent performance at the World Cup, his dream club is rumored to be very interested in his signature ~ if not now, then soon. Udinese confirmed just last week that he is not for sale.

His favorite mantra is football just has one rule ~ never look back, always look forward. Some say that his opponents have some trouble with that one, once he speeds past them. He says he loves entertaining the fans, doing the unexpected. He probably surprises himself sometimes.

Thanks to extraordinary players like Sanchez, Chile’s two World Cup wins in the group stage ~ a pair of 1-0 successes against Honduras and Switzerland, were his country's first World Cup triumphs outside South America. Our young hero has much to be proud of. Now he is on brief holidays while speculation perhaps goes on without him at the table(s), about the future (and cost) of his career.

Speaking of tables, I imagine that the food in his native Chile must be exquisite. Influences have mostly Spanish accents, and are added to Middle Eastern plus European including Germany, Italy, Croatia, and France. Its long South Pacific coastline offers gifts from the sea for splendid signatures, enhanced by Chileans' unique relationships with the local waters. Fresh fruits and vegetables from varied agricultural terrain add color, beauty, and nutrition. As the largest South American producer of wine, many traditional dishes are prepared and accompanied accordingly.

If I were his World Cup Chef, I would have a field day divining something that bridged Chile with Italy in the most delicious of ways. I would take fresh fish that was like Chilean Seabass, and doll it up with a savory-herb coating. It would be lightly sauteed and finished with crisp white wine, capers, and red olives. On the side would be a chopped salad with seasonal vegetables and fruits, including silky avocado, one of Chile's finest gifts, for certain.

With more of that wine at the table (young Sanchez is 21), this summer meal becomes as swoon-worthy as one of Chile's most promising, rising stars.

Seabass and Summer Salad with Chilean-Italian Flair, for Alexis Sanchez

Extra-virgin olive oil
White balsamic vinegar
4 striped seabass, halibut, black cod, or mahi-mahi steaks, 1" thick
2 cups dried breadcrumbs, seasoned with sea salt and freshly ground pepper
2 Tbsp finely chopped fresh basil or 1 Tbsp dried basil
Additional oil for cooking
3 Tbsp capers, drained
1 cup large olives, pitted if desired (red olives from Bari, Italy are preferred)
Chilean white wine of choice ~ Chardonnay, Savignon Blanc, etc

Preheat oven to 400F. Whisk oil and vinegar in shallow dish and coat fish, then dip in seasoned bread crumbs mixed with basil. In large ovenproof skillet, cook fillets in olive oil over medium flame until lightly browned, about 2 minutes on each side. Add capers and olives, then pour about 2 cups wine all around pan contents, stir up loose browned bits. Place pan in oven to finish cooking for about 15 minutes. Fish will flake easily when ready. Serve fish with pan juices, with salad. Yields 4 servings.

For Salad ~

Sprinkle chopped strawberries or other berries with a little sugar and stir with a splash of water. Mash lightly and mix with a bit of balsamic vinegar and olive oil for dressing, set aside.
Combine any mix of baby greens/spinach/arugula, with diced nectarines, peaches, plums, apricots.
Tear a few basil leaves and add to mix.
Add 1 medium ripe (peeled, pitted, diced) avocado
Drizzle with dressing and toss gently to combine.

If I were his World Cup Chef: Lucas Neill (Australia)

2010-07-19T16:23:00.000-07:00

This story is #23 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful (even after the 2010 World Cup has ended).

It would have made sense to feature Australia as one of my first stories in this series. The country and I really do love each other, since many years ago the first true love of my life was an Australian man. I continue to very much love my friends I am still connected with Down Under and, am very pleased to now finally write about their star captain and defender, Lucas Neill.

Since 1996 he has been a Socceroo, when he debuted for Australia's national team at age 18. In his pro career he has played almost exclusively in England, until this last January when we transferred to the Turkish club Galatasaray, joining another Australian teammate Harry Kewell.

In a fabulous interview prior to South Africa, the handsome skipper (showing off his winning smile and great voice) spoke about how proud he felt to lead one of Australia's best teams in history, in his second World Cup. To know that at least 40,000 Australian fans came to attend their first match against Germany and other crowds attended for subsequent matches, made him feel all the more privileged to be the first player in line to the field and "the last face shown during the anthem".

In a country where Rugby (three genres: Australian Rules football, Rugby League and Rugby Union), cricket, tennis, and even basketball traditionally prevail in popularity, Australia does get credit for having been one of the first national teams to qualify for this 2010 World Cup. Neill has enjoyed his commitment as a confident leader who is admired and respected for his composure and wealth of experience. He proudly admits taking pages from other respected leaders' books, including that of Australia's Prime Minister and, his first example in life ~ his mum (with, respect to Dad).

It is likely that his mother has also set the bar for leadership in the home, which quite possibly he and the mother of his 2-year-old twins, now share.

Australia has high hopes for hosting the 2022 World Cup, and Neill thoroughly supports this grand possibility, seeming to indicate that to begin, the food and hospitality will make Australia shine in spectacular ways. I have to agree with him. Australians are in fact some of the most hospitable and loveliest people I have ever known and, their barbeques are really some of the best.

If I were his World Cup Chef, I think honoring his esteemed place in Australia with something on the grill paired with something reminiscent of Turkey where he plays, would fare really well. I'm thinking lamb with figs, just for fun and, for the yum factor.

Lamb loin, rib, or even shoulder chops are sublime on the grill, seasoned only with a little salt, pepper, crushed rosemary, and drizzled with extra-virgin olive oil (perhaps Greek unless you can find Turkish; or even better, use California's). You may also wish to consider butterflied leg of lamb, which would be even more Australian-esque. Whole Turkish figs are available at Farmers Markets right now and are incredibly delicious grilled whole or split. If the entire entree was drizzled with honey and served with a gorgeous salad and crusty bread (with more of that olive oil), this meal enjoyed al fresco would celebrate the best of summer and, one of the World Cup's most yummy heroes.

Grilled Lamb and Figs Feast, for Lucas Neill

Lamb of choice for persons in party (have butcher assist with selection and grilling details)
1 lb or more of fresh Turkish figs, left whole or split (if very ripe, leave whole for grilling)
Sea salt
Freshly ground black pepper
Extra-virgin olive oil
Fresh rosemary leaves, chopped or, crushed dried rosemary leaves
Honey
Fresh green salad and crusty bread, for serving

Season lamb with salt, pepper, and rosemary. Prepare grill for medium-high heat, and cook lamb for desired doneness. When lamb is almost ready, place figs on grill, brush with olive oil, and cook until very soft. Place meat and figs on platter, and drizzle as desired with honey. Serve with salad and bread, passing additional olive oil and honey at table. Number of servings yielded depends on portions of lamb prepared.

If I were his World Cup Chef: Park Ji-Sung (South Korea)

2010-07-13T15:46:00.000-07:00

This story is #22 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful (even after the 2010 World Cup has ended).

When it comes to cleverly wrapping food twists around the World Cup, it's better late than never for my last 11 muses to get the time, attention, and the inspired recipe they deserve.

South Korea surprised fans in the tournament, with captain Park Ji-Sung having played a significant role in their advancement to the rounds of 16. Uruguay admitted that Korea has come far as a football nation, and felt that its team fought hard for their victory that eliminated Korea.

At 29, Park may have played in his third and final World Cup, but he knows what this 2010 call has meant to his country. By now he is one of the highest-profile Asian players to enjoy grand international success. Everyone from his national coach to rabid local fans who weathered bitter weather to come outdoors and watch matches on big screen TVs, believes that their national team's future looks brighter than it ever has.

His own professional career has certainly been an inspiration to Korea's native sons. He is considered a tireless midfielder and is nicknamed a double-hearted oxygen tank, as he seems to never stop running. He began playing in neighboring Japan, then transferred to the Netherlands. Five years ago he made a spectacular landing at Manchester United. With England's Premier club his important firsts as an Asian player include the opportunity to have once captained the team, and to play in a Champions League final. He was the first Korean player to win the UEFA Champions League, in 2008.

Already considered by many to be one of Korea's legendary athletes, he is known and respected as being very polite, kind, and the passionate heart of Manchester United by fans, staff, and especially teammates. He also speaks English quite well.

I loved finding food notes while discovering the one-and-only documentary about the personal Park. As a youngster he was thought to be too small to be a good athlete. His mother said, We thought in the least we'd be able to feed him all the meat we could, so his father quit his job and became a butcher. We never sold the best quality meat, it all went to Ji-sung. Another note indicated that he caught and ate frogs to get bigger.

If I were his World Cup Chef, I'd nix preparing (legs of) frog ~ not my strong suit anyway. Beef is regarded as the most prized of all meats in Korea. I'd revisit that best quality level once reserved for him, just so he'd know how special he continues to be.

My savory Korean-style-glazed steak sliders would be delicious ~ and fun ~ served up alongside multi-colored oven-baked fries since in England, chips can go with everything. The East-meets- West that I used for his DPK counterpart would be my theme again.

My pure intention would still be to make the world smaller, by bringing internationals to the table around something incredibly delicious.

East-meets-West Steak Sliders and Fries, for Park Ji-Sung

1 lb. mixed purple/red/Yukon gold potatoes, scrubbed, sliced for steak fries, patted dry
Vegetable oil
Asian spice rub (i.e., NoMU) or sea salt

1 Tbsp sesame oil
1 tsp grated fresh ginger
1 clove garlic, crushed
1/2 cup pure maple syrup
1/2 cup soy sauce
1/3 cup chopped scallions

2 lbs high-quality (boneless) Spencer steak
Asian (ideally Korean) spice rub, i.e., NoMU
Extra-virgin olive oil
White cabbage, shredded
Bakery-fresh miniature sandwich/dinner rolls

Preheat oven to 475F. Line baking sheet with foil, and coat lightly with cooking spray. Toss potato pieces lightly with vegetable oil and spice rub or salt, transfer to baking sheet, in single layer. Bake for 25 minutes, until lightly browned.

In saucepan over medium flame, heat sesame oil. Cook ginger and garlic for 30 seconds, add syrup and soy sauce. Cook until reduced and thickened to a glaze, about 15 minutes. Stir in scallions.

Prepare grill for medium-high heat. Rub steaks with spice rub and a little olive oil. Grill about 6-8 minutes on each side, or until desired doneness. Slice steak on the diagonal into small pieces.

Serve sliders by placing shredded cabbage on rolls, top with meat pieces, spoon glaze over. Enjoy with oven fries on the side.

Yields 4 servings.

If I were his World Cup Chef: Miraslov Klose' (Germany)

2010-07-07T20:46:00.001-07:00

This story is #21 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

If you are following the Original LA Farmers Market/Monsieur Marcel recipe series, the end of recipe has grocery shopping tips.

Miraslov Klos e has surely been one of Germany's biggest heroes in his third World Cup. My biggest regret of their losing to Spain in the semifinal was that I didn't get to see his fabulous front-flip celebration again. I had hoped he'd get to perform again tomorrow, maybe celebrating with at least one goal in the third-place match with Uruguay, but just heard that he has a back injury and may not play. I do not like when that happens.

On a more typical day, Klose is universally admired and respected as a quiet, modest player dedicated to maintaining perfect fitness and always giving his best, allowing his results to speak for themselves. With numerous awards for his talent especially regarding goals scored in international matches and World Cup finals, he is one goal away from surpassing the FIFA World Cup record of 15. His current back injury is most unfortunate, as at 32, this is likely to be his last World Cup.

He plays for Bayern Munich which has always been my favorite German Bundesliga team since Luca Toni transferred there from Italy (he's now returned to Italy). Toni and Klose were quite the duo of strikers at one hour and, even enjoyed Oktoberfest with their other teammate buddy Franck Ribery. This photo was my first introduction to Klose.

The brilliant striker has an interesting ethnic heritage. Born in Poland, his father is of German descent, so he holds German nationality. He says he prefers to be considered European. He and his (Polish) wife are the proud parents of twin sons.

If I were his World Cup Chef, I would want to prepare something comforting, to welcome his return to Germany after an emotional, exciting, and likely exhausting month in South Africa.

At the home of German friends years ago, I enjoyed one of the most splendid meals ever ~ pork roast and homemade apple sauce, served with braised red cabbage. I believe that it was so incredibly delicious because pure joy and pleasure permeated their kitchen and dining room while it was prepared and served. A meal of simple foods was elevated to a spectacular feast, as we all enjoyed a sublime evening of conversation and laughter at their table.

With that same tenderness and pure intention, I would be honored to place a meal like that one on the table of this fine gentleman and his lovely family. I would want to gently remind him that truly, at the end of the day (and the World Cup), what really matters in life is right in front of him.

Feast of Pork Tenderloin, Red Cabbage, and Fresh Apple Sauce, for Miraslov Klose

1 Tbsp butter
2 lbs. green, Golden Delicious, or Fuji apples, peeled, cored, coarsely chopped
3 Tbsp brown sugar
1 Tbsp ground cinnamon
1 tsp freshly ground nutmeg
1/4 cup water

2 whole pork tenderloins, about 1 lb. each
Extra-virgin olive oil
Sea salt
Freshly grated black pepper
Fresh thyme leaves
2 cups fruity white wine, like Chardonnay

3 Tbsp butter
1 head red cabbage, cored, thinly sliced
1 small red onion, thinly sliced
1/3 cup apple juice or cider
Pinch of caraway seeds (optional)
2 Tbsp apple cider or white balsamic vinegar
Salt and pepper

Heat butter in large saucepan over medium heat for applesauce. Place apple pieces, sugar, spices in pan and stir to coat apple pieces evenly. Heat through then add water and stir again. Lower heat to simmer, cook just until apples are soft, about 30 minutes.

Preheat oven to 425F. Coat bottom of large, heavy ovenproof skillet with oil over medium-high heat. Sprinkle pork with salt, pepper. Place in hot skillet and brown on all sides, cooking for about 8-10 minutes. Remove from heat, sprinkle with thyme, pour wine around sides of pork and place in oven. Roast for 13-15 minutes, until thermometer inserted in thickest part of roast reads 150F; prepare cabbage while meat cooks.

Melt butter in large skillet over medium heat. Add cabbage, onion, juice, seeds. Stir, heat through. Add vinegar, cover, and simmer for 15-20 minutes until cabbage is tender. Season to taste with salt and pepper.

Carve roasted pork on the diagonal. On serving platter, place cooked cabbage. Arrange pork slices atop cabbage, pour pan juices over pork. Spoon applesauce around edges of cabbage and pork to serve. Yields 4-6 servings.

Where to shop ~
for specialty ingredients and pantry staples, I love Monsieur Marcel
for produce, Farm Fresh and Farm Boy Produce
for breads, Thee's Continental Pastries, Monsieur Marcel, Breadworks
for fresh seafood, Bob Tusquellas Seafood Market
for meats, Huntington Meats, Marconda's Meats
for things hot, Light My Fire

If I were his World Cup Chef: Wesley Sneijder (Holland)

2010-07-05T15:52:00.001-07:00

This story is #20 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

If you are following the Original LA Farmers Market/Monsieur Marcel recipe series, the end of recipe has grocery shopping tips.

Wesley Sneijder, the Netherlands' small but mighty midfielder, is making grown teams like Brazil cry in this World Cup. So far he has scored 4 goals in this tournament and, Holland has not lost a match yet. Never mind that his last goal against Brazil was a very strong one hit with his head, I think my muse feels just fine.

Tomorrow the Oranje bring high hopes and energy to their semifinal match with Uruguay and, in a beautiful story by FIFA, it is already written that the rest is history for the Dutch. In honor of the Dutchman Jan van Riebeeck, founder of Cape Town and his countrymen, Sneijder and Team Holland can count on the support of South Africa this week.

The handsome hero in Dutch orange was born just 26 years ago, to a football family. His father and older brother were also players, as is his younger brother who is in the youth league for Ajax, one of Holland's best clubs. Fast and precise, Sneijder is ambidextrous and the #1 choice for free kicks as he rarely ever disappoints.

His stellar young career began with the youth league of Ajax, then with two other Dutch players he transferred to Real Madrid. In 2009 Italy's InterMilan coveted him enough to offer a very generous salary, and he has easily become one of Inter's top stars, enjoying a host of club and individual awards all along the way.

To my own personal chagrin (but, I've forgiven him by now), he scored two of the three goals against Italy (my first love) in a 2008's UEFA Euro Cup match; Italy scored none. That was however, when Holland first hit my radar even though their run ended at Euro's quarterfinals. Many of us knew how powerful they'd be in these 2010 rounds and, I'm very happy for them since Italy did not meet them this time!

Besides his InterMilan winning the Treble this last season and now Holland being a tremendous favorite in the World Cup finals, Sneijder is also having a really good year on a personal note. He recently got married in March to a stunning woman with a very long name, in one small and private ceremony. I understand that the happy couple have plans to have a more glam affair in Italy, later in July.

This all calls for some celebratory food and, that would be my post.

If I were his World Cup Chef, I would offer a fabulous late-night snack, since final matches begin around 9 at night in South Africa. I'm borrowing some of Holland's local ingredients and spinning them into something I positively love, so preparing this with tremendous joy will be so easy.

Holland's incredibly delicious cheeses include Gouda, Edam, and Leyden (sublime with caraway or cumin seeds). Typical cuisine is naturally influenced by its local agriculture, so fresh seasonal fruit will pair beautifully with cheese. Other continental/global influences also shape their cuisine ~ fine ~ my cookie of choice probably came from Germany or Scandinavia.

Exquisite soft cheese topped with summer chutney on a homemade gingersnap cookie makes eyes will roll back in heads because, it is so very good. A sure-winner for any celebration, it especially livens up a World Cup party when enjoyed with a filled Champagne flute and, a seemingly-endless list of things to celebrate ... like the ones Wesley Sneijder holds.

Fresh Summer Chutney with Dutch Cheese and Gingersnaps, for Wesley Sneijder

Prepare chutney:
1 1/2 lbs just-ripe summer pitted fruit, diced (i.e., peaches, plums, apricots, cherries)
1/2 cup raisins
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup apple cider vinegar
1/2 tsp cinnamon
1/2 tsp freshly-ground nutmeg

Combine all ingredients in medium saucepan. Bring to a boil. Reduce heat to low, simmer for 30-40 minutes, stirring occasionally. Chutney is ready when liquid is reduced and mixture is thick and sticky. Cool to store and refrigerate in glass container, or serve at room temperature. Yields about 2 cups.

Prepare appetizer:
Fresh chutney
1 small wheel Dutch gouda cheese, red rind removed
Purchased or homemade gingersnap cookies (see Dec 9 post)

Top cheese with desired amount of chutney and heat in 350F oven or microwave just until cheese is soft but not melted. Serve with small knives for guests to spread cheese with chutney on cookies. Yields 8-10 appetizer servings.

Where to shop ~
for specialty ingredients and pantry staples, I love Monsieur Marcel
for produce, Farm Fresh and Farm Boy Produce
for breads, Thee's Continental Pastries, Monsieur Marcel, Breadworks
for fresh seafood, Bob Tusquellas Seafood Market
for meats, Huntington Meats, Marconda's Meats
for things hot, Light My Fire

If I were his World Cup Chef: Michael Bradley (USA)

2010-07-05T12:31:00.001-07:00

This story is #19 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

If you are following the Original LA Farmers Market/Monsieur Marcel recipe series, the end of recipe has grocery shopping tips.

Earlier in this series I admitted that my nicest problem to date had been choosing one muse only for Spain. David Villa has turned out to be his national team’s golden boy as Spain heads to its semifinal match with Germany this week.

Team USA posed a different type of challenge for me (whole separate story) so here we are, the day after 4th of July, when I am craving the apple pie that was missing at our party yesterday, come to think of it ... Michael Bradley has suddenly popped up on my radar. He is one of the most promising stars for the future of the US team, so I am sure he won’t mind my delay in telling a story for him now.

Celebrating his 23rd birthday the end of this month, our handsome American is the son of the current US national coach, Bob Bradley. His latest claim to fame was scoring his eighth international goal in the US’s controversial match with Slovenia on June 18, which tied the match 2-2 and kept USA on their successful journey to the next rounds.

Perhaps unusual for an American player, the young Bradley was drafted as a 16-year-old with (MLS) Major League Soccer's MetroStars (now the NY Red Bulls) through a youth program called Project-40 which encourages early (pre-college) player entry into MLS. Up until just about that time, he had been training at an Under-17 academy in Florida, which prepares youth for the US national team.

In between all that (2004) and this World Cup, he played in Holland, as the youngest US player ever sold by MLS and has since moved on to Germany's Bundesliga, where he intends to stay with his current club Borussia Monchengladbach until 2012. He has been instrumental in leading the US to impressive victories in the 2007 Gold Cup CONCACAF, the 2007 FIFA Under-20 World Cup, the 2009 Confederations Cup in South Africa and, in US qualifying rounds for this 2010 World Cup.

Being the target of both criticism and praise as the coach's son, I am most endeared by the praise. Complimentary journalists have hailed him as having a knack for being in the right place at the right time, mature beyond his years, heady, passionate and, a soccer junkie since he has apparently followed AC Milan (my favorite Italian club) very closely from the time he was 6 years old.

I predict that he will be enjoying a long, incredibly successful adventure ahead, and that we will all be expecting more great things from him.

If I were his World Cup Chef, I would want to put something summery and beautifully American on the table. I hope he doesn't mind that I can't really get past that apple pie idea. I'm thinking more like a mix of fruit, to include summer cherries and blueberries that are so tempting right now. I'd top it with a buttery and mildly sweet&spicy crumble topping and suggest it be served with ... perhaps some still-delicious homemade vanilla ice cream that someone made for the holiday yesterday but, is leftover because everyone was too full from the barbeque buffet.

In that case especially, I think he wouldn't be able to resist a second or third or fifth or seventh serving. There might still even be enough to share with Dad if he wanted or, not.

Summer Fruit Crisp in Red, White, and Blue, for Michael Bradley

3 Fuji apples, peeled, cored, sliced
2 cups fresh blueberries
1 cup fresh cherries, pitted
Juice of one fresh orange
1 Tbsp cinnamon-sugar

Toss fruit with juice and cinnamon-sugar. Preheat oven to 375F, coat square glass baking dish with cooking spray. Place fruit in dish and prepare topping:

1 cup flour
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup old-fashioned oats
1/4 cup GrapeNuts cereal or toasted wheat germ (optional)
2 tsp cinnamon
1 tsp freshly-ground nutmeg
3/4 cube (6 Tbsp) butter, melted

Combine all ingredients except butter, in large bowl. Blend melted butter into mixture, combine well. Spoon topping evenly over fruit. Bake for 25-30 minutes until topping is lightly browned. Serve warm, topped with favorite ice cream if desired. Yields 6-8 servings.

Where to shop ~
for specialty ingredients and pantry staples, I love Monsieur Marcel
for produce, Farm Fresh and Farm Boy Produce
for breads, Thee's Continental Pastries, Monsieur Marcel, Breadworks
for fresh seafood, Bob Tusquellas Seafood Market
for meats, Huntington Meats, Marconda's Meats
for things hot, Light My Fire

If I were his World Cup Chef: Sulley Muntari (Ghana)

2010-07-03T18:47:00.001-07:00

This story is #18 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

If you are following the Original LA Farmers Market/Monsieur Marcel recipe series, the end of recipe has grocery shopping tips.

How could I not know that the World Cup emotional rollercoaster would continue for me, even after my first two loves (Italy and France) went home? I am having a really hard time seeing some of my favorite, beautiful, grown men overcome with emotion and, cry.

That would include Sulley Muntari, 25, who scored Uruguay's only regulation time goal ~ a bullet from 40 yards away ~ in their final match (and, fyi, had also looked quite irresistible in June's Vanity Fair issue clad in only his briefs). I couldn't bear it, I had to turn off the TV as Ghana left the field after the quarterfinal with Uruguay yesterday, having lost in penalty kicks.

Even though my beautiful muse has not perhaps been the favorite darling of his national team coach (Friday was his first start in this World Cup), he plays with tremendous pride and passion and always promises his 100%.

He loved what it meant to be Africa's final reps in the tournament and said, It's like you are playing behind your house. You have all the people, all the continent behind you so it is a good feeling. I was moved to read this story (with photo) of how the team was invited to Nelson Mandela's home after their last match, with gratitude that they had truly won the hearts of their continent. By now they have returned to Ghana with their heads held high.

Muntari has spent most of his professional career in Italy, which is of course what originally endeared him to me. Other than time with youth teams in Africa and a short spell in England, he played with Udinesese for five seasons, and he has now been with InterMilan since 2008.

His homeland Ghana is a nation of tremendous diversity, and the food culture figures accordingly. Flavors are quite sophisticated with enthusiastic experimentation of exotic ingredients, notes, and textures. Sweets and desserts do not appear to be typical specialties, even though cocoa is one of the country's top cash crops ~ often called black gold.

Never mind that chocolate might not yet be a Ghanaian signature, it may become so once he tastes my inspired recipe.

If I were his World Cup Chef, I would have to bake a chocolate cake, one with the absolute essence of feel-better ~ that of sunny orange. Italy loves the combination of orange and chocolate, and he has said that he has settled well in my motherland. I would start with my simple chocolate cake recipe, and twist it up with orange in the batter and the glazed topping. Then I would dip fresh orange segments in dark African chocolate and pose them on top, in a design that looks like swirling sunshine.

My heartfelt intention would be to remind him that a bright, cheery, and hopeful spring will indeed follow the winter he may be experiencing right now.

Feel-better Chocolate Cake with Orange, for Sulley Muntari

1 cup flour
1/2 cup fine-quality dark cocoa powder
1 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
1/2 tsp cinnamon
1/2 tsp freshly-grated nutmeg
Zest of one fresh orange
1/2 cup vegetable oil
1 Tbsp vanilla extract
1 egg
1/2 cup milk
1/2 cup warm or cold strong coffee

1/2 cup heavy cream
1 fine-quality milk chocolate bar, broken in pieces
Juice and zest of one fresh orange, for glaze
Segments of one fresh orange, patted dry, dipped in dark chocolate, chilled

Preheat oven to 350F. Coat 8" round cake pan with cooking spray. Line pan bottom with cut-round-to-fit paper towel or parchment paper.

Sift together first 8 ingredients into large mixing bowl. In separate medium bowl, combine zest, oil, vanilla, egg, milk. Stir into dry ingredients. When just blended, add coffee; stir until all ingredients are well incorporated.

Transfer batter to prepared pan. Bake for 30-35 minutes until tester inserted comes out clean. After 30 minutes, when cake is cool, turn out onto large plate and peel away paper towel/parchment.

Prepare glaze by heating cream in small saucepan until just hot. Add chopped chocolate and stir until chocolate is melted and creamy, remove from heat. Stir in orange juice and zest. Gently pour over cake, allowing excess to drain over sides of cake. Place chocolate-orange segments on top of cake in design that resembles sunshine rays. Chill for at least two hours before serving.

Yields 8 servings.

Where to shop ~
for specialty ingredients and pantry staples, I love Monsieur Marcel
for produce, Farm Fresh and Farm Boy Produce
for breads/pastries, Thee's Continental Pastries, Monsieur Marcel, Breadworks
for fresh seafood, Bob Tusquellas Seafood Market
for meats, Huntington Meats, Marconda's Meats
for things hot, Light My Fire

If I were his World Cup Chef: Cristiano Ronaldo (Portugal)

2010-07-01T14:26:00.000-07:00

This story is #17 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

If you are following the Original LA Farmers Market/Monsieur Marcel recipe series, the end of recipe has grocery shopping tips.

Portugal is out. I know.

Cristiano Ronaldo however, never really is.

Of all 736 original players in the tournament, he is likely the one with the highest profile, highest salary, and one of the most fan-popular. Read on please, he is also the generous and open-hearted one, even though non-fans might doubt that.

At 25, Portugal’s captain and Real Madrid’s superstar is not only a world-renowned and top-class player, he is author of his own autobiography, Emporio Armani’s new model, and with his sister, owns two fashion boutiques called CR7. His often-stunning head-to-torso (sometimes even head-to-toe!) image is iconic the world over.

When he was 12 he began playing with Portuguese giants Sporting CP’s youth clubs, requiring he leave home to be in Lisbon. He was signed by England’s Manchester United at age 18, has since won all kinds of titles and awards in Europe, and is hailed as the best player in Manchester United’s history. In summer 2009 he was handed his #9 Real Madrid jersey, cheered by 80,000 fans.

In another life, he is the baby of a family that is extremely important to him. His older brother, two sisters, and especially his mom, are very close in heart and still protective of the child they all raised in a very small, humble home in Madeira. He was named Ronaldo by his father who admired Ronald Reagan. His father died about 5 years ago of alcoholism so, he does not drink at all.

When I first began researching my prospective muses, I found an article about him, written by the owner of a children’s soccer camp who was associated with Portugal’s national team. The story unfolded, through a series of complicated events, that this man was called upon to connect a certain teenager, Brandon, dying of cancer, with his idol Cristiano Ronaldo. Long story short, Ronaldo called Brandon on a day his family was present, and followed up with texts to encourage the young man. Upon Brandon’s death, as condolences he sent his boots and jersey which were later bronzed at the boy’s mausoleum, with his moving telegram message to the family. On the very last page of his daily journal, Brandon had written, I spoke to Ronaldo, I can now go to heaven.

My beautiful muse is feeling broken after Portugal's loss to Spain on Tuesday. While he loves to cook, I'm sure that if I made something amazing for him he would just feel so much better.

His home Madeira is an island located in the Atlantic not far from Morocco, so I'm already thinking sweet and spicy. Then, yes, his fitness trainer only allows moderate portions of dessert, and only after lunch.

Afternoons work for me.

If I were his World Cup Chef, I would pinch the idea of traditional Madeira honey cake, and sensualize it up with juicy peaches, scarlet plums, and dreamy spiced cream on top.

How sweet would it be to serve it up in bite-size pieces as finger food?

That would be my job.

Summer Afternoon Special (I mean, Peaches and Cream Cake), for Cristiano Ronaldo

1/3 cup water
1/3 cup sugar
1 1/2 Tbsp cornstarch
2 1/2 cups fresh chopped peaches
1/2 cup fresh chopped red plums

Whisk water, sugar, cornstarch until smooth in medium saucepan. Place over medium-high heat, stir until slightly thickened, about 3-5 minutes. Add fruit pieces, and stir until mixture is heated through, about 5 more minutes.

Preheat oven to 400F degrees. Coat 8-inch square glass baking pan with cooking spray. Pour cooked fruit mixture into pan; prepare cake batter.

1 cup flour
1/2 cup sugar
1 1/2 tsp salt
2 tsp baking powder
1 1/2 tsp cinnamon
1 tsp freshly grated nutmeg
1 egg
1 Tbsp pure vanilla extract
1/2 cup whole milk
1/2 cup (1 cube) unsalted butter, melted, slightly cooled

Combine first 6 ingredients in large mixing bowl. In medium bowl, whisk remaining ingredients. Blend gradually into dry mixture, incorporating all ingredients well until smooth. Spread cake batter evenly over fruit in pan. Bake for 25-30 minutes, until cake tester comes out clean / cake is lightly browned on top. Let cool completely.

With electric mixer, beat 1/2 cup heavy cream with 3 Tbsp powdered sugar, 1/2 tsp cinnamon, 1/4 tsp freshly grated nutmeg, until stiff peaks form. Top cake with whipped cream. Serve in desired manner ... Yields 2 generous servings with leftovers.

Where to shop ~
for specialty ingredients and pantry staples, I love Monsieur Marcel
for produce, Farm Fresh and Farm Boy Produce
for breads/pastries, Thee's Continental Pastries, Monsieur Marcel, Breadworks
for fresh seafood, Bob Tusquellas Seafood Market
for meats, Huntington Meats, Marconda's Meats
for things hot, Light My Fire

If I were his World Cup Chef: Roque Santa Cruz (Paraguay)

2010-06-28T21:02:00.001-07:00

This story is #16 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

If you are following the Original LA Farmers Market/Monsieur Marcel recipe series, the end of recipe has grocery shopping tips.

It wasn't easy to watch Paraguay draw with Italy (my first love) a couple weeks ago. It was, however, not so difficult to lay eyes on my first love's opponents because I had never done that before and, whoa.

It didn't break my heart when Paraguay got to advance to the next round, I just had hoped Italy would move forward too. But, hmm, by now, Paraguay has quite consoled me.

I wasn't at all surprised to learn later that striker Roque Santa Cruz, who became my muse-in-waiting that first morning, had been voted the 2006 World Cup's sexiest player by two German publications, quite possibly because he was playing for Bayern Munich at the time. In 2004, he was the subject of a German pop band's son called Ich Roque.

Born in Paraguay's capital city Asuncion, he joined local youth team Olimpia at age nine, and made his professional debut with the first team at age 17. He signed with Bayern Munich at age 18 and has since played for two English teams, including Manchester City, his current club. This is his third (and he thinks his last) World Cup.

At 28, he is a well-seasoned and highly-regarded veteran football ambassador for his country, having set a powerful course for young Paraguayans to follow, regarding playing abroad with Premier / European Champion club teams, and triumphing in world tournaments as well.

To the chagrin of his lady German fans in particular I'm sure, he is married to the lovely Giselle who is the sister of one of his former teammates, and they have a son and daughter.

Tomorrow's match with Japan will determine whether Paraguay stays in South Africa. My bets are with him and his team and, that means that he himself must step up to do something striking ... he hasn't done that yet in this tournament.

Hello!? I would like to know who is feeding this man.

If I were his World Cup Chef, I would love to mix up some flavors and traditional ingredients into an eye-pleasing plate that would be so delicious maybe he couldn't help be reminded of the home that loves him, for inspiration.

Typical South American staples ~ corn, cassava, cheeses, yerba maté, steak Milanese, grilled meats, citrus, tropical fruits and vegetables ~ are all present in Paraguayan cuisine. The regional cuisine is influenced by western Europe, as it is in neighboring countries Argentina, Brazil, and Uruguay.

Never a problem to put something Italian on the table! The chicken lightly compliments the seasonal fruits and vegetables that are roasted in lime, and everything is finished with a simple orange vinaigrette.

Wouldn’t I love to see those gorgeous dark eyes widen at a first taste of this ...

Chicken Milanese with Roasted Corn&Mango Salad, for Roque Santa Cruz

1 ripe mango, cut in small cubes
Fresh corn cut from 2 cobs
1 small red onion, diced
1 cup jicama cubes (small)
1 red bell pepper, cored, seeded, diced
1 cup pineapple cubes, well-drained
Vegetable oil
Juice of 1 lime
1/2 tsp sugar
1/2 tsp salt
Juice of 2 fresh oranges
1/4 cup extra-virgin olive oil

2 boneless chicken half-breasts, pounded thin
1/2 cup flour seasoned with salt and pepper
1 egg, beaten
3/4 cup dried bread crumbs
3 Tbsp freshly grated Parmeggiano-Reggiano cheese
Vegetable oil

Preheat oven to 425F and line baking sheet with foil, coat with cooking spray. Toss mango, corn, onion, jicama, pepper, pineapple with oil, lime juice, sugar, salt in large bowl. Place on baking sheet, single layer, and roast for 50 minutes, stirring after 25 minutes.

Coat chicken pieces with seasoned flour, dip in egg, and finally coat firmly with bread crumbs mixed with cheese. In skillet over medium flame, heat 1/4” oil until hot, cook breaded chicken about 3 minutes on each side. Transfer to plate lined with paper towels for absorbing excess oil. Keep warm until serving.

Transfer roasted vegetables/fruit to large bowl. Whisk orange juice and olive oil, toss roasted mixture with some dressing, reserve some. Plate servings with one piece Milanese and salad alongside. Drizzle remaining dressing over Milanese and serve immediately. Yields 2 servings.

Where to shop ~
for specialty ingredients and pantry staples, I love Monsieur Marcel
for produce, Farm Fresh and Farm Boy Produce
for breads/pastries, Thee's Continental Pastries, Monsieur Marcel, Breadworks
for fresh seafood, Bob Tusquellas Seafood Market
for meats, Huntington Meats, Marconda's Meats
for things hot, Light My Fire

If I were his World Cup Chef: Thomas Sorensen (Denmark)

2010-06-25T21:44:00.000-07:00

This story is #15 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

If you are following the Original LA Farmers Market/Monsieur Marcel recipe series, the end of recipe has grocery shopping tips.

Since Denmark has joined my first two loves having returned to their respective homeland(s), I half-thought of just making something for the Danish team to console them. However, that would not resonate with my intention to honor one player alone as my muse.

Not being that well acquainted with Denmark's team at all, I just went through the FIFA team roster to see who got my attention first. How telling. Goalkeepers are listed at the top. I have not mused over a goalkeeper yet.

Until now.

Thomas Sorensen almost didn't make the starting 11 for his national team in this World Cup, having suffered a dislocated elbow this last April in a match between his current English Premier League club Stoke City, and Chelsea. He was in such pain after another player slid into his arm, he had to leave the field with an oxygen mask. He didn't require surgery and, ends his story to say that he is grateful he doesn't have to have his elbow re-located every day, seeming to indicate that it wasn't his favorite way to spend a day. He is equally grateful that he won the race against time and made it as a starter for his second World Cup.

Love an attitude like that.

Denmark's run in the tournament had its own challenges besides clashing with world-class opponents like the Netherlands (and, finally being surprised and ousted by Japan).

He was not likely the only one that had strong opinions about the vuvuzuelas which caused a constant high-pitched din throughout the matches, and it forced him and others to be clever about their strategies. The goalkeeper must shout commands to his defenders, especially when a 'wall' is created to block free kicks by their opponent. The strategies usually take place in the moment on the field but, these matches in South Africa forced players to be more creative and forward-thinking with planning before the matches. While on the field, Sorensen needed to use eye contact and sign language to communicate since his shouts could not be heard.

He probably wished he could have communicated telepathically. I could have helped him with that.

Meanwhile, his vacation gets an extension which I trust he may also be grateful for ~ he might appreciate the rest before he and Stoke City get back to work. While he's relaxing with she-or-they-who-are-in-his-life (I could not find any information about the personal Mr. Sorensen), I think he would enjoy this recipe that I just love.

If I were his World Cup Chef (or, had I been his World Cup Chef), for breakfast or dessert I would serve something reminiscent of my favorite Danish dining experience ever. Year ago, on the way to San Luis Obispo one weekend, my friends and I stopped to eat at Andersen's in Buellton. Their cherry bread pudding, made with day-old Danish topped with homemade cherry sauce, was so incredibly delicious, we stopped on the way back to have more. I had the cookbook and recipe at one time, but here is my rendition which is not quite the same but, really quite good.

It ought to help cure whatever ill might be lingering for my handsome hero ~ elbow or, heart.

Danish Bread Pudding with Summer Berry Sauce, for Thomas Sorensen

4 day-old Danish (fruit-in-center) pastries
2 cups whole milk
3 eggs
1/3 cup sugar
1/3 cup water
3 cups fresh berries, any variety
1 tsp cornstarch
1/4 tsp ground cinnamon
1 Tbsp fresh lemon juice
1 tsp vanilla
2 tsp Amaretto or Frangelico liqueur
1 tsp butter
2 cups fresh berries

Preheat oven to 375F and coat glass square baking dish with cooking spray. In large bowl, tear pastries into pieces, stir with milk. Add eggs one at a time, combine well. Transfer to baking dish. Bake for 30 minutes and allow to cool slightly. Make berry sauce while pudding bakes.

In small saucepan, cook sugar in water until dissolved. Pour simple syrup over pint of berries; mash berries. Press through fine sieve into small saucepan, discard solids. Over medium flame, stir pureed berries with cornstarch, cinnamon, lemon juice until thickened. Remove from heat, add vanilla, liqueur. Swirl in butter then stir in fresh berries. Spoon pudding into serving dishes, top with warm fruit sauce. May be served cold and/or as a breakfast meal. Yields 6-8 servings.

Where to shop ~
for specialty ingredients and pantry staples, I love Monsieur Marcel
for produce, Farm Fresh and Farm Boy Produce
for breads/pastries, Thee's Continental Pastries, Monsieur Marcel, Breadworks
for fresh seafood, Bob Tusquellas Seafood Market
for meats, Huntington Meats, Marconda's Meats
for things hot, Light My Fire

If I were his World Cup Chef: Rafael Marquez (Mexico)

2010-06-22T17:16:00.000-07:00

This story is #14 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

If you are following the Original LA Farmers Market/Monsieur Marcel recipe series, the end of recipe has grocery shopping tips.

For weeks I have been chatting up the World Cup with Mexican people (especially men) I have come to adore on my weekly rounds at the Original Farmers Market in LA. In my poll among them to determine which is my muse from their national team, their consensus led me to the captain, Rafael Marquez.

In the second round of matches, Mexico plays Argentina on Sunday. It's very much time for his turn, and this story.

Watching “Rafa” play after returning to the field after a leg injury, and seeing him score Mexico’s first goal of the tournament against South Africa couldn’t not make me smile. I have loved learning more about what brought him to his third and final World Cup, at age 31.

Coming up through the ranks of Guadalajara’s Atlas side, beginning at 17 years of age, he was called up for Mexico's national team at age 18. Shortly thereafter, his heroics as a defender got the attention of Europe.

During the 1999 Copa America tournament match between Mexico and Chile, a Monaco scout was sent to sign a Chilean player and, a certain young Mexican’s performance convinced him to bring back Rafael Marquez's signature. In 2000, AS Monaco won the French Ligue 1 title with their new Mexican defender.

By 2002, after more rising-star performances as Mexico’s young captain at the 2002 World Cup, Spain came calling. Since then, he has played for Barcelona, and intends to stay until 2012 when his contract expires. With his current club, he has won 2 La Liga titles, 2 Champions Leagues, and three Spanish Super Cups.

He feels he’s won all the silverware a player could ask for, except the World Cup. He'll retire from his national team next month. As I said, it's time.

It is my understanding, being able to read very little of a Latin magazine, that Mexico’s World Cup chefs prepare special menus for this next set of advancement rounds. It appears that breakfast, lunch, and dinner are all handled. I saw no reference to dessert.

If I were his World Cup Chef, I would sneak dessert in, especially something amazingly irresistible like Mexican Chocolate Souffle spiked with cayenne and finished with caramel sauce. I would just have to be cool about something so hot ~ I’d just get into that kitchen during the off-hours and work quickly. Everybody knows you only have to wait 20 or 30 minutes for souffles to be served.

My handsome muse is from Zamora de Hidalgo, Michoacan, Mexico, which is in the center west region of the country. It is said to be a place of romance and peace. Marquez’s birthday is the day before Valentines Day. This souffle has his name on it.

He was quoted after Tuesday’s final first-round match with Uruguay (a 0-1 loss), to say, "It leaves a bitter taste."

That won’t do.

This will.

Mexican Chocolate Souffles with Caramel Sauce, for Rafael Marquez

Butter and sugar, for preparing ramekins
1/2 cup fine-quality dark chocolate pieces (ideally about 65% dark)
1/2 cup fine-quality milk chocolate pieces
2 Tbsp unsalted butter
3 Tbsp sugar
2 tsp cinnamon
1/2 tsp cayenne
2 eggs, room temperature, separated into yolks and whites
1/2 cup brown sugar
1/2 cup whipping cream

Butter and sugar 3 small ramekins or custard cups. Gently wipe the top rims of cups in preparation for souffles. Preheat oven to 350F. In medium saucepan over low flame, melt chocolate with butter and sugar, stir constantly until smooth. Remove from heat, stir in cinnamon and cayenne. In large mixing bowl, whisk egg yolks until creamy. Gradually mix chocolate into egg yolks, combine thoroughly. In separate bowl, with electric mixer, beat egg whites until stiff but not dry. Starting with a small portion of whipped egg whites, fold gently and gradually into chocolate mixture in large bowl until well combined. Evenly distribute mixture between ramekins. Place on rimmed baking sheet, bake for 30 minutes. Prepare caramel sauce while souffles bake by whisking brown sugar into whipping cream in small saucepan over high flame. Bring to a boil, boil for 3 minutes. Remove from heat. When souffles are baked and gently removed from oven, pour some caramel sauce on top of each, and serve with remaining sauce if desired. Yields 2 souffles for first serving and, one to share for breakfast the next morning. ;-)

Where to shop ~
for specialty ingredients and pantry staples, I love Monsieur Marcel
for produce, Farm Fresh and Farm Boy Produce
for breads, Thee's Continental Pastries, Monsieur Marcel, Breadworks
for fresh seafood, Bob Tusquellas Seafood Market
for meats, Huntington Meats, Marconda's Meats
for things hot, Light My Fire

If I were their Emergency World Cup Chef: Equipe France

2010-06-21T17:03:00.000-07:00

I cannot bear the idea that France will leave the World Cup on the note they played this weekend.

Many of you know that I've said before, and it's still true, when I'm hurting I do two things ~ pray and cook. Usually both at the same time. Today, I am mildly hurting for France and for my beautiful French friends and extended family.

And ~ for Youann Gourcuff (foto) because he deserves much better, I think, than to be sent home because his teammates, especially certain veterans, are behaving and playing very badly.

Tomorrow morning (my time; 7am to be exact), France faces elimination due to poor performance in their first two matches, the first with Uruguay (0-0) and the second with Mexico (0-2). While I am doing my best to be as neutral as I can be for this duration, what with being inspired by 32 national muses in my series and all, I still feel for France.

I have also been asked by one of my best French friends to please, please, please write about this and make something delicious for them. Just something simple. Just something to make them behave better, he pleaded. For their fans. And certainly for their flag. (And, for him to eat.)

When people behave badly, it's because they are in pain. While I cannot understand or relate to their pain, I know that they need comfort even though it appears they certainly don't deserve it.

I have to do this. Some players like Diego Forlan, David Villa, and Lio Messi have done great things since they've been my muses! Even Vincenzo Iaquinta scored Italy's only goal the other day, and Kaka's Brazil is doing well with his help. Well except with that red card he got Sunday. Oh never mind.

We just think some magic could conceivably happen if I went into the kitchen for France tonight.

In my experience, chocolate cake does wonders. Chocolate in general does wonders.

Sometimes when my life is seemingly out of whack, I make a chocolate cake because it just seems like the right thing to do. This morning we had leftover coffee from breakfast, and I kept it because, I would need it in case I needed to make a chocolate cake later.

Voila, now I do.

If I were their Emergency World Cup Chef, I would serve one of my most delicious and popular chocolate cakes made into dark, rich, chocolate cupcakes. That way everyone has their own designated share which ought to yield their playing nicely. Knowing that something needs to be added to make these special, I would drop a small chunk of French chocolate into the center of each just before they came out of the oven. The chocolate would melt into an oozy, yummy center and, there'd be no need for icing to top them after all. They'd be best served warm, not long after they baked.

Which is when I would serve them and that is because, like I said the last time there was an emergency "If I were their Chef" situation ~ when someone(s) need(s) tender loving care ~ and contrary to what is written and said about France right now, they do need just that ~ you want to provide it as soon as possible.

Chocolate-chocolate-filled Cupcakes, for Equipe France

1 cup flour
1/2 cup fine, unsweetened cocoa powder
1 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
1/2 cup vegetable oil
1 Tbsp vanilla extract
1 egg
1/2 cup milk
1/2 cup warm or cold strong coffee
1 fine French chocolate bar, like Valhrona, broken in 12 pieces

Preheat oven to 350F. Line 12-cup muffin pan with paper liners.

Sift together first 6 ingredients into large mixing bowl. In separate medium bowl, combine oil, vanilla, egg, and milk. Stir into dry ingredients. When just blended, add coffee and stir until all ingredients are well incorporated.

Spoon batter evenly into muffin cups, and bake for 20 minutes. Remove pan from oven, and gently insert a piece of chocolate into the center of each cupcake. Return to oven and bake 5 more minutes, or until tester inserted in side of cupcake comes out clean.

Serve warm.

Yields 12 cupcakes ~ one for each of France's starting 11, and one for Coach Domenech.

If I were his World Cup Chef: Steven Gerrard (England)

2010-06-21T16:14:00.000-07:00

This story is #13 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

If you are following the Original LA Farmers Market/Monsieur Marcel recipe series, the end of recipe has grocery shopping tips.

England really needs a hero. It appears as though everyone is waiting for Wayne Rooney. Personally I’d love to see Liverpool’s midfielder Steven Gerrard do something memorable.

Their third captain named for this tournament (following a series of injuries to his predecessors), he does in fact believe England has a good chance of advancing to the next rounds. Some of us really hope they can work some serious magic against Slovenia on Wednesday. His is said to be “Hollywood style” football ~ that might help.

Maybe my virtual cheffing for him comes just in time, considering that the majority of my muses have done impressive things this last week!

I first fell in love with him during adidas’ Dream Big series in 2008. He was a surprise coach for the tiny Isles of Scilly children’s league, with whom he shared fish&chips after practice. After that long day, he appeared as the esteemed overnight guest at a child’s home. I once confessed my love for Steven Gerrard to some tour guests from Liverpool one weekend, and this husband of his newlywed wife promised me he loved Steven Gerrard more than I did.

From what I understand, he could very possibly be one of England’s most revered players, and citizens. Maybe it’s because he’s been only with Liverpool for his entire career. Maybe because he and his beautiful wife have two of the sweetest little girls and hearts melt when he is photographed with them, which I trust is often. Maybe because he met the Queen, and that just makes him all the more adorable.

He certainly enamored me when I learned he had bought his favorite restaurant of the last 11 years, just this spring. He even helped with handyman chores to build a wall, the day before it opened. He has also admitted that his favorite food is Italian.

Long before I wrote this story I knew what dish I would prepare for him, so I was very happy to learn he loved Italian.

If I were his World Cup Chef, my Frutti di Mare ~ Fruits of the Sea ~ would have to be it. His Warehouse Kitchen and Bar, newly opened last month, is neither the steaks&chop house I had expected, nor a fish&chips joint. Its menu is relatively high-end and was favorably reviewed by one of the region’s toughest food critics. While that may be true, his intention is to have it be a comfortable place that people love to visit over and again.

My sense is that an exquisite pasta dish that includes seafood might get his attention. Mine starts with tomatoes roasted with Italian bacon, so its mild smoky flavor renders some heartiness that he is very much worthy of. It might be something he’d opt to visit time and again, which it would be more than fine with me.

Frutti di Mare, for Steven Gerrard

1/4 lb. pancetta, diced
2 cups cherry tomatoes
Extra-virgin olive oil
1 red onion, diced
2 cloves garlic, crushed
1 16-oz can tomato sauce
6 Tbsp tomato paste
2 cups white wine
1/2 cup chopped flat-leaf parsley leaves
1/2 tsp dried Italian seasoning
freshly ground sea salt, black pepper
1 tsp sugar
3 bay leaves
1 lb. fresh clams
1 lb. fresh mussels
1/2 lb. large shrimp, peeled, deveined
1/2 lb. large scallops, halved
1/2 lb. fresh halibut, cubed
1 lb. linguine pasta
Additional chopped parsley, olive oil

In shallow baking dish, place pancetta and cherry tomatoes. Drizzle with olive oil, roast in 400F oven 25-30 minutes. Coat bottom of large stovetop skillet generously with olive oil. Over low-medium heat, cook onion until very soft, about 20 minutes. Add garlic, cook 5 minutes more. Add tomato sauce, paste, wine, roasted tomatoes with pancetta. Stir well to combine. Add chopped parsley, herbs, salt, pepper, sugar, bay leaves. Simmer, stirring occasionally for at least one hour, adjusting seasonings to taste.

Prepare seafood while sauce simmers, about 20 minutes before serving ~ steam clams, mussels; saute’ shrimp, scallops, halibut in skillet in oil, salt, pepper until cooked, keep warm. Cook pasta according to package directions, drain. Stir cooked pasta, shrimp, scallops gently into sauce, heat through. Transfer to serving bowl, top with clams, mussels, halibut. Sprinkle with chopped parsley. Lightly drizzle with olive oil to serve. Yields 4 to 6 servings.

Where to shop ~
for specialty ingredients and pantry staples, I love Monsieur Marcel
for produce, Farm Fresh and Farm Boy Produce
for breads, Thee's Continental Pastries, Monsieur Marcel, Breadworks
for fresh seafood, Bob Tusquellas Seafood Market
for meats, Huntington Meats, Marconda's Meats
for things hot, Light My Fire

If I were his World Cup Chef: Hong Yong-Jo (North Korea)

2010-06-18T18:47:00.000-07:00

This story is #12 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

Hong Yong-Jo’s national team is half-ridiculed as the sacrificial lamb in the Group of Death. That is, in their first World Cup in 44 years, they share a little pod in the first round of matches with world football giants Brazil, Portugal, and Africa’s Ivory Coast.

North Korea (“short” for Democratic People’s Republic of Korea ~ PRK) is considered the most private and even mysterious of all 32 teams, to the press’s chagrin especially. Their manager is tight-lipped at best, and their country’s social culture almost seems to forbid emotion or emotional displays. Much of what is written about them is sadly, quite unkind.

In light of all that, I positively adored watching them play Brazil in their opening match. To begin, teammate Jong Tae-Se couldn’t help but emote, quite openly, while his anthem played. They not only held Brazil to 0-0 at halftime, they scored once in the second half and, were very emotional. Maybe the World Cup can bring out that kind of authentic best in everyone, and I love that that seemed to happen for PRK’s native sons.

I also love that their team is named Chollima which refers to a magical horse, like Pegasus. It seems like only good can come from that.

There is very little information available about my muse Hong Yong-Jo, but I do understand that he is the Golden Boy of the squad. He may not have World Cup experience but, unlike most of his teammates, he has played for teams outside of his country. Now playing in the Russian league, he has also played in Serbia and, he has five years’ experience with PRK’s national team. His experience with 2006 World Cup qualifiers especially, challenged him to compete alongside European teams, which gives him an edge now.

Small in stature, he plays close to the ground, perhaps similar to Argentina’s Lio Messi. Taller players have trouble interrupting his dribbling. He is said to be the one that will give Korean TV editors something they can use. His “hammer-blow strikes” are one way he distinguishes himself. He prefers to just kick rather than perform fancy footwork or tricks.

If I were his World Cup Chef, I would probably not be inclined to play tricks, either. I understand that all teams - or at least the vast majority of them - bring their own chefs to cook for the players with foods and ingredients from their countries, and PRK is no exception. Players need to consume foods that they are used to, and have eaten during training. I’d want to put something familiar before him, but still add my own signature.

Bibimbap is a popular Korean dish and was known as Goldongban when it was served only to royalty. It is made by mixing boiled rice with steamed vegetables, roasted beef, and a fried egg. Variations of the dish have colorful vegetables placed adjacent to each other for visual appeal, and chicken or seafood substituted for the beef (and, maybe no fried egg). Something royal certainly seems like that which all muses are worthy of ~ at least mine!

I’d twist up my own version with a Western influence, make it as beautiful to the eyes as possible, and have it be equally delicious in the stomach. When he tasted it, ideally my shy Korean muse could appreciate my heartfelt intention that went into the preparation ... the World Cup really is about one ball bringing the world together.

East-Meets-West Bibimbap, for Hong Yong-Jo

4 cups cooked wild&brown blended rice
1 cup finely chopped purple cabbage
1 cup finely chopped white cabbage
1 red bell pepper, cored, seeded, diced
1 yellow bell pepper, cored, seeded, diced
12 fresh spinach leaves, julienned
2 large carrots, peeled, diced
1 cup fresh yellow corn kernels
1 small jicama, peeled, diced
4 small roasted chicken breasts, boned, sliced
6 Tbsp white balsamic vinegar
1/3 cup extra-virgin olive oil
Freshly ground sea salt, black pepper

Place one cup rice in each of four soup-style bowls. Mix purple and white cabbage. Evenly distribute each variety of vegetables by placing in individual mounds to top rice; arrange colors to compliment each other as desired. Place slices of chicken breast on top of each serving. Whisk vinegar and oil in small bowl to emulsify, add salt and pepper to taste. Drizzle dressing over each bowl's contents to serve. Yields 4 servings.

Where to shop ~
for specialty ingredients and pantry staples, I love Monsieur Marcel
for produce, Farm Fresh and Farm Boy Produce
for breads, Thee's Continental Pastries, Monsieur Marcel, Breadworks
for fresh seafood, Bob Tusquellas Seafood Market
for meats, Huntington Meats, Marconda's Meats
for things hot, Light My Fire

If I were his World Cup Chef: Diego Forlan (Uruguay)

2010-06-15T17:20:00.001-07:00

This story is #11 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

Uruguay’s Diego Forlan, who is tearing up the World Cup right now, seems like one of my angels on earth.

Launching my brilliant 32 stories-32 muses-32 recipes idea while knowing nothing about most World Cup nationals, caused me mild panic. A last-minute tour guest ~ from Uruguay ~ recommended a certain Diego Forlan. Just then, GOLTV launched their fabulous series, The Sacred Game and, there’s Diego Forlan.

My ‘blond-maned’ muse, son of a Uruguayan football legend and grandson of an Argentine player, has been called lots of things ~ deadly finisher, menace, genuine threat in the air and, Cachavacha since he resembles the Argentine cartoon character.

He kicks explosively with both feet for Spain’s Atletico Madrid, whom he recently led to win UEFA Europa League. He has won the Golden Shoes twice, as the most prolific striker of European clubs.

One of international sports' superheroes, he is universally admired for his simple character and strong values, especially regarding relationships. Family is a paramount priority in his life. On his website, I expected to learn more about the personal Diego. The pages were mostly about those he generously shares his time, energy, and resources with ... not the least of which is UNICEF, as their Ambassador of Uruguay.

Honoring his handicapped sister, he founded his family’s Foundation Alejandra Forlan; she was seriously injured in an accident when he was 10. Alejandra is an inspiration to him and he lovingly works to reciprocate her sharing strength during his own difficult passages. Together, brother and sister support and raise funds for causes and issues related to girls and women, teenagers, and those physically challenged/wheelchair bound.

This young man of 31 is clearly an angel-in-skin for wordly reasons and, I feel another personal connection to him ~ mostly regarding gratitude ~ that feels almost magical.

For ten years, I have longed for a recipe for garbanzo bean flour bread that I loved at an exquisite Tuscan trattoria, my first time in Italy. I’d lost hope finding one. Researching Uruguayan cuisine, I learned that one of their signatures is faina’. Faina' is exactly that bread which recipe seemed to elude me, until now.

Uruguay is tucked neatly between Brazil and Argentina, with spectacular beach resorts that rival those in Europe. 88% of the population is of European/Mediterranean descent. Italian foods, especially pasta and pizza, are extremely popular.

Which explains why northern Italy’s faina’ lives there. This thin, peppery bread is typically served on top of a pizza slice.

If I were his World Cup Chef, I’d nix that pizza idea because hmmmm, I've seen this man's abs. He might be more inclined toward a classy steak salad with this local bread.

Faina' would make a fabulous bed for a green feast studded with filet mignon, mildly reminiscent of a popular Uruguayan chivito (sandwich). Mine would favor Italian, because I'd want to share part of my heart with him.

I'd love to thank this beautiful man for all the ways he makes a difference, just by showing up in life.

Especially in mine.

Steak Salad on Faina’, for Diego Forlan

1 1/4 cups garbanzo bean flour
1/4 cup all-purpose flour
1 tsp salt
2 Tbsp extra-virgin olive oil
1 tsp white or black pepper
1 1/4 cups water, divided (1 + 1/4 cups)
2 Tbsp extra-virgin olive oil
Mixed greens ~ arugula, radicchio, baby lettuces
1 heirloom tomato, chopped
2 slices bacon, cooked, crumbled
Additional extra-virgin olive oil
2 small filet mignon, grilled, thinly sliced
Balsamic vinegar reduction (see method)
Parmeggiano-Reggiano cheese, shaved

Prepare faina’ ~

Whisk together first 5 ingredients. Mix in 1 cup water, blend well. Let rest 1/2 hour.
Preheat oven to 450F. Coat 9" or 10" ovenproof skillet or pizza pan with 2 Tbsp oil. Place pan in oven for about 8-10 minutes.
Stir remaining 1/4 cup water into batter. Pour thin batter into hot pan, return to oven.
Bake 10-12 minutes until lightly browned at edges and dry on top.

Boil 2 cups balsamic vinegar for 5-7 minutes in saucepan, until reduced to thick syrup.

Cut bread into quarters for salad bed, place piece(s) on serving plates. Toss greens, tomato, bacon with olive oil. Place on plates, top with steak slices. Drizzle salads with balsamic reduction, top with shaved cheese. Yields 2-4 servings.

Where to shop ~
for specialty ingredients and pantry staples, I love Monsieur Marcel
for produce, Farm Fresh and Farm Boy Produce
for breads, Thee's Continental Pastries, Monsieur Marcel, Breadworks
for fresh seafood, Bob Tusquellas Seafood Market
for meats, Huntington Meats, Marconda's Meats
for things hot, Light My Fire

If I were his World Cup Chef: Ryan Nelsen (New Zealand)

2010-06-10T16:40:00.000-07:00

This story is #10 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

New Zealand's team captain, Ryan Nelsen, was born on my birthday, October 18 ~ just a few years later ;-).

His hometown is Christchurch, where I first landed the one time I visited his fabulous country. He has spent considerable time in the US and his wife is American. Here he is with his first son Max. His second child might possibly arrive any minute and, he absolutely plans to fly home from South Africa to England if he/she does.

I couldn't not be inspired to write about (and cook for) him.

In New Zealand rugby, horse racing, and cricket rank higher in popularity than world football. His national team does not have stellar World Cup experience, but he has over 10 years invested with them. Like everyone else, he hopes for the best this month in South Africa.

Back when, he attended Greenboro College in North Carolina for two years, then transferred to Stanford, where he played 2 years of college soccer and earned a Bachelors Degree in Political Science. He intended to pursue a law career in the US (which he may still do, upon retirement), but at that hour Major League Soccer called his name.

His professional playing career began with (Washington's) DC United. In 2005, he signed with England's Premier League Blackburn Rovers, his current club. By now he has authored a book, Ryan Nelsen's Road to the World Cup, and enjoys a mild reputation as a "Mr. Clean" in sports. He doesn't mind that the English press hound other younger, more "exciting" player-personalities.

Admittedly, his weakness is one of New Zealand's true treasures, their regional wines. He takes great pride in offering blind taste tests particularly to French or Italian players and loves gloating that that "the Kiwi wines usually win out".

One of his more humble days perhaps, was spent during an appearance at his former elementary school. A 5-year old asked him which was his favorite potato chip and, it stumped him. He claims the children threw tough ones at him like that, but it was all tremendous, very nostalgic fun.

Here and now, if New Zealand advances beyond their Group F (which includes Italy, my first love) stage, the All-Whites' captain might get a little nervous. His second child is due on July 10. He insists he would never miss the birth of his child, so vice-captain Tim Brown is more than prepared to step in if needed.

If I were his World Cup Chef, I'd have consider that maybe we'll be celebrating New Zealand's deep run in the tournament and a new baby, so a big party at the grill would make the most sense. Barbeques are very popular in his homeland, and this one might also bring in some nostalgia for his time spent in North Carolina.

Children of all ages love bone-in chicken pieces and pork ribs drenched in simple, homemade barbeque sauce. Wild game sausage and fresh fish would nod to Kiwi specialties. Colorful vegetables including sweet potato (a Maori favorite) would add color and nutritional energy to the plate.

My extraordinary muse might need just that ~ you know, with his playing in the World Cup and hopping continents to coach and welcome the birth of his child. Two big jobs, yes and, I sense that he can surely handle both, with the greatest of grace and ease.

Mixed Grill for Ryan Nelsen

Bone-in chicken pieces
Baby back pork ribs
Favorite barbeque rub for meat
Homemade or favorite barbeque sauce
Wild game sausage
Favorite fresh seafood
Seafood herb seasoning
Sweet potatoes, peeled, sliced
Favorite fresh firm vegetables, sliced
Extra-virgin olive oil
Freshly ground sea salt and black pepper

Consult butcher and fish purveyor for quantities of foods needed for guest count and cooking times. Roast chicken pieces and baby back ribs, seasoned with barbeque rub, in 375F oven for 45 minutes before grilling. Sausage may also be roasted in advance, for 30 minutes. Toss vegetable pieces with oil, salt, pepper; season fish with same and herbs. Prepare grill for medium-high heat. Finish cooking chicken, ribs, sausage on grill for 15-20 minutes, baste generously with barbeque sauce (see recipe in bold). Cook seafood next, until desired doneness. Grill vegetables to mark and until soft. To make fresh barbeque sauce, whisk 2 cups ketchup, 1/2 cup Dijon mustard, 1/2 cup fine honey, and hot sauce to taste.

Yields enough servings for a party of loved ones.

If I were his World Cup Chef: David Villa (Spain)

2010-06-08T16:20:00.000-07:00

This story is #9 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

If you are following the Original LA Farmers Market/Monsieur Marcel recipe series, the end of recipe has grocery shopping tips.

A very nice problem I’ve had writing this series is to select one muse from Spain’s national team. I took a little poll of fellow tifosi, especially lady fans and, my intuition led me (not so surprisingly) to David Villa. The more I learned about him, the more enamored I became.

In UEFA Euro 2008 my first love, Italy, was eliminated by Spain with the help of David Villa. He and his national team became my consolation prize, and the champions of that tournament. Many consider Spain the best team in Europe and wish their opponents luck, in this World Cup.

Barcelona just transferred this prolific striker in from Valencia. At 28, he feels he’s now with one of the world’s best clubs, in his prime. He is universally revered for his amazing talent and humility and, he and his very beautiful (childhood sweetheart) wife are parents of two gorgeous little girls. He and his Spanish teammates are very generous and supportive of charity causes.

In case there was any part of David Villa is it I didn’t understand, I was guided to this yummy video, starring him as The Blaze, with Zidane and Messi. Done deal.

The son of a coal miner, he was encouraged by his father at a very young age to play football. As a little boy, he suffered a serious injury to his right leg and his father worked diligently with him to build strength in his left leg. Now he is an ambidextrous footballer, which is extremely rare. He regards his dad as sort of a guardian angel, always there for him. When he became disillusioned as teenager and wanted to give up, his father lent consistent encouragement while his career finally took flight.

One of the finest and classiest players in the game today, he wears one of my (also his) favorite numbers 7, both for Spain and Barcelona. He is beyond ready for his second World Cup.

I am beyond ready to cook for him.

My handsome hero is from Asturias in northern Spain. The region is long on coastline; fish and seafood are abundant. Fertile hillsides are heavily populated with sheep; cows and goat also contribute to the diversity and exquisite quality of cheeses available. About thirty varieties of apples are locally grown, and only certain selections yield the regional wine known as sidra (cider).

Famous local dishes like salmon in cider and sausage-bean stew are tugging for consideration here, while their incredible Cabrales blue cheese also deserves time and attention. Granted, our American apple cider isn't quite the same as the Spanish version, but it does give me something I can use.

If I were his World Cup Chef, I’d divine a seductive plate of small bites that highlight some of Asturias' signature ingredients, and finish it with a cider reduction. The mildly sweet would temper the spicy and salty ... just so.

See, at first I was torn choosing between David Villa, Cesc Fabregas, and Iker Casillas as my muse for Spain.

Now he can share.

Or, not.

Spanish Tapas Sampler, for David Villa

2 1/2 cups sparkling apple cider
1 baguette, thinly sliced
Extra-virgin olive oil, preferably Spanish
4 medium fingerling potatoes, sliced in thirds
Freshly ground sea salt and black pepper
Mediterranean or Spanish dried herb blend
1/2 lb. fresh king salmon
1 fresh orange, thinly sliced
2 Chorizo sausage links
Large tart apple, cored, peeled, sliced
Additional apple cider
1 cup cooked / canned fava beans, drained, mashed
1/3 lb. Cabrales or other fine Spanish or blue cheese

Boil cider in saucepan until it reduces to a syrupy glaze, about 30 minutes. Toast baguette slices, brush lightly with olive oil. Set glaze and toasts aside.

In preheated 425F oven, cook the following in separate shallow pans:
~ Potato pieces ~ lightly tossed with oil, salt, pepper. Roast until soft and edges are browned, about 20-25 minutes.
~ Salmon ~ sprinkled lightly with salt, pepper, herbs. Drizzle with oil and top with orange slices. Bake for 20 minutes. Gently flake fish into pieces.
~ Sausage ~ roast for 20 minutes. Add apple pieces to pan, splash with additional cider, roast additional 10 minutes. Slice sausages.

To prepare platter, spread toasts with mashed beans, top some with salmon pieces; top remainder with sausage and apple. Place desired amount of cheese to top potato pieces. Drizzle entire platter with cider glaze to serve. Yields 4 appetizer servings.

Where to shop ~
for specialty ingredients and pantry staples, I love Monsieur Marcel
for produce, Farm Fresh and Farm Boy Produce
for breads, Thee's Continental Pastries, Monsieur Marcel, Breadworks
for fresh seafood, Bob Tusquellas Seafood Market
for meats, Huntington Meats, Marconda's Meats
for things hot, Light My Fire

If I were his World Cup Chef: Dejan Stankovic (Serbia)

2010-06-04T19:42:00.000-07:00

This story is #8 of 32, in my "If I were their World Cup Chef" series. Each post will honor one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each will inspire a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

Formerly the Yugoslavia side, this is Serbia's first World Cup as an independent nation. There is no poster child ~ or "engine" as he's been hailed ~ more perfect than Dejan Stankovic to captain them and represent that exuberant national pride for the first time.

His exhilarating yet grueling 2009-2010 club season with InterMilan yielded a Continental Treble (3 European club championship trophies) and an extended schedule that ended May 22. Within a matter of days he was off to national duty for the World Cup.

Did he miss having some time off? Not even a short vacation to relax, rejuvenate, breathe? No, he did not. He said he wasn't tired, he couldn't wait to reunite with his national teammates and begin giving his absolute best for their jersey.

This summer, Deki will instill terror in his World Cup opponents for the same reasons fans adore him. Famous for his precise passing and creativity, he adds a unique brand to attacking midfielder. His so-called heavy foot equals his wicked ability to score goals from a distance.

Most of his career has been spent in Italy. He came up through Rome's Lazio club, and as one of the league's most coveted players, he signed with InterMilan in 2004 where he's been ever since. He just signed an extended contract until 2014, since he and his beautiful young family feel very at home with them, as if Inter is their family.

On my personal radar, this means he will come to the City of Angels again this summer, when Inter meets the LA Galaxy for a friendly match in August. Their American tour of last summer has seemingly called for an encore. How lucky for us.

If I were his World Cup Chef, I couldn't resist starting the Welcome back to LA theme early.

Serbia's national dish, Pljeskavica, prepared a slight American accent, is a championship-worthy one.

One style of Pljeskavica is Sarska ~ a beef patty stuffed with Kashkaval, which loosely translates to yellow cheese. A fine American artisanal cheese would be perfect. Serbian foods borrow influence from Greece, so I'm adding some ground (American) lamb and Greek seasoning to the mix. His native Belgrade's version of this dish offers grilled onions, and caramelized onions would do a delicious trick. Pickled vegetables or relish and a creamy sauce are also accoutrements, all or none of which may be very spiced. I'd opt for mixed olives on the side, and a spicy-as-you-like-it creamy yogurt sauce as a fine finish.

This man very much deserves to enjoy a little downtime after his World Cup experience! Maybe when he comes to LA and tastes my rendition of his national dish, he won't be able to resist parking it for a few. He'd do well to enjoy a relaxing respite in the California sun, or shade, while he can get it. As soon as he returns to Italy, Inter's 2010-11 season opens, Champions League starts again, so do Coppa Italia rounds, 2012 Euro Cup qualifying matches ...

American-esque Pljeskavica Platter, for Dejan Stankovic

2 Tbsp butter
2 large red or sweet white onions, thinly sliced
Splash of balsamic vinegar
1 lb. ground lamb (preferably American)
1 lb. ground beef (15-20% fat is preferred)
Freshly ground sea salt and black pepper
2 tsp dried Greek oregano or herb seasoning
1/4 lb. favorite firm white/yellow cheese from American artisanal cheesemaker* (i.e., Cowgirl Creamery), sliced thinly
Plain Euro-style or Greek yogurt, mixed with favorite hot sauce to taste
1 cup mixed olives, for serving

*USA Dry Jack was my first choice, available at Monsieur Marcel

Melt butter in large skillet over medium heat. Add onions and stir to coat with butter. Reduce heat to low. Cook until browned and very soft, about 20-25 minutes. Add a bit of balsamic vinegar to pan, cook for an additional 5 minutes. Prepare grill for medium-high heat. Mix ground meats with desired amount of salt and pepper. Crush dried herbs between fingers, add to meat and combine well. Make 8 large, thin patties from meat mix. Top 4 patties with sliced cheese, top with remaining 4 patties, seal securely. Grill stuffed patties about 4 minutes on each side. Prepare platters by topping grilled patties with caramelized onions; arrange yogurt sauce and mixed olives on side. Yields 4 servings.

Where to shop ~
for specialty ingredients and pantry staples, I love Monsieur Marcel
for produce, Farm Fresh and Farm Boy Produce
for breads, Thee's Continental Pastries, Monsieur Marcel, Breadworks
for fresh seafood, Bob Tusquellas Seafood Market
for meats, Huntington Meats, Marconda's Meats
for things hot, Light My Fire

If I were his World Cup Chef: Samuel Eto'o (Cameroon)

2010-06-03T17:47:00.001-07:00

This story is #7 of 32, in my "If I were their World Cup Chef" series. Each post will honor one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each will inspire a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

It’s been an emotional week for Samuel Eto’o Fils, Cameroon’s star striker and team captain. The way I see it, we have time sensitivity issue and an urgent call for what I call angel food (food that heals hearts and spirit).

Considering he is a world-class act and the most decorated African athlete in history, it would be a tragedy if he followed through with his heated threat of leaving the national team. Just after harsh criticism from his childhood idol, Cameroon football legend Roger Milla, Eto’o was red-carded during an international friendly match.

As his fan, I will first bring light to his greatness, while he returns to a calm center. Then, I’ll cook.

Most of his spectacular career has been spent in Spain. Last summer, he was transferred to Italy’s InterMilan club from Barcelona. He had contributed greatly to Barcelona’s earning a Continental Treble last year, which is three major championship cups in the same season.

Italy was thrilled to receive him last summer and he did so phenomenally well with his new club, InterMilan earned its own Continental Treble last month. I’m quite certain no player has ever accomplished this in two back-to-back seasons, with two different clubs.

His reign with Cameroon’s national team equals a 2000 Olympic Gold Medal, 2 African Nations Cup Championships (he has played in five and is this tournament’s all-time leading goal scorer), three African Player of the Year awards, and two World Cups ... the total of all his glory would take all day to mention.

I love that universally, all my fellow tifosi love and respect Eto’o. He is an elegant, intelligent, gentle man who typically behaves accordingly in life, both on and off the field. His longtime love is his wife Georgette, and they have 3 children. While he has been subject to and spoken out against racial abuse throughout his career, his manner (perhaps also his fabulous smile) makes him an exemplary athlete and equally important, a leader.

All I know, is that his millions of supporters can’t be wrong about one of this World Cup’s finest men. I just found the letter (in its entirety it made me cry) he wrote in response to Mr. Milla; this is an edited excerpt:

“Then I saw this picture of me wearing the flag of Cameroon on my shoulder last May 22 in Madrid after the victory in the European Cup ... I’m going to the World Cup because I love Cameroon ... I know that you count on me and because I have the patriotic duty to assume my role as captain, even amid the storm. Someone told me the other day when he arrived in some countries it is easier to explain your origin by saying “I am from the country of Roger Milla” or “I am from the country of Samuel Eto’o ....”

If I were his World Cup Chef, I’d divine something to keep that amazing spirit alive in him. Something that tastes like heaven, to comfort and heal everything that might be hurting.

Based on my experience of who he is, I get that this man is very European. I’d bring that home with something familiar, like bananas and plantains which are bumper crops in his native Cameroon. I’d make and serve him the world’s best banana muffins with a little Euro accent, still warm from the oven. One taste ought to make everything right with him again.

I am counting on it because the World (and its Cup) needs Samuel Eto’o at his best.

Banana-Nutella Muffins for Samuel Eto’o

1 cube unsalted butter, softened
2/3 cups white sugar
1/4 cup brown sugar, packed
2 eggs
1 vanilla bean, scraped
1 1/2 cups mashed ripe bananas or plantains (2 or 3)
1 1/4 cups flour
1 tsp baking soda
1 tsp sea salt
1 cup Nutella

Preheat oven to 350F. Line 12-cup muffin pan with paper cups or coat with cooking spray. With electric mixer, combine first 6 ingredients until smooth. Sift flour, soda, salt three times, then combine thoroughly into moist ingredients. Divide batter into muffin cups and bake for 25-30 minutes until lightly browned. Place Nutella in zipper bag, squeeze out excess air, cut tiny hole at edge of bag. While warm, make shallow slit in each muffin with sharp knife. Squeeze a bit of filling into each muffin. Repeat with remaining batter. Yields 16 muffins.

Where to shop ~
for specialty ingredients and pantry staples, I love Monsieur Marcel
for produce, Farm Fresh and Farm Boy Produce
for breads, Thee's Continental Pastries, Monsieur Marcel, Breadworks
for fresh seafood, Bob Tusquellas Seafood Market
for meats, Huntington Meats, Marconda's Meats
for things hot, Light My Fire

If I were his World Cup Chef: Youann Gourcuff (France)

2010-06-02T20:39:00.001-07:00

This story is #6 of 32, in my "If I were their World Cup Chef" series. Each post will honor one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each will inspire a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

If you are following the Original LA Farmers Market/Monsieur Marcel recipe series, the end of recipe has grocery shopping tips.

Even before I visited France last November, my heart had been tugging at me to write about one of its most swoonworthy men. One thing I did write home from that trip was that Youann Gourcuff est mon peche’ mignon. My new favorite expression means nice sin. Or so I've been told.

Youann Gourcuff is quite the pride and joy of one of my favorite countries, and he owns one of everything that I adore about my personal experience of French ~ beauty, grace, style, passion, romance (I understand he is newly in love), commitment to excellence, things incredibly delicious and, at times, irresistible sex appeal.

The young French darling is originally from the spectacular seaside region of Brittany in northwest France. Brittany is also the birthplace of two of France's most exquisite signatures ~ Crepes (sweet) and Galettes (savory). No coincidence I'm sure.

Fine athletic blood runs through his veins. His mother was a basketball player, and his older brother excelled at swimming and cycling. Youann's father Christian also played professional football in France, Switzerland, and Canada, and is now coach of Lorient, the Ligue 1 club where his son actually started his youth career. His professional career began in Rennes, France, then he played for 2 years with Italy's AC Milan (as you know, my favorite club so, this is when I first fell in love with him).

With Milan teammate Kaka', he was part of the adidas' Dream Big project two years ago, and coached very lucky children in the tiny country of San Marino to believe that Impossible is Nothing. Here is a favorite moment when one child spills something very important to her famous coach. (Gourcuff is in the dark clothing.)

While he didn't play that much during his two years with Milan, he scored an important goal that moved the club toward their winning the Champions League Final in May 2007. Since transferring to his current club Bordeaux, he has hit his stride and has been named both Ligue 1 Player of the Year and France Football Magazine's Player of the Year.

Now just this week there is much noise that both England's Arsenal and France's Lyon clubs are clamoring for his signature on dotted lines ... in each case for a very handsome ransom.

Ideally those distractions won't interfere with his smart, clever style of play. With great courage, energy and national pride, he takes on the playmaker role, left vacant by the retired French legend Zidane. And, his 24th birthday will be July 11, 2010 ~ the date of the World Cup Final.

Wouldn’t it be nice to celebrate his first World Cup and birthday? I think it would.

If I were his World Cup Chef, I’d make breakfast because that would just makes sense to she-who-swoons. I'd divine something like this deep red, spicy, syrupy sangria-esque fruit sauce that makes summer cherries more succulent and white nectarines blush ~ made from something fabulous like Bordeaux Superieur (note: additional intoxication at his table not really necessary). I’d top it with something creamy, finish it off with romantic almonds, and serve it with brioche brushed with just a little sweet butter ~ all very tempting things.

I would prepare it all with the tenderest of touches, and sweetly intend that it become ... a certain beautiful man’s favorite peche’ mignon.

World-Class Breakfast with Bordeaux Fruit Sauce, for Youann Gourcuff

1/2 cup fine red wine, like Bordeaux Superieur
1/2 cup sugar
1 1/2 cups pitted fresh cherries
1 large white nectarine, pitted, sliced
1 tsp cinnamon
1/2 tsp freshly ground nutmeg
Finely grated zest of one orange or tangerine
1 Tbsp pure vanilla extract
1 Tbsp Amaretto liqueur
Euro-style vanilla or plain yogurt, or creme fraiche
Generous handful of roasted almonds, chopped
Brioche, lightly toasted and buttered

Combine wine and sugar in saucepan over low-medium heat. Cook until sugar dissolves then add cherries, cook for about 5 minutes. Bring to a boil, then reduce heat to medium and add nectarine, spices, zest. Stir well, cook 5 more minutes or until thickened to a syrup. Remove from heat, add vanilla and Amaretto. Transfer to container, allow to cool, cover tightly. Refrigerate, ideally overnight. To serve breakfast, place fruit sauce in small bowls, top with cream and almonds. Enjoy brioche pieces for dipping. Yields 2 servings with leftovers for, tomorrow morning.

Where to shop ~ for specialty ingredients and pantry staples, I love Monsieur Marcel; for produce, Farm Fresh and Farm Boy Produce; for breads, Thee's Continental Pastries, Monsieur Marcel, Breadworks. Beignets from Bob's Doughnuts may also be substituted for brioche in this recipe.

If I were his World Cup Chef: Steven Pienaar (South Africa)

2010-05-31T12:06:00.000-07:00

This story is #5 of 32, in my new "If I were their World Cup Chef" series. Each post will honor one world football player from each of the 32 countries going to the World Cup in South Africa this summer. As my muses, each will inspire a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

If you are following the Original LA Farmers Market/Monsieur Marcel recipe series, please find grocery shopping tips at end of recipe.

The Republic of South Africa, host of the 2010 World Cup, is one country I was anxious to explore for this series. My muse Steven Pienaar, is their national team’s midfield maestro. It has been pure joy and pleasure to virtually meet this Johannesburg native.

Few girls can resist a man who is typically described as electrifying, and having limitless energy and an indomitable spirit! I was very intrigued by he-who-inspires-accolades like, When he’s on, Bafana Bafana* know they’re in business. (*The Boys The Boys = the name of the team.)

Slight in stature - 5’9”, 127 pounds - he’s even known as The Mighty Peanut.

Ooooh, a food note. This Chef loves cosmic winks!

To say this amazing young man of 28 came from humble beginnings, is an understatement. Raised by a single mother, he grew up in a neighborhood once called a death zone where the Devil is busy. He has spoken candidly about having grown up dodging bullets, gang violence, and racism.

With his mother’s influence, he has found comfort and strength in his devotion to Christianity. His undershirt reads, God is Great and, he believes angels guide him on the pitch.

When I meet him one day, I’ll have to remember to ask if those angels are the ones wearing his red shoes. As on-field endorsements for adidas on occasion, he wears bright yellow, pink, or lime boots. With good humor.

His national pride makes him quite the ambassador for his homeland. As a child, he danced with joy when Nelson Mandela was freed (20 years ago this last February), then again later in life when he learned South Africa was awarded hosting privileges for the 2010 World Cup. His country has come a long way.

While he knows there is still unrest in Africa, he believes that the World Cup is an opportunity for healing to begin. He loves that the world is coming to South Africa. He has said, For a few weeks, at least, I think people will forget their problems, forget the civil wars and have a smile on their face. He believes sports can be that powerful, and that national pride and passion can help continue the peace process beyond the mid-July Final.

He first won my heart when I read what he misses most when he leaves South Africa (as in, to play professionally over the years for Holland, then Germany, now England). Besides his family, his baby (daughter Skyla), and the weather, it’s the food.

It was delicious fun to discover that their cuisine has borrowed vast global influences. Waves of immigration from British to Indian to Afrikaner (Dutch/German/French; Charlize Theron’s ancestry), brought their respective slaves who were from Malaysia, Southeast Asia, and Portuguese Mozambique. Prized ribs of beef were traditionally offered to chiefs of villages. Maize (corn) porridge is a favorite, so are vegetables like pumpkin. My spicy-rubbed short ribs over polenta with savory roasted chunks of yellow squash, ought to qualify as a contender.

If I were his World Cup Chef, yes, I’d know that his mama would be right there in the kitchen, stirring up family magic. Still, if I prepared something familiar with my own touch and pure intention, maybe it couldn’t not warm his heart and spirit. Maybe with his first taste, only a rivalry of World Cup smiles ~ his, mine, mama's ~ would contend for the greatest.

African-spiced Short Ribs over Polenta with Yellow Squash, for Steven Pienaar

3 to 4 lbs boneless beef short ribs, cut in pieces
Spicy dry rub for meat/chops/steak (i.e., NoMU African rub)
1/4 lb. bacon, diced
Two large onions, thinly sliced
Extra-virgin olive oil
Dry red wine, ideally South African variety
Cooked soft polenta**
Roasted butternut or banana squash cubes**

Generously rub short rib pieces with dry spice blend. In deep, oven-proof skillet or casserole dish over medium flame, cook bacon dice and onion and until just soft; remove from pan. Heat olive oil in skillet, brown meat on all sides, then remove from pan. Deglaze pan with generous pour of red wine, scraping up brown bits. Return meat with bacon and onions to pan. Add more wine to cover meat pieces, and cook in low oven (300F) for about 90 minutes. Serve ribs over soft polenta with roasted squash. Yields 4 servings.

**To prepare squash and polenta while meat is cooking:
Preheat oven to 400F, and coat large shallow baking dish with cooking spray. Toss and coat 4 cups peeled butternut or banana squash cubes well, with olive oil and a little NoMU blend. Arrange in single layer and roast for 25 minutes until cubes are soft and lightly browned.

About 10 minutes before serving time, bring 4 cups water to a rolling boil in large saucepan. Add 1 1/3 cup dry polenta gradually in thin stream, stirring constantly. Continue to stir until polenta is soft and creamy, about 5-7 minutes. You may cook it longer if you desire more creaminess. When ready, polenta will resemble Cream of Wheat cooked cereal.

Where to shop ~ for specialty ingredients and pantry staples, I love Monsieur Marcel; for produce, Farm Fresh and Farm Boy Produce; for breads, Thee's Continental Pastries, Monsieur Marcel, Breadworks; for meats, Huntington Meats.

If I were his World Cup Chef: Kaka' (Brazil)

2010-05-24T15:58:00.000-07:00

This story is #4 of 32, in my new "If I were their World Cup Chef" series. Each post will honor one world football player from each of the 32 countries going to the World Cup in South Africa this summer. As my muses, each will inspire a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

If you are following the Original LA Farmers Market/Monsieur Marcel recipe series, please find grocery shopping tips at end of recipe.

Everyone who has wondered who I’m doing for Brazil is very much on board with my unwavering selection of Kaka’ (pronounced phonetically, accent on second syllable).

He is one of our planet’s finest human beings and one of the world’s most renowned and revered athletes, with a variety of awards and accolades to his credit. Now with Real Madrid, at age 28, this will be his second World Cup as attacking midfielder for the Brazilian national team. I especially love him because he was one of Italy’s darlings during his six spectacular seasons with AC Milan, my favorite club.

Ricardo Izecson dos Santos Leite is his full name. Kaka’ is his nickname since as children, his younger brother couldn’t pronounce Ricardo. Kaka’ is also a typical name of endearment in Brazil for men named Ricardo.

His stellar career began in Sao Paolo when at age 8, he began playing with their youth clubs; he signed as a pro at age 15. In 2000, before he made their first team, he suffered a severe spinal injury that threatened life paralysis. In this very short and touching video, his voice and hand-drawn images storytell of ten+1 goals he wanted in his life; he realized all eleven. He credits his phenomenal life to the love of God, and is so committed to his Christianity that during championship matches especially, he flashes his I belong to Jesus undershirt with tremendous joy to celebrate goals and victory.

As an inspiration to children of all ages, he was called to respond in person, to a young boy’s plea in San Marino (landlocked country within Italy). In a letter about living in a tiny country while dreaming of being a major footballer, the child asked the superstar what advice he could lend. Two years ago, the adidas film project Dream Big sent Kaka’ and others like Youann Gourcuff from France (hint, hint) to four tiny countries including San Marino to prove that Impossible is Nothing. On the home turf of this little boy, Kaka’ offered private lessons on how he trained as a child, and further coached the boy and his teammates that, we are not single players, we are a team.

In 2008, he was named to to TIME Magazine’s list of the Top 100 Most Influential People in the World. On the same list was Oprah and Angelina Jolie and for some, Kaka’s inclusion was suspect. At that hour in a story I wrote, I applauded him to say that he is an exemplary citizen, athlete, husband, father, teammate, celebrity, model for youth and, a peacemaker in his own right. How rare to be all of these things in life at once, while in the public eye.

He and his wife Caroline have a little son, Luca. The couple have modeled together for Armani and when he left Italy, Armani said no one will miss Kaka’ more than us. He has also teased that his learning English is, for Hollywood. He is most recently seen, half-clad, in June’s Vanity Fair issue.

If I were his World Cup Chef, I would want to offer him something sweet, to honor his homeland and remind him of Italy. A mix of cultures influence foods in Sao Paolo; two of its strongest lend their gifts here. In this dessert, Brazil brings the fruit, which is cooked in butter, sugar and a pinch of spice as a nod from the Middle East. When juice is added to create a syrup, it renders an exquisite sundae topping for the best Italian vanilla gelato one can ransom.

Now as his Chef, I am just hoping that his fans are pleased with what I’ve done for Brazil ;-).

Plantain and Mango Sundae, for Kaka’

1 just-ripe plantain, peeled
2 Manila mangos
2 Tbsp flour
2 Tbsp brown sugar
1/2 tsp ground cinnamon
2 Tbsp butter
1/2 cup mango or papaya nectar
Vanilla gelato or fine vanilla ice cream

Cut plantain on the diagonal, into 1/2” slices. Skin/slice mango flesh from sides of fruit along pit. Combine flour, sugar, cinnamon; coat fruit pieces on both sides. Melt butter in skillet over medium heat. Cook coated fruit for 2 minutes on each side, until lightly browned. Pour nectar in pan around fruit. Allow juice to thicken slightly. Pour fruit and syrup over individual servings of gelato to serve.

Yields 4 servings.

Where to shop ~ for specialty ingredients and pantry staples, I love Monsieur Marcel; for produce, Farm Fresh and Farm Boy Produce; for breads, Thee's Continental Pastries, Monsieur Marcel, Breadworks; ice cream, Bennett's Ice Cream.

If I were his World Cup Chef: Karim Matmour (Algeria)

2010-05-20T18:19:00.000-07:00

This story is #3 of 32, in my new "If I were their World Cup Chef" series. Each post will honor one world football player from each of the 32 countries going to the World Cup in South Africa this summer. As my muses, each will inspire a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

If you are following the Original LA Farmers Market/Monsieur Marcel recipe series, please find grocery shopping tips at end of recipe.

Karim Matmour has done his part to carry the national team of his parents’ homeland, Algeria, to the World Cup this summer for their first appearance since 1986 (which was just after he was born). Their squad eliminated Egypt in the final qualifying round which has made them as good as national heroes already.

A French native, he was born of Algerian parents in 1985, in the Alsatian city of Strasbourg, near Germany. While he could have opted to play for France’s national team, he claims that his parents are African and he has wanted to play for Algeria since he was a child, that there was never a question in his mind about it. A strong striker and scorer, he has been one of the national team’s key members since 2007.

His current club team is Borussia Monchengladbach in the German Bundesliga, where he plays alongside US national team member Michael Bradley. Algeria is in the same initial World Cup group with the US, England, and Slovenia. When asked how he felt about going to battle against his German club team mate, he gently offered that they could possibly have a slight advantage regarding strategy, since there are more unknowns about Team Algeria than Team US; the US has a stronger presence and, more for their opponents to study. But he promises that every team in their group deserves respect and no competition is to be taken lightly!

Besides all that, he humbly claims that this is an extremely special World Cup for the whole of Africa, and is likely to surprise. Many players on the national teams of the six African nations competing (Ivory Coast, Ghana, Nigeria, Cameroon, South Africa, and Algeria) play for European clubs so the talent is tremendous. He adds that there is a unique spirit and pride that runs deeply in the hearts of all the African team players. They will “run out” onto the pitch with these very special feelings inside of them and ideally, that will yield going deep into the final rounds. His highest hopes are of course, for Algeria because, they are ready.

“Personally I always run out on the field expecting to leave it as a winner,” he told FIFA.

Such a class act. So very worthy of a great Chef.

Since Algeria is a strategically located port city in northwest Africa, it has always provided easy access to both Europe (especially the Mediterranean) and the Middle East. Its food has been influenced accordingly. Throughout history, those popping in at the Algerian table have been Arabian, Moorish, Turkish, French, Greek, Spanish, Jewish, Italian including Sicilian, and their own North African neighbors from Morocco and Tunisia. For me, one of the most intriguing signatures of Algerian cuisine is just the right touch of heat and spice.

I’m thinking something hot and sweet for my Algerian muse.

If I were his World Cup Chef, I would create the perfect late-night snack. Spicy lamb Merquez sausage is an Algerian favorite, and Arabic flatbread is a popular staple eaten at all meals. Roasted tomatoes bring in a delicious Mediterranean accent, as does a finish of French honey. (Algerians are great consumers of honey.)

Oh yes. Hot and sweet it is.

Hot and Sweet Rollups, for Karim Matmour

2 spicy lamb sausages
3 ripe, Roma tomatoes, chopped coarsely
Extra-virgin olive oil
2 pieces Arabic flabread, warmed
French acacia or flower honey

Preheat oven to 400F. In shallow baking dish place sausages and surround with chopped tomatoes. Drizzle lightly with olive oil. Roast for 25-30 minutes. Spoon one sausage with roasted tomatoes into flatbread, and drizzle with desired amount of honey. Roll up to enjoy.  Yields 2 servings.

Where to shop ~ for specialty ingredients and pantry staples, I love Monsieur Marcel; for produce, Farm Fresh and Farm Boy Produce; for breads, Thee's Continental Pastries, Monsieur Marcel, Breadworks; for meats, Huntington Meats.

If I were his World Cup Chef: Vincenzo Iaquinta (Italy)

2010-05-18T15:46:00.000-07:00

This story is #2 of 32, in my new "If I were their World Cup Chef" series. Each post will honor one world football player from each of the 32 countries going to the World Cup in South Africa this summer. As my muses, each will inspire a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

If you are following the Original LA Farmers Market/Monsieur Marcel recipe series, please find grocery shopping tips at the end of recipe.

I love cosmic winks!

Last month, just as I was inspired to include Juventus’ - and the Italian national team’s - yummy forward, Vincenzo Iaquinta, on my list of muses for “If I were their Chef”, the new Dolce&Gabbana 2010 World Cup men’s underwear ads popped up on my radar.

Oh look, I had to smile ... there's Iaquinta, in his new "calcio" briefs, looking like ... a god. What a perfect muse he is for “If I were his World Cup Chef”.

My job is just so easy.

Besides that, I have always been in love with Iaquinta. I had to wonder my usual ooooh, who are you, out loud, when I first saw him play with his World Cup Champion Azzurri squad during the 2006 tournament. After that summer, I followed him as closely as I could with his club team, Udinese. When I was in Italy in May 2007, I could understand the Gazzetta’s Italian well enough to get that he was going to sign with Torino's Juventus, the club whose jersey he dreamed of wearing since he was a child. (I had to make sure that wasn't just a rumor, which would just be mean. My fellow tifosi said yes, Diana, it’s true.) By the time I returned to Torino that fall, his striking image was gracing almost life-size posters in the windows of one of my favorite downtown stops, the Juventus store. I wasn’t the only one snapping photos.

He is even more striking in Italy’s blue national jersey! Maybe even more still, when visiting white lions in South Africa.

While in Italy I also bought his club jersey for my honorary nephew whose name is Vincent, and more than once considered keeping it for myself. Please don’t tell anyone.

To his credit, and I really do love this about certain men in his class, he keeps his personal and family life very private. There is the very good news that he has been married to his beautiful wife Arianna probably since forever ago, and they have two of the most gorgeous little sons. Apparently he wouldn’t mind if his children followed his path and became footballers, and family time is his top priority alongside his stellar career.

Regarding his roots, he was born in Calabria (the toe of the boot), and when he was very young, his family moved north to Emilia-Romagna (above-behind the knee of the boot), which is considered the Food Basket of Italy. Some of the world’s most exquisite food cities reign there, like Bologna, Parma, and Modena. This region also houses headquarters for Ferrari, Lamborghini, Maserati, and Ducati. So, it’s only proper to offer a recipe that celebrates his own class-act, and is worthy of the region he most likely calls home.

If I were his World Cup Chef, I’d also have the posing-in-his-underwear thing to address which, is a very nice problem to have. Clearly, his recipe can’t not put both rich and sensual on the plate. I must do what any relatively clever, self-respecting, swooning chef would do because, she can. It is my understanding that his favorite meal is lasagne. Fortunately that is fairly easy to translate into something sweet and sexy, with his name on it.

A layered dessert oozing with strawberries and cream. (It is summer, after all.)

To add an Italian accent, this dessert honors the green, white, and red of his national flag, which he will proudly represent next month in South Africa. Since he’s said that the highest point in his career was winning the 2006 World Cup, this must be something that will inspire revisiting all that. In the style of lasagne, fresh crepes that are lightly tinted green and lime-twisted to add intrigue, are beds for the layers of incredibly delicious fresh strawberry sauce, thinly sliced fresh berries, and vanilla-spiced (it’s always the spice with me, I know) whipped cream. Topped with shaved white chocolate, this irresistible temptation dreams of experiencing an unforgettable World Cup moment.

As in ... wouldn’t it just love to be set on the table before one of the tournament’s dreamiest men?

I think it would.

Italian Flag Strawberries and Cream Lasagne, for Vincenzo Iaquinta
Note: This dessert is best when chilled overnight or for at least 8 hours before serving; have bar or block of white chocolate available at time of serving. Please do not be daunted by the length of recipe, each step is easy and, the end result is worth every last second spent preparing it.

Make crepe batter:
1/3 cup flour
1/4 tsp salt
3 Tbsp sugar
1/3 cup milk
1 egg
Grated zest of 1 fresh lime
1 Tbsp melted butter
3 drops blue food color
1 Tbsp butter, for cooking crepes
In medium bowl, whisk first 7 ingredients until smooth. One drop at a time, whisk in blue food color, for batter to yield a soft green color. Let batter rest while strawberry sauce, fresh berries, and spiced whipped cream are prepared.

Make strawberry sauce and prepare berries for lasagne:
1/4 cup sugar
1/4 cup water
12 fresh large strawberries, hulled, chopped coarsely
Prepare simple syrup by cooking sugar in water in small saucepan over medium heat, until sugar is dissolved. Pour syrup over fresh strawberries and mash fruit lightly for berries to fully absorb the syrup. After 10 minutes, press through a fine sieve, reserving puree. (Use remaining fruit solids for another use, if desired.) Transfer puree to small saucepan, and continue with these ingredients:

1 tsp cornstarch
Juice of 1/2 lime
1/2 tsp ground cinnamon
1 tsp butter
1 tsp vanilla

Whisk first 3 ingredients into strawberry puree and cook over medium heat, stirring occasionally until sauce thickens into a glaze. Remove from heat and stir in butter and vanilla. Set sauce aside.

Hull an additional 10-12 fresh strawberries and slice thinly. Set aside for lasagne layers.

Make spiced whipped cream:
1/2 cup heavy whipping cream
2 Tbsp powdered sugar
In large bowl, using electric hand mixer, whip cream and sugar until stiff peaks form. Fold in:
1 1/2 tsp vanilla
1/4 tsp ground cinnamon
1/8 tsp freshly ground nutmeg

Cook crepes and prepare to make lasagne:
Have a small round plate handy, also several sheets of waxed paper before cooking crepes. Melt a little butter in an 8" round nonstick skillet, over medium heat. Pour about 3 Tbsp crepe batter in center of skillet, and tilt pan so than a very thin, delicate pancake-like round is formed. After about 30 seconds, flip crepe gently to cook on other side for about 30 seconds. Transfer crepe to dish and cover with waxed paper. Repeat process until all crepe batter is used; yield is about 8-10 crepes.

Coat a small (5" round x 2" deep; i.e., Corningware French white) casserole dish with cooking spray, and line with plastic wrap.

Make layered lasagne with all prepared components:
Coat bottom of prepared casserole dish with a little strawberry sauce. Place one crepe on top of sauce. Spread crepe with about 2 Tbsp strawberry sauce, followed by about 2 Tbsp spiced whipped cream and 10-12 slices of fresh berries. Repeat layers with crepe, sauce, cream, and berries (use all berry pieces), ending with a crepe. Reserve any remaining sauce and whipped cream, for serving.

Cover tightly with plastic wrap. Place something weighty and round on top of casserole, like a smaller, medium-weight bowl, and chill for at least 8 hours or overnight. This will press the layers together and yield easier slicing.

To serve, remove top plastic wrap and place shallow pasta or serving bowl on top of casserole. Gently flip casserole over and peel away surrounding plastic wrap.

Drizzle serving plates with a reserved strawberry sauce, if desired. Slice lasagne and lay cut side down on top of sauce. Shave white chocolate as desired, for garnish.

Yields 4-6 servings.

Where to shop ~ for specialty ingredients and pantry staples, I love Monsieur Marcel; for produce, Farm Fresh and Farm Boy Produce; for breads, Thee's Continental Pastries, Monsieur Marcel, Breadworks.

If I were his Chef: Luca Toni

2010-05-11T20:51:00.000-07:00

It's a first. An emergency "If I were their Chef" situation. Italy's World Cup 30-man roster (soon to be trimmed to 23) was announced today and one of my favorites, Luca Toni, wasn't on the list.

And I got this news first from a French guy who is also his fan! My very first knee-jerk reaction was to say, out loud, he needs a chef! Luca Toni needs comfort. I wish I were his chef.

Then I had this same conversation with my dear friend Nicola, who agreed that there was only one right thing for a self-respecting, swooning chef to do and, that is how he became my muse on such short notice.

Pictured here in his Italian national team jersey (#9 by the way is my favorite number), our 2006 World Champion is performing his signature goal-scoring celebration. He extends his fingers and shakes his hand up to his ear, as if to crank up the volume of the crowd's cheering. He is adorable.

Also tall, dark, and handsome in the highest order, he hails from Modena, one of Italy's most exquisite cities. The story goes that he told his mother, when asked what would become of him because his bedroom was always untidy, that he would be a footballer one day. Apparently she didn't believe him, but how lucky for all of us that he was right.

In his pre-professional career, he played in Empoli, which is where he met his long-time girlfriend, the equally beautiful model, Marta Cecchetto. The story of how they met is something wonderfully romantic like they were at a disco club and she accidentally slammed a door in his face. She could only make it up to him by letting him buy her a drink, which she did. I seem to recall that they have been together ever since.

In Italy, he has played with Serie A clubs Palermo and Fiorentina (Florence), and was the record-goal scorer with 31 goals, for Fiorentina in the 2005-2006 season. He transferred from Italy to Germany's Bayern-Munich club for the 2007-2008 season, where he became partners-in-crime with France's class clown, Franck Ribery. The two entertained fans silly as their respective careers continued to soar. They even took German lessons together but, we hear they (the lessons) didn't take. I doubt if they even spoke each other's language, but they managed to communicate effectively and in turn, have too much fun together.

This last January, Toni was transferred back to Italy, on loan to Roma from Bayern-Munich, and now Bayern is set to play in the Champions League final on May 22 in Madrid, without him. See? All the more reason he might want some extra comfort.

OK then.

If I were his Chef, I would actually set one of my own favorite comfort meals on the table before him. (This being an emergency and all, I'm not able to experiment with a new recipe!) I'd hope that because it would be prepared with love and pure intention, that it would make him just feel so much better.

I would most want him to feel safe, and at home, so my recipe is really Italian in nature, honoring his heritage with typical ingredients, including balsamic vinegar from his native Modena. I'm including sausage because maybe he misses Germany a little, since he and Marta did have a happy home there too. Fresh seasonal vegetables, tomatoes, and soft polenta have their own way of warming hearts and souls. This dish is prepared in relatively short time because when someone needs tender loving care, you want to provide it as soon as possible.

My fondest wish for this handsome hero, is that he remember the truth everything passes. That and the perfect homemade comfort meal, are two of the kindest gifts in life we have.

Roasted Sausage with Tomatoes and Vegetables over soft Polenta, for Luca Toni

2 hot Italian link sausages (ideally from Claro's)
2 large, ripe Roma tomatoes, chopped coarsely
3 cups cubed firm vegetables (i.e., zucchini, bell pepper, eggplant, onion)
Extra-virgin olive oil
Balsamic Vinegar
Sea salt and freshly ground pepper
Dried Italian seasoning
1 cup dry red wine

3 cups water
1 cup fine (dry) polenta (also available at Claro's or specialty grocery/Italian stores)

Freshly grated Parmaggiano-Reggiano cheese

Preheat oven to 400F, and coat large shallow baking dish with cooking spray. Place sausages in center of pan, and roast for 10 minutes. Toss and coat tomato and vegetable pieces well, with olive oil and vinegar. Season mixture with salt, pepper, and dried herbs. Add vegetable mixture to pan with sausages, arranging everything in single layer, return to oven. Roast for 25 minutes, then pour red wine over foods, stir gently and return to oven for 5 minutes.

While foods are roasting, bring water to a rolling boil in medium saucepan. Add dry polenta gradually in thin stream, stirring constantly. Continue to stir until polenta is soft and creamy, about 5-7 minutes. You may cook it longer if you desire more creaminess. When ready, polenta will resemble Cream of Wheat cooked cereal.

Into 2 shallow serving bowls, divide soft polenta. Spoon roasted sausage and vegetables with pan sauce, over polenta to serve. Sprinkle with grated cheese.

Yields 2 servings.

If I were his World Cup Chef: Lionel Messi (Argentina)

2010-04-29T20:10:00.000-07:00

This story is the first of 32, in my new "If I were their World Cup Chef" series. Each post will honor one world football player from each of the 32 countries going to the World Cup in South Africa this summer. As my muses, each will inspire a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

And for the record, today is Sunday, 16 May 2010.

If you are following the Original LA Farmers Market/Monsieur Marcel recipe series, please find grocery shopping tips at end of recipe.

In my Argentine Fever story last month, I suggested that the world of world football (soccer) spends an exorbitant amount of time talking about Lionel Messi. All of that talk is usually only good, and for very good reasons.

Now all of that is going to get even better, since Barcelona just won the Spanish (La Liga) league title today, and my beautiful muse scored 2 of the 4 goals (of his total 34 goals this season) that lifted his club over Vallidolid in this last match of the season.

The pride and joy of Argentina (where he was born) and Barcelona (where he lives and plays), "Lio" is one of the biggest - and most revered - stars in the sport. We are all expecting great things from him in South Africa next month, when he will proudly wear Argentina's national jersey in the World Cup.

He first won my heart two years ago, when at the ripe young age of 20, he was a surprise coach for lucky children in Andorra. Adidas produced a fantastic film project called Dream Big, and connected the world's smallest countries with the world's biggest footballers. Messi and others in his class taught the young players skills, then escorted them to Madrid. The children, alongside camera crews and staff, had unprecedented, entitled use of world-famous Real Madrid football club's locker room, facilities, and stadium, to play the match of their lives to a sellout crowd.

My favorite scene of the little movie was Messi playing cards with the children en route to Madrid. He was perfectly adorable.

The story of how he came to play in his new home of Barcelona further endeared him to me.

Rosario, a river shore town about 200 miles northwest of Buenos Aires, Argentina, is where he was born. He started playing with local soccer clubs at age 5, with his brother and coached by his father. He had spectacular skills and, a growth hormone deficiency. While probably giving whole new meaning to small but mighty, he required expensive medical treatment.

His amazing talent caught the attention of Barcelona's own youth clubs, through his family's relatives in Spain, and they were able to help arrange a connection with the club for him to try out. Impressed enough to take a leap of faith by signing him after they saw him play, they promised to pay for his medical treatment if the family moved to Barcelona - which they did, and Lio began playing with Barcelona's youth teams. (In this very short and sweet "Impossible is Nothing" video, he tells his own story with hand-drawn illustrations.)

That was just about 10 years ago, when he was 12 years old. He debuted with Barcelona in his first league match when he was only 17, and has been breaking records ever since. Among other awe-inspiring feats, he is famous for his hat-tricks, which equal scoring 3 goals in a single match. (A few weeks ago he actually scored 4 but no one could tell me what they call that.) He won an Olympic Gold Medal with the Argentine national football team in the Summer Games of 2008. In his huge 2008-9 season, he led Barcelona to win the Spanish La Liga title, the UEFA Champions League, and the Copa del Rey. It was the first time a Spanish club had ever earned The Treble, which is three such trophies in one season. Last year, he went on to personally win the Ballon d'Or (Golden Ball), for European Footballer of the Year.

His world-class future includes his good work as an ongoing UNICEF goodwill ambassador and, being a husband. He is engaged to be married later this year, to a young woman who is from his hometown in Argentina.

Every time I read more good news about Lio Messi, it feels like more cause to celebrate.

If I were his World Cup Chef, I would positively have to honor his Italian roots, his Argentine birthplace, his presence in Spain and, his pure excellence as a player and human being.

His father's family originally immigrated to Argentina in the late 1800s from Ancona, which is on the Adriatic coast of Italy's exquisite Le Marche region, where handmade pastas reign. While packaged dried pasta is fine for my recipe, handmade egg pasta makes it off-the-charts-delicious and, of course adds more sensuality.

Fresh fish is a popular signature of Messi's native Rosario. Large shrimp or langostinos (like mini-lobsters; sometimes available at fine fresh fish counters) for this pasta make for easy preparation. A Mediterranean accent gets added with fresh and dried herbs, a little heat, citrus, shallots, capers, wine, and olives with their oil.

A nod to Barcelona makes it easy to pick up the perfect finish. Catalonia's picada is like Spanish pesto, made by taking the mortar and pestle to almonds, sea salt, a few pine nuts, saffron, dried bread, garlic, and parsley. Instead of moistening it with water or broth, my recipe leaves this blend dried, so that it can be sprinkled like crumbs on top of the pasta just before serving.

Picada of almonds is something that is documented in traditional Catalan cuisine since medieval times. Since Lio Messi will inevitably enjoy his rightful place in Barcelona's history, it seems only fitting to include the revered tradition of almonds in a dish prepared for him.

Almonds are also an ancient, time-honored symbol of true love. Argentina, Barcelona, and every single one of his fans - including this Chef - certainly vows just that, for this extraordinary young man.

Pasta with Shrimp, Olives, and Almond Picada Crumbs, for Lionel Messi

Marinate shrimp and cook pasta:
1 lb. large raw shrimp, peeled, deveined
Zest and juice of one fresh orange
1/8 tsp each: ground cumin, crushed dried oregano leaves, chili powder, paprika
Combine orange zest and juice with seasonings in medium bowl, add shrimp and stir gently to coat well. Allow shrimp to marinate for 20 minutes.

1 lb. fresh or packaged dried pasta (fettucine or linguine noodles are preferred)
In large stockpot filled 3/4 full of rapidly boiling water, cook fresh pasta for 2 minutes or dried pasta per package directions. Drain and set aside.

Prepare sauce:
1/4 cup extra-virgin olive oil
1 shallot, diced
3 Tbsp drained capers
1/2 cup thinly sliced (garlic or pepper-stuffed) Spanish olives
Juice of two fresh lemons
2 cups dry white wine
2 Tbsp butter (optional; added later in recipe)
Place olive oil and diced shallot in large shallot skillet. Cook over low heat until shallot is very soft, about 10 minutes. Add capers and olives, cook for an additional 2 minutes. Add lemon juice and wine. Keeping heat low, cook sauce until it is slightly reduced, stirring occasionally, about 15 minutes.

Prepare picada:
1 slice toasted dried bread, broken in small pieces (or, 3 Tbsp dried bread crumbs)
about 20 saffron threads
12 roasted, unsalted almonds
3 Tbsp fresh parsley leaves, chopped
1/4 tsp sea salt
Place all ingredients in mortar bowl, and grind with pestle until crumbly.

Cook shrimp and prepare pasta to serve:
2 Tbsp butter, for sauce (optional)
Additional extra-virgin olive oil, for serving + freshly ground black pepper (optional), for serving
Remove shrimp from marinade and cook until pink in large skillet over medium-high heat, about 1-2 minutes on each side. Over low heat, add shrimp to lemon-wine sauce and swirl butter (2 Tbsp) into sauce if desired, stir to marry all ingredients well. Add drained pasta to sauce. Stir gently to coat well and heat through.

To serve, distribute pasta evenly into 4 or 6 pasta bowls. Drizzle with additional olive oil if desired, and sprinkle with picada crumbs. Finish with a healthy grind of black pepper, and serve immediately.

Yields 4 to 6 servings.

Where to shop ~
for specialty ingredients and pantry staples, I love Monsieur Marcel
for produce, Farm Fresh and Farm Boy Produce
for breads, Thee's Continental Pastries, Monsieur Marcel, Breadworks
for fresh seafood, Bob Tusquellas Seafood Market
for meats, Huntington Meats, Marconda's Meats
for things hot, Light My Fire

If I were his Chef: Clarence Seedorf

2010-03-09T12:58:00.001-08:00

A prince among men ...

... are the four words that come to mind when I hear the name Clarence Seedorf.

On one of my particularly lazy Sunday afternoons, I happened to watch Fox Soccer Channel’s Nick Webster host a half-hour sports profile show. For the duration he interviewed this elegant, articulate, intelligent young man who wears the rossonero (red-black) jersey for Italy’s AC Milan football (soccer) club, and is one of their star midfielders. I do not recall the name of this interview program, and have never seen it again since but, I was in awe for that entire conversation.

Up until that time, I had only admired Clarence Seedorf from afar but I did always think that his is one of the most fantastic smiles of anyone on the planet. I had heard only positive things about him from my fellow world football fans, especially in Europe, and it always appeared that his teammates admired and respected him. He always impressed me as a world-class act. By now I am quite certain that he is exactly that.

A native of Suriname, he started playing professional soccer at age 16. He discussed with Nick Webster that sadly, when a teenager embarks on an international career that comes with a high-profile lifestyle, a healthy and successful future doesn’t always happen and certainly isn’t guaranteed. When asked how his own long-standing world-class career has been possible (he will be 34 on April 1), he shared that he has always balanced his professional demands with his commitments to health, fitness, spirituality and personal growth, and time with family and friends. He grew up with strong family values, and spoke lovingly of those he cherishes in his personal life. He and his wife Luviana have four children.

He actually comes from a family of world football players which include his brothers, nephew, and cousin. His father is a player agent. I once heard him asked the question, "Is football a big topic at family gatherings?" He laughed and shook his head to say something like, "No, no, there are far too many other things to talk about with family, we don't have time to discuss football!"

It fascinates me that he is of Dutch-African descent, grew up in the Caribbean, and has played football in Holland, Spain, and for many years in Italy. He speaks impeccable English and a host of other languages - all I trust, with equal grace and eloquence. His stellar career statistics, silverware, and list of awards which include 4 Champions League winner medals with 3 different clubs, have earned him the status as one of the finest living footballers in the world, per Pele' and FIFA.

His Children are our future philosophy has inspired his Champions for Children Foundation
"to help, educate, protect and support the conditions in which children and young people grow up in developing countries". The efforts of their good work will be especially directed toward countries ravaged by natural disaster, war, and economic hardship. Children will have opportunity quite possibly never offered before, to explore the arts, science, job education, sports, and much more, with the guidance of generous leaders inspired by his dream.

So in the event that he even has the time for the 2010 World Cup in South Africa this summer, many of us wonder if Holland’s national team will be graced with his wearing their jersey. While we wait to find out, I have been dreaming of the perfect recipe to honor this lovely man.

It is my understanding that he loves the fresh, tropical flavors of his home. Suriname is surrounded by the Caribbean Sea, French Guyana, Guinea, and Brazil. The fabulous blend of cultures here includes Dutch, West African, Creole, Indonesian, Chinese, Lebanese, and Jewish. I can only imagine how amazing the food on their tables must be! I dream of sharing that conversation with him one day.

If I were his Chef, with pure pleasure I would offer my simple, yet incredibly delicious Mango-Pineapple Pudding cake as a gift for his family table.

Trusting that he appreciates everything-indulgent-in-moderation, I think he’ll love that the fresh mango and pineapple are accented with hints of lime, vanilla, spice, and coconut, so this cake is not terribly sweet. It is, however, terribly irresistible.

It smells like love is in the air while it bakes, which makes it all the more fabulous. Once it comes out of the oven, it only needs to cool slightly before serving, maybe 15 minutes. Or less.

I feel it only fair to warn Mr. Seedorf that once he does experience the first bite of this cake, he might wish to seriously reconsider that everything-in-moderation thing.

He and I can talk about that in the conversation we’ll be having ...

Mango-Pineapple Pudding Cake, for Clarence Seedorf

Note: Both the juice and zest of fresh limes are used in this recipe; it is recommended that you grate zest from the limes, then juice the same limes. You will need at least 2, perhaps 3 or 4. Choose limes that are yellow-ish and feel a little heavy. They are ripest with the most juice.

Prepare “pudding”:
Freshly grated zest of 2 limes
1/3 cup freshly squeezed lime juice
1/3 cup sugar
1 1/2 Tbsp cornstarch

2 1/2 cups fresh mango pieces (see how to easily prepare mango pieces)
1/2 cup fresh pineapple pieces

Whisk zest, juice, sugar, and cornstarch until smooth in medium saucepan. Place over medium-high heat, and stir until slightly thickened, about 3 minutes. Add fruit pieces, and stir until mixture is heated through, and resembles cooked pie filling. Remove from heat.

Preheat oven to 400F degrees, and coat a 8-inch square glass baking dish with cooking spray. Reserve 1/2 cup of fruit mixture and set aside. Coat bottom of prepared pan with remaining fruit mixture.

Prepare cake:
1 cup flour
1/2 cup sugar
2 Tbsp grated fresh coconut OR dried sweetened flake coconut
1 1/2 tsp salt
2 tsp baking powder
1 1/2 tsp cinnamon
1 tsp freshly grated nutmeg
1 egg
1 whole vanilla bean, scraped OR 1 Tbsp pure vanilla extract
1/2 cup coconut milk OR 1/2 cup whole milk
1/2 cup (1 cube) unsalted butter, melted and slightly cooled

Combine first 7 ingredients in large mixing bowl. In small bowl, whisk remaining ingredients. Blend this gradually into dry mixture until all ingredients are well incorporated and mixture is smooth. Spread cake batter evenly over fruit in pan. Spread reserved 1/2 cup fruit mixture over cake batter. Bake for 25-30 minutes, until cake inserter comes out clean and cake is lightly browned on top. Let cool slightly before serving.

Cake is most delicious when served warm!

Yields about 8-10 servings. (In a fair and perfect world.)

If I were his Chef: Alessandro Nesta

2009-09-29T15:18:00.000-07:00

Alessandro Nesta was really my first (world football) love.

In my Gila story I didn't say that at first I mistook Gila for Nesta. When I learned for certain who was who, I told my friends, "I fell in love with the wrong guy! Not all that unusual for me!"

It was Sandro Nesta that possessed me to say (over and again) it's just a coincidence that the world's most beautiful game is played by the world's most beautiful men ... that it's just a cosmic wink of pure evidence that we live in a loving, kind, and benevolent Universe. He was also one of the first reasons I wanted to start this "If I were his Chef" series, but I purposely delayed writing about him.

He has only recently returned to Italy's AC Milan club as a starter, having been sidelined for most of two seasons with injuries. Critics have said that at his 33 years, his career is over. He has been hailed as one of the greatest defenders in history, and is committed to proving he still has more to give.

So since this makes me incredibly happy, this week's story and recipe is for him, to celebrate.

A neighborhood in Rome is Cinecitta which equals "cinema city". This is where he is from and, I'm just going to say that is no accident. He has matinee idol good looks - tall, dark, and handsome in the highest order - and is in fact stunning on TV, even in his football jersey. He'd be a gorgeous movie star.

And, his little family probably keeps him thoroughly entertained when he's not working and traveling. He met his wife Gabriela during the 1998 World Cup in France, when he suffered an injury and she worked at Casa Italia, the headquarters for Italy's national team, and cared for him. He has said that the World Cup ended, the injury left, and she stayed with him. They are the happy parents of two little children Sofia and Tommaso.

With the Paolo Maldini family, they own a home in Florida and come to America regularly to vacation. It appears as though whenever they are there, the paparazzi have a field day snapping photos of both beautiful families.

I wonder, on a regular basis, how so-very-nice it would be if they (the Nesta and Maldini families, not the paparazzi) needed a really good private chef who loves children and speaks decent Italian because, I know one who'd be perfect for that post.

If I were his Chef, I'd absolutely have to offer something sexy, hearty, perfectly spiced, and off-the-charts yummy.

Moroccan.

Autumn has officially arrived, and a flavorful, slow-cooked dish, ideally enjoyed by hand with soft flatbread is what his essence inspires.

Lamb dishes are often a Roman favorite, and this one is extremely good with chunks of seasonal vegetables like bell pepper, fennel, squash, and eggplant for Mediterranean flair. Golden raisins and olives add a sweet-salty accent, and the use of an exotic honey in the preparation, like acacia or even lavender or raspberry, yields sublime results. Tajine usually calls for a special type of cooking apparatus, but any oven-proof, ceramic casserole or deep baking dish will work here, even a crockpot.

Couscous is the bed for this meal, and the regular variety is fine to use. I personally love the toasted Israeli variety, or better, Sardinian fregula if you can find it this side of the continent. Ronzoni's acini di pepe (tiny pasta beads that when cooked are the size of peppercorns) are another great choice, and can usually be found in Italian markets or at specialty grocers.

To serve, dim the lights, sit on the floor with fluffy cushions if possible, light candles, and savor this incredibly delicious, sensual experience.

Just consider it a celebration of beauty.

Morrocan Lamb and Vegetable Tajine, for Sandro Nesta

1 tsp cumin
1 tsp ground cinnamon
2 Tbsp freshly grated ginger
2 garlic cloves, minced
4 Tbsp honey
3 Tbsp sea salt
1 Tbsp freshly ground pepper
small handful each of fresh cilantro and mint leaves, chopped coarsely
Juice of 2 limes

up to 1/4 cup extra-virgin olive oil
1 large onion, quartered
4 cups fresh seasonal, firm vegetables, cut in chunks

flour
1 lb. lamb shoulder meat, either chops or stew meat cubes

1/2 cup large olives
small handful of golden raisins or dried apricots
2 cups beef broth or stock
Water if needed

Cooked couscous, for serving
Warmed flatbread, for serving

Combine first 9 ingredients (cumin through lime juice) to prepare 'sauce' in bowl. Coat bottom of large skillet with olive oil and cook onion, using a little of the sauce to season. Transfer cooked onions to casserole dish. Cook vegetable pieces in more olive oil until just softened, adding a bit more sauce to season. Transfer to casserole with onions; maintain skillet temperature and add remaining olive oil.

Finally, dredge lamb pieces in flour (shake off excess) and cook in seasoned skillet until lightly browned. Place lamb in casserole dish with vegetables, remaining sauce, olives, and raisins.

Pour beef broth over entire casserole and if contents need more liquid to completely cover, add water. Cover casserole tightly and place in 300-degree oven for up to 2 hours.

Served over prepared couscous and, with flatbread for 'utensils'.

Yields 2 servings.

For vegetarian variation, substitute up to 1 lb. of firm tofu cubes; prepare as for lamb pieces, and set aside. Add to casserole for last hour of cooking time. You may also add canned (drained) or cooked chickpeas (garbanzo beans) to the casserole during the last hour.

If I were his Chef: Cesar Izturis

2009-09-15T16:38:00.000-07:00

Actually I kind of was his chef, in the summer of 2005 when Sushi Chef Extraordinaire Travis Kamiyama and I were regular in-clubhouse caterers for the Dodger players and staff. (I was the dessert chef, for the record). Cesar (whose name is spelled with an accent on the ‘e’) was their starting shortstop at the time and, one of our favorite and best guests.

Even before we met him, he was an LA fan favorite, having played for the Dodgers since 2002.

I seem to remember that it was even “Cesar Izturis Bobblehead Night” when we were there and I can still recall his sheepish, humble smile when we tried to make a big deal out of it. He really didn’t want to talk much about it. He was adorable, and still is.

He was a Gold Glove Award winner in 2004 and an All-Star in 2005, both times for outstanding shortstop. He was teammates for a while with 2nd baseman Alex Cora, and together they turned some of the most spectacular double-plays I've ever seen in the game. When Alex Cora left, my heart broke because I was afraid Cesar might be next to go.

He left the Dodgers in 2006 to join the Chicago Cubs, then spent one year each with the Pittsburgh Pirates and St. Louis Cardinals. This season he is with the Baltimore Orioles ...

... which brings me to my story about wanting to be his Chef.

With the regular season schedule of Major League Baseball wrapping up, I thought that someone(s) might need some extra comfort and TLC right about now. At the time this story is going to print, the Baltimore Orioles and the Washington Nationals are 34 and 32.5 games behind first place, respectively, in the AL East and the NL East.

And Cesar Izturis on the Orioles roster.

Oh no, I’m thinking. He so deserves some comfort at the table right now.

I know that his roots, and offseason home are in Venezuela. He is from Barquisimeto, located in the west-central part of the country, which has a strong European (especially Italian) population and influence.

One of his fellow Venezuelans and friends (whom I believe he knew before their time in LA together) is Giovanni Carrara, who was a pitcher for the Dodgers at that hour. The two buddies played cards in the clubhouse while we served sushi and I used to ask each of them if I could help them cheat? (“Want me to tell you what cards he has?”)

While tempted I am sure (LOL!), neither of the gentlemen really ever took me up on the offer. (For the record.)

When he’s not on the field (or playing cards), I trust he is enjoying time with his beautiful family, his wife and two children - a son and daughter.

Or, maybe comparing notes with his half-brother Maicer, who plays shortstop for the LA Angels. I have loved the rare occasions where the two brothers have been on the field at the same time. Maicer was featured in a story I did for (the former) Estylo magazine, about a few of the LA Angels and their favorite foods. Someday I would love to chat them up together, to learn more about their family stories of food from home.

Wouldn’t it be nice to get to go to Venezuela to do that in person? I think it would.

Meanwhile here and now, if I were Cesar’s chef, I’d indulge him with some homemade dessert. I know he likes spicy tuna (or tuna tataki...I can't remember which it is) handrolls and, that one of his own family recipes is made with black beans and spaghetti but, I just think that a little something sweet ranks right up there with foods that just make everything all better.

Slightly sweet corn pancakes - cachapas - are a delicious signature in Venezuela. They are usually topped or rolled with cheese, and a soft, creamy variety or even crumbled feta is used. This specialty is a popular street food and appetizer.

To compliment my adaptation of a local corn pancake recipe for dessert, here I’ve whisked a little sugar, vanilla, and cinnamon into Italian mascarpone (cream cheese). A little spoonful to top each warm pancake melts slightly, and offers both a rich and delicate finish. The pinch of spice and the softness of it all would ideally cradle and comfort Cesar’s heart and spirit (and those of his teammates), which is exactly the pure intention I’d prepare it with.

If all that didn’t resonate, well then ... I’d just have to offer my best homemade chocolate chip cookies, made with love. Those always went over big in the Dodgers clubhouse.

Corn pancakes with Sweet Mascarpone cheese, for Cesar Izturis

Make pancakes:
4 cups tender corn kernels
1/2 cup milk
1/3 cup sugar
1 egg
1 cup flour
2 Tbsp butter
Combine first 5 ingredients until smooth and creamy. Heat pancake griddle to medium-high heat. Melt 1 Tbsp butter on griddle. Pour small amounts of batter to yield about 6 pancakes for first batch. Cook about 1-2 minutes on each side or until lightly browned. Transfer to plate and keep warm. Repeat process with remaining butter and batter.

To serve, top each pancake with a little spoonful of cheese topping (recipe below) and enjoy warm. Yields about 12 pancakes.

Make cheese topping:
8 oz Mascarpone cheese
1 Tbsp powdered sugar
1 1/2 tsp pure vanilla extract
1 tsp ground cinnamon
Whisk ingredients until creamy.

If I were his Chef: Alberto Gilardino

2009-09-07T12:01:00.000-07:00

On June 17, 2006, I didn't have to be at my sister-in-law's bridal shower until 3pm. I had plenty of time to be at the World Cup party to watch the Italy-US match before that. I did not know the latter would change my life...

With all due gratitude to my friend Jim Riggio for turning me on to the sport in the first place, I must give credit to Alberto "Gila" Gilardino for my passion for Italian football.

With all due respect to the American national team, I have to admit that I remember absolutely nothing about Team USA in that match. I laid eyes on Italy's national team ("gli Azzurri" = the blues/blue ones) and was fixated, in the best of ways, on blue jerseys for the duration.

Gila scored the first goal and to celebrate, he dropped to his knees and mimicked playing a violin (the photo here was taken that very instant). Everything stopped for his moment, by the way, then I'm sure his teammates charged him.

Mesmerized, amused, filled to the brim with awe and wonder, I fell in love.

I turned to those within earshot and said, "I'm done. Finished. In Love. Toast."

It took me a while to sort out what really happened for me. What I decided, was that I love romance, I love passion, I love beauty ... and his celebration seemed to encapsulate all three in one moment. I'd never seen anything like it in my life, especially at a sporting event.

I swear my DNA was altered at that moment and I've never been the same since.

(The match ended in a 1-1 draw, and Italy went on to win the World Cup, which as most of you know, explains a lot of things.)

As for Gila himself, he is originally from Biella ("bella" = beautiful in Italian; no coincidence I'm sure). His hometown is situated in a mountainous area of Piemonte, one of northern Italy's most spectacular food and wine regions.

He and his gorgeous wife Alice were married in Portofino. An advertising video of Portofino now features footage of their wedding to lure visitors to one of the most romantic ports-of-call in the world.

Their little daughter, not quite 2 years old, has an exquisite name that I'd never heard before - Ginevra. It sounds like the name of a delicate princess and, I trust she wears it accordingly!

In his professional life, Gila came up through the ranks of Verona and, Parma - like his teammate Sebastien Frey. He was with AC Milan for two seasons and is now in his second season with Fiorentina, doing incredibly well and is one of the club's biggest stars for certain.

Italy's national team has also called his services, and with the 2010 World Cup qualifying matches going on right now, I know I'm not the only one who anxiously anticipates more "violin" celebrations from him!

If I were his Chef, elegance and beauty would have to accentuate my offering, I couldn't do it any other way.

Gila's home region of Piemonte borders France and Switzerland. Its meals are flavor-rich, with signature high-end ingredients like truffles, wild mushrooms, red wines, and fine cheeses. Hearty meat dishes comfort in cold climates, especially near the mountains.

In this dish, I love representation from both Piemonte and Tuscany since he is from the former and, his current club is Florence's pride and joy.

Borrowing from the popular Bistecca Fiorentina, typically a grilled T-Bone steak seasoned with salt and pepper only, I've dolled up a steak dish with a little more color and, passion. The splash of purple is in honor of his club's Viola jerseys. (Purple potatoes can be found at farmers markets and many supermarkets now; they are prepared exactly as any other potato.) Seasonal sauteed vegetables - I love French green beans with mushrooms - add interest and balance to the plate. Serving it all with some warm, crusty bread and a bottle of Barbaresco red, makes the entire experience worthy of ... shall we say, a symphony?

Anything to get a certain purple - or blue - jersey to show up on my doorstep for dinner ...

Buon appetito!

Beef Tenderloin with Red Wine and Caramelized Onions, for Alberto Gilardino

Make caramelized onions:
1 Tbsp butter
One large red or white sweet onion
1 tsp sugar
Melt butter in large skillet over low heat. Add onions, stir to coat with butter, and sprinkle with s sugar. Cook over low-medium heat until browned and sweet, about 20-25 minutes. Transfer onions to dish, cover, keep warm. Maintain skillet seasoning and flame temperature for steaks.

Prepare beef:
1 Tbsp butter
2 beef tenderloin (filet mignon) steaks, about 4-6 oz. each
Freshly ground pepper and sea salt
1 cup red wine
Melt butter in same skillet as onions over low heat, season steaks with salt and pepper. Increase heat to high. Sear steaks on both sides, lower heat to medium, and cook until desired doneness. Remove steaks from pan, add wine. Deglaze pan by scraping brown bits with spoon. Cook for 2 minutes, add onions and steaks, and heat through.

Prepare servings:
Caramelized onions (recipe)
Prepared purple mashed potatoes
Prepared sauteed vegetables
Beef tenderloin (recipe)
Italian Gorgonzola cheese/Crumbled blue cheese (optional)
Warmed bread (optional)
Lightly coat the center of 2 serving plates with caramelized onion-wine sauce. Place mashed potatoes to the left, and vegetables to the right. Place steak in center, spoon a little more sauce over. If desired, place a small piece of Gorgonzola (the Italian imported will not crumble as it is too creamy) or, crumble a little domestic blue cheese over the entire serving. Enjoy with fresh bread. Yields 2 servings.

If I were his Chef: Ronny Turiaf

2009-09-01T18:54:00.001-07:00

Ronny Turiaf’s story is one that I’ve wanted to tell for a long time.

I first became acquainted with his lovely spirit thanks to a sports profile television show that a French friend encouraged us to watch together. By the end of the program, we were both completely enamored with one of his already-favorite athletes on the planet.

French professional basketball player Turiaf was born and raised on the southeastern Caribbean island of Martinique. The son of a former West Indies handball champion, he is older brother to two sisters. At age 15 he moved to Paris to attend the National Institute of Physical Education, where he could combine his studies with rigorous athletic training.

In 2001 he came to America to attend Gonzaga University in Spokane, Washington. Within no time he became a “darling” of the Gonzaga community, by making it his business to befriend everyone from students to teachers, custodians to cooks.

Equally revered on their world-renowned basketball team, he graced their court for four years, and was named Senior Player of the year. He graduated with a degree in Sports Management and Communications and, was drafted by the Los Angeles Lakers with whom he signed a 2-yr, $1 million contract.

Before he began training with his LA teammates, his pre-season physical revealed an enlarged aorta, and he suddenly underwent open-heart surgery. The Gonzaga community and much of Spokane rallied around to care for him before, during, and after his surgery. He was abundantly surrounded by college friends, extended family, and even his fellow French national player Tony Parker (and Parker’s now-wife Eva Longoria).

He promised however, that the company of his own family, who came to be with him from France, was what accelerated his healing. His mother cooked, and the family dined at the table together. While the doctors said it would be up to 12 months before he could return to basketball, within about five months he was on the court with the Lakers.

After 2 seasons in LA, he is now with the Golden State Warriors in San Francisco. He also remains a star on France’s national basketball team. His animated personality and propensity for spreading joy are things he still takes everywhere with him, from the court to press events to working with underprivileged children.

If I were his Chef, I think it would be delicious fun to take him home to Martinique.

Typically, on his home island simple meals are enjoyed at home while at restaurants, European (especially French) chefs elevate their dishes to the level of Michelin Star dining rooms in Paris and St. Tropez. Signatures of exquisite plates often showcase an abundance of seasonal fruits and vegetables, grains, beans, and seafood.

My little fanfare of colors and flavors here gently fuses its blend of world culinary influences from Europe, India, Africa, and the sparkling Caribbean region. The main event, Coconut-Crusted Scallops, is spectacular alongside seasonal, colorful julienned vegetables and heart-healthy brown rice mixed with some black or white beans. The entire entree becomes extraordinary when laced with its savory mango sauce. Mopping up any remains with the best French baguette one can ransom from a local bakery, is highly recommended.

A garnish with dice of tropical fruits and avocado equals more Paradise on the plate ... all inspired by the beautiful, open heart of Ronny Turiaf.

Coconut-crusted Scallops with Mango Sauce, for Ronny Turiaf

Prepare scallops:
1/2 cup Panko bread crumbs
1/2 cup shredded coconut
1 Tbsp fine curry powder, or garam masala
pinch of salt
1 lb. fresh large sea scallops (about 12), patted dry
Flour
1 egg white, whisked until frothy
Pulse bread crumbs, coconut, curry powder, and salt in food processor until finely ground. Dip tops of scallops in flour, then egg white, then coconut-bread crumbs. Place top side up, in shallow baking dish coated with cooking spray. Bake for 20 minutes, until tops are lightly browned and scallops are firm to the touch. Prepare mango sauce while scallops bake.

Prepare mango sauce:
1 1/2 cups tropical nectar (mango, guava, etc) or pineapple juice
Freshly grated zest of one orange
1 cup mango chutney
2 Tbsp rum (optional)
Pinch of cinnamon
Heat all ingredients over medium heat until smooth, stirring occasionally. Press through fine-mesh strainer if desired, pressing solids with back of spoon, for a pureed sauce.

Prepare entree:
Mango sauce (recipe)
Prepared brown rice and beans, molded in individual ramekins
Prepared julienned, sauteed vegetables
Coconut-crusted Scallops (recipe)
Dice of avocado, pineapple, mango, for garnish (optional)
Coat serving plates with thin layer of mango sauce. Unmold prepared rice with beans in center of plate, surround with julienned vegetables. Arrange 3-4 scallops on top of vegetables, and spoon a little sauce between each scallop. Garnish with dice of avocado, pineapple, and mango if desired. Pass additional sauce at table. Enjoy with fresh baguette. Yields 4 servings.

If I were his Chef: Pippo Inzaghi

2009-08-10T16:17:00.000-07:00

This week (Sunday) is Filippo Inzaghi's 36th birthday. I am celebrating.

His fans call him Pippo and, SuperPippo. He is a forward for my beloved AC Milan football club, where he's played since 2001. Before that he was with my other beloved club, Juventus, for four seasons. (Shhh, don't tell anyone I love both clubs, it's not allowed!)

Pippo has been on my radar in 2006 when I had designs on staying at Coverciano in Florence, where Italy's national team stays and trains for matches. I told my friends it would really rock my world to breathe the same air as Pippo Inzaghi. I'm really not sure why I said that but, never mind. It didn't happen.

Between then and now, I continue to be enamored with him ... maybe because he's a little older than other players, and he's just a very colorful character on and off the field. He seems to have only two faces besides his charming model-sort-of look (see photo). There is his smirky-almost-scowl and, his ballistic-celebratory-wide-yelling-kind-of-smile when he scores a goal.

Many admire him because he is relatively famous for coming through and scoring just when his squad needs him the most. By now his SuperPippo stardom equals having scored the most 'hat tricks' (3 goals in one match; he has 10) of any Serie A (Italian league) player in the last 25 years.

He scored both goals in May 2007 for Milan to win the Champions League (European Club Cup) Final, something he said he'd dreamed of since he was a child. It immortalized my passion for him. I was in Sicily at that hour and even still have the historic newspaper clippings tucked in my journal.

His handsome brother Simone also plays professional soccer in Italy, for Lazio. It is my understanding that Pippo is the proud and adoring uncle of Simone's young son, and it was reported at one time on a fan site that he really longed for true love and to have a family of his own.

By now he has fallen truly in love, with a stunning model, and they are truly beautiful together.

Having said that, I did have an amusing conversation with two Italian friends over dinner one night.

"I'm too late!" I laughed with them. "I hate when that happens!"

They said he found someone else because he never met me. Entirely possible (laugh!) but I think more so, it's because, my food's never been set in front of him!

If I were his Chef, what I'd serve is obvious.

Breakfast.

In her fabulous book Romancing the Ordinary, Sarah Ban Breathnach shares a sensational July recipe called Breakfast Bliss. I'm borrowing a bit, from her red wine-sauced summer fruit pleasure, and adding something unexpected to compliment those sweet and sensuous flavors.

Mine is a sweet red wine sauce that adds more succulence to dark cherries, and makes elegant white nectarine slices blush. Made the day or night before, it is served cold and topped with a little yogurt or creme fraiche, toasted almonds since they are a legendary symbol of romance, and a tiny bit of freshly-grated nutmeg for a touch of spice.

Since he's Italian, I've taken my pizza dough and substituted butter for the olive oil proportion. The dough is made in advance, refrigerated, and baked fresh in the morning. It makes for a fluffy focaccia, and it's brushed with butter and cinnamon sugar right out of the oven.

This combination of flavors and textures is ... definitely blissful. Even though Italians don't typically eat much for breakfast other than espresso and maybe some bread, it won't matter.

If I had it my way, I wouldn't be serving breakfast until around noon anyway.

Happy Birthday Breakfast, for Pippo Inzaghi

Make focaccia dough, in advance:
1 envelope dry yeast or, 2 tsp fresh cake yeast
2/3 cup very warm water
2 cups flour
2 tsp sugar
1 Tbsp salt
2 Tbsp melted butter
Vegetable or olive oil, for greasing bowl
Dissolve yeast in warm water, set aside for 5-10 minutes. In large bowl, combine flour, sugar, salt. Make a well in center. Add melted butter to yeast mixture, and pour liquid into center of well. With clean hands, combine all ingredients until mixture forms a soft ball. Place in a clean bowl which is generously oiled, cover with plastic wrap or towel. Set in warm, draft-free place for 1-2 hours for dough to rise. Gently punch dough down, and place in zipper bag. Refrigerate.

Make wine-fruit sauce:
1/2 cup red wine (I love Zinfandel for this)
1/2 cup sugar
1/2 lb. pitted fresh cherries
1/2 tsp cinnamon
1/2 tsp freshly ground nutmeg
1/2 tsp pure vanilla extract
1 large white nectarine, pitted, sliced
Finely grated zest of one orange or tangerine
Combine wine and sugar in saucepan over low-medium heat. Cook until sugar dissolves then add cherries, cook for about 5 minutes. Increase heat slightly and bring to a boil, then reduce heat and add remaining ingredients. Stir to combine well, and cook for about 5 more minutes.
Transfer to container, cover tightly when completely cooled. Refrigerate overnight.

Make breakfast:
Prepared focaccia dough
Butter and cinnamon-sugar
Prepared wine-fruit sauce
Plain or vanilla Greek-style yogurt
Toasted almonds, chopped
Freshly-grated nutmeg
Preheat oven to 400 degrees, and oil a baking dish or pan for baking bread. Form small rounds about 1/2" thick and place on prepared pan. Bake for 15-20 minutes until just firm and lightly browned. Remove from oven and melt butter on tops of rounds, sprinkle with cinnamon-sugar. Top bowl or bowls of wine-fruit sauce with spoonful of yogurt, almonds, and a dash of spice. To enjoy, break pieces of warm bread and dip in sauce. Have napkins handy, or not.

Yields 2 servings with leftovers.

If I were their Chef: The Peace Cup 2009

2009-08-07T19:28:00.000-07:00

Sometimes - fortunately not that often - I have a day or go through a passage, where being in the kitchen brings the inner peace I am so in need of. This week, a day like that happened after the Peace Cup final.

England's Aston-Villa side had triumphed over my Juventus (Italy) heartthrobs, but that didn't bother me. I just loved that I had the perfect muse for this week's story and recipe, and that "peace" was in the equation.

Conceived by a Korean organizing committee after the 2002 World Cup, the Peace Cup tournament started in 2003 and is held every odd year. 12 clubs are invited to participate. This summer's 2009 event was the first time it moved from Korea, to Spain. Included in the rounds were world-class clubs Real Madrid, Juventus, and Olympic Lyonnaise (France) - all for whom the matches equalled "pre-season" practice.

The grand intention of the Cup is to "build bridges across cultural differences through sports." One avenue is this biennial world competition which provides funds and resources for grassroots projects, especially for children in neighborhood communities.

I am especially in love with its trophy. It reminds me of Botticelli's "3 Graces" dancing around a golden ball. Its bronze, silver, and golden parts respectively, symbolize the 3 steps through which humans grow and mature:

"... overcomes pain through water (bronze), goes to the Universe symbolized by air (silver). Finally a peaceful world is created, through love (gold). Water, air, and love - the conjunction of world harmony."

In Sunday's final match at Sevilla, England's fairly-novice Aston-Villa side held their own against the relatively-veteran Juventus squad, until the 2nd-round penalty kicks shootout ended the match in their favor.

The young players were ecstatic. Their up-and-coming stars included 19-year-old Marc Albrighton and 3 other brave rookies. Their 'understudy' goalkeeper Brad Guzan is American, and even Juve's Gigi Buffon, 2006 World Champion goalkeeper, tipped his hat to the rising star.

Back on the note of my own desire for peace, I found the comfort I craved Monday afternoon in my kitchen. I thought about the beautiful young Aston-Villa players and decided to celebrate them with a new signature. Aston-Villa's jerseys are claret red shirts with sky-blue sleeves. Fine, this ought to be easy.

Just like I don't have anything to do with the world's most beautiful game being played by some of the world's most beautiful men, I am not personally responsible for the apparent truth that homemade cookies are always joyfully devoured by children of all ages. Even those who live in adult bodies. It just never fails.

Best to take one of my best recipes ever and twist it up with some new tricks for this occasion, I decided. Up until now, this said cookie dough requires refrigeration for several hours, is formed into balls, and baked into individual crispy, chewy perfections, studded with Euro chocolate chunks.

I needed peace and pleasure sooner than that. I kept the oatmeal cookie base, and added a tiny dose of cinnamon and nutmeg because nutmeg especially, makes people happy.

The claret and blue came into play when I stirred in chocolate-coated cranberries and yogurt-coated blueberries. The batter spread easily and perfectly into an 8-inch glass pan so now we'd have new cookie bars (which make wonderful gifts)! I imagined the coating of the berries would dissolve splendidly into the batter to create a brand-new flavor.

Voila! Ecco! In about 30 minutes, a fantastic giant square cookie (!) or, in fact for me, one tiny corner sample ... was just what the good cosmic doctor ordered - a whole new, incredibly delicious prescription for joy, pleasure and, peace.

I hope it offers the same for you and yours.

Peace Cup Oatmeal Cookie Bars, for Aston-Villa

1 cube unsalted butter, room temperature
1/4 cup white sugar
3/4 cup light brown sugar, firmly packed
1 egg
1 tsp vanilla
3/4 cups flour
1/2 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/2 tsp ground nutmeg, preferably freshly grated
1 cup quick-cooking oats
1/2 cup old-fashioned oats
1/2 cup yogurt-coated blueberries
1/2 cup chocolate-covered cranberries or cherries
(any 1 cup combination of chips, raisins, or other dried fruit pieces may be substituted)

Preheat oven to 375 degrees. Coat 8" square glass baking dish with cooking spray.

In large bowl, cream butter with sugars, egg, and vanilla. In separate bowl, combine flour, soda, salt, spices. Blend well with butter mixture. Add oats and combine thoroughly. Stir in 1 cup coated berries or choice of chips, chocolate pieces, dried fruit pieces, etc.

Spread dough evenly in prepared baking dish (easiest done with clean hands). Bake for 25-30 minutes, until browned on edges and slightly firm in center (it will continue to set once it cools). Set pan on wire rack to cool completely.

Cut into 16-20 bars to serve, or store in airtight container for up to one week.

If I were his Chef: Zlatan Ibrahimovic'

2009-07-29T20:29:00.001-07:00

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

2009-07-24T20:30:00.001-07:00

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

2009-07-14T20:51:00.000-07:00

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

2009-07-09T20:36:00.000-07:00

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!)

France comes to town

2008-11-02T16:24:00.000-08:00

Antoine's parents just left on Friday night to fly back home, via Paris.

They called from France this morning while I was engrossed in the big matchup between Milan and Napoli (Milan 1, Napoli 0) and didn't even hear the phone. I have saved their voicemail message spoken in both French and English.

How is it possible to love - and now miss - two people so much, whom I had never met in my life? Their son, my homemate for the duration, has apparently rocked my world more than one might think. Or understand.

These two lovely people with such French names, Pierre and Marinette, first came into my view on the morning of my birthday about 2 weeks ago. Antoine had brought them from their hotel to meet me so we could all go to breakfast together. I was walking down the steps of my building, and I started to cry. His mother hugged me and neither of us wanted to let go. When we pulled away, both sets of eyes had tears in them.

Well aware of the quality of food they are used to, what with life at their farmhouse chateau near the sea in southwest France (that is also a bed&breakfast) and all, we took them to my favorite Euro cafe. Of course. They loved it. I learned where Antoine's passion for lots of butter on his bread came from (his father). They were curious about the self-serve coffee in airpots, but at least it was Alessandro brand, and Alessandro is from Italy.

They spoke their very best English, Antoine translated, and we all laughed a lot. I loved starting my birthday this way. They had brought me fabulous French bath products, and chocolate bars, for gifts. Their company = my favorite gift that morning.

The next night we hosted them for dinner. Have I ever wished more, that our home was classier than I did that night? Maybe, but I'm not sure. I did tell them what I absolutely believe to be true - and Antoine translated this into French for them, so that I knew they understood what I meant, for certain: My home isn't that spectacular re: design/decor but, the food and hospitality are really good and, somehow once people are there, they are never in a hurry to leave. They understood. Their son has lived here almost 2 years. But I was referring to dinner guests, as well, and they knew that.

I loved that they loved our meal, enough to ask me to come and be their chef at their Le Petit Puy Loup! (They are serious.)

They loved the antipasti I set out, the first-course creamy butternut-onion-apple soup with caramelized walnuts, the fish and vegetables en papillote (parchment paper), mashed potatoes which they were too full to eat!, handmade roasted garlic-rosemary focaccia, and ahhhhh, the best tarte tatin (apple tart) I think I have ever made in my life, with fresh spiced whipped cream. Marinette and I had a lively conversation - with Antoine translating + some sign language + even a little of Italian on my part since some words are similar in French - about the extolled virtues of freshly grated nutmeg, which I had used in the apple tart. I promised to buy her some whole nutmeg from Penzey's (where I buy mine) before she went back to France.

The next day they all enjoyed Santa Barbara. I recovered from entertaining and had other work to do. They were gone, traveling throughout Arizona, Utah, Nevada, and northern California for the next 10 days. They loved our national parks, San Francisco, and Las Vegas -- not so much but, the Paris hotel was OK with them. They did OK with dining out too, short of a small pizza in Fresno that appeared to Pierre to equal the size of California. The super-sized American thing will always appear curious to Europeans.

I so belong in Europe.

Anyway, I only had the pleasure of their company briefly again, this last Friday, on Halloween. Which they said is not a big deal in France. Or in Italy, I told them, which is why I am usually in Italy at this hour...

Here was more presents-exchanging before they prepared for their flight home - they are very big on See's candy, which I had to send home with them and I hope they didn't eat it all on the plane...I had to send Charles, their other son who visited in August, some homemade cookies because I adore him and he has an October birthday too...I had to send their daughter Elys my Dodgers NLCS rally towel, and my pink LA Dodgers cap went to Marinette because Pierre had bought himself a new blue one...and there was of course the nutmeg, and homemade banana-raspberry-walnut bread, and cookies for the plane, since none of us are big on airline food.

They gave me more French bath products. Yum. I can never have too many of those.

We had our last meal together at Farm Stand, one of my current favorite places on the planet. How well does my life work: We were supposed to eat there on Thursday night but (long story) but we rescheduled for Friday night. Laurent, our host, was not there Thursday but was there Friday, and he speaks French. My beautiful guests had an even more incredibly delightful time because of Laurent being able to visit in French with them, and what can I say...the food there was spectacular as usual, we laughed hysterically about some slip from Antoine about "37 years of ketchup", and now we love each other all the more from having had another magical experience together around the table.

The piece de resistance- I agreed to sign in writing, that I would visit them in France in 2009. For the record, we both have a signed copy of that contract.

How much did I not want to say au revoir ?? I just love them. I wish we had had more time together but, there is that fulfillment of my contract for next year to look forward to. And then there was that brief discussion of their b&b needing my services as chef...Can you guess how much I cannot wait to explore all this further?

The little Figaro experience in the last post? I know it all gave way to this. My heart about swells each time I think of how blessed I am to have this family to love in France.

And Antoine? He's still here for a while.

We're both pretty happy about that.

Tante Cose: Figaro, Magic, Music and, Love

2008-10-27T15:36:00.000-07:00

Tante cose means "all good things" in Italian.

Could I guess, out of the blue, that a little Italian fairy tale would impact my heart so much? I could not.

I promised in my last post that my dream about Figaro, the little kitten in Pinocchio, would make a good story, so here it is.

Actually it wasn't a dream really, just a whisper from wherever whispers come from in your sleep (and these weren't the Italian whispers from...oh never mind...whole separate story).

The week before my birthday, on the Sunday morning, I woke up about 3 or 4 am, wondering what the name of the kitten was, in Pinocchio. I do not know why I was wondering this but, I was. I said to my angels I guess, "please, tell me the name of the kitten in Pinocchio". When I woke up again a couple hours later, I knew that his name was Figaro.

So, being the intuitive, "oh this must mean something!" kind of girl I am...I rack my brain and my Italian dictionary to learn what "Figaro" means, and nothing jumps out at me (from my brain, or the dictionary). Fine.

I write to some friends of mine who post fabulous notes on one of our favorite online forums that is about the Law of Attraction, intuition, how to let more love in...and I ask them if anything intuitive pops out at them about my little story.

Is it the black-and-white - am I living my life too 'either-or' right now? Does the cat - I don't know - totem animal - mean something? I looked that up. Cat represents magic and mystery, and? The cat is associated with mythology and a host of goddesses - that certainly resonates. Hello, help?

What the ladies wrote back, on two counts, was that my story just reminded them of the song, "When You Wish Upon a Star". And, they said, they just felt like they should tell me that.

OK!!! Something I can use! One sent me two links for the song on YouTube, and then I found one of my own favorite versions, in French! This one, and the others out there, with their beautiful montages of the Blue Fairy Angel in Pinocchio and, all the other Disney princesses, actually made me cry. And for the record, I have no problem - feminist or other - with fairy tales, love at first sight, handsome princes, etc., so I loved this.

And now I wish on stars every night. Why not? One beautiful cousin of mine once told me, if you think it means something, then it does.

Somewhere in there, that same Sunday night when I was finding the star wishing videos, I got another intuitive nudge - curious - to find the song from the movie Music&Lyrics, that I saw last year. It was easy to find, and as soon as little Haley started singing, I started sobbing. When Hugh chimed in, more sobs.

Hmm, this is interesting. Let's look at this, my intuitive me says.

Finding a way back into love. It sounds kind of corny, maybe. But, I am here to tell you, it struck a deep chord with me and I took the message to heart. I love the idea of knowing that if I risk opening my heart wider, something, someone will have my back. I love the idea that this song could be just what I needed to hear the week of my birthday. I love the idea that its message was just for me at that hour and I especially love that a little Italian-named kitten gently took me there; to a place where I feel more loving than I have in a long time, towards so many people and situations in my life.

What a gift.

Figurare in Italian means symbolize, represent, imagine. Yes, that works.

In the meantime, sometime during my birthday week, Italian itunes was playing the "Somewhere over the Rainbow" arrangement that sounds kind of reggae.... They call it "Cielo nel Cielo" which literally means, 'sky in the sky'. Beautiful. Just a little bonus birthday thing, I figured.

The weekend of my birthday, Antoine's parents came to visit from France.

More to love.

That story is next.

My New Year

2008-10-19T11:29:00.000-07:00

Buon giorno!

Yes it's true...I am back.

Did I know I was so missed for the last duration? I did not. But, my beautiful friend Tina (can I begin to tell you how much I adore her?) was chiding me in no uncertain terms last night over my birthday dinner at Il Toscano where our host Vittorio (another whom I adore) not only made the birthday girl un piatto speciale - pasta alla sea urchin - yum - but back to Tina...she has very much missed my blog.

So here I am, with a pending 4-course meal to prepare for Antoine's parents who are visiting from France ... and Roma and Inter are playing one of THE matches of the season. Ibra just scored. He is so sexy, in that Euro-big-nose kind of way and I especially love him because he's married to an older woman, and yum I just read that he is favored for the Ballon d'Or (Euro footballer of the year; that video shows a recent goal at the very end) but I digress, again. I do have a big dinner party coming up this evening and do I appear concerned about having all those 4 courses prepared well and on time, setting the table, etc? I do not. Did I mention Roma and Inter are playing live at the moment?

So it's my new year, yesterday was New Year's Day. This is usually when I set my resolutions but considering that this calendar year (as of January 2008) I hosted SportsBites radio for 28 consecutive weeks, started Melting Pot Tours with my sister Lisa (have I ever mentioned that I adore her?), have hosted house guests from both Italy and France more than once, started this blog and will soon be starting a new one for our Tours website, have cheffed on a yacht, and I'm sure I've done a host of other things that do not come to mind right this instant...I am sure that it's OK with the gods that I don't make a new to-do list at this hour, I think I'm good for resolutions.

I think I'll just keep doing what I'm doing and ramp up ways to have fun. And laugh. And how to do more of that with the people I love most in the world. Even take it to Italy and France again. Maybe Spain too.

And while we're talking of a perfect world, here are the plans for my special birthday next year. Party for lots of my favorite people and me at the Casa Del Mar Hotel in Santa Monica. Saturday night, 17 October 2009. Rooms and parking for everyone who wants to stay overnight and have brunch the next morning. Amazing tapas, paella, Sangria, birthday dessert, live music and dancing for the party. Spectacular party favors for everyone who comes. Individual (non-coupled) guests of all ages invited to bring a guest. Too much fun.

Before I break here - squash+apple+shallots+sweet potato for soup...then tomatoes, then garlic for antipasti, are waiting to be roasted - here's a quick update in case you were as concerned as Tina that the world was gypped for several months while I didn't blog:

The Soreal Cafe is no longer. It appears to have been replaced by a Botox Center. No further comment.

Sundays are still sacred and I now am even more annoyed when I'm asked to be somewhere since Doll and I usually work on Saturdays now; men, money, family (remember, not necessarily in that order) still being the only things I allow to interrupt my sacred time and space. Antoine's parents are considered family and, yesterday was a company holiday.

My sacred box of Cream of Wheat had to be thrown out because my pantry had a bad case of bugs this summer. I hate that. Rest assured, when we finally have some serious fall weather around her, Red Chef Cream of Wheat Man and I intend to get seriously re-acquainted.

Some friends who are on the same spiritual page as me at the moment have taken to wishing on stars after I shared a dream that I had last Sunday morning about Figaro, the kitten in Pinocchio. Come to think of it, that would make a great story to blog. Like me, if you have no problem with fairy tales, princesses, magic, and discovering a beautiful new voice, I hope you will enjoy one of my favorite new videos here.

Finally, just to assure you that not everything has changed since we last met, I leave you with this ... SportsBites radio may be on hiatus and I don't get to say this out loud as often as I used to, but I still think Alessandro Nesta gives whole new meaning to soccer being the World's Most Beautiful Game.

Inter has scored 3 more times (Ibra - 2 of the 4 goals) in this match which yet again gives credence that some things are destined to stay the same, for at least a while longer.

Life for them, and me, is very very good and keeps getting better and better.

Dreams do come true: A Cereal Cafe

2008-07-07T18:18:00.001-07:00

So Doll (my sister Lisa) and I are around town today, having been interviewed by the Beach Reporter for our new Melting Pot Tours... a fascinating Business Profile (complete with photo) for this Thursday's paper I'm sure, and there we saw it - The Soreal Cafe. A cereal cafe, in Hermosa Beach. (There is no website link, I am so sorry.)

I said to Doll, "you know, I had a thought one day, that every time a new business opens, someone's dream comes true!"

Isn't that a nice thought? Just imagine. Someone wanted to open a cereal cafe. And now they have. This is a wonderful world. I understand that this place has 30 or 40 cereals to choose from, and you can select a combination if you'd like. You can even have your selection with some frozen yogurt. You can, I am sure, have a choice of milks to go with your cereal. You can also have some fresh fruit with your choice or combinations of cereals. The possibilities are probably endless! Unlimited!

Imagine how blessed this cafe's customers must feel. Maybe their (the customers') dreams are coming true, it is entirely possible.

This reminds me of a woman I knew many moons ago who was telling me a story about how she liked to eat oatmeal for breakfast sometimes. Her mother used to make it and she had loved it as a child and so on the morning of this particular story she spun to me, she had gone down to some restaurant and, ordered oatmeal....

You know, I have no recollection whatsoever of what other pearls her story contained because I had so much trouble getting past her craving homemade oatmeal and going out to order it at a restaurant. She owned a fabulous home, with a gourmet kitchen. It's just not right.

Imagine if I had a day where I woke up craving hot cereal and did what? Got out of my jammies, dolled up enough to be seen in public (on a day when I'm craving hot cereal; how long would that take?), and drove to where? The Soreal Cafe?

It has occurred to me whether they serve Cream of Wheat. From the red box. The 2 1/2 minute version. I doubt it.

Oh never mind.

Let's just leave it at...someone wanted to open a place that served cereal, and now their dream has come true.

Once again we have pure proof, and another reason to absolutely believe what I always claim to be true.

Life is very good.