If I were his Chef: Alessandro Nesta

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

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

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

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

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

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'

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

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

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

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

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

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

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

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

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

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

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

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

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

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

If I were his Chef: Albert Hannemann

There is a lot to be said for cosmic winks.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Yields 4-6 servings.

If I were his Chef: Sebastien Frey

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

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

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

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

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

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

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

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

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

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

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

Buon appetito, bon appetit!

Chocolate-Raspberry Tiramisu for Sebastien Frey

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

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

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

16 ladyfingers
1 pint fresh raspberries, about 1 cup

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

Refrigerate for at least 3 hours.

Yields dessert for two, and leftovers for breakfast.

If I were his Chef: Brad Ausmus

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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