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

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)

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)

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)

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)

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 Klose 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)

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)

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)

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)

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