If I were his Chef: Marco Borriello

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

Probably for years, if I was really honest.

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

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

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

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

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

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

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

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

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

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

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

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

As in, for breakfast.

Fantasy Banana-Cherry-Pistachio Bread, for Marco Borriello

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

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

Sift first 3 ingredients together THREE TIMES; set aside.

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

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

Yields 1 large, or 3 small bread loaves

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

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

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

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

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

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

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

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

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

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

"Jollof Fusion" Risotto, for Yakubu Aiyegbeni

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Yields 4 servings.

If I were his World Cup Chef: 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: 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: 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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Until now.

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

Love an attitude like that.

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

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

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

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

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

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

Danish Bread Pudding with Summer Berry Sauce, for Thomas Sorensen

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Frutti di Mare, for Steven Gerrard

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

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

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


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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Especially in mine.

Steak Salad on Faina’, for Diego Forlan

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

Prepare faina’ ~

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

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

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

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