If I were their Emergency World Cup Chef: Equipe France

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

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

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

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

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

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

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

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

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

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

Voila, now I do.

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

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

Chocolate-chocolate-filled Cupcakes, for Equipe France

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

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

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

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

Serve warm.

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

If I were his World Cup Chef: 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