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: Dejan Stankovic (Serbia)

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

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

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

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

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

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

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

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

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

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

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

American-esque Pljeskavica Platter, for Dejan Stankovic

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Banana-Nutella Muffins for Samuel Eto’o

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

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

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