Around the World in 5 Recipes
Mexican Chocolate Pudding
Crostini al Salmone
Submitted by Patrizia Russo Hickok, Owner at Vaiano Trattoria, 7160 Douglas Boulevard, Granite Bay, 916-780-0888, vaianotrattoria.com
1/2 cup mascarpone cheese
1/4 cup parmesan cheese
1/2 cup smoked salmon
Salt & pepper, to taste
Blend mascarpone cheese, parmesan cheese, and salmon in food processor to form a cream. Add salt and pepper to taste. Spread over toasted baguette or any kind of specialty bread or crackers of your choice. Add a sliver of lemon on top.
Baked Butternut Penne
Submitted by Nick Alves, Chef at La Provence, 110 Diamond Creek Place, Roseville, 916-789-2002, laprovenceroseville.com
1 lb. butternut squash, peeled and cut into 1/2-inch cubes
2 tbsp. extra-virgin olive oil
1 tsp, kosher salt
1/2 tsp. black pepper
1/2 tsp. ground nutmeg
Pinch of red pepper flakes (optional)
1/2 lb. penne
2 tbsp. unsalted butter
1/2 cup white onion, finely diced
5 sage leaves, roughly chopped
2 tbsp. all-purpose flour
2 cups whole milk
1/2 cup parmesan cheese
Drizzle of pesto (optional)
Chopped walnuts (optional)
Preheat oven to 375 degrees. Peel and chop butternut squash. Toss with olive oil, salt, pepper, nutmeg, and red pepper flakes. Roast for 40 minutes, until squash is tender. Remove from oven and mash in a bowl with a fork. Reduce oven temperature to 350 degrees.
Cook pasta according to instructions.
Heat a saucepan on medium-high heat. Melt butter and add onions; cook until onions become translucent and tender, add sage, and cook for 1 minute. Add flour and cook for 1 minute until consistency becomes grain like. Slowly add milk, whisking constantly. Add in mashed butternut squash and mix until combined.
Place cooked penne in the bottom of a baking dish and pour butternut squash sauce over the top. Sprinkle cheese over the top and place in the oven for 20 minutes, or until cheese is golden brown.
Remove from the oven and drizzle with pesto and chopped walnuts, if using.
Yuca con Chicharrón
Submitted by Juan Ruiz, Co-Owner at Nuby’s Café, 329 East Bidwell Street, Folsom, 916-358-9210, nubyscafe.com
1 lb. yuca (frozen or fresh), cubed; available at international markets or online
5 lbs. pork shoulder, cut into 3” x 3” pieces
1 onion, quartered
3 tbsp. salt
4 whole garlic cloves
Add water, yuca, and 1 tablespoon salt to large saucepan and boil until fork tender (about 15 minutes).
In a large pan filled with water, add 2 tablespoons salt, pork, onion, and garlic. Let water boil; once water has reduced by half, stir pork every 10 minutes until the water has evaporated and the pork is soft. Remove garlic.
Deep-fry the yuca in oil heated to 350 degrees for about 10 minutes, or until crispy.
Deep-fry the pork for about 5 minutes, or until crispy, and serve with curtido (coleslaw) and tomato salsa.
Mexican Chocolate Pudding
Submitted by Brandon Guenther, Chef/Owner at Tortilla Flats Cantina, 564 Main Street, Placerville, 530-295-9408, tortillaflatscantina.com
1 whole egg
6 oz. bittersweet chocolate (66-74% cacao)
2 tbsp. unsalted butter, softened
1 tsp. pure vanilla extract
2 1/2 cups whole milk
1/2 cup heavy cream
1/3 cup brown sugar
2 tbsp. unsweetened cocoa powder
2 tbsp. cornstarch
1/3 tsp. ground cinnamon
1 pinch cayenne pepper
1/4 tsp. kosher salt
In a small heatproof bowl, whisk together the egg and yolks, set aside. Place chocolate, butter, and vanilla in a food processor (don’t turn on). In a medium pot over low heat, whisk together milk, cream, brown sugar, cocoa, and cornstarch and cook until it begins to boil. At that point, it will start to thicken; when it does, immediately pull off the heat.
Pour a little of the hot cornstarch mixture into the eggs, stirring constantly, then whisk the eggs back into the pan with the remaining cornstarch mixture. Cook over low heat, whisking constantly, until mixture just returns to a bare simmer.
Immediately pour into the food processor and blend until very smooth. Pour into individual bowls, teacups, or 1 large decorative bowl. Cover with plastic wrap and refrigerate until firm and cold. Garnish with whipped cream, shaved chocolate, and cinnamon.
Submitted by Metin Emek, Chef and Owner of Northstar Home Baking, 2380 Sunset Boulevard, Rocklin, 408-656-0830, northstarhomebaking.com
1 box phyllo dough, thawed
1/2 lb. melted butter
1 lb. nuts (walnuts, almonds, pistachios), chopped
2 cups granulated sugar
2 cups water
2-3 drops lemon juice
Make the syrup. Bring the sugar, water, and lemon juice to a boil and cook about 15 minutes over medium heat. Let cool.
Preheat oven to 325 degrees. Take the phyllo dough and layer one by one on a sheet pan or cooking tray. Spread melted butter on each layer until you’re done with half. Spread the chopped nuts on top of the phyllo surface evenly. Cover the nuts with another layer of dough and keep spreading melted butter on the layers of remaining dough until the last sheet. Leave in the refrigerator for 10 minutes. Remove and cut the baklava shape of your choosing. Bake for 35-40 minutes or until golden brown. Remove and pour the cold syrup on it. Allow to cool before serving.
photos by DANTE FONTANA