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Isa Souza

Culinary, The Issue

Recipes by Isa Souza & Alex Guarnaschelli

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Sweet Nachos By Isa Souza Ingredients ● 3 tortillas (8 inch) ● 2 tablespoons unsalted butter, melted ● ¼ cup cinnamon sugar ● ¼ cup heavy cream ● ½ cup of chocolate bits ● 1 kiwi, chopped ● 1 mango, chopped ● ½ cup strawberries, chopped ● 1 tablespoon chopped mint ● 1 sprig of mint ● 1 whole strawberry Preparation 1. Preheat oven to 400F. 2. Cut tortillas into triangles and rub with butter. Sprinkle cinnamon sugar over tortillas. Arrange tortillas on a tray and put them in the oven for about 10 minutes, until crispy. 3. Remove from oven and let cool. 4. Melt the chocolate on either the top of a double boiler or in the microwave. For the microwave, place chocolate bits in a glass bowl. 5. Heat them for 30-second intervals, stirring thoroughly in between, until the chocolate is completely melted (approximately 90 seconds total). If melting chocolate in the top of a double boiler, stir continuously until the chocolate is smooth, shiny and completely melted. 6. Remove from heat and gradually add the cream, stirring continuously until thoroughly blended. 7.  In a bowl mix the chopped fruit and chopped mint. Set aside. 8. Layer the sweetened, crispy tortillas with the chopped fruit on a serving platter alongside a small serving bowl of the melted creamy chocolate for dipping. Garnish with a strawberry and sprig of mint. For more information, please visit www.IsaVidaYSabor.com Woodbridge Wine ‘Cue Sauce Portobello Sliders By Alex Guarnaschelli Grilled Portobello mushroom “burgers” made by sandwiching two portobellos together with the cheese and with Woodbridge Wine ‘Cue Sauce onions inside. They are pressed and cooked on the grill (or could be baked in the oven) until completely hot in the center. ● Incorporates Woodbridge Wine ‘Cue Sauce ● Pairs with Woodbridge by Robert Mondavi Cabernet Sauvignon Ingredients ● 6 large garlic cloves ● 2 medium red onions, thinly sliced ●4 tablespoons extra-virgin olive oil, plus ½ cup olive oil for the dressing ● Kosher salt ● 2 tablespoons balsamic vinegar ● 2 tablespoons Woodbridge Wine ‘Cue Sauce ● 1 tablespoon clover honey ● 8 medium Portobello mushrooms ● 10 ounces whole milk mozzarella cheese, cut into 12 slices ● ½ cup finely grated parmesan cheese Preparation 1. Preheat the grill. Preheat the oven to 350F. 2. Roast the garlic: In a small bowl, toss the garlic cloves and onions with 2 tablespoons of the olive oil and salt. Spread the onions on one end of a baking sheet and the garlic on the other. Place in the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20-25 minutes. 3. Make the dressing: “Mash” the garlic cloves and whisk them vigorously together with the balsamic vinegar, Woodbridge Wine ‘Cue Sauce, honey and ½ a cup of olive oil. Season with salt and pepper. 4. Grill the mushrooms: In a medium bowl, toss the mushrooms in the remaining 2 tablespoons of olive oil. Season with salt. Place them, stem side up, on the hottest part of the grill. Cook for 3-4 minutes, you may see liquid starting to emerge from the stem area. Turn on their second side and cook for an additional 3-4 minutes. Transfer them to a tray and place in the center of the oven. Cook for an additional 12-15 minutes until they are tender when pierced with the tip of a knife. 5. Make the sliders: Arrange four mushrooms, stem side up, on a baking sheet. Top each with 3 slices of the mozzarella cheese and some of the cooked onions. Season with salt. “Sandwich” the cheese by topping each with another mushroom. Sprinkle with the parmesan cheese. Place the tray in the center of the oven and bake until the cheese melts, 5-8 minutes. Remove from the oven, slice in half and drizzle with the dressing. For more information, please visit www.WoodbridgeWines.com Click here to view this post in the July/August digital issue. Click here to view our online issue.

Culinary, Healthy Recipes, MSM Online

Sicilian Shrimp Risotto Recipe by Isa Souza

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Sicilian Shrimp Risotto By Celebrity Chef Isa Souza For the risotto, the ingredients are: 1 Chopped white onion, 2 Cloves of garlic, 1 Sicilian lemon (juice, zest) 1 Glass of white wine, 1 Cup and ½ of arboreal rice, 2 Tablespoons of unsalted butter, Pepper, Salt, Olive Oil, Grated Parmesan cheese To prepare the shrimp sautéed in butter, you need: Prawns, Olive oil, 1 tablespoon of butter, 1 tablespoon of dehydrated garlic, Parsley and chives for taste Put about 2 liters of water to heat it up. Once hot, squeeze a whole lemon in it. (Do this by placing a hand underneath it, that filters the seeds). Then, throw the already squeezed lemon into the pan to heat it up as well. This water is used to hydrate the risotto. Heat the pan you will use to make the risotto over high heat. It can be done in any pot, but one that has the largest circumference is preferred for the risotto to spread across the surface. Once warm, lower the heat and place about three tablespoons of extra virgin olive oil. Throw a tablespoon of unsalted butter into the pot. Before the butter has completely melted, add the two cloves of minced garlic. When the garlic starts to pop and is golden, throw the chopped onion. After the onion begins to fry, it’s time to add the rice (no need to wash it). Add salt and pepper for taste. It is essential to stir the risotto at all times. It should take 20-30 minutes to get ready. Also, remember to watch the heat and always keep it low. After you mix in the spices, throw a shot glass of white wine and continue stirring. Wine is important to open the rice fibers and leave the risotto with a better consistency. Now, add the zest of a lemon. When the rice begins to stick to the bottom of the pot, it is the right time to start adding the water. With a ladle, add the lemon water that has been previously heated. Pour the water gradually, covering all the rice, stirring slowly. A trick for the risotto is not to let it get fully cooked, but to a slightly firmer point. Remember, as it gets moistened, cooking continues even after turning off the heat, so the water should not dry completely. Test the seasoning and, if necessary, add more salt and pepper. The final part is to put butter and Parmesan cheese, but only do this before serving the dish. To prepare the shrimp, heat the frying pan, then put olive oil and a tablespoon of unsalted butter. After the butter melts completely, increase the heat and add the shrimp (preferably, fresh). Then season the shrimp with salt, pepper, and dried garlic. When it starts to pop, lower the heat and turn them aside in the pan. Be careful not to let it burn. Then, turn off the heat. Now it is ready. The cooking is very fast. To assemble the dish, place the risotto, sprinkle some lemon zest, and add the prawns. Then, season with chopped parsley and chives to taste. If you want to, you can also add a little olive oil over everything. Enjoy it with your favorite bottle of white wine.   For more of Isa’s recipes, visit www.isavidaysabor.com  

Culinary, The Issue

Isa Souza’s Summer Recipes

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Salmon and Cucumber Appetizer Ingredients 1 Cucumber 1/3 cup of Cream Cheese 1 tb spoon of Dijon mustard Smoked Salmon Dill Cut the cucumber into thin slices. Mix the cream cheese with the Dijon mustard. On top of each slice of cucumber, place a thin slice of smoked salmon followed by a small amount of the cream cheese paste. Decorate it with some dill on top.   Cocktail Dessert Ingredients Mango Sorbet Sparkling Wine Dark Chocolate zest Cinnamon Sticks Serve one scoop of the Mango Sorbet into each glass, followed by the sparkling wine. Decorate it with some dark chocolate zest and a cinnamon stick.       Click here to view post on the July/August 2014 issue.

Culinary

The Art of Eating Organic

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Sorry Gisele and Adriana, but you ladies aren’t the only holy grails to come out of Brazil’s land of plenty. “I always look for the balance between quality and technique by making something easy, healthy and tasty,” regales gastronomist extraordinaire and private chef, Isa Souza. When she’s not schmoozing with celeb-pals like Andy Garcia, Jamie Foxx & Rodrigo Santoro, the Vida y Sabor front- woman sticks to her roots – her organic roots, that is. A firm believer of the Eco-gastronomical Movement, the self-taught chef prides herself on using only organic ingredients and declares to us her undying love for salt. MSM: What inspired you to become a chef? I’ve always been in love with gastronomy. Since I was a little girl, playing house, I already envisioned all of the ingredients I was gonna use. I believe I was born with this gift and what I did later on was to become a professional at it. It’s really amazing to be able to work with what you love and even be able to help people cook better and eat better. MSM: Tell us about your new book. What inspired you to publish your own cook book? The idea was to compile all the recipes from the first season of the show “Isa Vida y Sabor” in a way that I could get closer to people and share my ideas and personal experiences. I like the idea of being a part of people’s meals. It’s very gratifying when someone tells me they’ve tried a recipe and it worked and they loved it. MSM: What is the most essential item in your kitchen? Salt. To me it is the most important ingredient to make any recipe. Besides being essential to our metabolism, in the right quantity of course, it activates the taste of each ingredient. We can live without sugar, for example. Fruits and carbs are sugar providers, we can absorb the fat of many foods but salt is unique. If anyone asks me what I would take to a deserted island, it would definitely be a little jar of salt. MSM: How do you choose your ingredients? I search for quality in every ingredient, it is very important to know where it comes from and preferably organic. MSM: How important is it that the produce must be in season? How does that affect the taste and quality of a dish? I defend the Eco-gastronomical Movement and one of the basics of this movement is to raise the consumption of organic products. That said, you have to consider what’s in season and preferably from a local production so you know what you’re eating is fresh. MSM: What is your favorite dish to make? This is a very hard question but I have to say it is every meal I’ve ever prepared for my family. Every time I get to cook for them, it’s my favorite. It is my way to express my love for them. MSM: What is the best way to kick start your morning? A super juice of carrots, apples, oranges and ginger. I love it and it gives you the energy you need to start your day. MSM: When you are designing a complete meal, what factors do you take into account? I always look for the balance between quality and technique by making something easy, healthy and tasty. MSM: How do you achieve harmony and balance in your dish? Always take into account: quality, quantity and taste. MSM: Are fresh ingredients important ? Always. Fresh ingredients are always my first choice. It makes all the difference in cooking but especially in taste. MSM: Do you ever take inspirations from other chefs and make them your own ? I’ve always been inspired when cooking by the great Chefs Alain Ducasse and Jose Andres, they both have a great style of cooking and that inspired me a lot when making my own recipes. MSM: Is your cuisine inspired by your home land? That’s where my passion started so I’ll always carry a peace of Brazil with me wherever I go, every trip around the world, I like adventuring myself and exploring the culinary culture of every country I visit. It’s an incredible way of getting to know that culture, by what they eat. Click here to view full story in the March/April 2014 issue. By Nycole Sariol. Photography by Imani Ogden / Makeup by Amber Baer

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