Page 42 April 2012 Bucatini alla Amatriciana ¾ pound guanciale, or pancetta, thinly sliced 3 garlic cloves 1 red onion, halved and sliced ½-inch thick 1 ½ tsp. hot red pepper fl akes Kosher salt and freshly ground black pepper, to taste 1 ½ cups basic tomato sauce 1 lb. bucatini 1 bunch of fl at-leaf parsley (leaves) Pecorino Romano, for grating • Bring 6 quarts of water to a boil and add 2 tbsp. of salt. • Place the guanciale slices in a 12- to 14- inch sauté pan in a single layer and cook over medium-low heat until most of the fat has been rendered from the meat, turning occasionally. • Remove the meat to a plate lined with paper towels and discard half the fat, leaving enough to coat the garlic, onion and red pepper fl akes. Return the guanciale to the pan with the other ingredients, except the parsley; cook over medium-high heat for fi ve minutes, or until the onions, garlic and guanciale are light golden brown. Season with salt and pepper, add the tomato sauce, reduce the heat, and simmer for 10 minutes. • Cook the bucatini in the boiling water according to the package directions, until al dente. Drain the pasta and add it to the simmering sauce. Add the parsley leaves, increase the heat to high and toss to coat. Divide the pasta among four warmed pasta bowls. Top with freshly grated Pecorino cheese and serve immediately. Serves four. Basic tomato sauce 1/4 c. extra-virgin olive oil 1 Spanish onion, chopped in 1/4-inch dice 4 garlic cloves, peeled and thinly sliced 3 tbsp. chopped fresh thyme leaves, or 1 tbsp. dried 1/2 medium carrot, fi nely shredded 2 (28-oz) cans peeled whole tomatoes, crushed by hand and juices reserved Salt, to taste • In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about eight to 10 minutes. Add the thyme and carrot, and cook fi ve minutes more, until the carrot is quite soft. • Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. Popular dish Amatriciana is a classic By Gabe Bertacinni Originated in the town of Amatrice (in the mountains of the Lazio region) the Amatriciana is one of the most famous pasta sauces in Italian cuisine. The story goes this dish was initially called “gricia” because of the people who invented it, the “grici,” sellers of bread and comestibles from the village of Grisciano. Originally, the recipe was prepared only with guanciale (cured pork cheek) and grated pecorino cheese re fl ecting the local products easily available. However, during the 18 th century tomato sauce was added to the preparation creating what we now know as Amatriciana. The recipe became more and more famous in the Rome region in the early 19 th century because of the strong ties between Rome and Amatrice and quickly became a classic of the Roman cuisine. The tomato-less gricia is still prepared in central Italy, however it is the tomato- enriched Amatriciana that is better known all over the country and the world. And while the dish is sometimes prepared with spaghetti, the use of bucatini (long, hollow tubular pasta) is a traditional habit. The Arcadia News food writer and a local chef, Gabe offers his favorite recipes. He is a native of Florence, Italy. Read more about his travels at http:// gabebertaccini.wordpress.com. Bakery has buffet help By Amanda Goossen Easter and Passover are coming up quick and many will be planning a brunch buffet for the ones they love. Look no further than Karl’s Quality Bakery, 8847 N. 7th Ave., to add extra pizzazz to your table. This family-run bakery has been a staple for 18 years. Karl Boerner, originally from Germany and then Switzerland, came to America where he worked in New Orleans, Turtle Beach and Los Angeles as a pastry chef. After working at the Biltmore in downtown Los Angeles, Karl and his wife, who met at a European market in Torrence, Calif., opened Café Swiss in Seal Beach. After 10 years they brought their treats to Phoenix, where in 1994 they opened Karl’s Quality Bakery. Visit just once and you become a part of the family. Stephanie, Karl’s wife who mans the bakery counter, memorizes names and faces, treating people like long lost Continued on page 45 Italian Restaurant $ 44 Italian Treat! Includes... 2 Soup or Salad + 2 Dinner Entrées + A Full Bottle of Wine *from Proprieter’s Selection Open Mon-Sun: 4:30-9:30pm Offer valid with payment in CASH ONLY. 3 couples per table maximum. Must bring this coupon. Offer NOT valid with other promotions or special events, We will be closed on Easter. Expires: April 30, 2012. 4231 E. Indian School Road • Phoenix 602.955.1213 Serving the Valley for over 27 years VOTED BEST DINNER Place, Phoenix Magazine, Jan. 2012 Highest rated burger in Phoenix Magazine’s 2012 Burger Wars!

Page 43 April 2012 Chemist turns attention to recipe development By Amanda Goossen Driving down Indian School Road near 48 th Street, you may have seen a female runner, sprinting through the neighborhood every afternoon. Thirty- fi ve-year old Arcadia resident Heather Netzloff spends her time tutoring students in math and science, perfecting recipes and running through the city, a far cry from her life just three years ago. That’s when she moved to Phoenix three years ago from North Dakota, where she was a chemist. With a doctorate in chemistry, Heather was spending her time doing fellowships for the National Science Foundation, once traveling to Australia for two years to do post-doc research. However, as she worked in the fi eld she studied so hard to be a part of, Heather said something was missing. Changing her life meant culinary school. Heather packed up, left everyone she knew and moved to Phoenix, attending the Art Institute of Phoenix to study to be a pastry chef. In one year, Heather graduated and found herself in an entirely new career. Heather’s fi rst job was to work in recipe development for U.S. Egg. There, Heather worked to perfect a granola recipe. Suddenly a true passion was born. Rumpelstiltskin Granola, Heather’s most recent venture, is a brand she’s cultivating to capture amazing fl avors in a healthy snack. With fl avors like Coconut Almond, Maple Walnut, Hazelnut Latte, Orange Cream and Ginger Spice, not to mention Triple P (peanut butter-pecan-pepita) and Chuckles (chocolate-peanut-caramel), she has hit the mark. “Recipe development is something I’m very interested in,” Heather said. Combining her love of cooking with her scienti fi c mind, she is hoping to have the best of both worlds. For now, Heather can be found baking up unique fl avors in her home kitchen, bringing together all sorts of ingredients. “My favorite recipe at the moment is my Tropical Banana Bread,” Heather said. “It’s the best banana bread recipe I’ve ever tried.” Heather’s other creations include: Blueberry Cinnamon Burst Bread, Pumpkin Ribbon Bread, and a variety of cheesecakes: Smore’s, White Chocolate- Strawberry Swirl, Pumpkin-Pecan Praline and Chocolate-Caramel Toffee. Heather said she is hoping to fi nd a home for her products in a local coffee shop or farmers market, but for now the bread and granola can be purchased by contacting her by email. Heather has not forgotten her scienti fi c roots. Tutoring students throughout the Valley, Heather helps them discover their own science and math abilities. Recently, she combined her talents and kindness, tutoring a young man with autism, who dreams of being a baker. Meeting with him every week, Heather and her culinary apprentice create three recipes a week. “His progress is amazing.” Heather said. Heather is sharing Tropical Banana Bread recipe with Arcadia News readers this month. To taste more of her baked goods, especially the Rumpelstiltskin Granola, email Heather at hmnetzloff@ gmail.com. Tropical Banana Bread BREAD 2 cups all-purpose fl our 3/4 tsp. baking soda 1/2 tsp. salt 1 cup granulated sugar 1/4 cup butter, softened 2 large eggs 1-1/2 cups mashed ripe banana (about 3 bananas) 1/4 cup plain yogurt OR sour cream 3 tbsp. orange juice 1 tsp. vanilla extract 1/2 cup fl aked sweetened coconut GLAZE 1/2 cup powdered sugar 1-1/2 tbsp. fresh lime juice • Preheat oven to 350° F. Grease and fl our a 9x5” loaf pan. • Combine fl our, baking soda, and salt in a small bowl; set aside. • Place granulated sugar and butter in a large bowl; beat until light and fl uffy. • Add the eggs, one at a time, beating well after each addition. • Add banana, yogurt, orange juice, and vanilla. Add fl our mixture; mix just until moist. Stir in coconut. • Spoon batter into the prepared loaf pan. • Bake 50-60 minutes or until a wooden pick inserted in center comes out clean. • Cool 10 minutes in pan on a wire rack; remove from pan. • Make glaze by combining powdered sugar and lime juice. • Poke holes in bread with a knife or skewer; drizzle glaze over warm bread. • Cool bread completely on wire rack. Heather Netzloff with her bread and granola. w w w . 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