Farfalle With Salmon In A Very Light Cream Sauce

              Farfalle With Salmon In A Very Light Cream Sauce

Meet the cutest, quickest little pasta dish with salmon, tomatoes, and a touch of cream, tastes great with only a few ingredients in the house! (I used water as my liquid for deglazing and adding a little bit of liquid to form a sauce.) Prep your ingredients and get ready to enjoy an amazing dish! Serves 2 people.

Ingredients:

For 2 people: 

4-6 oz. dried farfalle or penne pasta

2 Tbsp olive oil

Kosher salt 

1/2 red onion, finely diced

1 cup cherry tomatoes, halved

1/4 cup of water (to use sparingly) 

6 oz. diced salmon

a squeeze of lemon juice

1/4 cup cream

1/4 cup torn basil

Directions: 

Cook the pasta in salted water. 

While pasta is cooking,  saute the onion over medium heat in the olive oil with a pinch of salt until soft. 

Add tomatoes and a splash of water. Smush ‘em up a bit. 

Add the salmon and a pinch of salt and a little more olive oil, stir: 

Add a little more water when or if the bottom of the pan has browned too much. Scrape up brown part. Cook until salmon has cooked through-about 2-3 minutes. Add a squeeze of lemon. 

Reduce to low. Stir in cream and basil. Add the drained pasta. Add a splash of pasta water. Taste, Add salt!    Two Servings!

Eggplant and Burrata Sandwiches With Pepper Relish ~ Vegetarian

Eggplant And Burrata Sandwiches With Pepper Relish 

Eggplant is an excellent vegetarian substitute for chicken or veal to make cutlets for a classic hot Italian sandwich. The crispy rounds are paired with creamy burrata, peppery arugula and a sweet-sour pepper condiment. Instead of focaccia, you could also serve it on ciabatta or crusty kaisers. Serves 4

Ingredients:
1 medium-size eggplant, about 14 oz (395 g)
Salt to taste
Pepper Relish
4 tbsp (60 mL) olive oil, divided
3/4 cup (175 mL) chopped onion
3 jarred roasted red peppers, drained, cut into 1/2-inch (1-cm) dice
3 tbsp (45 mL) capers, drained, rinsed
4 tsp (20 mL) raisins
3 tbsp (45 mL) sherry vinegar
3 tbsp (45 mL) honey
3 tbsp (45 mL) water
1/4 cup (60 mL) roughly chopped basil

3/4 cup (175 mL) flour
2 large eggs
3/4 cup (175 mL) bread crumbs
4 cups (1 L) canola oil
1 focaccia, about 7 x 9 inches (18 x 23 cm), cut into four, split
1 container (250 g) burrata, drained, quartered
1 cup (250 mL) loosely packed arugula, divided

Directions:
Slice eggplant into 1/2-inch (1-cm) thick rounds. Season both sides with salt and place on a baking sheet lined with paper towel. Let stand for 25 minutes.

Meanwhile, heat 2 tbsp (30 mL) olive oil in a medium-size saucepan over medium heat. Add onions. Cook, stirring occasionally, until softened but not browned, about 5 minutes. Add peppers, capers, raisins, vinegar, honey and water. When it comes to a simmer, cover partially with lid and reduce heat to low. Cook, stirring occasionally, until most liquid has evaporated, about 10 minutes. Remove from heat and stir in remaining 2 tbsp (30 mL) olive oil. Cool completely then stir in the basil.

Firmly blot eggplant with paper towel to remove as much moisture as possible. Set aside.

In three shallow dishes, place flour, eggs beaten with 2 tbsp (30 mL) water, and bread crumbs.

In a large heavy-duty pot or Dutch oven, heat canola oil on medium to medium-high heat to 375°F (191°C).

Working in batches, dip eggplant in flour (shaking off excess), then egg (letting excess drip off), then bread crumbs. Fry until well browned and cooked through, about 1 1/2 minutes per side. (Adjust heat as necessary and don’t crowd the pan.) Drain on a baking sheet lined with paper towel.

To assemble sandwiches, lay out four bases of focaccia. On each, place 1/8 of pepper relish, 1/4 of fried eggplant, 1 portion of burrata, another 1/8 of pepper relish, 1/4 of the arugula and top piece of bread. Serve immediately.

Vegan BLT

                                            

Vegan BLT

Tomatoes in summer. Nothing else needs to be said. As a chef, I relish these hot summer months when gardens are abundant and produce is aplenty. It’s early August here, and tomatoes are at their peak, bursting with flavor and vibrant color. The warmth of the sun has turned them into juicy gems, ready to be harvested and celebrated.

Ingredients:

Tempeh bacon: To make tempeh bacon, you’ll need tempeh, olive oil for searing, salt and pepper for seasoning, and soy sauce and maple syrup for the glaze. If needed, use gluten-free liquid aminos instead. 
Lettuce: I used romaine, but any crisp, fresh lettuce, like iceberg lettuce or little gems, work well. You can use butter lettuce or green leaf lettuce, but they are a bit softer.
Tomato: Use large slicing tomatoes, finding the best ones you can! Extra-juicy late summer tomatoes, like an heirloom variety, are excellent.
Sourdough: This is a great opportunity to dabble in making your own! Here is our beginner’s guide to making sourdough bread. Sourdough gives the sandwich a boost of tangy complexity.
Mayo: Use regular mayonnaise, homemade mayo, or sub vegan 

mayo.
Whole grain mustard: Gives the sandwich a lovely bite. 
Optional additions: Finish with avocado (for a BLAT), microgreens or sprouts, and basil or other herbs. For a brunch-y variation, try topping with a fried egg  for a BLET
Tips:
Use ripe, juicy summer tomatoes. Use homegrown tomatoes or visit your local farmers market!
Salt the tomatoes. This draws out some of the moisture and intensifies the tomato flavor.
Use good bread. Sourdough bread is incredible here- it adds so much flavor- make sure to toast it!
Crisp the bacon. Whatever bacon you decide to go with, make it extra-crispy bacon.
Use a mix of mayo and whole grain mustard for a little kick of flavor.

Cold Pasta Salad

Cold Pasta Salad

Measure with your heart
Angel Hair Pasta
Tomatos, diced
Onion, diced
Fresh Parsley, Oregano, Basil, Garlic chopped
Some prefer Red Wine Vinegar, I prefer a traditional Balsamic
A dash of sugar
Olive Oil
Top with Parmesan, Chicken and I even threw in some mozzarella pearls
Serve Cold
It’s nice to keep the mixture separate from the pasta to store in fridge and serve as needed.

Oats With Tomato Sauce

Oats With Tomato Sauce

Oats with tomato sauce is a typical recipe of cuisine from Salento Italy and nearby Basilicata Italy. It is simply delicious and nutritious

A traditional peasant dish, we are not accustomed to considering oats as everyday dishes. Once upon a time, however, this was not the case – and oats with tomato sauce became a typical dish of the Salento culinary tradition, widely demonstrating this fact. Oats with tomato sauce is actually one of the recipes from history and tradition that historically used whatever ingredients were available to people at the time.

Oats with Tomato Sauce – called ‘cranu stumpatu cu lu sucu’ in Salento dialect – is a traditional recipe from Puglia, but it also comes from the neighboring Basilicata and uses one of the few foods accessible to poor farmers: oats accompanied by a simple tomato sauce seasoned with basil and grated pecorino cheese.

The Recipe: Oats with Tomato Sauce
Ingredients:

2 cups whole oats, 

4 cups tomato sauce, 

2 white onions, 

½ cup of grated pecorino cheese, 

Basil, 

Extra-virgin olive oil, 

Salt, 

Red pepper flakes

Directions:
First soak the whole oats in cold water for about 12 hours – this essential step allows the oats to absorb water and softens them for cooking. The next day, the oats will be ready. Cook them for about an hour in a pot with salted water over medium heat, stirring frequently. While the oats cook, make a quick sauce with tomato sauce and basil. Add some lightly fried onion. The trick to preparing oats with the tastiest sauce is to making another onion sauté where you stir-fry the cooked oats for about 10 minutes before seasoning it with the sauce, making it completely absorb the water. After transferring the oats to a dish, pour the sauce over them and sprinkle with pecorino cheese before serving.

Herb-Encrusted Leg Of Lamb

 

Herb-Encrusted Leg of Lamb 

Lamb is my favorite meat. I prefer the leg of lamb from Australia and have always used spices to enhance that delicate flavor. Many Christians and Jewish celebrate the Paschal Lamb with their Passover and Easter celebration.
Ingredients:
Lamb
1 (4 to 6 lbs) Bone-in leg of lamb
Herb Mixture
1 Large bunch flat-leaf parsley
1 Bunch fresh basil
3 to 5 Sprigs fresh rosemary
3 to 5 Garlic cloves
2 Tbsp Freshly ground black pepper
2 tsp Salt
3 to 4 Tbsp Extra virgin olive oil
2 Tbsp fresh (or 1 Tbsp dried) Lavender flowers (optional)
Directions:

Herbs:
Finely chop all herbs and minced the garlic.  Place herbs, garlic, olive oil, salt and pepper, into a bowl and combine  Using your hands, rub mixture all over the lamb leg.  At this point, you can set the lamb back in the fridge to marinate for 12 to 24 hours, or roast right away. If you refrigerate it, take it out of the fridge and allow it to stand for 20 minutes or so before roasting.

Notes For Roasting;

When ready to roast the lamb, heat oven or barbecue to 450°F. Place lamb leg into roasting pan and put in hot oven, or directly on the grill in hot barbecue.   After 10 minutes, turn heat down to 325°F. Allow leg to roast until a thermometer inserted into the thickest part of the meat reads 125 to 135°F for medium-rare or 135 to 145°F for medium (about 1 ½ to 2 hours). The temperature will continue to rise up to 5° after lamb is removed from heat. 

Remove from oven or barbecue, cover loosely with aluminum foil, and let rest for 15 to 20 minutes before carving. Transfer to serving platter and drizzle with the herb-rich pan juices.

This recipe is best if you can allow the lamb to marinate with the herb mixture for 12 to 24 hours prior to cooking. A good, earthy Bordeaux pairs well with this recipe, or a full-bodied Syrah with notes of black fruit and herbs. 

If there are any leftovers, they make a fantastic cold lunch the next day—packed between thick slices of country bread, or served alongside a crisp green salad with tomato, feta and olives.

Iconic KFC Seasoning

 

Iconic KFC Seasoning

Discover the secret to the iconic KFC seasoning with this easy, flavorful copycat recipe. Perfect for chicken and other dishes, it brings the famous taste right to your kitchen!

Ingredients:
2/3 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon basil
1/3 teaspoon oregano
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon dried mustard
4 teaspoons paprika
2 teaspoons garlic salt
1 teaspoon ground ginger
3 teaspoons white pepper

Directions:
The seasoning spices are mixed with 2 cups of flour to create the iconic KFC breading.
Directions:                                                                                     Measure out each ingredient carefully according to your preferred 

taste or the exact proportions you’re following from a recipe.

In a non-slip mixing bowl, combine all the ingredients. Stir well until the spices are evenly mixed.
Once thoroughly mixed, transfer the seasoning blend into a glass spice storage jar for easy use. Make sure the jar is tightly sealed to maintain freshness.
To use, sprinkle generously over chicken before frying, or use it as a seasoning.

Pizza Beans

Pizza Beans

The clever idea to give beans the pizza treatment comes from Deb Perelman and her beloved food blog Smitten Kitchen. The gooey, cheesy, saucy beans are scooped up with garlic-rubbed toasts, and, made with jarred sauce and canned beans, this hearty vegetarian appetizer comes together in no time.  Serves 6 to 8 as an appetizer
Ingredients:
1 1/2 cups (375 mL) tomato sauce, preferably Rao’s or Carbone
1/2 cup (125 mL) unsalted vegetable stock
2 cans (each 540 mL) white kidney beans, drained, rinsed
1/3 cup (80 mL) chopped basil
Freshly ground pepper to taste
1/4 cup (60 mL) finely grated Parmigiano‑Reggiano
6 oz (170 g) mozzarella, coarsely grated, about 2 cups (500 mL)
16 baguette slices, cut just under 3/4 inch (2 cm) thick on a bias
2 cloves garlic, peeled, halved
Extra virgin olive oil for drizzling
Flaky sea salt to taste
Basil leaves to garnish
Directions:
Preheat oven to 425°F (218°C). Arrange racks in middle and upper third of oven. Line a heavy-duty baking sheet with foil.

Place sauce, stock and beans in a 10-inch (25-cm) cast-iron skillet over high heat. When it starts to boil, reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until they resemble saucy baked beans, about 10 minutes. Stir in basil and season with pepper.

Remove from heat and sprinkle with Parmesan then mozzarella. Bake on middle rack until bubbling and cheese has browned in a few spots, 10 to 12 minutes.

While beans are baking, arrange baguette slices on prepared baking sheet.

When beans come out, switch oven setting to broiler on high. Broil baguette slices in upper third of oven until nicely browned, about 45 seconds per side. Remove from oven. Rub tops with cut sides of garlic and drizzle with olive oil. Sprinkle lightly with sea salt. Transfer to a bowl or plate and serve immediately with the beans still in their skillet. (To prevent burns, cover skillet handle with a clean, folded kitchen towel.) Scatter basil leaves overtop beans for garnish.

Summery Zucchini Parmigiano ~ Vegan

                                                        

Summery Zucchini Parmigiano

This fresh, warm-weather take on the classic casserole uses heirloom Romanesco zucchini and sweet Roma tomatoes to highlight the best of the season. The zucchini is quickly salted to draw out excess moisture, allowing the breading to cling better and crisp up beautifully when fried. Romanesco zucchinis are distinguished by the telltale ribbing that runs lengthwise along the fruit.

Ingredients:

Roma Tomato Sauce

2 1/2 lbs (1.13 kg) Roma (plum) tomatoes, halved widthwise2 tbsp (30 mL) extra virgin olive oil

2 large garlic cloves, smashed, thinly slice

2 tbsp (30 mL) tomato paste

2 large basil sprigs

Salt and freshly ground pepper to taste

Zucchini Cutlets

2 medium Romanesco or green zucchini, each about 12 oz

   350 gr. trimmed

Salt and freshly ground pepper to taste

3/4 cup (175 mL) all-purpose flour

3 large eggs

1 1/2 cups (375 mL) dried breadcrumbs

1/4 cup (60 mL) finely grated Parmesan

3/4 cup (175 mL) canola oil

1 ball (125 g) fresh mozzarella, torn into bite-size pieces

Basil leaves to garnish

Directions:                                                                                                 For the tomato sauce, coarsely grate tomato flesh into a large bowl. (Discard skins or save for vegetable stock.) You should have about 4 cups (1 L) pulp. Set aside.

Heat oil in a large pot over medium-low heat. Add garlic. Cook, stirring often, until garlic is soft and fragrant, 2 to 3 minutes. Add tomato paste and cook, stirring constantly, for 2 minutes. Stir in tomato pulp and basil. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low to maintain a simmer. Cook, stirring occasionally, until mixture is saucy and reduced to about 3 cups (750 mL), 25 to 30 minutes. Adjust seasoning, if necessary. Discard basil.

For the cutlets, working lengthwise, thinly trim two edges of zucchini to flatten surfaces. Save for another use. Slice zucchini in same direction, into 1/2-inch (1-cm) thick slices—you should have about eight slices total. Cut each slice crosswise in half on bias. Transfer to a large, rimmed baking sheet. Season both sides generously with salt. Arrange in an even layer and let stand until liquid is released, 25 to 30 minutes.

Place flour in a shallow dish. Season with pepper. In another shallow dish, whisk eggs. In a third shallow dish, combine breadcrumbs and Parmesan.

Set a wire rack on countertop. Shake off excess liquid from zucchini, then pat dry on paper towel, firmly pressing to remove as much liquid as possible. Working with one slice at a time, dredge zucchini in flour mixture, turning to coat. Shake off any excess, then dip into egg mixture. Let excess drain back into the dish, then dip into breadcrumb mixture, patting to coat fully. Transfer to wire rack and repeat with remaining zucchini.

Heat oil in a large, deep skillet over medium-high heat. Working in batches, cook zucchini, flipping halfway through, until deeply golden brown, 2 to 3 minutes per side. Transfer with tongs to a clean wire rack set over a baking sheet.

Rewarm tomato sauce over medium heat. Spread three quarters of sauce over the bottom of a large platter. Arrange zucchini overtop. Spoon remaining sauce over zucchini. Top with mozzarella. Season with pepper and garnish with basil. Serve immediately.   Serve with Rose Wine

Fresh Corn Carbonara 5*****

Fresh Corn Carbonara

A raw creamed corn sauce takes the place of the traditional eggs in this silky summer-fresh "carbonara."  This is a 5***** dish!
Ingredients:
12 ounces spaghetti or linguine
Kosher salt
6 slices thick-cut bacon (about 6 ounces), cut into 1/4" strips
4 ears of corn, kernels cut off (about 3 cups), cobs reserved
1/2 cup heavy cream
Freshly ground black pepper
1/2 cup grated Parmesan (about 2 ounces), plus more to serve
1/2 cup fresh basil leaves, coarsely chopped, divided

Directions
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain.

Meanwhile, fry bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to paper towels to drain (reserve fat). 

Scrape excess corn milk from cobs into a blender by firmly running the back of a chef's knife down the sides.   Freeze the cobs for later use for adding flavor broth or stock 

Add cream, half of the corn kernels, 1/4 tsp. salt, 1/4 tsp. pepper, and 2 Tbsp. reserved bacon fat. Purée until a smooth sauce forms.

Toss hot pasta with corn sauce, 1/2 cup Parmesan, and half each of the remaining corn kernels, bacon, and basil in a large bowl.

Divide pasta among bowls and top with remaining corn kernels, bacon, and basil. Season with pepper and top with Parmesan.    Serves 4

Cast Iron Skillet Chicken With Fingerling Potatoes

Cast-Iron Skillet Chicken With Fingerling Potatoes 

Ingredients
3 tablespoons extra-virgin olive oil
3 pounds (1.4 kg) bone-in skin-on chicken cut into pieces and patted dry with a paper towel (from about a 4-pound chicken)
2 tablespoons kosher salt
1 tablespoon black pepper
2 pounds (910 g) fingerling potatoes, chopped into 2-inch (5 cm) oblique cuts (so there are two angled sides)
1 recipe Basil Chimichurri

Basil Chimichurri 
1 cup (40 g) roughly chopped fresh basil
1 cup (50 g) roughly chopped fresh flat-leaf parsley
1⁄4 cup (35 g) finely chopped red onion
1 cup (240 ml) extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons kosher salt

Directions:

Cast-Iron Skillet Chicken: Heat the olive oil in a large cast-iron skillet set over medium-high heat. Season the chicken with the salt and pepper on both sides and place the chicken pieces skin side down in the skillet. 

Fill in the pan with the potatoes. (You want the pan really full so that the surface area is completely covered with chicken and potatoes.) Cover with a lid and cook for 8 to 10 minutes, until the chicken has released its juices and everything is golden. 

Flip the chicken, cover again, and cook for another 10 minutes, or until the thickest part of the chicken reaches 165°F (74°C). Remove from heat, add dollops of chimichurri on top, and serve immediately. 

Basil Chimichurri: Add all ingredients to a bowl and stir with a fork to combine. The chimichurri is best served immediately, while the herbs are still fresh, but it can be stored, covered, in the refrigerator

 

Chopped Pan Bagnat

                                                       

Chopped Pan Bagnat

All the ingredients of the classic pan bagnat sandwich are chopped up, tossed with a sharp vinaigrette and piled high on crusty rolls. A quick condiment of mayonnaise, cooked egg yolks and basil keeps the bread from getting soggy. 

Ingredients:

Vinaigrette:
1 tbsp (15 mL) Dijon mustard
1/4 tsp (1 mL) finely grated garlic
3 tbsp (15 mL) red wine vinegar
1/4 cup (60 mL) sunflower oil
1/4 cup (60 mL) extra virgin olive oil
Salt and freshly ground pepper to taste

Sandwiches:

4 hardboiled eggs, peeled

6 tbsp (90 mL) mayonnaise

3 tbsp (45 mL) chopped basil

Salt and freshly ground pepper to taste

1/2 cup (125 mL) diced red onion

2 cups (500 mL) chopped romaine hearts

2 cups (500 mL) diced seeded tomato

1 cup (250 mL) chopped radishes

3/4 cup (175 mL) chopped pitted black olives

2 jars (190 g each) Italian tuna in oil, drained

4 submarine rolls, each about 9 inches (23 cm) long

Directions:

For the vinaigrette, whisk Dijon, garlic and vinegar in a medium mixing bowl until combined. Slowly whisk in oils until emulsified. Season with salt and pepper. Transfer to an airtight container. Refrigerate up to 1 week.

For the sandwiches, halve eggs lengthwise. Remove yolks and place in small bowl. Mash yolks with fork and stir in mayo, basil, salt and pepper. Cover and refrigerate until ready to use. Chop whites and set aside.

To make filling, place onion in a small bowl, cover with cold water and let stand 5 minutes (this will help soften the raw onion flavour). Drain, pat dry with paper towel and place in a large mixing bowl with romaine, tomato, radishes, olives and reserved egg whites. Season with salt and pepper. Add enough vinaigrette to coat lightly, saving rest for another use. Gently mix. Break tuna into flakes, add to bowl and very gently mix to combine.

Split rolls lengthwise and slather both sides with mayo mixture. Divide salad mixture between rolls. Cut in half and serve.  Serves 4 to 6

Fish Sauce-Caramel Wings

                         Fish Sauce-Caramel Wings

Ingredients:

1/2 cup (125 mL) peanut or canola oil

1/2 cup (125 mL) firmly packed dark brown sugar

1/3 cup (80 mL) water

3 tbsp (45 mL) fish sauce

16 whole chicken wings, about 3 lbs (1.36 kg)

2 1/2 tsp (12 mL) salt

1 1/2 tsp (7 mL) coarsely ground black pepper

1 generous bunch basil

1 small jalapeño or serrano chili

1 lime, halved

Directions:
Set a sieve over a small heatproof bowl. Combine garlic and oil in a small pot. Set over medium-low heat. Fry the garlic until light golden, stirring from time to time. Strain the garlic chips from the oil; reserve bothTurn on one side of grill (or arrange charcoal grill for indirect heat), close lid and bring to 425°F (218°C).

Combine brown sugar, water, fish sauce and 1 tbsp (15 mL) garlic oil (reserve the rest for another use) in a small pot. Bring to a boil and reduce by half; set aside.

Toss the chicken wings with the salt and pepper. Roast over indirect heat for 30 to 35 minutes, turning once halfway through, or until cooked through and skin is light golden. Move to direct heat and grill, turning often, for 8 to 10 minutes longer or until crisp and deeply golden. Add wings to a large heatproof bowl; let rest 10 minutes.

Add basil leaves, drizzle all with sauce and gently toss. Tip out onto a platter. Lightly crush garlic chips and scatter overtop along with the sliced chili. Squeeze the lime halves overtop and serve. Serves 8 Serve with Rieisling Wine

Green Goddess White Bean Dip ~ Vegan

Green Goddess White Bean Dip 

A mash-up of green goddess dressing and hummus, this verdant dip is a great excuse to raid your herb garden. Avocado gives it the creaminess we all crave from a chip-and-vegetable dip, while keeping the dip dairy-free and vegan-friendly.
Ingredients
1 can (19 oz) white kidney beans, drained, rinsed
1 large ripe avocado, flesh removed
2 cloves garlic, smashed
2 tbsp (30 mL) toasted pine nuts, plus more to garnish
1/2 cup (125 mL) chopped flat-leaf parsley
1/2 cup (125 mL) chopped basil
1/4 cup (60 mL) chopped chives
3 tbsp (45 mL) fresh lemon juice
1 tsp (5 mL) finely grated lemon zest
Salt and freshly ground pepper to taste
3 tbsp (45 mL) extra virgin olive oil
Flaky sea salt and whole basil leaves to garnish

Directions:
In a food processor, combine beans, avocado, garlic, pine nuts, parsley, basil, chives, lemon juice and zest. Blend until smooth, about 2 minutes. Scrape down sides of bowl. Season with salt and pepper. With motor running, slowly add olive oil. Run machine until smooth, about 1 minute.

Transfer dip to a serving bowl. Garnish with pine nuts, a pinch of flaky salt and basil leaves. Serves 6 to 8

Brussels Sprouts And Crispy, Spicy Crumbs Linguine

                                                       

Brussels Sprouts & Crispy, Spicy Crumbs Linguine

Homemade pasta deserves an elegantly simple treatment. Here, toasted bread crumbs and chili flakes add a fiery flavour boost to a simple sauté of caramelized Brussels sprouts and crisp pancetta. You’ll find lots of bold, contrasting flavours and textures thanks to the bread crumbs and homemade pasta with the addition of lemon and fresh herbs. Our Umami Brodo with Parmesan & Porcini (recipe follows) makes an excellent starter to this meal.  Makes 4 servings 

Ingredients:
3 tbsp (45 mL) olive oil
3 tbsp (45 mL) butter
2 tsp (10 mL) chili flakes
4 garlic cloves, minced, divided
1/2 cup (125 mL) panko bread crumbs
1/4 lb (115 g) pancetta, cut into 1/4-inch (5-mm) strips
2 anchovies, patted dry and finely diced
12 Brussels sprouts, thinly sliced
1 lb (455 g) fresh linguine, made from Rich & Tender Homemade Pasta Dough (recipe follows)
1 lemon, zested and juiced
1 tbsp (15 mL) finely chopped basil

Directions:
Heat olive oil and butter in a large, wide frying pan. When frothy, stir to mix. Add chili flakes and half of garlic. Stir frequently until garlic softens slightly, about 1 minute. Add crumbs. Stir until toasted, about 3 to 5 minutes. Tilt the pan slightly and spoon bread crumb mixture into a bowl leaving excess oil in pan. Pour any excess oil into a separate small bowl and reserve.

Bring a large pot of water to a boil.

Meanwhile, add pancetta to the large frying pan. Set over medium heat. Cook until crisp, about 4 to 5 minutes. Using a slotted spoon, remove pancetta to a paper towel–lined plate. Add remaining garlic and anchovies to pan. Stir until softened slightly, about 30 seconds. Add Brussels sprouts. Pour 1 tbsp (15 mL) remaining oil from bread crumb mixture overtop. Stir occasionally until softened and caramelized, 5 to 9 minutes. Taste and season with salt, if needed.

Meanwhile, boil pasta until tender and floating up to the top of the water, 1 to 3 minutes. Carefully scoop 1 cup (250 mL) cooking water and set aside. Drain pasta. Turn pasta into pan with Brussels sprouts mixture. Stir in reserved pasta water until nicely coated. Taste and season with salt, if you like. Add pancetta. Divide between bowls. Squeeze lemon juice overtop. Sprinkle bread crumb mixture overtop. Garnish with basil and lemon zest.  Makes 4 servings 

Rich And Tender Homemade Pasta Dough

Spend the afternoon leisurely rolling out your own homemade pasta. It’s a process well worth the time and effort. This basic recipe can be used for traditional shapes like spaghetti, linguine and pappardelle nests or used as a base for making stuffed shapes like our Zesty Cheese Tortellini (recipe follows). You’ll need a pasta roller for this endeavour.
Ingredients:
2 cups (500 mL) all-purpose flour, plus extra for dusting
1 1/2 tsp (7 mL) kosher salt
3 eggs
1 yolk
Semolina or all-purpose flour, for dusting

Directions:
Whirl flour with salt in a food processor. Add eggs and yolk. Whirl just until mixed and crumbly. Turn onto a lightly floured surface. Bring dough together, kneading into a fairly smooth ball and forming into a flattened round disc. Wrap tightly in plastic wrap. Let rest 30 minutes at room temperature.

Cut disc into four equal pieces. Work with one piece at a time, rewrapping the rest tightly with plastic wrap. Using your hands, shape that piece into a small, flattened disc. Dust pasta dough and pasta roller with flour. Using the widest setting on pasta roller, roll out dough 2 or 3 times. Continue to feed the sheet through the roller, reducing the thickness of each round until you have a very long piece about 1/16-inch (1-mm) thick (ideally 6 or 7 on the pasta roller or thinner). Cover with plastic wrap then a dampened cloth (not too wet). Repeat with remaining pieces of dough.

Cut into long spaghetti or linguine noodles by hand-cutting to your desired thickness. Or roll through a noodle attachment to your preferred width, dusting with flour periodically. Hang dry noodles on a pasta rack. (If you don’t have one, try using your oven door handle.) Let dry 10 to 15 minutes before cooking.

To cook, bring a large pot of water to a boil. Salt until it tastes like the sea, approximately 1 to 2 tbsp (15 to 30 mL) kosher salt. Gently add pasta, swirling with a wooden spoon to separate the noodles. Boil until pasta is al dente; this usually happens once pasta floats to the surface, about 1 to 3 minutes. Drain well before tossing with sauce.
Makes 1 lb (455 g) pasta for 4 servings

Chilled Buttermilk Corn Soup With Fines Herbs

Chilled Buttermilk Corn Soup with Fine Herbs 

Chilled soup doesn’t have to begin and end with gazpacho. This verdant number bursts with the flavours of sweet corn, fresh herbs and tangy buttermilk. To make a statement, break out the punch bowl and ladle, and serve this soup in style!

Ingredients:

3 tbsp (45 mL) unsalted butter
2 shallots, minced
Salt and freshly ground black pepper to taste
6 ears corn, kernels removed, cobs reserved
2 garlic cloves, minced
6 cups (1.5 L) vegetable stock
1 cup (250 mL) shaken buttermilk, plus more to garnish
1 large handful washed arugula or baby spinach
3 tbsp (45 mL) chopped chives, plus more to garnish
3 tbsp (45 mL) chopped basil
2 tbsp (30 mL) chopped tarragon
2 tbsp (30 mL) chopped flat-leaf parsley
2 tbsp (30 mL) fresh lemon juice
Directions:
Melt butter in a large stockpot over medium heat. Add shallots, salt and pepper. Cook, stirring occasionally, until tender and lightly golden, 3 to 4 minutes. Set 1/4 cup (60 mL) corn kernels aside for garnish, and add rest to shallot pot along with garlic. Cook, stirring, 2 minutes. Add reserved cobs and vegetable stock. Bring to a boil over high heat. Reduce heat to maintain gentle simmer. Cook, stirring occasionally, 15 minutes. Remove and discard cobs. Cool soup to room temperature.

Once soup has cooled, add buttermilk, arugula or spinach, herbs and lemon juice. Using an immersion or high-speed blender, purée until very smooth. Season with salt and pepper. Transfer to an airtight container. Refrigerate at least 4 hours and up to 3 days.

Transfer to a punch bowl and garnish with a swirl of buttermilk, reserved fresh corn kernels and chives.   Serves 6 to 8

Blackened Octopus

Blackened Octopus

Octopus is a popular dish at my restaurants, but not many people cook it for themselves. I have created this fun and easy recipe that anyone can make at home. Appetizer,

Serves 6 to 8,  Prep time 15 minutes,  Cook time 5 hrs 15 minutes.
Ingredients
For the Hot Honey:

1 cup raw honey
1 habanero, torn
For the Octopus:

1 head octopus
2 sprigs rosemary
1/4 cup olive oil
2 cups blackening seasoning, store brought or prepared on own

For the Corn Puree

6 pcs corn cobs cleaned, washed, and kernels taken off, reserve the 

   cobs
6 tablespoons olive oil plus 1/4 cup
1 pinch chili flake
Water as needed
Salt as needed

For the Garnish:

1 cup sauteed corn
1 cup cherry tomatoes
4 basil leaves torn
Olive oil
Salt as needed
1 radish thinly shaved

Directions
For the Hot Honey:

Add the honey and habanero to an 1.5 Quart Sauce Pan. Simmer on low heat for 15 minutes.
Take off heat and allow to steep overnight, leave the pepper for any extra spice if you like.

For the Octopus:

Set the Sous Vide Immersion Circulator at 175°F.  Cut the octopus into separate tentacles, place 1/8 cup olive oil and rosemary in a vacuum sealed bag, or if not available use a ziplock and cook for 5 hours.
Remove from the circulator vessel and immediately cool down in ice water. Remove the octopus from the bag and dust generously with blackened seasoning.
Preheat the oven to 350°F.
Heat a 10 i nch fry pan on high heat, add the remaining olive oil, and sear on all sides. Then, finish in the oven for 5 minutes.

For the Corn Puree:  

In an 3 Quart Sauté Pan on medium heat, add the olive oil. Add the corn and sauté for 5 minutes, season with salt. Reserve 1 cup of corn for garnish.
Add the cobs and cover with water and simmer on low for 20 minutes.
Remove the cobs and place cooked corn in a quart sized container. Use the Immersion Blender and puree until smooth, drizzle in olive oil, and adjust seasoning.

For the Garnish:

Gently warm all ingredients on low heat in a 2 Quart Sauce Pan for 3 minutes.
Once complete, place the corn puree on the plate. Brush the honey on the blackened octopus and place it over the corn. Top the octopus with the remaining sautéed vegetables.

Salmon Baked With Herbs and Caramelized Lemons

Salmon Baked With Herbs And Caramelized Lemons 

Ingredients:
1 5⁄8 kg or 3 lb. salmon, scaled, gutted and washed (1 whole salmon)
olive oil, and drizzling (for cooking)
sea salt
fresh ground black pepper
2 bay leaves
3 sprigs rosemary
3 sprigs thyme
3 sprigs basil
3 sprigs sage
3 sprigs parsley
1 head garlic, halved horizontally, then broken into cloves (unpeeled)
2 -3 stalks lemongrass, split in half lenghtways and bruised with the back of a knife 
3 small lemons, thickly sliced 
5 -6 star anise
1 teaspoon mixed peppercorns (or black)

Directions

Trim a little of the tail and fins of the salmon with kitchen scissors and pat dry with kitchen paper. Pat the cavity dry as well. Score the skins of the salmon on both sides with a sharp knife at 1 - 2 intervals. Rub all over with olive oil, salt and pepper.

Tear two sheets of foil, large enough to envelope the salmon easily. Lay one on top of the other on the work surface and scatter the bay leaves, herb sprigs, garlic and lemongrass over the middle o the foil. Lay the fish on the bed of herbs and tuck some of the flavourings into the cavity.

Fry the lemon slices in a little olive oil for 2 - 3 minutes until caramelized around the edges, seasoning them with salt and pepper. Allow to cool slightly. Tuck the caramelized lemon slices around the fish, placing some in the cavity and some on top. Scatter the star anise and peppercorns over and around the fish, putting some inside the cavity. Drizzle the salmon with a little olive oil. Heat the oven to 190 degrees centigrade or 375 Fahrenheit.

Fold the edges of the foil tightly together over the salmon to seal, leaving some space in the parcel for steam to surround and cook the fish. Put the salmon parcel in the roasting tin and cook in the centre of the oven for 25 - 30 minutes, depending on the thickness of the salmon. Remove from the oven and without unwrapping the foil parcel, rest the fish for 5 - 10 minutes.

Unwrap the salmon and peel off the skin with a palette knife. Use the back of a spoon to slide the fish off the bone. Serve individual portions garnished with the caramelized lemons. Serves 4.

Mediterranean Meatloaf Focaccia

Mediterranean Meatloaf Focaccia

No need to wait for the next day to enjoy a comforting meatloaf sandwich, this zesty version of a North American classic is hearty and delicious hot from the oven and just as yummy cold for lunch the next day. Instead of heavy mashed potatoes, we’ve lined the bottom of the bread with thinly sliced sweet potatoes and amped up the Mediterranean flavours for a cosmopolitan twist.

Ingredients:

1 focaccia bread; about 8 x 10 inches (20 x 25 cm)
½ small sweet potato, peeled, very thinly sliced
½ tsp (2 mL) sea salt
½ tsp (2 mL) black pepper
2 tbsp (30 mL) olive oil
1 small onion, finely chopped
1 small red or green pepper, seeded, finely chopped
1 jalapeño or other chili pepper, seeded, finely chopped
2 to 3 cloves garlic, minced
½ tsp (2 mL) dry oregano
2 cups (500 mL) packed lean ground beef, about 1 lb (500 g)
½ cup (125 mL) grated Parmesan, Romano or Asiago cheese (or a combination)
¼ cup (60 mL) finely chopped sun-dried tomato 
2 tbsp (30 mL) finely chopped, rehydrated porcini mushroom (optional); start with about ¼ cup (60 mL) fresh, or 1½ tsp (7 g) dry, and cover in about 1 cup (250 m) boiling water to soften for about 15 minutes; drain and squeeze out excess water
1 tsp (5 mL) finely minced fresh rosemary
¼ cup (60 mL) finely chopped fresh basil
2 free-run eggs, lightly beaten
1 cup (250 mL) shredded mozzarella 
16 to 20 thin slices of spicy or mild Italian salami, enough to cover the surface of the focaccia

Directions:

Carefully slice the top of the focaccia off; set aside.

Run a paring knife around the inside of the focaccia about 1 inch (2.5 cm) in from the outside; pull out the crumb almost to the bottom. Leave a wall of bread all around about 1 inch (2.5 cm) thick. Pull crumb from the top of the loaf (the lid) as well; save the crumbs for another use, if desired.

Line a baking sheet with a piece of tin foil long enough to wrap up and over the focaccia. Set the focaccia into the centre of the foil-lined pan.

Use a mandoline or the single-blade side of a box grater to slice the sweet potato.

Lay the thin slices of sweet potato down inside, onto the base of the focaccia; overlapping a little, right up to the edges of the bread. You should use about 10 to 12 slices. Season with salt and black pepper; set aside.

Into a large skillet over medium-high heat add the oil, onion, and peppers. Fry, stirring often until softened, browning and becoming dry; about 20 minutes.

Add the garlic and dry oregano; stir and continue to fry for another 5 minutes.

Add the beef; stir to combine then take off the heat. Beef will be grey in some places, red in others. Transfer meat mixture to a bowl.

To the bowl with meat, add the grated Parmesan, sun-dried tomatoes, porcini (if using), rosemary and basil; mix very well to combine.

When meat is somewhat cooler to the touch, add the eggs and mix well to fully combine.

Preheat oven to 350°F (180°C).

A spoonful at a time, transfer the meat mixture into the focaccia box, packing it down well between additions and making sure to fill all the nooks and crannies; don’t leave any air pockets but don’t press and stuff so hard as to break the bread wall. Continue until all the meat mixture is used; mound it up a bit in the middle and make sure to spread the meat all the way to the outer edges.

Top evenly with the grated mozzarella and place the lid back on.

Lay the slices of salami on top of the bread, like scales on a fish, overlapping somewhat, then bring up the foil, wrapping the loaf up tightly.

Bake about 50 minutes, then open the foil on top, allowing the steam to escape, and continue to bake uncovered for a further 5 to 10 minutes, or until a meat thermometer inserted into the middle reads about 150°F (65°C).

When done, remove from oven and allow to rest for about 20 minutes before transferring to a platter and slicing; if the interior is too hot, it will fall apart when cut.

Serve warm or enjoy cold.

Baked Mushroom Parmigiana 5*****

Baked Mushroom Parmigiana 5*****

Create a truly comforting casserole by breading and baking ample-sized caps then layering with loads of cheese and tomato sauce. This style of tomato sauce can be applied to other recipes like classic lasagna. Want a side of pasta? Simply double the sauce.

Ingredients:

Quick Tomato Sauce:

2 cans (each 875 g) 28 oz. whole San Marzano tomatoes

½ cup (125 mL) extra virgin olive oil
10 garlic cloves, thinly sliced
½ tsp (2 mL) chili flakes
2 tsp (10 mL) granulated sugar
1 basil sprig including stem
Breaded Mushrooms
3 tbsp (45 mL) extra virgin olive oil
1½ cups (375 mL) panko bread crumbs
¾ cup to 1 cup (175 to 250 mL) all-purpose flour
4 eggs, beaten
12 medium-large or large portobello mushroom caps (stems removed) I used "stuffing" mushrooms from Costco 1 cup (250 mL) finely grated 
   Parmigiana- Reggiano
3 cups (750 mL) coarsely grated mozzarella, about 340-g ball
½ cup (125 mL) fresh basil leaves
Directions:

Open canned tomatoes so you can quickly add and avoid burning the garlic while fiddling with an opener. Pour ½ cup (125 mL) oil into a large wide pot. Set over medium heat. When shimmering or hot, add garlic and chili flakes. Stir frequently until lightly golden, 1 to 2 minutes. Carefully add tomatoes. Using a wooden spoon or potato masher, gently break up the tomatoes. Add sugar. Stir often over medium until sauce comes to a simmer. Reduce heat so sauce gently simmers but isn’t splattering (likely low or medium-low). Add basil. Cook, stirring occasionally until thickened and flavourful, 35 to 40 minutes. Remove basil from sauce.

Preheat oven to 400°F (200°C).

Bread mushrooms. Pour 3 tbsp (45 mL) olive oil into a frying pan and set over medium-high heat. Add bread crumbs. Stir until toasted, 3 to 4 minutes. Cool completely. Place flour, eggs and toasted bread crumbs in separate pie plates or wide shallow dishes. Dust mushrooms with flour then dip in egg. Coat with bread crumbs. Set on a large rimmed baking sheet.

Bake in preheated oven until crispy-coated, about 12 minutes.

Spoon about 1 cup (250 mL) tomato sauce into a 9 x 13-inch (3-L) baking dish, spreading to evenly coat base of dish. Add 6 breaded and baked mushroom caps. Dollop with half of remaining sauce. Sprinkle with half of cheese. Repeat with a second layer, ending with cheese.

Reduce oven temperature to 375°F (190°C).

Bake in centre of preheated oven until mushrooms are very tender, 45 to 50 minutes. Scatter basil overtop. Serve a stack of 2 caps for each serving alongside pasta or a hearty green side such as steamed broccolini or roasted asparagus.    Makes 6 servings