This is a simple and delicious accompaniment to any barbequed meat, including burgers. This salad is sweet, salty and refreshing.
INGREDIENTS:
1/4 of medium sized watermelon, diced, approximately 4 cups
3/4 cup cubed good Greek feta
2 tablespoons chopped fresh mint (or to taste)
Balsamic glaze (use to taste)
METHOD:
Add the diced watermelon to a serving bowl. Layer 1/2 cup of the cubed feta, and crumble the remaining 1/4 cup of the feta on top. Sprinkle with the chopped mint. Toss the salad gently. Drizzle with Balsamic glaze and serve.
TIPS:
1. Due to the simplicity of this recipe, it is important to choose watermelon that is ripe, sweet and juicy and to use very good quality feta.
2. You can season this salad with freshly ground black pepper. I like it with or without.
3. Mint is a very delicate herb. Only slice/chop once. Repeated slicing/chopping will cause the mint to darken/blacken.
4. Balsamic glaze is a sweet and thick balsamic reduction. A little goes a long way.
This is a very quick weeknight dinner. Smoked salmon, tomato, cream, vodka and pasta. Yum!
INGREDIENTS:
150 grams of smoked salmon, thinly sliced and chopped
2 cups of pureed tomatoes
1 cup of 35% cream
1/4 cup vodka
1 onion minced finely
1 tablespoon of butter
1 tablespoon of olive oil
chili flakes to taste
salt and freshly ground black pepper
1/4 cup sliced green onions (green part only)
1/4 cup of fresh basil cut into chiffonade
1 tablespoon of freshly grated parmigiano reggiano cheese
1 package of penne rigate, 500 grams
METHOD:
In a large skillet, on medium high heat, warm up the butter and olive oil. Saute the
minced onion until golden and translucent. Add the vodka and let it burn off for a
couple of minutes. Add the tomato puree, bring to a simmer for 5 minutes. Off heat add the cream. Put the pan back on medium heat and bring the sauce to a simmer. Do not boil. Lastly stir in the salmon, green onion, basil, parmigiano reggiano cheese, chili flakes (if using), salt and pepper. Let it simmer for 2 minutes. Turn off the heat and set aside while you wait for the pasta to be ready.
Cook pasta until it is al dente (with a bit of a bite). Drain and add to the pan with the sauce and serve immediately.
TIPS:
1. Always under-cook any pasta (approximately 1 minute less than the suggested time), that is going into a warm/hot sauce because it will continue to cook as it absorbs the sauce.
2. The pasta absorbs the sauce quickly. It is best eaten right after you add the pasta to the sauce. However if you prefer a saucier pasta dish, reserve one cup of the sauce and spoon over the already individually plated pasta.
3. You can substitute any pasta shape, and any type of pasta.
4. Always add the cream to the pan off the heat source, otherwise the cream will curdle.
5. This meal can be ready in less than 20 minutes.
SERVING SIZE: Approximately 4 to 6 servings
This is my friend Enza's recipe. It is so yummy, that I wanted to share it.
INGREDIENTS:
1/4 cup unsweetened cocoa
1/4 cup hot water
1 3/4 cup all-purpose flour
1 1/2 cups granulated sugar
3 teaspoons of baking powder
1 teaspoon of salt
1/2 cup safflower oil
5 eggs, separated
3/4 cup of water
2 teaspoons of vanilla extract
1/2 teaspoon of cream of tartar
METHOD:
Preheat oven to 325F.
Use a 10-inch non-stick angel food cake pan with built-in 'little feet', to prop up the pan upside down when cooling.
Combine cocoa and hot water. Stir until cocoa is dissolved. Set a side.
.
In a medium sized bowl beat the egg whites and cream of tartar until stiff peaks form.
In a large bowl, combine flour, sugar, baking powder, and salt. Use a whisk so that the ingredients are well mixed. Add in the oil, egg yolks, water and vanilla. Stir until it is well incorporated. Then beat with mixer on medium speed until the mixture is smooth. About 3 minutes.
Remove half of the batter into a separate bowl. To one half of the batter, gently fold in the cocoa mixture.
Divide egg whites in half. Fold beaten egg whites using a spatula, into each of the two batters. Do not over mix.
Spoon both batters into the prepared tube pan. Alternate chocolate and vanilla batters.
Gently run spatula through cake to create marble effect.
Bake for 55 minutes at 325F. Increase temperature to 350F and bake for another 10 minutes.
Carefully invert cake over rack to cool. Once cooled, run an offset spatula between cake and cake tin to loosen cake. Remove cake from pan and dust lightly with icing sugar.
TIPS:
1. Oven should always be preheated to the correct temperature before placing cake in the oven.
2.
Always use correct measuring cups and spoons. Use liquid measuring
cups for fluids, such as oil or water. And dry measuring cups for larger
powders such flour and sugar.
3.
Flour should be spooned into a measuring cup, not poured in. Once you
spoon flour, do not shake or pack the measuring cup. Carefully level
off excess with a knife. You should never use the measuring cup to
scoop out flour from a container. Even a tiny bit of too much flour
creates a dense product.
4. When measuring liquid ingredients, fill the cup to the appropriate line
and place cup on a flat surface. Always view at eye level as you pour
the liquid. Viewing from the top is incorrect, because water surface
curves downward.
5. This delicate cake must be cooled upside down to prevent it from collapsing.
This is another one of my family's favourites. A quick great make-ahead dinner. Just heat and serve.
INGREDIENTS:
1 package fresh egg pasta sheets (360 grams)(6 sheets), cut in half. This recipe will make 12 manicotti
1/4 cup Marscapone cheese
2 cups shredded Mozzarella cheese
1 container extra smooth ricotta (340 grams)
1/2 cup freshly grated Parmigiano Reggiano plus 1/3 cup to sprinkle on top
1 whole large egg
1/4 teaspoon nutmeg
3 cups basic tomato sauce
salt
freshly ground black pepper
METHOD:
Preheat oven to 350 F.
In a large bowl mix marscapone, mozzarella, ricotta, 1/2 cup Parmigiano Reggiano, egg, nutmeg, salt and black pepper.
In an oven-proof casserole, coat the bottom with 4 tablespoons of the tomato sauce.
Using a regular sized ice-cream scoop, place a leveled scoop of the filling onto each 1/2 sheet of pasta.
Roll in from the longer edge. Place the manicotti seam down in the casserole dish. Continue with the remaining filling and pasta sheets.
Pour the remainder of the tomato sauce over the
rolled manicotti. Sprinkle with 1/3 cup freshly grated Parmigiano Reggiano . At this point it can be frozen or stored in refrigerator until you are ready to cook it.
If you are cooking this right away, pop in oven for 25 minutes, until heated through.
TIPS:
1. You can also add 1/2 cup of finely chopped raw baby spinach to the cheese filling. Do not use regular spinach if you are choosing to add raw spinach. It will not cook evenly in the oven.
2. Because of the simplicity of the recipe, the key is to have very fresh high quality ingredients.
3. The flavour of tomato sauce is paramount as well. Choose your favourite, preferably homemade.
4. Some of the liquid in the sauce will evaporate in the oven. If your sauce is very thick, I would add 1/2 cup of water along the edges of the casserole (not over the casserole), just before popping it in the oven.
5. I usually double the above recipe and freeze one casserole. It only takes an extra 10 minutes to prepare the additional one.
6. To reheat from the refrigerator, cook uncovered in a preheated 350F oven for 35 minutes, until heated through.
7. To reheat from frozen, cook uncovered in a preheated 350F oven for 50-55 minutes .
SERVING SIZE: Approximately 2 manicotti per person. This recipe will serve 6.
I like to serve this with roasted sweet potatoes and gingered stir-fry vegetables [your choice of vegetables]. This tenderloin is so tender and tasty with sticky goodness!
INGREDIENTS:
1 to 1 1/2 pound centre-cut pork tenderloin
4 tablespoons of honey
3 tablespoons of low sodium soy sauce
1 tablespoon of minced fresh ginger
3 garlic cloves minced (about 2 tablespoons)
1/4 teaspoon of chili flakes
1/4 teaspoon of freshly ground black pepper
METHOD:
Make marinade by mixing honey, soy sauce, ginger, garlic, chili and black pepper. Pour over entire tenderloin and marinate for at least 1 hour in the refridgerator.
Roast in a preheated 375F oven for approximately 40 minutes. Baste half-way through. If the sauce begins to dry up too much, just add a splash of water.
Roast until the internal temperature reaches 160F. Let rest for 10 minutes covered loosely with foil. Scoop up and slather all of the gooey sauce over the tenderloin. Slice and serve.
TIPS:
1. If you are hoping for leftovers, I would double, even triple the above recipe.
2. The longer that you marinate the meat, the more tasty it will be.
3. Always pat dry the meat before slathering on the marinade so that it sticks and does not run off.
4. Let meat stand at room temperature for about 20 minutes before placing in hot oven. It will cook quicker and will be more moist.
5. Cook pork until internal temperature registers 160 F.
6. I prefer to mince the ginger and garlic together in a mini food chopper. Approximately one inch-long knob of fresh ginger equals a tablespoon minced.
The following recipe makes a huge pot of soup. If you want to make less, divide the recipe in half. However the soup does freeze well. It tastes even better the day after it is made. The perfect soup to enjoy on a chilly day!
INGREDIENTS:
2 boxes (total 800 grams) of peeled cut-up squash, diced bite size
1 large onion, small diced
2 celery stalks, small diced
2 carrots, small diced
5 garlic cloves, minced
2 large zucchini, medium diced
4 Yukon Gold potatoes, medium diced
1 small can of tomato paste (156 ml)
1 teaspoon of freshly grated ginger root
2 cans of chickpeas (each is 540 ml), drained and rinsed
2 tablespoons of extra virgin olive oil
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper or more to taste
vegetable stock or water, just enough to cover all of the vegetables
salt to taste
freshly ground black pepper to taste
1/2 cup chopped fresh cilantro (optional)
METHOD:
In a large stock pot, over medium heat, warm up the olive oil. Add the onions, celery, and carrot and saute for 8 minutes. Stir regularly and add a bit of salt so that the vegetables release some of their liquid.
Add garlic and ginger and saute until fragrant. Be careful to not burn. Now add turmeric, cinnamon, cumin, cayenne and tomato paste. Cook for a minute while stirring. Toss in squash, zucchini, potatoes, chick peas, stock or water, salt and black pepper. Increase heat to high, cover and bring to a boil. Once it comes to a boil, lower heat to medium low. (Keep lid on) Continue to cook for 35 minutes on a slow simmer. Adjust seasoning and sprinkle with cilantro (if using) and serve.
TIPS:
1. In order to ensure that the various vegetables are cooked evenly, the vegetables should be diced into different sizes as follows:
Equally dice the onions, celery, and carrots approximately the size of the chickpeas.
And similarly equally dice the zucchini, squash and potatoes but into bite size cubes (about half inch in size). Just slightly larger than the onions, celery and carrots.
This recipe is a simple addition of coconut to my earlier Classical Portuguese Almond Torte recipe. Coconut is a favourite ingredient used in Portuguese baked goods.
INGREDIENTS:
1 cup of sugar
1 tsp pure vanilla extract
zest of 1 lemon
2 large whole eggs
1 additional egg white from a large egg
1/2 cup almond flour (ground almonds)
1/2 cup regular flour
1/2 cup melted butter
1/4 cup sliced almonds
1/3 cup sweetened flaked coconut
icing sugar for dusting
METHOD:
Preheat oven to 350F.
Butter a 9-inch round cake pan.
Beat egg white with 1 tablespoon of sugar, until stiff peaks form. The sugar helps to stabilize the egg white.
In
a large bowl, with mixer at medium speed, beat the remainder of the sugar with the 2 whole eggs. Beat
for at least 2 minutes. Add butter, lemon zest and vanilla and beat
well. Stir in almond and regular flour gently with a spatula. Gently fold
in beaten egg white. Pour into prepared pan. Sprinkle almonds evenly
over top, followed by the flaked coconut. The coconut will toast as the torte bakes. Bake for 30 minutes.
Let cool for approximately 20 minutes before removing from the pan. Dust lightly with icing sugar and serve.
TIPS:
1.
Always use correct measuring tools. Liquid measuring cups for wet
ingredients. Dry measuring cups for solid or semi-solid ingredients.
2. Spoon flour into a measuring cup. Do not shake or tap the cup, and level off with a flat edge.
3.
It is important to beat the whole eggs and sugar for at least 2 minutes until
the mixture is light and has increased in volume. This is the leavening in
the cake.
4. Do not over mix when you fold in the beaten egg white.
A silky smooth and delicious soup. Topped off with a dollop of honeyed Marscapone. Healthy and indulgent at the same time.
INGREDIENTS:
2 pounds of carrots, peeled and diced
1 large cooking onion, diced
2 garlic cloves
1 inch to 1 1/2 inch knob of peeled fresh ginger (approximately 2 tablespoons minced)
2 Yukon gold potatoes, peeled and diced
2 bay leaves
salt
freshly ground pepper
2 tablespoons of extra virgin olive oil
1 tablespoon of butter
4 to 5 cups of chicken or vegetable stock, just enough to cover the vegetables in the pot
1/2 cup Marscapone Cheese
2 tablespoons of honey
METHOD:
In a 5 quart pot, heat olive oil and butter on medium heat. Saute onions until they are translucent. About 8 minutes.
Meanwhile in a mini-chopper add 2 garlic cloves and the peeled ginger. Grind until garlic and ginger are finely processed. Add to sauteed onion. Saute for 1 minute, do not burn.
Add the carrots, potatoes, bay leaves, stock, salt and pepper.
Bring to a boil and simmer for 30 minutes. Vegetables should be tender when pierced with a fork.
Remove bay leaves, puree with an immersion blender. Adjust seasoning if necessary.
Meanwhile whip together the Marscapone cheese and honey. Serve each bowl of soup topped with generous dollop of the cheese mixture (about a hefty tablespoonful). Gently stir to evenly distribute the flavour .
TIPS:
If you are pressed for time, the following is a quicker cooking suggestion for the soup. Combine carrots, onions, potatoes, stock, bay leaves, olive oil, butter, salt, pepper, the finely ground fresh garlic and fresh ginger in a pot. Put the lid on and bring to a boil. Once it starts to boil, lower the heat and simmer gently for 30 minutes. Remove bay leaves. Puree with immersion blender. It is tasty this way as well. And of course, serve topped with the honeyed Marscapone cheese.
A tasty weekend brunch or a quick weeknight dinner
INGREDIENTS:
For the stew:
3 cups cooked green or brown lentils (see TIP section below for recommendation)
125 grams of sliced Parma prosciutto, chopped (you can substitute pancetta or bacon)
3 tablespoons of extra virgin olive oil
2 medium sized onions, finely diced
1 carrot, finely diced
1 celery stock, finely diced
4 garlic cloves, minced
3 tablespoons of tomato paste
1/2 teaspoon of cayenne pepper
salt to taste
freshly ground black pepper
splash of white wine or water
1 1/2 cups of your favourite stock
2 bay leaves
1 fresh whole red or green Thai chili pepper (optional)
For the goat cheese rounds:
1 log of goat cheese cut into 1/2 inch rounds
1 cup of panko style bread crumbs
2 egg whites
3 tablespoons of butter
METHOD:
Heat the olive oil in a large skillet. Fry the prosciutto (bacon) until it is crispy. Add onions, celery, carrots, garlic and saute for 8 minutes. If the contents start to stick to the pan, deglaze with a splash of wine or water. Add the tomato paste and let toast for a minute. Lastly add cayenne, salt, pepper, bay leaves, fresh chili pepper (optional), and stock. Simmer covered for 20 minutes.
While this is simmering prepare the goat cheese. Slice goat cheese in to 1/2 inch rounds. Dip into beaten egg whites and coat with panko breadcrumbs. Keep in fridge.
Once stew is ready, melt the butter in a skillet. When the butter starts to brown, carefully place the rounds of goat cheese in the pan. Fry one side until the bread crumbs become golden and then flip to the other side.
Serve the stew in a bowl or plate and top with the warm goat cheese rounds.
TIPS:
1. The easiest way to slice a log of goat cheese is to freeze it one hour before you slice it.
2. I prefer to use either lentilles du Puy (small French green lentils) or Umbrian lentils (small brown lentils from Umbria, Italy)
3. An alternative to goat cheese, would be to serve with one poached egg per person. The way to do this is to make several wells in the simmering stew, and drop an egg in each well. Cover and simmer for 2 minutes (for over easy). Serve immediately.
4. The goat cheese rounds are also delicious served over a simple arugula salad.
5. Bacon, pancetta or even guanciale can be substituted for the prosciutto.
Another family favourite. A great dish for entertaining.
INGREDIENTS:
4 lb boneless leg of lamb
4 garlic cloves
4 sprigs of fresh rosemary
2 sprigs of fresh thyme
1 tablespoon of extra virgin olive oil
1 tablespoon of Dijon or Pommery mustard
salt
freshly ground black pepper
1 large carrot diced
1 large onion diced
1 celery stalk diced
2 large bay leaves
2 tablespoons of tomato paste
1 cup of a full bodied red wine
1/2 cup of your favourite stock or water
METHOD:
Score leg of lamb on the fatty side.
In a mini-chopper, add 2 garlic cloves, 3 stemmed rosemary sprigs, 1 stemmed thyme sprig, olive oil, mustard, salt and pepper. Process to a loose paste.
Using your hands spread paste over entire surface of the lamb (both sides). Season with a bit more salt and pepper.
Let stand at room temperature for 45 minutes to 1 hour.
After about half an hour, preheat oven to 500F.
In a roasting pan, add the mire poix (onions, celery, carrots), remaining 2 cloves of garlic, bay leaves, 1 more sprig of rosemary, 1 sprig of thyme, tomato paste, red wine and stock. Salt and pepper the vegetables. Set lamb over the mire poix, which serves as a rack. Roast for 20 minutes at 500F. Then lower the oven temperature to 350F. Cook for an additional 1 1/2 hours (approximately). It takes approximately 25 to 30 minutes per pound for medium. Otherwise, use a meat thermometer to cook to your own preference.
Once the lamb is cooked, remove from oven and cover loosely with foil. Let stand at room temperature for 20 minutes while you prepare the gravy.
Using a skimmer, remove all the vegetables and herbs from the roasting pan. Place roasting pan on a stove top burner and bring to a boil. Skim off the fat. Reduce heat, whisk in 1 teaspoon of corn starch and simmer the jus for 5 minutes to a silky consistency. Adjust seasoning (if necessary). Serve the jus drizzled over the sliced lamb.
TIPS:
1. Be sure to let the meat stand at room temperature for the required time before cooking. Never put cold meat into the oven, or barbeque. Bringing meat to room temperature before cooking prevents the meat from becoming tough and chewy.
2. Pat dry meat well, before spreading on the paste.
3. Always score the fatty side of the lamb so that the marinade penetrates to the roast.
4. Try to skim off as much of the fat from the jus as possible.
5. Roasting the meat at 500F for the first 20 minutes sears in the juices. I do this for all my oven roasts, including turkey.
6. Taking the time to let a roast "rest" (covered loosely with aluminum foil) after cooking will ensure that it is moist, tender and juicy.
Add the diced watermelon to a serving bowl. Layer 1/2 cup of the cubed feta, and crumble the remaining 1/4 cup of the feta on top. Sprinkle with the chopped mint. Toss the salad gently. Drizzle with Balsamic glaze and serve.
