Fennel and Roasted Beet Salad with Truffle Chevre

INGREDIENTS
1 fennel bulb, sliced as thin as possible
3 tbsp fennel fronds, chopped (the feathery part of of the fennel stalk)
2 medium roasted beets, diced
2 shallots, finely sliced
1 small tomato, sliced in wedges
Cypress Grove Truffle Tremor Chevre
Fresh Italian or French bread

DRESSING
1 1/2 tbsp extra virgin olive oil
1 tsp kosher salt
1 tsp fresh cracked pepper
2 tbsp white balsamic vinegar

DIRECTIONS
Combine the vegetables. Toss with dressing. Serve with crostini and chevre cheese.

Yields 4 small servings.

Variation:
Add baby arugula to the salad and toss with the following dressing:
GARLIC GINGER LEMON VINAIGRETTE
1 1/2 tbsp extra virgin olive oil
1 tsp kosher salt
1 tsp fresh cracked pepper
the juice of half a lemon
1 tsp freshly grated ginger
1 tsp minced garlic (or 1 garlic clove, minced)

Italian Sausage Beef Stroganoff

INGREDIENTS

1 medium onion, chopped
1 red bell pepper, chopped
1 italian sausage, sliced
3 cloves garlic, minced
1 can beef consomme
2 tbsp tomato paste
3 tbsp fresh sage, minced
2 tbsp fresh cilantro, minced
2 tsp flour
4 tbsp sour cream
3 cups pasta, al dente
1 tsp kosher salt
1 tsp cracked pepper

DIRECTIONS
Saute onion and bell peper until soft. Add garlic, sage and cilantro and saute until garlic browns slightly. Add italian sausage. Saute until brown. Add beef consomme and tomato paste. Simmer for five minutes. Sprinkle on flour and stir until combined. Simmer for 5 minutes. Add salt and pepper. Stir in sour cream and pasta until covered with the sauce. Simmer for 3 minutes. Serve.

Spaghettini with Vodka Arrabiata Sauce

INGREDIENTS
1 cup vodka
1 tsp red pepper flakes
1 cup prosciutto, chopped
3 cloves garlic, minced
1/2 cup fresh basil, chopped
1 can roma tomatoes (san marzano), crushed
2 tbsps tomato paste
1 cup half & half
spaghettini, al dente (reserve 1/4 cup pasta water)
1 cup grated parmigiano-reggiano
extra virgin olive oil
kosher salt to taste
fresh ground pepper to taste

DIRECTIONS
Combine vodka and red pepper flakes, set aside. Saute onions in olive oil until translucent. Add garlic and prosciutto until the prosciutto turns brown. Add vodka and red pepper mixture and simmer for 5 minutes. Fold in tomatoes and tomato paste. Simmer for about 20 minutes, stirring occasionally. Add pasta water if the sauce is too thick. Add basil and simmer for 2 minutes. Add cream and simmer for an additional 2 minutes. Stir in parmigiano-reggiano. Serve on spaghettini. Garnish with more grated cheese or fresh basil.

A few of my favorite things (made out of cheese) - Brie

My favorite French cheese:

BRIE
It goes without saying that brie is one of my all-time favorite foods. It is a soft, mellow, creamy, rich and buttery cheese with a white mold rind.



My recipes for Brie:

Baked Brie wheel

INGREDIENTS
1 brie wheel
1/2 cup fig compote or spread
2 tbsps sliced almonds, peeled pistachios or chopped cashews
1 pkg petit toasts or 1 french baguette sliced and toasted

DIRECTIONS
Place the brie wheel on a pizza stone or cookie sheet. Wrap the top of the brie wheel in foil and bake 10 minutes at 350°F. Remove from oven, carefully remove foil. Spread fig compote in a thick layer on top of wheel. Sprinkle nuts evenly. Serve warm with toasts.

Curry Chicken, Jamaican-Style

Updated picture from another try - no red peppers in this one



INGREDIENTS
2 chicken breasts, cut in strips
1 medium onion, chopped in large pieces
4 small potatoes, cubed
1 red bell pepper, cut in large 1-inch pieces
4 small garlic cloves, finely chopped
2 tbsps fresh lemon juice
1 tsp red curry paste
2 tbsps curry powder
1 tsp ground ginger
2 tbsps olive oil
1 cup chicken broth
1 bunch coriander (cilantro), finely chopped
1 small zucchini, cubed (optional)
1 can coconut milk
1 tsp kosher salt
fresh ground pepper to taste

DIRECTIONS
Place chicken between sheets of waxed paper. Using mallet, pound chicken to even 1/2-inch thickness. Season chicken with salt and pepper and lemon juice. Set aside for 5 minutes. Heat oil in large nonstick skillet over high heat. Add chicken. Sauté until brown and almost cooked through, about 2 minutes per side. Transfer chicken to plate. Reduce heat to medium. Add onion, red pepper and curry paste to skillet. Stir until cooked and translucent. Add garlic, saute 1 minute. Stir in potatoes (and zucchini, if desired). Add broth, bring to a boil until reduced to glaze, and potatoes are cooked through, about 10 minutes. Add curry powder and ginger powder and stir until dissolved, add salt. Return chicken to skillet. Add coconut milk and coriander, and stir until combined. Simmer another 10 minutes or until the sauce thickens.

Serve over steamed rice.

Tuscan Cannellini Bean & Prosciutto Dip

This is an easy, delicious dip. I got the recipe idea from Real Simple magazine.

1 can cannellini beans, drained and rinsed
1 small garlic clove, finely chopped
3 scallions, sliced
3 tbs. extra-virgin olive oil
1 tbs. fresh lemon juice
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
2 ounces prosciutto, ripped in 1 inch pieces


In a medium bowl, combine the beans, garlic, scallions, olive oil, lemon juice, salt, and pepper. Fold in the prosciutto. Serve with bruschetta toasts, sliced baguettes or pita chips.

Tomato Sauce with Prosciutto

I've been trying to duplicate my friend Adam's pasta sauce and haven't been successful, until today. He told me it was all about the tomatoes. He is right. I got San Marzano tomatoes at Dean and Deluca. I will never make a tomato sauce with regular tomatoes again.

INGREDIENTS
1 can san marzano whole peeled tomatoes
1 medium onion, chopped
1 red bell pepper, chopped
5 cloves garlic, chopped
12 leaves fresh basil, chopped
1 sprig fresh rosemary, minced
5 sliced prosciutto, chopped
2 tbps tomato paste
1 cup red wine (I used a Cotes du Rhone - Paul Jaboulet Aîné Parallèle 45 Rouge)
pasta (I used radiatore pasta)
1/2 cup grated parmigiano-reggiano
pinch kosher salt to taste
fresh cracked pepper

DIRECTIONS
In a large saucepan or cast iron pan, saute onion on medium until translucent. Add pepper and saute until soft. Add garlic and prosciutto and saute for another 2 minutes. Add can of tomatoes (in juice) and mash them in the pan with a potato masher. Simmer for about 10 minutes. Add basil, rosemary, salt, pepper and tomato paste. Stir until combined. Add wine. Simmer for 20 minutes covered. Serve on pasta with grated parmigiano-reggiano cheese.

UPDATED VARIATIONS
Try the same recipe with only garlic sauteed on low. Then add 1/2 cup of pine nuts until slightly brown. Add the tomatoes, tomato paste, wine and resh basil. Omit other ingredients. Very delicious sauce.

Mediterranean Noodles

One of my favorite entrees at a local restaurant is their Mediterranean Noodles. I've attempted my version of this delicious dish.

INGREDIENTS
linguini, al dente
3 tbs olive oil
marinated artichoke hearts, quartered
plum tomatoes, roasted and chopped
2 tsps pine nuts, roasted
1 cup fresh spinach, lightly steamed
5 to 8 cloves freshly roasted garlic
5 to 8 castelverano or kalamata olives, pitted
2 tbs freshly grated parmigiano-reggiano
2 oz goat cheese
kosher salt
fresh ground pepper

Combine the linguini, olive oil, artichokes, tomatoes, pine nuts, garlic, olives and spinach in a large bowl. Fold in the parmigiano, salt and pepper. Top with the goat cheese. Serve.

Soupe aux Poids (French Canadian Pea Soup)

Growing up in Toronto, my parents used to always have canned pea soup in the cupboard. This was my dad's favorite soup. I haven't been able to find an equivalent in the US. The brand name was Habitant. And, here's my attempt at a homemade version of a French Canadian staple food. Unlike the pea soup below that uses green split peas and tastes differently, this soup is made with the traditional French Canadian yellow split peas.

INGREDIENTS
10 cups water
2 cups yellow split peas
1 onion, chopped
1 1/2 cups celery with leaves, chopped
3 carrots, chopped
3 thick slices uncured pork bacon or pancetta, chopped
3 bay leaves, dried
salt and pepper to taste

DIRECTIONS
Combine water and peas in saucepan and bring to a boil over high heat. Boil for 2 minutes, remove from heat, cover and let sit for 1 hour. In a large skillet, saute onions until translucent, add carrots and celery. Saute on low heat until soft. Add mixture to peas. Add bacon/pancetta and bay leaves. Bring to a boil, reduce heat to simmer, covered, for 1 1/2 hours until peas are tender, stirring frequently. Add salt and pepper to taste.

Portuguese-Style Tuna Casserole

While I was growing up, my mother often made recipes that contained elements of Portuguese-style cuisine. For example, lots of olive oil, potatoes, kalamata olives and onions. This recipe is inspired from many recipes my mother taught us.

INGREDIENTS

3 potatoes, boiled, cubed
4 carrots, boiled, cubed
3 eggs, boiled, sliced
1/4 cup frozen petit peas
1 can tuna in water
fresh sage, minced
fresh dill, minced
fresh oregano, minced
1 small onion, chopped
1 red or yellow bell pepper, chopped
1 tomato, diced
3 cloves garlic, chopped
fresh ginger, about 3 small pieces
2 tbsps kalamata olives (about 8 - 10)
olive oil (about 1 cup)
flavorful beer (about 1/2 cup)
kosher salt to taste
fresh ground pepper to taste
paprika to taste

DIRECTIONS

In a casserole dish, gently combine all solid ingredients until evenly distributed in the dish. Drizzle olive oil until coated. Add salt, pepper and paprika to taste. Add beer. Cover dish with foil. Bake at 400 degrees for 25 minutes. Remove foil and bake another 5 minutes or until top is bubbly and golden. Serve.

Easy Pasta Salad

You'll find common themes in my blog when I have certain ingredients in the refrigerator. This pasta salad has artichoke hearts and olives, but also the regular ingredients of my traditional salad. I'm making it for my sister's baby shower. They will love it.

INGREDIENTS

Basic Pasta Salad

1 bag pasta, cooked al dente in salted water (I'm using spiral)
1 tbsp lemon zest
juice of 1 lemon
1/4 cup olive oil
1 medium onion, diced
1 red pepper, chopped
1 tomato, diced
3 cloves of garlic, minced or sliced
4 tbsp fresh parsley, chopped (or 1 tbsp dried)
1 tbsp sea or kosher salt
fresh ground pepper to taste
1/2 fresh parmesan cheese

Optional

6 marinated artichoke hearts, chopped
3 tbsp kalamata olives, pitted
1 cup feta cheese
1 cup pine nuts

DIRECTIONS
Saute in a small pan the onion and red pepper until carmelized. Set aside until cool. Combine all ingredients in a bowl. Serve.

5-Minute Artichoke Olive Dip

I made this today and it took me about 5 minutes. The flavors marinate a little better if you serve after 15 minutes. This dip is a big hit.

INGREDIENTS
2 cups sour cream
1 tsp minced dried onions or 1/2 tsp onion powder
1/2 tsp onion or garlic salt
1/4 tsp paprika
1/2 cup marinaded artichoke hearts
4 or 5 green olives, pitted
6 to 8 kalamata olives, pitted
2 tsp fresh dill (or dried)
1/2 cup feta cheese
1/2 cup pine nuts
salt and pepper to taste

DIRECTIONS
Combine artichoke, olives, dill, and pine nuts in mini-prep. Chop until smooth. In a bowl, fold mixture into sour cream. Mix in feta cheese, dried onions, dried spices and salt. Refrigerate for about 10-15 minutes. Serve with chips, pita chips or crudites.

TIPS
Instead of minced dried onions or onion powder, you can substitute fresh minced onions. You can also substitute dried dill for the fresh, just cut down the quantity to 1 tsp.

Smoked Salmon Dip

INGREDIENTS
8 ounces cream cheese
3/4 cup sour cream
1/2 cup creme fraiche
1 tbsp lemon juice
1 tbsp fresh dill, minced
1 tsp fresh thyme, minced
3 green onions, minced
1 tbsp horseradish
1/2 tsp kosher salt
dash paprika
dash garlic salt
ground pepper to taste
4 lbs smoked salmon, minced
1 tsp capers, optional
bruschetta bread or pita chips or veggies


DIRECTIONS
Cream the cheese (at room temperature) until smooth. Combine with the sour cream, creme fraiche, lemon juice, dill, thyme, onions, horseradish, salt, and pepper. Add the smoked salmon and capers, if desired, and mix well. Put in refridgerator until chilled. Serve with bread or pita chips or veggies.