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.