Tilapia Ceviche

I happened to have some tilapia on hand and someone mentioned ceviche. So, here is my take on a traditional ceviche.








INGREDIENTS
2 fillets tilapia, cut into 1/4 inch cubes
1/2 red onion, finely chopped
1/2 cup freshly squeezed lemon juice, (about 4 lemons), plus 3 tbsp lime juice
1 tsp minced garlic
1 tbsp garlic chives,
1 tsp minced ginger
1 tsp dried cilantro

1 tomato, seeded, cut into 1/4 inch cubes
1/2 avocado, cut into 1/4 inch cubes
1 small seedless cucumber, cut into 1/4 inch cubes
1/2 mango, peeled, cut into 1/4 inch cubes

Kosher salt and freshly ground pepper
Dash of paprika
Tortilla chips, for serving (optional)

DIRECTIONS
Combine fish, onion, garlic, ginger and lemon and lime juice in a large bowl. Mix together. Add dash of salt, paprika and freshly ground pepper. Cover with plastic wrap, and marinate for about 1 hour. Meanwhile, in a separate bowl, mix together remaining ingredients, with some lemon juice. Add dash of salt, paprika and freshly ground pepper. Remove the fish mixture, drain, pressing into strainer to remove excess liquid. Serve immediately. Top with avocado, tomato and mango mixture. Garnish with parsley or cilantro and lemon wedges. Serve with chips. Serves 4.

Fennel Soup

This soup is delicious and comforting and originally from Paul Rankin from the BBC with some minor variations

INGREDIENTS
2 tbsp butter
3 green onions, finely chopped
3 cloves garlic, sliced
2 large idaho potatoes, peeled and chopped
½ large fennel bulb, chopped
8 cups chicken broth or water with bouillon cubes
salt and freshly ground black pepper
small handful fresh dill, chopped

DIRECTIONS
1. Heat the butter in a pan on low heat and gently fry the green onion until softened but not colored. Add the garlic towards the end before the green onion is cooked.
2. Add the potatoes, fennel and dill and sauté for 2-3 minutes.
3. Add the stock and bring to the boil. Reduce the heat and simmer for 8-10 minutes, or until the vegetables are tender. Season, to taste, with salt and freshly ground black pepper and allow to cool slightly.
4. With an immersion blender, blend until smooth. If necessary, gently reheat the soup before serving.
5. To serve, pour the soup into a serving bowl.
6. Garnish with additional dill and a dollop of sour cream, if desired.

Vegetable Soup

INGREDIENTS

2 medium white onions, chopped
5 garlic cloves, minced
3 carrots, sliced thinly
2 stalks celery, sliced thinly
1 stalk fennel, sliced thinly (include part of the bulb)
2 tsp kosher salt
fresh cracked pepper to taste
1 tsp dried parsley
1 medium zuchinni, cut in matchsticks
1 medium sweet potato, cut in matchsticks
1 tsp ginger, minced
3 32-oz. boxes chicken broth
1 14-oz. can diced tomatoes (preferably San Marzano)
1 cup fresh spinach
1/4 cup pasta stars (or alphabets or orzo)
2 tsp olive oil

DIRECTIONS

In a large soup pot (5 qt or larger), saute onions on low heat until translucent (about 10 minutes). Add garlic and saute for about 3 minutes. Add carrots, celery and fennel and saute on low for about 8 minutes. Add salt, pepper and parsley. Stir. Add chicken broth, set heat to medium and bring to a boil. Add sweet potato and zuchinni and simmer for 30 minutes on medium low. Add ginger, spinach and tomatoes. Stir. Add pasta stars. Stir (and make sure they don't stick to bottom of pot). Simmer on medium low for another 30 minutes. Serve.

VARIATIONS

You can add different vegetables like rutabaga or regular potatoes. Cut them in matchsticks and add after broth starts to boil. You can serve the soup with pistou or garnish with chopped chives or shallots.

Bow-tie pasta with meatballs

INGREDIENTS

Sauce
2 28-oz cans San Marzano tomatoes, crushed
1 yellow onion, finely chopped
4 cloves garlic, finely chopped
4 tbsp tomato paste (from a tube, I used Amore)
1 cup red wine (I used Shiraz, Penfolds)
1 cup grated parmigiano reggiano cheese, fresh
1/4 cup fresh basil, minced
1 cup red wine
olive oil
salt and fresh cracked pepper to taste


Meatballs
1 lb ground sirloin
1/4 lb ground Italian sausage
1/2 tsp Montreal steak seasoning
1/2 tsp beef bouillon powder
1/2 medium yellow onion, grated
1/2 cup grated parmigiano reggiano cheese
1 egg, lightly beaten
1/2 cup flour
salt and fresh cracked pepper
pinch paprika
olive oil

pasta
1 package bowtie pasta, cooked al dente

DIRECTIONS
For the sauce, saute the onions in olive oil until soft, about five minutes. Add garlic and saute for about a minute. Add tomatoes and heat through for about five minutes. Stir in the grated cheese and chopped basil. Add salt and fresh cracked pepper to taste. Simmer for about 45 minutes.

In the meantime, fill a pasta pot with water and bring to a boil. Add salt and pasta, and boil until al dente.

While the sauce is simmering, using your hands, mix the ground beef, italian sausage, onion, steak seasoning, boullion, cheese and egg together until just combined. In a plate, combine flour, salt and pepper, and paprika. Using a melon baller or a scoop, shape the meatballs into small 1-inch balls. Dredge each meatball in flour and set aside. In a large sauce pan, heat olive oil until hot. Cook meatballs without flipping until brown on one side. Then flip and cook through until brown on all sides. Set aside.

Add wine to sauce. Stir in meatballs and simmer for another 10 minutes. Serve on top of pasta with grated parmigiano reggiano.

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.