Adapted from Cucinaconoi and Mediterranealicious
Ingredients, For 4 portions:
500 g of fresh tagliolini (or 360 g dried pasta)
500 g of fresh salmon
300-350 g of heavy cream
2 spoonfuls of grated parmesan cheese
40 g of brandy (optional — I had sherry)
15 g of minced shallot (I had red onion)
40 g of butter
1 beefsteak tomato (Roma would have been better)
a little branch of dill (I used parsley)
a spoonful of extra virgin olive oil
salt and pepper
Directions for the salmon:
Clean the salmon, removing the skin. Then slice the fish into strips or cubes. Add the butter to the saute pan, add a spoonful of EVOO and the chopped shallot and let it pan-fry at a very low heat. Now add the salmon and let it sear, stirring to evenly cook. If you have brandy, pour over the fish. When the brandy has evaporated, I added some chopped tomatoes and diced zucchini and let that saute a bit. Then add the cream, then salt and pepper, and let it cook for a couple of minutes.
Directions for the pasta:
Set a pot of water on high heat for the pasta. Once the pot is boiling, salt the pasta water. Cook the farfalle for 15 minutes or until al dente. When the pasta is ready, add it directly into the pan with a sieve; then add in half a ladle of the pasta water to bind the sauce.
Sprinkle on some chopped parsley, some salt if necessary and let it pan fry for a bit, stirring. Switch off the stove, add some freshly grated parmesan. Garnish with some parsley as desired. Serve.
This YouTube video is a fresh salmon tagliolini recipe, an alternative to the classic pasta with smoked salmon; if you want, you can use 100-120 gr of smoked salmon instead of fresh. I couldn’t find a good price on smoked salmon, so I picked up 1 lb. of fresh salmon from Trader Joe’s. Enough for 3 generous portions, or 4 modest ones.
Adapted from Lidia’s Italy
1 lb. (450 g) spaghettini
2 spoonfuls of EVOO
3 spoonfuls of unsalted butter
3 spoonfuls / 2 sprigs of rosemary
chopped fresh Italian parsley (optional)
1 cup grated Grana Padano (I used Parmigiano)
Bring a large pot of salted water to a boil. In a large skillet, over medium–high heat, melt the butter in the olive oil. When the butter is melted, add the rosemary, and cook until the needles are sizzling and the rosemary is fragrant. Ladle in 1 cup of pasta water, and simmer to reduce by half. Stir in the parsley.
When the pasta is al dente, remove with tongs directly to the skillet. Toss to coat the pasta with the sauce. Remove the skillet from the heat, toss with the grated cheese, and serve.
P.S. I threw in 1/2 chopped red onion because I had it.
Adapted from Simply Recipes
4 thin cut chicken breasts, organic
Salt and freshly ground black pepper
2 glugs of extra virgin olive oil
1 medium onion, thinly sliced root to tip
1 red or green bell pepper, seeded, sliced thin
140 g (5 oz) white cremini mushrooms, thickly sliced
2 garlic cloves, thinly sliced
80 mL (1/3 cup) white or red wine
800 g (28 ounce) can of plum tomatoes in their juice
1 teaspoon dry thyme
2 teaspoons fresh oregano, chopped
Rinse the chicken, let dry. Season each side with salt. Add some oil to the pan (big enough to fit everything), brown both sides of the chicken. Set aside. Make sure there’s enough oil/fat in the pan, then add the onions, saute until fragrant. Add the garlic, saute until fragrant. Add the rest of the sliced vegetables. Cook until they’re all a little bit softened, then deglaze with the dry white wine. Cook until half the wine has evaporated, then add the tomatoes and all seasonings. Taste the sauce and season accordingly. Add the chicken on top, turn down the heat to low and cook 20-40 minutes. Check the chicken is cooked through, and serve with rice.
Amber was feeling like chicken cacciatore, so voila. Rike from Hamburg helped me prep and cook! Food for three plus leftovers for one. Cacciatore (“hunter”) suggests a working man’s meal, better with country bread or pasta, in my opinion. Next time I might try the recipe with bay leaf and rosemary sprigs. Also our “dry white wine” was some questionable cognac-looking Georgian wine, as in the country in the Caucasus region of Eurasia. Don’t try their wine. Someone brought it to the apartment for a house party, probably. Friends.
aka Shakshouka (Arabic: شكشوكة) Adapted from smitten kitchen and Simply Recipes
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
salt, black pepper, crushed red pepper, ground cumin, paprika
1 28-ounce can whole peeled tomatoes, undrained
1 medium summer squash or zucchini, cored and thinly sliced
3 Anaheim chiles or jalapenos, stemmed, seeded, and finely chopped
3/4 cup pesto, homemade or store-bought (optional)
Handful of fresh basil leaves / parsley, for garnish (optional)
1/2 cup feta cheese, crumbled
warmed pitas / bread, to serve
Heat oil in saucepan/pot over medium. Add onions, then garlic, and cook until golden and fragrant. Add the chilies. Add the spices. Crush and add the tomatoes with their liquid. Add half a cup of water. Add the zucchini / squash. Simmer for 15 minutes. Season with salt to taste. Crack eggs evenly across the sauce. Cover and cook for 5 minutes. Spoon hot sauce over the eggs to poach them. Garnish with pesto (to replace zhoug) if using. Serve with feta cheese and bread of choice.
P.S. Amber was craving African food, after her most excellent trip earlier this year. Voila!
Adapted from Memorie di Angelina
250 g Arborio, Vialone Nano or Carnaroli risotto rice
25 g salted butter
1 small (150 g) white onion, finely chopped
1 large clove garlic, minced
1/2 litre of vegetable/chicken stock
200 g of porcini mushrooms, fresh or about 50 g dried
a small bunch of flat-leaved parsley (I had dry thyme)
1 cupful of white, dry wine
100g freshly grated Parmesan Reggiano cheese
Soak dried mushroom in hot water for 20 minutes or, if fresh, chop up. Heat half the butter and olive oil in the saute pan over medium heat. Add onions and garlic and cook until fragrant. Heat the stock in a separate pot. Now toast the rice in the pan for a couple of minutes, stirring until coated in the oil. Add the wine and stir to evaporate. Now begin ladling the stock into the rice one ladle at a time. Continue stirring the rice and adding stock each time the liquid begins to dry up. Add the mushrooms. If you run out of stock, and need to cook the rice more, substitute the broth with hot water to avoid over-saltiness. When the rice grains are still al dente, add the rest of the butter, the parsley, and freshly grated cheese. Salt and pepper to taste. Serve hot.
Adapted from Ina Garten and Damn Delicious, although inspired by smitten kitchen
1 can white cannellini beans, drained and rinsed
1 red onion, diced
3 garlic cloves, minced
1 large branch of fresh rosemary (I only had dried)
1 bay leaf
pinch of dried thyme
1/2 bunch of fresh basil
2 bay leaves
2 cups kale (I only had baby spinach)
fresh parsley, chopped for garnish
Kosher salt and freshly ground black pepper, to taste
Saute the onions in olive oil on medium-low heat for 10-15 minutes until translucent. Add garlic and cook until fragrant. Add the beans, rosemary, stock, and bay leaf. Cover, bring to a boil, and simmer for 30-40 minutes. Remove herbs and stir in greens (e.g. spinach) and parsley. Salt and pepper to taste, topped with fresh basil. Serve with toasted bread, drizzled with good olive oil and rubbed with cut garlic.
P.S. A similar attempt by myself. I also threw in some diced carrot and celery to use them up.
Adapted from No Recipes and Serious Eats
125 mL olive oil
10 cloves garlic, 1/2 minced and 1/2 smashed
2 dried cascabel chiles (or 1 medium dried guajillo chile), seeds removed and crushed into flakes
450 g shrimp
1 lemon, juiced or 60-89 ml brandy / cognac / dry sherry
salt and pepper, parsley, sweet paprika, red pepper flakes
No Picture — I forgot the parsley and they were eaten too fast (slightly overcooked because they were a little tough)!
Combine the minced garlic, olive oil, salt, and shrimp to marinate. Saute smashed garlic and chiles/pepper flakes in olive oil until fragrant, about 10 minutes on medium-low heat. Fry shrimp until cooked, about 2 minutes on medium-high heat. Sprinkle on lemon juice and parsley. Serve hot.