Monthly Archives: January 2010

Pasta with smoked salmon

This is a recipe that I got from my my mummy. I love pasta and especially pasta with creamy white sauces. I was a little doubtful (as I suspect you are now) about using smoked salmon but it tastes amazing. Don’t be surprised that I use no salt. The smoked salmon has such a strong and salty flavor that you can be in danger of making the pasta to0 salty if you add any additional salt.

Ingredients: 1/2 lb fettuccine pasta (or just eye half a box), 2 small shallots, 2 garlic cloves, 4 oz of smoked salmon, 1 pint heavy cream,1 egg, 2 tablespoons of olive oil.

Begin by making the pasta. Into a boiling pot throw 1/2 lb of fettuccine past.Fettuccine usually takes at least 12 minutes to make.I leave them in the pot for around 10 since they will cook in the sauce for a little bit after.

While the water is boiling start working on the sauce. Chop two small shallots.

To a pan (on medium heat), add 2 tablespoons of olive oil. Drop the chopped shallots. Next finely chop 2 cloves of garlic. Add them to the pan too.

Once the pasta is cooked add it to the pan. Next pour 1 pint of heavy cream into the pasta.

Stir everything together. Next slice smoked salmon into small strips.

When the cream comes to a boil add the smoked salmon strips to the pot.

Let the pasta stand for a minute before adding 1 egg.

Mix the egg well into the pasta and allow to cook for another minute. For best result eat the pasta right away.


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Filed under Fish, Main Course, Pasta

Tomato Soup with Gourmet Grilled Cheese Sandwiches

This is a slightly updated version of an old time favorite. I’ve been making this soup for a while now but the grilled cheese sandwiches were inspired by Emerson Cafe’s mozzarella and basil paninis. This recipe takes no longer than 40 minutes to prepare and is an easy meal for even the most unexperienced cooks.

Ingredients: Soup: 4 firm tomatoes of your choice, 1/2 white onion, 2-3 cloves of garlic, 1/2 cup of olive oil, 4 cups of water (vegetable broth if the tomatoes don’t have enough flavor), 1/2 tablespoon of balsamic vinegar, chili flakes, 2-4 fresh basil leaves, salt and pepper to taste and a few basil leaves to garnish.

Grilled Cheese Sandwiches (2 sandwiches, 4 triangles): 4 pieces of sliced bread of your choice, 2 small balls of fresh mozzarella, 8 fresh basil leaves, 1/4 cup olive oil, 1 clove of garlic, salt and pepper to taste

Begin by adding 1/2 cup of olive oil to a pot on medium to high heat. Chop the onion finely.

Add the onions to the hot pan with olive oil. Crush 2-3 cloves of garlic and also throw in the pan. Next roughly chop the 4 tomatoes leaving the skin on. Throw into the pan.

Add chili flakes, black pepper and salt to season and left all to cook for 10 minutes on medium high.

After the tomatoes begin breaking apart (should take around 10 minutes), add 4 cups of water (or vegetable broth if you feel like there is not enough flavor) and cook uncovered for another 10 minutes. After cook covered for the last 7-10 minutes. Let it cool.

After the soup cools down (we don’t want the blender to burst if the soup is hot), pour the mixture into the blender, add 1/2 tablespoon of balsamic vinegar and 2-4 fresh basil leaves.

Blend/puree the soup for 1-2 minutes.

You can make the grilled cheese sandwiches while waiting for the soup to cook or while it cools down. Slice fresh mozzarella cheese.

Place on the bread. Tear 4 fresh basil leaves for every sandwich and place on top of the mozzarella cheese slices. In a small bowl, mix 1/4 cup of olive oil, 1 clove of crushed garlic, salt and black pepper. Pour half of the sauce over the basil and the cheese.

Close the sandwiches and brush both sides of the sandwiches with the remaining olive oil mixture. Grill the sandwiches for 2-4 minutes on both sides. Enjoy!


Filed under Soup, Vegetarian

My current kitchen lust

KitchenAid Artisan® Series

325-watt motor, 5 quart stainless steel bowl with ergonomic handle

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Filed under Kitchen Lusts, Uncategorized

Russian Syrniki for Breakfast

This traditional Russian dish is served for breakfast or dessert. It is made with quark (tvorog in Russian) which is an Eastern European fresh cheese which can be found in many international food stores. If you are unable to find quark, you can substitute it with cottage cheese. It is usually served with sour cream.

Ingredients: 2 cups of quark or creamy cottage cheese, 2 tablespoons white sugar, 1 tablespoon flour, 3 tablespoons of flour for dusting, 1 egg, canola oil or butter for frying.

Take a large bowl. Add 2 cups of quark. The quark that I used was in a pressed packaging. Usually I use loose quark but either one works well.Add 2 tablespoons of white sugar and 1 tablespoon of flour.

Add 1 egg and mix all together.

Shape the mixture into oval cakes and dust in flour on both sides.

Fry on both sides in butter or canola oil.

Serve with sour cream, jam or honey.

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Filed under Breakfast, Dessert, Russian, Vegetarian

Crab and Turkey Empanadas

I tried this recipe for the first time a few weeks ago. They are  more puff pastries with savory fillings then empanadas but I calling them empanadas sounds classier.They are great as snacks for a large number of people. I made them with crab and ground turkey but since then have been experimenting with other toppings.

Other possible toppings include Frozen Cherries, Ground Beef with Diced Eggs and Onions, Smoked Salmon with Cream Cheese, Grated Cheese with Black Olives, Tuna with Onions, Capers and Mayonnaise, Ham and grated Cheese,Fresh Tomatoes with Mozarella and Basil …Options are really infinite.

Ingredients: 1 box Puff Pastry(has around 4 sheets), 1 can crab meat,1 pound ground turkey, 4 tablespoons sour cream, 2 teaspoons dijon mustard, 1/2 cup green onions, salr and pepper to taste

Start by preheating the oven to 400.

Next chop green onions finely for the turkey empanadas.

For the Turkey Empanadas combine ground turkey, 2 tablespoons of sour cream, 1 teaspoon of dijon mustard, green onions, salt and pepper.

For the crab empanadas combine crab meat, 2 tablespoons of sour cream, 1 teaspoon of dijon mustard, salt and pepper.

Next take out the puff pastry. Dust a flat surface with flour and roll out the sheets of pastry.

With a cookie cutter or a mug/glass/cup cut out round pieces of pastry.

Fill half of the pieces with the turkey mix

Fold each piece in half. Next seal all edges with the back of a fork until each piece is completely closed.

The rest of the circles, fill them with the crab filling.Fold in half and seal only the corner edges with the back of a fork.Leave the rest unsealed.

When all are done, brush all pastries with a beaten egg and slip into the oven. Cook till the puff pastries become golden.It should take 15 to 20 minutes.

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Filed under Appetizer, Snacks