Monthly Archives: September 2015

love my job………………..




homemade Meatball & marinara for 12 people

  • Meatballs
  • 2 1/4cups (about 6 ounces) panko bread crumbs
  • 1 1/2cups buttermilk (see note)
  • 3large eggs, lightly beaten
  • 2pounds 85 percent lean ground beef
  • 1pound ground pork
  • 6ounces thinly sliced prosciutto, chopped fine
  • 3ounces Parmesan cheese, grated (about 1 1/2 cups)
  • 6tablespoons minced fresh parsley leaves
  • 3medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
  • 1 1/2teaspoons powdered gelatin, dissolved in 3 tablespoons cold water
  • Table salt and ground black pepper
  • Sauce*
  • 3tablespoons extra-virgin olive oil
  • 1 1/2cups grated onion from 1 to 2 onions (see note)
  • 6medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
  • 1/2teaspoon red pepper flakes
  • 1teaspoon dried oregano
  • 6cups tomato juice (bottled)
  • 3(28-ounce) cans crushed tomatoes
  • 6tablespoons dry white wine
  • Table salt and ground black pepper
  • 3pounds spaghetti
  • 1/2cup minced fresh basil leaves
  • 3tablespoons minced fresh parsley leaves
  • Granulated sugar
  • Parmesan cheese, grated, for serving


FOR THE MEATBALLS: Place wire racks in 2 foil-lined rimmed baking sheets. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees. Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes.

Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper to bread-crumb mixture. Using hands, gently mix until thoroughly combined. Lightly form about ¼ cup mixture into 2-inch round meatball (about 2 ounces); repeat with remaining mixture to form approximately 40 meatballs.

Spray wire racks with nonstick cooking spray and place meatballs, evenly spaced, on racks; roast until browned, about 30 minutes, rotating trays from front to back and top to bottom halfway through.

FOR THE SAUCE: While meatballs roast, heat olive oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic, red pepper flakes, and oregano; cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato juice, crushed tomatoes, wine, 1½ teaspoons salt, and pepper to taste. Increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes

Remove meatballs from oven and lower oven temperature to 300 degrees. Gently add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm and sauce has thickened, about 1 hour

TO SERVE: Stir basil and parsley into sauce and adjust seasoning with sugar, salt, and pepper. Toss pasta with 1½ cups sauce until lightly coated. Serve pasta, passing meatballs, remaining sauce, and grated Parmesan separately.

*or you can doctor up your favorite marinara sauce. I used White Linen (3 jars and 1 1/2 jar of water). Added in 8 cloves of garlic (we like garlic) . Added 1 teaspoon red pepper flakes, 1 teaspoon dried oregano, teaspoon dried italian seasoning. Salt and Pepper

prosciutto cheese and fruit salad

Serves 4

4 handfuls of rocket
2 peaches, sliced*
100g double cream Brie cheese, sliced
handful dried cranberries or fresh pomegranate seeds
8 or so slices prosciutto, torn up
extra-virgin olive oil
cranberry pear balsamic vinegar
freshly ground pepper and sea salt

Arrange rocket on a platter and scatter prosciutto, peach sliced, brie and cranberries. Drizzle with olive oil and balsamic vinegar. Beautiful!

* You can also use other stone fruit such as plums, apricots, nectarines or apples. Use your favorite flavored balsamic vinegar if you can’t find the cranberry pear and try, if you can, to choose a white balsamic vinegar (for esthetic purposes).  I also did it with Halloumi cheese which is all I had and it worked great.

Chicken Orzo skillet

1 tsp (5 mL) olive oil
3/4 lb (375 g) boneless, skinless chicken breasts, cut into strips
2 cups (500 mL) sliced button mushrooms
1/2 cup (125 mL) chopped onion
2 cloves garlic, minced
1 can (284 mL) CAMPBELL’S ® Condensed Low Fat Cream of Chicken Soup
2/3 (150 mL) cup water
3/4 cup (175 mL) orzo
1 cup (250 mL) shredded carrots
1/4 tsp (1 mL) ground black pepper
1 tbsp (15 mL) chopped fresh basil leaves, plus 2 basil leaves, cut into fine strips
1 tomato, diced

Directions: 1. Cook chicken until well browned in heated oil at medium­high heat in large skillet. Add mushrooms, onions and garlic. Cook and stir for 3 minutes.

2. Add all other ingredients except for basil strips and tomato. Mix well and bring to the boil. Reduce heat.

3. Cover and simmer for 15 minutes, stirring occasionally.

4. Add basil strips and tomato and stir to combine.

Tips: Although orzo looks like rice, it is actually a small, smooth textured pasta made of hard wheat semolina.


  • 400 gr d’escolar (portion de 80 gr par personne)
  • Tobico yuzu
  • Sel noir volcanique
  • 1 cuillère de beurre non salé
  • 50 ml de sauce soya

Salade :

  • 2 tranches d’ananas grillées
  • 1 pomme verte
  • 1 paquet de jeunes pousses de roquette
  • 1 pincée de sel noir volcanique
  • Poivre noir au goût
  • Quelques gouttes d’huile de shiso

    Tataki :

    Faire fondre dans une poêle 1 grosse cuillère de beurre sans sel.

    Attendre que le beurre mousse.

    Saisir de chaque côté le poisson en le faisant dorer.

    Ajouter 125 ml de sauce soya dans la poêle et le faire caraméliser.

    Retirer immédiatement du feu et couper en tranches fines.

    Attendre que le centre du poisson soit tendre pour servir et garnir de tobico yuzu et de sel noir volcanique.

    Salade :

    Couper les tranches d’ananas et la pomme en petits dés. Mélanger aux pousses de roquette.

    Ajouter l’huile, le sel et du poivre au goût.

    Déposer la salade en accompagnement sur le côté.


SERVINGS: 4 Here’s how to time this: Have the salad and onion ring components ready before you cook the steak and the sauce, then keep the sauce warm while you fry the onions. Toss the salad at the last moment. Ingredients SERVINGS: 4 Vinaigrette, Steak, And Sauce 2 tablespoons hazelnut, walnut, or olive oil 2 tablespoons Sherry vinegar, divided Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil 1 1½ pound hanger steak, center membrane removed, cut into 4 equal pieces 2 tablespoons unsalted butter 1 medium shallot, finely chopped 1 tablespoon finely chopped fresh thyme 2 teaspoons black peppercorns, coarsely chopped 2 teaspoons dry green peppercorns, coarsely chopped 1 tablespoon Dijon mustard Onion Rings And Assembly Vegetable oil (for frying; about 3½ cups) ¾ cup buttermilk 2 tablespoons apple cider vinegar 03/09/2015 Bistro Steak with Buttermilk Onion Rings Recipe ­ Bon Appétit­steak­with­buttermilk­onion­rings 2/3 1½ cups all-purpose flour Kosher salt and freshly ground black pepper 1 large onion, sliced ⅛” thick, rings separated 6 cups watercress leaves with tender stems Special Equipment A deep-fry thermometer Preparation Vinaigrette, Steak, And Sauce Whisk hazelnut oil and 1 Tbsp. vinegar in a small bowl; season with salt and pepper. Set vinaigrette aside. Heat vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook 6–8 minutes per side for medium-rare. Let rest 10 minutes. While steak rests, cook butter and shallot in same skillet over medium heat, stirring occasionally, until shallot is softened and starting to brown, about 4 minutes. Add thyme and peppercorns. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Add remaining 1 Tbsp. vinegar and ½ cup water and simmer until flavors meld and sauce is thick enough to coat a spoon, about 2 minutes. Remove sauce from heat and whisk in mustard; season with salt and pepper. Onion Rings And Assembly Fit a medium saucepan with thermometer; pour in oil to measure 3”. Heat over medium-high heat until thermometer registers 350°. Meanwhile, mix buttermilk and vinegar in a shallow bowl. Place flour in another bowl or baking dish; season with salt and pepper. Toss onion rings in flour mixture, shaking off excess, and transfer to a wire rack. Working in batches, dip in buttermilk mixture, letting excess drip back into bowl; toss again in flour. Working in 2 or 3 batches and maintaining temperature of oil, fry onion rings until 03/09/2015 Bistro Steak with Buttermilk Onion Rings Recipe ­ Bon Appétit­steak­with­buttermilk­onion­rings 3/3 golden brown and crisp, about 3 minutes per batch. Let drain on paper towels; season with salt. Toss watercress with reserved vinaigrette. Thinly slice steak against the grain. Serve steak with sauce, watercress, and onion rings