Lemon garlic butter salmon😋

Baked salmon with butter, parsley and garlic is a quick and easy second course of fish, rich in flavor and great for guests. Salmon is the fish that everyone probably likes and thanks to its very delicate taste it goes well with a wide range of condiments and ingredients. Today I propose to try it roasted in the oven with a tasty aromatic sauce made with butter, parsley and garlic. It is an excellent sauce to enrich any type of fish or meat and take the flavors of the dish to another level. 

This dish is great to keep in mind for dinner for example or for some other holiday. Sometimes when preparing lunches for many people, especially if you want to make a complete menu, you panic for fear of not having enough time to prepare everything. The best thing is to choose at least two courses of easy preparation. However, this does not mean having to give up quality, because as you will see with this recipe, you can prepare an excellent second course full of flavors in about 20 minutes.  Let's see together how to prepare it in a few simple steps.

The other day I didn't know what to cook. I didn't like the pasta, because I had prepared it the day before, and although I am a born pasta maker, I wanted something else. WTF? Risotto? No, neither. Meat, no. Pizza, hmm, no. Omelett? No come on, not even those. In short, for once I was the picky of the family, but since I am also the one who cooks, sometimes I can afford it, right?! And nothing, then suddenly the salmon came to my mind and as soon as it touched my thoughts I got an incredible craving for salmon. Good thing I was near a supermarket with a beautiful fish counter. And so was salmon.

INGREDIENTS

800 g salmon fillet

70 g butter

2 garlic cloves, minced

2 tablespoons chopped parsley

1/2 lemon zest

extra virgin olive oil to taste

salt to taste

pepper to taste

PREPARATION

Melt the butter in a saucepan and transfer it to a bowl. In the mixer, chop the garlic, parsley and lemon zest together. Add to the chopped aromatic 4-5 tablespoons of extra virgin olive oil, a pinch of salt and pepper. Remove the skin from the salmon fillets then pass them in the aromatic mix. Place them on a baking sheet covered with baking paper. Pour the rest of the aromas over the fillets. Bake in a preheated oven at 190°C for about 10 minutes. Serve your pink salmon with a few slices of lemon. Enjoy your meal!

Note

This dish can be accompanied with simple boiled potatoes or vegetables both cooked and in salads.

 

Olives 

To garnish... due to the long life in refrigerated conditions olives can be garnished and stored in big quantities. As a preliminary operation rinse the olives in order to remove the salty brine taste and dry them with kitchen paper. You can either crush them or vertically carve them with 3 cuts in order to retain the marinated blend. To crush them, first carve them and then flatten them by pressing between two absorbing paper sheets. Now you can garnish the olives as you like, adding the ingredients you may prefer. I recommend to use exclusively vegetable ingredients as garlic, onion, peppers, celery, mushrooms, fennel seeds, oregano, chili peppers and any other spice may come in mind… sometimes the best recipes originate randomly by unusual combinations. I highly discourage the use of animal ingredients as cheese or meat because they could stem bad smells in the garnishment after just a few days... 

🍆🍆Grilled eggplant 

With garlic, olive oil and mint leaves! So simple to make , yet one of the best sides for a perfect BBQ ! Grilled aubergines with mint are a tasty appetizer or side dish, they are prepared with only three ingredients: eggplant, garlic and lots of fragrant mint and are the ideal accompaniment to fish and meat dishes prepared with a babrbecue. Also try the infallible eggplants in oil. Discover my best recipes with eggplant. Grilled aubergines are also excellent to accompany tomatoes and mozzarella for a rich caprese, or as a variant to fried traditional parmigiana or the typical Sicilian pasta alla Norma. A side dish that pleasantly accompanies any dish.

Ingredients

PURPLE AUBERGINES 2

MINT LEAVES 1 Bunch

GARLIC CLOVE 2 Cloves

EXTRA VIRGIN OLIVE OIL (EVO) 

SALT to taste

BLACK PEPPER to taste

Preparation

To prepare the grilled eggplant with mint, wash and dry the aubergines with kitchen paper and remove the back of the eggplant. Cut the aubergines into slices one centimeter thick and start heating a cast iron grill and place the eggplant slices. Let them grill 5 minutes on one side and then on the other and as they are ready lay them on a plate. Meanwhile, finely chop 2 cloves of garlic and mint leaves. Once grilled all the aubergines seasoned with chopped garlic and chopped mint. Season with salt and black pepper. Finally a round of extra virgin olive oil, now the dish is ready, grilled eggplant with mint should be served hot but, even cold are delicious.

Preservation

Grilled eggplant with mint keeps for a couple of days in the refrigerator.

 

Muffuletta

Muffuletta in Sicily have no resemblance to the Muffuletta in Canada. However, since we have so many Sicilian Immigrants in Canada and since my version was created by a Sicilian Immigrant, I thought it would be interesting to share this! Muffuletta in many parts of the world is known as the hearty deli sandwich packed with cold cut meats and cheeses, as found in the city of Montreal. This muffuletta actually has its origins in Sicily where a much simpler list of ingredients fill a round seeded bun and as tradition goes, is eaten on the Sicilian Festa dei Morti, “Day of the Dead”. Find out how to make both the Montreal and Sicilian version of the muffuletta sandwich, and discover the fascinating story behind this popular treat!

The muffuletta (or muffoletta, moffoletta, muffoletto, muffulietta, depending on the dialect) derives its name from Sicilian dialect that means ‘soft and spongy bread’. This soft round bun is so versatile and many locals use it as a sandwich to fill with local hams and cheeses.

One particular occasion stands out however, which is the Festa dei Morti in November where an old tradition calls for a sandwich made with muffuletta filled with tomatoes, anchovies, oregano and cheese to be eaten in the morning as a start to the festivities. In some parts of Sicily, the tradition remains, but in all parts of the region, you will find many bakeries and street food vendors selling sandwiches from freshly baked muffuletta buns at any time of the year.

In Zesty Food section is featured a number of muffuletta sandwiches with delectable ingredients such as the Alici nella Meraviglia sandwich with anchovies and artichokes, and the Meravigliosa di Mare made with red shrimp and creamy stracciatella cheese. As you can tell, muffuletta is great to personalise to your taste – its spongy and crusty texture mix is sturdy enough to hold whichever fillings you choose. Find below how to make this bread, and the Italian version of a muffuletta sandwich, the most authentic Sicilian muffuletta that you will find on the Festa dei Morti, followed by a step by step recipe for the famous Montreal muffuletta that over time, gave this simple bun its worldwide fame.

Ingrediants

Olive oil

3-4 anchovies in oil, drained

½ tomato, sliced

Pinch of salt and pepper

Pinch of dried oregano

2 teaspoons grated primosale cheese

FAMOUS MONTREAL MUFFULETTA

2 tablespoons of olive salad

25 g sliced Genoa salami

25 g sliced hot capocollo

25 g sliced provolone cheese

2 thick slices of mozzarella

25 g sliced mortadella

25 g sliced prosciutto

Preparation

Split the bread in half and divide the olive salad on both halves of the bread. Lay the salami on the bottom half of the bread followed by all the ingredients in the above order. Close the sandwich, and serve.

Interesting fact

So, what is a Muffuletta sandwich exactly, and where does it come from? According to Dana Logsdon who writes for the New Orleans Historical website, a Muffuletta “is one of New Orleans’ most iconic and identifiable dishes. Made on large rounds of sesame bread and layered with olive salad, salami, prosciutto, mortadella, provolone and Swiss cheese; the muffaletta is clearly Italian in spirit and yet no such sandwich exists in Italy. Instead, it is the creation of Sicilian immigrants who arrived in the Port of New Orleans from the Port of Palermo in the late 1800’s and early 1900’s. These new inhabitants brought with them strong customs and recipes that were joined with already vibrant local food traditions and ingredients.” The first Muffuletta sandwich is attributed to Mr. Salvatore Lupo, of Central Grocery store, who in 1906 started to fill classic muffuletto sesame bread with charcuterie, cheese and olives, and so the sandwich was born.

 

PANE CUNZATU

When I think of the flavors of Sicily, I can't help but think of the "pane cunzatu", the seasoned bread that is made in Sicily. Tourists can find and enjoy it in many places, from bars to bakeries, while locals prepare it at home, for a tasty meal, or in country parties and summer dinners with friends. Tradition has it that it is bread, homemade, cooked strictly in a wood oven, seasoned with freshly squeezed Sicilian extra virgin olive oil, tomatoes, salted sardines, basil, oregano, olives and slices of salt. I want to tell you an anecdote from the Trapani area. At the end of the olive harvest, after their pressing, a still green oil is obtained, with a very strong and slightly "spicy" taste. Well, with the first oil, you organize a dinner and taste the "pane cunzatu" and taste the new oil.

But the "pane cunzatu" is much more than that. It is a dish of the poor tradition, so much so that it was once called "bread of misfortune": when you could not put something on the table, women made bread and, hot and crunchy, stuffed it with self-produced ingredients, such as oil, tomato, basil, oregano and olives. And the husbands, returning from the fields, enjoyed it hot. The salty Sardinian, which gives the "pane cunzatu" that extra touch of flavor was added by the families who could buy them or whose husbands worked in the maritime environment. Today, as then, the tradition of "pani cunzatu" has remained the same. What is certain is that, while until fifty years ago, almost all families owned a wood-burning oven, today unfortunately this is no longer the case. You choose, therefore, a good bread of re-milled semolina purchased from the many bakeries, the format you prefer, and you still season it as before. The important thing, to obtain the traditional effect, is to heat it slightly in the oven before enjoying it.

Now I leave you to the recipe, which does not include doses, but, as our elders say, the ingredients must be put "a sintimentu" ("a feeling", in short, according to tastes!). A good homemade bread richly seasoned with first salt, salted anchovies, EVO oil, tomatoes and oregano. Wonderfully good especially if the bread is a bit warm.

Ingredients

Homemade bread

Extra virgin olive oil 

Sardines in salt

Basil

Tomatoes

Green olives

Oregano

Salt

Preparation

Split the bread in half for the length and remove a little crumb if it is too much. Soak both sides of the bread with plenty of olive oil (I recommend, do not be stingy). Spread on one side of the bread the sardines (which you have desalted), the sliced tomato, basil, oregano, sliced salt and olives. Close the bread and spend a few minutes in a hot oven, so that it becomes crispy. ... now bite it, and tell me if you don't feel Sicily in your mouth!

Note

The version without sardines, provides for their replacement with canned tuna, but it will not be the same.

 

The best calzone

I've been eating pizza for days – "no today no" – I go beyond looking for an alternative but I give up almost immediately and go back: pizza be it, even today! I move away from the usual tradition of ordering a margherita and decide to address the CALZONE issue, in this case stuffed with buffalo ricottina, Napoli salami, mozzarella, parmesan tomato and pepper on the surface. A list of ingredients that should already speak for itself even before tasting but that tasted it far beyond my expectations (which I mostly did not have). The soft and slightly crunchy dough on the edges, its delicate flavor that mixes with the tasty one of the filling, perfectly balanced with the acidity of the tomato on the surface to which the sprinkling of parmesan and pepper gives push. In one word, wonderful. 

Nothing is too much, nor too cooked, too salty, too seasoned, too wet, too much is the right word in fact if we stop essentially to say that 'I'm calzone is TOO GOOD! And soon after, it ends as usual, that I find myself in the kitchen asking questions. That of the calzone I just ate is the same as pizza: high hydration, long leavening times (from 36 hours upwards), minimum percentage of brewer's yeast. Once stuffed it is closed but not punctured (as it was used to do years ago in Naples) so that a sort of inner tube is formed. This causes the fiordilatte to melt completely and well. My grandfather with his old-fashioned character, never told me I love you. He took me to the pizzeria as a child and forced me to help him. Growing up I realized that there are different ways of loving and he did it like this...

Today I give you my recipe to prepare the Neapolitan calzones, a preparation that in my family has never been made at home but that I wanted to experiment with to expand even more the choice during the pizza evening. The calzone is a classic stuffed pizza of southern Italy in the shape of a crescent, stuffed with ricotta and cold cuts, in Naples the same preparation takes different names, if it is baked in the oven it takes the name of Neapolitan calzone, if the pizza is fried, it takes the name of fried pizza precisely ;) Now I greet you and start my day trying to make her take a positive turn, my wife is affected, we have not rested well, I would have 1000 things to do, to see such a beautiful day and having to stay closed inside and I am intractable. 

Ingredients

500 gr of flour

300 ml water

6 gr of brewer's yeast

1/2 tablespoon salt

Pepper

300 gr of ricotta

100 gr of salami

150 gr of fior di latte

20 gr of pecorino cheese

1 egg

4 tablespoons of tomato puree

2 tablespoons oil

PROCEDURE

Prepare the pizza dough by placing the flour on a surface, pour the water and yeast in the center and start working the dough. Add the oil and salt and continue to work. Knead by pulling the dough. Continue until you get a smooth and soft dough. Form a ball and leave the pizza dough to rise for 4 hours in a warm place away from currents with a cloth. Now prepare the padding of the calzones by putting in a bowl the ricotta, fior di latte and diced salami, pecorino cheese, salt, pepper and an egg. Mix everything with a fork until the filling obtained is homogeneous. Take the pizza dough, divide it into 2 equal parts and roll out each of them in a round sheet with a thickness of 3 mm. Spread the filling obtained on half of the dough. Close the calzone on itself sealing the edges well. Place the 2 prepared calzones on a baking sheet sprinkled with a little oil and let rise for 30 minutes. Then sprinkle the Neapolitan calzones with a couple of tablespoons of tomato puree and cover with a little oil, then bake in a preheated oven at 220 °C.  Bake 10 Min at 220 degrees and 20 Min at 180 degrees then remove from the oven and serve hot.

 

Onion Soup 👌 

The onion soup au gratin, or the delicious soupe d'oignons, is one of the most famous first courses of French cuisine: a poor dish but rich in flavor. To prepare onion soup au gratin in the French way, first of all, you will need to buy golden onions in season, firm and with a pleasant smell; If you want to get a soup with a sweeter and more aromatic taste, you can also use tasty red onions, while white onion is usually not often used in this type of preparation. If it it is left over, you can store onion soup au gratin for a day in the refrigerator, properly closed in a container. To heat it, just put the soup back in the oven under the grill for a few minutes, until the cheese has melted again.

Ingredients

4 golden onions

50 g butter

1,5 l Vegetable broth

half a glass Dry white wine

1 tablespoon flour

half baghette

80 g grated gruyère

Salt

Pepper

Guidelines

Melt the butter over low heat, add the finely sliced onions and cook, stirring occasionally, for about 30 minutes, until the onions are well softened and translucent. Add, if necessary, a little cold water, if they tend to dry out or become too colorful. Sprinkle the flour on the onions and stir thoroughly to dissolve all the lumps, cook another 4-5 minutes, stirring constantly. Deglaze with white wine, then pour the broth, salt slightly, pepper and bring to a boil. Cook over medium heat for 20 minutes. Meanwhile, make 2 or 3 slices per person from the baguettes, toast them, divide them into 4 cocotte suitable for going in a hot oven to gratin (preferably with the grill) for 4-5 minutes, being careful to obtain a golden surface and not brciata. Serve the soup hot.

Rib steak 

Steak with adult bovine bone is a meat that is generally slaughtered after a year and a half. It is a cut of meat made from the loin, the back of the animal. The color is a beautiful deep red and is usually rich in fat and protein, which is why cooking is preferred to blood. Steak, as well as beef in general, contains noble proteins, minerals (such as iron, potassium, zinc and sodium). It also contains vitamins, especially A (excellent for the health of teeth, skin, bones and eyes), PP and those of group B. For this reason it has beneficial effects on metabolism, the immune system and has antioxidant properties. 

As for the origin of the name "steak", some argue that it derives from the English word "beef steak" which means "beef rib". About the particular type of cut, however, I must distinguish between rib and Florentine steak, which are very different. The first is obtained from the front of the loin, while the second from the back. Adult beef steak is cooked in various ways. The most used is certainly the grill, but not everyone has this possibility, so often we resort to pans. The advice is to use only those in metal or cast iron and not non-stick. In this way you ensure the right crunchiness that makes the meat special. Depending on taste, cooking times are different, for those who want it to the blood are enough 5 minutes. Those who prefer medium cooking, the minutes rise to 6, three per side. Those who love it well cooked need 8/9 minutes.

The grilled steak with onion rings is a quick and easy to prepare second course for a "gourmet" evening with friends. The tasty sauce that accompanies the meat and the simple but original seasoning will certainly satisfy your guests.

INGREDIENTS

4 beef steak

2 onions

Oregano leaves to taste

1 teaspoon Paprika

1 clove of garlic

Half a glass of red wine

Flour to taste

1 glass of sparkling water

Frying oil to taste

EVO oil 

Salt and Pepper to taste

PREPARATION

1) In a bowl combine garlic, oregano, two tablespoons of oil, salt and pepper.

2) Prepare the simple batter for the onion rings: add the cold sparkling water to the flour and then the paprika.

3) Cut the onions, dip them in batter and fry in boiling oil.

4) As the onions become golden, remove them from the oil and place them on a plate on which you have placed some kitchen paper towels.

5) Season the fried onions with salt and in the meantime heat a meat pan.

6) Cook the meat for a minute on both sides only with a little oil.

7) Deglaze with red wine.

8) Add the previously prepared sauce.

9) Finish cooking the meat (leave 3 to 5 minutes on each side).

10) Serve the steaks hot with onions and a few leaves of oregano.

Shrimp cocktail 🍤 

Cocktail di gamberi is a delicious and exquisite salad containing shrimp, iceberg lettuce, carrot and lemon, accompanied by a savory Calypso sauce. This salad is perfect for those who want to enjoy a light and healthy snack, or for those who want to start a meal with a sophisticated appetizer. Fresh, crunchy shrimp blends harmoniously with fresh vegetables and Calypso sauce, giving you a flavorful dining experience. Enjoy this shrimp cocktail in a unique way and surprise your taste buds!

Excellent resource of Omega 3 and 6 that help keep glycerides (fats normally present in our blood) under control, shrimp provide good quality proteins and B vitamins essential for the normal functioning of the liver and nervous system. B vitamins are very important because they transform carbohydrates into glucose (a source of energy essential for the proper functioning of the brain and nervous system). The substances contained in the shrimp, moreover, increase the good cholesterol essential for the proper functioning of the heart, lowering the level of the bad one.

Note: In this recipe I propose them in pink sauce with mayonnaise and light ketchup... 🍤 🍤🍤

Ingredients

300 g fresh shelled prawns

100 g light mayonnaise

2 teaspoons mustard 

2 tablespoons ketchup light

salt

Pepper

lemon juice (fresh)

Preparation

Rinse the shrimp thoroughly under running water. Cook them in lightly salted water for about 5 minutes. Drain. Put them on a plate. Season the shrimp with a splash of lemon and a pinch of pepper and let them cool. Meanwhile, prepare the cocktail sauce by combining the light mayonnaise with the light ketchup in a small bowl. Optionally, add mustard. Mix well to mix everything. After that, add the shrimp in the sauce obtained and stir again. Place them in the refrigerator for about 20 minutes before bringing them to the table. Finally serve them in a serving dish with a side of cherry tomatoes cut into wedges... And voila' your cocktail is ready to be served.

Filet Mignon 

The filet mignon is a cut of fine meat that prefers short cooking to best express its qualities. I propose the recipe of filet mignon in a pan: following some care you will get an excellent second course. Filet mignon is considered the king of all cuts of beef. It is obtained from the noblest part located under the loin in the inner area, which gives it a high gastronomic value. Its delicious meat, very tender, juicy and free of nerves, is used to prepare traditional, refined and modern recipes.

INGREDIENTS

2 slices of filet mignon about 3 fingers high

1 clove of garlic

1 sprig of rosemary

30 g butter

extra virgin olive oil

salt

Pepper

EXECUTION

The filet mignon, cooked in a pan in bubbly butter with the scent of rosemary, is an exquisite second course. It is a recipe with a simple procedure that requires a series of precautions to make it succeed at its best. Red meat should be consumed in moderation, so we suggest you always choose quality meat, following our guide to buying meat: how to buy it good for us and for the environment. The filet mignon is among the finest cuts of the whole beef. It comes in fairly small slices in size, but with a thickness of 2-3 fingers. To ensure that it remains tender and tasty, its main characteristics, it is important to know how to cook the filet mignon without ruining it. For perfect cooking of the fillet, choose a thick-bottomed pan that ensures uniform heat distribution. Make sure that the pan is very hot when you lay the fillet, in this way it will seal perfectly creating the crust that prevents the juices from escaping and the meat from hardening, as for the cut of beef. For thefilet mignon, a blood cooking is preferred, the one you will get following the times indicated by our recipe. If you love it more cooked, continue for a few more minutes, without exceeding, under penalty of a burnt fillet on the surface that loses its organoleptic characteristics and softness.

Note

Red meat should be consumed in moderation, so I suggest you always choose quality meat, following my guide to buying meat: how to buy it good for us and for the environment.

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Canadian lobster 

Many people love the sweet meat of lobster, and many:  today I will talk about Canadian lobster, a crustacean that is fished along the coasts of North America, and that is conquering more and more European palates and beyond. The American lobster lives in the cold waters of North America, (especially along the coasts of Maine and Canada) usually at shallow depth, and differs from the European one above all for the color of the armor, tending more to reddish. Over the years there have also been some really large specimens:

In 2009, on the Canadian coast of Newfoundland was found one weighing 9 kg.

In Maine in 2012 a 1 m long and weighing 12 kg was caught.

Obviously those that arrive on our tables are much smaller, but huge American lobsters do exist.

Canada is one of the world's largest exporters of lobsters, which find an ideal habitat in clean, cold waters. They are fished mainly in the waters of: Nova Scotia, New Brunswick, Newfoundland and Quebec. And they are enjoyed all over the world, thanks to modern methods of transport and storage, which allow you to keep them alive up to our tables.

Canadian lobster thermidor

The lobster Thermidor is made by opening the lobsters along and cooking them on the oven grate brushed with oil, separately you will prepare a béchamel sauce made with butter, flour and hot milk. Here are the steps for lobster at Thermidor.

Ingredients

Lobster

2 Shallots 

Butter 90 g 

Parmigiano Reggiano 40 g 

Flour 25 g 

Whole milk 20 ml 

Fish stock 1 ladle 

Extra virgin olive oil 4 tablespoons 

White wine 1⁄2 glass 

Tarragon 1 sprig 

Salt to taste 

Pepper to taste 

Mushrooms 75 g 

Lettuce to taste 

Sherry 60 ml

Preparation

Wash the lobster tails then with a pair of scissors cut them into 2 parts lengthwise. Brush the lobsters with extra virgin olive oil and cook for 20 minutes on the oven grate at 180 ° C. Meanwhile, melt 1 tablespoon of butter in a large pan, then add the shallot and cook for 2 minutes, add the mushrooms and cook for 5 minutes, until they soften, add the sherry and cook until reduced by a third, about 2 minutes. Let cool. Remove the lobsters from the oven, remove the carapace of the lobster's belly and recover the pulp. Cut the lobster pulp into small pieces. In a large pan melt 2 tablespoons of butter, add the flour and stir with a spoon until combined, then pour the fish stock and finally add the cream and the mushroom mixture, cooking for another minute. Always stirring, adjust the mixture with salt and pepper and add the finely chopped tarragon. Finally add the lobster pulp mixing it with the other ingredients. Take the lobster shells and stuff them with the mixture, complete by distributing the Parmesan. Bake in the oven until the cheese has melted, then serve the lobster accompanied by a salad to taste.

Recommendations

The Thermidor lobster was made for the first time in 1894 in a restaurant in Paris near the Comédie Française theater, in honor of the opening of the game Thermidor by chef Victorien Sardou, since then the recipe had an increasing success, so much so that this preparation became one of the classic lobster-based recipes.