I guess I’m having an Italian few days with my latest blogs. Raphael and I loved Italy so much and we didn’t really go crazy and spend that much money on restaurants. One night we said okay, lets not make money an issue and go for the best Italian food while we were in Florence. That night also happened to be our monthly anniversary. Yes we celebrate our monthly anniversary – you wouldn’t complain if it gave your husband and excuse to buy you flowers every month, would you?
So anyways, we asked the hotel concierge where was the best place and letting her know that money wasn’t an issue and she said the best place wasn’t even the most expensive, but a family run restaurant on top of a hill. Lets just say that was one of the best meals of my life. We started with fresh local carpaccio as an appetizer, pasta – spaghetti as the 1^st course, then beef flank steak with a side of green beans for the main and finally dessert – chocolate ravioli in a orange sauce with fruit. Don’t worry we shared all of the courses but we were still VERY full. I think the whole thing cost us 60€ which is about $83 Canadian.
So anyways, these thoughts of Italy inspired this recipe (and also for the fact that I had left over ingredients from the caprese)

Serves two with lots of left overs
Cook time – No more than half an hour – chopping, cooking and checking your facebook included

½ pound fresh pasta – I used linguini
15 cherry tomatoes – slices in half
5-10 black olives – chopped
1 cup fresh basil – chopped (no, dried basil wont work)
1 juice from a lemon
½ zest from lemon
5 cloves of garlic
Salt and pepper to taste
1 tablespoon olive oil

In a large pan heat olive oil add tomatoes, olives, half of the basil, lemon juice and zest, garlic, salt and pepper.
Sauté until tomatoes get a little soft.
In a large pot bring water to a boil (the pot should be ¾ full).
Add salt so that the water tastes like the ocean. (If you’ve never tasted the ocean, just make sure it’s salty but not too salty)
Add your pasta and boil for about 8 minutes or until it is al dante. (I personally like mine a little more done but taste it and see what you like better)
Drain pasta and add to your sauce.
Add remaining fresh basil and stir gently until everything is mixed well.
Garnish with fresh grated Parmesan cheese.

Notes and Tips: You can also use rice pasta if you’re trying to stay away from wheat. Just follow the packages instruction for cooking.

This recipe is an inspiration from a few places. First was from a year ago when my husband made me the most delicious dinner for our anniversary. The difference between my recipe and his was his was with chicken and presunto.
My second inspiration came from going to Grandville Island yesterday morning. Everything was so fresh and crisp. I wanted to buy everything and make everything, from homemade pizza, fresh pasta, Persian food, Brazilian food…so many things but I settled on half a pound of fresh halibut. Personally I don’t really like fish but Raphael loves it so this recipe is pretty much the only way I’ll eat white fish.

Serves 2
Cook time – Half an hour from beginning to finish including hash recipe

Halibut Recipe

• ½ pound halibut or any white fish – boneless and skinless
• 12 cherry tomatoes
• 5 cloves garlic
• 1 tablespoon capers
• ¼ cup olives – pitted and sliced
• ½ bell pepper – cubed (I used yellow)
• 1 juice of lemon
• 1 zest of lemon – chopped finally
• 1 tablespoon olive oil
• 2 tablespoons hot water

In a large frying pan heat olive oil and add halibut.
Add tomatoes, garlic, capers, olives and peppers around halibut.
Let cook for a few minutes, flip halibut gently on top of vegetables so that the fish isn’t touching the pan.
Add lemon zest and lemon juice and 2 tablespoons of waters.
Cover with lid and let simmer for 10 minutes stirring vegetables occasionally.

Notes and Tips: You can use this recipe with chicken too.

Hash recipe

• 2 large Yukon gold potatoes – grated and patted dry
• 1 large onion – grated and pated dry
• 1 green onion – sliced
• ½ teaspoon salt and pepper each
• 2 tablespoons grape seed oil

Combine all ingredients except oil and squeeze out as much liquid as possible from potato mixture. The dryer the mixture, the crunchier the hash.
Form into 4 balls and flatten with your palm.
In a small pan heat oil until it is rippling (this indicates that it’s hot and ready).
Add hash patties and fry until golden brown and then flip to the other side.
Remove from pan and put on paper towel to observe excess oil.

Marinade for steak – These measurements don’t need to be exact

Zest and juice of one lemon
2 tablespoon of grated ginger root
2 tablespoon of grated garlic
1 teaspoon salt
1 teaspoon pepper
1 tablespoon of olive oil
2 table spoons of rosemary
2 tenderloin steaks – other cuts will to but this is the best

Mix all the above ingredients together and pour into a Ziploc.
Add tenderloins, close bag by removing all the air and massage marinade so it covers the meat.
Marinate for at least one hour in the fridge (the longer you put it more tasty it will be).
Remove from fridge and without removing meat from bag, let stand for 10 minutes or until meat is room temperature.
(Notes and Tips: You should always cook red meat at room temperature, as it will become more tender).
Remove meat from bag and scrap off sauce or the sauce is cause flare-ups from your BBQ.
BBQ on high heat for 8 to 20 minutes on each side depending on thickness of meat and preferred desire of doneness.
You can cook in a frying pan as well just add some olive oil to the pan.
After meat is cooked wrap in tin foil and let stand for 10 minutes.
(Notes and Tips: You should never cut red meat right after it comes off the heat as all of the juices will run from it; which will make it tough).

The steak can be eaten as is or you can slice it and pair it will a salad of your choice and grilled vegetables.

Notes and Tips: This marinate can be used for chicken or fish. For fish I would recommend dill instead of rosemary and for the chicken I would omit at the rosemary and add 2 tablespoons of honey.
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Notes and Tips: This recipe’s measurements don’t need to be exact and when you beat the salmon not all sides will come out to the same thickness. The key is to get it to roll onto itself.

1 cup goat cheese (or creamed cheese)
Half large bell pepper – finely chopped (I like to use red peppers)
2 green onions –  finely chopped
Half cup cilantro or parsley (optional)
Juice and zest of one lemon
Lemon and Pepper to taste
Filet of Salmon – skinless and boneless

Mix all ingredients (except salmon) together to create a paste.
Lay salmon on cutting bored and lay plastic wrap over it.
Gently beat salmon until 1 to 2 cm in thickness.
Remove plastic wrap.
Spread cheese mixture evenly on salmon.
Roll salmon.
Season top of salmon with pepper, salt and lemon juice.
Bake on parchment covered baking sheet at 350º for 20 minutes or salmon is no longer pink inside.

Notes and Tips: The potatoes I made my boiling them until a fork slides off the potato.  Then finish it off in the oven (on broil or 550º) by drizzling olive oil, coarse salt and rosemary on them. For crispy edges squish the potatoes down with a fork a little before putting them in the oven.

Notes and Tips: The bell peppers can be BBQed by marinating them in vinegar for 10-15 minutes before and then simply putting them on the grill until they get char marks. I don’t recommend putting them in the oven with the vinegar step. Just add salt, pepper, lemon juice and olive oil and then throw them in the oven with your salmon.

Recipe makes enough for 4 plates or dinner for two with lots of left overs.

• 1 lb ground beef
• 1 large can tomato sauce
• 2 med. onions
 – cubed
• 1 carrot stick – cubed
• 1 celery stick – cubed
• 5 or 6 mushrooms
• 6 garlic cloves
 – minced
• 10 cherry tomatoes – sliced in half
• 1 tablespoon oregano (fresh is better)
• 2 tablespoons basil (fresh is better)
• 1 teaspoon ground pepper
• 1 juice of lemon
• salt to taste
• ½ cup boiled water
• 1 package of spaghetti

In a medium pan cook ground meat until brown.
In another pan (or remove meat and use the same pan) sauté onions, carrots, celery, and mushrooms until brown.
Add meat to veggies and stir.
Add water.
Add garlic, tomatoes, spices, lemon juice, salt and pepper and let simmer with lid ajar. (or use a Splatter Screen).
Stir ever 5 or so minutes.
Cook spaghetti to package instruction.
Strain spaghetti, plate and add thickened sauce on top.
Finish with grated parmesan and good quality olive oil.

Notes and Tips: You can make this recipe much simpler by buying premade sauce and adding the following:

• 1 lb ground beef
• 2 med. onions – cubed
• 6 garlic cloves – minced
• 1 teaspoon ground pepper
• 1 juice of lemon
• salt to taste

Notes and Tips: You can make this recipe low fat by using ground turkey or chicken. You can also use rice flour pasta (just make sure you don’t overcook).