Tuesday, September 20, 2011

Fisherman's Pie and Irish Cofee

We ate a very savory meal last night.  I have an amazing Irish cookbook and according to the book the meals in it are served in Pubs throughout the Emerald Island.  My mouth waters just thinking about it.

I present to you the Fisherman's Pie.


Fisherman's Pie
  • 2 lb. white fish fillets, skinned (I used tilapia because is what I had at home but the best fish for this dish is without a doubt Cod)
  • 2/3 cup dry white wine
  • 1 tbsp chopped fresh dill
  • 1/2 tbsp dry tarragon
  • 1 1/4 cups of sliced mushrooms
  • scant 1/2 cup butter
  • 1/4 cup all-purpose flour
  • 1/2 cup of heavy cream
  • 2 lb. starchy potatoes
  • Cooking spray
  • salt and pepper

Fisherman's Pie
  1. Preheat the oven to 350 F.  Grease a baking dish with the cooking spray
  2. Place the fish fillets in the baking dish, season well with the salt and pepper, pour over the wine and scatter the dill and tarragon.
  3. Cover with foil and bake, in the preheated oven, for 15 minutes, until the flesh starts to flake.  Strain off the cooking liquid and reserve for the sauce. Increase oven temperature to 450 F.
  4. Cook the mushrooms is a skillet with 1 tablespoon of butter and spoon over the fish.
  5. Heat 4 tablespoons of the remaining butter in a pan and stir in the flour.  Cook for a few minutes without browning, then remove from the heat and add reserved cooking liquid, stirring well between additions.
  6. Return to heat and gently bring to a boil, stirring to ensure a smooth sauce.  Add the cream and season to taste with salt and pepper.  Pour over the fish mixture and smooth over surface.
  7. Meanwhile, cook the potatoes in a large pot of boiling salted water until ready.  Drain well and mash with potato masher until very smooth. Add the remaining butter, stirring until melted.
  8. Spoon the mashed potatoes on top of the fish mixture and sauce and smooth the surface to cover completely.  Bake for 15-20 minutes or until golden brown. 
The Fisherman's Pie became a family favorite instantly.  

 .  .  .  and to top this gratifying dish, I made Irish Coffee, perfect to round off a delicious meal. 

Irish Coffee (double the ingredients for two)


Irish Coffee
  • 2 measures Irish whiskey
  • 1 tsp sugar, or more to taste
  • freshly made strong black coffee
  • 2 measures heavy cream
  1. Put the whiskey into a warmed heatproof glass with sugar to taste. Pour in the coffee and stir until sugar has completely dissolved.
  2. Pour the cream very slowly over the back of a spoon that is just touching the top of the coffee and the edge of the glass. Keep pouring until all the cream is added and has settled on the top.
  3. Do not stir-drink the coffee through the cream.

Please do enjoy this dish, it looks difficult, but it is not difficult at all; and the Irish coffee is, without a doubt, a wonderful treat.

Buon Appetito!

Monday, September 19, 2011

Pud Puk Sai Tao Hu

The cookout was a success, thank you Vero for letting us use your kitchen.  Five women, one kitchen, and lots of fun and good food.   We truly honored the Far East.  It was a feast of flavors.  On Vero´s Cocina al Minuto con Comida blog are all the juicy details.  I want to congratulate all the ladies for the amazing dishes.  We served food from India, Vietnam, the Philippines, Korea and Thailand.

By now you are wondering what does the title of the post means. Well, that was the name of my plate and translates to Vegetables with Tofu and Spinach and you eat it with delicious Jasmine Rice.  
Thai cuisine is among my top favorites and if you give it a chance, I know it will be your favorite too. 
Here we go: Pud Puk Sai Tao Hu


Photo by JACImages
  • Peanut oil, for deep-frying 
  • 8 oz. firm tofu, drained and cut into cubes 
  • 2 tbsp. peanut oil
  • 2 onions, chopped
  • 2 garlic cloves, chopped
  • 1 fresh red chili, seeded and sliced 
  • 3 celery stalks, sliced diagonally
  • 8 oz. mushrooms, sliced thickly
  • 4 oz. baby corn
  • 1 red bell pepper, seeded and cut into strips
  • 3 tbsp. Red curry paste
  • 1 3/4 cups of coconut milk
  • 1 tsp soft light brown sugar ( I used 1/2 tsp of brown Splenda)
  • 2 tbsp Thai soy sauce ( I used regular soy sauce)
  • 5 cups of baby spinach leaves

Photo by JACImages

The result:  An amazingly delicious Pud Puk Sai Tao Hu

  1. Heat the oil in a skillet and deep fry the tofu cubes,  in batches, for 4-5 minutes, until crisp and browned. (next time I will use the fryer) Remove with a slotted spoon and drain on paper towels.
  2. Heat 2 tablespoons of the oil in a wok and stir fry the onions, garlic, and chili until they start to soften. Add the celery, mushroom, baby corn and red pepper, and stir fry until they are soften. 
  3. Stir in the curry paste and coconut milk and gradually bring to a boil.  Add the sugar and soy sauce and then the spinach.  Cook, stirring constantly, until the spinach has wilted.  Serve immediately, top with the tofu.  

Photo by JACImages

* I doubled the ingredients.

Buon Appetito!

Monday, September 12, 2011

Whole Wheat Linguini Alfredo

Don´t feel so guilty when you eat pasta, especially because you can make it healthy.  I like it better than rice.  At home, I always purchase whole wheat pasta and make my own sauces.  

There are many types of pasta, I have shown you the Penne Rigate, and today I will show you Linguini.  Linguini is between spaghetti and fettucini.  I like linguini best because it is not too thin, and not too thick.

Whole Wheat Linguini Alfredo

  • 1 pound of whole wheat linguini
  • 1 cup heavy cream
  • 1/2 stick unsalted butter, cut into pieces
  • 1 1/3 cup grated Parmesan cheese or store bought
  • 1 clove of garlic, minced
  • 1/4 cup of chopped fresh basil


  1. In a large pot of salted boiling water, cook the linguini until al dente.  
  2. Meanwhile, melt butter in a medium saucepan over medium low heat. 
  3. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. 
  4. Stir in basil and serve over linguini.
Buon Appetito! 

Saturday, September 10, 2011

Sage-Rosemary Chicken Breast on a Balsamic Reduction

This is a delicious recipe and all mine.  My family loves this one. I think you will too. 

Sage-Rosemary Chicken Breast on a Balsamic Reduction
  • 2 boneless chicken breasts
  • 1 teaspoon rosemary
  • 1 teaspoon dry sage
  • ½ teaspoon oregano
  • ½ yellow onion, thinly sliced
  • 2 tablespoons of Extra Virgin Olive Oil
  • 4 oz tomatoes italian style*
  • 1/2 cup balsamic vinegar
  • salt and pepper
  1. Marinate the chicken with the rosemary, sage, oregano, salt and pepper, preferably overnight.
  2. Butterfly the chicken breasts for even cooking; then, if you desire, cut it in half. 
  3. In a large skillet, cook the chicken in the olive oil over medium heat until golden brown, add the onions and let it cook until slightly brown.  
  4. Add the balsamic vinegar, reduce the heat to medium-low and simmer until the vinegar has reduced to 1/4 cup.  
  5. Add the tomatoes and cook approximately 5 minutes more.  Serve. 
Buon Appetito!

*In the market you can purchase a Can of Italian Style diced tomatoes.  

Friday, September 9, 2011

Baked Goat Cheese on a a bed Arugula with Red wine vinaigrette

This dish is superb. I got the original recipe from a vegetarian cookbook I have, of course I made my version of it, and you will too in no time.


Baked Goat Cheese with Arugula Salad 
  • 3 rounds fresh goat cheese
  • 2 tablespoons extra virgin olive oil
  • Red wine vinaigrette*
  • 1 garlic clove, minced
  • salt and pepper
  • 11/2 cups italian bread crumbs or Panko (I used the latter)
  • Arugula


  1. Preheat the oven to 400 F (200 C)
  2. Cut each cheese round in half horizontally to make 6 rounds.  Placed on a plate and drizzle with olive oil, lightly cover both sides. Set aside.
  3. In a bowl, whisk together the dressing, garlic, and salt and pepper to taste. Set aside.
  4. Spread the Panko on a plate. Coat the rounds of goat cheese on both sides with the crumbs and place on a baking sheet, make sure there is plenty of space between the cheese rounds.  Bake for 4-6 minutes, you will see the cheese rounds bubbling.
  5. Place the arugula on a bowl and drizzle with the dressing and toss well.
  6. Arrange the arugula on a serving platter and top with hot cheese rounds.  Serve immediately.

*Red Wine Vinaigrette:

  • 5 tablespoons of extra virgin olive oil
  • 2 tablespoon of red wine vinegar
  • Salt and pepper to taste.

In a bowl, whisk together the olive oil and red wine vinegar. Season to taste with salt and pepper

This recipe will be unforgettable, you will see.

Buon Appetito!

Thursday, September 8, 2011

Tomato Penne and Meatballs with Cilantro sauce

Tomato Penne
This is a fresh and delicious dish suitable for a summer day.  This is an old recipe, I don't know how it came to me but I made my adaption to it.

Tomato Penne


  • 1 Pound of Penne Pasta
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves
  • 2 cups of plum tomatoes, quartered 
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup chopped fresh basil
  • 1/4 cup grated Parmesan cheese
  • salt and pepper                         

  1. Directions:

  1. In a large pot of salted boiling water, cook the pasta until al dente.  
  2. Meanwhile, in a large skillet, heat the oil over medium heat.  Add the garlic, and cook stirring, until golden, about a minute.  Add the plum tomatoes, oregano, crushed red pepper. Reduced the heat to low, and cook stirring, until tomato juices run.
  3. Add the penne, basil and 1/4 cup of parmesan cheese and toss to combine.  
  4. Serve with more cheese if you like. 

   Meatballs with Cilantro sauce

Meatballs with Cilantro sauce
This recipe is mine, my family loves it.  I hope you like it as they do.


  • 1/2 pound ground beef
  • 2 Tablespoons of dry oregano
  • 2 Tablespoons of Smoked Paprika
  • 1 egg
  • 1/2 cup Bread Crumbs Italian Style or Panko
  • 1/2 cup Canola oil to fry
  • 1 garlic clove 
  • Bunch of cilantro 
  • Canola oil


  1. Marinate the ground beef with the oregano and smoked paprika (preferably a day ahead)
  2. Add the egg to hold it together, bread crumbs and form into little meatballs
  3. Heat the canola oil in a large skillet and fry the meatballs until done.  
  4. Meanwhile, use a pestle and mortar to mash the garlic until a puree is form, add the cilantro and continue to mash, add a little bit of canola oil.
  5. Carefully remove meatballs from the skillet and serve with the cilantro mixture on top. 

These two dishes are very easy and delicious.  Please let me know if you make them, what do you think of it. You can also vary these recipes to your preferences, please share what you discover.

Buon Appetito!

Saturday, September 3, 2011

TRI-OMG Baguette Sandwich

Sandwiches are an easy way to prepare a meal when you are in a hurry.  Now, there are sandwiches, and there are sandwiches.  My hubby is the one that gives my sandwiches a proper name.  

TRI-OMG Baguette Sandwich 
This one I made on a multi-grain baguette.  I hope you like as he did!


  • 1/2 Multi grain baguette 
  • 1/4 cup Ricotta-Garlic Mayonnaise
  • 4 slices of Muenster Cheese 
  • 3 slices of Hard Salami
  • 2 slices of Pastrami
  • 2 slices Turkey Ham
  • Couple of leaves of basil
  • bunch of Spring Mix Lettuce
  • 1/2 Tomato thinly sliced
  • Sliced Pickles 
  1. Spread the mayonnaise on each side of the baguette, top with the muenster cheese and microwave it for 25 seconds or until the cheese is melted.
  2. Top the baguette with the lettuce, basil, tomato, pickles, turkey ham, hard salami and pastrami. 
  3. Slice it diagonally for good looks.
and enjoy...
Very easy and very delicious.

Buon appetito!

Friday, September 2, 2011

Penne Arugula Pesto

Penne Arugula Pesto
If you search in your cabinets and fridge you will discover that you have plenty to cook a great meal.

I am always in the mood for italian, always in the mood for pesto.  I did not have enough basil but I had arugula and decided to use it.  Oh my, what a delicious surprise.

Follow the Basil Pesto recipe I posted earlier this week.  Simply add the arugula and this time I added ricotta cheese to the mix.

Be creative, have fun!

Buon Appetito!

Thursday, September 1, 2011

Red Wine Rice with Grapes

Red Wine Rice with Grapes
This is one of those recipes that I would not dare to change. It is unbelievably delicious, and it is like the saying:  If it ain't broken, don't fix it.  
This recipe belongs to Rachel Ray.  I saw it when she presented it on her 30 Minute Meals Show on the Food Network.  Most people would be afraid of trying this one, not me, I am always inventing and when I saw it, it was love.  What could be wrong with Wine, rice and grapes? Nothing! 

Please, try it, you will not regret it.  

  • 1 3/4 cups dry red wine (I used Cabernet sauvignon*)  
  • 1 fresh bay leaf
  • 1 tablespoon extra-virgin olive oil
  • 1 cup white rice
  • 1 cup red seedless grapes, halved
  1. Bring red wine to a boil with bay leaf and olive oil, stir in white rice and reduce heat to a simmer. 
  2. Cover the pot and cook for 15 minutes, stir in grapes, turn off heat and let stand 5 minutes.

Buon Appetito!

*Next time I make it, I will use a different red wine. I will let you know.