Pasta from sea and forest

I can still feel the breeze and smell the ocean . The beach is the place where I rest and enjoy most.

I  have also in my mind the pictures of Cariló and how nice it was to be there.

It is in this atmosphere of memories and taking advantage of this nice and sunny weekend  that I got the idea of bringing a bit of sea and forest to our table.

 

And nothing better than pasta with seafood and dried  pine mushrooms; a unique and exquisite combination that represents very well how our last weekend was.

And for the dessert, fresh strawberries with cream and vainilla, a perfect combination!!

I hope you enjoy today's suggestion and have a beautiful week.

Ingredients 500g dried or fresh fetuccini 2 l chicken broth or fish broth. 3 tablespoons olive oil 20 g of dried mushrooms (I used pine mushrooms) 1 shallots minced 1 clove garlic, minced Salt and pepper to taste

Method: Put oil in a skillet  and leave to heat .First add the shallots and  then garlic sauteee for 3 minutes Add the mix of seafood and saute for 5 minutes. more. Add salt and pepper Place the chicken or fish broth  to a boil. When boiling put the pasta to cook. Remove when al dente Mix with sauteed seafood and serve immediately. Garnish with basil or oregano Note: Boil the pasta into broth brings more flavor. Makes 4 servings

Herbed ceviche roll for the Mother´s day

As I said to you before, here, not celebrating Mother's Day in May. On difference in most countries where May is traditionally theMother´s day, including in Brasil, where my mother lives with the rest of my family.

I will not be able, once again, pass this day with her, but I know  that she knows that I love her so much . But ,I´d like to think  in our day would be like if she were here

 Probably prepare a nice lunch.  The main dish  woul be a  ceviche  roll stuffed with fresh herbs accompanied by steamed vegetables.
Ceviche is a Peruvian dish, but that aussi prepared in other countries of South America .to what apparently. is a meal that it was prepared from  thousand years ago by the Moche. Is fresh fish cut into squares and let marinate with lemon juice and peppers, in some recipes also added red onion. The acid from the  lemons change the structure of the proteins in the fish, essentially "cooking" the fish without using heat.

Ingredients Serve  4 people Time : 2 hours 1 kilo of fresh fish without bones 500g of onions 2 kilos of lemons and limes Parsley, Coriander, fresh oregano and fresh tomilho 2 tablespoons olive oil

Method: Cut the fish into squares. put in a glass bowl, cover it with lemon juice and salt For up to the thinly sliced ​​onions. Cover with plastic wrap and put into refrigerator for two hours. In a mortar, put the herbs together with the oil and grind to a paste.   Place a teaspoon on each square and roll. Serve with your favorite vegetables steamed

After lunch we would take a a walk through Buenos Aires, a city that loves and makes  you feels good  We'd go to the Ateneo Library and buy some books, we would take tea in the Violets, Walk Puerto Madero and would do some shopping on the mall. I know are things she likes and relax her. A big kiss moms and kisses to all the mothers who read this blog

Herb breaded crusted shrimps with pesto sauce

Well, after a long break, I return again to the blog. Before anything I think I owe an explanation. I was making some plans, including a hudge home improvement , we hope to materialize and end it before Christmas. We have had many projects until we find the best project and we really want to thank the patience of my dear brothers in law, both architects, zillions times the project was changed. And when I saw, the tree leave' began to change color from green to crimson and yellow, and so, we are in autumn ..
I have to confess that I have not cooked pretty much, we ate at restaurants, buying some vegetables and fruits in the market and cooking fast and simple meals, we're busy searching and requesting materials budgets. But the other day at the supermarket I saw a very good looking shrimps,so, I bought a little just to me, my husband does not like.



I quickly crusted with breadcrumbs and some dried herbs and pesto sauce to spread. Here I give you the recipe, hope you like it. Have a good weekend.

Ingredients    400g very fresh shrimp 300g bread crumbs 1 cup fresh milk 1 Tbsp herbs (Use your favorite herb) 1 Tbsp grated parmesan  cheese Salt and pepper   For the Pesto sauce 1 clove garlic 1 cup basil leaves 100g pinolli or walnuts 200g grated pecorino cheese 50 g cream

Method: Coat  shrim  with milk, them coat with herb , bread crumbs, cheese, salt and pepper mix Heat oil in deep frying pan   Deep fry in hot oil for five minutes or so. Drain from the oil.  For Pesto sauce Add garlic to the food processor and mince . Next add the basil leaves, pinenuts and a dash of salt and pepper to the bowl of the processor and pecorino cheese. While the processor is running ,slow drizzle on cream.Process about 15 seconds

Friday’s quick ideas for the week end #9 - Cold tuna tart

At this moment I am involved in two wonderful projects. The first one is that I am restoring an old cupboard that belonged to my husband's grandfather

The second project I’ll tell you later and I must to say you, is very good. So, sorry not being able to visit you much this week

This recipe is very easy and convenient, healthy and also very colorful. It can occur on an individual as a snack or a whole pie. Is served cold as it is ideal for summer or for a lighter meal





Cold Tuna Pie

Ingredients Your favorite savory crust 340g canned tuna (preserved in water) 1 cup corn grains (fresh or frozen) 1 cup fresh peas 2 large tomatoes or a cup of cherry tomatoes 1 small red onion cute in dices ½ cup fennel cut in small dices 1 cup baby carrot steamed 2 Tbsp balsamic vinegar 1 Tbsp olive oil Salt and pepper 2 Tbsp mayonnaise (optional)

Bake the crust and allow cooling Drain the tuna In a large bowl mix carefully all ingredients Add olive oil, vinegar, salt and pepper Pour the filling into the crust and dressing with mayonnaise

Crusted herb Salmon with sliced almonds

This week end us though was visit the international Buenos Aires book Fair .But before this my husband need cuts his hair in the barber at the shopping mall and there we go. Wile he cuts his hair I thought I'd take the opportunity to come and watch some kitchen stuffs I the stores and buying other ones. I'm lucky, my husband, watching my excitement while I open (is a polish way to say, in fact, destroying) packages said smiling – Is amazing how you love those little things. I guess that you would to use for take pictures for the blog, isn’t it? I gave to him a glance of complicity and winking my eye I brigs back the smile answering – Who knows …

 After a wile I met him in a coffee store in the mall, and than we go to have lunch in a restaurant near the mall, during the meal I change my mind about the fair and said I don’t know, but what do you think? If we go o to the fair, we certainly spent much money that we expect, don’t you think? And when he watches the restaurant bill he said – You right.


 

 Seriously, at this precise moment, dinner or lunch out is an expensive treat. With the same money that we spent to lunch out, I bought a half small red salmon, 1 bottle of good wine a piece of Italian grana padano cheese and a piece of French goat cheese. Also bread and some vegetables So on Sunday I prepared this salmon and trust me, we ate like a kings, neither in the best restaurants here I found this entire flavor.

  Crusted herb Salmon with sliced almonds




  Ingredients

• 700g boneless salmon
• 1 lemon or lime juice
• 5 garlic cloves
• 1 handful fresh parsley
• 3 Tablespoon olive oil
• 1 teaspoon salt, I use gray salt of Guerande
• 1 cup panko bread crumbs (I prefer Panko
• because it doesn't get soggy)
• 2 tablespoon dried dill
• 4 tablespoons sliced almond

Method


Preheat the oven to 250°C set the salmon on a foil-lined baking sheet skin side down. Put the lemon juice over it In a food processor combine Italian parsley, olive oil, salt and garlic, pulse until obtain a paste Using a spoon spread it on the salmon Mix the panko and dried dill, add salt if you like. I didn’t Top with the bread crumb mixture and the sliced almonds Roast the salmon for 10-14 minutes or until it is almost completely firm to the touch and flakes when poked with a fork. Serve with salad and steamed broccoli

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Cod a Gomez de Sá

If I say that I always love salt cod certainly will be cheating myself, I provably start to like cod when my father was transferred from Sao Paulo to Lisbon. On my first visit to that city my parents invited me out to dinner. Gave me panic when I started to read the menu I only saw there fish, lots of them, pasta and veal- I hate it, and I ate very few bovine meats. But this night my dad makes me change my mind about fish and order Bacalhau com natas (Cod with cream) It was fabulous, soft, tasty sinful delicious The restaurant was in Cascais the city thet they lived in these times, unfortunately I didn’t remember the restaurant’s name Later I discover that is just one of the 365 ways to prepare salt cod in Portugal, one for every day of the year. The Norwegians call it klippfisk, the Spanish bacalao, the Italians baccalà, the Portuguese bacalhau, the French morue – and they forgive it its sins. Salt cod is easy to prepare, but not easy to prepare well. It has to be soaked for a day or two or three This week end I prepared Cod a Gomez de Sá .Is essentially a casserole of cod, potatoes and onion, for the simplicity and purity of flavors is considered one of Portugal's greatest bacalhau recipes. Ingredients • 700g salt cod • 1 cup olive oil • 5 large -sized onions finely sliced • 1Tbsp garlic, finely-chopped • 7 medium-sized potatoes • 6 hard boiled eggs, sliced • 2 Tbsp parsley, finely chopped Method

• Starting the day before, soak the salt cod, refrigerated, in a container of water for 16 - 24 hours, changing the water 3 or 4 times.
• Drain and rinse the cod. Place in a saucepan and fill with water to cover the fish by 1 inch. Bring to a boil and then simmer for about 20 minutes until the fish flakes easily when tested with a fork. Drain thoroughly and flake the fish coarsely, removing any skin or bones with a paring knife. Set aside.
• Boil the potatoes in their skins until easily pierced with a fork or skewer but not soft. Drain, cool and peel. Slice into ¼-inch slices. Set aside.
• In a heavy frying-pan, heat a ½ cup of olive oil over medium high heat for two minutes. Add the sliced onion and sautée for about 6 or 7 minutes until the onions are translucent. Stir in the garlic and remove from the heat.
• To assemble, lay half the potatoes in the bottom of a casserole. Cover them with half the cod and then half the onion. Repeat with the rest and drizzle the rest of the olive oil over the top.
• Bake for about 20 minutes in a 400ºF/200ºC oven until the top is lightly browned.
• Garnish with olives and hard-boiled egg slices. Sprinkle with parsley.