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Aloha from an italian kitchen in Hawaii!!
Last night i had a fresh good salmon in my fridge and felt willing to try some new recipe to make it.
Usually we bake it with pistachios crust or with potatoes.
So, it was the moment to try something new, different.
I navigated around google and found this interesting Russian Salmon Pie:
I followed their instructions in this article of the New York Times, just varied a bit replacing cabbage and mushrooms with french beans and avoiding the rice by increasing the amount of cheese.
- 3 tablespoons unsalted butter
- 1 red onion, diced
- ½ pound mushrooms, cleaned and sliced
- ½ head green cabbage, cored and shredded
- 1 tablespoon red wine vinegar
- Salt and black pepper, to taste
- 1 tablespoon extra-virgin olive oil
- 1 1-pound skinless salmon fillet (preferably Alaskan)
- 2 sheets homemade or store-bought puff pastry
- 2 cups cooked short grain brown rice
- 2 eggs, one hard-boiled, the other beaten
- ½ cup shredded sharp Cheddar
- ½ cup fine bread crumbs
- 2 tablespoons minced fresh parsley
- ¼ cup heavy cream
- Nutritional Information
- Heat oven to 375 degrees. Melt butter in a large nonstick skillet over medium-low heat. Add onion and cook, stirring occasionally, until tender, about 7 minutes. Stir in mushrooms, cabbage and vinegar; increase heat to medium. Cover pan and cook 4 minutes; uncover, toss and cook 2 more minutes. Remove vegetables from pan, season with salt and pepper to taste, and set aside.
- Wipe out skillet, add olive oil and set over medium-high heat. Add salmon and season lightly with salt and pepper. Cook salmon 5 minutes per side; remove to a plate and let cool. Flake salmon into large chunks and set aside.
- Set a sheet of puff pastry on a lightly floured surface. Gently roll out until it is large enough to fit a 9-inch deep-dish pie plate. Transfer pastry to pie plate, allowing extra dough to drape over edge.
- Spread brown rice over bottom of pastry. Peel and chop the hard-boiled egg, then add to pie, followed by flaked salmon. Sprinkle with cheese, then bread crumbs. Mound vegetable mixture on top. Sprinkle with parsley and drizzle cream over top.
- Roll out remaining sheet of puff pastry on a lightly floured surface until it is large enough to cover pie. Brush rim of bottom pastry with water and place second sheet of pastry directly on top. Using kitchen scissors or a paring knife, trim off excess dough. Use a fork to crimp the edges of the pie together and help the sheets of pastry adhere.
- Cut a few small slits in the top of the pie to allow steam to escape. Brush top of pie with beaten egg. Bake until pastry is puffed and golden brown, 35 to 40 minutes.
Try to make it and enjoy the texture 🙂
that’s what i think every time i meet Jolie and i talk to her.
She is so talented and charismatic, she has a lot of hobbies, interests and she smiles a lot, shining..!
So, last week she posted on her instagram account https://www.instagram.com/jolie9razzy/?hl=it (i really suggest you to follow her) a picture of her beautiful basil plants so we started talking about italian pesto..
I always wanted an herb garden and so it was one of the first things I bought when I moved into my new house.
That’s when i asked her to please meet me to make together a home made pesto to show to the follower of www.latedeschi.com
During the meal preparation i asked her about her experience with pasta, about her connection with cooking and Italian Cuisine:
I grew up eating a lot of pasta because it was high in carbohydrates and was a good meal to eat while being so active at a young age.
I follow a lot of Italian chefs and pick up recipes and tips from them but always make things my own way.
We made pasta Garofalo from Costco, it’s a good quality of italian pasta in Hawaii.
We added sun dried tomatoes on top of the pasta to enriched the flavors and give a touch of red for a good looking dish 🙂
I am so happy to introduce to you an amazing lunch i had before Halloween with my Hawaiians chicks in Honolulu; it was very funny but also interesting cause we had opportunity to better know each other and learn from each other.
In the next videos you will find our video recipes about Mochiko Chicken and Ravioli with shrimps and pesto:
On Friday night my husband Mauro and I have been invited by two good friends of us now forming a magic couple!!
I love them and they love me.. Cause i really wanted a homemade sushi night and Maka realized it in the best possible way!!
Mauro bought some amazing fresh raw fish and wasabi from Tamashiro Market and Maka the other tasty ingredients from a secret local store.
Alexa, for me Alessia, surprised me making a special dessert called Mochi. Please trust me, it’s really special!! And her gluten and dairy free version of this cake came out super healthy and tasty!! Brava Ale, i am proud of you.
I love cooking and baking because there is so much creativity involved. You can create anything you like any way you like it! There’s so much freedom. We love living healthy and active, loving lifestyles, that if we cook for ourselves, we know what is going into this temple of a body 🙂 So important these days with hectic and busy lives to take time to nurture ourselves and spend time with our loved ones through nourishing the body, heart and spirit with the art of cooking. Cooking takes time and if you do it together, you get way more out of the experience than if you just pick up fast food or takeout. Plus, it’s so fun! Try it and I’m sure you’ll catch the bug! I eat dairy and gluten-free because of my allergies-it’s better for me, others and the planet if I consume consciously. Dairy and gluten don’t have the best rap for healthy or conscious practices (dairy cows aren’t usually treated very humanely and it’s not even the best for our body-can cause inflammation…and gluten-filled foods generally have gone through too much processing for our bodies to handle, plus gluten can cause inflammation in our brain and body…) I love sweets so if I make changes opting out of gluten and dairy and I use natural sweeteners in my baking, it’s a win-win for my body, sweet tooth and me! Plus the process of preparing food to eat is a very positive one, very nurturing, so you’re more likely to be satisfied! Plus, the connection we have to food is a very important one… the more connected you are to your food, to more connected you will be to your body, self and community and world around you. Cheers to a healthy body, heart and soul, healthy relationships and a healthy connection to our community…start cooking!❤️????
Have you ever tried Mochi?
What’s your favorite sushi’s recipe?
Leave us your comment 🙂
For this Sunday, some Italian tradition even here in Hawaii: Polpette al Sugo. For you Meatballs in Tomato Sauce.
As everybody in the world, we are facing this sad pandemic due to Coronavirus, so we have time to cook fresh meals and with longer preparation.
I chose this recipe for me and my husband:
2 slices of day-old bread (about 50g), crusts removed
A little milk
500g minced beef
2 eggs, lightly beaten
A small garlic clove
A sprig of parsley
Salt and black pepper
For the sauce
750g ripe, fresh tomatoes
6 tbsp extra virgin olive oil
1–2 garlic cloves, peeled or crushed
A pinch of red chilli flakes (optional)
A tin of peeled plum tomatoes, chopped roughly in the tin
1 tbsp tomato puree (optional)
1 Rip the bread and soak in a little milk until soft, and easily crumbled. Squeeze out excess milk. Put the crumbs in a large bowl along with the beef and lightly beaten eggs.
2 Peel and chop the garlic very finely along with the parsley, salt and pepper. Add to the meat, then use your hands to mix everything together.
3 Divide the mixture into 12 meatballs: if the mixture is very sticky, flour your hands lightly. Let the meatballs rest.
4 Meanwhile, make the sauce. Peel the fresh tomatoes by plunging them first in boiling water, then in cold, at which point the skins should slip off. Then chop them roughly.
5 Peel the garlic and crush for a milder flavour or finely chop for stronger. Put 4 tbsp of the olive oil in a large, deep frying pan or cassarole and cook the garlic gently over a low heat until it is fragrant. At this point you can remove the whole garlic if you wish.
6 Add the chopped tomatoes and chilli. Cook for 5 minutes, then add the final 2 tbsp oil and the tinned tomatoes. Add 1 tbsp tomato puree if you feel it needs it. Cook for 20–40 minutes, or until the sauce is rich and thick.
7 Drop the meatballs in the sauce, making sure they are submerged. Turn the heat to low, cover the pan and poach for 15 minutes, by which time the meatballs should be cooked through but still tender.
I thinik this is a good recipe and well explained.
My few changes as you can see from the picture:
- only onion, no garlic
- milk replaced from two more eggs
- breadcrumbs instead of old bread
- instead of salt, i use crushed red pepper
- for the tomato sauce, i use the classic soup starter ingredients: carrots, celery, onions
- after adding the meatballs in the tomato sauce, i put some whole rosemary to add a touch of “perfum” i say..
In this special period, every doctor is suggesting us to help our body to be at its best shape, so i am adding CHIA SEEDS at any recipe that allows this new ingredient. I added it during the preparation of the meatballs. Nobody noticed a change of flavor and i am happy cause i could share all this important elements to our nutrition:
- Chia seeds are a good source of omega-3 fatty acids, fiber, antioxidants, iron, and calcium.
- A 28-gram, or 1-ounce, serving of chia seeds also contains 5.6 grams of protein.
Hope you enjoyed my suggestions, can’t wait to see your polpette! 🙂