On January 29, around 30 people attended the cooking demo I made at the Trident Bookseller Cafe on Newbury Street.
Three recipes where demonstrated from scratch. Every step was showed, described and explained in order to achieve the elaboration of: the Salmon Tartar, the Pasta Salad and the Applesauce.
Here are the not so secret ingredients to accomplish this at home.
SALMON TARTAR made during the demo (slightly different than the recipe of the book as well as the picture shown below)
- 1 cup of freshly diced salmon
- 1 avocado
- 1/2 cup of chopped fennel
- A little piece of ginger
- 1 grapefruit
- 1/2 a lemon
- 1 tsp. of mustard
- 2 tsp. of olive oil
- A pinch of salt
1. Take your piece of salmon, remove the skin and cut the ﬂesh in dices.
2. Chop the peel and chop the ginger and the fennel.
3. Remove the skin of the grapefruit and cut the flesh in small pieces. (Don’t panic if you find difficulty in cutting the grapefruit- it is very juicy.)
4. In a large bowl stir with a spoon the olive oil, mustard, 1/2 lemon juice, and the pinch of salt
5. Add the chopped salmon, ginger, fennel and grapefruit to the bowl and use a two large spoons to stir all the ingredients together.
6. Serve very fresh!
- 12 Oz of penne pasta (350gm)
- 1.5 cup of diced prosciutto
- 1 cup of diced mozzarella
- 6 tbs. of olive oil
- 1tbs of balsamic vinegar
- 1 tbs. of vinegar
- 6-8 fresh basil leaves
1. Fill a large saucepan with water and let it boil with a pinch of salt.
2. When the water starts to quiver pour the pasta in.
3. Stir once in a while to make sure the pasta don’t stick to the bottom of pan.
Remove one minute to the cooking time from what is written on the box and your pasta will be perfectly al dente!
4. Shake the pasta around in a strainer to empty the water and let cold water run on the pasta to cool them down.
5. Put the pasta in a large bowl and add 3 tbs. of olive oil and stir.
6. Let the pasta stay at room temperature for half and hour and put te bowl in the fridge for 3 hours or even a day is ﬁne.
7. Then, take the bowl out of the fridge, add 3 more tbs. of olive oil with a 1tbs. of balsamic vinegar and 1 tbs. of mustard and stir the pasta with a wooden spoon. It is easier to use your ﬁngers – only if they have been cleaned and dried!
8. Add the mozzarella with the prosciutto and cut the basil leaves in the bowl.
9. Stir the pasta all together until it looks uniform.
- Apples- count 2-3 per person
- Optional: 1 tbs. of cinnamon powder
1. Peel the apples and cut them in quarters.
2. Put them in a large pan on low heat and cover with a lid. Do not add any water or sugar: the apples are full of BOTH!
3. Cover the pan, and let the apples cook on very low heat. Make sure to stir every 10-12 minutes.
4. If the apples are very smooth they are good. If they are still hard to pick, let them cook a little more.
5. To ﬁnish the recipe you can either mix the apples in a blender or you can use a fork to smash the cooked apples.