Ingredients:

• 4 oz smoked salmon
• 2 tablespoons olive oil
• 1/2 cup chopped onions
• 2 cloves chopped garlic
• 1 cup chopped tomatoes (canned)
• 1/2 cup white wine
• 1 tablespoon pesto
• 1/2 cup chopped Italian parsley
• 3/4 pound linguine

Directions:

1. Heat oil and lightly brown onions and garlic for 5 minutes.
2. Add tomatoes, wine and pesto and cook for 10 minutes.
3. Add parsley
4. Cut salmon into one inch pieces and add to tomato mixture, stop cooking.
5. Gently add to cooked pasta and salt appropriately.

Another recipe from the Australian cookbook that gave me Spicy Beef. Although not called for, garlic is always a nice addition to this dish. The first time Sara and I had this for dinner, I then had leftovers for lunch the next day. I gave what little was left to Jack for dinner…I should have left a lot more because he loved it. Next time I’m doubling the recipe.

Preheat the oven to 400 Degrees F.

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 3 chopped cloves of garlic, more if you’re italian
• 1 teaspoon sea salt
• 1 cup arborio rice
• 1 1/2 cups chicken stock
• 14 oz can chopped plum tomatoes
• 2 or 3 chopped cooked sausages
• 2 zucchini, finely sliced
• 3 oz grated parmesan
• freshly ground black pepper
• 2 tablespoons chopped flat-leaf parsley

Directions:

1. Heat a medium capacity ovenproof dish (with a lid) over a medium heat. Add olive oil, onion, garlic and sea salt and stir for 5 minutes, or until the onion is soft and translucent.
2. Add the rice to the dish and stir for another minutes.
3. Add the stock and the chopped tomatoes and bring to simmering point.
4. Stir in the zucchini and sausage, and sprinkle with Parmesan and black pepper.
5. Cover the dish and bake the risotto for 30 minutes, or until the rice is cooked.
6. Top risotto with parsley and Parmesan.

Serves 4.

Ingredients:

• 1/3 cup Shaoxing rice wine
• 1/4 cup oyster sauce
• 1/4 cup light soy sauce
• 2 tablespoons superfine sugar
• 1 tablespoon sesame oil
• 4×8 oz steaks

To Serve:

• 7 oz snow peas
• steamed rice
• coriander relish

Directions:

1. Place the Shaoxing rice wine, oyster sauce, soy sauce, sugar and sesame oil in a large bowl and stir until the sugar is dissolved.
2. Add the steaks and the above marinade in a large plastic bag in the refrigerator to marinate for at least 2 hours, turning occasionally. Bring the steaks to room temperature in the last 30 minutes.
3. Pepare the coriander relish while the steaks are marinating.
4. Preheat a frying pan or barbecue until hot. Sear the steaks for 3 minutes each side. Continue cooking over a medium heat for 1 to 2 minutes on each side for medium. Remove the steaks from the pan and allow to rest for 5 minutes in a warm place.
5. Lightly blanch the snow peas in boiling water then plunge into cold water and drain well.
6. Slice each steak into 1/2 inch slices, top with a little relish and serve with steamed rice and snow peas.
7. Bring the extra marinade to a boil and serve on the side.

First made this very easy and very awesome risotto with Team Galit. It was well paired with Parmesan Croutons. Has since become our standby ‘gourmet’ meal for VIPs.

Ingredients:

• 1 tablespoon olive oil
• 1 cup chopped onions
• Salt
• Freshly ground white pepper
• Freshly ground black pepper
• 6 cups chicken stock
• 1 teaspoon chopped garlic
• 1 pound (2 cups) Arborio rice
• 1/3 pound assorted exotic mushrooms, such shiitakes, chanterelles, or oysters, de-stemmed, wiped clean and chopped (about 2 cups)
• 1 tablespoon butter
• 1/4 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 3 tablespoons chopped green onions, green part only
• 2 tablespoons white truffle oil
• Medium black truffle, for shaving (can be skipped to save $50)

Directions:

1. In a large saute pan, over medium heat, heat the oil.
2. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes.
3. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes.
4. Add the rice and simmer for 10 minutes, stirring constantly.
5. Add the mushrooms and continue to simmer, stirring constantly, until the mixture is creamy and bubbly, about 8 minutes.
6. Stir in the butter, cream, cheese, green onions, and truffle oil. Simmer for 2 minutes, stirring constantly. Remove from the heat.
7. Spoon the risotto in the center of each shallow bowl.

Garnish with the croutons and shaved truffles.