It's been great traveling with Tuesday Dinner. At this time, everyone is back in Toronto. I'm in Heathrow, 2.5 hrs before my flight leaves and the perfect time to catch up on the blog. So sorry for the delay, but as you might have guessed, there hasn't been much spare time (when we have proper internet access) during the trip.
In the following menu, you will find simple dishes that tastes really fantastic. Especially when you put truffle oil in them :)
- fig and peach salad
1/2 jar of sun dried tomatoes
1 small red onion
1 bulb of garlic
2 containers of fresh garden tomatoes
salt and pepper
1. Dice fresh graden tomatoes and red onion.
2. Chop garlic and sun dried tomatoes.
3. Toss everything in olive oil, add salt and pepper and put on top of bread. You can serve the bruschetta as is or bake it at 350 C for a couple of minutes and add grated cheese (optional).
Fig and peach salad
Figs and dates were abundant in Lisbon and this is a great way to incorporate figs or dates into staple salads.
3-4 figs, chopped
3 peaches, chopped
half cup of chopped mint
bed of chicory and mixed greens
1. Chop figs, peaches and mint then mix.
2. On a separate bowl, mix honey and balsamic vinegar to taste.
3. On a salad bowl, make a bed of chicory and/or mixed greens.
4. Put the mixed figs, peaches and mint of top of the bed of mixed greens.
5. Pour the honey and balsamic vinegar over the salad and serve.
2 cups borlotti (common) beans or romano beans
2 onions, chopped
4 cloves of garlic, crushed
1 1/2 cup rapini, chopped
2 cups of tomatoes, diced
1 T of olive oil
1/2 cup of red wine
1. Boil and shell the beans in 2 cups of water for 45 min.
2. While the beans are boiling, chop the onion and rush the garlics.
3. Add the onion, garlic and olive oil to the boiling beans.
4. Once the beans are boiled, drain and set aside.
5. Dice 2 cups of tomatoes and boil in 1/2 cup of red wine. When the wine is reduced, throw the chop ramini and when the red wine is reduced, throw the beans that has onions and garlic for 10 min. Add olive oil if the mix becomes too dry.
1 bag of pasta
4 cups of onions and shallots, chopped
1/4 cup butter
3 small head of broccoli
3 T of truffle oil
1. In a pan, melt 1/4 cup of butter and add the onions and sugar until the onions are caramelized.
2. In a separate pan, cook the pasta according to the instructions, then drain.
3. In a third pan or the same pan after the onions have been cooked, saute the broccoli in white wine.
4. Mix caramelized onions, pasta and broccoli. Add 3 T of truffle oil and mix. Serve with a side of grated cheese.