Recipe: Bruschetta with tuna, tomatoes and onions

Ingredients:

1 tuna can, drained
2 medium tomatoes, without seeds, diced
1/2 red onion, sliced
2 tbs olive oil
basil to taste
salt and pepper to taste
6 slices Italian bread, about 3/4-inch thick
2 garlic cloves, peeled


Preparation:

In a medium bowl, toss the tomatoes, tuna, onions, oil, basil, salt and pepper until well mixed and let sit at room temperature for at least 20 minutes to let the flavors mingle. You can store the mixture in the refrigerator for up to 3 hours, but after that, the tomatoes will become too soft.

Toast the bread slices under a broiler until the edges are brown on both sides, but still white in the middle. Remove from the oven and when cool enough to handle, rub both sides of the bread with the whole garlic cloves until the cloves are too small to hold with your fingers.

Lay the bread slices on a serving plate and top with the tomato/tuna mixture. Serve immediately.

Recipe: Salmon in Potato Case

Jacques Pepin is the best! His technique is amazing, his recipes priceless. This one is from the great book "Julia and Jacques Cooking at Home", where each recipe is presented like a contest between Jacques and Julia Child, so having two versions.

I love this recipe because it's SO SIMPLE to do, always impresses the guests (aw, that's important) and it tastes great! The potato "case" around the salmon protect the fish for drying or burn out, so the fillet cames perfect every time. Don't be afraid: this recipe is really easy and quick. No need to prepare anything in advance.

Salmon in Potato Case

(serves 2)

2 2-inch-wide salmon fillets (about 5 onces each)
salt and pepper to taste
1 or 2 large potatoes
chopped dill
2 tbs butter
2 tbs oil
For the tomato coulis:
1/2 cup of chopped onion
2 garlic clove, crushed or sliced
2 tomatoes, diced
salt and pepper to taste
1 tbs olive oil


Preparation:

Make the coulis first. In a large skillet, sauté the onions and garlic in olive oil. Add the tomatoes, season with salt and pepper and let cook for 10 minutes. Let stand, covered, until the salmon is done.

Peel the potato and, using a mandoline or a vegetable peeler cut very thing lenghwise slices. Lay about 5 or 6 pieces, slightly overlapping, on your work surface and set the salmon on top: you should use just enough potato slices to make a bottom covering for the fish. Heat the butter and oil in a non-stick frying pan and, when it is sizzling, pick up the potato-lined pieces of salmon and slip them into the pan. Sprinkle the dill on top and cover each piece of fish with 5 or 6 more potato slices.

If you have a long spatula, you can arrange directly on the spatula the bottom layer of potato slices, the salmon and dill, and the top layer of potatoes, and then slide everything neatly into the pan.

Cook over moderate heat for 4 to 5 minutes, then check to see if the bottom has browned. When well crusted, turn the fish over carefully and cook the other side about 4 to 5 minutes, or until the potatoes are browned.

Spoon several tablespoons of the coulis onto a serving plate; then, with the back of the spoon, clear a place to put the salmon fillets. Serve it at once!

Recipe: Brazilian "California" Salad

I'm in love with this salad! My mom gave me the recipe and she told me that it is from California. I'm really not sure of that, so I call it Brazilian "California" Salad. (We don't eat here cabbage with sweet and sour sauce, so it is kind of "exotic" for us. Maybe that's why the "California" name"...) It's good for parties, because one recipe serves 8 to 10 people, is very easy to do and stays well in the fridge for up to 4 days if you have leftovers...

Brazilian "California" Salad

Ingredients

1 medium cabbage head, sliced thin
1 cup (or lots!) of parsley and green onions, chopped
1/2 cup sesame seeds
1 cup ground pecans
about 6 oz (2 packages) of instant noodle (ramen), without the flavor sachet, uncooked and crushed

For the sauce:
1/2 cup olive oil
1/2 cup canola oil
1/3 cup sugar
1/3 cup rice vinegar
2 tsp salt

Preparation:

In a big bowl, mix together the cabbage, parsley and green onions, sesame seeds and pecans. Mix all the sauce ingredients. Pour over the salad, stirring well to combine the sauce with the dry ingredients. Then add the crushed noodles. (Don't use the flavor sachet!!) If you like the salad very crispy, serve at once. Or let stay some time in the refrigerator to blend the flavors.