Posts tagged ‘Salsa’

June 1, 2011

Bruschetta… or not!

So, what is Bruschetta, anyway?

I always thought that bruschetta was some sort of a tomato salsa that is usually served on a piece of toasted bread, NOT the other way around. Well, much to my surprise, while searching the Net for some inspiration to make my own bruschetta, I learned that bruschetta would in fact be the piece of toast on which the tomato salsa is served…

According to Wikipedia:

Bruschetta is an appetizer from central Italy whose origin dates to at least the 15th century. It consists of roasted bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella.

Yet, another article says:

True Bruschetta is simple enough for even the kitchen impaired cook to master. It is traditionally a toasted bread rubbed with garlic and then topped with Extra Virgin Olive Oil drizzled over the top. The final step is to add salt and pepper to taste making this a simple yet satisfying dish for everyone.

I am shocked!
This is just like learning that this song you knew and loved basically your entire life and were absolutely certain was by the Red Hot Chili Peppers was, in fact, by Faith No More (yeah, true story… that happened to me… Now, don’t laugh!!!)
So bruschetta would be the toast, not the salsa? I thought for sure that the 2 went hand in hand, and it turns out that the toast alone can, and SHOULD still be called bruschetta!?

I’m not liking this. Seriously! What is this new develry? 😉

So, then I guess what I am presenting you with today is NOT bruschetta, it’s in fact tomato salsa served on toasts. For it to qualify as bruschetta, I would’ve had to add olive oil, salt and pepper to my toasts. Oh well, it was very good nonetheless and just what I had in mind.

I was in the mood for something light and refreshing, and, to be honest, I had a surplus of tomatoes that needed to be used quickly. This fit the bill just right, bruschetta or no bruschetta!

INGREDIENTS

Toasts

  • 1 whole wheat baguette
  • 1 or 2 garlic cloves

Tomato Salsa

  • 3 tomatoes, seeded and finely diced
  • 10 kalamata olives, finely chopped
  • 3 tbsp red onions, finely chopped
  • 2 tbsp fresh basil, finely chopped
  • 2 tpsp fresh parsley, finely chopped
  • 1 tsp white wine vinegar
  • 1 tsp lemon juice
  • ¼ tsp salt
  • 1/8 tsp black pepper
  • Goat cheese crumbles, to garnish

INSTRUCTIONS

  1. Mix all ingredients for the tomato salsa in a small bowl (except cheese) and set aside to macerate.
  2. While that is happening, slice your baguette on the diagonal and toast the bread, either in your toaster or in the oven under the broiler. You want your toasts to be really nice and crispy.
  3. As soon as the toasts come out, rub them delicately with a garlic clove and top with the tomato salsa.
  4. Sprinkle with goat cheese crumbles and serve immediately

Advertisements
April 6, 2011

Taco Style Salad in a Tortilla Bowl

Another birthday come and gone!

So I am now 38. Great! Glad it’s over, really; I don’t care much about my birthday… I used to, but not anymore. Been disappointed way too many times, so I learned to treat it as “just another day”. Nothing special about it, at least not as far as the outside world is concerned.

Few things worth mentioning, though…

On my way to work I got to do my first hearing of “Awesome as F**k”, Green Day’s latest CD. Awesome, it was! It really set my day off to a great start. You see, my kids and I have this HUGE love affair with Green Day. I could make an extremely long entry on that subject, but I’ll spare you… for now! Funny thing is, that CD came out on my daughter’s birthday and I finally got to listen to it for the first time on mine. Cool!

Also on my way to work, I witnessed the odometer on my truck turning to 200 000 km, somewhere between kilometre 37 and 38 of highway 15. I thought it was odd that this should happen on the morning of my 38th birthday…  Weird!

My coworkers took me out for lunch. I got to choose where I wanted to go. Of course, I chose SUSHI! Sushi sans the dollar sign factor. Now that’s what I call a good thing!

My ex and my daughter gave me a dozen white roses, tied with a pretty purple bow. Awwww, so beautiful! I really hope I get to use them in one of my upcoming photo shoots… I’ll have to plan around that.  SWEET!

The Habs played the best darn game of their entire season! Wow, what a show. Edge of your seat kind of game. Carey made tons of unbelievable saves, and probably what will be THE save of the year. Lovely!

And this, is what I had for supper on my birthday. Really birthday worthy, if I may say!

Ingredients
(serves 4)

  • 4 large multi grain tortillas
  • 1 small onion, finely chopped
  • 1½ cup cooked kidney beans
  • 2 tsp ground cumin
  • 1 tsp chilli powder
  • ¼ cup water
  • 1 cup frozen corn, cooked
  • 175g Monterey Jack cheese, shredded
  • 2 cups chunky salsa
  • 1 jalapeno pepper, finely chopped
  • 1 avocado, diced
  • 1 tomato, diced
  • 2 cups iceberg lettuce, finely shredded
  • ½ cup sliced black olives
  • ½ cup pickled cactus slices
  • Low fat sour cream
  • Chunky salsa

Instructions

  • Preheat oven to 400F. Press tortillas in small oven safe bowls (I use stainless steel mixing bowls) to shape them into bowls. Place in the oven and bake until they just start to turn brown. Don’t overcook as the bowls will have to return to the oven later. Remove from oven and let them cool for a few minutes before “unmolding”. Reserve.
  • Meanwhile, heat the olive oil in a skillet over medium heat. Add onion and cook for about 5 minutes, until tender and lightly coloured. Add kidney beans, cumin and chilli powder. Cook until fragrant then add water. Continue cooking until all water evaporates. Remove from heat, divide between reserved tortilla bowls.
  • Add a few tablespoons of salsa on top of the beans, then divide the corn and cheese between the bowls. Reserve a few tablespoons of cheese to garnish.
  • Place the bowls on a cookie sheet and return them to the oven for about 5 minutes, or until cheese is melted. Remove from oven and continue building your salad, dividing lettuce, tomatoes, avocado, jalapeno peppers, black olives, pickled cactus and reserved cheese between all four bowls. Top with a dollop of sour cream if desired.
  • Serve with additional sour cream and salsa.

March 7, 2011

Coconut Crusted Pangasius Fillet

I have to confess, I actually let out a loud moan when I finally put my camera down and took the first bite from that plate. THIS is one of the best pieces of fish I have ever had. And pangasius is now officially way high on my list of favorite fish. Probably in the top 5. I just love its firm yet tender flesh and its subtle flavor, which can be married to just about anything. It worked absolutely beautifully with hazelnuts, and even better with coconut. So don’t be surprised if you see it make a regular appearance on this blog!

I got the inspiration for tonight’s dish here.  However, I didn’t really follow the recipe. In fact, I more or less used yesterday’s chicken fingers’ breading, except I mixed all the ingredients together (i.e. 2 parts coconuts to half a part corn starch, pinch of cayenne, salt and pepper to taste) and I lightly coated my fish fillet after dredging it in egg white. I’d say I used 1/8 cup coconut mixture.

Then, for the mango salsa, well… first off, it calls for CILANTRO!!! Need I tell you I left that one out? I used flat parsley instead. And I didn’t have a red pepper… so I used a small thai pepper. In fact, my recipe went something like this:

  • 1 mango, cut into small cubes
  • the green part of a green onion, thinly sliced
  • 1 thin slice red onion, finely chopped
  • 2-3 tbsp flat leaf parsley, finely chopped
  • 1 small red thai pepper, finely chopped
  • the juice of not quite half a lime
  • 1 tsp cider vinegar
  • 1 tsp liquid honey
  • salt and pepper to taste

Simply mix all the ingredients together and let the flavors mingle while you make the fish.

All in all, this was an incredibly tasty dish, one that I would have over and over again and wouldn’t ever tire. Seriously. I came that close from shedding a tear. It was that good. I’ll definitely keep this one in mind for the summer. PERFECT summer dish.  Positively, absolutely!