italian for pick me up

Tiramisu

serves 10-12

INGREDIENTS
Prepare the cake layer:

24 Ladyfingers

Bring to room temp:
14 oz (1 3/4 cups or 397g) marscapone cheese

Make the zabaglione:

5 egg yolks, room temperature

1/3 cup sugar

1/3 cup sweet Marsala

1 tbsp water

Make the whipped cream:

1/2 cup heavy cream

2 tsp vanilla

Soak the cake layer:

3/4 cup espresso

2 tbsp rum

1 tbsp sugar

Assemble the tiramisu:

5 oz or 1/2 cup dark chocolate, grated

1 tbsp unsweetened cocoa

METHOD:

1. Preheat oven to 350F (180C).

2. Place ladyfingers in a single layer on a baking sheet. Bake for 10 minutes until golden and crisp. Set aside.

3. In a large mixing bowl, add marscapone and let soften at room temperature. Set aside.

4. In a medium heat proof bowl, beat the egg yolks and sugar on high until thick and pale yellow. Whisk in Marsala and water. Set the bowl over a bain marie, whisking constantly for 10-15 minutes. Your zabaglione is ready when it reaches 145-150F (63-65C) and the mixture is thick, frothy and holds a ribbon. Remove from heat and let cool for 15 minutes, stirring from time to time.

5. In the mixing bowl of your stand mixer, beat the cream and vanilla until soft peaks form. Set aside.

6. In a shallow dish, combine espresso, rum and sugar. Set aside.

7. In the large mixing bowl with the marscapone, mix the cheese until smooth. Fold in cooled zabaglione and then fold in whipped cream. Set aside.

8. Get a serving dish ready that is at least 3 inches in depth and can accommodate 12 lady fingers in a single layer.

9. Gently dip half the ladyfingers into espresso mixture and arrange on the bottom of your serving dish, leaving a little space in between each one. Spread half of the marscapone filling over and between the ladyfingers. Sprinkle with half of the grated chocolate.

10. Dip remaining ladyfingers and arrange on top. Spread remaining mascarpone filling over. Make sure that every biscuit is covered with the filling or else your tiramisu will be dry. Sprinkle with remaining grated chocolate.

11. Sift cocoa over top. Cover with plastic wrap and chill for 2 hours or up to 24 hours before serving.

light lunch

Chicken Soba Noodle Salad

serves 4-6

INGREDIENTS

Make the dressing:

1 garlic clove, minced
1 Thai chili, minced
1/2 cup olive oil
1/2 cup Japanese rice wine vinegar
1 tbsp soy sauce
1 tbsp tahini
1/2 tsp sesame oil
1 tsp sugar
salt and pepper

Make the salad:
1 carrot

1 cucumber

1 red bell pepper
1/4 cup green onion, finely chopped
4 portions of Japanese soba noodles
3-4 chicken breasts, fully cooked and shredded

Garnish:
2 tbsp roasted Japanese black and white sesame seeds

1/4 cup cilantro leaves

METHOD:
1. In an empty glass jar, add all the ingredients for the dressing. Close tightly with lid and set aside.

2. Julienne or shred carrot, cucumber, pepper and set aside. You can also use a sprializer or box grater to create long vegetable strands.

3. Cook soba noodles according to package directions. Drain and rinse with cold water. Place cold noodles in a large wide serving bowl.

4. Top noodles with shredded vegetables, chicken and green onion. Chill until ready to serve.

5. Just before serving, shake jarred dressing until well combined. Pour over noodle salad and garnish with sesame seeds and cilantro. Toss well and serve.

---

Kale and Romaine Salad

serves 4-6

INGREDIENTS:

1 head romaine lettuce
1 bunch kale
6-8 radishes, sliced thinly
1/4 cup chopped parsley
1/2 cup tahini dressing

METHOD:

1. Wash lettuce and kale. Dry and cut lettuce into bite size pieces. Place into a large salad bowl.

2. Tear off kale from stem into bite size pieces and add to salad bowl. Top with radishes and parsley. Chill until ready to serve.

3. Toss with tahini dressing just before serving.

---

Roasted Cauliflower Quinoa

serves 6-8

INGREDIENTS:
1 cup tri-coloured quinoa, cooked

1 head cauliflower
1 cup grape tomatoes, halved
1/2 cup parsley, finely chopped
juice from half a lemon
extra virgin olive oil
coarse salt and pepper

METHOD:

1. Preheat oven to 400F (205C).

2. Rinse and cut cauliflower into large pieces and place in a large mixing bowl. Drizzle with olive oil and season. Spread on a baking sheet and roast for 30-40 minutes until golden. Set aside.

3. In the same mixing bowl, add cooked quinoa, tomatoes, parsley. Toss with lemon juice and olive oil.

4. Shred roasted cauliflower into florets and add to bowl. Toss and adjust seasoning if necessary. Serve at room temperature.

when you have leftover mash

Shepherd's Pie

serves 4-6

INGREDIENTS:

1 tbsp olive oil

1 onion, diced

1 carrot, diced

1 lbs ground beef or combination pork, lamb, bison

2 tbsp tomato paste

7-8 dashes Worcestershire sauce

2 tbsp chopped flat leaf parsley

2 tsp chopped rosemary

1 cup chicken stock
1/2 cup frozen or canned corn

1/2 cup frozen peas

4-5 cups mashed potatoes and parsnips
coarse salt and pepper

METHOD:

1. Preheat oven to 350F (180C).

2. In a large skillet, heat olive oil over medium heat. Add onions and carrots, cook for 5 minutes until soft. Season beef and add to pan. Brown for 10 minutes.

3. Add tomato paste, Worcestershire sauce, parsley, rosemary and stock. Simmer for 5 minutes and then turn off heat. Mix in corn and peas until well combined. Adjust seasoning if necessary.

4. Pour mixture into a deep 9 inch square or larger casserole dish. Top with mashed potatoes and parsnips.

5. Cover with foil and bake for 30 minutes until slightly browned and toasted. Serve with a green salad or side green vegetable.