Miles in Exchange for Tomatoes and Asparagus

After an amazing week spent in Portland and yet another action packed weekend in San Francisco, today, Sunday, truly was the day of rest. I woke up at 9am sharp, after a long night out, feeling unmotivated after taking a peek outside onto the dreary, fogy San Francisco day. Hours ticked by as I caught up with friends in Barcelona and spent some much needed time reading the BBC news website.Finally, at 2pm as the sun made its way out from behind the clouds I was struck by the urge to put on my running shoes and head outside.

This reoccurring urge tends to show itself during moments of stress, anxiety or frustration during my life and works like a charm each and every time. As I flew up and down the San Francisco hills feeling the weight lift from my shoulders with each neon-colored sneaker step, I found myself unable to stop. Almost seven miles later I slowed down to a walk with only the sounds of Motown on my mind playing through my headphones. I was instantaneously relaxed and knew that the only thing that could top this feeling was some serious time spent in the kitchen.

After a much needed shower, there was just me, eight tomatoes and a pound of asparagus ready to go. I decided to make two recipes I found on Food52: Cream of Roasted Tomato Soup and Shaved Raw Asparagus Salad with Parmesan and Lemon Dressing. The pairing of tomatoes and asparagus always proves itself to be a savory match, plus the cold salad and hot soup were bound to compliment each other.

The soup recipe called for roasted tomatoes as opposed to most cream of tomato soup recipes which use boiled ones. The difference was immense, as the soup tasted of sweet, caramelized tomatoes and cream. The asparagus salad on the other had a tangy, lemony taste and added a freshness to the entire meal. Ericka requested vanilla ice cream with olive oil and salt for dessert, a dish we tried at the amazing San Francisco based restaurant Beretta, which ended the night on a perfect note.

After the long run and huge meal it's safe to say I will finally be sleeping soundly tonight.

Shaved Raw Asparagus Salad with Parmesan and Lemon Dressing

Adapted from a recipe by Coffeefoodwritergirl on Food52

Serves 2-3

• 1 bunch asparagus (about 1 lb) washed and tough ends removed
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh squeezed lemon juice
• 1 clove of garlic
• ½ cup shaved parmesan cheese
• ¼ teaspoon salt
• fresh ground pepper

1. Cut tips off asparagus and reserve for another use.
2. With a potato peeler, shave asparagus spears, turning and shaving until you have shaved as much as you can – you will have little ends and pieces left over – just reserve them with the tips for another use.
3. Place in bowl with olive oil, lemon juice and salt. Cover and refrigerate for at least half an hour and up to 2 hours. The lemon juice will “cook” and tenderize the asparagus.
4. Chop the tips of asparagus into small pieces, along with the remainder of asparagus. Heat olive oil in a small pan and add the garlic until soft, followed by the chopped asparagus. Squeeze over half a lemon and cook about 3-4 minutes, or until tender, but not too soft. Let cool and add the mixture to the asparagus in the fridge.
5. Remove from fridge. Toss in shaved parmesan. Adjust for salt. Serve to plates and grind a little pepper over each one. Enjoy!

Cream of Roasted Tomato Soup

Adapted from a recipe by Amanda on Food52

Serves 2-3

• 8 medium beefsteak tomatoes, cored and quartered
• 4 cloves garlic
• 1/ 4 cup olive oil, plus more for the tomatoes
• Salt
• 1 sprig rosemary
• 3 sprigs thyme
• 6 tablespoons heavy cream
• Sugar, if needed
• Coarsely ground black pepper
• 2-3 thick slices sour dough bread, toasted and brushed with olive oil, for serving

1. Heat the oven to 375 degrees and line a rimmed baking sheet with foil. Lay the tomatoes cut-side down. Add the garlic cloves (with skins on). Sprinkle with olive oil and season with salt. Roast until the tomatoes are soft and caramelized, about 1 hour. Remove from the oven and let cool.

2. Add the ¼ cup olive oil, the rosemary and thyme to a small saucepan and place over low heat. Let warm until you begin smelling the herbs, about 10 minutes. Remove from the heat and let cool.

3. Peel the tomatoes and add the pulp and juices to a soup pan. Squeeze the garlic from its skin and add it to the pan. Place the pan over medium heat, and begin mashing the tomatoes with a potato masher until it’s pulpy, but not chunky (if you prefer to use a food processor, go ahead – just make sure you leave it pulpy). When the mixture is hot but not boiling, stir in the cream. Season to taste with salt. Add a pinch of sugar, if needed. Ladle into bowls and season with pepper. Sprinkle a little herb oil on top of the soup. Pass the toasts at the table.

Steak for Stamina

It's 7.30pm and I am exhausted. Yesterday my friend Ericka and I moved into our sunny new apartment. After hours of sweeping, mopping and rearranging we were both left tired and strangely loopy, probably from all the bleach we ingested while scrubbing the floor. At 12.30am, after a much needed bottle of wine, we were in our bed, semi-content, ready to wake up for the first time in our apartment in San Francisco.

I woke up promptly at 9am, eager to settle in and continue the never ending job hunt. It was a long day to say the least, beginning with a trip to two grocery stores, followed by hours of walking around various neighborhoods in the city to handout my resume. As I walked from restaurant to bar I yearned for my job in Barcelona, a job that I had always wanted. Now I am almost starting from scratch, back to square one, but to be honest, I don't mind too much considering I get to live in this vibrant city.

So here I am waiting for a phone call of some sort, letting me know I have a job. Although I am so drained I may not even have the energy to pick up the phone. The only thing that can perk me up at this point is a full protein meal followed by my newest addiction, frozen yogurt. Last week I made steaks with balsamic vinegar sauce for Ericka and I and they were absolutely perfect. Seeing as I used to be a vegetarian for eleven years, I never understood the importance of a good quality piece of meat until now.

While at Whole Foods I picked up two thick rib-eye steaks that turned out to be unbelievably tender when cooked medium-rare. I cooked them in butter, rosemary and garlic, and when paired with the balsamic sauce the soft meat and mixture of flavors resulted in an all-over comfort food kind of meal. Just what I'm craving right now.

Sorry about the poor image quality, I only had my phone on me.

Steak with Balsamic Vinegar Sauce

Serves 2

3/4 cup balsamic vinegar

3 Tbs. brown sugar

1 Tsp. Grey Poupon mustard

2-3 Tbs. butter

1 rosemary sprig

2 cloves garlic, minced

Salt and pepper

2 thick rib-eye steaks

1 sprig of parsley

1. Mix the vinegar, sugar and mustard together in a bowl, seasoning with salt and pepper and set aside.

2. Season the steaks with salt and pepper.

3. In a large saucepan heat the butter over medium heat, add the rosemary and garlic.

4. Once the garlic is soft, not brown, about 5 minutes, add the steaks.

5. Cook until the desired result is achieved, I recommend medium rare, which depending on the thickness of the steak, takes about 3-4 minutes per side.

6. Remove the steaks and place them on two plates, pour the balsamic vinegar mixture on top and garnish with the parsley.

7. Serve over a bed of mixed greens, with mashed potatoes or steamed string beans.

Power Through Mariscada

Here I am in San Francisco ready to get back into the kitchen and start my new life. It's slightly nerve racking moving to place I've never been before, well besides that one time when I was five. Luckily it turned out to be the right decision, being a beautiful city filled with friendly people and heavenly food.

I have spent the past two weeks aimlessly hunting for an apartment and job, while still managing to squeeze in the occasional tourist attraction and enjoy the intoxicating nightlife. I finally managed to check the apartment off the list, as I will be moving into a house in the Castro neighborhood on Wednesday, which is more than exciting for me. The job on the other hand is taking longer than expected. Apparently people were not joking when they said California was hit hard by the economic crisis, leading me close to a state of desperation. I may be Craig's Lists' number one stalker this week, constantly checking the page morning, noon and night, hoping the answer to my problems will pop up in a one lined job description.

As I send out cover letters and resumes galore I hope for the best, even attempting to send out positive energy into the universe as if it could solve my problems. My friend Semra seems to think I will be fine based on the observation that I am the luckiest person she knows, which I may be, but so far my luck isn't directing itself where I need it to go.

My lack of work has left me feeling slightly powerless over my life at the moment. I love to work, even more so I need to work to keep me feeling as though I am moving forward. Since work outside of the home hasn't sent me any invitations, I have turned my attention to work in the kitchen to keep the momentum alive.

Inspired by the fresh, gorgeous produce the Bay Area has to offer, I have been working double time in the kitchen. My dishes this week included a Summer Squash and Zucchini Stew, Rib Eye Steak with Balsamic Dijon Sauce, Vegetarian Three Cheese Lasagna and a Strawberry Mascarpone Tart. My favorite, and in a way my ode to Barcelona, was the Mariscada I made for a dinner party a few days ago.

Mariscada first popped into my life while I was working in a Cuban restaurant years ago. Each night the chef would prepare it for me, extra spicy of course, and I officially became an addict. I began to make it in Barcelona, taking advantage of the well-priced, delectable seafood on hand, and it quickly became a cult favorite at my dinner parties.

It is a popular dish in Brazilian, Cuban and Spanish cuisine, each made differently, but always consisting of a variety of seafood. I spent years experimenting with it until I reached the desired dish: light, full-flavored and packed with seafood surprises. It can be made with any variety of seafood, I usually stick to mussels, clams, shrimp and bacalao, but scallops, squid, lobster and crab are some additional options.

Mariscada may not help me find a job, but it did give me the chance to feed a group of friends and keep my momentum going.

Mariscada

Serves 6

Olive oil

1 bay leaf

3 garlic cloves, peeled and chopped

1 large yellow onion, diced

1 large red pepper, roughly chopped

1 large green pepper, roughly chopped

1/2 lb clams, cleaned

1 lb mussels, cleaned

1 lb bacalo (codfish), cut into 1 inch pieces

1 lb raw, peeled shrimp

1 1/2 large cans of diced tomatoes, drained

A pinch of saffron

Salt and pepper

1 dried chili pepper, crumbled

1-2 Tbs. flour

A handful of cilantro, chopped

1. Pre-heat oven to 375

2. In a large pot over medium heat, add the olive oil until hot, followed by the bay leaf, garlic and onions.

3. Cook until the onions are soft about 10 minutes.

4. In a separate pan over medium to high heat, add the mussels and clams and cover until the shells open, about 15 minutes.

5. While they are cooking add the canned tomatoes to the onion and garlic mixture, followed by the saffron, crumbled chili pepper and a little salt (be careful because the fish will add a salty taste) and pepper.

6. Once the mussels and clams have opened, add them and their juices to the pot with the diced tomatoes.

7. With a small flour sifter, very slowly (this is important, if not done slowly the flour will turn into large clumps) sift small amount of flour into the tomato mixture, stirring as doing so. This will thicken the broth. Bring to a light boil and cover.

8. In a deep oven pan, evenly lay down the raw shrimp and fish.

9. Add the cilantro to the tomato broth and stir.

10. Pour the tomato broth evenly over the shrimp and fish and put it into the oven.

11. Cook for about 20-30 mins stirring occasionally, it should be in just long enough for the shrimp and fish to cook without getting tough.

12. remove from the oven and season with salt if needed.

12. Serve over soft basmati rice.

Thank you Mr. Nobu Matsuhisa

I just died and went to heaven, literally the very full ghost of myself is writing this post as I lay motionless in my bed watching Richard Pryor on TV. Yes, I just spent three wonderful hours at my favorite Japanese restaurant in London, none other than the Berkeley St. Nobu. I often discuss my love for Mario Batali and his mysterious Italian ways and I feel ashamed that I have not as yet even mentioned Nobu Matsuhisa, let alone paid tribute to him.

At 10pm I entered the Mayfair based restaurant, filled with men in business suits admiring glamours ladies in six-inch heel chattering around the cave-like bar. After a few glasses of soda water (that's right, non-alcoholic soda water) we were lead up a short, spiral staircase into the bustling restaurant and sat at quite possibly the best table in the house. As my eyes ran up and down the four page menu I quickly settled on the three most mouth watering options: Yellowtail Tuna Tartar with Caviar, Lobster Salad with Spicy Lemon Dressing and Soft Shell Crab Rolls (it was one of those expensive taste kind of days).

First of all let me say that Mr. Nobu is a culinary genius. Not that I have ever had tartar with Caviar before, but this was probably one of the best dishes my lips had ever laid themselves on. Sitting in a small bowl on a bed of ice, the tartar rested in a soya sauce topped with a dab of wasabi and lovely black Caviar. The dish to follow was anything but a disappointment. It was served on a plate with fresh, red lobster on the bottom and crisp greens tossed in a spicy lemon and sesame seed dressing towering above. Let me mention, before I continue, that due to stress from the recent move and other factors, my appetite went from that of two grown men to that of a tiny bird. Somehow my appetite leapt to that of an entire army once the third plate came, as I finished off the six soft, yet crunchy soft shell crab rolls.

My camera is broken so here is an image of the Soft Shell Crab Rolls from nycgo.com

As if that wasn't enough I couldn't resist the idea of desert. The menu was filled with unusual, sweet dishes composed of exotic ingredients. After plenty of mental debating I settled on Dragon Eyes, described as a chocolate and berry ganache served with Crema Catalana ice cream. To my surprise the ganache was fried in two thick, battery balls which oozed creamy filling when cut with a spoon. As I scooped ganache and ice cream little by little onto my spoon I began feeling as though the meal, paired with a few days of relaxation, was all I needed to settle my mind.

So here I am unable to move and ridiculously content, excited to begin cooking again after a long hiatus (besides a quick Chicken Parmesan), due to a few previously hectic and anxiety driven weeks. I am back on track and can thank Mr. Nobu Matsuhisa and my dad for that.

Hamburger heaven

When summer comes around there is always one garuntee- in the midst of beach days and bonfire infused nights-a barbecue is always just around then bend. Nothing screams summer more then the smell of burning charcoal and the sound of meat sizzling on the grill.

Last week my friends and I celebrated the first official day of summer in this fashion. Carey made spectacular fried green tomatoes, a Peruvian style salad and roasted potatoes while Paulina ran back and forth between starting up the grill out on the terrace and helping Sarah and Semra meticulously chop a variety of fresh fruits and vegetables. My job was to whip up a S'more pie- which was more work than whip- and make the hamburgers. A few weeks before Carey had sent me a link to a New York Times article about the art of hamburger making that inspired me to really put some effort into it. The article was linked to several gourmet hamburger recipes and one in particular grabbed my attention- the Curry-Spiced Lamb Burger. The photo showed a perfectly charred burger topped with a melody of colors from orange-yellow mangoes to bright green scallions.

The trick, I learned, was all about the preparation of the meat. Although I did not have the time to buy or prepare ground meat from a lamb shoulder, I did buy good quality ground beef and was able to mix it with a fresh onion puree and flavorful spices. The topping was the most laborious, but thanks to the help of the girls, the task was accomplished. I used ciabatta for the buns and some of us spread barbecue sauce (straight from the U.S.) on top, which accompanied the sweet mango to a T.

Of course my camera malfunctioned right before the the photo op so I used a photo from the New York Times, but our burger actually turned out looking quite similar.

Curried-Spiced Lamb Burger

Adapted from the New York Times recipe

Serves 4-6

1 1/2 pounds boneless lamb shoulder, cut into chunks (or 1 1/2 pounds good-quality ground beef)

1 medium (or 1/2 large) onion, peeled and cut into chunks

1 fresh chili, preferably jalapeño, seeded and minced

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon turmeric

Salt and freshly ground black pepper to taste

1 ciabatta (2 if making 6 burgers) cut in half and then cut into 4 parts or 4-6 good-quality burger buns

Diced mango, green and red pepper, red onion and scallion; and shredded carrot and lettuce, to garnish.

1. If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put lamb and onion into a food processor (in batches if your machine is small) and pulse until coarsely ground. If you are using the ground meat, just pulse the onions in a food processor until they form a puree and then add them to the meat. Put in a bowl with chili, coriander, cumin and turmeric, and sprinkle with salt and pepper. Mix, handling the meat as little as possible, until combined. Taste and adjust seasonings. Handling meat as lightly as possible to avoid compressing it, shape it into 4 or more burgers (I've found this can make up to 6 burgers depending on the thickness).

2. To broil or grill, cook about 3 minutes on each side for rare and another minute per side for each increasing stage of doneness. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add patties; cook, undisturbed, for about 2 minutes, then rotate them so they brown evenly. Turn once and cook for a total of about 6 minutes for rare.

3. Lay the burgers on the sliced ciabatta or good-quality burger buns.

4. Garnish with diced mango, green and red pepper, red onion and scallion, and with shredded carrot and lettuce.

5. Top with barbecue sauce or leave plain.

Three day festival salad

Festival season is upon us and I must say Barcelona knows how to throw one hell of a party. This week's festival is Sonar, three days of electronic music mayhem, going from day to night without a moment of rest. I am not a big fan of electronic music, but if there's a party I am bound to join in the festivities. This means plenty of late nights and cheap bites to financially survive the next three days. I have stocked my refrigerator with frozen french fries, ingredients for deluxe hamburgers and plenty of tortilla chips and fresh salsa in an attempt to make it through until the end. For my last final hurrah I decided to get in just one more salad, hoping the nutrients will last for a full 72 hours.

This particular salad is one of kind, filling and very tasty. I found the recipe on the 101 Cookbooks blog, it combines miso flavors with cabbage and tofu to create a delectable meal. Now cabbage and tofu don't sit well with everyone, they tend to be love or hate ingredients. I love cabbage, my boyfriend on the other hand does not, which was why I was shocked that he scarfed down his entire bowl in under ten minutes with pure enjoyment. I have never been a huge fan of tofu, not even during the 11 years I spent as a vegetarian, yet the tofu mixed with the other crisp ingredients hit the spot. So good in fact that my boyfriend thought it was chicken. For those who really dislike tofu it can be replaced with chicken.

I ate my salad and I must say I actually feel full, which is rare when a bowl of pasta the size of my head isn't involved, and I am ready to participate in the festivities. Just in case the serving of salad doesn't get me through I saved a little for an extra boost.

Chopped Miso Salad

Adapted from the 101 Cookbooks recipe

Serves 3 (or 4 with small appetites)

1 1/2 cups shallots, skinned and thinly sliced
splash of extra-virgin olive oil
pinch of salt

2 tablespoons miso
1/2 teaspoon powdered mustard (or whatever mustard you have around)
2 tablespoons brown sugar
1/4 cup (brown) rice vinegar
1/3 cup mild flavored extra-virgin olive oil
1 teaspoon pure toasted sesame oil (optional)

1/2 of a medium-large cabbage
1 cup slivered almonds, toasted
1/2 medium red onion, sliced
3/4 cup chives, minced
8 ounces extra-firm tofu, room temperature or 2 skinless chicken breasts

1. Stir together the shallots, splash of olive oil and big pinch of salt In a large pan over medium heat. Stir every few minutes, you want the shallots to slowly brown over about 15 minutes. Let them get dark, dark brown (but not burn). Remove them from the skillet and onto a paper towel to cool in a single layer.

2. Make the dressing by whisking the miso, mustard, and brown sugar together. Now whisk in the rice vinegar and keep whisking until it's smooth. Gradually whisk in the olive oil, and then the sesame oil. Two pinches of fine grain salt. Taste and make any adjustments if needed.

3. Heat a little olive oil in a pan over medium heat and cook the tofu or chicken until golden brown, set aside to cool.

5. Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into whisper thin slices. The key here is bite-sized and thin. If any pieces look like they might be awkwardly long, cut those in half.

6. Gently toss the cabbage, shallots, almonds, red onion, chives and tofu in a large mixing/salad bowl. Add a generous drizzle of the miso dressing and toss again - until the dressing is evenly distributed. Add more a bit at a time if needed, until the salad is dressed to your liking.

7. Serve.

Green leaf heaven

I've got two words for you: grilled lettuce. It may sound strange, but trust me, lettuce never tasted so good. I am now using it as a distraction from the mess that has become my life as moving day comes closer. In a room full of extra-large suite cases waiting to be filled and memories waiting to be forgotten I browsed through a plethora of caesar salad recipes today, further fueling my addiction to the combination of garlic, anchovies and a squeeze of lemon juice.

I have finally perfected the dressing after attempting it for nearly two years, the secret being that the anchovies and garlic should be mashed into a paste with a mortar and pestle before the other ingredients are added. This results in a creamy, smooth texture as opposed to a lumpier one when the garlic and anchovies are only chopped into pieces. I am also a fan of the coddled egg, I believe it gives the dressing a more authentic taste, unlike that of mayonnaise.

Since I had the dressing down I was looking for a creative take on the basic salad. I found it on the Food52 website, a Fully Grilled Caesar Salad. The recipe calls for lightly-grilled lettuce, this is achieved by cutting a heart of romaine lettuce in half, brushing the cut side with olive oil and sprinkling over salt and pepper and then grilling it for about two minutes, leaving one side of the lettuce slightly charred and the other crisp. Pretty much it's green leaf heaven.

Although I took the lettuce idea from the recipe, I kept the rest my own, using my own dressing recipe and adding some grilled chicken into the equation, which isn't necessary but turns the salad into a full meal. As much as I hate to use the word, this recipe is yummy with a capital Y.

Grilled Lettuce Caesar Salad

Serves 2 as a meal

3 anchovy fillets

1 clove of garlic, peeled, plus extra for the bread

1 teaspoon Dijon mustard

1-1 1/2 tablespoons fresh lemon juice

1/2 teaspoon Worcestershire sauce

Salt and pepper to taste

1 large egg, coddled

1 large romaine heart, cut in half length wise

1/2 a ciabatta, cut into 1 inch slices

2 skinless chicken breasts

3/4 cup parmesan cheese, grated

1. Pound the anchovies and garlic clove in a mortar and pestel until they form a smooth paste.

2. Add in the Dijon mustard, lemon juice, Worcestershire sauce, salt and pepper and stir, then quickly mix in the coddled egg. Set aside.

3. Brush the cut sides of the romaine with olive oil and sprinkle with salt and pepper. Heat the grill or a grilling pan over the stove and set the romaine on top, cut sides down. Cook for 1-2 minutes, until the cut sides have charred but are not wilted.

4. As the romaine cooks rub the bread slices with a peeled garlic clove and brush over a layer of olive oil. Remove the lettuce and grill the bread until golden brown.

5. Place each half of the romaine on a plate with the bread.

6. Grill the chicken breasts until cooked thoroughly, but not dry.

7. Once finished remove and cut into strips.

8. Add the chicken to the plates of romaine and drizzle over the dressing, finishing with a sprinkle of parmesan cheese on top.

9. Serve as a meal or cut the recipe in half for a side dish.

Getting out of a funk

What do you get when you put moving half way across the world and going back to school together? One HUGE, nervous headache. The reality of my move to San Francisco is setting in. After three glorious years spent in Barcelona, I have just one month left until I board a plane to London, then I'm off to the Golden Gate. I am excited, don't get me wrong, but the final countdown has turned into an emotional roller coaster.

I began the week feeling a little down in the dumps, realizing that I would have to leave behind a group of people who have stolen a place in my heart. Feeling above and beyond anxious, I did what I always do when I hit a rough patch....bury my feelings in pasta. The past few days I have been on a pasta binge, using everything from clams to eggplant to create dishes of comfort. I even attempted homemade ricotta and asparagus ravioli, a recipe from Babbo's Mario Batali, which would have been fantastic if I had a pasta machine (if a recipe calls for one it usually means it's necessary). Normally long hours spent in the kitchen clear my head, but this problem was not going to be cured by a little chopping and frying, not even large bowls of carbohydrates could solve this one.

Apparently the only combination that could get me out of my slump was Led Zeppelin and an iPhoto slideshow. After listening to Fool in the Rain on repeat, I began to browse through photos of the past few years and my mood suddenly lifted. I have had the best experiences of my life in these past three years and that alone is enough to keep a smile on my face. It also is enough to snap me out of my pasta funk, although I enjoyed it, and keep the adventure alive. In celebration of my return to the unknown I found an asian beef salad recipe that uses fish sauce, lemon grass and serrano chili to give it a real kick...just the kind i've been needing.

Asian Inspired Beef Salad

Adapted from a recipe on Food52 by Amanda and Merrill

Serves 2

Dressing:

3 tablespoons fresh lime juice

3 tablespoons fish sauce

3 tablespoons unrefined sugar

2 teaspoons soy sauce

2 teaspoons lemongrass, microplaned

1 tablespoon lime zest2 teaspoons serrano chili, thinly sliced

2 tablespoons canola oil

Salad:

1 pound beef sirloin, grass fed preferred

1 tablespoon sesame oil

kosher salt

fresh cracked black pepper

2 cups red leafed baby romaine

1 small red onion, thinly sliced

1/3 cup basil, roughly chopped

1/3 cup cilantro, roughly chopped

1/3 cup mint, roughly chopped

1/2 red pepper, thinly sliced

2 vine ripe tomatoes, cut in quarters

1. Combine all dressing ingredients in a small jar and shake until combined. Set aside for at least 30 minutes.

2. Rub the beef with sesame oil and season with salt and pepper.

3. Combine lettuce, herbs, red onion and red pepper in a salad bowl, toss to combine.

4. Heat a stove top grill pan and sear beef until cooked to your liking. About 2 - 3 minutes each side depending on thickness of the cut of meat, will result in medium rare. Slice meat into thin strips.

5. Toss the greens with 1/3 of the dressing.

6. Divide salad greens onto serving plates. Top with the sliced beef and tomatoes. Drizzle the remaining dressing over the top of each salad.

7. Serve.

Sun, sand and pasta

I'm back from my beautiful, wonderful, relaxing, tummy filling, sun filled (i'm running out of spectacular words to describe it) vacation. Sperlonga is by far the most beautiful place I have ever been, complete with incredible beaches, friendly Italian locals and food that satisfies each and every taste bud. It was one of those places that pleases each sense. The taste of the fresh pasta, the smell of the blooming flowers, the sound of waves crashing on the shore, the touch of the soft sand and the sight of just about everything the town had to offer resulted in an overall feeling of awe. I went with my grandmother and both of us couldn't have been more content. We stayed at the Aurora Hotel.The charming local is a Gagliardi family run business, bursting with a garden that puts those in House & Garden to shame.

Along with long days spent on the beach basking in the sun and taking the occasional dip into the warm ocean, my grandmother and I ventured along the coast to the local Archaeological Museum, leading out to ancient ruins and a cave fit for a king (or an emperor in this case).

Yes, it was perfect, right down to every last bite of pasta. I went a little pasta overboard in fact, trying to combine my meals with other extra treats, like breaded scallops, a shrimp cocktail, crisp salads and plenty of tiramisu and gelato. All in all though I just couldn't resist the seafood pasta combination, I figured if I were on the coast I may as well sample what it had to offer, and I did, devouring pasta with all types of fish and crustaceans each night.

Spaghetti with mussels and clams

Baked scallops with breadcrumbs

Shrimp Cocktail

I decided, like any self-respecting food junkie caught in Italy, that the only way I would be able to make it out was by stuffing my suitcase with fresh pastas, dried Porcini Mushrooms, chocolate and hazelnut infused biscotti and a variety of other special treats.

With these specialties in hand on my return home, the first thing I did was run straight to the outdoor market, stocking up on fresh mozzarella, heirloom tomatoes, plenty of garlic and some freshly caught clams and mussels in order to ease my way back into normal life. My first at home meal was right on the Italian target, whipping together Linguine di cozze e vongole (linguine with mussels and clams) and an Insalata caprese.

The best part about Italian cooking, and I am repeating myself, is that a lot of the dishes are quite simple, it's the quality of the ingredients that make the difference. This is the recipe I came up with after plenty of taste testing seafood based pastas these past few days. I used to make something similar without the tomatoes, but the sweet taste of perfectly ripe tomatoes make all the difference.

Linguine di cozze e vongole (Linguine with mussels and clams)

Serves 4

Extra virgin olive oil

3 cloves of garlic, peeled and chopped

1 dried chilli

15-20 good quality cherry tomatoes, cut into halves

1/2-1 lb mussels, cleaned

1/2 lb clams, cleaned

A bunch of fresh parsley, leaves and stems separated, leaves chopped

1/2 lb good quality linguine, fresh if you can find it

1. Heat a few lugs of olive oil in a pan on medium heat and add in the garlic, turning down the heat slightly so as to cook the garlic but not burn it, crumble in the dried chili.

2. After about 5 minutes add in the cherry tomatoes, squeezing them slightly so their juices release into the olive oil.

3. Cook for about 10 minutes, until the skin of the tomatoes begins to peel off.

4. Add in the mussels and and clams and cover with a lid.

5. At this point bring a large pot of water to boil and add in the linguine.

6. When the mussels and clams in the pan have opened turn off the heat and add in the chopped parsley.

7. keep an eye on the linguine, turning the heat off a minute or two before the instructions say to.

8. Drain the pasta and add in back into the pot, pouring the sauce over immediately and cooking over medium heat for a few minutes.

9. Serve immediately.