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Pasta with Mushrooms and Thyme

2 TBS Butter
2 TBS Olive Oil
3-4 Shallots fine chopped
4 Garlic Cloves
10 oz Shitake mushrooms – sliced
10 oz Cremini mushrooms, sliced
Any other mushrooms you like…
1 TBS Thyme (fresh)
Fresh parsley
1.25 cups chicken stock
.5 cup cream
1 TBS Lemon Juice
1 lb farfalle, or other pasta
Parmesan, pepper salt to taste

Cook pasta

Saute shallots in butter, then add garlic, mushrooms.  Add salt, and thyme.  When cooked, transfer to bowl.  Heat to high, create pan sauce with stock, then simmer in cream, lemon juice, salt and pepper to taste.

Add pasta, mushrooms to pan with sauce.  Add salt and pepper to taste, garnish with parmesan, parsley, a little more thyme.



1 pound ground lamb

Spice Mix:
4 cloves garlic
1 tablespoon kosher salt
3 tablespoons grated onion
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
Freshly ground black pepper

Mix all the spices, mix with the ground lamb.  BBQ and enjoy.

Chimichurri Sauce

Out favorite sauce for grilled Flank Steak or Skirt Steak.  Also good on potatoes, salad, any grilled meat.  I often put the chili in some olive oil on the side for those of us who like it hotter.

1/2 cup red wine vinegar
1 teaspoon kosher salt plus more
3-4 garlic cloves, thinly sliced or minced
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped (optional)
1/2 cup minced fresh cilantro
1/4 cup minced fresh flat-leaf parsley
2 tablespoons finely chopped fresh oregano
3/4 cup extra-virgin olive oil

Parmesan Zucchini Chips

Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper

Have a child.  This is their project.  Helps to be prepared here. Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. Toss  zucchini with the oil. Mix  the Parmesan, bread crumbs, salt, and pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Prep time: 9 months.  Cooking time 25-30 minutes.

Grilled (BBQ) Rosemary Flat Breads

Great grilled bread recipe.  I like it over charcoal, but a gas grill can work also


1 tsp yeast
2 1/2 cups warm water
3 cups whole wheat flour
3 cups AP flour
1 tbs olive oil
2 tsp kosher or sea salt
fresh rosemary

Dissolve yeast in a bowl in the water.  Add 2 cups of flour and mix well.  Let sit as a sponge for 1 hour until doubled.  Add salt, oil, mix.  Keep adding the rest of the flour until it forms a dough.  Knead for 10 minutes.  Cover with wrap and put aside until it doubles (1-2 hours).

Divide the dough into 16 pieces, and roll out.  Brush with olive oil (preferably rosemary olive oil) and sprinkle with salt and chopped rosemary.  Allow dough to rise for min 10 minutes.

Get your grill nuclear hot.  Grill briefly on each side until slightly charred and bubbles form.  Serve with flavored oils and sea salt.

BBQ Steak with Chimichurri

I am LOVING Chimichurri with steak for a fun easy summer BBQ.  Works great with skirt steak, flat iron, hanger, even spread on corn on the cobb or in your pasta.


Season with kosher salt and pepper.  BBQ on a nuclear hot charcoal or wood fire Seriously, bring out the bellows if you need it – these are thin steaks, you need a char without overcooking.  If you have hair on your hands after cooking, the BBQ is not hot enough.  Not really – don’t sue me.  Just trying to prove a point be safe out there….

Cook to medium rare and let rest.  Cut across the grain.


1 cup flat leaf parsley (Italian)
1/2 Cup mint leaves
2 TBS thyme leaves
Any other lighter herbs i.e. sage, basil, etc
2 anchovy fillets (don’t like anchovy?  Just get over it.  Can you say Umami?)
2ish cloves garlic.  More is probably better
2 thai chilies (in america you can use the Fresno or whatever hits your heat level)
1 TBS Honey
4 TBS Extra Virgin Olive Oil
1/2 Cup white wine vinegar

Place all of the ingredients in a food processor and pulse until roughly chopped and combined

Spaghetti with Lime and Rocket (Arugula)

This is one of the top couple of pasta recipes in the Soganich family.  Especially when the pasta is freshly homemade.

14 oz fresh pasta (spaghetti or angel hair)
2 TBS Olive Oil
2 cloves garlic chopped
1 Thai chili seeded and chopped
2 TBS Capers
1/2 lb Prosciutto, sliced (best to get them to slice it a little thicker)
1 container rocket (Arugula)
zest from 2 limes
juice from 2 limes
6 oz goats cheese or marinated feta (I like goats cheese)

Cook the pasta.  While the pasta is cooking, heat the oil in a large sauce pan.  Sweat the garlic for a minute of two, add the prosciutto, and cook.  Add the lime zest, chili, capers, cook for one minute.  Add the rocket and stir until it wilts.  Add the lime juice just before adding the past.  Toss together and heat through.

Serve with goats cheese sprinkled on top and season with salt and pepper.

Slow Cooked Ocean Trout with Tomato and Asparagus

Slow Cooked Ocean Trout with Tomato and Asparagus

Tomato and Asparagus:

500g Tomatoes seeded and chopped
1/3-1/2 cup extra-virgin olive oil
sea salt, to taste
Pinch fennel seeds, crushed, optional
2 bunches asparagus
Handfull of basil leaves, shredded
l-2 tbsp red or white wine vinegar


4 ocean trout fillets
Olive Oil


fineiy sliced red onion;
small black oilves,
basil sprigs,
lime wedges

1 Put tomatoes in bowl with olive oil, salt and fennel seeds. Mix, then set aside in a cool spot.

2 Remove obvious fish bones with cooking pliers or tweezers.

3 Wipe a little oil over base of ovenproof frying pan or sturdy oven tray. Add fillets, skin-side down. Put pan into cold oven then heat to 120�C. The fillets take about 25 minutes to cook.

4 Just before fish is ready, trim the woody bases from asparagus spears then peel lower part of the stalks if skin seems tough. Slice into 4cm lengths and add to a frying pan of lightly salted, simmering water. Cook for 2 minutes or until just tender but still green. Meanwhile, stir basil into tomatoes. Drain asparagus and return to pan. Add a few spoonfuls of tomato mixture and toss to mix.

5 Transfer fish to warm plates and gloss with butter. Scoop some asparagus mixture on top. Stir vinegar into remaining tomato mixture, then spoon over. Garnish with onion slivers, olives, basil

Blackened Salmon with Char-grilled Pumpkin and Citrus Sauce

This one is a favorite – everything can be made on a  BBQ.

4 Salmon (or Ocean Trout) fillets, skinned
2 red peppers (capsicum), sliced
olive oil
1 tsp brown sugar
1/2 butternut pumpkin (squash), peeled and thinly sliced
Arugula (rocket) leaves to serve
Zested rind of 1 lemon blanched
Zested rind of 1 orange blanched
Zested rind of 1 lime blanched

Citrus Butter Sauce:

1 tbs white wine vinegar
125g butter
1 tbs each of lemon, lime, orange juice

Spice Mixture:

1 tbs dried thyme
1 tbs dried rosemary leaves
1 tbs dried oregano
1 tbs paprika
1 tsp garlic powder
2 teaspoons cumin seeds
1 tablespoon sea salt

Citrus Butter – combine juices in a sauce pan and reduce by half.  reduce heat to low and whisk in butter.  Add salt and pepper to taste.

Spice mixture – grind until smooth in food processor or mortar pestle.  Rub spice mixture on skinned side of each fillet.  Let stand at room temperature for 30 mins.

Place red peppers in an oven dish and sprinkle with olive oil and brown sugar.  Roast at 350(200) ish for 30 minutes ish until browned.  Or grill on the BBQ (my preferred method).  Brush pumpkin (squash) with olive oil and grill.  Heat a cast iron skillet (or flat plate) very hot.  Sear salmon, spice side down until blackened.  Turn, drop heat, and cook until fish just turns opaque in the center.  Rest for 5 minutes.

Layer rocket (arugula) then pumpkin, then capsicum then salmon on plates.  Drizzle with the citrus butter sauce, top with the zest mixture.  Serve and enjoy.

Shish Tawook Sandwiches

Shish Tawook Sandwiches


Shish Tawook sandwiches (or something like that).  I first ate these at “The Sheik” in Hamilton.  It took me over 5 years of trial and error to figure out how to make them.

1 boneless chicken breast
a couple of tablespoons of olive oil
1tsp lemon juice (more or less)
1tsp vinegar
ground cumin
curry powder
1 onion
2 tomatoes
4 pickles
pita bread
Tahina sauce (optional) or hummus

Yoghurt Sauce

1/2 cup (ish) Yoghurt
juice from 1/4 lemon
1 clove garlic crushed
a small handful of fresh parsley chopped

 Cut the chicken into long strips, and marinate in olive oil, vinegar, lemon juices, and spices. Use enough spices to generously cover the chicken in roughly equal portions, or to taste. Let sit for 1 hour or more if possible. Cut the onion into long strips. Sautee the chicken over medium heat in a frying pan for a few minutes until white, add the onion, and continue to cook until the onions are soft, and chicken is cooked. On a pita, dollop a couple of tablespoons of the yoghurt sauce on the pita, and spread a tablespoon of tahina (or hummus). Add some chicken, tomato, and pickle in equal proportions. Repeat with the rest of the pita until ingredients are finished. Roll up the pitas, and wrap some tinfoil around the bottom half to keep them together. Place the sandwiches in an oven at 160C (350F) ish for 5 minutes ish, or until the pita is just starting to get crisp. Remove and serve immediately with lots of napkins.

Should serve four, but actually serves two because it is so yummy.

Oh yeah – yoghurt sauce – mix all the stuff together.

This recipe comes with a license to make a mess (-: