Recipes & Photography By

Copyright © Peter Bagi 2010 / Design Copyright © Peter Bagi 2010 www.peterbagi.com

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage-and-retrieval system, without written permission from the author.

Peter Bagi is hereby identified as the author of this work in accordance with section 77 of the Copyright. Designs and Patents Act of 1988.

Acknowledgments

When my Mother came home from the hospital with my new baby brother I was too busy running from the kitchen watching my grandmother cook and the living room where he was resting. It’s very clear that I got my passion for food from both my Grandmother and Mother. My grandmother was the queen of making great food on a small budget, which my mother learned and passed onto me. I started cooking for the family at the age of 10 when I got tired of eating ready-made food when Mom had to work late. So I learned my first dish...Chicken Paprika. A family favourite and our own recipe. It wasn’t long until I was experimenting with different flavours, combinations and late night baking. A series of mishaps, bad combinations, and many bland dishes followed. But my passion didn’t die.

It was my Mom who continued to nurture my passion and it was her own aesthetic and keen artistic eye that lead me towards creative endeavours. So I thank her for always believing and pushing me towards greater heights.

My brother and I are like chalk and cheese in many regards but we both encourage each other in our own endeavors. He’s been a great source of inspiration on many levels and this book wouldn’t be completed without his constant re-affirming that I can do it. So thank you!

I’ve had so many great teachers over the years and great places that I’ve worked. Thank you to Daniel Maige who really helped me take my cooking to the next level. He inspired me to do so much more and try out new techniques. My time working at Mazzarino cafe in England was definitely one of the best in my life. My time at Ottavio’s in Victoria have been amazing. Andrew and Monica are a great inspiration for eating simply but, well.

And for all of those close to me who inspire, push and encourage me...Sara, Kris, Sarah D, Krista, Rachel, Sera.

And countless others who I haven’t mentioned but are in my thoughts.

Introduction 07

Salads & Soups 08

Starters 25

Simple Pasta 41

Mains 49

Sweets 65

Cheese Course 79

Wine Course 83

Seasonal Foods 91

About Olive Oil 97

Issue with Bread 99

Cupboard Items 101

Index 103

The inspiration for this book comes from watching people pile horrible things into their shopping carts at the grocery store in order to save on time. Well, that’s just one reason. The other rea-son is that I know that when I eat well I’m a much happier person. In fact I would go as far as saying that places that have a strong food culture tend to be happier overall. It’s about going beyond our normal rituals with food and taking the time to make meals that are quick, tasty and inspiring.

I love making meals that don’t break the bank but are exciting. I know this is possible and this book is testament to that. In my ideal world we would share and eat food together every night. Not just on weekends and special occasions. Eating together at the dinning table really promotes well being on both a physical and psychological level. It’s where you can feel safe to talk about your dreams and have your fears dispelled.

The following pages are filled with recipes I feel are simple, af-fordable and interesting. Go ahead and change things up, add more or take away. But the important thing is that you try some-thing different. Invite friends over on a Tuesday night for no other reason than to share a meal. Feel the enjoyment that comes with executing a dish & sharing this with friends & family. The smiles are more than enough fuel to keep you making fresh, simple food that taste amazing.

Introduction

07

SaladsSoups&

I think a lot of people get into the boring salad rut & not realize that there are a ton of amazing combinations to try. The best way to create great salads is to stick to seasonal produce & learn to make a great dressing. Follow the cycle of nature & you’ll find that produce is less expensive & more readily available. Making a watermelon & feta salad or a salad Caprese in the winter will never taste the same as when those ingredients are at their peak in the summer.

11

10 plum tomatoes -- each cut lengthwise into 4 slices1/2 lb green beans, trimmed1/4 cup pine nuts2 cup mixed baby salad greens (wild flowers optional)Parmesan

serves 4

Arrange tomatoes in one layer on baking sheet & season with salt & pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, & cool. Toast pine nuts in a pan over moderate heat. Put to side & let cool.

While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans & dunk in ice cold water till cool. Drain beans & pat dry.

In a bowl whisk together vinegar, mustard, oil, shallot, fennel seeds, water & salt & pepper to taste. Arrange tomatoes, overlapping them, on individual plates & mound mixed baby salad greens & beans on top. Sprinkle with pine nuts & shaved Parmesan. Drizzle salads with vinaigrette.

*The water helps loosen the dressing & keeps it light in texture.

roast tomato saladSalad

Mustard & fennel dressing

2 tablespoons red wine vinegar1 teaspoon dried fennel seeds bashed up1/2 teaspoon dijon mustard -- or to taste3 tablespoon olive oil1 teaspoon minced shallot1 teaspoon nut oil (optional)1 tablespoon water*

10 cherry tomatoes -- each cut in 1/21 bunch spring onion sliced on an angle1 lb fresh peas shelled4 cup mixed baby salad greens1/2 lb asparagus -- each cut in 1/2 lengthwise

In a bowl whisk together lemon & orange juices, oil, fennel seeds, water & salt & pepper to taste.

Arrange salad ingredients on a large platter & drizzle with vinaigrette. Serve some crusty bread, aged cheddar & some rustic ham alongside for a great afternoon lunch.

spring salad

13

juice of 1/2 a lemonjuice of 1/2 an orange1 teaspoon dried fennel seeds bashed up3 tablespoon olive oil salt & pepper to taste1 teaspoon nut oil (optional)1 tablespoon water

Salad

Citrus dressing

serves 4

1 lb carrots peeled & cut into 1/2 inch strips1/2 lb parsnips peeled & cut into 1/2 inch strips1 fennel bulb cut in 1/2 inch slices1 zucchini cut into 1/4 strips4 cups of mixed greenshandful of fresh watercresscrumbled feta (optional)

serves 4

In a bowl whisk together lemon & orange juices, oil, fennel & coriander seeds, garlic, water & salt & pepper to taste.

Preheat oven to 350F. Parboil the vegetables until tender crisp. Drain them off & put into a roasting tray. Season with a pinch of salt & drizzle with olive oil. Roast until golden brown.

Pour dressing over roasted vegetables & arrange on a large platter. Top with mixed greens, cress & feta. Drizzle with more olive oil.

roasted root vegetable salad

15

Salad

Citrus, fennel & coriander dressing

juice of 1/2 a lemonjuice of 1/2 an orange1 teaspoon dried fennel & coriander seeds bashed up1 garlic clove crushed3 tablespoon olive oil salt & pepper to taste1 teaspoon nut oil (optional)1 tablespoon water

This soup with the goat’s cheese & mushroom toasty is a perfect fall lunch or light supper. The sweetness of the onions contrast the saltiness of the toasty perfectly. So simple yet so tasty!

Thinly slice onions & dice garlic. With the butter sauté onions & garlic for 15 - 20 mins, until brown. Add stock & bring to boil. Simmer for 10 mins. Add more stock if it's become to concentrated. You're looking to have a soup with subtle & gentle flavours.

Sauté mixed mushrooms with some oil in a hot pan until they have just turned soft. Add the fresh herbs & cook for another minute. Spread goat's cheese on your toasted bread & top with sautéed mushrooms.

French onion soup

Goat’s cheese & mushroom toasty

serves 4

5 onions3 garlic cloves1 litre fresh vegetable stock2 tablespoons buttersalt to season

4 slices of sourdough or baguette100g fresh chevre or ash ripened goat’s cheese3 cups sliced mixed mushrooms1 sprig fresh thyme or rosemarysalt to season

french onion soup

21

Use platters, cutting boards & plates of various shapes & sizes for a great visual effect. Eating to please all the senses provides a richer food experience & hopefully forces us to linger & savour longer.

Pea & mint - Fresh or frozen peas blended together with fresh mint, olive oil & salt. (invest in a pestle & mortar which will give you a better result)Pear & Pecorino - Slice fresh pear & slice up a sharp Pecorino cheese.Kale, feta & chili - Steam kale, rub toast with garlic, top with feta & red chili.Salami, fennel, asparagus -Parboil asparagus & fennel until tender crisp. Place on top of salami.Fresh mozzarella, lemon zest - Tear up large mozzarella, top with lemon zest.

Bruschetta - (Toasted bread with various toppings)

Zucchini, green beans, fennel - Cook 1 cup of each vegetable separately in salted boiling water until tender crisp. In a bowl combine minced garlic, 2 tablespoons red wine vinegar, diced red chili, 3 tablespoons olive oil & add warm vegetables. Season with salt & pepper to taste.Marinated tomatoes - Slice 3 tomatoes into quarters. Arrange on plate & drizzle with olive oil & season with salt & pepper. Add chopped fresh thyme.

Verdura (Vegetables)

Marinated olives - 1 cup of olives, zest of 1 orange & lemon, 2 tablespoons fennel seeds, 1 teaspoon dried chili flakes. Combine all ingredients with a bit of olive oil. Cheeses - 3 styles will do. Blue - Dolce Latte or Gorgonzola, Wash Rind - Gourmelain or Taleggio & Fresh goat’s cheese.Meats - Traditional saucison (smaller salami), prosciutto, Chorizo sausage.Bread - A good sourdough, French baguette, rye or focaccia. Just make sure you have some!

Meat, cheese, olives & bread

serves 4-6italian grazing

27

Are you like me & love authen-tic Italian wood-fired pizzas?

Do you also try to replicate it at home with little success? Tra-

ditional ovens just don’t get hot enough so you need to use a bbq. This is a technique shown to me

by my friend Andrew & it has changed my home pizza experi-

ence. The trick is to cook one side of the crust first & then put the toppings on while the other side of the dough finishes cook-

ing. The result will be a crust that is crunchy with a chewy in-

side with nice smoky, charred bits. Fantastic!

Perfect Pizza

05

Simple PastaPasta has a way of satisfying an appe-

tite unlike anything else. Whether it's a pasta C arbonara or a Bolognese ragu

the key is to keep it simple. Too many flavours & you've lost the balance.

Once you have a grasp of some flavour combinations you can pretty much

make up any kind of pasta without a recipe. Here are some suggestions to

get you started.

This burger offers the ultimate in flavour with feta, red chilies & fresh basil. Served with some thick cut fries & a light salad & you’ve got a great bbq meal summer or winter.

Preheat oven to 450F. Mix olive oil, potatoes & salt in a bowl. Scatter potatoes over large baking sheet & bake for 30 minutes or until golden brown.

In a large bowl mix together burger ingredients. Use your hands to blend all the ingredients together. Take care not to over work the meat or it will get tough. Divide into 4 good size patties. When the potatoes are almost done heat a pan or grill to high & cook on both sides for 5-6 minutes. (An internal themometer should read 160F)

Serve burgers in a bun with red onion & tomato. Top the burgers with the chilies, feta & basil. Serve with simple salad from page 17

serves 4

1 lb ground beef2 garlic cloves crushed1 tablespoon fresh parsley1 tablespoon fresh thyme1 tablespoon fresh oreganopinch of salt & fresh ground pepper1 red chili diced finely4 wedges of feta 1/4 inch thick (120g total)8-12 basil leaves

4 Russet potatoes cut into wedges3 tablespoons olive oil1 teaspoon sea salt

Burgers

Thick cut fries

the ultimate burger

57

Sweets

65

Cheese CourseThere is something incredibly

indulgent about a cheese course. In Europe, particularly France, it’s quite normal to end a meal with cheese. I prefer to eat my

cheese course first or separately so that my palate is clean and I

still have an appetite to taste the variety of cheeses.

The Trick to creating a

fantastic cheese course is to focus on cheese styles. The fol-

lowing page gives you some guidance to these styles & hopefully inspires you to

try something new.

Wine CourseWine can bring out

hidden flavours in a dish or refresh the

palate for another bite. It can take a mid week meal & make it more exciting.

The best part is that there are no hard fast rules to

pairing food & wine. Just some things to keep in mind to help navigate

this complex subject.

Seasonal FoodsEating food at their peak not

only makes sense economically but it tastes miles better as well. It still amazes me that we can get

strawberries & even tomatoes in the middle of Winter. There’s some-

thing perfect about the way aspara-gus tastes in the Spring that fails

to deliver in the Winter. The earthy flavour of roasted root vegetables is lost on me in the

Summer. But gorging a perfectly sweet watermelon outside on a hot Summer’s

day is perfection.

91

Bread has had a bad reputation over the last decade with an introduction to low carb diets & people having more & more sensitivities to wheat & gluten. This has lead to bread being completely cut from one's diet or a diet of whole wheat bread only. The fact is that mass produced bread can have loads of unrecognizable ingredients along with preservatives that can cause an upset stomach & make it hard to digest. Artisan loaves made from a sourdough starter or even unbleached white flour tend to produce breadz that have a more substantial crust which forces you to chew more & longer. This helps produce saliva that has enzymes ready to help break down the bread. The digestion of food starts in the mouth with these enzymes so that longer you chew the more enzymes & the greater ease of digestion.

The good news is that there tends to be a bigger selection of artisan loaves with dif-ferent shapes, textures & flavours. In France & Italy there is a bread for every kind of meal & bread is never wasted. Fresh bread gets eaten on the day & leftover bread is made into croutons, bread crumbs, tartines, puddings, french toast & stuffing.

I suggest to those who have wheat sensitivities to try your hand at baking your own bread or find a great baker in your town & see if you notice a difference. You're body will feel much better & you won't have to keep side stepping that beautiful loaf of bread on the table!

The Issue with Bread

99