buttered onion sauce

I don't know what it is. But I can't eat enough. I have just been eating, and eating, and eating. I mean sure, taking care of a baby is busy, but still. I have eaten the most calorific foods I can think of, and then I'm still hungry. I thought this dish would fill me up, and it certainly worked.

I suppose I should have included the calories burned while my mouth watered just thinking about it. It is absolutely one of my favourite pastas of all time, and that's saying something.

Think about it, it's onions simmered in copious amounts of butter for over an hour, and then doused with port. It's a take on a James Beard recipe, which called for madeira wine, and instead, port elevates it to a whole new scrumptious level.

While I could stop there, as it is an already a delicious accompaniment for pasta, or potatoes or meat for that matter, it seemed that it wasn't quite complete. Port is fabulously divine when paired with cheese, yes? And most especially any type of blue cheese. The same goes for a smattering of blue cheese chunks over the top to finish the dish off. Did it work? See for yourself.

Buttered Onion Sauce

4-6 medium yellow onions
1/2 pound butter
1/4 cup port wine
1/4 tsp kosher salt
1 tbsp of blue cheese per serving
1 package bucatini pasta (I love it for the extra bite that it adds)

1. Thinly slice the onions, into half moons. (I hope you wear contact lenses to help with the tears).
2. Warm the butter in a medium-size sauce pan, and add the onions. Cook on a low flame for an hour, stirring occasionally to prevent browning, until the onions are sumptuously soft, and virtually dissolve on the tongue. Add the port, and salt, and then simmer another 15 minutes before serving.
3. Bring a large pot of salted water (1-2 tbsp of coarse kosher salt) to a boil. Cook the pasta a minute less than the package directions. Drain the pasta.
4. Transfer the pasta to the beautiful buttered onions and stir thoroughly to combine.
5. Chop, or if you are feeling rustic, break some blue cheese into mini chunks.
6. Place a serving of pasta in a bowl, and dot with blue cheese. Serve with fresh ground pepper.
Add Post To: | | | | | | | | |

sinful mac 'n' cheese

Cheese, cheese, cheese. Crispy bacon. Crunchy panko bread crumbs. Loads of cheese. This is so ridiculously rich. If you have high blood pressure, or need a physician's permission, please, I implore you, do not read on. Or at least do so at your own risk. Perhaps with a bit of common sense, like eating a green salad with this, and washing it down with buckets of green tea. Hey, it works for dim sum. Just don't say I didn't warn you. Here's where I'm going with this. Yep, that's right it's cheese topped mac 'n' cheese, that's broiled. And then topped with toasted panko breadcrumbs and chunks of bacon. It's the way mac 'n' cheese should be. Always. First you'll need to make a roux, with butter and flour, then adding Worcestershire sauce, paprika, mustard, and some turmeric for a bit more cheese colour...the healthy way. Then the whole thing gets thinned out with some whole milk, and stir in some fabulous cheddar cheese. This makes "two" servings. But really it would be two servings for two starving cast members of Survivor. I used gratin dishes that are quite large. It would be fun to use for a couples date night, with each couple sharing a gratin dish. Don't worry, if you don't finish it, leftovers are always fine too. We didn't even get close to finishing one of these each. Hardly a dent, but we were gleaming with every bite. The cheese sauce coats the pasta, albeit generously. It is very important to greatly under cook the macaroni. Under estimate it, trust me. Five minutes tops. Coax the pasta and sauce into the gratin dishes. Technically, the pasta could be served now, and it would be just fine. But JUST to take things to the next level, top each gratin dish with a bit more cheddar cheese. Don't worry it's just a bit... Then place it under the broiler for a couple minutes. It just gets things nice and gooey. I dare you to try it. It's hard to eat very much, but impossible to stop at just one bite. Sinful Mac 'N' Cheese Ingredients: 3 cups of elbow macaroni salt Sauce: 2 tbsp butter 2 tbsp flour 1/2 tsp paprika 1/2 tsp Worcestershire sauce 2 tsp dijon mustard 1/4 tsp white pepper 1/2 tsp salt pinch of ground turmeric 1 1/4 cup whole milk 1 cup old cheddar cheese Topping: 3 slices of bacon 1/2 cup panko breadcrumbs 1 tbsp butter 1/2 cup old cheddar cheese, for the top 1. Starting with the topping, cook the bacon in a nonstick pan until crispy. Remove from pan. Clean out the excess fat, but leaving approximately a teaspoon. Add a tablespoon of butter, and melt. Stir in the panko breadcrumbs, and heat until lightly golden brown. Set aside. Chop the cooled bacon. 2. Cook the elbow pasta in boiling salted water for approximately 4-5 minutes. Drain. 3. To make the sauce, melt the butter in a sauce pan on medium-low heat. Stir in the flour, and stir out all the lumps. Add the paprika, Worcestershire sauce, dijon mustard, white pepper, salt, and turmeric. Whisk in the whole milk. Continue to whisk and cook until the sauce thickens, albeit only slightly, and not until it resembles a paste (approx. 1-2 minutes). Remember it will continue to cook and thicken afterward as well. Whisk in the cheese. Taste, and adjust the seasoning. Turn the heat off immediately. 4. Stir the pasta into the cheese sauce, and combine until thoroughly coated. Place the pasta and sauce into desired serving dishes. Sprinkle with additional grated cheddar cheese. Place into the oven on broil, and broil until the cheese begins to bubble. 5. Remove the gratin dishes from the broiler. Carefully sprinkle on the chopped bacon and prepared panko breadcrumbs. Serve immediately. Enjoy!
Add Post To: | | | | | | | | |

bucatini all'amatriciana

I love pasta. Like I mean I really, really, love pasta. Especially pasta with a slightly salty, spicy, and sweet sauce. And you know, I adore it even more, when it is quick and easy to prepare. Who can argue with that? There are a few things that can really make it or break this particular recipe though. First, you need the best bacon you can get. Shrinking bacon need not apply. This goes for tomatoes too, find the best canned tomatoes you can get. Recipes with only a few simple ingredients requires extra delicious ingredients in order for the whole thing to come together. Spaghettini or linguine pasta would work well in place of bucatini, but it is much easier to ensure that bucatini will remain undercooked, making it perfect for entertaining, as you still have time to serve it without it becoming overcooked. Your choice, and of course this also depends on availability or what you might have on hand. Also, this is after all, a simple dish. So if you have six slices of bacon, or even eight or ten, just go for it. The same goes for the amount of tomato puree. This is comfort food at it's finest, and isn't meant to be the least bit finicky. Begin by heating the olive oil with the onions, and diced bacon. Mouthwateringly delicious. And also completely addicting; I'm not complaining. bucatini all'amatriciana Serves 4 1/3 cup extra virgin olive oil 1 large onion, finely chopped 5 slices thick-cut bacon, diced good pinch of red chili peppers 2 cups plum tomatoes in their juices, pureed 1 package bucatini pasta salt, to taste 1. Bring a large pot of salted water to a boil. 2. In a medium saucepan, heat the olive oil on medium heat. Add the onions, and cook until nearly soft and translucent. Add the bacon, and continue to cook until the bacon is nearly crisp. Add a good pinch of red chili peppers. 3. As soon as the chili peppers have flavoured the mixture, lower the heat, and add the pureed plum tomatoes. Cover, and stir occasionally. Taste for seasoning, and adjust as desired. 4. Cook the pasta according to pasta directions, erring on the side of under cooked. 5. Drain the pasta, and immediately combine it with the sauce before plating. Allow to rest in the saucepan for a moment to ensure the pasta is thoroughly coated. 6. Serve immediately, and enjoy!
Add Post To: | | | | | | | | |

no-knead rosemary pasta with caramelized onions and walnuts

Pasta is good, I'm sure most of you will agree. But it isn't necessarily meaty, all on it's own. Sometimes you just want something to taste a little meaty, without the meat. Recently, I have some sort of aversion to nearly any kind of meat, and I like meat. Perhaps am just a little holidayed out. Of course I still want something hearty, and inextricably delicious. For a pasta recipe that excludes tomato sauce, pesto sauce, or just plain old butter, this is a little heaven on a plate. It's also nice to be able to make something from scratch. It doesn't always happen in every sense, but I do love to make my own pasta, even if it isn't as often as I would like. It is always spectacularly romantic to make something from scratch, perhaps a good Valentine's dish? Hint, hint. I have found one surefire way to make pasta dough fairly reliably, and it works pretty darn well since it's much easier. Plus it gets me making my own pasta a lot more often. I'm sure some of you will laugh, some of you may scoff, but hey, it works. And I'm not going to mess with something that works, especially when it prevents me from wearing flour from head-to-toe, as comical as that is. Just go ahead and use the food processor. Yep, you heard me, it combines everything evenly and even kneads the dough. I start with 2 cups of flour, 2 eggs, a little salt, and 2 teaspoons of finely chopped rosemary. This should serve four people, although not exactly gluttonous portions. I add all the ingredients to the food processor, turn it on, and let it mix. I add a little extra virgin olive oil, and let it go again. If it starts to really combine into a ball, I'll let it whiz a little more. If not, then more olive oil. Essentially, keep going in this manner (add a quick drizzle of olive oil and wait), and as soon as it gets anywhere near to a ball, then definitely stop adding oil. It is important not to have dough that is too oily to even stick together. Once it has started to combine more thoroughly, then allow the processor to continue to combine until the dough comes together into a ball. Then, allow it to continue to knead for no more than 10 seconds. You can find the original recipe hiding somewhere in the NYTimes online... last seen 5 years ago. After the pounding in the food processor, I wrap the dough with plastic wrap and let it rest at least a 1/2 hour. Soon, it's time for some stretching, and lengthening to make sure it grows up big and tall. Cut the dough into four portions. Using, the traditional hand-cranked pasta maker, I run each piece of dough through on the widest setting. Next, I use the thinnest setting, or the next closest thing, if I want something a little thicker. Then I add on the linguine attachment, and spin through some beautiful linguine. There are longer methods, but I found there is a wider margin for error in running the dough through too many times. The rest of this recipe is adapted from the Greens Cookbook by Deborah Madison, and this recipe can dazzle with its simplicity. After a few years of making this, I have found that the onions need more time to caramelize, the garlic needs more time to cook, the addition of pasta water makes it too watery, and I don't always have walnut oil on hand. So it has evolved a little along the way. I should probably tell you that a few years ago, I gave some of this pasta dough, along with this recipe as a gift. I had made the recipe, and thought it was quite delicious. However, the recipe, even without the pasta has proved so popular that the gift recipient continues to makes the dish over and over again, and absolutely adores it. I hope you do too! The onions are sautéed with the herbs, creating an irresistible aroma, and enhancing an insatiable appetite. I don't worry about chopping the walnuts too much. A little rough gives it some character, and the final dish a little crunch. Pasta with Caramelized Onions and Walnuts 1 package of linguine, or rosemary pasta (as above) 1/2 cup walnuts, lightly toasted 2 onions 2 tbsp butter 2 tbsp extra virgin olive oil 1/2 tsp rosemary, finely chopped 2 tsp fresh sage, finely chopped 1 tsp fresh thyme leave, finely chopped 1 clove garlic, minced 1/2 cup dry white wine 3/4 cup Gruyére cheese, finely chopped or grated salt, as needed 1. Thinly slice the onions. Meanwhile, in a large non-stick frying pan on medium heat, warm the butter and extra virgin olive oil until just beginning to bubble. Add the onions, and season lightly with salt. 2. After the onions have sautéed on medium-low heat for approximately 20 minutes, add the fresh herbs, and continue to sauté on low heat until the onions are nearly tender. Try not to let the onions brown and dry out. Then add the garlic, and continue to cook until the onions have a golden caramel colour, and are very tender. 3. Bring a large pot of salted water to a boil, and prepare pasta as directed on the package, but undercook slightly. Alternatively, using the rosemary pasta from above, cooking until just tender, 1-2 minutes. 3. Add the white wine, and stir to combine. Once the wine has a "syrupy" consistency, add a little drizzle of your best quality extra-virgin olive oil, or walnut oil if desired. 4. Stir 1/4 cup (half) of the walnuts, and all of the Gruyére into the onion mixture, and stir until just combined. Taste, and season with more salt if desired. 5. Drain the pasta, and immediately add it into the onion mixture. Combine carefully with tongs, or two wooden spoons. 6. Add a few more walnuts to each plate before serving; serve immediately. Pairs very well with the remaining dry white wine used to add to the onions, or a light red wine, perhaps something French.
Add Post To: | | | | | | | | |

sweet and spicy shrimp with edamame

I don't like to fuss. I like things to be good, and very good, but don't like to fuss. But yes, I am fussy. That being said, I like to eat when I'm hungry and not waste time. Sometimes it really does feel as though there just isn't time. This recipe is for exactly those times, when there isn't a moment to spare, but you still want, crave, desire a delicious dinner. Oh, and an all-in-one kind of dinner, without multiple side dishes. Just cook it and be done with it. This is one of those dinners. Shrimp. Edamame. Coconut milk and red curry paste. Then, you have your choice of starch; I used farro linguine. Soba noodles would also be fantastic (even cook even faster!), as well as rice, barley, regular pasta - you name it. But some sort of grain-like substance that can comfortably soak in, and bask in, the coconut sauce, as a sort of vehicle for coconut milk. This is a little bit sweet from the shrimp and coconut milk. The red curry paste is an easy way to get the flavours talking. You can add more, but I used 1 tbsp with 2 cans of coconut milk, and it was present, but not overpowering. Sweet & Spicy Shrimp with Edamame 2 cans of coconut milk 1 tbsp of red curry paste 1 lb of thawed, (previously frozen), uncooked, shrimp 3 cups of frozen, shelled edamame salt to taste 1. In a large saucepan, bring the coconut milk to a simmer. Allow to reduce slightly, to thicken the sauce, at least 3 minutes (more if you are patient). Whisk in the red curry paste, until thorougly combined. 2. Add the shrimp (thaw it first, or the sauce will be thinner). Continue to simmer the sauce with the shrimp on medium-low heat until the shrimp are almost all pink. Then, add the edamame. Continue to heat, just until the coconut milk begins to simmer. Taste, and season according to taste. 3. Serve over the grain or pasta of your choice. I prefer to mix it in the pot, to heat the pasta with the sauce, and get the pasta thoroughly coated. If the pasta is undercooked to begin with, then this makes for great leftovers the next day.
Add Post To: | | | | | | | | |

shrimp, peas, and pasta with a saffron cream sauce

My absolute favourite thing to eat right now, is this linguine, shrimp and peas with a saffron cream sauce. It's oh, oh, oh so good. It's fairly effortless, as things go, and relatively quick to prepare. I started with linguine, cream, garlic, saffron, peeled raw frozen shrimp, frozen baby peas, salt. Fill a large stock pot with water, and tell it to boil asap! Don't forget to salt the water, very important. About 2 tbsp. I roughly chopped 2 cloves of garlic. Glorious, glorious saffron. I used 2 tsp of saffron, and crumbled it into a saucier simmering with 3 cups of whipping cream/heavy cream and the chopped garlic. Reduce to 3/4 of the original. Add the shrimp (frozen!). When the shrimp appear just cooked, then add 2 cups of baby peas. At this point, the pasta water is probably boiling, so boil the linguine in the large pot. Under cook it by about a minute. me. These posts are not computer-generated you know! Drain the pasta. Add the sauce to the large stockpot. Pout the pasta back in with the sauce. Turn the heat off, but let the pasta and sauce sit 1-2 minutes until the noodles are adequately coated, and the sauce has thickened. Taste for salt, and adjust if necessary. Enjoy immediately, but this does make fabulous leftovers.
Add Post To: | | | | | | | | |

Tuxedo Pasta Salad

Finally, I think I am no longer required to wear wool socks for the entire day, although I do love the cozy comfort they bring. Now I'm all about sandals, and sunshine; we really don't have four seasons in Calgary, but essentially go from winter straight into summer within a few short weeks. It takes awhile, but at least we do get there (hooray!). I find summer so glamorous. Sunglasses. Sundresses. And salads? Ok, perhaps all three don't work for you. But hopefully this pasta salad will, especially since it's cook once, and then enjoy it's glory for a day or two. Depending of course, how many friends you plan to share it with; you might suddenly find you have many friends which seemingly continue to multiply. Oh darn. I did just get back from a three-day field trip with my junior high band students. So this dish will help me to get back on track after three days of fast-food, and not sleeping that well. I can thankfully say that the trip went fantastically well, no problems. And the only person who bled was the other teacher on the trip, and he didn't even notice! Phew! Now, I have time to obsess even more about the upcoming trip to Italy. I really do love to plan things. It's not like I have a list of 30 restaurants in Rome that I can't decide between. Oh, and we are in Rome for just three days. I am super-excited about the Mercantia festival in Certaldo, total mayhem, I love it! Tuxedo Pasta Salad 1 - 500g (1.1lb) package bowtie pasta Extra virgin olive oil 1 - 19 oz can black beans, rinsed and drained 1 red pepper, chopped 1 yellow pepper, chopped 1 cup broccoli florets (bite-size) 1/2 long English cucumber, chopped (2-3 cups) 1/4 cup finely chopped red onion 1/4 cup extra virgin olive oil 1/4 cup balsamic vinegar sea salt, or kosher salt to taste (1 to 2 tsp) 1. Boil a large pot of salted water. Under cook the bowtie pasta; not quite al dente. The dressing on the pasta, and the liquid of the vegetables will cause the pasta to swell even more. Taste the pasta frequently, the middle should seem almost uncooked. 2. Drain the pasta, and drizzle a couple tablespoons of extra virgin olive oil into the colander. Shake the colander to spread the oil around. Allow the pasta to cool, but do not let it sit too long or it will dry out. Do not rinse the pasta with cold water, unless severely undercooked. 3. Chop the vegetables into bite size pieces. Rinse and drain the beans. 4. Combine 1/4 cup extra virgin olive oil, and 1/4 cup balsamic vinegar into a liquid measuring cup, and whisk. (I prefer a little bit more acidity in this dish than oil, so the proportion is not the usual salad dressing ratio of 2:1) 5. When the pasta is cool, toss with the vegetables. Add the balsamic dressing by the spoonful, being careful to stir the pasta and vegetables inbetween. Stop when the salad seems to have enough dressing. Hint: add the dressing at the last minute, and use less if the pasta iss overcooked. 6. Add salt to taste, I liked a teaspoon. Enjoy!!
Add Post To: | | | | | | | | |

pasta like a rock star

Party like one too. The recipe could also be called Penne with Mushrooms and Asparagus, but I figured that sounded about as enticing as pasta with vegetables. Pasta with drunk mushrooms, seemed to have a little more promise, but pasta is kinda like a party, which is sort of like the song which inspired the name of the dish. I will admit that I'm not one to apologize for every little mistake that I make, but I just could not resist calling this pasta recipe just what it is, cheesey or not. Albeit delicious. I insisted on preparing this dish, ages ago, much to my Mother's chagrin because she still used to nag me about dirtying the entire kitchen when I cooked (still do, but it's not her kitchen!). I found it in issue of InStyle Magazine, and I still had a tape-playing-walkman, and I obsessively memorized the phone numbers of friends, because it took too long to painstakingly flip through the pages of an address book. Hopefully that gives you an idea of the date of the magazine issue, as sad as it may be that I remember ridiculously useless details. Now I'm lucky if I even know the area code I'm dialing, since the invasion of the cell phone, but I am still making this pasta dish, which apparently used to be Ben Afflecks' favourite pasta (I know you're swooning, but I was always more of a Matt Damon fan). Apparently, Ben adored with a drizzle of white truffle oil over the top. At the time, I had most certainly never heard of truffle oil, but did recall that my grade eight science teacher went to France, tried a truffle (this is what he told us), and said he couldn't believe what a waste of money it was to eat mold. hmmmm.... then again this was the same science teacher who gave me an 8 out of 10 on a project which was supposed to benefit the environment in some way. Not knowing about the internet yet, and the year was 1991; I said that instead of newspapers, we should read the news on the computer because newspapers themselves were a waste of paper. So I proceeded to draw a little computer with the news on it. I was thirteen. I thought it was a good idea then, and now? Well, I am a tad perturbed, because at this point, I'm solidly believing it is a freaking fantastic idea! It's okay, I've gotten over it, and I like truffles too. In any case, back to the pasta. Penne is so common, and so are mushrooms, and asparagus. But with the nicest, pencil thin asparagus asparagus you can find, it is quite refreshing. But mushrooms with wads of butter, olive oil, and marsala? I lick my little chompers just thinking about it, because the resulting mushroom is full of lustrous delicious flavour. A nice spring pasta, especially good for entertaining. Pasta Like a Rock Star Adapted from InStyle Magazine, creator unknown (4-6 servings) 1-450 g package penne 3 tbsp butter 2 tbsp extra-virgin olive oil 4 cups thinly sliced mushrooms 1/2 cup finely chopped shallots 4 cloves garlic, minced 1/4 cup dry white wine 1/4 cup chicken broth 2 tbsp dry marsala (or madeira) 1 bunch asparagus, cut to 3/4 inch pieces 1/4 - 1/2 cup chopped fresh herbs - flat-leaf parsley, tarragon, chives 1/2 cup grated parmigiano-reggiano drizzle of white truffle oil (optional) 1. Bring to a boil a small pot, with 1 inch of boiling water. Add the asparagus for thirty seconds, only to blanch it briefly. Remove into a strainer, and briefly rinse with cold water just until cool. Set aside. 2. Cook the penne according to package directions, but more al dente than suggested (there is ample liquid in the sauce for it to absorb) Reserve 1/2 cup pasta water before draining. 3. Meanwhile, heat the butter and olive oil in a saucepan over medium-high heat. Once it is bubbling, add the mushrooms, and cook 5 minutes. Lower the heat, and add the shallots and garlic; cook 4-5 minutes until the shallots soften. 4. Add the wine, and cook until evaporated, 1-2 minutes. Add the chicken broth and cook until the mushrooms are tender and the pan is almost dry. Add the marsala, and salt. 5. Add the cooked penne, asparagus, reserved pasta water, chopped herbs, and parmigiano to the saucepan. Continue to cook until heated through, being careful not to overcook the pasta, but trying to have most of the liquid absorbed by it, 3-4 minutes (depending upon personal taste). Check for seasoning. Drizzle with white truffle oil, but truffle salt is nice too. Serve.
Add Post To: | | | | | | | | |

walnut and hazelnut pesto with farro spaghetti

Everyone I know loves pesto. There are hundreds of variations, but it's winter outside, and fresh greens, especially basil, can be scarce. However, the shops are loaded with seasonal nuts, and not just holiday shoppers, but walnuts and hazelnuts. Don't worry, making pesto is far easier than last-minute shopping for that long lost auntie. Loading up on walnuts in the winter is wonderful for moisturizing our skin from the inside out. Walnuts are chock-full of omega-3 fatty acids, which also can help to boost our spirits with the shorter, darker days we're experiencing. Hazelnuts have their own healthful contributions of oleic acid, fibre, calcium, and iron too. Just in case, there aren't enough super fatty-acids, I added a tablespoon of ground flaxseed, just to top it off. Making pesto doesn't have to be anything other than a fast and easy meal. Sure, it can be made with a mortar and pestle, and that can be lovely. But don't let the guilt of not being completely authentic, according to ancient principles, scare you away. We have food processors for good reason, so make the most of it. Do go ahead and be creative too. Add more garlic, more parsley, or don't add it at all. If you don't eat dairy, then leave out the parmigiano. The pesto police will not come after you, except that they might want more pesto. Farro is an ancient grain of the Egyptians, but now you can find it as a whole grain, or made into beautiful pastas with healthful qualities. Try a few different brands, and you might be surprised with the flavourful addition to your cooking it can make. Walnut and Hazelnut Pesto with Farro Spaghetti (serves 4) 500g farro spaghetti 4 handfuls of whole walnuts (2 cups) 1 handful hazelnuts (1/2 cup) 2 tbsp chopped parsley 2 cloves garlic, chopped 2 tbsp parmigiano-reggiano 1 tbsp ground flaxseed (grind in a coffee grinder) 6-8 tbsp extra-virgin olive oil salt & pepper, to taste 1. Bring a large pot of salted water to a boil. Cook pasta according to package directions. 2. In a food processor, combine the walnuts, hazelnuts, parsley, garlic, parmigiano-reggiano and flaxseed with the olive oil. Be sure to scrape down the sides with a spatula. If the mixture is too thick to combine, then add more olive oil. Mix until everything is well combined and has an even texture. Have a taste, and season according to preference. 3. Strain the pasta. Add the pesto to the warm pot, and stir to evenly distribute the heat. Combine thoroughly with the pasta and serve immediately. Serve with extra grated parmigiano, if desired.
Add Post To: | | | | | | | | |

Cold Be Gone Soup

This is a casual soup, a real rustic affair. No peeling of potatoes or carrots. Nothing of the sort. This is a soup that just feels kind of tossed off. Just put stuff in a pot. Well, sort of. Like I said, I'm in a rut. But I am slowly getting out of it. Thanks to you. It's not that I didn't have any inspiration, goodness knows you all help me out on that front, but they are your ideas, not mine. I am getting there though. On the bright side, I am slowly starting to get rid of this disastrous cold. It left me voiceless, and stuck at home for three days! Although, what really irked me was that I felt compelled to eat only the healthiest foods, and started to get a little bored. I am still craving some ooey gooey creaminess of a delicious camembert, with a taste of Syrah on the side, but soon enough. In the meantime, I made a soup I liked so much that I even ate it back-to-back, for multiple meals. Don't get me wrong, I'm not against leftovers. I just freeze things so often, that I hardly eat anything again the next day, and certainly not three or four meals in a row. That's right, I slept through breakfast, and woke up and had more soup. Then again for dinner. And again for lunch the next day. Surely, there are soups with far more vegetables, and beans. But that wasn't the point. It was to hydrate, and feel like I was eating something with some serious flavour. Something a little substantial too, so I wasn't feeling like a baby with pablum, as well as a lot of broth to get my voice working properly again. I love chicken broth. Is there anything much more fabulous? It just seems so simple, a clear liquid, with so much potential. The possibilities are endless. Although sometimes it's just a crime to cover it up. The same goes for a tasty vegetable broth. Just keep it available to the palate to find and linger over. Nothing offensive or harsh, just delicious flavour. There was also this pasta I bought awhile back, specifically for soup. It was kind of odd, since I make a lot of soup for leftovers or to freeze, but I find that pasta explodes in soup if it sits for too long, and frozen can become messy if I don't eat it soon enough. I could keep the pasta separate, but that is a pain when you don't eat lunch at home. But in any case this ditali lisci was calling my name. Truth be known, I really wanted to have pasta, but I knew I needed soup too. I was sick after all, so this was like the best of both worlds, especially since I knew I could eat it for a couple of days, and really put my feet up. Adorable ditali lisci pasta, perfect for soup. If there is anything else which makes a soup quite addicting, it is bacon. Bacon just makes everything else sing out with glee, as it flavours everything with a deep and smoky richness that is definitely unmistakable. The only thing that seems to help just as much is to get a rind from the trimmings of a leg of prosciutto (ask at the store), and toss a bit into the soup for added silkiness. Beans get a close second after bacon, for my favourite in soups, as I do put some kind of bean into nearly every soup I make. They are super good for you, taste great, and nothing is kinder on the pocketbook, especially when cooked from scratch. Doesn't it look like chicken soup though? Sorry, no chicken. Cold Be Gone Soup (4 servings) 3 slices bacon, chopped 1 tbsp olive oil 2 cups chopped onion 1 cup chopped celery 1/2 cup chopped carrots 6 small potatoes, roughly chopped (1 cup) 1500 mL chicken or vegetable stock (homemade, or organic tends to have the best flavour) 3 cups water 250 g ditali lisci pasta 1 20 oz can romano beans, rinsed 2 tbsp chopped parsley salt and pepper to taste 1. In a large stock pot, sauté the bacon until golden brown on a medium-high heat. Add the olive oil, onion, and celery, and continue to sauté until the onion is translucent, and tender. Add the carrots, and sweat for maybe two minutes or more. 2. Turn the heat to high, and add the potatoes, stock, and water. Put a lid on it until it boils. Move the heat to low, but it should still be simmering, and let it cook for another 10 minutes. 3. Add the pasta, and let it cook for 15 minutes, or until the pasta is cooked to your preference. Stir in the parsley and beans. Turn off the heat and allow to sit for 2-3 minutes. Season to taste, and serve momentarily.
Add Post To: | | | | | | | | |

what sound does a pheasant make?

I don't have a clue. I am not joking. Of all the animals we imitate as children, I have never heard the sound of a pheasant. And I've seen many, and they are gorgeous birds. The sound doesn't matter so much, but I'm about to say that it is yummy. Quite a bit like chicken. Jeff and I are lucky to have found a local organic source of pheasant, from a nearby farm. But if you can't get your hands on one, try chicken with this recipe. It's a combination of porcini mushrooms, and rosemary that is cooked with the bird until the meat effortlessly falls off the bone. There's not a lot more I have to say about this dish, but it was heavenly in a warmed bowl, on sofa, near the fireplace. We are entering winter territory here, and I have to get into this kind of hearty cooking. Honestly, it's something I can't do without. Pheasant & Mushroom Pasta Adapted from Biba's Italy 1 2-3 lb pheasant, halved, washed, and dried with paper towels 2 cups dried porcini mushrooms, soaked in 2 cups lukewarm water for 20 minutes 1/2 cup extra virgin olive oil 1 cup all-purpose flour 3 tablespoons butter 1 cup diced onion 2 cloves garlic, minced 3 sprigs fresh rosemary 2 tablespoons fresh flat-leaf parsley 1 cup dry marsala 1 (28-ounce) can Italian plum or cherry tomatoes 1. In a deep-sided sauté pan, heat the olive oil on medium-high heat. Lightly dredge the pheasant halves in flour, and sauté on all sides, until golden brown. Remove from heat, and place the pheasant halves on a plate with paper towels. Empty excess oil from the pan. 2. Add the butter to the pan, on medium-high, until it begins to foam. Add the onions and seasons with salt. Sauté for 2-3 minutes, then add garlic and rosemary. 3. Reserving the mushroom soaking liquid, strain the mushrooms. Add the mushrooms to the onion and garlic mixture, and sauté for 2-3 minutes. Add the marsala, and continue to stir until it has mostly evaporated. Add the tomatoes, running a knife through several, to help them break down in the cooking process. Slowly add the reserved liquid from the mushrooms, being careful to keep the sediment in the bottom. 4. When the sauce begins to bubble, nestle the pheasant halves inside. (now they are happy!) Turn the heat down to low, or medium low. Leave it. Let it simmer for at least 1 hour, and then stir in the chopped parsley. Longer cooking is better - preferably 2 hours, or until the meat easily comes away from the bone with a fork. Add water if necessary. Season according to taste, and remove the sprigs of rosemary. 5. Prepare your favourite pappardelle, or linguine according to package instructions. 6. In a separate bowl, add separated bite-size pieces of pheasant and sauce according to the amount of pasta you have prepared. Gently combine with tongs, and plate. Or bowl, if you prefer. 7. Serve immediately, with a hearty red wine, and an acidic green salad.
Add Post To: | | | | | | | | |

Don't call it quits on this one

When there are those days when you think, "nothing could top this insanity, the world has reached a new pinnacle of absurdity," chances are you are correct. Who am I to argue? Some days you just want to quit. On days like these, I just try to find a way to cope. And while a bottle of a nice Syrah is often a good start, it needs to be followed by a bit of comfort in a bowl, followed by more Syrah. For me, this "day" is most often Friday, but a Monday will do just fine. It is mostly irrelevent, but when you really just need to feel like a little kid wrapped in a warm towel as you step out of the bathtub, this pasta dish is a good start. Finish with Syrah, my latest craze. This dish is for a day when "you've had it", as my Ukrainian Baba would say.

I am in a love affair with gorgonzola dolce. It is an Italian cheese, which is a bit younger and milder than gorgonzola. The texture is that of a young cheese, and buttery like a brie or camembert. At first it starts out smooth and creamy, and then it surprises you with a deep tangy flavour. It is fantastic with walnuts or pears. Use it just as you would many other blue cheeses, but it doesn't crumble. It is probably best used on anything in which it needs to be spread, or slightly oozing. More grocery stores are carrying it, but poke around at a little Italian shop for it.

I really can't fault pistachio's either. I know I shouldn't use the salted ones for cooking, but often I just can't help it. If I have them in the cupboard and I am moved to use them, so be it. I think they only nut tied for equal versatility is the hazelnut, but that is just me playing favourites. I love nuts. Just keep a few varieties in the freezer or fridge, and there are instantaneously multiple flavour combinations. Toasted or untoasted is just one more exciting option.

You're "Had It" Dinner:

Ingredients:
1 lb box of Barilla Tortiglioni
Coarse Sea Salt
2 tbsp butter
1/2 cup heavy cream
1/2 cup whole milk
200g or (approx.) 1/2 cup gorgonzola dolce
1/2 cup freshly grated parmigiano-reggiano
2 tbsp shelled and chopped pistachio's

1. Boil a large pot of water with 1-2 tbsp of coarse sea salt.
2. Meanwhile, melt the butter slowly in a sauce pan. Add milk and cream and bring to a simmer. Add half of the gorgonzola dolce and gently whisk. Add the parmigiano-reggiano. Reduce heat to low, and whisk occasionally. Requires approximately 10 minutes of cooking to a decent thickness.
3. Cook the pasta for about 10 minutes, at least 2 minutes less than indicated on the box. Strain.
4. Place the sauce into the empty pasta pot, combine with the tortiglioni, and the rest of the gorgonzola. Gently stir until the sauce has coated the pasta.
5. Plate and sprinkle with pistachios. Enjoy and unwind.

Add Post To: | | | | | | | | |