Browsing all articles tagged with pasta
Jan
24

Spaghetti with Parmesan and Rosemary Pork Sauce

pork pasta recipe

I always seem to forget how fantastic a plate of spaghetti can be. That being said, I have never quite seemed to master the art of using a spoon to spin the noodles around my fork, so eating this pasta can be a somewhat messy endeavour on my end. C’est la vie!

After I cooked this pasta sauce and happily covered my spaghetti with it, I realised that it may have not been the sexiest-looking sauce ever created. Nonetheless, it is delicious and if you don’t think pork, cream and a bit of cheese won’t be tasty on a pasta, then let this dish prove you wrong.

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Sep
12

Thai Coconut Pasta and Meatballs

Coconut Thai Pasta and Meatballs

I hate the word fusion. Upon hearing it, my mind refers to ‘upscale’ chain restaurants that put a ‘soy glaze’ on this or a ‘ginger aioli’ on that. Having said that, I do love to play tricks on people. April Fool’s Day is one of my favourite days of the year, queue this interesting take on the classic spaghetti and meatballs.

People eat with their eyes first, so when my friend sat down to eat, she was not expecting what she was about to bite into. Of course, the wafting smell of lemongrass and ginger may have given a bit of the surprise away, it’s still interesting to enjoy these kind of Asian flavours in an unexpected fashion. While this may very well be a bastardization of both Asian-style cooking and Italian, I was pleasantly surprised with the tastiness of this dish. I stand behind 100% and think you should try it out for yourself!

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Jun
5

Top Chef Canada: Taking The Challenge Home, Week 11 (and a contest!)

Ravioli ingredients

And then there were four. Who wasn’t sad to see Nicole leave Top Chef Canada this past week? I sure was. Not only was she the last-standing female competitor on the show, but she was also the last Calgarian! Am I heartbroken? You bet. Am I – and the rest of Calgary – proud of her? You’re damn straight! At this point, it’s hard to decide who to root for; the remaining gentlemen are all great chefs, so it will be interesting to see how the final two episodes play out.

This past episode’s guest judge, Jody Claman was polarizing, to say the least. Since I was still spending some time eating my way through Vancouver last week, I was able to attend one of Matt Stowe’s viewing parties at The Cactus Club. Seeing as I am Calgarian, I was still in ‘Team Nicole’ mode at the time (I gave Matt some advanced warning that my friend and I would be wearing ‘Team Nicole’ t-shirts during his event). He was very good-natured about it, although we did get a few odd looks from some of the Vancouver attendees, which was fair, seeing as we were on his turf!

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Sep
10

Linguine with Lemon Basil Tomato Sauce

What you’ll need…

1 TBSP butter

1 yellow onion (finely chopped)

3 cloves garlic (chopped)

3 ripe tomatoes (loosely chopped)

½ cup water

1 TBSP tomato paste

1 TBSP red wine vinegar

2 TSP lemon juice

2 TSP cane sugar

salt and pepper

1 TBSP lemon zest

½ cup fresh basil (chopped)

5 cups cooked linguine

1 can artichoke hearts (drained, quartered)

1 cup cooked chickpeas

2 cups fresh spinach

With Start From Scratch starting up again in the next couple weeks, I thought I would post one of the recipes that we do in the program. Making a simple tomato sauce from scratch is one of the first things we do in the class. Aside from on pasta, this sauce makes a great base for pizza too!

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Feb
14

Gnocchi with Roasted Cauliflower and Pancetta in Balsamic Cream Sauce

What you’ll need…

Roasted cauliflower mixture:

2 1/2 cups cauliflower florets (loosely chopped)

1/2 cup pancetta (thinly sliced)

1/2 red onion (chopped)

1 TSP lemon juice

2 TSP sugar

salt and pepper

olive oil

Pasta and sauce:

1 TBSP butter

1 TBSP flour

2 cups cream

1/2 cup parmesan cheese (freshly grated)

1/4 cup sun dried tomatoes

2 TSP tomato paste

2 cups red swiss chard (chopped and blanched)

4 cups cooked gnocchi

2 TSP balsamic vinegar

So, I finally got a ‘real’ camera, a ‘big boy’ camera, if you will. Thank you for the golf claps (I imagined golf claps after the first sentence). It was an expensive purchase, slightly scary, but, I find, pricey times like these seem less real when you just close your eyes and hand someone your credit card. I approach the majority of life’s situations like this…Anyway, five days later, here I am with this ‘big’ camera and a couple different lenses that I don’t know how to deal with and all I’m thinking is: ‘Is this what puberty was like?’. Yes, yes it was. Except it didn’t cost me $1000.

End tangent.

I do realize that this recipe is going up on Valentine’s Day and, although, gnocchi doesn’t necessary lend itself to ‘romance’, I think eating this for dinner could be, at the very least, chalked up to a fun foodie fling.

Preheat your oven to 425 degrees. Place the first 5 ingredients in a medium-sized mixing bowl, season with salt and pepper, drizzle with olive oil and toss to combine. Put the cauliflower mixture into a prepared baking dish and let bake in oven, uncovered, for 20 minutes.

Remove from oven, give the dish a quick stir, turn heat to high broil, and let cook for another 10 minutes or until the cauliflower and pancetta really start to caramelize and crisp up. Remove from oven and set aside for now.

For the sauce, melt the butter in a large pan on medium-high heat. Add in the flour and whisk to form a rue. Pour in the cream. Once the liquid begins to simmer and thicken, stir in the grated cheese, sun dried tomatoes and tomato paste. Reduce to medium heat and let cook for 10 minutes.

Now you can add the cauliflower/pancetta mixture to the pan as well as the chard and cooked gnocchi. Toss a few times to coat everything in the sauce. Finally, add the balsamic vinegar and give the pan one last, solid toss.

Serve nice and hot to hungry dinner-mates!

Serves 4

Total cook time…40 min

 

Feb
21

Hangover Mac ‘n Cheese

What you’ll need…

8 strips bacon (chopped, 1″ pieces)

1 yellow onion (chopped)

3 cloves garlic (minced)

1 cup beer (preferably Steam Whistle Pilsner)

2 1/2 cups homogenized milk

1 cup parmesan cheese (shredded)

1 cup romano cheese (shredded)

1/2 cup smoked gouda (shredded)

2 TSP chili powder

2 TSP hot sauce

1 TBSP chipotle paste

salt and pepper

corn starch

5 cups macaroni pasta (cooked)

baked with bread crumb topping… (optional)

1 cup mozzarella cheese (shredded)

1 cup bread crumbs

Sometimes, even a food blogger can have a bit too much to drink. A few too many beers at karaoke, over-indulging in martinis, birthday celebrations… Yes, it does/can happen. Waking up the morning after is never all that pleasant. Let’s assume that the cooking breakfast ‘deadline’ has passed. Now, what to do? Nothing helps soothe a sore head more than some greasy, cheesy food. This recipe calls for one cup of beer because, if you’re anything like me, there’s still a half-full bottle on your counter…

Place the chopped bacon into a large pan. Cook on medium-high heat until the bacon starts to crisp up, about 6-8 minutes. Then, add-in the onion and garlic. Stir, and cook until the onions soften. Now, pour in the cup of beer. Once the mixture starts to simmer, reduce to low heat, and let bubble away for 10 minutes.

Once the beer and co. mixture has thickened, you can add all remaining sauce ingredients, aside from the cooked pasta (also preheat your oven to low broil if you’re going to bake the pasta). Turn up to medium heat and stir regularly until the cheese has melted completely, about 5 minutes. Salt and pepper to taste. If the sauce is a bit thin, add some corn starch to thicken it up.

Add the cooked pasta to the pan and gently stir until the macaroni is completely covered in the sauce. Dish out and let the healing cheese and bacon work their magic.

*If you’re not too hurtin’ to bake the pasta, place the combined macaroni and sauce into a prepared 8″ square baking dish. Sprinkle the bread crumbs and mozzarella cheese evenly over the top of the pasta and bake until the cheese is bubbly and starting to turn golden brown, approximately 10 minutes.*

Serves 4-5

Total cook time… 25 minutes (35 minutes if baked!)

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