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.
For the past few weeks I have been traveling in the United Kingdom. After flying into London in mid-December and traipsing around town, my friend and I flew up to Northern Ireland to spend the holidays with a welcoming family who fed and watered us with everything from a traditional Christmas dinner with flaming Christmas pudding to a pile of holiday baking that I couldn’t stop eating. Needless to say, I will be eating light (doesn’t everyone say that they’re going to do that in January?) this month!
Before I left Calgary for my European sabbatical, I had an early holiday dinner with some good friends. Naturally, with any up-to-snuff turkey dinner, there is bound to be leftovers…and cue a delicious mish-mash that is this recipe. Looks like a hot mess (not unlike myself at times), but damn, it was delicious!
This is by far not the most beautiful or refined plate of food I’ve shared on this website, but it certainly is a crazy simple one and perfect for those times when you just want to cook something up, not caring too much about what it looks like and gobbling it down.
Happy New Year!
Apparently I am stuck on a soup train lately, but you should always have some tasty soup recipes to share at this time of year. Cauliflower is a fairly under-utilised vegetable. When you roast it, it gets a rock, meat-y sort of flavour, which makes it an awesome addition to a pot of soup. Couple that with some salty bacon and, well, you are pretty much winning at life.
I first made this soup earlier this winter while I was traveling in Australia and New Zealand. It was one of many rainy days we experienced while exploring down under, so a warming soup like this was the perfect thing to enjoy. Try it this weekend!
Do you like the picture? I am channeling my inner hipster (ok, maybe not so inner) lately apparently…I think I was just getting sick of taking pictures of cute things in bowls, time to switch it up a little bit. Not to worry, I’ll likely be back to pictures of bowled items in a week or so.
Moving on, I have an unusual amount of news to share today! First up, let’s talk about Eat North!
When I was visiting Saskatoon in late August, I took full advantage of my mother’s raspberries bushes, bursting with berries, and picked them until they were almost completely naked. I wasn’t sure if I was allowed to pillage the fruit so intensely, but my parents were at work and it was my last morning in the prairie city before heading back to Calgary, so I took my chances.
Besides, I’m almost 30 now, so I can’t get grounded anymore, right? This sauce is a great compliment to grilled pork or chicken. So, if you’re still fortunate to have some barbecue friendly weather, have at ‘er!
Risotto is my go-to dinner on a fairly regular basis. It’s the kind of dish that you can make for 2, or 4, or even 8 people (pan size permitting) without a lot of stress. I’m also kind of a strange guy and like to eat cold food as midnight snacks and I think risotto is particularly tasty fresh out of the fridge in the middle of the night. Hey, don’t knock it until you try it…
This dinner definitely falls under the category of ‘Hm, what can I make with these leftover ingredients in my fridge’. Since my love for kale seems to be undying this year, I happily tossed some into this dinner as well. Barley is a great substitute for arborio rice when it comes to risotto. Especially if risotto intimidates you, I find barley to be way more forgiving. This was the first time I had ever tried to put mascarpone cheese into the rice dish as well. It added a rich, creaminess that was pretty fantastic.
- Start From Scratch on BT Calgary and a recipe for Barley, Lemon and Tomato Risotto
- Chopped Canada Mystery Solved: February Recipe Round Up
- Coconut Tandoori White Beans
- Chopped Canada Mystery Solved: January Recipe Round Up
- Spaghetti with Parmesan and Rosemary Pork Sauce
- Appetizers & Co.
- Calgary & Area
- Magazine Highlights
- Season 2
- Season 3
- Something Sweet
- Top Chef Canada: Taking The Challenge Home
- United States