June 20, 2012
When I have company over I like to have a few appetizers set out usually on one end of the long kitchen counter (island) as my kitchen is large and central and people like to gather here. This way I don’t feel left out of the early conversation. I don’t mind if my guests watch me put together the last few touches on the upcoming dinner, although I don’t often let (or make) anyone help... View Article
June 17, 2012
I am going to post a few recipes for baked pasta and might as well start with the most popular baked pasta, Mac and Cheese. I like my mac and cheese not too wet with a crisp top layer. Sometimes I layer a few slices of tomatoes in the middle and always sprinkle bread crumbs on top before baking for an extra crispy topping. The sauce is a basic béchamel with butter, flour and milk... View Article
June 10, 2012
Love goat cheese? Here is a simple and quick sauce to make with the subtle but distinct flavour of goat cheese. A few toasted pine nuts sprinkled on top add buttery flavour and a bit of texture. Thyme goes nicely with this flavour palette. Serve with a glass of white wine such as Sauvignon Blanc or Pinot Grigio. Their crisp acidity will balance the creamy sauce. Ingredients 1/2 lb pasta (spaghetti, linguine, spaghettini etc.) 1 ... View Article
June 5, 2012
What can be more satisfying and comforting than a bowl of pasta? okay, maybe there are a couple of things but a bowl of pasta is certainly among them. Here is a simple pasta to make when you are low on ingredients or just feel like something good and quick. The herbed bread crumbs are one of the things I usually have in the freezer, ready to be incorporated into many different dishes. Of course... View Article
May 25, 2012
With fresh peas starting to show up at the market I’d like to start using them as much as I can. Fresh peas that you shell yourself are a wonderful spring and summer treat. When I seat with a bowl of peas in the pods, shelling them for a dish I am about to make, sampling a few irresistible ones every now and then, I feel connected to past generations of women sitting on the... View Article
May 2, 2012
I am launching the site with a simple recipe that has been in my cooking “repertoire” for years. It is one in a “trilogy” of pasta with cherry tomatoes dishes that I make, using fresh, roasted or sautéed cherry tomatoes. I will post the rest of the trilogy recipes soon. Instead of the traditional parmesan I use aged Mizithra, a Greek cheese made from sheep’s or goat’s milk. Aged Mizithra comes in a white hard... View Article
April 18, 2012
A simple pasta dish that I make often and toss with just cherry tomatoes and garlic sauteéd in olive oil while the pasta water is heating up. If you have cherry tomatoes of different colour use them to make a rainbow effect. What could be simpler? Ingredients: 1/2 lb spaghetti 4 tablespoons olive oil 1 basket cherry tomatoes, halved 3 garlic cloves, halved 1/3 cup grated Parmesan or pecorino 1/3 cup basil or parsley, chopped... View Article
April 13, 2012
A simple dish of white potato Gnocchi tossed with butter, sage and Parmesan. To add a touch of colour I still chop up a bit of flat leaf parsley for garnish. When making this recipe for just two people I use half to make the gnocchi with sage and Parmesan and freeze the other half, uncooked, to use another day. Ingredients: 1 recipe gnocchi made with white skinned potatoes 3 tablespoons butter 4-5 sage leaves,... View Article
April 13, 2012
Here is a recipe for basic potato gnocchi. Some gnocchi recipes call for russet (baking) potatoes, some for white skinned ones. I prefer regular boiling potato variety. You do need the potato ricer though. It helps mash or rice the potatoes into perfect texture for making the gnocchi. See image in the general entry about gnocchi and under the kitchen Gear tap above. Ingredients: 1 1/2 lb. potatoes (about 2-3 potatoes, depending on the type... View Article
April 13, 2012
Every culture has its dumpling and they form an integral part of their peasant cuisine. They are inexpensive to make, hearty, filling and bring home cooked comfort to your palate and your soul. Jewish mazzo ball soup is made with mazzo ball dumplings (kneidlach), Hungarians make their delicious spatzle, grated directly over a pot of boiling water, Chinese have their pot stickers, Ukrainians their perogies and Italians have their gnocchi. All these little treasures begin... View Article
April 13, 2012
The tangy goat cheese adds a wonderful element of flavour to the polenta and combines nicely with the mushrooms and spinach. Serve this as a main course vegetarian dinner followed by a roasted vegetables salad or a green salad for a lighter meal. A glass of crisp white wine is in order here. Ingredients: 1 recipe basic polenta but using goat cheese instead of Parmesan (see posting in this category) 2 tablespoons butter 2 tablespoons... View Article
April 13, 2012
Here is a twist on the traditional pasta primavera. Same topping, finished with cream is served on top of a bowl of steamy, creamy polenta. A few shavings of Parmesan or pecorino finish this up nicely. Polenta is so easy to prepare and so versatile, I am surprised it hasn’t caught on more in every day cooking here. Ingredients: 4 cups water 1 teaspoon coarse salt 1 cup cornmeal 2 tablespoons butter 1/2 cup grated... View Article
