Grilled Zucchini, Onions and Yellow Peppers on Toasts

April 19, 2011

I love eating zucchinis. They are sweet, clean tasting, and when cooked properly they are luscious and so good to eat. They are excellent in soups too because when you blend them into a puree, they impart a smooth texture not unlike adding cream to your soup but with much, much less calories!

I like eating zucchini in just about any way and this is one my favourite ways of eating them: I grill them and macerate them with a bit of lemon juice, salt and pepper on top a toast.

You start with 1 large zucchini; you slice them as thinly as you can muster but the most important thing is that they need to be as evenly sliced as possible.

read more …

Butternut Squash, Chevre and Spinach Ravioli

April 17, 2011

Ravioli are big bites of deliciousness. You can have all your food groups in that nicely sealed pocket of pasta, or at least the essential ones. That’s why I love eating ravioli with a simple herbed butter sauce. How did you guess that I coincided this post just because I posted a homemade pasta recipe last week? *wink* Ravioli are best homemade – ask any Italian.

This recipe is inspired by the leftovers in my kitchen. I had a slightly wilted looking pre-washed spinach, some chevre (goat’s cheese) and a lone butternut squash that’s been sitting in the dark for at least 1 month. You can use any cheese you want but it is preferred if you pick soft mild cheeses like chevre, ricotta, and cream cheese – and nothing too strong either.

And before I give you the recipe, a haiku:

White, green and orange
Deliciously stuffed for Spring
Slathered in butter

I didn’t say it was going to rhyme but this recipe will taste fine :) read more …

How to make pasta from scratch

April 12, 2011

Making pasta from scratch is easy. I’m a pasta fiend since I learned how to make pasta from good ol’ Jamie Oliver. Homemade pasta doesn’t taste like the package stuff you buy from the store at all. There is a freshness to it that makes it delicious to eat even on its own. Honestly, there is no precise science to making pasta. I’ve given the standard ratio of flour and water a hike since discovering the weather can affect that ratio. So the best thing to do is to feel your way through the dough while you knead – and start small.

You will be amaze that 1.5 cups of flour can make enough pasta for two person for two meals, if you knead it well and roll it out properly. A pasta machine is helpful. If not, good ol’ elbow grease works just as well with a rolling pin.

When making pasta, use only the best grade, large eggs. And room temperature water. And a lot of courage. read more …

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Tagliatelle, Peas and Orange Tomato Sauce

April 11, 2011


If you’ve noticed, the site looks slightly different. I’ve move to WordPress and it’s still a work in progress. And if you’ve also noticed, spring has sprung. Yesterday, we walked to the Maisonneuve market without our winter jackets and felt happiness like no one who’s never had to endure 6 months of cold will ever know. We bought a bunch of vegetables too, of course. So last night I made tagliatelle from scratch (because pasta making is my obsession right now) with orange tomato sauce and peas. It was a nice reminder that summer is around the corner and it won’t be long before we’re given local options to these types of produce.

The sauce was great and this is what this post is about. Orange pasta sauce that’s a little different from your regular red, from scratch.

This recipe makes for 2-3 servings. read more …

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The Overnighter Braised Pork Belly

February 22, 2011

I had 1lb of pork belly in the freezer and I had no idea what to do with it. So I hit up my foodie bestie, Kwok Mun, ¬†and one of his braising suggestions kind of hit a home run. Well, it didn’t help that I had Diners, Drive-ins and Dives playing on the TV as well. It was decided that the pork belly will be braised. Overnight. Yep, you heard me alright. I braised my pork belly overnight in my oven for over 8 hours in a slow and nice heat – 240F to be exact (approx. 120 C) – in a fragrant pool of dark liquid made up of similar ingredients to my other braised pork dish. The end result was delicious. Meat falling off the bones scandalously with an oh-so-tender, melt-in-your-mouth goodness.

You will want this recipe. read more …

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