Eat Your Heart Out, Galen

This is actually the first lasagna that I've ever made. I'm not a huge fan of traditional lasagna - I generally prefer a simple bolognese with noodles, and to be honest lasagna has always seemed like too much work to bother. But veggie lasagna...yes, it could be worth it! Especially if it was modeled after the PC Vegetable Lasagna with 7 Cheeses. SO good. This stuff is like crack. I was introduced to it by a couple of roommates in university. We'd buy the Club Pack size and go through it within a day. You could delude yourself into thinking this stuff is healthy (there's VEGETABLES in it!) but it's also 25% cheese according to the product page. That's a LOT of cheese.

I think I went in originally with the mentality that I was somehow going to make this healthier than the PC version. But as I starting putting the ingredients together I moved to a different mantra: Even if I use the exact same ingredients, it should be a LITTLE better just because it's from scratch, right? And doesn't include the preservatives at the very least? Anyway, I have no idea how the calorie count on this thing compares to PC's but I can guarantee it still doesn't fall into the "low-fat" category. It's not a weeknight dish, but perfect for a rainy Sunday at home!

(proof that there were, in fact, a LOT of veggies used in the making of this recipe!)

I was actually surprised that I couldn't find a copycat recipe online. Everyone I know loves this lasagna. But I guess most people don't spend their time trying to replicate their favourite frozen foods from scratch, and really it's probably cheaper to just buy it at the grocery store. So this did mean that I had to make up my own recipe.

While I cook a lot, I'm a baker at heart which means I like to follow recipes. It was a bit tricky to write my own so I used a few similar lasagna recipes to form a "base" and then used the ingredient listing from the PC page to help me out!

According to the PC product page, the ingredients are:

Lasagna noodles (durum wheat semolina, water, dried whole egg), water, seven cheeses [white and yellow cheddar, part skim mozzarella, ricotta, asiago, swiss, romano and parmesan (whole and partially skimmed milk, bacterial culture, salt, microbial enzymes, rennet and/or pepsin, whey, white vinegar, colour)], seven vegetables (broccoli, carrots, zucchini, cauliflower, corn, onions, spinach), cream, palm oil margarine, bread crumbs (contain soybean oil), modified corn starch, skim milk powder, cheddar cheese base [cheddar and blue cheese (whole milk, bacterial culture, salt, microbial enzymes), water, sodium phosphate, white vinegar, salt], lactic acid, flour, sugar, salt, spice, garlic powder, onion powder.

I tried to stay pretty true to these ingredients, obviously without the preservatives and a few very small additions. I added some roasted red pepper because I love red pepper and I had some in the fridge. And I used *gasp* SIX cheeses instead of seven! Blasphemy!

Anyway, this recipe is a bit of work but well worth the effort. And it makes a pretty big lasagna so you can always freeze some for leftovers another day! Enjoy.




Cheese and Veggie Lasagna

1 lb cauliflower (about half a large head), washed and cut into bite sized pieces
10 oz broccolli (2 small heads), washed and cut into bite sized pieces
2 red peppers, washed and seeded, halved
1 large carrot, peeled and grated
1 cup corn
2 medium zucchini, washed and sliced into 1 cm half discs
1 medium onion, diced
3 cloves garlic, peeled and minced
Olive oil
salt and pepper to taste

1 1/2 cups sharp white cheddar
1 cup asiago
1 1/2 cups mozzarella

1 bunch spinach, washed and trimmed/2 cup flour
15 oz ricotta cheese
1 egg

1/2 cup flour
1/2 cup butter
4 cups milk
1 1/2 cups sharp white cheddar
1/2 cup parmesan cheese
50 g blue cheese
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1 tsp red pepper flakes


1/2 cup breadcrumbs
1/2 cup parmesan cheese

10 lasagna sheets


Preheat oven to 375 degrees Farenheit or 190 degrees Celsius

1. Place cauliflower, broccolli, corn and zucchini on a large cookie sheet. Drizzle with olive oil and season with salt and pepper. Roast in preheated oven about 20 minutes or until veggies are soft but not mushy. While they are roasting also throw in the red peppers (you can do this directly onto the rack) until they are somewhat charred and soft. When you remove the peppers, place them onto a plate and cover with saran wrap for about 15 minutes. When they're cool, remove skins and dice. Add these to the other cooked veggies and set aside.

2. In a large sauce pan or wok, saute onions in olive oil until translucent, about 5 minutes. Add grated carrot and cook for about 5 more minutes. Add garlic and cook for one more minute. Remove from heat and add to the other veggies.

3. Saute spinach in the pan until wilted. Lightly beat the egg and combine with spinach and ricotta. Set aside.

4. In the same pan, melt butter over medium heat. Add flour and cook together until it's a golden brown colour. Slowly whisk in the milk a little at a time until it's fully incorporated and smooth. Add in 1 1/2 cups cheddar, 1/2 cup parm and blue cheese bit by bit, mixing as you go to make sure it blends in. Stir in herbs and season with salt and pepper to taste. Add veggies to the sauce and stir to cover.

5. Bring a large pot of water to a boil. Cook lasagna sheets 2 or 3 at a time until al dente. I used fresh pasta so this only took about 3 minutes per batch. I also did these as I layered because I was scared of sticking, but this didn't really seem to be a problem so you could probably do this all at once before you start assembling your lasagna.

At this point, if you've turned your oven on put it back to 375 degrees Farenheit, 190 degrees Celsius

first layer: veggies in cheese sauce

6. Assemble the lasagna! Start by spreading some of the cheese sauce/veggie mixture in the bottom of your pan. Lay down 2 1/2 sheets on top to cover, then spread with 1/3 of the ricotta mixture, 1/3 of the remaining cheese/veggie mixture, then 1/3 of the remaining cheese. Repeat twice. Lay down the last noodles then sprinkle with the breadcrumb/parm topping.

Note: I think that if you had a "real" lasagna pan you could get four noodle layers in. I maxed out at 3 so I actually made a second smaller lasagna in a small pan and froze it, but I'm leaving this recipe as it is.

7. Bake lasagna for about 35-40 minutes until it's bubbling and the top is browned. Try to let it cool for about 10 minutes before cutting because it will really help it stay together when you slice.

Favourite Things

For someone who spent the first six years of her life with basically zero dairy consumption, I sure love cheese. It's pretty funny that the first time I tried pizza ("real" pizza, not roma pizza) I thought it was absolutely disgusting. Oh, how times have changed!

Anyway, high on my "favourite foods" list is macaroni and cheese. I'm pretty obsessed and probably eat some form of it at least once a week. And I'm no snob - Kraft dinner is included in this category. At any given time we always have at least one "emergency" box in the cupboard, but usually (like now) it's more like three. Of course, I do usually end up doctoring up the KD at the very least with some extra sharp cheddar but I appreciate the convenience of the box.

Some days though, only the real thing will do. Gooey, rich and cheesy with the crunchy baked topping? You can't beat it. I came across this skillet mac and cheese recipe about a year ago and have been using it in variations ever since. I love the fact that it's basically a one-pot (or skillet) dish and goes straight from the stove to the oven (seriously this is 99% of the reason I love both my cast iron skillet and dutch ovens. It's genius, really). I have had to toy with the measures a bit, as I found the original recipe a bit drier than my liking and I rarely have cream in the apartment. But I think I've finally got the recipe just the way I like it - creamy and saucy but not soupy and full of cheesy goodness. Yum.

I added spinach and cherry tomatoes this time in an attempt to "lighten" the dish up aaand maybe because I ate next to no fruits or veggies this weekend (who wants scurvy? Not me!) Anyway, turns out it was a good call as it was DELICIOUS. I may go as far as saying this was my favourite mac and cheese. The pasta to cheese sauce ratio was just right, and the added ingredients helped to keep the dish from feeling too heavy and rich. Not to mention the fact that it just looked nicer with the added colour in the dish.

The best part about this recipe is that it's so versatile - you can add herbs, meat or whatever vegetables and any other additions that you like or just go for the straight-up macaroni and cheese. It's delicious either way and great for leftovers or freezing afterwards.

Note: So I just realized this picture doesn't really look anything like a macaroni and cheese. But I swear it is! And it's delicious! Try it!

Skillet Mac and Cheese
adapted from Serious Eats

1/2 - 3/4 lb dry short pasta* (I used penne but usually go with the traditional elbow macaroni or sometimes bow ties)
1 tsp salt
1 tsp mustard (whole grain or something good if you have it, but plain old yellow works too!)
1/4 cup butter
1/4 cup all-purpose flour (I actually used whole wheat because I'm out of AP, sometimes I used bread flour. Meh, it's just thickener. You can't tell the difference)
2 cups milk (the recipe says whole, but who actually keeps that around the house? I just use 1 or 2% depending on what I have)
2 cups grated sharp Cheddar cheese
1/2 cup grated Parmesan, plus 1/4 cup for topping
1/2 cup coarse fresh breadcrumbs
1 bunch spinach
1 cup cherry tomatoes, sliced in half
A hunk of Boursin (optional!)
Fresh ground pepper

*The amount of pasta you should use depends on whether or not you're adding extra ingredients. If you're a purist and making straight up mac and cheese, you can use more pasta. I tend to almost always add something or the other so half a pound is usually sufficient.

1. Preheat the oven to 375 degrees Farenheit, or 190 degrees Celsius

2. Bring a pot of salted water to a boil and cook the pasta until somewhat al dente (i.e. should be soft on the outside but have a tiny bit of bite still to it) but not fully cooked. Basically you want it slightly less cooked than you would like to eat your pasta, as it will continue to cook in the oven. Drain it and rinse with cool water.

3. While the pasta is cooking, melt 1/4 cup of the butter in a 10-inch cast iron skillet (OR a dutch oven OR any sort of oven-safe skillet/pot that seems the right size) over medium heat until the foam subsides and add the flour, whisking to remove clumps and prevent burning. Slowly add the milk in small amounts, whisking as you go to get all the clumps. Whisk in the mustard and 1/2 tsp salt.

4. Set aside about a 1/2 cup between the Parmesan and Cheddar cheeses. Add the remaining cheeses a little at a time while stirring the whole time until they are melted into the sauce. Taste for salt and season with pepper as needed.

5. Turn off the heat, add the pasta and stir to coat. Add in the spinach and tomatoes and whatever else you're adding to the dish, and stir until it's all nicely coated in the sauce. Combine the breadcrumbs, the rest of the cheese and some salt and pepper, and sprinkle over the top.

6. Bake until the top is nicely browned and the sauce is bubbling, about 20 to 25 minutes. Let sit 5 minutes before serving.

What I Did Last Month

Ever since I moved to Toronto, I've wanted to take a cooking class. There are so many great schools and classes available in the city it was actually kind of overwhelming trying to decide on one! Finally, in December Adam and I took an Indian cooking class at the Calphalon Culinary Centre. It was actually my birthday present from a few months ago but it took us awhile to actually get around to looking at the class options and signing up for something.

I have to say I was pleasantly surprised and impressed by the class. This was my first cooking class ever so I really didn't know what to expect. I had read more than a few positive reviews about Calphalon and even heard some good things from friends and acquaintences, but still in the back of my mind I wondered if it might be more of a demonstration or not as hands-on as I would like. Fortunately this wasn't a problem! The classroom setup was incredibly professional and well set-up with an individual countertop and stove for each student. We did most of our own prep work though the spices were blended for us; this being an Indian class, I would have loved to learn more about the different spices used to make Garam Masala. I felt rather spoiled after experiencing all the Calphalon pots and pans in the kitchen as well as the gas-range stovetop.


Indian cuisine has always fallen into the category of "seems way too complicated to try at home" so it seemed like a good class to try in a controlled environment where all the right ingredients would be available. And the dishes were actually pretty straightforward; the key is really just having the right spices and from there it's easy going!

This Rice Pulao was my favourite recipe that we made in the class. I made it again the other night and although it was a bit difficult finding some of the spices in Sobey's (I'll be making a trip to the market this weekend where I know they have a larger assortment) it turned out pretty well. The recipe is actually pretty heavily modified as the emailed instructions didn't necessarily match the steps we followed in class. We made it in class along with some Aloo Gobi (a chickpea and potato curry dish), Chicken Tikka and homemade Naan. At home we just added some chicken (with some Tandoori paste I got in my stocking) and it made a great dinner/lunch leftovers.

Next up...going to do a class at Dish Cooking Studio. Haven't chosen one yet so please feel free to comment on any recommendations/suggestions!


Basmati Rice Pulao
Recipe adapted from Calphalon Culinary Centre - Indian Cuisine

2 cups basmati rice
2 tsp salt
4 tbsp vegetable oil
1 tsp cumin seeds (or ground cumin which is all I could find at home)
4 tbsp chopped almonds
4 tbsp raisins
1 large onion, finely sliced
1 cinnamon stick
4 cardamom pods (or ground cardamom...the conversion suggestions out there seem to vary widely, I used about 1/2 tsp at home)
2 Indian bay leaves (I used regular bay leaves...clearly I need to make a trip to an Indian grocery store)
1 cup coconut milk
1 tbsp. grated ginger
1 cup peas
1 tsp. saffron (optional)
2 tbsp. chopped cilantro (optional - I am on the "tastes like soap" side of the Great Cilantro Debate so I left this out both times)
4 cups chicken stock

1. Rinse rice well under cold running water. Place the rice into a bowl with 1 tsp salt and let soak. Set aside.

2. Heat a sauce pan over medium high heat with 1 tbsp of the oil. Add cumin seeds and toast if using seeds....otherwise skip this for now. Add the almonds and raisins and brown lightly. Remove from heat and keep to the side.

3. Add remaing oil and onions to the pan and cook until medium brown, about 4 minutes.

4. Add saffron, ginger, bay leaves, cardamom pods, and remaining spices (including cumin if using the ground version) to the pot and coat. Add coconut milk and stir until all ingredients are coated well.

5. Add rice to pan and stir. Add enough stock to cover the rice by about 2 inches (I realized that this is pretty arbitrary depending on what type of pot you're using...if you're unsure, add less not more and you can add more stock as the rice cooks)

6. Bring rice to a boil, reduce to a simmer and cover. Cook until all the liquid has been absorbed - about 7 to 10 minutes. If you're finding that this is happening before the rice is finished cooking add some more stock or water.

7. Once the rice is cooked through, add peas, almonds and raisins. Heat through and serve.

Gobble Gobble

So, I meant to write about Thanksgiving...turkey dinner is basically my favourite meal. Turkey, stuffing, mashed potatoes, homemade dinner rolls...Kraft dinner (yea, you read that right. Family tradition!) pumpkin and apple pie. Yum! So good. But the problem with Thanksgiving is that I'm generally so busy running around the kitchen that I'm not taking pictures. And once I come out of the two-day food coma, I've lost the energy to remember exactly how much sugar and molasses went into the pumpkin pie this year and which dinner roll recipe I ended up using after days of perusing the net. I know..excuses, excuses.

Anyway, turkey dinner has now come and gone but in case anyone still has some leftovers (possibly in the freezer?) here's an easy recipe for a leftover turkey pie. We had it over the weekend in Collingwood and it was really nice to have the pie pre-made and just ready to pop in the oven. Especially as we were all a bit tired on Saturday from being woken up at 5am by the PUMPKIN that someone threw through the window of the chalet! Luckily the resort staff were able to get it boarded up fairly quickly so the crisis was averted.

Leftover Turkey Pie

1/2 a batch of Pie Dough
2 cups leftover turkey, shredded
2 tbsp butter
1 small yellow onion, diced
3 carrots, peeled and diced
2 stalks celery, diced (I didn't actually use any this time, but it's a pretty standard pot pie veg)
About 2 cups leftover cooked vegetables or frozen corn and peas (I used the corn and peas plus roasted sweet potatoes and some mashed squash made it in as well)
2 cups gravy
1 cup milk
1 tsp dried parsley
1 tsp dried oregano
1 tsp dried thyme
1 tsp chicken bouillon seasoning (optional)
salt and pepper to taste

1. Melt butter over medium heat in a large saucepan or wok. Add diced onions and saute until onions are translucent. Add carrots and celery; cook until vegetables are starting to soften but still fairly firm (you should be able to poke a fork through the carrot pieces but they shouldn't fall apart).

2. Option a: if you don't have gravy, add some more butter and about 1/4 cup of flour and cook for about 5 minutes until the floury smell is gone. Slowly add about 2 cups of chicken stock until the mixture is smooth and thick.

Option b: if you do have gravy, add the gravy!

3. Add the spices and salt and pepper. If you're using the chicken bouillon, mix into the milk before adding. Add milk slowly and adjust depending on how thick you want your mixture to be. Play it by ear.

4. Add the turkey and cooked vegetables. Continue cooking until everything is thick and bubbling and looks like pot pie filling!

5. On a floured surface, roll out pie crust to fit your pan. I used a 1.5 qt casserole dish, but you can use a pie pan, or even a dutch oven or any sort of pan that is about the same size. Pour filling into the pan and roll crust on top. Tuck the edges over the casserole/pie pan and crimp or smush (whatever you need to do to make it stay up). Cut two slits into the top of the pie and bake at 350 degrees Farenheit, 190 degrees Celsius for 40 minutes to an hour until filling is bubbling and crust is golden.

6. If you're freezing, let the filling cool before you put the top on and then cover with foil and freeze. Bake as above but you may need to leave it in the oven longer (I think mine was in for about an hour and then I got impatient and turned the broiler on. Probably should have left it in for about another twenty minutes...the middle wasn't exactly piping hot)

7. Let cool for at least 5 minutes before serving. Enjoy!

There's Potential Here

I'm not sure whether I've mentioned this before, but I'm not a huge fan of chicken. I'll eat it IN other dishes, cut up in soups or salads and I do love a good chicken parm, but grilled/roasted/pan fried chicken breasts with some seasoning or sauce...meh. I just find it so bland most of the time. I'm more of a red meat girl. Same thing with roast chickens. I've always had this underlying feeling that a really good roast chicken recipe will transform the dish and make me have a "where have you been all my life" revelation*. The problem is that no matter how good the recipe seems to be, it's still well...chicken. Bo-ring. Unfortunately Adam doesn't feel the same way. He could eat happily eat it every night of the week and tends to get cranky when I go on my carb, beef or pork-induced cooking binges. So occasionally I'll try out a new recipe searching for that "aha!" moment.

I'm not saying that this recipe is "the one", but it's the first time in a pretty long time that I've actually finished a whole chicken thigh. I know, not a huge accomplishment but for me that's a big deal so this recipe is getting a thumbs up.

I'll admit that it wasn't exactly perfect...I may have slightly burned the chicken. I had my suspicions about it, as in my experience ten minutes on medium-high heat equal charred chicken. But so many recipes said to leave the chicken on the stove for up to 25 minutes that I figured there must be something I didn't know. So I tried it...and my chicken did not look like the photos. But even so it was really really good! The seasonings were perfect and added just the right amount of flavour to make it interesting, and the meat was perfectly cooked (yeah yeah, aside from the char). I did read in the reviews that some used the remaining marinade to make a sauce which I might try next time, but we were perfectly happy without it.

*Similar to the one that Adam had with Pocky this week...I believe the exact quote was: "We have to get more of these. Why have you been keeping them from me for the last nine years??"


Note: It was really really hard to find pictures here that didn't look completely unedible. I SWEAR this chicken is good, just try to ignore the burnt bits...Adam's comment on the photo above was "it kind of looks like a picture of an oil spill where the birds are struggling to get out"

Crispy Chicken Under a Brick
1 whole (3 pound) chicken
3/4 cup olive oil
1 lemon, juiced and zested
1 tsp cumin
1 tsp curry powder
1 tbsp brown sugar
1 tsp minced garlic
2 springs fresh rosemary
Salt and pepper to taste

1. Remove the backbone and split the chicken in half.

2. Mix together 1/2-cup olive oil, lemon juice and zest, cumin, curry, brown sugar, and garlic. Pour mixture into a freezer bag with chicken inside. Throw in the rosemary springs and marinate the chicken in the mixture for at least 1 hour (I actually left it for a day because we ended up making this the next night instead)

3. Place an ovenproof skillet, preferably cast iron, over medium-high heat for about 3 minutes. Put the remaining 1/4-cup olive oil into the hot skillet (or just enough to cover the skillet) and wait 1 minute for it to heat up. Reduce heat to medium (I did not do this, but I would next time to avoid the blackened chicken)

4. Remove the chicken from the marinade and season all over with salt and pepper. Place the chicken halves in the skillet, skin side down. Wrap 2 bricks in aluminum foil and set them on top of the chicken, or if you don't have bricks cover the bottom of a dutch oven, add a few cans and cover with the lid for added weight.

5. Cook on the stovetop for 10 minutes. Now you might want to check your chicken before this, but if you're cooking on medium heat than you might be okay. Either way I'll probably check my chicken sooner next time. Once the chicken is nicely browned and crispy, remove the bricks/dutch oven, carefully flip over and transfer the skillet to a preheated 450 degree F oven. Roast for about 20-25 minutes, until cooked through. Remove from pan and enjoy!

Simple Sweet Rosemary Rubbed Pork

(so simple, it only needs one photograph)

Laura: an epic introduction Part 2.

Taste (like everything in a post-modern world) is really (really) subjective. When you consume a lot of food media, like Jessica and I, you need a filter to unconsciously sort all those lovely, tasty descriptors. Some words make me immediately salivate: creamy, crisp, browning, garlic-y, smokey, pulled, spice, butter, salty-sweet, braised butter and buttery will sell me before my eyes hit the actual ingredient list. Other 'headline' grabbers, well, aren't too exciting. Herbs for instance. Before I tried this Porkchop recipe I never completely bought into the 'few fresh ingredients = life-altering taste'. Usually such recipes demand a specific ingredient, market-fresh, in season, organic, and well expensive or else IT WILL NOT WORK, DON'T EVEN TRY, GO AWAY.

Now, I love the market as much as any other Western-middle-creative-class gal but fuck folks, I need to eat seven days a week. In my 'local area' Sainsbury's is posh (and even then it will run out of such things as lettuce on a regular basis). I rent an ill-equipped shared kitchen in a foreign country with a poor culinary heritage. I do not have proper anything. I need my recipes to work hard and deliver when conditions are not perfect.

(Ok so London may not be Ethiopia, but it took me four hours to find pretzels last weekend - I am only exaggerating a little bit).

Right, where were we? Oh yes. Rosemary Pork. Now you get your rosemary, pork, brown sugar, salt. Mush those things together. Grill. That is the recipe. There. I mean I will write it out with steps and things later on but that's it. Let it marinate overnight for a treat, but if you just got home from work and need something nownownow go for it. This dish is hard to make disappointing.

And the flavours? Simple, delicate and ridiculously ridiculously delicious. The sugar and salt form an addictive briney-sweet crust while the rosemary gives the whole bite a garden-fresh hit of herbs. While this fresh dish is perfect for a summer grill, its lack of truly seasonal ingredients means it brings a little backyard sunshine to the darkest winter days (unlike say, a tomato dish that just reminds you how good life is in July).

Sweet Rosemary Rub Pork
(adapted from thekitchn... I like more of a 'crust' on my chops so I doubled their rub. Feel free to adjust to your taste).

- 4 pork steaks

- 2 teaspoons olive oil for the pan
- 2 tablespoon rosemary
- 
2 tablespoon brown sugar

- 3 teaspoons salt

- 1.5 teaspoon pepper
- 
0.5 teaspoon cumin

Mix herbs/spices in a small separate bowl before rubbing into the pork. Let the pork sit in the rub for as long as you can stand it (overnight if you are organized). If you've left it in the fridge, take the pork out and let it warm up a piece. Cold meat + hot grill will make your dinner curl up and cook unevenly (servicey!).

Grill or cook on a grill-pan for 5 minutes a side, until cooked. Let the pork rest under foil for a few minutes then serve with pan juices or anything else that will give your pork a bit of loving.

Less is More

Here is a recipe for those days when all you have the energy for is to boil some pasta and have it with some canned sauce. This is almost as easy as opening a can of sauce, and tastes much better.

I've been meaning to try this sauce for a few months now. I guess the delay was largely attached to my wariness of just how unbelievably good this sauce with only four ingredients (and that's including salt!) was. I just didn't get it. Plus there's nothing else in it. Just sauce. I tend to like my pasta sauces with lots of onion, veggies and ground beef. So I had to be in a particular type of mood to make this one.

I don't know if I'd say this was the best tomato sauce I've ever had. But I will say that this is probably the only tomato sauce I'd be tempted to eat straight up with a spoon. It's so simple, but feels quite luxurious and (to quote Laura) is weirdly addictive. If I didn't make it myself I'd say there was crack in it. The added butter and simmered onion makes the sauce really rich and smooth and for two ingredients, adds a great deal of flavour.

The one problem here is that I'm not sure exactly what the right pasta for this sauce is. We had it with some homemade tri-coloured pasta from the market, which was good but I felt a bit like the pasta and sauce were fighting for my attention. "Eat me, taste me! I'm delicious!" Well, yes it's true that both were delicious, but I think next time I might go for a simple white shell or fusilli noodle that is going to more or less act as a vehicle to get more sauce into my mouth. Yum.

Buttery Tomato Sauce
adapted from from Marcela Hazan's Essentials of Italian Cooking, via SmittenKitchen

28 oz can of whole peeled tomatoes (San Marzano if you have them)
5 tbsp (70 grams) unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste

1. Put the tomatoes, onion and butter in a heavy saucepan (I used my dutch oven as I don't have a saucepan) over medium heat.

2. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes*. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon.

3. Remove from heat, discard the onion, add salt to taste and keep warm while you prepare your pasta.

Serve with pasta, with or without grated parmesan for topping.

*Some of the comments I read on this recipe said that you needed to cook a little longer (maybe an additional 20 minutes) at a higher heat to really get some more flavour in the sauce. I thought it still tasted a little bland after 45 minutes, but I was going to play squash so I turned off the heat and let the sauce sit with the onions for about an hour. Then when I got back I reheated to a simmer and then removed the onions. It made a huge difference in the flavour. So...you might want to simmer for closer to an hour.

Pizza - 4: Jess - 0

I love pizza. I really do. But lately I feel like pizza doesn't love me back. You see, the last few times I made homemade pizza have been pretty...difficult to say the least. Some minor roadbumps but others were just full-fledged disasters.

A couple of months ago I discovered the skillet method. It was genius, really. A perfect way to get that charred, crispy bottom without a) having to preheat the oven for an hour and b) a pizza stone. It worked pretty well for me the first few times. Then, one night I removed the skillet from the oven and unfortunately slammed the pizza down on the stove (hey, cast iron is heavy!). This resulted in an oil dripper falling off the ledge of the oven (why did I have an oil dripper up there to begin with? I'm an idiot, that's why) and shattering ALL OVER my pizza. I was so upset I tried to eat a slice anyway and almost ate a shard of glass. I actually did have enough ingredients to make another pizza, but by this point I was so distraught that my second pizza ended up coming off the cutting board and into the hot skillet as a big glob (this is generally the trickiest part of the skillet method), which led to an uneven and doughy mess of a pizza that I ended up taking about three bites of before throwing out. I haven't gone back to the skillet method since.

Then there was that time in Collingwood where we didn't have any cornmeal or flour (I was trying Reinhart's dough recipe as shown below and brought up the extremely wet pre-made dough) and pretty much had to chisel a few pizzas off the pan until we discovered a box of pancake mix in the cupboard (for the record, it works perfectly fine as a flour substitute to dust a pan with!)

And then a couple of weekends ago, I was at my mom's making pizza and while transferring a hot, fresh-out-of-the-oven pizza to the cutting board dropped the entire thing facedown on the floor. Three second rule you say? I wish. When I attempted to pick it up, everything but the crust remained on the floor. Sob. We made some again the next night with the remaining dough which went fairly smoothly, but not completely disaster-free either. I proceeded to knock the bowl of grated mozzerella out of Adam's hands as he walked into our tiny kitchen. Luckily we salvaged enough of it to make our pizzas later.

Reading this post over to myself is making me wonder why I still bother making pizza at home. Is it even worth the mess, stress and wasted food? And the answer? YES. Because it's that good. Because, even with all the accidents I managed to scrape out some pretty delicious pizzas on the majority of these occasions (the skillet night being a huge exception - that was just a big fat FAIL). Because I love pizza. A lot. A lot a lot.

Peter Reinhart's Pizza Dough and Sauce
Adapted from The Fresh Loaf

Makes 4 10-inch pizzas

5 cups all purpose flour
1 tbsp sugar or honey
2 tsp salt (or 3 1/2 teaspoons kosher salt)
1 tsp instant yeast
2 tbsp olive oil
2 cups room-temperature water

1. Combine all of the ingredients in a large mixing bowl and stir vigorously with a wooden spoon or mix in an electric mixer. After you've combined all of the ingredients, set the dough aside to rest for 5 minutes. Stir again for 3 to 5 minutes, adding more water or flour if necessary. You want the dough to be pretty wet here. I usually end up add a bit more water...it should be dry enough that it holds together and pulls away from the side of the bowl when you mix it, but not dry enough to knead by hand.

2. Divide the dough into 4 pieces. Place each one into an oiled freezer bag. I just drizzle some olive oil into the bag and rub around. You can also apparently brush the outside of the dough with olive oil and then place it into the bag...weirdly enough, I just read this part of the instruction and had a bit of an "aha!" moment.

3. If you aren't going to bake your pizzas that day, you can throw the bags into the freezer. They'll stay good in there for at least a month. The evening before you intend to bake them, move the frozen dough balls to the refrigerator to thaw.

If you are baking later the same day, put the bagged dough balls in the fridge until about an hour or two before you want to make your pizza. At that point, remove and let the dough warm up to room temperature.

If you need to have your pizza as soon as humanly possible (which is usually the case with me), leave the bags out at room temperature and let rise for about an hour. This will result in a less flavourful, but still tasty dough.

Also, turn your oven on to the highest setting about an hour before baking. This isn't exactly an efficient use of heat but will make your pizza better. If you have a pizza stone, throw it in while the oven is heating up. If you don't, place a cookie sheet in there instead. Make sure it's on the lowest (or second lowest) rack in your oven.

4. You won't be able to roll this dough out. Take a ball out of the bag, and using your hands shape into a small circle. Take the edge and rotate so that the weight of the ball stretches your circle. Keep doing this until your dough is large/thin enough to your liking. This may take a few tries to get. If you're using parchment paper (which I strongly advise) you can also stretch it out a bit once its laid out since the dough will stick to the paper.

5. Top with sauce, cheese and whatever toppings you want. The pizza above had roast pork tossed with barbeque sauce, red onion, red pepper and pineapple. Place the pizza (still on parchment) on your pan/stone and let bake for probably about 10-15 minutes, depending on how hot your oven is, until the cheese is bubbly and the crust is browned. Enjoy!


Pizza Sauce

1 28oz can crushed tomatoes
1 tsp olive oil
1 tsp dried basil
1 tsp dried oregano
1 bay leaf
4 or 5 cloves of crushed garlic
2 tbsp balsamic vinegar (or any other kind of vinegar/lemond juice)
Salt and pepper, to taste

Heat olive oil in a small pot and add garlic. Cook for a few minutes until garlic is soft but not browned. Add remaining ingredients and let simmer for awhile (maybe 20 minutes) until the flavours have mellowed a bit. Cool and use on pizza, and freeze the rest for later.

Falafel!

Falafels in Toronto are sort of a holy grail for me. Nearly every one I've had has been a disappointment. Either the falafels are too dry, mushy or just not very good (which isn't exactly a surprise when almost all of them seem to start off as frozen patties). And then there's the filling - most have too much lettuce and not nearly enough vegetables, hummus or tzatziki which can result in an extremely dry sandwich. I know there must be good falafel places in the city but most of the better ones are further away than I'm generally willing to venture, especially if there's a chance it will disappoint.

My problem runs a little deeper here in that I have a "perfect" falafel in my memory...and it isn't from Toronto, or even Canada. Two summers ago I had the most mind-blowingly delicious falafel at L'As Du Falafel in Paris. Their falafels, freshly deep fried from due to the high volume of customers, were crispy but still amazingly moist and tender on the inside. The liberal amounts of tahini and tzatziki and the thinly sliced cucumber matchsticks kept the sandwich from being dry (in fact it was dripping). The saddest part of all this was the fact that I didn't even get my own falafel on this occasion. We had gone late at night after the bar and I wasn't very hungry so shared one with Rue. Big mistake. This falafel literally haunts my dreams.

Anyway, all this means that I'm going to be pretty hard-pressed to find a truly satisfactory falafel even with lowered expectations. I had been avoiding falafel recipes for months for this reason exactly, but recently I realized that I was more often disappointed in the filling options and hummus/tzatziki-to-pita ratio than the patties themselves. Which is actually quite easily remedied by an at-home falafel!

This recipe is a bit different from most homemade falafel recipes in that it a) uses canned vs. dried chickpeas and b) the falafels are baked. I'm planning to try using dried chickpeas next time but I actually thought that the texture from the canned version was more than satisfactory considering it doesn't require 24 hours of soaking. I also pan fried these for our meal but ended up baking the leftovers as I noticed that they weren't quite as crispy as I had hoped. I'm not sure if this means I wasn't pan frying at a high enough heat (I haven't figured out the science of pan-frying temperatures yet) or that the patties themselves had too much moisture but I thought that baking might help. The baked version were definitely more crispy but also drier on the inside. I think that ultimately I preferred the pan fried version but I might just need to experiment with the heat/oil levels next time. I can totally see why deep frying is the "preferred" method for falafel making - seems to be the only way to truly get the crispy, crunchy exterior with a moist and soft interior. Both the other methods were still delicious and an improvement over the lacklustre falafels I've had lately. They also freeze extremely well, though it wasn't necessary in my case - I ate them as leftovers for two days of lunches and for dinner again later in the week. These are going to be a regular addition to my dinner options for sure!

Homemade Falafel
Adapted from theKitchn and Chow Vegan
Makes about 22 balls

1 15 oz can garbanzo beans
About half a white onion, finely chopped (about 1 cup)
1 medium carrot, peeled and finely grated
3 cloves garlic, finely chopped
3 tablespoons fresh parsley, chopped
Juice of half a lemon
1 tsp olive oil
1 tsp coriander
1 tsp cumin
1/2 tsp dried red pepper flakes
Dash of chilli powder
1/2 cup of panko bread crumbs
1 tsp baking powder
Salt and pepper to taste

1. Drain and rinse the garbanzo beans. Put in a medium sized bowl and smash with a fork or potato masher. I actually slightly "pulsed" using my immersion blender as I wanted a bit of a finer mixture but don't have a food processor. Add the rest of the ingredients (but only 1/4 cup of the panko crumbs) and mix well.

2. Form into small balls, about 1 1/2″ in diameter and slightly flatten. Lightly bread patties in remaining panko crumbs, if desired. Press slightly into the crumbs so that they stick to the falafels.

To pan-fry:

3. Heat a large cast-iron skillet (or regular frying pan) on medium heat. Fry patties in canola or olive oil (I used a combination of the two) for about 5 minutes per side, until they are nicely browned. Drain on a paper towel lined plate.

To bake:

3. Preheat oven to 375 degrees Farenheit, 185 degrees Celsius. Place patties onto an oiled baking pan and bake for 15 minutes. After 15 minutes flip patties, add some more oil to the baking pan and give the pan a shake to re-coat. This will help the falafels brown nicely on the other side as well.

4. Eat in a pita pocket with hummus, tzatziki, tomatoes and cucumber. You can freeze your leftovers to have on another day if you're so fortunate as to have that many left over.

I've Been Misled

Last summer, Laura and I made a really delicious peach and crème fraiche pie. It was sooo good, but also the crème fraiche that we bought was really expensive, and we didn't even end up USING all of it. I'm pretty sure the rest went bad in my fridge which was really unfortunate. This memory has clearly stayed with me because when Laura suggested that I try out this pasta recipe my immediate response was "no way - do you REMEMBER how much crème fraiche costs in Canada?" I did recall reading somewhere that you can make your own, but this requires planning your meals out in advance which I rarely do during the week, being a cook entirely driven by cravings. (honestly, I have no idea how Adam is going to deal with me one day when I'm pregnant and having actual LEGITIMATE and ridiculous cravings)

Fortunately, there came a night when I was feeling too lazy to cook a long complicated meal and this seemed easy enough. I decided to go to the grocery store on my way home and consider it depending on how much the crème fraiche cost. Low and behold, I came to the realization that apparently Fortinos is unique in their selection of insanely expensive variety because the crème fraiche at Sobeys wasn't any more than a tub of sour cream. Damn you, Galen Weston!

Anyway, I'm glad I tried it because this meal is pretty quick and easy considering how good it is. The crème fraiche provides just the right amount of richness and makes the dish creamy but still somehow light. I would say it resembles a carbonara but won't sit as heavy in your stomach later that evening and it re-heats well too. I added some lemon juice as well since I had a lemon lying around and I have a tendency to put it in everything. It was a nice contrast to the creaminess so I would do it again, but if you don't like lemon so much feel free to leave it out. I assume it will be just as delicious!

Quick Pasta with Peas, Pork and Crème Fraîche
Adapted from Serious Eats

1 1/2 tsp kosher salt, plus more for salting the pasta water
8 oz pasta*
6 cloves garlic, minced
1 cup frozen peas
1 cup crème fraîche
6 slices bacon, cut into 2-inch pieces
Juice of 1/2 a lemon (optional)
Some basil leaves, roughly torn

*The recipe used oriecchiette which appear to be a fancy way to say large shells...I used some other pasta that I've never heard of called Malfada Corta....looks kind of like the noodles they use for Lasagna Hamburger Helper

1. Bring a large pot of salty water to boil. Add the pasta and cook until al dente, stirring occassionally to prevent sticking.

2. While the pasta is cooking, cook bacon in a large skillet over medium-high heat until almost (but not quite) crispy - you want it slightly undercooked to how you actually like it as you will continue cooking for a few minutes. Add garlic. Cook for a couple minutes until fragrant but not browned, then reduce the heat to medium and add the peas, cooking for a few seconds, then add the crème fraîche, lemon juice and kosher salt. Bring to a simmer, stirring constantly, until warmed through.

3. Reserving 1/3 cup of the pasta water, drain the pasta and add it while still wet to the skillet. Toss well with the sauce and add the pasta water to create a loose sauce. Turn the heat to high and cook for 2 minutes as the sauce melds with the pasta.

4.Transfer to bowls and top with any sauce left in the skillet. Lay the basil leaves on top. Serve immediately.

Chili

I think I need to start buying some real spices.

For the last couple of years I've been mostly living off the spice rack my mom got for me from Homesense when I first moved to Toronto. I know, I know the spices in those things are probably filled with sawdust or something but the frugal side of me could never justify just throwing out perfectly "good" spices. Not to mention the fact that I generally tend to mainly season with just salt and pepper anyway, buying fresh herbs when it really matters. So I've been getting by with the rack spices, buying a few odds and ends here and there not really noticing whether or not the spices actually add some beneficial flavour to my cooking.

The problem started when I started to experiment in adding some heat to my cooking. Growing up in South Korea I was the ultimate freak of nature; I didn't eat spicy foods. They kept saying I would grow out of it but that didn't happen throughout my entire childhood. No Kimchi for me. Recently as I grow older, my tastes have started to change. I can bear (and sometimes enjoy) some of the spices stews and dishes I shied away from as a kid. I still don't eat Kimchi and can't handle very spicy cooking, but I'm trying here and am beginning to realize that the chili powder I've been using probably IS [red] sawdust and adding no real flavour to my meals. Like this Chili recipe below...don't get me wrong. It was delicious and full of rich, meaty goodness and perfect with some homemade biscuits but I can't help feeling that it would have been even better with a Better Chili Powder. I added some red pepper flakes which seemed to help, but after discovering this I will definitely be looking to see what quality dried spices can do for my cooking.

Anyway...ramble over. About the Chili...it was delicious and adapted from a combination of different chili recipes, like this one, and this one too. I've made it before with just a pound of beef but more veggies and it's also a great option if you're looking for a slightly lighter meal.

Chili

2 tbsp olive oil
1 large onion, chopped (about 1 1/2 cups)
5 cloves garlic, minced
1 orange bell pepper, diced (you can use red or yellow as well, I was just going for some colour variety!)
10 ounces (about 1 cup) frozen corn
8 ounces (1 cup) beer (I used Moosehead)
2 pounds lean ground beef
1 tbsp chili powder
1 tbsp ground cumin
1 bay leaf
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can romano beans, drained and rinsed
1 14-ounce can diced tomatoes
2 tsp salt
1 tsp black pepper
1 tsp red pepper flakes

Garnishes (optional)
Sour cream
Green onion
Grated cheddar cheese

1. Heat the olive oil in a Dutch oven over medium-high heat. Add the onion and cook for a few minutes until they begin to soften. Add bell pepper and continue to cook until onions are translucent. Add the beef and cook, stirring to break up the lumps until browned, about 7-10 minutes. Add garlic and cook for another minute.

2. Add the chili powder, cumin, red pepper flakes. Stir until blended. Add the beer and bay leaf and cook until the beer has reduced by half, about 5 minutes. Add the corn, beans, tomatoes and salt and pepper to taste. Reduce heat to a simmer. Cover and simmer for 1 hour. Serve with garnishes as desired, and some nice fresh buns, biscuits or cornbread.


Buttermilk Cheddar Biscuits
adapted from smitten kitchen

3 cups all purpose flour
1 tsp sugar
4 tsp baking powder
1 tsp salt
1 tsp baking soda
3/4 cup (1 1/2sticks) chilled unsalted butter, cut into 1/4-inch pieces
1/2 cup grated sharp white cheddar
1 cup buttermilk

Preheat oven to 425 degrees Farenheit, 220 degrees Celsius.

1. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Stir in grated cheddar. Add buttermilk and stir until evenly moistened.

2. Roll out dough onto a floured counter and cut into rounds with a biscuit cutter or drinking glass (about 3 inches). Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.

Quick and Dirty

When I first started to really get into cooking and becoming a "foodie", I tended to stay away from recipes with the words "quick" or "easy". I've always been the type to enjoy a challenge, and these meals just didn't seem to be worth taking the time to try. Call me a snob, but that's just the way I felt.

However, this resulted in certain "extremes" when cooking weeknight dinners. I'd go through a phase where it was no problem to get home from work and whip up some homemade pasta with bolognese sauce or pot pies with crust made from scratch. And then there will be a few busy weeks where dinner consisted almost entirely on variations of Kraft Dinner or soup and garlic bread. It's not exactly a balanced diet.

Unfortunately things have been pretty hectic lately and I've been in the latter group for far too long. So when I saw this "Easy Weeknight Dinner" recipe for Lasagna-style Baked Ziti it seemed like a good idea. And you know what? It's not exactly pretty but it was SO good and what do you know...tasted like lasagna! But for much less time and effort. And all the spinach in the recipe made it seem much lighter and healthier than all the cheese might suggest (don't worry I am under no illusions of this actually being all that healthy). Definitely worth trying out and making again!


Lasagna-style Baked Rotini (I know, it doesn't quite have the same ring as Ziti but it's all I had)
Adapted from Real Simple, via TheKitchn

12 oz. rotini (about 4 cups)
1 tbsp olive oil
1 small onion, chopped
1/2 pound lean ground beef
salt and pepper
1 jar tomato or pasta sauce
1 bunch spinach, thick stems removed (about 4 cups)
1/2 cup ricotta
1/2 cup grated Parmesan cheese
1 cup grated mozzarella

1. Heat oven to 400 degrees Fahrenheit. Cook the pasta according to the package directions. Drain the pasta and return it to the pot.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until they begin to soften, 4 to 5 minutes. Add the beef, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook, breaking up the meat with a spoon until it’s no longer pink, 5 to 6 minutes.

3. Toss the pasta with the meat mixture, tomato sauce, spinach, ricotta, and 1/4 cup of the Parmesan. Don't worry if it seems like there's way too spinach, it will start to wilt quickly and shrink up. You can add it in batches if you're not convinced.

4. Transfer to a 9-by-13-inch baking dish or 4 large ramekins. Sprinkle with the mozzarella and the remaining 1/4 cup of Parmesan and bake until the cheese melts, 12 to 15 minutes.

I'm Freezing

So...it's officially fall. And not that period following summer of semi chilly but pleasantly cool weather. It is COLD. Like break out the fall coats and scarves cold. And the heat in our apartment does not seem to be working. Fan-tastic.

I am just not a cold weather person. I really don't enjoy anything to do with the cold or being outside in cold weather. Aside from the one week (ish) of snow that is nice (but often does not appear anyway) around Christmas, I have almost no use for the cooler seasons. Almost. The one and pretty much sole saving grace is all-important: the food. Mmmm. Comfort food is really my specialty and absolute favourite to cook. Baked pastas, casseroles, stocks and soups...you name it. I love spending a cold Sunday with a roast-something in the oven and a pot of stock on the stove. And with the somewhat abrupt arrival of cool weather this fall, I've already made some dishes that could be new favourites in the comfort food rotation: chili, chicken corn chowder (there's the corn again), skillet mac and cheese...YUM.

But the best was actually the first of the season, and was somewhat premature. On what was probably the last really warm weekend in September, my friend Laura and I decided to try out some pulled pork shoulder up at an adorable stuffed moose-laden cottage (Like the dolls, not the beheaded kind) in Haliburton, Ontario. And man was it GOOD. So good that we ate the entire four pound shoulder between five people in less than 24 hours. We ate some on buns for dinner, in crepes for breakfast and stuffed in pitas for lunch. And you know what? It just made us crave MORE pulled pork. I made it again the following weekend.

And ate all of that too.

I think I'm in love.

(I realize this isn't exactly the best picture ever. But it's the only one I have, and from a Facebook page so it's the best I could do)

Pulled Pork Shoulder
adapted from theKitchn

4 to 5 pound pork shoulder, bone-in
1 tablespoon brown sugar
2 teaspoons cumin
1 1/2 teaspoons paprika
1/2 tablespoon salt
1 teaspoon pepper
1 tablespoon olive oil
2 medium yellow onions (or one VERY large one, as I did) peeled and cut into wedges
6 cloves of garlic, peeled
8 medium-sized tomatoes
1 bottle of beer (any kind...I used Keith's the first time, Guiness the second. Both were amazing)

1. Trim the pork shoulder of any thick layers of fat. Combine the brown sugar, cumin, paprika, salt, and pepper. Rub pork with the spice mixture, making sure to rub into all the nooks and crannies. Allow the pork to sit for at least 30 minutes, or up to 24 hours in the fridge (we did the rub the day before going up north and cooked the next day)

2. Preheat the oven to 325 degrees.

3. Heat the olive oil in a large dutch oven over medium-high heat. Brown the pork on all sides, about 3 minutes per side. Remove from the pot. Add the onions, garlic, tomatoes, and beer. Bring to a simmer, scraping the bottom of the pot with a wooden spoon to bring up any browned bits.

*Note: We didn't want to bring a dutch oven to the cottage, so we used a pan for the sear and then cooked about half the veggies and a bit of beer in the same pan just to pick up some of the crust, then moved the entire thing to a small roasting pan. The second time I made this at home, I used the dutch oven and both methods worked perfectly fine.

4. Return the pork to the pot. Cover and cook for 3 1/2 to 4 hours, flipping over the pork every hour or so to make sure the whole thing stays moist. When it's ready the meat will be extremely tender and pull away from the bone easily. Shred the pork in separate bowls, using tongs to pull large chunks of meat off the bone and then two forks to pull apart the meat. You can separate the meat from the fatty bits while you're doing this (or leave the fat in - it's tasty!). You can also do this in one large bowl, but I found that once there was too much meat in a bowl it got harder to pull apart. Also using smaller bowls will allow you to have different levels of sauciness. Discard the bone or set aside for another use.

5. Now...you can decide what to do with your pork. We made three bowls:

• Plain pork (which was a terrible idea, unless you want to use this for some other use later. We ended up mising this in with the other bowls later)
• Pork with the beer braise sauce and vegetables
• Pork with a beer braise/BBQ sauce mix, heavier on the BBQ sauce. We cooked this one in a separate, small pot for a few minutes so that the BBQ flavour wasn't so stark

Eat on buns, crepes, pitas or just out of the bowl. It's all delicious.

Pasta: check!

Now...that pasta. It had been something I'd been toying with for months and months now. It's not that it seemed all that difficult, or that I was worried it wouldn't turn out. I just always felt it would take so long. All that rolling and cutting...especially without a pasta maker. Which I think is still a valid point after my first attempt.

But anyway, it was delicious. I had a friend comment that homemade pasta didn't really seem to be worth the effort (without a pasta maker anyway) compared to storebought fresh pasta. I would disagree, but this could be mainly because I rarely buy the stuff. Most of the time I feel fresh pasta is ridiculously expensive when in THEORY I could make it myself for a mere fraction of the cost. I really only buy fresh ravioli or tortellini - basically only stuffed pastas that I reason would take a lot MORE work to make at home. So I'm not sure how this compares to say, storebought linguine. But still...it was good. Soft, chewy, and delicious even just eaten plain, coated with some butter, salt and pepper (I did this before adding the sauce and couldn't stop picking out strands after dinner) I would admit that it wasn't exactly an immediate revelation, but it tasted better with each bite. YUM.

To be fair, it was quite a bit of work without a pasta machine. It took awhile to roll the dough out thin enough (especially considering my limited counter space) and cutting it into thin strips felt like AGES. But really, it was probably only twenty minutes. And I remembered after the first batch that you can roll the dough into a flattened log (floured) and cut that into strips instead. The strands from the first batch did look nicer but the second process took considerably less time, so I'll do this in the future.

Also...the recipe below makes enough pasta for two, with some leftovers. Being relentlessly gluttonous, I doubled it even though there WERE only two of us because I wanted to be sure there would be enough leftovers. So it was a LOT of pasta. We were eating it for a few days...not that I was exactly complaining! Just saying...you probably don't need to unless you really want a LOT of leftovers.

Homemade Pasta
adapted from Pastor Ryan's Homemade Pasta, which is basically the 3:2 Pasta ratio

1 cup flour
2 eggs
dash of salt

1. Measure out flour into a medium-sized bowl and mix in salt. Make a well in the centre and add eggs (as you can see from the pictures above, the eggs didn't exactly stay in the well but it didn't seem to make a huge difference)

2. Slow swirl eggs with your fingers and incorporate the flour. Make sure you don't do this too quickly or else you'll get clumps. Continue until all the flour has been blended in and you have a shaggy looking dough.

3. Dump out onto a slightly floured countertop and knead for about 10 minutes, until the dough is smooth and pliable. Let it rest now for a few minutes; this will make it easier to roll out.

4. Roll out the dough on a floured surface as thinly as you can get it. The pasta will plump up as it cooks, so get it as thin as you can. Then using a sharp knife or pizza cutter, cut pasta into thin strips (again as thin as you can get it). Alternatively, you can also flour the pasta and fold into a flat "log" and cut the roll into thin strips, then unroll.

5. Bring a large pot of salted water to a boil, and cook for about two or three minutes. I actually probably cooked it about four to five minutes, but I tend to like my pasta somewhat overcooked and not a lot of people seem to share my opinion. Serve with Ryan's Bolognese sauce, or just some butter and parmesan. De-lish!

Safe Bet

It hasn't been a great couple of weeks in terms of home cooking. Some very busy days at work and a few weddings here and there on the weekends has not led to a lot of meals being made in the kitchen.

For times like this it's always good to have some standbys that you know are easy and reliable. For me, these dishes typically involve pasta, anything with garlic bread, eggs and chicken parm.

Mmm...I can't put into words how much I love chicken parm. I don't even really like chicken but when they're thinly pounded, breaded and covered with cheese, de-lish! Not to mention that it goes well with pasta AND garlic bread. Heaven.

This recipe is pretty basic. The only things I would really emphasize are to use fresh breadcrumbs if you can (it really makes the texture a whole lot better than store-breaded chicken) and to properly season at every step. I should probably point out that I am a salt fiend and may have a tendency to overseason, but even if you use less salt and pepper than I do I would still recommend that you make sure your chicken, egg and breadcrumb mixture is all seasoned. That way you won't get any bland bites. Also, the sauce isn't really anything special - just your standard tomato sauce using whole canned tomatoes, but it's nice and fairly tomato-y which works for me!

Oh, and I used a cup of cornflake crumbs because for some reason we have some kicking around the kitchen and have been adding them to everything. They were actually really good and added a nice extra crunch to the chicken, so I'm keeping it in the recipe.

Chicken Parmesan

Sauce
1 small onion, diced
1 clove garlic, minced
1 16 oz. can whole tomatoes
1/4 cup tomato paste
1 tsp dried basil
1 tsp dried oregano
2 bay leaves
salt and pepper to taste

1. Heat some olive oil in a medium-sized pot and add onions. Cook for about 5 minutes, or until translucent. Add garlic and cook for another minute or so. You don't want the onions or garlic to burn so make sure the heat isn't up too high.

2. Add tomatoes and give it a stir. Add herbs and let simmer for awhile. If you have a couple of hours, great but most of the time I do this for about 20 minutes to a half hour (I am clearly not claiming that this is an "authentic" tomato sauce by any means, but it's simple and tastes pretty good!). Add tomato paste to desired texture, depending on how thick you like your sauce (this will also vary based on how long you cook the sauce for)

Chicken Parm
4 chicken breasts
2 eggs, lightly beaten
1/4 cup milk

1 cup breadcrumbs (preferably fresh)
1 cup crushed cornflakes (or just more breadcrumbs)
1 cup grated parmesan
4 tsp black pepper
3 tsp salt
2 tsp paprika
cheese (I used havarti, you can really use any cheese you want)

1. Flatten chicken - Using a meat tenderizer or mallet (I use a rolling pin and cover the chicken with plastic wrap), flatten chicken breasts to 1/4 inch thickness. Depending on how large the breasts are, I also sometimes cut the breasts in half first.

2. Combine egg and milk in a shallow dish, beating lightly with a fork. Add salt and pepper to season. Combine breadcrumb mixture in another shallow dish.

3. Dip chicken breasts in egg mixure and coat with breadcrumbs.

4. Heat a large frying pan to medium heat and add some canola oil. Once heated through, fry chicken breasts for about 5 minutes on each side, or until cooked through. If you're worried about the chicken cooking through, cover with a lid while it's cooking. I don't generally find this a problem since the chicken has been pounded down.

5. Cover with cheese and cook under the broiler for a couple of minutes, until cheese is bubbly. Serve with tomato sauce and pasta, if that's what you're doing.

I Think I Have a Problem

I know, I know...corn again? What is this girl thinking? Well, I can't help it. I have an obsessive-food personality. My favourite foods are REALLY my favourites for a reason. That's not to say I'm going to eat the same meal every day for a week, but certain variations of ingredients or dishes will happily be eaten week in and week out. Which might explain why I get cranky if I don't have pizza at least once a week. Or tacos once every couple of weeks. (I know it doesn't actually SOUND like a lot, but its hard when a certain someone has a *gasp* carb AVERSION. That's right. Maybe I need to re-think our relationship. But it's also probably the only reason I'm not morbidly obsese) And why I'm writing about corn for the third time in two weeks.

Now in all fairness, this is probably the most common corn dish in our dinner rotation, except that its usually made with canned and frozen corn so I just HAD to try it with the fresh! Can you blame me?

I can't exactly claim that this recipe is my own, as like the Taco Dip you'll find endless variations on the Internet. For years, I thought it was actually unique to a certain restaurant that we used to order "fancy" chinese food from. But that was stupid, because its on the menu of most Chinese restaurants. And it's insanely easy to make so I have no idea why the lightbulb only went off sometime last year that I could make the soup at home.

Anyway, this soup can be VERY easily made with a can of creamed corn, but for the purposes of the recent fresh corn obsession, I made my own. And it was tasty! The corn flavour was a lot more pronounced and although the corn itself was very sweet, the overall soup had a nice savoury element to it. But I won't lie. I'll probably keep making this with canned corn in the future because a part of the appeal for me is its convenience. So go ahead, grab that can and get cooking!

Chicken Corn Soup

Cream-Style Corn
3 cobs fresh corn, hulled (cobs reserved)
1 cup water
1 tbsp corn starch
1 tbsp sugar
1 tsp salt
(you can substitute canned creamed corn here as a shortcut. I'm going to guess this is about one large 19 ounce can of creamed corn)

Soup
2 cooked chicken breasts, cubed

1 cup imitation crab meat (optional)

4 cups chicken broth (preferably homemade)
1 tbsp corn starch
2 tbsp water
1 egg, lightly beaten
sesame oil (optional)
salt and pepper, to taste

1. Make the creamed corn - combine corn, water, corn starch, sugar and salt in a large pot and bring to a boil. Cook for about 5 minutes, until corn kernels are soft and plump. At this point you want to break up the corn kernels a bit. I used a hand blender lightly, you could use a stand blender or even just mash with a potato masher or ricer.

2. Add chicken stock, and bring to a boil. Let cook for about 10-15 minutes. If you used fresh corn, add the corn cobs to add some more flavour.

3. Remove corn cobs and add cooked chicken and crab meat, if using. Bring back to a boil and reduce heat to medium. Combine corn starch with water until a paste forms, and add to soup. Season with salt and pepper to taste and add some sesame oil (maybe 1 tsp) if using.

4. Reduce soup to a simmer, and add egg mixture. Wait a minute for the egg to cook slightly and give it a stir. And done.