Food, Travel, and Cooking!
The colours of the Italian flag! I am always on the look-out for great tasting vegetarian pasta dishes and think this one fits the bill. Makes 8 Servings For the Lasagne: 2 Tbsp. EVO 3 large red bell peppers, chopped 15 oz. good quality ricotta cheese 1 ½ lbs. broccoli, flowerets cut into ¾” pieces […]
Who doesn’t love a good lasagne? I think you’ll really like this recipe! The Turkey Sauce is rich, aromatic and delicious! 1 batch Turkey Sauce 1 (15 oz.) container whole-milk ricotta cheese 3 cups (packed) coarsely grated whole-milk mozzarella cheese 1 ¼ cups freshly grated Parmigiano Reggiano, divided 16-20 sheets no-boil lasagne noodles (approx. 7×3”), […]
An excellent pasta dish dressed with an asparagus sauce from Julia Della Croce’s cookbook, Umbria. I made it this last spring, it was excellent. It’s worth tracking down really fresh, locally grown asparagus. We get ours from our farmer’s market and I highly recommend doing so. The results of using the freshest you can find […]
When we get a craving for Greek food in the fall and winter, there’s only one thing to be done, either Pastitsio (sort of a Greek macaroni and cheese) or moussaka. The sauce can easily be made a day or two ahead and that’s what I do. I adapted the recipe from an old “Gourmet” […]
This is the sort of pasta we really appreciate on a hot day! The sauce is made a couple of hours ahead of time, covered and allow to stand to meld flavours. Great as a main course but It’s also a perfect first course (primo) followed by a main of barbecued leg of lamb, chicken […]
Ahh…ravioli, a labour of love filled with mushroomy goodness accented with a bit of prosciutto, finished with a butter-prosciutto sauce and a sprinkling of Parmigiano Reggiano. Makes Approximately 36 Ravioli One 3 egg batch of homemade pasta dough (see below) For The Filling: 3 Tbsp. unsalted butter ¾ lb. Cremini mushrooms, finely chopped 2 oz. […]
I previously posted a recipe for the “Official” sauce of Bologna. This version has the same basics but with the addition of beef stock and red wine. Some recipes use beef, pork and veal but I think the pancetta covers the pork part! Marcella Hazan’s recipe uses a little EVO and butter, all beef, no pancetta, […]
A pasta dish with the scrumptious Greek flavours of cinnamon, cloves and cayenne. The combination of spices remind me of the very first time ever that I tried spaghetti with meat sauce. I absolutely fell in love with that spaghetti taking me on my lifelong journey exploring Italian/Mediterranean cuisines, not to mention my love affair […]
CHANTERELLES means it’s definitely Fall! After discovering the most amazing chanterelles at Trout Lake Farmer’s Market recently, there was no question what we would do with them. It’s sort of like when you come across fresh porcini or fresh truffles; simple is best! I really do recommend making your own pasta, it’s so much more […]
Childhood memories of crusty, bubbly and golden mac ‘n cheese but with tomatoes…what’s not to love now that we are all grown up! Because I adore tomatoes, this is right up my alley and I hope yours too! I like to make this with tomatoes that are available locally right up to the early fall; […]