If you don’t know what poke is, then you must have been living under a rock under the last decade, or at the very least, the last five years. Poke has exploded all over the coastal cities and its popularity is not even close to slowing down. I regularly spend almost $20 per poke bowl in Vancouver so I finally decided to make my own! My recipe for salmon poke is after the jump!Read More
Potato, patata…frittata? Another one of my favourite things to make due to its flexibility and simplicity: breakfast frittata. You cannot go wrong with making this if you want a meal under 30 minutes or less. An awesome choice for those days when you have unexpected guests coming over for brunch or are pressed for time. What will you throw in your frittata?Read More
I've never been to Italy but if I were to go, I think I'd really enjoy the southern area. I'm always drawn to the pungent and briny tastes of the south. Olives, capers, anchovies, bright citrus, fruity olive oils... I love all of those flavours - they all go hand-in-hand together. Savoury with savoury. Why not?
I had a Siclian-style dinner recently and I had a lot of leftover ingredients due to the caponata I made. The flavours found in caponata are very similar to the dish I was going to make: spaghetti puttanesca.
Puttanesca, or "whore sauce", is a very savoury southern Italian tomato sauce filled with pockets of briny ingredients - olives, capers, and anchovies. It was rumoured it was named "who sauce" because prostitutes were known to cook this cheap and cheerful sauce as the aroma was said to lure in potential clients. And when I was making this sauce, who could blame them!? The smell is so wonderfully intoxicating and enticing.
This dish can be made start to finish within 20 minutes which makes for a great weeknight meal. Additionally, it keeps well for the week without the sauce drying up. If you can't find passata, you can always use canned San Marzano tomatoes (which is actually the more traditional method). Lastly, if you want to stay authentic, serve it as is! Rarely is cheese added to puttanesca as all of the ingredients are quite savoury and the additional salt is not needed.
SPAGHETTI PUTTANESCA - makes 4 - 6 servings
- 1 (500g) pkg spaghetti
- ¼ cup extra virgin olive ol
- 6 cloves garlic, minced
- ½ red onion, diced
- 1 tsp dried red chili flakes
- 6 small anchovy filets, in oil,
- ¼ cup capers, drained
- 1 (298ml) can sliced and pitted black olives, drained
- 2 cups passata (Italian tomato sauce)
- ½ cup pasta water
- salt + pepper, to taste
- ½ bunch Italian flat leaf parsley, roughly chopped
- Prepare the spaghetti according to package directions and cook until al dente. Reserve ½ cup of pasta water. Drain, rinse and set aside.
- In a medium saucepan, heat the olive oil over medium heat. Once the oil is hot, add the onion, garlic and chili flakes and saute for 2 minutes or until the garlic starts to brown.
- Add in the anchovies and crush with the spoon you are cooking with until they are mainly broken apart. The anchovies will disintegrate with the sauce so no need to worry if it’s not evenly broken apart.
- Add in the olives and the capers and saute for 1 minute.
- Add in the passata and stir until everything is well-incorporated. Add in the pasta water – this will help the sauce stick to the pasta and give it more body. Add salt and pepper if necessary.
- Add in the cooked spaghetti and toss until every noodle is coated.
- Top with freshly chopped Italian flat leaf parsley just before serving.
If there is something that is quintessentially Nicoise, it would be a pissaladiere. I remember living off of these when I spent two whole weeks in the south of France for the my birthday. Is it a French pizza? Onion tart? French pizza onion tart? You be the judge. The result is deliciously sweet yet savoury and perfect for those days of reminiscing about the French Riviera and the Mediterranean Sea.Read More
Ah… classic eggplant parmigiana. Yes, I’m calling it eggplant parmigiana and not eggplant parmesan because this is the traditional Sicilian way of making this dish and not the bastardization that Americans have made it. What’s the difference, you ask? Find out after the jump!Read More
If there's something I love doing, it's recreating old recipes with new ingredients. Take my amaranth polenta for example - nutty yet nostalgic. Perfectly paired with my roasted rosemary garlic mushrooms for a hearty vegetarian weeknight meal.Read More
“Cabbage soup” - sounds so boring but I couldn't find an appropriate name for this soup. Maybe I should have called this “wrestling soup” which is how I remember it. So many road trips in high school when we feasted on this between matches - oh, how that remains so vividly in my mind! And also how easy it was to replicate this recipe - such an easy soup to whip up too! Recipe after the jump!Read More
Sometimes you are given ingredients which you are uncertain on how to use but leave you inspired to create something delicious! Insert orange blossom water. Like rosewater, but with a orange flavour. My orange blossom olive oil cake doesn't take anytime to make and leaves you with a light dessert that is the perfect to many spring evenings.Read More
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Have you ever used preserved lemon in your cooking? They’re basically lemons that have been preserved a ton of salt. It’s commonly found in African cooking, tagines, and the like. It makes a great addition to salad dressings and vinaigrettes, like the one found in this recipe!Read More
When I say I’m a cookie fiend, I mean it. My friend Kevin from NYC requested that I make these cookies an although he hasn’t tried them (yet - I have some in my freezer for you!) I can say that these have made it on my list of Top 3 cookies of all time. I mean, look at the size of these things! Can you really blame me!?Read More
Pasta + veg + herb sauce. Always one of my regular go-to meals on a busy weeknight! My chimichurri gemelli takes no more than 30 minutes from start to finish - clean up included! Chimichurri isnt just for steaks - try it as a pasta sauce and I’m sure you’ll be just as delighted as I was!Read More
In celebration of Cinco de Mayo, I decided to make my own chocolate diablo cookies. Fudgy and spicy, these cookies are sure to brighten up your day! Super easy to assemble, these cookies come together in no time. Feel free to adjust the heat if you like things a bit hotter!Read More
What would happen if you married ginger scallion sauce into a scone? Well, my friends, you end up with something magically delicious - a great way of using that leftover ginger scallion sauce! And if you've never made scones from scratch before, you'd be surprised at how easy it is to make it. Find out how after the jump!Read More
I made this recipe so long ago when I had a boyfriend (ha!). Honestly, being in a relationship helped re-ignite my love for cooking. This was one of the last meals I had created at his place and it was a huge hit. My cilantro pistou soba with garlic prawns is so flavourful and delicious that you might want this for breakfast, lunch and dinner... Stop salivating and read on!Read More
When life gives you too much bok choy, you make a frittata. True story. A super easy weeknight meal that can honestly be made with any veggies you have on-hand or in abundance in. Recipe after the jump!Read More
When your colleagues at work fail to eat healthy from the Spud box that you order every week and leave all the apples to rot for the long weekend, you take them all home and make some scrumptious apple cream cheese streusel muffins. Say what?!Read More
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Curries are always a go-to in my house. It takes no time to make, is extremely, filling and can keep and freeze well. My coconut vegetable curry is often makes an appearance in my roster - a chock full of vegetables swimming in a rich, coconut curry sauce with rice. Why aren't you making this already!?Read More
Miso butter cookies. Yes, this is a thing. Now don't be scared off - miso imparts a wonderful savoury twist to these cookies. Also a great way to use up that leftover miso hiding in your fridge!Read More