Ever get stuck with a big leftover tub of gochujang for that one time you used it to make soondooboo or jjigae or something? Yeah, that happens to me often so I was experimenting on adding gochujang to an American chili and…it worked! I absolutely loved the smoky-sweetness that the gochujang gave the chili - works really well with a couple extra dashes of liquid smoke! Probably my new favourite - cannot wait to make this again!Read More
Is this still a recipe if it’s for instant noodles? Eh, it’s my blog and I say yes it is! There is something that is just so satisfying about instant noodles but at the end of the day, it isn’t so healthy. Ditch the MSG-laden packet and replace it with a few ingredients that may be lingering in your fridge and pantry. This is much more satisfying than ripping open a package, right?Read More
There’s something about the salty sweet crunch of potato chips in cookies. The saltiness it adds to an otherwise sweet cookie is enticingly addicting. Any compost cookies will have potato chips in it, but feel free to add in other mix-ins as I did here. Kitchen sink cookies or not, these were a complete hit and a great way to use up all those random ingredients in your pantry!Read More
These fall days have got me craving soup 24/7. I was inspired by a trip to the Okanagan last month at a corn and halibut chowder I had at one of my favourite restaurants there, Waterfront Wines. The flavour was so rich yet light - a delicate balance which I find difficult to achieve when it comes to chowder. I believe I was able to achieve that with my corn and cod chowder. Recipe after the jump!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.
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
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
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 was the last time you had southern food? Never? Well, I'd seriously give this recipe a go especially if you're a hot sauce lover! My southern Creole gumbo's got a good kick and is the perfect hearty soup for these chillier spring days.Read More