As you may know, pastas are always an easy go-to. Pasta + veg + sauce = done. It’s an easy meal to whip up during the middle of the week. Feel free to add an egg, chicken or any type of protein to make this into a complete meal. Don’t forget the lemon zest - it’s s important to brighten up the dish!Read More
There’s something about marrying Asian and European food together. The flavours of the east lend an interesting element in otherwise very traditional European recipes. Now, this can either work or fail – there’s no middle ground. Luckily, a recipe I had found for gochujang spaghetti which worked marvels. This spicy and cheesy Bolognese sauce is tongue-tinglingly delicious. Finally, a use for that tub of gochujang you’ve been dying to use up!Read More
Saucy. Glossy. Noodly. Jajangmyeon is a Chinese-Korean dish that will soon be making regular appearances in weeknight dinner roster (mainly because that jar of chunjang sauce is so large). This easy traditional and nostalgic Korean dish will want you coming back for more. Oh, and did I mention that this can all be done in under 30 minutes?Read More
Yakiudon has always been a go-to in my kitchen. It was one of the first meals I’d ever made when I was growing up - one that didn’t involve any condensed soup or onion soup mixes! It has been such a staple in my house and something that I crave out of all other Asian noodles. Big, fat udon noodles and a chock of vegetables…yum!Read More
When you have random ingredients in your kitchen that you don’t want to go to waste, you are forced to improvise and hope for the best! In this case, I married Quebecois cretons, mascarpone, dessert wine and red wine to create a wonderfully savoury and rich ragu. I would definitely call this one a winner! Recipe after the jump!Read More
Do you ever have a craving for some Chinese food? And I’m not talking about the authentic shit. I’m talking about that greasy, Chinese-Canadian food like wontons, beef and broccoli, lemon chicken, kung pan chicken… This is one of the recipes - a classic sweet and sour pork recipe. Quick and delicious and perfect for those days when you want take out. This recipe will take the same amount of time for the food to be delivered to your door!Read More
The simplest of pasta dishes. Cacio e pepe is a modest concoction of fat, cheese, and black pepper and not much more than that. Its simplicity is one of the main reasons why I love this dish immensely. Good as a primi or an entree served with your choice of protein, I’m sure cacio e pepe will soon be on your list as favourite pasta dishes.Read More
Sweet potato noodles, a chock full of vegetables and a sweet soy-based sauce = the recipe for success? Honestly, you can't go wrong with this recipe for japchae. It's total favourite amongst everyone I serve it to and feeds a crowd. If you're planning a Korean-themed dinner, make sure that this is on your list!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.
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
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
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