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Pasta is probably the best food invention of all time. It's simply delicious and economical. Every culture in the world eats noodles and has for centuries and centuries. We all grew up eating it and loving it. I remember my mother making macaroni noodles, chopped up hot dogs and ketchup and we gobbled it up. Over the years I have learned many ways of cooking this important staple...without the hot dogs, of course.
I dedicate this page to pasta and all those who love it. Carbo-phobes beware! These are just a small handful of my favourites, with many more to come. Just click on the photo for the recipes!
MAKING YOUR OWN FRESH PASTA
Making your own noodles is insanely easy! There is no need to be intimidated and you will be so happy with the outcome that you'll never buy the dried stuff ever again. I make a ball of dough, divide it up and keep it in the fridge and it'll last over a week. Whenever I want fresh pasta, I just roll some out, boil it and toss into sauce. Just as fast as using dried pasta...EASY!
SPICY & MEATY
SPAGHETTI ARRABIATA
Got leftover roast beef? This recipe will give new life, I promise. I love spicy food and this one delivers. The endorphins, the sweat of the brow, the runny nose...I love it all! A spicy dish lets you know you're alive, you are in the moment. You can't escape, or just eat for the sake of eating. Heat grabs your attention, doesn't give in and will not be ignored. Hungover? Sinus cold? Crank up the heat...it'll cure what ails ya!
LASAGNA
This is one of the best lasagnas you will ever make! It is so easy! Traditional lasagnas have layers of sauce, meat, cheese and pasta sheets. This lasagna is completely encased in pasta sheets. The inside is soft and cheesy, while the outside is carmelized and crispy. A truly unique lasagna. You can make a large lasagna using this method, but I like to make these in indivual ramekins, giving everyone all four sides of crunchy pasta.
8-HOUR RAVIOLI
Ravioli is an elegant pasta dish. They seem like they're alot of work, but are simple to make. Make a whole batch, freeze them and use them whenever you want. Toss them, frozen, into a big pot of boiling water, scoop them, drop them into an awaiting sauce...Easy! I call this my 8-hour ravioli because the filling is slow cook beef and tomatoes.
BAKED SPAGHETTI
Who doesn't like spaghetti? It's one of those comfort foods that we have all grown up with and crave. Most pastas have a single texture, soft on soft. I like to kick up my spaghetti and toss some flavoured bread crumbs and parmesan cheese on top of it and bake it. It's crunchy! This is actually very traditional and common in Italy. Accompanying the noodle is my famous pepper sauce. Lots of peppers, tomatoes and garlic are slow cooked and tossed with the pasta. Everyone will love this dish!
PAD THAI
This is a really great dish and I guarantee that it will match ANY take-out you order. Try it once and you will be hooked! This recipe may not be completely traditional, but I do like all the contrasting textures and flavours. The one piece of advice for this dish I could offer is to get all your ingredients prepped and lined up in order. Once this is done, dinner is ready in less then 10 minutes... There is no single component to Pad Thai that really makes the dish, but rather it is the perfect harmony between all the components and to leave any one of them out would change the dish.
BEEFY, BLUE CHEESE & MUSHROOM RAVIOLI WITH BALSAMIC CREAM
This is a really unique dish. I love how the ravioli filling both contrasts and compliments the sauce. The earthiness of the mushrooms and spinach really get along with the tangy blue cheese and balsamic sauce. Some will say that vinegar and dairy should never mix, but you need to try this. Truly memorable and delicious!
MORREL CREAM FETTUCCINE
When living in the Yukon, the restaurant I was working in had an abundance of morrel mushrooms. I had never tried them before and I was excited! After a bit of bargaining with the kitchen, I snagged a nice bagful. I knew exactly what I wanted to do with them. I went home that night and started rolling out some pasta. The richness of the egg yolk and cream sauce make this recipe really decadent, perfect for a special occasion, or a special ingredient. If you don't have morrels, just use the best mushrooms you can find.
MORE TO COME...
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