Archives for category: Italian

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On any given day, if I were to ask my husband what he would like to eat for dinner, 9 out of 10 times, he would say Pizza. Nowadays you can easily get good quality takeout from restaurants and grocery stores. But if you don’t want to wait for delivery, you can also buy pre-made pizza dough from stores like central market, and customize it to your own taste.

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Arugula is one if my favourite greens. I love it’s peppery-ness in a salad. In this ravioli recipe, the bite of the arugula, along with some lemon zest, balances out the creamy goat cheese filling.

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It’s certainly a dish full of delicate flavors, and the browned butter pine nut sauce adds a nice texture without overpowering the pasta.

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I love making pizza from scratch. The smell of freshly baked dough always make me salivate in anticipation of the finished product, and I always end up eating the first slice too fast and burn the top of my mouth. Read the rest of this entry »

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A dish is like a play, each ingredient has a role, and the special attention taken to the ingredients are like clothes and makeup for the players. In a good dish, all the ingredients play off each other in such a way that they enhances each others flavors, but not lose themselves in the crowd.

In this salad, grilled eggplants are tossed with cognac poached pears, along with walnuts and slivers of pecorino cheese, in a garlic and herb vinaigrette, dotted with honey. Sweet, sharp, smoky, salty, there are so many possible permutations of flavor in this salad. Sometimes too many ingredients can make a dish confusing, but in this case it was perfect. Read the rest of this entry »

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I love having friends over for dinner, but it’s hard to get everyone together on the same schedule as what is convenient for us. Sometimes friends can only come over during the week as our weekends can be incredibly busy, so I’m always on the lookout for fast and delicious recipes I can treat my friends to. Read the rest of this entry »

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The fresh spinach pasta sheets are a very adaptable ingredient. I went online to search for recipes that I can use on pasta sheets, and one recipe that really jumped out is a ravioli made with cauliflower and crab. Raviolis are usually sealed, however these Raviolis are just layered with a sauce made from cream, cauliflower and crab meat. It’s a beautiful dish, and pretty easy to make, especially if you have the pasta sheets made already. Read the rest of this entry »

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Rich, creamy, delicious meat and cheese sauce nestled between delicate sheets of homemade spinach pasta, the lasagne recipe that started my fresh pasta making craze. This is definitely a Sunday dinner meal, best served with a bottle of good red wine, and good company. The best way to relax is to work hard, and enjoy the fruits of your hard work with your loved ones.

The lasagne is composed of a meat based Bolognese ragu, a beciamella sauce, and fresh spinach pasta sheets. I outlined in the previous post the steps I took to make the pasta sheets, and here I will post the steps I took to complete the Lasagne Bolognese. Read the rest of this entry »

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It was another lazy Sunday and I was feeling antsy not having any plans for dinner. Mark suggested pasta bolognese, something I’ve made many times before. I did some research in my Gourmet Today cookbook, and found this awesome recipe for lasagna with bolognese sauce and fresh pasta sheets.

Making fresh pasta is definitely time consuming, and may seem a daunting task at first, but you do end up with a lot of pasta who can be kept frozen for weeks. The pasta sheet recipe is adapted from one of Mario Batali’s, and although I halved the recipe, I still ended up with enough to make two meals out of it for one week with still more left over in the freezer. Fresh pasta cooks fast, even frozen, so in effect you are saving cooking time in advance if you take a few hours to make fresh pasta. Read the rest of this entry »

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Second full day of camping at Glacier was almost harder than the first. Our bodies were tired and sore from the first day, and the hike for the second day was actually a couple miles longer than the first, although not so much up hill. Also the landscape was different so we were under the sun more and was a lot more dehydrated.  Read the rest of this entry »

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After hiking for 5 hours up hill with 40lbs of equipment, we arrive at our first campsite close to Sperry Chalet. The chalet was built in 1912 by the Great Northern Railway, and is one of two backcountry chalets remaining in Glacier National Park. Hikers and visitors can actually stay there overnight if they’d like, but we decided to camp at the Sperry camp ground.

The camp ground is about 1/2 miles away from the chalet, and 3.5 miles away from Sperry Glacier. Each camp ground is composed of 3 or 4 clearly marked campsites, a designated food preparation and hanging area, a pit toilet, and special to this camp ground, a large pond that you can swim in if you’d like.

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Our campsite was near a rock path that lead the face of a cliff. Mark got to setting up our tent. Read the rest of this entry »