tag:blogger.com,1999:blog-75348029090068024132024-03-12T19:34:20.114-07:00Pasta Fino.Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-7534802909006802413.post-75246762151284073342009-05-08T07:58:00.000-07:002009-05-08T14:09:19.239-07:00Spaghetti with Tomato, Basil and Shrimp<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_8GMoi12Doa9Qj2hWkvPfTc0rzdBkzPlHspXfPj4yOv70ezeT9AfEdK8f2YG-bTyqQqwFdz_XZorebD-boDp_OimiwNWGMygH_lWHMCkBz7NJacVbUs_mDWiVB7gSgkgDX82zpJ_Uc8/s1600-h/Basil+leaf.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 224px; height: 181px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_8GMoi12Doa9Qj2hWkvPfTc0rzdBkzPlHspXfPj4yOv70ezeT9AfEdK8f2YG-bTyqQqwFdz_XZorebD-boDp_OimiwNWGMygH_lWHMCkBz7NJacVbUs_mDWiVB7gSgkgDX82zpJ_Uc8/s320/Basil+leaf.jpg" alt="" id="BLOGGER_PHOTO_ID_5333469299148318962" border="0" /></a><br /><span style="font-style: italic;">This is a very quick but delightful lunch or supper. It is so simple to make but you will be surprised by how great it tastes.<br /><br />1 glug olive oil<br />2 clove garlic finely chopped<br />2 medium tomatoes chopped<br />18 shrimp, peeled<br />1 handful basil coarsely chopped<br />2 Tbsp Parmesan Cheese grated<br />Salt and ground black pepper</span><br /><br />Put enough spaghetti for three or four people on to boil. When it has softened enough so that it is no longer standing up turn the heat on under a saucepan and when it is hot, add a splash of olive oil and two cloves of garlic finely chopped. Stir for a minute or so, don’t let it brown, then add the tomatoes. Once the tomatoes soften, add the shrimp and stir. Once one side of the shrimp is cooked add the basil and turn the shrimp.<br />Add about ½ a cup or so of the water the pasta is cooking in to the pan. Stir. Grate in about 2 tablespoons of Parmesan cheese into the mixture, stir and add salt and pepper to taste.<br />As soon as the pasta is ready, drain and evenly distribute it into equal portions. Spoon the shrimp tomato mixture over the spaghetti. Sprinkle a bit more pepper over the top.<br />Serve with a green salad..Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com0tag:blogger.com,1999:blog-7534802909006802413.post-23570010940208262562009-02-07T10:38:00.000-08:002009-05-08T14:09:55.514-07:00Penne Rigate with Vodka Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdgPs3S9-S4E9rhr79jl89c2Mqw4XFnhwen1llIJNdT2YxCxDmPUEd-9dVyzavwUvQS8n-Mzy34BKB9es1LzbuPAOsJ0lq_yNhXg9O3KsK2Nij2or2HZOQefp2zYr1YW0IQ58hny7TY2o/s1600-h/russian-vodka.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 188px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdgPs3S9-S4E9rhr79jl89c2Mqw4XFnhwen1llIJNdT2YxCxDmPUEd-9dVyzavwUvQS8n-Mzy34BKB9es1LzbuPAOsJ0lq_yNhXg9O3KsK2Nij2or2HZOQefp2zYr1YW0IQ58hny7TY2o/s320/russian-vodka.jpg" alt="" id="BLOGGER_PHOTO_ID_5300129183122623970" border="0" /></a><br /><span style="font-style: italic;">I'd had this simple meal in restaurants a few times but never made it myself until very recently. This is a quick and easy Russian/Italian combination and tasty too. Who could ask for more?</span><br /><br />3 1/4 inch slices of round pancetta<br />3 to 4 cups dried penne rigate<br />1 glug olive oil<br />1/4 lb butter<br />4 Tbsp tomato paste<br />3 oz vodka<br />6 oz table cream<br />1/3 tsp pepper<br />small bunch flat leafed parsley finely chopped<br /><br />* Note: The pancetta is quite salty so you probably don't have to add any salt at all to the sauce. Taste it and use your own judgment.<br /><br />Chop the pancetta into small cubes and fry them up in a saucepan for a few minutes. You don't want them crisp, just about half way there. Set them aside.<br />Heat a big pot of lightly salted water to a boil and drop in the penne and the olive oil. Cook until el dente.<br />Meanwhile melt the butter in the pan. When that is ready add the tomato paste and stir vigorously until it begins to mix. Add the cooked pancetta, the vodka and the cream. Keep stirring until it is well mixed and turn the heat down to low.<br />The penne by this time should be at least close to ready. As soon as it is cooked, drain it right away.<br />Put the pasta in the serving bowl, mix in the sauce and sprinkle the flat leafed parsley on top.<br />Serve..Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com0tag:blogger.com,1999:blog-7534802909006802413.post-32921970497821014682008-12-26T07:21:00.000-08:002011-03-16T06:38:09.044-07:00Spaghetti all'Amatriciana<span style="font-style: italic;"><br />
This zesty pancetta and tomato sauce is most commonly associated with Lazio and Rome, but is actually from the town of Amatrice. I have used spaghetti but you could use any thick stranded spaghetti type pasta. The original recipe is made not with pancetta but using Guanciale which is an unsmoked bacon made from pigs cheeks but it is a bit tough to find.</span><br />
<br />
Ingredients:<br />
<br />
* 1 package of Spaghetti<br />
* 1/4 pound (100 g) pancetta diced<br />
* 1 1/2 cups of good tomato sauce<br />
* A hot pepper, seeded and shredded (or leave it whole if you want to remove it)<br />
* 1/2 cup olive oil<br />
* A cup of freshly grated Pecorino Romano<br />
<br />
To give the meal more substance you could add some mushrooms fried up and/or chicken breast cut into small pieces and fried. Add these to the sauce at the end..Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com0tag:blogger.com,1999:blog-7534802909006802413.post-68280353226218923972008-12-25T06:22:00.000-08:002011-02-02T11:08:35.571-08:00Fettuccine with Prawns in a Sweet Tomato Sauce<link href="file:///C:%5CUsers%5CGord%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CUsers%5CGord%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><link href="file:///C:%5CUsers%5CGord%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml" rel="colorSchemeMapping"></link><style>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b style="font-style: italic;"> <br />
</b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b style="font-style: italic;">Jamie Oliver is one of my favorite cooks. This dish started As one of his. It very quick to prepare and the cognac gives it a very interesting flavour. You could use several variations, for example try basil instead of the parsley. Canned chopped tomatoes could be used in a pinch but you will lose the fresh light flavour that fresh tomatoes will bring to the dish. Those of you who have my cookbook may recognize it.</b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
<o:p></o:p></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><o:p> </o:p></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><o:p> </o:p></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><i>6 or 8 Medium sized Roma Tomatoes</i></b><b><i><o:p></o:p></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlAnfoMFJwsUyl0PUmVf0POZylElV21HdIeaxflnhGR-jamD_2Y7yVKScQg8M5ZUg89xyAdo2vQsjI82xaae8Vh3g0Ai8akn-5xNUR7hlYsQHBrOWCUGykHEqnJF7phI0Wxsi0A2N8_w8/s1600/lagoon-cove-shrimp_10113.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlAnfoMFJwsUyl0PUmVf0POZylElV21HdIeaxflnhGR-jamD_2Y7yVKScQg8M5ZUg89xyAdo2vQsjI82xaae8Vh3g0Ai8akn-5xNUR7hlYsQHBrOWCUGykHEqnJF7phI0Wxsi0A2N8_w8/s320/lagoon-cove-shrimp_10113.jpg" width="320" /></a><b><i>2 tablespoons of butter<o:p></o:p></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><i>Extra virgin olive Oil<o:p></o:p></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><i>12 oz small peeled shrimp<o:p></o:p></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><i>1 clove of garlic finely chopped<o:p></o:p></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><i>zest and the juice of 1 lemon<o:p></o:p></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><i>2 1/2 oz cognac<o:p></o:p></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><i>1/2 cup of heavy cream<o:p></o:p></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><i>salt and pepper<o:p></o:p></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><i>Fettuccine, to feed 4<o:p></o:p></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><i>1 handful of fresh parsley chopped<o:p></o:p></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><i>1 large handful of fresh spinach<o:p></o:p></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><i>Feta cheese crumbled</i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
<o:p></o:p></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><o:p> </o:p></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Blanch and skin the tomatoes then chop them into small pieces.<o:p></o:p></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Heat and salt the water in the pot for cooking the pasta. When it is almost at the boil start the sauce.<o:p></o:p></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Put the butter and a couple of swirls of the olive oil in a frying pan and when it is hot add the shrimp, garlic, lemon zest and tomatoes and stir it up for a few minutes then add the cognac. You could flame the cognac if you are into showmanship but if there is no one to impress, don’t bother.<o:p></o:p></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Cook for a few more minutes and add the cream. Simmer gently for a couple of minutes and remove from the heat. Add salt, pepper and lemon juice to taste.<o:p></o:p></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">If you are using fresh pasta put it into the boiling water. It will only take about 3 minutes. If you are using dried you should have started the pasta a bit sooner but don’t worry the sauce will reheat.<o:p></o:p></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">When the pasta is el dente, drain it in a colander and when it is drained put it into a pasta bowl and stir in the chopped parsley.<o:p></o:p></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Mix in the sauce, add and stir in the spinach leaves They will quickly wilt.<o:p></o:p></div><div class="MsoNormal"><span style="line-height: 115%;">Crumble feta cheese over the top and serve.</span></div>.Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com0tag:blogger.com,1999:blog-7534802909006802413.post-80691256984596673502008-10-20T07:49:00.000-07:002008-10-20T11:16:21.643-07:00Fettuccine alla Carbonara<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5-Ivd5Hpmr4iYS7ug0ioo5FHh6IUE601TjOrcgdwIsPOu5pxeYTgq23oYtuhL3phAM8CydLmOysMbTu998PEVYxmT9Ut8GXa2yG1KMP5z8ecpSjslkyRp8-emUCXpBjra1KAePFSDo4/s1600-h/eggs.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 213px; height: 152px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5-Ivd5Hpmr4iYS7ug0ioo5FHh6IUE601TjOrcgdwIsPOu5pxeYTgq23oYtuhL3phAM8CydLmOysMbTu998PEVYxmT9Ut8GXa2yG1KMP5z8ecpSjslkyRp8-emUCXpBjra1KAePFSDo4/s320/eggs.jpg" alt="" id="BLOGGER_PHOTO_ID_5259301460022543570" border="0" /></a><br /><span style="font-style: italic;font-family:times new roman;" >Carbonara means coal, and many believe the dish derives its name because it was popular among Italian coal miners. Others believe however, that the dish is called carbonara simply because of all the black, freshly milled pepper that is used. There are many variations to this hearty pasta dish. I like this one because it is fun to do at the table. If you can’t find, or can’t get pancetta use bacon.</span><br /><br /><span style="font-family:times new roman;">1/4 cup butter</span><br /><span style="font-family:times new roman;">3 eggs</span><br /><span style="font-family:times new roman;">1/4 cup whipping cream</span><br /><span style="font-family:times new roman;">8 oz pancetta cut into small squares</span><br /><span style="font-family:times new roman;">1 lb fettuccine</span><br /><span style="font-family:times new roman;">1 cup grated parmesan cheese</span><br /><span style="font-family:times new roman;">salt and pepper</span><br /><span style="font-family:times new roman;">1/4 cup chopped parsley</span><br /><br /><span style="font-family:times new roman;">Let the butter, eggs and cream stand at room temperature for 2 or 3 hours. This is optimum but don’t worry if you have to rush it.</span><br /><span style="font-family:times new roman;">Cook up the pancetta until it begins to brown, remove and drain on a paper towel.</span><br /><span style="font-family:times new roman;">Warm the pasta serving bowl in the warming oven if you have one.</span><br /><span style="font-family:times new roman;">Add the fettuccine to a large pot of salted boiling water and cook until al</span><br /><span style="font-family:times new roman;">dente.</span><br /><span style="font-family:times new roman;">Meanwhile, beat together the eggs and the cream.</span><br /><span style="font-family:times new roman;">When pasta is ready, drain but do not rinse, Turn pasta into the warmed serving bowl.</span><br /><span style="font-family:times new roman;">At the table, toss the pasta in butter, add the egg/cream mixture and toss until well coated.</span><br /><span style="font-family:times new roman;">Add the pancetta, cheese and pepper. Give it one last quick mix, sprinkle some parsley on top and serve.</span>.Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com0tag:blogger.com,1999:blog-7534802909006802413.post-37566790970711319742008-10-20T07:44:00.000-07:002008-10-20T11:22:33.794-07:00Spaghetti with Tomatoes and Arugula<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWOkNIChPVun9PaxifdiTEUof3F_6tELYwkTVVfxD1fk-iEUYBkfqmp2xLC1c20NVJIQ4rwLxOWx3VHDqspoCtBzPg8XyAJq91U5tp3phUv5BpRn69Oc_SGHaVBmTJ7wQ_rnMKdMeAAwY/s1600-h/42-17669138.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWOkNIChPVun9PaxifdiTEUof3F_6tELYwkTVVfxD1fk-iEUYBkfqmp2xLC1c20NVJIQ4rwLxOWx3VHDqspoCtBzPg8XyAJq91U5tp3phUv5BpRn69Oc_SGHaVBmTJ7wQ_rnMKdMeAAwY/s200/42-17669138.jpg" alt="" id="BLOGGER_PHOTO_ID_5259303115233578050" border="0" /></a>
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style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-size:10;" >Shelley and I went to a very good Italian Restaurant in Calgary called Mercato. It is attached to an Italian grocery store so all the ingredients used in the kitchen can be purchased in the store. We sat at the counter overlooking the open kitchen. The food was fantastic and the cooking lesson was thrown in for free.<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-style: italic;font-family:times new roman;"><span style="font-size:100%;"><span style=";font-size:10;color:black;" >This was Shelley’s meal.<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:times new roman;"><span style="font-size:100%;"><span style=";font-size:10;color:black;" ><span style="font-style: italic;">The recipe calls for Ricotta Salada which is an Italian cheese made from sheep’s milk. It is firm and salty and is nothing like the ricotta cheese most of us are used to. It can be tough to find. A fair substitute is mizithra which is Greek and similar.</span><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:times new roman;"><span style="font-size:100%;"><span style=";font-size:10;color:black;" ><o:p> </o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:times new roman;"><span style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-size:10;" >For each serving<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:times new roman;"><span style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-size:10;" >1/2 cup pine nuts<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:times new roman;"><span style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-size:10;" >1 cloved garlic finely chopped<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:times new roman;"><span style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-size:10;" >15 leaves of Arugula<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:times new roman;"><span style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-size:10;" >Extra Virgin Olive oil<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:times new roman;"><span style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-size:10;" >10 grape tomatoes<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:times new roman;"><span style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-size:10;" >Ricotta Salada<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:times new roman;"><span style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-size:10;" >120 grams fresh spaghetti<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:times new roman;"><span style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-size:10;" >Salt to taste</span><span style=";font-size:10;color:black;" ><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:times new roman;"><span style="font-size:100%;"><span style=";font-size:10;color:black;" ><o:p> </o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:times new roman;"><span style="font-size:100%;"><span style=";font-size:10;color:black;" >Toast the pine nuts until they have browned slightly.<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:times new roman;"><span style="font-size:100%;"><span style=";font-size:10;color:black;" >Take half of the arugula and chop it finely. Add to it the garlic, some pine nuts and olive oil. With a mortar and pestle mash it into a pesto.<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:times new roman;"><span style="font-size:100%;"><span style=";font-size:10;color:black;" >Put on a large pot of salted water on to boil. Meanwhile cut the tomatoes in half and crumble the cheese into pieces about the size of a marble. Tear the remaining arugula leaves in half.<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:times new roman;"><span style="font-size:100%;"><span style=";font-size:10;color:black;" >When you have everything ready to go put the pasta into the boiling water and<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:times new roman;"><span style="font-size:100%;"><span style=";font-size:10;color:black;" >bring it back to the boil. Don’t forget, fresh pasta cooks very quickly and you want it al dente or slightly firm.<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:times new roman;"><span style="font-size:100%;"><span style=";font-size:10;color:black;" >When the pasta is cooked, drain it reserving some of the cooking water.<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:times new roman;"><span style="font-size:100%;"><span style=";font-size:10;color:black;" >Heat a sauce pan on medium high, add a good swirl of olive oil, take enough pasta to make one or two servings, the pine nuts and the pesto and add it to the pan.<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:times new roman;"><span style="font-size:100%;"><span style=";font-size:10;color:black;" >Quickly toss it a few times. add about half a cup of the cooking water and toss again. Remove from the heat. Toss once more and put the mixture into a pasta bowl. <o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:times new roman;"><span style="font-size:100%;"><span style=";font-size:10;color:black;" >Add the tomatoes, the cheese and the arugula and toss. Serve with a little more of the cheese shaved on top.<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:times new roman;"><span style="font-size:100%;"><span style=";font-size:10;color:black;" >If you are serving more than two people it is better to mix the pasta up with the oil and other ingredients as individual servings or perhaps two at a time. Once you get past a couple of servings it is harder to manage and you may over cook the ingredients. The tomato and arugula should have a fresh flavour.</span></span></p> .Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com0tag:blogger.com,1999:blog-7534802909006802413.post-20605095396830177192008-10-20T07:41:00.000-07:002011-02-02T12:03:39.517-08:00Spaghetti with Arrabbiata Sauce<span style="font-style: italic;">This is Spaghetti in an “Angry” Tomato Sauce. If you shy away from spicy food<br />
don’t worry too much about this recipe. When Italians call a dish “spicy” it is rarely truly hot.</span><br />
<br />
1/4 cup extra-virgin olive oil<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS8mMnFDJimobVPyg1jUoFvHCephdWTNakEjARO40a1IukZYUATNsGuknLT01ich2FCxcnYl2W5lkzAbRzLrs81nLzKCAGF0tuXgxKAzi7ku0AsGQpuwA_QvshPjqCud-uHf7StE3aGpI/s1600/tomatoes-miniature.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS8mMnFDJimobVPyg1jUoFvHCephdWTNakEjARO40a1IukZYUATNsGuknLT01ich2FCxcnYl2W5lkzAbRzLrs81nLzKCAGF0tuXgxKAzi7ku0AsGQpuwA_QvshPjqCud-uHf7StE3aGpI/s320/tomatoes-miniature.jpg" width="320" /></a>3 garlic cloves, minced<br />
1/4 to 1/2 teaspoon chilli flakes<br />
1 teaspoon minced Italian parsley or basil<br />
1 can canned chopped tomatoes<br />
2 tablespoons plus ½<br />
teaspoon salt<br />
1 pound spaghetti<br />
3/4 cup freshly grated<br />
Pecorino Romano (optional) You could use<br />
parmesan instead<br />
<br />
Heat 2 tablespoons of the olive oil in a 14-inch skillet over medium-high<br />
heat. Add the garlic, chili, and parsley, and cook 30 seconds, or until<br />
aromatic.<br />
Fold in the tomatoes and 1/2 teaspoon of the salt. Cook over medium heat 20<br />
minutes, covered, stirring once in a while. Meanwhile, bring 5 quarts of water to a boil. Add the spaghetti and the remaining 2 tablespoons of salt. Cook until al dente, then drain, reserving 3/4 cup of the pasta cooking water.<br />
Add the spaghetti, Pecorino, and the reserved pasta cooking water to the sauce in the skillet. Cook 1 minute, stirring; the sauce should coat the spaghetti; cook a few seconds longer if it does not.<br />
Serve hot.<br />
<span style="font-style: italic;">Serves 4</span>.Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com0tag:blogger.com,1999:blog-7534802909006802413.post-30838415456402822402008-10-20T07:33:00.000-07:002009-02-07T11:18:21.665-08:00Spaghetti with Romano Cheese and Black Pepper<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUcb393B5zqK_-GWQSjv6AwyE2_yd_lJsPV7xr8dBvCSOxlqha6BjGIXd7YH-Eu_PybdJYVIqR-iAz48kdW_QIBWR64T8Jdl_oCuc71oW9I6myfYjLjPWnoEEH1p5WZfhd76LDioFLwps/s1600-h/cheese_romano.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 252px; height: 178px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUcb393B5zqK_-GWQSjv6AwyE2_yd_lJsPV7xr8dBvCSOxlqha6BjGIXd7YH-Eu_PybdJYVIqR-iAz48kdW_QIBWR64T8Jdl_oCuc71oW9I6myfYjLjPWnoEEH1p5WZfhd76LDioFLwps/s320/cheese_romano.jpg" alt="" id="BLOGGER_PHOTO_ID_5300136916777747666" border="0" /></a>
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0.0001pt; line-height: normal; font-style: italic;"><span style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-family:Courier-Bold;font-size:10;" >This is a very simple and tasty pasta. In fact it is so simple many might be<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-style: italic;"><span style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-family:Courier-Bold;font-size:10;" >tempted to give it a pass. Resist that temptation.<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-family:Courier-Bold;font-size:10;" ><span style="font-style: italic;">Pecorino Romano is cheese made from milk from sheep raised in the hills around Rome. Try and find Pecorino Romano, but if you can’t, any good quality Romano cheese will do. This would go very well with a Pancetta Salad and a glass, or two of Italian red wine.</span><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-family:Courier-Bold;font-size:10;" ><o:p> </o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-family:Courier-Bold;font-size:10;" >2 tsp black peppercorns<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-family:Courier-Bold;font-size:10;" >250 grams of spaghetti<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-family:Courier-Bold;font-size:10;" >3/4 cup of finely grated<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-family:Courier-Bold;font-size:10;" >Pecorino Romano Cheese<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-family:Courier-Bold;font-size:10;" >2 tbsp of the same<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-family:Courier-Bold;font-size:10;" >cheese set aside</span><b><span style="color: rgb(35, 31, 32);font-family:Courier-Bold;font-size:10;" ><o:p></o:p></span></b></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size:100%;"><b><span style="color: rgb(35, 31, 32);font-family:Courier-Bold;font-size:10;" ><o:p> </o:p></span></b></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-family:Courier;font-size:10;" >Toast the peppercorns in a dry small skillet over a moderately high heat until fragrant, 2 or 3 minutes. Coarsely crush the peppercorns with a mortar and pestle or wrap then in a clean kitchen towel and smash them with something heavy.<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-family:Courier;font-size:10;" >Cook the spaghetti in boiling salted water until al dente.<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-family:Courier;font-size:10;" >Meanwhile warm your pasta bowl by filling it with hot water.<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-family:Courier;font-size:10;" >Just before the spaghetti is finished cooking, reserve 1/2 cup of the pasta<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-family:Courier;font-size:10;" >cooking water.<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-family:Courier;font-size:10;" >When it is ready quickly drain that pasta in a colander. Don’t shake off excess water.<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-family:Courier;font-size:10;" >Put the pasta into the warmed pasta bowl, reserve 2 tbsp of the cheese and<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-family:Courier;font-size:10;" >sprinkle the rest along with 3 tbsp of the cooking water evenly over the pasta and toss quickly.<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-family:Courier;font-size:10;" >If the pasta seems dry, toss again with some additional cooking water.<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size:100%;"><span style="color: rgb(35, 31, 32);font-family:Courier;font-size:10;" >Divide the pasta into 4 bowls, sprinkle with the pepper and the cheese you set aside.<o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:100%;"><span style="line-height: 115%; color: rgb(35, 31, 32);font-family:Courier;font-size:10;" >Serve immediately</span></span></p> .Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com0tag:blogger.com,1999:blog-7534802909006802413.post-70046292550894644632008-10-20T07:30:00.000-07:002008-10-20T11:19:19.711-07:00Spaghetti with Yellow Zucchini Mushroom and Tomatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyiPJB0HksDhZqLOzlZJP44Gh1VvgmKxt5luUIKCwyXSLgvCwc66w60AD2Ww6wDLE05hjvsGhkbYhismIcYBH9yPH7CyIEnzRtT9wX8VFV5BVUBMPxYG-Tpq0QPyM6rIIEoL1IJsSLFD4/s1600-h/straightneck.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyiPJB0HksDhZqLOzlZJP44Gh1VvgmKxt5luUIKCwyXSLgvCwc66w60AD2Ww6wDLE05hjvsGhkbYhismIcYBH9yPH7CyIEnzRtT9wX8VFV5BVUBMPxYG-Tpq0QPyM6rIIEoL1IJsSLFD4/s320/straightneck.jpg" alt="" id="BLOGGER_PHOTO_ID_5259302355779934754" border="0" /></a><br /><span style="font-style: italic;">This is a great summer pasta when produce is plentiful and fresh.</span><br /><br />2 tbsp Olive Oil<br />2 cloves garlic finely chopped<br />1 medium yellow onion halved then sliced<br />1 handful of mushrooms sliced<br />1 Yellow zucchini sliced into ½ inch pieces<br />One 350 ml package of spaghetti (I like corn flour spaghetti because of the yellow colour)<br />Salt and Pepper<br />150 ml cream<br /><br />Bring a large pot of salted water to boil. When the water is rapidly boiling put in the spaghetti and cook according to the instructions.<br />Heat a large saucepan and when it is hot, add the oil and the garlic<br />Just as the garlic begins to brown, add the onion<br />As the onion begins to turn translucent add the mushrooms<br />Stir often<br />Add the zucchini as the mushroom soften<br />When the spaghetti is ready add about a cup of the cooking water to the saucepan with the vegetables<br />Stir then add the cream<br />Drain the pasta and add it to the vegetable mixture and stir to coat it well with the sauce<br />Divide it up and enjoy<br /><span style="font-style: italic;">This will serve 4 to 6 people depending on appetites</span>.Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com0