more than burnt toast

31 March 2024

Cacio e Pepe Pie or Cheesy Frittata with Pepper

Cacio e Pepe Pie

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Garlic Lemon Risotto from LCBO

27 March 2024

Learning an Elevated Pasta a la Norma with Chef Kane

Chef Kane's Pasta a la Norma

Today we left early for a peaceful drive along Highway 97 to attend an inaugural pasta cooking class at Naramata Inn. The drive is always stunning and today was no exception. Many factors would entice me to do a cooking class at the Inn. The thought of learning something new and just the experience of creating an elevated dish in their dream kitchen. Chef Kane made the class so enjoyable unlocking the secrets of crafting perfect pasta from scratch.. We dove into the world of pasta making. It was a hands-on experience where the experienced chef guided us through each step, ensuring that we would not only master the basics but also gain the confidence to recreate pasta dishes in our own home kitchens. We prepared two types of dough and a total of 4 pasta shapes. Abashedly I need way more practice for sure, but, I thoroughly enjoyed the experience. We prepared a delicious Pasta al a Norma with a pepper sauce made in-house from local peppers, tempura eggplant, and a classic tomato sauce. I can’t wait for the next class.

My Favourite Spicy Lemon Pasta

**Spicy Lemon Pasta **

1/2 lb. spaghetti, bronze cut
2 tablespoons butter
4 garlic cloves, minced
1/2 shallot, chopped
1 teaspoon crushed red chili pepper
Juice of 1-2 lemons
1 cup heavy cream
1 tablespoon lemon zest
1/2 cup Parmigiano Reggiano, finely grated
2 tablespoons Italian parsley, finely chopped

Gnochetti Sardi with Pesto and Sun-Dried Tomatoes

When I saw these cute little gnochetti sardi at our favourite pasta shop on the west side I knew what would be in my basket. I asked our friend Jerry if he had any ideas and he sent along a recipe he has his eye on.

The recipe called for pancetta but the Italian way is to use what you have available. I substituted sun dried tomatoes. The sauce was creamy with liberal amounts of Parmagiano thrown in with toasted pine nuts, basil pesto, 30% cream, and garlic.

Gnochetti Sardi also known as Malloreddus with sun-dried tomatoes and pesto is a deliciously creamy pasta dish tat's perfect as a quick and easy midweek meal. Lunch in 10 minutes. This creamy pesto pasta recipe is comfort food at its best. Fresh pasta for the win.

**Gnochetti Sardi with Pesto and Sun-Dried Tomatoes**

1/2 lb short pasta (250 g) gnochetti, orecchiette, fusilli or any short pasta

1 tablespoon olive oil

1 medium shallot, finely diced

7 oz (200 g) sun-dried tomatoes, slivered

2 large cloves garlic, finely chopped

3 tablespoons basil pesto

1/2 cup heavy cream

6 - 8 basil leaves, roughly shredded

2 tablespoons (20 g) pine nuts, toasted

1/3 cup (30 g) grated Parmesan, or more. Be generous!

Salt and pepper to taste

Retro Chicken Stew

When the temperatures dip well below zero your home becomes a warm and cozy sanctuary from the elements. Nippy weather has me dreaming of comfort foods from my childhood. Nostalgic recipes resurface that remind me of growing up in Southern Ontario. As a child we used to take a Sunday drive to the historical town of St. Jacobs and have lunch at The Stone Crock. There was always a wait but the fact that there was something for every member of the family made it worthwhile. I remember the Chunky Cheddar Cheese Bread that I could also find next door at the bakery or on Thursdays and Saturdays baked by the loving hands of the local Mennonite ladies. This recipe is a little sweeter than I like personally but with a little tweaking it will be "the one". Will it ever be delicious toasted or made into an enviable grilled cheese sandwich. The chicken stew is a riff on what came in a can in my childhood home but it also brought back fond memories. It was livened up by dried herbs crumbled in from the rooftop garden of my friend Dina. A reminder of warmer days to come.

**Retro Chicken Stew**

4 chicken breasts, approximately 1-1/2 lbs, diced

2 tablespoons olive oil

2 carrots, sliced

1 small onion, diced

2 celery stalk, diced

5 tablespoons flour, divided

1/2 teaspoon thyme

1/3 teaspoon sage

salt and pepper to taste

1-1/2 cups potatoes, peeled and diced

1/4 cup white wine

4 cups good quality chicken stock or broth

1 cup green beans