Once Upon A Feast - Every Kitchen Tells Its Stories

The Latest Delicious Presto Pasta Night Roundup

2009-11-27T08:08:00.006-04:00

Deb at Kahakai Kitchen did a superb job of hosting this week's fabulous Presto Pasta Night Roundup #141. The roundup is fantastic - Nineteen droolingly delicious dishes to whet your appetites.

I don't know where the time flies, but it does...in spades and we're about to start that really crazy month.... December....with lots of holidays toward the end of the month and pre-holiday celebrations and preparations before that. A perfect month for whipping up stress reducing pasta dishes. Hopefully your December will be more JOYful than STRESSful and I do hope you plan on sharing your pasta treats with us.

I'm hosting next, so send all your tasty pastas to me by next Thursday... ruth (at) 4everykitchen (dot) com to start off December's PPN roundups. If it's half as great as this week's roundup it will be amazing.

Thanks Deb for a terrific hosting job. And all you excellent pasta makers...you make every week special!

Revisiting an Old Pasta Friend

2009-11-26T21:13:00.003-04:00

Since I didn't actually make any pasta this week, I thought I'd take a walk down memory lane and see what pasta dishes I wrote about when I started blogging back in 2005.

I found this one, adapted from an early Donna Hay Magazine, back in June, 2005 and still makes it onto our table often...Winter Greens, Pancetta & Mushroom Pasta. It's still my favorite- easy-to-put-together, comfort food. And, believe it or not, that's still my favorite pasta bowl.

I'm sharing this with Presto Pasta Nights...this week Deb of Kahakai Kitchen is hosting. Next week it's back to me and, if I don't see you at this week's round up, I can't wait to see what you all plan on sending my way.

Hard to Believe - No Pasta To Write About

2009-11-26T17:27:00.005-04:00

What a sad day indeed. Somehow, I made it to Thursday without one pasta dish this week! Shocking, I know. I even tried to make a pasta for lunch...sounded good - crab, peas & white wine. What could be bad? It even looked pretty. That said, it was probably the blandest pasta I've ever made. Good thing that tomorrow Deb of Kahakai Kitchen is hosting this week's Presto Pasta Night. I know I'll find some amazing choices there.

If you're not too busy celebrating American Thanksgiving, you still have time to share a dish by sending it to debinhawaii (at) gmail (dot) com and cc me - ruth (at) 4everykitchen (dot) com

Happy American Thanksgiving

2009-11-26T08:35:00.004-04:00

Wishing my American friends a very Happy Thanksgiving. I hope you're spending it with those you love and ....on the off chance that you don't have all the dishes done for your dinner, here are a couple of fantastic side dishes from The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life which is stunning and delicious. I'll be writing much more about it soon.
Even if you usually turn your nose up at Brussels Sprouts, you should give these Roasted Pecan Brussels Sprouts a try. The toasted pecans and the oven roasting with olive oil give the leaves a crispness and cut that often bitter flavor.
While this is not the prettiest photo I've ever taken, the Roasted Winter Squash Puree was unbelievably easy to prepare and (shhhh...don't tell anyone...) I must have eaten more than a portion during the "tasting"...even though it didn't need anything else to make it delicious.

These two sides are so tasty, I could easily forget about the turkey!

A Lovely Anniversary Dinner

2009-11-25T07:36:00.004-04:00

I won't tell you how long we've been married....long enough to not believe it's been that long, and yet it still feels perfect and as if we've always been together. Enough mush!

This post...without photos of food, if you can believe that!...is about our dinner. We went to Da Maurizio in the heart of Heritage Properties just off the Halifax Harbour and right next door to my favorite Saturday haunt...the farmers' market. They specialize in Northern Italian food and the rich setting, with high ceilings and Botticelli et al prints and lots of candles makes it a perfect refuge on a wintry day. We could imagine snow outside, a sleigh pulled by horses, waiting for us outside....but I digress...service was friendly, but not intrusive. Our knowledgeable waiter seemed to show up just when we wanted something or other, like he read our minds.

But let's face it....you really want to know about the meal. We almost went for the all inclusive seasonal dinner...appetizer, main and dessert for $40, with lots of choices in each category, but I had my eye on ....I was going to say a couple of dishes ...but actually, make that a bazillion choices... on the regular menu.

We started out sharing Calamari alla Gradese - flash fried calamari finished with tomato, sautéed garlic, crushed chilies, lemon and fresh Italian parsley. It was so fantastic, I could go back and make a complete meal of a double portion...crispy yet light batter coating the tenderest calamari rings and lightly topped with a perfect sauce. I'm drooling as I write about them, before 8A.M. the next morning.

Perhaps next time I'll just do appetizers...
Salmone Affumicato Cipollato - Nova Scotia smoked salmon layered with horseradish mascarpone, lime marinated red onion, shaved cucumber, lemon, capers and grilled bread.

Lumache al Tartufo - Snails sautéed with garlic butter and white wine, baked on crostini with melted truffled pecorino and fresh herbs.

Fegato Grasso all’ Amarena -seared foie gras deglazed with brandied cherries, orange, honey and port, served on toasted brioche.

Muscoli alla Triestina - fresh mussels sautéed with garlic, onions, chilies, white wine, leeks, tomato and fresh herbs, topped with crusty bread.

Prosciutto e Fromaggi ai Datteri - San Daniele prosciutto and medjool dates stuffed with goat cheese and fresh basil, garnished with shaved grano padano and balsamic reduction.

There's more and I haven't even mentioned the soups and salads.

But on to the next course....we should have done a pasta course, but passed. Not because there was nothing appealing...there are ten droolingly delicious sounding varieties to choose from. Perhaps next time I'll forgo the Secondi Piatti (main course) and choose Fettucine All’ Aragosta - Fettucine sautéed with fresh lobster, shallots, garlic butter, wine white, tomato and cream, finished with fresh herbs.

This time around, though we opted for veal scaloppine - Lombarda for my Honey -sautéed with cremini, oyster, porcini and shiitake mushrooms, finished with red wine and demi-glaze and, for me.... all’ Astice - sautéed with fresh lobster and finished with a garlic, tomato, brandy and cream sauce. One word - DIVINE! So rich, I could barely eat a third of our shared dessert...Crema Bruciata alla Canadese - maple crème brûlée garnished with candied nuts and cinnamon sugar cookie. Don't worry, my Honey finished it up.

So...stretchy pants and much yoga on tap for today before I make my own simple pasta for dinner...not sure what exactly...stay tuned.

Just don't forget that this Friday, Deb of Kahakai Kitchen will be hosting Presto Pasta Night Roundup #141, all the way from Hawaii. You can send your entries to her debinhawaii (at) gmail (dot) com and cc me - ruth (at) 4everykitchen (dot) com

Now that I've whetted your appetite, where do you like to go for a celebration dinner?

Lentil Soup -Old Favorite with a New Twist

2009-11-23T14:56:00.004-04:00

Let me start by saying...I love cookbooks. I love flipping through them in book stores, at friends and family...in fact I just borrowed New Vegetarian: Bold and Beautiful Recipes for Every Occasion from my daughter, but more about that some other time. And currently there are eight evaluation copies of great cookbooks from various publishers and author/agents for me to review, sitting on my table.

One of them is even called "Soup" and even though there are tons of great recipes in the book, I was in a very particular mood. I wanted to use the short ribs and marrow bone I had on hand to go with a lentil base. And the funny thing is, I ended up making my own old favorite - Mellow Lentil Soup, adding, not only a marrow bone for extra richness, but a grated sweet potato to thicken and sweeten it up a bit.

It was the grated sweet potato that was really calling me, and I was worried that it would overwhelm the earthiness of the lentils. It didn't and I got to add all that nutritional value without anyone being the wiser.

Did you know that nutritionists at the Center for Science in the Public Interest (CSPI), ranked the sweet potato number one in nutrition of all vegetables? With a score of 184, the sweet potato outscored the next highest vegetable by more than 100 points. (Info found at FoodReference - almost twice the recommended daily allowance of vitamin A, 42 percent of the recommendation for vitamin C, four times the RDA for beta carotene, and, when eaten with the skin, sweet potatoes have more fiber than oatmeal. All these benefits with only about 130 to 160 calories).

Just curious....what healthful ingredients do you "hide" from your family?

Lots of Butternut Squash at Presto Pasta Night #140

2009-11-21T08:45:00.002-04:00

PPN #140 is up and delicious as usual....Kait of Pots & Plots did a lovely job of hosting and everyone brought such wonderful things to the table, it's hard to know where to start. One thing is for sure...I'll be using the butternut squash that's been sitting on my counter for a week.

Thanks everyone for a job superbly done!

And even though we have tons of recipes to try out this week, don't forget that Deb of Kahakai Kitchen will be hosting all the way from Hawaii. You can send even more tasty treats her way by Thursday. Email your entries to her debinhawaii (at) gmail (dot) com and cc me - ruth (at) 4everykitchen (dot) com

Urgent: And believe it or not...December is fast approaching. And although it is a busy time of year, I'm hoping to find two more hosts to help out with the hosting line up before we break for the holidays. If you're interested, please drop me a line.

Early Reminder about Presto Pasta Night #140

2009-11-20T08:08:00.000-04:00

Presto Pasta Night Roundup #140 isn't quite ready, but on the off chance that I don't get back to the computer until late tonight....

Please check Pots and Plots. Kait is our fantastic host this week and I don't want anyone to miss out before I get to add my two cents!

Next week Deb of Kahakai Kitchen will be hosting all the way from Hawaii. You can send your entries to her debinhawaii (at) gmail (dot) com and cc me - ruth (at) 4everykitchen (dot) com

And believe it or not...December is fast approaching. And although it is a busy time of year, I'm hoping to find two more hosts to help out with the line up before we break for the holidays. If you're interested, please drop me a line.

Farfalle with Sauteed Brussels Sprouts

2009-11-19T14:32:00.007-04:00

Normally for Presto Pasta Nights, I like to do a main dish for my entry. This week, I went another route...sort of. I recently received a copy of Martha Stewart's Dinner at Home and I'll be writing all about it over at Cookbooks4EveryKitchen very soon. It's pretty spectacular...but I'll save that for later.

I just realized that it's already Thursday and I haven't sent anything to Kait over at Pots and Plots. She's our wonderful PPN host this week. You still have time to send her your last minute pasta delight. Just drop her a line with a link to your post... potsandplots (at) gmail (dot) com and cc me...ruth (at) 4everykitchen (dot) com.

Back to my dilemma...Martha's new book is divided by season and each season has tons of menu ideas...that's right...not just tons of recipes, but entire menu ideas. For PPN I was just going to find a pasta that looked good and ...voila!

But in the Winter section, one of the menus caught my attention:

Cheese Fondue,

Crisp Pork Cutlets (with an intriquing Caraway Sour Cream Sauce),

Egg Noodles with Sauteed Brussels Sprouts Leaves for the main course

and for dessert...Cherry Compote over Chocolate Ice Cream.

I knew I had to make the Crisp Cutlets and I was very tempted to the Grated Potato Cake from Winter Menu #10 (Duck Breast with Fig Sauce, Braised Red Cabbage, and Hazelnut Brittle over Ice Cream for dessert...just to make you drool), but I really needed a pasta dish for Kait.

Loving Brussels Sprouts as I do, made the choice easy. I used Farfalle, because I just think they're so cute. In fact, the green of the lightly sauteed Brussels Sprouts and the chopped parsley made me feel like Spring had arrived early...which was perfect for a dreary, gray & cold day. The lemon zest and juice, along with the capers added a salty punch and the butter just softened the dish and made the sauce silky. I don't even have to mention the garlic factor....I'm drooling. Perhaps it's time to grab what little was left over for a snack.

One really special thing about pasta...it's like that little black dress, you can dress it up, dress it down, be sparkly for "the big event" or downplay it for a more casual setting. And this quick and easy pasta is perfect as a side, even better all by itself. As good as the cutlet and sauce was...the pasta stole the show!

Kait, thanks for hosting this week's Presto Pasta Night, I'm really looking forward to seeing all those other choices.

Everyone else...get those pasta dishes over to Kait - potsandplots (at) gmail (dot) com and if you're interested in hosting a Presto Pasta Night Roundup yourself, drop me a line.

Sneak Peek at Healthy Bread in 5 Minutes a Day

2009-11-18T11:19:00.004-04:00

A while back I was lucky enough to receive a copy of Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking and I absolutely adore it. I wrote about how fantastic it is, how easy it is to make, and how delicious and authentic the breads taste.

So you can imagine...or maybe you can't, just how excited I was to be contacted to review their second book Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients. Just how excited, you ask?...so much so that I'm sharing a video clip of Jeff & Zoe creating the basic bread ....

...and I've already started the dough for the Chocolate Espresso Whole Wheat Bread. You'll have to come back tomorrow for that though.

A Thai Cooking Class Party

2009-11-16T11:06:00.008-04:00

I just did a post about reducing stress around the holidays...especially if you're the host!

I forgot one other way to give a great party for a small group - host Cooking Class Party in your own home - I now facilitate them in the Halifax area, but you probably can find them in your neck of the woods. Everyone gets in the act and you never have to worry about doing anything other than inviting the guests and providing the beverages.

Elizabeth & Chris invited some of their friends over on Saturday for a Thai Themed dinner and I had to share the photos (collage above) and menu.

Vietnamese Summer Rolls & Thai Salsa
(perhaps not exactly authentic, but huge thumbs up from the cooks - the photo is an old one with shrimp - theirs was vegetarian)

Grilled Thai Beef Salad

Fancy Thai Chicken Fried Rice
(your eyes are not playing tricks, this was my practice dish at home with shrimp)

Thai Cashew Chicken

Thai Green Curry with Vegetables & Tofu
(no photo or recipe - sorry)

Everyone arrived around 6 and we ate and cooked, ate and cooked and finally just ate. They all had a great time and everyone got in the act....and I didn't see a stressed--out look in the place!

As luck would have it, I had just received a copy of Basic Thai Cooking, by Jody Vallasso...plus Basic Japanese Cooking, which I'm sure will be equally fantastic.. Naturally I started flipping through the Thai cookbook for ideas for the party and all the recipes above except for the Summer Rolls came from it. You can read my review of the Thai cookbook, but the bottom line - all plates licked clean.

The BloggerAid Changing the Face of Famine Cookbook

2009-11-15T07:50:00.004-04:00

Many of you may know about BloggerAid-Changing the Face of Famine. It's a wonderful virtual organization of food bloggers from around the world who want to make a difference. Given that we all share a love and passion for food, it was easy to choose a project...create a cookbook with 100% of the proceeds targeting children and education through the World Food Programme - School Meals which benefits 22 million hungry children each year. School meals are important on many levels. In countries where school attendance is low, the promise of at least one nutritious meal each day boosts enrollment and promotes regular attendance.
This book is a virtual way for all of us, wherever we may be and however rich or poor we may be, to pull up a chair at the same table and share what we have.

That part was easy, as was getting 140 fantastic international recipes from terrific food bloggers around the world - 60 countries to be exact. And finally, after much recipe testing, editing, formatting, etc., the gorgeous cookbook - all those photos will have you drooling - is ready and waiting for you to buy a copy and make a difference.

And if the cause isn't enough to entice you...take a gander at some of the tasty treats you'll find between the covers...

"Through these recipes they share their traditions and insatiable curiosity about
new flavours. They pay tribute to the home cooking of our grandmothers, while
celebrating the exoticism and richness of a world brought closer together by their hopes to make a difference. With recipes such as Tomato-Cheese Ravioli with Eggplant Sauce, Spicy Serundeng Tuna and Peanuts, Serrano Ham Paella with
Oyster Mushrooms, Raspberry Mascarpone Bites and Triple Layer Orange-Passion
Fruit Tart we are doing our part to say that bloggers can change the face of famine."

Wait no more...head over to the Create Space eStore. The book will make a perfect gift for the holidays ahead. So that's one for you...one for your sister, daughter, brother, best friend....whoever your favorite foodie is. Go on...make a difference.

Presto Pasta Night Roundup #139

2009-11-13T08:47:00.004-04:00

UPDATE: The most fantastic Presto Pasta Night Roundup #139 is ready and Chaya of Sweet and Savory Says it All did an absolutely awesome job of hosting this week. Everything looks so tempting, but given our early onset of Winter...frosty, dark and dreary, I'm opting for the many variations of mac 'n cheese.

That said, Chaya did a brilliant job of presenting tempting, tantalizing tidbits of everyone's dishes, so I'll be visiting them all and I know you will be too.

Thanks, Chaya for hosting and everyone for contributing. Check out the bottom of the post for next week's host info.

It's a busy day around here, what with flu shots, babysitting and getting ready for the Thai Cooking Class Party I'll be facilitating tomorrow, I thought I'd at least link to Chaya's main page at Sweet & Savory Says It All. She's our fabulous Presto Pasta Night Host this week and I know, like me, you can't wait for the roundup to be posted.

I'll follow up this evening when things calm down around here and add all the details to all the right places.

Just remember that next week Kait of Pots & Plots will be hosting. Send your entries to potsandplots (at) gmail (dot) com and cc to ruth (at) 4everykitchen (dot) com

And if you're interested in hosting a PPN in December, or next year, for that matter...2010 is just around the corner, it seems....drop me a line.

Pasta from Southern Italy

2009-11-11T21:20:00.004-04:00

I'm trying to get ahead of things around here. I'm getting ready to run a cooking class party this weekend and the theme is Thai so I'm busy experimenting... I promise to share once I'm sure of the recipes. In the meantime, Presto Pasta Night Roundup is just a couple of days away. This week, Chaya of Sweet and Savory Says It All is hosting and I don't want to miss it.

Lucky for me, I just received a copy of The Southern Italian Table: Authentic Tastes from Traditional Kitchensby Arthur Schwartz. I just wrote all about how wonderful it is, filled with lots of my favorite Italian dishes. Antipasti like Stuzzico, an eggplant, red pepper and onion spread, pizzas to make your head spin, salads, soups, sauces, fish, meat, chicken, desserts...and naturally pasta. Last week I submitted Pasta & Lentils (who could resist) and this week it's Pasta e Ricotta...which takes mac 'n cheese to a whole new level of sophistication and simplicity. Isn't it wonderful when you can have a meal ready in as long as it takes to cook the noodles?!

So what are you cooking up for Presto Pasta Nights? And don't forget to send your entry to chayathecomfycook (at) yahoo (dot) com and cc to ruth (at) 4everykitchen (dot) com. And if you're interested in hosting a PPN yourself, just drop me a line and I'll add you to the roster.

See you at the Roundup on Friday.

Homemade Montreal Style Bagels

2009-11-08T13:25:00.009-04:00

I suppose that unless you're from Montreal, this may not be as unbelievably fantastic a find for you, but you'd be wrong not to read on. I was raised on Montreal St Viateur or Fairmount bagels and, probably the most difficult part of the move to Toronto was the lack of them. Toronto bagels are...well...they're soft, puffy rolls with a tiny hole. And I've written about them many times, even about finding them at the Montreal Pierre Trudeau International Airport, and the bagel wars between those who grew up in Toronto and those of us who moved there from Montreal.

Admittedly St Viateur Bagel has a couple of Toronto outlets. You can find them at the St Lawrence Market and on Eglinton near Bathurst. And Pete's Frootique, here in Halifax does import them from Montreal, but naturally that's not the same as walking into the actual bakery and being assaulted with that awesome aroma of wood burning oven, fragrant hot yeasty dough, toasty sesame seeds...I'm drooling now.

Normally, when I write a book review, I write about it here, but Marcy Goldman's latest cookbook The New best of BetterBaking.com deserves to be talked about at AskRuth for some of her trade baking secrets and here as well. I mean, really, I feel an obligation to all those fans of Montreal bagels everywhere. Now you too can make them...start to finish (including all the resting time) 90 minutes.

I was so excited, that I forgot to buy my favorite topping...cream cheese and smoked salmon. Good thing there are still some left so I can rectify that. I actually have three favorite ways to eat a Montreal bagel...three courses, if you will...
fresh from the oven, just ripped apart and slathered with salted butter - often eaten in the car on the way home from the bakery all by themselves...
normally followed by cream cheese with smoked salmon, sliced onion, perhaps a sliced tomato and some capers, but not necessarily - today I had some with Ran-Cher cayenne & garlic goat cheese - a nice alternative until I actually get the smoked salmon...
and for "dessert", slathered with cream cheese and ginger marmalade.

So if you're a bagel fiend, what's your favorite style and topping?

Presto Pasta Night Roundup #138

2009-11-06T07:24:00.013-04:00

It is Friday and time for Presto Pasta Night Roundup #138. Although there aren't very many entries this week, each one is wonderful. So thanks all of you for sharing your pastas with the rest of us.
And since Winter has arrived early here in Halifax...this is our first snowstorm of the season at 6:45 A.M....check out how dark it is...SIGH.

Oh well, on to better things...like our pastas for the week...

Abby of Eat The Right Stuff, sure knows the way to my heart. Her Spaghetti with Cavolo Nero & Pancetta have already graced my table (one great thing about hosting is that you get to try out the entries early!)and was delicious.
Christine, the Adventurous Picky Eater, and first time blogger sent in a wonderful Mac 'n Cheese that will be a perfect lunch today...Boaz is coming over and we'll be spending the morning out in the first snow of the year.
Tigerfish of Teczcape made this glorious looking Vegetarian Rice Vermicelli dish that will brighten up even the gloomiest day.
Sherra of Our Tasat of Life brings this economical and delightful Beef Linguine that is as quick to make as it will be for the family to gobble it all up.
Katie of Thyme For Cooking has another cool blog, Easy Gourmet Dinners, where she shares "Diabetic friendly" dishes for her husband and the rest of us. Check out this tasty Pork Lo Mein with Peanut Sauce. I'm drooling!
Deb of Kahakai Kitchen shares a Mark Bittman dish of Zucchini & Garlic Fusilli with Pistachios. I love everything he makes, so I know I'll going to enjoy this one. Just the thought of it brightens my mood.
Ching of Little Corner of Mine made another dish I "tested" earlier in the week...Penne Tuna Pasta. One of those satisfying dishes you whip up in a minute and enjoy for much longer.
And last, but...trust me...definitely not least for cold and dreary weather...my entry...Sicilian Pasta & Lentils. I even have some left overs in case I have no energy to whip up the mac 'n cheese after playing in the snow.
Thanks everyone, for perfect pastas! Next week, Chaya of Sweet & Savory Says It All will be hosting, lucky us! Email your entries to her - chayathecomfycook (at) yahoo (dot) com and cc to ruth (at) 4everykitchen (dot) com

If you're interested in hosting Presto Pasta Nights yourself, please send me an email. I'm still looking for hosts in December and...dare I say it...next year!

Pasta or Lentils...How About Both

2009-11-05T10:40:00.004-04:00

One of the new cookbooks sitting on my table is called The Southern Italian Table and I'll be telling you all about it soon. It looks fantastic - a real peek into the kitchens of real cooks in Southern Italy.

That said, I couldn't resist making this Sicilian Pasta and Lentils right away. Two of my favorite Fall to Winter comfort foods in ONE dish! What could possibly be better? Perhaps sharing it with the rest of my fellow Presto Pasta Night Roundup regulars.

I'm hosting this week, and you still have time (midnight tonight, where ever you live) to send in your creation. Just email me ruth (at) 4everykitchen (dot) com and check back for the roundup here tomorrow.

And I'm still looking for a guest host for November 27th's roundup. I'd love to add you to the list. In the meantime...happy pasta eating!

Comfort Won Out

2009-11-01T13:21:00.006-04:00

I was looking forward to going to Pete's Frootique Five Year Celebration today...but then again, my Honey just got back from Toronto and I did pick up some fresh Indian Point Mussels at the market yesterday that would be perfect for a late lunch.

Not to mention that it's a perfect day for just lounging about in pjs and never getting dressed. So the mussels won. It was a group effort...okay, it was just me in the kitchen, but I did have inspirational help:
Chef Gui Gedda, author of The Provencal Cookbook I just wrote about - a great traditional Moules Provencal made with white wine, dried fennel stalks (which naturally I didn't have) garlic, white wine and cream and some other things that all sounded delish. It's just that it was a two-step process and I was too impatient - I'll save it for another day.

Chef Calvin Burt of The Shipwright's Cafe in Prince Edward Island. He whipped up steamed mussels with white wine, tons of garlic and fresh tomatoes from his garden when I was there for PEI's Fall Flavours Event back in September...and I'm still drooling.

Chef Michael Smith, who always inspires me, has a great "non-recipe" for mussels in The Best of Chef at Home.

So with a little of this, and a little of that....Steamed Mussels with White Wine & Fennel made its way to our table for lunch with a glass or two of Moselland ArsVitis Riesling (simply delightful) for me and some Stella Artois for my Honey, not to mention the crusty bread for sopping up all that delicious sauce.
And perhaps Marye Audet and her Everything Cookies & Brownies Cookbook will inspire some tasty treat for the rest of the afternoon. Update: the Cherry Chocolate Chip Cookies were perfect!

Cookbooks, Recipes & Stuff

2009-10-31T11:21:00.003-03:00

I know it looks like I'm not doing too much writing other than about Presto Pasta Nights. And, while I do love pasta, I have been busy working on some of my other sites too.

Lots of fantastic cookbooks have come my way, provided by publishers, authors and their agents. Truth is, I get lots of requests from suppliers of one sort or another to review their books and products, but I never agree to review anything I wouldn't love to try and I only share my views on the ones I really do love. I don't get paid for reviews although I do get to keep the books and products - lucky me!

Because the gift giving and party hosting season is nearly upon us, I thought I'd share some of my latest treasures so you can see if these books are right for you. Check them out at Cookbooks4EveryKitchen. In fact, I've been trying to organize all my favorite cookbooks, each with a post including a recipe or two and why I love the book. You can find the recent recipes at RecipesFrom4EveryKitchen along with all the others I make.

The latest trend seems to be about eating locally grown and eating seasonally and a number of my latest books reflect that. Others are for those of us with little or no time to cook with meals that can be be put together quickly, economically and healthfully. And the third type of books you find on my shelves are what I call the foodie travelogue books....the ones you are just as happy to sit and read as you are to cook the dishes from around the world.

My biggest challenge, with so many books to go through and share...is letting go of each one and moving on to the next. You can't imagine how many little sticky notes I have in each! This week I'll be cooking up some of Lucy Waverman's awesome recipes from her latest book A Year in Lucy's Kitchen: Seasonal Recipes and Memorable Meals The Sicilian Pasta with Roasted Cauliflower was brilliant and on tap for later today is her Spiced Cauliflower Soup with Spinach.

If you live in Ontario and have ever visited the LCBO (Liquor Control Board of Ontario), then you've seen the fantastic - and FREE Food & Drink magazine, which is truly my all time favorite of all my favorite magazines. Too bad it's only available at their outlets in Ontario. Well, why am I mentioning this? Lucy Waverman is the food editor and I've loved her take on eating, cooking and hosting for a long time. That's why I jumped at the chance to check out her latest book and the recipes I've looked at and tried are as good as I expected...maybe even better.

I've also been busy adding to AskRuth, where I provide kitchen tips and answer questions about cooking. The latest, in fact, given that it's Fall around here and that means chilly weather and the need for slow simmering stews and braises. And the latest Food & Drink (my cousin in Toronto was kind enough to send me the Fall issue) had an article on braising tips that I had to share. If you have any particular ideas for a post, let me know and I'll be happy to do a little research and share.

Because I feel I'm baking challenged, the next article will be about knowing when eggs and butter should be cold and when they should be at room temperature.

Now I'm off to enjoy the last of the sunshine...apparently it's going to rain tomorrow. Oh well, another chance to read all my wonderful new treasures.

Presto Pasta Night Roundup #137 is Cooked & Ready to Eat

2009-10-30T10:50:00.000-03:00

Another wonderful week of pasta and great stories to go with them for our Presto Pasta Night Roundup #137. Haalo of Cook (Almost) Anything did another awesome job of hosting...it's her second go around.

I know I'll be spending the weekend reading and rereading...and of course, whipping up tasty treats.

Thanks everyone for such a great selection of pastas. Hope to see you all back next week. I'll be hosting, so just send your delectables to me ruth (at) 4everykitchen (dot) com by Thursday night.

I'm still short a host for the last week in November and some in December and beyond...if you're interested, just drop me a line. It's a great way to meet lots of great bloggers.

Where's My Avocado?

2009-10-29T16:32:00.002-03:00

Did you ever have one of those days when a particular ingredient inspires a dish? Did you ever have one when you whip up most of the dish only to discover that you don't HAVE that ingredient? SIGH!

I was taking a break and happened to flip to Chef at Home. Chef Michael Smith (who always inspires me) was in the middle of making a tuna avocado salad and my mouth started watering at the notion of avocado.

But how was I going to incorporate pasta ...after all it is Thursday and tomorrow is another Presto Pasta Night Roundup. This week's host is Haalo,of my favorite Cook (Almost) Anything and I'm really looking forward to her second time at hosting. So that means .... you still have some time to send her your pasta treat. Just email your entries to hellohaalo (at) gmail (dot) comand cc me at ruth (at) 4everykitchen (dot) com.

But I digress...back to my sad story. Being inspired, I cooked up some cute farfalle, opened a can of tuna, chopped a few sun dried tomatoes, about 10 oil cured black olives, a handful of cilantro leaves and two spring onions. So far so good...a drizzle of good olive oil, a splash of rice vinegar and a grinding of pepper. Finally (I always leave the avocado chopping to the very end of the preparation so it won't discolor....and that's when I realized that my avocado was dead. I don't mean just a little over ripe...I mean...beyond help.

That said....although I will have to go hunting for more avocados...my tuna, pasta dish was delightful.

How do you compensate when you find out too late that a key ingredient is missing...run out to the store?...find another ingredient?...change the dish entirely?...or put it in the fridge until you can get whatever is lacking?

By the way...I'm desperately looking for Presto Pasta Night hosts for the last two weeks of November and the beginning of December. Who wants to play? Just drop me a line - ruth (at) 4everykitchen (dot) com and I'm happy to pass over the baton.

Pete's Frootique Five Year Celebration Bash

2009-10-28T15:36:00.006-03:00

If you live in Halifax, or planning a visit this weekend, then you have to check out this great foodie event....Pete's Frootique in downtown Halifax is celebrating Five Fabulous Years.

If you're not from around here...think Whole Foods....high quality foods - a foodie's dream...I've mentioned it often...finding elusive garlic scapes, their other location (equally awesome) then try to figure out a way to get here on Sunday! Who know's we just might bump into each other.

There will be Jazz musicians providing entertainment, cooking demos (including one with one of my favorite local chefs...Craig Finn), spotlights on local suppliers and who know what other surprises are in store.

Presto Pasta Night #136

2009-10-23T20:43:00.000-03:00

WOW! WOW! and DOUBLE WOW! what a truly awesome Presto Pasta Night Roundup...and KUDOS to Girlichef for her totally terrific job of hosting and putting it all together. So many totally rad dishes...did I say that? Well really, check it out for yourself. Bet you can't stop and just one pasta from it this week.

Speaking of the week coming up....Haalo,of my favorite Cook (Almost) Anything will be hosting next Friday and I'm really looking forward to her second time at hosting. So that means .... start thinking about what over the top or super easy pasta dish to send her. Just email your entries to hellohaalo (at) gmail (dot) comand cc me at ruth (at) 4everykitchen (dot) com.

Guidelines to share your pasta dishes.

And if you'd like to host a Presto Pasta Night Roundup yourself, just send me an email. I'm still looking for people to cover the last two weeks of November and beyond that is wide open. What are you waiting for...it's great fun and a fabulous way to get introduced to other awesome bloggers.

Thanks again, everyone for a truly wonderful roundup this week. Couldn't do it without you all!

Shipwright's Cafe & Chef Calvin Burt

2009-10-23T07:09:00.001-03:00

I promised to share more of my wonderful experiences in Prince Edward Island (PEI) and somehow an entire month just whizzed right by.

So here's the first of my installments...a truly exceptional morning with Chef Calvin Burt (local boy - actually, his family has been in PEI since the 1700s. (His dad a fisherman and his mom a fantastic cook) - at his magical home and cafe...a historic 1880's farmhouse in the heart of fertile North Shore Country in PEI. Do check out his video tour.

But here are a few of my quick photos to show off (or try to) the loveliness of this place. Outside...a view from the driveway...
free run chickens
geese...

a very noisy rooster...
Sadly, my photos of his garden didn't turn out, but the bounty did make its way to the kitchen. So let's move indoors...Chef Calvin greets us all in his kitchen where we'll be baking some famous PEI Potato Bread with him.
But first a quick tour of his cafe/home... the library turned dining room upstairs during the season and back to a family room in the winter.
another lovely dining room - 4 all together...
And back to the kitchen...homemade preserves from the farm and surrounding area that you can purchase on your way out.
our mini potato loaves ready for the oven...

and ready to eat...
excellent roasted bruschetta on garlic toasted potato bread (secret ingredient...balsamic vinegar)
the easy as pie creme brulee about to go into the oven in a bain marie...
and, finally lunch is served....steamed world famous PEI mussels with lots of garlic, fresh tomatoes & herbs from the garden - plus some white wine too...
and the Grande Finale...creme brulee
Next week, I'll be sharing several videos I took of the actual bread making and because Chef Calvin really cooks "by feel"...I found this recipe for PEI Potato Bread on the net that looks very similar.

Good For What Ails You Pasta

2009-10-21T07:30:00.004-03:00

If you're like me, when you have a cold, nothing seems to have any flavor. I've been under the weather for more than a week. Nothing serious, just the usual symptoms - stuffed up nose, coughing, no sleep and worst of all...no taste! This post is not to induce sympathy....well...okay, perhaps a little.

Rather, it's to share my "cure"... at least for the no flavor part. I've naturally been dragging myself around due to the lack of sleep and so, any serious cooking...the kind where, if you have to really follow a recipe and pay attention during the cooking process was not going to happen. Thank goodness for the frozen batches of broth (chicken and vegetable )in the freezer, cans of beans in the pantry and sundry herbs and greens in the fridge for days when nothing but soup will do.

But now I actually want something more substantial and naturally pasta comes to mind. Pasta with lots of "in your face" flavors, since my taste buds and sense of smell is still lacking. The recipe for success...

1. Pick your favorite shape pasta (that's the visual comfort factor)...mine is cute farfalle or...as we used to call them when I was a kid "bow ties".

2. Choose your favorite over the top flavors...super salty, super spicy, super tangy (things you will actually be able to taste....my choices....sundried tomatoes in oil, black olive tapenade or oil cured black olives, lots of garlic and red chili pepper flakes, lemon - zest & juice, bitter greens).

3. Minimal cooking, and served up in a pretty bowl.

Good For What Ails You Pasta

Sickly or not, it's perfect for Presto Pasta Nights. Heather, lichef.blogspot.com/">Girlichef, Extraordinaire will be hosting. So start thinking about what over the top or super easy pasta dish to send her. Just email your entries to girlichef (at) yahoo (dot) com and cc me at ruth (at) 4everykitchen (dot) com.