Crab Spaghettini with Chili

This has been an extremely busy week at our house.

We had a baby on Wednesday morning. Yes, you read that right. We had a baby. Wednesday. Our darling, Jack, arrived safely on his actual due date after a rather brief but arduous delivery. While my husband and I braced ourselves (mentally) for the long sleepless nights and the crying fits, nothing could have prepared us for the intense euphoria and joy of meeting your child for the first time. While it is tiring, it is certainly not without its rewards. Ah parenthood...

Now onto the business at hand...

As frazzled and tired as we are, we have still managed to cobble a couple of meals together. At times it can be a challenge, but I think the key is a well-stocked kitchen and a couple of "go to" recipes that you can quickly put together.

One of our classic standbys is this simple pasta dish. If you have time to boil water, you have time to make this delicious dish. While crab can be a little spendy, if you think about it balanced against one night of ordering in, it's still a pretty cost effective meal and makes an everyday meal slightly special.

Crab Spaghettini with Chili

1 lb pasta - long thinish noodles like spaghettini, spaghetti or linguine

4 tbsp butter
2 garlic cloves, minced finely
1/2 tsp chili flakes
1/2 c grape or cherry tomatoes
1 lb crab meat*
1 large lemon, zested & juiced
1 tbsp chopped fresh dill

parmesan reggiano

1. Boil water & prepare pasta according to package's instructions.
2. Meanwhile, melt butter in a large sauce pan. Once bubbly, saute garlic and chili flakes until garlic is softened. Do not brown. Add tomatoes until softened then add crab meat. Break up crab into loose chunks
3. Once the pasta is al dente, drain immediately and add to a large pasta serving bowl. Set aside at least 1 c of pasta water.
4. Add prepared crab mixture on top of pasta and toss with lemon juice, zest and dill until well coated. Add additional pasta water to loosen if required. Add salt & pepper to taste. Finely grate parmesan on top and serve immediately.

*you can prepare your own crabs, but honestly, I buy the refrigerated picked crab meat. It's delicious and saved me alot of time...

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Cookbooks and Custard

If there is one habit that vexes my husband, it's my passion and love for cookbooks. I love them because not only do they inspire "what's for dinner" but they bring the world out there into my kitchen at home. As I turn the pages of my favourite cookbooks, I am transported to hot, bustling kitchens of New York, the rustic kitchens of the French countryside or the outdoor markets where Chinese cooks seek out the freshest ingredients for dinner that night. A good cookbook is like a good travelogue, returning me to a beloved place and time with just a taste or evoking an image of a faraway and exotic place I have yet to visit.

In an effort to maintain the size of my collection at a manageable level, I have taken to borrowing cookbooks from our library system. I am currently making my way through a fabulous cookbook, “The Gift of Southern Cooking” by Edna Lewis & Scott Peacock. I had heard great things about this cookbook and Southern cooking is something that I am not greatly familiar with here in Canada.

The book is not just a cookbook but a record of a great friendship between Edna and Scott. She, the grandchild of former slaves from Virgina & he, the younger white chef from Alabama, who through their shared passion for the cuisine of their heritage, share this inspired & thoughtful collection of recipes of this region in the way grandmothers pass on recipes to the future generations.

With so many recipes to choose from, I am still experimenting and trying out new things but I thought I would share with you this wonderful and very simple custard recipe plucked from the pages of this cookbook. (While I have changed some of the recipe's instructions, the ingredients remain the same....)

Egg Custard
(adapted from The Gift of Southern Cooking)



Serves 8 (according to the cookbook, though I used 6 large ramekins which warranted a longer cooking time.)

6 eggs
3/4c granulated sugar
1/4 tsp salt
4 1/2 c milk
1/4 tsp freshly grated nutmeg
1/2 tsp tsp vanilla extract

Preheat oven to 350 degrees.

Crack the eggs into a large mixing dish and stir until the yolks are broken. Add sugar, milk and salt and mix until well blended.

Strain the egg mixture through a fine-meshed sieve into a large bowl or pitcher. Stir in nutmeg & vanilla. (The nutmeg floated to the top when I made my custard because I used a rasp to grate my nutmeg. If you have a proper nutmeg grater you probably won't have the same problem I had but if you use a rasp and prefer a more refined appearance, I would add the nutmeg, allow it to infuse the custard for at least ten minutes (if not more) and strain. The flavour is not as pronounced but the custard won't have the same flecks and speckles mine did.)

Place ramekins into a large deep dish baking pan (like a lasagna dish) and carefully pour approximately 1 cup of the egg mixture into each ramekin.

For safety's sake, carefully pull out your oven's baking rack and place the baking dish on top. With a heatproof pitcher, pour enough hot water into the baking dish to reach approximately half way up the ramekin dish. Very carefully, push the baking rack back into the oven. (This technique is called bain marie. It allows the custard to cook very gently through indirect heat.) Bake for approximately 3 - 40 minutes. (The cookbook calls for 20-30 minutes... I checked the custard every 10 minutes starting at 20 minutes, but my cooking time was considerably longer because my ingredients came straight from the refrigerator, and I made 6 servings instead of eight, the custard needed more time to set.)



To remove, carefully pull out the oven rack and lift the baking dish off the rack. Place a clean towel on your kitchen counter and carefully remove the ramekins from the baking dish onto the towel and allow to cool.

This is delicious warm but also quite delicious chilled with a dollop of whipped cream.
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It's Cold and Wet Outside, Let's Get Gnudi

I woke up to a miserable day in front of me. I drew open my bedroom drapes only to find most of the leaves that hung on the tree in front of our house had fallen overnight and wrapped our car in a soggy auburn blanket. Rain lashed at our windows and the wind howled and shook the remaining leaves from the trees. Today was not a day to venture outside but to hide away from the world with a cozy rustic lunch.

Pumpkins and autumn go hand in hand. When I walk down our street and see all the pumpkins sitting on our neighbors' porches, I think about pumpkin in all its delicious edible forms: pie, soup, ravioli, muffins, risotto, etc. I had have a craving for pumpkin ravioli these days but I was not in the right frame of mind to wring out my own pasta or run out and even pick some up.... today was the day I made a meal out of the contents from my fridge. After a quick perusal, I decided I could make pumpkin gnudi (pronounced: nude-y) instead.

Gnudi is an Italian dish very similar to gnocchi with the exception of one key ingredient: fresh ricotta instead of potato. The difference is all texture: instead of a dense, hearty bite of a gnocchi, a gnudi is a light and pillowy cloud. Think of it as ravioli filling without the pasta exterior. It is delicious and light tasting but is quite filling and satisfying especially on a rainy autumn day.

Pumpkin Gnudi with Brown Butter



Serves 4 as a side or 6 as an appetizer
1 lb fresh ricotta
2 large eggs
1.5c packed pumpkin
1 c freshly grated parmesan* (plus more for garnish)
1 tsp salt
1/4 tsp grated nutmeg
1/4 tsp ground sage
1.5c all purpose flour

1/4 c unsalted butter

Mix ricotta with eggs and pumpkin, parmesan, salt, nutmeg, and sage until fully incorporated and batter is a soft orange colour. Taste and adjust seasoning, if necessary. (Keep in mind that you will be cooking this in salted water.)

Add flour bit by bit & stir until batter is firm but not stiff. (You may need to add more flour, if necessary.)

In a pot of boiling salted water, spoon batter into water. Though time-consuming, I usually test the first one for flavour and make any adjustments before I proceed further. With the incorporation of flour, the flavours sometimes fade and only through cooking will you know for sure.

Continue to add gnudis, being careful not to overcrowd the pot. Resist against making large drops into the water. (I found the larger the gnudi, the longer the cooking time and it is certainly possible that the gnudi is not fully cooked, resulting in a floury, pasty taste.) The gnudi takes only several minutes to cook (allow it to float to the top and allow for another two minutes or so.) Drain well.

In a large skillet, melt butter over medium heat until it butter turns into a nutty brown colour. Carefully add drained gnudi to the pan and toss gently. Cook for another five minutes until crisp on the outside.

Garnish with parmesan shavings and serve immediately.

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If You Dare...

Note: Please forgive the tardy postings these last few weeks... we have been in the final steps of our major basement renovation and we've been scrambling to get our house in order and our weekends are spent moving furniture, and cleaning. Not fun.

The inspiration for this week's recipe came from a huge craving I have had for one of my favourite types of cheeses. Stilton. Gorgonzola. Roquefort. Cambozola. Blue cheese - it's a type of cheese you either love or you hate. It is assertive & distinctive and usually, ahem, pungent. There are people out there who are absolutely mad for a veiny, craggy bleu and I am one of those people.

While there are milder forms of this type of cheese, I prefer the verbose & in-your-face flavours for this appetizer. It's meant for just a few bites to set the stage for dinner and is not meant to serve as a portion for a main dish. If you would prefer a larger portion, I would recommend a milder blue cheese such as dolcelatte. This pasta has flavour!


Gorgonzola Pasta with Roasted Mushrooms & Pine Nuts

serves 4 appetizer sizes

1/2 lb small pasta (such as penne or shells)
1 tbsp butter
5 large button mushrooms, cleaned & sliced
80 grams Gorgonzola crumbled
1/2 c light cream (or milk - if using milk, I used abit extra & allow it to boil down a little)

salt & pepper to taste

2 tbsp toasted pine nuts

1. Cook pasta according to package instructions in a large pot of boiling salt water.
2. Over a high-medium heat, add 1 tbsp butter to a large skillet. Once butter has melted, toss in mushrooms. Spread evenly along the skillet and allow to roast off.
3. In a medium saucepan, add cream (or milk) and crumbled cheese over medium-low heat. Stir occasionally and allow to cheese to melt.
4. Once mushrooms have browned off and given up considerable moisture add to cheese/cream mixture.
5. Drain off pasta and add to sauce. Stir to incorporate.
6. Adjust seasoning and top with toasted pine nuts & serve immediately.

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Something to Nibble On...

Happy Thanksgiving Canada.

Sorry for not posting last week.... I had intended to post, but the recipe I had in mind didn't fare well under my camera. The photos weren't appetizing enough so the recipe sits on my computer until a drool-worthy photo can be captured.

For this week, I was trying to come up with a quick snack for NFL football this afternoon. I thought I might make something with pumpkin since it is Thanksgiving but, then I saw an unopened container of walnuts and thought, "Who doesn't like candied nuts?"

If you aren't familar with making your own candied nuts, you are in for a treat. They take no more than 15 minutes of active time and can easily be made ahead so they are the perfect make-ahead dish to buy you a little time when your guests arrive and you are still prepping dinner.

Personally, I like a mixture of toasty almonds and buttery walnuts but you probably have your favourites, too. This recipe creates a sweet and warm flavour that's perfect for the fall. The secret ingredient here is the inclusion of smoked paprika. While I have seen other candied nuts recipes that include cayenne (which is great but lends some heat), I prefer smoked paprika because of its mysterious dark but subtle flavour without the added heat.

While these nuts are highly suitable for football snacking, I like also like them topped over a spinach salad with dried cranberries, crushed and sprinkled on top of steamed broccoli or as a part of a cheese board with gorgonzola and dried apricots.


Candied Nuts

4 c walntus, almonds, hazelnuts, etc
2 c granulated sugar
1/2 tsp cinnamon
1/4 tsp dried ginger powder
1/4 tsp smoked paprika
1/4 tsp salt
1/8 tsp allspice

1. Toast nuts for approximately ten minutes in a 350 degree oven until golden & fragrant.
2. Melt sugar, spices & salt in a medium-sized saucepan over medium heat.
3. Working quickly, carefully add toasted nuts to sugar mixture and stir to coat.
4. On parchment paper or a Silpat, pour mixture onto a large cookie sheet.
5. Spread nuts out quickly to break up any large lumps and allow to cool completely.
6. Once cool, break apart nuts and store in a dry container.

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My Birthday Meal

Birthdays only roll around once a year and regardless of how you choose to celebrate it, I believe on the day of your birth you should have a special meal. It doesn't have to be at restaurant and it doesn't have to be fancy, but it should be something special.

For my birthday this year, I had a real longing for mac and cheese, not the instant, out of the box kind but the al dente pasta smothered in a sharp but creamy cheese sauce with a crusty, crisp exterior. I have been craving it for months but couldn't really justify the calories except on this day. Since it was a birthday meal, I decided to go all out by creating something rather splendid, full fat flavour to be enjoyed hungrily without a moment’s regret. A meal that I could recall throughout the rest of the year and think to myself, "Now, that was dinner!" It had to be a version of macaroni and cheese that was not just indulgent but also exquisite.

The "something" I added to this mac and cheese for my birthday meal was lobster. It isn't something I get to eat very often and its inclusion really brings something special to this humble dish. If you don't want to use lobster, I think this would work well with lump crab meat, or bay scallops. (Or no seafood at all! It's still delicious!)

There are two secrets to a good mac and cheese. The first key to success is using the right cheese for this dish… I pondered what might pair well with lobster, and I thought a nice sharp white cheddar might fare well, and perhaps some nuttiness from a Gruyere topped with some Reggiano Parmesan.

The second key is just the right amount of time in the oven to deliver a creamy, smooth interior with a crunchy, crisp exterior. To achieve this, sprinkle with panko flakes (beautiful Japanese breadcrumbs)on top and bake in a large shallow pan for maximum crust. A fifteen minute bake finished with a little broiler time yields this is perfect balance. But if you prefer a firmer mac and cheese, you could leave it in the oven for a little while longer.


Lobster Mac n' Cheese

200 grams small pasta - such as shells or macaroni

4 tbsp butter
4 tbsp all-purpose flour
4 c whole milk
2 c shredded 2 year old Cheddar
2 c shredded Gruyere
pinch freshly grated nutmeg
pinch paprika
1.5 tbsp finely chopped dill
salt & pepper

2 lbs lobster
1 tbsp butter

1/2 c panko
1/2 c grated Reggiano Parmesan

1. Heat water for pasta. Preheat oven to 350 degrees.
2. Heat water for lobster. Once boiling, add lobster. Cook for a minute until the shell turns bright red. Pull lobsters out and dunk in an ice water bath. Once cool enough to handle, remove meat. Chop roughly into bite size pieces and set aside. The lobster will still be uncooked - which is fine as it will continue to cook in the oven.
3. In a medium saucepan, melt butter over medium high heat. Sprinkle flour over melted butter and whisk. Allow flour to cook, turn down heat to avoid burning, if necessary. Add 1 c of milk and whisk well. When fully incorporated and thickened, add a second cup. Repeat with the remaining two cups.
4. Once milk is fully incorporated, add 1 c of cheese at a time. Continue to whisk until all the cheese is melted and fully incorporated. Add nutmeg & paprika (use freshly grated nutmeg if you can), and salt & pepper to taste.
5. Add pasta to water and stir. Cook until about 2 or 3 minutes away from being al dente. (It continues to cook in the oven so we want this nearly cooked not perfectly cooked.) Drain and return pasta to pot. In the same pot which is now off heat, stir in lobster chunks and dill. Pour sauce on top and stir to mix.
6. In a large buttered casserole dish, add the pasta and lobster mixture. Sprinkle panko and Parmesan on top.
7. Bake in oven for fifteen minutes. Move to the top rack and brown top.
8. Allow the casserole to rest for at least 5 minutes before serving.
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