Bachelorette Supper: Spaghettini with Tomatoes & Goat Cheese

My husband decided to spend Saturday night watching the hockey game with the boys. I had a long week at work this week and the only thing I wanted to do was to kick my feet up and maybe watch the re-airing of the series finale of ER.

The prospect of having dinner on my own got my wheels spinning to create something delicious but also relatively simple. Then I remembered something I used to eat all the time in my bachelorette days. I guess this dish fell to the way side because my husband is a vowed meat eater and despite my earnest attempts to prepare the occasional vegetarian meal for him, he simply doesn't see a meal without meat is a meal.

When he decided to do a boy's night out, I decided to treat myself to this long lost friend. This is a simple pasta with clean flavours that's a snap to make but feels like a treat. Fresh juicy tomatoes on top of silky noodles with a generous dollop of velvety tangy goat cheese. It is easily my favourite dinner for one.*(No doubt this is even better when tomtatoes are at their peak in late summer.)

*You can definitely increase the quantities if you are serving more than just yourself. I think it makes a really nice main dish in the warm, sticky summer nights. It's a really beautiful but simple dinner. Bon Appetit.

Spaghettini with Tomatoes & Goat Cheese

1 tbsp olive oil
3 garlic cloves, minced
2 medium sized tomatoes, diced
1 tbsp butter

handful of baby arugula (rocket) or a couple of basil leaves
dollop of goat cheese

quantity of a fine noodle pasta like cappellini or spaghettini

1. Boil water and add pasta.
2. Meanwhile, heat olive oil in a large saucepan, add garlic and cook until the garlic sizzles. Add tomatoes and simmer. Let the tomatotes simmer down into a sauce.
3. Add the arugula until it wilts.
4. To finish, add a pat of butter to create a sauce.
5. When pasta is al dente, drain pasta reserving a cupful.
6. Add a small amount of the pasta water to the tomato sauce if you want the sauce to be a little thinner.
7. Plate pasta and scoop tomatoes and arugula on top.
8. Dollop with goat cheese and serve.

...Read more

Sugaring Off! What To Do With... Maple Syrup

Last Spring, we spent Easter in Montreal with my in-laws. It was my first opportunity to experience a rich Quebec tradition: a visit to the cabane au sucre (literally means: sugar cabin). This activity is also known as, “Sugaring Off.” It is that glorious time of year when the sun shines a little bit longer each day, the snow starts to melt away and the farmers tap their maple trees to siphon off that glorious sap that is transformed into the wonderfully sweet amber maple syrup.



Be warned, the point of cabane au sucre is to eat. A LOT. And sometimes, the cabane is enlivened with a certain amount of alcohol, and local music too. My advice to you: Wear loose elastic waistband pants, pace yourself then dive right in. The cabane is a multi-course extravaganza showcasing two of Quebec's agricultural darlings: pork and maple syrup.

Our cabane was located on a picturesque farm set along rolling hills blanketed by thick white snow in rural Quebec. The cabane itself is a large hall with long communal tables. It was still early in the day but there is a buzz in the room with chattering patrons, clanging dishes and a small army of cooks banging out one dish after another.

We purchased our tickets, as soon as we sat down at our table, the parade of food began. Our meal kicked off with a large bowl of thick pea soup. It was dark pea green flecked with yellow lentils in a rich, flavourful broth. I was just about to reach for a second bowl when my husband (my fiance at the time) shook his head and told me pace myself. A large greasy platter filled with assorted ham, and sausages with little dinner rolls showed up at our table next. I sat out this round. (I don’t eat pork - it’s a long story but involves childhood “incident.”) Then came a plate of starchy white potatoes to soak up the eggs stirred in warmed syrup. (Yes, you read that correctly... eggs cooked in syrup.) Now, that may sound unappetizing, and in fact, my husband didn’t have a taste for it. But I found it unique, interesting and different: strands of eggs whisked through thick boiling maple syrup. It's not for everyone, but I like eggs and I like maple syrup so it worked for me. Of course, no cabane au sucre breakfast would be complete without baked beans simmered in maple syrup. They were tender and sweet but not cloying. Last but not least, we capped the meal off with the grand marshal of the food parade, dessert. First, a grand-pere (literally means grandfather), a deep fried sweetened dough similar to a funnel cake doused with glorious maple syrup. Then last but not least, the most classic of Quebec desserts: the fabulous yet simple tarte au sucre. Think pecan pie or butter tart without the pecans or the raisins. It's a smooth and creamy, reminscent of a soft fudge with a crisp, shattering crust. I groaned my way through the final bites, but man, it was good. Decadent but good.

I left the sugar shack with a full belly, wishing I had worn pants with an elastic waistband. But there was one thing left to do... maple taffy. As we left the cabane, one of the farm hands had just filled a large wooden tray with pristine white snow. He poured maple syrup into the pristine white snow and all the kids (including the kids at heart) lined up to wrap the hardening syrup around a Popsicle stick and to enjoy maple syrup one last time.

While a tour around the property is a must, if you're with children, they will likely insist a sleigh ride on the farm's horses...



I didn't need to "sugar off" to develop an appreciation for the beauty of maple syrup. It has a delicious and deep flavour that I like to use in place of brown sugar. While it is a natural pairing for pancakes, I think maple syrup is far more versatile than that.

I have added maple syrup to roast squash (it pairs so nicely) when I make this squash and pumpkin bisque. I also add a tablespoon or more... when I make breakfast turkey patties. It tastes fabulous as the sweetener to home-made granola (in place of honey or brown sugar) and I have even heard of it as a replacement for sugar in coffee. (um, different)

My husband has been in charge of weekday dinners lately and he has found a way to make use of maple syrup and sweet potatoes. This is recipe is a welcome departure from the usual starches - rice, potatoes, pasta....

Maple Roasted Sweet Potatoes

2.5lbs sweet potatoes (peeled and cut into chunks)
1/4c maple syrup
3 tbsp vegetable oil

1. Preheat oven to 400 degrees.
2. Toss sweet potatoes, brown sugar and vegetable oil together. Tumble into an ovenproof dish. Roast for 25-30 minutes until edges are crisp and the sugar has caramelized.

*We visited Cabane Au Sucre Bernard Duquette just outside of Montreal.

...Read more

Avocado and Hearts of Palm Salad

Thanks to everyone who made my scrambled eggs posting the most viewed photo on Tastespotting.com last week and I welcome new readers who found me through that post.



When people find out I have a food blog the first thing they ask is, "How do you have the time?" This question is almost always followed by, "How do you come up with recipes?" The answer to the first question is time management but some weeks are better than others. The answer to the second question is sometimes it is through a fortunate accident but most times, I am inspired by an ingredient, a technique or another recipe.

My plan for this week's post was inspired by a great chicken dish I tried several years ago. I spent the week developing this recipe: spice levels and the cooking technique. I wanted to make dish something that was easy, delicious and accessible. Most times, what I envision and what happens are the same thing. The problem was this week that wasn't the case. First, the spices weren't quite there (not exactly a disaster, but not good enough to post) so it has sent me back to the drawing board and second, we had a cooking accident. We grilled the chicken on the barbecue at the same as we did a duck breast. The duck breast with its thick fatty skin created a dark grey smoke that imparted an unappetizing carbon-tinged colour to the meat. Not exactly the result I had intended.

So instead I offer up this really simple salad that we ate with the chicken last night. This is such a simple thing to put together that calling it a recipe is somewhat misleading. You need recipes for souffles, and cheesecakes but for this little salad? No, it's pretty easy. Think of it as a list of ingredients.

If you plan to serve this on a particular day, remember to purchase the avocado several days in advance. I think the addition of orange segments might be really nice in this salad as well which I will try next time. This salad is a welcome departure from the usual leaf salads that people have come to expect.


Avocado & Hearts Of Palm Salad
Yields 2 large servings

1 ripe avocado (diced) (Click here for a refresher on cutting an avocado)
3 hearts of palm (1 can) - sliced into 1/2cm coins

Vinaigrette
1/3 c olive oil
3 tbsp white wine vinegar
1 tsp Dijon mustard
pinch dried oregano (if you have fresh, use that instead)
1 tbsp of finely chopped parsley

Whisk together and ingredients and set aside.

Toss avocado and hearts of palm together. Drizzle vinaigrette over top and serve.

Updated April 11, 2009: Thanks to a reader for pointing this out... I inadvertedly forgot to include that you should add salt & pepper to taste and a squeeze of lemon to finish.
...Read more

In Praise of Eggs

When I found out that my CSA provider, Wholearth, had farm fresh eggs available, I immediately ordered two dozen Jersey Giant eggs. Oh eggs... one of the reasons why I could never become a vegetarian (as noble as it is....) Perhaps I could give up eating chicken or fish under the threat of death... but a life without eggs? That would be unfathomable. Eggs can do so many things and I have always loved their versatility (think scrambled, over easy, sunny side up, soft-boiled, hard-boiled, coddled, poached….) and their flavour.

Of course, you can get eggs from ducks, quails, ostriches (!) among others, but the eggs I am referring to come from that ubiquitous farm yard animal, the humble chicken. These little ova are high in protein, minerals and vitamins and low in saturated fats.

There was a phase, I think, in the nineties where people stopped eating eggs because of high levels of cholesterol and then started eating them again when it was found that it was “good” cholesterol versus “bad” cholesterol. Then Omega-3 eggs came out & those eggs tasted tasted oddly fishy. (They have corrected this now!) Well, like gladiator shoes, eggs are back.

In our house, eggs never left the kitchen. (We never even dabbled in those cartons of egg substitute products. Not saying they are not good, but compared to the real thing? There are few simple pleasures as cracking an egg onto a hot sizzling skillet.) I see them as a fundamental part of how I cook... Just think, how would I get my meatballs to stick together? And how would I ever make a smooth velvety custard again? Or even eggs as a dish unto itself? Deviled eggs, anyone?

I know everyone has a way of making scrambled eggs and to be honest, this is a dish I prefer to eat at home. In fact, they have been cooked to my exact liking only once and that was in a hotel in Kathmandu. But that seems like a long way to go for such an easy dish.

Here is my complaint with most scrambled eggs: almost always overdone thus producing a rubbery and dry curd. If you develop one kitchen skill this year, please let it be how to make a proper scrambled egg with pale yellow, moist and glossy curds. If you do this, I will be right over to breakfast and you will be loved and exalted by your friends and family for your culinary mastery.

Admittedly, the recipe below is a bit fancy. Yes, it's Gordon Ramsay's recipe. They are out of this world, but no, you don’t always have to make eggs this way. Consider this a special occasion scrambled egg. This is the dish you pull out if you are trying to warm your way into someone’s heart.

If you don’t have crème fraiche, leave it out or try a tablespoon of sour cream. (It won't taste the same, but is still very nice.) However, the principles of making good scrambled eggs stand regardless: take your time, do not use a high heat (regulate by taking it off the burner if you have to), and stop cooking before your eggs are fully cooked. The residual heat will continue to cook the eggs even after you have removed it from the burner (this is called cross-over cooking time) and scrambled eggs should be soft, pillowy and should easily yield under your fork.

Gordon Ramsay’s Scrambled Eggs



Admittedly, I have made eggs in a more conventional and straight-forward manner, but having made these eggs several times now, it is worth the extra effort if you have the time to make it this way. The result is a very tender and glossy curd and is an excellent way to begin a morning.

6 eggs
3 tbsp butter, cut into chunks
1 tbsp crème fraiche
black pepper

snipped chives & sea salt for garnish

1. Crack the eggs into a small saucepan. Add butter pieces and heat slowly under medium-low heat. Stir continuously with a spatula until eggs are fully incorporated and butter begins to melt.
2. Remove off heat for a moment and continue to stir, gently turning and flipping over the curds. Return to heat again turning and flipping the curds. (It is important not to rush this step, the eggs are cooking slowly through this process. Turning them over ensures that there are no hot spots and the result is evenly cooked, glossy eggs.) This process should take about 5-7 minutes.
3. Once eggs are no longer runny, but not dry (glossy but distinct mounds of egg are visible), turn off heat. And fold in crème fraiche and chives.
4. Spoon onto toasted wholegrain bread and finish with a sprinkle of sea salt.
5. Serve immediately.

...Read more

What To Do with…. Nutmeg

After sweet, intoxicating and ubiquitous cinnamon, nutmeg is easily one of my favourite spices. It’s warm, exotic, and faintly sweet. Nutmeg evokes images of passing lazy days slung in a hammock under the warm Caribbean sun with a Hemingway novel in one hand and a rum drink within arm's reach of the other.

Nutmeg is mocha-brown and slightly larger than an unshelled hazelnut (or filbert) with a slightly ridged surface. This ovum-shape seed falls from an evergreen found in the Caribbean as well as parts of Indonesia and India. These little nuggets pack a powerful, fragrant punch that enlivens both sweet and savoury dishes. Even the smallest dusting can be transformational.

Nutmeg is sold as the whole nut and in powder form, however purchasing the whole nut is infinitely better. If you think nutmeg is abit pricey compared to other herbs and spices, just remember it will last a very long time if well stored. (I have read that spices should only be stored for up to 2 years, however, my stash of nutmeg is going on five years. And perhaps it is true, that it is not as potent as it was way back then, I have not seen any signs that my nutmeg has become rancid or otherwise inedible. The fragrance is still magical and potent after all this time.) However, I would recommend purchasing the whole seed for it ensures that you are not paying for “filler” product as well as it prolongs the potency of the spice. (This advice also applies for other types of herbs and spices. Whole, where possible, is usually better.) While there are specialized graters for this purpose, they are really not necessary. I use a micro-plane grater to scrape off what I need. (The micro-plane grater is easily one of the most important tools in my kitchen, I use it to zest citrus fruits, and shave Parmesan or nutmeg.) If you don’t have a micro-plane rasp, you can use the finest side of a multi-sided grater. (It may be less smooth depending on how sharp your grater is, so please be careful.)

Unfortunately however, most people's relationship with nutmeg goes as far as the seasonal drink, eggnog. While nutmeg and eggs are a natural match, it extends far beyond the holiday drink. Nutmeg compliments eggs both in a sweet and savoury sense. Nutmeg tastes great in other egg-based dishes such as crème brulee, cheese soufflés, and scrambled eggs.

Nutmeg is also a natural pair for the king of spices, cinnamon. In my kitchen, nutmeg tends to follow cinnamon in my baking creations. Nutmeg often makes its way into my apple and cinnamon dishes including pies, muffins and crisps.

Nutmeg makes an unexpected but welcome appearance in these gourgères (cheese puffs). It subtly enhances the nutty flavour of the cheese and of course, the eggs. Admittedly, I had been intimated by gougères for the longest time... making a choux pastry and then piping them out, and hoping that they turn out airy and light.... sounds little fussy and potentially a world of let-down, doesn't it? (Thoughts of the acrid smell of burning butter and flour drift across my mind...) But I watched a friend pipe and bake them at a dinner party recently, I was amazed how quickly they came together. Inspired by the simplicity of making gougeres, I went home and tried out several recipes from my collection of cookbooks. It seemed to me the combinations were universal: 1 c flour, 4 eggs, 1 stick of butter (1/4c), a quantity of Gruyere or Emmenthal, a pinch of spice and a strong arm. In fact, my first batch, came pretty close to perfect. (What? Yes, it's true.) And subsequent batches? Even better... (No exaggeration.) Now, these gougeres make a regular appearance as a pre-dinner bite when we have have guests. I can whip them out like no one's business.

Admittedly, I like it when my food gets attention.... (I do write a food blog... ) But I relish the look of delight and surprise on my dear guests' faces when the puffs emerge from the hot oven and tumble onto a large platter. Make these and your friends will be in awe of your culinary prowess as you have mastered choux pastry. Of course, you don't have to tell them how easy they are to make. That's a secret we'll keep between you and me.




I found this recipe in one of my favourite cookbooks, The Gourmet Magazine Cookbook. (TGMC is a very excellent cookbook, by the way, that is, if you can manage to purchase a cookbook without the requisite food porn. It is a compendium of well-tested, no fail recipes ranging from the most basic to the rather complicated. Sadly, the only photo in the 1,000 page cookbook is of Gourmet Magazine's editor-in-chief, Ruth Reichel, located on the back flap of the jacket cover! Ruth's awesome, but I like to be inspired by gorgeous photos of delicious dishes I may have overlooked if not for a beautifully shot photograph.)

There are many gougère recipes out there and I have seen then call for a pinch of cayenne pepper instead of nutmeg, I’ve had them both ways and prefer the nutmeg. Also, I have found this recipe incredibly easy and concise. I have upped the salt on this a tiny bit, just to boost the flavour a little bit. But other than that, the recipe is easy to follow but requires a strong arm or a stand mixer.

Gougères (Cheese Puffs)



Makes approximately 4 1/2 dozen

1 cup water
1 stick butter, cut into large chunks
3/4 teaspoon salt
1 cup all purpose flour
4 large eggs
1 ¼ cup finely grated Emmenthal cheese
2 tbsp finely grated Parmesan Reggiano
¼ tsp nutmeg
1/4 teaspoon freshly ground black pepper

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment paper.
Bring 1 cup water, butter, and salt to simmer in heavy medium saucepan over medium heat. Once butter has melted, add flour all at once. With a wooden spoon, stir firmly and quickly until the flour absorbs liquid and forms a ball. (It will be stuck around your spoon, pulled away from sides of saucepan.) Continue to stir for another minute or so to absorb addition moisture from the dough. Remove pan from heat; cool dough 2 to 3 minutes. Beat in the eggs 1 at a time until the dough incorporates the egg and it becomes sticky and glossy before adding another egg. Stir in cheeses, nutmeg and pepper.

To prepare for baking – you can scoop the dough into a pastry bag or a Ziploc bag and pipe into tiny mounds. (I prefer the latter especially if you’re going to make this ahead. You can keep the dough in the fridge until your guests arrive. Then snip one of the bottom corners of the bag and pipe.) Alternatively, you can scoop the dough with two spoons. Once complete, I wet the bottom of the spoon to smooth out the mound and make it as round as possible.


Bake gougères for fifteen minutes, then reverse the positions of the pans. Bake for another 15 minutes until the gougères are light and golden. Serve immediately.

...Read more

Lamb and Guinness Stew

St. Patrick’s Day is one of those holidays that everyone can celebrate. No need for cards, or high expectations and there will be no dashed hopes. St. Patrick's Day is simply a time to celebrate life with good friends. While the origins of this day begin in Ireland and the Irish everywhere take exceptional pride in celebrating this holiday, they don’t seem to mind if the rest of us celebrate with them.

I made this recipe inspired not so much in honour of St. Patty's Day but as a result of our first shipment of our “meat” share from a local farm around Toronto. It is a small scale farm that celebrates the return of values of environmental responsibility, non-commercial farming, and preservation of heritage livestock breeds. And that's definitely something we can buy into. Moreover, they naturally raise heritage breeds of beef, pork, lamb, chicken, turkeys and ducks without use of antibiotics and the result is incredibly delicious and flavourful meats. This week's shipment included Shropshire lamb chunks and farm fresh Jersey Giant eggs.

As soon as I opened the package of lamb, I could tell the difference. The meat had a fresh clean smell to it and felt fleshy and firm. As I sauteed the meat, I expected it to exude that characteristic gamey "lamb" smell, instead that strong gamey smell gave way to a slightly more subtle aroma. It was distinctly lamb, but not overpowering or heavy. I sampled a tiny piece as I browned the meat and found that it had a delicate texture that practically melted in my mouth. It could be eaten right now! No braising required. But several hours in the slow cooker transformed the lamb and the other ingredients into rich, earthy stew that warms the belly and the soul on an unexpectedly cold March night.

The rich, earthy aroma of the stew wafted throughout our house and we had to go for a walk in the afternoon to stop us from slipping bowls of stew out before our guests arrived.

Happy St. Patrick’s Day!

Lamb Stew with Guinness

1 large onion, cut into large chunks
1 tbsp vegetable oil
2 tbsp brown sugar
2 ½ c beef stock
¼ c pearled barley, washed
1 large can Guinness less a quarter cup
3 large carrots, peeled and cut into ½ inch coins
3 celery stalked, trimmed and cut into ½ inch half moons
1 tsp rosemary minced finely
1 lb lamb, cut into chunks (shoulder or leg may be used)
2 lbs Yukon Gold potatoes, peeled and cut into large chunks

1. Heat oil in a large sauté pan over medium heat & slowly cook onions.
2. Meanwhile, add celery, carrots, barley, beef stock, rosemary, brown sugar and Guinness into a slow cooker.
3. Once onions have softened, add onions to the slow cooker. Season lamb with salt and pepper.
4. In the same sauté pan, over medium high heat, sear the lamb. Turn meat and brown on all sides. Add to the slow cooker. Cook for 6 hours.
5. At the six hour mark, add potatoes, stir and cover. Cook for another 2 hours. Serve.

*The alcohol in the beer evaporates leaving a rich, dark flavour.

If you don’t have a slow cooker, that’s okay, too. You can slowly cook this in a Dutch oven under low heat, for less time, add potatoes in about an hour before you plan to serve. The late addition of potatoes leaves them their shape a toothy feel.

...Read more