Thursday 3 March 2016

carbonara

THE PERFECT SPAGHETTI 

ALLA CARBONARA


At the risk of sounding like a wet blanket, I think that certain dishes deserve to be revered for their sheer perfection and simplicity. Carbonara is one such dish that despite becoming so prolific nearly all over the world, precisely because it is so simple and delicious, it has has nevertheless fallen victim to countless mediocre iterations or as I call them "bastardizations". 

But why fix something that ain't broken? Is it because 'they' are not using quality flavoursome ingredients that bring sufficient flavour to this simple dish? Is it lack of technique? I.e. the erroneous use of cream to create a sauce-like consistency. Or perhaps it is a lack of respect for tradition? Food is a language and language is steeped in culture. It is not merely a label, hence the term 'lost in translation'. Are you still following me? 

Here is some context: Carbonara originated in Rome at a time when much of Rome's populous was poor. They had to make do with the cheapest cuts of meat and a few available ingredients, but above all they had to be tasty. Hence the advent of typical and much loved Roman dishes like Spaghetti alla Carbonara, Bucatini all' Amatriciana, Spaghetti Cacio e Pepe, and Tripa alla Romana just to name a few. 

Roman recipes typically make use of ingredients from the quinto quarto or the "fifth quarter" of the animal, such as offal. Typical quinto quarto dishes are tripe, brain, heart, liver, kidneys, tongue, pancreas, and pig's feet.... just to name a delicious few. Also typical are cured pork's cheek or Guanciale, and cured pork belly or Pancetta which are the central proteins in Carbonara and Amatriciana sauces. 

So where am I going with this? Well, I guess what I am trying to say is that in the absence of context or cultural reference points we lose what makes a dish truly special and meaningful. So given that I am writing this blog from within the Waterloo region or K-W, here are some tips on getting the right ingredients for creating a flavoursome Carbonara:


  • Guanciale /PancettaVincenzo's in Uptown Waterloo (you can also make due with Brandt's Double Smoked bacon from Sobey's)
  • Conestoga Farms Free Run Eggs - Sobey's (these are some of the best eggs I've had; tasty with creamy dark orange yolks)
  • Parmigiano Reggiano - Kitchener Market, Vincenzo's. Just please don't use the pre-grated stuff of unknown origin.                           So now that we have the 'what', here's the "how':

Thursday 21 January 2016

red cabbage


RUSTIC BRAISED RED CABBAGE TART WITH BLUE CHEESE & WALNUTS


An ideal rustic Winter dish made from seasonal ingredients. The rich flavours of sweet and sour braised red cabbage coupled with walnuts and sharp blue cheese over flaky buttery shortcrust pastry is the epitome of cosy Winter dining.


INGREDIENTS

Shortcrust pastry:
400 g all purpose flour, plus more for dusting
200 g cold butter, cubed
Pinch salt
100 ml cold water

Filling:
1 medium red onion, sliced
half a red cabbage, shredded
3 sprigs fresh thyme
4 TB apple cider vinegar
3 TB good dark balsamic vinegar
Salt and pepper to taste
Walnut halves, 8-10
Crumbled blue cheese to taste

Eggwash : 
Optional -  1 egg yolk & pinch of salt













                                           CLICK PLAY TO SEE HOW IT’S MADE:




Thursday 10 December 2015

mulled wine / glühwein

GERMAN MULLED WINE OR GLÜHWEIN


This easy and authentic mulled wine recipe brings me back to those dreamy Christmas markets in Germany. Wondering down cobblestone streets with a steaming mug of glühwein, keeping my hands warm and my spirits high whilst  the scent of cloves and cinnamon permeated my nostrils with every indulgent sip.

Glühwein is made for sharing so here I am sharing it with you so you too can enjoy it this Winter after coming in from the cold or better yet, going back into it. Nothing beats a snowy Winter's walk accompanied by a thermus filled with hot fragrant mulled wine to keep you warm and content.

CLICK PLAY BELOW TO SEE A QUICK VIDEO ON HOW IT'S DONE




Friday 27 November 2015

chocolate, almond + olive oil cake


CHOCOLATE, ALMOND & OLIVE OIL CAKE


This cake recipe is my go-to Winter dessert and I rely heavily on its flavour profile to cajole even non-dessert eaters under joyous submission. Needless to say, this is not an overly complicated dessert but the key to success is in the ingredients. A good balance between the sugar, fleur de sel, and cayenne pepper make for a sophisticated treat while using a fresh high quality extra virgin olive oil imparts rich grassy undertones and a moist texture to this chocolate favourite. And if that weren't enough, its lovely almond nuttiness make it the perfect dessert for the fast approaching holidays.





INGREDIENTS:














METHOD:

1.       Combine 50 g of dark unsweetened good quality cocoa powder with 125 ml of boiling water and a good pinch of cayenne pepper (more if you like heat). Whisk til smooth. Set aside to cool.

2.       In another bowl, combine 150 g of ground almonds with 1 tb all purpose flower, 1/2 tsp baking soda, and a generous pinch of fleur de sel (or sea salt). Stir well.

3.       In a third bowl, combine 180 g of sugar with 3 eggs. Whisk until incorporated. Gradually pour in 150 ml of the extra virgin olive oil in a steady stream, whisking all the while. This will create a thick and emulsified rich yellow batter.

4.       Combine the chocolate batter with the egg and olive oil batter. Whisk to combine.

5.       Now combine this batter with the ground almond mixture. Stir to combine.

6.       Pour cake batter into a fully lined (bottom and sides) baking tin. At this point you may top cake with blanched almonds for decor, then bake for 45 minutes in a 325 degree oven.

7.       Let cool for at least 30 minutes before digging in. If you like you can dress the cake with a sprinkle of fleur de sel and a dusting of icing sugar. Serve with a dollop of whipped cream.




Monday 18 May 2015

stinging nettles

NETTLE PURÉE 






Spring is the perfect time to go out into nature and forage for delicious greens to cook up, and there is nothing more green, delicious, and healthful than nettles. 

Here's how to pick nettles and make your very own nettle purèe to enjoy with seafood, chicken, eggs and even bacon. Nettle is incredible!

https://www.youtube.com/watch?v=UmIr5hwy8OM

Thursday 30 April 2015

lavender

PANNA COTTA WITH LAVENDER & HONEY 


Panna Cotta (Italian for cooked cream) with lavender and honey is the most refreshing way to end a meal. With its silky texture and delicate flavour of lavender infused cream, you won't believe it only takes minutes to prepare! The perfect dessert for warm summer evenings.












Here's the how-to YouTube video on how to make this exquisite dessert using fresh lavender, honey, cream and gelatin. It can't get easier than this!

Tuesday 21 April 2015

quark

GERMAN CHEESECAKE OR KÄSEKUCHEN


Whether you're a fan of cheesecake or not this authentic German cheesecake (or Käsekuchen) will certainly not disappoint. This IS the real deal! 

Unlike its North American counterpart, it contains Quark (a creamy and mildly tangy fresh cheese) so it is always light and flavourful and never stodgy or dense. Secondly, instead of a cookie crumble base there is a buttery and decadent shortcrust pastry crust that renders this dessert a sheer delight. 



Guten Appetit!
QUARK - a fresh unripened curd cheese
TIP: Why not add cherries or raisins to your filling?




Saturday 4 April 2015

raspberries


FINANCIERS AUX FRAMBOISES or MINI ALMOND CAKES WITH RASPBERRIES

These classic French pastries are as delightful to eat as they are to make. Its 3 key ingredients are ground almonds, butter, and raspberries. It takes around 10 minutes to prepare plus 10 minutes in the oven but the result will have you thinking you've just stepped into a Parisian patisserie. 




Makes 24-30 mini cakes

Wednesday 25 March 2015

octopus

GALICIAN STYLE OCTOPUS OR PULPO A LA GALLEGA

This quick and rustic octopus dish is an incredibly delicious way of  enjoying the taste, texture, and tradition of Galician octopus. Set over a base of boiled potatoes and dressed in plenty of paprika and olive oil, it makes for a special lunch, tapa, or appetizer. 







Click on video to see how it's done:


Click on video link to see how it's done:



Friday 13 March 2015

anchovies

ANCHOVY, LIME & CAPER PASTA

I think that Italian cooking has the potential to be the perfect "fast food" and this pasta dish is no exception. It packs a ton of flavour, it is healthy, and it takes under 15 minutes to prepare!
The perfect meal for a busy weekday supper. Check out the recipe below on YouTube: