Search This Blog

Thursday, March 23, 2017

Pierogi or Pedaheh, Call It What You Want But Don't Call Me Late For Supper



So, After searching for my recipe for pierogies in vain, I realized that I had posted it on my other blog, NoReEats and it was originally posted on Feb 14, 2011. NoReEats was a year long challenge with two friends where we all commited to never repeating a recipe for dinner for an entire year. Each of us had to share a dinner twice a week (sharing the 7th day on a rotation) and, let me tell you, it was the WORST year of my life. Even the most creative cook with the most receptive family falls back on family favourites and when you take those away, pandemonium ensues.

Normally, I repost just the recipe when I do this and skip whatever I wrote to precede it but this one was funny and I felt like it deserved a full repost. It has it all:
marital discord over food
pine mouth
a great recipe

So, in the spirit of #TBT or #ThrowBackThursday I give you

How a Pierogi Saved My Marriage

Wednesday, March 22, 2017

Love Letter to Rome Part 1 - Instant Pot Carbonara




So, we just got back from a trip to Paris and Rome and my head is so full of recipes that I want to replicate that I almost don't know where to start. Keep any eye for all of my upcoming posts about the trip so I can share all of the great things we ate and the fun stuff we did, but for now, here is my first recipe inspired by our travels.

I bet this guy could use a good carbonara



You can't go to Rome and not binge on carbonara and even though that is exactly what we did,  here we are, needing more.


We make carbonara all the time and I can't believe that I haven't used the Instant Pot to cook the pasta all this time. I am the first person to lecture about adapting EVERYTHING to the pressure cooker, whether it's suited to it or not, but because this dish relies on the starchy pasta cooking water,  it makes even more sense to cook the pasta in the pressure cooker. When you pressure cook pasta, you are always left with this thick, starchy water that makes the finished sauce so silky and creamy and that is just what you need for carbonara.

Traditionally, this is made with spaghetti but I don't like the way spaghetti cooks under pressure, so I used rigatoni and it worked perfectly. Any other hearty pasta shape will work just as well, so feel free to sub in something like cavatappi or penne.

A couple tips:

If you can get your hands on some guanciale, this is the most traditional but if you can't, make with pancetta as your second and then bacon as your third. It's not that it is bad with bacon, because NOTHING is bad with bacon, it's just different.

Do NOT add the egg/cheese mixture to the pasta when it's on the heat or you will end up with a big bowl of pasta with scrambled egg. Don't worry about uncooked egg because the residual heat from the pasta and the pancetta fat will cook it while the starchy water will incorporate into it and turn the whole thing into a creamy, decadent sauce.

Carbonara is a simple dish that depends on the right technique to elevate into something magical. It contains nothing but the pancetta (or bacon/guanciale), eggs, cheese, pasta and the miraculous starchy cooking water with lots of black pepper.

Pressure Cooker Pasta Carbonara 


serves 4 as a main dish and six as a pasta course

1 lb dried pasta - I like rigatoni
4 cups of water
pinch kosher salt
4 large eggs
8 ounces bacon, pancetta or guanciale
1 cup finely grated Pecorino Romano (you can use freshly grated parmesan if like too)
lots of freshly ground black pepper


Put the pasta and the water, with a pinch of kosher salt, in the pressure cooker and program it for 5 minutes at high pressure.

While the pressure cooker heats up, crack the eggs in a bowl, add in the cheese and the black pepper , whisk it until it's all mixed together and put aside until you need it.

Cook the bacon, pancetta or, if you can find it, the guanciale in a frying pan over mediuum heat for a few minutes until it's crispy and has rendered lots of fat and then remove the pan from the heat.

When the time on the pressure cooker is up, do a controlled quick release. Pasta can foam up so release with small spurts until you are sure it's not going to spew all over the place and then release it all at once.

Put the pan with the bacon/pancetta back on the heat and dump in the pasta and any liquid left in the pot, wait for the water to come to a fierce bubbling up and cook for about 30 seconds until there is just a bit of water left. You want to see some liquid but you don't it to be all soupy.

Now, remove the pan from the heat again so that you can add in the eggs/cheese and quickly stir it all together until the eggs thicken into a sauce.

If you like it super peppery, season with a bit more, more grated cheese if you like and serve right away.







Thursday, February 23, 2017

Moroccan Shrimp, Roasted Carrots and Labneh



The weather has been so lovely this week and suddenly,  February feel more like March so I am having a hard time getting excited about making more stick to the ribs weekly specials at The Kingston Social. My brain is all about spring and sun and the need to be warm so all I want to eat is ceviche and fish and salad, drink Gin and Tonics on the porch and pretend it's time to start on the garden.

Friday, February 17, 2017

Korean Potato Salad With or Without a Pressure Cooker


You can keep your
because I have been craving my brand of KFC - Spicy Korean "Fried" Chicken- all week. They are like the sexiest little chicken nuggets on earth - all spicy, sweet and crispy. YUM

Friday, February 10, 2017

Caldo Verde With and Without a Pressure Cooker


You might have noticed that I am not publishing new recipes quite as often as I used to lately, but, trust me, I have a good excuse. A few months ago, I was hired on to design the menu for a new spot in Toronto's east end, The Kingston Social House. They wanted to launch a wine/cocktail spot with a small but tasty menu that only opens from Thursday to Saturday nights. There are lots of other exciting things happening on the other days - Brunch on the weekends by Thick Cut brunch, regular community based workshops, an upcoming Tuesday night Tapa thing by a group of chefs.... it's bringing the little neighbourhood of Birchcliffe Village back to life!