Recipes Archives - Page 81 of 143

40 Clove Bucatini with Radicchio & Fresh Mozzarella

April 7, 2021 No Comments

When I was young, butter and noodles were all it took to thrill me. I was a pasta purist, I never liked it overdressed. Too much sauce just got in the way of the carbs. Fast forward to today and nothing much has changed. I still like my pasta sparsely sauced and plentiful. And I have a healthy appreciation for the simpler noods out there. But there are a few things that have changed and this 40 Clove Bucatini reflects those perfectly. My taste for bitter foods being the biggest shift, followed closely by my love of intense flavors. This seemingly simple bowl highlights both – with ribbons of bitter and brilliant radicchio and a thin but potent sauce flavored by 3 heads of roasted garlic.

Confections, Custards & Puddings, Dessert, Pies & Tarts

Lemon Meringue Puffs

April 3, 2021 No Comments

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Today’s Lemon Meringue Puffs have been percolating in my mind for a while. I had the idea of lending the classic pie flavor to the format of a cream puff for a year or more now. But I was always unsure of how they would look. Silly little questions, like whether to pipe or dollop the meringue? Or what to fill the puffs with – lemon curd or lemon pie filling? There were a few prototypes, the curd didn’t make the cut and a simple dunk was the surprisingly easy answer to the meringue question. There were a lot of pitfalls along the way, but these Lemon Meringue Puffs are everything I hoped they could be.

Grains & Legumes, Holiday, Pies & Tarts, Vegetarian

Pinto Pot Pie with Dill Puff Pastry

April 2, 2021 No Comments

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When I was in university, I briefly flirted with vegetarianism. It was actually a fairly simple transition for me. I’ve always been more of a carb and cheese person than a meat person. But whenever any holiday approached, I would get lax in my resolve. I would bend the rules to allow a hunk of glazed ham here and a slice of prime rib there. I wasn’t proud of it but in my defense the vegetarian options on most holiday tables, well, suck. It’s not your host or hostess’s fault, by the way. For pretty much all of human history, feasts have been organized with roasted meats at the center. But making something festive and vegetarian-friendly doesn’t have to be a herculean effort and this Pinto Pot Pie proves that.

Lamb, Pasta

Apricot Lamb Meatballs with Avgolemono Sauce

March 30, 2021 1 Comment

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Here we are on the doorstep of Easter again. And once again, we’re all stuck on our own separate doorsteps. If you live in the States where vaccines flow freely that may no longer be the case. But here in Toronto, Canada our cases are going up and our actions are still heavily restricted. So another Easter weekend with my partner and two cats as my only dinner guests. So naturally glazed ham is off the menu. And as much as I love ham, I’m okay with that. I actually enjoy cooking intimate dinners more than big blow-out feasts. When cooking for small crowds, you can limit the number of dishes and focus on the execution of the food you do make. But having said that these Apricot Lamb Meatballs with Avgolemono Sauce aren’t overly detailed, so you can bank that spare fussing time for dessert.