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New and interesting pasta ideas????

This is our go to pasta dish when we are at a loss as to what to make for dinner.
You can whip this wonderfully different pasta dish up in maybe twenty minutes. Best part you probably have the ingredients in your pantry.

WALNUT-BREADCRUMB PASTA WITH A SOFT EGG
4 large eggs

A piece of French bread baguette, torn into small pieces or 2 ounces of panko or any kind of bread crumbs. ( a generous half cup will do )

1/4 cup walnuts

3 tbsp olive oil

4 fat garlic cloves, minced

1/2 tsp kosher salt

1/2 tsp freshly ground pepper

8 ounces linguine - fresh or dried

1/3 cup chopped fresh parsley, either curly or flat leaf

2 tbsp finely chopped fresh chives

1/2 cup (1 1/2 ounces) crumbled goat cheese

Cook the eggs to a firm soft boil (they should be a bit runny ) run cold water over them to halt the cooking process. Drain and gently peel.

Place bread in food processor and process until finely ground. If you are using bread crumbs just add the crumbs and the walnuts and pulse until finely ground. It's ok if you still see larger bits of walnuts.

Heat a large skillet over medium-high heat. Add olive oil (all 3 tbsp) to the pan, and swirl to coat. Add garlic, and sauté for 30 seconds, STIRRING CONSTANTLY. Add breadcrumb mixture, salt and pepper to pan; sauté for 5 minutes or until toasted, stirring frequently. The crumbs brown quickly so don't neglect your pan.

Cook pasta according to package directions. Add pasta to the breadcrumb mixture; toss to combine. Sprinkle with parsley and chives; toss to combine.

Feb 18, 2012
MrsButterfingers in Home Cooking

Calling your favorite rib recipe!

IRRESISTIBLE ASIAN RIBS

SERVES 6 to 8 as a main dish and 12 as an app

These ribs are so succulent because of this "braising" method. Braising is my favorite way of cooking most meats. If you love the ribs at FOXLEY'S in Toronto (and I have posted a Foxley rib recipe) these are a hundred times better.

4 pounds pork back ribs (cut these into individual ribs if they are very large, or groups or 2-3 ribs if they are smaller)

salt and freshly ground white pepper, to taste

1/4 cup (about) of canola oil

1 cup dry sherry (why not pour yourself a sherry glass while you are at it)

1 cup Hoisin sauce

1/2 cup light soy sauce

1/4 cup honey (heat to a liquid state if using solid honey)

1 tablespoon chili paste(I buy this at an Asian grocery store. It comes in large jars and is very inexpensive)

1/4 cup star anise, cracked (put it in a small plastic bag and whack it with your rolling pin. Do not leave this ingredient out. You'll find it definitely at Asian grocery stores, and sometimes at your local supermarket.)

Sesame seeds , toasted for garnish (optional, I used green chives for the contrast)

Preheat oven to 300° F.

Season the ribs lightly with salt and a generous amount of pepper. Brown the ribs in a large skillet over medium high heat. Transfer the ribs, meaty side down, as they are done to a large roasting pan (double lined with tin foil). Arrange them in one layer.

Combine the remaining ingredients except for the sesame seeds, then pour the mixture over the ribs. Cover the pan tightly with aluminum foil and roast until the ribs are tender,for about one hour. Part way through the roasting turn them meaty side up, and check to see the sauce hasn't reduced too much. If so add a little water and recover tightly.

When the ribs are cooked remove from the pan and set aside. Strain the marinade into a small sauce pan. If you have added liquid reduce the sauce until it is lovely and syrupy . Return the ribs to the pan, meaty side up, and drizzle a little of the sauce over each ribs. Serve the remaining sauce in a little pitcher for those who want more of this incredible flavour.

Feb 14, 2012
MrsButterfingers in Home Cooking

homemade tomato sauce - what do YOU do?

use it all

Jan 28, 2012
MrsButterfingers in Home Cooking

homemade tomato sauce - what do YOU do?

Just remember if you cook your tomato sauce longer than 20 minutes the tomatoes become quite acidic. That’s when you add a little sugar. The tomato sauce I make for pizza, quick pasta dishes and risotto takes just 20 minutes to make. I call it a fresh tomato sauce even though I use canned tomatoes.

FRESH TOMATO SAUCE

2-3 tablespoons extra-virgin olive oil

2 fat garlic cloves, minced

chopped fresh red chili pepper or hot red pepper flakes to taste

2 cups canned whole Italian tomatoes (roughly chop these. Whole peeled Italian tomatoes are a better quality than chopped canned tomatoes. Hey, you can chop.)

Kosher salt and freshly ground black pepper to taste.

Add the garlic and chili pepper to a generous sized skillet with a little olive oil, and stir quickly once or twice. Saute the garlic over medium heat for just a couple of minutes. Now add the chopped canned tomatoes and all their juices, and season with salt and pepper. Cook, stirring occasionally, until the tomatoes and the juices have thickened, 4 to 6 minutes. Using a large skillet allows the tomato mixture to thicken quickly. This is what I do. I freeze it in portion sized containers and it is always ready to add to risotto, pizza or pasta.

Jan 28, 2012
MrsButterfingers in Home Cooking

Looking for Good Szechuan restaurant Vancouver area

For years we used to go to a small Szechuan restaurant on East Broadway called the "Wing Wah".
The chef produced some of the most memorable meals we have ever had. His squid in spicy garlic sauce for example was absolutely remarkable. The head waiter , Brian (English name), greeted each customer with warmth and respect. He always managed to steer us in the right direction with our menu choices.
Alas the chef, owner, decided to retire at age 85 and the restaurant closed it's doors forever.
We have been searching since the restaurant closed for a replacement but have not found one to match Wing Wah's quality.

What are your suggestions for a good Szechuan restaurant.

Grocery Store Deli Dept. Slicer Cleanliness

It’s always good to be concerned how your food is being handled no matter what the circumstance and a deli is no exception.
Proper food safe requires a meat slicer be washed, rinsed and air dried frequently. After every four hours of continuous use the slicer should be disassembled and thoroughly cleaned with a clean in place solution this is to prevent pathogen growth.