Another Fantastic Presto Pasta Night

Katie of Thyme for Cooking was our awesome host this week. I love her commentary for each and every one of the tasty pasta dishes that made Presto Pasta Night #161 amazing.

So kudos to Katie and to all the pasta makers this week...brilliant!!!!

Next week, WOW...is April over already?! ... I'll be hosting over at Once Upon a Feast, so just email your delicious entries to me - ruth (at) 4everykitchen (dot) com by Thursday and check back next Friday for the roundup.

Old Magazines, New Recipes - A Win/Win

I mentioned that I'm going through my old foodie magazines in preparation for moving. It's not for three months but going through a gazillion magazines, takes time. I'm still working on Cooking Light and it's been quite rewarding.

For example, just when I realized that it was Wednesday and I still hadn't made a pasta dish for Presto Pasta Nights, which is being hosted this week by an old friend, make that long-time friend, Katie of Thyme for Cooking. I love her posts. They always start my day with a smile. But I digress....while I was looking through - and ripping out recipes, I found one for pasta with a chickpea and garlic sauce, which intrigued me. And never being one to let a good thing alone, I made it my own...taking out a little of this and adding a lot of ...well see for yourself..

Gemelli with Chickpea & Garlic Sauce

What's your favorite way to change up a recipe?

Don't forget to send in your pasta dishes to Katie for this week's Presto Pasta Night Roundup. Just drop her a line with your link - don't forget to mention Thyme for Cooking and a link in the post - to thyme2 (dot) kate (at) gmail (dot) com and a cc to me at ruth (at)4everykitchen (dot) com.

We're Moving...What To Do With All Those Magazines?

It's official. We're moving this summer...not sure where in Halifax yet, but it's time to move on.

Don't get me wrong, it's been a fabulous three years living in a converted convent, overlooking the harbor, so close to the Naval Base that I get to hear O Canada every morning at 8 AM and only a block from a foodie heaven - The Hydrostone Market. Great appliances to play with in the kitchen (particularly awesome for one who loves to cook), a fantastic landlady. Really, it's hard to budge, but I really have been missing a BBQ and a little patch of green to grow some herbs at least.

Of course the thought of ACTUALLY moving, packing up all our stuff...I'm tired just thinking about what to keep and ...dare I say it...what needs to go. I decided to start with all those cooking magazines I've had from the mid to late '90's (I got rid of earlier issues before moving from Toronto).

Fortunately for me, I started with Cooking Light Magazine (taking up half a shelf). They have this wonderful partnership with myrecipes where they store recipes on line and you can create your own recipe box to refer to whenever - and wherever you wish - even creating folders for appetizers, soups. or whatever works for you. It's awesome! I'm hoping that the other magazines do something similar.

Apple Horseradish Glazed Salmon

I'm also trying to use what I have on hand, so this salmon dish really got my attention. I used some of my favorite local jelly from Tangled Garden, probably my most favorite Nova Scotia place to visit. And fortunately for me, Beverley brings some of her awesome herb jellies, vinegars and oils to the Saturday Farmers Market, because I used up all of my apple sage jelly and probably should pick up her horseradish jelly too. Dinner was delicious.

As for tonight's dinner...the chicken with sherry vinegar sauce sounds great too.

Jamie Oliver's Food Revolution

I have mentioned before about Jamie Oliver's Food Revolution...first in the UK and then un the USA.

I just finished watching the finale of his Huntington WV series and it moved me to tears...tears and to signing his petition for healthy meals for children. I hope you do the same. And I hope you get involved in your community to make eating healthfully the norm - especially for our children.

I'm heading out to Feed Nova Scotia's information night tomorrow to see how I can get involved and make a personal difference....What about you?

Signs of Spring in Nova Scotia

Buds on trees, crocuses, tulips and daffodils standing at attention and best of all...glorious baby greens and rhubarb at the market...Ted Hutton and his farm always are my harbingers of Spring.

Here's what I scored today... that bunch of gorgeous purple baby mustard greens at the top of the post. They are almost too pretty to eat. Notice I said "almost".
The Hutton farm is famous around here for their unique vegetables and especially Asian ones like bok choy, above,
and these precious baby red bok choy that will taste delicious raw in a salad or quickly sauteed.
Naturally, Spring wouldn't be Spring without some ruby red rhubarb. Now I just have to figure out which way to fix it up. Rhubarb Crumble... a simple yoghurt with honey & rhubarb compote...or do I find the perfect recipe for a pie...no local strawberries though for my favorite - strawberry rhubarb pie. Hopefully the crops with overlap.

What's your favorite harbinger of Spring? I still haven't seen any fiddleheads at the market...my other favorite Spring food.

Presto Pasta Night #160 is All About Spring

Spring is definitely here as can be seen in this week's fantastic Presto Pasta Night Roundup #160, which was hosted by the wonderful Cynthia, The Kitchen Slave...who really needs the weekend off.

Thanks everyone for sharing your fantastic dishes. I love each and every one of them.

Don't forget that next week, my long time friend Katie of Thyme for Cooking will be hosting. You can send your entries to her at thyme2 (dot) kate (at) gmail (dot) com and a cc to me at ruth (at)4everykitchen (dot) com.

In the meantime, enjoy, enjoy, enjoy.

Earth Day 2010 What Are You Doing Today?

It's Earth Day 2010 and perhaps because we've been watching the Battlestar Galactica Series on DVD, or perhaps it's been all the world calamities - volcanoes, earthquakes, tsunamis...it seems appropriate to try to do SOMETHING today that makes a green difference.

Lao-tzu, founder of Taoism said "A journey of a thousand miles begins with a single step".

So, besides turning off lights when they're really not needed, same with water and thinking twice about driving when we could walk or bike...what's the one thing you'll be doing differently today?
I'll be thinking about meals that feature sustainable, local & organic foods...like this delicious Hoisin Glazed Halibut, sustainably caught off the shores of Nova Scotia and served with a simple stir fry with veggies from the local farmers market.

Make today a great Earth Day.

An Old Favorite Pasta Finally Written Down

Many of you know that I usually spend Fridays with one of my grandsons and then head over to his parents' place for dinner. This past Friday, my daughter was feeling stressed...hey...life definitely has a way of overwhelming even the hardiest of us. So I offered to have them all come here for dinner instead.

What would I serve though, since I hadn't gone grocery shopping, didn't expect to serve dinner for six and had a very busy day exploring Boaz' world? No problem, there's always pasta in the pantry, chorizo in the fridge and shrimp in the freezer and plenty of mixed greens for a salad.

In fact, my daughter was not surprised and commented on arrival that she figured we'd be having some combination of shrimp, chorizo & pasta. What shocked me as I went to write this up and figured that I'd just link to any one of my concoctions, was that I had never written one down!

So...here's the version I made last week - Rotini with Shrimp, Chorizo & Surprises... because there's always some surprise ingredient. This time it was the shelled Iberian Mussels and the Spicy Broccoli Rabe, both left over from earlier in the week. But every time I make it, the only two things that are the same are the shrimp & chorizo. The pasta is always short, but just depends on what's on hand. As for the rest...what ever appeals to me when I open the fridge.

I did serve it with the last of the mixed greens from last week's trip to the farmers' market. It's amazing how fresh they stay. You definitely wouldn't expect greens from the regular grocery stores to last half that long or taste that wonderful. This time around I made the salad with Honey Caper Dressing that worked perfectly with the pasta. Naturally, I forgot to take a photo.

Don't forget that this week's Presto Pasta Night is being hosted by the wonderful Cynthia, The Kitchen Slave, extraordinaire. Send your entries to cynthia_huang86 (at) yahoo (dot) com and cc me ruth (at) 4everykitchen (dot) com. I'll be looking for you at the roundup.

Sunday Scramble

Scramble - when I say the word, two thoughts come to mind...rushing about, beating deadlines. Dictionary.com defines it as "collecting things in a hurried or disorderly manner....however you define it, it makes my shoulders hit my ears and my heart race. Needless to say, I prefer the other thought...whipping up some eggs with ...well...with whatever you smile and slows down your heart, drops your shoulders from your ears and makes you smile.

I do love Sunday mornings...I've written about them a million times, I'm sure. Typically they start out with my Honey brewing some coffee - today it was from The Smiling Goat Organic Espresso Bar - one of my favorite coffee bars in a city with quite a few good ones. You can even read their blog that highlights some of the latest and greates coffee finds. The coffee, a direct trade from Finca Matalapa, Puerta Zapa called Los Inmortales, El Salvador. The label says " bright & supple with a round mouthfeel, lush with orange and melon. Notes of maple syrup and cherry transform to an apricot finish"...seriously, it even sounds awesome...but I digress.

After snuggling in bed with coffee and the news of the day (on-line, of course), tummies start to grumble and it's time to make some sort of breakfast. Often...very often, I just whip up some sort of frittata or scramble (you can find many an option here). They always start out the same way...me standing at the fridge and making a last minute choice based on... sometimes a particular ingredient to add...sometimes it's a particular ethnic flavor.

Today (top of page photo)...the cured black olives, roasted red peppers, fingerling potatoes and some fresh arugula called to me. That and the thought of the pancetta that started the whole thing on my way from the bedroom. Add the last of the smoked applewood cheese, left over from yesterday afternoon's baguette (from Boulangerie La Vendeenne purchased at the Farmers Market).

What's your favorite scramble combination...and I am talking about the egg variety?

Anticipating Presto Pasta - And Enjoying It

UPDATE: Thanks Daphne for a great job of hosting this week's Presto Pasta Night Roundup. It's awesome. And thanks all for some very interesting dishes.

It's Friday again and time for Presto Pasta Night. This week the lovely Daphne of More Than Words is our wonderful host and we are all waiting with baited breath for it.
Since I've got a date with an awesome three year old all day, and his delicious little brother, later too...
I won't be updating PPN until later tonight. I can't wait! Please keep checking for the roundup.

And just an FYI...so you can get your pasta thinking caps on...Cynthia, The Kitchen Slave will be doing the hosting honors. Send your entries to cynthia_huang86 (at) yahoo (dot) com and cc me ruth (at) 4everykitchen (dot) com.

Garofalo Pasta - Look for it

I'm often contacted to promote some product or other...flattering, but I rarely actually write about any of them....unless, of course I love the product. And I love Garofalo Pasta. Unfortunately, I don't find them very often here in Halifax. So whenever they contact me about a new pasta, I'm all over it.

In fact, just to let you know that I've been a fan for a long time...here's what I did with the gorgeous lumaconi I purchased years ago that actually introduced me to Garofalo....a very quick and easy Mushroom Lumaconi.
So when they contacted me the first time last May, and sent me some penne mezzani rigate (it even sounds wonderful) that I tossed with some local goat cheese, blanched asparagus...well you can read about it here... I was beyond excited. That's the photo at the top of the page.

This time it's radiatore, those small pastas that almost look like pieces of tires. And just like tires, they're shaped for traction. Too often, the thick and tasty pasta sauce you were excited about using stays on your plate. This is usually because of the floppy pasta that cannot take the weight. Garofalo produces a premium quality pasta with ridges outside and inside to keep your favorite sauces where they should be - on your pasta and in your mouth.
I wanted to really show off the pasta, so I made a simple Radiatore all 'Arrabbiata to let you see just how beautifully the sauce is caught in all those...well...treads.

So this is my entry for this week's Presto Pasta Night Roundup hosted by Daphne of More Than Words. This is her third time hosting and she always does an awesome job. Please send your entries to daphnesu16 (at) yahoo (dot) com and a cc to me ruth (at) 4everykitchen (dot) com

What Are We Doing? More Fat in Fast Food?

Although I rarely use this blog as a platform for ranting...I can't help myself. My Honey sent me this link from The Globe And Mail entitled Forget Healthy. Apparently, KFC - is now serving up Double Downs. If you can't open the video you can follow this link to see it on YouTube.

No bread...which normally means salad or something healthy, but look again ...it's two breaded and fried pieces of chicken, with bacon and cheese in between them. I'm afraid to even think of the calories and fat involved.

Now don't get me wrong. I am far from being a purist. I occasionally crave an egg McMuffin or their quarter pounder. And once a year, I do love a couple of pieces of KFC myself. But most of the time, I eat healthy meals that really do taste wonderful.

I find it frightening to think about where we've come and where we're going. According to Stats Canada, 17.2% of Canadian adults were obese in 2008. Check out their article. I remember when if a woman was overweight, the only option, clothes-wise was a Muu Muu - that tent-like Hawaiian dress. Today there are chains of shops that cater to the Plus Sized and every other store has departments just for them as well.

Perhaps it's because I frequent the Farmers Market here almost every Saturday morning, where I get to know my farmers and artisan cheese and bread makers. Perhaps it's because so many of the books that cross my desk (make that dining room table) are focused on eating fresh, locally produced and healthfully (is that a word?). Perhaps it's because I've been following Jamie's Food Revolution. In one of his presentations he quoted US statistics that said that the next generation will live TWENTY YEARS LESS than this one due to obesity related diseases.

Enough ranting....I'm off to eat a healthy breakfast. Herb & Goat Cheese Scrambled Eggs with some multigrain toast.

NSCC Culinary College Tour, Chat & Lunch

Back in February, I was lucky enough to meet Chef Sean Kettley, (awesome Chief Instructor of the First Year Students at NSCC Culinary Arts Program, Akerley Campus) and his rock star Junior Culinary Team at the Savour Food & Wine Show. They went on to win Gold (for the third time in a row) at the Atlantic Culinary Competition, where all the Maritime Provinces were represented. You can read all about it here. And they're heading off to Windsor, Ontario in May for the Nationals. Winning team gets to represent Canada at the IKA World Culinary Olympics, 2012 to be held in Germany. My money's on them!
Not the best photo, I admit, but then I took it at the Savour Food & Wine show when everyone was jostling for a taste of these carrot bombs that was part of their winning menu. I can't even begin to describe these magical bites. I was so impressed that I wanted to follow up with Chef Sean and take a tour of the very high-tech Sobeys Culinary Centre at the Akerley Campus.

The visit was delightful and delicious and I thought I'd share some highlights....but where to begin!
An obvious choice is the cafeteria...which will be magically transformed this Thursday (April 15) for the Touch of Class Gala Dinner. You might want to call and see if there are any tickets left (902) 491-4900.
In fact, the pastry kitchen crew were already busy creating some centerpieces for the tables out of sugar and...well...I guess we'll have to wait until Thursday to see the masterpieces. The pastry & bread making kitchens caught my eye for all the state of art equipment...lots of KitchenAid mixers, in particular.
The two year culinary arts program introduces students to the art of bread and pastry making, among all the other cooking courses, and if students are really interested there is a one year pastry program and a one year bread-making program as well. The school even has its own on-site bakery that is open, depending on what and when the students are baking.
There are I believe, five kitchens: one for the dining room, one for the cafeteria, a separate one for pastry, another for bread-making and at least one more. It was hard to keep up. Each was spotless and everyone working with such focus. In a word...awesome!

But back to the cafeteria (which feeds the 1000 students and staff every day) for a moment...the culinary arts students actually cook everything served at the cafeteria, the fine dining restaurant (which is open to the general public for lunch Tuesday through Friday and for Dinner, Wednesday & Thursday), manage the bake shop and prepare sundry gala dinners - like Touch of Class. From cooking to serving. It's all done by students under the watchful guidance of their very talented instructors.

What impressed me most about the cafeteria is the food. Of course, you say...you're talking about the culinary arts program. My point...if you let me finish...is that there is not a French fry, burger or any other of the usual fast/processed/deep fried food options that typically grace a school cafeteria. In fact, many students from the high school down the street come here for lunch. And just check out the line waiting for some tasty hot dishes.
You will always find a bank of boxed sandwiches at any time during the day - all prepared on site, but I forgot to take a photo.

For lunch there are two choices of soup - yesterday there was Cream of Tomato Soup with cheese crisps...

or seafood chowder
Salads are made to order, starting with the freshest of veggies and choice of lovely mixed greens or romaine lettuce.
The pasta choice changes daily, but is all made in house (or rather in school), yesterday was fresh goat cheese ravioli with tomato sauce (optional was the pulled pork added to it for the carnivores)
I love the way the stations are manned - and womanned with attention to detail and presentation that would be well received at any fine dining establishment.
There are always two hot mains - Yesterday - vegetarian quesadilla - isn't that pretty?
or Swiss Steak with a wonderful, rich gravy and some potato Duxelles, stir fried veggies and a root vegetable galette that I could not resist.
Here are the Duxelles being made earlier that morning.
And of course all the cookies, muffins, squares...that you could handle. I had to have a delicious raisin oatmeal cookie to tide me over until lunch.
There's a state of the art high tech demonstration kitchen that can hold 120 in stadium seating with lighting et cetera that is set up like a TV station and can produce high quality shows, copied to DVD. They bring in guest chefs, create tutorials for different kinds of cooking. It's awesome as you can see.
All in all it was the most impressive tour and taste I've been to in a long while. And kudos to Sobeys who is a huge sponsor.

Many thanks to Chef Sean for taking time to give me a tour - his pride in the school, his students is contagious. When asked what was the best part of being an instructor there, here's what he had to say...(me paraphrasing, of course)

The start of the year is both a challenge and high point. Students start with a clean slate. That means starting from scratch (the challenge and the opportunity to make a difference) and watching them grow and develop into fine chefs. In fact, many a post graduate chef will call him when looking to hire chefs themselves.

Even better is the opportunity to educate the rest of the school about eating good, healthy and interesting dishes. In fact, when he meets up with graduates from other programs, many will say that one of the things they miss the most is the cafeteria food. Now if we could just get the rest of schools to prepare healthy food options, I'll be very happy indeed.

Presto Pasta Night #158

It's another great roundup this week. Big thanks to all who shared - we even have two kitchens that shared two dishes each - and they're all awesome. So without more blabbing from me....

UPDATE: Somehow I missed this fantastic Fusilli with Roasted Vegetables and Mozarella from The Sweet Kitchen. Shame on me! We would have missed out on a very tasty dish. If there's anyone else out there that I missed, please resend the link to ruth (at) 4everykitchen (dot) com.
Sondra of Gesund Geniessen joys PPN for the first time - and first in for the week as well. I do hope she'll be back for more. This time she shares a healthy Whole Wheat Pasta Casserole.
Kevin, my favorite Closet Cook on earth made a dish to really melt my heart...Meyer Lemon Pesto and Feta Pasta with Shrimp. I bet it melts your heart too.
Cynthia, The Kitchen Slave gives us, not one but two delicious dishes this week...this beautiful looking Spicy Mapo Tofu Noodle dish that I'll probably have to turn the heat down a notch - I'm such a wimp.
and this gorgeous Green Curry Seafood Fettuccine.
Judith of Think On It made a fantastic Easter lunch starring Artichoke Lasagna. The photo may not have turned out - everyone too interested in the eating, but it sounds delicious. I'm hoping to find little artichokes here to copy her. After all, they do say imitation is the best form of flattery.
Liz over at Couples Kitchen updated a recipe she posted a few years ago - lucky us. The Osso Bucco Pasta has me drooling.
Kirsten of From Kirsten's Kitchen to Yours finally found a pasta she can digest. Her Kale & Blue Cheese Pasta looks so healthy, we all should give it a try.
Graziana of Erbe en Cucina is very busy these days...but not too busy to send us a lovely Pasta alla Carbonara Vegetariana. Everything sounds wonderful in Italian.
Pam of Sidewalk Shoes is very organized...I'm envious. But even the most organized can end up having to be more spontaneous...and thus...Chicken, Cabbage & Bacon Pasta was born.
Cool Lassie at Pan Gravy Kadai Curry certainly knows what to do with leftovers. This Sauteed Asparagus with Chopped Rigatoni looks fantastic.
Katie, another of my favorite food bloggers, of Thyme for Cooking shares this Orzo with Green Garlic & Mascarpone. I'm keeping my fingers crossed that I find some green garlic at the farmers market tomorrow.
My very good friend Val, at More Than Burnt Toast brings her version of a dish I've made from one of Josee di Stasi's cookbooks (they're both awesome). Which just shows how delightfully versatile this dish is...not to mention Val's gorgeous photo of Lemon Pasta with Asparagus and Shrimp which looks way prettier than mine.
Kait of Pots & Plots also shares two awesome dishes with us this week. You go girl!
Sesame Noodles with Shrimp & Vegetables
and Shrimp & Andouille Sausage Pasta with Four Cheese Rosa Sauce
Elizabeth of Blog from OUR Kitchen was worried she'd be too late with her Stuffed Manicotti from Scratch...but who could resist such a perfect dish.
Finally it's my turn to share. I found a new fave pesto...and that says alot, since I love trying collecting pesto recipes. This one is from Giada de Laurentiis' new cookbook Fusilli with Spicy Walnut & Arugula Pesto. I'll be using the pesto slathered on grilled goat cheese sandwiches tomorrow and it will be fantastic roasted on salmon or tilapia,.... add a little more oil and it becomes a tasty vinaigrette for salads.
Thanks again, everyone for all your tasty treats. Next week Daphne of More Than Words, is back, hosting for the third time! She always does a great job. Hope to see you there.

Please send lots of pastas her way. Just send an email to daphnesu16 (at) yahoo (dot) com and a cc to me ruth (at) 4everykitchen (dot) com.

If you're interested in hosting a PPN later this summer, drop me a line. It's lots of fun and a great way to meet wonderful bloggers.