Last Chance to Join the Presto Pasta Night Roundup

Being this week's host for Presto Pasta Night, I'm hoping for lots of entries.... even though I didn't get to submit any new ones myself.  I already have a collection that includes homemade ravioli and another with homemade pasta and a Piri Piri sauce.  But you still have time to send more my way.  I'll be creating the roundup post tomorrow morning, so... what are you waiting for?!   Just send me a link to your post... don't forget to mention Presto Pasta Nights with a link and check back tomorrow.   Email to ruth (at) 4everykitchen (dot) com 

To entice you.... here is the first pasta I ever shared... back in 2005.  Winter Greens, Pancetta & Mushroom Pasta that's still a favorite with us today.

Savour Food & Wine Festival an Awesome Annual Affair

Let's face it, even though it's been a truly mild winter so far, it's still winter!  Not my favorite season except for February and the awesome Savour Food and Wine Festival that get's me through it all.   It is put on by the Restaurant Association of Nova Scotia, and they've graciously invited me to attend...again.  The festival runs through the month of February with all sorts of gastronomic events and showcases wonderful local chefs, restaurants and wine & spirit purveyors and I can't wait to take part.

Decadence  starts things off this Thursday, February 2nd at Casino Nova Scotia here in Halifax... it's worth the trip even if you're from out of town, out of province... even out of country.  It's all about chocolate and cheese and the wonderful beverages that pair so beautifully with the dishes that the chefs from Nova Scotian restaurants and student chefs from the culinary program at Nova Scotia Culinary College - so cool, I just had to go and visit with them after the 2010 event   

Here's a video clip from last year's event and here's what I had to say about it too.

The month long festival ends with the spectacular Savour Food and Wine Show on February 23rd. Just check out some of this year's menus...Venison & Smoked Boar Burger, with Sundried Olive Mayo, Crisp Shallots & Mustard Seeds from Le Caveau; Butter poached lobster on brioche crostini, served with an avocado & tarragon aiolo, pickled fennel, champagne gastrique & crispy fried shallots from The Five Fishermen; Lamb Sliders with local ground lamb, locally sourced blue vain cheese, in-house made tzatziki, locally-grown organic greens and in-house baked rosemary scented carmelized onion buns from Hart & Thistle Gastro Pub.  There's venison, and scallops, and, as always an amazing spread of Sushi and other Hamachi delicacies.   Not to mention brilliant wines, spirits, beers and more to pair them with.

If that's not enough to entice you to come...here's what I wrote about 2010 and 2011 events.  So what are you waiting for!  I hope to see you there.  I'll be the one juggling plate, glass and camera!

fineCooking - Cooking Without Recipes

A few years ago, I received one of my favorite birthday gifts from my daughters ... a subscription to fineCooking Magazine.  I eagerly await its arrival every month.  And the article I look forward to the most is the "Cooking Without a Recipe" feature.

 A couple of years ago, I shared my take on Hunter Style Braised Short Ribs.  I have made many variations since then.

And let's not forget the Mushroom Meatloaf with Honey Chipotle Glaze.  Just one of a bazillion combinations, but I am glad I wrote this one up because we liked it that much.

This time around the Cooking Without a Recipe feature is Mac 'n Cheese.  I call mine Insanely Delicious Mac 'n Cheese with Kale... because... it is truly insanely delicious. It's even vegetarian, for goodness sake!   That said, every variation the article suggested seemed wonderful on its own or as a springboard to something of my... and your... own imagination.

So I'm happily sharing this one with Presto Pasta Nights.  This week Emma of Soupier will be hosting for the first time.  So let's all help her out and make it a truly spectacular one.  Send your entries to souperior (dot) blog (at) gmail (dot) com and cc ruth (at) 4everykitchen (dot) com by tonight.    


How many variations of Mac 'n Cheese will make it to the roundup?

Taste of the Forest Pasta

The name of the pasta came to me from all the earthiness of the ingredients... wild mushrooms... thyme...pancetta...arugula.   When I was creating it....translate to "throwing it together", because it really only took as long as it did to boil the water and pull stuff out of the fridge...my head was filled with the notion and smells of a Fall day, hiking through the woods.    Which is weird since we just had a snow storm and the world here in Nova Scotia is white.   That's my daughter, Joanna with Boaz & Dov all happily enjoying perfect snowman making snow.

And it's weird since I can't even remember the last time I went hiking through the woods in the Fall, or that I would never forage for mushrooms or hunt and cure pork for my pancetta, or that the arugula comes from the hothouse of Riverview Herbs that I bought last weekend at the market..

Taste of the Forest Gemelli 

with Mushrooms, Pancetta & Arugula

Still, it's an easy dish to prepare and so flavorful, I just had to share it with Presto Pasta Nights, this week hosted by Emma of Souperior.  She's a first time PPN host and we're both very excited that she's decided to join in the fun and I hope you will too.  Send your entries to souperior (dot) blog (at) gmail (dot) com and cc ruth (at) 4everykitchen (dot) com by Thursday 

S Pellegrino Almost Famous Chef Competition

As promised... here are all the details about the 2012 S Pellegrino Almost Famous Chef cooking competition that brings together students from 73 culinary institutions across the United States and Canada. During the competition they battle for a chance to compete and be judged by nationally renowned chefs at the finals competition in Napa this March.   It sounds like a fantastic opportunity for budding chefs and naturally I have to share the four Canadian schools participating this year... which is the TENTH year of the competition.  

George Brown College Chef School (Toronto)

TheInternational Culinary School at the Art Institute of Vancouver

École hôtelière de la Capitale (Québec City)

Institut de tourisme et d’hôtellerie du Québec (Montréal)

From the S Pellegrino Press Kit...

"Each school selects two students and the competition holds both a regional and finals competition. The 10 regional events bring together diverse culinary schools from a single region to compete for one winning spot to represent that region at the finals event.  All regional competitions are held approximately 30 days prior to the finals event. The finals competition takes place in March in Napa Valley, CA, where all 10 regional winners compete for the coveted S.Pellegrino Almost Famous Chef title."   

 And if you're a fan of Iron Chef competitions, this one will be just as intense!

• Two hours to prepare 8 servings ( 7 for the Judges & one for display)
• Judges in the kitchen while the contestants prepare their dishes ... talking and watching
• Presentations of the dish to the judging panel, who will evaluate on kitchen, chef and personal impact & presence skills

... Wow!  I need a cigarette and I haven't smoked in 25 years!

The Canadian Regional Event will be held at the Calphalon Culinary Center in Toronto on January 30th and I will keep you posted, but I'm sure you're interested in the prizes....

Each regional winner (there are 10 regions in total and all of Canada makes up just one region... only Canadians will find that strange) will receive a gift of appreciation from participating sponsors, including chef ware from Chef Revival.and all expenses paid trip to California for the finals in March (along with one-on-one sessions with the judges & media training... rock stars in the making!)

Then there are the finals....

Three competitions : Mystery Basket, Signature Dish and People's Choice:

•  The Mystery Basket Competition is a two-hour task to prepare an entrée with provided ingredients.
•  The Signature Dish Competition is a duplicate of the recipe; however, this time it is prepared for up to 200 distinguished guests.
•  In the People's Choice Competition, distinguished guest attendees vote on their favorite student dish

The winning prizes:

•    The Mystery Basket Winner will receive a $3,000 cash prize.
•    The Signature Dish Winner will receive a $3,000 cash prize.
•    The People’s Choice Winner will receive a $3,000 cash prize.
•    Acqua Panna Fan Favorite Award Winner will receive a $3,000 cash prize.

   The overall S.Pellegrino Almost Famous Chef Competition Winner will win...

•    A $10,000 cash prize
•     An offer of a position to work for a nationally recognized chef for one year
•     Media tours, interviews and various other public appearances around the U.S. and Canada    

And I get the opportunity to interview one of the Canadian contestants and some of the award winning recipes after the competition, of course.    Stay tuned. 

San Pellegrino Memories

I've been asked to write about the 2012 S. Pellegrino Almost Famous Chef Competition... and I will, because it's very exciting...but not until tomorrow!

For now, I want to reminisce about my affair with San Pellegrino .. don't tell my Honey.    It started when I was 21 and my parents' birthday gift was a trip to Europe for a month.   Of course, way back then, my very protective parents couldn't imagine sending me off without some sort of structure... and a chaperon.  So I went on an organized tour to London, Paris and several Italian cities and I still remember my first glass of San Pellegrino, served with a thin slice of lemon.  I felt incredibly sophisticated and on days when I feel particularly ... well... let's just say ... LESS than sophisticated... some San Pellegrino with a thin slice of lemon over ice does the trick.

During the Great Depression of the '20's, they called carbonated water "two cents plain"... I wonder what they'd call it these days...twenty dollars plain?.  but I digress...When I was little, my parents and grandparents had seltzer water.  I vaguely remember the special bottle with a  weird handle that, when squeezed, carbonated  the plain tap water.   Today, it's making a come-back with companies like Soda Stream.  

But what I remember, when I was little, is that whenever the grownups drank some... they'd burp.... the men, much for forcefully than the women... almost making it a contest to see who could do it longest and loudest... and the burp, was followed by a contented sigh and smile.   So, I asked my dad if I could have some "Burp Water" and the title has stuck with my family ever since.  

All that to say, that when I did try S Pellegrino, the sparkling natural mineral water, it was much more delicate and ... well the only word I can think of is... "sophisticated".  

When I agreed to write about the competition, I was sent a large package with a chef's apron and some other goodies... most enjoyably... some limonata (sparkling lemonade never tasted so delicious), aranciata (orange), aranciata rossa (blood oranges - and my latest favorite), and pomplemo (grapefruit).  I'm not really a soft drink fan... too sweet... too many chemicals... I usually just have water...

But these are different... in the best way imaginable.  With 18% fruit juice and no preservatives....this is my choice to go with that very sophisticated Lamb, Feta & Eggplant Burger ... please.

Don't forget to check back tomorrow to hear all about the 2012 S Pellegrino Almost Famous Chef Competition.