From the category archives:

Pasta

Pasta con la Bottarga e Wasabi

July 6, 2009
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Pasta con la Bottarga is about as simple as pastas get, consisting of pasta (usually spaghetti), grated bottarga and olive oil. Yet for such a meager amount of effort, you’ll be treated to a decadent pasta roaring with umami and flavours of the sea. In this version, I’ve added some freshly grated wasabi to [...]

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Pasta Carbonara

June 14, 2009
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Pasta alla Carbonara is one of my favourite fall-back meals when there is nothing else to cook. All you really need is some dried pasta, cured pork, cheese and an egg to pull off a delightfully rich and satisfying meal. In Japan, パスタ　カルボナラ has become a staple of corner cafes and can even be found [...]

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Ramp and Scallop Linguine

May 18, 2009
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Linguine tossed with olive oil, ramps and scallops.
Sometimes I feel like I blather on far too much about myself in the midst of telling you about my food adventures. Still, some of you have expressed an interest in learning even more about me and what makes me tick.
I’m not one for navel-gazing, and can’t [...]

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Pork Cheek Ragù

March 3, 2009
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After having the fantasic pappardelle at Crooklyn Improv, I found myself craving the broad ribbons of home made pasta. As I was contemplating the merits of different sauces that I could pair with my pappardelle, I came across We Are Never Full’s luscious Sausage Ragu. It had to be a sign.
While many in the [...]

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Firecracker Curried Scallops with Linguine

January 16, 2009
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Whenever I hear the word “quick” or “light” to describe a recipe, I tend to equate it with “light on flavour”. The irony is that most of the things I cook require less than 15 minutes of prep and a total of less than an hour to complete. I guess this means I should give [...]

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Truffled daikon noodles

January 14, 2009
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Some of you may have noticed I’m a big fan of turning veggies into noodles. It’s a great low carb way to make a pasta to carry your sauce, or as a unique way to enjoy a familiar vegetable. You can do it with just about any vegetable that’s long and has enough fiber to [...]

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Noodles with black bean sauce

July 28, 2008
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I’m fascinated by foods that have been transplanted from one country to another and in the process become their own unique dish. Some dishes like Chop Suey get totally lost in the translation, while others, like Tacos Al Pastor, and Japanese Curry take on a different, though no less tasty life of their own.
This dish [...]

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Bay scallops in basil cream sauce

June 18, 2008
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I’m back from Oregon! During my short trip to attend my step-fathers graduation, I picked up 6 bottles of Willamette Valley wine (mostly Pinot Noirs) and a sunburn (I didn’t get the memo about the 4 hour ceremony being outdoors).
I actually got back on Monday, but the past 2 nights have been occupied working [...]

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