Something I’ve always wanted to try – homemade pasta. I’ve been missing out! It’s not actually that hard and well worth the effort.

pasta on it's 5 min dry

Pasta Dough
Makes about 1 pound
Active Time: 40mins (or an hour if you don’t have machinery like me)

3 cups unbleached flour
4 large eggs, lightly beaten
2-3 tbsp water
1 tsp salt

Combine flour, eggs, 2 tbsp water and salt in a food processor. (If you don’t have one, use the old well method, make a pile of flour on the counter, and gently beat with a fork. When it gets too difficult, use your hands, knead until elastic 5-10 mins). Dough should be firm, not sticky. Let stand under an inverted bowl for 1 hour. To roll out, use a fancy machine or a rolling pin. Go easy on the flour and roll away. Use small chunks and roll into a snake to make it easier. Once you have nice, thin sheets, cut fettuccine strips with a knife.

To cook, place in boiling water for 2-3 mins. Can be dried for 30 mins, placed in plastic bag and refrigerated for 12 hours.

Time to pack on a few pounds to get through the winter. This extravagant “Reese’s gone black tie” cake is actually quite easy to make with a no-bake filling and simple ingredients that can be assembled up to 2 days ahead. A small slice goes a long way – don’t worry if you have leftovers – it’s even better straight from the freezer.

Chocolate Peanut Butter Mousse Cake

Chocolate Peanut Butter Mousse Cake

Active Time: 1hr
Start to Finish: 3hrs (includes 2hr fridge session)

Crust:
1 9-ounce package chocolate wafer cookies
1/2 cup sugar
1 tsp ground cinnamon
generous 1/2cup unsalted butter, melted

Filling:

1 18-ounce jar creamy peanut butter
2 8-ounce packages cream cheese, room temperature
2 cups powdered sugar
2 tablespoons vanilla extract
2 cups chilled whipping cream

Topping:
1/2 cup whipping cream
1/4 cup sugar
1 tbsp instant espresso powder
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tsp vanilla extract

Preparation:

For crust:
Preheat oven to 325°F. Blend cookies, sugar and cinnamon in processor to fine crumbs. Add melted butter and blend well using on/off turns. Press crumb mixture onto bottom and up sides of 10-inch-diameter springform pan. Bake until crust starts to puff and darkens slightly, about 15 minutes. Cool. If you don’t have a food processor (I don’t), use a blender or crush the cookies under wax paper or parchment with a rolling pin.

For filling:
Using electric mixer, beat peanut butter and cream cheese in large bowl to blend. Add powdered sugar and 2 tablespoons vanilla extract and beat until well blended. Using clean dry beaters, beat 2 cups whipping cream in medium bowl until stiff peaks form; fold into peanut butter mixture in 4 additions. Spoon filling into prepared crust.

For topping:
Combine 1/2 cup cream, 1/4 cup sugar and espresso powder in heavy medium saucepan. Stir over medium heat until espresso powder and sugar dissolve and mixture comes to simmer. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in 1 teaspoon vanilla. Cool topping 5 minutes. Spread topping evenly over filling. Refrigerate cake until cold, about 2 hours. (Can be prepared 2 days ahead. Cover cake and keep refrigerated.) Serve cake chilled.

Bon Appétit, March 2000

East Meets West Roasted Pumpkin Seeds

1. Preheat oven to 400.
2. Scoop seeds and guts from pumpkin.
3. Use your fingers to separate the seeds from the flesh.
4. Cover seeds with cool water in a large bowl and and swish to rinse.
5. Drain pumpkin seeds spread on a kitchen towel to dry.
6. Put seeds in a bowl and toss with about 1 tsp. vegetable oil, salt, pepper, brown sugar, sesame oil, chili flakes and toss to coat thoroughly.
7. Spread seeds in a single layer on a baking sheet. Roast until golden and crispy, about 15 minutes.

Cinderella Pumpkin Martini
From Fraiche Restaurant, Vancouver – created in 2008 by bar manager Graham Racich:

2 1/2 oz. vodka (use plain or pear vodka)
2 to 3 oz. pumpkin puree
1 oz. apple sauce
squeeze lime
1/2 oz. maple syrup
1/2 oz. cognac

Mix all ingredients, then strain with cheesecloth. Place the extracted liquid into a cocktail shaker with ice. Shake vigorously, then strain into a chilled cocktail glass. Note that even though you’ll start with a large volume of ingredients, the actual drink itself will be about 2 to 3 oz.

LIKE me

fresh from the oven

This is truly a beautiful thing. I’ve been on a homemade bread kick since my sister introduced me to no-knead bread. I find it difficult to get my hands on a decent loaf in my neighbourhood. It’s costly, usually too big and who knows what’s inside. If you want fresh bread for dinner, take 10mins in the morning to mix the dough, alternatively, mix the dough before going to bed for a fresh loaf in the morning.

No-Knead Bread
Makes 2 6″-rounds
Active Time: 10mins
Start to Finish: 45mins (+ min 2 hr rising time)

2.5 cups all-purpose flour
.5 cups whole wheat flour
1/2 tsp instant yeast
1 tsp salt
1 3/4 cups warm water
squirt of honey

1. In a large bowl, mix flour, yeast, salt. If using honey, squeeze a little in to water and dissolve. Add water, stir until blended with a wooden spoon or spatula. Dough will not be beautiful, don’t worry. Cover loosely with plastic wrap and let rest. Recommended time is 8hours, but I’ve had no problems with 1-2 if placed in a warm spot. Dough is ready when air bubbles dot the surface.
2. Get ready to bake – Preheat oven to 450. Bake in a dutch oven, on a pizza stone or on a baking tray with parchment or cornmeal. Throw a handful of flour on the surface of the dough, run a knife down the middle and dig out half the dough. With floured hands, fold under itself a couple times to make a nice round shape. It’s ok if the bottom seems bunchy and uneven. Let it rest another few mins while the oven pre-heats.
3. Pat a nice coating of flour on the surface of the round and score an ‘x’ in the top. Place in the dutch oven (which is also pre-heated) and cover. Bake for 25mins, uncover and bake for an additional 15. Let cool.

Dough can be kept in the fridge for a week after rising. Double the recipe and have a fresh loaf daily!