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Friends Food Fun

FFF EP – 44: BASIL PESTO PASTA

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httpvhd://www.youtube.com/watch?v=DRSLck7UhcQ

Hello, Culinary Playmates:

It is I, Helenka, your fearless advocate of gustatory creativity (aka I eat weird but really tasty food and think you should, too). As my entirely unwanted throat problems were being quite persistent (and embarrassingly noticeable on camera ::sighs::), I believe Brian was doing his utmost best to try to shock them out of my system with as much garlic and other intense flavours as possible. This was another such episode. [Aw, Brian, you were being so helpful. ::pats Brian on the head::]

The recipe was simply smashing and the changes Brian made were very much appreciated. As you know, garlic is our friend and we think it should be yours, too. If the dish weren’t evidence enough, there was also garlic bread to accompany the pasta. Yay, more garlic!

We’ve mentioned more than once before that, when you reduce fat, salt and sugar, you must-must-must replace those appetite-enticers with strong flavours. [Well, you obviously wouldn’t replace the sugar with garlic (though I’m sure someone in Gilroy, Ca., the capital of garlic, has), but that’s why you have cinnamon and nutmeg, as well as extracts, in your spice rack, too. Right?]

I’ve always loved pasta (well, after I grew up, moved from my Polish neighbourhood, and actually discovered and started eating it) and cannot imagine not having it as a part of my personal culinary repertoire. The terrific thing about this dish is that, along with the marvellous merging of garlic, pesto and chili garlic sauces, there were all those primavera style veggies tossed in with abandon. I definitely believe that, if you’re going to try to eat healthier, it’s easier to create a tasty pasta dish that uses a titch of oil (as this one did), rather than trying to reproduce a cream-sauced dish (can anyone say Alfredo nemesis?) using low-fat substitutes. I’m sure it works … on some other planet, but not on Earth (or not without a whole lot of convoluted prep of the low-fat ingredients, thereby defeating the desired goal of simplicity). So I’m a big fan of olive oil or, if you only need a sheen in the skillet, an olive oil spray.

Variations:
If you’re not keen about any of the veggies we used, then come up with your own combination. You could incorporate any number of the following: green beans, sugar snap peas, baby corn, water chestnuts, asparagus, cauliflower, zucchini, a medley of colourful bell peppers, or anything else that grabs your attention while you’re walking through the produce section.

If you want to move beyond using plain olive oil (ooh, adventurous), you could experiment (there’s another of my favourite words) with flavoured oils such as roasted garlic (so NOT a surprise for us to recommend it), hot pepper or basil, etc.

If you think that angelhair pasta is too fussy (and don’t care to do all the twirling, either Roman-style or with a pasta spoon), go for penne or rotini. I could even see this dish being transformed into a vegetarian lasagna, layering the broad noodles with a mixture of sautéed veggies and the pesto/garlic/chili sauces. [Oh, Brian, I just made myself hungry. Could we try making this as a lasagna? Pleeeeeease? ::sighs in defeat:: Brian’s ears are apparently in OFF mode.]

Helenka’s Nostalgic Meanderings:
In the episode, I said that angelhair was my favourite type of pasta. But that wasn’t quite truthful. I happen to enjoy so many different styles of pasta because each has its own unique personality and texture (not to mention shape). After all, if there’s anything I can’t stand, it’s a food that is boring. Blech. ::shudders::

Angelhair is definitely a delicate delight. But, then again, I also remember how often I would make linguine with clams in a white wine and garlic broth that included many veggies. I think that was my signature dish during the 1980s. In the summer of 2010, I got into the habit of cooking up a pot of fusilli, draining and cooling the pasta before I’d toss it with kalamata olives, chopped tomatoes, sliced shallots, a spritz or two of red wine mist vinaigrette, and a finishing sprinkle of grated parmesan cheese. On a hot day, it made for a very refreshing and quick’n’easy dinner. Considering how unbearably hot it was last year, this dish helped to cool me off. Mind you, the glass of white wine was also nice.

And that’s another bonus for cooking with pasta. As long as you avoid any butter or cream sauces, you can usually serve it cold. It’s a versatile dish, a comfortable carbohydrate to which you can add a variety of protein, be it chicken, beef or sensational seafood (crab, lobster or shrimp are all yummy enhancements), making more expensive food purchases go a long way.

Well, that’s a wrap for another fall episode for 2011. As the weather gets colder (except for the lovely though totally anomalous warmth and sunshine we’re enjoying in Toronto this pre-Thanksgiving week), we’re sure this dish will definitely warm you up, inside and out. Until next time, have yourselves a great week and don’t forget to have fun with your food, too!

Enjoy!
B&H =;)

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Please note: We prepare, taste and review the recipes in the cookbook. However, in an effort to respect copyright, we are not able to reproduce the actual printed recipes here. If you do have the book, please follow along with us.

Friends Food Fun

FFF – EP 40 DIY PIZZA WITH TOMATO SAUCE, GOAT CHEESE, CARAMELIZED ONION & BACON

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httpvhd://www.youtube.com/watch?v=VyxCLGZ8wok

Hello, Culinary Playmates:

It is I, Helenka, your fearless advocate of gustatory creativity (aka I eat weird but really tasty food and think you should, too).

In this episode, Brian brought out ingredients to make — ::grinds to a stubborn stop and puts royal hands on royal hips:: WAIT. JUST. A. MINUTE!!!

Do I see my life flashing before my eyes … or at least a certain type of food? Didn’t we just have pizza two regular episodes ago? Ah, but then Brian-the-boss (sounds better than “Bossy Brian”, right?) brings out a different recipe from the Cook This Not That book VOL. 2, this one including real pizza dough. Mind you, it contained our Nemesis from over a year ago, namely whole-wheat flour.

I’m surprised I didn’t do my traditional hand and arm waving after taking a bite of the pie that emerged from the little-oven-that-could, but you will note that I dug in heartily to get a second forkful. Because all of the flavours and textures got very cozy during the baking process and, with the intent of full disclosure, I confess I never met an onion or bacon or cheese I didn’t clutch to my heart. Uh … metaphorically, that is. Otherwise, it’d be a real mess.

Okay, embarrassing revelation time. Since I already variationed [yes, it’s another word I’ve invented] myself to the extreme for the blog notes in Episode #38, I can’t think of anything else … although.… ::ponders for a moment:: There’s no reason why you couldn’t replace the bacon with thin slices or dices of your favourite Italian sausage. Mine just happens to be Soppressata (a dense dry-cured variety that comes in an oblong-shaped length). but you could use any other variety of sausage or combine two (one sweet, one hot) for more … er … ::whispers:: variety.

In the same train of thought, there could be more than one flavour of goat cheese used. You could overlap rounds of herbed and plain goat cheeses which would give your tastebuds a gently rolicking experience (just imagine my enthusiastic hand and arm waving and translate that feeling to your tastebuds; moans are – of course – mandatory).

But, you know, I shouldn’t go any further than that. The recipe was supposed to be simple and healthy and it was. Do you have any recipes that fulfill both requirements? Leave a comment and share them with us. Because (if we’ve said it once, we’ve said it an infinite number of times) sharing is one of the best things about cooking with friends.

Until next time, have yourselves a great week and don’t forget to have fun with your food, too!

Enjoy!
B&H =;)

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Please note: We prepare, taste and review the recipes in the cookbook. However, in an effort to respect copyright, we are not able to reproduce the actual printed recipes here. If you do have the book, please follow along with us.

Episodes, Friends Food Fun

FFF EP-38 DOUBLE THE CHEESE, DOUBLE THE FUN, HOME-MADE PIZZAS

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httpvhd://www.youtube.com/watch?v=9wa3x9wohCs

Hello, Culinary Playmates:

It is I, Helenka, your fearless advocate of gustatory creativity (aka I eat weird but really tasty food and think you should, too).

As you can see from the title of the episode, Brian and I were most happily engaged in making and enjoying our versions of instant pizzas (or, as I ended up calling the on camera, open-faced hot sandwiches). To make the process even simpler, Brian used flatbread as the foundation. As for doubling the fun, we actually quadrupled it, because I thought we should each have the opportunity to build our own, with the decadent influence of two cheeses on each one. After all, what is life if you don’t try to live it to the fullest, even if all that means is doubling the cheese. And sharing. That’s not just a recipe for twice the yum; it’s for yum to the ultimate power.

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Variations:
My only choices were whatever Brian had set out on the counter. But, now, when I think of variations, I’m moving way past any traditional pizza toppings and wonder what the pizzas would have been like if I’d applied some of my indulgences from the previous episode (on gourmet grilled cheese sandwiches).

For the base, instead of using a flatbread, other possibilities include foccaccia (especially with rosemary on it), plain or garlic naan or my fave, onion kulcha. Instead of using garlic on top of the brushed-on olive oil, what about onion relish, tomato chutney or red pepper jelly. You’ll note I’m deliberately staying away from often-used tomato or meat sauces here. I really like the idea of being able to create something different that can be enjoyed right out of the oven or after it’s cooled down a bit. That’s also my reasoning for keeping the pizzas vegetarian. If you’re not using an animal product (which releases animal fat during heating), then there won’t be any congealing taking place on the surface of the pizza. [After all, I love pepperoni but cold pepperoni fat = yeeatch. ::pretends to screw up face in revulsion::]

If you want to stay in safe pizza ingredient territory, then you could try either red flame-roasted, raw or lightly blanched multi-coloured pepper strips. There are always artichoke hearts. Or a wide variety of mushrooms, including button ones preserved in oil. You could try sautéeing sliced mushrooms first in oil and draining well before layering on the pizza. What about sliced green, yellow, orange and red tomatoes arranged in an artistic pattern. Or thin slices of barely-ripe avocado, Add some shredded zucchini under the cheese layer(s). Or thinly-sliced pickled jalapeno. Or baby spinach leaves. I think you get the idea.

But, then, if you want to get really creative, reach into the fruit bin. Slice a pear, apple, or nectarine. Don’t forget about fresh, luscious figs. To dessertify (yes, I just made that word up [Editor’s privilege]), go with Mascarpone cheese. Stud some walnut halves under the cheese layer. Sprinkle with cinnamon or nutmeg. Does that not spell “decadent” to you? I definitely think it does.

Above all, let your mind wander in directions you’ve never allowed it to [Mine goes into outer space on a regular basis, but I don’t think you really want to know about that, lol.] because, otherwise, you’ll keep getting stuck in an earthly orbit … and the same predictable tastes.

Look at Brian and me. I’m sure half the time we’re scratching our heads (though at least we’re not tearing out our own or each other’s hair) and wondering How. On. Earth did we ever come up with a particular combination. But then we giggle, shake our heads in fond amusement and Go. Do. It. All. Over. Again! So … we dare you to embark on your own voyage of self-discovery. It’s enlightening, entertaining and, most of all, FUN!!!

Until next time, have yourselves a great week and don’t forget to have fun with your food, too!

Enjoy!
B&H =;)