Entries (RSS)
Fettucine with Prawns in a Tequilla & Tarragon Cream Sauce
So before we get going on this dish, it should probably be noted that there is some serious heat going into it. But it is a big all-encompassing furn [...]
Posted by: Kevin Broome on Friday, January 4th, 2008
Categories: Pasta, Recipes | 1 Comment »
Black Squid Ink Pasta? Yup!
I’ve never understood those who refuse to sample unfamiliar cuisine. I love trying new things—especially with food. So when I first saw black [...]
Posted by: Mark Busse on Friday, December 21st, 2007
Categories: Pasta, Recipes, Sauces, Seafood | No Comments »
Puttanesca: Pasta For Whores
Ben and I were honoured to be asked to co-host the Northern Voice blogging conference with our friends Boris Mann, Robert Scales and Jer Thorp. We ma [...]
Posted by: Mark Busse on Saturday, February 24th, 2007
Categories: Pasta | 3 Comments »
Fennel and Sausage Fettucine with Fresh Tomato
This is a very simple but tasty pasta dish. The fresh tomato adds a brilliantly refreshing contrast to the richer tastes of the sausage and fennel. C [...]
Posted by: Kevin Broome on Monday, February 12th, 2007
Categories: Pasta, Sauces | No Comments »
Not Yer Mum’s Macaroni
I recently had pals Monica and Andrew over from Victoria, where they run Ottavio, only the best little deli/gourmet food store on the whole of Vancouv [...]
Posted by: Colin Coutts on Friday, December 8th, 2006
Categories: Ethnic, Pasta | No Comments »
A Pasta of Ill Repute
Spaghetti Puttanesca translates directly as “Whore’s Spaghetti”. There is some debate as to how the dish aqquired such an unusual n [...]
Posted by: Jer Thorp on Monday, August 14th, 2006
Categories: Pasta | No Comments »
Psst. What’s in this?
Do you ever find yourself going to a favorite restaurant continually ordering the same dish again and again? Not very adventurous I admit, but there [...]
Posted by: Matt Pesklewis on Monday, July 17th, 2006
Categories: Pasta, Recipes, Sauces | No Comments »
Pasta Frenzy!
I had a blast the other night. I decided to finally break out the pasta maker that my parents gave us for Christmas. It took a long time for me to bu [...]
Posted by: Andrea Busse on Friday, March 31st, 2006
Categories: Pasta | No Comments »
Alessandro’s Pasta alla Carbonara
Use spaghetti or linguine, for 8 adults I would use 1Kg of linguine. As a rule when cooking pasta, fill the pot all the way leaving about 1 and 1/2 i [...]
Posted by: Mark Busse on Wednesday, September 28th, 2005
Categories: Pasta | 2 Comments »
Alessandro’s Lasagna
Ingredients (for 8): 600 g of lean ground beef 140 g of parmigiano 1 glass dry white wine 500 g of canned plum tomatoes 2 carrots 2 small onions butt [...]
Posted by: Mark Busse on Wednesday, September 28th, 2005
Categories: Pasta | No Comments »
Alessandro’s Pesto
Ingredients: You will need about 12 bunches of basil leaves Parmigiano Reggiano, by now you figured out that it goes on most pasta recipes. Olive oil [...]
Posted by: Mark Busse on Monday, September 26th, 2005
Categories: Pasta | No Comments »
Alessandro’s Besciamelle
Ingredients: 100 grams of butter 100 grams of flower 1 liter whole milk salt pepper nutmeg
Posted by: Mark Busse on Monday, September 26th, 2005
Categories: Pasta | No Comments »