Memories of Turin - Tuna Pasta

This past year has been pretty great food wise and one of the best dishes I ate this year was when I was in Turin, Italy for Terra Madre and Salone Del Gusto.

Picture this - my husband and I are at Eataly Lingotto ouside of Turin, Italy, enjoying a stroll through the amazing food market. Hunger pangs begin to hit and we wonder which of the seven restaurants do we eat in?

We choose to eat at the pizza and pasta restaurant. We sit down, water and bread arrive and we peruse a small yet fantastic menu. We order a bottle of Pradalupo, a white from Piemonte. I order a simple pizza of smoked buffalo mozzarella and prosciutto while Doug decides on the pasta of the day: pasta con tonno.

His pasta, so simple yet probably one of the best pastas I have ever eaten. Fresh rotini, the highest quality olive oil packed tuna, tomato concasse, lemon juice and parsley. Elegant and delicious. This pasta with its simplicity was right up my alley.

Fast forward to today and we are still craving this pasta. Luckily, we brought back a few cans of this amazing olive oil packed tuna and we decided to re-create this pasta dish a couple of nights ago.

For our version, we chose tagliatelle instead of rotini and we added chili flakes as we both like a little heat in our pastas. As we sat down to enjoy our dinner, we took a bite and we were both transported back to that October day where we enjoyed a memorable lunch in the city of Turin.

Pasta Con Tonno

Serves 2

• 200g pasta (1/5 lb); cooked in salted water until al dente (we used tagliatelle)
• 1 can tuna packed in olive oil; tuna and oil (use a quality Italian tuna)
• 5-10 ripe grape tomatoes, halved
• ½ C parsley, chopped
• ½ lemon; juice
• 1 tsp dried chilies (optional)
• salt & pepper
• Parmigiano-Reggiano, freshly grated

Cook the pasta in salted water until al dente; drain and save about 1 tbsp of the cooking liquid. While the pasta is still hot, mix in the tuna (including oil), parsley, tomatoes and lemon juice.

Season to taste. Finish the pasta with the freshly grated Parmigiano-Reggiano.

The Plunge

No better way to ring in the New Year and clear out the cobwebs than by taking a plunge into the ice cold waters of Lake Banook just down the hill from my house. This is the first of many new 'plunges' that I will be taking this year. I will keep you all posted.

Happy New Year!

Creamed Brussels Sprouts

I'm a big believer that brussels sprouts may be the perfect vegetable. They are cute and cuddly, tasty and go well with just about anything. In addition, brussels sprouts are available at the farmers' markets throughout most of the winter. That is why, this year I decided to whip up a batch of brussel sprouts to go alongside the turkey for our Christmas dinner.

What was so special about these sprouts? Well, it took me all of ten minutes to make the dish and they were outstanding! How could you go wrong when you cook anything with smoked bacon, onions, garlic, cream and smoked cheddar.

Long live the brussels sprout!

Lavallée's Spectacular Sprouts

• 1lbs brussels sprouts; washed and sliced

• 4 slices of double smoked bacon; cubed

• 1 onion; thinly sliced

• 1 clove garlic; minced

• 1 tbsp butter

• ¼ C 35% cream

• 1 C grated smoked cheddar

• salt & pepper to taste

In a hot pan, add the butter and bacon; cook until bacon starts to become translucent. Add the onions and garlic and cook until soft. Add the brussels sprouts and cook a further 4-5 minutes. Add cream and season to taste. Add cheese and serve.

If using later in the day or week, I added panko crumbs to the top of mine and gratineed it too. This will add a bit of crunch which can be nice.

Dangerously Delicious Doughnuts

It is holiday time again and I wanted to share with all of you a little family recipe that works not only for Christmas, but is perfect for Hannukah too! No, it isn’t fruitcake, but a light and airy little goodie called a doughnut. I am not talking about a garden variety chocolate glazed doughnut from the corner coffee place, I am talking about a rich, hot, buttery version. Made by you and for you.

My dad would make doughnuts every Christmas. My dad’s version is a small, free form doughnut that is super easy to make, and even easier to eat when the holiday munchies set in. Grab a group of friends and whip up a batch to enjoy with some hot toddies or mulled wine. Happy Holidays!

Les Beignes Lavallée

• 2½ cups (250g) flour

• 1¼ cups (240g) sugar

• 2 tsp (10ml) baking powder

• 1 tsp (5ml) baking soda

• 2 eggs

• 2 tbsp butter (28g); melted

• 4 cups (1L) oil * I use peanut oil or vegetable oil

• 3/4 cups (225ml) plain yogurt

• 1tsp (5ml) dark rum

Melt the butter. In a stand up mixer with dough hook, mix all the dry ingredients then add the wet ones. Mix until it comes together. Refrigerate for 1 hour.

Heat oil to 300F or until the dough starts to sizzle when dropped in. With two wet teaspoons, make quenelle shapes (looks like a football) and drop into the oil. Cook until browned on one side, then flip and cook for a further 2-3 minutes. Once cooked (about 4-5 minutes depending on the size) drain on paper towel and roll in a mixture of white sugar and cinnamon.

Enjoy right away as they are best when eaten warm.

A Meaningful Win at the Prestige Awards

Have you ever met someone with whom you clicked instantly? For me, it was Gary MacDonald, the former general manager of The Five Fishermen. I was lucky enough to work with “GMac” for over four years, where he put up with the tantrums, the screaming, the sometimes unreasonable requests and two pregnancies.

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Gary & I hamming it up at a function. 

This was a man who made me laugh, cry and pull out my hair. I still remember the last conversation we had, just mere hours before he passed, when he inquired about my bust size (I was VERY pregnant and many things had “bloomed”). Oh Gmac, how I miss you.

Why am I writing about GMac? Well, Gary played an important role as a key member of the Taste Of Nova Scotia board of directors for many years. Gary was without a doubt a true Nova Scotian culinary ambassador. As a result, an award was developed in recognition of his passion for our province.

The Gary MacDonald Culinary Ambassador Award, was handed out for the second time at the Taste of Nova Scotia Prestige Awards. The awards took place last week and this year’s recipient is a friend, colleague and all around nice guy, Craig Flinn. (Last year's winner was another great friend, Alain Bossé.)

Craig is the chef/owner of Chives Canadian Bistro, and I was so happy to learn that he had been selected as the winner of this award that means so much to me. Craig truly does epitomize “Nova Scotia culinary” by not only cooking with Nova Scotian products, but by representing the province through his cookbooks, his charity work and his involvement in the 2012 Canadian Chefs’ Congress.

I know that somewhere, up in the heavens, GMac is looking down, with a rum in one hand a cigarette in the other, cheering Craig on and being proud that such a deserving guy was handed this award.

The Prestige Awards weren’t just all about this one award.  Several others were handed out to many deserving and hard working Nova Scotians, many of whom I admire greatly. Kudos to all who were recognized.

There are some amazing videos that Taste of Nova Scotia produced which profile all the winners - so please make sure to check them out. (Admittedly, I am a wee bit biased as my husband, Doug, did all the videos!)

2012 Prestige Award Winners

Essence Of Nova Scotia Restaurant of the Year: Trellis Cafe (Hubbards)
Chef Inspired Fine Dining Restaurant of the Year: Le Caveau (Grand Pre)
Chef Inspired Casual Dining Restaurant of the Year: Wild Caraway (Advocate Harbour)
Innovative Product of the Year: Ironworks Pear Eau De Vie (Lunenburg)
Producer of the Year: Fox Hill Cheese House (Port Williams)
Server of the Year: Andrea Davidson of Fleur De Sel (Lunenburg)
Consumers Choice Product of the Year: Eel Lake Oysters (Ste. Anne Du Ruisseau)
Gary MacDonald Culinary Ambassador of the Year: Craig Flinn of Chives Canadian Bistro (Halifax)

All of these folks are playing an important role in our thriving culinary scene in Nova Scotia. 

BIG congrats to all the winners!

 

My 10 Favourite Holiday Recipes

Tourtiere

Pork Roast

Baked Beans

Salted Caramels

Chicken Liver Parfait

Pudding Chomeur

Seafood Chowder

Fruit Cake

Spiced Nuts

Shucked Oysters

The holidays can be a stressful time; family, friends, parties, presents, etc. I have  come to rely on a few recipes over the years to get me through the craziness of the holidays. Here are ten of my favorite, tried and true recipes that work for quick gatherings amongst friends or elaborate dinners with family. 

1. TOURTIÈRE

What can’t I say about this magnificent meat pie? It has been a staple in my life since day one and is still a holiday favorite. My secret? My spices; cloves, cinnamon, allspice and a little something extra that I cannot divulge. To me, tourtiere just smells and tastes like the holidays.

2. PORK ROAST

Oh the pig! I Enjoy roasting his big ‘ol hind leg with tons of savory and oh the cracklin’! Enjoy him hot out of the oven and the next day, cold and thinly sliced on toast with a slathering of the now solid pan/fat juices. 

3. PUDDING CHOMEUR

Maple syrup dessert overload! If you love maple syrup and you love dessert, this scrumptious French Canadian pudding is for you. Forget about the buche de Noel, make this dessert your go to for the holidays.

4. BAKED BEANS

Especially good cooked with pork belly, maple syrup and salted lard. These beans are worth making over the holidays. They are also awesome the next day, heated up in a skillet and served with eggs and bacon.

5. SEAFOOD CHOWDER

A big bowl of warmth on a cold holiday eve. Santa Claus would certainly be happy getting a bowl of this after delivering all those toys than sugary cookies. This is a Maritime favorite, and has become one of mine since moving here. I like to add smoked oysters to my chowder to make it extra special.

6. SALTED CARAMELS

This is the gift that I give during the holidays. The perfect hostess gift and a perfect way to win over the mother in law. These buttery little treats go fast, so make sure to stash a few for yourself.

7. FRUIT CAKE

Yep, I love fruit cake! Soaked in dark rum and aged for over a month, this boozy cake is best eaten as a midnight snack with a glass of wine. Not a lover? Try this one and I guarantee it will win you over.

8. CHICKEN LIVER PARFAIT

Unctuous, buttery and decadent. What better way to start a holiday gathering than having some of this spreadable goodness? Easy to make, easier to eat. The best holiday hors d’oeuvre.

9. SPICED NUTS

Salty, spicy nut? Why yes, thank you. How about a glass of Nova Scotia sparkling to accompany it? So tasty, these little treats will keep your guests happy and have them begging for more once they have run out.

10. SHUCKED OYSTERS

Briny bivalves are a great way to ring in the New Year or eat on a quiet night at home. A Lavallee holiday favorite, you can’t go wrong with a few dozen shucked Black Point or Eel Lake oysters and mignonette.

The holidays are a great time of year. I especially love the eating and entertaining. These ten holiday favorites have made my life easier, and I am sure they will for you too. Have a few holiday favorites of your own? Please feel free to share them with me as I always love to hear your feedback.