Archive for February, 2005

Ragu with Fusilli

This Ragu is not the stuff in the jar you might find in the grocery store, but a Northern Italian dish from the “Frugal Gourmet Cooks Italian.” To say this dish is rich is an understatement, since it contains 2lbs each of ground veal and pork, 1/2 pound pancetta, 6 tablespoons of butter, 1/4 cup whipping cream, 2/3 cup Parmigiano-Reggiano. Eating this every day would be a bad thing, but it’s definitely a good thing every once in a while.


Briased Oxtail Fusilli Col Buco with Wild Mushroom Tarte Tatin

Three courses in honour of my brother Rod and my sister in-law’s sister Nancy. A salad of shredded lettuce, and carrot with tomatoes and miso vinaigrettes, haven’t quite mastered this one yet, I think I might need a little mirin in the dressing. Then wild mushroom tarte tatin, which is from Food TV’s “Cook Like A Chef”, the mushrooms used were chanterelle and shiitake, the dish is served in a puff pastry shell. This dish far exceeded my expectations; as well it can be prepared far in advance and served when needed (after 20 minutes in the oven.) Finally that tarte is topped with crème fraiche. The main course braised oxtail Fusilli Col Buco, again another FoodTV recipe this time courtesy of Rob Feenie, very tasty and lots of depth. The Fusilli Col Buco is rather unusual pasta that looks like the telephone cord for a handset, but marries well with the long strands of oxtail.

The Joy of Leftovers

Two dishes composed mostly with leftovers: A soup made with the jus from the Moroccan Lamb Shanks with brunoised carrots, julienned red bell pepper, diced green onion and Cremini mushrooms. The soup also includes some roasted chicken and finished with a bit of sour cream. I would have used roasted lamb but it’s in short supply on short notice. The great thing about this dinner, the whole meal only dirtied one pot and one frying pan. Fettuccelle with roasted chicken, leeks, red bell pepper, hot red peppers, Cremini mushrooms, topped with a little extra virgin olive oil and Parmigiano-Reggiano.

Bay Scallops with Fettuccelle

Bay scallops, leeks and smoky bacon with Fettuccelle. Fettuccelle is a noodle like fettuccini but a little broader and thinner and seems to be a little stickier.