How often do you feel like the dinner you’re making is just boring and you and your family have already eaten it one hundred times? I think you will like this recipe. I recently saw Geoffrey Zakarian preparing Shrimp Fra Diavolo on the new Food Network show “The Kitchen” and I figured that this is a perfect combination of what I like a lot: pasta, seafood and tomatoes.

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Even though it might seem like a traditional Italian dish, according to some Italian cuisine experts, this is rarely served in Italy and is considered a pure American-Italian creation.

I have changed the original ingredients a little bit simply because I didn’t have some of them in my pantry. However, I always have a bag off frozen shrimp in case I get tired of eating chicken, pork or beef. Thanks to the anise flavor from Raki, the dish gets an extra earthy flavor which conceals the extra fishy flavor from the shrimp. More »

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It looks like rabbit is quite a popular dish in many restaurants around Montreal, just like duck and venison. I had it in couple of places already and finally decided to make one. This meat is very lean and doesn’t need a lot of time to cook. My mom would usually use it in pate, which has always been something special in my family. When my dad used to go hunting, he would bring pheasants and hares we all knew there soon would be a pate on our table.
When cooking rabbit, you have to be very careful about timing because it’s very easy to overcook it, leaving the meat really dry. It’s nothing like pulled pork or stew when you can just leave it on the stove and forget about it for couple of hours. It’s a very hearty dish where the main star is the rabbit and sauce, not like a typical stew where you have a lot of veggies.
I strongly recommend making your own tagliatelle to serve with the ragout. More »

plate2My grandmother made pasta, my mother made pasta, so now the time has come for me to make some. I didn’t want to make just noodles. I figured the first time must be something special, so I had the idea that it’s time for spinach tagliatelle. I searched through various blogs and websites and they were all different, so had to come up with my own measurements and keep my fingers crossed that it would work out. 20 minutes later the dinner was ready. My husband thought it would take me a whole day, and it probably would have been a longer process if it wasn’t for my Kitchen Aid pasta roller and cutter attachments. To make the dough, however, I used the old technique involving my hands :) I myself thought it would be more difficult but it wasn’t at all. And now I can’t wait to make more different types and colors of pasta. More »

chanterelles

This time of the year brings hearty and warm dishes to my mind. Coming from Poland I eat all kinds mushrooms that are prepared in many different ways. I noticed that both here in Canada as well as in the United States people just reach for champignons or shitake mushrooms easily but are a little resistant to other types. Chanterelles are one of my favorites. Their golden yellow color brightens up every dish not only with color but also with flavor. What is really great about this type of mushroom is that their season is much longer than many other wild mushrooms. You can add them to you breakfast omelet or scrambled eggs, make a bruschetta, a mushroom soup, or a pierogi filling.
Today I have prepared a simple and time effective dinner dish with chicken and pasta.
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