It’s the fava bean season! I know that some of you will be like “fava what?” For some people the only way they have heard about it was when Hannibal Lecter served it with liver and Chianti in The Silence of the Lambs. I definitely grew up eating them differently. I was a little disappointed to see how hard it is to get them around the District, and once you see them at the Farmers Market, they can be quite expensive. They are full of vitamins and a great source of lean protein so it might be worth getting some now since the season for them is so short.

pasta27If I could I would eat a huge pot of cooked fava beans without adding anything, except for salt.  My husband witnessed that a couple of times when we were in Poland. But this time since I didn’t have a lot I decided to use them in a sauce. I have also been thinking for a while what to do with this basil that has been spreading in my garden and finally decided to make basil pasta with fava beans sauce. I know it may sound complicated but it’s really not, and if you have a pasta roller and cutter, that’s even easier and faster. The fava beans sauce complements the pasta quite nicely and highlights the basil. It is so fragrant that you might to try eating the pasta alone with only freshly grated parmesan and olive oil. More »

ragout5

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 »