Recipe: Gnudi (Ricotta Dumplings)

Gnudi with Wild Mushroom Sauce

Yes, the "g" is silent - like gnaw, gnome, and gnocchi.... In fact, gnocchi and gnudi are close cousins - gnudi comes from southern Italy and replaces potato with ricotta.  This recipe is foolproof.  Sure you can get gnocchi from the grocery store, but these are on another level! Light and moist... like little clouds dancing across your tongue.  Say "No!" to dry, dense, rubbery pasta!

Recipe: Banana Pancakes

Banana pancakes.... they really do exist!  If you have your own pancake recipe or make your own pancakes regularly, this will be noticeably different - both while you're making them and when you finally eat them! 

Recipe: Rabbit Ragù

Confused by the title and the picture?  These fellas are so adorable but most people are okay with eating chicken.  So why are people so weirded out about eating rabbit?  Rabbit is a sustainable meat choice and also incredibly lean and healthly.  But enough with the lecture.... ragù is a meat sauce typically served with pasta. There are various different types based on region. This version uses rabbit, but lamb is also very delicious, and I won't hold it against you if you want to use beef. 

Recipe: Veal Goulash

Goulash is a Hungarian meat stew seasoned by paprika.  There are many different varieties of parprika and substituting here will really change the flavour.  In Hungary, or at least so I'm told, they use "parprika cream" which comes in a tube and is a puree of paprika and bell peppers.  So unless you are a frequent visitor of the eastern European country, we will have to make our own paprika cream here!

Recipe: Perfect Mashed Potatoes

Sure, I know what you're thinking - Who can't make mashed potatoes?  But these aren't ordinary mashed potatoes.  Really good mashed potatoes are more than just the literal definition of the name, sort of like scrambled eggs (and haven't we all had some bad scrambled eggs?) 

Recipe: Roasted Beet Salad with Goat Cheese

Woah!  Have I been having a lot of fried food lately.  I need to give my arteries and my waistline a rest!  This is a simple but elegant way to enjoy roasted beets.  The sweetness of the beets, the creaminess of the goat cheese, and the peppery arugula are a perfect combination!

Tip: Beets can be dressed in the vinaigrette in advance. Avoid assembling the salad until the last minute to prevent the arugula from wilting and staining the goat cheese.

Techinique: Roasting Beets

Beets - they get a bad wrap.  Poor things.... A lots of people have bad memories of their parents forcing them boiled or pickled beets as a child.  But beets can be delicious, especially when roasted.  Roasting concentrates their flavour and brings out their sweetness.

Recipe: Fried Noodles With Pork

This is a variation of Moo Shu pork which is traditionally wrapped in pancakes, similar to Peking duck.  In North America, crisp lettuce leaves are often used.  Feel free to omit the noodles from my recipe and enjoy it the classic way  - or substitute the pork for any protein you like (chicken, beef, seafood, tofu!).  I don't always follow recipes exactly, so why should you!

Recipe: Mushroom Risotto

Did you know mushrooms are low in calories and high in dietary fiber, protein, and vitamins? Aside from their health benefits, they have a rich, earthy flavour - and packed full of umami for my meat-adversed friends (Hello Anna S. and Audrey!). Proper risotto isn't difficult to make but it does take some time. You can't rush it; which is precisely why I never order risotto in a restaurant. You'll need about 30 mins. Grab a glass of wine and maybe a magazine to flip through. Make a little extra and use the leftovers for arancini di riso!

Recipe: Beer Battered Fish

So for those of you that have read some of my previous posts, you will know that I was not joking when I said I was addicted to my deep fryer.  Today, the classic - beer battered fish.

Recipe: Pork Spring Rolls

Ah spring rolls... fried, crispy tubes of pork goodness. What's not to love? I like to make small rolls to discourage double-dipping and they're also extra cute in minature size! Yes, there are a lot of ingredients but the complexity of flavours and texture is what makes these spring rolls so special. Also the recipe makes 50 small rolls and they freeze very well. So a little bit of work results in many tasty snacks down the road. It's well worth the effort.

Recipe: Arancini Di Riso (Risotto balls)

Ok, I have a confession to make. I, Anna, am addicted to my deep fryer... But if you are reading this post, I am sure you can relate!

Technique: Searing Duck Breast

So this isn't really a recipe, it's a technique. I've recently served some duck breasts to some friends and family and realized this isn't something most people know how to do. There seems to be a belief that duck is a luxurious ingredient or that this is a complicated dish. It's neither!

Recipe - Jamaican Jerk Marinade

Before you ask - No, I don't know the why it's called "Jerk". I mean I've heard a few stories on the history of the name, but they're all unconfirmed.... And for those of you in the know, yes I'm well aware that a traditional jerk marinade is a dry rub; but I never said this was a traditional recipe! All I can promise is an easy recipe with amazing results. That's right, AMAZING! The marinade tenderizes the meat and is packed full of flavour.