Wednesday, July 31, 2013

Basic Marinara Sauce

Another recipe from our Friday Night Pasta Parties... I really need to get better at taking photos at these events!

This time we got adventurous and made ravioli so we needed a good basic marinara to compliment it. I was surprised how the little bit of balsamic vinegar in this recipe seemed to provide the sweetness that is needed to over come the acidity in the tomatoes. No more adding sugar to tomato sauce for me!

Adapted from Style Me Pretty, serves 6 to 8


2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1/4 cup fresh basil, chopped
2 tablespoons fresh oregano, chopped
2 28 ounce cans crushed tomatoes
2 tablespoons balsamic vinegar


In a large saucepan over medium heat, sauté the onion and garlic in the oil until the onions are soft, about 5 to 8 minutes. Add the basil and oregano and sauté for another couple minutes until fragrant. Add the tomatoes. Season with salt and pepper. Bring to a gentle boil, reduce the heat to low and simmer for at least 20 minutes. Longer is better.

Finish the sauce by adding the balsamic vinegar and stirring to combine. Serve hot over fresh pasta.


Grandma's Green Bean Casserole

This is one of my all time favourite foods. A family recipe passed down from my Grandma to my mom to me. Now it is also one of Dave's favourites as well.

Serves 6 to 10


2 tablespoons butter, melted
2 tablespoons flour
1 teaspoon sugar
1 teaspoon salt
1 small onion, finely diced
1 cup sour cream
1 16 ounce bag frozen green beans, defrosted, or fresh beans, cut and blanched
2 cups cheddar cheese, grated
1 cup bread crumbs or panko
1 tablespoon butter, melted


Preheat the oven to 350 F.

In a large bowl, stir the flour into the melted butter. Add in the salt, sugar and sour cream. Stir to combine.

Add the onion and green beans. Toss until well coated. Transfer to a casserole dish, a shallow rectangular dish works best.

Spread the cheese over top of the bean mixture.

In a small bowl, toss the bread crumbs in the remaining tablespoon of melted butter. Sprinkle the bread crumbs over the cheese.

Bake for 30 minutes or until bubbly and golden brown.

Serve hot.


Wednesday, July 3, 2013


For those who follow my blog on the now extinct Google Reader, you can now follow my blog with Bloglovin.



Tiramisu is one of my favourite desserts - and so easy to make!

Adapted from Simple Food by Antonio Carluccio, serves four to six


2 egg yolks
100 grams sugar
1/2 teaspoon vanilla extract
400 grams mascarpone cheese
80 ml heavy cream
400 ml espresso
4 tablespoons Kahlua
8 to 18 ladyfingers biscuits, depending on size
Cocoa powder, to dust


In a small bowl, whisk together the egg yolk, 80 grams of sugar and vanilla extract. Add the mascarpone and cream. Stir until combined.

In a second bowl, mix together the remaining sugar, espresso and liqueur. Dip the biscuits quickly into the liquid mixture and place them into individual bowls or glasses.

Spoon or pipe the cheese mixture over the biscuits. Dust with cocoa powder.

Keep in the refrigerator until ready to serve.

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