Carbonara Pasta

Here’s a restaurant favorite you can serve at home! Look for pancetta in the deli section of the grocery store, at the counter or sliced and packaged for ease of use.

Carbonara Pasta

Carbonara Pasta a restaurant favorite.


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Ingredients
  1. 12 oz    dried spaghetti
  2. 6    1⁄4-inch (0.5 cm) thick slices
  3. pancetta or guanciale (about 2 oz/60 g total), chopped
  4. 4    large eggs
  5. 1⁄2 cup    grated Parmesan cheese
  6. 3 tbsp    chopped fresh parsley
  7. Pinch    black pepper
Instructions
  1. In a large pot of boiling salted water, cook spaghetti for about 8 minutes or until al dente. Drain and return to pot.
  2. Meanwhile, in a skillet, cook pancetta for about 5 minutes or until slightly crisp. Transfer to a plate lined with a paper towel. In a medium bowl, whisk together eggs, cheese, parsley and pepper. Add egg mixture to hot drained pasta, place over medium heat and toss for about 30 seconds or until pasta is coated. Add pancetta and toss to combine. Serves 4.
Notes
  1. The eggs in this recipe are not fully cooked. If you are concerned about the food safety of raw eggs, substitute 3⁄4 cup (175 mL) pasteurized liquid whole eggs.
The Best of Bridge https://www.bestofbridge.com/

Gnocchi and Beef Stew

Here’s a thick, comforting stew.

 

Gnocchi and Beef Stew
Here’s a thick, comforting stew.
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Ingredients
  1. 1 1/4 lbs (625 g) beef strip loin steaks, trimmed and cut into 1-inch (2.5cm) cubes
  2. 2 tbsp (30 mL) all-purpose flour
  3. 2 tsp (10 mL) dried Italian seasoning
  4. 1 tsp (5 mL) each salt and black pepper, divided
  5. 1 tbsp (15 mL) canola oil
  6. 2 carrots, chopped
  7. 2 garlic cloves, minced
  8. 1 onion, chopped
  9. 1 celery stalk, chopped
  10. 2 1/2 cups (625 mL) ready-to-use beef broth
  11. 2 tbsp (30 mL) tomato paste
  12. 2 bay leaves
  13. 1 lb (500 g) fresh potato gnocchi
Instructions
  1. Toss steak with flour, Italian seasoning and half each of the salt and pepper. In a large, shallow saucepan, heat oil over medium-high heat. In batches as necessary, brown beef and transfer to a plate. Reduce heat to medium and saute carrots, garlic, onion and celery for 5 minutes or until softened. Stir in broth, tomato paste, bay leaves and remaining salt and pepper; bring to a boil. Return steak to the pan, along with any accumulated juices. Stir in gnocchi, reduce heat and simmer gently for about 5 minutes or until sauce is thickened and gnocchi is tender. Discard bay leaves.
Notes
  1. Serves 4 to 6.
The Best of Bridge https://www.bestofbridge.com/

 

 

Asparagus and Brussels Sprouts Carbonara

Pasta carbonara (also known in less fancy circles as “bacon ‘n’ eggs pasta”) is delicious, but in the springtime, it’s nice to lighten up the classics with some green veg. This version of carbonara brings in Brussels sprouts and asparagus for some spring flavour. If you have a food processor, use it to get your sprouts nice and thin — if you don’t have one handy, just trim off the ends and loose outer leaves (and wash them!) and slice them as thinly as possible with a sharp knife. Read More

Classic Bolognese

Although it still feels like summer, and we still eat outside when it’s sunny enough, fall is definitely here – back to school time makes me crave those classic dishes from my childhood: shepherds’ pie, chili, classy chicken, and spaghetti loaded with sauce. When we start getting back into the groove of fall schedules, I like to make a habit of preparing twice (or more) as much dinner as we need, and freezing the surplus for an almost instant dinner on another night. A classic bolognese is the perfect candidate for the freezer – and makes use of fall veggies in season, like garlic, zucchini, tomatoes and peppers, if you’re inclined to add any. Or roughly chop a bunch of veggies and skip the meat altogether for a vegetarian bolognese.

This recipe is fairly small, but can be doubled or even tripled for a larger batch – or bulk it up with extra veggies and tomatoes. Often when I have overripe tomatoes I’ll toss them in the freezer whole, then add them to sauces later.

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Orzo Salad with Cherries and Lime Vinaigrette

Orzo Salad with Cherries and Lime Vinaigrette

We love a good picnic salad. This one is made with orzo pasta and takes full advantage of summer cherry season. Feel free to use other fresh produce if you have it — strawberries would also work well and the kernels off of a fresh ear of corn would also be a tasty addition.
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