Pasta tastes best made fresh, but if you don’t have a good Italian shop close by that sells fresh pappardelle, use a tagliatelle noodle (dried noodles work well, too). Wild mushrooms grow in our backyard in Tofino; however, city dwellers can find a wide variety in better produce stores. I particularly like portobello, cremini, and shiitake.
1 1/2 lb (750 g) pappardelle pasta
1/3 cup (80 mL) extra-virgin olive oil
1 1/2 lb (750 mL) assorted mushrooms (we use lobster, chanterelle, and pine)
3/4 cup (180 mL) leek whites, washed and sliced
1 1/2 tbsp (22 mL) garlic, minced
1 1/2 tsp (7 mL) salt
1/3 cup (80 mL) white wine
1 cup (250 mL) vegetable stock
1 1/2 cups (350 mL) arugula
3/4 cup (180 mL) Parmesan cheese, grated
3 Tbsp (45 mL) Italian parsley, chopped
Pepper, freshly ground
In large, heavy-bottomed pot, bring 6 1/3 quarts (6 L) salted water to a boil. For fresh pasta, cook 4 minutes at a rolling boil, stirring constantly to prevent clumping. For dried pasta, follow directions on box.
In large saute pan over medium-high heat, add olive oil, mushrooms, leeks, and garlic. Saute for 5 to 6 minutes, stirring frequently until all mushrooms are soft.
Add salt and white wine. Continue cooking for 3 minutes until most of the wine is absorbed. Add vegetable stock; reduce for 2 minutes. Add pasta, toss well, then fold in the arugula and half the Parmesan cheese.
Sprinkle with freshly chopped parsley and separate into 6 pasta bowls. Finish with remaining Parmesan and freshly ground pepper to taste.
source: "SOBO's Sophisticated Bohemians", alive #304, February 2008
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.