by TheLastWonton | Feb 19, 2020 | Italian, Main Dishes, Pasta & Noodles, Sides, Vegetarian
Cacio e Pepe = Cheese and Pepper. That famous Roman dish, re-invented, Canadian style. Luscious. And only 3, 4, 5, ingredients! Just look at those wee pools of creamy deliciousness.
I couldn't help myself. It just happened. I don't know why, maybe it's as simple as I'm Canadian. Who knows?
Anyhoo, I've always been crazy passionate about Italian food, from all the regions of The Boot. Especially after an epic, top to bottom, Italian adventure, a couple of years ago. The beauty, the history, the food!
Traditionally Cacio e pepe is Pecorino Romano, freshly ground black pepper, and olive oil, with pasta. The sauce is made using the pasta water to emulsify the cheese, pepper and olive oil into a creamy coating. Delicious simplicity.
Funny how that simplicity can be so tricky to master. Which again brings me around to being Canadian. Which brings me to cheddar. Yup! Good ol', Canadian cheddar.
So, what's a girl to do? I played, and I played. And then I played a little more, with spaghetti and spaghettoni, and old, or extra-old cheddar, black pepper and starchy pasta water. Nothing more, nothing less.
Ta Da! It works every damn time! No kidding. Every time!
I cut the cheddar into cubes – no grating allowed. Mortar and pestle up some peppy black pepper and throw the pasta into a big skillet of boiling, salted water, instead of a pot. I'm sure a pot would work, but I like 'the Italian way'. Cook until the pasta is j u s t al dente, drain, saving some pasta water. 
Burner off! Put skillet, with drained pasta, back on the stove, sprinkle in a good little schwack of black pepper, and some splashes of pasta water. Throw in the cheddar cubes and stir and mix, slowly, easily, turning the spaghetti, mixing here, mixing there. Add some more pasta water, if needed, to get that magical merger of emulsification happening, creating a smooth, creamy sauce.
You don't want to mix, and melt, the cheese cubes completely. Best if you have a few ooey gooey, little, pockets of cheddar, hiding amongst that toothsome spaghetti, near the irresistible puddles of saucy pleasure.
That's it. Done! Serve, with a plunk or two of butter on top. This might not be the real Cacio e pepe, but it's damn delicious, eh?!
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Cheddar Cacio e Pepe ~ Serves 2 to 3
1/2 pound spaghetti or spaghettoni, or similar
Sea salt
Freshly ground black pepper
1 cup Old or Extra-old Cheddar cheese, cubed
Butter, for serving
Bring salted water to boil, in large skillet, stirring occasionally, with a fork. Cook until spaghetti is just al dente. Drain, reserving 1 cup of pasta water. Not necessary to drain thoroughly.
Turn off the burner! Put skillet, with spaghetti back onto stove. Add a good schwack of pepper, and a splash of pasta water. Throw in the cheese cubes, and stir, gently, constantly, with a fork. Keep stirring, turning pasta and mixing, gently, and adding pasta water, if needed, until mixture softly emulsifies, and the pasta is coated with the creamy sauce.
Do not over mix, so that a few little melty bits of cheddar are visible, here and there. Season to taste with salt and more black pepper. Serve immediately topped with a few dobs of butter. Now, that's Amore, eh!?
by TheLastWonton | Jan 30, 2020 | Appetizers & Snacks, Breads & Sandwiches, Main Dishes, Recipes, Salads & Bowls, Sauces, Dips & Condiments, Sides, Vegetarian
Classic tzatziki meets buttery, rich, fresh avocado. Hubba, hubba!
Cool, creamy, tangy, avocado oomph-ed, cucumber-laden, garlic-tinged, dilly, Greekness. What sorcery is this?
It just happened. It was easy. We love tzatziki. We love avocados.
And, we happen to be whiling away a few glorious days in Kona, on The Big Island of Hawaii, where piles and baskets and boxes of fresh picked avocados, beckon, at every Farmers Market, and grocery store.
So what's a girl to do?
Smash buttery, smooth, avocado and plop it into a bright, robust, batch of tzatziki? Yup!
As it turns out, Avocado Tzatziki is just so good.
Maybe try it…….plopped onto spicy, barbecued chicken. Or for dip with smoky, grilled ribs. Or slathered on tender, roasted lamb (and then rolled up in pita). Or dolloped onto steaming baked potatoes. Or alongside crunchy, delicious tempura veggies and prawns. Or mounded beside mouth-scalding, green Thai curry. Or spooned onto flaky, classic spanakopita.
Or, just savour the sassy flavours and fiesty goodness of this refreshing concoction, swooped and scooped up with homemade Naan bread. That's what we did last night, and my tongue is still smiling.
Okay, okay, admittedly we also had some kick-ass-delicious, grilled pork chops, last night. So I can now vouch that grilled pork chops sidle up to Avocado Tzatziki, in all the right ways. Mmmm…..
Enough! Of my silly tzatziki ramblings, let's just get to the recipe, alright, already.
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I used my usual tzatziki recipe, mostly, but took happy inspiration
from TwoPeasAndTheir Pod food blog, as well. Thanks!
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AVOCADO TZATZIKI
680 gram tub Greek, or Balkan style plain yogurt
1 – 2 medium-ish avocados, halved, pitted, peeled, and smashed to smooth smithereens
1 small English cucumber
3 tablespoons fresh squeezed lime juice
3 plump garlic cloves, minced
1/2 fresh jalapeno, seeds removed, minced (optional)
2 tablespoons good quality extra virgin olive oil
1 heaping tablespoon fresh dillweed, chopped – or heaping teaspoon dried dillweed
1 1/2 teaspoons sea salt
Line a strainer or colander with cheesecloth or a clean, small kitchen towel or basket style coffee filter. Set lined strainer up over a bowl so it is not touching the bottom. Plop yogurt into lined strainer to drain. Refrigerate. Let yogurt drain 2-3 hours. Discard liquid. Now your yogurt is thick and dreamily creamily delicious.
Put yogurt into medium mixing bowl, add smoothly smashed avocado, whisk, whisk.
Cut cucumber in half lengthwise. Scoop out seeds by dragging a regular teaspoon along the seeded middle. Voila!
Cut half of the seeded (or is it de-seeded?) cucumber into tiny, thin pieces. Add to yogurt avocado mixture, in bowl. Grate the other half of the cucumber on a box grater and squeeze the grated cucumber with your hand to remove some of the liquid. Add squeezed cuke to bowl, along with lime juice, garlic, minced jalapeno (if using), olive oil, dillweed, and salt. Stir well to combine.
If you can, let the tzatziki mellow in the fridge for 1 or more hours, so the flavours get to know one another. Serve with warm naan or pita bread. Happy swooping!
Thanks plenty for looking! And maybe cooking! And hopefully mmmm-ing!
by TheLastWonton | Jan 24, 2020 | Appetizers & Snacks, Main Dishes, Pasta & Noodles, Recipes, Sauces, Dips & Condiments, Seafood, Sides, Soups & Stews
Fresh ramen noodles and plump, jumbo shrimp, basking in heady Thai flavours, where golden broth and coconut milk are in cahoots with red curry paste and a handful of tangy, sweet, bold, goodness. Slurp. Slurp.
TOP TEN REASONS TO MAKE THAI COCONUT RAMEN WITH SHRIMP
10. Your Thai cravings will be instantly soothed, baby, soothed.
9. Spring, Summer, Fall or Winter, Thai Coconut Ramen rocks every season.
8. It's delicious with Shrimp, or Chicken, or Beef, or just Veggies.
7. You get to put the lime in the coconut, drink 'em bot' up.
6. Your friends and family will appreciate you just a teensy bit more.
5. It's pretty darn quick and easy to make.
4. It's creamy and rich, with a fiery little kick.
3. It's loaded with fresh, tender, chewy, buxom, ramen noodles.
2. It delivers effortless flavour complexity. Every time.
1. It tastes like more. Every time. Slurp. Slurp.
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Adapted from Heather Likes Food blog and Aberdeen's Kitchen,
for The Last Wonton. Thanks oodles, ladies!
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THAI COCONUT RAMEN with Shrimp ~ 4 servings
About 12 ounces fresh ramen noodles, cooked just al dente, drained, rinsed with cold water
2 tablespoons butter
1/2 sweet onion, sliced thin
1-inch fresh ginger, peeled, minced
1 generous tablespoon red curry paste
1 13-15 ounce can unsweetened coconut milk
Generous 1/4 cup chopped fresh cilantro
Zest and juice of 1 lime
2 teaspoons brown sugar
1 teaspoon sambal or garlic chile sauce
Scant teaspoon sea salt
2 cups homemade chicken broth, or quality bone broth
About 1 pound jumbo shrimp (I used 13/15 count here) peeled and deveined
Melt butter in a large pot, over med-high heat, add onions. Stir and saute until onions get golden brown edges, and smell deliciously nutty. Throw in ginger. Stir, and cook another minute or so, until fragrant.
Add red curry paste, stirring, for just 1 minute. Add coconut milk, cilantro, lime juice and zest, brown sugar, sambal, salt and chicken broth. Stir to evenly combine. Bring to a gentle boil, reduce heat, simmer 8-10 minutes.
Add shrimp, stir. Let simmer gently just until shrimp are just about cooked. Add ramen, stirring to evenly combine. Simmer until shrimp are cooked and ramen is heated through. Serve with a song and a smile. Oh yes, and spoons and chopsticks.
by TheLastWonton | Jan 23, 2020 | Appetizers & Snacks, Beef, Pork & Lamb, Breads & Sandwiches, Breakfast & Brunch, Burgers, Chicken & Poultry, Main Dishes, Recipes, Sauces, Dips & Condiments, Sides, Vegetarian
Dreamy, creamy, gloriously re-imagined Hollandaise sauce, with just a squeeze, a dribble, a splash, and a dash, to kick up the sublime deliciousness of a perfect avocado. Buzz, buzz.
I know, right?! I call it Avocado Hollandaise, and yet there isn't a drop of butter, or any eggs involved, in the making. "Whaaat??" you say. I know. That's what I said.
Not only that, it's easy peasy, and quicky dicky!
Throw a perfectly, just-ripe, avocado into the blender with some fresh squeezed lime juice, a dribble of extra virgin olive oil, dash of Tabasco, sea salt, freshly ground pepper and splash of hot water. Buzz, buzz.
Taste. Close eyes. Smile. Savour. Smile bigger. Taste again. Velvety. Tangy. Buttery. Luscious.
Then, very possibly, you'll say, "Wow!" And mean it. I did.
This batch, we eagerly spooned over modified Eggs Benny. Toasty, buttered English muffin, fresh tomato slices, and poached eggs, draped in Avocado Hollandaise.
The textures rock!
I can't wait to try this Avo Hollandaise on fresh blanched asparagus, roasted Brussels sprouts, BBQ steak, and, and, and……..ooooh, this is gonna' be tasty fun.
We're here on the Big Island of Hawaii, just over two more weeks. So given the plethora of fresh avocados, around every corner, at every Farmers Market, I'm just itching to play with more green.
See! I wasn't just whistlin' Dixie, when I told you there were lots of avocados here, on the Big Island. Too cool, right?!
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Adapted from Food & Wine and Kitchen Treaty food blog,
for The Last Wonton. Thanks for the inspiration.
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AVOCADO HOLLANDAISE ~ Makes 1 – 1 1/2 cups.
1 medium-sized, to large-ish, just ripe avocado
3 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
2-4 drops Tabasco
About 1/2 teaspoon sea salt
Freshly ground pepper, to taste
1/3 to 1/2 cup hot water
Halve avocado, remove pit and scoop out into blender container. Add lime juice, olive oil, Tabasco, salt and pepper to taste, and 1/3 cup hot water. Puree until smooth, drizzling in additional water if needed to create a smooth, Hollandaise-y consistency.
Taste and adjust seasonings, if desired. Serve over poached eggs, omelets, vegetables, grilled steak, or chicken.
by TheLastWonton | Jan 13, 2020 | Beef, Pork & Lamb, Main Dishes, Pasta & Noodles, Sides
Not your go-to spaghetti sauce, or is it? Hinting of a spicy kick, beef and tomato-y, slow simmered goodness. Timeless meat sauce, the Italian way. Mostly.
TOP TEN REASONS TO MAKE ALMOST CLASSIC BOLOGNESE
10. Just maybe there will be left-overs, and you get to have more, tomorrow.
9. It goes perfectly with tagliatelle, penne, papparadelle, fettucine, spaghettini…..
8. You get an intensely awesome feeling when you make 'real' Italian food.
7. All of your friends, and family will say, "Mmmmm……this is sooo good!"
6. In Italian it is known as ragù alla bolognese,
5. Marcella Hazan will be so proud of you.
4. The aromas that fill your kitchen will make you smile.
3. You get to drink the rest of the wine, that didn't go in the sauce.
2. Comfort = Happiness.
1. When you have your first bite, your tastebuds will sing Volare.
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Adapted, mostly, from the renown Marcella Hazan, for
The Last Wonton. As always Grazie Mille, amazing Marcella.
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ALMOST CLASSIC BOLOGNESE ~ Serves 6, usually
1 tablespoon olive oil
3 tablespoons butter, plus 1 more for tossing the pasta
1/2 cup chopped sweet onion
1/2 cup chopped celery
3/4 cup grated carrot
3/4 pound ground beef
Sea salt, freshly ground black pepper
1/2 – 1 teaspoon dried red chile flakes
1 cup dry white wine
1/2 cup whole milk
28-ounce tin San Marzano tomatoes, cut up, with their juice
**optional**and weird**2 heaping tablespoons ketchup. 🙂
1 1/4 to 1 1/2 pounds pasta (we used spaghettini, this time)
Freshly grated Pecorino Romano, or Parmagiano-Reggiano
Fresh basil
Heat oil and 3 tablespoons butter in pot, over medium heat. Add onion, cook and stir, until translucent, then add the celery and carrot. Saute 2-3 minutes, stirring.
Add ground beef, a good schwack of sea salt and freshly ground pepper. Sprinkle in hot chile flakes. Crumble the meat with a wooden spoon and cook until no longer pink.
Add the wine, increase heat to medium-high. Let simmer until evaporated. Add milk, reduce heat to medium and simmer, until evaporated. Add tomatoes and ketchup (if using). Bring to a steady simmer. Cover. Reduce heat and simmer for 2-3 hours.
Cook pasta, until just al dente, toss with 1 tablespoon butter. Top, or toss pasta with your crazy yummy Almost Classic Bolognese and serve with freshly grated Romano, or Parm, on the side. Cin Cin!
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Funny how that simplicity can be so tricky to master. Which again brings me around to being Canadian. Which brings me to cheddar. Yup! Good ol', Canadian cheddar. 
