Portobello mushroom lasagna

After years of having a bizarre and tremendously flexible schedule (thank you grad life), I now find myself in the position of having a fairly regular hours job. This means that I don’t generally have a lot of time to make lunches, so I’ve taken to trying to make big meals that yield tasty leftovers…

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Lasagna

One of our resolutions at the start of the year was to try our hand at making lasagne, which neither of us had ever made. Given the wealth of obscurer dishes we’ve tried, I’m not sure why it’s taken us this long to try it. We had extra ricotta cheese after making our delicious gnudi last week,…

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Chicken with spinach-ricotta gnudi

David came across this recipe in the recipe book I gave him last Christmas and was eager to give it a try. I was particularly interested in the gnudi (pronounced [nudi]), which I discovered are a subset of gnocchi from Florence, made with predominantly ricotta and spinach. The recipe looked to be quite an endeavour, so we…

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Gnocchi with prosciutto, peas and mushrooms

Our recent trip to New England was a whirlwind of culinary delights, and one of the highlights was visiting a fabulous recipe in Boston called Sportello, recommended by an old friend of David’s. Our meals were outstanding, and I particularly enjoyed my dish, which was potato gnocchi with a mushroom ragu, peas and cream. The gnocchi was…

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Meat loaf braised in white wine with mushrooms

David is a big fan of my mother’s meat loaf recipe, as am I, since it is a ridiculously simple recipe for me to make. But in the interest of diversity, I thought we’d try a slightly fancier meat loaf recipe I came across in Marcella Hazan’s Classic Italian Cook Book, which added in two…

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Fall risotto with roasted butternut squash and bacon

For our wedding anniversary, because first year is “paper”, I’d gotten David a cookbook entitled II Love Bacon! (you know, the other great love of his life). There were a host or interesting recipes to try out, and last night we finally got around to trying one of them. Nothing like a sunny fall day,…

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Fettuccine alfredo

There are a few staple dishes that I will consistently order in a restaurant, largely because there is something comforting about the familiarity of flavour. Fettuccine alfredo is one of those staples. Ever since I was a kid, I was always drawn to its creamy, rich flavour. My consistently ordering it, however, has also exposed…

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Bolognese meat sauce

We discovered in our freezer-of-endless-wonders some reserved ground beef that we’d set aside to make a Bolognese meat sauce and thus couldn’t resist the opportunity to try it out. Mined from Marcella Hazan’s Classic Italian Cook Book, it seemed to be a straightforward if not slow-cooking (3.5-4 hours) recipe.

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Pseudo-bachelordom Blues

With Angie away in Vancouver, I’ve been working hard and living on not much more than macaroni and cheese. But despite my energies being focused elsewhere, even I can only take so much bland pseudo-bachelordom. Thankfully, I remembered that not too long ago, Angie and I threw together some fresh tomato sauce-the perfect recipe to…

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