Spaghetti alla Carbonara: "Coal Miner's Pasta"

Luscious and wonderfully indulgent, Spaghetti alla Carbonara is an Italian pasta dish based on eggs, pecorino romano, guanciale and black pepper. The key is to toss and thoroughly mix the cooked pasta off the heat with the cheese, eggs, pepper and pasta water, to create a creamy yet not overly thick sauce. A true carbonara has no cream, but although purists may shudder, I do sometimes add a little cream depending how I'm feeling. Like most recipes, the origins of the dish are obscure but there are many legends. As 'carbonara' literally means 'coal miner's wife', some believe that the dish was first made as a hearty meal for Italian coal miners. Romans use guanciale — cured pig's jowl — which is more delicate than pancetta — unsmoked Italian bacon — and also leaner. If you can find it, by all means use guanciale, otherwise pancetta or bacon work just as well. For the sheer wow-factor, I do like to drop an egg yolk into each nest of pasta, which guests stir to form an even creamier sauce. Garnished at the end with a flurry of coarsely grated Parmigiano, "Coal Miner's Spaghetti" must be one of the great pastas dishes of all time.



Spaghetti alla Carbonara
Serves 4

1 lb spaghetti
2 tbsp olive oil
1 lb guanciale or pancetta 
4 large eggs, separated
1 1/4 cup fresh coarsely grated Pecorino or Parmigiano-Reggiano
Kosher salt and freshly ground black pepper
2 tbsp fresh chopped thyme leaves
1/4 cup heavy cream, optional


Put a large pot of salted water on to boil for the pasta and cut the pancetta into 1/2 x 1/4 inch lardons. Combine the olive oil and pancetta in a large sauté pan set over medium heat, and cook until the pancetta has rendered its fat and is crisp and golden. Remove from the heat and set aside, being careful not to drain the fat. 

Cook the spaghetti in the boiling water until just al dente. Scoop out 1/4 cup of the pasta cooking water and set aside. Drain the pasta. Add the reserved pasta water to the pan with the pancetta, then toss in the pasta and heat, shaking the pan, for 1 minute. Remove from the heat, and add 1 cup of the Parmigiano, the egg whites, thyme, pepper to taste, and the cream, if you're using it. Toss until thoroughly mixed and serve with a little extra grated cheese on the side. 

Nigella's Gluten-Free Venetian Carrot Cake

Not all carrot cakes are created equal, especially where Nigella is concerned. This recipe, "originating from Venetian Jews, which sounds refreshingly medieval, made as it is from ground almonds, rather than flour, is enriched with eggs and olive oil and studded with rum-soaked sultanas." As she admits, "it's not much to look at'"– a golden disc about half the height of one layer of an ordinary cake – but it's incredibly moist and deliciously nutty, with a lovely citrus kick too. It's also gluten and lactose-free, for those who are sensitive to such things, but quite delicious in its own right. For a taller moister version, simply use a smaller 6-inch springform pan, cook it a little longer and the results are absolutely scrumptious.



Gluten-Free Venetian Carrot Cake 
Serves 8-10
Recipe courtesy of Nigella Lawson

Carrot cake:
3 tbsp pine nuts
2 medium carrots, about 8 oz
3 oz golden sultanas
2 1/4 fl oz rum
5 oz white granulated sugar
4 1/2 fl oz olive oil, plus extra for greasing
1 tsp vanilla extract
3 large eggs
9 oz ground almonds
1/2 tsp ground nutmeg, or to taste
1/2 lemon, finely grated zest and juice

Cream Cheese Frosting: 
8 oz cream cheese
3 cups icing sugar
1/2 tsp vanilla


Preheat the oven to 350°F. Line the base of a 9-inch round springform cake pan* with baking parchment and grease the sides with olive oil. Toast the pine nuts by browning in a dry frying pan, then set aside. Grate the carrots in a food processor or with a coarse grater, then wrap in a clean kitchen towel and wrap them, to soak up excess liquid, then set aside.

Put the golden sultanas in a small saucepan with the rum, bring to the boil, then turn down and simmer for 3 minutes. Whisk the sugar and oil until creamily and airily mixed, then add the vanilla extract and eggs and, when well whisked, fold in the ground almonds, nutmeg, grated carrots, golden sultanas with any rum that clings to them, and finally, the lemon zest and juice.

Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula. The batter will be very shallow in the tin. Sprinkle the toasted pine nuts over the cake and put it into the oven for 30–40 minutes, or until the top is risen and golden and a skewer inserted into the centre comes out sticky but more or less clean. Remove from the oven and let the cake sit in its tin on a wire rack for 10 minutes, then un-spring and leave it on the rack to cool.

To make the frosting, beat the cream cheese in a standing mixer, until smooth, then add the sugar and vanilla, and mix until light and fluffy. To assemble the cake, place the carrot cake on a serving platter and spread with cream cheese frosting, and serve.


* NOTE: I used a 6-inch round springform pan for a taller cake and adjusted the baking time to 70 minutes, then turned off the oven and let the cake rest inside for another 10-15 minutes, so that the centre was cooked through.

Orecchiette with Sweet Italian Sausage & Broccoli

A traditional dish from Italy's Puglia region, orecchiette, which means 'little ears,' Orecchiette con la Cima di Rapa e Salsiccia is often made with robust rapini and fresh Italian sausage, however this Italian-inspired recipe by Emeril Lagasse features small florets of fresh broccoli which are quickly blanched in the boiling pasta water used for cooking the orecchiette, and removed while it is still crisp-tender. A wonderfully flavoured garlic, lemon and anchovy olive oil sauce is whisked together while the pasta is cooking and added to the sautéed sausage and pasta, along with a cup of pasta water, for a light and easy pasta that is soul satisfyingly delicious. 



Orecchiette with Broccoli and Sweet Italian Sausage
Serves 4

1 lb orrechiette pasta
1 head broccoli, cut into florets
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 tbsp finely grated lemon zest, plus 2 tbsp lemon juice
4 anchovy fillets, minced
1 lb sweet Italian sausage, casings removed
1/4 cup white wine
Coarse salt and ground pepper
Parmesan or Pecorino, freshly grated, for serving
1 bunch chopped chives, for garnish


In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup of pasta water, then drain the pasta and broccoli.

Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Add the sausage to the pot and cook over medium-high, breaking up the meat with a wooden spoon, until browned and cooked through, about 6 to 8 minutes, adding some white wine to prevent the sausage from sticking if necessary. Remove from the heat, return the pasta and broccoli to the pot with the cooked sausage, and add the oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats the pasta nicely. Serve sprinkled with freshly grated Parmesan or Pecorino and a flurry of chopped chives.

White Balsamic-Braised Chicken with Leeks & Peas

Inspired by a recent recipe from Food & Wine, this delicious Braised Chicken recipe positively shouts springtime with a luscious combination of buttery leeks, baby green peas, fresh tarragon and crème fraîche with a splash of white balsamic vinegar that creates a wonderful tangy cream sauce for this easy and elegant entrée. Although the recipe suggests using whole chicken legs, both plump chicken breasts cut in a half or large succulent thighs would work equally well. Served with a heaping mound of creamy mashed potatoes and crisp french green beans, this dish makes a welcome addition to our culinary repertoire.




Vinegar-Braised Chicken with Leeks and Peas
Serves 6
Recipe courtesy of Food & Wine Magazine

6 whole chicken legs with thigh attached, bone in and skin on
Salt and freshly ground black pepper
3 tbsp unsalted butter
3 tbsp extra-virgin olive oil
3 large leeks, halved lengthwise and finely sliced
1 cup chicken broth
1/4 cup white balsamic vinegar
10 oz package frozen baby peas, thawed
3 tbsp chopped tarragon leaves, plus additional for garnish
2 tbsp chopped parsley
3/4 cup crème fraîche


Preheat the oven to 425°F and position a rack in the upper third. Turn the chicken legs skin side down on a work surface and and cut halfway through the joint so that they lay flat, then season generously with salt and pepper.

In a large nonstick frying pan, heat half of the butter and oil. Add the chicken, skin side up, and cook over high heat until browned, 5-6 minutes. Turn and cook the chicken for another minute or two, then set aside.

Wipe out the frying pan, add the remaining butter and oil and cook the leeks over high heat until they begin to soften, about 4-5 minutes. Add the broth and vinegar and bring to a boil. Season with salt and pepper and pour the mixture into an ovenproof casserole.

Set the chicken on the leeks, skin side up and roast for about 25 minutes, until the breasts are cooked through. Turn on the broiler and broil for about 2 minutes, until the skin is golden and crisp. Transfer the chicken to a platter.

Place the casserole over a burner and boil over high heat until the liquid is reduced by half, about 5 minutes. Add the peas, herbs and crème fraîche, and simmer until the sauce is hot and slightly thickened, about 2 minutes. Season with salt and pepper, then pour the sauce over the chicken, garnish with additional tarragon and serve with creamy mashed potatoes and French green beans finished with silvered almonds.

Roast Lamb with Rosemary, Garlic & Anchovy Rub

There are few meals as impressive as a roasted bone-in leg of lamb. Studded with garlic, rosemary, lemon zest and anchovies, this simple and delicious roast makes a succulent centrepiece for any social occasion. Puréed into a coarse paste, the marinade is stuffed into small incisions around the boneless leg of lamb, then rubbed with olive oil and generously seasoned with salt and pepper. Roasted on high at 450°F for 15 minutes, then slow roasted at 325°F for about an hour, and the results are pink perfection. Lamb, like beef, doesn’t need to be cooked all the way, and is best at a rosy medium-rare — 135°F to 140°F when finished. Whether served as part of a traditional Easter dinner or quiet Sunday lunch with family, this recipe is easy to prepare, absolutely delicious, and goes especially well with my Mother-in-Law's special homemade mint sauce!



Roast Lamb with Rosemary, Garlic, Lemon & Anchovy Marinade
Serves 6-8

5 lb leg of lamb, bone-in
4 cloves garlic
6 anchovies
3 sprigs of rosemary, leaves only
1 lemon, zest only
3 tbsp olive oil, divided
salt and pepper, to taste


Using a small food processor, blend together the garlic, anchovies, rosemary leaves, lemon zest and 1 tablespoon of olive or anchovy oil until a coarse paste. Then using a sharp knife, make small incisions in the thickest portions of the lamb and fill the pockets with the garlic-herb paste, pressing the mixture in deep with your fingers. Rub any remaining paste over the top of the lamb and season with salt and pepper. Rub 1-2 tablespoons of olive oil over the whole leg, then arrange on a roasting pan and preheat the oven to 450°F. 

Roast the lamb at 450°F for 20 minutes, then reduce the heat to 325°F and continue cooking for 90 minutes, or until a thermometer inserted into the middle of lamb reads 135° for medium rare. Once the lamb is ready, remove from the oven and tent with foil for 15-20 minutes, allowing the juices to retract and make the roast lovely and moist. To serve, slice the leg of lamb onto a decorative platter and serve with Roast Potatoes and Sautéed Rapini, for a sensational Easter feast.



Susan's Magnificent Mint Sauce
Serves 6-8

4 tbsp fresh mint leaves, rinsed and chopped
1 tsp granulated sugar
1 tbsp hot water
3 tbsp white wine vinegar


Mix the chopped mint, sugar, hot water and white wine vinegar in a small bowl, until the sugar has dissolved. Cover and set aside.



Guy's Perfect Crispy Roast Potatoes
Serves 6-8

4-1/2 lb Russet or Yukon Gold potatoes 
3 tbsp olive oil
4 tbsp lard or duck fat
Maldon salt and pepper to taste


Pre-heat the oven to 375°. Peel the potatoes and cut them into egg-size chunks, then parboil them in boiling water for about 6-8 minutes, but stop before they're cooked right through. Drain them in a colander and leave to cool slightly before shaking them in the colander back and forth a few times to rough them up a bit, which will makes the edges crispy. Season with some olive oil and season with salt and pepper. Place the lard in a roasting pan and heat it in the oven until the fat is sizzling hot. Remove the pan from the oven and carefully add the potatoes in one layer, turning them carefully so they're coated all over. Roast for 45 minutes, turning gently at least once. If they look like they need a bit more browning, leave them in and turn up the heat slightly until they're golden brown and crispy. Before serving, drain well and season to taste with salt and a little pepper, and serve while they're hot. 

Spanish Mackerel Teriyaki with Roasted Asparagus

A beautiful fish with iridescent silver and blue striped skin and tell-tale yellow spots, Spanish Mackerel are one of the richest sources for Omega-3 fatty acids with wonderfully flavourful dark meat. Delicious baked, grilled, poached or smoked, Mackerel is also popular served raw as Japanese sushi known as 'Saba', which is usually accompanied with fresh grated ginger, and sliced scallions to bring out the natural sweetness while counteracting the fish's rich oils. Marinating the mackerel in a sweet teriyaki sauce for a few hours before briefly sautéing in a nonstick pan makes for a simple, healthy and nutritious Good Friday fish dinner, delicious served with roasted asparagus and Basmati rice.

With dark meat, shimmering silver skin and tell-tale yellow spots, the Teriyaki marinated Mackerel filets cook over medium heat until golden on the underside

Flipped over and pressed down with a spatula to prevent the fish from curling, 

the mackerel cooks for another new minutes until cooked through

Spanish Mackerel Teriyaki with Roasted Asparagus
Serves 2

2 4-oz filets Spanish Mackerel, skin on
1 tsp vegetable oil
1/4 cup Japanese shoyu or Tamari soy sauce
1/8 cup dark brown sugar
1/4 cup miring rice wine
1/8 cup sake
1 bunch asparagus, trimmed
1 tsp sesame oil 
1 tsp sesame seeds, for garnish


Mix the soy sauce, sugar, mirin, and sake together in a small saucepan. Bring mixture to a boil over medium-high heat, reduce to a simmer, and cook until thickened enough to coat a spoon, about 10-15 minutes. Remove from heat and let cool. Place the mackerel in a shallow baking dish and pour the teriyaki sauce over the fish and refrigerate for 1 hour.

While the fish is marinating, set the asparagus on a foil lined baking sheet and coat with a little vegetable oil and season with salt and pepper, then set aside. Preheat the oven to 425°F. Once the oven has reached temperature, place the asparagus in the oven for 15 minutes, until the spears are lightly browned and cooked through as desired.

Add a teaspoon of vegetable oil to a non-stick pan over medium-high heat and then place the fish skin side up and cook until the surface of the fish browns and about 3-5 minutes. Turn the fish over and using a flat spatula, press the fish into the pan to stop it from curling up, and cook until the fish is opaque. Serve the mackerel with a light drizzle of sesame oil and garnish with sesame seeds, then set over a bed of asparagus and serve with some white Basmati rice or soba noodles.

Cold Japanese Buckwheat Soba Noodle

A cold noodle salad is one of the perfect side dishes for the spring or summer. Light, cool and refreshing, this delicious recipe for Cold Soba Noodles absorbs all the flavour of the Asian-style marinade made with sesame oil, rice wine vinegar, soy sauce, lime juice, lime zest, brown sugar, minced garlic and a squeeze of orange. Delicious with Grilled Salmon, Ahi Tuna, Asian Chicken or Black Cod, these flavourful cold noodles add a umami touch to any Asian-inspired dishes.



Cold Soba Noodle Salad
Serves 2

2 bundles (3.5oz) of soba noodles (Japanese buckwheat noodles)
3/4 tsp sesame oil
2 tbsp rice wine vinegar
2 tbsp soy sauce
1 lime, zest and juice
1/4 orange, juiced
1 tbsp brown sugar
1 garlic clove, minced
1 tsp sriracha chili paste or similar, to taste
1/4 cup scallions, chopped
1 tsp sesame seeds


Bring a pot of water to a boil and cook soba noodles for 5-7 minutes, until tender but not mushy. Drain and rinse with cold water until cool. Add all of the ingredients together in a medium size bowl and stir to combine. Add the cold noodles, cover and refrigerate one hour. The flavours will meld and the noodles will absorb the flavourful liquid. Serve with an extra scattering of chopped scallions and sesame seeds.