Octopus Pasta

Octopus Pasta

It was our first time making baby Octopus the other night for dinner! Baby Octopus is a lot like the Squids that we buy, I think it is like the Squid tentacles. However the octopus is more meaty. There wasn’t enough in the bag though, next time we might buy a few bags of them. They are around 7.00 CAD a bag in the frozen seafood isle at Superstore. Enjoy the photos! First we boiled the baby Octopus in a broth with some shallots, ginger and some other ingredients like garlic that we first fried in a hot hot pan     After 45 minutes or so, Morgyn took out the Octopus and strained them. It’s been pretty hot out..up in the 30C’s and we bought a few drinks to cool down! This was our first time trying a premixed Motts drink, and wow was this ever a spicy bevvy! If you like hot peppers you will enjoy this one 🙂 Here Morgyn is making her signature tomato sauce for the pasta! Steamworks brews never disappoint! Next step is to fry the Octopus a bit, not too long though! Some butter was added to our cast iron as well for extra buttery flavour 🙂 Here is the finished meal! We will try this dish again soon,...
Morel Feast

Morel Feast

Morchella, the true morels, is a genus of edible mushrooms closely related to anatomically simpler cup fungi. These distinctive fungi appear honeycomb-like, with their cap composed of a network of ridges with pits (thanks wiki) We discovered some Morels on Easter weekend in our yard! We weren’t sure what they were so we asked a few people on one of my favorite gardening forums the helpful gardener and a friendly member helped us out a bit. He told us what to look for and where to find them. Its really neat how we just came across them in our yard. Of course we did a lot more research but Morgyn had a pretty strong feeling after reading so many Chef articles that yes indeed those were the delicacy we had thought they were! So we fried them up and used the left over buttery mushroom sauce for a pasta dish that was out of this world! No they are not magic mushrooms, but they sure are deliciously earthy and buttery!  ...
Perfecto Pasta

Perfecto Pasta

Morgyn has been making more pasta these days with a new recipe for a delicious sauce no matter what kind of ripe tomatoes or canned product you use! This recipe calls for Olive oil Garlic Anchovies Ripe Tomatoes / canned tomatoes / canned tomato juice Handful of Cherry Tomatoes Red wine or red wine vinegar Dried Oregano fresh if you have it or dried Basil fresh if you have it Fresh Parsely Fresh or dried Chili Salt to taste Spaghetti or the pasta of your taste Directions Put on a pot of boiling salted water for the pasta. You want only enough water to cover your pasta and enough extra so that it will remain submerged while cooking. You want the water especially starchy for this dish. Cover the bottom of a heavy bottom sauce pan with a generous amount of olive oil. Add whole garlic cloves and turn on medium heat. Cook the garlic cloves in the oil taking care to make sure the oil doesn’t get too hot. You want to cook your garlic all the way through leaving a light golden brown colour on the outside. Remove the garlic and set aside. Add 2 anchovies to the pan and cook them for just a minute or 2 breaking them into pieces before turning the heat up to medium high and adding tomato. Do not add the Cherry Tomato at this time. Do not stir or touch the mixture after you’ve added the tomato sauce. It should bubble violently and then slow down with the oil pooling on top. Watch the size of the bubbles. They will...