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Modern_Hostess @ La Bottega Nicastro

Kamut Pasta with Spinach & Tomato

A Healthier Pasta - Kamut Be?

I love pasta. It’s my ultimate comfort food, and I could probably eat it for every meal. There are so many different ways to enjoy it! It can be varied to feature seasonal items. It can be served hot, with a nice sauce, or cold in a pasta salad. It’s perfection when it’s done traditional Italian style like marinara, bolognese, pesto, alfredo, primavera, lasagna, puttanesca, pescatore… All yummy! I also love the Asian takes; in chow mein, pad thai and pho, to name a few. And let’s not forget good old chicken noodle soup. Basically, I just love the stuff, and I will take it any way I can get it.

Now, let’s face it: pasta is not exactly celebrated as the next super food. It definitely can be part of a healthy diet, but it’s probably not the first thing your health professional will recommend. As someone who tries to balance delicious and nutritious, I am always looking for ways to increase the health content of my meals. White flour just doesn’t offer as much as I’d like it to nutrient- wise. I love whole wheat, but not in pasta… the texture is just weird. So what’s a gal who loves pasta but wants to eat healthy to do? Kamut pasta (always available at La Bottega), that’s what.

 

I had heard of Kamut before tasting this pasta but I couldn’t really tell you what it was, other than that it’s not white flour. So I did some research, and as it turns out, Kamut is actually a trademark for commercially-produced Khorasan wheat, a grain that originates in an area that is now part of Afghanistan and Iran. It is similar to mainstream wheat, but has more protein, fibre and essential minerals selenium and manganese. The best part about the Kamut pasta? It tastes great! I really liked the texture as well as the nutty flavour. This stuff will definitely be part of my pasta repertoire, and I’m super excited about it.

 

 

To make this recipe, I looked at what was in my fridge and needed to be used immediately… a great start to a pasta meal! Then I added some pantry staples, and voila! Kamut pasta with spinach and tomato. Quick, easy and delicious. This dish can also obviously be made with regular pasta too. I hope you will enjoy it. Buon appetito!

 

 

Kamut Pasta with Spinach and Tomato

Ingredients:

-2-3 cups dry Kamut pasta

-2-3 tbsp extra-virgin olive oil

-2-3 cloves garlic, minced

-1 or 2 fresh tomatoes, or more if small, or a 28 oz can of tomatoes

-3 cups spinach

-Salt and pepper, to taste

-Parmesan cheese (as desired, for serving)

Directions:

Cook pasta according to package directions. Reserve about ¼ to ½ cup pasta water. Meanwhile, heat olive oil in a large saute pan over medium to medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes, including all the liquid, and some salt and pepper. Add spinach, toss with tomatoes and cook until wilted, about 3-5 minutes. Add more salt and pepper, if desired. Add pasta and just enough pasta water to create a sauce (but not so much that it becomes watery). Serve with freshly grated Parmesan cheese.


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Cocktails - Italian Style.

ModernHostess@BottegaNicastro

Have a cocktail… it’s 5:00 somewhere!

Now that it’s summer (finally!), I’m definitely enjoying the warm weather, long sunny days, and endless possibilities of outdoor fun! And everyone knows that when you’re active, you need to stay hydrated… So let’s talk about summer cocktails!

To be honest, I’m a wine drinker. I love a nice, cold glass of Pinot Grigio… so crisp and refreshing. But every now and then, I just have to have a cocktail. Sometimes, there’s an interesting concoction at a restaurant or bar that I must try. Sometimes, I like to experiment at home. It’s fun to DSD - do something different. And that’s why I wanted to try out this very interesting-looking soda - Le Baladin Ginger (Available at La Bottega, $2.25 for 8.45 oz). Fun fact: there is no ginger in this soda. It actually has a blood orange/vanilla/spice flavour. It’s called Ginger because apparently it is named after Ginger Rogers, the dancer/actress. Hmmm! I figured if this soda is good (and it is), then how could it be bad mixed into a cocktail? And that is how my new favourite summer cocktail was born.

 

I am partial to gin, so that’s what I used. Don’t love it? I don’t see how you could mess this drink up with vodka or tequila. I bet prosecco would be a smashing choice too. Soooo bubbly... Also, feel free to substitute the apricot brandy with a different sweet liqueur, such as St. Germain, Peach schnapps, or Frangelico.  The recipe as listed below creates a sweet cocktail with a slight bitter finish, which I love because I don’t like syrupy-sweet drinks. But if you do, I’d go with the schnapps!

Ok, maybe this drink isn’t the thirst-quencher all the health experts have in mind. Maybe this drink isn’t what you should fill your water bottle with when you’re hiking or biking. But when you get home, after drinking water all day of course, enjoy this tasty treat on your patio. Guaranteed to ease those sore muscles! Buon Appetito!

 

 

Ginger Juice Cocktail

Ingredients:

-1 part strawberry basil-infused gin (see easy recipe below, or just add strawberries and basil to the drink)

-2 parts apricot brandy

-1 bottle (8.45 oz) Le Baladin Ginger

-Sparkling water, to taste (I used San Pellegrino)

Directions:

-Prepare the strawberry-infused gin: Combine some strawberries (to taste) with as much gin as you’re using to make the cocktail. Add a few basil leaves. Muddle (aka crush with wooden spoon) basil/strawberries into the gin. Stir and let stand in the fridge as long as you can, up to overnight (I did not plan that far in advance, so mine only soaked for about an hour. But I’m sure it would have been amazing if I had left it longer!).

-Make the cocktail: Put lots of ice into a pitcher. Add gin/strawberry/basil mixture, brandy, soda and sparkling water. Stir. Serve. Enjoy!

 

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Glamming It Up (and eating) For a Good Cause

Most of you already know me as a food blogger that is passionate about the wonderful Italian goods at La Bottega. What you probably don't know is that much of my creative energy is also devoted to working with children. As a child and family therapist at a non-profit agency, there is nothing more rewarding to me than having a positive impact on a child's life. When the opportunity to attend a dinner in support of Toy Mountain was brought to my attention, I could see no better way to bring together two of my greatest joys.

Toy Mountain is a charitable initiative in which toys are collected and donated to needy children in time for Christmas. For the past few years, La Bottega and other local businesses (Fernando Cellini Hair Salon, Shopify) have hosted a gala called Winterglam in support of this cause. In addition to giving everyone an opportunity to glam it up in time for the holidays, the event features a silent auction (both live and online) full of amazing prizes (Free colour and hairstyling for a year?? Yes please!) The live auctioneers should be great entertainment as well. One of them is Majic100's morning host Stuntman Stu, an enthusiastic advocate for children who is doing such fantastic work with his "No More Bullies" campaign. And the other? Shopify CPO Harley Finkelstein, who is deeply passionate about his involvement with the Ottawa community. I am fortunate enough to be quite familiar with him! Check out the website (http://winterglam.ca/) for more information and to find out how to get your tickets! 

 

This year, in addition to Winterglam, La Bottega put on a fabulous dinner to support Toy Mountain, and invited guests to enjoy an interactive evening featuring a comfort-food laden Italian menu. Mario Pingue provided an outstanding 4 course meal, with many dishes featuring his sustainable, organic, and delicious meats, and all perfectly paired with fine Italian wines, courtesy of La Bottega's resident wine expert, Larissa Beznaczuk-Smyrnew.  Dinner began with delightful pink bubbly (Jeio) and a tasty spread of Salumeria (cured meats), all sliced fresh right in front of our eyes. The backdrop of the store's fine cheeses was a most appropriate setting for this first course. Mario included some of his best products: prosciutto, capiccolo (which, I learned from Mario following his demonstration on a patient staff member from La Bottega, means top of the neck) and lonza (tenderloin). We also sampled some creamy fresh burrata cheese and La Bottega's famous foccacia (If you haven't tried it, you are seriously missing out). For the second course, we settled into the store's cozy restaurant, where Mario demonstrated how he would prepare the bucatini al Amatriciana- with his prized guanciale, a bacon relative, as well as onions, tomatoes, and dried pepperoncini peppers. And in case that wasn't enough,  we were then treated to a family style feast featuring porchetta (roasted stuffed pork tenderloin), rosemary roasted potatoes, and garlic rapini. Finally, dessert: bruleed zabaglione (Italian custard) with raspberries and roasted chestnuts. It was classic Italian with just enough unique touches.


Luckily, I was paying attention to Mario's Amatriciana lesson because all of us were given the ingredients (even the onion!) and recipe to prepare the dish at the end of the night, along with some other wonderful Pingue products. I can't wait to fill my kitchen with the smells of comfort. Buon Appetito!X
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Nuts for Nutella

 

Mmm Nutella. Gooey chocolate hazelnut deliciousness. I've loved you ever since my first bite of you, in a sandwich. Since then, I've had Nutella lots of other ways: melted and drizzled on fruit or ice cream, in a dessert quesadilla with peanut butter, and yes, straight out of the jar on a spoon (but only after a really bad day). Why are you soooo good??

Nutella is manufactured by Ferrero (as in Ferrero Rocher), and is the most well-known brand of chocolate hazelnut spread. It is available at La Bottega in various sizes for all your Nutella needs ($3.49 for 230 g, $3.99 for 375 g, $6.99 for 725g, $24.99 for 3 kg). Italians have been spreading it on their toast for many years; these days, Nutella has fans all over the world. There is even a "World Nutella Day". I am not kidding- it's on February 5 (http://www.nutelladay.com/).

Why isn't there more Nutella in baked desserts, I thought to myself one day. So I decided I would have to create one. More specifically, I wanted a Nutella brownie. How bad could that be?? Everyone likes brownies, and everyone likes Nutella.

I did this recipe over several times (everyone I know got a brownie that week), and the one below is the one I liked best. They are a chocoholic's dream, and swirling the Nutella millefeuilles-style adds a gourmet touch.

I recommend serving these brownies warm with some vanilla ice cream.

Buon appetito!


Nutella Brownies

Ingredients:

-1 cup (2 sticks) unsalted butter, softened

-4 squares unsweetened baking chocolate, coarsely chopped

-3/4 cup semi-sweet chocolate chips

-3/4 cup flour

-3/4 cup sugar

-1/2 tsp baking soda

-pinch of salt

-2 tsp vanilla

-2 eggs

-1/2 cup milk

-2/3 cup Nutella

Directions:

Preheat oven to 375 degrees F. Combine butter and both chocolates in a large saucepan over low to medium low heat until chocolate is melted. Remove from heat and let cool. In separate bowl, combine flour, sugar, baking soda, and salt. Once chocolate mixture is room temperature, add vanilla and milk, then eggs. Stir to combine. Add dry ingredients in batches, stirring until just combined. Spread evenly in a greased 9x9 baking sheet. Spread Nutella on top of batter in even, parallel lines. Using the tip of small knife, draw evenly spaced lines perpendicular to the Nutella, swirling the knife as you reach the end of one line and begin another (don't worry too much about this part...It looks pretty but will taste good even if your millefeuilles technique isn't perfect). Bake at 375 degrees F for 20-25 minutes, until edges are golden (it's ok if the centre looks a tiny bit raw- it will continue cooking as it cools). Let cool and cut into squares.

Lindsay (@Modern_Hostess) is a self-taught chef who has a passion for hosting. In her culinary experiments and musings, she shows that beautiful, flavourful homemade dishes are within everyone’s reach... as long as quality ingredients are used to prepare it. Join her as she peruses the fabulous inventory of La Bottega, and provides tasty ideas for enjoying their finest products. 

-Follow me on Twitter! @Modern_Hostess

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Chicken Soup: Thinking Beyond the Noodle

 

Who doesn’t love chicken noodle soup? It’s reliable, it’s cozy, it’s delicious... however, it’s also a little tiny bit ho-hum. Been there, done that (like a million times). Chicken broth has a fairly mild flavour so I like to jazz it up whenever I have the chance. And if jazzing up chicken noodle soup is wrong, then I sure don’t want to be right.

 

One of my favourite ways to take chicken soup to the next level is by making it in a way that reminds me of Tuscany, with cannellini (or white) beans, kale and Italian sausage (spicy or not, depending on my mood). These add-ons are not only delicious, they are also nutritious! Beans are full of fibre and contain protein, and kale, as I’m sure you know, unless you’ve been living under a rock, has gotten quite the reputation for being a “superfood”. It runs through the alphabet of nutrients, containing substantial amounts of A, C, and K. And sausage... well, it’s not exactly a superfood (depending who you ask, of course), but it does contain lots of protein, which helps you feel full. This soup is a meal in a bowl. Take that, chicken noodle soup!

 

 

Canned white beans are super convenient, but they’re often full of salt, and I don’t know about you, but there’s just something about eating canned food that feels wrong to me. Sure, I do it all the time but... jarred cannellini beans feel fresher to me. The ones I love are called “Le conserve della nonna” ($2.99 at La Bottega), and in my book, anything that comes from a grandmother (nonna means grandmother in Italian), even a fake one, always tastes better.

 

 

Buon appetito!

 

 

Chicken soup with Italian Sausage, Kale and Cannellini Beans

Ingredients:

-1 tbsp olive oil

-1 onion, diced

-1 clove garlic, finely chopped

-2 Italian sausages

-pinch of red pepper flakes, if desired

-6 cups chicken broth (either store-bought or see homemade recipe below), or any amount of chicken broth and water to equal 6 cups liquid

-2 sprigs rosemary and 2 sprigs thyme, tied together with kitchen twine

-1/2 bunch kale, torn into pieces

-1 Parmesan cheese rind, if desired

-1 jar Cannellini beans (recommended: Le conserve della nonna)

-salt and pepper, to taste

-Parmesan cheese, for serving (if desired)

 

Directions:

-Heat olive oil over medium heat. Add onions, season with salt and pepper, and sauté until softened, about 5 minutes. Add garlic and sauté until fragrant, about 30 seconds. Squeeze sausage out of casing into the pot and use spoon to break into pieces. Add chili flakes, if using. Saute until almost cooked through. If you notice the bottom of the pan burning, lower the heat. Add chicken broth, being sure to scrape up the bits that have browned at the bottom of the pot. Increase heat and bring to a boil. Reduce heat, add the herbs and kale, and simmer for about 15-20 minutes. Add beans just to heat through (they’re delicate). Remove herbs and cheese rind. Add salt and pepper to taste. Ladle into bowls. Serve with grated Parmesan cheese, if desired.

 

 

Chicken Broth:

Ingredients:

-1 whole chicken

-1 onion, peeled

-1 carrot, peeled

-2 stalks celery

-Fresh herbs of your choice (eg. parsley, thyme, rosemary, dill), tied together with kitchen twine

-8 cups water, or enough to fill your pot about ¾ full.

-Salt and pepper, to taste

 

Directions:

-Rinse chicken and pat dry. Place in large saucepan, breasts facing down. Add vegetables, herbs, salt and water. Heat at high heat until boiling. Lower heat to a simmer. Skim off any foam/fat that rises to the top; keep doing this until there is no more. Simmer for about 2 hours. Remove chicken and vegetables (these may be eaten, if desired). Season with salt and pepper, to taste.

 

 

Lindsay (@Modern_Hostess) is a self-taught chef who has a passion for hosting. In her culinary experiments and musings, she shows that beautiful, flavourful homemade dishes are within everyone’s reach... as long as quality ingredients are used to prepare it. Join her as she peruses the fabulous inventory of La Bottega, and provides tasty ideas for enjoying their finest products.

 

-Follow me on Twitter! @Modern_Hostess

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Take Comfort in Spaghetti... Minus the Spaghetti

Now that the winter season is upon us, I am craving warm, comforting foods that are satisfying, yet easy on the waistline. What could be more perfect than a delicious homemade marinara sauce? And in an effort to keep things light, and for all the gluten-intolerants out there, how about some calorie and carb-friendly spaghetti squash? Sounds good to me!


Marinara sauce is a rare exception to the fat equals flavour philosophy; it does not require a lot of fat to taste amazing. In fact, the only stitch of fat I typically use is heart-healthy olive oil. Other than that, this sauce is comprised solely of veggies and seasonings (and sometimes a little bit of chianti... I eat healthy but I could never completely write off my favourite food group). Seriously though, the sauce is fabulous with or without wine, and is a cinch to prepare. My recipe is adapted from Giada de Laurentiis’ Marinara Sauce from her cookbook Everyday Italian, a staple in my kitchen.


Do you go with canned or fresh tomatoes? Canned tomatoes will actually taste better than fresh in this sauce, especially at this time of year. With canned tomatoes, you’re actually guaranteed ultimate flavour, as they are packaged at the peak of their ripeness. Did you know that some types of canned tomatoes (those referred to as D.O.P.) are “protected” in much the same way as Champagne is from other sparkling wines? Canned tomatoes must adhere to a list of regulations pertaining to size, colour, and region (among other things) in order to receive D.O.P. certification, and must be of the San Marzano variety, widely believed to be the best-tasting Italian tomato. I made the recipe below with some lovely D.O.P. certified San Marzano basil-infused tomatoes from La Bottega (Zia Rosa, $2.99 for 796 mL), and the tomato flavour was incredible.


The next time you’re craving some healthy comfort food, go for some of this sauce with a heaping portion of spaghetti squash. Ok, so it’s not traditional pasta... but if that’s not an option for you, you’ll get your spaghetti fix in a whole new way. Buon appetito!

Spaghetti Squash with Marinara Sauce

Ingredients:

-1/4 cup plus a splash of olive oil

-2 onions, finely chopped

-2 cloves garlic, finely chopped

-2 carrots, peeled and finely chopped

-2 stalks celery, finely chopped

-1/2 cup your favourite red wine, if desired

-2 28 oz cans good canned tomatoes (recommended: D.O.P.-certified San Marzano tomatoes, infused with basil if desired. I use whole because I like my sauce chunky but you can use whatever you want).

-2 bay leaves

-salt and pepper, to taste

-pinch of red pepper flakes (if desired)

-1 2-lb spaghetti squash

-parmesan cheese and fresh herbs (basil or parsley), for garnish

Directions:

-Heat olive oil over medium-high heat. Add onions, and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add carrots and celery. Season with a bit of salt and pepper. Cook about 7-10 minutes until vegetables are softened. If using, add red wine, and cook until mostly absorbed, about 2 minutes. Add tomatoes, crushing them with the back of your spoon to reach desired consistency, and bay leaves. Bring sauce to a boil, reduce heat and simmer for about an hour.

In the meantime, prepare the spaghetti squash. Preheat oven to 375 degrees. Cut squash length-wise and discard the seeds and fleshy inner pulp. Arrange squash, cut side down, on a lined, rimmed baking sheet that has been greased with a splash of olive oil. Add about a quarter inch of water (this will help speed up the cooking time). Cook for about 45 minutes, until squash is softened. Let rest about 15 minutes, until slightly cooled. Using a fork, scoop out flesh of the squash while keeping the “spaghetti” strands intact. Place in a bowl. Season with salt and pepper.

Season sauce with salt and pepper, and red pepper flakes if using. Discard bay leaves. Serve with spaghetti squash. Garnish with parmesan cheese and fresh herbs, if using. 

 

Lindsay (@Modern_Hostess) is a self-taught chef who has a passion for hosting. In her culinary experiments and musings, she shows that beautiful, flavourful homemade dishes are within everyone’s reach... as long as quality ingredients are used to prepare it. Join her as she peruses the fabulous inventory of La Bottega, and provides tasty ideas for enjoying their finest products.

-Follow me on Twitter! @Modern_Hostess

 
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A Holiday Dessert Favourite... With a Twist

Let us eat, drink, and... eat some more. Everyone loves to eat at holiday time. Maybe we’re trying to feel warm inside, maybe eating is what we do when we get together as a family... maybe we’re just out of ideas for other things to do. Whatever the reason, you can be sure that eating is something you’ll be doing a lot of over the next little while. Let’s make this the most delicious holiday season yet, starting with dessert.

When I think holiday desserts, I think cheesecake.  It’s so festive, and it’s what my family always ate for dessert when we hosted a holiday party. Plus, let’s face it, any reason to eat cheesecake is a good one. It’s probably my all-time fav dessert item. There are so many different varieties, and there is not one that I don’t like. The one I’m most used to has a graham cracker crust, a sweet, dense, cream cheese filling, and a fruit topping. Nothing wrong with that. But why not try something new?That’s why I’m making almond cheesecake squares with balsamic glaze this holiday season.


This version of cheesecake stars an almond flavour, and its role is a triple threat: a crust of sweet almond amaretti cookies (I like the mini Amarettini di Sarrono cookies, at La Bottega), a creamy filling flavoured with almond extract, and a crunchy toasted almond topping. The balsamic glaze is unexpected, yet seems right at home with the tangy cream cheese filling (with super special guest goat cheese) and almond flavours. Have fun with this modern classic, and who knows? Maybe you’ll start a new holiday tradition.


This holiday season, do something different with these almond cheesecake squares with balsamic glaze. Then use the leftover amaretti cookies to dip in your morning latte... or crumble onto some ice cream or frozen yogurt for a satisfying crunch. The possibilities are endless with this versatile cookie. Happy holidays, and buon appetito!


Almond Cheesecake Squares with Balsamic Glaze

Ingredients:

-1 ¼ cups amaretti cookie crumbs (I just pulsed the cookies in a food processor)

-3 tbsp melted butter

-3 packages (8 oz/250 g each) cream cheese, softened

-8 oz/250 g goat cheese, softened

-3/4 cup sugar

-1 tsp pure vanilla extract

-1 tsp pure almond extract

-4 eggs

-1 cup sour cream or plain yogurt

-1 cup sliced almonds

-1 cup balsamic vinegar

Directions:

Preheat oven to 325° F. Combine cookie crumbs and butter. Press onto the bottom of a foil-lined 9x13-inch baking pan.

Beat cream cheese, goat cheese, sugar, vanilla extract, and almond extract until combined. Add eggs one at a time, ensuring that each is combined before adding the next one. Fold in sour cream or yogurt. Spread evenly over cookie crumb crust. Sprinkle with almonds. Bake at 325° F. for about 40-45 minutes, until cheesecake is mostly set. Let cool.

In the meantime, make the glaze. In a small saucepan, bring vinegar to a boil, then reduce to a simmer and cook until syrupy, about 15-20 minutes. Remove from heat.

Drizzle the cheesecake with the balsamic glaze in a decorative pattern. Refrigerate about 4-6 hours or overnight. Cut into squares.


Lindsay (@Modern_Hostess) is a self-taught chef who has a passion for hosting. In her culinary experiments and musings, she shows that beautiful, flavourful homemade dishes are within everyone’s reach... as long as quality ingredients are used to prepare them. Join her as she peruses the fabulous inventory of La Bottega, and provides tasty ideas for enjoying their finest products.

-Follow me on Twitter! @Modern_Hostess


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A Cup of Moka: Not Your Average Joe

I remember the first time I tasted coffee. I thought it was pretty gross, but I didn’t want my mother to know. She had told me that I wouldn’t like it and I just couldn’t stand for her to be right (again). So I added tons of milk, sugar and cinnamon and pretended that it wasn’t the most bitter thing I had ever tasted. After that, for some reason I started to enjoy the taste of coffee, and nowadays, I almost never skip my morning latte. What better way to start the day than with a warm, delicious, comforting yet energizing beverage?


I love a good old cup of drip coffee (or as Europeans call it, American coffee) every now and then, but espresso-based beverages are definitely superior, IMHO. I usually use my wonderful automatic espresso machine to prepare lattes, cappuccinos, macchiatos, and of course, shots of espresso. But there’s something so fun and nostalgic about using an old-fashioned espresso maker. Plus, it makes great coffee, with kind of a different, more earthy taste than the automatic machine.


I was recently travelling in Florence, Italy, where I enjoyed excessive amounts of delicious pasta, gelato and espresso. One day, after a satisfying yet coma-inducing lunch, I ordered an espresso and was told that they didn’t have any, but they did have a house-speciality moka. I was expecting something chocolatey but it was different... kind of like a more rustic, thicker espresso. Ever since I tasted this funky coffee, I had been hoping to have it again. I finally got that chance with a moka machine and Illy moka coffee from La Bottega (machine: $27.99; coffee $13.99). What an exciting way to shake up my coffee routine!


The next time you’re craving coffee, try a moka. And don’t just stop at drinking it... it is also wonderful in chocolate cake. My Moka Chocolate Mug Cake recipe below is a delicious example of the wonders of moka. It takes about 5 minutes to make, and it’s portion-controlled.  Buon appetito!

Moka Chocolate Mug Cake

Ingredients:

4 tbsp flour

2 tbsp cocoa powder

⅛ tsp baking powder

pinch of salt

2 tbsp sugar

½ tsp pure vanilla extract

1 tbsp melted butter

2 tbsp moka or espresso

2 tbsp milk or buttermilk

Directions:

In a microwave-safe mug, combine flour, cocoa powder, baking soda and salt and whisk until well blended. Add sugar, vanilla, butter, coffee and milk/buttermilk. Stir until batter comes together. Microwave on high for 90 seconds. 

 

Lindsay (@Modern_Hostess) is a self-taught chef who has a passion for hosting. In her culinary experiments and musings, she shows that beautiful, flavourful homemade dishes are within everyone’s reach... as long as quality ingredients are used to prepare it. Join her as she peruses the fabulous inventory of La Bottega, and provides tasty ideas for enjoying their finest products.  

-Follow me on Twitter! @Modern_Hostess

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Balsamic Vinegar: I’ll Never Get Sick of Her...

I adore balsamic vinegar. Sometimes I feel bad for the other vinegars because they don’t get nearly as much attention. I just love its tangy, pungent sweetness, and I use it in so many different ways- in marinades for meat, vegetables, or fish, reduced into a syrup and poured over ice cream, or my favourite way- splashed on top of fresh strawberries.


Vinegar is an acidic liquid made from fermented ethanol (usually wine, in Mediterranean cooking). Balsamic vinegar, however, is not technically a wine vinegar. It’s made from Trebbiano grape pressings (also known as “must”) that have not yet been aged into wine. The pressings are boiled down and reduced to a syrup, and then slowly aged in a series of different wooden casks, which is what gives balsamic vinegar such a rich, distinct flavour. The longer it ages, the sweeter it tends to taste; in fact, there are some traditional balsamic vinegars that have been aged for as many as 100 years!

La Bottega carries an amazing selection of balsamic vinegars... and I think I have found true love with one of them. Acetaia Picci in Italy is a 17th century courtyard, and it’s also a factory that produces only one product: traditional balsamic vinegar. When you only manufacture one product, it has to be fantastic... and it is. It’s sweeter and has much more character than most other balsamic vinegars that I’ve ever tasted. There’s really nothing like it, and you have to try it (Picci Balsamic Vinegar Maturo, available at La Bottega for $34.99).  


I’m usually a drizzler when it comes to salads, but every now and then I like to shake things up by whipping up some wild balsamic vinaigrette. Homemade is always better, and this recipe is almost as easy as going to the store to pick it up. Dijon mustard is a delicious way to keep the dressing from emulsifying, and the fresh herbs really bring it to life. Of course, the star is the balsamic vinegar, and when you use a product like this one, you can truly taste the difference.


Balsamic Vinaigrette

Ingredients:

-1/3 cup high quality balsamic vinegar (recommended: Picci Balsamic Vinegar Maturo)

-1 small clove garlic, minced

-1 tbsp dijon mustard

-1 tsp fresh thyme

-salt and pepper, to taste

-1 cup extra-virgin olive oil

Directions:

-Whisk the vinegar, garlic, dijon, herbs and seasonings until blended.

-Slowly pour in olive oil while whisking.

-Store any unused vinaigrette in a sealed container. 

 Buon appetito!!

 

Lindsay (@Modern_Hostess) is a self-taught chef who has a passion for hosting. In her culinary experiments and musings, she shows that beautiful, flavourful homemade dishes are within everyone’s reach... as long as quality ingredients are used to prepare it. Join her as she peruses the fabulous inventory of La Bottega, and provides tasty ideas for enjoying their finest products.  

-Follow me on Twitter! @Modern_Hostess

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Butta la pasta...

Sure, there’s pasta... we all know it and love it. A celebrated comfort food, pasta can be enjoyed in a variety of ways, all delicious. But as I recently discovered, not all pasta are created equal. Allow me to share my newfound knowledge.

When pasta is produced in mass quantities, its texture is smooth, which one might think would be a good thing...but it’s actually not. When the pasta surface is too smooth, sauce doesn’t stick to it, and it has the tendency of turning a bit limp, in my opinion. Not enjoyable. However, when the surface has some grooves, some character, some inconsistencies, if you will, the sauce gets trapped in all those crevices, making each bite a little bit of a party in your mouth. 

 

The quality of the pasta you use will determine how delicious the end product tastes. You want quality? Go for handmade pasta. The texture and flavour is quite unique, and it has a nice, firm bite that is definitely pleasing to the palate. One of the finest handmade pastas is called “la Campofilone”, named after the Italian town in which it is produced (http://www.lacampofilone.it/english/company_la_campofilone.htm). This traditional egg pasta is made with only the highest quality ingredients, including eggs from free-range hens, and the company has been recognized for its efforts to use compassionate farming. Added bonus: it only takes 1 or 2 minutes to cook!

My favourite variety of this pasta is fettuccine al peperoncino ($7.99 at La Bottega), a long, flat pasta that is flavoured with hot peppers. It’s so delicious and flavourful on its own, you barely even need a sauce to go with it! My recipe below provides a lovely, light companion for this beautiful pasta, and it makes for a nice alternative to more traditional tomato-based sauces. It would also taste delicious with some grilled veggies added to it. Enjoy!!

 

Fettuccine al Peperoncino with Olive Oil and Garlic (Serves 4)

Ingredients
-Salt
-250 gr (1 pack) of handmade peperoncino fettucine (recommended: la Campofilone)
-1/2 cup good quality extra-virgin olive oil
-3 or 4 cloves garlic, finely minced
-Pinch of red pepper flakes, if desired (the pasta is pretty spicy on its own but I love the heat so I like to add a bit more)
-Handful fresh herbs (I like parsley, chives, or basil, or a combination)
-Freshly grated Parmigiano-Reggiano or Pecorino Romano cheese

Directions

-Bring a large pot of water (3lt) to a boil. Add a generous amount of salt. Cook pasta 1 or 2 minutes, until al dente (firm to the bite). Drain.
-Meanwhile, in a pan, heat olive oil over medium/medium-high heat. Add garlic and cook until fragrant, about 1 minute, being careful not to burn it. Add chili flakes, if using. Remove from heat.
 -Combine pasta with garlic/chili oil, herbs, and cheese.

 Buon Appetito!!


Lindsay (@Modern_Hostess) is a self-taught chef who has a passion for hosting. In her culinary experiments and musings, she shows that beautiful, flavourful homemade dishes are within everyone’s reach... as long as quality ingredients are used to prepare it. Join her as she peruses the fabulous inventory of La Bottega, and provides tasty ideas for enjoying their finest products.

-Follow me on Twitter! @Modern_Hostess

 

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Fall In Love With An Extra Virgin Olive Oil...

I would designate olive oil as one of the best all-around cooking staples to have on hand. It’s delicious, fruity flavour is the perfect complement to a variety of dishes, and its health benefits (full of the good kind of fat, monounsaturated, which is linked to heart health; packed with antioxidants that are thought to prevent cancer) are pretty awesome too.

Most people know that extra-virgin is the highest possible quality of olive oil. But does everyone know what extra-virgin actually means? Although there is an International Olive Oil Council (IOOC) based in Spain, the world’s largest producer of olive oil, not all countries necessarily adhere to its standards. According to the IOOC, in order to be considered “virgin”, oils must be pressed from the olive using strictly mechanical means, without any chemical processing. “Extra-virgin” refers to olive oils that contain the lowest (0.8%, to be exact) level of acidity. For more info,check out their website: http://www.internationaloliveoil.org/estaticos/view/83-designations-and-definitions-of-olive-oils
Generally, most olive-oil producing countries (including Canada, according to the website of the Canadian Food Inspection Agency) follow the guidelines of the IOOC, with one notable exception being the United States, who use their own criteria.

 

La Bottega carries lots of delicious, high-quality olive oils, but one of their very best is called Campo di Torri (Normally $23.99; on sale right now for $19.99). Hailing from a farm in Arno Valley (close to Florence), Italy, this labour of love is comprised of hand-picked Tuscan olives that are cold-pressed within hours of their harvest. You can literally taste the love in every bite. Smooth, rich, and fragrant, my favourite way to enjoy this olive oil is straight-up. Dip some fresh bread in it or drizzle over raw veggies, as in my Caprese salad recipe below. This is a super simple recipe that can only be messed up if you don’t use fresh ingredients. Don’t even think about adding dried herbs.

Caprese Salad

Ingredients
-3 large or 4 medium tomatoes (the freshest you can find), sliced into rounds
-150 g of burrata cheese, sliced (you can also use mozzarella di bufala, but if you can, you should really get burrata.  You can get it at La Bottega if you’re lucky enough to catch one before they’re all sold!).
-Handful of fresh basil leaves, either whole or torn into large pieces
-2-3 tbsp of the finest quality extra-virgin olive oil you can find (recommended: Campo di Torri)
-Salt and pepper, to taste
-1 tbsp balsamic vinegar or balsamic glaze

Directions
-Arrange tomatoes on a large plate.
-Top each slice of tomato with a slice of cheese and piece of basil.
-Season with salt and pepper, to taste.
-Drizzle olive oil and balsamic vinegar evenly over the salad.

Enjoy!!



Lindsay (@Modern_Hostess) is a self-taught chef who has a passion for hosting. In her culinary experiments and musings, she shows that beautiful, flavourful homemade dishes are within everyone’s reach... as long as quality ingredients are used to prepare it. Join her as she peruses the fabulous inventory of La Bottega, and provides tasty ideas for enjoying their finest products. 

-Follow me on Twitter! @Modern_Hostess

Read more