The Gouda Life

I’m holding my wrists out, palms facing up, for the slap on the wrists I deserve for having been absent from here for so long. 

There has been so much going on lately that upon arriving home from most days, I am magnetically drawn to the couch and the comforts of my living room.  I’ve felt the guilt burning into me for not getting busy telling you about all these wonderful things I’ve been making lately, but thankfully the burning feeling could often be tamed with a cold glass of wine. For that, I am apologetic.



While most people are dealing with the ever-present heat-wave with light meals and less frequent eating, I am stuffing my face with anything I can get my hands on. Light, heavy, sweet or savoury. I want it all. And often. Why I can’t be one of ‘those people’ who magically stay svelte by repeating ‘It’s just too hot to eat’ is beyond me. I’m just not that lucky. I could eat pasta and bread every day all summer long. Maybe even 4 times a day. Not that I do… but I could. Oh boy, I could.

Thankfully, my affinity for filling but fresh dishes has brought me here today to tell you about something magical. It’s a pasta dish that’s summery, fresh and leaves you feeling satiated without feeling sleepy. 

If you’ve ever come across the site Honest Fare while grazing the vast plains of the internet, you know it’s a hub for the sort of dishes that feel as good as they taste. And how could they not with a name like Honest Fare. If there has ever been a site you click through to from The Gouda Life, let this one be it. It’s beautiful. It’s eloquently written. The photos are breath taking. And the food is utterly perfect. Always something fresh and unique and exciting to try at home. 



When I first laid eyes on an entry about a Fresh Mint and Pea Pasta Alla Carbonara, I knew, without ever a second of hesitation, it would be coming to a plate near me in the very near future. I couldn’t resist the way the little raw egg yolks looked sitting atop a steaming pile of linguine, with blanched peas, fresh mint, crispy prosciutto and Parmesan cheese.  It was lovely to look at, the textures worked so brilliantly with each other and it smelled just the way you would imagine summer to smell. 



Fresh Mint and Pea Pasta Alla Carbonara
adapted from Honest Fare

 If you’re worried about raw egg yolks, they do cook when you toss them with the hot pasta. If you’re still not comfortable with it, toss it all in the pot with a little pasta water before adding the fresh ingredients. 

If your snap peas are not really big enough to provide a crunch, you can just add extra English peas. 

I didn’t use the shallots because I didn’t remember to pick them up (would you expect any different from me?) but I wanted to keep them with the written recipe since I think they would really take this dish up a notch. But if you are looking for another method, just blanch the peas quickly. And toss them with the pasta. 


1 1/2 cups English peas, fresh or frozen
1/2 - 3/4 cups sugar snap peas, shelled
5 slices crispy prosuitto, recipe follows
1/4 cup shallot, diced
1 garlic clove, minced
2 big handfuls of fresh mint, leaves whole
1/3 lbs linguine
2-3 egg yolks, depending on how many are eating
2-3 tbsp olive oil
1 tbsp butter
Salt, black pepper and red pepper flakes to taste
Freshly grated Parmesan

Have sugar snap peas shelled and in a bowl ready to go.



Place egg yolks in individual bowls and sprinkle with a little coarse salt, cracked black pepper and a little red pepper flake if you like heat. Set aside until ready to serve. Have cheese grated and crispy prosciutto in bowls ready to use. 

Add olive oil and butter to a frying pan over medium heat. Once melted and shiny, saute shallots and peas, partially covered, until shallots are soft. Salt and pepper the veg to taste but feel free to go a little heavy on the salt since it will need it once tossed with pasta.



While shallots are cooking, bring a large pot of water to a boil and cook the linguine to al-dente according to package directions. Before straining, add 1/2-1 cup of starchy pasta water to the pan with the peas and shallots.  Transfer pasta to the pan with the peas and toss to combine. Season with salt and pepper and a little red pepper flake for some heat. Add a small handful of the cheese and some olive oil if the pasta is sticking. 

Assembly needs to be rather quick to keep the pasta hot enough to cook the egg yolks. Fill each bowl or plate with a good helping of the pea pasta. Top each dish with a pre-seasoned egg yolk, raw snap peas, crispy prosciutto and some flakes of Parmesan. Mix everything together at the table while the pasta is still pipping hot.




Crispy Prosciutto
In a large skillet over medium-high, heat 1 tbsp of canola or other light oil . Rip prosciutto into bite sized shreds and add to pan. Stir every so often to get it crispy on all sides. Transfer to paper towels to drain excess oil. 






 

I’m turning into an old man. Have you noticed? 

All I can seem to talk about lately is the weather. I want to talk about it all day long. And if I’m not talking about the weather, I’m talking about how I talk about the weather. I’m sure you’re tired of hearing about it by now, aren’t you? 

But guess what? It’s still hot as hell in Ottawa. And I’m still trying to find dishes that help cool me down without eating a freezer full of Popsicles. And I’ve got a great one for you today.

As I was flipping through the newest edition of Food & Drink, I came across a recipe that sounded almost as delicious as it ended up tasting. It’s simple, straightforward, fresh and tastes oh-so-decadent. And, in case you hadn’t already assumed, it’s easy. Almost as easy as this post. Which I do apologize for, but believe it or not, some nights I’m not nearly as brilliant and witty as I typically appear …. haw haw haw! (Ok, tell me that wasn’t even a little funny? No? Shoot.)

Parfaits are one of Mr GL’s favourite treats. Which is great considering they take 5 minutes to put together. Layers of whipped cream and fresh berries are easy and delicious enough, but when you add cream cheese and a citrus curd to the mix, it becomes something entirely different. The layers of flavour in this parfait are so fresh and clean. You can almost taste every ingredient separately before they combine in your mouth. To say they very least, it’s lovely. And also, it’s beautiful.

 

Strawberry-Mint Parfaits with Cheesecake Cream and Lime Curd
serves 4
adapted from Food & Drink

Because there are only two of us, we went the gluttonous route and piled the ingredients high into two glasses. But it actually does serve 4. Mais, nous sommes des cochons! 

If you don’t like lime, then you’re no friend of mine. No wait, I’m sorry. You can use lemon or grapefruit instead! 

6 cups fresh strawberries
2 tbsp sugar
handful fresh mint, chopped fine
1 package (250g) light cream cheese, room temperature
1/2 cup icing sugar
1 cup cold whipping cream
1 tsp vanilla
1-1 1/2 cups lime curd, recipe to follow
Zest of 1 lime 

Set 4 of the best looking strawberries aside. Hull and slice the rest of them. Place in a large bowl with sugar and chopped mint. Cover and refrigerate until ready to put parfaits together. 



Using a standing or handheld electric mixer whip the cream cheese and icing sugar until smooth in a large bowl. In another bowl, add the vanilla and heavy cream and whip until stiff peaks form. Fold the two creams together until smooth. Cover and place in the fridge for 30 minutes. 





When ready to assemble parfaits - get 4 parfait or wine glasses capable of holding 1 cup and set on clean surface. Carefully add a spoonful or two of berries, followed by a large dollop of cream and a spoonful of curd. Finish with another layer of berries, cream and another spoonful of curd. Garnish with a whole berry and a sprinkle of lime zest. 






Lime Curd

4 large limes
3 eggs
1/2 cup sugar
1/4 cup butter, softened

Finely zest one of the limes. Set aside. 



Juice the 4 limes into a small bowl. 

In a medium sauce pan, whisk eggs sugar and butter. Stir in juice and zest. Whisk constantly over low heat until mixture starts to thicken and turn lighter in colour. 15-18 minutes. Do not boil. 



Once thickened, pour through a mesh strainer into a glass bowl. Press plastic wrap right against the curd and let cool in fridge for 1 hour. 

Keep in fridge for one week or freeze and scoop as needed.
 
 

Whoooooeeeee. Ladies and gentlemen, it is a scorcher here in Ottawa. 30 degrees, sunny, and humid. And surprisingly, I’m loving it. No complaints from me (not to say there won’t be in the future. There will be. Lots. I promise) about this heat wave after weeks of dreary, wet weather. I’m only too happy to wipe the sweat from my brow 5 minutes after my second cold shower of the day.

Since I’m not totally insane (nor completely sane), I decided to keep the heat out of our already face-meltingly humid apartment by retiring to the balcony early in the evening and barbecuing for my first time in ages. Every time I use our little bitty balcony barbecue, I wonder why it’s taken me so long to do so. Everything tastes bigger, bolder and better when it’s grilled. Everything. And I’ve decided that this year, I’m going to test the limits of what ‘everything’ really means. But that’s all to come in the not so distant future. For now, I just wanted something simple and packed with flavours.



Grilled vegetables are high atop my list of most favourite summer things. The natural sweetness paired with the smokey flavour only a barbecue can lend takes your everyday vegetables, especially those lurking in the bottom of the crisper, inching close to death, feel indulgent and thoroughly satisfying. If we’re barbecuing, there are always vegetables of some sort peeking out from between whatever main course is charring away. I can’t think of one that wouldn’t taste better with a little caramelized flavour, so be creative!

I woke up craving soft, doughy flatbreads yesterday, so with that in mind, I decided they would be the perfect container to house the grilled veggies. Having not made flat bread before, I spent much of the day searching for one that was easy, and didn’t need an overnight rest. The one I found, from King Arthur Flour, was perfect. A simple dough that uses potato flour to keep the breads soft and chewy, an hour and a half to rest, and you’re ready to grill (or fry) some wonderfully soft, easily foldable flat breads to fill with whatever your heart desires. In this case, vegetables and a light, lemony herbed ricotta. It was a dish that was not only delicious, but fun to eat, allowing everyone to pile their bread with as much or as little as they please. If you’re looking for something more, grilled or slow cooked meat would be an absolutely perfect addition to this meal.




Grilled Vegetable Flatbreads with Lemon-Herb Ricotta Spread

Make the ricotta dip during the first resting period of the dough. It tastes better if it has some time to sit and soak in the flavours.

Prepare the vegetables during the last resting period of the flat breads. If they sit for too long, they may start to turn brown.


2 italian/graffitii eggplants, sliced in half lengthwise and then each halve sliced again (once more if large eggplant)
2 medium zucchini, sliced into long strips or large slices
3-4 green onions
2 red peppers, each cored, seeded and cut into large slices
olive oil
salt and pepper
Lemon-Herb Ricotta Spread (recipe follows)

Throw all prepared vegetables into a large pan. Drizzle with enough olive oil to lightly coat everything. Add a few pinches of salt and a few cracks of pepper. Toss to coat.

 

Flat breads
adapted from King Arthur Flour

2 cups All-Purpose Flour
1 1/4 cup boiling water

1/2 - 1 cup All Purpose Flour
1/4 cup potato flour
1 1/4 tsp salt
2 tbsp olive oil
1 tsp instant yeast

In a bowl, add the flour and boiling water and stir until smooth. Cover and let sit to cool for 30 minutes. This cooks some fo the flour first, which results in a soft dough that doesn’t taste as starchy.



Stir the 1/2 cup of flour (you may need a little more once you start mixing, keep the other 1/2 cup aside) and remaining ingredients together in the bowl of a stand mixer (or in a large bowl if you’re using a hand mixer). Add the cooled flour mixture and mix until well blended. It may seem dry at first, but it will come together. If it’s too sticky, add more all-purpose flour 1 tbsp at a time. The dough should be soft but not sticky. Attach the dough-hook and knead for 4 minutes until very soft. If you don’t have a mixer, you can easily knead by hand.

Put the dough in a large bowl, spritz or rub with a little oil, and cover. Place in a warm spot and let rest for 1 hour.

Turn the dough out onto a board and divide into 8 equal pieces. No need to be exact. Roll each piece into a ball and place back int he bowl. Cover and let rest for an additional 15-20 minutes.



At this point, the dough will be very easy to work with. Flatten each ball, and then roll out to approximately 7-8” in diameter.



Heat grill to medium-high (unless you have a dinky one like me, in which case heat to high).

Grill flat breads, two at a time for 1-2 minutes on each side. If bubbles appear, just pop with a toothpick or skewer. Set aside. If you want to keep them warm, put them between two slightly damp towels in an oven preheated to 200. I was happy with them a little cooler.




(our dinky little pathetic barbecue that I love so much!)

Grilled veggies until lightly charred on both sides, about 2-4 minutes on each side depending on vegetable (eggplant and zucchini take a little longer).

Pile vegetables onto a flatbread slathered with ricotta spread and enjoy!

Lemon Herb Ricotta Spread

1 1/2 cup best quality ricotta you can find
salt
1 clove garlic
1 tbsp mint, chopped
2 tbsp flat parsley, chopped
1 tbsp chives, chopped
zest of one lemon
1 tbsp lemon juice
salt and pepper to taste
olive oil

Add a pinch of salt and a garlic clove to a mortar. Smoosh and smash until it becomes a paste texture. Add the chopped herbs and give them a second or two of smooshing to bruise the leaves and bring out the flavours.



Add the lemon zest, juice and ricotta (I served the dip in my mortar to save on dishes, but if you don’t want to, feel free to add it all to a bowl). Stir until combined. Taste and season to your liking. Drizzle with a little olive oil. Cover and set in the fridge for an hour.

There are things happening outside. Right now. Have you stopped to have a look? 

A week or two ago, I was saying to Amanda, my best friend, that I was afraid if I didn’t stop to take a deep breath, and a long hard look at Spring, it would be August in a blink. For the first time in years, I’m really trying my best to take all of Spring in. Every earthy, wet smell, every blooming bud, every puddle, every cloud. Every day.



We’ve been lucky enough to have balconies in my past two apartments, the last being much more spacious than the current. I always knew that having a balcony would be valuble as far as apartments go, but I never anticipated how much time I would spend on a 4x6 hunk of wood. It’s my kitchen, my living room, my dining room and my reading room for 5 months of the year. Last Friday, as we sat and felt the sun beat hard on our faces for the first time in 5 months, we rang in the first official balcony meet of the season, the sound of our glasses clinking acting as a starting gun for the race that is summer in Ottawa. A short lived, incredibly hot and humid 4 months that passes just as soon as it shows up.



While food plays a large part in the gatherings we have on our tiny balcony, drinks play a much larger role. It’s where Amanda and I gather on Fridays, pour the drink of choice into a chilly, waiting glass, and recount the weeks frusterations and victories. The place where Sarp, Amanda’s boyfriend, knows he can show up any time and find us, giggling like school girls about the most recent gossip and goings on of our lives, and where Mr GL can come home, crack open a beer and put his feet up knowing I haven’t been sitting, tapping my watch in wait for him to come home. Yes, balcony days are here. And I welcome them with open arms, a deep relieved sigh, and a sip of something ice cold.



In celebration of balcony season, which I do hope you’re all celebrating, I wanted to showcase a classic apertif/cocktail, to sip while you soak in the sun…. or clouds, or wind, or snow, or whatever. So long as it’s enjoyed.

A Spritz, which is typically Prosecco (an Italian sparkling wine), Aperol (an orangey bitter liquer), and a squeeze or garnish of citrus, is the perfect cocktail for those of you, like myself, who can’t take the sickeningly sweet cocktails that are ever so popular these days. Sometimes it feels like your mouth has been washed out with Kool Aid. Not that I have anything against Kool-Aid. I am a big fan, believe you me. But not for my cocktails. I like something refreshing, and light. The bitters, however, are new to me.

I wasn’t able to find Aperol at my liquor store, so I settled on Campari, which is also known to be used in a Spritz. It’s a orangey herbal bitter and is a flavour I was not expecting. The red colour of it lead me to believe it would be fruity and sweet, so when I decided to take a sip of it straight, to see what it tasted like by itself, I experienced the strong, bitter flavour that it’s so well known for. A definite shock that became less intense by the sip. When I had a sip of the Prosecco on it’s own, I felt like it was missing something. As I sit here now, sipping on my second, I’m increasingly surprised at how much I like the bitterness of the Campari mingled with the sweet Prosecco. The squeeze of orange is more of an after thought, but hard to ignore. It seems to bind it all together.



If you’re looking for something new, or want to re-live a classic, mix yourself up a Spritz on the next sunny day. And don’t forget to experience it all fully, be it on a balcony with your best friends, a stoop on your own, or a kitchen table with your family. Whatever your happy place may be, I’d love to hear how you enjoyed your aperitif.

Prosecco & Campari (Spritz)
makes 2 drinks

If you can’t find Prosecco, a dry white wine or any sparkling wine will work well.

If you can find Aperol at your liquor store, try that before the Campari. It’s apparently slightly sweeter.

2 ounces Campari
4 ounces Prosecco
2-4 slices of orange or grapefruit
Ice cubes

Add Campari to a lowball/martini glass (I used a martini for me and a lowball for Mr. GL…because martini glasses are sort of effeminate apparently!) and top with Prosecco and a slice or two of orange. Add an ice cube or two.

Enjoy with good friends and family. And maybe a pair of sunglasses.

Before I bid you adieu, I should also mention that my best friend Amanda’s birthday is tomorrow. And because I love her dear, I wanted to wish her the most specialest of birthdays to the world (or at least to the few who read my rambles). She is a hero through and through in my life and one who lets me be whoever I want to be on any given week and she deserves the world over and over. So hi! Amanda! I love you! Happy Birthday!


(this is the only photo of us I can find that we are decent[ish], not yelling and not …. under the influence! I love you!)

Happy weekend to you all!