Archive | December, 2011

Dining // Cheap Eats – Michelle BBQ (Montreal)

31 Dec

After a long night of watching your favourite pop star in Montreal, there’s only one place to go to get a $6.50 2 egg, 2 sausage, creton, beans, toast, fruit and hasbrowns plate. Michelle BBQ.
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Tried Tested and True #4 // La Sauvagine, Double Smoked Bacon & Spelt Linguini

18 Dec

I know I’m accumulating quite a few pasta dishes on this blog but, hey, talking about spelt? And my favourite cheese? And Serbia? Yes.

What is spelt?

Spelt is what some call an ‘ancient grain’. No, it isn’t gluten-free but it does contain a bit less. A lot of people who may have gluten intolerances are simply wheat sensitive and can stomach other grains such as spelt, kamut, etc.

I find it has a rich flavour that isn’t too far off from whole wheat, but is somewhat easier to chew and a bit sweeter. I love using it for crusts because they rarely get soggy and the nutty flavour adds so much to quiches and pies and you can use the flour interchangeably with whole wheat. You can pick up some at True Loaf bakery that has been milled in Quebec.

I had never tried it in pasta form so I decided to pick some up at Nicastro’s Glebe (imported from Italy, of course). 3 times the cost of regular pasta may throw you off but you are getting many more nutrients (iron, for instance) in it than your regular white wheat pasta and it is way easier to digest.

La Sauvagine

Available at The Red Apron and many fine fromageries...

Working with what I had on hand I used one of my favourite soft cheeses, La Sauvagine, instead of egg (which usually goes in a carbonara). It melts so well when tossed with the pasta and gives it a rich tangy creamy flavour.


Serbian Double Smoked Bacon


I grew up on this stuff.

It’s so amazing to throw in stews, top on pizza, etc etc, drool drool.

You can find this locally smoked bacon, sausages and Eastern European imports and Euro Foods in Nepean and Hull.


La Sauvagine and Serbian Double Smoked Bacon Spelt Pasta Carbonara

Serves 2

Set a large pot of water to boil on high with
½ tsp salt
1 tbsp olive oil.

Add, once the water reaches a boil,
enough pasta that you feel you and your mom can eat.

Cook pasta until al dente and strain.
Set aside.

Heat a medium pot on med with,
½ tbsp olive oil

and add,
¼ cup double smoked bacon, cubed

Sautee until fat becomes clear.

Turn off heat and toss until cheese melts,
cooked pasta
4 tbsp La Sauvagine, cubed
1/4 cup  parsley
, chopped
1 sprig green onion, chopped
fresh cracked pepper and salt to taste


Tried Tested and True #3 // Compiano Pizza Dough

10 Dec

So.. there’s a bakery on Preston St. on the North side of the highway. They sell frozen in store made pizza dough for $2. It thaws in about 3-4 hours outside the fridge. It’s fool proof and great for when you want the taste of fresh home made pizza.

On my way home I walked by, well, the Nicastro’s deli right beside it – picked up a fresh tomato, tomato paste and some cappicolo. As I kept walking I got some green peppers from that cheap grocery store at the corner of Booth and Somerset.
Voila! Here’s what I made

Cheese-less Centretown Pizza

2 hefty servings

Preheat oven to 425.

Thaw pizza dough.

Grease 12″ circular pizza pan / 13 x 9 baking sheet with,
2 tbsp oil
and dust with,
1 tbsp corn meal or quinoa.

Roll out pizza dough and press it so it fits onto the baking sheet, pushing a bit extra along the sides to make a crust.

Spread on the surface of the pizza,
3/4 small can of tomato paste or your favourite thick tomato sauce
and sprinkle with
1/2 tsp salt
1 tbsp dried basil
1 tsp dried oregano

Top with,
1 green pepper, sliced
1 small tomato, sliced
100 g capicollo ham

Bake for 15 min, or until the crust is golden brown.

Press // Ottawa Magazine on The Red Apron

2 Dec

Another article on my sandwiches I make at The Red Apron – check it!