I am sure loving being able to feed my pasta loving heart to it's content. Not having anyone to please other than myself, I can cook pasta every night of the week if I want to, not that I would . . . variety is the spice of life!
Another ingredient I really love is tomatoes. I could eat them right out of the can and have sometimes feasted on a dish of cold chopped tomatoes and a slice of buttered bread. That is heaven to me.
Today I cooked myself a little pasta dish for two from a cookery book I have entitled, Clodagh's Kitchen Diaries by Clodagh McKenna. She is an Irish writer. You might say she is the Martha Stewart of Ireland.
This is one of the few books I was able to bring over with me from the UK. It is written on a monthly theme and is filled with lovely recipes that are quite simply delicious.
The true simplicity of this one really caught my eye. First of all it contains very few ingredients, bonus!
Second two of the major ingredients are tomatoes and pasta, double bonus! Oh, and there is bacon in there as well. TRIPLE BONUS!
Bucatini All'Amatriciana is a wonderful testimony to the Italian capacity to be able to cook something delicious from very few and simple ingredients. Making the most of what they have been given in every way.
Simply delicious, Bucatini All'Amatriciana derives its name from the small town of Amatrice which is found about an hour northeast of Rome, Italy. Visiting Italy was always on my bucket list of things to do that never got done while I was close enough to do them, so will remain a dream now.
I had always wanted to go but my husband didn't want to go because he said he didn't like Italian Food. He hated pizza and pasta and could not be convinced that they eat a lot more than just those things in Italy. His loss I guess.
Unfortunately mine too, but thank goodness I am a fairly competent cook, so whilst I may not actually be able to feast my eyes upon the physical beauty of Italy, I can at least enjoy some of her tastes!
Bucatini is one of the pasta's that I love. It is long like Spaghetti, but is a bit thicker and has a hollow center, much like macaroni does!
It is a pasta that I love to use, and works beautifully with a sauce like this. It has the capacity to hug the sauce and that is what you want in a pasta, and why certain pasta shapes are particular to certain sauces!
Traditionally this sauce will be made with Guanciali or Pancetta. Guanciali (pronounced Gwan-cha-lay) is an Italian type of cured meat made from the cheeks or jowls of the pig.
It has a much richer and sweeter flavor than pancetta or bacon. Those both come from the belly of the pig. The cheek or jowls of the pig have more intramuscular fat which has more flavor and tenderness.
Having said that, I could find neither one when I was at the shops the other day and so today have had to make do with bacon, which worked fine. At least taste-wise anyways! Italians might shake their heads at me in disgust!
I just happened to have some really thick (and I mean thick) streaky bacon in the freezer. Did you know that one easy way to freeze your bacon it to take it out of the package and roll each slice into a roll. Place onto a baking sheet and freeze and then pop into an airtight container.
It is really easy to then take out just as much as you require when you need it. Its also very easy to chop from frozen. In fact frozen bacon chops a whole lot easier than thawed bacon.
I know its a bit of a cheat using bacon, but one has to do what one has to do. I have not found pancetta in the shops here yet, but live in hope.
You will want to use really good tomatoes for the sauce also. I used to use Cirio tomatoes when I was in the UK. They were the best,
Here I am not sure what is the best. There have really only been two types/brands available in the shop other than the store brand or no name brand.
Trust me when I tell you that when it comes to tomatoes and cooking, you want to always use the very best ones that you can afford to buy. It really does matter.
And it really does show when it comes down to flavor. The flavor of good tinned tomatoes speaks for itself.
I have also been unable to find really good Parmesan or Pecorino cheese that hasn't already been grated. (Yes, it is a really small place.) What I wouldn't give for a nice big hunk of whole Parmesan.
Maybe I just don't know where to look. I've been shopping at the Independent or Foodland in town for the most part, or the Super Store every now and then.
I haven't really been to Sobey's. Perhaps they have more to choose from. I think I am going to check them out next time and see.
In any case, this turned out really well and tastes delicious. That's what truly counts.
The Bucatini I bought online via Amazon. You can get a lot in the way of food stuffs via Amazon. I was really spoilt in the UK, most things arrived pretty much overnight if you had Prime delivery.
Here it is usually a week or so, depending. Mind you Covid has a lot to do with that I have heard.
Food deliveries from shopping online from all sorts of suppliers worked well in the UK, but it is a really small country. I could get frozen fish/meats, poultry, cheeses, etc. all within a few days and in impeccable condition. Just one of the things I shall miss.
One thing I didn't have over there however was family, and being here where my family lives, being close enough to be able to spend time with some of them, more than makes up for me not having certain ingredients, etc. A competent cook can always improvise and I do!
I consider myself pretty lucky in that I was able to live over there in the U.K. and have my palate stretched and now I am able to be here with my loved ones and share some of that stretched palate with them as best as I can.
Its a win/win situation really. Anyways, do make this pasta dish. Its spicy with chili, but not something that you can't control. Its truly delicious! Trust me on this!
Bucatini All'Amatriciana
Yield: 2
Cook time: 20 MinTotal time: 20 Min
A delicious example of what can be done with a few simple ingredients. How spicy you make it is up to you. I find 1/2 tsp of the chili flakes to be more than ample, but I am a bit of a wimp.
Ingredients
- 2 slices of thick streaky bacon, chopped (Pancetta and guanciale are more traditional)
- 1 small red onion, peeled and minced
- 1/2 to 1 tsp dried chili flakes
- 1 (14 ounce/400g) tin of whole unpeeled tomatoes, undrained
- 1/2 tsp sugar
- 6 ounces (150g) bucatini or other long pasta
- 1 TBS extra virgin olive oil
- 2 ounces (50g) pecorino cheese, grated, plus extra to serve
- salt and freshly ground black pepper
Instructions
- Bring a large pot of lightly salted water to the boil.
- Sauté the chopped bacon in a large skillet over medium heat, until crisp and golden brown. Scoop out with a slotted spoon and set aside. Leave the fat in the pan. Add the onions to the pan and sauté over low heat until softened without browning, 2 to 3 minutes.
- Add a generous amount of black pepper and the chili flakes. Cook for about 20 minutes until fragrant, then add the undrained tomatoes and the sugar. Simmer for about 10 minutes, breaking up the tomatoes with the back of a wooden spoon. The sauce should be starting to thicken at the end of that time.
- Drop your bucatini into the boiling salted water and cook just to al dente, according to the package directions. Drain well, reserving about 1/2 cup (120ml) of the cooking water.
- Add the bacon, pasta and reserved cooking water to the tomatoes. Taste and adjust seasoning as required with some salt. Simmer gently, stirring continuously, for a minute or two until the sauce starts to coat the pasta slightly.
- Stir in the olive oil and cheese. Stir well to combine. Serve with extra cheese on the side and plenty of crusty bread!
I confess right here and now that Oatmeal Raisin Cookies are my absolute favorite home baked cookie. Well, maybe not on its own. Chocolate Chip cookies and Molasses cookies are right up there with them.
What can I say? I love home baked cookies and it is the simple ones that I love most of all. Good, old fashioned cookies, simple and without pretense. The types of cookies our grandmothers would have baked.
My grandmother made the best molasses cookies. So did my mother. I have wonderful memories of both of their cookies (they were the same recipe).
I have never shared the recipe on here actually. You can find that original recipe on my Recipes From the Big Blue Binder blog. They are very good.
The original recipe was written down on the back of an envelope in my grandmother's handwriting. No instructions as to how to put them together, just a rough list of measurements. It was very much taken for granted in the old days that a woman would know how to put together a batch of cookies.
That recipe makes a bazillion cookies. I need to figure out how to small batch it. I did promise my father that I would make him some molasses cookies, but neither one of us needs a bazillion cookies!
The recipe I am sharing here today is for Classic Oatmeal Raisin Cookies. I small batched them so that it only makes 18 cookies. If you love your oatmeal cookies soft and chewy, this is the recipe for you.
Soft in the middles, with just enough chew . . . crisp and buttery edged. And stogged full of vanilla and sticky sweet raisins.
I am a gal who likes lots of raisins in her oatmeal cookies. If you don't like raisins, you better look away now because this cookie has plenty of raisins going on!
Full disclosure here, I probably add more than the amount listed in the recipe. I was trying to be a bit more reserved than I usually am when I was writing it out. Basically I just throw them in by the handful until I am happy with the amount.
But I know most people are sticklers for exact amounts of these things. And I am when it comes to important things that are going to affect the integrity of the cookie.
When it comes to additions like raisins, nuts and chocolate chips . . . I admit I add what I like.
You could certainly use another dried fruit if you are not fond of raisins. Dried cranberries are nice as are dried cherries, chopped dried apricots, dried dates, etc.
Pick your own pleasure, or just leave them plain. Or better yet use half raisins and half walnuts.
Two kinds of sugar are used in this cookie. White granulated and soft light brown muscovado sugar.
Muscovado sugar is a brown sugar which has a higher molasses content. You can use ordinary light brown sugar if you wish, or regular dark brown sugar. All three work well.
I just happen to love LOVE the extra hint of smoky molasses flavor in muscovado sugar. When I was in the UK that is all I used. It was much more readily available there.
Here in Nova Scotia, well, especially in the Valley, we don't have as much available in the way of different ingredients. We are simple folk with simple tastes and needs. I always was and then I moved to the UK and stretched my palate a bit more.
Lets talk about oatmeal for a minute. Don't ever be tempted to use quick oats in these cookies. Quick oats does not have the right consistency.
I use only good old fashioned large flake oats. You can get away with regular oatmeal, just not quick oats.
I love the toothy wholesomeness of the large flaked oats. Did you know that you can toast your oats before using them?
I do, and you end up with delicious oats with an incredible nutty texture and flavor. 10 minutes in a 350*F/180*C oven does the trick beautifully. Just spread them out on a baking sheet and toast away. Give 'em a bit of a stir every couple minutes.
To me the toasted oats are a part of the appeal of a good granola! I love my nuts and oats toasted. What can I say!
Guilty as charged!
I add no spice to these, preferring the simple unadulterated taste of toasty oats, butter, raisins and vanilla. You can if you want to though.
Its a matter of choice. Cinnamon, nutmeg or both go very well. Be judicious because you don't want anything to overwhelm the cookie and you are only making a few. For this amount I would try adding 1/2 tsp of cinnamon and maybe 1/4 of nutmeg.
Make sure your butter is at room temperature, not melted. Believe it or not, it does make a difference between a buttery cookie or an oily greasy cookie.
I prefer buttery myself. One sure fire way to bring your butter to room temperature quickly is to cut your fridge cold butter into 1/2 inch slices and place them on a plate.
Place 2 cups of cold water in a beaker and pop it into the microwave and cook on high for four minutes. Remove the water. Pop in your plate of butter and just let it sit in there for five minutes, in the residual heat of the microwave. Easy peasy.
Having your butter too soft also causes them to spread out more, which is okay if you like them that way I suppose.
If you want soft and chewy, crisp edged, then room temperature butter is the only way to go.
Needless to say these go down really well with a nice cold glass of milk. They would actually be really nice crumbled into a bowl and topped with some vanilla ice cream.
Yes, I have a mind that stretches to all sorts of possibilities when it comes to food.
Oh, and (just saying) these make great ice cream sandwiches. Just sandwich pairs of them together with slightly softened vanilla, cinnamon or maple walnut ice cream. Wrap them up really well in plastic wrap and store in the freezer.
Delicious!
Oatmeal Raisin Cookies (small batch)
Yield: Makes 18 cookies
Prep time: 10 MinCook time: 13 MinTotal time: 23 Min
Moist, chewy and absolutely stogged full of delicious raisins, these are the best oatmeal cookies ever!
Ingredients
- 1 cup (140g) plain all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (120g) butter, softened
- 1/2 cup (95g) granulated sugar
- 1/2 cup (100g) light muscovado sugar, firmly packed
- 1 large free range egg
- 1 tsp vanilla
- 1 1/2 (125g) cups old fashioned rolled oats, not instant
- 1 cup (150g) raisins
Instructions
- Pre-heat the oven to 180*C/350*F. Lightly grease a large baking sheet and set aside.
- Whisk the flour, soda, baking powder and salt together in a bowl and set aside.
- Cream together the butter and sugars until light and fluffy and well mixed together. Beat in the eggs and vanilla. Gently stir in the flour mixture, mixing it together only until no flour is visible in the mix. (Over mixing develops the gluten in the flour and makes cookies tough.) Gently stir in the oats and the raisins.
- Drop the cookie dough onto the baking sheets in heaping tablespoonfuls at least 2 inches apart from each other, leaving room to spread.
- Bake for 11 to 13 minutes until golden brown. Remove from the oven and let sit on the baking sheets for several minutes before removing to a wire rack to cool completely.
- Store tightly covered.
On the 13th of August I will be turning 66 years. I would be lying if I didn't say that I was happy to see the end of my 65th year. It has been one for the record books to say the least, and not a year I care to repeat!
I could never, ever, in a million years have predicted how very tumultuous my 65th year would be. A year that would see me ending my third marriage and flying half way around in the world with nothing but a couple of suitcases to begin a new life.
And in the midst of a Global Pandemic no less. Life has a way of surprising us at the very best of times.
One thing I have come to realize about myself as I have aged is that I am a very simple woman with very simple tastes. Life is too short to spend it faffing about with a lot of nonsense.
I am far too long in the tooth now to tolerate a lot of fussing and messing about. I crave simplicity in everything. Excitement is grossly exaggerated! Give me the simple life anytime.
I want nothing in life to be overcomplicated. Not my home. Not my activities and certainly not my food. I have gotten to the point where I have decided life is far too short to put up with anything otherwise.
When it comes to simple food and simple desserts, it just doesn't get much better, tastier or simpler than this cake recipe which I am sharing today. I believe this is the BEST vanilla cake recipe ever created!
There is absolutely nothing pretentious about it. No jumping through hoops. No special ingredients required. Just simple ingredients, put together in a very simple way, to create an extraordinarily delicious cake.
And it is the perfect sized cake for the smaller family. Only eight-inches square.
If you are only one or two people (like myself) you will get to enjoy it for a bit longer than if you are more people.
There is one thing I can absolutely guarantee for sure. You WILL enjoy it. Positively.
Its quick and easy to make. Uses simple ingredients and simple methods. You can make it in one bowl. It bakes in one small 8-inch pan and its delicious!
It has a beautiful moist and buttery crumb. Buttermilk in the batter ensures this.
It smells heavenly when it is baking. This is due to the extravagance of using two teaspoons of vanilla in the batter. It is also quite rich. One full egg and two egg yolks give it its beautiful golden color.
Simple enough to be an every day cake. Delicious enough to be a celebratory cake. All without going overboard. Perfect for occasions such as a 66th birthday, celebrated simply at home by myself.
Oh for sure, there will be a get together with family (no friends due to the pandemic), and I am really hoping that I am treated to an ice cream cake, but for me all by myself, this is the cake I want and I crave.
What makes my Birthday extra special this year is that my brother will be visiting from Ontario with his wife. I have not seen my brother in over 8 years now, which makes it very special.
The last time we saw each other was when we were both home for my mother's lung cancer operation.
I feel so blessed that we will be able to be together for this occasion. My dad, my sister, my brother and myself. The only one not here will be my mother, which will make it slightly bittersweet, and she will certainly be missed.
It will be the first time we will have all been together like this in over 18 years, and who knows how much longer we will be able to do things like this. Or how long the restrictions with this pandemic will be eased enough that we can do things this.
I feel a sense of urgency about this meeting together of loved ones. Mom is already gone, dad is 87 and well . . . the rest of us are not getting any younger either. We must grab our blessings and our pleasures while we can. Every day is a bonus.
The recipe for this cake was adapted from one I found in the recipe book, Smitten Kitchen Every Day by Deb Perleman. I can assure you this cake tastes like so much more than every day.
This cake is super moist and indulgent. To be honest, it is just a beautiful cake. The frosting for it is perfection in and of itself.
There were several options offered for the frosting. A rich chocolate buttercream, a coconut buttercream and a cream cheese frosting.
I opted for plain vanilla buttercream, because I am a plain vanilla buttercream kind of a girl. With sprinkles.
The frosting was also very easy to make. Again simple ingredients put together simply in the most delicious way.
Butter, icing sugar, milk and vanilla. She did give the option of using cream rather than milk, but I went with the milk. Again all in one bowl and with an hand mixer.
The hardest part about making this cake was waiting for the cake to cool down enough that I could frost it. I had to endure that beautiful smell of it baking and then watch it sitting there for what seemed like ages and ages.
You would think that at the age of almost 66 but or a week, I would be much more patient than I am. Alas, patience is not a skill I have developed with age. Especially when it comes to delicious food!
I do hope you will be inspired to want to bake this cake. It is quite simply delicious. To be honest . . . cake just doesn't get much better than this! I promise you!
If you only bake one thing this weekend, let it be this. You will not regret it. I guarantee!
Golden Vanilla Cake
Yield: Makes one 8-inch Cake
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
This cake may be very simple and small in size, but it is HUGE in flavor. Moist, buttery and delicious with a delicate crumb and a lush vanilla buttercream frosting, this pleases on every level!
Ingredients
For the cake:
- 6 TBS butter, at room temperature (85g)
- 3/4 cup plus 2 TBS (160g) finely granulated sugar
- 1 large free range egg
- 2 large free range egg yolks (freeze the whites for another purpose)
- 2 tsp pure vanilla extract
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp of salt
- 3/4 cup (180ml) buttermilk
- 2 TBS cornstarch
- 1 1/4 cups plus 2 TBS (180g) plain all purpose flour
For the vanilla buttercream:
- 1/2 cup (120g) butter, at room temperature
- 1 1/4 cups (150g) icing sugar, sifted if lumpy
- 1 TBS whole milk
- 1/2 tsp pure vanilla extract
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter an 8-inch square baking tin and line it with baking parchment, leaving an overhang to help lift the baked cake out with at the end.
- Cream the butter and sugar together until light and fluffy. Beat in the egg, egg yolks and vanilla, scraping down the bowl as needed.
- Sift together the flour, soda, baking powder, cornstarch and salt. Beat in the dry ingredients, alternately with the buttermilk, until you have a smooth batter with no floury streaks. Do not over beat.
- Scrape the batter into the prepared pan. Bake in the preheated oven for 30 to 35 minutes, until golden brown and the top springs back when lightly touched. A toothpick inserted in the center should come out clean.
- Leave in the pan for five minutes, then lift out onto a baking rack to cool completely.
- To make the frosting, measure all of the ingredients into a bowl and beat well together with an electric mixer until it is smooth, creamy and fluffy. Spread this over the top of the completely cooled cake.
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