Hey there! After a long absence (being vacation then being sick) I'm back with another tasty recipe. I don't know about you, but I have those days where I want homemade food, but I just don't want to make a giant fuss out of it. Lately, I have to get up at 4.15 in the morning to go to work, make food all day, then come home needing something for dinner. These busy days where I just don't feel like doing a bunch of cooking is where I rely on easy pastas, my favourite of which are mushroom-based pasta dishes. This particular pasta with mushrooms and marscapone cheese is so easy and quick to make, and it looks like a million bucks. Also, it's pretty inexpensive to make, and that's always a plus. To top it all off, this dish takes between a half hour and 45 minutes to pull off. Did someone say perfect weeknight meal?
Just a note: I used chantarelles and portobello mushrooms in my pasta, which can get a bit pricey sometimes, but you can use regular button mushrooms or mixed packs. If you're a regular mushroom hunter, then by all means use an abundance of wild mushrooms in your pasta for an extra punch of flavour that's light on the wallet.
What You'll Need
For the Pasta:
For the Garlic Croutons:
As I've stated above, when you drain your pasta, it's a good idea to save a couple cups of the boiling liquid. If your pasta sauce gets a bit to thick (which can also happen after you add your pasta in), then you can use the flavourful pasta water to thin it out a bit so it's not so gloopy. We're going for creamy here, people.
I hope you all enjoy this recipe as much as we do here. You can find a printable and shareable version of the recipe here, or you can use the links below to be kind and share with all your friends on social media! Feel free to leave a comment, too. If you want to see some of my other recipes, check out my recipes page.
Until next time, keep on being chefy.
Hello everyone! Happy Canada Day to all you wonderful Canadians out there in the world. It's not only Canada's birthday, though, but also the Quite Chefy blog's birthday! That's right. Ive been doing this blog for a whole year, now, and I think it's definitely helped me to be a better chef by sharing my favourite recipes and tips with all of you lovely people.
Humidity and Caramel: The Struggle
How pretty does that look? I'm not gonna lie. It took me MANY attempts to achieve this golden perfection because of various factors (mostly humidity and temperature issues). Luckily, I've done all the experimentation so you don't have to worry about it.
Ingredients and Instructions
2 1/2(625 ml) cups granulated sugar
2/3 (150 ml) cup glucose or corn syrup
1/3 (75 ml) cup water
4 tsp baking soda (bicarbonate)
2 tsp vanilla
Sponge toffee (or honeycomb/cinder toffee) is fun to make and eat, but please be extra careful when working with molten sugar. This stuff is like lava. It sticks to your skin and takes a long time to cool down, meaning it can cause a very serious burn. If you get it on your skin, then run the affected area under cool water (not ice) as soon as possible to cool the sugar down.
Before taking the plunge into making your own caramel, you can also read this great guide entitled "Ten Tips for Making Caramel" by David Lebovitz.
Fortunately, sugar is a very cheap ingredient. If you mess it up and burn it, like the one I made above, then just try again. Sugar can be tricky to work with, and practice makes perfect. I'm not sure about perfect, but it took me at least 10 attempts to get the recipe just right. Remember to have fun!
I hope that you all have a wonderful July first no matter where you are in the world. If you like this recipe, then remember to share with your friends. You can also find me on Facebook, Twitter and Instagram as QuiteChefy. You can also find a printable and shareable version of this recipehere.
Hey there! My name is Lea, and I'm a Canadian Culinary student trying to survive chef life in Denmark. I want to share my journey, and some great food and experiences with others. I believe that anyone can be quite chefy!