Green Onions and Roasted Pepper Flavored Shrimps Over Spaghetti


Yesterday I was looking for a quick dinner that would not involve much preparation as I needed to work in the evening some more. My family was getting one of their favorite meal: Pasta Carbonora and since I was cooking two dinners ( mine and theirs), I thought, why not utilize some of the same ingredients for my dinner.

Ingredients for 4:

To thaw the shrimps, remove the bag of shrimps from the freezer and place it in the fridge overnight. If you don’t have that time, place the bag in warm water and shake the bags every so often. The shrimps will thaw within 15 minutes.

Remove the shrimps from the bag, place them in a colander and rinse them. With a few paper towel, dry out the shrimps and place them into a bowl. Add 2 tbsp of olive oil, 1-2 tbsp of the green onion and pepper herb blend from Demarle, 1/4 tsp of salt, 1/18 of pepper and mix well. Cover the bowl with the octogonal silpat or a plastic wrap and let the shrimps marinade 30 minutes to 2 hours.

While the shrimps are marinating, prepare the pasta.

Turn the oven to 400.

Fill up a large pot with water, add 2 tbsp of salt and bring to boil. When the water is boiling, add the pasta and cook for 5 minutes or until al dente.

Remove the shrimps from the oven and lay them out on a large silpat that you would have placed on a large perforated sheet. Cook for 7 minutes.

When the pasta is cooked to your satisfaction, drain the water from the pasta. Add 1 tbsp of olive oil, 1 tbsp of green onion herb blend from Demarle and stir.

To serve, spoon the pasta on plates and place a few shrimps atop the pasta. Add fresh grated parmesan or romano, Et voila!

Bon Appetit and Happy Cooking!!!

Mexican Pasta Casserole


Sometimes there is time to idle in the grocery store and dream of meals to fix, and other times,  time is so pressed that I have to just come up with something quick and easy to feed my family.

Yesterday was one of those night. My days was so crazy and so busy in fact that I did not have time to go the grocery store. Luckily there was a few things in my fridge…

Ingredients for 6-8: 1 lb of ground Italian sausage ( mild or hot), 1 can of tomato and green chili pepper, 3 cups of milk, 3 tbsp of flour, 2 tbsp of butter, 2 cups of Mexican cheese  blend, 1 cup of pepper jack cheese, 3 cups of dry pasta ( macaroni, penne…)

1. In a large frying pan, warm up 1 tbsp of olive oil. When the oil is hot, add the ground sausage and cook. Stir as the sausage cooks. Set aside.

2. Cook the pasta according to directions in boiling water or cook it the fast way using your demarle cookware: in a large round mold, empty 3 cups of dry pasta, 3 cups of water, and ½ tsp of salt. Cover the large round mild with the octagonal silpat and cook in the microwave for 10-12 minutes until they are still a bit al dente. Drain the pasta and set aside.

3. Meanwhile prepare the sauce for the pasta. In a small saucepan, melt 2 tbsp of butter, add 3 tbsp of flour and mix well to make a roux. When the flour is turning brown, add the warm milk and stir at medium temperature until it comes to boil. Cook for another 5 minutes until it thickens. Add the can of tomato ( drained of all its juices), 1 cup of shredded Mexican cheese, 1 cup of Pepper Jack, ¼ tsp of salt, 1/8 tsp of pepper and mix well.

Empty the cook pasta back into the round mold, add the cooked sausage and mix well so that the sausage is well dispersed throughout the dish. Empty the sauce into the pasta and stir to make sure that the cream is  well incorporated. Top the dish with the remainder 1 cup of cheese and cook in the warm oven of 375 for 30 minutes.

Serve with a salad. Et voila!!!

Bon Appetit and Happy Cooking!!!


Fettuccini a la Gorgonzola with Roasted Pancetta, Purple Onions and Tomatoes


If it was up to my husband and my children, they would eat Spaghetti a la Bolognese or Spaghetti Carbonara every time I wanted to fix pastas. But today I did not listen to their wishes. I had some Gorgonzola in the fridge and decided it would be the dressing for todays’ pasta.

Ingredients: 1/4 purple onions sliced thinly, 1 cup of baby tomatoes sliced in half, 1 pack of fettuccine, 2 tbsp of butter, 1 cup of heavy cream, 1/3 cup of gorgonzola crumbled, 1/4 cup of pancetta very thinly sliced, 1 egg, salt and pepper, olive oil.

Place the sliced onions and the halved tomatoes in a large bowl, add 1 tsp of olive oil and mix to coat the vegetables. Spread the vegetables on the silpat that you would have previously placed on a perforated sheet. Sprinkle the vegetables with salt and pepper. Roast the tomatoes and onions for 8-10 minutes at 375.

Place the pancetta on a silpat as well and roast it too for 8-10 minutes. It will become crisp.

While the vegetables are cooking, cook the pasta according to package directions. And while this is cooking, prepare the gorgonzola sauce.

In a small saucepan, melt the butter and when it is starting to sizzle, add the warm heavy cream. Stir, and turn the heat down to medium-low. Add the crumbled Gorgonzola, a dash of salt and pepper and stir while cooking until the gorgonzola is completly melted. Add 1 egg and mix well at a low temperature until the sauce is getting thicker. Set aside.

Drain the pasta, and add the sauce to the pasta. Mix well. Add the roasted vegetables and mix again. Spoon the pasta on each plate and crumble the pancetta on top of the pasta. And serve with garlic bread and arugula salad. Et voila!!!

Bon Appetit and Happy Cooking!!!

Pasta with Prosciutto and Toasted Pine Nuts


A few days ago, my sister and I went to Bordeaux for ” La fete du Fleuve” ( River Festival). Bordeaux used to be an affluent port in the past, so this festival is celebrating the history of the port and of the city.


For the occasion lots of merchants came to sell traditional pastries, clothes and so forth. Even people were stationed at different parts of the docks and were performing songs, dances, and fights.

Old ships were also displayed for people to visit, or to take a boat ride.


After walking along the Port de la Lune ( harbor classified in 2007 as one of the most beautiful site by UNESCO, World Heritage Committee ), we strolled through the cute streets of the town.

Since we spent the day there, it was quite late when we came home so no time to spend hours in the kitchen. Just like me, my sister looked in her fridge to see what she had and brewed something quite good even though I am not too pasta…

Ingredients: 1 small box of spaghetti or pasta of your choice. 1/3 lb of prociutto, 1/4 cup of pine nuts, 1 cup of heavy cream, salt and pepper to taste.

Fill up a saucepan with water and add 1 tbsp of salt. Bring to boil. When the water is boiling, lower the temperature to medium, and add the pasta. Cook until al dente ( about 10 minutes). Meanwhile, in a large sauce pan, saute the prosciutto that you would have sliced thinly ( as you would with bacon). When the prosciutto is getting crispy, add the heavy cream and bring to boil. Season with salt and pepper. Cook for 2 minutes until the sauce thickens, and set aside. In another small frying pan, saute your pine nuts on medium heat, but be careful to stir so they will not burn.

Drain your pasta, and place in a large bowl. Add the sauce with the prosciutto and the toasted pine nuts and mix well. Serve on each plate and sprinkle with grated swiss cheese or parmesan. Serve with a salad…. How easy was that!!!!!!:-)

Bon Appetit and Happy Cooking!!!