I know, I know. What sane person makes cannelloni from scratch for dinner on a regular Wednesday night? Someone who became frustrated with the bulky stack of fresh pasta sheets congesting her deep freeze and hastily pulled them out yesterday, thinking she’d come up with some brilliant use for them. I’ve never actually made cannelloni. When I assisted at a pasta class with Lina several months ago, she left a whack of pasta sheets behind, which they didn’t want to store in the fridge at the Cookbook Company, so I took home. Since then, they have been taking up valuable space in the frozen food section. About a month ago I taught another class with her, at which she demonstrated how to make cannelloni. Seemed easy enough – in the class we stirred together ricotta and thawed frozen spinach, spooned it down the long edge of a pasta sheet, rolled it up, cut it and baked it with pasta sauce poured overtop. I dug aroundContinue reading

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If I were to be completely honest here, I would probably have to report the handful of  Hershey’s kisses I had in the pocket of my pea coat and ate during a board of trustees meeting at 6:30 as technically my dinner. However. I did make something for late lunch, which is why I found myself at said meeting at 6:30 having not eaten anything for a few hours. Mid-afternoon was pizza, made my very favorite way: by spreading a container of roasted peppers, zucchini, eggplant and garlic, glossy with olive oil and with a bit of spicy bite, which I picked up for $5 from the Italian Supermarket (on the corner of 20th Avenue and Edmonton Trail NE), over a stretched-out foundation of No-Knead bread dough, scattering with part-skim mozarella and a grating of Parmesan, and baking at 400F for about 20 minutes. You don’t even need to bother with tomato sauce; those containers of roasted veg are like instant, made from scratch pizza. If youContinue reading

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