When I cook, I almost always like to ‘freestyle’ – using what I have on hand to modify recipes and try out new flavour combinations (I don’t, however, rap… sorry to disappoint you). Many people, including the other half of the FoodBunch, really like to cling to recipes – but I would encourage everyone to give freestyling a shot. In my mind, THE easiest way to step slightly outside of the box while keeping a feeling of comfort is by making tomato sauce.
Mere hours after consuming most of a turkey, the FoodBunch had a date for lunch at new and hip Calgary restaurant, NOtaBLE (with capitalization inspired by the last name of executive chef Michael Noble). Located rather unconventionally in Montgomery, NOtaBLE has been drawing a great deal of attention on the Calgary food scene.
Michael Noble’s resume speaks for itself. After running popular restaurants in Calgary and Vancouver, appearing on the original Japanese Iron Chef (Battle Potato), and developing menus for Earls, Chef Noble struck out on his own. Serving comfortable food with a gourmet edge, was this a notable experience, or merely commonplace?
Today I saw a tweet from Food Network Canada about their recipe of the day – Buffalo Chicken Mac & Cheese. This was obviously instantly desirable, regardless of the equally obvious gluttony of it. The existing recipe sounded excessively cheesy to us (an odd idea, to be sure), so with a few modifications we took a stab at making our own, lowER calorie version.
Read on for the specifics of what turned out to be a rather delicious experiment. Pasta, cheese, hot sauce – need we say more?
When trying to decide what to do with the beans for dinner tonight, Paul thought salad while Megan thought casserole. We decided to combine the two to make a green bean and pasta salad!
So, here’s our delicious and easy recipe for green bean and pasta salad!