Spaghetti Carbonara

This dish is another of my family’s favourites.  They like it because it tastes good, I like it because it’s so quick to make.

This dish has to be served right away, also do not add the sauce while the pot is on the stove, the mixture can quite easily turn into ” scrambled eggs “

Ingredients:

• 1 lb spaghetti
• ¼ cup heavy cream
• 4 eggs
• ½ lb bacon, cut into ½-inch dice
• 4 cloves garlic, minced
• 1 tsp extra virgin olive oil
• 2 Tbsp chopped Italian parsley, ( if not available, substitute for 1 tablespoon dry italian herbs )
• salt and freshly ground black pepper, to taste ( for those who like it spicy, 1 tsp chili pepper flakes )
• ¾ cup freshly grated pecorino-romano cheese (parmesan may be substituted)

Preparation:

1. Fill a large soup pot with cold water and add a handful or so of  salt. Stir and taste; it should taste like seawater. Cover the pot and heat the water until it boils.
2. Add the diced bacon to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels.
3. Add the olive oil to pan and sautee the garlic, do not burn
4. Drop the spaghetti into the boiling salted water and cook according to package instructions, about 6 to 9 minutes or until al dente, or tender but still firm to the bite.
5. While the pasta cooks, combine the eggs, cheese, cream and spices in a bowl and beat with a whisk until completely mixed.
6. Drain pasta, toss with the egg and cream mixture, then add the cooked bacon and garlic. Serve right away, with additional grated cheese.

Strawberry Cream Jelly Roll

Strawberries, strawberries, strawberries.  Need I say more to let you know what is ripe in my garden?  I made this delicious strawberry cream roll yesterday, and after a long bike ride through the perimeter trail I was able to sit down and enjoy it, along with a cappuccino in the afternoon.  Being of German origin, we quite often have “Kaffee und Kuchen” on a Sunday afternoon or when guests are visiting.  To quicken up the process of making this roll, I put the roll in the freezer to cool.  If you go that route, do not leave it in too long 1/2 hour to 1 hour tops.   You can also bake the jelly roll in the morning, let it cool, and fill it a few hours later.  Either way, it’s quick and easy.   I hope you enjoy this recipe.

for the jelly roll.

• 4 eggs
• 1 tbsp warm water
• 2/3 cup sugar
• 1 cup flour
• 1 tsp b powder
• 1/4 tsp. salt
• zest of 1 lemon
• 1 tsp vanilla extract
• Beat eggs, water and sugar until thick and creamy, add lemon zest, salt and vanilla extract.  Sift together flour, and b powder.  Sift over egg/sugar mixture and fold in.  Pour onto parchment lined jellyroll pan and bake for 10 minutes @ 350.  In the meantime sprinkle a clean tea towel with sugar.  While still hot, carefully flip jellyroll onto tea towel and roll up.

For the strawberry cream

• 500 ml whipping cream
• 1/4 cup sugar
• 4 cups quartered fresh strawberries

Beat the cream and sugar until stiff, carefully fold in the berries.  Unroll cooled jelly roll.   Spread filling over roll, making sure to get the edges as well.  Carefully roll up again, and transfer to serving platter.  Chill until ready to serve.  Enjoy!

Father’s Day

Today is Father’s Day.  I’m sitting here on a beautiful sunny day in Smithers  B.C.thinking about food my Father cooked while we were kids.  My Father is Siegfried Gursche ” the vegetarian”. I grew up eating a LOT of vegetables, salads, cheese, eggs, fruits, mueslis and other healthy vegetarian foods.

My favourite  “Dad” dish would have to be his ” Omelette ” which is made with caramelized onions, garlic, cream, cheese, and eggs.  It is made fritatta style in the oven.

On a recent trip back home to celebrate my parent’s 50th wedding anniversary, I requested this delicious dish for lunch.  My youngest son Benjamin and my father combined their talents to produce this steaming delicacy.  Now if I can convince my father to give me the recipe, you all can enjoy Siegfried’s Omelette as well.

To all the Fathers out there, Happy Father’s Day.  To my father Siegfried Gursche, thanks for all the delicious Omelettes you have served me throughout my years.