Quaintrelle Weekender

Four ways to a better weekend

Welcome to Quaintrelle Weekender.

This is a short list of things I am currently loving to make eating, drinking, and hosting easier and a lot more interesting.

I am unnaturally excited about summer.

Don’t get me wrong, I like summer. A lot. While fall reigns as my favourite season, I really enjoy all four and the perks they bring (I could never be a summer-year-round, California girl.)

This unbridled summer enthusiasm is a bit weird because I’m firmly entrenched in my HOT AF Era (and not in the party girl, pouty face selfie way. In the, am I STILL sweating? way). But, for whatever reason, this year, I am PUMPED for the sun and hot weather.

Summer 2024, I am your Woo Girl.

Fast and Fancy:

Hummus and veggies

Thanks, Captain Obvi.

Hear me out: while I (like everyone else on the planet) lean hard on this snappy little veg n’ dip tray as a fast option for cocktail hour, I do give it a little glow up, that takes – tops – an extra five minutes. And don’t tell me you’re “soooo busy” you can’t find five minutes to glitz up your apéro.

Using a rubber spatula, spread the hummus in wide, lazy waves across a rimmed dinner plate. Drizzle a bit of good quality olive oil so it runs into those crevices. Sprinkle on sumac, za’atar, and citrus salt. Now, using whatever veggies speak to you (I generally like a mix of cucumber, pepper, sugar snap peas, and radish) nestle them on top of the hummus. Sprinkle a little more citrus salt over top, and voila, fancy fast nibbles.

(PS – I regularly make a fantastic chickpea spread {not hummus.} You can find the recipe here, and you can watch how to do it here.)

Simply Decadent:

Affogato

I am not a dessert person.

This shocks and dismays many people, not the least of whom is my exceptionally gifted sister, who makes truly marvellous pastries, cakes, pies, and tarts.

I’m happy to have a little sweet in the afternoon with my 3pm espresso, but after a meal, when I’m already satiated, I have no room and no mood for rich and sweet treats.

An affogato, on the other hand, can be an elegant way to end dinner (or completely replace the afternoon coffee-and-cake fix). Simply ice cream with espresso poured over top, it’s sweet, bitter, and satisfying.

Cooking Tip:

Take the Edge Off Raw Garlic

If you’ve got Caesar salad on the menu for your summer picnics and potlucks, you may be slightly worried your collective party’s breath could ignite the fire pit into an inferno.

Fear not, just like my sugar onion trick, I’ve got a tip to help tame the pungency of raw garlic:  Simply blanch your garlic cloves in boiling water for a minute to mellow out the harsh, fiery bite of raw garlic, but still get the flavourful punch.

Store Bought is Fine (and in this case, highly recommended)

Ragu Scratch Pasta

Friends, your summer dinner party rescue is here.

Ragu Scratch Pasta is now open in Toronto’s west end for delivery and take-out.

Helmed by Chef Jason Barato, who trained in Michelin starred kitchens across Europe and the US, opened this authentic pasta place a few years ago, working out of ghost kitchens during the lockdown, then moving to various pop-ups before settling on a forever home on the Queensway in Etobicoke.

My friend Andi suggested we try it out for lunch, and, after years of taking pasta courses, including in Bologna and Umbria, I wasn’t expecting much. In fact, I expected to be disappointed. What an absolute joy to have been proven so thoroughly wrong.

Jason and his wife are gracious and kind with authentic hospitality (I was even shown the flour Jason uses to make the pasta – a mix of semolina and water by the way, so it’s vegan friendly), the charming space is bright and clean, and the food is exceptional. Pastas, naturally, are made from scratch with excellent texture and density, and sauces are deeply flavourful. I had the classic ragu, Andi had the pomodoro, and we shared “The Hulk” – an addictively good kale salad in lemony caesar dressing.

Those summer lunches when you’re hosting a group but it’s too hot to cook? Ragu Scratch Pasta is more than fine. It’s excellent.

A lot of you read from other parts of the planet, so Jason generously offered this recipe for The Hulk. (While the recipe suggests any kind of greens, the one we had used kale.) Also, while Jason offers an option for anchovy lovers, he doesn’t use any in his, and I thought it was fabulous as it was.

This salad is best with greens from your own garden such as spicy arugula, watercress, frisée or during the cold season have fun experimenting with sprouted and living micro greens. – Jason Barato, Chef/Owner Ragu Scratch Pasta

Ingredients:

• 250 gr mixed living leaf greens

• 2 oz parmigiano shavings

• 2 oz Insalata dressing*

How to Make It:

1. On a flat plate thoughtfully arrange a layer of the assorted living greens

2. Drizzle parmigiano dressing over the greens

3. Sprinkle parmigiano shavings over the greens

4. Repeat to make two layers and serve

Insalata Dressing

Ingredients:

• 8 tbsp Dijon

• 8 tbsp (30 ml) lemon juice

• 2 tsp chili flakes

• 4 to 12 anchovy filets, optional, to taste

• 3 tbsp balsamic vinegar

• 4 medium garlic cloves, minced

• 4 oz Parmesan cheese, finely grated

• 4 cups extra-virgin olive oil

• 10g sea salt and freshly ground black pepper (omit if using anchovies)

How to Make It:

1. Combine Dijon, lemon juice, anchovies, balsamic, garlic, chilies and parmesan cheese in the bottom of a cup that just fits the head of an immersion blender, or in the bottom of the mini-chopper attachment of a food processor. With blender or processor running, slowly drizzle in olive oil until a smooth emulsion forms. Transfer mixture to a medium bowl.

2. Season to taste with salt and pepper.

3. Caesar dressing can be stored in a sealed container in the refrigerator for up to 5 days.

Thank you for all your inquiries and words of support about my renovations. The office should be done today, with only lighting and furniture left. If you missed my post on my renos and why they are going to take me 3+ years, I’ve linked that article below.

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Thanks so much!

xo – Erin