It’s been another busy busy weekend, and we’re just at the end of it now. If you’re not Canadian, you probably didn’t do Thanksgiving this weekend, but up here, we celebrate in October. I don’t quite know why, because I had my head on my desk for much of Canadian history, because there is only so much one can hear about fur traders, and a certain amount less is all that can be absorbed by the brain and then retained. And I wanted to tell you what you should do with all that leftover turkey, but, to be honest? It can wait a day. Too much turkey all at once is why no one eats turkey at all the whole rest of the year. So leave the leftovers for now. We can talk about them tomorrow, or even the next day – they’ll still be there.
So instead of making turkey hash, sandwiches, curries, and soup, make fettuccine. With bacon and garlic. And since we’re very near first frost, gobble up the last of those heirloom tomatoes – they won’t be on the grocery shelves long. I inherited a five-pound bag of green tomatoes from my mom this weekend, and I’ve got big plans for them – I’ll tell you all about green tomato soup this week, I promise, and you’ll love it. But in the meantime, the red ones (and the yellow and orange and pink and striped ones) will be gone soon, and you must enjoy them while they last.
Slice your tomatoes, and drizzle them with a little bit of good olive oil, a bit of your favourite vinegar, some chopped herbs, whatever kind, and a bit of cheese. And then set it aside, because in eleven minutes the rest of the feast will be ready.
You’ve probably been cooking all weekend, or at the very least doing a lot of things this weekend that took up a lot of your time, so pick up a package of fresh pasta. Dried pasta will work fine too, but dinner won’t be ready for sixteen minutes then, and you’ll want that extra five minutes for sitting and sipping wine and enjoying the quiet. You’ll be hovering over the stove souping up those leftovers soon enough.
- 1 package fresh fettuccine noodles (350g or 3/4 lb.)
- 3 strips of bacon, chopped into 1/4-inch pieces
- 1 tbsp. butter
- 2 large cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated aged Gouda (or other hard aged cheese)
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- Salt and pepper, to taste
While your pasta water is on its way to boiling, fry up your slices of bacon over medium-high heat.
When they are crisp and brown, reduce to medium, and add the butter and the garlic. About this time, the water should be boiling – dump in your pasta, and boil for three minutes. Right before the pasta is done, add the cream to your buttery garlicky bacon, and let simmer until the pasta is to your liking.
Dump the pasta into the frying pan, and then add the cheeses. I find that tongs are most useful for mixing this all together – you want the cheese to be melty but not sticky, and you don’t want the noodles to feel dry. If this has happened, add more cream. Nothing bad ever happens if you add a little bit more cream.
Once coated, toss with fresh parsley, and salt and pepper to taste. Serve hot, with a side of sliced tomatoes, and revel in the easiness of this. This weekend marks the beginning of the eating season, which often means a lot of large, complicated meals that, while delicious, are an awful lot of work. There’s a lot to be said for lazy, hearty pasta dishes during this time of year – they’re like lulls, and you should certainly enjoy them (with wine).
Busy week though last one was, I hope to be able to tell you about a lot of lovely things this week. It may be soup week, because I’ve got a bit of zucchini and onion that’s itching to be made into this spicy Korean thing that will surely kill any cold that threatens you, and that green tomato business that I mentioned before. And the stew. You want a showstopper stew that’s not actually all that much work but tastes like you slow-cooked it for two days? Got it, in a pumpkin. And maybe something with turkey, though there’s a lot to be said for freezing the leftovers for a week or two. Or three. Maybe I’ll haul it out to celebrate American Thanksgiving in a month or so. It’ll be about time for it again then, yes? I think that sounds about right. But I’ll let you know if anything changes. And in the meantime, Happy Thanksgiving!