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I once had a co-worker at Les Fougères, who had a four year old boy. He told me a story one day about his son that made me laugh. After hearing this story I hoped that if I ever had kids, mine would do the same. He explained that his family had been invited over to a friend’s place for dinner and that when the main course of pasta came out, his son took one bite, pushed his plate away, turned to the host and said “Your pasta lacks seasoning. I refuse to eat this until the proper amount of salt and pepper is added.” I laughed so hard, and poor Mario was embarrassed by this event, but nonetheless, he was proud that his boy was a “gourmand”.

Along came a “petite gourmande” of my own. My daughter Zoé is all of 19 months, and has been eating solid food for more than a year. Her first foray was like every other baby; bananas, pears, prunes and sweet potatoes, but now and then I’d throw her a curve ball to see how should would react. An asparagus and fiddlehead soup was her first favorite, followed closely by pasta with Taleggio cheese, sundried tomatoes and basil. Yay, my babe was developing a palate more discerning than some adults!

Of course, this wasn’t always true. I have seen a bowl flung against my pale yellow walls after some hard core head shaking. To this day she refuses to eat mango, yet plonk and avocado on her plate and it’s gone within seconds. Cheese is already a major force in her young life; Taleggio is a winner, as is Manchego and Chèvre. I once gave her a dreaded processed cheese slice only to find it stuck suspiciously under her high chair. A few days ago, Zoé decided that the foie gras mousse, that Doug brought back from La Ferme Basque in Quebec, was best served with a sippy cup of local apple cider, and that Serrano ham worked wonders with some steamed asparagus and a side of pears. Saturday mornings are sacred for my family and a definite favourite for Zoé. This is when we make our weekly trip to the Halifax Farmers’ Market. Zoé always opts for a croissant from La Vendéenne and a scoop of gelato from Fox Hill Cheese House. Believe me, this kid knows what she wants!

I had always hoped that my child would to try different things, and give “peas” a chance. Now I can only hope that her brand new baby brother, Philippe, chooses the same path!

Zoé being introduced to her new brother Philippe, while eating of course!

The Sunday Night Special

I am a creature of habit; old habits die hard in my household.  Sunday night has always been that one night of the week that I find most peculiar; kinda sad, kinda boring.  The one thing that Sunday has also always been is pasta night!  Growing up, Sunday night meant spaghetti with homemade meat sauce, caesar salad, baguette and red wine (yes, even as a child I was permitted a juice glass of an Italian red!).  Now, as a wife and mother, I’ve kept up the Lavallee tradition of a bowl of pasta, red wine and bread, though the Lavallee meat sauce is a rare and coveted occurrence here.  I have an old standby these days, olive oil, garlic, tons of chilies, fresh tomatoes, peas and whatever herbs and cheese we have floating about.  This pasta takes only minutes to make; while your pasta cooks, you make the sauce, so you are guaranteed dinner in about ten minutes. Quicker than take out!  I hope you will take this recipe and make it your own by adding some of your favorite ingredients!  Buon appetito a tutti!

The Sunday Night Special

• 1/4 cup extra virgin olive oil
• 4 garlic cloves; sliced
• 1 heaping tbsp red chili flakes (or 2 if you’re like me)
• 3 tomatoes; roughly chopped
• 8 asparagus (this is what I had on this particular night)
• 1 cup frozen peas (I add them to the cooking pasta before I strain it!)
• 1 handful fresh herbs; basil, flat leaf parsley, oregano, etc
• zest of 1 lemon
• salt & pepper
• 1 cup Taleggio (again, we had a piece in the fridge)
• 3 cups cooked pasta of your choice

While the pasta is cooking, I heat up a pan with the oil and add the garlic and chilies; cook for 30 seconds until you smell the garlic.  Next, I add the asparagus & tomatoes.  Season with salt and pepper.  Add 1/2 the chopped herbs and the lemon zest.  Just before straining the cooked pasta, add your peas to the water to cook.  Add the strained pasta and peas to the saucepan and add the cheese and the remainder of the herbs.

This makes enough for two hungry people with enough for lunch the next day!

FYI….We have the new habit of using That Dutchman’s “Old Growler” these days instead of the pricier Parmigiano-Reggiano.  I find it works just as well, if not better! Click here for my top ten favorite cheeses.