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Friday, 20 August 2010

Check Out Canada's Awesome Personalities!

This is a Sponsored Post written by me on behalf of Haagen Dazs. All opinions are 100% mine.

I used to have a passion for art, which lately since my struggle with depression, it has somewhat disappeared. The only passion that I feel at the moment is for writing in this blog, and for the gastric bypass surgery.

Every day I try to write and take note of all my moods on this blog. It's a type of therapy hearing from my online friends, and replying to comments. It makes me feel like there's hope... that there's like at the end of the tunnel.
I'd like to thank Haagen-Dazs for the opportunity to talk about passion. Haagen-Dazs is pleased to bring new episodes of the Passion Profiles, an original online series that feature some of Canada's most awesome personalities. Passion Profiles, is a online talk-show that takes a look at the authentic and demanding passions that define Canada's finest Chefs, Artists and Musicians.

The show is hosted by ET Canada's Cheryl Hickey, as she gives you a glimpse into the lives of Canada's most entertaining personalities. Chef Mark McEwan will be airing on an episode of the Passion Profiles on August 25th. To get everyone in the mood for his culinary speciality, I will share one of my personal recipes!

My Famous Italian Spaghetti Sauce

2 Tbsp extra virgin olive oil
1 Large onion (chopped)
8 large cloves of garlic (minced)
2 28-fl-oz/ 796 ml cans plum tomatoes
3 whole roasted red peppers (chopped)
2 Tbsp chopped fresh basil

1. Heat a large pot and add the oil. Saute the onion till golden, about 5 minutes.
2. Add the garlic, stir till coated in the oil. Don't let it burn or it will ruin the sauce.
3. Add the plum tomatoes. Mash with a potato masher or an electric hand blender.
4. Add the chopped roasted red peppers. Mash/blend again. Simmer for 25 minutes or until the sauce starts getting thicker.
5. Add the fresh basil. Remove from the heat. Serve over pasta.

My Famous Italian Meatballs

1/3 cup shallots finely chopped

1 tbs. garlic, minced
3 tbs. finely chopped fresh parsley
1 cup Italian bread crumbs
1/2 cup cold water
2 tbs olive oil
2 tsp. salt
1/4 tbs. pepper
1/4 tbs. nutmeg
1 egg
2 lbs beef

Preheat oven to 325*F.

1. Combine first 10 ingredients in blender and puree.
2. Place meat in large bowl. Add the puree to the meat mixture and combine.
3. Use spoon or ice cream scoop, scoop out meatballs. Form each ball by rolling in your hands until tight and solid. (Balls should be smaller then a tennis ball, larger then golf ball)
4. Toss lightly in flour to coat.
5. Brown in olive oil. When meatballs are browned, remove from stove top. Place in oven and bake for 30 min. Add to sauce.

**If you want to make this vegetarian, make with fake ground beef (soy bits, soy that looks like ground beef). Use all same ingredients but, skip eggs, only one tbsp oil, only 1/2 cup bread crumbs, NO water, and only a couple pinches of salt since the soy is usually salted. Pan fry soy meatballs, but don't bake. DO NOT put in sauce or they will break. When ready to eat, serve and pour sauce over with noodles. **

Don't forget to check out Passion Profiles!

Visit my sponsor: Our Passion is Ice Cream

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