About us now online!

Can be seen at https://afoodigatusclub.wordpress.com/about/

Woo Hoo!


April 27, 2011. About Us. Leave a comment.

Rigatoni alla Vodka

Hello everyone 🙂

This rich pasta dish loaded with prosciutto and vodka comes from an older cookbook: Recipes from Pasquale’s Kitchen

The amount of sauce is JUST enough to cover the pasta, ramp it up to suit your tastes.

Also, this is a true rose sauce and is very creamy. I prefer mine to be closer to a tomato sauce, as such I used 3x the tomatoes to the same volume of cream.

A few hints!

Dont be shy when salting the water you boil your pasta in, it really makes a difference.

Cook your pasta until almost aldente. Then, strain the pasta (very well) and throw it into your sauce and let it finish cooking with your sauce (2-3 minutes) – guaranteed major improvement.

Finally, I know everyone says the wine / vodka in cooking doesn’t matter… well it doesn’t have to be a 30$ bottle of wine for example… but you have to like and be able to drink the wine.

And here you are! I hope you enjoy this dish as much as I do.

Cheers, Chef P.

April 15, 2011. Recipes of Gods. 2 comments.

Gratin de salsifis

Les salsifis (genre Tragopogon) sont des plantes herbacées appartenant à la famille des Astéracées (ou composacées). Il en existe diverses espèces sauvages, souvent méditerranéennes, mais on connaît surtout le salsifis cultivé (Tragopogon porrifolius), dont on consomme les racines cuites et les jeunes pousses en salade.

Pour 4 personne(s)

– 500 g de salsifis Ă©pluchĂ©s et coupĂ©s en tronçons
– 12 cl de lait
– 10 cl de crème fraĂ®che
– 25 g de beurre
– 50 g de gruyère râpĂ©
– 2 c Ă  soupe de farine
– 1 pincĂ©e de muscade
– Sel, poivre


1 . Faites cuire les salsifis dans de l’eau salĂ©e.  VĂ©rifiez la cuisson = doivent ĂŞtre tenders.

2 . Pendant ce temps, preparer la béchamel: faites fondre les 25 g de beurre dans une casserole et ajoutez la farine. Mélangez et versez le lait tout en remuant puis la crème. Salez, poivrez et ajoutez la muscade. Faites cuire à petits bouillons pendant environ 7 min.

3 . Égouttez les salsifis.

4 . Préchauffez le four à 210°C (410°F).

5 . Beurrer un plat à gratin, déposez les salsifis, parsemez avec la moitié de gruyère râpé.
Versez la béchamel et mélangez délicatement.
Saupoudrez à nouveau de gruyère et enfournez 10 min pour faire gratiner.

GP vous souhaite une bonne dégustation de ce plat très français!

April 7, 2011. Recipes of Gods. Leave a comment.

Goodo Vino – and not Expensivo

For week days: cheap but honest wine, enjoy the 13.5% ethanol!

And have a nice evening…..



Negroamaro Mezzo Mondo Salento i­.g.t. 2009

Code SAQ : 11254452
CUP : 00056049 023173

Catégorie : Vin rouge
Couleur : Rouge
Nature : Vin tranquille
Format : 750 ML
Prix : 9,95 $

March 31, 2011. Good Libations. Leave a comment.

A Healthy One

Hello A foodigatigans,

Here is the second recipe: Vegetarian Pad Thai from Cooking light magazine. A much healthier option to the usually delicious greasy dish. Meat lovers, don’t be alarmed by the name, you can easily turn this into a meaty delight by adding some shrimp or chicken into the mix. If you are not a fan of heat, steer away from the serrano chile, or if you simply cannot find it, use some red pepper flakes. The chili sauce is not hot itself, just sweet. I didn’t have rice stick noodles, so used wide vermicelli instead (maybe the same thing?!?). To speed up the tofu browning wipe the tofu with paper towels to soak up the extra moisture.

Happy cooking,

Chef Mir

Vegetarian Pad Thai [Cooking Light, MARCH 2003]


  • 2/3  cup  chili sauce (such as Heinz)
  • 1/4  cup  packed brown sugar
  • 2  tablespoons  water
  • 2  tablespoons  fish sauce
  • 1 1/2  teaspoons  grated peeled fresh ginger
  • teaspoon  chopped seeded serrano chile
  • 1/2  pound  wide rice stick noodles (bánh pho)
  • 4  teaspoons  vegetable oil, divided
  • (12.3-ounce) package extrafirm tofu, drained and cut into 1/2-inch cubes
  • large egg whites
  • large egg
  • garlic cloves, minced
  • cups  fresh bean sprouts
  • 3/4  cup  diagonally cut green onions
  • 1/2  cup  minced fresh cilantro, divided
  • 1/3  cup  coarsely chopped dry-roasted peanuts
  • 6  lime wedges


  1. Combine first 6 ingredients; set aside.
  2. Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water; drain well.
  3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu; cook 7 minutes or until browned, stirring occasionally. Remove from pan.
  4. Combine egg whites and egg, stirring well with a whisk.
  5. Heat 2 teaspoons vegetable oil in pan over medium-high heat. Add garlic, and sauté for 10 seconds. Add egg mixture, and cook for 30 seconds or until soft-scrambled, stirring constantly. Stir in chili sauce mixture and noodles; cook for 2 minutes. Stir in tofu, bean sprouts, onions, and 1/4 cup cilantro, and cook 3 minutes or until thoroughly heated.
  6. Sprinkle 1/4 cup cilantro and peanuts evenly over each serving of noodle mixture. Serve with lime wedges.

Yield: 6 servings (serving size: 1 1/3 cups noodle mixture, 2 teaspoons cilantro, about 1 teaspoon peanuts, and 1 lime wedge)

March 30, 2011. Tags: , , , . Recipes of Gods. Leave a comment.

The First Recipe!

Well here it is, the very first recipe “post” for A foodigatus Club! The recipe is from Jamie’s Food Revolution.  It’s a nice recipe for entertaining, without being complicated and fussy. Just a couple of notes.  A box of frozen puff pastry (yes, I went there!) contains 2 sheets.  Also, I used a black olive and sundried tomato tapenade (that’s all I could find), which worked out nicely. Finally, depending on how you like your salmon done and the actual thickness of your piece, you may want to check for doneness after 30 minutes.


Chef Jo


March 30, 2011. Tags: , , , . Recipes of Gods. 1 comment.