Prawns in a Brandy Cream Sauce

Prawns in a Brandy Cream Sauce

  • Servings: 4
  • Difficulty: medium
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  • 1/4 onion, chopped fine
  • 2 garlic cloves, chopped fine
  • 1 Tbsp olive oil
  • 8 giant prawns
  • 1 cup seafood broth
  • 1/2 cup brandy
  • 85 g/6 Tbsps cream cheese
  • 1/2 tomato, cut in small pieces
  • 250 g/9 oz dry pasta


Set a large pan on a stove at medium-high heat. Place the olive oil, onion, and garlic in the pan. Cook, stirring regularly until the onions have started brown slightly. Add the prawns, cooking for several minutes, then flip, and cook for several minutes on the other side. Remove the prawns to a dish and set aside. Add the brandy to the pan. Cook down until reduced by half. Add the broth. Turn temperature down to medium. Cook down for five minutes. Add the cream cheese in small pieces. Stir and cook until the cheese has melted into the sauce. Add the tomatoes Cook the pasta according to package directions. Add 1/2 cup of the pasta water to the sauce. Add the prawns back to the sauce. Stir to full coat the prawns. Drain the pasta. Add to the pan with the prawns and sauce, mix fully. Serve.

And now for the details…

Here we are people, the final day of my personal daily recipe post challenge! Quarantine is officially done after today, and my plan for tomorrow afternoon is to go grocery shopping! Yeah, maybe not very exciting to some, but when you’ve been in a house and haven’t been able to leave in two weeks, it’s pretty exciting. I’m also going to be going shopping for another friend who is presently in isolation and can’t leave their house (if you can’t pay it forward, at least pay it back!)

Today’s recipe is yet again thanks to the frozen fish we bought out of a random man’s truck. This time, I am using the giant prawns we bought. If you don’t have giant prawns, regular prawns will do just fine, but use a few more.

Start by heating the oil in a large pan on medium-high heat, and add the onion and garlic. Cook, stirring occasionally, until the onions have started to brown. Add the prawns to the pan. Cook until the prawns turn pink and brown slightly. Turn the prawns, and cook on the other side.

Remove the prawns to a dish on the side, and add the brandy. Cook down until reduced by half, then add the broth. If you can’t find seafood broth (I have only been able to find it very recently), use chicken broth, which is neutral enough that it won’t affect the taste of the sauce too much. Turn the temperature down to medium.

Cook the sauce for 3-5 minutes. Add the cream cheese to the pan, dropping it into the pan in small pieces, which will help the cheese melt easier into the sauce. Cook the sauce, stirring regularly, until the cheese has melted completely. Add the tomatoes.

While the sauce is cooking, cook the pasta in heavily salted water according to directions. Once the pasta is almost done, add 1/2 cup of the pasta water to the sauce, then drain the pasta. Add the prawns back to the sauce and cooking, stirring, to coat the prawns with the sauce. Add salt and pepper the sauce to taste.

Add the pasta into the pan with the sauce, and stir until the pasta is completely coated with sauce. Serve immediately.

Happy eating.

Roasted Butternut Squash

Roasted Butternut Squash

  • Servings: 2
  • Difficulty: easy
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  • 1 butternut squash, peeled, cored and cut into chunks
  • 2 Tbsps olive oil
  • 1 tsp cumin
  • 1/4 tsp cinnamon
  • 1 tsp cane sugar
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper


Preheat oven to 425ºF/220ºC. Place the squash pieces into a bowl. Drizzle with olive oil. Sprinkle the spices over the squash. Toss the squash pieces to even cover the pieces with oil and spices. Lay out onto a parchment paper-lined cookie sheet in a single layer. Place in oven for 10 minutes. Take out of oven, flip the pieces and place back in the oven for another 10 minutes. Remove from the oven and serve.

And now for the details…

Always wanted to try making butternut squash, but not sure what to do with it? There are a number different options for butternut squash, you can mash it, turn it into soup, stuff it into ravioli… but one of my favourite ways to eat this squash is just by simply oven roasting it with some spices.

I haven’t had butternut squash in the house for quite awhile… the last time I made it, I dropped one of the raw pieces on the ground before they made it into the oven. And our dog swooped in and grabbed it, and ran off. Pretty normal for him, he loves vegetables (kale stalks are his favourite). But he also normally CHEWS before he swallows. Not so this time. Which resulted in a a sleepover for him at the animal hospital, and a very expensive vet bill for us… Thankfully, everyone’s okay, and needless to say, I was extremely careful to make sure none of the pieces fell on the floor this time.

Preheat your oven to 425ºF/220ºC.

We start by cutting the squash in half and scooping the seeds and guts out. Next, peel the skin off the squash. I find it is easier to do this by cutting the squash into quarters. If you find it really difficult, you can throw the squash pieces into the microwave for a minute or two to start the cooking process, which will really soften the flesh and make it easier to peel the skin off. Oh man… I just spent the day binge watching Criminal Minds, and that last sentence creeped me out a little bit…

Once the squash is peeled, cut it into cubes, about 1″ in size. Place those cubes in a medium sized mixing bowl. Drizzle with the olive oil. Then sprinkle the squash pieces with the spices, salt, and sugar. Mix well until the pieces have been thoroughly coated with oil and spices.

Next, lay parchment paper down on a large cookie sheet. Then lay the squash pieces in a single layer on the sheet. Place the squash in the oven for 10 minutes.

Take the squash out of the oven and turn the pieces over, then place back in the oven for another 10 minutes, or until the squash is tender and has caramelized/browned slightly.

Remove from the oven and serve immediately.

Happy eating.

Browned Butter Ravioli with Blanched Broccoli

Browned Butter Ravioli with Broccoli

  • Servings: 2
  • Difficulty: easy-medium
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  • 500g ravioli
  • 2 garlic cloves, chopped fine
  • 1/4 cup butter
  • dash of tarragon
  • salt and fresh ground pepper, to taste
  • 1/4 cup chicken broth
  • 1/2 cup pasta water
  • 1/4 cup toasted pecans, chopped
  • 2 Tbsps parmesan, grated
  • 3 cups broccoli florets


Set a pot of heavily salted water to boiling. Cook the ravioli according to instructions. At the same time, place the butter in a large pan. Allow to melt and heat until it starts to foam. Add the garlic and cook until butter and garlic has started to brown. Add the broth and allow to cook down. Just before the ravioli is done cooking, add 1/2 cup of the pasta water to the pan, allow to reduce. Transfer the ravioli from the water to the pan. Cook until the liquid is completely reduced and the ravioli just starts to brown in the pan. While the ravioli is cooking, place the broccoli in the pasta water and blanch until just cooked. Remove everything from the stove, sprinkle the toasted pecans and the parmesan cheese over the ravioli. Serve.

And now for the details…

Here we are at day 11 of 14 of the daily post during my personal quarantine challenge. Today’s post is fairly simple, and will rely heavily on another’s production. In this case… I am relying on the fabulous production of Let’s Pasta. It seemed only appropriate that I go with an Alberta producer. We are probably going to be relying heavily on items produced closer to home in the next little while, so I used pasta obtained from a local company, and paired it with a beer that is also locally obtained, from the Establishment. In this case, the pairing I chose was with the Sky Rocket, version V. It was the perfect pairing with this brown butter sauced Lobster, Shrimp & Lemon ravioli from Let’s Pasta. The richness and potency of flavour of the pasta and sauce paired beautifully with the citrusy, fresh, and slightly bitter flavour of the NEIPA.

Let’s get to cooking, shall we? I may or may not strongly suggest the influence of the beer while you are cooking *raised eyebrows*

We start everything off by boiling a pot of water. This water is going to be for your pasta. While that pot is starting to boil, heat the butter in a large pan.

Heat the butter until it starts to foam. What does this mean exactly? Hopefully the next photo will help bring some clarity to what the butter looks like as it foams.

Now I jumped the gun just a little bit here; I added by garlic a little early. Wait until your butter starts to foam, then add your garlic. Next, cook the garlic and butter until they brown. Add the dash of tarragon. As soon as the butter and garlic brown, add the broth, and 1/2 cup of the pasta water, and allow this liquid to boil down to at least half.

Next, add the pasta to the pan. Use a wire strainer to pull the ravioli out of the water and drain before placing in the pan. Then, stir the pasta into the sauce until coated well, and cook down until almost no liquid remains and the ravioli starts to brown slightly.

Add he broccoli to the already simmering pasta water in order to blanch/steam the broccoli.

Sprinkle the chopped, toasted pecans over the pasta, as well as the shredded parmesan cheese.

Finally, plate the pasta and the broccoli, serve with the deliciously paired SRV 🙂

Happy eating.