Category Archives: pasta

Grill Endives


The challenging of making pasta,  half of the week is figuring out a new taste so everyone will not get bored.  Plus on top of everything, this week we have an vegetarian in the house.

Grill Endive is cooked follow a recipe I found in Mario Batali cook book.  This yummy vegetable is served as a main course for my vegetarian son.

I made pasta with 2 sauce version: vegetarian and full,  serve also with grill sausages for the rest of the family.  The  pasta is a modified version from a Prawn Linguine from Jamie Oliver Issue 3 Magazine.

And it goes ….

Grill Endives:

– 1/4 cup of grapes oil
– Fresh marjoram
– Juice and peels of one lemon

– 5 endives, cut into 1/2 lengthwise

Mix oil/herb and lemon into a bowl,
marinate the endive in the mixture for about 1/2 hour.

Put a frying pan on hight heat, grill the endive face down for about 20 mins
until well fried like grill texture.

Serve the endives with the marinated oil.   I did not actually grill this outside because of the  104 degree F heat 🙂


Cooked pasta of your choice, cook to your liking 🙂

– Sauce 1:

  • – 1/4 cup of Olive Oil
  • – 4-5 gloves of garlic, mashed and minced
  • – 1 onion, chopped
  • – 1 Tbsp of capers
  • – a can of anchovies
  • – 1 chipotle in adobe sauce
  • – 100ml of white wine

– Sauce 2:

  • – Olive oil
  • – 4-5 cloves of garlic, mashed and minced
  • – Fresh tomatoes of any kind, chopped
  • – Flat leave parsley- chopped


To make the first sauce, fried Garlic/Anchovies/Onion/capers in Olive Oil until anchovies disolved.
Add chipolte, and mix for 1 minute, add white wine.
Cook intil the white wine drop in half.
Remove from heat, let cool.
Then pour the sauce into a food processor and run several rounds.

In the mean time, fri the galic for the 2nd sauce in a pan until golden brown.
Add the tomatoes, some salt and pepper.  Cook about 5 minutes in medium heat
to get it to a sauce texture.

I mixed a portion of the cooked pasta with the 2nd sauce for our oldest son, who is a vegeterian
and the rest with both sauces for the family.

Note: Our family do not like cheese or sauce that overwheme with tomatoe tatse,
therefore I removed both ingideients out of the original recipes.



Lamb with Chimichurri sauce

I used shoulder lamb chops for this dish, marinated in Greek yogurt/lemon juice/fresh mint  for about 30 minutes then grill.

The Chimichurri sauce is made with instruction from NORECIPE as follow:

1/2 C packed mint
1 clove garlic pressed or finely minced
1/4 C olive oil
1/4 tsp salt
1/2 lime juiced

I put the whole things into a food processor and puree.

The whole dish is then served with pasta and spring vegetable that I got from my garden 🙂