We were excited to welcome Emily Richards back to the Petits Chefs
kitchen lab again this week. Emily is a Professional Home Economist with over 20 years’ experience working in the food industry. If you were a regular viewer of Canadian Living Cooks on Food Network you might recognise Emily! This week was her ELEVENTH time working with the boys!
It’s always very rewarding when chefs want to come back and work with the Petits Chefs over and over again and Emily is one of those. She’s taught them how to make gnocchi from scratch, strawberry and rhubarb pies, sticky date pudding, how to grind meat and make their own sausages, she showed them how to bake hors d’oeuvres for the holidays, they made gnocchi from her book, Per la Famiglia, they made ricotta-stuffed pasta shells they’ve learned how to make arancini and stuffed jalapeño peppers and last year Emily made fresh pasta with the club. We’re always so grateful for Emily’s visits as she doesn’t live in the city and it often takes a while for her to get to us.
This visit we celebrated her recent book, Weekday Suppers, the latest in the iconic Best of Bridge series!
From the publisher:
Following the success of Sunday Suppers, the Bridge family continues to grow, with two new contributors joining the team to bring us innovative recipes developed in classic Bridge fashion and delivered with signature Bridge humor and wit. Best of Bridge Weekday Suppers serves up 175 recipes that are easy enough for our busy modern lives, are delicious and nourishing as always, and are perfect for sharing with family and friends.
The delectable weekday recipes include Smoky Tomato Chickpea Soup with Grilled Cheese Croutons, Shrimp and Bacon Spinach Salad, Pineapple Pulled Pork Buns, Stovetop Gnocchi and Beef Stew, Rosemary Lamb and Feta Meatballs on Lemon Garlic Potatoes, Curried Turkey Pot Pie, Thai Shrimp Cakes and Baked Mushroom and Herb Risotto. With over 4 million Best of Bridge books sold, the ladies have truly become an integral part of dinnertime for families all across North America.
Weekday Suppers offers a wide variety of recipes to suit any style of weekday dinner – soups, sandwiches, salads, pasta and pizza, meats (beef, veal, pork and lamb), poultry (chicken and turkey), fish and seafood, vegetarian dishes and quick and easy desserts. Recipes are designed with busy families in mind – using easy-to-find ingredients and simplified methods and techniques that help you get a nutritious dinner on the table fast. I love that many of the recipe include some options to help you make dinner even faster (rotisserie chicken, bottled sauces and frozen items) – because we can’t always do everything from scratch (and that’s MORE than ok!). Semi-homemade beats takeout anyday!
Last term when we were “cooking the books”, we baked the Chocolate Zucchini Snack Cake in muffin form and it was a huge hit! This time around, with Emily, I wanted to make something savoury that would be a good recipe to teach the boys right before the holidays and I couldn’t think of anything better than the Bacon, Spinach and Spaghetti Frittata (two of the boys’ favourite food groups right there – bacon and pasta!). Emily explained that this is a common dish to make with leftover pasta in the south of Italy where her family is from and how it’s a little different from a frittata as we might know it (less eggs and cheese). The boys were excited to make this!
We started out cracking the eggs…
(yes, there’s a keen whisk at the ready there LOL!)
And we cooked and chopped our bacon…
Then we added spinach and cooked spaghetti to the eggs…
I don’t have any images of the flipping (because it went so fast!) but basically you put a plate on top of the frittata, place your hand on the plate and flip it upside down while holding the frying pan. then you slice it into the pan again and cook it until it’s golden and crispy!
SUCH a great recipe (and a surprise hit for many of the boys – I heard a lot of “It’s SO GOOD” as they snacked on this on their way out of the school. I also watched one boy devour his in the car as he waited for his brother to arrive. I’d say that’s a home run!!
Looking for more of Emily’s smart, tasty recipes?
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Disclosure: I was sent a review copy of Weekday Suppers by the publishers. I was not asked to write about this book and am not being compensated for writing this post. All opinions are my own.