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Welcome to love catering co.'s new blog home.

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cheers!

elias, spencer & kate

comfortable food

The temperature has dropped recently (surprise) so we’re making comfort food for dinner. Tonight’s experiment is hand-made fettucini with east coast #lobster, roasted heirloom tomatoes, #asparagus, and dill creme. This kind of a dish is good for entertaining because it’s a sophisticated version of a one-pot deal. Serve with a nice white wine (not too dry,) good conversation and a heavy dose of Joel Plaskett.

Our Recipe for lobster fettucini:

*Feeds four salivating dinner party guests

*pairs well with Ogio Pino Grigio (2008, Italy)

Mis en Place:

2 live 2.5lb lobsters

1 pint heirloom cherry tomatoes

1/3 bunch asparagus, thinly sliced on a bias

1/2 cup 35% cream

1/4 bunch parsley, chopped

2 tbl spoons of dill, chopped

150 grams of fresh pasta

1 tbl spoon butter

3 cloves of garlic, crushed

Always good to have on-hand:

balsamic vinegar, extra virgin olive oil, kosher salt, and freshly cracked black pepper

Method:

1. Bring your largest pot of water to a boil, in addition, preheat oven to 400C and bring a second pot of water to a boil

2. While the water is coming to a boil, prepare asparagus and herbs. Dress tomatoes in olive oil, salt, pepper and balsamic vinegar. Cook in an oven at 400C, whole in a skillet for 20 minutes

3. Place lobsters in boiling water (head first,) and replace lid. Let simmer for 5-6 minutes

4. While lobsters are boiling, prepare ice bath: Fill a large container with 2 parts ice and 1 part cold water

5. Drain lobsters and place in ice bath immediately

6. Drop pasta in boiling water for 3-4 minutes. Drain when ready.

7. In a sauce pan, bring cream to a simmer and season with salt and pepper

8. crack lobster shells and remove tail and claw meat

9. combine all components in one pan, simmer for 3 minutes or until you just can’t wait any longer

Love's bomb potato salad

It seems like we jumped the gun on barbeque food considering this week’s crummy weather- but it was a smoking 27 degrees outside when we first piloted this last week, I swear.

See below for the recipe for our bomb potato salad:

*Recipe satisfies 6 ravenous barbeque guests

6-8 Large white potatoes, peeled and cubed

4 radishes, thinly sliced

1 stalk celery, diced

1/4 each fresh dill and parsley, coarsely chopped

1/2 cup shallots, finely minced

1/4 cup extra virgin olive oil

2 table spoons triple crunch mustard

freshly ground pepper

kosher salt

1. bring potatoes to a boil in salted water, cover and let boil for 15 minutes

2. while the potatoes are boiling, prepare radishes, shallots, celery and herbs

3. in a large mixing bowl, combine herbs, oil, mustard and vinegar using a whisk

4. strain potatoes and add the above mixture immediately

5. let the dressed potatoes cool for 30 minutes or until they reach room temperature

6. add the radish and celery, mixing with a rubber spatula

7. season with freshly ground pepper and kosher salt, to taste