Pumpkin & Ricotta Cannelloni Anderson

Main, Pasta, Vegetarian

So Notorious. I was talking about So Notorious, the hit sitcom based on Tori Spelling’s life starring Tori Spelling and Loni as a heightened version of the divine Candy Spelling. Just in case the tease didn’t make it abundantly clear.

It was such a delight to reconnect with someone as dear as sweet Loni!

She ran through customs with a look of pure joy on her face and while at a distance I assumed it was someone trying to avoid an inspection on account of me needing new glasses, she eventually came into my line of site and jumped straight into my arms.

We both burst into tears, followed by fits of laughter at how emotional we were being and to be honest, I’m shocked our behaviour didn’t get us escorted out of the airport.

After we got home we got to work reminiscing and catching up. While she wasn’t convinced that So Notorious needed to come back and we need to take my ideas to Torz post haste, we still had a wonderful time. Which really just speaks to how deep our friendship runs.

Though I mean, when you share an ex-husband like Burt you’ve both got to admit you both have fantastic taste. Which was evidence by how much we both love a creamy Pumpkin & Ricotta Cannelloni Anderson.

 

 

Earthy, spiced and dripping in glorious, gloopy cheese, these cannelloni pack a comforting punch. They’re the perfect meal for a cool spring night, while gabbing away with a dear friend over some cheap wine.

I mean, why pretend I drink anything better?

Enjoy!

 

 

Pumpkin & Ricotta Cannelloni Anderson
Serves: 4.

Ingredients
6 tbsp butter, halved
2 leeks, thinly sliced
750g butternut pumpkin, diced
4 garlic cloves, minced
½ cup dry vermouth
salt and pepper, to taste
10 sage leaves, roughly chopped, halved
pinch of nutmeg, grated
1 ½ cups ricotta
1 cup parmesan, grated
500g dried cannelloni tubes
¼ cup flour
1 cup milk
1 cup cream
½ cup walnuts, roughly chopped

Method
Melt half the butter in a large pot and cook the leek and pumpkin over medium heat for about ten minutes. Add the garlic, vermouth and a good whack of salt and pepper, reduce heat to low and cook for a further ten minutes or so, or until the liquid has all absorbed. Allow to cool slightly before transfering to a food processor with half the sage and the nutmeg, ricotta and parmesan and blitzing until smooth.

Preheat oven to 160°C.

Meanwhile melt the remaining butter in a saucepan over medium heat, and once foamy, whisk in the flour and cook for a couple of minutes. Add the milk and cream and cook, stirring, for a couple of minutes or until smooth and thick.

To assemble, pour half of the cream sauce into the base of a baking dish. Pipe the pumpkin mixture into the cannelloni tubes and lay on top of the creamy sauce. Top with the remaining sauce and sprinkle with sage and walnuts. Transfer to the oven and bake for 45 minutes, or until bubbly and golden.

Allow to rest for five minutes before serving and devouring.

 

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BFFS in Cincinnati

Guess Who's Coming to Dinner

After hanging with Courts last week and just getting back from seeing the greatest movie of all time Book Club, I realised that there was another iconic blonde – who is of a certain age – I’d been neglecting. And I thought it would be remiss of me to let it linger any longer.

Thankfully my dear Loni Anderson had a clear schedule this week, so she giddily jumped on the next plane after I called.

I’ve known Loni for years after meeting when she guested on The Love Boat. As you know, I was part of Charo’s entourage at the time and spent every spare moment on he set ogling male extras on the pool deck set.

Because if my love for Steve Willis and Mat Rogers has taught you anything, this guy loves a speedo.

Anyway, tangent over. What do I make for my dearest friend that has also played another of my dearest friends which made her the TV mother of my other dearest friend?

Image source: Ron Galella/WireImage.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

Pizzastarah Silverman

Main, Pasta

Let me start by getting the obvious out of the way first – while my dear friend Sarah Silverman wasn’t able to get me a role in Wreck-It Ralph 2, the rough cut she showed me is hilarious. Though I stand by the fact I should have been in the princesses scene as the queen.

But whatevs.

Thankfully I’ve been friends with Sez for such a long time, that I was able to look past the slight and join together for a nice date. I’m a damn saint, I tells you.

I first met Sare while skulking around 30 Rock trying to get Lorne Michaels to lift my life ban. She was finishing up her one-and-done run on the show while I was being escorted from the building, and Clive the kindly security guard threw me into her path. I call him kindly because that harsh toss from the door led me to my best friend, and for that I’ll always be grateful.

I took advantage of her post-SNL pain, and drove her to show them what a big mistake – HUGE – they had made, and in turn ride her coattails to fame, fortune and success.

While we had a brief period of vicious feuding after her edits on Fucking Matt Damon made me lose out on an Emmy – yeah, my version was pretty X rated – I moved past it because I knew my life is better with Sare Silv in it.

Who am I? That was so earnest and sweet.

Anyway – as I am wont to do, we laughed, we cried, we watched the movie, we watched the random swingers party happening in the rooftop pool in the building across the street and we smashed a deliciously confusing hybrid Pizzastarah Silverman.

 

 

What is better than pizza or pasta? Yes, you guessed it – a pasta made out of pizza ingredients! Ten points to Gryffindor! I mean, nothing can possibly give your pasta a pep in its step quite like pepperoni. Add in olives, mushies, parm and all the usual pizza suspects, and you’re in for a world of joy.

Enjoy!

 

 

Pizzastarah Silverman
Serves: 4-6.

Ingredients
olive oil
4 garlic cloves, minced
1 onion, diced
1 tbsp chilli flakes
a handful of mushrooms, sliced
½ cup black olives, sliced
½ cup sundried tomatoes, sliced
½ cup chargrilled capsicum, sliced
100g pepperoni, sliced
2 cooked Italian Sausage, sliced
400g can diced tomatoes
½ – 1 cup cream, to taste
2 cups baby spinach
salt and pepper, to taste
½ cup grated parmesan, plus extra for serving
500g pappardelle

Method
Start by getting a large pot of water boiling over high heat.

While the water is coming to a rollicking party, heat a lug of oil in a frying pan over medium heat Add the garlic and onion and cook for a couple of minutes, or until soft and sweet. Add the chilli, mushrooms, olives, sundried tomatoes and chargrilled capsicum and cook for a further minute before stirring through the pepperoni and sausage.

Add the tomatoes and cream and bring to a simmer for a couple of minutes, reduce heat to low, add the spinach and a good whack of salt and pepper and leave to bubble, covered, while you cook the pasta as per packet instructions.

When the pasta is ready, add the parmesan to the creamy tomato sauce and stir well. Toss the pasta into the pan and stir until coated. Serve immediately, slathered in additional parmesan for optimal devouring.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

I’m also f-*&ing Matt Damon

Guess Who's Coming to Dinner

I had an extremely hectic weekend, quickly dropping by the Berkshires – visiting Dorind, obvi – before getting an extremely patient and thorough lesson in how to play chess by my seven year old nephew. Obviously I was exhausted by the time Sunday afternoon rolled around, so I lay by the pool drinking Jimosas and watched movie trailers.

Don’t worry, I’m about to get to the point.

I was wondering how The Meg differed from Jaws III before I was distracted by the trailer for Wreck-It Ralph 2 and realised I had about twenty missed calls from Sarah Silverman over the past fortnight.

Thankfully she bought how busy I claimed to be and accepted my invite to drop by and catch-up later this week. What do I make for one of my dearest friends that happen to be a Disney princess?

Image source: Gregg DeGuire/WireImage.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

Marcia Hot Cross Buns

Baking, Bread, Side, Snack, Sweets

With Easter just around the corner, I started thinking about all the wonderful back-from-the-dead – or brink of – performances to ever grace the small screen and it reminded me how long it had been since I caught up with my dear friend Marcia Cross.

While much has been made about it in the media, I was not not the inspiration for the role of Kimberly Shaw in Melrose Place. I was just brought in to coach Marcia to peak craziness. We worked together day and night for months, and that close working relationship quickly developed into a deep and beautiful friendship that no questionable casting choices – I see you Quantico – will ever destroy.

Marcia and I are such wonderful friends, but since we’re both so successful and busy it makes it hard to maintain the day-to-day aspects of friendship, so it was such a treat to make the time to hang out and toast to the future.

Despite the fact she only has Quantico keeping her busy compared to the multiple pies I have my hands in. Not that I’m bitter.

Anyway, easter is the time for miracles etc. so Marsh and I made it work, plotted a return to the A-list – for both of us – and devoured in a shit tonne of Marcia Hot Cross Buns, as is the style of the season.

 

 

Spicy, soft and packing a punch – not to measure a shit tonne of delicious fruits – these make the perfection that is Hot Cross Buns even better.

Not convinced? Make them for yourself … and enjoy!

 

 

Marcia Hot Cross Buns
Serves: 4.

Ingredients
14g dried yeast
1 ¼ cups milk, warmed
¼ cup muscovado sugar
4 cups flour, plus ¼ cup for crossin’
1 ½ tsp cinnamon
1 tsp mixed spice
¼ tsp nutmeg
pinch of salt
¼ cup butter
½ cup sultanas
½ cup raisins
1 cup craisins
2 eggs
½ tsp baking powder

Method
Combine the yeast, milk and muscovado sugar in a jug and set aside in a warm, dry place until it is foamy and glorious.

Meanwhile combine the flour, spices and salt in the bowl of a stand mixer and rub through the butter with your fingertips until it resembles dirty sand. Add the fruits, eggs and foamy yeast mixture, and knead in a stand mixer for five to ten minutes, or until smooth and elastic. Place in a greased bowl, cover and allow to prove for an hour or so, or until double in size.

Preheat oven to 200°C.

Knock the dough back, shape into 12 balls and place on a lined baking sheet, leaving 5cm apart. Cover with some cling and allow to prove for another half an hour.

Combine the extra flour with the baking powder and ¼ cup of water. Spoon crosses over the buns and transfer to the oven to bake for ten minutes. Reduce heat to 150°C, rotate the pan and bake for a further 15 minutes.

Remove from the oven and allow to rest for five minutes before serving, slathered in a shit tonne of butter.

 

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Kraftherine O’Dinnara

All up in Schitt's Creek Week, Main, Side, Snack

While Eug is the Schitt’s Creek cast member I have known the longest, my dear best friend Catherine O’Hara is the one I am closest to. And that isn’t meant to shade my relationships with the rest of the crew, but simply highlight how great a bond Cath and I share.

So obviously I met Cath when she joined the Second City troupe in Toronto, but our bond truly solidified when we worked together on the one-two punch that is Beetlejuice and Home Alone. You see, I was the stuntman for both Winona Ryder and Joe Pesci in the movies, and working together again gave Cath and I the opportunity to grow even closer on set.

That and the fact that I was so moved by her work on Home Alone, led to me dedicating my live to getting her the recognition she deserves. Aka an Oscar.

While my trips to rehab, multiple deportations and myriad of scandals have distracted me from that goal at times, we’ve always remained the best of friends and I was thrilled when Eug told me they were co-starring again in Schitt’s.

As expected, Cath was thrilled to drop by and celebrate the premiere with her bestie and to honour her greatest role yet as Queen Moira Rose. She was even thrilled to see a big vat of the delightfully Canadian meal, my famed Kraftherine O’Dinnara.

 

 

Does her name easily work with Kraft Dinner? No. Am I still unsure whether Kraft Dinner should be classed as a national dish of Canada (hey, Wikipedia says so … so it has to be – Canadians, please let me know if this is true in the comments)? Fuck no. Am I ashamed to admit how much I loved my copycat version? I’d sooner die!

So enjoy and feel no guilt, ok?

 

 

Kraftherine O’Dinnara
Serves: 4.

Ingredients
500g macaroni
⅓ cup butter, cut into chunks
3 tbsp flour
½ tsp mustard powder
pinch of paprika
salt and pepper, to taste
2 cups milk, to taste
1-2 cups grated vintage cheddar cheese
250g Kraft ‘cheese’ slices (aka American cheese), yes the plastic stuff (it’s fantastic)
6 hot dogs, cooked and sliced
tomato ketchup, to serve

Method
Cook macaroni per packet instructions.

Once you’ve drained the pasta, place the butter in the pot and melt over medium heat. Cook until foamy before adding in the flour, mustard powder, paprika and a good whack of salt and pepper. Cook stirring for a couple of minutes or until the roux has come together and the ‘flouriness’ has gone. Remove from the heat and whisk in the milk.

Return the pot to the heat and slowly whisk through the cheese and the ‘cheese’ until melted, goopy and well combined. Stir through the cooked macaroni and hot dog pieces, and serve immediately. Then, obvi, devour slathered in ketchup to taste.

 

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Pierogene Levy

All up in Schitt's Creek Week, Main, Party Food, Snack, Street Food, Tapas, Vegetarian

Given I am close with the entire cast of Schitt’s Creek, it was extremely difficult to decide who to bestow the honour of kicking off my celebration honouring their return to the screen. But like my girl Hizza Clinton before me, I am known for making hard choices when I need to, so picked up the phone to call the delightful Eugene Levy first.

I mean, it is only fitting that I kicked off the party with Eugene as he is the person I have known the longest. Eug and I first met whilst a part of Second City, Toronto and by a part of, I was his stand in when blocking performances given our eerily similar appearances.

While we drifted apart when I was deported from Canada – and therefore unable to appear on SCTV – we reconnected again in the ‘90s through my dear friend Tars. I was part of her entourage on the set of American Pie to get closer to Chris Klein – it was the ‘90s – but I was so thrilled to see Eug again that I abandoned my lust for Chris, and instead focused on making up for the lost years of our friendship.

Despite being extremely busy with other publicity commitments, he was so excited to come down under and mark season four in culinary form with his dearest friend.

“Ben, you really need to come visit when we’re filming next season. I could see Alexis having a long-lost twin and you have the perfect nature to pull off the role!”

“Eug, my love, I don’t know. I’m super busy at the moment, but it truly makes a lot of sense.”

Now I can’t tell you how that conversation ended for upcoming contractual reasons – hell, I shouldn’t have even mentioned how it began – I can tell you that my v. Canadian Pierogene Levy were the perfect snack to toast season four … and beyond.

 

 

Like Eugene, these babies are the perfect comforting slash celebratory snack. Warm and fluffy, and packed full of carb-y, cheesy goodness, you need to get these in your belly ASAP.

Warm apple pie my arse (… which is another embarrassing story of mine for another time).

Enjoy!

 

 

Pierogene Levy
Serves: 6.

Ingredients
1.5kg potato
6 shallots, roughly cut
200g ricotta cheese
100g cheddar cheese, grated
2 eggs
salt and pepper, to taste
40 gow gee wrappers

Method
Preheat oven to 180°C.

Peel and cut the potatoes quarters and place in a saucepan of salted water. Bring to the boil and cook until just tender, about five-ten minutes depending on their size. Drain the potatoes, transfer to a lined baking tray with the shallots and cook for a couple of minutes, or until all the moisture is gone. Transfer to a bowl and allow to cool for about fifteen minutes.

When the aggressive heat from the potatoes has gone, mash them until their mostly smooth. Add the ricotta, cheddar, eggs and a good whack of salt and pepper, and mix until thoroughly combined.

To make the pierogis, place the gow gee wrappers on a clean, dry bench and place a generous teaspoon of filling in the centre. Brush the edges with water and press the edges together, pleating as you go … to make them look as flash as a rat with gold teeth. Because, obvi.

When they’re all done, bring a large pot with about 1-inch of water to the boil and steam the pierogis for about ten minutes, give or take, or until they’re cooked through.

Devour, greedily, with sour cream or some hot sauce.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

Brandy Jason Alexander

12 days of Festivus for the rest of us, Drink

While Seinfeld, as the name clearly suggests, is all about my friend Jerry Seinfeld, the great, wondrous holiday that is Festivus is all about the Costanzas. While yes, Frank was the creator of the blessed holiday – how many ways will I describe the holiday in the next 12 days? – I feel it is most appropriate to kick this celebration of with the delightful holiday Jason Alexander.

Jase is one of my oldest friends after meeting in ‘81 on the set of the hit TV movie Senior Trip. Annelie and I were part of Mickey Rooney’s entourage at the time but were both so moved by Jase’s performance in the bit-part – no small parts, just small actors etc. – that we vowed to make him an absolute star.

I think we can all agree that despite our questionable pasts, rehab and priz stints and aggressive feuds, the way we moulded Jason’s career truly is our opus.

Given how busy I’ve been since starting this anthropological study, I’ve barely had time to catch-up with my celebrity friends unless they’re keen to document it. And while Jason was always down for the career boost I offer, I wanted our date to be truly special.

And there is nothing more special than Festivus.

As soon as Jase arrived we were laughing like he’d snapped my fingers in a jewellery box – which coincidentally was inspired by us mucking around when he gave me some thank you jewels for the one-two punch of Seinfeld and Pretty Woman – catching-up on what he’s been up to lately and making a toast to our friendship slash the season, in the form of my Brandy Jason Alexander.

 

 

Now I know the great Ron Burgundy says milk is a bad choice in the heat and Brisbane is balls hot, but add some festive spice and a nip of brandy and you really can’t go past it. Trust me.

And that’s not a threat … but it’s also not not a threat.

Enjoy!

 

 

Brandy Jason Alexander
Serves: 1.

Ingredients
30ml brandy
30ml crème de cacao
30ml heavy cream
pinch of freshly grated nutmeg and cinnamon

Method
Shake the liquid in a cocktail shaker with ice, and pour into a chilled glass.

Garnish with nutmeg and cinnamon.

Down.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.