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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Joy Beharsagna

Main, Pasta

It was actually my dear friend Joy that reached out to me about dropping by for this week’s date. She had noticed that I dropped off the face of the earth but the google alert featuring my name, rehab, prison and scandal hadn’t pinged, so she was extremely concerned about my welfare.

When I turned my phone back on after a ten minute digital detox, I discovered one to two frantic voice-to-texts that read, ‘Bern. Place chamomile me has been as chew grits kiss. Lava Jay’. After an hour abusing Siri, I deduced that it was Joy and decided to pick up the phone and see what was up.

Her concern for me was up, obvi, and that is why I love her.

I’ve known Joy for years after meeting on the set of Manhattan Murder Mystery in ‘92. I delivering Diane her daily filming steak when I literally bumped into her, in a rom-com fashion. We bantered about the accident, our acerbic wits instantly bonded us and we’ve been the best of friends ever since. To the point where I put her name forward as a potential co-host of The View when Babs refused to hire me in drag as Angela Merkin.

She and I spent the afternoon chatting, laughing and taking a little time to enjoy the view, before sitting down to smash a big old Joy Beharsagna … and watch Australian Survivor, obvi. Honestly, did you really think I was going to make anything else?

 

 

Obviously this is Queen Joy’s famous recipe with the name smooshed into hers. But when I’m making my triumphant comeback to cyberspace, why should I get creative when Joy has already created something of perfection. Sweet and spicy sausage, a whack of herbs and the majesty of ricotta – if you haven’t tried Joy’s lasagna, you’re not living.

 

Enjoy!

 

 

Joy Beharsagna
Serves: 4-6.

Ingredients
375g fresh lasagna sheets … or Alan Pastarkin, if you dare
2 onions, diced
4 garlic cloves, minced
750g Italian sausage, removed from skins
olive oil
800g crushed tomatoes
¼ cup tomato paste
2 cups passata
¼ cup oregano, roughly chopped
½ cup basil, roughly chopped
2 tsp kosher salt
¾ tsp pepper
500g ricotta cheese
1 ¼ cup parmesan cheese, grated
500g mozzarella cheese, grated
1 egg
¼ cup flat-leaf parsley, roughly chopped

Method
Preheat the oven to 180C.

Heat a lug of olive oil in a large skillet and cook the onion over low heat until translucent. Add the garlic and cook for a further minute before bringing the heat up to medium, adding the sausage and cooking, breaking it up with a wooden spoon, for 10 or so.

Once the meat is no longer pink, add the tomatoes, passata, paste oregano, basil, salt and pepper and cook for twenty minutes or so.

While the sauce is simmering, combine the ricotta, a cup of parmesan, mozzarella, egg, parsley and a good whack of salt and pepper.

To assemble, spread a third of the mixture in the bottom of a large baking dish. Layer a couple of sheets of pasta over the top and spread over half the cheese sauce. Top with another third of the meat, some pasta and a the remaining cheese sauce. Pour over the remaining sauce, top with some parmesan and transfer to the oven to bake for half an hour or so, or until bubbly and crisp.

Devour. Preferably with Karlic Lagerbread.

 

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Rotolaurel Johnson

Main, Pasta, Survivor, Survivor: Ghost Island, TV Recap

After seeing Angela become the final member of the jury, we returned back to camp where the final three hung out by the shore and watched the last sunrise with Dom lying that they were all deserving of the win before joining together for the Day 39 feast. Wendell felt like this was his decade long dream and he needs to bring his A-game to take a win. Laurel was trying to figure out how to convince the jury that despite her game not being flashy, she was responsible for sending all of them home and saving the boys’ backs. Dom was just focusing on closing the game out strong for his family, though was super concerned about facing Wendell and coming on too smug with the jury.

At final tribal Probst handed the floor over to the jury with Kellyn kicking off the Outwit portion of the game. Laurel pointed out she was stuck playing from the bottom the entire game and needed to rely on her social game. While Michael gave her credit for that, particularly since she went to all four tribes however that doesn’t take away from the fact she rode them to the end. Donathan agreed that he and Laurel both felt they had power, they kinda didn’t before Michael continued to undermine her argument and said that Dom had the best social game with Wendell also being strong.

Des wasn’t convinced about Wendell’s argument about talking rap together – shockingly not Chris’ though – leading Wendell to talk about having to save Dom from himself on day two. Chris called bullshit on his ensuing argument leading to Wendell emphatically sharing he was in charge only for Donathan to interject and say Dom approached he and Laurel, not Wendell. Dom then spoke about attempting to get rid of Chris during the Morgan blindside. Kellyn got sick of the argument for who brought people into the alliance so asked everyone that felt they worked with them – is this Mean Girls? – and to share who brought them in to the alliance. Wanting to claw back some ground, Wendell pointed out that Dom did a lot of showboating and that may have offended people but also risked ruining his game.

When it came to Outplay Laurel ruled herself out, saying she feels that relying on immunity at the end means you’ve played the game incorrectly. Wendell started listing his catalogue of creations – is this Ikea? – before Michael shut him down and asked about which idols they had and how that factored in. Wendell then shared that loyalty kept Laurel around which Michael gave zero fucks about and told him just as much. Dom then cut in to talk about his theatrics during his self-identified best move of the game when he booted Sebastian. He explained in minute detail how it was important to retain his real idol and bluff with the fake one. Sebastian then shared how hurt he was by the brutal way he played the idol and Donathan joined in to share that it wasn’t a truth bomb and instead the entire thing came off as bullying. Dom then tried to apologise to both of them and while Michael felt it was a good move and Chris shared his respect, the others seemed unmoved.

Rounding things out with the outlast portion, Laurel shared that keeping the boys around may not have been exciting, it was her best move and getting rid of them would have only benefited those on the jury, not her. Dom then spoke about not meaning to offend people and reminded them to vote for who played the best game, not on emotions or building furniture. Wendell then shared that he brought all the weird little pieces of him to the game and that he may not have made much of a show, but he did play an extremely strategic game.

With that, Probst tasked the jury with voting before – gag of the season – opting to read the votes on site, shocking everyone … meaning he is throwing away 34 seasons of tradition, or something big is about to go down. He then tallied the votes one by one for Domenick, Wendell, Domenick, Wendell, Domenick, Wendell, Domenick, Wendell and Laurel realised that in a matter of two votes, she would be joining the jury to cast the final vote for a winner after joining the jury as the new final member of the jury.

Thanks to the power of time travel, I caught up with Laurel before she cast the deciding vote for the winner. I whisked her away to Ponderosa and offered her an ear before she made the deciding vote and of course, culinary counsel in the form of a Rotolaurel Johnson.

 

 

Rich, creamy, cheesy pasta is arguably the greatest comfort food of all time. Which is exactly what you need after being destroyed by a jury, immediately told they didn’t find you worthy and then thrust into the unenviable position of choosing a victor between your two closest friends.

Enjoy!

 

 

Rotolaurel Johnson
Serves: 4.

Ingredients
olive oil
1 onion, diced
6 cloves garlic, minced
3 cups passata
½ cup basil leaves, roughly chopped
1 tsp raw caster sugar
salt and pepper, to taste
250g frozen spinach, thawed and drained
500g ricotta cheese
1 egg
⅓ cup grated parmesan cheese, plus extra to serve
¼ tsp nutmeg
8 fresh lasagne sheets, thanks Alan Pastarkin!
½ cup grated mozarella

Method
Preheat oven to 180°C.

Heat a lug of olive oil in a large skillet and sweat the onion and half the garlic for a couple of minutes. Add the passata, basil leaves, sugar and a good whack of salt and pepper, and cook for a couple of minutes. Remove from the heat to rest.

Combine the spinach, ricotta, egg, parmesan and nutmeg with the remaining garlic and a good whack of salt and pepper.

To assemble, lay out each of the lasagne sheets with the thin end closest to you. Place a generous dollop of mixture in the end and shape like a sausage. Roll up to form a fat cannelloni, wetting the end to seal and cutting in half. Repeat the process until the pasta and mixture are all done.

Place half the sauce in the bottom of a dutch oven and place the rotolo in facing up. Pour over the remaining sauce and place in the oven for fifteen minutes before adding the mozzarella and scattering of parmesan and cooking for a further ten minutes or so, or until bubbly and glorious.

Allow to rest for ten minutes, if you can, before devouring.

 

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Egg Yoko Raviono

14th Annual Easter Meggstravaganza, Main, Pasta

After a busy and ritualistically labour intensive week catching up with Megs, Shirley, Gabs and Alan, I’ve finally arrived at the crescendo with my hero Yoko Ono.

While most people incorrectly attribute her with breaking up The Beatles – instead of male egos etc. – she is a talented artist, singer, songwriter and general multi-hyphenate, and I hate the hate she so often gets.

Plus – as a peace activist, we need more people like her in the world.

I gave her a call last week to see if she was up for the honour, and while she was confused about what a Meggstravaganza was – or even Meg, for that matter – I had her at shamanic ritual. We obviously met through John, but fast became friends in our own rite with me becoming her de facto muse.

After a quick stint reconnecting and catching-up about our current artistic endeavours – FYI, Bed-In Brisbane is likely to happen soon, we threw on the ritualistic robe for the last time this year and got to work sacrificing my Egg Yoko Raviono.

 

 

Using the still fresh Alan Pastarkin, this egg yolk raviolo is near perfection. Melting cheese and delicately cooked yolk, ensconced in perfect pasta … with burnt butter, sage and prosciutto? I’m in heaven, as you will be after you make it. Plus – it looks difficult but is super easy, so what is there to lose?

Enjoy!

 

 

Egg Yoko Raviono
Serves: 4

Ingredients
1 batch of Alan Pastarkin
1 cup ricotta cheese
½ cup grated parmesan cheese
¼ tsp nutmeg
salt and pepper, to taste
8 eggs, separated
6 slices of pancetta, cut into strips
150g unsalted butter
sage leaves, to taste

Method
Combine the ricotta, parmesan and nutmeg in a bowl with a good whack of salt and pepper. Lay out your sheets of pasta – they should look like long, thin lasagne – and cut them into large, even squares.

Divide the cheese mixture between 8 pieces of pasta, forming into a neat mound in the centre. Top with an egg yolk and cover with a remaining piece of pasta, push out any excess air and sealing to close. Transfer to a piece of baking paper.

Bring a pot of salted water to the boil and heat a frying pan over medium heat. In the frying pan, cook the pancetta until crisp and delicious. Add the butter and – I advise – a shit tonne of sage leaves, and cook until crisp and fragrant.

When the water is rollicking, add the ravioli and cook for a couple of minutes, or until they float and the cheese is melted but the yolk is still runny.

Serve immediately, drowned in butter, pancetta and sage and devour. Giddily.

 

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.

Cheese & Garlic Brad Pittza

Main, Oscar Gold, Oscar Gold XC: The Goldfather, Pizza, Side, Snack, Street Food

I can’t believe that I’m halfway through this year’s Oscar Gold celebration, the Goldfather! It feels like only yesterday I was chatting screenplay with Diablo, back in time pondering tunes while seeing Hen and talking the highly contested director slots with sole female victor Kath. The latter, obvi, because it was yesterday.

Today, however, I am pulling out all the stops  – and during his performances in Thelma & Louise, Legends of the Fall and Troy, well, I pulled other things – by calling on my A++ list friend, Brad Pitt. Yes people, Brad Pitt.

Now I know what you’re thinking – when did Brad Pitt win an Oscar for Best Actor or Best Supporting Actor? Well, good job you! He hasn’t … but he did win one of producing Lupita’s breakout film 12 Years a Slave.

Anyway, circling back a bit, I first met Brad while part of Geena’s entourage. While I’ve gone off him in recent years, he was totally banging in the Thelma & Louise days. One thing led to another, we started a torrid love affair and while it didn’t last, remained the best of friends.

(Don’t tell him I sold the very NSFW images of him on holiday with Gwyneth as revenge).

Back to the task at hand though, I decided to mix things up and run the Best Picture odds before going through the acting categories. Because let’s be honest, who even knows if the Best Picture winner will even be correct after last year.

While my heart – as you can probably tell – has firmly locked Call Me By Your Name in as my number 1, I find it highly unlikely to get up after Moonlight took the prize last year. Though maybe Was and Faye will hand it over no matter what? So despite being the best film of the year, I don’t see it winning. Fact, not opinion. Anyway, rule out Darkest Hour, Phantom Thread, The Post and sadly Dunkirk. That leaves us with Get Out, Lady Bird, The Shape of Water and Three Billboards Outside Ebbing, Missouri, and even then, I feel like Lady Bird’s best chances rest with Greta’s noms. So eeny meeny miny mo, Brad said Three Billboards, I think Get Out will take a surprise victory. Fuck the Armitages, amirite?

Unless Jordan gets Best OG screenplay, then it is The Shape of Water’s win.

Make no mistake, this date was full of some very robust conversation. So robust, we could only be sustained by the cheesy, glorious goodness of my Cheese & Garlic Brad Pittza.

 

 

Cheese, garlic, herbs, dough. Do you really need me to say anything else? I mean the layer of oil and grease when it comes out of the oven may not be the healthiest, but damn is it good.

Enjoy!

 

 

Cheese & Garlic Brad Pittza
Serves: 1-2.

Ingredients
1 serve Pizsa Zsa Gabor dough
6 garlic cloves, minced
¼ cup parmesan cheese
¼ cup ricotta cheese
¼ cup mozzarella cheese
1 tbsp oregano leaves, chopped
1 tbsp thyme leaves, chopped

Method
Make the dough as per Zsa Zsa’s orders.

Preheat oven to 180C.

Combine the garlic, cheeses and herbs in a bowl. Smear over the dough and chuck in the oven for 20 minutes, or until golden, crisp and bubbling.

Devour.

 

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Nico Tortellini

Main, Pasta

Sorry for the delay with this week’s recipe, I am only just coming down from my wonderful week at a private villa with Nico. While it was only meant to be a friendly catch-up between friends, Nico is truly intoxicating … and like Joni Mitchell, I couldn’t help but drink a case of him.

As you know, I first met Neeks through Mich and Corbs on the set of the egregiously shortlived TBL, and while I’d love to say it were his brains and many talents that drew me to him, our sexual chemistry is what brought us together.

Thankfully it didn’t take long for me to see him as the kind, wise and talented individual that he is, and we became friends after being lovers. Which kinda flips Bolton’s rule, no?

Anyway … let’s get to the good stuff. I picked Nico up from the airport, it was hot and humid and we drove to a private villa not far from the scene of the cage-fighting accident with Miley that rendered Annelie out of action on here.

We swam, we laughed and we literally ticked all the boxes. It was, as you would expect, glorious.

When it came to nightfall, we were absolutely ravenous for something carby and glorious, that could easily be eaten off a body Samantha-in-SATC-style. Which meant I obviously went for a Nico Tortellini.

 

 

“It is so thoughtful,” he said as I brought it to the table.

“Creamy, hot and spicy, and packed full of sausage – it is everything this week has been.”

Enjoy!

 

 

Nico Tortellini
Serves: 4-6 … or 2 starved lovers on Valentine’s Day.

Ingredients
1 cup ricotta
½ cup emmental
½ cup grana padano
pinch of nutmeg
1 egg, lightly whisked
salt and pepper, to taste
60 gow gee wrappers
olive oil
6 spicy Italian sausages, excluding your lover’s
3 garlic cloves, minced
small handful mushrooms, sliced
1 tbsp chilli flakes
½ cup sundried tomatoes, roughly chopped
1-2 cups baby spinach
300ml double cream
½ cup grated parmesan, plus extra to serve

Method
Combine the ricotta, emmental and grana padano cheeses in a bowl with the nutmeg, egg and a good whack of salt and pepper. Stir well to combine.

Grab your gow gee wrappers, a pastry brush and a half-filled mug of water. Spoon out a large teaspoon of mixture into the centre of each gow gee wrapper, lightly brush the edges with water and fold the pastry in half leaving you with a filled semicircle. Take the two edges and turn them into to each other and press together to form a large tortellini … because I love his large tortellini.

Once they’re all ready, get a big pot of salted water boiling over high heat. When bubbling as aggressively as your chemistry, add the pasta and cook for five minutes, or until they are all floating. Drain and rinse under cold water to stop cooking.

While the pasta are cooking, heat a lug of olive oil in a large skillet and push meatball-sized pieces of meat out of the sausage and cook for a couple of minutes, or until they’re all cooked. Add the garlic and mushroom and cook for a further couple of minutes, or until the mushies are softening and the kitchen fragrant. Add the chilli, sundried tomatoes, spinach and double cream and cook, stirring, for a further couple of minutes. Remove from the heat, stir through the parmesan and season well.

Return the tortellini to the pasta pan, pour over the sauce and toss until well covered. Serve immediately, in a bowl, on your sexy lover or both, the latter two after they’ve adequately cooled, ovbi.

Sprinkle with even more cheese – sausage’s best accompaniment – and devour.

 

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.

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.