Works ARTHUR VICKERS ofArt

A Selection Of Important And Personal Works

British Columbia. We offer Small personal tour groups, with never more than 12 passengers on our boats. Having fewer passengers in our boat creates magical moments for guests of all ages. Reserve your spots on our Spring Break tours today!

1721 Cowichan Bay Road, Cowichan Bay 250-748-3800 www.oceanecoventures.com

KIDS HOT CHOCOLATE GIVEAWAY!

There are 13 hot chocolates hidden in this issue of the Valley Voice. Email us your name, age and the locations of where you found them to info@cowichanvalleyvoice. com and you could be a winner of a free kids hot chocolate courtesy of Leeward Cafe in Cowichan Bay to enjoy this Spring Break! Only winners will be notified with directions on how to claim your free kids hot chocolate prize.

Magnificent wooden bowl, functional beauty, spectacular!

Gift Baskets

Meat & Cheese Platters

Gourmet Foods

Italian Imports

Take Home and Serve

Cowichan Station Creamery

www.cowichancream.ca

Brown Butter Sage Pecorino Pasta

Courtesy Brad Boisvert, Cure Artisan Meat and Cheese

Ingredients

2 large cloves garlic, coarsely chopped

7 to 8 large fresh sage leaves, torn into small pieces

Butter

1 pound spaghetti, tagliarini or linguine

1 Cup pecorino Toscano, shredded

Salt and freshly ground black pepper

A Pinch Cracked hot red pepper

Method

1. Bring a large pot of salted water to a boil.

2. In a sauté pan/ small frying pan, melt butter over medium heat. Stir until butter slightly browns. Remove from heat and add garlic, chillies (optional) and sage.

3. Drop pasta in boiling water. Cook, stirring often, until slightly underdone. See package for directions.

4. Meanwhile, drain pasta in colander. Turn into pan with brown butter, toss for a few minutes over low heat so butter mix clings to the pasta. Taste for seasoning.

5. Plate onto warmed plates and top with grated pecorino cheese.

Family Pasta Dinners

Pasta where did it start?

Although popular stories claim Marco Polo introduced pasta to Italy following his exploration of the Far East in the late 13th century, pasta can be traced back as far back as the 4th century BC, where an Etruscan tomb had pictured a group of people making what appears to be pasta. Some sources say pasta dates back more to the traditional Asian noodles. One thing all can agree on every country has its own form of pasta. In Germany and Hungary, they have spaetzle. In Greece, orzo. In Poland, they enjoy pocketlike a ravioli, but it is a pierogi. In America, pasta is prepared and served similarly to the way it is found in Italy– except for all-American spaghetti and meatballs.

So, when most of us hear the word pasta it is generally used to describe traditional Italian noodles. This differentiates it from those of types of noodles around the world. Pasta is made from unleavened dough consisting of ground durum wheat and eggs. It is the durum wheat that sets pasta apart from other forms of noodles. Pastas are divided into two broad categories: dried (pasta secca) and fresh (pasta fresca). Most dried pasta is produced commercially via an extrusion process and by machine, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines as well.

Both dried and fresh pastas come in several shapes and varieties, with 310 specific forms known by over 1,300 names. So, if you are confused on what shapes are what, you are not alone. As a category in Italian cuisine, both fresh and dried pastas are classically used in one of three kinds of prepared dishes: as pasta asciutta (or pastasciutta), cooked pasta is plated and served with a complementary sauce or condiment; a second classification of pasta dishes is pasta in brodo, in which the pasta is part of a soup-type dish. A third category is pasta al forno, in which the pasta is incorporated into a dish that is subsequently baked in the oven. Pasta dishes are generally simple.

Cure Artisan Meat & Cheese

5-1400 Cowichan Bay Road, Valley View Centre Lower Level 250 929-CURE