Ready to try it? Here’s what you’ll need:

Ingredients:

Pasta:

1 large egg

95g of all-purpose flour, plus more as needed

Pinch of salt

1 tsp olive oil

Toppings:

2 deboned chicken thighs

Table salt (to taste)

2 egg yolks 

Parmigiano Reggiano (to taste)

Preparation:

Pasta:

1. To make the fresh pasta, place your flour on a clean work surface and make a well using your fingers. 
2. Crack the egg in the well and add the salt and the olive oil.
3. Mix with a fork at first, then with your fingers until a dough forms.
4. Set your pasta machine to the widest setting. Lightly dust your first dough disc with flour, then pass the disc through the opening 2 to 3 times. In order to have smooth edges, fold the pasta in half every couple of passes in the machine.
5. Change the setting to 1-2 notches tighter and pass the pasta sheet through the machine another 2-3 times, folding as needed and dusting the machine with flour when the pasta feels a little harder to handle. 
6. Continue this process, going down 1-2 sizes each time, until the desired pasta thickness is reached. 
7. Then, cut the noodles. Attach the cutting tool to your machine and lightly flour the attachment and your pasta sheet. Set the cutter to your desired width to achieve the noodle shape you want before passing the pasta sheet through the cutter. Lightly dust your cut pasta with flour before setting the ribbons on a drying rack or in small nests on a cutting board.
8. To cook the noodles, bring a large pot of water to a boil. Once the water is boiling, add 1 ½ tablespoon of table salt to the pot. Before adding the fresh pasta, let the water return to a boil.
9. Cook your homemade pasta until just cooked through, about 1 to 3 minutes depending on thickness. Drain, but reserve a bit of pasta water.

Chicken:

1. Salt the skin side of your deboned chicken thighs generously.
2. Place the chicken skin side down in your Everything Pot  and cook until the internal temperature is 165°F, about 10 to 15 minutes.
3. Once the pasta and the chicken are both cooked, place them in your Everything Pot with a bit of the salty pasta water, Parmigiano Reggiano, and 2 egg yolks. Cook on medium-low heat while stirring constantly until creamy, then serve!

A fun, easy, and super tasty dish perfect for date night! Thanks, Sebastian! If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Ingredients:

4 boneless, skinless chicken breast halves

30 ml (2 tablespoons) of fresh herbs, chopped with your handy herb scissors (thyme, basil, chives, flat-leaf parsley …)

60 g (2 oz.) Goat cheese

8 slices of prosciutto

3/4 cup (180 ml) white wine or

3/4 cup (180 ml) chicken broth

60 ml (1/4 cup) 35% cream

A sliced zucchini

A large cube of red pepper

A large cube of red onion

Salt and pepper

Preparation:

Preheat the oven to 350 ° F (180 ° C).

On a work surface, open the breast halves into a portfolio. To do this, slice each breast half in half crosswise without separating them completely, then open them like a book. Season the inside and outside of the chicken with salt and pepper. Top with the herbs and cheese. Close and coat each chicken breast with two slices of prosciutto.

Place the chicken breasts in a 33 x 23 cm (13 x 9 in) baking dish – we recommend our favourite Remy Olivier Provence baking dish. Divide the vegetables and add the wine, cream, adjust the seasoning.

Cook for 45 minutes, turning the breasts halfway through cooking.

Serve the chicken breasts with the baby potatoes and a green salad.

If you make this recipe and want to share with us,  please tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Enjoy!

There’s always something remarkable about a paella dish. It could be the inspiring way it is presented, the extraordinary taste and colourful nature of the ingredients, or perhaps the novelty of the exotic saffron spice. Nonetheless, serving paella at your next gathering is bound to not only impress your guests, but please their palates. Originally, paella was not synonymous with seafood as we often are inclined to think in North America. In fact, paella recipes that include seafood were mostly developed outside of Spain. The traditional meat ingredients of this Spanish dish are in reality chicken and rabbit. But whether it be seafood, chicken, or rabbit you put into your paella, the most important ingredient is the rice!

This segues us nicely into discussing something very important: your paella pan! Why does one need a proper paella pan to make authentic paella? The rice, of course! Since this dish is all about the grainy ingredient, it is a priority to make sure it’s cooked properly. It’s important that the rice is not dry or hard, but velvety and tender. The flat and wide shape of the pan, in addition to its thin base, ensures that the rice is cooked evenly and that the liquid cooks off rapidly. If you are in need of one, our Paella Pan is made exactly like that. Plus, it is designed with a carbon steel material that makes the pan extremely sensitive to temperature change, which means maximal control of your cooking! Not only that, it is also useful for other dishes like chicken cacciatore, or even a huge breakfast omelet! It’s no one-trick pony, and it definitely will help make sure your paella turns out just right!

Since it’s still summer, we thought a paella that included seafood would bring us flavours that would be just right for the season. Paella is really the perfect August dish and very fitting as the warm months start winding down. The classic mixture of sautéed onions, garlic, and tomatoes (which are synonymous with Spanish cuisine) is ideal for this time of year. Add in some mouth-watering chicken, chorizo sausage, scallops, shrimp, bell peppers, white wine, short grain rice and saffron, and you have a dish that will be sure to leave its mark on your end-of-summer entertaining!

With such an impressive variety of ingredients we’re lucky to have chef, recipe developer, and blogger Emma Cerulli, of Cook With Emma, to share with us her recipe and method for preparing this delicious Spanish dish. She expertly guides us through this recipe which, she says, is perfect for a cook who likes a challenge and wants to hone their skills in the kitchen!

So get ready to roll up your sleeves and create a masterpiece of a meal!

Here to help you achieve your summer entertaining ambitions,

At the ripe old age of thirteen, I started cooking in restaurants. After attending the Pacific Institute of Culinary Arts in Vancouver B.C. and much traveling, I pursued my career by cooking my way through some of the top restaurants in a city known for its culinary scene, Montreal.

Having been raised in a multicultural household, the urge to explore different foods came to me very young. I started researching international cuisine and focusing on what I call “the anthropology of food” to find stories, myths and legends surrounding the popular dishes of today.