Pesto Bianco with Elderflower

Creative pestos are so in right now and we think they are new variants off one “real” pesto recipe. But the truth is there are hundreds of traditional pesto recipes in Italy alone. Pesto Bianco is one of them, made of walnuts, olive oil and ricotta. Inspired by the movie I Am Love, I added a touch of Elderflower flower syrup to mine.

It’s Food ‘n Flix time again! In this monthly group a host picks a movie of their choice that pertains to food. Everyone watches the movie and then makes a recipe which the film inspired. It can be any recipe you want. This month’s pick is hosted by me, here is my announcement post, and I picked an Italian movie called I Am Love. I found my inspiration in the vast palate of Italian dishes, pesto, with a touch of a flower syrup mentioned in the movie, which I just purchased on my trip to Austria. I give you Pesto Bianco with Elderflower.

Pesto Bianco with Elderflower

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Cilantro Parsley Soup for Saint Patrick’s Day

Nothing say Saint Patrick’s Day like a fun vibrant green recipe. This Cilantro Parsley Soup fits the bill perfectly and it will let you go threw those bunches of herbs just sitting in your fridge.

Let me tell you how this Cilantro Parsley Soup recipe came about. Here is a story we are all too familiar with. A situation we are all guilty off. You buy a big bunch of coriander or parsley for a recipe…because you need like 1/2 cup of it only. You put practically the whole bunch back in the fridge and promise yourself to use it before it wilts. Next thing you know that whole bunch of herbs is being tossed into the garbage because it went bad. Sounds familiar?

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Mint Basil Pistachio Pesto

Do you grow herbs in your garden? I do but I cook a lot less in the summer so I end up with more herbs than I can handle! A great way to use up a bunch of herbs in one shot is by making a pesto. And let me tell you food blogs are all about pesto right now! I am so amazed by the creativity and variety of pesto out there.

I combined a few recipes to make my own version. I live in a highrise and I have sun only after 3 pm. It can be a challenge for herbs to grow in abundance but mint it never an issue. So of course my pesto with be mint heavy. Check out my Mint Basil Pistachio Pesto recipe.

Mint Basil Pistachio Pesto

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6th Blogiversary: Raw Pesto Spaghetti

Quite another milestone! June 14th was my 6th Blogiversary. Every year I am so grateful and surprised to see how my passion for food and desire to share my discoveries only gets stronger and stronger. I am so proud to be part of this great community of friends and food lovers. And I enjoy discovering what others are concocting in their kitchen just as much…it is an endless source of inspiration. You are all amazing. And thank you for every visit to my blog and all the amazing comments you leave.

This year the celebration will be low key. No elaborate dish, no giveaway, no major fanfare.  I have been fighting a bronchitis (again) for the past 2 weeks so I have not spent a lot of time in the kitchen. But what I would like to share with you is something possibly new to you. After all I think that is what I do best: try to get people to step outside of their safe food box.

pesto spaghetti 035

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Cinque Terre Memories and a 5 Star Pizza Perfect for a Youth Hostel Kitchen Meal

Quick announcement, my article Reviewing Restaurants – You Be The Critic was published today on the Food Bloggers of Canada site. Please go visit the site after reading this post.

I am sitting here on my couch leafing through the 2 photo albums from my fist backpacking trip though Europe. What a trip it was! It was 1996, I was 22 and I left my mom and dad for my first independent trip where I traveled through 9 countries and 25 cities in 60 days all by myself. It was a whirlwind trip as I did not want to miss a single thing just in case I never got to make it back to Europe. Digital cameras were a new thing back then hence the actual photo albums….I scanned a few pics for you.

This was years before the food blog, the food group or even really realizing my passion for food. But I knew I liked to eat and I was thrilled at the prospect of trying so many new specialties. It was my formative years in ethnic food. Budget was the first priority and before anyone would go spend the day sightseeing we had a few basics that needed to be settled, cheaply: food and shelter. Shelter as usually covered with a Youth Hostel and food took on many forms like sandwiches, pastries, going off the tourist path for a local cheaper joint and the occasional Youth Hostel kitchen.

This was years before the food blog, the food group or even really realizing my passion for food. But I knew I liked to eat and I was thrilled at the prospect of trying so many new specialties. It was my formative years in ethnic food. Budget was the first priority and before anyone would go spend the day sightseeing we had a few basics that needed to be settled, cheaply: food and shelter. Shelter as usually covered with a Youth Hostel and food took on many forms like sandwiches, pastries, going off the tourist path for a local cheaper joint and the occasional Youth Hostel kitchen.

When I was contacted by HostelBookers.com to submit a recipe for the Backpackers Recipe Guide, wow I was flooded by so many memories. This cookbook will be sent out to 20,000 youth hostels worldwide with a selection of cheap, easy and delicious recipes a traveler can cook in a youth hostel kitchen. How exciting it would be to have my recipe in there.

The village of Manarola

I have had my fare share of Youth Hostel meals and they were always fun and communal. There is one meal in particular that really stands out in my catalog of memories. And not just that meal but that destination, that youth hostel and the people I met there! It’s a doozy of a story so sit down and get comfy as I take you back 15 years (yikes), in early October, to a little town called Riomaggiore located in Cinque Terre on the Italian Riviera. Its a long post and story but I swear you will be thoroughly entertained!

The cool guide to travel with at that time was Rick Steves Europe Through the Back Door. Do you remember his show on PBS? His travel show took you through the unknown, the cheap, the secret treasures that you did not find in regular travel guides. It was a great book to find cheap accommodation with sometimes quirky descriptions. And in those days Rick Steves was the only guy talking about Cinque Terre, a rugged stretch of the Italian Riviera composed of 5 villages:  Monterosso al Mare, Vernazza, Corniglia, Manarola, and Riomaggiore.

Ξ Pesto and Mushroom Pizza Ξ

Ingredients:

  • 12 inch pizza crust
  • ½ cup pesto
  • 1 cup sliced mushrooms
  • 5 oz ( 150 gr) firm tofu, cubed
  • 2 cups shredded mozzarella

Directions:

  1. Preheat the oven to 350 F /180 C.
  2. Place the pizza crust on a lightly oiled baking sheet (or aluminum paper).
  3. Spread the pesto on the crust leaving a clear edge on the crust.
  4. Top with mushrooms, tofu and the cheese.
  5. Bake the pizza for 15 minutes or until the cheese is melted and bubbly. Makes 6 slices.

I served this pizza for a potluck this weekend and it got rave reviews. This is truly one of the most flavorful pizzas I have ever made and it is so easy to make. Because of the tofu and the good amount of mushrooms, a couple of slices constitute a balanced quick meal. You do not need a lot of utensils besides a spoon, a knife and a baking sheet or aluminum paper. But my favorite part of this recipe is that it will satisfy both vegetarians and carnivores in one dish, not a claim many recipes can make. And who does not like Italian Pizza?

Back then there was only one option for cheap lodging and it was listed in the guide book: Mama Rosa’s Hostel in Riomaggiore. The guide said Mama Rosa met every train that arrived to round up the backpackers. The guide also said she ran her modest hostel with her son Sylvio. Although I doubted she would actually be at the train station a fairytale setting did start forming in my head of this private non touristy stop with Mama Rosa, the vineyards and her hot Italian son. That image got shattered real fast.

Oh yes Mama Rosa was at the train station. Try to imagine a 50 year old woman wearing a bright Barbie pink full jump suit with a bad light blond hair dye job waving her hands like all Italian mothers should announcing loudly:(say it with emphasis) MAAAma ROOOSaaaaaa, MAAAma ROOOSaaaaaa! I picked up my jaw off the Cinque Terre terre and followed her to the Hostel. What a dump! Some online reviews call it a slum and a notorious place. But what was I going to do!  I was there, it was cheap and I was in an isolated part of Italy.

Cactus pears, Mama Rosa's kitchen and outdoor bathroom

The set up was rudimentary at best, I remember the roof of my room was a corrugated roof – it rained and it made that unavoidable musical noise you hear in movies. And the outdoor bathroom was perfectly visible to the people living in the houses above that flank of the mountain, as in they could have seen us on the toilet! The common area was the basic kitchen with a long table.

And when you thought you saw the worst of it, Sylvio teh son made his appearance: carrying a bucket of dirty water the imaginary hot Italian son was actually an ugly and toothless middle-aged bachelor in tattered clothes. As stupid and vain as it may sound I was in shock. And I was not alone as I confirmed with all the girls I met there that we had all imagined Sylvio up into an Italian Stallion. NOT!

Thank god when you are traveling like a backpacker you can put all these things aside and go with the flow. Because you know what? This was one of the most memorable and enjoyable stops on my trip in the end. I met quite a few really delightful travelers there – all with a copy of Rick Steves Europe Through the Back Door under their arm.

My first friend was a tall German guy who was also at the train station. It was late afternoon when we got in so not much to do except explore the tiny village. We spotted the vineyard terraces above the village and we decided to go for a stroll through the grapes. Of course to make it to the grapes we had to find out if permission would be granted to climb the old stone stairs leading to the terrace by the 3 typical widowed women, all dressed in black. It was like a militia guards post. A little apprehensive, German guy and I flashed our biggest smiles and said our best Hellos and How are yous in Italian. Well we got the blessing and were allowed to climb up the stairs and stroll in the vineyards. I could not resist and I grabbed a raisin and bit into it. That was the first time I ever ate a raisin right off the vine: it was heaven, sweet, luscious and destined for a great wine.

The next day I joined another small group of travelers who were getting ready to hike the famous walking trail joining the 5 villages. After all that was the point of going to Cinque Terre. I only remember bits and pieces of that hike. I know it took about 5 hours to do including very quick stops and a lunch. I have a very vivid memory of the most quintessential Italian scene I have ever seen in my life: a old man climbing out of his cellar into his house with his feet barefoot and purple from stomping the grapes. I remember the hiking path being so narrow at times it was scary.

Narrow path, Monterosso al Mare beach and a Mediterranean dip

I can still feel the little pricks on my fingers of the cactus pears I picked right of the cactus, a fruit my new friends had never seen. Yes even then I was introducing people to new foods. And my last memory of the actual hike was our destination, the tiny beach of Monterosso al Mare at the end of the day where I was going to swim in the Mediterranean come hell or high water. After all the sun was going down at the end of that cooler October day but I am from Canada and I can handle cold water. And the guy with us agreed to join me. The locals looked at us like we were absolutely crazy.

It was such a great day. We took the train back to Mama Rosa’s where we bought food for a communal dinner. During the hike we found out Pesto was from this part of Italy so we made a simple dish of pasta with a pesto sauce bought by the ladle in a small shop, got extra cheese and a few bottles of wine in tow. For dessert we enjoyed the sliced cactus pears I had picked – still feeling the tiny shards lodged under my skin. That is how I remember Cinque Terre: rugged in every sense of the word but such a beautiful raw experience. And I owe it all to Mama Rosa and her Hostel!

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Got a simple recipe up your sleeve? Enter it and thousands of people could be cooking your recipe from a special cookbook that will be in youth hostel kitchens all over the world. To submit a recipe check out how to enter.

Don’t forget to go check out my article Reviewing Restaurants – You Be The Critic on the Food Bloggers of Canada site.

Thai Garlic Scape Soup and Garlic Scape Pesto

I am away for a little bit to frolic in the country…..enjoy this scheduled post and I look forward to posting upon my return.

Recently I was invited over for dinner at a friend’s place. She had gone to a farmer’s market that day and her purchased treasures brought on a discovery for me: garlic scapes. I had never come across (consciously at least) this green stalk before. On my next farmer’s market trip I found some and had to bring a small bunch of garlic scapes home. But what to do with them. Two recipes really caught my eye: a soup and a pesto. I had enough for both so you get both.

Garlic scapes are the immature flower stalks of the hardneck garlic bulb variety. So you they are tender and edible and have a delicate hint of garlic flavor. They are usually harvested and found in markets during the month of June and July.

Ξ Thai Peachy Garlic Scape Soup Ξ

1 tablespoon of oil
1 dozen garlic scapes, green shoots chopped
2 cups of chicken or vegetable broth
1 tablespoon fish sauce
1/2 coconut milk
1 peach, chopped
1/2 inch grated ginger
1/2 to 1 teaspoon chili sauce
1 tablespoon lemongrass
a pinch of sea salt
freshly ground black pepper
1 tablespoon of lemon juice

Directions:

  1. Heat the oil in a large saucepan over medium heat, then add the scapes and saute for 2 minutes.
  2. Add the broth and all the ingredients except lemon juice.
  3. Bring to a boil and simmer, covered,  for about 20 minutes.
  4. Remove from the heat and then puree using a hand blender.
  5.  Add the lemon juice, adjust salt and pepper to taste. Makes 2 servings.

What can I say about the soup, the taste is truly unique and so flavorful. Obviously the soup itself is not Thai but the seasoning is: coconut milk, chili, lemongrass, ginger and the fish sauce. I was inspired to add a piece to bring an underground sweetness to the soup and it was perfect. Imagine all those flavors with a light garlic taste. Wonderful and extremely exotic.

Ξ Garlic Scape Pesto Ξ
1 cup garlic scapes, chopped
1/3 cup walnuts
1/3 cup grated Parmesan cheese
1/3 cup Extra virgin olive oil
Salt, pepper to taste
Directions:

Place garlic scapes, walnuts, and Parmesan in a food processor. While the processor is running drizzle the oil in slowly. Season and store in the fridge or freeze into cubes.