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Archive for the ‘pumpkin seed’ Category

Broccoli and Pepita Pesto w truffle oil & applecider vinegar

For a little dinner, which the dapper Mr P and I had with some fun friends last night, we decided to explore our decadent side a little with both a dessert course and a cheese plate. Is that a gasp I hear in the corner? Both dessert and Cheese? That’s crazy, I hear you yell. Crazy, yes. Delicious, definitely. But in order to survive such decadent and lavish behaviour, one must make sacrifices in the total volume of food presented. Therefore, an executive decision was made by the cook and her sous not to make an appetiser. Is that another gasp I hear behind me? No Appetiser? At a sit down dinner, a Winter dinner?! How barbarous! Ha. And you thought you knew me better.

I did, however, think it rather uncouth to allow any guest our home to wallow in the joys of pre-dinner wine and conversation without just a little something to stay the hunger for a while. Enter the Amuse Bouche. Remember this little gem? Well, with a little twist of the Truffle-oil wrist and a sniff of apple cider vinegar added to the mix something that was already pretty darn good turned into something simply gorgeous.

On an aside; that bottle of truffle oil given to me by the vivacious Mr W has been one of the best food gifts ever given. I’ve had a certain reluctance to ever buy one of those little, fancy bottles of truffle oil you see in speciality food shops on the basis that if I was going to ever eat a truffled anything, it was going to be a truffle omelet in the South of France in November one day. Some food experiences, in my humble opinion, should be saved for the Real Thing. Macaroons? I’m waiting for my next visit to Paris. Jamon de Bellota? The next time I find myself in the south east of Spain, I’m in. But until then, I’m quite happy to read about it, build up my expectations and tuck into some Prosciutto. So, I’d never even thought to buy a bottle of truffle oil here in Toronto but when dear Mr w cooked up an absolutely mouth watering penne with afore mentioned truffle oil, the aroma, the taste, the entire experience had me begging for more. The trick, it seems, as in so many things in life, not what you know but who. Knowing someone who makes there very own truffle oil from fresh truffles and sells it not in those dinky, if cute, little bottles for the price of your first born’s university fees but in a decent sized amount for an unpretentious amount is all it takes to convert me to the truffle side. Thank you, Mr W, you’re a gem.

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Broccoli pepita pesto

The Christmas bake is upon us, here. My kitchen is covered in a fine and persistent film of various flours and sugars and nuts and fruits and the ever wafting air of things being baked greets the marvelous Mr P every time he comes in to see what’s what. It’s perfect weather for it too, snowy and chilly and Winter-wonderland gorgeous out there, and toasty, spicy and afternoon-napish in here. There’ve been pots and pots of hot spiced apple cider and mulled wine and steaming mugs of hot tea going around, along with many friends to keep the spirit kicking. As soon as I get a chance, I’ll post all that’s been happening, but in the mean time I thought something a little savoury was in order to cut through all that sugary yum. Here is that rather delish broccoli pesto I made for our first, fire-side dinner last week. It’s equally good on a pasta as it is stirred into leek and potato soup, or grilled with cheese on whole grain toast.

*note: only use the flowery bits of the broccoli as the stems can be a bit bitter. I kept the stems for a soup later in the week.

**note: as with most pesto’s, the ingredients are a guideline only. Add more or less of each according to your taste.

Toasting Pepitas

Broccoli and Pepita Pesto

1 shallot
2 cloves garlic
1 large head broccoli, florets only
⅔ cup Pepita’s (green pumpkin seeds)

¼ cup finely grated Parmesan
⅓ cup good virgin olive oil
salt and pepper to taste

– toast the Pepita’s over a medium to high heat. Remove from heat as soon as they start to brown.

– peel the shallot and garlic and blend, along with the broccoli in a food processor until finely chopped

– fry over a medium heat until broccoli is bright green and tender, about 4-5 minutes. Allow to cool.

– chop Pepita’s in food processor. When broccoli is cool, add to Pepita’s along with cheese and process until fine. With the motor running, slowly add olive oil until desired consistency is reached. Season with salt and pepper.

Broccoli pepita pesto 2

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