Getting Back to Cooking: 101 Cookbook's Pesto, Italian Nonna Style

 

My bedtime buddy

I'm offically in love. Not with a new ingredient or the warmer temps. I'm in love with Anthony Capella, the author. I was introduced to him by a dear friend (and fellow foodie) Mary Luz Mejia last month and have already breezed through The Empress of Ice Cream and am almost at the end of The Wedding Officer. You see the book on my bed? I've been retiring to the bedroom with it every night and devouring chapter after chapter, then falling off to sleep with dreams of learning to cook in Italy, with delicious thoughts of burrata and limoncello doing an energetic tap dance during the interlude.

More than anything else, The Wedding Officer has pushed me to cooking once again. I've taken a long hiatus from the kitchen after my parents' visit and this Sunday I was craving a nice helping of pasta - obviously, since the book is set in Naples during the war in 1944. I've been reading Capella's descriptions of the food to Sean and he has been listening gently, but has since banned me from sharing any more passages because they have an uncanny way of encouraging his stomach to rumble. And, with me being absent from the kitchen, he hasn't been too thrilled about having to cook his own meals. So when I finally declared that I was donning my apron once again this Sunday, I swear, I saw him roll his eyes heavenwards in thanks.

So something simple for Sunday lunch meant a lovely fresh pesto. I stumbled across 101 Cookbook's 'How to make Pesto like an Italian Grandmother' recipe and I thought nothing could be more fitting. It was my way to vicariously living the book in my kitchen by doing something so traditional. And it was so simple. The hardest part was keeping all the basil and nuts on the chopping board as I patiently cut up all the ingredients into a fine, fine mince. Sean cooked some spaghettini and lunch was soon served. While it might not have been eaten under sweet lemon trees with the sound of the waves playing its own symphony, the pesto was delicious.

We may have overdone the garlic but the emerald basil leaves and freshly grated Grana Padano (Sean and I couldn't find Parmesan in the store) made the pesto taste like nothing you get in a jar. With the little bit that was leftover we were sneaking small spoonfuls thinking about where else we could use it - as a spread on toasted bread, for grilled fish, mixed with breadbrumbs and stuffed into tomatoes. If there was one thing we knew, there was no way we were ever touching a jar of pesto again, no matter how natural or gourmet the choice.

While pesto didn't feature in The Wedding Officer since its a Genovese specialty and the book is set in Naples, it was the closest I managed to get to Italy that day. A Neopolitan saying that does make an appearance in the book simple reads, “A well-fed stomach makes a forgiving heart….”  And considering my husband gave me a nice little footrub that evening. I know for a fact that it actually does work well. In fact, very, very well indeed.

Cooking with Love: Nu's Fab Dinner

The lovely Nu

You remember Nu, my cooking buddy and cousin's girlfriend from the fabulous Easter dinner last year. A little over a week ago, this lovely young lady and fabulous cook, treated my parents to a sumptuous dinner at my aunt's place since they were visiting Toronto for the first time. I had told my parents about the feasts Nu used to put together for my cousin's, aunt and me last year while I was living at my aunt's place. So it was little surprise they were only too happy to have a chance to meet her and sample some of her food.

Chow mein- it looked like a restaurant meal

Now the one reason Nu and I get along so well is because we are both really passionate about cooking, just as we are about eating. She also has the natural talent of decorating gorgeous birthday cakes and seems to be able to turn any recipe into something more inspired and special. When we visited my aunt's place, Nu cooked up a fabulous meal of chow mein, slow cooked short ribs and mussels in a coconut broth for us to enjoy. We were just glad that the dessert was lighter fare of strawberries dipped in chocolate because we were stuffed!

Sweet and sticky short ribs and basil-coconut mussels 

And you see that naughty smile on her face? That's how relaxed and happy Nu is when running about the kitchen preparing a meal for everyone (though she won't admit it). She reminds me of my mother in that sense - always ready to conjure something up in the kitchen and provide nourishment for the people around her. No crowd is too big or meal to difficult to handle. But I know the one reason why whatever recipe Nu tries, just like my mother (and hopefully me), always turns out delicious. That's because the main ingredient we all use is love. And you really can't deny that being a strong ingredient. 

Dessert

Getting Pampered: The Joys of the Parents in Town

Now that's a well laden table

What's the best part of having my parents visit? I had to do absolutely nothing in the kitchen or around the house. Their two week sojourn ended quickly and I have been happily stuffed with all my favourites - potato chops, vindaloo, sorpatel, fugiyas...the list goes on and on. I have fallen off the wagon and have indulged in meat but continue to maintain my reserve when it comes to alcohol (very tough when four bottles of red wine and in the house and seemingly calling my name whenever I pass by).

Aside from all the glorious home cooked food, we've been invited over for meals  to the homes of friends and family, making it a really indulgent couple of days. However, I've been really good and have stayed on track at the gym, which has obviously allowed me the extra helping of dessert when not eating at home. Now I have a freezer stuffed with goodies, so for the next few days I can still enjoy a taste of my mother's cooking. I've always been very vocal about what a fantastic cook my mother is, but it's amazing how much more you appreciate the time and effort put in by your parents for you when you start living away from them.

So thanks mom and dad. It was a quick but sweet two weeks with you. See you in the summer!

Fugiyas - little addictive beak puffs.

The blog's namesake - Potato Chops. They went pretty quickly I promise.

Perfect pairing - Fugiyas and sorpatel. What my birthday breakfasts are made of in Bombay in celebration of Bandra Feast - the nativity of Our Lady.

Venison vindaloo - What a great combination. The venison tasted excellent with the vindaloo paste and was tenderised with the vinegar.