Presto Pesto!

Pesto is the perfect fast food. It's quick, easy and versatile. Like everyone else in the western world I use it to dress pasta, add cream to enrich it as a sauce and I also add mayo to turn it into a sandwich spread. One of our favorite panini is made with pesto, mozzarella and spicy capocollo.

The best pesto I ever had was in at "da Costantino Qua se Magno", a deli in Rome. It was around the corner from our hotel, Hotel Italia. The pesto was bright green, fragrant and full of flavor. In broken Italian and English we found it had been made with young, tender Genovese Basil leaves. We were told this ensured a sweet and fresh flavor. We devoured it and went back for more everyday.
Just yesterday an old friend from high school ask me if I had a good pesto recipe. Myra had an abundance of beautiful fresh basil in her garden. I immediately went back in time to Rome and knew I had to relive one of those unforgettable meals. I whipped up the pesto with some organic basil I had gotten at the farmer's market
It's easy! Place the pine nuts, garlic, salt into a food processor
and process until chopped
add the basil leaves
while processing, pour in the oil.
and process until smooth.
In a large bowl add the pesto to the pasta, I like to add my cheese at this point.
Toss
and garnished the dish with a few oven roasted tomatoes.
Colorful, aromatic and flavorful it was a treat for the eyes as well as the mouth!
Buon Appetito!

Genovese Pesto


2 cups fresh basil leaves
1/2 cup olive oil
2 tablespoons pine nuts
2 cloves garlic, crushed with the flat side of a knife
1 teaspoon sea salt
1/2 cup freshly grated parmesan cheese

Pick all the basil leaves from the stalks and wash thoroughly.
Place the pine nuts, garlic, salt and basil leaves in a food processor and process until smooth. Add the oil in the feed tube, and blend until the oil is incorporated.
Remove to a bowl and beat in the cheese by hand, or add as you toss it with pasta.
*If you are planning to serve the pesto with pasta, add 1 tablespoon of the pasta water to it at this time.
Two American gentleman enjoying a Roman Feast!

Text and recipes are property of The Gypsy Chef

Stuffed Baby Courgettes

My friend Lynn from Jardins des Thevenets uses these courgettes as a garnish. She grates them, adds a slice of smoked salmon and a grape tomato. Served along side a small cup of Carrot Cumin Soup it's a wonderful first course.
While shopping at the White Plains Farmer's Market today I saw the very same courgettes. I immediately added them to my market basket, along with basil and mozzarella cheese.
I thought the addition of the oven roasted cherry tomatoes I had made yesterday would make a perfect appetizer for our al fresco lunch.
Fairly easy to do, these require very little prep. I hollowed out the courgettes,
my daughter, Katy, brushed them with olive oil and seasoned them with sea salt and freshly ground pepper.
Roasted for 15 minutes, they began to look juicy and scrumptious!
We then stuffed them with a mix of diced fresh mozzarella cheese, chiffonade of basil leaves and a handful of oven roasted cherry tomatoes.
They were spectacular! Lots of flavor and a perfect summer appetizer. We used the leftovers to garnish our dinner salads.
Stuffed Baby Courgettes

3 courgettes
2 tablespoons of olive oil
sea salt
freshly ground pepper
4 ounces fresh mozzarella cheese
1/4 oven roasted cherry tomatoes
about a handful of chiffonade of basil leaves

Preheat oven to 350 degrees.
Wash and dry the courgettes.
Cut off the tops and hollow out the center using a melon ball tool, being careful not to break the skin.
Brush with olive oil and sprinkle with sea salt and freshly ground pepper. Bake for 15 minutes. Remove and let cool for a few minutes. Spoon tomato, cheese mixture into the center. Return to the oven and bake another 10 minutes.
Of course you can always use them as eyes!All recipes are the property of The Gypsy Chef unless otherwise noted.

Oven Roasted Cherry Tomatoes

It seems to take an eternity for my tomatoes to ripen on the vine. Since I can no longer wait patiently, I've taken to roasting the store bought varieties.
It's a simple matter, just halve them,
douse in olive oil, add a little garlic and season with sea salt, pepper,
fresh thyme
and roast for about 45 minutes.
The heat of the oven evaporates the moisture and intensifies the tomato flavor. Winter, spring, summer or fall, if you have an oven you can have great tomatoes!

Oven Roasted Cherry Tomatoes

1 pound cherry or grape tomatoes
2 tablespoons olive oil
1 clove garlic
sea salt and freshly ground pepper
several sprigs fresh thyme

Preheat oven to 350 degrees.
Halve the tomatoes and place in a bowl. Add the olive oil, salt, pepper, garlic and thyme. Toss and place on a parchment lined baking sheet. Roast for 45 minutes or until the tomatoes are shriveled.
Roasted Cherry tomatoes taste great sprinkled over fresh slices of mozzarella cheese, mixed into salads or just eaten on their own.

All pictures and recipes are the sole property of The Gypsy Chef unless otherwise credited.

Old Fashioned Chocolate Chip Shortcake

Easter morning would find my grandmother preparing what she called biscuit dough. While the rest of us were shuffled off to church she would cut little cakes out with a jelly jar and bake them off. While they were baking she would slice strawberries and stir into them about a pound of sugar to produce syrup. After dinner the biscuits would be split and strawberries would be ladled onto the biscuits. Fresh cream would be poured over the lot. We kids would grab our bowls and scoot out onto the porch where we would gobble them down in strawberry bliss.
Still to this day Strawberry Shortcake just says Spring to me, while Easter means chocolate to my teenagers. Every year I prepare Grandma's Strawberry Shortcakes with a little twist. Sometimes I add blackberries or raspberries. I've laced the fruit with Grand Marnier, Framboise and Kirsch. Adding just another layer of flavor. This year my kids are demanding chocolate. What is more natural than adding mini chocolate chips to the shortcake dough? I found beautiful long stem strawberries in the market that I decided to dip in semi sweet chocolate. The perfect combination held together with lightly whipped cream. I'm sure Grandma would approve. Happy Spring!


Old Fashioned Chocolate Chip Strawberry Shortcakes

4 cups fresh strawberries, rinsed and sliced
1/4 cup of sugar
2 cups all-purpose flour
2 1/2 teaspoons aluminum-free baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter, chilled and cut into 1/4 inch pieces
1/2 cup mini chocolate chips
2/3 cup half and half

For the whipped cream:

1 cup heavy cream, cold
1 tablespoon sugar
1 teaspoon of vanilla extract

Preheat oven to 400 degrees Fahrenheit.
Stir the sugar into the berries and allow to sit at room temperature for at least 30 minutes.
Place flour, granulated sugar, baking powder and salt into a large bowl. Whisk to evenly distribute the ingredients. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse flakes. Mix in 1/2 cup chocolate chips. Stir in the half and half with a fork until the mixture is moistened and begins to hold together. Scrape the dough onto a lightly floured cold surface and knead once or twice to pull it together. Pat the dough into a 1 inch thick disk and cut with 2 inch or 3 inch biscuit cutters. Knead the scraps to form another 1 inch thick disk, to cut more cakes.

Place on a parchment paper lined baking sheet and bake 15 minutes until golden brown. Remove from the pan and cool on a wire rack.
Beat the heavy cream with the sugar and vanilla extract until thickened.
To serve, split the shortcakes and place the bottom part on a plate.
Top with strawberries and syrup. Spoon whipped cream over the strawberries and cover with the shortcake top. Dollop more cream and garnish with a sprig of mint.
Makes 7- 3 inch shortcakes or 8- 2 inch shortcakesWritten and photographed by Pam.

Download recipe Old Fashioned Chocolate Chip Strawberry Shortcakes

Baby Artichokes Roman Style

Last year on a trip to Rome I had a delightful dish called Carciofi alla Romana, or Artichokes Roman Style. They were beautifully trimmed, slightly chilled, and flavored with mint, garlic and parsley. Served with a wedge of lemon and drizzled with olive oil they were exquisite. I thought I would try to replicate this dish with baby artichokes. The sweetness of the artichokes worked well with the fresh mint.
I was lucky enough to have the help of my teenage daughter. While I took the pictures, she cleaned and trimmed them, leaving the stem attached. We then steamed these beauties for 10 minutes. At this point they were ready to be sauteed in garlic and extra virgin olive oil for just about 2 minutes. At the end I threw in a handful of chopped mint and parsley. Tossed a couple of times in the pan they were fragrant and ready to eat.
Before I could get a really good picture of them, my kids wolfed them down. Having the assistance of my beautiful daughter made them taste even sweeter. Thirty small artichokes will serve 4 people as a side dish, or 2 hungry teenagers as a snack.Start by cleaning and trimming the artichokes. Pull the leaves off one by one and discard.Once you've gotten down to the soft leaves, the crown will break off quite easily.Using a melon ball tool, clean out the choke.Once you've removed the choke,trim the stem and rub all cuts with lemon.Place in a bowl of cold water with lemon juice.

Baby Artichokes Roman Style

30 baby artichokes, trimmed and stem left intact
1 lemon, halved and juiced into a medium bowl of cold water (reserve the halves to rub on the chokes)
a handful of parsley leaves
8 leaves of fresh mint
2 cloves garlic, minced
3 tablespoons extra virgin olive oil
sea salt and freshly ground pepper

Trim the artichokes by breaking off the leaves one at a time. When you reach the central cone, the leaves will be soft and light green. You can break these off leaving the heart and choke. Using a melon ball tool, remove the choke. Trim the stringy outer layer of the stem and rub all cuts with lemon. Toss the trimmed artichoke hearts in the lemon water.

Finely chop the parsley and mint together. Set aside.

Steam the chokes for 8-10 minutes until tender. At this point they can be set aside to be served later. If serving immediately, heat 3 tablespoons of olive oil in a pan with the garlic. When you can smell the garlic's aroma, add the artichokes. Toss the artichokes in the garlic and oil for about 2 minutes. Add a handful of the chopped parsley and mint mixture. Toss again several times, and serve with a squeeze of lemon over the top.

Serves 4, as a side dish.

All texts and photographs are property of The Gypsy Chef

Aux Jardins des Thevenets, Come Along for a Cooking Holiday

I've just returned from one of the most beautiful places in the world. I felt I was living inside a magazine spread, only this was real. If you want a break from the world in a relaxing and creative atmosphere, where the food is wonderful and adventure is waiting outside the gate, Aux Jardins des Thevenets is the place.
I originally planned a visit to Aux Jardins des Thevenets to talk with Lynn and Olivier about hosting a cooking class. My friend Uju had gushed about the beauty of the manor house and surrounding area. She had known Lynn and Olivier for years and adored them. Lynn was described as a creative and inspired women and an absolutely wonderful cook. Once I visited Jardins, I knew Uju was onto something. The place was beautiful, the food delicious, and Lynn and Olivier were absolutely wonderful hosts running a comfortable and idyllic Bed and Breakfast. Recently featured in the Dutch magazine, Seasons, they were busier than ever. I knew I had to move fast if I wanted to plan a cooking holiday for the fall.

When I stepped off the train, a beautiful and very chic red haired women met me on the platform. Pam? With kisses and smiles we greeted each other like long lost friends. We stopped in the town of Vichy, so old world French. Spotted with Napoleonic Chateau’s, cafe’s and tawny shops. The people walked a little slower and smiled more. A world away from Paris, or New York for that matter. The world famous Vichy Spa, Les Celestins a tease for my poor jet lagged body. We had a complete tour, alas no treatment! I just wanted to lay on one of the tables and be massaged by four hands, with the Vichy waters pouring over me. We had Kirs at an outdoor cafe, sitting and enjoying the warmth of the sun and a cool breeze. Lynn and I had a connection, love of food, life and adventure. She was living my dream, a beautiful organic farm and Bed & Breakfast in Auvergne.
Breakfast was served on this marvelous table in the garden surrounded by tumbling roses and scarlet poppies.
Dinner was served in the beautiful Old World dining room. The walls and hearth were restored by Olivier.
If you would like to relax in a beautiful Bed & Breakfast in the scenic Auvergne country side, shop in the town market,
enjoy a hands on cooking classes in a beautiful country kitchen, dine on delicious food and drink wonderful wine, explore a medieval town, dine in a few wonderful restaurants and spend an afternoon at a spa than this will be the adventure of a life time!

Itinerary;

Day 1, Monday

• Transfer from the Vichy train station to Aux Jardins des Thevenets.
• Settle into your room with free time to explore the grounds.
• Join your hosts, Lynn and Olivier Chaulieu for a welcome aperitif and a wonderful dinner.

Day 2 Tuesday

• Breakfast and transfer to the medieval town of Charroux .We will visit Moutarde de Charroux, an old world shop featuring hand made mustard and freshly pressed hazelnut and walnut oils.
  
• Explore the town and lunch on your own.
  
• Return to the kitchen for a hands-on culinary class followed by dinner.

Day3 Wednesday

• Breakfast
• Depart to the town of Vichy for a visit to the market, return for a hands on culinary class followed by lunch.
  
• Dinner at Chez Kiki et Minou in Espinasse-Vozelle

Day 4 Thursday

• Breakfast, enjoy grounds
• Lunch at Maison Decoret
  
• Les Celestins Spa in the afternoon
  
• Return home for a hands on cooking class followed by dinner
  

Day 5 Friday

• Breakfast
• Transfer to Vichy Station

Dates; Arrive September 28, 2009 - Depart October 2, 2009
All prices are based on double occupancy

US $1200 per person
US $100 single supplement

Included in the cooking holiday:

• Arrival and departure transfers to/from Vichy train station
• Four nights accommodation in a double room at Aux Jardins des Thevenets
  
• Welcome aperitif at the Inn
  
• Daily breakfast
• Two Lunches and one dinner
• Three hands-on cooking classes with meal to follow
• Wine with meals during the classes
• Excursions as per itinerary