Tag Archive: pesto

Pesto meets Breakfast

KBH – KΓΈbenhavn πŸ˜€ I am here (!) and loving all the new sights & sounds. Plenty of new food to feast my eyes on and it’s all about layered, light, experiential flavors in Scandinavian cuisine. I’m still experimenting with the economical/baby-friendly copenhagen_poster2art of cooking these days, which goes pretty well, depending on the day πŸ˜‰ my main goal though is coming up with meals that can be put together really fast! I’m all about really fast, as fast as possible since I don’t have the time or energy to chop or artfully arrange ingredients. Thank god for blenders and mixers, and that awesome convection option on the oven..

My baby loves garlicky things, whether it be roasted, pickled, or raw :O so I thought the pesto would be a good idea. I obviously don’t give him large amounts of the stuff or he’d probably be excreting some serious herbal scents πŸ˜‰ but a spoonful or two with porridge, on bread, or dipped with veggies seems to suit him nicely. This recipe comes from this month’s Bon Appetit and was under an article dedicated to spicing up breakfast. I think the next time I’ll take their other recommendation and add fresh salsa to my scrambled eggs. I’m just so glad there are ideas out there on how to spice up a meal that you end up eating half awake anyway πŸ˜‰

My star ingredient? Spinach. It’s in the Pesto and the eggs. Spinach is another one of those underrated vegetables and can go in seriously anything. I’m not a huge fan of wilted spinach but have found it’s great like that when thrown into rice, pasta, orspinach_fresh (aha!) breakfast dishes. Pesto is all about the herbs so serve equally fresh things with it–crunchy sandwiches, as a dipping sauce for raw veggies when you’re on the go, or a heaping spoonful in soup that’s just missing a little flavor. I thought a batch of pesto would last me and the household a week but ha! Not a chance, it’s too tasty to ignore every time you open up the door of the fridge. Maybe I’ll try to camouflage or disguise it next time πŸ˜€

Scrambled Eggs with Pesto, Greens, & Baby Tomatoes


(for the pesto)pesto

2 cups spinach leaves (or other greens)

1 cup fresh Basil

1 cup fresh Parsley

1/4 cup grated Parmesan (or other aged cheese)

1/4 cup walnuts

1/4 cup olive oil

5 garlic cloves, peeled

(for the eggs)

5 eggs, beaten

1 cup milk

2 Tbs. buttereggs

1/4 cup grated aged cheese

1/2 cup greens (like spinach or arugula)

1/2 cup baby tomatoes, halved

(1) To make the pesto, combine everything in the ingredients list, spinach through garlic, into a blender or food processor and pulse until it’s a paste, adding more olive oil as needed. This can be chilled for up to 2 weeks in the fridge beforehand. (2) In a medium bowl, beat together the eggs, milk, and cheese. Heat a skillet over medium high-heat. When hot, add butter and spinach. Cook, stirring often, until spinach has wilted, 3-4 minutes. (3) Add baby tomatoes and cook another 2 minutes. (4) Next add the egg mixture. Lower the heat to medium and cook, stirring constantly until eggs are fluffy and browned in some places, 5-7 minutes. (5) When ready to serve, stir in 3-4 Tbs. of pesto into the eggs and season to taste with salt and pepper. Serve with toast or breakfast rolls.

Serves 4

Scrambled eggs go with everything–bread, beans, pasta (like in Asian food), cooked veggies, etc. Lately I’ve been using my egg poacher (a wonderful Christmas present) to make eggs that are over easy, perfectly shaped, and cooked in 5 minutes. breakfast_posterAhh, it’s the simple things in life πŸ™‚

Breakfast was always a meal I’d avoided simply because it was so early; now I relish it and look for any way to spice things up when you’re barely awake and need to eat!


My question:

What is your ideal (close to “perfect”) breakfast on the go?

It could be something classy, healthy, or oddly-matched but hey, we all got to eat ]:)



Menu for a Spring Celebration

Last Sunday, I had the pleasure of throwing a baby shower at our little apartment. This post comprises the menu. Everyone brought plenty of soda and juice, and one of my friends even made some delicious Spanish food, which disappeared mighty quick. It was a beautiful day, with wonderful company, good food (if I might say so myself), and turned out to be one lively celebration. I thought it only best to share some of the delectable deliciousness that accompanied everything πŸ™‚

The menu is organized in basically the order in which it was served, with the first course or starter being homemade jam (I mean, marmalade), then the main course, ending with a very simple dessert. I first read this jam recipe in Bon Appetit but after glancing at the picture (bleh..) I decided to make my own version and ended up winging it with the rest of the recipe. My other friend, a very talented individual in ways of baking, was nice enough to make fresh rolls with raisins for the shower and her boyfriend brought along a tasty loaf of bread so the jam ended up being a good way to start off everything. I served both the bread and the jam alongside a soft cheese (something crème), but butter would work just as well..

The antipasti dish I also found in Bon Appetit, accompanied by much better picture this time so I added a couple of things I thought it needed to make the main course dish. Namely, I served the salad with a strip of peppered ham, more slices of mozzarella, baby tomatoes (because it’s a baby shower:-) and plenty of garlic in the raw form, because the store-bought pesto just wasn’t cutting it. Olives I marinated in a spicy-salty brine from the week before I added to the plates as a finishing touch, which turned out to be some of the more flavorful aspects of the meal. It is by request(s) that I include the olive recipe below because frankly, it’s easy to make and the olives turn out so much tastier than they’d normally be just sitting in your fridge. I really hope someone makes their own version of these marinated olives and let me know how it tastes!

The dessert proved to be the simplest dish to prepare out of this menu, which is always good at the end of any event and it included the essentials — fruit, nuts, cheese (yes, again) and honey. I got the idea from last April’s Cooking Network magazine but the nuts were a welcome inspiration on my part. I think the key thing here is to get quality fresh fruit, because pears can be pretty disappointing if unripe. Blue cheese may be a reluctant choice to some but say just yes to the moldy dairy because everything is delicious when sprinkled with honey πŸ˜€

The star ingredient in this menu is: cheese! I included cheese in every course (because I can, and so I will) and all different kinds of it too, mild and fluffy with the main course (god bless the mozzarella), light and creamy with the starter, and mottled with flavor for the dessert. Remember, cheese is pure protein (okay, and a little fat) but I maintain the believe it more flavor than calories, so no restraint should be necessary πŸ˜‰ The Danes love cheese just as much as I do so I didn’t really need an excuse. By the end of the day, we were all so full I feel I may have overdone it just a little. Oh well!

Fig-Thyme Jam


1/2 kilo ( or just over 1 lb.) dried figs

1/2 cup of sugar

1 bunch of fresh Thyme

1 lemon

3 Tbs. honey

(1) Boil a kettle of water. In a bowl, place the dried figs and cover with the boiling hot water. Let soften 10 minutes, then drain, stem, and coarsely chop all of the figs. (2) In a medium saucepan, put the figs and sugar, adding enough water to just cover all contents in the pot. Make sure the thyme is washed thoroughly and secured in a bunch with string then put into the saucepan as everything heats up. Bring the mixture to a boil over medium-high heat. (3) Meanwhile, zest and juice the lemon and set aside. When the jam mixture is bubbling, lower the heat to medium. (4) Stirring often, cook until all of the liquid evaporates and jam starts to stick to the bottom of the saucepan, 20-30 minutes. (5) Mix in the lemon zest and juice and cook everything a minute more. Remove from heat, discard the thyme bunch, and let the jam cool. (6) Stir in the honey and remove any visible thyme stems (but not the little leaves:-) Chill jam in the fridge 1 hour before serving (keeps chilled up to 3 weeks). Serve with bread or toast and butter or a mild cheese.

Serves 6

Citrus, Coriander, and Chili Marinated Olives


2 cups mixed olives (like green, black, or kalamata)

1 lemon, seeded & sliced

1/2 cup of olive oil

4 garlic cloves, thinly sliced

2 fresh Thai chiles, halved (or 4 dried)

1 Tbs. crushed Coriander seeds

1 tsp. crushed fennel seeds

1 tsp. crushed black peppercorns

1 Tbs. sherry vinegar

3 bay leaves

sea salt

(1) In a medium tight-sealing container, mix the olives and lemon pieces. (2) In a saucepan, bring the olive oil, sliced garlic, chilies, and all of the spices slowly up to a simmer over low heat. Let bubble until fragrant and the garlic begins to brown, 20-30 minutes. (3) Remove the pan from heat and add vinegar. Cover and let the brine steep for 1 hour. (4) When cool, pour the oil mixture over the olives and mix well, letting everything marinate at room temperature for up to 2 hours (can be stored in the fridge for 2-3 weeks). Serve the olives at room temperature.

Serves 6

Pesto Antipasti with blanched Beans, Baby Tomatoes, and fresh Mozzarella


1/4 kilo fresh green beans (0r 1/2 lb)

1/4 kilo fresh flat beans (or wax beans)

1 bunch baby tomatoes, stemmed & halved

1 can white beans, drained

1 bunch green onions, coarsely chopped

4 garlic cloves, minced

1 lemon, juiced

1/4 cup store-bought (or homemade) basil pesto

300 g fresh buffalo mozzarella (or just over 10 oz), thickly sliced

1 cup mixed olives (from the marinated olive recipe above)

1 packet thinly sliced meat, for serving (like ham or prosciutto)

2 Tbs. olive oil

salt & cracked pepper

(1) Top and tail all of the fresh beans, cutting into 2-cm pieces. Bring a large pot of salted water to a boil over high heat. Once at a rolling boil, throw in all of the fresh beans and blanch for about 1 minute until bright green. Drain the beans and immediately rinse with ice cold water. (2) In a large mixing bowl, combine the white beans, baby tomatoes, green onions, minced garlic, and all of freshly blanched beans. Add pesto, 2 Tablespoons of olive oil, and lemon juice, mixing well. Season the salad to taste with salt & pepper (or more minced garlic:-) (3) When ready to serve, arrange 3 slices of the fresh mozzarella, 1 piece of meat, and a generous cup of the salad on each small plate. Add 3 or 4 marinated olives on the side.

Serves 6

Pear Slices with Blue Cheese, Walnuts, & Honey


3 ripe yellow pears, cored & sliced

1 wedge of soft blue cheese

1/2 cup of walnuts, shelled

3-5 Tbs. honey

On small dessert plates, arrange 3-4 pear slices alongside 3 walnuts. Spread a thin (but not too thin:P) layer of blue cheese over the pear slices and drizzle the plates with honey. Serve immediately.

Serves 6

Well, that was my baby shower menu. I’m so happy everyone came, had a good time, and left with full bellies. I enjoyed everything about that day and have so many baby things now, I dare say the little guy is taking over my closet πŸ˜‰ Hopefully one day he’ll like cheese as much as I do!

My question: What is the best cheese to serve as or with dessert? I’d love some new ideas..


Ahhh…I know it has been so incredibly long (inexcusably long, really) since my last posting–but so much has happened too! My kitchen is no longer my kitchen (but that’s alright, it has new, marvelous possessor of its own;) and all my kitchen tools, books, and crockery are packed away in boxes. I am finally leaving for Denmark! On Tuesday morning, off I go across the Atlantic ocean on one astonishingly long flight in my attempts to land somewhere green and beautiful in the land of the Danes πŸ™‚

This recipe (yeah, get back to the food, right?) was inspired by my Cucina la Italiana subscription, which is sadly over 😦 but impressed upon me the simplicity of tasty, fresh ingredients as well as a process that is equally easy to execute. Now that’s what blenders were made for, time-saving. Temporarily, I have been relocated to the kitchen at my folks’ and all of the ingredients for the pesto, as well as several other wonderful embellishments were at my disposal and so I was very excited to make this with my mother πŸ™‚ The pesto is a bit sweet, we have the pistachios to thank for that, but I think with a little wine and vinegar it can be corrected to suite anyone’s taste.

But, as everyone is asking me these days, what am I most excited about? Other than food, of course πŸ˜‰ I could say going to graduate school in Denmark, or exploring the country with my sweetheart, finding a new cozy abode to call our own…but as I think now I can only say that I am SO excited about all the pleasantries of situating myself in a new culture. Admittedly, I am very excited about Danish cheese, wonderful beer, and the fresh seafood that will be available being so close to the sea. Cold, you say? Wet, foggy, and freezing? Does it look like I care?! I’m going to Europe, it’s springtime, and I’m craving Herring even though I’ve never had the smelly stuff }:) I can’t freakin’ wait, but I am also thrilled to be able to detail these experiences of mine on my blog! Everything seems so exciting in a new land, with a new culture, language, and environment to get in tune with. Just imagine! All new produce names to learn, REAL milk, deliciously dark bread, different grocery brands, and a whole new selection of seafood to pick from…ahhhh, but I’m getting carried away with all this newness on the horizon–wish me luck :]

Saffron Linguine with Pistachio Pesto, Sun-Dried Tomatoes, & Italian Sausage


(for pasta)

1 lb linguine

1 cup sun-dried tomatoes, chopped

1 lbs. Italian sausage

2 Tbs. butter

1/4 tsp. saffron threads, crushed

(for pesto)

3 cups fresh basil

3 cups pistachios, shelled

1 cup Parmesan, grated

1 Tbs. lemon juice

2 tsp. grated lemon rind

1 cup olive oil

3 garlic cloves, minced

1/4 cup white wine

1/4 cup champagne vinegar

sea salt & cracked pepper

(1) To prepare pesto, combine all the ingredients under pesto in a blender and pulse until smooth, adding olive oil if too dry; refrigerate until ready to use. (2) Cook the Italian sausage in a skillet over medium high heat until seared and cooked through, about 8-10 minutes; remove from heat and let cool before cutting into cubes or thin slices for pasta. (3) Cook pasta according to package instructions in a large pot of salted water. When al dente, drain and return to the pot, adding the cooked sausage, sun-dried tomatoes, saffron, and butter, stirring until mixed and butter is melted. Stir in the pesto; if the pasta is still dry, add a bit of white wine πŸ™‚ Before serving, reheat over very low heat and season to taste with salt and pepper. Feel free to garnish with little sprigs of basil.

Serves 8

Things are a bit crazy right now, but I just want to say that I will always have this blog and my next chapter is going to be far more exciting than this previous one, just wait πŸ™‚ I am very excited (did I mention that?) and will be updating bitchingkitchen as soon as possible. Farewell for now…

My question: What is your favorite European dish to cook at home? Just now I’m getting very hungry for ideas… }:)