I love food. Love, love, love it. As in, I want to run away to Tahiti with it and live happily ever after on our own private beach. Or in a shack at the end of the world. Or, you know, eat it. And I do, quite a bit of it. I’m not picky- as long as it isn’t potato, I’ll give it a try. (Yeah, yeah, I know. It’s weird not to like potato. That’s a story for another day.) I try not to play favourites- no good ticking off good ol’ broccoli by systematically choosing chocolate over it. I might need it some day. You know, for health.
But infatuations are liable to strike at any moment. When they do, one particular food (or a set of foods- I’m a bit of a player that way) becomes the favourite, at least for a while. I’ve learned that the most efficient way to overcome these obsessions is to give in. Try to show as much sense as possible and go for it. It’s a hard task, but I have to save my sanity, right?
Wanna now what my current obsessions are?
- Crunchy white bread rolls with melted goat’s cheese and some kind of herb (had dinner the past two days with bread’n’cheese and home-made cilantro pesto… mmmm… mmmm)
- Cote d’Or chocolate with crushed hazelnut (yup, you guessed it… dessert…)
- Nacho chips with jalapeno pepper slices and melted cheese.
And I feel a new one coming on. My stove-top espresso pot (usually reserved for the benefit of my coffee-obsessed brother or boyfriend) has been looking mighty attractive. I am having a latte as soon as I get me some milk. Or three.
Leaves from a biggish bunch of cilantro
Small clove of garlic
Toasted pine nuts, about 1,5 tablespoons
Splash of lemon juice
Pinch of salt
Enough olive oil to make a thick sauce
Whizz together first five ingredients in a small food processor. Add olive oil in little portions at a time, blending to incorporate after each portion. Taste and add lemon juice and/or salt to taste.
(I used a mini food-chopper, powered by my immersion blender, to make this. It was a bit difficult to get the texture I wanted, so I’m trying grinding it in a mortar and pestle next time. Might be easier to control the thickness if I’m blending by hand.)