Spread pesto on crackers and top with smoked salmon, shrimp or a smoked oyster. You can also try it with sliced olives, capers or cheese.
CLASSIC PESTO
Ingredients
1 cup (250 mL) packed fresh basil
1 clove garlic, quartered
2 tbsp (30 mL) toasted pine nuts
1/2 cup (125 mL) grated Canadian Parmesan
1 cup (250 mL) olive oil
Salt and pepper, to taste
Preparation
In a food processor or blender, blend basil, garlic, pine nuts and cheese until almost smooth. While blending, slowly add oil until pesto is thick and smooth. Add salt and pepper. Keep in refrigerator.
Here's another suggestion: Use Parmesan rinds to make cheese soup. Bring 6 cups (1.5 L) of chicken or vegetable broth to a boil and add about 1/3 lb (150 g) of cheese rinds and chopped vegetables (4 celery stalks or 2 leeks). Simmer for 30 minutes. Remove rinds, which will swell with cooking. Blend the soup in a food processor, add salt and pepper to taste and stir in 2 tbsp (30 mL) of crème fraîche (optional). Enjoy!
1. To prepare a quick soup
With ingredients you have on hand, stir together some broth (chicken, beef or vegetable), vegetables (diced or cut in strips), and pasta, rice or barley. Season to taste. When cooked, top each bowl with your choice of shredded cheese or cheese croutons. To make croutons, butter slices of baguette bread on both sides, toast in the oven for 1 to 2 minutes per side, sprinkle top with shredded Canadian Cheddar, Mozzarella, Oka or Emmental cheese, and return to oven until cheese melts.
2. For a hearty meal
Add small pieces of cooked meat (chicken, beef, ham, etc.) or can-ned lentils or red kidney beans, etc. to your soup to make it heartier. Round out your meal with a slice of bread, cheese and a salad.
3. For a perfect French onion soup
Slice onions as thinly as possible, cook them slowly in butter over low heat without browning. Add stock and simmer. Shave cheese (instead of shredding) into individual bowls, and ladle in hot soup.
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