“Life is a combination of magic and pasta!”

-Federico Fellini, Italian Film Director

Why is PASTA popular? Alone it is a bland piece of wheat (it better be a quality durum!). Ah, but dress up that wet noodle with an menagerie of sauces and you have the # 1 dish in the world. The most popular sauces are tomato based but there are others.

What is PESTO? Where does it come from? Why is it green? Is it easy to make?

Pesto or the proper name Pesto Genovese is associated with the Italian city Genoa (did someone say salami?) in the Liguria region. The word “Pesto” is actually late Latin for “pestare” which means “pounded”. According to the Dictionary of Italian Food and Drink by John Mariani, “Pestare” is tied to Pesto because the actual concept of pesto to ancient condiments was made by grinding spices with a mortar and pestle. Then it is combined with oil. This technique was well known in ancient Persia and Rome.

Pesto is actually a technique but why is it associated with the herb basil?

Simply because basil was everywhere in Genoa, Italy. Basil was well suited for long travel around the Mediterranean. Basil was also know for its medicinal qualities all the way back to the Greek Hippocratic regimen.

This wonderful sauce is the very essence of Summer. If made with the freshest Basil be prepared for a sensory overload for both the nose and palate.

So now let’s make PESTO GENOVESE…..

Ingredients

Makes 1 cup

2 cups of fresh Basil, rinse with water and dry

2 Tbsp of pine nuts (pignoli)

1 garlic clove

Pinch of salt and black pepper

1/2 cup extra virgin olive oil

1/4 cup of graded Italian Parmigiano-Reggiano or Grana Padano cheese (do not use the domestic cheese’s as a substitute … trust me!)

shot glass (1 oz.) of club soda, optional

Chilled Bottle of Ruffino Orvieto Classico, NOT OPTIONAL…trust me!

Open up the bottle of wine and pour yourself a glass.

Combine the pine nuts, basil, garlic, salt and pepper in a food processor. Chop and slowly drizzle in the olive oil. Then add the club soda, if you wish. Add the cheese 1 Tbsp at a time.

Pour yourself another glass of wine.

Bravo! You’re done…and you said you can’t cook.

Now boil some water for your pasta and mangia!

 

“Life is uncertain, eat dessert first!”

– Ernestine Ulmer

Staten Island has many good bakeries but Mother Mousse Dessert Specialist is one of the best.

When entering Mother Mousse you are instantly intoxicated by sights and scents of chocolate mousse cakes, butter cookies and vanilla. The vast dessert selection in the brightly lit showcases overwhelm you with mouth watering choices. From the hand decorated sugar cookies to the beautiful mousse and fondant cakes. My children are are immediately drawn to decorated sugar cookies or the colorful cupcakes. Everything within the showcases has a description which entices you even further. The problem is choosing which dessert!  Ah, but don’t fear the staff is quick to advise you and provide some samples (Mmmmmmm!)

Two perennial favorite for my family and friends is the 7” Mousse Cake Sampler and the Moosekeetoes (huh?).

If you can’t decide which mousse cake to purchase Mother has the answer. The 7” mousse cake sampler ($26) is made up of 6 hearty slices of various types of mousse fillings. They range from the basic chocolate mousse to the Oreo cookie mousse. There is no doubt that this cake will exceed your expectations.

Another favorite is the Moosekeetoes. What is a Moosekeetoe you ask? Well it’s certainly not an annoying bug with antlers. It’s an individual mouthwatering delight of mousse in a cookie crumb crust. The mousse flavors vary by season but some notables are chocolate, white chocolate with chocolate chips, peanut butter (Mmmm, peanut butter!), raspberry chocolate mousse and more. The Moosekeetoe is a perfect alternative to pastries and can sooth that sweet tooth at $3 each.

Mother Mousse is always coming up with new dessert offering. In their September e-newsletter they highlight two new cakes. One of which is a Peanut Butter Buttercream cake.

Co-owner Teri Rutigliano describes the cake as,“a sweet peanut butter buttercream and layered between chocolate cake. The cake is covered with rich dark chocolate ganache and decorated with peanuts”. Unfortunately, when I went to purchase this cake it was sold out. The staff said that they are making the cake and it will be ready later in the day.

After tasting any Mother Mousse dessert you can tell only the freshest and finest ingredients are used. There are no artificial sweeteners or substitutes. More importantly you can tell there is passion behind every dessert creation. Yes prices are slightly higher on certain products but well worth it. Mother Mousse desserts rival any found in New York City.

Mother Mousse is owned and operated by Joan Sheheen and Teri Rutigliano. They are located at 3767D Victory Blvd. (main bakery), 718-983-8366 and at 2175 Hylan Blvd., 718-987-4242.

Visit www.mothermousse.com for more information and photo’s.

Thanks for reading and please comment.