In 9 days, I’ll be boarding a plane that will initially drop me off in Stockholm. From there I’ll go to 14 more countries/23 more cities in two months (!!!!!!!!). Trying to contain my excitement. This has been in the making since my trip to Europe last summer.
When I was there last summer, I studied abroad in Italy, learned how to make authentic Italian dishes from a little Italian lady and did some minor weekend traveling.
Last years trip to the Grana Padano Cheese factory, one of my cooking classes with my Italian instructor and the Olive Oil factory:
That was enough to get me saving and planning for this trip I’m about to embark on. I won’t be doing as much cooking as I did my previous time (only a few simple dishes cooked in hostels), but I’ll be going to a ton more countries. My goal for this trip is to not only see new things, places and people, but also to taste new cuisines to inspire a few new dishes to add to my upcoming cookbook!
Once I get back, official recipe testing and cook book creating will be on the way! Lots of work to be done, so before the madness and as a graduation gift to myself… Europe it is.
Here’s probably the last recipe I’ll be posting in a while. But don’t worry! This isn’t the last for two months. I’ll be posting about my experience abroad, the food I eat and the workouts/hikes/classes I do.
Israeli Cous Cous Mediterranean Salad
1 pre-cooked chicken breast, torn into bite sized pieces
1 teaspoon olive oil
1/3 cup dry israeli cous cous
1/2 cucumber, chopped into bite sized pieces
1/2 cup cherry or grape tomatoes, cut in half
1 green bell pepper, chopped into bite sized pieces
1/4 cup thinly chopped red onion
1/4 cup goat cheese crumbles
1 handful italian flat leaf parsley, roughly chopped
1/4 cup extra virgin olive oil
7 large basil leaves, thinly sliced (julienned)
2 small garlic cloves, sliced
1 small chunk of either grana padano or parmigiano reggiano cheese (you’ll need a micro grater to grate this)
2 tablespoons pine nuts
1. Make the Israeli cous cous. In a small pan, heat 1 teaspoon olive oil on medium heat. Add the Israeli Cous Cous and stir around, toasting the cous cous for about five minutes. Add 2/3 cup water, raise to a boil and reduce to a simmer. Cook for about 5-6 minutes and then drain excess liquid. Put this to the side to cool while you prepare the rest of the ingredients.
2. Make the pesto. You can either use a mortar and pestle or a food processor. I think the pesto tastes 1000000x better when made with a mortar and pestle, but it’s up to you. Combine the pine nuts and garlic in the mortar. Crush until the ingredients almost form a paste. Add the olive oil and basil and crush/grind. This process takes a few minutes. Lastly, stir in about 2 tablespoons of micro grated parmigiano reggiano or grana padano cheese and a pinch of salt.
3. In a large bowl, combine the cooked chicken, bell pepper, cucumber, parsley, tomatoes and onions. Pour the pesto on top and toss to combine. Separate the mixture into two bowls or plates and top with the israeli cous cous and goat cheese crumbles.