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07-10-2012, 05:41 PM
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#1
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Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
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Pistou
Was talking to a friend who is visiting her mother (the friend is the daughter of a friend who is elderly and blind, the daughter lives in France and visits twice a year for a couple or three weeks). She always, and I do mean always, brings me delicacies from France, usually pate which she knows is one of my weaknesses.
For some reason she and the care-giver were discussing pistou. I always think of it in connection to pesto. I'm going to give them some frozen which I just made a couple of days ago. I think to turn it into the soup all they need is stock. I can look it up, but given that right now is the height of the basil season, anyone have a recipe for this soup they want to share?
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07-10-2012, 06:46 PM
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#2
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,201
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Claire, what exactly are you giving them frozen? Pesto? I don't think there are any pine nuts in pistou. I'm going to check my cookbook for you. Madame Benoit will know!
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You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
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07-10-2012, 07:02 PM
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#3
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Certified Cake Maniac
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,084
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You are correct, Alix, pistou does not have pine nuts in it - that is the basic difference between the two. If they are French, they will not probably like the pesto version. It is so easy to make from scratch as long as you have a good quantity of fresh basil!
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Living gluten/dairy/sugar/fat/caffeine-free and loving it!
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07-11-2012, 07:01 AM
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#4
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Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
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This friend lives in France, but is all-American Midwestern gal. She will not be upset by getting pesto (I make mine with pistachio nuts)! I'm just wondering about the soup angle.
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07-11-2012, 08:07 AM
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#5
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Chef Extraordinaire
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,810
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I did a search on the Internet. Laura Calder uses pesto in hers...
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07-11-2012, 10:11 AM
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#6
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Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
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Claire: Traditional Classic Pistou Of Provençe
Buonasera,
The following recipe for Pistou is one of many classic dishes of Provençe:
www.ezinearticles.com
Please note: Pistou is made in 2 parts, a thick vegetable concasse and a soup part. The main ingredients are: courgette or zucchini, haricot white beans ( Northern white beans or Navy white beans can be good sub ) and several other vegetables and Gruyère or French Cheese.
Pesto al Genovese di Liguria: This traditional thick sauce is made of: Extra virgin olive oil, fresh Genovese basil, pinenuts and garlic ...
There is little similarity between these two classic traditional dishes.
Kind regards.
Margaux Cintrano.
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07-11-2012, 10:37 AM
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#7
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Certified Cake Maniac
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,084
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Hi Margie,
I tried your link and it took me to a general page - I tried searching for the recipe and got 0 results.
I find this interesting (in a positive way). At culinary school I was taught in the classic French way and had a Parisian Chef Instructor. He taught us that the only difference between Pistou and Pesto is that Pesto has pine nuts and Pistou has more garlic.
I did a little checking and have found references to both the Pistou you mention than the way I was taught.
I would love to try the one you have given!
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Living gluten/dairy/sugar/fat/caffeine-free and loving it!
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07-11-2012, 10:46 AM
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#8
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Certified Cake Maniac
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,084
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Okay, I just did some more research and came up with this:
Pistou - Wikipedia, the free encyclopedia
This mentions both Pistou and Soupe au Pistou.
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Living gluten/dairy/sugar/fat/caffeine-free and loving it!
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07-11-2012, 01:24 PM
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#9
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Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
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Buonasera Laurie,
I had put in Google.com: Traditional Provençe Pistou Recipe
www.ezinearticles.com ( this came up )
There was another which came up too: www.frenchprovincialdishes.com
Thanks for the note too, and have a lovely evening.
Sempre, Ciao.
Margaux
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07-11-2012, 01:47 PM
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#10
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,201
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Neither of those links works for me Margi.
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You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
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