TIFF

This is a great time of year to be in Toronto.  Not just because of the warm days and cool nights,  but because it's the annual Toronto International Film Festival.  If you don't live here, it's hard to describe how TIFF takes over the city.  Streets are closed off, crowds gather downtown to cheer appearances by Brad Pitt and Benedict Cumberbatch, even the most staid newspapers offer breathless tips about where to see the stars.  For ten days, the film festival overtakes talk about our mayor as the number one civic discussion.

I'm into it in a small way, having tickets for three movies.  (We saw Hateship Loveship on Friday, which was based on a short story by Alice Munro.  Kristin Wiig and director Liza Johnson were there afterward to answer audience questions.)  But some of my friends are seeing eight or more, and we met someone in line on Friday who had flown in from Victoria, B.C. to be part of the festival.

With all the excitement, I considered posting a recipe fit for the stars.  Something ornate that requires a lot of steps.  But my favourite movies about food or meals - like Big Night, My Dinner With Andre or Ratatouille - demonstrate that if you truly love food, it's about passion and not pretension.  So I chose something simple.

I found this recipe when I was searching for a way to use a jar of pesto in the fridge.  These flavours come together beautifully, and show that sometimes the simplest food is the best.

What are your favourite movies about food?

Stuffed peppers with new potatoes, feta and pesto

(adapted from River Cottage Veg Everyday)

200 g small new potatoes

2 – 3  red peppers

1 Tbsp olive oil

200 g feta cheese

4 Tbsp pesto

A small handful of basil leaves, shredded (optional)

Preheat the oven to 400 degrees.  Bring a pan of salted water to the boil, add the potatoes and boil for 8 to 12 minutes, until just tender.  Drain and cool slightly.

Halve the peppers lengthways and remove the seeds and pith.  Brush the outsides with olive oil, then place on a baking tray lined with parchment paper.

Chop the new potatoes into large cubes and place in a bowl.  Cut the feta into 1/2 inch cubes and add to the potatoes.  Toss both with the pesto until well-combined.

Spoon the filling into the halved peppers and bake for 40 – 45 minutes until browned on the top.  If using shredded basil, scatter over the top before serving.