Tuesday, March 31, 2009
Do you ever cook with Pesto? If so do you make your own or buy it? Where in the grocery store do you typically find it?
Well, Anonymous, I have to admit I don't cook often with pesto. I've had it on pizza (Thai Chicken) but that's about it. I have only made it once, using the following recipe from the March 2009 issue of Everyday Food. It was pretty good, but my kids didn't like it - it was a little hot - so I don't know how often it will be reappearing on our dinner table. The second recipe is one a friend sent me in a recipe exchange, although I've not yet tried it. I know you can purchase pesto, I'm guessing in the pasta aisle or possibly refrigerated near the cheeses. My readers will correct me if I'm wrong, so be sure to check back in the comments. Hope this helps!
Fettucine with parsely pesto and walnuts
coarse salt and ground pepper
3/4 pound fettucine
2 cups packed fresh Parsley
1/4 cups walnuts, plus more chopped for serving
1/4 cup grated Parmesan, plus more for serving
1 garlic clove
1 Tbs fresh lemon juice
1/4 cup olive oil
5 ounces baby spinach
1. In a lrge pot of boiling salted water, cook past unil al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
2. In a food processor, puree parsley, walnuts, Parmesan, garlic, lemon juice, and 2 tablespoons water until a paste forms. With machine running, add oil in a thin stream; process until very smooth, about 1 minutes. Season pesto with salt and pepper.
3. To pasta in pot, add pesto, 1/4 cup pasta water, and spinach; toss to combine. This with pasta water as needed. Serves sprinkled with Parmesan and walnuts.
Homemade Pesto - from the Better Homes and Gardens cookbook
1/4 cup olive oil
1/2 cup chopped walnuts and/or pinenuts
2 cups firmly packed fresh basil leaves
1/4 cup grated Parmesan or Romano cheese
4 cloves garlic, peeled and quartered (or about 1 tbs of canned garlic)
1/4 teaspoon salt
black pepper (to taste)
In a food processor or blender combine oil, nuts, basil, cheese, garlic, and salt. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary. Add pepper to taste. If you're not serving the pesto immediately, divide it into 3 portions. Place each potion in a small airtight container and chill for 1 to 2 days or freeze up to 3 months.
Note. For 6 side-dish servings, cook 6 ounces dried pasta, such as farfalle, linguine, etc, according to package instructions. Toss with one portion (1/4 cup) of the pesto.
Wednesday, March 25, 2009
Thursday, March 19, 2009
Tuesday, March 10, 2009
Here's the recap:
Sausage Egg Rolls
1 lb pork sausage
6-8 green onions, sliced
3 ribs celery, coarsely chopped
1 can water chestnuts, coarsely chopped
1 carrot, grated
1 egg, lightly beaten
1 tsp Accent
1 pkg egg roll wraps (about 20)
hot oil for frying
Brown sausage and drain. Combine sausage, onions, celery, water chestnuts, carrot and egg. Stir in Accent and salt. Heat oil to 375 degrees. Spoon 2 Tbs filling into egg roll wrap and roll, burrito style. Place 3-4 egg rolls, seam side down in oil. Cook until golden. Serve with your favorite dipping sauce.
*Accent is monosodium glutemate (MSG.) This ingredient is optional.
Friday, March 6, 2009
1 pounds red new potatoes, thinly sliced
2 pints Brussels sprouts, trimmed and halved lengthwise
2 Tbs olive oil
coarse salt and pepper
1/4 c dried apricots, finely chopped
1 shallot, finely chopped
2 Tbs apricot jam
Preheat oven to 450 degrees.. On a large rimmed baking sheet toss together potatoes, Brussels sprouts, and oil; season with salt and pepper. Roast for 15 minutes, tossing once.
Meanwhile, combine apricots, shallot and jam in a small bowl; season with salt and pepper.
Place pork on a work surface. Holding a chef's knife parallel to work surface, make a pocket by cutting lengthwise down center of tenderloin, stopping about 1/2 inch from other side (avoid cutting all the way through). Open, and stuff with apricot mixture. Spacing evenly, tie 3 to 4 pieces of kitchen twine around the pork to close the pocket. Season with salt and pepper.
Remove baking sheet from the oven when sprouts and potatoes have roasted 15 minutes. Toss and push to sides of baking sheet, then place pork in center. Roast until an instant-read thermometer inserted in thickest part of pork (avoiding stuffing) register 145 degrees, 25 to 30 minutes. Let rest 5 minutes before serving and slicing.