A Cheaper Pesto Recipe, Part 2

Cilantro pesto, a nice alternative to the traditional basil pesto, isn't for the faint-hearted. Cilantro when ground into pesto, surprisingly takes a backseat to the pungent garlic aroma, but does retains some of its grassiness. If you find it's too strong for your liking, combine with basil leaves.

A cow's milk Parmigiano Reggiano fuses the flavors together. Pecorino Romano makes a lovely, slightly cheaper albiet, more earthy alternative to Parmigiano Reggiano. Made of sheep's milk, a good Romano is dense and salty in flavor.

Really, the hardest part about this recipe is the washing of the cilantro! But if you have the right frame of mind, set aside a half hour, you might really find this enjoyable. Learning how to enjoy the process is part of the joy in cooking, no?

Often, I can find cilantro at 3 bunches/$1 versus the $2.99/bunch for fresh basil. Just this factor alone is motivation enough to spend a few extra minutes on such a delicious project. But add to that the knowledge of cilantro’s health benefits and surely, washing cilantro becomes a labor of self-love. Sunflower seeds have a significantly longer shelf life than pine nuts, lasting a few months in the pantry and up to a year in colder storage.

Cilantro Pesto
Recipe modified and adapted from Food Network and SimplyRecipes.com.

2 cups packed fresh cilantro leaves (about 2 bunches)
2 cloves garlic
1/3 cup sunflower seeds, raw
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmigiano Reggiano cheese

Directions
Wash Cilantro. Cut off the ends that are bound and gently wash in a large bowl of salted water, then drain. Wash like this twice to remove all the dirt and grit.

Then (this is the fun part!), remove the cilantro leaves from the stems, discarding any brown or yellow leaves and stems that are especially woody or thick.

Simple trick: hold a stem with leaves of cilantro, and with your index finger and thumb slide the bottom portion of leaves off in a downward motion; then, just snip off the top bunch of leaves.

It’s not necessary to remove all of the stems, just a lot of them.

Now, we get to it: In a food processor, combine cilantro, garlic, and sunflower seeds pulse until the consistency you desire. Add 1/2 cup of the oil gradually and process until fully incorporated and smooth. Add grated cheese and pulse to incorporate. Season with fresh ground pepper and a pinch of salt if needed.

Serve tossed with your favorite pasta and serve with fresh orange wedges to clean the palate.

Fresh pesto is an extraordinary treat. Power-packed with polyphenols and an outstanding source of Vitamin E and protein, perhaps pesto really has magical powers after all.

Having Cheese and Dried Wild Mushrooms on Hand Makes for a Quick Supper

The folks at Marx Fine Foods were kind enough to send 5 samples of the wild dry mushrooms. I had so much fun trying different ways I could use these little bitefuls of flavor, texture and nutrition.

I was sent these varieties: Porcini Mushrooms, Matsutake Mushrooms, Black Trumpet Mushrooms, Maitake Mushrooms and Lobster Mushrooms. Each kind sealed and pre-sliced nicely ready for use any time.

What I love about having dried mushrooms in the pantry is that when you're running low on produce, you can always whip up a dish with mushrooms. Mushrooms are not only dense in fiber and protein and a good source of B vitamins, copper and other minerals, they also are light in calories. They add nutrition, flavor and make you feel full without any fat or a lot of calories.

The possibilities are endless when you have these little dried gems in storage. They last easily up to a year in your cupboard. And rehydrating them is no mystery. Simply pour some boiling water over them and let them sit for 10 minutes or so--they're ready when soft tender. If you're not in a hurry, put them in a small cup or bowl of water and let sit for a couple of hours. To use in any recipe, simply drain away the water-- and that's it-- they're even easier to use than the fresh mushrooms!

Some of the varieties are chewy and some are toothsome, and each have a unique aroma and flavor. I used the Matsutake Mushrooms in a Shiritake Noodle stirfry (yum!) and the the Black Trumpet Mushrooms, with their vanilla scent, I used in a Sweet Chilled Korean-inspired dessert beverage. I had plans to make a quick pizza with the Porcini Mushrooms but they ended up in a Vietnamese chicken and ginger dish instead.

Some of the easiest to eat are the Lobster Mushroom variety. As their name suggests, they have a "shoreline" smell (as described from their site), so I thought I'd try them with some canned Alaskan salmon that was also in the pantry. These unusual mushrooms have a reddish-orange tinge, a shoreline smell but surprisingly blend into a savory dish with little effort. What I came up with is a Wild Mushroom Cheese Fritatta incorporating 2 varieties of cheese I had in the refrigerator.

This cheese recipe is extremely easy to prepare, and takes no time at all.

Wild Mushroom Frittata with Taleggio and Camembert Cheese

6 eggs
Lobster Mushrooms, small handful
1/2 can Alaska Salmon
3 oz soft cheese variety (Taleggio and Camembert)
3/4 cups evaporated milk
1/2 onion, chopped
salt (1/2 teaspoon), pepper, paprika
2 tablespoons Olive oil

Heat oven to 400F degrees. Rehydrate the mushrooms and drain away water. Drain the canned salmon. Beat the eggs in a medium sized bowl. Whisk in the milk with the eggs until incorporated well. Add the salmon and 1/2 teaspoon salt to the egg mixture. Slice cheeses thinly.

In a oven-safe skillet heat olive oil over a hot stove. Saute onions for a quick minute and add the mushrooms. Throw in a pinch of salt. Soften and carmelize for another quick minute. Then, pour in the egg mixture and let sit for 2 minutes allowing the bottom of the fritatta to brown. Drape the Taleggio and Camembert cheese over the top.

Put skillet in oven and bake for 10 minutes. It's done when slightly browned and congealed with a little shake.

This recipe is a nice alternative to quiche-- easier to make and also lower in fat. The flavors are very mild so a nice pickled condiment with some fresh crudities on the side would suit it well.

Dried wild mushrooms are a pantry essential-- super convenient and easy to use. Thanks to the good folks at Marx Fine Foods.

Wholesome and Delicious on a Budget: Cheese Potato Mash Recipe

One of those ultimate comfort foods especially in the United Kingdom, Cheese and Potato Pie is to the British what Macaroni and Cheese is to Americans. And, after reading about it I can see why-- easy to make, wholesome, warm and satisfying.

8 medium potatoes, peeled and diced
1 medium onion, diced
2 tablespoons of milk
2 tablespoons of butter
175 grams of grated aged cheese (1 1/2 cups*)

Preparation:
1. Wash, peel, dice potatoes and onion.
2. Boil both potatoes and onions in salted water until potatoes are tender.
3. Drain, and mash together with milk and butter.
4. Gradually add the grated cheese, reserving a handful for the top.
4. Spoon mash in greased baking dish and top with remaining grated cheese.
5. Garnish with sliced tomatoes (optional).
6. Bake until cheese is golden brown.

*The Gourmet Sleuth has an excellent conversion tool for cooking.

To look at a stunning photo of this wondrous creation go here.

Notes:
Any strong, maturely-flavored cheese will work well in this recipe. Try a Raclette, Gruyere, a bleu, a Gran Padano and see which you like best. But if what you got is mild cheddar, do that!

Spinach & Emmental Cheese Omelette for Breakfast, Lunch or Dinner

"Flipping through" the newspapers online, I found an omelette recipe that sounds great! I don't know about you but I love omelettes, and wonder why I don't make them more often! This variation includes fresh spinach, onion and grated Emmental cheese.

Spinach is so easy to use these days. In the U.S. you can buy it pre-washed, stems trimmed, hand-selected for the best leaves, making eating this healthy, iron-rich leafy green a possibility in a modern lifestyle. In this recipe, you simply sautee some finely chopped "shallot" (onion*) in olive oil (healthier than butter) and throw a handful of spinach in until it wilts. I would also throw in a pinch of sea salt. Then, you remove it to a cutting board and give it a quick chop.

Emmental, also known as Swiss cheese, can also be easily found in grocery markets today. Emmental is a mild, semi-hard, nutty cheese with a bit of a bite that adds a subtle flavor dimension to any dish. As all good melting cheeses go, the result is a creamy-gooey-yummy sensation.

What I love about this recipe is that it's easy, good-for-you, and looks yummy!  For photo and full recipe instructions go here.

* Shallots are just a fancy word for onion. Yes, there are different varieties of onion: yellow, Vidalia white, green spring, the small purple "shallots", etc. Use whatever you have, unless you're making it for some special guests!