A Cheaper Pesto Recipe

I loved pesto clinging to my long pasta from the first mouth full-- maybe it's something about the bright color and the smell that enlivens the senses, even before the powerful flavors and nutty rich layer hits the tongue-- whatever it is, pesto is pure potion of witchcraft.

What's kept me from giving into the mysterious seduction on a more frequent basis? For one, why in the world does a basil pesto have to be so expensive? It has just a handful of ingredients: olive oil, garlic, basil, pine nuts, hard cheese and some salt. I've tried every economical form of it short of the real thing, the Knorr instant powder pesto to the pre-made refrigerated versions, but nothing seems to come close to the dynamic taste of freshly made pesto.

Secondly, pine nuts (pignolis) and fresh basil are not the most readily accessible ingredients. Pine nuts, one of the most expensive nuts on the market, not only spoil quickly but demand for them worldwide fluctuates greatly from year to year resulting in their exorbitant prices. Using walnuts or almonds makes a good substitute, but even these are not cheap. Some claim that basil is easy to grow year round, but I haven't found that to be the case. Finding it in the off season in the cooler months isn't all that easy.

Quite by accident in one of my culinary experiments to satisfy my craving for the green monster, and as so many good things happen in the kitchen, I discovered that the sunflower seeds sitting on the counter might be a good substitute for pine nuts, and, perhaps the cilantro sitting in the drawer of my refrigerator might work instead of basil for pesto. I was using a wedge of Parmigiano Reggiano at the time, so I used that instead of Romano cheese. The result: Absolutely delicious!

Cilantro (didn't ya know?) is a superfood and a card-carrying polyphenol heavyweight, comparable to basil. Polyphenols are now known to have almost supernatural powers to fight off infection, reduce cholesterol, detoxify and reduce blood sugar levels in the system. Indeed it turns out that pesto is an elixir of sorts, curative and restorative to the physical body.

Look for Part 2 coming shortly with my recipe for Cilantro Pesto.

"Pesto", from the Italian verb "pestare", means to pound or to crush.

Sources:

• Wikipedia
• The Fat Resistance Diet
• Food Network
• AnswerBag.com
  
• Pinenut.com
  

Midnight Moon Goat Cheese, A Perfect Complement to a Summer Bean Salad

Midnight Moon Summer Bean Salad

1 can white beans
1 cup fresh broccoli mini florets
1 ear white corn, shaved
1/2 cup cilantro, chopped
1 teaspoon serrano pepper, chopped
1-2 oz. Midnight Moon Goat Cheese
freshly ground pepper

This salad happened quite by accident, but it's so good that it's worthy of sharing!

All of these surprising ingredients just happened to be around and wouldn't you know it, they harmonize beautifully together. The highlight of course is the cheese-- Midnight Mood Goat to be exact. Fresh cilantro and serrano pepper adds levity and an unusual kick to this light lunchtime fare. White corn, so abundant this season, and so very delicious adds a incomparable, mellow sweetness to the mix. The white beans, S&W brand, are so well seasoned already that no additional salt needs to be added. And then the Midnight Moon, very much like a premium Gouda except made from goat's milk, rounds out the flavors to lovely end.

I need to point out here that this salad requires NO dressing. It's really that good already!

This is so easy to prepare it's ridiculous! The broccoli, serrano pepper and the cilantro need to be washed. They'll be eaten fresh so wash well. If I have the time, I like to soak vegetables that I'll eat fresh in salted water for ten minutes (or all day). This is a French technique that I picked up living in a third world country. Drain. Mince or chop the pepper. Fresh broccoli I find works well in salads if cut small, so cut the flowers off near the ends about 1/2" in.

The ear of corn simply needs to be microwaved for say... 3 minutes, just until the it becomes opaque, then cooled. Another tip with the cilantro. Just pull off a handful of the leafy part from a bunch and wash briefly. Squeeze out the excess water, you can even pat dry with a paper towel, then tear or chop and add it to your salad.

Okay, the can of beans. Quality is important, and I have always been pleased with S&W. Drain beans and place in a medium bowl. Add all the other ingredients and toss lightly to mix. Dust with freshly ground pepper.(That's it.) =)

The creaminess of the beans combined with the crunch of the broccoli, with the feathery feel of the cilantro and the slight burst of sweet corn is amazing. The cheese is so velvety smooth it melds into the dish without a noticeable texture.

If you haven't had the chance yet, get yourself some Midnight Moon goat cheese! Hand-crafted and aged in Holland makes this California brand cheese by Cypress Grove Chevre a stand out. Holland makes some of the best cheese on the planet, didn't ya know? Midnight Moon comes in a small wheel, but you can purchase a small wedge like I did at the local produce market. Seductive, sexy... Midnight Moon will woo you for sure.

Serve this summery bean salad with a crusty baguette with good butter and limeade (why isn't it called limeonade?)-- that makes a perfect summer meal in my book!

Using Dried Mushrooms

At first smell, the Black Trumpet Mushrooms smell like coffee ice cream; the Maitake Mushrooms have a light, floral and fresh aroma; the Porcini Mushrooms have a stronger, musky-sweet smell; the Matsutake Mushrooms smell of a wooded forest in spring, and as the name suggests the Lobster Mushrooms smell of the sea, somewhat fishy but not overly so.

At first look: each sample comes already pre-prepared, sliced nicely, and ready to rehydrate for any recipe.

At first taste: Porcini mushrooms are rustic and woody, rubbery but easy to bite. These would be good on a pizza, i'm thinking a quick Boboli crust or pita bread round, a good sauce with olive oil and a high quality mozzerella, with fresh basil.

This Year, Express Mother's Day Love with Taste

The perfect Mother's Day present... a fully customized, gorgeously printed, professionally designed cookbook that you create yourself. TasteBook is offering Free Shipping until April 27, 2010 when you purchase two custom cookbooks: one for mom and one for you!

Starting at $19.95, you can choose from a vast library of all the best recipes. I can't think of a more perfect gift for mom!

Founding Father of Macaroni & Cheese KFMUBA37C6DG

Of the endless list of achievements that can be credited to Thomas Jefferson, one of the most significant forces in American history, could our beloved potluck favorite, macaroni and cheese, be traced back to him as well?

"Many historians credit Thomas Jefferson, who, in addition to possessing a keen culinary curiosity, brought a pasta mold home to Monticello after traveling to Europe. A version of the unctuous stuff was purportedly served at a state dinner at the White House in 1802." (taken from Across Atlanta)

Apparently, we can add Culinary Cultural Instigator to his long list of titles which include: founding father of our nation, principal author of the Declaration of Independence, first Secretary of State and Vice President and third President of the United States. 

But it was the cookbook "The Virginia Housewife" (1892) by Mary Randolph (Thomas' cousin) also considered the Martha Stewart of the day, that popularized and made macaroni and cheese a mainstream meal for the New World. It only took a generation before Kraft invented an instant, stove-top version of the beloved baked casserole dish (1937), which firmly cemented our affection for the gooey cheesey stuff... the rest is cheese history.

Traditional Baked Macaroni & Cheese Recipe (taken from About.com) 

Ingredients:

• 1 1/2 cups uncooked elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/4 cup milk
• 1 cup half-and-half
• 1/4 teaspoon paprika
• 1/2 teaspoon pepper
• 2 1/2 cups grated sharp cheese, divided
• salt

Preparation:

Preheat oven to 350°. Cook macaroni in boiling salted water according to package directions; drain well and set aside. Meanwhile, melt butter in a medium saucepan over low heat. Blend in flour, stirring constantly, until smooth and bubbly. Gradually stir in milk and half-and-half. Cook, stirring constantly, until mixture boils and thickens, about 2 to 3 minutes. Remove from heat and add paprika, pepper, and 2 cups of the cheese; stir until cheese is melted and sauce is smooth. Combine sauce with the macaroni and add salt to taste. Place in a buttered 1 1/2-quart casserole dish. Garnish top with remaining 1/2 cup of cheese and dot with additional butter. Bake 25 to 30 minutes. Serves 4 to 6.

Grilled Cheese the Adult Way: Gouda and Chutney

Just off The Canadian Press, a tasty way to dress up a grilled cheese sandwich, using Gouda cheese, slightly sharp and ultra creamy, with the sweet-and-tangy-combination of chutney.

Gouda and Chutney, yes, they make a nice pair and dance well together. But if you haven't the gouda-stuff (har-har), an aged cheddar will also work nicely.


credit:  The Canadian Press, Victoria Brett

Cheese Recipe for the New Year -- The Gouda Life

Here's a simple, yet stunning recipe at GourmetSleuth.com using Gouda cheese, fresh peppercorns, honey and fresh figs... "Oh, holy yum!" as a dear friend of mine would say.

Did I forget to tell you about the Cointreau?

This would be the perfect collation to serve if having a few friends over in the evening. With or without a raclette grill, this palate pleaser is sure to delight!

2010 New Year's Eve Raclette Fête

This year I didn't go overboard for Christmas... I followed Linus' advice and had more of a Charles Shultz kind-of-holiday season with commercialism with all of its insidious glory diminished. So often, we make more of Christmas than it ought to be, and we end up exhausted with decorations yet to put away and the weight of a new year ahead of us.

Still, existentialism aside, I'm very glad my sweet hubby used his hard-earned capitalist dollars to partake in the crazed consumerism of the holidays, buying me the Raclette grill I was hoping for-- and just in time for New Year' Eve! Here's what it looks like!

And because I didn't overdo it and now with my dream appliance, I want to invite a handful of friends over for New Year's Eve for a Raclette Fête !  This is so easy to prepare and so low-key that everyone, including myself the host, are guaranteed to have a wonderful evening.  I'll buy the Raclette cheese and the fingerling potatoes. I've asked each friend to bring something to go along with our meal:  Jill will bring the baby dill pickles and maybe some pickld asparagus, Marc the ham or salami, Deanna loves vegetables so I've asked her to bring a fresh veggie plate, Meredith will bring a couple kinds of bread and Pierce and Lily will each bring some white wine, like a Beaujolais.

This way I can extend the the joy, the memories, the fun and the laughter of being with ones near and dear without the stress to impress.  2010's gonna be grand!!!

A Lovely Presentation of Raclette...

Preparing Raclette is Easy as Pie

Eating Raclette is as easy as boiling potatoes! These are the main ingredients but any can be easily modified to suit your personal tastes & budget:

• Raclette cheese - (or any semi-soft cheese will do) Try: Emmental, Edam, Gouda or Irish Cheddar. Plan for about 4 oz per person. Note: Raclette cheese is mostly imported, and as such, on the pricier end of cheese.
• New Potatoes - (the little ones) but really, any potato will do. Try: colorful varieties if available.
• Dried or Cured Meats, charcuterie - Try: air-dried beef, prosciutto or parma ham from your deli counter but even sandwich ham will do.
• Pickles, cornichons - any pickled or fresh vegetable will do. Try: pickled artichoke hearts, asparagus, sun-dried tomatoes or fresh purple onions, bell peppers, or tomatoes for colors.

First, boil or bake the potatoes in their skins and place them on a serving plate, cutting the larger ones in half. Arrange thinly sliced meats on another plate. Slice pickles and any other veggies you desire and place in separate dishes that can be passed around. Cutting off the rind, slice Raclette thinly (Personally, I like the rind but it's not so great for melting.)

With a microwave:
Each person can arrange onto their own small* microwave safe plates whatever combination variety they want, placing the most important ingredient, the Raclette cheese, on top. Microwave until just melted. (*any size is fine but the idea is to nibble and nosh leisurely around the table and to enjoy the food and company, refilling your plates as desired.)

With an oven:
Same idea, but with small oven safe dishes. Place them all on a baking tray and grill until melted. Keep the oven warm for another round!

Not necessary, but rounding out the meal is also easily solved. Just add a hearty brown bread, a crusty bread, or any bread you have on hand with a simple packaged salad as side dishes.

Beverages well suited to a Raclette meal are white wine, a dark ale, beer or hot tea. These are said to aid in digestion of the decadent, high fat content meal... but who's thinking about calories at this time of year!

Advanced Raclette Dining
For the full Swiss experience, the Raclette Grill turns the meal into an occasion with lasting memories. The Swiss will lounge around the dinner table for a few hours, slowly enjoying this luxurious yet casual meal. Make sure there's a free flow of wine, beer and hot water for tea which will guarantee a glorious experience! Raclette grills have two levels: the top is for grilling your vegetables and meat, the bottom for melting the decadent, creamy cheese on top of your individualized creation-combination, or, solely for melting the cheese to pour atop the creation on your plate!

This video shows you just how easy Racletting is!