Today: homemade pasta and hand-chopped pesto (no food processor!).
Must cook! Must cook!
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desertrat
0_0
Is it better that way?
T
toppick08
Guest
I'm thawing out a chicken.......
Marginally - I just feel the need to chop something.
BadGirl
I am so very blessed
I don't know what it is about having time on my hands + incliment/yucky weather. I feel a NEED to cook.
I just put on a huge pot of beef vegetable soup, and I have an Oven Stuffer Roaster to put in the oven later this afternoon. Sometime soon I'll make a grand dessert to go along with it all.
And I wonder why we're fat. :blimpo:
I just put on a huge pot of beef vegetable soup, and I have an Oven Stuffer Roaster to put in the oven later this afternoon. Sometime soon I'll make a grand dessert to go along with it all.
And I wonder why we're fat. :blimpo:
desertrat
0_0
You're not fat, skinny butt girl
But there is something about crummy weather that makes me want to cook for real and do all those time-consuming food things that my grandmother used to do.
kom526
They call me ... Sarcasmo
Is Larry at home in Fredneck this weekend?
Wifey is out getting healthy food for our diets.
BeenSpur'd
I love her wild,wild hair
After I pick my daughter up from work this afternoon, I will light a fire in the fireplace. Going to cook some veal stew over the fire in a dutch oven on the swing arm I installed when I did the stonework on the fireplace. Also some home made 3 inch high buttermilk biscuits to go with it and Boston Cream Pie for dessert. It's going to be a good afternoon to stay in after I feed the horses.
Man, if there is anything that smells better than fresh pesto, I'd love to know what it is. The recipe, for those who care:
Put all the garlic cloves and about a third of the basil on your cutting board and chop chop chop until it's fairly coarse but no big hunks.
Add another third of the basil and chop chop chop.
Add the last of the basil and chop chop chop until it's a fine mince. Yes, it's time consuming.
Add half the pine nuts and chop chop chop.
Add the rest of the pine nuts and - you guessed it! Chop chop chop.
Add half the grated cheese and....you know.
Add the rest of the cheese and chop until everything is so finely minced that it's all a big pesto blur and you can press it into a cake.
So press it into that cake and put it in a small dish about the size of the cake (or just press it into the bottom of the dish). Cover it with a couple Tbsps of olive oil.
Voila! Pesto.
Why all the chop, add, chop, add? Because the idea is to have the basil and garlic be extremely fine, but the pine nuts add some texture (just not too much). Why really? I don't know - this is just how it was taught to me.
What do you do with pesto? Well, I'm going to toss it with fresh homemade linguini and eat it. But you can put it in an omelette, or use it in spaghetti sauce, or top a pizza, or toss it with veggies or...anything you think would taste good with basil, garlic, olive oil, and cheese. Which, frankly, is just about everything.
Oven sizzled shrimp, put a blop on your steak, spread it on the bread when you make your next grilled cheese, garlic bread, add it to chickpeas and make hummus if you're some hippie type - really you can do anything with it.
AND! You can leave out the cheese if you're some vegan type, and it's still good.
I could totally have my own Food Network show, don't you think?
- 1 lg bunch of fresh basil (this is two or three packs if you get the kind Shoppers has), leaves only, no stems
- 4 cloves fresh garlic (don't use the jarred minced kind)
- palmful of pine nuts
- a cup or so of *fresh* grated Parmesan or Asiago (or Romano, or any other Italian hard cheese). Do not use the crap that's already grated for you.
- Olive oil
Put all the garlic cloves and about a third of the basil on your cutting board and chop chop chop until it's fairly coarse but no big hunks.
Add another third of the basil and chop chop chop.
Add the last of the basil and chop chop chop until it's a fine mince. Yes, it's time consuming.
Add half the pine nuts and chop chop chop.
Add the rest of the pine nuts and - you guessed it! Chop chop chop.
Add half the grated cheese and....you know.
Add the rest of the cheese and chop until everything is so finely minced that it's all a big pesto blur and you can press it into a cake.
So press it into that cake and put it in a small dish about the size of the cake (or just press it into the bottom of the dish). Cover it with a couple Tbsps of olive oil.
Voila! Pesto.
Why all the chop, add, chop, add? Because the idea is to have the basil and garlic be extremely fine, but the pine nuts add some texture (just not too much). Why really? I don't know - this is just how it was taught to me.
What do you do with pesto? Well, I'm going to toss it with fresh homemade linguini and eat it. But you can put it in an omelette, or use it in spaghetti sauce, or top a pizza, or toss it with veggies or...anything you think would taste good with basil, garlic, olive oil, and cheese. Which, frankly, is just about everything.
Oven sizzled shrimp, put a blop on your steak, spread it on the bread when you make your next grilled cheese, garlic bread, add it to chickpeas and make hummus if you're some hippie type - really you can do anything with it.
AND! You can leave out the cheese if you're some vegan type, and it's still good.
I could totally have my own Food Network show, don't you think?
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PS, by "chop chop chop" I don't mean you only chop three times. You chop for awhile until you think it's fine enough to go to the next chopping step.
Baja28
Obama destroyed America
Oh and malted milk balls for desert.ok, I made me some scrumptious chili.
1/2 pound hot italian sausage
1/2 pound hamburger
1/2 green pepper
1/2 large onion
32oz diced maters
16oz kidney beans
1 pack chili seasoning
Slow cooked in crockpot 5 hours.
1 Sam Adams blackberry Witbier (thanks vrai)
I'm gonna make some woman very happy one day.
Ack! You suck! The beer store in San Souci didn't have the blackberry so I got Cherry Wheat and Blue Moon Punkie. I suspect that blackberry will be my summer beer this year.
Baja28
Obama destroyed America
Chaptico Market had it. Will be a great summer beer.
