Friday, September 27, 2013
If you have any tomatoes, or any of these fresh herbs, both of these recipes are winners. Pistachio Mixed Herb Pesto Ingredients 1/2 to 1 clove garlic, peeled 2 cups packed flat-leaf parsley 2 tablespoons fresh lemon thyme leaves 2 tablespoons fresh tarragon leaves 1 tablespoon fresh sage leaves 1 tablespoon fresh oregano leaves 1/2 cup grated Parmesan 3/4 cup roasted pistachios Salt and pepper 2/3 cup olive oil Directions Into a blender with the motor running, add the garlic and pulse until finely chopped. Add all of the herbs, cheese, pistachios, salt, and pepper to the blender, and blend until finely chopped. With the blender running, add the olive oil in a steady stream until the mixture becomes creamy and emulsified. Serve over pasta or use as topping for bruschetta. Tomato Pesto Chef Note: This is a great sauce for pasta salad because it's delicious at room temperature. You could also slather it on bruschetta, grilled fish or chicken. Or make a brunch dish by topping a thick slice of toast with proscuitto, a poached egg and a little of this summer pesto. In summer, when you can get your hands on vine-ripe tomatoes, you don't even need to peel them. To intensify the flavor, you can add a few oven-dried tomatoes. The pesto keeps several days in a tightly sealed container in the refrigerator. Ingredients 4 cups peeled, seeded, and coarsely chopped tomatoes 5 cloves minced garlic 30 large fresh basil leaves 1/2 cup extra-virgin olive oil 1 tablespoon and 1 teaspoon balsamic vinegar Sea salt, preferably gray salt, and freshly ground black pepper 1 cup freshly grated Parmesan Directions Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth. Add the cheese and blend briefly just to mix. Transfer to a bowl and adjust the seasoning.
Sunday, September 8, 2013
And you can find locally-grown apples and wonderful butternut squash at farmer's markets and grocery stores practically everywhere. Butternut Squash and Apple Soup 4-5 lbs butternut squash, peeled seeded and diced to make approx 12 cups 1.5 lbs granny smith or other green apple, peeled, cored and diced to make approx 4 cups 1 cinnamon stick 1.5 tsp finely minced ginger 5.5 cups veg stock (or sub with chicken stock) 4 tbsp unsalted butter ¼ cup good quality maple syrup ¼ tsp freshly grated nutmeg 4 cups half and half 1 tsp freshly ground pepper ½ cup unsweetened whipped cream, crème fraiche or mascarpone for garnish. In a large heavy stockpot or dutch oven (I like to use my large LeCreuset), combined squash, apples, cinnamon stick, ginger and stock. Bring to a boil over high heat, reduce to simmer and cook slowly, covered until the squash and apples are soft and translucent, for approximately 30-40 minutes. Be sure not to undercook vegetables to ensure a silky and flavorful soup. Remove the pot from heat, and remove cinnamon stick. Add the butter, maple syrup, nutmeg, half and half, salt and pepper. Puree until smooth using immersion blender. (or puree in batches with food processor or blender). Pass pureed soup through a fine mesh strainer, discard solids. Return pot to the stove and bring the soup to a boil over medium heat, stirring occasionally. Lower heat and simmer for 5 minutes more. Taste, adjust seasonings. Ladle into warm bowls and serve hot. Garnish with dollop of cream (sub with mascarpone or crème fraiche) or top with diced apples.