Pesto from Siena

 NYC, Recipes  No Comments »
Aug 282008
 

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Now I always think of pesto being parmesan cheese, basil, pine nuts, garlic and olive oil. Well, I was taught that Sienese pesto does not have garlic and because we were in the region for pecorino cheese that was used instead of parmesan in addition this pesto was special because it was made with a variety of different nuts.
Side Note- when coating your pasta with pesto do not do it over heat or you will cook the pesto and it will separate.

3 Cups of Basil
1  1 /2 Cup of Pecorino Cheese Grated
1/2 Cup Pine Nuts
1/2 Cup Walnuts
1/2 Cup Almonds
1 Cup Olive Oil (Maybe less, but probably not!)

In a Food Processor if you have one. (I don’t, so I do it by hand and then put into a blender at the very end) Finely process the basil and nuts, keep the nuts and basil separated. In a larger bowl start with all the basil add some cheese, nuts, oil and mix together and taste to see if you like the consistency. Then repeat the process it should be smooth and creamy by the end. Now this was served on some gnocchi we had made, lets just say that is a skill that still needs perfecting. Our gnocchi were the size of golf balls. But the next day I had this on a sandwich and it was positively divine!

No More Black Basil

 NYC, Tips, Terms & Tools  No Comments »
Aug 282008
 

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How the Pantry visits a Pig Farm… some thought ridiculous!
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I just got back from vacation celebrating my mother’s
birthday. I was in Tuscany and thought I would be able to write from there. But imagine I had no internet access for 10 days. I have to say it was a little refreshing. So since Since all I did was eat be expecting some Italian entries.

I took a cooking class when I was in Italy and one clever tip I learned was how to keep my basil from turning brown after it is cut. So this is how to keep your basil looking fresh vibrant and GREEN.

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- Dampen your knife with water
- Rub both side of the knife with table salt
- Wipe salt off and now your knife is ready to cut basil!

Bouquet of Herbs

 Ideas, NYC, Tips, Terms & Tools  No Comments »
Aug 072008
 

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I saw this recently at a restaurant, using herbs instead of flowers as a centerpiece. I really liked the idea I thought it looked really sweet in a small vase. Something to do with left over herbs from cooking.

Although, this made me also think that this could be a great hostess gift to give someone; a bouquet of fresh herbs. I know I would be excited to receive a brunch of different fresh herbs tied with a bow. And if the person is not the biggest cook what about a bouquet of Fresh mint a very useful ingredient in a lot of summer beverages.

Chimichurri Sauce

 NYC, Recipes, Sides  1 Comment »
Jul 172008
 

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I have no idea why I had a bee in my bonnet to make Chimichurri sauce. Maybe because it is grilling season and I really do love a good steak and what better than a good Streak Sauce. I have to say sometimes I think sauces are going to take a lot longer than they actually do. This Chimichurri sauce was a pleasant surprise how quick it was to prepare.

2 cups of Chopped Italian Parsley
1 Cup of Chopped Cilantro
1 Shallot Chopped
6 cloves of Garlic Chopped
1 teaspoon of Red Wine Vinegar
1 Teaspoon of Cumin
2 Tablespoons of Lemon Juice
½ Cup of Olive Oil

In bowl place Parsley, Cilantro, Shallot, and Garlic and pour boiling water over the greens. Let stand for about five minutes and drain the water. (I was told this trick as a way to reduce some of the intensity.) Add the drained ingredients and the rest of the ingredients into a blender and blend until smooth. It is best to let this stand for a few hours before using to allow the flavors to blend together.

Classic Sangria and More Sangria Recipes

 Drinks, NYC, Recipes  1 Comment »
Jul 102008
 

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This past Fourth of July weekend I was on the quest for the perfect Sangria. I was home in California and set out on this mission with one of my oldest cooking buddies and our cooking mentors, our mothers. I think by the end of the evening a lot of Sangria was tested and a lot was learned.
First and foremost more fruit is not always the best option. Give time to let all the flavors blend together. Sometimes there is no need to mess around with a classic!
Sangria I think is the perfect drink to serve to a large group great for entertaining. Large quantities can be made in advance and you can use cheap wines.
Sangrias made: Sparkling Sangria, Citrus Sangria, Nectarine and Blueberry Sangria, Peach Sangria, and Classic Sangria.

1/2 Cup of Cubed pieces of an Orange
1/2 Cup of Cubed pieces of an Lemon
1/2 Cup of Cubed pieces of an Lime
1/2 Cup of Cubed pieces of an Apple
1/2 Cup of Cognac
1 Cup of Citrus Simple Syrup
3 Cup to 1 Bottle of Red Wine
1 12 oz. Bottle of Lemon Lime Seltzer Water

In a Pitcher mix all ingredients together except the seltzer water. Let stand for at least three hours in a refrigerator. Before serving mix the seltzer water and serve Sangria over a glass of filled with ice.

Citrus Sangria

 Drinks, Fruit, NYC, Recipes  No Comments »
Jul 102008
 

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Okay, so this is where I think there was a meeting of the minds in the Sangria tasting. Making a simple syrup with the classic citrus fruits from a Sangria and using the sugared fruits in the Sangria. Now this was definitely a little more time consuming but I think it is worth it.

Simple Syrup:
1 Lime Slices
1 Lemons Sliced
1 Orange Sliced
2 1/2 Cups of Sugar

In a saucepan mix all ingredients together until sugar has completely dissolved.

Sangria

Fruits from Syrup
1/3 Cup of Cognac
1/3 Cup of Simple Syrup
1 12 oz Can of Lemon/Lime Seltzer Water
3 Cups of White Wine

Remove the fruits from the pan and place in a pitcher, and add the rest of the ingredients except the Seltzer Water. Let stand for at least 3 hours in a refrigerator and before serving add the Seltzer Water and serve over a glass of ice.

Sparkling Sangria

 Drinks, Fruit, NYC, Recipes  No Comments »
Jul 102008
 

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Anyone who knows me at all, knows that I love Bubbles. So how could I do an entire Sangria tasting and not try one with Sparkling Wine? I mean Cava is Spanish Sparkling Wine so it is completely appropriate! Sangria really is the perfect drink for entertaining.

1 Tablespoon of Mint Leaves (If large leaves tear them up)
1/3 Cup Frozen Grapes
5 Strawberries cut into 4 pieces
1/3 Cup of Cubed Nectarines
1/4 Cup of Grape Juice
1/4 Cup of Cognac
1 Bottle of Cava

In a Pitcher mix all ingredients together except the Cava and grapes. Let stand for at least three hours in a refrigerator. Before serving mix the Cava and frozen grapes.

Blueberry and Nectarine Sangria

 Drinks, Fruit, NYC, Recipes  No Comments »
Jul 102008
 

This one was a pleasant surprise. We came to the conclusion that it might best be served at a ladies luncheon or shower. I had complete faith, since I love Blueberries and Nectarines together!

1/3 Cup Blueberries
1/3 Cup if cubed Nectarines
1/4 Cup of Cointreau (you could use triple sec)
1/4 Cup of Sugar
3 Cups of White Wine
1 12 oz can of Lemon/Lime Seltzer Water

In a Pitcher mix all ingredients together except the seltzer water. Let stand for at least three hours in a refrigerator. Before serving mix the seltzer water and serve Sangria over a glass of filled with ice.

Peach Sangria

 Drinks, Fruit, NYC, Recipes  No Comments »
Jul 102008
 

This we discovered would be great to be served more as a dessert drink.

1 Peach cut into cubes
1/3 Cup of Peach Jam
1/4 Cup Grande Marnier
3 Cups of Red Wine
1 12oz can of Lemon/Lime Seltzer Water

In a Pitcher mix all ingredients together except the seltzer water. Let stand for at least three hours in a refrigerator. Before serving mix the seltzer water and serve Sangria over a glass of filled with ice.

Top Ten Cleaning Tips

 Tips, Terms & Tools, Top Ten  No Comments »
Jun 292008
 

As many might know from reading my blog, I live in a little space and feel like I am constantly cleaning. As much as I love to cook when my kitchen nook is clean, I like to admire it and not cook! I recently came a across a book on cleaning tips which made me think of some of mine. Here are my top ten kitchen cleaning tips. Please tell me some of your favorite cleaning tips.

1) When a counter is covered with flour or dough cover with a cloth that has be soaked in boiling water. Do not wipe down until the cloth has cooled. The sticky dough will easily wipe away.
2) Cleaning a surface with a spray let stand for a moment or two to activate and then wipe clean.
3) Dirty sponges soak them in salt water or throw them in the dishwasher (that is something I dream about having one day.)
4) Stove- Vinegar and baking soda
5) Need to get a tough crevasse use an old toothbrush (that has been thoroughly washed) or a q-tip
6) Cleaning a blender- Blend hot water and soap them pour our and rinse
7) Grease- get rid as much as you can and then rub down with lemon.
8) Recently, I broke my sister’s glass pitcher I had borrowed. Thought I would return super duper clean- instead had to go to the store and get her a new one. I used boiling water to clean the hand blown glass. The pitcher broke into a thousand little pieces. Boiling water is not always the solution.
9) Floors- dampen the ends of your broom and dustpan to keep the dust from rolling back to the floor. Removing rubber sole marks just use an eraser and water can be harsh on hardwood floors so wash them infrequently as possible.
10) Do not ever mix ammonia and bleach together!

 Posted by at 9:26 pm
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