Blog : Recipe: Cilantro Walnut Pesto. By Jessica Wilson One of my most favorite scents in the whole world is cilantro.
I know there are quite a few of you folk out there that have some sort of genetic makeup that causes cilantro to taste like soap, and for that I am quite sorry, as it is truly a delight in so many ways. I am also a lover of pesto and eating food straight from the garden. A few weeks ago, we had a bumper crop of cilantro and a whole lotta leftover penne hanging out in the fridge. I remembered making a cilantro pesto years ago, and thought, “Why not try it again?”
After a perusal of the cheese drawer I discovered we only had Swiss and aged gouda. Ingredients 1 cup packed cilantro, chopped ½ cup-1 cup walnuts 1-2 oz aged gouda not young; you need a hard cheese for pesto3 tablespoons olive oil Juice from one lemon 2 garlic cloves Food processor a blender would work as well; just chop your ingredients up firstRubber spatula/scraper Small glass container with lid Directions Step 4 (optional): Eyeball your pesto. How To: Unbelievable Pizza from Scratch and at Home » Man Made DIY « Keywords: pizza, recipe, kitchen, how-t. Everyone should learn how to make pizza at home.
It's versatile, healthy, delicious, and relatively easy. You may never turn out anything as good as the pizzaiolos in Naples or New York, but making pizza that will delight your family and friends is within the reach of anyone with a few basic ingredients and a cooking scale. I've been experimenting with different dough recipes and cooking techniques for about nine months now, and while I don't consider myself an expert, I've learned a few tricks and can now produce thin-crust, spongy-cornicione, nicely-charred pizzas.
What follows is my typical pizza process (I make this about once a week for my family), with pictures and instructions inline. Most of this comes from Kenji Lopez-Alt's incredible write-up on making neapolitan-style pizza over at The Pizza Lab, but I've added my own observations where appropriate. The Dough Full recipe here. Ok, your dough will consist of: Blog : Tips for Pizza Dough. Make Your Own Stuffed Crust Pizza. Fresh Basil Pesto Recipe. Chanterelle Pork Belly Pasta. I had a hard time translating the main ingredients for this recipe - "sidfläsk".
It's basically unsalted bacon, which means it's really pork belly - but it's sold here just like bacon, in thin slices. So, that's what I use. If you have some similar product, use that. Indeed, use bacon if you wish - the smokiness won't be bad at all here. Add cheese if you'd like. Chanterelle Pork Belly Pasta(printable recipe) 140 g sliced pork belly ("sidfläsk")1 yellow onion2 small garlic cloves300 g chanterelle mushrooms, cleaned50 ml sweet white wine200 ml cream (I used full-fat, use whatever you're comfortable with.)saltpepperfreshly boiled pasta Chop the onion and garlic finely. Recipe in Swedish: Kantarellpasta med sidfläsk. Making Fresh Pasta - Your Step by Step Picture Guide. The process of making fresh pasta is truly simple, meaning you’re just 20 minutes or so away from producing the kind of super-succulent, flavour-friendly Italian pasta that you and your guests will love.
(For a video version of this page, click this how to make pasta guide.) Making fresh pasta simply involves: • Mixing - the 3 ingredients • Folding - the dough • And rolling – to flatten the pasta before shaping. It’s way easier to make pasta dough than pizza dough (I’ve been doing the latter for years and it still goes wrong sometimes), and compared to packet pasta the real deal pasta is a revelation: it takes 5 minutes or less to cook, has a fuller taste, and it holds its sauce’s luscious flavours better than pre-packed pasta. Serves 2 Ingredients: 250-300g/9-10oz of all-purpose/plain flour (ideally type 'double zero' but not essential) 2 eggs A little salt Equipment Fork Rolling pin This bowl should measure roughly 6 or 7 inches (15cm+) across, with 1-2-inch (2.5-5) thick ‘walls’.
Chill!