background preloader

How to Make Pesto like an Italian Grandmother Recipe

How to Make Pesto like an Italian Grandmother Recipe
If you've ever tasted pesto in Italy you know that the pesto here in the United States just isn't the same. I received a lesson in how to make pesto from a real Italian grandmother last week and now I understand the difference and what makes it so. My friend Francesca makes the trip from her small town near the pesto-epicenter of Genoa, Italy to San Francisco once or twice a year - this time (lucky for us) she brought her mom and two-year old son Mattia. Her mom makes a beautiful pesto (and perfectly light, potato gnocchi to go along with it) and offered to show me and my friend Jen how it is done. Most of the pesto you encounter here in the U.S. is different for a few reasons. During my lesson I quickly began to realize chopping all the ingredients by hand and not blending them is key because this prevents the ingredients from becoming a completely homogenized emulsion or paste. Another thing, Genovese pesto is famous in part because it is often made with young, small basil leaves. Related:  Misc

French Onion Soup - Cuisineous In the past week, I have made two different soups. Seriously, who does that? At any rate, French onion soup was first up and, my oh my, you’ve got to give the French a lot of credit here. While we all know the cheese is the main reason anyone orders this soup at restaurants, this week, I was having a hard-core hankering for the broth. Actually, whilst caramelizing the onions (yup, I said “whilst”) I realized that I actually preferred not to take them down all the way to beautiful dark brown oniony jamishness. I’m going to tell you a secret about the onions I used in this soup. Another break from tradition is the type of cheese I used. Um….the what? The cheese wall. Honestly, when you’re digging into melty cheese, the last thing I’m thinking about is adequate cheese coverage. In other news, I just wanted to let everyone know that my pumpkin latte seemed to go over quite well with a few of the Internet folks. -Allison Ingredients Instructions

Συνταγή Σοκολατόπιτα στιγμής Μπιφτέκια αφράτα με λεμονάτες πατάτες φούρνου (18.01.16) Πιό σπιτικό δε γίνεται, με άγγιγμα μαμάς και γεύση μοναδική! Μια από τις αγαπημένες σας συνταγές και πρώτη στις προτιμήσεις σας στο argiro.gr. Την έχετε φτιάξει επανειλημμένα από τότε που την πρωτοέδειξα γιατί είναι πεντανόστιμα και τα πιο αφτάτα μπιφτέκια που έδειξα ποτέ. Καλή όρεξη! Βασική ζύµη για πίτσα Ετοιμάστε τη ζύμη που σας δίνω και φυλάξτε τη στην κατάψυξη. Φανουρόπιτα Αυτή η συνταγή θα σας... φανερώσει τη μοναδική γεύση της παραδοσιακής φανουρόπιτας.

Dill Pickles - The Sam Livecast Pickling Week ends with the grandaddy of all things pickled, the class Dill Pickles. Ok, so I’m Jewish and for some reason they’re in my blood, but they are sooooo damn good. Just make em. Find the recipe here. Homemade Mustard (and a Honey Balsamic variation) The idea of making my own mustard never crossed my mind, but a recipe from Yvette van Boven immediately changed that. Yvette is our Dutch pride: she and her wonderful ‘Homemade’ cookbooks are highly successful all over the world. Her fresh and down-to-earth approach to cooking is very inspirational and her mustard recipe is no exception. I had no idea making your own mustard was just minutes work. Her basic recipe mixes mustard seeds with vinegar, seasoning, turmeric and some sugar, but there are countless variations possible. I used half white wine vinegar, half balsamic vinegar and used honey instead of sugar. Homemade Mustard (and a Honey Balsamic variation) Ingredients 3,5 oz or 9 tablespoons (100 gr) mustard seeds ¾ cup + 1 tablespoon (200 ml) white wine vinegar (I used a mix of balsamic and white wine vinegar) 1 teaspoon turmeric 3 big tablespoons honey (or use sugar, like Yvette does) salt and pepper Instructions Notes (Recipe based on ‘Homemade’, by Yvette van Boven)

Michel et Augustin - Les trublions du goût Malheureusement, personne ne parle cette langue à la Bananeraie. Vous connaissez ce pays ? Téléphonez-nous au 01 71 18 11 69 et gagnez une vache* ! *A venir chercher à la Bananeraie I. www.micheletaugustin.com est un site issu de la société Michel et Augustin immatriculée sous le RCS 479 205 460 de Nanterre, au capital social de 108 436 € et dont le siège Social est situé 151 rue de Billancourt à Boulogne-Billancourt (92100). II. Le site internet micheletaugustin.com est hébergé sur des serveurs de la société online.net. III. Toutes les informations liées à votre commande ne sont utilisées que par Michel et Augustin.

The Sam Livecast - Episodes Processor weeks slams shut with homemade mayo. It’s something that once you make it, it’s unlikely you’ll buy it again. Find the recipe here. Start with a can of white beans, add pretty much whatever you like and bingo, an almost instant appetizer. White Bean Crostini recipe It’s processor week ladies & gentlemen, and we start simply by making peanut butter and ten second whipped cream. PPB recipe Pickling Week ends with the grandaddy of all things pickled, the class Dill Pickles. Find the recipe here. Hump day of Pickling Week brings a super delicious Banh Mi with a quickly pickled slaw of cucumber and carrot.

Deep Dish Cinnamon Streusel Dessert Pizza Oh, haiyyy. Just gimme a minute to lick the final cinnamon streusel crumbs off my sticky fingers and attempt to be coherent enough to write something. Or get another slice. Cause coherent thoughts might not be happening. This pizza, and by pizza I mean subtly sweet thick crust topped with a heavy sprinkling of cinnamon streusel crumbs and drizzled with a warm maple glaze, is so distractingly good. I kind of cringed when I wrote that because I’m visualizing of all you fancypants readers sitting there drinking your tea with your pinkies out who will now judge me. Or more like GET JEALOUS. What I found out relearned at the Pizza Ranch is that dessert pizza is basically the world’s most lovable food. Thaaaa Textuuuure. “But when would I even eat this?” Okay. Eat it for breakfast. I think normal people have it for dessert or something. Deep Dish Cinnamon Streusel Dessert Pizza Author: Pinch of Yum Serves: 8 Ingredients Pizza Glaze Instructions Crust: Preheat the oven to 425. Notes More from Pinch of Yum

Ricotta-Taleggio Ravioli with Wild Mushroom Sauce Recipe : Anne Burrell Directions Make the dough. Mound the flour on a large cutting board and make a wide well in the middle. Knead the dough. Mix the filling. Roll out the dough. Assemble the ravioli. Make the sauce. Cook the ravioli. Photographs by David A. Sam the Cooking Guy - Dill Pickles Makes 12 pint jars Whether in a Cuban sandwich, in tuna salad, a bloody mary or just out of the jar standing in front of the fridge late at night - dill pickles are one of my favorite things. Ingredients 12 pint canning jars with lids, sterilized according to package directions 20 cups water 1 cup white vinegar 1 cup pickling salt Pickling Cukes, quartered lengthwise into spears 3/4 cup pickling spice Approximately 1.5 cups fresh dill - still on the stalk 12 dried red chilies 24 cloves garlic Steps Make the brine by bringing water & vinegar to a boil - once it does add salt When the salt is fully dissolved - turn off the heat In the bottom of each jar put 1 tablespoon pickling spice, about 1 tablespoon dill, 1 red chili and 2 garlic cloves Fill jars with pickles florets - pack it tightly Add another tablespoon of dill on top of the the pickles, then fill jar to the very top with brine Put on lid and seal tight Store in a dark, cool place about 2 weeks then put in the fridge

Paprika Chicken Soup Recipe | Crunchy Creamy Sweet Soul-warming dish for the chilly Fall afternoons, this Paprika Chicken Soup is perfect for weekday dinners. I know. It’s soup. But it’s fall and I not only bake a lot but also cook our favorite dishes. As soon as the chilly mornings arrive, my Husband and I make a list of our favorite Fall dishes and add new ideas that we would like to try. Soups are a big part of it. Besides, this week is the week for all of the TV show fans. Monday is the “Blacklist” (NBC), Tuesday means “Parenthood” (!!!) I announced to my Hubby that I want to have this week especially organized so we can actually watch a whole episode of each premiere. So this week is all about food you can easily make for your TV nights. Let’s start with dinner. Paprika Chicken Soup Recipe Soul-warming dish for the chilly Fall afternoons, this Paprika Chicken Soup is perfect for weekday dinners. Ingredients Instructions In a large saucepan, melt butter with paprika over medium heat.

Make Your Own Almond Milk - Paleo Paisan Almond milk is a great paleo substitute for cow’s milk. I find I use it mostly in smoothies, sauces, purees, and coffee or tea. It’s not nearly as complicated as you might think. I bet you can even make it right now with all of the tools you have in your kitchen. All you need is water, almonds, a blender, a large bowl and a clean kitchen towel. First, why would you want to make your own almond milk? Store bought almond milk will have one or more of the following ingredients: guar gum, locust bean gum, gellan gum, carrageenan, sunflower lecithin, potassium citrate, and calcium carbonate. The most offensive of these is the thickeners. Just like most cases, when you make things yourself you control what goes in it and sometimes more importantly, what doesn’t. This almond pulp is what remains after you squeeze all the water from the almond milk. Almond Milk This recipe makes about 2.5 cups of milk. Author: Alicia Shaw Serves: 4 Ingredients Equipment blender large bowl clean kitchen towel

Orecchiette Pasta with Chicken in a Creamy Rosemary Lemon Sauce Last weekend I was craving pasta like a mad woman. Nothing else would have satisfied me other than a steaming hot plate of Italian noodles with some sort of creamy sauce poured all over and in it. So I headed over to Trader Joe's and began wandering around their dried pasta section when my eyes fell upon a package of orecchiette pasta. Also, last week I hosted a giveaway of my friend Amanda Steinhoff's pirate novel, Lily and the Golden Lute, and I am happy to announce that the winner is..... Congratulations Jessica! Ingredients: 3 Garlic Cloves, minced 1 Large Chicken Breast, cut into 1-inch cubes Juice from 1 Lemon 2/3 Cup Milk 1/3 Cup Chicken Broth 1/4 Cup Olive Oil 1 Tablespoon Goat Cheese 1 Tablespoon Flour 1 Tablespoon Grated Parmesan, Asiago, or Romano cheese (I used a blend of the three I got at Trader Joe's) 2 Teaspoons Fresh Rosemary, chopped 1/2 Teaspoon Grated Lemon Rind 1/2 Teaspoon Salt Water (for preparing the orecchiette) Lower the heat.

For the Mixtresses: Sweet Roses Hair Tea (stevia for itchy scalp) | lola zabeth I mean, the scalp is just skin, yes? So I’m thinking this may be the ticket: “Stevia concentrate in the form of drops has also been used directly on sores or blemishes to promote healing. For this reason, some advocates of stevia use it on other skin conditions such as eczema, dermatitis, or minor cuts or wounds.” ~ Stevia by Rita Elikins, M.H. Which led to this: Sweet Roses Hair Tea Ingredients (click the links to shop ‘em) 2 teaspoons dried stevia; know to treat skin conditions such as eczema, dermatitis, or minor cuts or wounds.2 teaspoons dried rose buds; antiseptic, antiparasitic and anti-inflammatory properties soothe, heal and increase blood circulation.2 cups water Bring water to boil in a small saucepan and add stevia and rose buds. Turn heat off and allow herbs to steep for 30 minutes. Strain the herbs from the tea using a strainer or cheesecloth. Funnel into a container. Application Cleanse and condition hair. Within an hour of application I felt a very slight tightening.

Related: