PESTO – WHO KNEW IT COULD BE SO GOOD?

Summer’s Fresh Basil the basic ingredient for PESTO.

Ahhh… summertime. Cooking out, barbecues, picnics I am always looking for delicious new things to make and eat…

And this summer I have discovered at long last Pesto!

I have to be honest here, when I would read that a recipe included pesto I immediately left it alone. I had no clue as to what pesto was nor did I ever really try to find out. For me it just sounded strange and since I hadn’t heard of it I felt it must not be worth looking at. And I was wrong. Pesto does have its place and quite frankly it is pretty good when combined with Italian style cold cuts, sliced turkey and cheese, meats and other fixens.

To save you from trying to find recipes I have included here some that I have used. I am not crazy about pine nuts so I often make mine with pecans, my favorite nut.

 

Chunky basil pesto

Basil Pesto

Ingredients:

2 cups basil leaves (strip off stems – use stems in stock if you want)
2 cloves garlic
1/4 cup pine nuts, sunflower seeds, walnuts or pecans
1/4 cup Parmesan cheese or mix of Parmesan and Romano
3/4-1 cup olive oil

Directions:

Wash and dry the basil in a salad spinner. Toast the nuts – I toss them in a hot, dry, cast iron skillet. Put the garlic in the food processor and chop fine. Add the basil and most of the olive oil. Chop finely. Add Parmesan cheese and nuts. Chop just a bit – I like the nuts to be still chunky. Add salt if desired. Add olive oil if thinner consistency desired.

 

The Pampered Chef ®
Basil-Walnut Pesto

Ingredients:

1 cup lightly packed fresh basil, divided
1/4 cup toasted walnuts, divided
1 oz. grated fresh Parmesan cheese
1/4 cup olive oil
2 garlic cloves, pressed

Directions:

Finely chop half of the basil and half of the walnuts together in cap of Food Chopper (mixture should resemble a thick paste); place into Classic Batter Bowl. Repeat with remaining basil and walnuts.

Using Microplane® Adjustable Grater, finely grate cheese. Add cheese, oil and garlic pressed with Garlic Press to batter bowl. Mix well using Small Mix ‘N Scraper®. I always use a Parmesan/Romano blend because I feel it has a richer Italian flavor.

 

 

Simple and Quick                     Chunky Basil Pesto

Ingredients:

8 cups fresh basil rough chopped
1 cup extra virgin olive oil
1/2 cup toasted pine nuts
2-4 cloves of garlic peeled
1/2 tsp salt

Directions:

Pour into your blender or food processor and Blend 8 cups packed fresh cut up basil leaves, 1 cup extra virgin olive oil, 1/2 cup toasted pine nuts, 2 to 4 garlic cloves and 1/2 teaspoon salt in a food processor or blender until almost smooth.
Stir in 1/2 cup grated Parmesan. I always use a Parmesan/Romano blend because I feel it has a richer Italian flavor.

 

Peanut Pesto easier to prepare in food processor.

 

PEANUT PESTO spicy

Ingredients:

1/4 cup peanut butter
3 each cloves garlic
1 each Ginger root (1/2-inch) ginger root, chopped
2 tablespoons honey
2 tablespoons rice vinegar
2 teaspoons sesame oil
1/4 cup soy sauce
1/4 teaspoon cayenne pepper

Directions:

In bowl of food processor or blender, place peanut butter, garlic, ginger root, honey, vinegar, sesame oil, soy sauce and cayenne pepper. Process until smooth.

*Toast your nuts for richer flavor. You can do this in a skillet or in the oven. You just want to heat them up and toast them lightly to heat up the natural oils and bring out their flavor.

 

CREATIVE WAYS TO USE PESTO

Lemon-Pesto Dip – Whisk together 1/2 cup sour cream with 1/4 cup each mayonnaise, Parmesan and pesto, Add 2 tablespoons capers and 2 teaspoons each lemon zest and juice. Stir to combine. Season dip with salt and pepper to taste.

Pesto Pom Frites Sauce – Whisk together 1/3 cup mayonnaise, 2 tablespoons each pesto and extra virgin olive oil, and 1 tablespoon lemon juice. Serve with hot French fries.

Pesto Butter – Combine 3/4 cup chunky pesto with 1/2 stick of softened butter. Mash together until well combined. I do this with the paddle in my Kitchen Aide Mixer on low. It works perfectly then I press the pesto butter into a crock with a cover to keep in refrigerator until I use it. This is great on steak, pasta, anything you might want to use a flavorful butter. Try it on corn on the cob. Grill or steam corn, then brush with Pesto Butter. Sprinkle with grated Parmesan.

 

PESTO ON MEATS

Pesto Shrimp – Marinate 1 pound shrimp fresh or frozen in 2 tablespoons each pesto and olive oil; add 1 lemon (cut into wedges) and 1/2 teaspoon red pepper flakes. Grill about 3 minutes per side. Season shrimp with salt and pepper to taste.

Pesto Steak – Mix 1/4 cup pesto, 2 tablespoons white wine vinegar and 1 tablespoon hot water. Grill or broil 1 1/4 pounds skirt steak; brush with the pesto just before serving.

Pesto Chicken Wings – Marinate 2 pounds chicken wings in Mixture of 1/2 cup pesto and 1/4 cup each cider vinegar, hot sauce and honey for at least 2 hours, preferably overnight.
Roast at 425 degrees F, 40 minutes. Toss with chopped basil and mint.

Pesto can be used on chicken top chicken with pesto bake at 375 about 35 minutes sprinkle with chopped peanuts and sliced green onions when cooked.

Pesto Roast Whole Chicken – Mix the juice of 1 lemon, 1/3 cup pesto and 1 teaspoon red pepper flakes; rub onto a 6-pound whole chicken. Stuff with peeled whole garlic cloves and one quartered lemon. Roast in a 375 degrees F oven, about 2 hours.

Pesto Salmon Cakes – Mix 1 pound cooked flaked salmon with 1 cup panko (Japanese bread crumbs, very fine), 1/4 cup pesto, 1 large egg and 1 tablespoon lemon zest. Form patties; cook in an oiled skillet, 2 to 3 minutes per side. Serve with tartar sauce* mixed with pesto. (to make * tartar sauce- Combine 1 cup mayonnaise, 3 tablespoons freshly squeezed lemon juice (from about 2 medium lemons), 2 tablespoons finely chopped dill pickle, 1 tablespoon finely chopped scallion (from about 1 medium scallion, white and light green parts only), 1/4 teaspoon freshly ground black pepper, 3 tablespoons finely chopped capers are optional. Keep in a covered jar in refrigerator until ready to use.)

Pesto Swordfish – Mix 1/4 cup pesto with the juice of 1 lemon and 1 tablespoon hot water. Spoon over grilled or broiled swordfish.

 

PESTO ON VEGGIES

Pesto Hummus – Mix 1 cup hummus with 2 tablespoons pesto. Top with chopped mint, toasted pine nuts and a dash of paprika.

Pesto Green Beans – Toss 1 pound steamed green beans with 3 tablespoons pesto and the juice of 1/2 lemon. Easily steam green beans in the microwave, just place beans in a microwave safe bowl, add 1 tsp water, cover and microwave for 3-5 minutes. Perfect every time.

Pancetta-Pesto Peas – Cook 4 ounces diced pancetta in a skillet with olive oil until crisp; remove with a slotted spoon. Add 1 bag frozen peas and 1 cup water to the skillet; simmer until tender, 10 minutes. Stir in 3 tablespoons pesto and heat through.

Pesto Orzo with Peas – Make Pancetta-Pesto Peas above. Stir in 1 1/2 cups cooked orzo and 2 tablespoons grated Parmesan.

Pesto Potato Salad – Boil 2 pounds quartered new potatoes in salted boiling water until tender, 10 to 15 minutes; drain and cool slightly. Whisk 1 cup mayonnaise, 3 tablespoons pesto and the juice of 1 lemon; toss with the potatoes, add 1 cup diced celery.

Pesto Succotash – Microwave 5 cups corn in microwave safe dish with cover for 3-5 minutes, remove from microwave and transfer to a skillet. Add 1 cup sliced cherry tomatoes and 1/4 cup chopped red onion with 1 tablespoon butter and sauté until soft, about 5 minutes. Add 2 cups cooked lima beans and 1/4 cup heavy cream; heat through, just before serving stir in 2 tablespoons pesto.

Pesto Beans – Sauté 5 sliced garlic cloves and a pinch of red pepper flakes in a skillet with 1-2 TBSP extra virgin olive oil. Add 2 cans cannellini beans drained and 1 cup water; simmer until reduced and thickened, about 8 minutes. Stir in 3 tablespoons pesto and 2 tablespoons grated Parmesan.

Pesto Mash Potatoes – Boil 3 pounds peeled russet potatoes until tender. Mash with 1 cup milk, 1/2 cup grated Parmesan, 1/4 cup extra virgin olive oil and 3 tablespoons pesto.

 

PESTO ON SALADS

Pesto Salad – Whisk 2 tablespoons champagne vinegar and 1/4 cup pesto. Toss with baby greens and serve with baguette toasts spread with Feta cheese (goat cheese).

Pesto Caesar Salad – Whisk 2 tablespoons pesto with 1/2 cup Caesar dressing. Toss with romaine and croutons; top with shaved Parmesan. I always use a Parmesan/Romano Blend for the richer Italian Flavor.

Pesto Croutons – Toss 4 cups bread cubes, 3 tablespoons pesto and 2 tablespoons olive oil. Spread on a baking sheet; bake 20 minutes at 350 degrees F. When cubing the bread freeze it first it is so much easier to cut up.
Pesto Panzanella (or panmolle is a Tuscan salad of bread and tomatoes popular in the summer.) – Toss Pesto Croutons with 2 tablespoons red wine vinegar, 3 tablespoons olive oil, some chopped tomatoes and cucumber, sliced red onion and more pesto.

Pesto Chicken Salad – Whisk 3 tablespoons basil walnut pesto with 1/4 cup each mayonnaise and sour cream. Stir in 4 cups chopped cooked chicken, 1/2 cup chopped celery and 1/4 cup each chopped red onion, walnuts and crisp bacon.

Pesto Egg Salad – Whisk 1/4 cup mayonnaise, 2 tablespoons pesto, 2 tablespoons olive oil, and 1 tablespoon lemon juice. Fold in 8 chopped hard-boiled eggs, 1 cup chopped celery and 2 tablespoons finely minced red onion.

Pesto Tuna Salad – Toss 3oz. cans drained tuna, 1 can drained chickpeas, 1/4 cup each chopped parsley, 1/4 cup red onion and 1/4 cup roasted red peppers, 3 tablespoons pesto and 2 tablespoons red wine vinegar.

 

PESTO ON SANDWICHES

Hot Turkey Melt

Pesto Turkey Melt – for this sandwich use a Torra, Kaiser roll or other large roll. On a microwave safe plate layer thinly sliced turkey about 6 pieces, sliced tomato, thinly sliced red onion and then provolone or Swiss cheese slices, heat in microwave on high for 45 seconds just until cheese begins to melt. Using a spatula, lift heated meat n veggies onto roll, top with pesto sauce and then bake in oven for 4-5 minutes to crisp the roll. Serve hot. Yummy

Pesto Grilled Cheese – Brush 2 slices rustic bread like sour dough with pesto, then layer in sliced cheddar or provolone. Butter the outside of the bread and cook in a skillet over medium heat until golden brown and cheese is all melty.

Pesto Quesadilla – Sauté 1/2 cup each sliced scallions, mushrooms and zucchini with 1-2 tablespoons pesto, add minced jalapenos and cilantro. Brown a flour tortilla in a skillet with butter; top with the vegetables, shredded Muenster and then place another tortilla on top, brush with melted butter. Flip and cook until lightly browned on both sides.

Quick to make, a delight to eat…pesto adds a subtle flavor of basil and nuts.

 

until next time… betti : )

 

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Virtual Vacation in Pictures

  Summer is about being hot, being outdoors, being around water if possible, having fun, and vacations!  My friend who has an ad agency sends me all kinds of pictures in emails which I must say here and now I truly enjoy.. Today I received one with these pictures from around the world. They are amazing pictures and because they include water and vacation destinations I thought I would share them with you, a virtual vacation around the globe if you will…. join me…  

Underwater Roller Coaster in Japan ( Maybe for my daughter Jessica,who adores roller coasters but for me, not on this one )

Imagine being here, Rocky village, Liguria, Italy

Now this would be a rough lazy river ride, Turquoise River, BC, Canada

Now you tell me that doesn’t look like you know what… Loch Ness maybe, Dorset, England

Can you believe how white and clean the sand is, and the water so blue, not to mention how did they get here and build a village, Secluded beach Amalfi Coast, Italy

Gorgeous, Vinhedos do Douro, Portugal

Gate opening to Lake Como, Northern Italy

Taking in the rays Preachers Rock, Norway

Victoria Falls, Africa

The sheep have their own highway??? Sheeps Highway, Ireland

It rises from the waters off the eastern coast of Australia. Balls Pyramid

Consider taking a walk on these paths, Basque, Spain

Imagine exploring this Massive Vietnam cave discovered in 2009

And we end in Paris over looking the River Seine.

thanks brie…   until later  betti : )          

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Smell Good Powder Room

Just a drop or two on the inside of the toilet roll and the room has a lasting fragrance of your choice

 

One drop of your favorite perfume or essential oil in the center of a roll of toilet paper will scent the room for days! Great trick when company is coming or just for those days you want to be surrounded by wonderful aromas. Works well on a light bulb too. When light bulb is on and gets hot it heats up the oil thus adding fragrance to the room.

 

until later…    betti: )

Plan a bacteria-free Party or Picnic/BBQ at Home with these helpful tips:

 

First Things First

Always wash your hands thoroughly with soap and warm water before and after handling food.

 

Size Matters

If you’re planning a party or BBQ at home and are not sure how quickly the food will be eaten, keep portions small. Prepare a number of small platters and dishes ahead of time. Store cold back-up dishes in the refrigerator or keep hot dishes in the oven set at 200° F to 250° F (-73° C to -23° C) prior to serving. This way, your late-arriving guests can enjoy the same appetizing arrangements as the early arrivals.

 

Take Temperatures

Hot foods should be kept at an internal temperature of 140° F (60° C) or warmer. Use a food thermometer to check. Serve or keep food hot in chafing dishes, crock pots, and warming trays. Note: Some warmers only hold food at 110° F to 120° F (-163° C to -153° C), so check the product label to make sure your warmer has the capability to hold foods at 140° F or warmer.

 

Chill Out

Cold foods should be kept at 40° F (4 ° C) or colder. Keep cold foods refrigerated until serving time. If food is going to stay out on the buffet table longer than two hours, place plates of cold food on ice to retain the chill. You can fill a larger bowl with ice and place under the bowl or plate with food. Make an Ice Bowl , you need two bowls the serving bowl and a larger bowl Place serving bowl in larger bowl suspending it with tape. Fill the larger bowl with water and place both bowls in freezer and freeze overnight works perfectly. In the morning remove bowls from freezer, remove top bowl, and then release ice bowl from larger bowl. Place frozen bowl in large zip lock bag and return to freezer to use at your party. At serving time just take out the frozen bowl and place the bowl of cold food inside and serve. I put the ice bowl inside a decorative shallow bowl to allow for melting.

 

Keep It Fresh

Don’t add more fresh food to an already-filled serving dish. Instead, replace nearly-empty serving dishes with freshly-filled ones. Bacteria from people’s hands may have contaminated the food. Plus, bacteria may have started to multiply at room temperature.

 

Watch the Clock

Remember the 2-Hour Rule: Discard any perishables left out at room temperature for more than two hours, unless you’re keeping it hot or cold. If the buffet is held in a place where the temperature is above 90°F, the safe-holding time is reduced to one hour.

 

Leaving with Leftovers?

First RULE If in doubt

THROW IT OUT!

If you feel the food is OK, be sure to refrigerate leftovers immediately after you arrive home.

Want to know more about safe food handling. go to the FDA Government Site with this link.

keep’n ya safe! betti : )

FOOD SAFETY – KEEPING IT HOT OR COLD FOR YOUR NEXT BARBECUE OR PICNIC

 

Keeping things COLD- When it’s HOT!

Bottled water is a great picnic chiller. Freeze the bottles of water and then use them in your food cooler. Another way would be to freeze containers of water making larger blocks that fit in your cooler around the food containers you will be taking. Larger pieces of ice stay cold longer, maintaining a safe temperature in the cooler than small cubes can.

Use bagged ice for the beverages. Scoop ice into Freezer gallon bags, that way people can use it in their beverages if they want to and it won’t be dirty from the drink containers. Drinks chill faster when there is a little melted ice water in the cooler so don’t stress the water.

* Try to plan just the right amount of foods to take. That way, you won’t have to worry about the storage or safety of leftovers. If food sat out during the picnic, do not take it home to serve. Throw it away. Also serve dips for veggies and chips, mayonnaise based salads, perishables in smaller serving containers keeping the rest cold in the cooler and replenish as needed.

* When taking foods off the grill, put them on a clean plate, not the same platter that held raw meat.

* When preparing dishes like chicken or cooked meat salads, use chilled ingredients. In other words, make sure your cooked chicken, steak or pork has been cooked and chilled before it gets mixed with other salad ingredients.

* It’s a good idea to use a separate cooler for drinks, so the one containing iced perishable food won’t be constantly opened and closed.

* Did you know that a cooler chest can also be used to keep hot food hot? Line the cooler with a heavy clean towel for extra insulation and place well wrapped hot foods inside. It is best to wrap the hot foods containers in aluminum foil shiny side in and a kitchen towel. It’s amazing how long the foods will stay not only warm, but hot. Try to use a cooler that is just the right size to allow the hot food containers to be packed fairly tight so less heat escapes.

* Wash ALL fresh produce thoroughly. When preparing lettuce, break into pieces – then wash. A salad spinner is excellent for cleaning lettuce, fruits and vegetables. Good rule of thumb rinse twice, then spin.

 

KEEPING FOOD HOT!

Best way to keep things hot is to put the hot food into a covered dish with snap on top like those glass containers by Pyrex. Then wrap the dish in a towel and place it in a cooler with other hot foods. The tighter the fit the better. Your hot foods will stay hot and ready to serve at your outdoor event… This method is great for tailgating too.

 

Quick look at right temperatures for cooking meats…

* Cook foods to the required minimum cooking temperatures:

– 165˚ F > Poultry, poultry stuffing, and stuffed meat.

– 160˚ F > Ground Beef, fish, and seafood.

– 145˚ F > Pork and food containing pork. New temperature standard for pork . Ground pork however is still 165˚

– 145˚ F > shell eggs and foods containing shell eggs.

Click here to go to Correct Temperature Cooking Chart

* KEEP SEPARATE raw uncooked meats from other ready-to-eat Foods like salads, raw vegetables or fruit, during storage and preparation.

* Cool leftovers as quickly as possible. If you are eating later be sure to reheat to 165˚ F before serving again.

* To SUM UP, REMEMBER THIS ABOUT BACTERIA:

Bacteria on food will rapidly multiply when left at a temperature between 45˚ F and 140˚ F. Avoid this danger zone as much as possible. Refrigeration in your refrigerator should be  40˚ F.  Check it out using a thermometer over a 24 hour period just to be safe.

 

keep’n ya safe!     until later betti : )