A Little Bit of This, A Little Bit of That

We’ve been cooking up a lot of recipes in the Edick kitchen so giving my sous chef a day off, don’t want to wear him out. And it is Saturday, college football day for him so thought this would be a good time to share some interesting foodie stuff. 

Pesto!: I always plant too many basil plants in spring. I don’t know if I have a fear of running out before summer’s end or want to have leftover basil to make pesto. If I don’t have time to make pesto I freeze the basil leaves to use later.

Pesto is quick and easy to make, can be stored in jars or frozen. 

Pesto!
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Ingredients
  1. • 2 garlic cloves
  2. • 1/3 cup pine nuts
  3. • 2 cups fresh basil leaves
  4. • 4 tablespoons grated Parmesan-Reggiano cheese
  5. • 5 ounces olive oil
  6. • Optional: Salt and pepper to taste
Instructions
  1. Put the garlic, pine nuts, basil and Parmesan in a food processor (or mortar and pestle if you prefer) and mix to a paste.
  2. Add oil in a steady stream mixing continually.
  3. Add salt and pepper to taste. (I don't usually add)
  4. Refrigerate in a clean jar. (can add a layer of olive oil on top if preferred)
Notes
  1. Lasts for about 3 weeks in the fridge. Or you can freeze in ice cube trays for future use. Great added to soups, with pasta, and on bread as an antipasto with marinated peppers, tomatoes and cheese. Yum!
Adapted from The Food of Italy Cookbook
Adapted from The Food of Italy Cookbook
Christina's Food And Travel https://christinasfoodandtravel.com/
Here are a few of my favorite sites that frequently have good blogs and posts regarding preparation, preservation, and all good things about food. Well, at least I think so. 

Homemade Vegetable BouillonFood 52 recently posted a great article on the merits of homemade vegetable bouillon. If you don’t have a lot of freezer storage, this bouillon paste might be a solution for you, and there’s no MSG!

14 Crops for Winter Food Storage: Grow a Good Life – Journey to a Self Sufficient Life shared alternative ways to preserve vegetables over the fall/winter months. Local farmer’s markets have great prices on bulk fruits and vegetables this time of year. 

Tips from the Smitten Kitchen: This website has some great food tips like how to julienne, make your own vanilla extract, as well as cooking conversions, and cooking tools. 

100 Random Food Facts: And just for fun… a website with some interesting food facts. If you like trivia, you’ll enjoy the information on this site. Example: Ketchup was sold in the 1830’s as medicine.

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