Fun in the kitchen

recruiterg · July 21, 2012

My wife and kids are out of town this weekend. I had planned to get some work done in the garden. However, mother nature got in the way of those plans. It was raining this morning. I decided to do a little cooking so I did't feel so guilty about watching the British Open. I made a big batch of pesto and a small batch of lacto-fermented pickles. This is my first time using this method to make pickles. I can't wait to give them a try.

Who's cooking what they grow? Let' see some pictures.

meadowyck · July 21, 2012

recruiterg, hope ya don't mind me asking, but why do you have your pesto in that pan, instead of a glass bow? I'm only asking as I only ever used glass when making mine as the gal that taught me say only to use glass, that way the metal doesn't mess with flavor. So that is the way I make it. Do you always use that pan for your pesto? Not being critial just interested in your pan choice. Both of your items are looking good.

TightenUp · July 21, 2012

it is best to use a non reactive bowl when cooking

recruiterg · July 21, 2012

I just freeze it in that pan, then take it out and cut into squares, then throw into a zip top bag for storage. I don't think it affects the flavor. The squares are the right amount for 1 lb. of pasta.

sprtsguy76 · July 21, 2012

Pasta and pesto! Nothing better! Looks absolutely delicious!

Damon

Cantgrowem · July 21, 2012

Would you share your pesto recipe? I have a lot of basil needing to be picked. My last batch of pesto was not so good. Freezing doesn't change the color of the pesto?

Rockporter · July 21, 2012

Can you post the recipe to the pesto? That looks really good. I cannot wait to start doing some canning and freezing. We are moving into a house and I have a big yard so I will be growing lots of basil to make pesto. Yum.

TightenUp · July 21, 2012

fill blender or food processor with basil
add
1/4 cup pine nuts
1/3 cup parm cheese
2 cloves garlic
grind some salt
a small squeeze of lemon-maybe half lemon or less
couple tablespoons extra virgin olive oil(evoo)

turn machine on and while running very slowly add evoo until pesto is the consistency you're looking for

TightenUp · July 21, 2012

pre heat grill to high

make pasta according to instructions, best al dente and bow ties are nice

slice all veggies into wedges or circles to grill
coat all veggies with canola oil and salt and pepper

grill

1 yellow squash
1 zucchini
1 vidalia sliced thick
1 bunch asparagus trimmed short
optional(eggplant salted for moisture release and rinsed well and dried)

cut veggies to bite size or size of pasta
add all veggies to pasta, add whatever tomatoes are available

top veggies and pasta with lots of pesto, extra parm chesse and a little extra evoo.

serve room temp or a little warm

Rockporter · July 21, 2012

Thanks, I will defintely be making this. It sounds awesome and I bet it is full of flavor.

TightenUp · July 21, 2012

last year i planted a couple basil plants, this year i dedicated a section of the garden along with a couple pots to various basil varieties. that pesto recipe is killer. i have a batch in fridge at all times. if you have the patience try stripping all the leaf's off an entire plant of fine verde basil. it makes the best pesto in my opinion. sometimes i add in some sweet basil just to fill the food processor easier. i also am in the process of trying lemon basil and thai basil. all so different but all so delicious

recruiterg · July 22, 2012

2 cups basil leaves
1 tbsp lemon juice
1/2 cup toasted pine nuts
1/2 cup parmesan (use the good stuff, not the stuff from the green can)
1/4 cup Italian Flat Leaf parsley (don't use the curly leaf stuff)
1/3 cup extra virgin olive oil
2 cloves garlic
Big pinch sea salt
Lot's of cracked pepper

Combine all ingredients in a food processor and process to a thick paste. You might need to add a little olive oil. Then, freeze in a glass dish, cut into squares, individually wrap in plastic wrap, store in zip to bags. Take a square out as needed and thaw on the countertop. Mix with pasta. Add a little parmesan.

Note on garlic: I like to take the garlic and cut it into big pieces, then drop it into a cup with boiling water and let it sit for 60 seconds or so. The end result is that you cook off the really raw garlic taste and the pesto is much easier on the stomach. You still taste the garlic.

meadowyck · July 22, 2012

Good glad it ends up in baggies...LOL great receips everyone.

lakelady · July 25, 2012

mmm..I love basil. I go to the market and look like an idiot because I'll just stand there and sniff a nice big bunch of it

fine Verde Basil? Where can I get seeds for that? Is it like globe basil?

TightenUp · July 26, 2012

Quote:

Originally Posted by lakelady

mmm..I love basil. I go to the market and look like an idiot because I'll just stand there and sniff a nice big bunch of it

fine Verde Basil? Where can I get seeds for that? Is it like globe basil?

yes

from remys sample seed shop where i got the variety

"This is a cute little basil with small bright green leaves. The plants naturally grow in a globe shape. This is a good variety for ornamental pots, but it is just as good for eating. The little leaves pack a lot of flavor"

July 21, 2012	#2
meadowyck Tomatovillian™ Join Date: May 2012 Location: Brooksville, FL Posts: 1,001	recruiterg, hope ya don't mind me asking, but why do you have your pesto in that pan, instead of a glass bow? I'm only asking as I only ever used glass when making mine as the gal that taught me say only to use glass, that way the metal doesn't mess with flavor. So that is the way I make it. Do you always use that pan for your pesto? Not being critial just interested in your pan choice. Both of your items are looking good. __________________ Jan “Do what you can, with what you have, where you are.” -Theodore Roosevelt

July 21, 2012	#6
Cantgrowem Tomatovillian™ Join Date: Jul 2012 Location: Cherry Hill, NJ Posts: 9	Freezing pesto Would you share your pesto recipe? I have a lot of basil needing to be picked. My last batch of pesto was not so good. Freezing doesn't change the color of the pesto?

July 21, 2012	#7
Rockporter Tomatovillian™ Join Date: Feb 2012 Location: Texas Coastal Bend Posts: 3,205	Can you post the recipe to the pesto? That looks really good. I cannot wait to start doing some canning and freezing. We are moving into a house and I have a big yard so I will be growing lots of basil to make pesto. Yum. __________________ In the spring at the end of the day you should smell like dirt ~Margaret Atwood~

July 21, 2012	#9
TightenUp Tomatovillian™ Join Date: Mar 2011 Location: Jersey Posts: 1,183	pre heat grill to high make pasta according to instructions, best al dente and bow ties are nice slice all veggies into wedges or circles to grill coat all veggies with canola oil and salt and pepper grill 1 yellow squash 1 zucchini 1 vidalia sliced thick 1 bunch asparagus trimmed short optional(eggplant salted for moisture release and rinsed well and dried) cut veggies to bite size or size of pasta add all veggies to pasta, add whatever tomatoes are available top veggies and pasta with lots of pesto, extra parm chesse and a little extra evoo. serve room temp or a little warm Last edited by TightenUp; July 21, 2012 at 11:29 PM.

July 21, 2012	#10
Rockporter Tomatovillian™ Join Date: Feb 2012 Location: Texas Coastal Bend Posts: 3,205	Thanks, I will defintely be making this. It sounds awesome and I bet it is full of flavor. __________________ In the spring at the end of the day you should smell like dirt ~Margaret Atwood~

July 21, 2012	#4
recruiterg Tomatovillian™ Join Date: Jan 2009 Location: Edina, MN (Zone 4) Posts: 945	I just freeze it in that pan, then take it out and cut into squares, then throw into a zip top bag for storage. I don't think it affects the flavor. The squares are the right amount for 1 lb. of pasta.

July 21, 2012	#5
sprtsguy76 Tomatovillian™ Join Date: May 2007 Location: Santa Clara CA Posts: 1,125	Pasta and pesto! Nothing better! Looks absolutely delicious! Damon

July 22, 2012	#12
recruiterg Tomatovillian™ Join Date: Jan 2009 Location: Edina, MN (Zone 4) Posts: 945	2 cups basil leaves 1 tbsp lemon juice 1/2 cup toasted pine nuts 1/2 cup parmesan (use the good stuff, not the stuff from the green can) 1/4 cup Italian Flat Leaf parsley (don't use the curly leaf stuff) 1/3 cup extra virgin olive oil 2 cloves garlic Big pinch sea salt Lot's of cracked pepper Combine all ingredients in a food processor and process to a thick paste. You might need to add a little olive oil. Then, freeze in a glass dish, cut into squares, individually wrap in plastic wrap, store in zip to bags. Take a square out as needed and thaw on the countertop. Mix with pasta. Add a little parmesan. Note on garlic: I like to take the garlic and cut it into big pieces, then drop it into a cup with boiling water and let it sit for 60 seconds or so. The end result is that you cook off the really raw garlic taste and the pesto is much easier on the stomach. You still taste the garlic. Last edited by recruiterg; July 22, 2012 at 03:46 PM.

July 25, 2012	#14
lakelady Tomatovillian™ Join Date: Aug 2011 Location: northern NJ zone 6b Posts: 1,862	mmm..I love basil. I go to the market and look like an idiot because I'll just stand there and sniff a nice big bunch of it fine Verde Basil? Where can I get seeds for that? Is it like globe basil? __________________ Antoniette