What's Left in the Cabinet Pesto

I don't know about you, but I'm not always the best at keeping the house stocked up and properly provisioned. Typically, by the end of the week, it's slim pickings in our kitchen. Here's a pesto I whipped up out of stuff we had. It turned out to be a real hit. Any variations would probably be good too.

Basics:

3 Cups Frozen Spinach
5 Cloves of Fresh Garlic, Finely Minced
1 Cup Olive Oil
1 Cup Walnuts
1/2 Cup Heavy Cream
1/2 Teaspoon Thyme
1 Tablespoon Salsa
Salt and Pepper to Taste

1. Heat oil over medium heat in pan, add garlic, saute for three to five minutes, reduce heat to medium low.
2. Add 3 Cups Frozen Spinach, Salsa, and Thyme, cook until spinach is soft.
3. Remove from heat, spoon entire mixture into food processor, add walnuts, process until a paste. Add additional olive oil if it seems to "chunky."
4. Return to pan, heat on low, add cream, stir gently, add salt and pepper to taste. Heat until nice and hot.
5. Serve over pasta. Spaghetti was nice with this!

Enjoy!

Homemade Yogurt Cheese, Awesome

For me nothing compares to the feeling of creating something beautiful and watching people enjoy it. What could be better than serving up a plate of homemade cheese with fresh, local fruit and fantastic crackers for your friends to enjoy. One, in my opinion, really cannot beat the flavor of a truly fresh cheese. Consider using the best quality milk and yogurt for this recipe. You deserve it after all!


Tangy Labneh (yogurt cheese)
Mother Earth News June 2008

1 quart milk
1 tbsp plain yogurt containing live active cultures

Slowly heat the milk to 180 degrees. Let it cool to 110 degrees, then add the starter yogurt and mix well. Keep covered at about 110 degrees for 8 to 12 hours. Letting it sit at this temperature longer results in a thicker, tangier yogurt. ( Inexpensive, electric yogurt makers are designed to keep the temperature constant, but you can use an insulated thermos or cooler to do the same thing.) At this point, you should have perfectly delicious plain, tangy yogurt! To turn your yogurt into delicious cheese, all you do is strain the whey out of it. Line a colander with cheesecloth and let it drain at room temperature for 12 to 24 hours, or until it reaches desired thickness. Now simply add whatever flavorings you like. I enjoy fresh chopped sage and rosemary and sauteed garlic. For the sweet lovers among you try toasted nuts and honey.
Yield 8 to 12 ounces

Rockin' Ratatouille

This Ratatouille sticks close to the original spirit of the stew, though fans of traditional Ratatouille may notice that the ingredients vary slightly. It bears no resemblance to the Ratatouille of Pixar fame, no offense. I've always cooked without a recipe, but I've put some guidelines in here to help those who might finds the old "throw stuff together and see if it comes out good" method a bit too much.


Basics:

1 Large Zucchini, cut into large chunks or sliced in about 1/4" thick slices
1 Large Summer Squash, same as above for prep.
1 Large Can of Diced Tomatoes (I usually get what's on sale)
3 to 5 Cloves of Fresh Garlic, coarsely chopped
1 Tablespoon Dried Thyme
2 Tablespoons Fresh Rosemary
1/2 Teaspoon Freshly Ground Pepper
1/2 Cup Olive Oil
1/4 Cup Cabernet Sauvignon
1 Glass of above for Cook
1/2 Cup Heavy Cream (Just go for it.)

Method:

1. Heat olive oil in big, heavy skillet over medium heat. Cast iron works great (my favorite for just about everything.)
2. Saute garlic, zucchini, and summer squash for about five minutes, over medium heat, stirring frequently.
3. Have a sip of wine.
4. Add thyme, rosemary, and ground pepper. Stir and cook an additional two to three minutes.
5. Add tomatoes (with liquid), 1/2 cup wine, continue to cook over medium-low heat for ten to fifteen minutes.
6. Reduce heat to low; add 1/2 cup heavy cream, stir gently to mix.
7. Serve over pasta (I prefer wheels or penne or something small instead of noodles); an alternative is to serve with slices of a hearty bread.
8. Drink wine and enjoy life.

I've added meat to this with good results. The best was when I used leftover pork from a BBQ. I added it in small chunks with the sauce still on. Result: Heaven.

Summer is for frying

Whenever the weather starts to warm up here on the Southcoast I get a hankerin' for some good old New England Fish and Chips.

Here is a fried fish recipe that I love from the New England Cookbook by Brooke Dojny! The batter is crisp and not too thick with a nice tangy flavor. Serve it up with a heaping side of fries and your favorite coleslaw recipe, Yum!

Narragansett Beer- Battered Fish 'n' Chips
makes 4 servings

1C all purpose flour
1t salt
1/2 t black pepper
3/4t baking soda
1C flat beer
1T cider vinegar
frying oil
1 1/2 lbs firm fish fillets such as scrod, haddock or pollack about 1/2 in. thick, cut into about 12 pieces

1. Whisk together the flour, salt, pepper, and baking soda in a large bowl. Gradually whisk in the beer and vinegar. Let the batter stand for 10 minutes and stir gently again before using.

2. Heat 1/2 to 3/4 inch of oil to 350* in a deep, heavy, preferably cast- iron skillet over medium heat. The oil is hot enough when a small cube of bread browns in about 30 seconds.

3. Dip the fish in the batter, letting the excess drip off, and slowly and carefully ease into the oil. ( Do not crowd the pan. You will probably have to fry in two or three batches.) Fry the fish, turning once with a long-handled slotted spoon or tongs, until well browned on both sides and cooked through, 3 to 5 minutes total. Remove carefully and drain on paper towels.

4. Serve the fish with french fries and your favorite cole slaw

Enjoy!