Saturday, July 31, 2010
Wednesday, July 28, 2010
Tuesday, July 27, 2010
I have a pile of recipes (no joke) that I've been collecting for what feels like eons. Meatballs are one of those treats that you either love or hate. For me, I forgot how much I enjoyed a good homemade meatball. But thanks to Luisa Weiss, I'm once again, a believer. This isn't your typical meatball recipe, there is no marinara sauce and it's made completely with ground pork.
Tuesday, July 13, 2010
Monday, July 12, 2010
Tuesday, July 6, 2010
Saturday, July 3, 2010
- 2 loosely packed cups of fresh basil leaves
- salt to taste
- 1/2 to 2 cloves of garlic, crushed
- 2 tbs. pine nuts or walnuts, lightly toasted in a dry skillet
- 1/2 c. evoo
- 1/2 freshly grated Parmesan or other hard cheese
In a food processor combine the basil, salt, garlic, pine nuts and about half the olive oil. Process, stopping to scrape down the sides of the bowl, and occasionally adding the rest of oil. Store in fridge for 1-2 weeks or freeze for several months.
Mark recommends that if you are going to freeze the pesto, to do it without the addition of the cheese.
Thursday, July 1, 2010
The bechamel sauce was studded with Gruyere, an underrated cheese in my estimation. This mac n cheese recipe has that "star quality" and could easily be adapted to one's personal preferences. As I was putting together all of the elements last night, I started to dream of other additions and combinations - caramelized onions, sausage, roasted asparagus or roasted broccoli, the list does go on and on and on. Nonetheless, I was very pleased with how the mac n cheese turned out and I'm looking forward to give some of Amy's other recipes a whirl.