Basil Pesto

Fresh basil in the garden.  So much rain this spring 

allowed for an early crop.

Wash all the picked basil in a large basin.

Drain washed basil on a dish towel.

Add garlic and olive oil to food processor.

Add half the basil to food processor.

Add remaining basil and olive oil.

before it is completely smooth check to see it is not too dry

if it is, add more olive oil.

Add pine nuts.

Add both pecorino romano and 

parmigianno reggiano.

Add pesto to ice cube tray for freezing.

or if you don't have an old ice cube tray, 

divide into small containers, in single portion servings.

Pop out frozen pesto from the tray and containers.

Put frozen cubes into a freezer Ziploc for future use.

As Always, 

ENJOY!

Source: Perfect Pasta by Valentina Harris

INGREDIENTS

4 oz. fresh basil leaves

1 Tbsp. pine nuts

2 cloves garlic

3 Tbsp. Parmegianno Reggiano cheese

3 Tbsp. Pecorino Romano cheese

5 Tbsp. olive oil

pinch of salt

   Since I had such an unusually large crop of spring basil, I doubled the recipe, shown in all the photos above.  

   I received this book as a gift when I was in college.  I have been making this recipe for so many years, I usually eyeball all the quantities as I put them in the food processor.  Having exact quantities, as I have given above, will help any beginners in the pesto making.

  Collect all your basil from the garden, by cutting whole stems from the plants.  I collect them straight into a large plastic basin.  Place the basin in your kitchen sink and fill with cool water, to thoroughly wash all the basil.

    Pick just the leaves off the stems and collect on a dish towel where they can drain off excess water. 

   Place peeled garlic cloves and half the olive oil into the bowl of a food processor.  Give it a few pulses to chop up the garlic.  Add half the basil, and pulse a few more times.  Add the remaining basil and remaining olive oil and pulse a few more times.  Before it has thoroughly come together as a paste, check that it is not too dry.  If it seems dry add a 1-2 Tbsp. of olive oil.  Give it another quick pulse. 

   Now add your pine nuts and pulse and then your cheeses and pulse, plus a pinch of salt.  The cheeses will already be adding salt to the paste, so don't add too much. 

   Once the pesto has made a nice homogeneous paste, scoop small spoonfuls into ice cube trays or small containers in single servings.  Place in the freezer until completely hardened. 

   Remove frozen pesto from containers and place in freezer Ziploc bags.  

Your pesto is now ready for use with any pasta dish, or minestrone soup. Be creative and add it to sauces or marinades.

Artichoke, Olive and Sun-dried Tomato Quiche

Looks beautiful inside with the green and red color 

from the olives, basil and sun-dried tomatoes.

Hot out of the oven, puffed and browned perfectly!

A really easy vegetarian dish, but wonderfully delicious for 

breakfast, lunch or dinner, no matter if you are 

vegetarian or not.

As Always,

ENJOY!

Source: Dinner Pies by Ken Haedrich

1 recipe pie dough for a 9 1/2-10 inch tart pan

FILLING

2 1/2 Tbsp. unsalted butter

1 large onion, halved and thinly sliced

2 garlic cloves minced

1 1/2 cups drained and quartered canned artichoke hearts

1/2 cup pitted and coarsely chopped olives

1/2 cup chopped oil packed sun-dried tomatoes

4 large eggs

1 1/4 cups half-and-half

1/4 cup heavy cream

1 cup grated parmesan cheese

1 1/2 Tbsp. all purpose flour

1 Tbsp. chopped fresh basil

    Prepare pastry dough and refrigerate until ready for use.

    Roll out dough to a 13 inch circle. Fit the pastry into the tart pan, being careful not to stretch the 

dough as you work it into the edges.  Refrigerate the shell for 1 hour before prebaking.  I prefer to freeze the shell, so no pie weights are needed during the prebaking. (Pre-bake at 375 for 25 min.)

Preheat oven to 375 degrees.

   Melt the butter in a large skillet over medium heat. Add the onions and saute until soft and light golden, 12-15 minutes. Stir in the garlic and cook for another minute. Remove from the heat and set aside to cool briefly.

   Spread the onions evenly in the tart shell.  Scatter the artichoke hearts, olive, and sun-dried tomatoes over them. 

   Whisk the eggs in a large mixing bowl. Whisk in the half-and-half and heavy cream, Parmesan cheese, flour, basil, 3/4 tsp. salt and ground black pepper to taste.  Carefully pour or ladle the custard into the shell.

   Bake the quiche on the center oven rack until golden brown and puffy, 35 to 45 minutes.  Cool for at least 30 minutes before serving. 

Salted Butter Caramel-Chocolate Mousse

The perfect do ahead dessert!

This mousse needs to be refrigerated at least 8 hours

before serving.  The beauty in that, is that, it is the perfect

dessert for a dinner party that you can 

make the day before the party. 

Top with whipped cream and candied nuts or 

nut brittle as I have done here.

As Always,

ENJOY!

Source: My Paris Kitchen by David Lebovitz

INGREDIENTS

1. • 1/2 cup (100g) granulated sugar
   • 3 tablespoons salted butter, cubed
   • 3/4 cup (180ml) heavy cream
   • 6 ounces (170g) bittersweet or semisweet chocolate, chopped
   • 4 large eggs, separated
   • Rounded 1/4 teaspoon flaky sea salt, preferably fleur de sel

PREPARATION

1. 1. 1. Spread the sugar evenly over the bottom of a wide saucepan. Heat the sugar over medium heat. As it begins to liquefy at the edges, use a heatproof spatula to very gently drag the liquefied sugar toward the center. Watch carefully, as once the edges start to darken, the sugar is in danger of burning. Continue to cook, stirring very gently, until all the sugar is melted and begins to caramelize.
   2. 2. When the caramel is a deep amber color and starts to smoke, wait for a moment for it to smell just slightly burnt, then remove it from the heat and quickly whisk the butter, stirring until melted. Gradually whisk in the cream and stir until the little bits of caramel are completely melted. (A few can be stubborn, so be patient. You can strain the mixture if they simply refuse to budge.)
   3. 3. Once smooth, add the chocolate, stirring gently until it's melted and smooth. Scrape the mixture into a large bowl and let it cool to room temperature. Once it's no longer warm, whisk in the egg yolks.
   4. 4. In a separate bowl, whip the egg whites until stiff. Fold one-third of the whipped whites into the chocolate mixture, sprinkling in the flaky salt. Fold in the remaining beaten egg whites just until no streaks of white remain. Divide the mousse into 8 serving glasses, or transfer it to a decorative serving bowl, and chill for at least 8 hours. 

Best Beer Brownie

Amazingly light, not cakey and dry, but chocolatey melting

goodness in your mouth.

So surprisingly delicious. with a lush texture!

Source: Jackie Dodd (ehow contributor)

As Always,

ENJOY!

• 6 weight ounce dark chocolate chips
• 1/3 cup stout beer
• 1/2 cup melted butter
• 1 cup granulated sugar
• 1/2 cup brown sugar

• 3 large eggs
• 3/4 cup all purpose flour
• 1 teaspoon salt 
• 1/4 cup unsweetened cocoa powder 

Preheat the oven to 350 degrees Fahrenheit. In a large bowl whisk together the melted butter, granulated sugar, and brown sugar until well combined.

One at a time add the eggs, whisking until well combined before adding another (whisk more than you think necessary).

Add the chocolate and the beer to the top of a double boiler. Stir over medium heat until the chocolate is melted and well combined with the beer.

Add the chocolate to the butter mixture, whisk until well combined.

Add the flour, salt and cocoa powder to the bowl, stir until just combined.

Pour into an 8 X 8 pan that has been lined with parchment paper or sprayed with cooking spray. Bake at 350 degrees Fahrenheit for 22 to 25 minutes (do not over-bake) or until the brownies do not jiggle when the pan is shaken and a tooth pick inserted into the center returns with moist crumbs attached (but not raw batter).

Allow to cool completely before cutting. This may take several hours. Brownies will be soft and fudgy. Brownies are best the day after being made.

Blackberry and Apple Pie

Another show stopper!

The colors are so beautiful and vibrant, and the 

taste is an exceptionally delicious combination.

The tad bit of cardamom added to the fruit gives it 

the most wonderful floral aroma. Combined with the scent 

of the berries and apples, you just won't be able 

to resist digging in to a slice.

Hot out of the oven,
with beautifully browned edges and
demerara sugar.

As Always,

ENJOY!

Source: Back In The Day by Cheryl Day and Griffith Day

INGREDIENTS

1 recipe flake pie crust dough for a double crust 9" pie

2 1/2 cups blackberries

2 tsp grated lemon zest

1 tsp. fresh lemon juice

1/2 cup granulated sugar

2 Tbs. cornstarch

1/4 tsp. sea salt

1/4 tsp. ground cardamom

2 1/2 lbs. apples, cored, peeled, and sliced

1 large egg, beaten with salt for egg wash

Coarse sugar for sprinkling

DIRECTIONS

Prepare pie dough and refrigerate until ready to use. 

Preheat oven to 400 degrees 

Gently toss the blackberries with the sugar, lemon juice, zest, cornstarch, salt and cardamom. Set aside for 15 minutes. Then toss the apples with the blackberry mixture.

To assemble the pie: roll out one disk of pie dough, then fit into the 9" pie pan. Fill the pie shell with the fruit mixture. Brush the edges with egg wash.

Roll out the second pie dough. Cover the top of the pie. Trim and crimp the edges.  Cut a few slits in the top for steam vents.

Brush the top of pie with the egg wash and sprinkle with coarse sugar. 

Bake the pie for 15 minutes, then reduce oven temperature to 375 degrees and continue baking for 

45-50 minutes, until the crust is golden brown and the fruit is bubbling.  Cool for 2-3 hours.

Sables Cookies

Cooling on the rack, the edges were rolled in Demerara sugar.
.Demerara has a natural caramel-like flavor; this lends warm,caramel notes to
whatever you add the sugar to.

Cut at 1/3 inch thick and spaced out on the parchment paper
to allow for spreading.

Whether you call them Sables, shortbread, or simply butter cookies,
this type of simple cookie is loved throughout the world.
Served with tea, or packed in a lunch, or maybe an afternoon
snack, dunked in a glass of cold milk.

This dough can be prepared ahead and stored, wrapped in plastic wrap,
in the refrigerator, ready to bake up and serve at a moments notice.

My oldest brother is a huge fan of shortbread cookies, I might even dare to say
that shortbread cookies are his favorite cookies, but since
he considers himself a cookie aficionado, I don't know if he could
limit himself to just one cookie as a favorite.

I prepared these Sables cookies to give to him as a birthday treat.
I know he will be guarding the stash so that it will last as long as possible.

If preparing these during a holiday, roll the outside in colored sugar
to go with the occasion.

As Always,

ENJOY!

Source: Baking From My Home To Yours by Dorie Greenspan

2 sticks (8 ounces) unsalted butter, at room temperature

1/2 cup granulated sugar

1/4 cup confectioners' sugar, sifted before measuring

1/2 teaspoon salt, preferably sea salt

2 large egg yolks, at room temperature

2 cups all-purpose flour.

For the decoration (optional):

1 egg yolk

Large crystal or dazzle sugar, colored or plain

1. Working in a mixer fitted with a paddle attachment, beat the butter at medium speed until it is smooth and very creamy. Add the sugars and salt and continue to beat until smooth and velvety, not fluffy and airy, about 1 minute. Reduce the mixer speed to low and beat in 2 egg yolks, again beating until well blended.

2. Turn off the mixer, pour in the flour, and pulse the mixer about 5 times at low speed for 1 or 2 seconds each time.  Then continuing at low speed, stir for about 30 seconds more, just until the flour disappears into the dough and the dough looks uniformly moist. If you still have some flour on the bottom of the bowl, stop mixing and use a rubber spatula to work the rest of it into the dough. The dough will not come together in a ball -- and it shouldn't. You want to work the dough as little as possible. What you're aiming for is a soft, moist, clumpy dough. 

3. Scrape the dough onto a work surface, gather it into a ball and divide it in half. Shape each piece into a smooth log about 9 inches long. Wrap the logs well and chill them for at least 3 hours. The dough may be kept in the refrigerator for up to 3 days or frozen for up to 2 months.

4. When ready to bake, center a rack in the oven and preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.

5. To decorate the edges of the sablés, whisk the egg yolk until smooth. Place one log of chilled dough on a piece of waxed paper and brush it with yolk (the glue), and then sprinkle the entire surface of the log with sugar. Trim the ends of the roll if they are ragged and slice the log into 1/3-inch-thick cookies.

6. Place the rounds on the baking sheet, leaving an inch of space between each cookie, and bake for 15 to 17 minutes, rotating the baking sheet at the halfway point. The cookies should be golden brown around the edges when done.

French Pear Tart

Hot out of the oven, this tart smells and looks divine!

The simplicity of these three ingredients combined, 

makes for such an elegant dessert.

The partially baked crust, spread evenly with the 

almond filling, and then the pears, sliced and laid

carefully on top. 

My eldest brother loves desserts with pears.

I just had to make this fabulous tart for his birthday celebration.

Every last piece disappeared so quickly, you would hardly believe 

there were four other desserts I made as well.

But honestly, who can resist a buttery crust with simple toppings!

As Always,

ENJOY!

Source: Baking From My Home To Yours by Dorie Greenspan

For the pears:

6 canned pear halves OR 3 medium pears, firm but ripe

1 lemon

4 cups water, if poaching

1 1/4 cups sugar, if poaching

For the almond cream:

6 tablespoons unsalted butter, at room temperature

2/3 cup sugar

3/4 cup ground blanched almonds

2 teaspoons all-purpose flour

1 teaspoon cornstarch

1 large egg

2 teaspoons light/dark rum or 1 teaspoon pure vanilla extract

Confectioners’ sugar for dusting

Sweet Tart Dough

1 1/2 cups all-purpose flour

1/2 cup confectioners’ sugar

1/4 teaspoon salt

1 stick plus 1 tablespoon (4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces

1 large egg yolk

Dough

• Put the flour, confectioners’ sugar and salt in a food processor and pulse a couple of times to combine.  Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut in coarsely.  Stir the egg, just to break it up, and add it a little at a time, pulsing after each addition.  When the egg is in, process in long pulses (about 10 seconds each) until the dough, which will look granular soon after the egg is added, forms clumps and curds.  Turn the dough out onto a work surface.
• Very, very lightly and sparingly knead the dough just to incorporate any dry ingredients that might have escaped mixing.
• Butter the tart pan and press the dough evenly along the bottom and up the sides of the pan.  Don’t press so hard that the crust loses its crumbly texture.  Freeze the crust for at least 30 minutes, preferably longer, before baking.
• To partially bake the crust, center a rack in the oven and preheat the oven to 375 degrees F.  Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust.  Bake the crust 25 minutes, then carefully remove the foil.  If the crust has puffed, press it down gently with the back of a spoon.  Bake for another 3 to 5 minutes, then transfer the crust to a cooling rack; keep it in its pan.

Pears

• If you are using fresh pears and want to poach them, peel them and leave them whole.
• Bring the 4 cups water, the 1 1/4 cups sugar and the juice of the lemon to a boil in a saucepan just large enough to hold the pears.
• Add the pears to the boiling syrup, lower the heat so the syrup simmers and gently poach the pears until they are tender when pierced with a knife, about 15 minutes.
• Cool the pears to room temperature in the syrup.

Almond Cream

• Put the butter and sugar in a food processor and process until the mixture is smooth and satiny.
• Add the ground almonds and continue to process until well blended.
• Add the flour and cornstarch, process, and then add the egg. Process for about 15 seconds more, or until the almond cream is smooth.
• Add the rum or vanilla and process just to blend.  (The cream can be made in a mixer fitted with the whisk attachment or in a bowl with a rubber spatula.  In either case, the ingredients are added in the same order.)
• Scrape the almond cream into a container and either use it immediately or refrigerate it until firm, about 2 hours.

Baking

• Preheat the oven to 350 degrees F.  Have a lined baking sheet at the ready.
• If you are using fresh (unpoached) pears, peel them now.  If you are using poached or unpoached pears, cut them in half from stem to bottom and core them; rub the unpoached pears with lemon juice.  Pat the pears very dry (so that their liquid won’t keep the almond cream from baking).
• Fill the baked crust with the almond cream, spreading it even with a spatula.  Thinly slice each pear half crosswise, lift each half on a spatula, press down on the pear to fan it slightly and place it, wide-end toward the edge of the crust, over the almond cream.  The halves will form spokes.
• Put the crust on the lined baking sheet, slide the sheet into the oven and bake the tart 50 to 60 minutes, or until the almond cream puffs up around the pears and browns.  Transfer the tart to a rack to cool to just warm or to room temperature before removing from the pan.
• You can prepare a glaze by simmering the pear syrup until it has thickened into a glaze. Reserve this to brush on the tart before serving. Right before serving, brush the glaze over the surface of the tart and dust it with confectioners’ sugar.

If you do not already own this book by Dorie Greenspan, I highly recommend it!