All posts tagged: foodie friday

foodie friday: homemade pesto

We have an out of control basil plant in our backyard. It’s pretty impressive because I generally kill every plant in sight. But the basil, greek oregano, and mint…oh they are thriving. The other day we noticed that the basil was going to seed and, well, the plant was about 18″ to 24″ tall. It was time to hack away at the plant and whip up two pints of pesto. A 20 minute project later and we got two pints of pesto out of it, one for the fridge and one for the freezer, so great!   Fresh Basil Pesto Recipe Prep time: 10 minutes taken from Simply Recipes 2 cups fresh basil leaves, packed 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese** 1/2 cup extra virgin olive oil 1/3 cup pine nuts or walnuts 3 medium sized garlic cloves, minced Salt and freshly ground black pepper to taste Special equipment needed: A food processor (if you’re in DC, I may loan you mine) 1 Combine the basil in with the pine nuts, pulse a …

food art

I love this print by Bryan Schutmaat available on 20×200. It may soon live on my wall. I may soon need more walls (or I may actually have to start hanging what I have). Someday it will happen.

foodie friday: ricotta cheese

    In my great attempts to emulate both Little House on the Prairie and every cooking blog alive, I decided to make my own ricotta cheese (because going to the grocery store sounded difficult). But to answer all the questions of “is it really that different?” the answer is yes. I’m now obsessed. It it smooth and creamy and wonderful. And it also went really well on toast with my strawberry jam. Success. Homemade Ricotta from Jennie Perillo care of Food52 Makes 2 cups 4 cups whole milk 1 cup heavy cream 3/4 cups buttermilk 1/2 teaspoon fine sea salt Add the ingredients to a 4-quart pot. Bring to a very gentle boil over medium heat. Meanwhile, line a sieve or fine mesh strainer with a few layers of cheesecloth and place it over a deep bowl or pot. Once the curds begin to separate from the whey (you’ll see little specks of white bob to the surface), stir gently and set heat to the lowest setting (see NOTE). Cook for 2 more minutes, …

foodie friday: strawberry jam

Some days I channel my inner Little House on the Prairie spirit. I want a cow, I think about churning butter and making maple syrup candies on fresh plates of snow. Doesn’t everyone think that way? Don’t answer that. So a few weeks ago, with a carton of sad looking strawberries in the fridge, several weck canning jars, and the internet to google recipes, I set out to make a pectin-free strawberry jam, not because I’m opposed to pectin, I just didn’t want to go to the store again. And oh heavens, the results were great. They were a tad bit soupier then I expected, but the flavor was amazing. And on my toast in the morning, even better. I can’t imagine how yummy it would be on a biscuit. STRAWBERRY JAM taken from Goddess of Bakedom, the blog of Sarabeth Levine Makes 10 half-pints 8 pints strawberries, hulled, rinsed, drained and cut into smaller pieces (you will have about 12 cups after cutting) 5 cups granulated sugar 1/3 cup fresh lemon juice (about 2 …

foodie friday: blood orange margaritas

I love “punch,” many know this. Now is the time to really admit that I love mixed drinks and somehow putting it in a punch bowl makes it less troubling in my mind. Please, I’ve said it before and I will say it forever, a signature drink at a party is essential. So when I saw this recipe on White On Rice Couple, I knew I needed to make it. And almost two years later, it’s finally happened and oh heavens, if it wouldn’t be a problem to make them daily I would. Lightly Sweet, tart, citrus, and tequila. How could it be bad. Blood Orange Margarita Recipe adapted from White on Rice Couple 3 oz fresh Blood Orange Juice 1.5 oz Tequila (I used the Herradura Reposado) 1 oz Triple Sec (From the liquor store guy: use Patron Orange, a touch classier) splash of agave nectar syrup 1. Rub the rim of an old fashioned glass (or whatever similar vessel you prefer) with an edge of a blood orange slice. Swirl the rim through …