Basilicious

Each year I end up with copious amounts of the fragrant herb at the end of the season. While I enjoy bruschetta weekly during the summer, what's a girl to do with all that basil? When life hands you basil, make pesto!

I've found that Ball Freezer Jars work perfectly to preserve the basil pesto all winter. It's wonderful to be able to visit the freezer for a taste of the summery spread in a calzone or on a sandwich.




My favorite basil pesto recipe is from Michael Chiarello of NapaStyle fame. I have altered the recipe slightly as freezing the nuts and cheese does not work particularly well.




(Makes about 3/4 cup, enough for 1 pound pasta.)
2 cups firmly packed fresh basil leaves
1/3 cup olive oil
1/2 teaspoon minced garlic
Sea salt, preferably Gray salt
Freshly ground black pepper
Pinch of powdered ascorbic acid (vitamin C)

Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil. Put the basil in a large sieve and plunge it into the boiling water. Immediately immerse all the basil and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the basil into the ice water bath and stir again so it cools as fast as possible. Drain well.
Squeeze the water out of the basil with your hands until very dry. Roughly chop the basil and put in a blender. Add the garlic, salt and pepper to taste, olive oil and the vitamin C, if using. Blend for at least 30 seconds. In this way the green of the basil will thoroughly color the oil. Pulse to combine.

Michael's Notes: Don't try to make this pesto in a food processor. The processor just throws it around the bowl. A blender does a much better job.

Japanese Bento Boxes

A bento box is designed to hold lunch for one, with individual compartments and sometimes multiple tiers for rice or noodles and several side dishes.
Bento is an art form in Japan. Japanese women spend a good part of their mornings preparing bento for their families – there is even a sense of competition among mothers to see who can produce the most cute, appetizing, and healthy lunch for their children. Modern Japanese culture virtually revolves around compact cuteness. The variety of designer bento boxes, food liners, wiener and cookie cutters, egg molds, food picks, and other bento-ware used to create these mini-masterpieces is amazing and overwhelming.














Shop for Bento supplies at:

http://stores.ebay.com/The-Bento-Store

Japanese Bento Boxes

A bento box is designed to hold lunch for one, with individual compartments and sometimes multiple tiers for rice or noodles and several side dishes.
Bento is an art form in Japan. Japanese women spend a good part of their mornings preparing bento for their families – there is even a sense of competition among mothers to see who can produce the most cute, appetizing, and healthy lunch for their children. Modern Japanese culture virtually revolves around compact cuteness. The variety of designer bento boxes, food liners, wiener and cookie cutters, egg molds, food picks, and other bento-ware used to create these mini-masterpieces is amazing and overwhelming.














Shop for Bento supplies at:

http://stores.ebay.com/The-Bento-Store

Salsa 2007

I can't believe it's that time of year already!
Here's the class of 2007...



The first two batches of my Roasted Chile Salsa are now canned. This year it has been infinitely easier to make salsa in large batches due to the fact that I've begun using an outdoor grill (instead of the stove) to char the chiles. Thanks Rick! :)



For those of you who aren't familiar, here is the process:

To make one and a half cups of HOT salsa:
-Char three flat Anaheim chiles until the skin begins to peel away.
-Char six to eight Jalapeno Peppers until the skin blisters.
-Remove the tops, skins and seeds (I leave the seeds in the salsa-it adds heat)
-Blend these together with one large can of whole tomatoes, 1/4 cup of water, two tbsp of salt and 1tsp each of garlic powder and cracked black pepper. You may want to adjust the seasonings to suit your palate.
-For those of you who may not like the heat, use six Anaheim peppers instead of the Jalapenos.

Thanks to mom for help with the canning!

Puppy Gourmet

We're having a doggie birthday party for Max on October 19.

Among the featured items will be yoghund, a healthy organic yogurt treat developed by Barking Dog, Ltd. Happy 2nd Birthday!

Check out yoghund at:

http://www.yoghund.com

Fridgewatcher.com

Fridgewatcher is as simple as concepts come: People open their refrigerators, take a snapshot of what's inside, and mail them in to be posted to the online gallery.

It's a parade of voyeuristic thrills...watch fridges healthier than yours (tofu for miles), more neglected than yours (leftovers beget science experiments), on the other side of the world (Bearnaise sauce in a can?).

Personally, I am a fan of the international fridges-Germany and the Netherlands are among my faves.

Watch the fridges at:

http://www.fridgewatcher.com/

Fabulous Food Show

If you're in love with the art of food and want to learn the latest cooking techniques from world class chefs, collect new recipes, taste as well as purchase great food and wines, then don't miss the Fabulous Food Show - the Midwest's premier culinary event of the year!

This year's featured chefs include Alton Brown and Giada de Laurentiis, whom I hope to catch at Main Kitchen Theatre at 6:30 November 10. We're also very much looking forward to visiting the Market Place, featuring over 200 exhibitors, the International Lounge to catch some tunes, and finishing up at the Grand Tasting Pavilion. (I've got my eye on Rodney Strong Vineyards!)

Check out the details at:

http://www.fabulousfoodshow.com

Salsa 2007

I can’t believe it’s that time of year already!
Here’s the class of 2007…



The first two batches of my Roasted Chile Salsa are now canned. This year it has been infinitely easier to make salsa in large batches due to the fact that I’ve begun using an outdoor grill (instead of the stove) to char the chiles. Thanks Rick! :)



For those of you who aren’t familiar, here is the process:

To make one and a half cups of HOT salsa:
-Char four flat Anaheim chiles until the skin begins to peel away.
-Char three to six Jalapeno Peppers until the skin blisters.
-Remove the tops, skins and seeds (I leave the seeds in the salsa-it adds heat)
-Blend these together with one large can of whole tomatoes, 1/4 cup of water, two tbsp of salt and 1tsp each of garlic powder and cracked black pepper. You may want to adjust the seasonings to suit your palate.
-For those of you who may not like the heat, use six Anaheim peppers instead of the Jalapenos.

Thanks to mom for help with the canning!

Puppy Gourmet

We’re having a doggie birthday party for Max on October 19.

Among the featured items will be yoghund, a healthy organic yogurt treat developed by Barking Dog, Ltd. Happy 2nd Birthday!

Check out yoghund at:

http://www.yoghund.com

Fridgewatcher.com

Fridgewatcher is as simple as concepts come: People open their refrigerators, take a snapshot of what’s inside, and mail them in to be posted to the online gallery.

It’s a parade of voyeuristic thrills…watch fridges healthier than yours (tofu for miles), more neglected than yours (leftovers beget science experiments), on the other side of the world (Bearnaise sauce in a can?).

Personally, I am a fan of the international fridges-Germany and the Netherlands are among my faves.

Watch the fridges at:

http://www.fridgewatcher.com/

Fabulous Food Show

If you’re in love with the art of food and want to learn the latest cooking techniques from world class chefs, collect new recipes, taste as well as purchase great food and wines, then don’t miss the Fabulous Food Show - the Midwest’s premier culinary event of the year!

This year’s featured chefs include Alton Brown and Giada de Laurentiis, whom I hope to catch at Main Kitchen Theatre at 6:30 November 10. We’re also very much looking forward to visiting the Market Place, featuring over 200 exhibitors, the International Lounge to catch some tunes, and finishing up at the Grand Tasting Pavilion. (I’ve got my eye on Rodney Strong Vineyards!)

Check out the details at:

http://www.fabulousfoodshow.com

Emeril's Kicked Up Meatloaf

Although not the biggest fan of meatloaf, at times I am obliged to cook this for a gang of hungry guys.

Trying a new dish on kids can be tough, but tonight was a huge hit. Imagine a juicy meatloaf topped with bacon and a wonderful caramelized tomato vegetable sauce. The cheesy potatoes made the meal complete...this is a definite must-try. At a total prep time of two hours, this is definitely not a soccer night meal-but it is perfect for the weekend! The 7 of us ate a total of two of these loaves plus two servings of the cheesy potatoes with no leftovers!

Try Emeril's Most Kicked Up Meatloaf Ever at:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20044,00.html

Deceptively Delicious

As a mother of three, Jessica Seinfeld can speak for all parents who struggle to feed their kids right and deal nightly with dinnertime fiascos. As she wages a personal war against sugars, packaged foods, and other nutritional saboteurs, she offers appetizing alternatives for parents who find themselves succumbing to the fastest and easiest (and least healthy) choices available to them. Her modus operandi? Her book is filled with traditional recipes that kids love, except they're stealthily packed with veggies hidden in them so kids don't even know!

Emeril's Kicked Up Meatloaf

Although not the biggest fan of meatloaf, at times I am obliged to cook this for a gang of hungry guys.

Trying a new dish on kids can be tough, but tonight was a huge hit. Imagine a juicy meatloaf topped with bacon and a wonderful caramelized tomato vegetable sauce. The cheesy potatoes made the meal complete…this is a definite must-try. At a total prep time of two hours, this is definitely not a soccer night meal-but it is perfect for the weekend! The 7 of us ate a total of two of these loaves plus two servings of the cheesy potatoes with no leftovers!

Try Emeril’s Most Kicked Up Meatloaf Ever at:

http://www.foodnetwork.com/food/recipes/recipe/0„FOOD_9936_20044,00.html

Welcome to my culinary adventures!

I set up this blog to share my world of food and drink with you.
Bon Appetit!

Deceptively Delicious

As a mother of three, Jessica Seinfeld can speak for all parents who struggle to feed their kids right and deal nightly with dinnertime fiascos. As she wages a personal war against sugars, packaged foods, and other nutritional saboteurs, she offers appetizing alternatives for parents who find themselves succumbing to the fastest and easiest (and least healthy) choices available to them. Her modus operandi? Her book is filled with traditional recipes that kids love, except they’re stealthily packed with veggies hidden in them so kids don’t even know!

Welcome to my culinary adventures!

I set up this blog to share my world of food and drink with you.
Bon Appetit!