I started to feel the impending change of season press upon me.
The weather certainly wasn’t providing any hints, as I was enveloped by hot, wet, soupy air all last weekend. I did notice brown and orange leaves start to accumulate around the edges of the streets in my neighborhood. It was the obvious things: all of a sudden, Labor Day passed, beaches closed, schools started back in session, and I was reminded that, being September, we are only one month away from October, the month it first SNOWED last year.
Fortunately, it is possible to capture the lushness of summer in a tupperware container! I long to keep the excitement of my garden treasures alive. Call it the urge to preserve.
Cue the whir of the food processor.
Bunches of my healthy basil plant and flourishing parsley plants in hand, it was time to make some sauces and condiments.
Pesto is one of the very few “recipes” I pretty much have memorized, and/or feel comfortable adjusting by taste and feel. It all started with a recipe Matt and I received from a cooking class put on at a now-closed local Viking Cooking School location.
From Viking Cooking School’s recipe packet for a Breads and Pizzas class
Makes about 1 Cup
1 large clove garlic, or to taste, peeled
1/4 Cup pine nuts
2 ounces/approx 1/4 Cup packed Parmigiano-Reggiano cheese, finely grated
1/2 teaspoon kosher salt (to taste)
1/2 teaspoon freshly ground black pepper (to taste)
2 Cups (packed) fresh basil
1/4-1/3 Cup extra-virgin olive oil should be plenty
Toast the pine nuts by putting them in a 350 degree oven for just a few minutes, watching closely and shaking the pan after the first minute or two. This can also be done in a dry cast iron or saute pan over medium heat, stirring constantly. Pine nuts will continue to brown if they sit in a hot pan.
Combine garlic, pine nuts, cheese, salt and pepper in a food processor and pulse to make a paste.
Add basil and pulse.
Drizzle in olive oil gradually, ideally with the motor running, until pesto reaches desired smooth consistency. Taste and adjust seasoning.
Basil doesn’t retain its green color in pesto, when exposed to the air, so the best plan is to drizzle extra olive oil on top and put plastic wrap directly on the surface before refrigerating or freezing (it still tastes fine when it darkens). Pesto is both flavor and calorie rich, so I usually only use a little at time, which I can snag from the frozen container.
While I was at it with the processing, I needed to deal with the variety of cheese cubes I bought on a whim at Fairway. (I swear, I have gotten much better about resisting the urge to impulse buy.) Cheese is one of those things that lasts a long time, making it easy for you to forget to use before it is too late. Fortunately, you can make something called Fromage Fort, a cheese spread, to transform the old cheese into something desirable for another week or so, and even use it for entertaining.
From Alton Brown via Food Network online
1 pound left-over cheese, (cheddar, parmesan, ricotta, provolone, fontina, mozzarella, stinky blue cheeses all work*) at room temperature
1/4 cup dry white wine
3 tablespoons unsalted butter, softened
2 tablespoons fresh parsley leaves
1 small clove garlic
Grate hard cheeses and cut others into 1/2-inch cubes. Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, approximately 2 minutes. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. Store in the refrigerator; consume within a week (no problem!).
*I used 5 ounces of ricotta, 7 ounces of the miscellaneous cubes that were probably in the gouda and ricotta salata families, and 6 ounce of Wisconsin extra sharp cheddar. It was beyond delicious, especially broiled on some sourdough toast.
Parsley Almond Pesto
Adapted from Food and Wine
1 clove garlic
1 1/2 Cups lightly packed flat-leaf parsley with thick stems removed
1/4-1/2 teaspoon salt
1/3 Cup olive oil
1/3 Cup unsalted almonds
Puree garlic and parsley with the salt in food processor. Drizzle olive oil in gradually, ideally with the machine running. Add the almonds and pulse to chop.
This can be saved in the same way as the basil pesto. However, it keeps its bright green flavor much better in the refrigerator.
I served this with gnocchi I made from the King Arthur Flour website.
and a recipe that served gnocchi with zucchini and tomatoes but substituted in the parsley pesto:
I can still taste summer!
How do you cut those thin zucchini pieces?
It was actually fairly simple–I used my trusty peeler! The one shown in the pictures in this post .
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