02 May

4 notes

Homemade: Pesto

My basil plant was flourishing, so what better way to celebrate its life than to strip it of its leaves and make some dee-licious pesto sauce.  This is a simple and healthy recipe with versatile uses.  Mix it in pasta, use it as a sauce for meats, poultry, or fish, spread some on bread, or toss it with vegetables.  Yields 1 cup.  

Ingredients

  • 2 cups packed fresh basil leaves, rinsed and dried
  • 1/4 cup pine nuts
  • 3 garlic cloves
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup finely grated fresh Parmesan cheese
  • Salt and black pepper, to taste

Steps: Combine all the ingredients in a food processor and blend until smooth.  Make sure to occasionally stop and scrap down the sides so as to fully incorporated all the ingredients.  

Store in the refrigerator for up to 1 week, or in the freezer for up to 6 months.

09 Apr

4 notes

Homemade: Flour Tortilla Recipe

Want to take burrito night to another level?  Then, make your own flour tortillas!  They are easy to make, fresh as you can get, and if you have any leftovers, they are a great late night nibble.  This recipe yields 20 dee-licious flour tortillas.  

Ingredients

  • 4 cups all-purpose flour
  • 2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 cup vegetable shortening
  • 1 1/2 cups water

Steps

(1) In a large bowl, whisk together the flour, salt, and baking powder.

(2) Mix in the vegetable shortening with your fingers until the flour resembles cornmeal.

(3) Add the water and mix until the dough comes together.

(4) On a lightly floured surface, knead the dough until smooth and elastic.

(5) Divide the dough into 20 equal pieces and roll each piece into a ball.

(6) Place large skillet over medium-high heat.

(7) Roll a dough ball into a thin, round tortilla, or use a tortilla press.

(8) Place flattened dough into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side.

(9) Continue rolling and cooking the remaining dough.

(10) Serve immediately with your favorite burrito fillings, or store in the refrigerator or freezer for later use.

26 Mar

3 notes

Homemade: Queso Fresco

As I was gathering ingredients at the grocery store for our weekly burrito night, I was struck by the cost of a (rather small) block of queso fresco.  My immediate reaction was to screw the system and make my own cheese.  I’m sure glad I did.

Queso fresco is seriously simple to make.  And, of course, dee-licious.

(1)  Put 1 gallon of milk in a pot,

(2)  Keep heat on until the milk is about to boil,

(3)  Mix in 1/4 cup white vinegar,

(4)  Stir until curds form,

(5)  Pour into a cheese-cloth covered colander, and

(6)  Let the cheese drain for 2 hours.

I don’t like getting duped by anyone, cheese companies included.  These cheese guys were trying to get 6 bucks out of me for a measly 4 ounces of queso fresco.  With the average price of a gallon of milk costing about $3.50, you not only can make 4 times the amount of queso fresco, but also, if you save the whey, you can use it to create some tasty ricotta.  Now that’s some bang for your buck.

24 Mar

1 note

Recipe Review: Creminelli & Beef Burgers with Spicy Mayo, Caramelized Onions & Homemade Buns

The first week of Spring brought in beautiful weather and what better way to welcome in the new season than to kick-start the grill and make some burgers!

For the buns, I referred to the Spotted Pig’s Hamburger Buns recipe.  These came out great.  A nice golden crust with a soft, pillowy center.  I let the dough rise overnight, so once I took it out of the fridge and formed the rolls, they were ready to go straight into the oven.  Note that you will need to integrate several more tablespoons of flour than the recipe calls for before kneading the dough.  

For the burgers, I followed the Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions recipe.  I substituted Creminelli (Salame al Barolo) for the Andouille sausage because I already had some in the kitchen - I always think its best to use what you’ve got before buying something new.  To spice up the ground beef and salami I combined it with salt, pepper, hot sauce, and a dash of liquid smoke.  The consistency of the burger was excellent.  The caramelized onions added a nice sweetness, but it isn’t necessary to add sugar to the onions, especially if you use red onions with its natural sweetness.  The mayo added a welcomed spiciness - we like things extra hot so I doubled the amount of pepper sauce.  The recipe suggests adding watercress and okra, but I didn’t want to go overboard on the condiments, nor did it ultimately need it. Go with a cheddar cheese if you’re not a fan of the funky blue.

Folks, if you make this, get ready for something truly special!  These two recipes go great together.  I love going that extra step and making my own bread - its about as fresh as you get, tastes better, and will be sure to impress your friends and family.