Broccoli Pesto and Pasta with Pesto and Peas

From the kitchen of One Perfect Bite...A three pound bag of broccoli and a request for pasta salad figured, in equal measure, into the selection of recipes I'm featuring today. The broccoli, which seemed like a great idea a week ago, had become an irritation, a reminder of poor planning on my part, and it was demanding to be used or tossed. I'm really bad with the whole tossing thing, so, I decided to use at least some of it in a pasta salad that I had promised for a potluck supper. I had just seen a recipe on Serious Eats that used broccoli to make pesto and thought I might be able to use it in my potluck offering. Years ago, Ina Garten published a recipe for Pasta, Pesto and Peas. I had saved the recipe, but never made the dish and thought the potluck was a perfect opportunity to give it, and the broccoli pesto, a try. The pesto, developed by Carolyn Cope, is wonderful. It lacks the eyeopening brightness of its basil cousin but it is delicious in its own right. The pasta salad is a mixed bag. While it's delicious, it lacks visual appeal. Its drab muddy color is unfortunate and may be off-putting to some. Both recipes are easy to do and inexpensive to prepare. Both are also delicious. Here's how they're made.

Broccoli Pesto...from the kitchen of One Perfect Bite courtesy of Carolyn Cope

Ingredients:
1 pound broccoli florets (about 1 quart)
1/2 cup chopped toasted walnuts
2 large cloves garlic, chopped
2 tablespoons fresh lemon juice
1/4 teaspoon salt
3/4 cup extra-virgin olive oil
1/2 cup grated Parmigiano Reggiano cheese

Directions:
1) Bring large pot of well-salted water to boil over high heat. Add broccoli florets and cook for two minutes. Drain broccoli well and set aside.
2) In food processor, combine broccoli, walnuts, garlic, lemon juice, and salt. Pulse until broccoli and nuts are finely chopped. Then, with motor running, pour in olive oil in slow stream. Mix in grated cheese.
3) Toss with pasta, spread onto toasted baguette slices, or as sauce for chicken or fish. Pesto will keep in sealed container in the refrigerator for up to three days. Yield: 1-1/2 cups.

Pasta with Pesto and Peas ...from the kitchen of One Perfect Bite courtesy of Ina Garten

Ingredients:
3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1-1/2 cups pesto
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1-1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1-1/2 cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Directions:
1) Cook fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
2) In bowl of a food processor fitted with a steel blade, puree pesto, spinach, and lemon juice. Add mayonnaise and puree. Add pesto mixture to cooled pasta and then add he Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature. Yield: 12 servings.

You might also enjoy these recipes:
Coriander Chutney (Cilantro Pesto) - My Favorite Recipes Collection
Wholewheat Penne with Arugula Pesto - Angie's Recipes
Genoa Basil Pesto - Foodie Journey
Walnut Cheddar Pesto - Baking Bites
Mexican Pumpkin Seed Pesto - My Man's Belly
Asparagus Pesto with Lemon and Mint - Family Spice
Sun Dried Tomato Pesto - Closet Cooking

Green Tomato Mincemeat - Daring Cook's September Challenge

From the kitchen of One Perfect Bite...The September 2010 Daring Cooks’ challenge was hosted by John whose work can be found at Eat4Fun. John asked the Daring Cooks to study and experiment with food preservation, particularly canning and freezing. Participants in the challenge were asked to make a recipe and preserve it. His post, which can be found here, contains advice and recipes so clear, that those new to food preservation would have no trouble duplicating the recipes he provides. The years when the jewel tones of tomatoes, peaches, pears and sundry condiments swayed my pantry shelves have passed, but I still dabble with canning and thought it would be fun to share something a little different as my response to John's challenge. It probably gets no different than green tomato mincemeat. This recipe is very similar to ones used at the turn of the century by farm wives preparing for the holidays. Their large gardens were laden with green tomatoes that would become pig fodder were it not for relish, mincemeat and that old Southern favorite fried green tomatoes. It has been years since mincemeat contained meat. While some recipes call for suet, they have fallen from grace and are rarely used by food preservers. I can't attribute today's recipe to an individual, but it can be found in the recipe files of most extension services throughout the country. It is very easy to do and uses the most common of canning paraphernalia. Mincemeat has become very expensive and this is an inexpensive alternative to a holiday staple that is still loved by many. I'm featuring the recipe as it was written, but I actually double the amount of spice when I make this. If you like mincemeat, I think you'll like this recipe. Here's how it's done.

Green Tomato Mincemeat

Ingredients:
3 quarts finely chopped green tomatoes
3 quarts peeled and finely chopped apples
1 cup vegetable oil or butter (a substitute for suet)
1 pound raisins
2 tablespoons grated orange rind
2 tablespoons grated lemon rind
5 cups well packed brown sugar
3/4 cup apple cider vinegar
1/2 cup fresh lemon juice
1/2 cup water
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
2 teaspoons salt

Directions:
Combine all ingredients in a large kettle, and bring to boiling, stirring frequently. Reduce heat and simmer until dark and thick - about 2 1/2 hours. Stir occasionally. Pour boiling hot into pint jars, allowing 1/2 inch headroom, seal promptly and process in a boiling water bath for 25 minutes. Store in a cool dry place. To freeze, pack cold mincemeat into freezer jars or containers, leaving about an inch headroom for expansion. Seal and freeze promptly. Yield: 8 pints.

You might also enjoy these recipes:
Fried Okra and Green Tomatoes - The Teacher Cooks
Fried Green Tomatoes - Delicious Dishings
Pickled Green Tomatoes - Closet Cooking
Green Tomato Chocolate Cake - Ciao Chow Linda
Green Tomato Relish - Mommy's Kitchen
Chow Chow - Town and Country Farming

This recipe is also being linked to The Daring Kitchen.

Buttermilk Buns, Barbecue Sauce and the Remains of the Day

From the kitchen of One Perfect Bite...Try though I might, I can't ignore the siren's song that screams, "Eat me!", each time the refrigerator door is opened. My leftovers are demanding attention. Given the number of meals that have been made lately, the status of the remains is really not too bad. The problem is that I'm not fond of leftovers and dislike repetition in my meals. Like it or not, those remains must be dealt with or tossed and I don't toss food. I had a goodly sized piece of roast pork that was sliced and warmed in a thick, but quick barbecue sauce. I made this everyday sauce from a few simple ingredients and served some of the warmed pork on homemade sandwich buns. The unused portion of the sauced pork and sandwich buns have been frozen to use for lunch on other days. Neither the sauce nor the buns are fancy and aren't meant for those seeking designer fare, but if you're looking for a fast and easy way to deal with leftover pork or beef, stay right where you are. This quick homemade barbecue sauce is my way of waging war on the condiments that clutter my refrigerator shelves. Bottles of sauce and salad dressings tend to gang up on me - much as cereal boxes do in the pantry - and to prevent that from happening I prefer to make as many of my own condiments and dressings as I can. While it sounds very dramatic, I also make my own sandwich buns. This is not a big deal. I can't find decent ones, so I prefer to make and freeze my own. I usually make three dozen at a time and that one-time effort holds us for several months. The recipe is super-simple but produces delicious rolls that you can shape as you please. Today's feature is a twofer that I think you'll enjoy. Here are the recipes for buttermilk buns and barbecue sauce.

Buttermilk Sandwich Buns...from the kitchen of One Perfect Bite

Ingredients:
1 cup warm water
2-1/2 teaspoons active dry yeast
2 to 3 tablespoons sugar
2 tablespoons canola oil
1 large egg
3-1/4 cups all-purpose flour
1/4 cup buttermilk powder
1 teaspoon salt

Directions:
1) Combine water, yeast and sugar in the bowl of an electric stand mixer fitted with a dough hook. Whisk in canola oil and egg. Add flour, buttermilk powder and salt. Mix on low-speed until dough forms a ball and pulls away from side of bowl, about 6 to 8 minutes. Cover bowl with plastic wrap and let dough rise in a warm place until doubles in size, about 1 hour.
2) Grease one or two large baking sheets. Turn dough onto a floured surface. Divide dough into 8 portions. Slap or roll each piece into desired shape and place on prepared pan leaving enough space between them to allow them to rise. Cover with plastic wrap and allow to double in size, about 30 to 40 minutes.
3) While dough rises preheat oven to 375 degrees F. Bake rolls until golden, about 12 to 15 minutes. Transfer to a wire rack for cooling. Yield: 8 sandwich buns.

Everyday Barbecue Sauce...from the kitchen of One Perfect Bite

Ingredients:
1 cup ketchup
1 cup water
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
1/4 cup brown sugar
1 teaspoon sweet smoked paprika
1 teaspoon chili powder
1/2 teaspoon freshly ground pepper
1/8 to 1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1 teaspoon minced garlic

Directions:
1) Combine ketchup, water, vinegar,Worcestershire sauce, sugar, paprika, chili powder, black pepper, cayenne pepper, salt and minced garlic in a saucepan.
2) Place saucepan over medium heat and bring contents of pan to a simmer. Cook until sauce thickens and is reduced by 1/4 in volume, about 5 minutes. Use immediately or allow to cool and refrigerate. Yield: 2 cups.

You might also enjoy these recipes:
Ellen's Famous Hamburger Buns - Home Cookin' from Ellen's Kitchen
Honey-Oatmeal Dinner Rolls - Salad in a Jar
Buttermilk Dinner Rolls - Michael Ruhlman
Honey Yeast Rolls - Plain Chicken
Kaiser Rolls - One Perfect Bite
Torpedo Rolls - One Perfect Bite

Red Pesto Sauce + Home-Style Sun-Dried Tomatoes

Red Pesto Sauce



Home-Style Sun-Dried Tomatoes

From the kitchen of One Perfect Bite...Red Pesto Sauce is a multi-purpose condiment that I try to keep in the refrigerator at all times. I use it for bruschetta, pasta and rice. It is a pungent sauce bursting with the flavors of sun-dried tomatoes, fresh herbs, fragrant oil and wonderful salt-cured olives. Its robust flavor is unmistakably Italian and its complex simplicity is a delight to the palate. This sauce is an attention getter and not for the faint of heart. While I make this with a home-style version of sun-dried tomatoes, commercial versions can be used with only a slight loss of flavor. The technique for sun drying tomatoes was developed in Italy as a means of storing tomatoes for the winter. Fresh tomatoes were placed on tile roofs and dried by the blazing sun. I'm including the oven drying technique I use to make the sun-dried tomatoes for those who are curious or are as crazy as me. The pesto will keep for up to a month if refrigerated and filmed with a layer of olive oil. Here are the recipes for Red Pesto Sauce and Home-Style Sun-Dried Tomatoes.

Red Pesto Sauce...from the kitchen of One Perfect Bite inspired by Patricia Wells

Ingredients:
1 packed cup fresh sun-dried tomatoes or 1 (3.5-oz.) package sun-dried tomato halves
2 teaspoons minced garlic
1/4 - 1/2 teaspoon red pepper flakes
2/3 cup extra-virgin olive oil
2/3 cup salt cured black olives
1 tablespoon fresh minced thyme leaves
2 tablespoons fresh minced rosemary leaves

Directions:

Combine all ingredients in bowl of a food processor. Process until just emulsified, but still coarse and slightly chunky. Store, filmed with olive oil, in refrigerator for up to 1 month. Yield: 1 cup.

Home-Style Oven-Dried Sun-Dried Tomatoes

Ingredients:
5 pounds Roma tomatoes
Kosher salt

Directions:
1) Preheat oven to 200 degrees F.
2) Trim and discard stem ends of tomatoes. Halve each tomato lengthwise. Arrange tomatoes, cut side up, side by side and crosswise on cake racks set on oven racks. Tomatoes should not touch each other. Sprinkle lightly with salt.
3) Bake until tomatoes are shriveled and feel dry, anywhere from 6 to 12 hours. The tomatoes should remain remain flexible and not be brittle. When dried, remove cake racks from oven and allow tomatoes to cool thoroughly. Store in zip-lock bags. Yield: 2 cups.

You might also enjoy these recipes:

Thai Cucumber Relish - One Perfect Bite
Watermelon and Black Bean Salsa - One Perfect Bite
Blueberry Salsa - One Perfect Bite

Rosemary Aioli and the Perfect Sandwich

The two constants in making a perfect sandwich are really, really good bread and a mayonnaise so flavorful that it excites the taste buds. You'll also need two to four ounces of meat, perhaps a slice of cheese and some wonderfully crisp lettuce. You're tasked with finding great bread, but great mayonnaise is just a line or two away. The first recipe makes a flavorful mayonnaise from scratch. The second takes a prepared spread and, with a few additions, makes it outstanding. Both are recommended.

Rosemary Aioli

Ingredients:
1 large egg yolk
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons white wine vinegar
1 teaspoon salt, divided use
1 cup extra virgin olive oil
1/4 teaspoon freshly cracked black pepper
3 cloves garlic, finely minced
1 teaspoon fresh chopped rosemary

Directions:
1) Combine egg yolk, mustard, vinegar, and 1/2 teaspoon salt in jar of an electric blender. Pulse to combine.
2) With the blender on, slowly add 1/4 cup oil and process until a smooth,creamy emulsion is formed. With the blender still on, slowly add remainder of oil and process until sauce thickens.
3) Add garlic, rosemary, reserved 1/2 teaspoon salt and pepper. Pulse to blend. Chill. Yield: 1 cup rosemary aioli.

Fast and Easy Rosemary Aioli

Ingredients:
1 cup prepared mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 teaspoon minced fresh rosemary
1/4 teaspoon grated fresh lemon zest
1/4 teaspoon salt
1/4 teaspoon peppper

Directions:
1) Combine mayonnaise, mustard, garlic, rosemary, lemon zest, salt and pepper in a small bowl.
2) Mix well to combine. Chill. Yield: 1 cup rosemary aioli.