Pesto

Seems that I am getting behind in blogging, which I will  blame on finding a new way to waste time on the computer, which is Chowhound, a foodie discussion board.  There are lots of folks in Phoenix posting about local restaurants, I also find the home cooking section interesting.  If you take a look, yes, my tag line is Firecooked.

About a week ago, I made my first big cutting of basil from my herb garden.  I think everyone should have an herb garden.. it is a lot less effort than growing vegetables, and there is something wonderful about going out before dinner and cutting some herbs.    This time of year, a lot of the herbs are a bit tired from the heat (and some things, like parsley and cilantro are long gone), but basil is just hitting its prime.  I did have to put some cages around mine this spring (basil is an annual, and you need to re-start every spring) to keep the rabbits from munching the tender little plants (surprising, the herb of rabbits which inhabit the yard seem pretty much content to just eat grass and not herbs, but baby basil is the exception). 

With the first mass cutting of basil (think a pile about a foot in diameter, and a foot high), I always make pesto… the full recipe with parmesan cheese, nuts, olive oil and of course, garlic.   After I pick a bunch, I pick off the leaves (just pinch with my thumb nail), and put them in my salad spinner.  I give them a rinse then spin, and put out on paper towels to finish drying.  Every pesto recipe you look at calls for “packed cups” of basil, but I really hate mushing it to measure.  I have figured “2 cups packed basil” is just under half full of loose leaves in my Cuisinart.  Although I always start the pesto making with a full, traditional basil, mostly I make a “pesto starter” with basil, garlic, and olive oil, then freeze it to use the rest of the year.  It really keeps well, I have been putting about 1 cup in a quart size Ziploc baggie, push out any air and seal, then make cross lines and fold into quarters. I can use the whole thing, or most often, just pull out a quarter at a time.  Adding a chunk of this mixture to soup or pasta, or thawing a spreading on pizza dough is like adding some summer to your dinner… any time of the year.

If you don't have any basil plants (next year... they are pretty enough to grow instead of flowers), try either the farmers market or Trader Joes to get big quantities for pesto.

PESTO

Pesto: The full fledged recipe.
Makes 2 cups.

4 oz. Parmesan cheese
3 - 4 cloves of garlic
2 cups fresh basil leaves, washed and patted dry (packed fairly tightly)
½ to 1 cup walnuts or pine nuts
~ 3/4 cup olive oil
Salt and freshly ground black pepper, to taste

Cut the cheese into chunks, and process with blade in food processor until finely grated.  Pour out of food processor and set aside.

Put bowl with blade back on base (don’t need to clean the bowl), turn on and drop the garlic through the feed bowl.  Let process until most of it is stuck to the sides.  Scrape down; add the basil and nuts.  Process w/ pulse on/off until basil is chopped.

Turn the motor on, and add olive oil in a slow, steady stream. 

Shut the motor off; add the cheese, a big pinch of salt and a liberal grinding of pepper. Process briefly to combine, the scrap out into a bowl and cover until ready to use (press a piece of plastic wrap right onto the surface to keep from turning dark.  Will keep for several days.

Freezer Pesto:
2 - 4 cloves of garlic
2 cups fresh basil leaves, washed and patted dry (packed fairly tightly)
½ cup olive oil (or just enough to get a thick paste)

Turn on food processor fitted with blade and drop the garlic through the feed bowl.  Let process until most of it is stuck to the sides.  Scrape down, add the basil.  Process w/ pulse on/off until basil is chopped.

Turn the motor on, and add olive oil in a slow, steady stream. 

Put  into a quart freezer baggie.  Press out air, and make indents into quarters.  Freeze until ready to use.

Pasta with Pesto:
Cook 1 lb. of Linguine.  Meanwhile, mix 2 tablespoons pasta water, ¼ cup cream (or use all milk), 1 cup pesto.  Drain pasta, return to pan, add pesto mix and toss.
Serve immediately, with more pepper and cheese. 

Rice with Pesto:
Add a big spoon full of pesto to cooked white rice.

Pesto bread:
Spread pesto on slices of French bread, broil/toast until bubbly.

What to do with freezer pesto:

Thaw, mix with cheese, etc. to get full pesto.
Throw a frozen quarter chunk into a batch of spaghetti sauce.
Thaw, mix with a can of tomato sauce and use for pizza sauce.
Thaw, mix with a little more olive oil and use for pizza sause
Throw a frozen quarter chunk into rice that’s almost done.
Throw a frozen chunk to a big pot of soup that’s almost done.

Fish and more

Yesterday I went down to my folks to help with fish butchering,  my Dad and brothers were back from a 5-day fishing trip out of San Diego with a bunch of large fish – mostly Albacore, but some Bluefin Tuna and Yellowtail too.  You’ve gotta love a family who likes to get together with big sharp knives.   We tried a new way to skin the albacore (which was demonstrated on the boat by the cook), which was pretty quick, but usually took off a chunk of the belly meat.  I have heard that on some fish (like Salmon), the belly is the best part, so we decided to cut off the chunk and save it was kind of thin and small for cooking.  My idea was to make fish burgers from it, my brother was thinking a doing some kind of a quick sear on it like he does with bluefin.  Everyone else just thought we were nuts (but had the biggest knives).   Anyway, I did make fish burgers with the belly meat when I got home (with a large cooler full of fish, nicely vacuum packed), and they turned out quite yummy.  

The more:  we spent last weekend in Colorado Springs (where the daily high temperatures were lower than lows in Phoenix) with wonderful friends who also love to cook and eat, and dish which got the most raves was crab cakes.   Which are the more famous cousins of fish burgers.    We had with a bit of mango salsa.  Yum yum.   Both recipes are below.

One note, there is a trick on cooking both of these (which had very similar consistency before going into the pan):  you need to flip once.   You need to very carefully peak to see if they are brown on the bottom.  A well seasoned pan, or non-stick skillet is another must.  Good eating!

Also – does anyone have any experience buying crab in Phoenix?  I am sure that AJ’s and Whole Foods must carry it, but have never seen it (maybe because I haven’t looked) at the fish counter.

Fish Burgers:

1 ½  teaspoon olive oil
¼ cup chopped onion
¼ cup minced red bell pepper
1 lb tuna, chopped in ¼ inch or smaller dice
1 egg, lightly beaten
2-3 tablespoons Dijon mustard
2 tablespoons chopped parsley
Salt and pepper to taste (go easy on the salt, the mustard is already pretty salty)
2 – 3 tablespoons olive oil

Start with making a fruit salsa… see the next recipe, mango salsa, or your favorite (you might even be able to find one pre-made, but it only takes a few minutes to put one together, especially since you are already chopping onion and bell pepper).

Saute the onion and bell pepper until soft in the smaller about of oil (use a large pan, you will use again to cook the burgers).  Transfer to a medium bowl, and let cool.  Add the fish, mustard, egg, parsley, a bit of salt and some pepper. Mix with a wooden spoon. Put a piece of plastic wrap on a place, form 4 patties on the wrap, and cover with more plastic.  Refrigerate for an hour (or at least 20 minutes, I suspect they will hold together better if let sit longer).   To cook, heat a nice layer of olive oil in skillet over medium-high heat.  Pan fry, flipping once, until each side is lightly brown and crispy (about 4 minutes per side).

Serve on buns, with lettuce, and salsa, I like a little mayo too.

Pineapple (or plum) Salsa

1 cup chopped Pineapple or plum
¼ cup finely chopped onion (green or sweet are good)
¼ cup chopped red bell pepper
1 tablespoon lemon juice
2 tablespoons chopped cilantro
2 teaspoons minced ginger

Mix all together in a glass or ceramic bowl, refrigerate (best if sits for an hour or so, this will hold for a couple of days).      Next day – good with chips, in a salad with some goat cheese, etc. 

Crab Cakes (see hear for original and reviews)Adopted from The Barefoot Contessa

2 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup small diced red onion (1 small onion)
1 1/2 cups small diced celery (4 stalks)
1/2 cup small diced red bell pepper (1 small pepper)
1/2 cup small diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot pepper sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 pound lump crabmeat, drained and picked to remove shells
1/2 cup plain dry bread crumbs
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten for frying
4 tablespoons unsalted butter
1/4 cup olive oil

Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. 

Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the large spoonfuls of crab mixture, flatten into patties (epxect to get 6-8) and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.   Can also do a bite sized for a party, they reheat very well.

Alice Waters and Chez Panisse

For me, biographies test to fall into two groups: ones I love, and ones I hate.  This was definitely a love.   It's told like a story, and even though there are lots of dates and people, its done in a way that's easy to read and follow along.

What really impressed me was Alice Waters, and how the author brought you a feeling really knowing her, warts and all.  Of course I knew of her, have at least one of her cookbooks, and knew that she is considered the "Mother of California Cuisine".   This book walks you through what she has done, how she has really changed the culinary landscape (literally... small farmers, organic, local).  But what was really interesting to me was how she did it.  She had a great skill: knowing what tasted good, and how to get something to taste just right.  That skill, combined with passion and energy was able to lead profound changes to what we eat in good restaurants (and some of us, at home), without things like good public speaking skills or people management skills.  She knew what she wanted, but often could not clearly articulate a vision.  She was not good a public speaker, was horrible about managing money, did not give others credit where credit was due, and many, many times let others "save"  her when things were going the wrong direction.  She is profoundly talented to react to what she saw or tasted.  She led in a way that only a women could.  And I suspect, in a way that was more possible 30 years ago than today.  But fortunately, she has both established herself and matured.  She has re-focused her energy on kids, and providing an environment where they can learn what is good about food.

The other wonderful thing about this book is the descriptions from Alice on how to cook things.  Not recipes per se, but how something should look and feel, how to go about cooking something marvelous and simple.

Little people and other creatures

Little by little I will eventually get all my pictures up on the web.  This set is my little people (click here to look), which I think of as doodles in clay.  I usually use a left over chunk of clay, make a couple of slices to get the legs and arms started, and then just work it until it looks like something.   It’s not too unusual for them to crack during firing (and then they typically end up in a pot with some plants).   There are a few in here (like the Airedale) which are slab built.  I have done many lizards this way…  my next group of photo’s will be lizards, so stay tuned.

I can’t say I am happy with these photo’s, I think that what worked a few months ago (shooting the pictures outside in the shade) is not working with the summer sun, especially with shiny glazes.   It was interesting to notice that most all them have their legs crossed the same direction (something I never noticed until I was sorting through bad pictures, and using positions of legs and arms to figure out which was which).   I’m open to suggestions on getting better pictures. 
Let me know what you like!

Mangos

Today we hit another summer milestone, the first day you walk out of the house at the crack of dawn (so 5-something early-am) to walk the dog, and its noticeably warmer outside than inside my 80F house.    (This is followed by later in the summer where you walk out at 5am and just burst into flames).

The good news is they are going to try to go all summer at the Ahwatukee farmers market. It’s on Sunday, and they are now starting at 8am.   The find for the last couple of weeks has been mango’s, the really good kind.    There are two types of  Mangos (ok, there are probably more than that, but I’ll stick to what I know).  First are the ones you find in grocery stores, what I know as Mexican mangos.  They have been bred to ship well, and are pretty good if you let them ripen (these will go from green to a pretty rose/gold shade when ripe) but tend to be a bit fibrous.  The other kind of mangos, the really good kind, are Philippine mangos.   I first had them in Manila (when I had to go there periodically for work, I tried to go in February, which is when mango’s are in season and before the summer monsoon’s hit).  These mango’s are generally a little smaller, more yellow (no red color at all), and really sweet and juicy, not fibrous… in fact, you can cut them with a tableknife (the sharpest knife they will leave in the hotel room).  And they have had them for the last couple of weeks at the farmers market.   I am not sure what the season is in Phoenix, but glad they are growing them!

Mangos are a bit tricky to eat.   You need to peel them, they are somewhat slimy once the peel is off, and they have a strange flat seed inside.  Here is how to be a mango master (this works for either kind of mango):  After washing the mango, hold it in your hand with stem end up, and you will notice that its wider in one direction.  With a paring knife, starting at the middle of the top, slice down with the knife running across the widest dimension.  Once you are through the skin, you will hit the seed. Let the knife go either right or left, and slice down along the seed, you should just feel the seed with the knife.  Cut all the way through so half is cut off.  Repeat for the other side.  You will be left with a slice from the middle that’s about ¼ inch or a little wider.   Next, pick up a half, and gently make criss-cross cuts, in the size you want (small, like a ¼ inch for salsa, closer to an inch to just eat). Just push on the skin and turn inside out, and scoop off with a spoon.  There is a bit of fruit you can still get off the seed, cut off the skin, and then cut the remaining fruit from the edge (maybe a ¼ inch or so).   That’s it.

Mangos are good with ice cream or just to eat straight, but I really like Mango Salsa.  Its great with grilled fish or chicken, with chips or on sandwich, or dumped into a salad (with a simple lemon juice and olive oil dressing).  Here is a recipe to try, feel free to adjust to your taste!   It will keep for several days.

Mango Salsa

1 Mango (preferably a Philippine mango), diced (¼ inch)
2 green onions, thinly sliced
¼ to ½ a bell pepper (yellow or red), diced
¼ teaspoon chili power*, or a bit of finely minced Jalapeño (to taste -- going for a mild heat)
About 1/4 teaspoon cumin
Pinch of salt
Juice of ~ ½ a small lemon
Cilantro (optional)

Mix everything together, adjust sal t, chile, and lemon to taste.   Best if done a couple of hours ahead of time, and this will keep for several day’s.

* I have been using a green chili powder from Native seed search which is quite yummy  (thanks Barb!)

Results from May’s Glaze firing…

The most exciting thing about pottery is unloading the kiln after a glaze firing.  I have been making some masks based on a consignment order from my in-laws for their new back-yard..  (its very private, so they needed a few faces staring back at them ).  This opening definitely had some mixed results.  I liked all the pieces, but I really didn’t expect the cracks in most of the masks.  Oh well, I think the cracks like wrinkles… it gives some character, but we will have some mixed feelings.  Notice the face that Bridget did does not have any cracks… ah, to be a kid again!   Here are the pictures:  http://photos.firecooked.com/GalleryThumbnails.aspx?gallery=20976

There is also a very nice, very purple bowl (do you like purple,,, it can be yours!), and one pretty cool vessel (one with some attitude), and another that looks good in the herb garden (maybe it will need to find a permanent home there…)

There was one more vase in the firing, which is back in the kiln now… I am trying to slump some glass on it.  Also trying to decide if this is the fate of “Ghostly”… I originally planned to add some glass as well, but liked it too much to do an experiment.

Let me know what you think... if there is something you like, let me know!

Summer Recipes

I have been waiting for summer to share these recipes, and well, its time.

The first is a Grilled Vegetable Pasta (yes, another pasta recipe).  The reason this is a summer recipe is that its really best to make it when you can get into the pool between turning the vegetables on the grill. It perfectly fits to a relaxed summer weekend.  Grill and swim, then let the vegetables cool, later cut up the vegetables and cook the pasta.   The vegetables can also be done as an antipasti (that’s right, without pasta but also an Italian appetizer).   Arrange the grilled vegetables on a platter, sprinkle with olives, maybe add some salami or other Italian cured meats, some big shreds of parmesan cheese.  I like to eat on slices of French bread, but it mostly takes a fork and knife to eat. 

The second is for breakfast.  I really like oatmeal, but its just too hot to eat in the summer.  So I make a cold oatmeal dish called Muesli.   I’m pretty sure the roots for muesli are Northern Europe, but I first had it in Korea at the Hilton in Seoul.  The do the nice breakfast buffet, and I have found it good to load up on food I recognize (bread, cheese, fruit, yogurt) when you really don't know what you will be eating the rest of the day.   They had a bowl of this goopy looking stuff on the “western” side of the buffet, and I tried it on the advice of one of my co-workers… a little cautious because I couldn’t tell what went in to it.  I like traveling in Asia, and I’m OK without always knowing what went into the food, but breakfast, well, I not as adventurous.    But this was good, cool and sweet, with raisins and some fruit.  I was hooked, but never know how to make it until I started hunting the web.  There are lots of ways to make this, starting with oats, and adding liquid (milk, yogurt, juice), dried fruit, apples, nuts.  The following is what I do, since I typically always have the ingredients on hand. 

Grilled Vegetable Pasta

4 servings

Veggies (use as a guide only!):
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
Fresh or dry herbs, salt, pepper
2 medium zucchini, sliced diagonally about ½ inch thick
1 small eggplant, sliced lengthwise in ½ inch slices
1 red or mild yellow onion, cut in 2 large slices and skewered
2 red bell peppers, whole
1 ear corn, silk removed and husk replaced
1 head of garlic, top cut off
And/or:  Mushrooms, Asparagus

Pasta:
2 tablespoons extra virgin olive oil
1 tablespoons balsamic vinegar
¼ cup fresh basil (or other herbs)
½ pound chunky pasta, cooked
Save about ½ cup pasta water
¼ cup dry white wine (optional)
¼ cup goat cheese, crumbled
¼ cup pine nuts, toasted

For Grilled Veggies:  Mix together olive oil, balsamic vinegar, herbs, salt and pepper.  Mix with vegetables (can do earlier in the day).   Drizzle garlic with oil and partially wrap in foil. On grill heated to medium, put in some wood chips and with several branches of rosemary. Put all the vegetables on the grill. The corn will cook quickest, maybe 10 –15 minutes. Cook remaining veggies until soft and browned, 20-30 minutes.  Turn every 5-10 minutes.  The bell pepper skin will be black.  Remove pieces from grill as they get done and let cool.

Dice the squash, eggplant, and onion. Peel bell pepper and dice.   Cut corn from cob. Put in a large bowl.  Put in several cloves of roasted garlic (cut in half if large), use remainder for snacking.  Add the cooked and drained pasta. Drizzle with olive oil and balsamic vinegar, a bit more salt and pepper to taste, chopped fresh basil, enough pasta water and/or white wine to moisten (about ½ cup total).  Serve with about 1 tablespoon each goat cheese crumbles and toasted pine nuts on each serving.

Muesli

Great way to get your oats in the summer.  Traditional flavors are raisins, walnuts, and apples… but these seem more fall like.  So I usually use “craisen’s”  (dried , sweetened cranberries), and put some berries on top…

Serves 3.

1 ½ cups old fashioned oats
¼ cup raisins or dry cranberries or other dried fruit of choice
¼ cup walnuts (chopped) or almond slivers
2 cups unsweetened soy milk (or any milk of choice, including part yogurt or juice)
1 tablespoon Apricot or Peach jam
1 teaspoon honey (or to taste)
1 small apple (grated) or other fresh fruit

Mix everything together except for fresh fruit, cover and refrigerate overnight.  If it seems a bit thick in the morning, add some more milk or some plain yogurt.   Stir in grated apple just before serving, or serve with other fresh fruit (berries, banana’s, apricots…)