Lots of basil only means one thing to me...Pesto! I was raised by my Italian grandmother and learned to cook at her knee. She never wrote down recipes for classics like pesto & I learned to make them without recipes but I will try to translate to the written form. Pesto is of course an Italian classic & the variety I was raised on, and that most Americans are familiar with, is Pesto Genovese. "pesto" just refers to a paste like condiment traditionally made in a morter and pestle. My grandmother used a blender & I use a food processor (or if I'm just making a little I use my baby food mill). Though the tools have changed the simple recipe hasn't changed much:
2 cups tightly packed fresh basil (stems removed, roughly chopped)
2 cloves garlic
1/4 cup pine nuts
1/2 - 1 cup olive oil
1/3 cup parmesan cheese
salt & pepper
toast pine nuts in a heavy dry pan, or on a cookie sheet in the oven and set aside. Pulse basil in food processor. add garlic & pine nuts & pilse until combined. add parmesan & pulse until combined. Turn food processor on & slowly add olive oil (add as much or little as you like depending on your preference). salt & pepper to taste. To store put in shall containers (yogurt containers/ babyfood jars) and cover with a layer of olive oil. refrigerate for up to a week or freeze for long term storage. For summer picnic toss some pasta with pesto, stir in some veggies sauteed in olive oil. Chill & serve.
I make these cookies all the time & bring them everywhere I go. They are a big hit at Obama meetings, my playgroup & at Move On bake sales. Not an original recipe but a good one.
CHEWY OATMEAL COOKIES
From SCHRAFFT'S OF BOSTON
1 1/2 cups old-fashioned or quick-cooking rolled oats (not instant oatmeal)
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 pound (1 stick) unsalted butter, softened
3/4 cup sugar
1/4 cup packed dark brown sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup whole or lowfat milk
1 cup raisins
1 cup chocolate chips (I added this ingredient)
Preheat the oven to 350 degrees. Lightly grease 2 cookie sheets.
Whisk together the rolled oats, flour, baking powder, baking soda, salt, cinnamon, and allspice in a large bowl.
Using an electric mixer, cream the butter with the two sugars in a large bowl until smooth. Add the eggs and vanilla and beat until light and well blended. With the mixer on low speed, add the oat mixture and the milk, beating until well combined and a stiff dough forms. Stir in the raisins and nuts. (If not using immediately, refrigerate the dough for up to 12 hours.) Drop the dough by tablespoonfuls onto the prepared cookie sheets, spacing about 2 inches apart. Press the tops gently to flatten very slightly.
Bake until the edges are brown and the centers are still soft and puffy, about 11 to 14 minutes. Cool on wire racks. Store in a covered container for up to 3 days or freeze.
this brings me to todays political intermission
I went to my first Obama volunteer meeting in February. A group of us met on MYBO decided to start a local group & one member offered us a space in an office he owned. I am a stay at home mom & I had a 6 month old baby at the time. I hadn't been involved in activism in 15 years and I had never worked on a political campaign. I was very nervous about going to this meeting. Those of you who have stayed home with an infant know that sometimes you start to feel incapable of speaking to adults (or speaking in complete sentences even). I wasn't sure what I had to offer. So I baked...I think it was oatmeal bars...I figured I know that every one loves baked goods & It made me feel like I had something to offer. I went to the meeting, about 70 ppl showed up, and my cookies made me feel more comfortable & helped me start conversations. Since then I have helped run that office, have run phone banks, led canvass trips & help coordinate volunteers. And I credit my cookies for making me feel comfortable going to that first meeting. I still bake for meetings when I have time and I hope those cookies help new volunteers feel welcome.
So my political message today...go on MYBO find an event, bake some cookies (or buy some) turn off your computer & go join in the wonderful grassroots movement to elect Barack Obama. (or some other worthy grassroots movement)
o.k. back to food..
here are some cold dishes I put together this week that are great for summer side dishes or put a few together for a summer picnic:
Watermelon salad
1 small (personal sized) watermelon
1 8 oz block of feta
1/2 cup chopped fresh mint
olive oil
salt & pepper
Cut watermelon in to 1/2 inch chunks and put in a bowl, catch any liquid and put in to bowl too. Crumble feta over watermelon. Finely chop mint and add to bowl. Toss ingredients together and dress with a little olive oil and season with salt & pepper if you wish.
I ate some without dressing and it was nice, fresh & simple. Then I added the olive oil & seasoning and it gave the dish a nice shine & brought the flavors together. Its great either way.
Cucumber salad
2 large cucumbers
one small red onion halved & very finely sliced
1 small greek yogurt (7 oz)
1 small bunch of dill Finely chopped
1 Tbs. honey
salt & pepper
In a large bowl wisk together yogurt, dill, honey. season with salt & pepper to taste. peel & halve cucumbers and then slice thinly and add to bowl. Very finely slice onion & add to bowl. Toss, taste, adjust seasonings.
I made this with regular onion because that is what I had but its much prettier with red onion
Lemon dill chicken salad
1/2 lb cooked chicken (poach or grill it or just buy precooked)
2 Tbs fresh dill finely chopped
zest of one lemon
1 Tbs lemon juice
2 Tbs mayo (more if you like)
salt & pepper
Dice chicken meat and set aside. In bowl mix remaining ingredients then stir in chicken. Serve over greens, with fresh sliced fruit & crackers or on sandwiches.
tip for lemon zest: invest in a microplaner. you will get a nice fine zest that will give you more flavor & prevent unpleasant chunks o lemon zest.
o.k. here is a super easy cheater recipe...need a potluck dish & only have 5 minutes to cook.
Black bean salad
1 can black beans
1 can corn
1 small bunch cilantro
1 Tbs apple cider vinegar
1 Tbs olive oil
juice of one lime
salt & pepper
Open cans of beans & corn. rinse & drain. whisk together oil, vinegar & lime juice. chop cilantro. combine all ingredients.
apparently Mark Bittmanat the new york times had the same idea as me this week though his 101 picnic food article this week. It's a great list check it out
Last but not least everyone should have a signature salad dressing. Heres my formula for you, insert your favorite ingredients:
1 part citrus and/or vinegar (lemon, lime, grapefruit juice, white, citrus, balsamic vinegar)
2 parts oil (olive, canola, grapeseed...whatever)
a little dijon
a little sweetner (honey, maple syrup, sugar etc)
herbs, salt, pepper to taste
I keep an old mustard jar just for dressing. I pour in the oil & vin. I buy dijon in a squeeze bottle & same with honey. I put in a squeeze of each, a little salt & pepper and shake well. quick, easy homemade dressing. experiment & have fun.
crossposted at dailykos
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