September 17th, 2009
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Bob del Grosso of A Hunger Artist, I give you a big hug and just cause I am starting a blog in no way means I will not be contacting you for more advice.
Therefore, together with Bob and the Jewish guilt really kicking in, I felt it was now time to prepare and photograph a recipe if just because this is supposed to be a food blog. Having a crap camera since the Sony DSC 75 (which wasn’t so good to begin with) died a sudden death; I was left to use my son’s $79.00 one-shot, pixel anonymous, digital. Plus I need reading glasses and that I discovered in and of itself is a problem when shooting with a camera. This recipe, from Simply Recipes, actually read perfect and the distinguished Elise Bauer is a go-to blog for me ALWAYS.
One thing I promised myself was that no matter if the recipe I made was good or bad; I was going to be honest and describe the mistakes and errors I think I made. I am not going to pretend I cook with or to perfection. Absolutely no one does including the best of the best; you just have to read the critics to know that. If all I wanted was a blog to post someone else’s recipes that would be easy and for me, useless. I wanted a blog that would push my limits in the kitchen. Asian Food does that for me.
I have a Basil plant: one of the few I can grow successfully on my windowsill and what better way to use basil than for a pesto to layer over tonight’s pasta. I did my best: taking about an hour to prep, find the Cuisinart (after I moved I forgot which cupboard I put it in) do the mise-en-place and set the camera to shoot each step. Admittedly I was so nervous that instead of using the recommended quantity of Parmesan-Reggiano, I used more and guess what? Pesto too salty. Pesto gorgeous color green which I hope comes out and I can taste the delicious olive oil but r everybody at dinner tonight will be forced to eat salty pesto and that’s unfortunate but it was the deal brokered when I decided to do this food blog. Elise I apologize and I have a strong feeling I will be doing a lot of that to Jaden.
The recipe for Fresh Basil Pesto as printed in Simply Recipes is as follows:
Fresh Basil Pesto Recipe
! 2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
< Special equipment needed: A Food Processor
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices