pesto alla trapanese

this is my latest fave dish from my very FAVE show, america's test kitchen.  yes, i am a nerd. 

i was intrigued by the alternative to the usual type of pesto.  in trapani, italy, this is a peasant meal, so it's very inexpensive to make.  the sauce barely covers the pasta, which is typical in italy...not so much in the good 'ol USA.

mangia!

Pasta with Tomato and Almond Pesto (Pesto Alla Trapanese)


Serves 4 to 6


A half teaspoon of red wine vinegar and ¼ teaspoon of red pepper flakes can be substituted for the pepperoncini. If you don’t have a food processor, a blender may be substituted. In step 2, pulse ingredients until roughly chopped, then proceed with the recipe, reducing processing times by half.


Ingredients

1/4 cup slivered almonds

12 ounces cherry or grape tomatoes (about 2 1/2 cups)

1/2 cup packed fresh basil leaves

1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)

1 small pepperoncini, stemmed, seeded, and minced (about 1/2 teaspoon) (see note)

Table salt

Pinch red pepper flakes (optional)

1/3 cup extra-virgin olive oil

1 pound pasta, preferably linguine or spaghetti

1 ounce Parmesan cheese, grated (about 1/2 cup), plus extra for serving

Instructions

1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.

2. Process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 teaspoon salt, and red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.

3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.

4. Add pesto and ½ cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. Serve immediately, passing Parmesan separately.

best dressed

a few years ago, i stopped buying bottled salad dressings.  homemade versions are so much tastier and free of added sugar and preservatives.  i'm a big fan of vinaigrettes, but every once in a while i'll make a creamy dressing.  here are some great recipes so you can make your own, too!

i'm always telling everyone about the kitchn's blog.  it is a FABOO resource for anything you need.  search for recipes, techniques, ideas.  you will love it!

creamy, delicious hummus

as i continue down this fun and exciting path of cooking, next on the list to master:  hummus.  and, again, thanks to a fave blog, i found this super delicious recipe.  the key, according to this blogger, is to add the ingredients in a very specific order.  you blend the tahini and lemon juice in the food processor first.  that creates a smooth and creamy base for the rest of the recipe.  i also added roasted red peppers and some cayenne pepper to give it a kick.  i know i will make this over and over.

delicious!

make some today!  (get some stacy's pita chips for dippage.)

herbed goat cheese

i saw a blog post recently on serious eats about making goat cheese.  i had never really thought of making cheese, but since it sounded so easy, i thought i'd give it a shot. i got the goat's milk and cheesecloth at whole foods, borrowed a candy thermometer from a friend and headed home to start my little science project.  here's how you do it...


first, you heat the goat's milk

once it hits 180 degrees, remove from heat and add lemon juice and wait for it to curdle

be sure to have the cheesecloth ready for the warm, curdled goat's milk

spoon goat's milk into cheesecloth, tie it up onto a wooden spoon and let it drip for 1.5 hours

remove goat cheese from cheesecloth and add garlic, salt + pepper and your choice of chopped herbs

top your favorite crackers or bread with the creamy herbed goodness. 
i dipped big, warm garlic croutons in it.  ridiculous.

next time i make this, i will probably double the recipe, as it only makes a small amount.
be sure to eat it while it's very fresh. it would be excellent on pizza!

italian lemon goodness

limoncello is a very tasty italian drink and i'd been hoping for years to make it.  and, now that i've made it...i'm wondering...what took so long?!  it is delicious and so easy.  you just have to be patient [it takes a minimum four weeks.]  here is the recipe.

make yourself some of this wonderful digestif!

small wonders

i buy fresh eggs every saturday from andy's eggs (fallston, md) at the waverly market.  many of my friends prefer the sunday market under the JFX, but i really like waverly.  it is smaller, i know many of the vendors...and it's year-round, so i can get my weekly milk, eggs, bread, lettuce, etc, even in the dead of winter. 

i get a weekly email from woolsey farm and this week's entry had a message from andy about his recent trip to pick up some pullets (young chickens.)  he suggested their lovely little eggs for the holidays (i saw the words DEVILED EGGS and i was in.)  so, i went this morning and picked up two dozen pullet eggs from him.  they are beautiful.  and delicious.  look how orange-y that yolk is - yum.

go see andy (get there early) and get some for yourself!

visit my etsy shop!

picture this...

i sold some of my favorite food photos today at a holiday bazaar at friends school.  it was a HUGE success.  people really seemed to love them, which makes me so happy.  i also sold my delicious fig jam...and all 24 jars sold out!  (and someone pre-ordered 10 more jars from my next batch!) 

a good day...

i am matting some more photos and making more fig goodness...let me know if you would like to order either (or both!) for holiday gifts.  you can email me at amylangrehr@me.com for more info.

here are the photos available:  http://picasaweb.google.com/113365198657788640694/HollyFest#

here are two last minute additions to the show that were BIG sellers...

i am so glad i finally did this.  happy cook.