Tag Archives: food processor

the winter blues… turned vibrant green!

To move the focus off of this last [hopefully] winter storm that is upon us, I decided that something light, summery and refreshing was perfect for dinner…
After a quick dash to the market; fresh basil and pignoli nuts made their way into my bag, along with some cozy snow time treats.
Once home, I plucked the basil leaves from their stems, gave them a quick rinse under the tap and set everything aside to dry off a bit.
While the fragrant basil leaves were drying, into a food processor went some pecorino to get pulsed up until grated.
To bring everything together and make an amazing pesto, into my food processor went the basil leaves. Everything was pulsed up, along with a quite a few cloves of smashed garlic, the pignoli nuts [that I toasted lightly], some of the freshly grated pecorino, salt and pepper.
While pulsing everything, a steady drizzle of high quality olive oil really pulled [literally] everything together!
The vibrant green pesto was lovingly tossed with delicate tagliatelle and an extra sprinkle of the grated pecorino…
Each mouthful transported me from the cold and windy nonsense going on outside, to what summer has to offer us in the not so distant months to come!

at a low simmer…
-R

20130306-205322.jpg

20130306-205348.jpg

20130306-205456.jpg

20130306-205503.jpg

20130306-205515.jpg

20130306-205531.jpg

20130306-205543.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

we’re all entitled to some decadence…

To start the week off right, it was best to do it on a sweet note!
A whiskey chocolate tart topped off with luxurious, homemade whiskey whipped cream…
The tart was made using a cookbook I received as a Christmas present. I adapted it from one large tart into mini-personal sized ones.
The crust was made using shortbread cookies, sugar, salt and some melted butter. The cookies, sugar and salt are pulsed in a food processor, and then the melted butter stirred in until everything was incorporated. Pressed into the mini tart pans, the crust was cooked till just before browned…
While the crust cooled down, some milk and heavy cream were heated. Once hot, but not boiling, off the heat chopped milk and dark chocolates were whisked into the milky mixture until smooth.
In a separate bowl went some flour, an extra-large egg [plus an additional yolk] and some whiskey! Everything was beat together and then added into the chocolate mixture and whisked until combined.
The silky, chocolatey mixture was eased into the cooled shortbread crusts and popped into the oven and baked until slightly set, but wiggly in the center.
To finish this story, a hefty dollop of the homemade whipped cream and it was time to begin eating! Rich and decadent, full of chocolatey goodness… this was truly a spectacular dessert!

at a low simmer…
-R

20130107-210554.jpg

20130107-210602.jpg

20130107-210607.jpg

20130107-210615.jpg

20130107-210623.jpg

20130107-210629.jpg

20130107-210636.jpg

20130107-210644.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

latke love…

So to join in on the holiday festivities of some friends, I decided to create a light meal of latkes and homemade applesauce.
The latkes were a combination of potatoes [grated in the food processor], salt, freshly ground pepper, eggs and flour. These needed to be seasoned appropriately to make sure they didn’t taste like cardboard. Everything was combined by hand and then spooned into a hot, non-stick pan with butter. Each latke was cooked until browned and then flipped until the other side was also browned. Total cooking time was roughly five minutes per side… Once browned, the latkes were placed into the oven on a low temp to keep warm.
For the applesauce, I used four Honeycrisp apples that I peeled and cored. Into a cast iron pot they went, along with four tablespoons of butter, 1/4 cup of brown sugar, a pinch of salt, some freshly squeezed lemon juice and orange juice, a secret spice [sorry can’t tell you that, but you can add some cinnamon] and a teaspoon of vanilla… The pot went into the oven covered for about an hour and a half until the apples were softened and could be easily mashed…
After everything was said and done, it was time to sit down and enjoy! This special meal was well received…

at a low simmer…
-R

20121212-213959.jpg

20121212-214009.jpg

20121212-214017.jpg

20121212-214025.jpg

20121212-214038.jpg

20121212-214049.jpg

20121212-214108.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , , ,

you say tomato… I say soup!

So yesterday was the weekly CSA basket pick-up… once I got mine and saw the abundance of tomatoes in it the decision was simple… roasted garlic tomato soup!
First I chopped the tomatoes up and smashed a few garlic cloves… everything then was tossed with olive oil, fresh pepper and some salt. Into the oven for a little over an hour on a low temp helped extract the sweetness of the tomatoes and provide a toasty element, while turning the garlic into something, well magical!
Once roasted, it was into the food processor and pulsed, pulsed, pulsed… then into a cast iron pot, along with some homemade stock to help thin out this story, a thyme bundle and then set to simmer for a bit.
After its bath, it was into a bowl, garnished with some rich finishing oil and a sultry dollop of creme fraiche… ahhh heavenly!!
Even though the temps were warm and the humidity up, there was no better way to enjoy those gorgeous, tasty and colorful gems! Now to wonder what next weeks basket will offer…

at a low simmer…

-R

20120905-220023.jpg

20120905-220030.jpg

20120905-220037.jpg

20120905-220044.jpg

20120905-220052.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , ,

it’s hot out here, but this time the sun isn’t causing it…

Since today is such a beautiful day, I found it only fitting to whip up some margaritas by the pool. Margaritas [for once] are not the star players, but rather some über spicy tomatillo-based salsa full of serious zip! It’s a pretty simple salsa actually and you can obviously cater to individual palates regarding heat…
I use eight decent sized tomatillos that I quartered up, two serrano chilies [I prefer to leave the seeds in, but you can remove to make less spicy], three to four garlic cloves, a good handful of fresh cilantro and some salt of course…
I add everything into the food processors and pulse, pulse, pulse until everything is blended, but not babyfood. I prefer to feel the textures as I scoop everything up and devour…
Once blended I taste for heat and salt and go from there… if not salty enough, add salt and if not spicy enough
well add another chili… you can play around till your taste buds sing.
Hope this makes you want to run to your local market, pick up these ingredients and whip [well blend] this salsa up!

at a low simmer…
-R

20120623-151316.jpg

Tagged , , , , , , ,