Fresh Food on TV: Weekend Edition
he will also show in detail how to fluff your resume.
I did like his show though!
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The Ten Most Recent Comments By kramer73
Dinner Tonight: Pesto Trapanese
I use pumpkin seeds instead of pinenuts, and will never go back.
Am I the only one who can't get ZITI?
I just bought some ziti at the super walmart in Wisconsin.
There Will Be Pesto...
I mixed a frozen pesto cube in with some tomato sauce to make a pizza sauce this week.
I've also pesto in a dish that's similar to what you can get at Noodles chain restaurant. Simple to put together, it's just pasta, pesto, grilled chicken, diced tomato, and parmesan.
Robert Irvine's About Page Now Blank
that's too bad.
I enjoyed the show, but his credibility has now gone down the tubes.
Cook the Book: 'The Vegetable Dishes I Can't Live Without'
roasted brussel sprouts
Responses to Comments by kramer73
Dinner Tonight: Pesto Trapanese
Arugula or rocket pesto is a traditional Italian pesto - you can even buy it in a jar (no cheese) in most grocery stores in Italy. People adore arugula there (and so do I!).
I have used pumpkin seeds, almonds, cashews as well as arugula, basil, oregano and spinach for pestos. I don't use cheese because I'm allergic to dairy but raw cashews (soaked, first) make a nice cheesy texture.
Does anyone else freeze up their pesto in ice cube trays for later use? I just throw a few cubes into a pot with plain tomato sauce from a can for a delicious marinara (way cheaper than the pre-seasoned stuff).
Dinner Tonight: Pesto Trapanese
Rocket pesto is definitely awesome. I used to work in a shop that sold basil pesto and rocket pesto and started to carry another kind right before I left. I know it had pistachios and some kind of chili in it, but that's all I can remember. And it was amazing, I'd love to know what else went into it.
Dinner Tonight: Pesto Trapanese
Ramps and olive oil marinated feta and walnuts/almonds is one of my seasonal greenmarket favorites.
Dinner Tonight: Pesto Trapanese
I really like the spicy Pesto Pantesco Mario Batali wrote about some time ago on this site. The recipe is here.
Dinner Tonight: Pesto Trapanese
Recently, I made a parsley pesto to swirl into a potato soup with chorizo. It was very good. Parsley Pesto
Dinner Tonight: Pesto Trapanese
I see walnuts used in pesto a lot. When the pesto trend began gathering steam many years ago, I saw several parsley pestos, too. You don't see that as much anymore.
Dinner Tonight: Pesto Trapanese
I've made pesto with oregano and walnuts along with generous amounts of garlic and think it's just amazing.
Dinner Tonight: Pesto Trapanese
The combination of Thai basil, cashews, extra-virgin olive oil and a little salt is awesome. The cashews add a touch of sweetness, but are just as soft and flavorful as pine nuts (and quite a bit cheaper). The Thai basil has a very interesting flavor, also slightly sweet and just a touch like anise (but not too much so -- I don't like anise all that much, but this was perfect). Whenever I've made it, people request the recipe. Can be eaten with with crackers, it's that good.
Dinner Tonight: Pesto Trapanese
I use pistachios and almonds whenever and wherever I can because they are just so darn good for you and I love the taste. They are also easier to find than pine nuts. I don't fool too much with the other ingredients because they are just so perfect.
Dinner Tonight: Pesto Trapanese
I am a big fan of rocket (arugula) pesto. Non-authentic I'm sure, but a lovely peppery bite. I also quite happily exchange walnuts for the pine nuts, whenever my store cupboard requires, or I'm feeling a bit budget conscious. Unlike the first commenter, I find it makes for a stronger pesto with a whole lot more bite. I also make spinach pesto, if I've any lying around.
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