Feeds:
Posts
Comments

Archive for March, 2012

Photo by David Bishop

dbishop.net

Pesto Rosso is traditionally a Sicilian dish. I changed it up a bit for simplicity and my own personal taste . It is usually made with ground almonds. I love the rich, savory, buttery flavor and texture of pine nuts, which balance the bright sweet sun dried tomatoes and the fragrant fresh basil. I like leaving them whole for the tooth feel and the extra pop of flavor released by chewing whole pine nuts. Toasting the pine nuts in olive oil brings out their nuttiness and is augmented by the Pecorino Romano. The spicy crushed red pepper adds just enough piquancy to balance the dish perfectly. I tried this dish on a friend of mine who usually doesn’t like sun dried tomatoes. He loved it, saying it is one of the best things I have ever made.

 

Ingredients: Serves 4

  • 2 cups Sun Dried Tomatoes
  • 1 cup Pine Nuts
  • ½ cup shredded Pecorino Romano cheese plus extra for garnish
  • ¼ cup Olive Oil
  • 2 Shallots, coarsely diced
  • 20 or so Basil Leaves, torn by hand
  • Tiny basil leaves for garnish
  • ½ teaspoon Crushed Red Pepper Flakes
  • Freshly ground Black Pepper to taste
  • ½ LB. Semolina Penne Pasta, Dried
  • 1 gallon Water, boiling
  • ½ cup Sea Salt

Directions:

  1. Saute the shallots in 2 TBS. of olive oil until they are soft but not browned
  2. Place the shallots in a food processor with the sun dried tomatoes, another 1 TBS. of olive oil (more if needed) and black and red pepper
  3. Run the processor until the mixture is homogenous but still has some texture
  4. Empty the mixture into a large mixing bowl
  5. Toast the pine nuts in the same pan used for the shallots in 1TBS. of olive oil
  6. Mix the basil in with the Pesto Rosso , ½ cup of the cheese and the toasted pine nuts
  7. Cook the pasta in salted boiling water according to package directions, ~ 8 minutes
  8. Mix the pasta into the bowl of pesto, tossing well
  9. Garnish with more cheese and the tiny basil leaves as desired
  10. Serve with your favorite white or red wine

Also visit my Food News Column on the Huffington Post and my professional site marilinda.com

Advertisements

Read Full Post »

Photo by David Bishop

http://dbishop.net/

Avocados and oranges make a great pairing in a salad. The avocado is rich and creamy, while the juicy, sweet and tart orange tantalizes the taste buds. Lay them on a bed of the slightly bitter, yet velvety textured, tender magenta colored radicchio lettuce and the wild peppery baby arugula greens, add a squeeze of fresh zesty lime, and a drizzle of fruity olive oil for a melodious experience of sight & savoring. Complete the ensemble with sprigs of aromatic cilantro, freshly ground floral scented pink peppercorns and crunchy flake sea salt crystals and voila…a dreamy luncheon or dinner time side meal.

In this recipe I used Cara Cara Oranges (http://www.sunkist.com/products/cara-cara-oranges.aspx ), because of their uniquely fragrant sweet exotic flavor with undertones of cranberry and a pink orange hue. They augment the avocado in color, flavor and texture. The fruit blend coordinates perfectly with the multicolored and textured mix of lettuces.

Ingredients: Makes 4-6 individual salads

  • 1 head of radicchio
  • 2 cups of baby arugula
  • 1 avocado, sliced and peeled and dipped into lime juice to prevent browning
  • 1 Cara Cara Orange, or any orange you choose, peeled with a knife, sliced into rounds then halved
  • 1 lime, half of it juiced, the other half sectioned into wedges.
  • ½ cup of freshly washed and dried cilantro leaves
  • ¼ cup of high quality fruity olive oil
  • Freshly ground pink peppercorns
  • Liberal sprinklings of flaked sea salt

Directions:

  1. Wash and dry the lettuces
  2. Portion the lettuces into 4 to 6 parts
  3. Slice and peel the avocado, dipping them into the lime juice to prevent browning
  4. With a knife, peel and slice the oranges into cross sections than cut them into half moons
  5. Arrange the lettuces onto each individual plate
  6. Artfully arrange the avocado and orange slices onto the lettuces
  7. Liberally add the cilantro leaves as garnish to the salads
  8. Grind pink peppercorns onto each salad
  9. Generously sprinkle each with flake sea salt, or other salt of your choice
  10. Add a slice of lime to each plate

Enjoy your amazingly beautiful and delicious salad by yourself or with your friends and loved ones.

Also visit my professional web site at marilinda.com and my Food News column at the Huffington Post

Read Full Post »