Janet here: After admitting my little magazine recipe-ripping, um, problem, I started 2012 with a new plan. I would start actually cooking some of these recipes and then, if I like them, put them in a neat little notebook. Last week I dutifully bought my notebook, complete with plastic sleeves to stick the pages in and dividers so I can organize them by categories. I was so pleased with myself.
But then it was time to attack the pile, a daunting task for sure because it is a mini-mountain by now. Happily we were having another couple for dinner so I found a new way of doing pesto, using almonds rather than pine nuts…..Result? Brilliant and a total keeper. Into its nice plastic sleeve it goes.
Almond Pesto with Beans Linguine
from Food Network Magazine
1/2 cup unsalted roasted almonds
1 clove garlic
1 1/2 cups fresh parsley
1 1/2 cups fresh basil
1/4 cup grated Parmesan cheese
1/4 cup olive oil
1/3 cup ricotta cheese
1/2 cup chopped kalamata olives
12 ounces linguine
1 15-ounce can cannellini beans, drained and rinsed
2 plum tomatoes, chopped
salt and pepper to taste
Bring a pot of salted water for the linguine to a boil.
Make the pesto by pulsing the almonds and garlic in a food processor until finely chopped. Add the parsley, basil and Parmesan; pulse some more until the herbs are chopped. With the motor running drizzle in the olive oil until blended.
Transfer to a large bowl and add the ricotta and olives.
Cook the linguine, adding the beans for the last two minutes. Reserve one cup of the cooking water; then drain the pasta and beans. Add to the bowl with the pesto and toss to coat. Add the chopped tomatoes and as much of the reserved cooking water as you like to have the perfect combination. Salt and pepper to taste.
Janet here: No this isn’t a homonym lesson. I’m just noting an interesting concurrence: the week in which I make a fantastic leek dish was also the week the light fixture in the bathroom at Casa de Roomie (I live in two places if you’re not a regular reader) decided to become an unofficial shower as water streamed out of it one day just as I was about to head out the door to work. It was, obviously, an awesome moment.
This is basically the post where Mike the Gay Beer Guy shows us up because he makes everything — including the sauerkraut! — from scratch….Not gonna lie— kraut from scratch has me just a little annoyed. But go for it Mikey
Hi Janet, Hi Rachel -
Oktoberfest. Yes, that’s right…Oktoberfest. What better way to celebrate the tapping of the first kegs of fall than by a city-wide street festival?! This is my guide to a completely made-from-scratch menu so that you can enjoy Oktoberfest in your very own home, from beer to brat (with some sauerkraut in between). Maybe you don’t have the equipment to make the beer at home, but everything else is certainly something ANYONE can do!
First our apologies. Mike the Gay Beer Guy did his part: He got his post about beer and risotto in plenty of time for his monthly post … and then we blew it. We meant to post it on Friday, we really did, but then M got sick and Rachel forgot and Janet didn’t check in because she was too busy and, well, here we are on Monday putting up Friday’s post.
But we know you know how that is so we’re hopeful to have your forgiveness.
At any rate, here are Mike’s pearls of wisdom. Enjoy!
Hi Janet, Hi Rachel. As both of you know, moving is a pain. I moved a few weeks ago, and my new kitchen is simply a chaotic mess … pots and pans everywhere, random ingredients strewn about, AND, in the middle of all this confusion, someone ordered the wrong stove and fridge, so we were stuck with only a microwave for a few days! Although the process of moving is a pain, a benefit is finding all of your kitchen items at the old place that were stuck behind things (I know I know, “things” is a very ambiguous word, but seriously … it’s all just THINGS). On cleaning, I stumbled upon Arborio rice that I had once bought to make risotto. PERFECT COMFORT FOOD. Here is my quick and easy risotto recipe, with chicken stock almost from scratch (I fudged a few things since I don’t have my kitchen completely set up yet.)
First some bookkeeping: We are happy to announce that the winner of Melissa Clark’s In the Kitchen with a Good Appetite is CC. Congrats CC — we’ll be contacting you by email — and thanks to everyone who entered!
Now on to Mike the Gay Beer Guy’s April post
It’s spring time … well it’s supposed to be. I think the weather in the Midwest is so much less stable than the East or West; it seems that every other day is something different. Like one day it is 70 degrees and sunny, and then the next day it’s below freezing and on the verge of snowing (yeah, for REAL! As I’m writing this, it was 65 yesterday, this morning it is in the low 50s, and tomorrow, when I’m planning to brew, it’s going to be a rainy 40 and falling for the next few days)(UPDATE: As I’m editing the post, Kansas City received a few inches of snow this past weekend… for REAL!?!?! And keep in mind it was in the 60s this afternoon)(And update from Janet, as I put this online, the East Coast is expecting up to a foot of snow, no joke!)