Pesto

 Posting here so I can easily find it again.

• 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)

• 1/2 cup freshly grated Romano or Parmesan cheese (about 2-3 ounces)

• 1/2 cup extra virgin olive oil

• 1/3 cup pine nuts 

• 3 cloves garlic, minced (about 1 tablespoon)

• 1/4 teaspoon salt, or more to taste

• 1/8 teaspoon freshly ground black pepper, or more to taste


Pulse the basil and nuts in the food processor.

Add garlic and cheese.

Drizzle in olive oil. Finish with salt and pepper.

It made enough for the pesto Cavatappi recipe with a little left over. 

If you want to freeze the pesto, omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap, and fill each cube with the pesto sauce. Freeze and then remove from the ice tray and store in a freezer safe, zip-top bag. When you want to use it, defrost and add the grated Parmesan or Romano.

Pesto Cavatappi

 An awesome copycat of my Noodles and Company favorite.

• ▢ 1 tablespoon Salt
• ▢ 1 pound cavatappi pasta
• ▢ 1 teaspoon olive oil
• ▢ 1 large tomato cored and diced
• ▢ 4 ounces mushrooms sliced (optional, see note 2)
• ▢ 1/4 cup chicken broth or vegetable broth
• ▢ 1/4 cup dry white wine (see note 3)
• ▢ ¼ cup heavy whipping cream
• ▢ 1 cup homemade pesto or store-bought (see note 4)
• ▢ 1 cup shredded Parmesan cheese




• In a large saucepan or stock pot, bring 4 quarts of water and salt to a boil. Add pasta and cook until al dente, about 10 to 12 minutes. Drain well.
• Meanwhile, heat oil in a large skillet over medium-high heat until shimmering. Add tomatoes and mushrooms (if using) and cook for about 5 minutes, until some of the liquid has been released and the tomatoes are heated through.
• Stir in the broth, wine, and cream and bring to a boil; reduce heat to medium and cook until the sauce has thickened slightly, about 2 minutes.
• Add pesto and stir until heated through, about 2 minutes. Add pasta and toss until uniformly coated in the sauce. Transfer to a serving dish or individual plates and garnish with Parmesan cheese.

• NOTES
  Excellent! 
  I didn’t have mushrooms but did have peppers.
  Didn’t have white wine on hand but that would be good.
  I added a bunch of rotisserie chicken. Shrimp would also be good.

Dill Pickles

 Excellent recipe shared by Caroline Langfeld.

12 lb 3-5 inch pickling cucumbers

Salt Water Soak:

2 gallons water

3/4 C pickling salt

Brine:

2 quarts water

7 1/3 C vinegar
3/4 C pickling salt

1/4 C sugar

Per Quart:

3-4 garlic cloves

2-3 dill heads (I also add some of the dill 'stalk')

6-8 black peppercorns

1 small dried Chile pepper - optional - I usually do a few jars with these, but I don't like the extra zip so leave it out of most jars.

4-6 grape leaves - optional - I've never tried these; I'm a creature of the familiar and I like the recipe without, so why mess with something I know I like.

Makes about 8 quarts

  

1. Gently wash the cucumbers, and remove the blossom ends.  Halve or quarter lengthwise, if you choose, or leave them whole.  In a large bowl or crock, dissolve 3/4 C pickling salt in 2 gallons water.  Add the cucumbers.  Let them stand in the brine 8-12 hours. 
2. Bring to a boil the 3/4 C salt, 2 quarts water, the vinegar and sugar, stirring to dissolve.  While the mixture heats, divide the garlic, dill and peppercorns, and the pepper and leaves if you're using them, among 8 quart jars.  Pack a portion of the cucumbers into each jar.
3. Pour the hot liquid over the cucumbers, leaving 1/2 inch head space.  Close the jars with hot two-piece caps.  In a boiling water bath, process pint jars for 10 minutes and quart jars for 15 minutes.
4. Store the cooled jars in a cool, dry dark place for at least 1 month before eating the pickles.

NOTES:

I'm going to make a much small batch this evening.  Notes are coming soon.