Leafing through some old cookbooks from restaurants in my part of the country I ran across this pesto recipe. Pesto has been a favorite sauce and no matter how big/small my garden was I always found room to grow this beautiful, flavorful, aromatic herb. I’ve been making my own pesto for 40 years which is … Continue reading
What a wonderful combination – fresh, cheesy, lemony, herby and of course with zucchini. This seems to be the summer vegetable whether it’s the star of a recipe, an ingredient in pasta, salads, or in savory and sweet dishes. I just happen to love zucchini and enjoy using it so many different ways so I … Continue reading
I just loved this recipe – my second attempt at cooking gnocchi. It was perfect for a 90+ degree light dinner. Awhile ago I made a recipe using gnocchi and it turned out terrible. This happens occasionally but I had never cooked with gnocchi before so it was a little disappointing; I actually threw it … Continue reading
These cute appetizers have been appearing in my Pinterest feed and I finally decided to make them. It’s true to say I love to play with my food. Being a gardener most of my adult life I am frequently drawn to garden-related recipes, especially when they are my one of my favorite “good bugs.” The … Continue reading
This recipe comes from Dan Pelosi through the New York Times Cooking site. It was given high ratings and good comments from readers. My only suggestion would be to use a different pasta such as fusilli or shells – something smaller. The corn seemed to get lost in the linguine (I did use bucatini). This … Continue reading
This recipe by David Tanis caught my eye on the New York Times Cooking site. I have one of his cookbooks “David Tanis Market Cooking – Recipes and Revelations Ingredient by Ingredient.” Sure enough upon looking through his cookbook I found the same recipe but it was called “Stewed Zucchini Pasta with Ricotta and Basil.” … Continue reading
Pasta and zucchini are a favorite combo any time of the year. I have a few recipes already, but different. This one uses mascarpone cheese (yum) and a gremolata garnish. It cooks quick all in one pot and the sauce just loves the pasta shells, inside and out, and coats them beautifully. 1-inch rigatoni works … Continue reading
I recently made a version of pistou to drizzle over a green bean and red onion salad. It was very tasty – full of basil and garlic! I learned the most common way to use pistou was in this soup. I probably have a recipe in one of my many cookbooks but decided it was … Continue reading
Yes, this is a recipe using Pistou, the French twin of Italian Pesto! Pistou’s ingredients are fresh basil, garlic, olive oil and a dash of salt – pine nut free! It is now apparently common to see it made with Parmesan or other cheeses. The word pistou is derived from the latin pestare which means … Continue reading
As mentioned in previous posts I am revisiting cookbooks I have not used in awhile. At the same time I am looking for recipes to use up ingredients I have in my pantry and refrigerator. A few times a year I go through everything, seeing what has expired, soon to expire or using an ingredient … Continue reading