Alright, I know that I’ve posted a pesto recipe before. But this one is different because I used hazelnuts! Plus I fiddled with the ratios on this one to get a more standardized version. If you’ve made a pesto before, you understand how easy making this can be. But you also understand how important it is to use high quality ingredients. If anything you use is of a lesser quality, you will definitely notice it.
Now using hazelnuts in this recipe can be slightly problematic, since they do have those pesky husks on them (I am not sure that terminology is right). It does take some effort to get those things off, but I think it’s worth it. This recipe makes a big batch. Here’s what you’ll need:
- 3/4 c. hazelnuts
- 5 c. fresh basil leaves, packed tight
- 5-6 garlic cloves, chopped
- 1 c. olive oil
- juice and zest of 1/2 a lemon
- 1 c. grated Parmesan
- salt and pepper, to taste
1. Roast the hazelnuts in either a preheated 350 degree F oven or in a pan over medium heat. Roast them until they become fragrant and slightly browned. Transfer them to a plate and cover with a light towel and allow them to cool. While they are covered they can steam which helps release them from the husks. Now rub the nuts with the towel to clean off husks and set aside.
2. In a food processor, place hazelnuts and pulse to chop for a few seconds. Add the basil and pulse again. Do the same when you add the garlic.
3. With the food processor running. drizzle in the olive oil to combine. Add the lemon and pulse for a few seconds. Transfer to a serving bowl or storage container. Stir in the Parmesan. Add salt and pepper to taste.
Notes — I made a batch of Garlic Confit and added a little bit of the infused oil into the pesto. I didn’t put too much because I just wanted a hint of the flavor. Maybe I used a couple of tablespoons. . . I like putting lemon in my pestos which most people don’t. Maybe it makes it too much like a gremolata for folks. I just like the brightness it adds, plus it helps keep everything green. . . Roasting hazelnuts is made more idiot-proof because of their husks. The husks help protect the nuts from burning so even if you get a little charring on the husk, the nut may actually be just fine.
Now it’s probably too late in the season for corn, but getting some fresh corn is absolutely amazing. If you’re still in season, head down to your farmer’s/farmers market and get yourself some. Here’s an old post of mine with a recipe for some corn on the grill.
And just a reminder for folks, these are just some images that I either find on the Interwebs or that have been sent to me. So I do not own them and will gladly take them down if it becomes problematic. Just don’t be jerks about it. You know who you are.
I’m on Facebook, too! Happy Friday, y’all!
It’s an exciting day here in the Kitchen! Well, actually I’m in the dining room, but that’s beside the point. It’s Friday and the start of the weekend (a long Labor Day Weekend mind you)! And what’s a better way to start the weekend than with a little fun! Of course, since this is Jereme’s Kitchen, why not focus on food? Now I’ve done a couple of posts like this before (and I’ll probably show some of those again), but it was sporadic at best. This time I’ll do my utmost to make this a regular feature.
These are just some things that I’ve found perusing the Interwebs or that have been sent to me because folks thought I could appreciate them. So I thought that I’d share this goodness with my faithful readers. Maybe you’ll find a bit of yourselves in these posts. Enjoy!
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It’s August and Summer is in full swing here in Michigan. Actually, with the weather we’ve been having here the past few weeks, it feels like Fall. Not that I mind the cooler temperatures; I’m just hope the mild summer is not going to translate into a brutal winter. But enough about that — nothing says summer quite like a nice boozy watermelon punch.
I did just have my summer shindig recently and made this again. I usually have 4 big get-togethers each year when I invite my close friends (actually I consider these guys to be family) and treat them to some free food and booze. Sure this explanation is a little simplistic, but y’all don’t need to get into my big bag of crazy when it comes to planning and prep. I actually don’t remember what else I made, other than stuff on the grill. But I did remember this! Making this concoction this time seemed a lot easier, but last time I was face down in my backyard all afternoon so who knows what my recollection can actually count for. And, of course, I could not find my old recipe no matter how much I looked around for it. So this is a whole new deal.
Now I really like this recipe. I didn’t think it was overly sweet and you could still pick up on all the ingredients. And if you are like me, you may just have a couple of portions of mint syrup just hanging out in the freezer for emergencies.
I did hollow out the watermelon and use it as a serving utensil, which is completely optional. I like the presentation. If you were interested in serving it this way but don’t know where to get a spigot like this, you could check out your local brewer’s supply shop. Here’s what you’ll need:
- 1 watermelon (medium-sized, I guess. Use the pictures as a reference)
- 1/2 – 1 c. vodka
- 1 c. cachaça
- 1 1/2 c. rum (I used a dark 8-year-old rum)
- 4 oz. Midori
- 6 limes, juiced
- 2 c. mint syrup
1. Take your watermelon and see if it’s able to stand on its end. If not, just cut off a small slice to level it off, making sure not to expose any of the inner flesh.
2. Cut off the top couple of inches of the watermelon to expose some of the red flesh inside (wow that sounds a little macabre). Using an ice cream scoop, start scooping out the fruit (berry?) and place it in a food processor. Pulse it in batches until smooth and run the purée through a fine sieve set over a large bowl.
3. In a large pitcher or jug, combine the vodka, cachaça, rum, Midori, lime juice, and mint syrup. Stir to blend.
4. Add the strained watermelon juice and stir to combine. You can refrigerate this overnight, just be sure to mix it before hand.
5. Pour yourself a little happy. Add some ice if you like!
Notes — you may want to run the watermelon through a very fine sieve. you could just line a sieve with some paper towel, but that sounds like a long process. . . if you cut off too much on the bottom to level the watermelon, it’s not the end of the world. just be sure not to hollow out the watermelon too much or you will have a boozy, leaky mess on your hands. . . also, be careful not to take out too much of the pulp (is that the right term?). if you are overzealous with your scraping, the hollowed out shell might crack and there’s another boozy, leaky mess. . .
Beets. Now who doesn’t like beets? Actually, I didn’t for the longest time (skip this if you already know this story :) ). The taste was odd to me — kinda like an earthier carrot. Not that there’s anything wrong with that. But it just seemed weird. Maybe it’s because I wasn’t exposed to them as a child. Actually I don’t think Brooklyn had any beets at the time. Sure, that’s probably not accurate and my memory is somewhat foggy. After all, I was only like five years old at the time and that was like 100 years ago.
But I digress… This I served as a side, but it is easy to turn this into a full vegetarian course. And again, this is hard for me to quantify because I grilled some beets and served it with a handful of greens and topped it with some feta so ingredients are just a guestimation. This is easy-peasy lemon-squeezy; here’s kinda what you need:
- 1 beet, sliced about 1/4″ thick
- vegetable oil, for brushing the beets
- 1 c. micro greens or baby greens (I used daikon and chard)
- 1/4 c. feta, crumbled
- salt and pepper, to taste
- salad dressing, to taste
1. Prepare your grill, as needed (again, I use hardwood charcoal). Brush the beets with the vegetable oil on both sides. Sprinkle with salt and pepper.
2. Grill the beets until tender over direct heat, about 2-3 minutes a side. Remove from the heat to cool slightly. Meanwhile, in a small bowl, lightly dress the greens
3. Arrange the beets on the plate. Top with the dressed greens. Sprinkle with the feta crumbles. Add salt and pepper if you like.
Notes — for the dressing, I just drizzled some olive oil and lemon juice on top of the greens to dress them
Corn, a grill, and compound butter. How can that combination be wrong? I love grilling corn and I’m on the side of the spectrum that grills the corn without the husks on. In my opinion, if you grill with the husks on you’re really not grilling the corn but steaming it. I, for one, like a nice, smoky char. And I like nice, simple, summer recipes. You can’t get much simpler than this — corn, butter, radishes. That’s essentially all you need. I just add some herbs for some additional flavor (just some basil and parsley, but use whatever you want).
I would serve this as a side, but it is easy to get full from this because you can get carried away. Here’s what you need:
- 1 stick of butter, softened
- 1 -2 radishes, chopped
- chopped herbs, to taste
- salt and pepper, to taste
- 6 – 8 ears of corn, husks removed
- vegetable oil
1. Prepare your grill (I use charcoal). Meanwhile, combine the butter, radishes, herbs, salt, & pepper in a bowl. Set aside.
2. Brush the corn with the oil and place on the grill over direct heat. Grill until nicely browned, about 8 – 10 minutes. Turn the ears as needed to cook evenly. Transfer to a serving plate.
3. After the corn is removed from the grill, brush with the radish butter. Sprinkle on a little salt & pepper if you like and serve.
Notes — You can bush the radish butter on the corn while it’s on the grill, but I’d wait until the last couple of minutes because the radishes could burn. . . You can keep the husks on. Peel them back and tie them to make a handle. Just keep the husks off the heat — hang them over the edge of the grill. . . Make some extra radish butter — it’s great on a nice toasty baguette!
I had a whole lot of kale to use I was thinking how could I make this without having to make kale chips. When I made this, it was unseasonably hot here in SE Michigan (and 85 degrees F is very hot for that time of year — I think it was in March) and I didn’t want to turn my oven on unless I really really had to. So I saw the title of a post for a Killer Kale Pesto and wanted to give my take a shot. I didn’t want to go to the grocery so I wanted to use what I had already. Lucky for me I had everything I needed. And I was surprised at some of the similarities between what was in the recipe and what I had in my freezer.
Some of you may already know, making things like pesto are very organic and free form for me. I really don’t have specifics here since I go by feel and what the pesto looks like. And with this one, I really like the tarragon in here. It adds a nice subtle twist. And the toasted pecans give a nice butteriness. Here’s what you need:
- 1/2 c. toasted pepitas
- 1 c. toasted pecans
- 1 bunch kale
- 1/2 bunch parsley
- 4-5 sprigs tarragon
- juice of 1 lemon
- 2-3 cloves garlic, chopped
- salt and pepper to taste
- 1 c. olive oil
- 1/4 c. grated parmesan
1. Place the nuts in the food processor and pulse until finely chopped. Cut the stems from the kale and cut the spine out of the leaves. Coarsely chop and place in the food processor. Do the same for the parsley. Strip the leaves from the tarragon and place in the food processor as well.
2. Add the salt, pepper, garlic, lemon juice, and the olive oil. Process until smooth. Fold in the parmesan. Can last about a week in the refrigerator. You can freeze them in an ice cube tray to have quick portions of pesto that you can just add to warm pastas and such.
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If you’re looking for something to serve as a side for the upcoming holidays, give this recipe a try. It’s rich and creamy without using any cream at all, so it’s a little bit more waistline friendly. This was taken from the cookbook An American Bounty from The Culinary Institute of America. What’s nice about this cookbook is that it gives you some nutritional information with each recipe. And this recipe is healthier than you think — 180 calories, 4 g protein, 10 g fat, 18 g carbohydrates, 285 mg sodium, and 40 mg cholesterol per 6 oz. serving. It will serve 4 – 6 people.
I did try my best at making some fancy design like those baristas at those fancy coffee houses. It almost worked, but since the densities of the soup and the cream were so different, designs really didn’t want to stay put. I eventually settled on swirling everything together, which I liked. It kinda looks like Jupiter. . . kinda. . . well, not really. But I digress, here’s what you need:
- 1 T. unsalted butter
- 1 onion, diced
- 1 carrot, diced
- 1 celery stalk, trimmed and diced
- 1 clove garlic, peeled and minced
- 1 t. ground ginger
- 3-4 c. chicken broth
- 2 c. butternut squash, cubed
- 1 c. acorn squash, cubed
- 1/2 potato, peeled and sliced
- 1/2 t. salt, or to taste
- 1/4 t. freshly ground pepper, or to taste
- 1 t. julienned orange zest
2. Add the onion, carrot, celery, and garlic. Sauté, stirring frequently, until the onion is tender and translucent, about 5-6 minutes.
3. Add the ginger and sauté for another minute.
4. Add the broth, squashes, and potato. Bring the broth to a full boil over medium heat, then reduce the heat to low. Simmer until the squashes are tender enough to pierce easily with a fork, about 20 minutes.
5. Remove the soup from the heat and allow it to cool briefly. Purée the soup with an immersion blender, food processor, or run it through a food mill.
6. Return the soup to the pot and bring to a simmer. Adjust the consistency, if necessary, by adding additional broth or water. Taste the soup and add salt, pepper, and orange zest.
7. Serve the soup in a heated tureen or individual bowls.
Notes — If you wanted to make this vegan, just substitute the butter with some olive oil and switch the chicken broth with some vegetable broth. . . add a few drops of lemon or lime juice to brighten the flavor. . . you can add a T. of orange juice concentration with the final flavor adjustment. . . if you wanted to make this in advance, complete up to step 5, cool the soup to room temperature, and refrigerate or freeze. Before serving, return the soup to a full boil, and make final adjustments. . . can be served chilled. . . whip a little heavy cream to soft peaks, fold in an equal amount of sour cream, and add freshly grated ginger, to taste. add a dollop to each portion. . .