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!
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!
So I’m planning on doing some hiking soon and I was thinking to myself, “Waterlily, what would be something tasty that you can take on your expeditions?” And that’s when granola popped into my head. It’s something that’s good to eat when you’re on the go, plus you can eat it on its own or on top of stuff like yogurt, ice cream, cobblers, and the like.
I use a simple formula here: 4 cups of stuff + 1/4 cup of vegetable oil + 1/4 cup of honey. That’s just for the mixture that goes into the oven. You can add as much fruit as you like afterwards, like raisins (yuk!), or dried hibiscus flowers, or dried apricots, etc. Just don’t bake the fruit in the oven because it will burn. This recipe is very simple, and I love it when things are simple! Here’s what you need:
- 2 c. old-fashioned oatmeal
- 1 c. peanuts
- 1 c. shredded coconut (I used the unsweetened big shavings)
- 1/4 c. vegetable oil
- 1/4 c. honey
- pinch of salt
- 1 c. dried cranberries
1. Preheat your oven to 350 degrees F. Line a baking sheet with a Silpat or foil. Set aside.
2. In a large bowl, toss the oatmeal, peanuts, coconut, oil, honey, and salt to combine. Pour onto the pan into a single layer and bake in the oven.
3. Bake for about 20 minutes, stirring occasionally while in the oven, until the granola is golden.
4. When done, scrape the pan to loosen the granola and allow to cool in the pan. After it has cooled, mix in the cranberries and store in an air-tight container at room temperature. Should last a month, but I have no clue — a batch usually lasts me a couple of days before it gets eaten up.
Notes — You can mix things up by changing the ingredients. Try different nuts, different fruits, add spices. The possibilities are endless. . . If you are still getting some moisture left over from the oil and honey, try baking at 325 degrees F for about 30 minutes
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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Here’s my third post from my “holiday menu“. To be honest, I think “cranberry compote” is just a fancy term for a cranberry sauce. But again, alliteration is always a nice thing! In case you’re wondering, a compote is basically fruit stewed in some kind of syrup. It can serve as a topping for ice cream or just served on its own. I did use some of this to make a cheesecake for my Winter Feast. Of course, that’s going to be the next post. Exciting stuff!
- 1 1/2 c. water
- 1 1/2 c. sugar
- 2 – 3 cinnamon sticks, depending on strength
- 2 whole star anise
- 6 green cardamom pods
- 1 orange, juice and zest
- 4 c. cranberries, divided
- 1/2 c. cognac
1. In a medium saucepan, combine water and sugar. Bring to a gentle boil until the sugar has dissolved. Reduce by about 1/4.
2. Add the orange juice and cook for 1 minute. Add the cinnamon, anise, cardamom, and 3 c. of the cranberries. Bring to a boil. Once you start to hear some of the cranberries pop, reduce the heat and allow to stew for about 10 – 15 minutes.
3. After the mixture has thickened, add the remaining cranberries. Once the cranberries have started to pop, reduce heat to low and cook for another 3 – 5 minutes.
4. Remove from the heat and stir in the cognac. Let sit for about 30 minutes. Can be served warm or at room temperature.
Notes — theoretically, this should last for at least a week, but it usually gets used up quickly in my house. . . you could try brown sugar which might be a nice change. . . I have seen some recipes that use maple syrup. . . another thing to try would be to add some ginger. . . I did make a double batch and just reused the whole spices. It worked out fine. You could cut down the amount of spices if it might be too much for you. . . Adding cognac is optional, but I think it helps round everything out. But of course, I don’t need an excuse to booze something up!
I know I did this a little bit backward, but here is my Smoked Fish Dip #1. Sure, I posted to #2 recipe first, but like I said before, that one isn’t as strong with the “tang”. This one is my favorite of the two just because the flavors are bigger — the ratio of smoked fish:cream cheese is higher, there’s some tang from the sour cream, lemon juice, and capers; and there’s some heat from the horseradish. The instructions are pretty much the same as the other recipe.
Here’s what you need:
- 6 oz. smoked fish
- 8 oz. cream cheese
- 1/2 c. sour cream
- 1 T. lemon juice
- salt and pepper, to taste
- 1 t. horseradish
- 1 T. capers
- fresh dill, to taste
Coarsely chop the fish; if you like a smoother dip, chop the fish into smaller bits. In a bowl, beat the cheese until nice and creamy. Mix in the sour cream, lemon juice, salt, and pepper. Add the horseradish, capers, dill and mix well. Fold in the fish. You can let this sit for an hour or so if you like, but it is ready to serve.