Loving Pesto

Historically, original pesto (known as Pesto alla Genovese) is prepared using a mortar and pestle. Modern equipment gives us the convenience of a food processor. The process is very similar. Basil leaves are washed, dried and placed in the processor with garlic and coarse salt, according to recipe and directions.. The pine nuts are slightly roasted/toasted and added to other ingredients. When the nuts are well-incorporated, grated Parmesan cheese and then olive oil are added and mixed. In an air-tight container pesto can last in the refrigerator up to a week, and can also be frozen for later use. Other variations include sun-dried tomato pesto, red bell pepper, or the nut variations that include cashews, almonds or even walnuts. Lesser expensive oils and other herbs, like parsley or mint have also be used.

Pesto is commonly used in pasta recipes, but have grown in popularity used with potatoes, beef, chicken and even some pork dishes. A pleasant variation is used in sliced tomato and mozzarella salad course/appetizer course. Pesto has even been used, stirred into minestrone. Other modern Pesto combinations include: arugula, baby spinach, black olives, lemon zest or crimini mushrooms.

Weekend in the "D"

Spent the weekend in Detroit and the surrounding area. It's true what they say, there's great things to do in our backyard! We started our excursion at the Henry Hotel (previously known as The Ritz Carlton, Dearborn, MI). After checking in we headed to the Henry Ford Estates for lunch. I had their wonderful Estate Burger (cooked medium and topped with cheddar, lettuce, tomatoes and onions on a kaiser roll) with thick cut fries. What a way to start our culinary adventure! From lunch we went to The Henry Ford Museum and walked about looking at collections of our American past. What a continuing education! We took a break in our exploration for iced coffee libations.

We returned to The Henry Hotel for the evening and met up with our friend James for a late night of appetizers and cocktails. I selected and ordered for us to nosh on bruschetta, crab cakes with aioli and tender, breaded chicken strips with dipping sauces from scratch. Add to that glasses of wine and mixed vodka concoctions and life was good. (La Dolce Vida!)

The next morning, was room service. CG had a French rolled omelet with country ham, mushrooms and spinach and sides of rye toast and steaming hot fried potatoes. I opted for my usual, a farmer's breakfast; two eggs, bacon, potatoes, whole wheat toast (whipped butter on the side) and coffee (prepared and served to perfection) Our journey took us to Detroit and the MGM Grand Hotel and Casino. Lunch was in their food court ad it was "game on" for the rest of the afternoon. Turning in meant we had to prepare for breakfast the next day! CG selected the buttermilk pancakes with apple, cinnamon and maple syrup. With that was slices of ham, juice, and coffee. Me, I went for the brioche French toast with caramelized bananas and pecans, a side order of bacon and coffee. what a great weekend! Can't wait to select another local stay-cation for us!