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.
Saturday, August 14, 2010
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!
Saturday, July 31, 2010
Migas in the Morning
It's no surprise that breakfast is my favorite meal of the day! Any time of the day; at home or dining out it is the perfect solution. I absolutely desire an awesome cup of coffee to start the day usually with a pastry on the go. If we can make the time (usually on the weekends) bring on the big breakfast! I remember growing up, my father would produce these large breakfast meals which would include a combination of eggs, pancakes, sausage, bacon, fried potatoes, toast or tortillas. Maybe sometimes refried beans would join the party. Love and missed you dad! But, I try to keep the memory alive by making a point to fix a "big Breakfast" whenever possible! My ideal menu is two eggs, over medium, fried potatoes, link sausages or bacon, corn tortillas or corn muffins, or whole wheat toast and refried beans!
When the time is short or I need a quick go-to meal for lunch or dinner, migas are always a satisfying meal. So simple and so rewarding! In an 8-inch nonstick pan the magic occurs. Take two or three torn up corn tortillas, fried (I use butter) in a skillet. Add two or three whisked up eggs and a little half ad half. Bring to a soft scramble ad get ready to enjoy. I love the chance to throw on some shredded cheddar cheese or queso fresco when I have it. Accompany this with some salsa and refried beans and I am there!
When the time is short or I need a quick go-to meal for lunch or dinner, migas are always a satisfying meal. So simple and so rewarding! In an 8-inch nonstick pan the magic occurs. Take two or three torn up corn tortillas, fried (I use butter) in a skillet. Add two or three whisked up eggs and a little half ad half. Bring to a soft scramble ad get ready to enjoy. I love the chance to throw on some shredded cheddar cheese or queso fresco when I have it. Accompany this with some salsa and refried beans and I am there!
Tortillas
For some reason I have had "tortillas" on my mind and it brings up so many thoughts and emotions. Growing up in a Hispanic home I can recall my mom in the kitchen making up a batch of flour tortillas. I remember sitting on the sidelines and watching the process of combining ingredients, letting it set, rolling out (we didn't have a tortilla press) the tortillas and watching the stack grow! Sometimes a QC (quality Check) was called for with lots of soft butter! What a treat!
In our home. there were seven of us and occasionally, the numbers grew with other visiting family members or friends. You always had to watch out for our younger brother, who learned at a young age the art of hiding a tortilla under his plate for later once the pile had depleted! To this day, I haven't tried and will admit to not knowing how to make flour tortillas. In that regards, I know even less about corn tortillas. But, if I had to pick a favorite, corn would be my preference. I remember being at home and y parents in the process of making tacos. One of us siblings would have the task of getting the order from everyone "how many corn and how many flour shells?" I remember mine was always the same. Three corn and two flour! They were always fried in oil. Let's not get started with chalupas!
I have to give props to other family members that come to mind when talking about tortillas! Shout out to my grandmothers, my Tias (especially my Tia Lydia and Tia Mary)! Since growing up and developing my passion for food, Masa Harina (corn flour) is in my pantry. Not for making corn tortillas, but as a thickener for my chili or caldo (soup) and as a flour substitute in breading chicken, pork and even beef. It gives such a different earthy flavor! A quick fix to the tortilla withdrawal is pre-made from the grocery store. But, when I really want the "almost-homemade" I try and get to the Mercados in Pontiac, MI. They seem to know what brands to carry. Thank goodness.
Now that I'm totally hungry, I can think about making some Migas or some simple cheese quesadilla! Migas? That's another posting! Adios!
In our home. there were seven of us and occasionally, the numbers grew with other visiting family members or friends. You always had to watch out for our younger brother, who learned at a young age the art of hiding a tortilla under his plate for later once the pile had depleted! To this day, I haven't tried and will admit to not knowing how to make flour tortillas. In that regards, I know even less about corn tortillas. But, if I had to pick a favorite, corn would be my preference. I remember being at home and y parents in the process of making tacos. One of us siblings would have the task of getting the order from everyone "how many corn and how many flour shells?" I remember mine was always the same. Three corn and two flour! They were always fried in oil. Let's not get started with chalupas!
I have to give props to other family members that come to mind when talking about tortillas! Shout out to my grandmothers, my Tias (especially my Tia Lydia and Tia Mary)! Since growing up and developing my passion for food, Masa Harina (corn flour) is in my pantry. Not for making corn tortillas, but as a thickener for my chili or caldo (soup) and as a flour substitute in breading chicken, pork and even beef. It gives such a different earthy flavor! A quick fix to the tortilla withdrawal is pre-made from the grocery store. But, when I really want the "almost-homemade" I try and get to the Mercados in Pontiac, MI. They seem to know what brands to carry. Thank goodness.
Now that I'm totally hungry, I can think about making some Migas or some simple cheese quesadilla! Migas? That's another posting! Adios!
Sunday, July 25, 2010
Fettunta vs. Bruschetta
Recently I learned that something I have done for years has a name and a history/foundation in food world. What I have always done in creating garlic bread from scratch is known as Fettunta. The basis is that with the first pressing of olive oil in Italy, crusty bread is sliced, grilled, rubbed with fresh garlic cloves and drizzled with the olive oil. This was brought to my attention while watching the Cooking Channel's La Dolce Vida with David Rocco. This is a perfect accompaniment to serve with pasta, seafood, grilled beef or many other savory main dishes. Admittedly, I have been known to enjoy it by itself when getting home from a log day at work!!
I also learned that from this foundation you can create Bruschetta by adding other ingredients, such as tomato, basil, Parmesan, capers or other things that complete the transformation. It was made clear that the two were different dishes and one grows in transition from the other. Hmm, who knew. We never stop learning!
I also learned that from this foundation you can create Bruschetta by adding other ingredients, such as tomato, basil, Parmesan, capers or other things that complete the transformation. It was made clear that the two were different dishes and one grows in transition from the other. Hmm, who knew. We never stop learning!
Sunday, June 27, 2010
Burgers and Dogs on the Grill
Tis the season for grilling outside! Man, do I love it! I appreciate all the wonderful things that can be prepared on the grill. In our house we have done seafood things, vegetable things, chicken and pork entrees and the ever popular corn on the cob with herb butter.
I tend to favor a really well made burger or good quality hot dogs that show a little grill marks and have that snap when you bite into them. We have certainly tried a variety of brands in our time. But, we have narrowed it down to 2 different hot dogs that we seek in eating. Hebrew National and Nathan's. Both of these brands give us exactly what we're looking for in a great quality hot do. As for finishing these off, I tend to go "old school" with the basic ketchup and a nice grainy mustard. Relish is sometimes used in our house. Chili, onions and grated cheddar sometimes find room at the table. But, chili dogs are a totally different thing for another time.
Burgers are something I could eat every day, once a day. There are some great restaurants that produce an awesome concoction burger. But, some of the best burgers we have had are at home on the grill. We tend to buy a 60/40 or 70/30 ground beef. The lean meats just don't give us the natural flavor we are looking for. Sometimes to produce a more "gourmet" burger we will do a blend with ground lamb, or pork. To add variety, we sometimes will add garlic, fresh herbs, grated Parmesan cheese or Worcheshire (can't say it right or spell it right) sauce to the mixture. Then there come the toppings:
I tend to favor a really well made burger or good quality hot dogs that show a little grill marks and have that snap when you bite into them. We have certainly tried a variety of brands in our time. But, we have narrowed it down to 2 different hot dogs that we seek in eating. Hebrew National and Nathan's. Both of these brands give us exactly what we're looking for in a great quality hot do. As for finishing these off, I tend to go "old school" with the basic ketchup and a nice grainy mustard. Relish is sometimes used in our house. Chili, onions and grated cheddar sometimes find room at the table. But, chili dogs are a totally different thing for another time.
Burgers are something I could eat every day, once a day. There are some great restaurants that produce an awesome concoction burger. But, some of the best burgers we have had are at home on the grill. We tend to buy a 60/40 or 70/30 ground beef. The lean meats just don't give us the natural flavor we are looking for. Sometimes to produce a more "gourmet" burger we will do a blend with ground lamb, or pork. To add variety, we sometimes will add garlic, fresh herbs, grated Parmesan cheese or Worcheshire (can't say it right or spell it right) sauce to the mixture. Then there come the toppings:
- Smoked Gouda
- Smoked Cheddar
- Bacon
- Avocado/Guacamole
- Lettuce, Arugula
- Spinach
- Tomato
- Mayonnaise
- American Cheese
- Sauteed Mushrooms
- Grilled Onions
- Basil Pesto
- Pepper Jack Cheese
and the list can continue, usually does in our house and what is at the grocery store on sale!
Dining Synergy
Due to the nature of our business as event planners and designers we are eating dinner out a lot more. Whether entertaining clients, having planning sessions or on the job trying to catch a quick bite. We try to experience more than "drive- thru" goodness. We know that time is limited and convenience comes first. But, for us, a few thing remain important... good food and a great dining experience. Occasionally, it is nice to be taken care of!
Having spent time in college studying interpersonal communications and worked as a service person in a restaurant, I find that it all relates to each other. The experience starts with the greeting and should continue from there. Food menu knowledge and preparation are elements that we look for. It is not necessary to become our best friend in five minutes. But, a pleasant introduction and good listening skills go a long way in my eyes. Contemplation is an excellent opportunity to impress me and recommendations are often appreciated. Usually, this means offering an appetizer/starter.
We tend to start high in the gratuity of the total experience and the total amount can fluctuate higher or lower based on the relationship with our service person. Give me a name, a pleasant greeting, some space and a little attention during our time together. While we are aware that the food is key in establishing a repeat location, bad service or a negative experience ways in on getting a loyal customer.
Having spent time in college studying interpersonal communications and worked as a service person in a restaurant, I find that it all relates to each other. The experience starts with the greeting and should continue from there. Food menu knowledge and preparation are elements that we look for. It is not necessary to become our best friend in five minutes. But, a pleasant introduction and good listening skills go a long way in my eyes. Contemplation is an excellent opportunity to impress me and recommendations are often appreciated. Usually, this means offering an appetizer/starter.
We tend to start high in the gratuity of the total experience and the total amount can fluctuate higher or lower based on the relationship with our service person. Give me a name, a pleasant greeting, some space and a little attention during our time together. While we are aware that the food is key in establishing a repeat location, bad service or a negative experience ways in on getting a loyal customer.
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