Trenette with Pesto

Submitted by Roland on Sun, 08/27/2000 - 22:39

As promised yesterday, here is the trenette with pesto, green beans and potato recipe.

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Trenette with Pesto

Submitted by Roland on Sun, 08/27/2000 - 22:16

2 cups basil leaves
2 cloves garlic, peeled
Salt to taste
1/2 cup grated pecorino romano cheese
1/2 cup extra virgin olive oil or more
2 tablespoons pine nuts
2 medium potatoes (Yukon gold), about 225 grams peeled and cut into 1 cm cubes
1 pound or 450 g trenette or linguine
1/2 pound string beans trimmed and cut into 2-cm lengths

Global Cleaver Redux

Submitted by Roland on Sun, 08/27/2000 - 22:12

After I asked about cleavers from Global, Al pointed out that Global makes a cleaver!

Awesome! I will see if I can find this in Vancouver.

Thanks Al!

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Trenette Teaser

Submitted by Roland on Sat, 08/26/2000 - 10:53

Trenette with Green Beans: Trenette with Green Beans, Potatoes and Pesto

Recipe to follow tomorrow!

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Spicy Green Beans

Submitted by Barb on Fri, 08/25/2000 - 19:11

I picked the first of my bush beans this week (3 lbs.!!), and I'll be picking a lot more this weekend. The rows of beans were planted about 2 weeks apart, so I'll get a staggered, longer harvest. Fabulous, since I love fresh beans!

Last night I stir-fried the beans in a spicy mixture of garlic, ginger and chili paste. I used a slightly sweet Thai paste made of finely ground dried shrimp and dried chilis. You can use whatever chili paste you have on hand, adjusting the amounts to your liking.

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Spicy Green Beans

Submitted by Barb on Thu, 08/24/2000 - 22:11

2 tsp. oil
2 cloves garlic, minced
1 Tbsp. ginger, minced
1 1/2 Tbsp. Thai chili paste
1 1/2 lb. green beans, cut into 1 1/2" pieces
Water
1 tsp. sugar
1 tsp. fish sauce

Have all ingredients ready before you start cooking.
Heat a wok over medium-high heat. Add oil and let heat for a few seconds.
Add garlic and ginger. Toss around until they start to soften, but not brown.
Add chili paste and stir for 20 seconds. Add beans and toss well. Continue to cook and toss beans for 5 minutes.

Get a good knife!

Submitted by Roland on Thu, 08/24/2000 - 21:32

In Tuesday's ViewFromTheHeart, Al heartily endorses Global knives based on his personal experience and that of the Chef from Kitchen Confidential.

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Zucchini Cheese Bread

Submitted by Barb on Wed, 08/23/2000 - 23:05

The season of the monster zucchini has begun!! I got my first baseball bat sized zucchini this week and decided to do something with it before it started to take up too much space in the fridge.

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Stinkin' Good Chutney!!

Submitted by Barb on Tue, 08/22/2000 - 22:51

Anything with roasted garlic is fine by me, so when I came across a recipe for a chutney using roasted garlic, I had to try it.

This is definitely my favourite chutney I've ever canned. The garlic is somewhat tamed, yet still pretty pungent. The sweet tartness of the chutney is a great backdrop for that garlicky punch. This would be great served with roast chicken, cold cuts or as part of an appetizer platter with cream cheese or brie.

This recipe is also great since it takes full advantage of fresh local peaches and apples.

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Roasted Garlic Chutney

Submitted by Barb on Tue, 08/22/2000 - 21:54

4 heads garlic
3 cups tart apples, chopped (about 3 large)
3 cups peaches, peeled and chopped (about 5 medium)
1 cup onion, chopped
1 cup golden raisins
1/2 cup dried apricots, chopped
1 cup light brown sugar
1 1/2 cup cider vinegar
1/4 cup balsamic vinegar
1 Tbsp ginger, finely chopped
1/2 tsp. ground allspice
1/2 tsp. pickling salt
1/4 tsp. ground cloves

Wrap garlic in foil. Bake at 400 degrees F for 40 minutes or until soft.
Squeeze out garlic and chop finely.

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