Just wandering thru some of my cookbooks and my personal pile of recipes and thought Id post a few today. The first one is Kalamata Olive Pesto that I created for the restaurant where I worked. We served it as an appetizer over scallion fettuccine. You could make this and just use regular fettuccine and toss in fresh sliced scallions to approximate the flavor. My ex and I were out one day and the car radio was on. There were food reviews and restaurant reviews on at that time and Narsai David was reviewing some. He is a local famous chef and celebrity out here. I got so excited because suddenly I realized he was reviewing my dish from the restaurant! And he just loveddddddddd it . omg omg omg Boy did that make my day! So here it is. .....
KALAMATA OLIVE PESTO Makes 2c.9oz. black Kalamata olives, pitted
1 fresh red chili 2in. long. or chili flakes
2 garlic cloves
2 shallots
3/4 tsp. minced fresh thyme
3/4 tsp. red wine vinegar
1/2 c. extra virgin olive oil
1/4c. lemon juice
1 small bunch of chives
If olives are not pitted, remove pits first. Stores are now carrying pitted Kalamata olives tho so that would save tons of time if you can find them. Put all ingredients into food processor and blend well. Refrigerate. Use on french bread with goat cheese or on pasta.
I made a Greek style appetizer out of this one time for a party at my house. I set this out in one of those divided dishes... one had the olive pesto in it, one had dried tomatoes in oil in it and another had crumbled feta cheese in it. You could also just use roasted red peppers too instead of the tomatoes. I had a basket next to it filled with plain sliced baguette and everyone made their own nibbles. It was a huge hit.
But this could be used on pasta with maybe artichokes in it or as a spread on sandwiches too. Or roll it up in some puff pastry from the store and bake it for appetizers. Or you could make it into a nice tart for lunch or a party. Just make a pastry crust and line it with some olive pesto and top with fresh garden tomatoes, a lil S&P, some fresh thyme sprigs and drizzle with more olive oil, then bake.....yum. You could even roll out some bread dough and spread this on it , roll up and bake for an awesome bread for your meal.
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Another thing this would be good on is this next sandwich. I found this years ago at a Trader Joes Market out here. I had it once and never saw it again. But I loved it so much as I ate it I dissected the ingredients and made a list so I could make it myself later on. It was a Greek Salad Sandwich, and its vegan ,,,,,no meat! and trust me you wont even miss it. I'm not a vegan but I don't mind eating that way once in a while. This was awesome tho.
GREEK SALAD SANDWICHFor each sandwich you need:
1 ciabatta roll, it needs to be crusty peasant type bread like this if you cant find ciabattas.
feta cheese, sliced tomatoes, sliced cucumbers, sliced Kalamata olives, chopped green peppers, sliced red onion, chopped pepperonicini peppers, Basil, Mint and Oregano.
Equal parts lemon juice and olive oil for a dressing.
Slice bread, layer all veggies on it. Top with cheese. Make dressing with lemon juice, olive oil and herbs. Drizzle over sandwich and put top of sandwich on and eat. You could also stuff this into a pita pocket. It would be really tasty too with leaves of fresh basil in it.
This would be a great sandwich to use that olive pesto in instead of sliced olives.
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This particular pinoy recipe, which I learned from Ate Malou, is very rich and delicious.
Visit http://www.pinoy-recipes.com for more mouth watering Pinoy recipe.
This is not your ordinary Italian carbonara sauce. I know that carbonara sauce originates from Italy, but this one is way better. I say that this is a pinoy recipe not only because I learned this from the Philippines, but also is very different from the Italian style. This is different from the way they do it and most of all, the ingredients. I personally havent tried the Italian style yet, but I could say just by looking at the ingredients that this pinoy recipe of carbonara sauce taste a lot lot better. I could be wrong though. I might try the Italian style next time just to see.
But anyway, this pinoy recipe of carbonara sauce is perfect for special occasions or even just for simple gatherings. Every time I get invited to a party, this recipe has been the most requested food for me to bring. So, I can say its really good. My husband, once again, likes it a lot. He never had this until I came here and cook it for him, and he was very impressed, and of course, I was very glad that he likes it.
I cant really tell which is the key ingredient to this recipe. Its not only the bacon, heavy whipping cream, or the cheese. I think its the combination of all. And the combination of the ingredients makes it perfect. There was one time that I forgot to put the cheese. It still turned out good though, but not as good as what I was expecting it to be. So yes, the cheese plays a great part when it comes to flavoring. Same thing with the heavy whipping cream. I tried using just regular milk before ( I ran out of heavy whipping cream) but it didnt come out right. So I guess the key to making this particular pinoy recipe perfect is having all the ingredients together. No more, no less.
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It just isn't a fall holiday without a sinful sweet potato casserole. This recipe makes fluffy, creamy sweet potatoes seasoned with fall spices and topped with a cinnamon pecan streusel topping!
Forget recipes that just season the sweet potatoes with sugar, these fresh sweet potatoes are baked in the oven before getting whipped to light, creamy perfection with a mixer. They are then seasoned with white sugar, brown sugar, cinnamon, nutmeg, clove, ginger, light cream, and butter!! HEAVEN!!!!
GET RECIPE: http://divascancook.blogspot.com/2010/10/sweet-potato-casserole-recipe.html
If that wasn't enough, these sweet potatoes are topped with a yummy, crunch topping of chopped pecans, brown sugar, flour, butter and cinnamon and baked to a golden brown beauty!
Sweet potato casserole makes the perfect dish for holidays or sunday dinners. It taste great hot and cold.
Music by Kevin MacLeod
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