Arugula Pistachio Pesto!

December 17th, 2013

Some nights inspiration hits and dinner just comes together… with some leftover pistachios from a recent baking project and some arugula… I made some really good Arugula Pistachio Pesto!

I’ve been trying to be healthy so I mixed it with half pasta and half peas… delicious!

Arugula-Pistachio Pesto

4 ounces Arugula
1/4 cup Pistachios
2 tbsp dried Basil
3 garlic cloves
1 tablespoon olive oil (or just to keep it together)
salt and pepper to taste

Mix is all together in the food processor and then enjoy with your favorite pasta.

Marx Food’s Electric Mixology Challenge!

January 30th, 2011

Voting is now open… Click here to vote!

a guest post from my sister, Resa…

Ginny emailed me a few weeks ago and asked if I would like to participate in a cocktail contest. I said ok and then forgot about it. I do not have a cocktail blog or even a general food blog. All I really have on my blogger resume are two guest posts. I figured that my chances of getting picked to participate were rather slim. It’s not that I’m a cocktail novice; I have plenty of experience mixing and drinking them. Evidence is available at my Flickr page (Use this link if you like gratuitous shots of cocktails and food). I just assumed that my minimal Internet profile would take me out of the running. Well, you know what they say about making assumptions…

I now present you with my entry into Marx Food’s Electric Mixology Challenge.

Marx Food provided me with a package of Szechuan Buttons and asked me to create a cocktail with them. They are little herbs that will make your tongue tingle. I think you are only supposed to nibble on a tiny bit of them at a time, but I was so excited to receive the package that I popped the entire thing in my mouth. Bad call. It was like sticking my tongue into an electrical outlet. The sensation only lasted for a minute and, initial “shock” aside, was pretty cool. I was excited to see how they would work in a drink.

The Buttons taste bitter and herby as described. They reminded me of chewing on daisies as a kid (Don’t look at me like that. I know you did as well….). I decided to play with the herbal taste and make a drink using gin infused with Szechuan Buttons and basil. I supplemented these with Domaine de Canton (ginger liqueur) and lime.

The Electric GinGer Button

2 oz. Gin infused with Szechuan Buttons
.25 oz. Lime Juice
.75 oz. Domaine de Canton
Handful of washed basil leaves

Fill a mason jar with gin. Crumble Szechuan Buttons and add to jar. (I used 1 button per 2 oz. of gin. Adjust at your own peril). Seal and let sit for at least a day. (I let it go for two).
Chill martini glass. Muddle basil leaves in bottom of cocktail shaker, add lime juice, and stir. Refrigerate for two to four hours. Add gin, domaine de canton, and ice. Shake. Strain into martini glass. Garnish with lime slice.

I am very pleased with the result. The best way that I can describe the taste is as the London born cousin of the mojito. It has that perfect mix of sweet and tart, but gets a bit more complicated because your tongue starts tingling on every sip. I will definitely be cracking out this recipe the next time I have company.

Disclaimer: Marx Food sponsored the contest and supplied the Szechuan Buttons.

An Appetizer… Thank you for voting!

September 25th, 2010

Hi everyone! Thank you so much for voting for me! I made it to the second round of Project Food Blog.

I have been working on the next challenge… tomorrow I’ll unveil my Classic Ethnic Dinner…

Now just a little appetizer… Sabzi Khordan and Alounak’s Persian Flatbread that I found in Crazy Water Pickled Lemons.

Sabzi Khordan
equal bunches of cilantro/tarragon/mint/basil, chopped
1 bunch of radishes, sliced
1/2 red onion, chopped
8 oz. feta, crumbled
olive oil

Mix it all together. Eat with Alounak’s Persian Flatbread.

Alounak’s Persian Flatbread

1 tsp. dried yeast
1/2 tsp. sugar
1 cup lukewarm water
9 oz flour
1/2 tsp. baking powder
1 tsp. salt
olive oil

1. Proof the yeast with the yeast, sugar and a little water for about 15 minutes.
2. Stir in the dry ingredients. Add a little water at a time until it comes into a ball. (I used maybe only 1/2 cup of water in total).
3. Knead the dough for 10-15 minutes until smooth and elastic. Place in a greased bowl and leave it to rise for 1 1/2 hours.
4. Set oven to at least 450 and place a baking sheet in it.
5. Once the dough as risen, divide in four balls. Roll into dinner plate sized portions using a rolling pin. Stretch a little more with you hands. Leave them to proof for a half an hour.
6. Grease the baking pan with olive oil. Prick the dough with a fork. Place on baking sheet for 3-5 minutes. The bread will puff up.