Archive for Condiments
Basil and Parsley Pesto
Posted by: · Dec 30 2010 · Comments
I like to make a batch of pesto over the weekend and incorporate it into my lunches and dinners throughout the week. I make mine with parsley for a little added texture and flavor.
Ingredients:
- 3 cups packed basil
- 1 cup packed parsley
- 1 cup freshly grated parmesan
- ¼ cup pine nuts
- 3 garlic cloves
- ¾ cup olive oil
- 1 teaspoon kosher salt
Instructions:
Combine basil, parsley, parmesan, pine nuts, garlic and salt in a food processor. Mix for 1-2 minutes. While still mixing, add olive oil in a steady stream. Mix until incorporated. Use immediately or refrigerate for up to one week.
Truffle Cheese Spread
Posted by: · Dec 21 2010 · Comments
I created this recipe minutes before a dinner party when I realized I was short on appetizers. It is rich, creamy and sinfully good.
Ingredients:
- 2 packages cream cheese
- 2 tablespoons chopped truffles or truffle pate
- 1 garlic clove minced
- 1 teaspoon kosher salt
- 1 French baguette, cut into slices and toasted or broiled
Instructions:
Combine cream cheese, truffles, garlic and salt in a food processor. Pulse until truffles are well incorporated into cream cheese. Spoon cheese mixture into a serving bowl along bread for spreading.
Sweet Potato Fries and Saffron Aioli
Posted by: · Dec 16 2010 · Comments
Ingredients:
Fries
- 4 sweet potatoes, washed and cut into 1/8 inch disks
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon sugar
Aioli
- 2 garlic cloves, minced
- 1 egg yolk
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- ½ teaspoon saffron
- 1/4 cup plus two tablespoons olive oil
Instructions:
Aioli: Mix saffron and olive oil in a small bowl and let sit for one hour. Combine garlic, egg, lemon juice, and mustard in a food processor. Mix on a slow speed while adding the saffron olive oil in a steady stream. Continue to mix until aioli thickens. Serve immediately or refrigerate for later use.
Fries: Turn oven broiler on. In a large bowl mix olive oil, salt and sugar. Add sweet potatoes and coat each disk with oil mixture. Place sweet potatoes on non-stick cookie sheet. Broil for 3 minutes per side or until nicely browned. Place sweet potatoes on paper towel to remove excess oil. Serve with saffron aioli.
