Monday, October 26, 2009

Garlic Overload!!

This weekend I was lucky enough to host a friend for a night. As the hour approached 6pm, our stomachs became increasingly hungrier. After discovering that he doesn't like certain things (mostly them being green and healthy for you) we settled on Pesto Pasta, roasted corn, a green salad and cheesy garlic bread to honor my new humble abode in North Beach (aka Little Italy of SF). Here is my recipe for my pesto and cheesy garlic bread:

Classic Pesto:

5-8 garlic cloves, pealed (depending on how garlicy you like it)
1 handful of toasted pine nuts (abt 1/2 - 2/3 of a cup)
1 large bunch of basil
1 cup of flat Italian parsley
1 tsp of salt
extra virgin olive oil
Parmesan Cheese

In a Cuisinart (aka Food Processor) pulse together the salt, garlic and pine nuts till it creates a paste. Add the basil and parsley and pulse again till it makes a nice paste again. While the Cuisinart is going, stream in the olive oil till it has a pesto like consistency. If using immediately, toss in a saute pan with some of the pasta water, pasta, and olive oil and cook for a few minutes so that the pasta can absorb the flavor of the pesto.

Cheesy Garlic Bread:

1/2 a baguette
1/2 a stick of butter, softened
2-3 garlic cloves minced
1/4 graded Parmesan cheese
salt and pepper

Combine butter, cheese, garlic, S+P. Slice the baguette long way (think hot dog like) and spread butter mixture on bread. Broil in the oven for a few minutes, make sure not to burn it.

Thursday, October 8, 2009

Garbanzo Curry

The original recipe came from a family I babysat for. I of course tweaked it and made it my own but ohhh so tasty and super easy. It's a great vegetarian meal and is very healthy for you as long as you use light coconut milk.

Here is my Garbanzo Bean Curry:

Garbanzo Been Curry:

1-2 tbsp EVOO
1 can of garbanzo beans, drained
1 can of light coconut milk
1 cup of chicken stock
1/2 a large white onion, diced
3 garlic cloves, minced
1 bay leaf
1/2 stock of lemon grass, bruised
1 tsp. red pepper flakes and/or 1/2 a jalapeno minced (take your pick or use them both)
1 tsp. - 1 tbsp. of curry powder
1/2 tsp. coriander powder
1 tsp. garlic powder
1 pinch of cumin
1 thread of saffron
S + P to taste

In a deep sauce pan, on medium heat, sweat the onion and garlic for about 5 minutes, till transparent. Add the lemongrass and curry powder and let the curry powder toast for a few minutes. Add the garbanzo beans, bay leaf, and the rest of the spices and stir to combine for a few minutes. Add the coconut milk and stock. Let simmer for about 20 minutes so everything infuses the broth and coconut milk.

Optional: Add some cooked shredded chicken at the end to the dish for some protein and make it a full meal for those meat eaters.

Grown Up Hot Coco

As the days get cooler and cooler, the ever fun season of fall aproaches. With that amazing season comes fun beverages for adults only. Here is my perfected recipe for Adult Hot Chocolate:

1 microwave safe mug
1/2 cup of skim milk
1 tbsp. real cocoa powder (I got mine in Barcelona, just make sure it has a high Cacao percentage)
1/2 - 3/4 tsp. sugar or Splenda
1 fl oz. of dark rum (preferably Meyer)s Rum)
1 fl oz. of light rum (preferably Bacardi)
1 splash (guessing 1/2 a fl. oz.) of Kahlua
1 splash (guessing 1/2 a fl. oz.) of Creme de Menthe
1 dollop of whipped cream (optional)

Heat the milk in the mug in the microwave until hot (please don't scorch it). Add the coco powder and sugar/Splenda and combine. Once the cocoa is mixed, add the booze and top with whipped cream if desired. Drink with a good movie or a great trashy TV show.