Wednesday, November 7, 2007

don't hold the garlic .....

I have always loved poring over recipes; especially those with wonderful pictures of how a particular dish should look when completed. I have some beautiful large cook books in which I have happily spent many drooling hours. However, I also clip and tear out pages from magazines. Sometimes my magazine piles become a nuisance..... and I have to go through them.... be ruthless and toss most of the recipes. It has to be done. I have to say things like.... I'll NEVER make this.... I better NOT make this.... why did I save this one? So, the other day I was purging old mags and books after having a ripping good time.

I found this in a little 1997 Homemaker's digest. Honestly, I don't have stacks of mags all over the house from that year forward!! Hahahah... it just happened to catch my eye in the little pile of loose papers to which I was consigning the new "loose" guys. I like to try them before I add them to my binders and boxes of recipes that will definitely be used again. If they don't pass muster... they are passed over and tossed for the final time.

On a page devoted to Pesto I found this:...... on the day they were using it with some grilled veggies including eggplant, zucchini, yellow and red peppers, Portobello mushroom caps and red onions. Cut vegetables how you like them ... Grill or broil turning once, until tender crisp and lightly browned ...about 6 to 8 minutes.

Pesto Dressing

1/4 cup olive oil
2 tbsp. basil pesto
1 tbsp. red wine vinegar or balsamic vinegar
1 tsp lemon juice
1 clove garlic, minced
freshly ground pepper to taste

Whisk together all ingredients (may be made ahead, covered and refrigerated up to 3 days) Toss hot vegetables with dressing.

In the side bar there was this....

Other uses for pesto

* Spoon onto baked potatoes or stir into mashed potatoes.
*Spread on halved tomatoes and sprinkle with Parmesan.
*Add a dollop to omelettes, frittatas or risottos.
*Spread or dot on pizza.
*Stir into minestrone or lentil soups.
*Stir into sour cream, yogurt or mayo for dips, spreads or dressings for potato or pasta salads.
*Stir a spoonful into vinaigrette for salads or marinades for chicken or lamb.
*Brush on refrigerator crescent rolls, roll up and bake.
*For pesto bruschetta, brush toasted crusty bread with olive oil, spread with pesto and top with diced tomatoes.

There you have it.... what the gals were doing in 1997 ..... lol ..... and still are. I love it.

1 comment:

Vee said...

Vee (too) here...

Pesto is one of those flavors that I am still trying to get used to. Believe it or not, there are times when I think it's terrific and others when I'm not as certain. Wonder why that is.

I appreciated your comments yesterday at my blog about "making facts dance." Yup, there's always a danger in that.

Hope you are planning a wonderful weekend!