Northwest Notes

1. I LOVE LOCAL STONE FRUIT. Lord, I'd forgotten. And berries. Sheesh. I bought local "apriums" (apricot plums) at a farmers' market and grinned like an idiot all the way home.

2. Wonderful, kind friends from high school have simply folded me in. I could not be more grateful. They are good eaters also (excellent). I see many fine eats and evenings in my future.

3. I found an apartment. I love it AND they have giant herbs going crazy in the yard AND a wild raspberry bush. I told mom I am going to love that rapsberry bush, take care of it, talk sweet nothings into its little ear, and soon, we will all have jam.

4. I am making pesto for my fam tonight. Here is our favorite recipe a la Marcella Hazaan (arguable the queen of all things Italian). Also, Judes, it is time for us to organize our recipe archive - because I am pretty sure I've posted this before but can't find it.

Blender Pesto

What you need:
2 cups fresh basil leaves (or two whopping handfuls)
2 tablespoons pine nuts (or if you are feeling poor - but remove the bitter skins by toasting breifly and then rubbbing around in a terry cloth towel)
2 cloves garlic, peeled
Coarse Salt
1/2 cup Parmesan cheese
2 tbsp Romano pecorino (again, if you are feeling poor just use whatever hard italian cheese you can get your hands on for both the parm & ramano)
1/2 cup olive oil
3 tbsp butter, room temperature

What you do:
In a blender, food processor or on a cutting board with incredible zeal, combine garlic, nuts, salt and basil until very fine and paste like. If using blender or food processor add oil and whiz up until consistent. If using a cutting board put paste into bowl and blend in olive oil until uniform. Then, regardless of previous methods, beat in cheese and butter until uniform. Serve over hot pasta, bake on top of some chicken breast, dip bread in it, bath in it - whatever you need.

5. I've frozen a jabilion local strawberries. Come visit. I'll make you a wicked cocktail in November and you will ask - what is that delightful sweet tang - I will answer - WA strawberries preserved in July for your enjoyment in the ongoing gray of Seattle Winter/Fall/Spring.

1 comment:

  1. This is the first time I've ever seen your lovely pesto recipe! But our list of recipes is getting long... Organizing them would be a good idea.

    I can't believe you're out West. Tugs at my little heart strings it does. Can't wait for a cocktail in December. Frozen strawberries are DA BOMB! They were the story of my existence as a child. I've frozen some this year... made some jam... we'll see how long they last!


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