Pesto

It is said that a true Italian makes pesto with nothing more than a knife, and a food processor is just shy of the devil himself.. but today this Italian girl has about 5 minutes to make this batch so we will use the food processor.

The recipe for pesto isn't really a recipe exactly, some times I add a little lemon zest and juice, sometimes I do not...
Keep this in mind, for every cup (ish) of basil you want 1 clove of garlic.. this is a nice balance.

today we are making a rather large batch so we are going to use
3 cloves garlic
1/2 cup pine nuts
almost a cup of Parmesan (fresh grated please)
some good quality extra virgin olive oil
and a large zip lock bag of fresh basil
toss the garlic in and give it a whirl (or you can use the garlic paste we made here)then toss the nuts and cheese and let it go for a min...



add the basil and drizzle the olive oil in until you get the consistency you want, you will want a moist pesto the oil helps preserve all of the good stuff we put in.

Ok so you just made pesto... now what?!? Well, you can slather this on bread, pasta, chicken, fish, pretty much anything you want. Enjoy!!

Coming Soon Pesto!

A dear friend gave me a HUGE bunch of basil... stay tuned!

Soft White Bread

I have had some questions about the soft white loaf I posted on here earlier so I have played around a bit and found a simpler recipe for you guys...I have also created a video for it so you can see step by step what we do.

The cast for the show today
4 cups flour (bread or all purpose)
2 teaspoons active dry yeast
1/4 cup sugar
1/4 cup dry milk
1 1/2 teaspoon salt
2 Tablespoon butter
approx 1 1/4 cup warm water (hot will kill your yeast, you want your water to be about body temp)

Bake at 350 until golden about 30 min

Note about the video... for some reason getting it from my computer to you tube it lost a lot of quality, you tube couldn't keep up with my mixer speed! lol
Excuse the poor quality during the mixing scenes.




That's a wrap! (if you want to keep the crust soft that is) LOL