tag:blogger.com,1999:blog-58299362024-02-20T18:46:53.126-08:00Burk CooksHungry? Me too!burkhttp://www.blogger.com/profile/06163429863718200756noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-5829936.post-30207302140971171882009-02-05T11:07:00.000-08:002009-02-05T13:44:03.683-08:00Pizza Explosion<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj49IUUVg51uGbH85J6X1sCNng33dGTAkY9QPul5AWF-e4X8jcc0lcKTH93zwfyFBZ4kC1peV8QmBnAvCsF3x-QLlj-zAz6lR9mF8NiqyTrNuG3RPs_HzBa6p5QsdQXqTKlJICp/s1600-h/P1000695.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj49IUUVg51uGbH85J6X1sCNng33dGTAkY9QPul5AWF-e4X8jcc0lcKTH93zwfyFBZ4kC1peV8QmBnAvCsF3x-QLlj-zAz6lR9mF8NiqyTrNuG3RPs_HzBa6p5QsdQXqTKlJICp/s400/P1000695.jpg" alt="" id="BLOGGER_PHOTO_ID_5299394770337759010" border="0" /></a><br />The minute I saw <a href="http://www.bbqaddicts.com/bacon-explosion.html">the Bacon Explosion</a>, I knew I had to try it: bacon, Italian sausage, more bacon, smoke - what's not to like? But the more I thought about it, the stranger it seemed. I like Italian sausage, but I don't usually think of it as something to throw on the smoker. I grill it or saute it or bake it or use it to top pizza. And that's what led me to what I have humbly named the Pizza Explosion - an inside-out, smoked log of oozing pizza goodness.<br /><br />Is it overkill? Absolutely! But it's also a fantastic treat, and not at all difficult to make, with a little time and patience. Give it a try the next time you fire up the smoker - it'll make a fine appetizer, and the leftovers are outstanding scrambled with eggs or spread over (recursion alert!) pizza.<br /><blockquote>1 lb bacon (you'll need ten slices)<br />2 lbs bulk Italian sausage (hot or mild)<br />1/4 lb pepperoni<br />1 cup pizza sauce, plus more for garnish<br />2 cups shredded mozzarella or Quatro Formaggio<br />1/2 cup grated Parmesan or Romano cheese, plus more for garnish<br />2 Tbls Italian seasonings, or to taste<br />1 tsp crushed red pepper (optional), plus more for garnish</blockquote>On a baking sheet lined with wax paper, weave the bacon strips into a five by five lattice, making sure that there aren't big gaps between the pieces. It took me a couple of minutes to figure out how to make this work: lay out the horizontal strips, then fold back every other strip, and put down one vertical strip. Reverse the polarity (flip the folded strips back down, flip the unfolded strips in the opposite direction), lay down another vertical strip and repeat until your lattice is finished. (Sorry I don't have pics of this process - didn't want to get bacon on the camera.)<br /><br />Sprinkle half the Italian seasonings on top of the bacon lattice.<br /><br />Next, spread the sausage evenly over the lattice, taking care not to stretch out the bacon strips. You may want to pat the sausage out on a separate baking sheet, then transfer it to the lattice. Make sure the sausage is a uniform thickness, so it will cook evenly.<br /><br />Now, top the sausage with the pepperoni, overlapping slices for good coverage, and spread the sauce atop the pepperoni. Scatter the cheese in the center of the meat, avoiding the outer inch on either side (you don't want the cheese to ooze out during cooking). Sprinkle the remaining Italian seasonings and crushed red pepper on top.<br /><br />Slowly roll the slab - this is where the wax paper comes in handy - taking care not to trap air inside. Your log will look something like this:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoDHD5fOA6y_Aor-qFbbgRyi9W0INpXKpmG51xhjae89pse0EBsuiy3MUETnn1dzQNIp2c1KbRPuRWsOfpIdIMQvOUo_9Uw8MrvqD8g3vPdOgGr-eyRVFbSJLcHDPTEXPOnY_/s1600-h/P1000692.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoDHD5fOA6y_Aor-qFbbgRyi9W0INpXKpmG51xhjae89pse0EBsuiy3MUETnn1dzQNIp2c1KbRPuRWsOfpIdIMQvOUo_9Uw8MrvqD8g3vPdOgGr-eyRVFbSJLcHDPTEXPOnY_/s400/P1000692.jpg" alt="" id="BLOGGER_PHOTO_ID_5299409072925456338" border="0" /></a><br />Smoke that log at 225F until the internal temp reaches 165F - about three hours, give or take - then let it rest for a couple of minutes before slicing into 1" portions. Your cooking time will depend on the thickness of the log, the starting temp of the log, and your smoker's temp. You could probably cut the time in half by squishing the log flat and upping the smoke temp to 275F.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghdovDpAObh0rEj6wezvr_mHPLKcTnk7rSj_uahPHRSUET0KmAfx7rAdDBkJc0hOxNubfa4OlCCx4adpFwNRkTh-AFd_UUVWtvS3c179RZzy3tJqvPWoLYZp4DIFi_r2iP5OyY/s1600-h/P1000697.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghdovDpAObh0rEj6wezvr_mHPLKcTnk7rSj_uahPHRSUET0KmAfx7rAdDBkJc0hOxNubfa4OlCCx4adpFwNRkTh-AFd_UUVWtvS3c179RZzy3tJqvPWoLYZp4DIFi_r2iP5OyY/s400/P1000697.jpg" alt="" id="BLOGGER_PHOTO_ID_5299423361989106786" border="0" /></a><br />Serve with warm pizza sauce, grated parmesan and crushed red peppers (or whatever you like on your pizza).<br /><br />I suspect that you could construct the log a couple of days in advance, and refrigerate it until you're ready to smoke it. You could also grill or bake it, but what's the fun in that?burkhttp://www.blogger.com/profile/06163429863718200756noreply@blogger.com1tag:blogger.com,1999:blog-5829936.post-4671839731488720622009-02-03T11:12:00.000-08:002009-02-03T11:12:01.991-08:00Pollos MutantesPollos Mutantes is our current favorite treatment for chicken breasts - sweet, spicy and smokey, with a solid Southwest tang that pairs well with corn, beans and rice and grilled vegetables. I cooked it so often last summer that I eventually made the spice mixture one of my stock rubs, <a href="http://burkcooks.blogspot.com/2009/02/tres-mutantes.html">¡Tres Mutantes! </a><br /><br />Make sure to go heavy on the rub - you'll get a nice crust, and a burst of flavor. And do let the chicken rest for a couple of minutes after grilling, so your bird will be juicy and delicious.<br /><br />Leftover Pollo Mutantes makes great sandwiches and salads, and surprisingly good soup - I usually make twice what I think we'll eat, just to have some on hand.<br /><br />This recipe also works well with fish, though you may want to cut back on the amount of rub for small filets or mild fish such as Tilapia.<br /><blockquote>4 boneless, skinless chicken breasts<br />1 Tbl olive oil<br />2-4 Tbl <a href="http://burkcooks.blogspot.com/2009/02/tres-mutantes.html">¡Tres Mutantes!</a> rub<br />1 lime</blockquote>Brush chicken breasts with olive oil, then season heavily with ¡Tres Mutantes! and drizzle with half of the lime juice.<br /><br />Cover and let rest for 30 minutes, for the flavors to intensify.<br /><br />Grill over high heat for a few minutes per side, then allow to rest, loosely covered, for 5 minutes.<br /><br />Top with more lime juice and serve immediately. Garnish with sour cream, cilantro, jack cheese - whatever you like. Nice with beans and rice and tortillas or chips. Better yet with fresh sweet corn!burkhttp://www.blogger.com/profile/06163429863718200756noreply@blogger.com0tag:blogger.com,1999:blog-5829936.post-36651726262671380092009-02-02T10:36:00.000-08:002009-02-02T11:09:30.466-08:00¡Tres Mutantes!Much as I enjoy the <a href="http://burkcooks.blogspot.com/search/label/rubs%20and%20spices">Tri-Wizard</a> rub - especially on tri-tips and steaks - I've found that I consistently add a few more spices when I'm preparing chicken and fish. After a while, I put together a big batch of this mutant Tri-Wizard mixture, so I could have it on hand all the time.<br /><br />¡Tres Mutantes! is a savory Southwestern blend with just the right kick to liven up grilled chicken or fish. A pinch or two really pumps up a pot of black beans or pintos, and it's outstanding mixed with melted butter and lime juice and slathered on roasted corn on the cob. I sprinkle ¡Tres Mutantes! on potatoes, and stir it into mayo for a sandwich spread or quick dipping sauce for veggies or fries.<br /><blockquote>3/4 cup <a href="http://burkcooks.blogspot.com/search/label/rubs%20and%20spices">Tri-Wizard rub</a><br />1/4 cup ground cumin<br />2 tsp ground chipotle (or more, to taste)</blockquote>Mix well and store in a covered container - an empty spice jar with a “shaker” lid is ideal. ¡Tres Mutantes! rub keeps indefinitely.<span style="font-size: 85%;"><span style="font-style: italic;"><br /></span></span>burkhttp://www.blogger.com/profile/06163429863718200756noreply@blogger.com0tag:blogger.com,1999:blog-5829936.post-57855717031530414462008-08-03T12:09:00.000-07:002010-08-03T14:01:18.287-07:00Shake your pickles!Few things are as satisfying as the tart crunch of homemade dill pickles - bursting with garlic and spices and fresh cucumber flavor, these easy pickles take only 5 minutes to prepare, though they do need to sit a week in the fridge to reach peak flavor. Four-year-old Miles enjoys helping to make - and eat! - these pickles, and he has invented a little song to sing as he shakes them to distribute the spices:<br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/63x94RJKgnY&hl=en_US&fs=1?rel=0"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/63x94RJKgnY&hl=en_US&fs=1?rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br />This recipe is adapted from <a href="http://homesicktexan.blogspot.com/2007/07/with-patience-comes-pickles.html">Homesick Texan</a>; I've added mustard seed and pepper flakes, for a little extra zing, and streamlined the process a bit.<br /><blockquote>1/2 cup white vinegar<br />2 TBL kosher salt (or non-iodized table salt)<br />1 TBL whole black peppercorns<br />1 TBL whole coriander seeds<br />1 TBL whole yellow mustard seeds<br />1/2 tsp pepper flakes, or to taste<br />3 cloves garlic, smashed<br />1/2 cup fresh dill, chopped coarsely<br />6 Kirby cucumbers, sliced in half lengthwise<br /></blockquote>Combine the vinegar and spices in a 1-quart pickle jar. Shake vigorously to dissolve salt, then add garlic, dill and cucumbers, wedging the slices back-to-back. Add cold water to cover by at least 1/2", cover and shake again to distribute the spices.<br /><br />Refrigerate for six days, shaking daily while singing.burkhttp://www.blogger.com/profile/06163429863718200756noreply@blogger.com1tag:blogger.com,1999:blog-5829936.post-50642349296316718572008-02-04T12:03:00.000-08:002008-12-11T13:22:19.877-08:00Red Beans and Rice<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0LytBWjJ35qxkPIUiHi_3USAe-CtGzz3Fe_lF8ZCt44w2Ks_oSSB6qwSQbXq_fLsfZWQf-Q_rPUgwm4x68thYs7q21SH5FDKf45mFX3njyjkLN1r1OIY-Bxpgd9N54GRbe0Or/s1600-h/P1000475.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0LytBWjJ35qxkPIUiHi_3USAe-CtGzz3Fe_lF8ZCt44w2Ks_oSSB6qwSQbXq_fLsfZWQf-Q_rPUgwm4x68thYs7q21SH5FDKf45mFX3njyjkLN1r1OIY-Bxpgd9N54GRbe0Or/s400/P1000475.jpg" alt="" id="BLOGGER_PHOTO_ID_5163556095740247746" border="0" /></a><span style="font-size:85%;">Red beans & rice, with a patty of creole hot sausage.</span><br /></div><br />It's been more than 15 years since I left New Orleans, and I still smell "phantom" red beans cooking on Mondays, especially during Carnival season, the stretch between January 6th (12th Night) and Mardi Gras day.<br /><br />In bygone days, red beans were cooked alongside the laundry on washday - Monday - using Sunday's hambone for seasoning. They'd simmer all afternoon, getting creamy and soaking up the pork fat and aromatic vegetables, then be ladled over steamed white rice, accompanied by a link of grilled sausage, a thick pork chop or a crisp fried chicken breast. You can still find red beans most Mondays on the lunch and dinner specials in restaurants all around the Crescent City.<br /><br />Making authentic red beans "from scratch" is a labor of love, and does require a little planning, if not much expertise. First, you have to acquire "real" red beans and the essential seasoning meats: pickle pork and andouille sausage.<br /><br /><span style="font-weight: bold;">Dry red kidney beans</span> are available at almost any grocery store and, in a pinch, they'll make a decent pot of red beans and rice. The genuine article is <a href="http://www.camelliabeans.com/">Camellia Brand</a>, a smaller, lighter colored bean than you'll find in a three-bean salad. Camellia red beans cook up creamy and delicious, perfect with pork seasoning meats. For the tenderest, most savory outcome, soak the beans overnight. It doesn't hurt to say a few nice words to them, as well, such as "Oh my, but you're some beautiful beans!" or "Mmmm! You are gonna make a fine pot of red beans and rice!" Do be sincere - the beans can tell.<br /><br /><span style="font-weight: bold;">Pickle pork</span> (AKA pickled pork or pickle meat) is pork shoulder preserved in brine. I can't begin to describe the flavor or texture, except to say that it's unique and wonderful and not really useful for anything other than making red beans, in my estimation. <a href="http://www.savoiesfoods.com/products_meats.html">Savoie's</a> makes a nice pickle pork, and you can make your own, if your spouse is understanding about that sort of thing. (My recent attempt at pickling pork, using <a title="Chuck Taggert's recipe" href="http://www.gumbopages.com/food/pickle-meat.html" id="o6r1">Chuck Taggert's recipe</a>, was a tragic failure - I had to pitch the whole pot of beans (sobbing), which became aggressively vinegary and bitter. I'll try again, this time rinsing the pork well before adding it to the beans.) If you can't find or make pickle pork, smoked ham is an acceptable substitute - have it sliced thick, then dice it into 1" cubes. A smoked ham hock is even better<br /><br />Almost everyone has heard of <span style="font-weight: bold;">andouille</span> (say ahn-doo-wee) by now, though the real thing is quite a bit different from what you'll find outside of Louisiana. Andouille is a slightly chunky pork sausage, spiked with red, white and black peppers and garlic, then smoked over pecan and/or hickory and sugar cane. The effect is a balance of sweet, spicy and smoky, with an afterburn that'll remind you where this stuff comes from. <a href="http://www.savoiesfoods.com/products_andouille.html">Savoie's</a> makes my favorite andouille, though there a number of good choices. I don't recommend using a non-Louisiana andouille in your red beans unless you know what "the real thing" is supposed to taste like; you'll be better off with a good quality smoked sausage, such as kielbasa. If you start with a mild sausage, add a dash of cayenne, black and white pepper to compensate.<br /><br />Fortunately, Camellia red beans and Savoie's pickle pork and andouille are available online from <a href="http://www.cajungrocer.com/">Cajun Grocer</a>, an indispensable resource for NOLA expats. Pick up some CDM coffee and chicory while you're there. <br /><br />The truly indispensable ingredients, of course, are an appetite and the desire to create a memorable meal.<br /><blockquote> 1 lb red kidney beans<br />8 - 10 cups water<br />1/2 lb diced pickle pork or smoked ham, or 1 smoked ham hock<br />1 lb Louisiana andouille or good quality smoked sausage, sliced on the bias<br />1 onion, chopped<br />4 cloves garlic, minced<br />4 stalks celery, chopped<br />2 bay leaves<br />1 tsp dried thyme<br />pinch each of red, white and black pepper<br />dash each of Worcestershire and Tabasco<br />salt to taste<br />1 bunch parsley, chopped<br />1 bunch green onions, chopped<br /><br />For serving:<br />Extra long grain white rice, steamed<br />Warm French bread<br />Crystal hot sauce or Tabasco</blockquote><br /><span style="font-style: italic;">The night before:</span> rinse, sort and soak the beans in plenty of water - leave at least a few inches for them to expand as they plump up. Say a few nice words to the beans.<br /><br />Drain and rinse the beans, and cover them with the water in a heavy-bottomed 6-quart or larger stock pot or dutch oven. Add the pickle pork and bring to a boil over medium heat.<br /><br />Meanwhile, brown the andouille in a heavy skillet, adding it to the beans as it becomes brown. Saute the onions, garlic and celery in the skillet until transparent, scraping to catch the nice bits of andouille stuck to the bottom. Add to the beans.<br /><br />Add the rest of the seasonings, but go easy on the salt - the meats will add significant saltiness, and you'll be better off adding salt just before serving.<br /><br />Reduce heat to a simmer, partially cover and stir occasionally for 2 hours, or until tender.<br /><br /><span style="font-style: italic;">Five minutes before serving:</span> stir in most of the parsley and green onions, reserving a bit of each for garnish.<br /><br />Serve over hot extra long grain white rice, sprinkled with parsley and green onions. Pass the hot sauce at the table. Say a few nice words to the beans before devouring.<br /><br />Red beans freeze very well and taste even better a day after they've been cooked - do take out the bay leaves, though, or they may get bitter.burkhttp://www.blogger.com/profile/06163429863718200756noreply@blogger.com2tag:blogger.com,1999:blog-5829936.post-83343574108145645162008-02-04T11:36:00.000-08:002008-12-11T13:22:20.032-08:00Homesick NOLA Blues<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNRLNmViEGwwuowJECP-zo4zvD9ahZzEDIdV21bz-YILpKW4CJ62NT64Wdc2qEmqzP2gfv01DVhm4kU3PcXfYK2DASv31tVVs2axcnT7vtT6WZ7tT4dUn7F6p3fc7vvR0wBG9L/s1600-h/50227761_928eca01d1_b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNRLNmViEGwwuowJECP-zo4zvD9ahZzEDIdV21bz-YILpKW4CJ62NT64Wdc2qEmqzP2gfv01DVhm4kU3PcXfYK2DASv31tVVs2axcnT7vtT6WZ7tT4dUn7F6p3fc7vvR0wBG9L/s400/50227761_928eca01d1_b.jpg" alt="" id="BLOGGER_PHOTO_ID_5163559063562649298" border="0" /></a><br />It's the Monday before Mardi Gras, and I'm 1,900 miles from my hometown of New Orleans, Louisiana, the City the Army Corps of Engineers Forgot<span style="font-size:78%;">(TM)</span>.<br /><br />Time to put on some tunes from Dr. John and Professor Longhair and cook up some NOLA treats - the one foolproof cure for homesick NOLA expatriates. Red beans and rice are on today's menu, and I'll post recipes for Jambalaya and Gumbo as I get a chance.<br /><br />Wherever you are, however long you've been gone, remember that you can return to New Orleans this week as simply as remembering the smell of red beans at Mother's or the taste of andouille, pheasant and quail gumbo at the Jazz Fest. Bon appetit!burkhttp://www.blogger.com/profile/06163429863718200756noreply@blogger.com0tag:blogger.com,1999:blog-5829936.post-5686692989857994662008-01-28T18:55:00.000-08:002008-01-28T19:47:41.682-08:00Pork Shoulder Braised in Salsa VerdePerfect for cold winter days (it got down to 50F in SoCal this morning!), this dish takes very little effort and makes the house smell terrific. Don't be put off by the long cooking time - once you get the pot on the stove, it practically cooks itself.<br /><br />The cooking process is backwards from "regulation" braising, where you typically brown the meat <span style="font-style: italic;">before</span> adding liquid. In this case, the meat gets "richly browned" in the oven after it's already fork tender, resulting in some nice caramelization without the mess of browning on the stovetop.<br /><br />This recipe is adapted from Sunset magazine's February 2008 issue; I added garlic and potatoes and used what my butcher calls "boneless ribs" - long, thick slices of pork shoulder - rather than a shoulder roast.<br /><br />Serve over rice (yeah, I know: potatoes <span style="font-style: italic;">and</span> rice!), with flour tortillas on the side (three starches for the price of one!) and a dark Mexican beer. Don't invite any friends on the Atkins diet.<blockquote></blockquote><blockquote>3 1/2 lbs bone-in pork shoulder <span style="font-style: italic;">or</span> 3 lbs "boneless pork ribs"<br />1 (15 ounce) bottle salsa verde<br />1 medium onion, finely chopped<br />6 cloves garlic, peeled<br />3 cups reduced-sodium chicken broth<br />2 teaspoons cumin seeds<br />2 teaspoons coriander seeds<br />1 teaspoon dried oregano<br />6 small potatoes<br />1/2 cup chopped fresh cilantro<br /><br /></blockquote>Trim excess pork fat. Put meat in a large casserole or Dutch oven with salsa, onion, broth, cumin seeds, coriander seeds, garlic and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer for 2 1/2 hours. Add potatoes and continue to simmer until meat is very tender when pierced, about 30 minutes more.<br /><br />Preheat oven to 375°. With <a href="http://burkcooks.blogspot.com/2007/09/tools-tongs.html">tongs</a>, transfer meat and potatoes to a rimmed baking pan. Bake until richly browned, 30 minutes.<br /><br />Meanwhile, skim and discard fat from pan juices. Boil juices, stirring, until reduced to about a third of their original volume, 8 to 10 minutes.<br /><br />With 2 forks, tear meat into large shreds. Add back to pan and stir in chopped cilantro. Season with salt to taste - you may not need any, depending on the salsa you used.<br /><br />Serve with tortillas and more salsa verde. A dab of sour cream or crema on the potatoes is a nice touch.burkhttp://www.blogger.com/profile/06163429863718200756noreply@blogger.com0tag:blogger.com,1999:blog-5829936.post-28090699553887296892007-09-26T17:25:00.000-07:002008-12-11T13:22:20.260-08:00Tools: Tongs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW3i6u6yJwhseCdLMOD1oikQ2RnGAwqSea0RBUy3DPIQDiZPLX7D0ldHipppmRHaAM7X17c5Faqy-YOvBfkSDp2DSPkHuqDia5WF9gla4Uv8mUedswwhl5mssz0cnUhBp6TYRK/s1600-h/oxo+tongs.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW3i6u6yJwhseCdLMOD1oikQ2RnGAwqSea0RBUy3DPIQDiZPLX7D0ldHipppmRHaAM7X17c5Faqy-YOvBfkSDp2DSPkHuqDia5WF9gla4Uv8mUedswwhl5mssz0cnUhBp6TYRK/s400/oxo+tongs.jpg" alt="" id="BLOGGER_PHOTO_ID_5114722062543653378" border="0" /></a><span style="font-family:arial;">Although I'm confident I could quit anytime I want, it's probably fair to admit that I have a tongs problem. I've got more than half a dozen pairs of tongs in my kitchen, of various lengths, designs and materials. Two are essential and constantly in use: </span><br /> <b></b><blockquote><b>9" </b><b>stainless steel</b><b> tongs, spring activated:</b> these are the most frequently grabbed-for tool in my kitchen, a natural extension of my hands. I use tongs for manipulating food in the pan, flipping steaks on the grill, pulling lids off of pots, serving plates, stirring pots and a hundred more things. Price: really cheap - <$10</blockquote> <b></b><blockquote><b>12" </b><b>stainless steel</b><b> tongs, spring activated, with lock:</b> when 9" isn't enough to keep your knuckles from singeing, reach for the longer version. Not as articulate as their shorter brethren, but invaluable for the grill, broiler or wok, when you don't want to futz around with a glove. Get the locking ones. Price: really cheap - <$10</blockquote><br /><span style="font-family:arial;">Two other models earn their keep, though they are less frequently used:</span><br /><b></b><blockquote><b>9" stainless steel tongs with nylon tips, spring activated, with lock:</b> as above, but safe for non-stick cookware, these are great for grabbing vegetables, flipping chicken breasts, etc. I'd use 'em all the time, except the tips don't "grab" quite as well as aluminum, and I worry about melting them, especially on the grill - they're only good for temps below 400F. Price: cheap - <$15</blockquote><b></b><blockquote><b>16" </b><b>stainless steel</b><b>, spring activated, with lock:</b> sometimes - such as when i need to move a chicken off the smoker - 12" just isn't big enough. These tongs are really too long for most indoor uses, but they're perfect for tending wood, moving grates and relocating hot poultry. Get the locking ones. Price: cheap - <$15</blockquote><br /><span style="font-family:arial;">Others range from handy-but-seldom-used to unsafe-at-any-speed. In particular, the stainless steel scissors-style tongs are completely useless for any task. Ditto for the bobby-pin design single-piece plastic tongs, which are too slippery to hold anything, even if they could muster the leverage for a decent pinch.<br /><br />The lock may seem like unnecessary frill, but you'll appreciate it when you put tongs in the dishwasher or in a drawer; locking them shut makes for a much more compact package.<br /><br />OXO makes all of the sizes I've mentioned; their tongs feature a nice non-slip rubber ridge on each handle, and they have held up to active use for years. (To be fair, I've been just as pleased with the no-name ones I picked up at a restaurant supply house for $4.)<br /><br /></span>burkhttp://www.blogger.com/profile/06163429863718200756noreply@blogger.com1tag:blogger.com,1999:blog-5829936.post-21500560451967235752007-09-15T21:25:00.000-07:002008-12-11T13:22:20.537-08:00Tools: Razor-Sharp Paddle of Doom<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHif-0voQhV8-Jnrs9xljr2UrV7caiSvPpELF6oRUvDMpMwCv4stjbbmyBpSshQO-1uwDfvAOFjuB6KmI2ySibT6xzqJyPCPMXXUK4vazYjF1nVFm7tH4Er2us2vWyanMv_tnk/s1600-h/Razor-Sharp+Paddle+of+Doom.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHif-0voQhV8-Jnrs9xljr2UrV7caiSvPpELF6oRUvDMpMwCv4stjbbmyBpSshQO-1uwDfvAOFjuB6KmI2ySibT6xzqJyPCPMXXUK4vazYjF1nVFm7tH4Er2us2vWyanMv_tnk/s400/Razor-Sharp+Paddle+of+Doom.jpg" alt="" id="BLOGGER_PHOTO_ID_5110656099454128610" border="0" /></a>OK, doom may be a stretch - but this hand-held mandoline puts a serious hurt on anything that gets close to its double-edged blade: cloves of garlic, onions, cucumbers, fingertips, you get the idea. Very thin (2.5mm, or about 1/10”), uniform slices fly off the ceramic blade at an astounding rate; the double-edge means that you can slice on both the downstroke and upstroke, so a clove of garlic disappears in seconds.<br /><br />What makes this gadget much more useful than a knife or a countertop mandoline is the ability to slice directly into a sauce pan or mixing bowl. Flick paper-thin wisps of garlic right onto your green beans. Float delicate onion rings into sizzling butter, for the start of a great curry. Make a cucumber salad in 30 seconds, without a knife - just shave into a serving bowl and toss with rice wine vinegar and a little sugar. Shred a head of cabbage into cole slaw in 2 minutes flat.<br /><br />In addition to impressive performance, it’s easy to clean by hand, and also dishwasher safe. Inexpensive, too - about $25.<br /><br />There are a couple of downsides. At 3”, the blade isn’t very wide; you’ll need to cut large onions in half, and heads of cabbage into quarters to fit. Then there’s the razor-sharp blade. A reviewer on Amazon aptly describes the situation as “99% glorious and 1% terrifying.” The blade is incredibly sharp, and the included plastic finger guard is absolutely useless. Suck it up, and you'll be rewarded with a terrific tool.<br /><br />Williams-Sonoma has these guys in stock, or available online <a href="http://www.williams-sonoma.com/products/cw150/index.cfm?bnrid=3100117&cm_ven=WS&cm_cat=General&cm_pla=SiteMap&cm_ite=Products&CM_REF=http%3A%2F%2Fwww.google.com%2Fsearch%3Fq%3DKyocera%2BCeramic%2BKitchen%2BSlicers%26ie%3Dutf-8%26oe%3Dutf-8%26aq%3Dt%26rls%3Dorg.mozilla%3Aen-US%3Aofficial%26client%3Dfirefox-a&flash=on">here</a>.burkhttp://www.blogger.com/profile/06163429863718200756noreply@blogger.com0tag:blogger.com,1999:blog-5829936.post-48239962005026411862007-09-15T20:57:00.000-07:002007-09-15T21:05:04.164-07:00Subterranean Tuscan Potatoes BluesHere's my <a href="http://burkcooks.blogspot.com/2007/08/tuscan-potatoes.html">Tuscan Potatoes</a> recipe as a Bob Dylan video: <a href="http://tinyurl.com/39onx3" rel="nofollow" target="_blank">http://tinyurl.com/39onx3</a><blockquote></blockquote>burkhttp://www.blogger.com/profile/06163429863718200756noreply@blogger.com0tag:blogger.com,1999:blog-5829936.post-31255799845588199112007-09-03T10:46:00.000-07:002007-09-04T08:35:59.584-07:00Walkthrough: Pulled Pork & ChickenHere's the timeline for our Labor Day weekend feast - recipes will follow.<br /><br /><span style="font-weight: bold;">Friday</span>: my butcher cut me a beautiful 9-pound Boston Butt, the ideal section of pork for smoking. The Boston Butt is the top portion of the front shoulder of the pig - the other, bonier, half of the shoulder is the Picnic. I also picked up a couple of plump chickens, about 4 and a half pounds each.<br /><br /><span style="font-weight: bold;">Saturday, 9PM</span>: rubbed the Boston Butt with a generous quantity of the Tri-Wizard, supplemented with celery seed, mustard powder, onion powder, brown sugar and paprika. Popped it into a 2.5 gallon Zip-Lok and watched "Human Nature," our Netflix pick.<br /><br /><span style="font-weight: bold;">Sunday, 9PM</span>: took the pork out of the fridge and let it rest on the counter for an hour, still wrapped. At about half past the hour, I warmed up the smoker and prepared a mix of hickory and pecan wood, for sweetness and tang.<br /><br /><span style="font-weight: bold;">Sunday, 10PM</span>: with the temperature at a perfect 225F, the pork hit the pit. Pork shoulder ought to spend about 1.5 hours in the smoker per pound of meat.<br /><span style="font-weight: bold;"><br />Monday, 9:30AM</span>: took the chickens out of the fridge and let them rest in the sink for about 20 minutes, still wrapped, while I prepared their accompaniments. I cleared out the cavities, rinsed the chickens well, then stuffed each one with 4 cloves of garlic, 4 whole cloves and an onion, cut in half. Light salt, pepper and paprika.<br /><br /><span style="font-weight: bold;">Monday, 10:30AM</span>: with the temp still holding steady at 225F, the chickens joined the pig in the pit. Chickens should go about 4 hours in the smoker. Time to make the potato salad and cole slaw!<br /><span style="font-weight: bold;"><br /></span><span style="font-weight: bold;">Monday, 3:00PM</span>: the chickens come off the pit, after 4 and a half hours, with an internal temp of about 165F. I'll let them sit for 30 minutes, while I make a light sauce, then pull the meat off the bones and mix it with the sauce. Wrapped up, it'll stay warm for a couple of hours.<br /><br /><span style="font-weight: bold;">Monday, 4</span><span style="font-weight: bold;">:00PM</span>: after 18 hours, the pig's internal temp is only 170F, but we've got to go - we're taking the show on the road today. It gets a triple wrapping of aluminum foil before going into an ice chest.<br /><span style="font-weight: bold;"><br /></span><span style="font-weight: bold;">Monday, 6</span><span style="font-weight: bold;">:00PM</span>: I unwrap the pig and pull it with two pairs of tongs. It's perfect: tender, smoky and juicy. Let's eat!<br /><span style="font-weight: bold;"><br /></span>burkhttp://www.blogger.com/profile/06163429863718200756noreply@blogger.com0tag:blogger.com,1999:blog-5829936.post-49901499679296040552007-08-01T15:33:00.000-07:002008-12-11T13:22:20.842-08:00Tuscan Potatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUAymlNiZHs37bAK1WXWNJC9iQG5chU_F7lBvEya7nf1LrErJU87D07j9ZrU6QVL3NfMiYoRhQ2RefINrnvPBpquGIH2AMZJj67LUljI-JVTc5qSm_Rk5jRoCRFe9Ubdrqp_fY/s1600-h/P1000304.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUAymlNiZHs37bAK1WXWNJC9iQG5chU_F7lBvEya7nf1LrErJU87D07j9ZrU6QVL3NfMiYoRhQ2RefINrnvPBpquGIH2AMZJj67LUljI-JVTc5qSm_Rk5jRoCRFe9Ubdrqp_fY/s400/P1000304.JPG" alt="" id="BLOGGER_PHOTO_ID_5101384080990223522" border="0" /></a><br /><br />Ask Liz why she married me, and you'll hear the usual - for love, for money, it was her first time drinking Absinthe, etc. Ask her again, and she may tell you the truth: Tuscan potatoes.<br /><br />No one is immune to their charms, and they are sooooo many. First, there's the aroma; earthy, sweet, salty and fresh, an oven full of these beauties drives the whole neighborhood wild with rosemary-scented desire. Then, there's their appearance, imperfectly cut and tumbling together, roasted brown and gold, flecked with green, glistening with oil. The satisfying crunch as you bite down, and the melts-in-your-mouth interior. Finally, the explosion of elemental flavors: potato, rosemary, salt and oil, ratcheted up beyond reason.<br /><br />Tuscan potatoes are an extraordinary accompaniment to a grilled steak, a smoked tri-tip or a pork roast. They take a bit of work, but they're worth it.<br /><blockquote>2 Russet potatoes<br />3 sprigs fresh rosemary, about 5” long<br />1 tsp <a href="http://burkcooks.blogspot.com/2007/08/rosemary-salt.html">rosemary salt</a> or kosher salt<br />1/4 cup extra virgin olive oil<br /></blockquote>Peel the potatoes, cut them lengthwise into quarters, then slice into roughly 1" chunks. Rinse in a bowl of cool water until the water runs clear, then soak them in cold water for about twenty minutes. This step removes the starch from the surface of the potatoes, enabling the delicious crunch.<br /><br />Preheat the oven to 450F. If you're using a cast iron skillet (recommended*), put it in the oven to preheat.<br /><br />Drain and dry the potatoes with a dish towel or paper towels.<br /><br />Pour the oil into your skillet or a baking pan, then de-stem 2 sprigs of rosemary into the oil. (I usually throw in the stems, too.) Add the potatoes in single layer and toss to coat with the oil and rosemary. Put your pan into the oven on the top rack.<br /><br />Roast for 30 minutes at 450F. Remove the pan from the oven, turn the potatoes with a spatula, and return to the oven for another 15 minutes.<br /><br />Meanwhile, de-stem the other sprig of rosemary and chop it finely.<br /><br />Check your potatoes: they should be mostly golden, with a few dark-brown patches. If they are pale, return them to the oven, checking at 5 minute intervals. My last oven consistently took a full hour, but my current oven (in convection mode) turns them out perfectly in 45 minutes.<br /><br />When your potatoes are ready, toss them with chopped rosemary and salt (I use rosemary-scented salt, for a double kick) and serve immediately.<br /><br />This recipe feeds two hearty appetites.<br /><br /><span style="font-size:85%;"><span style="font-style: italic;">* I like to cook Tuscan potatoes in a 12" cast iron skillet, which produces a superior crusty texture but only holds about two medium potatoes. If you have a crowd to feed, use a baking pan with raised edges. If you don't have a 12" cast iron skillet, <a href="https://secure.lodgemfg.com/storefront/product1.asp?menu=logic&idProduct=3924">buy one</a>. Today.</span></span>burkhttp://www.blogger.com/profile/06163429863718200756noreply@blogger.com0tag:blogger.com,1999:blog-5829936.post-63124877185425683882007-08-01T12:23:00.000-07:002007-08-01T13:19:20.706-07:00White Bean HummusSmooth, creamy, garlicky and delicious. Try not to feel hurt when your friends ask, accusingly: “you made this?” The recipe originates at <a href="http://orangette.blogspot.com/2005/05/little-family-large-appetite.html">Orangette</a>; I’ve tweaked it a bit and added the smoked paprika topping, which really brings out the flavors. Serve with pita or crostini or naan or carrot sticks or anything else you can imagine.<br /><blockquote>1 15 oz can Canellini beans, drained and rinsed<br />2 cloves garlic, minced or pressed<br />1/2 cup tahini<br />1/4 cup lemon juice<br />1 tsp salt<br />1/2 tsp ground cumin<br />1/4 cup water<br />Extra virgin olive oil<br />Smoked paprika</blockquote>Combine first six ingredients in a food processor or blender, pulsing until the beans are a smooth paste. Add the water a bit at a time until the consistency is as you like it. To serve, drizzle a little olive oil over the surface and sprinkle with smoked paprika.<br /><br />If you’re making hummus in advance, store it in the fridge, but take it out a bit before serving - it’s best at room temperature. <br /><br />Store leftovers (assuming you have any) in a covered dish in the fridge. Hummus stays fresh for about a week.burkhttp://www.blogger.com/profile/06163429863718200756noreply@blogger.com0tag:blogger.com,1999:blog-5829936.post-48170117492938352492007-08-01T12:15:00.000-07:002007-08-21T23:17:33.551-07:00CrostiniItalian for “little toasts,” crostini are a simple yet decadent staple food. They're good for scooping up hummus or a soft cheese dip (think ricotta and pesto); smearing with roasted garlic; topping with prosciutto, arugula and parmesan; or just for crunching alone, like fat, succulent chips.<br /><blockquote>1 baguette<br />1 clove garlic<br />1/3 cup extra virgin olive oil<br />1/2 tsp coarsley ground black pepper<br /><a href="http://burkcooks.blogspot.com/2007/08/rosemary-salt.html">rosemary salt</a> or kosher salt</blockquote>Preheat oven to 350F. Press or mince the garlic and combine with the olive oil and black pepper. Slice the baguette into rounds* about 1/4” thick and arrange on a baking sheet. Bake for 10 minutes, or until they are just beginning to get brown. Paint the olive oil mixture on the rounds with a pastry brush, sprinkle with rosemary salt and return them to the oven for 2 minutes.<br /><br />Cool and store in a jar or zip-top bag. Crostini stay fresh for about a week, but they rarely last that long in our house.<br /><br /><div style="text-align: left; font-style: italic;"><span style="font-size:85%;">*When I want to be fancy, I slice the bread on the bias, or diagonally. It may look elegant, but they’re harder to dip and much more than a mouthful.</span></div>burkhttp://www.blogger.com/profile/06163429863718200756noreply@blogger.com0tag:blogger.com,1999:blog-5829936.post-26956165861294070912007-08-01T12:11:00.000-07:002007-08-01T15:32:06.204-07:00Smoked Tri-TipI hadn’t heard of a tri-tip roast until moving to California a few years ago - it’s a triangular cut of beef also called the bottom sirloin, usually weighing in at between two and three pounds. Tri-tip is funny-looking, but quite tasty - a cross between a sirloin steak and a roast - and really shines on the smoker, though it’s also good grilled.<br /><blockquote>1 tri-tip roast (2.5-3 pounds)<br />1/4 cup tri-wizard rub</blockquote><span style="font-style: italic;">24 hours before cooking: </span>Trim the fat cap, if desired. Rub the tri-tip well with the tri-wizard mixture, making sure you get it into all the nooks and crannies. Cover with plastic wrap or pop into a zip-top bag and refrigerate overnight, or at least a couple of hours.<br /><br /><span style="font-style: italic;">1 hour before cooking:</span> Take the tri-tip out of the fridge and allow to come to room temperature. Preheat your smoker or grill.<br /><br /><span style="font-style: italic;">Smoke</span> at 225F for 4 hours or until the internal temp reaches about 140F for medium rare. I like a combination of hickory and pecan woods.<br /><br />If you don’t have access to a smoker, sear on a hot (500F) grill for up to 5 minutes per side, then move it off of the flame and continue to cook for about 15 minutes at medium (350F) until the internal temp reaches about 140F for medium rare.<br /><br />Use tongs to put your beautiful tri-tip on a serving platter, cover it loosely with aluminum foil and allow it to sit for at least ten minutes before carving.<br /><br /><span style="font-style: italic;">Tip: it’s just as easy to make two, and the leftovers make terrific sandwiches.</span>burkhttp://www.blogger.com/profile/06163429863718200756noreply@blogger.com0tag:blogger.com,1999:blog-5829936.post-17069259365674248002007-08-01T12:10:00.000-07:002007-08-21T23:09:51.054-07:00Tri-Wizard RubPerfect for smoked tri-tip, this rub is also nice on chicken, fish and pork. It’s a great seasoning base, too: add cumin and lime juice for a Cuban flavor, or paprika, brown sugar and celery seed for a Memphis-style rib rub. The ground chipotle pepper adds a nice touch of smokiness, as well as heat; if you have trouble finding it locally, try <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschipotle.html">Penzey's</a> online or substitute cayenne pepper.<br /><blockquote>1/4 cup <a href="http://burkcooks.blogspot.com/2007/08/rosemary-salt.html">rosemary salt</a> or kosher salt<br />1/4 cup freshly ground black pepper<br />1/4 cup garlic powder<br />1 tsp dried chipotle or cayenne</blockquote>Mix well and store in a covered container - an empty spice jar with a “shaker” lid is ideal. Tri-wizard rub keeps indefinitely.<span style="font-size:85%;"><span style="font-style: italic;"><br /></span></span>burkhttp://www.blogger.com/profile/06163429863718200756noreply@blogger.com0tag:blogger.com,1999:blog-5829936.post-56282358635957587682007-08-01T12:07:00.000-07:002008-12-13T16:41:19.596-08:00Rosemary SaltI made rosemary-infused salt on a whim a few years ago, and it immediately became a staple in my kitchen. It lends a soft perfume to spice rubs, soups and stews and takes crostini and garlic bread from good to great. It’s also inexpensive and extremely simple to make.<br /><blockquote>1 cup kosher salt or sea salt<br />2 sprigs fresh rosemary, about 5” long, cut to fit your container<br />Empty spice jar</blockquote>In a small saucepan over medium heat, warm the salt for about 5 minutes, or until hot to the touch. Remove the pan from the heat, stir in the rosemary sprigs and set aside, uncovered, until cool. Store in a covered container - an empty spice jar with a “shaker” lid is ideal. Rosemary salt keeps indefinitely.burkhttp://www.blogger.com/profile/06163429863718200756noreply@blogger.com0tag:blogger.com,1999:blog-5829936.post-44557859935307074272004-08-29T13:39:00.000-07:002007-08-29T13:44:38.645-07:00Get Your Adobo OnWhat's an adobo? Good question. Depending on where you ask, adobo may generically mean "sauce" or "marinade" or a meal created with such a sauce (in Mexico and the Carribean) or specifically mean the national dish of the Philippines. Adobos vary quite widely in taste and ingredients, but most rely on marinating meats in a highly seasoned concoction.<br /><br />My adobo is a Cuban-style marinade adapted from a recipe in Steven Raichlen's <a href="http://www.amazon.com/exec/obidos/tg/detail/-/1563058669/103-9886450-5279028?v=glance">The Barbecue! Bible</a>. I've tweaked the spices a bit, keeping notes on what works and what doesn't, until the recipe found a sweet spot. It's very easy to prepare and has won rave reviews from coast to coast.<br /><br />This recipe will marinate and generously baste six boneless chicken breast halves and a nice sirloin steak. If in doubt, go easy on the marinade and reserve some adobo for basting. <strong></strong><br /><blockquote>1 cup fresh-squeezed lime juice (about 4 large limes)<br />1/4 cup olive oil<br />12 medium cloves garlic<br />2 teaspoons kosher salt (or more to taste)<br />2 teaspoons fresh ground black pepper<br />2 teaspoons ground cumin<br />1 teaspoon Tabasco or Garlic Tabasco (optional, but highly recommended)</blockquote>Combine all ingredients in a blender or food processor and process until the garlic is completely liquefied. Save about half of the adobo for basting (put it in the fridge), use the rest to marinate chicken, beef, pork, fish or vegetables for 1 - 8 hours before grilling.<br /><br /><em>Tip: Use zipper sealing plastic bags for marinating - they do a better job of coating the meat and there's no clean up.</em><br /><br /><strong>Don't forget to baste!</strong> Use a brush or spoon to keep your grillables moist and create a tasty caramelized crust.<br /><br />Serve your adobo with grilled veggies (onions and sweet peppers are the norm in our house), black beans & rice and warm flour tortillas. Offer lots of fresh cilantro, sour cream and shredded cheese as garnishes, if you like. I like a nice Mexican beer with adobo, but a spicy red wine also goes well.burkhttp://www.blogger.com/profile/06163429863718200756noreply@blogger.com0tag:blogger.com,1999:blog-5829936.post-1711761426789723862004-08-29T13:38:00.000-07:002007-08-29T13:38:57.506-07:00Summer's End PestoI picked up some sweet basil at the farmers' market yesterday and made a fabulous pesto for dinner. It's easy enough for anyone to fix and quick enough to prepare after work, and the flavors - sweet and tangy and earthy, with basil, cheese and aromatic garlic supported by nuts and olive oil - are just about enough to drive me crazy with delight.<br /><br />I adapted this recipe from "Bugialli's Italy," a terrific cookbook, and served it over rotelle pasta, accompanied by grilled bread rubbed with a clove of garlic. One recipe of pesto over one pound of rotelle will serve four adults (perhaps as a side for grilled chicken or fish, or with a big salad) or two very hungry adults.<br /><blockquote>1 cup lightly packed fresh basil (washed and dried)<br />1 TBL fresh Italian parsley<br />2 medium sized cloves of garlic, peeled<br />1/2 cup freshly grated Pecorino Romano cheese (or Parmesan or mix the two)<br />1/2 cup pignoli (pine nuts) or walnuts, toasted<br />1/2 teaspoon kosher salt<br />1/2 teaspoon fresh-ground black pepper (I use a whole teaspoon)<br />1/2 to 3/4 cup extra virgin olive oil (Get the good stuff - you'll notice the difference here.)</blockquote>[The short version: process to a paste, add the oil, voila! Have a glass of wine.]<br /><br />Throw everything but the olive oil into a food processor or blender and process until fairly smooth. You may need to scrape the sides of the bowl, to make sure everything gets well blended. Turn it off first (you know who I'm talking to), scrape down with a spatula, then process again.<br /><br />Taste, and adjust salt and pepper to your liking. It should make you say: "Wow! That's good!"<br /><br />Scrape the mixture into a glass bowl and slowly add the oil, folding it in with a fork or spatula, until it just becomes liquid. Depending on the moisture in your basil mixture, it may take up to 3/4 cup of oil. You can do this step in the blender/Cuisinart, if you want, by drizzling the oil while processing, but you'll get much more control over the consistency if you do it by hand.<br /><br />That's it! Your pesto is ready to eat, though flavors will improve if you allow it to sit for an hour.<br /><br />I like this pesto over pasta - something like rotelle, with enough texture to allow the pesto to cling - but even spaghetti will work fine. Drizzle a few teaspoons over your main course, too, or reserve a little extra pesto to pass at the table. Italians (especially Ligurians, from the northwest corner of Italy, near Geneva) also enjoy this style of pesto over gnocchi or boiled potatoes, mixed into soups and stews, added to sauces, as a spread on toasted bread, on/in scrambled eggs - and I'm sure in hundreds of more ways.<br /><br />Pesto keeps in the fridge for several days, though the flavors tend to diminish after a week. It freezes well, too; use an ice tray to freeze cubes of pesto, so you can grab just enough to use in a dish.burkhttp://www.blogger.com/profile/06163429863718200756noreply@blogger.com0tag:blogger.com,1999:blog-5829936.post-85110915117727849592004-08-29T13:35:00.000-07:002007-08-29T13:36:49.453-07:00Rosemary ResourcesFrom <a href="http://chefsgarden.com/">The Chef's Garden</a>:<br /><br />"Rosemary is very easy to grow if you remember a few basic techniques. Native to the Mediterranean, it is best suited to humid coastal conditions with very low rainfall amounts and lots of sandy soil. We can recreate those conditions by giving it full sunshine withholding watering to once or twice a week and allowing the soil to drain/dry thoroughly before watering again. Indoors it is necessary to mist once or twice week to recreate the humidity of the coast."burkhttp://www.blogger.com/profile/06163429863718200756noreply@blogger.com0