Text 27132, 102 rader
Skriven 2015-05-18 16:21:14 av Janis Kracht (1:261/38.0)
  Kommentar till text 27120 av Dave Drum (1:18/200.0)
Ärende: Cauliflower Ears Pizza
==============================
Hi Dave,


>> Fat is where the flavour is.    Bv)=  My idea of great pizza is one where
>> you need a bib around your wrist to keep the red oil from running down and
>> dripping off your elbone.

>> Only if they use real olive oil, in my mind.. though we all
>> know how strange olive oil has become in recent times and I
>> really wonder how many pizza places use it... sad.  I
>> remember loving olive oil so much when I was a teenager,
>> I'd swipe a taste when I could :)

> I always stock both olive oil and a good, fruity EVOO.

Yes, same here.  I also love to use EVOO when I make olive oil cake..

> I usually have a jug of Pompeiian or Bertolli Extra Virgin on hand and a
> container of a less expensive Spanish brand ..... there are a range of those,
> all blends. And who knows what pressing or extraction method is used?

This is a good site for ideas on what to check when you buy olive oil:
http://www.realsimple.com/food-recipes/shopping-storing/more-shopping-storing/o
live-oil-buying-checklist

> One of my favourite quick, semi-light suppers is a nice pesto over pasta.
>Quick, easy and sorta artsy-fartsy. Especially when I beat the critters to the
> fresh basil.

The cold snap we had here a few days ago all but devastated my large (it was
once anyway) basil plant.. I'm hoping it recovers... if not at least it's early
and I can plant more :)

> MMMMM----- Recipe via Meal-Master (tm) v8.06

> Title: Basil Pesto
> Categories: Sauces, Herbs, Cheese, Nuts, Citrus
> Yield: 16 Servings

> 2 tb Pine nuts; toasted
> 2 lg Garlic cloves
> 2 3/4 c  Fresh basil leaves
> 2 tb Grated fresh Parmesan cheese
> 2 ts Lemon juice
> 3 tb Extra-virgin olive oil

> Drop pine nuts and garlic through food chute with food
> processor on, and process until minced. Add basil, cheese,
> and lemon juice; process until finely minced. With
> processor on, slowly pour oil through food chute; process
> until well-blended. Spoon into a zip-top heavy-duty
> plastic bag; store in refrigerator.

> UDD NOTE: What leftovers????

> Yield: 1 cup (serving size: 1 tablespoon).

> Recipe By: Cooking Light, Sept. 1995

> Uncle Dirty Dave's Kitchen

> MMMMM

That looks like a good variation on what I do here.. think I'll try it. I use
more garlic, more Italian cheese.. most times I use parmesan but I also like it
with Peccorino.

===Pesto Sauce==
2 1/2 cups basil leaves, chopped
4 or 5 cloves garlic
1/4 cup pignoli nuts
1 cup olive oil
1/2 cup grated peccorino or parmesean cheese

1/4 - 1/2 cup room temperature butter at the table Additional olive oil to
cover the surface of the bowl


In blender, place basil leaves, garlic, nuts, 1 cup olive oil and cheese. Puree
until the consistency of butter.  You may have to blend half of the mixture at
a time, stirring down the pesto now and then.

When done, put the pesto in a small bowl and cover the surface with about 1/2
inch of olive oil (don't stir it up).

Store in the refrigerator.  The pesto will keep like this for about 2 weeks. We
always have a bowl of this pesto in the refrigerator.

To serve the pesto, cook a pound of linguine al dente and toss the linguine
with a Tablespoon or so of olive oil to keep from sticking.  Have soft butter
on the table, and serve the linguine with a Tablespoon of softened butter and a
tablespoon or two of the pesto sauce.

You can add a tablespoon or two of pesto to your favorite meat sauce, or
marinara sauce.
===

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)