Pesto alla Genovese

I first posted this in 2015. Clearly it is time to share it again! It is a family favorite and without fail I plant basil every spring so that I can harvest it throughout the year for this Pesto.

Pesto alla Genovese
(a.k.a. Basil, Garlic and Cheese Sauce)
via Wikipedia

The Time-Life Foods of the World books gave my family many favorites that were exotic in the 1960s but are standard now. So when Rose asked for our pesto recipe I knew The Cooking of Italy was the place to turn. You'll see many variations in different cookbooks but none are better than this.

It freezes well and that's a good thing because the July Texas sun turns my basil plants into monsters that have me making pesto once a week. The harvest keeps going into the fall.

This recipe gives techniques for the blender (this was before food processors which is what I use) and the old fashioned mortar and pestle. I'll just leave that technique out because if someone is using those then they've already got a recipe. And they're more dedicated to authenticity than I'll ever be.

Pesto alla Genovese

Makes about 1-1/2 to 2 cups

2 cups fresh basil leaves, stripped from their stems, coarsely chopped and tightly packed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 to 2 teaspoons finely chopped garlic
2 tablespoons finely chopped pine nuts or walnuts
1 to 1-1/2 cups olive oil
1/2 cup freshly grated imported sardo, romano, or Parmesan cheese

Combine the coarsely chopped fresh basil, salt, pepper, garlic, nuts, and 1 cup of olive oil in the blender jar. Blend them at high speed until the ingredients are smooth, stopping the blender every 5 or 6 seconds to push the herbs down with a rubber spatula.

The sauce should be thin enough to run off the spatula easily. If it seems too thick, blend in as much as 1/2 cup more olive oil. Transfer the sauce to a bowl and stir in the grated cheese.

Best Sloppy Joes

Here's a well loved family favorite which my 90-year-old mother immediately took to when she moved in with us.

I am not positive but believe this recipe came from Gourmet in the letters from readers section quite a long time ago. I skip the chopped onion when I am especially pressed for time.

Enjoy!

Step 1:
1 pound extra-lean ground beef
1/2 cup chopped onion

Sauté beef and onion until meat is no longer pink. Drain fat.


Step 2:
1 cup ketchup
2 teaspoons dark brown sugar
2 teaspoons white vinegar
2 teaspoons lemon juice
1 tablespoon Worcestershire
1 teaspoon Dijon
Pepper to taste

4 burger buns

Add all and cook, uncovered, over low heat, stirring occasionally, until thickened, about 10 minutes. Pop on the buns and enjoy!

A Feast for the Eyes — Watermelon No. 2

Watermelon No. 2
by James Neil Hollingsworth

Chai-Spiced Pound Cake

This is straight-up fantastic. This highly spiced cake is like a cross between a pound cake and sponge cake ... so we could just call it a bundt cake and be done with it. That said, the texture is just heavy enough to be substantial and the cake has a lovely, moist texture. I was surprised to find there was a bit of a bite at the end which felt as if I'd eaten fresh ginger. Turns out the spice mixture has black pepper as an ingredient.

I've never liked chai-spiced drinks but then I saw this recipe in the King Arthur Flour catalog which looked so enticing that I bought their chai spice so I could make it. Of course, I don't love to drink chai but I might like to eat it in a dessert. As it turns out, the investment was well worth it.

I first posted this recipe in 2017. Since then the chai spice has been hard to get sometimes so I just make the mixture below in quantity. There are some almond chai cookies that I use this blend for so it's handy to have around. I'll need to post that recipe soon!

But until then — enjoy this one!

Chai-Spiced Pound Cake

16 tablespoons (1 cup) unsalted butter, softened
1 cup light brown sugar, packed
1/4 cup honey
2 large eggs
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3 tablespoons chai spice OR 1 tablespoon cinnamon, 2 teaspoons ginger, 2 teaspoons cardamom, 1-1/2 teaspoons allspice, and 1/2 teaspoon black pepper
2 cups flour
1 cup sour cream or yogurt, full-fat preferred
2 teaspoons vanilla extract

1. Preheat the oven to 350°F.
2. In a large bowl, beat together the butter, brown sugar, and honey until smooth and somewhat lightened in color; this will take about 2 minutes at medium speed of an electric hand or stand mixer.
3. Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions.
4. Stir in the baking powder, baking soda, salt, and chai spice blend (or spices).
5. Measure the flour by gently spooning it into a cup, then sweeping off any excess. Gently but thoroughly stir half the flour into the butter/egg mixture. Add the sour cream (or yogurt) and vanilla, stirring to combine. Finally, stir in the remaining flour. Scrape the sides and bottom of the bowl and beat briefly, to incorporate any sticky residue.
6. Thoroughly grease a 9- or 10-cup Bundt pan. Scoop the batter into the prepared pan, and bake for 50 to 55 minutes, until a cake tester, bamboo skewer, or long toothpick inserted in the center comes out clean.
7. Remove the cake from the oven, and cool in the pan for 15 minutes before turning it out onto a rack to finish cooling.
8. Cool completely before slicing. Store any leftovers, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage.

Tandoori Chicken Sandwiches

Brahaman Chicken from India
You don't have to use this variety
in these delicious sandwiches!

This is more Indian-adjacent than truly Indian but it is absolutely delicious and has familiar Indian flavors. 

It is a Bon Appetit recipe that we came across in one of my daughter's cookbooks. It delivers on so many levels, first of which is extreme flavor. It's easy and can be made ahead, so is perfect for the upcoming football season when the afternoon game means you're busy until dinnertime. (We've got a lot of Chiefs and Cowboys games to watch after all!)

Tandoori Chicken Sandwiches

Ingredients

Sandwiches
6 skinless boneless chicken breast halves
2 tablespoons fresh lemon juice
1 cup plain yogurt
2 tablespoons chopped fresh ginger
2 garlic cloves, chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric
12 slices sourdough bread

Indian mayonnaise
1 cup packed fresh mint leaves
1 cup packed fresh cilantro leaves
1 jalapeño chili, seeded, minced
3 tablespoons chopped onion
2 teaspoons cider vinegar
1/2 cup mayonnaise

For Sandwiches:
Step 1
Arrange boneless chicken breasts in single layer in large glass baking dish. Sprinkle with fresh lemon juice: season with salt. Mix plain yogurt, chopped fresh ginger, chopped garlic, ground cumin, ground coriander, cayenne pepper and turmeric in medium bowl. Pour yogurt marinade over chicken breasts and turn to coat. Cover chicken and refrigerate 3 to 8 hours.

Step 2
Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken breasts from marinade (do not wipe clean). Grill or broil chicken until just cooked through, about 5 minutes per side. Cool slightly. (Chicken can be prepared up to 2 hours ahead. Cover and let stand at room temperature.)

Step 3
Lightly toast (or grill) sourdough bread. Spread 1 side of each piece of bread generously with Indian Spiced Mayonnaise. Slice chicken breasts diagonally. Place slices of 1 breast atop each of 6 sourdough bread slices. Top with remaining bread slices. Cut chicken sandwiches in half. Serve sandwiches warm or at room temperature.

For Mayonnaise:
Step 4
Combine 1 cup mint leaves, 1 cup cilantro leaves, minced jalapeño chili and chopped onion in work bowl of processor. Process until very finely chopped. Mix in cider vinegar. Add mayonnaise and process just until combined. Season mayonnaise to taste with salt and pepper. (Mayonnaise can be prepared 3 days ahead. Cover tightly and refrigerate.) Makes about 1 scant cup.