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spices..
On 18 Oct 2003 09:48:33 -0700, (Carnivore269)
wrote:
>Frogleg > wrote
>> Frozen pesto extends the season.
>
>Oh Oh Oh recipe Pleeeeeaaazzzzzeeeeee???
>And not something overly olive oiled?
Sorry. No recipe, as such. I gather as much basil as possible, stuff
it into the blender with (peeled, whole) garlic cloves, not as much
salt as most recipes suggest, maybe 1/3 cup fresh grated Parmesean,
and as many pinons/pinenuts/pignolas as I can afford; dribble a little
OO in and whir. And keep dirbbling in OO until the stuff *really*
begins to homogenize. I package it in very small plastic condiment
containers (1oz?), freeze, and use the result like a dragon spending
his hoard of gold. If used on pasta, I thaw and add some OO to make a
suitable 'sauce.' Another favorite use is in a pasta salad with
shrimp, celery, roasted green (or any color) bell pepper. I mix the
pesto with either a little mayo or OO to thin it enough to coat the
rest of the stuff. Little lemon juice doesn't hurt at this point. [I
favor 'generous' shrimp -- that is, whole medium shrimp that are
halved lengthwise after cooking -- rather than whole (more expensive)
or chopped (not recognizable as shrimp).]
I *have* made batches with too much salt, so I count on a little bit
in the mix for preservation and figure I can "adjust seasoning" before
serving.
>
>> Dried dill, in my experience, retains as
>> much flavor as grass.
>
>Hmmmmm.... wonder what you are doing wrong?
>I have excellent luck with dried dill. Quick drying in the dehydrator
>is good but DON'T let it sit out too long. I think the esters tend to
>be more volatile in this one. As soon as it is dry enough to crumble,
>crumble it into a sealed glass jar.
I'll try again next year. This year's dill crop failed (too much rain?
Too little sun?) I just discovered a baggie with a zillion seeds. Am
going to plant some indoors now and see if I can get *anything*
usable.
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