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Pesto

Creamy Kale Pesto Pasta

 

Creamy Kale Pesto Pasta

Have I told you yet that I finished my book this week?

Well, mostly finished. There are still  a few more stages, a back and forth that is still yet to be had, but I sent the manuscript with 65 photos to my publisher. I’m still dealing with momentary panics, the nightmares of ingredients left out of instructions and egregious spellings errors (I do that, a lot), but I am happily back to cooking more "normal" food.

I also made this pasta again. I love the ritual of homemade pasta and even though I own Kitchen Aid pasta rollers, I still like the no-roller method.  I like getting my hands covered in raw dough, my shoulders aching with the repetition of dragging my bench knife across the counter, turning a dime size slice of dough into a little canoe shaped sauce vessel. I even like that it takes me all day, working in fifteen minute spurts, to get enough for dinner.

The pesto, in complete contrast, takes about 15 minutes. You can keep it just pesto, store it in the fridge, it keeps pretty well, or you can cook it up with some cream and smother your pasta with it. I’m not sure how long it lasts, because in my kitchen it didn’t even make it through the day.

There is a good chance I’ll make it again really soon. And this pasta, too.

Creamy Kale Pesto Pasta4

 

Smoky Chocolate Porter Ice Cream with Beer Candied Bacon

Ingredients

  • 2 cups whole milk
  • 1 ½ cups semi-sweet chocolate chips (40% to 45% coca)
  • 1 cup cream
  • 1 cup smoked porter (or chocolate porter)
  • 4 egg yolks
  • 1 2/3 cups sugar
  • 1/4 tsp smoked paprika
  • Beer Candied Bacon (recipe below)

Directions

  1. In the top of a double boiler over gently simmering water, add the milk and chocolate. Stir until chocolate has melted, remove from heat, allow to cool for about 5 minutes.
  2. In a large bowl, add the porter, sugar, cream, smoked paprika and egg yolk, whisk until well combined.
  3. While continuing to whisk, slowly pour the hot chocolate over the egg yolks.
  4. Add mixture to a saucepan, stir over medium high heat until mixture starts to thicken, about 5 minutes. If the mixture is lumpy, pour through a mesh strainer to remove lumps.
  5. Transfer to a storage container, cover and refrigerate until very cold, about 6 hours and up to 12.
  6. Churn in ice cream maker according to manufactures specifications. The mixture will probably only reach a soft serve consistency.
  7. Transfer to a freezer safe container; freeze until firm, about 2 hours.
  8. Sprinkle with crumbled candied bacon (recipe below).
https://domesticfits.com/creamy-kale-pesto-pasta/

Adapted from Food52

Creamy Kale Pesto Pasta2

Italian Eggs Benedict with Pesto Hollandaise

 

 

I worked in a breakfast cafe through college. This is the reason that I will never be able to eat Hollandaise sauce in a restaurant. Those of you who have also worked in breakfast joints may be nodding your heads in agreement, while those who haven’t may have a puzzled look on your face. If you want a further explanation, this book does a pretty good job. I do, however, love Hollandaise and appease my cravings with a homemade Eggs Benedict at least once a month. I love a twist on a classic recipe (as you can clearly tell by my postings) and pesto goes well with just about everything.

Italian Eggs Benedict with Pesto Hollandaise

4 eggs

4 slices of crust Italian loaf bread

4 slices of prosciutto

4 slices of tomato

4 basil leaves

4 tbs melted butter

2 tsp pesto

4 egg yolks

2 tbs room temp water

1 tbs lemon juice

Poach the eggs, one at a time in simmering/boiling water. Remove with a slotted spoon after about 3 minutes or when the whites are solid and yolk is still soft and uncooked.

This recipe really comes down to the sauce. First, melt the butter with the pesto. Then, in a good quality sauce pan, add the yolks, lemon juice and water and whisk quickly and continually over low heat until it’s frothy and doubled in size (this is an arm work out, be prepared). You don’t want too much heat or you’ll have scrambled eggs. If you need to step away for a second, or if it’s getting to hot, remove from the heat. While continuing to whisk, slowly add the butter in a steady stream. Continue to whisk until thickened, and almost doubled. If your sauce gets too dry and thick, you can add a few tbs of water.

Slice four pieces off a loaf of crust Italian bread. Ciabatta would also work nicely.

 

Toast your bread lightly. I placed mine under a broiler for about 3 minutes. Top your bread with tomatoes, prosciutto, basil, poached egg and then a few tbs of your pesto hollandaise.