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We all think of Pesto as the green pasta sauce, made with basil, pine nuts, parmesan cheese, etc…but over the past several years, I’ve come to think of pesto as a technique as much as a specific recipe. If a pesto is simply a pureed, generally uncooked, pasta sauce…well, then you can make all kinds of pestos. And one of my favorites is walnut pesto.
I love a good pesto…but I also love to tinker with recipes, and it’s in that spirt that I made this broccoli pesto. Traditionally, pesto is a very tasty combo of ground, garlic, pinenuts, parmesan cheese, olive oil and…basil. I love it. But I also love broccoli. And I really love the health benefits of eating broccoli, so I fiddled around a bit, and started make broccoli pesto essentially,
Stuffed Mushrooms is one of the more ubiquitous hor devours out there. They are everywhere, from nicely catered parties to the frozen prepared foods aisle in the grocery store. Unfortunately I’ve found that the quality can really vary and so I generally stay away when the tray comes on by to avoid an unpleasant surprise. Well, in this video, I’m going to show you a recipe for s
While a simple green salad is always a “nice” option, I love to find new and interesting ingredients that really make a salad something special. For this recipe, I show you how to make a Jicama and Apple salad, served over some butter lettuce, that has a huge variety of flavors and textures. Those flavors and textures, enable the salad to really stands up as substantial portion o
I really like to incorporate nuts in my cooking, and pinenuts are among my favorites. I first used them in making fresh pesto, but soon after, I started throwing them in all kinds of recipes. Like most nuts, pinenuts really benefit from a quick toast, and in this cooking video, I’m going to show you how to do it. Toasting pinenuts (and any nut really) b
Broccoli was a hard vegetable for me to learn to love. I hated it as a kid, and the lasting memories of over cafeteria trays of broccoli, overcooked, limp and watery, turned me off for years. But then entered broccoli soup....mmm…not to bad. Broccoli Mac and Cheese or Fettucini alfredo
It was years and years ago that I had my first lettuce cup in a Thai restaurant. My first thought was "cool, Asian Taco”. My second thought was, "...damn this is good". I started making a version of chicken lettuce cups about 10 years ago, and every time I make them for friends and family they are a smash hit. It’s a dish that hits on so many different senses; the meat packs a ton of flavor
While I never really liked Eggplant as a kid, I’ve really grown to like it over the years. I still think it’s a bit of weird vegetable…kind of like a cross between a squash and….a….sponge? Which I know doesn’t sound appetizing, but they really are tasty. In this recipe video, I show you one of my favorite applications, stuffed Eggplant. I happen to be using baby eggplants that
In the world of simple pasta sauces, basil pesto has to be pretty close to the top. There is essentially no cooking required, the ingredients are widely available, and once you learn the basic method, you can swap out different ingredients to “spice things up”. In this recipe video, I show you how to make a fairly traditional version. The bright green of the basil, makes a great presentation, and the combination of ingredients tastes absolutely awesome.
