Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
Saturday, January 15, 2011
Playing with Pesto
I very much enjoy pesto, but rarely eat it. It wasn't until I tasted it on a pizza a couple nights ago that I decided I would cook it into a dish of some sort.
Pesto has such a wonderful, aromatic and powerful flavor. And considering I have never used pesto for anything other than, say, dipping, I wasn't sure where to begin.
So I decided on the other foods first, then tried to figure out how to incorporate the sauce. I knew I wanted to prepare lamb with a fine toast of bread, but what else?
Pasta? Why not?
I had never had pesto on pasta before, though I understand this is fairly common. This is what I opted to do:
We already had some pesto in the fridge. I melted some butter and chives into the pesto and, after having cooked the pasta, stirred the sauce into the noodles and added some of the starchy water from the noodles. I also -- and don't chuckle -- sauteed some bacon bits and included this in the mix along with some walnuts that I put through the food processor and some Parmesan cheese.
I made a rub for the lamb -- cinnamon, brown sugar, salt, paprika, cumin and garlic salt with a smattering of olive oil. I grilled this for less than 10 minutes. I should have removed some of the rub and oil because it charred the meat to the point that I had to scrap off the darkened bits (*embarrassing*) before pan searing the chops a little bit.
And a salad was a must. Quite simply it included lettuce, tomatoes, baby dill, corn, red vinegar and olive oil with a little bit of salt.
Well, not bad.
High Traffic Posts
I was quite impressed with my recent Trader Joe's purchase of two thick cuts of sashimi grade ahi tuna. The look alone is so perfec...
Yeah! It's time to make some Louisiana style catfish and shrimp! Just let me get my handy dandy Louisiana Fish Fry and let's ge...
I have been enjoying Milton's Healthy Multi-Grain Bread for many months now. I have decided that not only is it my favorite multi-grain...
I have tried Briannas dressings in the past, but never the chipotle cheddar. I had this dressing for the first time while visiting a dea...
There is this amazingly rich dish that is quite popular here -- Mariscos Chihuahua 's camarones culichi. In the many, many years I hav...
Goodness, I love pesto. I love its versatility: You can serve it in stuffed chicken. With warm goat cheese and tiny slices of French ...
Oooh, a culinary mashup! Haddock and bean sprouts seem to have nothing in common. That was my thought. But do keep reading. What woul...
I cannot say that I was excited about using uncooked flour tortillas. I had never purchased uncooked flour tortilla before. I figured tha...
You cannot imagine my surprise, glee, amazement, eagerness when I opened a box my Ma had mailed me for Christmas. Of course, I was opening t...
I learned about rice seasoning at a local grocery store that specializes in Asian foods from around the world, including a whole host of ...