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.
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