Purple Basil Tomatillo Pesto

Ingredients

Large bunch of Purple Basil

1 Medium size Tomatillo

1/4 cup pine nuts

4 cloves roasted garlic

3 to 4 cups of cooked pasta

1/2 cup of the hot pasta water 

8 Cherry Tomatoes, cut in half 

1 cup Grated Cheese of Choice

Olive Oil

Salt & pepper to Taste

Directions

Pulse pine nuts and garlic together

Add Basil leaves and quartered Tomatillo, ( hold some of the smaller green leaves aside to garnish the dish) turn on CusisinArt and stream in olive oil until the desired texture is achieved, see below

Now its not the prettiest looking pesto but it looks better when the dish is finished.

Add pesto, salt and pepper, 1/2 of the cheese and a splash of pasta water to a large bowl and blend together.  Next add hot pasta and toss.  Add cherry tomatoes, reserved basil leaves and the balance of the cheese, toss one last time and serve.

See it looks much better when completed,

Enjoy Cooking 

Garlic Scape Pesto

Ingredients

4 bunches of Garlic Scape's

1 8oz bag of shelled Pistachios

Olive Oil

Salt & Pepper 

Place Pistachios in CuisinArt  and pulse until ground as shown below

Next cut the tops off the scape's and chop up the stems. Do not throw away the tops, you can add them to sauces and soups.

Add the scape's to the CuisinArt and pulse to combine with nuts

Now turn on the CuisinArt and stream olive oil until the below consistency is achieved.

You can add the salt and pepper to taste at this time as well but i usually wait until I am using the pesto and add it at that time. 

Place in a jar and top off with olive oil, it will keep the pesto fresh and prevent browning. 

Note: sorry for the different light levels in the photos, it was sunny when i started the process but then we had a thunder storm roll through, so the light levels kept changing in each photo. 

Chili Sauce

Ingredients

3 large red bell peppers

1/2 to 3/4 of pound variety of dried chilis

(Arboles, Guajillos, California, Pasilla, Mulatos and Habaneros)

1/3 cup red vinegar

entire head of garlic, pealed

4 green cardamom seeds

3 tablespoon dried onions

1 tablespoon of ground Sumac, Cumin, bittersweet Paprika

Olive oil

Salt and Pepper

First roast 3 large red bell peppers to they are black. Then while they are cooling. 

Take about 1/2 to 3/4 of pound of a variety of dried chilis, chop the tops off 

and shake out as many of the seeds as possible. 

Before the chili's are boiled

After 

In a 4 quart pot place a 1/3 of a cup of vinegar, I use red wine but any vinegar is fine, then fill the rest of pot to the 2/3 with water. Bring to a boil, then remove from heat, add dried chilis to reconstitute them, stirring from time to time.

Next remove the skins, stems and seeds from the blacken red bell peppers and place in a Cuisinart along with balance of the ingredients, and pulse to a paste, hold off on the olive for a moment

Once the chilis are reconstituted, using tongs remove from water 

and in batches add the the Cuisinart pulsing to a paste, then add the garlic

Once all chilis have bee added, turn on Cuisinart and 

stream about 1/4 to 1/3 cup of olive oil, 

you a paste that will stand up and stick to the back of a spoon, see below.

Place sauce in a large jar then top off with Olive Oil to prevent browning, place in the Fridge, it will last about 6 to 8 months and when you remove some sauce from the jar re-top off will olive oil.

Watermelon Tomato Salad

Well I decided to add one quick Salad.  It is really simple.

Ingredients 

Half a small seedless watermelon, cubed

12 to 18 cherry tomatoes quartered

A handful of Basil, ribboned

2 Tablespoons of Balsamic Vinegar

3 Tablespoons of Olive Oil - I use a Blood Orange one

Salt and pepper to taste

Toss all in a large bowl and let sit for about half hour or more before serving 

( do give it a few tossing during the waiting time)

My return

Its been a wild ride the last year, moved to a new state, have changed careers, twice, but I am now focusing on what i love to do:

1. I will be opening a food store soon - i will keep you posted on all the details when this will happen.

2. My new cooking website will go live in the next few weeks .

3. And as you can see i have up dated my blog.

The above cookie, my reversed Toll House will be the opening recipe of my new Website.  Along with canning, new main dishes and much more.  Even though i have not been posting to my blog, i have been creating new dishes,  over 100.

So keep tuned and enjoy cooking - Andy

What Have I been Doing

I know its been awhile since i have updated my site but its been a wild ride over the past few months. But I do have many new recipes i will be posting but it will be on a new site. I am currently working on several new websites, a personal one and a cooking one, and i hope to have both sites up in the new year. I will post on here when they go live. Until then Happy Holidays and Happy New Year - Andy

I am back

Sorry that the blog has been dark for the last few weeks. There has been allot going on in the past few weeks and things are finally getting back to normal. I will be posting 20 new recipes that i have been working on for the past month. There are 6 new soups, several new chicken recipes: which are my take on some old classics, and lastly there are a few cookie and deserts as well. A