Pesto Dedicated to Someone I Love...

I have the best friends. Today one of them came over to visit me in my new place, and as she was leaving, she shared with me how happy she was that I finally found my home. I could see that she had been with me through my long wait (and near misstep into taking the wrong apartment). She is a true friend.

These are the people I live for and love most to cook for and with. Pardon my ending a sentence with a preposition, but it's true.

So here it is. Pesto. 

• Basil (about 4 ounces, or one large bunch)
• Olive Oil (up to 1/2C)
• Garlic (2 cloves)
• Lemon Juice (about 1T to taste)
• S&P
• Parmigiano reggiano (about 1/4C)
• Toasted Pine Nuts (about 1/4C) 

If making a large batch, use a Cuisinart or blender. A mini-prep works great for smaller batches. 
Pick leaves off stems. Wash & dry leaves if they're noticably dirty. You don't want grit it your pesto.
Toast pine nuts in a dry pan on the stove. Don't walk away. They go from 0-60 in no time. 
Stuff the leaves into the blender/food processor. Add the garlic, pine nuts, parm, about 1/2 the oil, and about 1/2 the lemon juice. Sprinkle with a little kosher salt and pepper. 
Blend until chopped up. Stop and scrape down the sides, and blend again until pesto-like. 
Add more oil to make the right consistency. You can also add a tiny bit of water. 
Adjust the lemon juice salt & pepper to taste.
Serve immediately. Store in the fridge in an airtight glass container for up to one week, or freeze in ice cube trays for easy use later. 

Recommended uses:
Roasted Potatoes with Pesto (great hot or cold)
Grilled Vegetables and Fish
Homemade Gnocchi with Pesto & Goat Cheese 
Pizza! 

A mini-prep is ideal for small batches of pesto and other quick sauces and salsas.

The mini-prep blade is designed to rotate clockwise on one speed, and counterclockwise on the other, helping to incorporate ingredients.

No-Squish Squash with Coconut Rice

It looks simple, doesn't it? 

It is simple to make (YAY!), and is also surprisingly delicious and satisfying (YAY! squared). 

The star is the summer squash, which thanks to a quick blanch prior to the saute, is tender and delish - without a hint of squish. I'm pretty sure that the reason some people don't like squash is the sog factor. I feel you. Texture is a very important element to an appealing dish. Along with the squash being cooked properly, the caramelized garlic, toasted panko, and coconut rice come together in perfect harmony to support the sweet squash with roasty-toasty flavor and a bit of crunch. 

(Serves Two as an Entree) 

The Rice
1T coconut oil 
1/2C basmati rice
1/4t kosher salt 
1C water

In a small (1 quart) saucepan, melt the coconut oil and stir in the rice and salt. Raise the heat to high, and add the water. Stir the rice as the water comes to a boil. Put a lid on it, lower the heat to super-low, and cook for 20 minutes. After 20 minutes, check the rice to see if all the water has been absorbed. Stir it with a fork. If it's still wet, cover it and cook for another 5 minutes (a heavy pot, like Le Creuset, can take longer than a stainless steel pot). If the rice looks done, turn off the heat and leave it covered until service. 

The Panko
In a medium pan, melt 1T butter on medium-high heat. Stir in 1/3C panko crumbs. Stir the crumbs as they brown in the butter. Do not walk away. They will become golden brown before you know it. Once they're done, spread the crumbs out on a plate to cool a bit. 

OK...Now, the Squash
3, 3-4" summer squash, washed and left whole (do not trim off the ends) 
1 large garlic clove, sliced thinly 
1-2T olive oil 

Boil about 6C of water. Gently drop in the whole squash and cook for about 1 minute on each side. Remove them from the pot and let them let off some steam as they await the frying pan. 

Heat the pan from the panko on medium heat. Add the olive oil. Add the garlic and saute for about a minute. Slice the summer squash into bite-sized wedges, and add them to the pan. Sear each side of the squash until golden. Sprinkle with a tiny bit of kosher salt and freshly ground pepper. Stir in the toasted panko crumbs right before serving. 

Serve the squash over the rice. Add a little freshly grated Parmigiano Reggaino if you wish. 

Enjoy!

**Note: Summer squash can be substituted with zucchini. Just be sure to keep the squash whole when blanching. 

Easy Perfect Polenta

Looks good, doesn't it? It is.
Read on to see how easy it is to make!

That does look good, but polenta is one of those things you break your arm stirring for hours, right? Nope. 

It's true. Cooking polenta takes about 30 minutes total. But with a couple tricks provided by my culinary heroes of making difficult easy (while amping up the delicious) - America's Test Kitchen - we can make creamy, luscious polenta with very little stirring.

Preparation
3 & 3/4C water
3/4C polenta (Bob's Red Mill works great!)
pinch of baking soda
1/2t kosher salt

2T butter
1/3C grated Parmigiano Reggiano 
Pepper

Bring the water to a boil in a heavy-bottomed 4Qt pot. Keep the lid on so the water doesn't evaporate. 
Once the water is boiling, add a pinch of baking soda, and the 1/2t kosher salt. The baking soda will help break down the large grains of corn, and save you a lot of stirring. 
While whisking the water back & forth, sprinkle in the polenta. If it foams up, whisk quickly, and if needed, turn off the flame. Stir down the raging boil, then turn down your burner to the lowest setting possible, cover, and let sit for 5 minutes. If you have a "simmer" burner on your stove, transfer the pot to it, and use the lowest possible flame. 

Some newer gas ranges feature a "simmer" burner, which is ideal for cooking polenta. 

The lowest possible flame I could get out of my simmer burner before it goes out. Make sure there is no draft in your kitchen, or the flame could go out, and your kitchen could fill with gas. Although you don't have to stir the whole time, keep an eye on the flame. 

After 5 minutes, remove the lid and stir the polenta. It should be starting to absorb most of the water. Stir it well, replace the cover, and cook for 20 more minutes. If you can't get your flame as low as you'd like, check the pot after 10 or 15 minutes. You can stir as often as needed to keep the bottom from scorching, but ideally, you won't have to. 

After 25 minutes total cooking time, your polenta might look done. Give it a good stir, and check two things: 

• Give it a taste. If you're biting down on chewy pieces of cornmeal, it needs to cook for another 5 minutes. 

• Also, stir it, and see how the polenta falls off the whisk. If it runs right off, it needs another 5 minutes. 

Cooked polenta should be velvety-smooth in your mouth, but still hold up a bit on the whisk. (See the photo below)

Some of the polenta stays in the whisk, and the part that falls
sits on top rather than sinking in. It's done!

Perfectly cooked polenta is soft and flowing, but doesn't run off the whisk.
When spooned into a bowl, it will settle a bit, but maintain a soft mound. 

Congratulations! You made perfect polenta. Now, finish it with the butter, Parmesan, and pepper (or omit the butter & cheese if you are vegan). If you think it needs more salt, I suggest you sprinkle a little on each serving, rather than stir more into the whole batch. If you're planning on saving the rest for the next day, you'll be glad. Salt can taste more concentrated once a dish has cooled. I also add other things to my leftovers (like Tapatillo!), and prefer to control the salt then. 

Bonus! You can have soft polenta with just about any accompaniment for dinner, then save the rest for next level action the next day (or two). 

Soft polenta poured into a lightly oiled dish sets firmly when chilled. This 8" dish will yield 4 generous wedges of polenta that you can sear, creating an irresistible crust

To fry leftover polenta, cut a slice out of your chilled pan. Gently pat it dry on a paper towel. Water will spatter when it touches a hot pan, so you want to avoid that.

Heat a nonstick pan to high. Add 2T olive oil. Once the oil is heated, gently lay in the polenta, and don't move it for at least 5 minutes. If you have a spatter screen, you'll want to use it. Once one side is nicely golden, use a thin spatula to shimmy under the polenta and give it a quick flip. Ideally, flip it to a spot on the pan that has some oil. Again, don't move it for about 5 minutes. That way you'll get that lovely crust. 

The magic? The center will be as soft and velvety as fresh polenta. Eat it as is, or top with a fried add and a dash of Tapatillo. Add some veggies if you like, and enjoy! 

A Great Kitchen Tool

The inexpensive and indispensable Microplane!
In this recipe I used it to quickly and finely grate the Parmesan.
You'll find it works great on hard cheese, citrus zest, ginger, garlic, and more.
Be careful. The blades are razor sharp. They now come with rubber handles for easier gripping.