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Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Sorrel Pesto

September 2, 2014 by Mary 41 Comments

The crickets are chirping with the sounds of fall and the days are getting shorter. August has been a runaway month for us. Three weekends got away with a wedding in NJ, our week in Vermont and then a Saturday in Baltimore to celebrate my mother-in-law’s 95th birthday. Finally, we’ve been able to get back on track to normalcy to spend the weekend at our home upstate, visiting our friends up there. And then there’s my garden, which has been neglected for all this time. I was afraid I would miss all of my beautiful tomatoes, but thankfully most have waited for me! But my kale and sorrel have all gone wild!! So I had to do something with them. Kale salad last night and tonight (and hopefully our son who lives in Brooklyn will take some more), and the sorrel – so much! –   so far, I made a sorrel pesto sauce!
Herb garden in upstate NY.I spent all of Labor Day in the kitchen and garden. Here’s how my garden looked when I arrived on Friday. Holy kale, right!?

Sorrel leaves in a colander.And here’s all the sorrel I harvested. I used only 1/3 of this for the pesto.

I made a basil pesto and then I whipped up this sorrel pesto. After that I made a red sauce, which I simmered for 4 hours with short ribs, a fruit salad and I was going to make a sorrel sauce but my husband couldn’t find any plain unflavored Greek yogurt at any store that was open on this holiday, (the only one being Stewart’s).  While cutting everything in the garden, I did a bit of weeding and tied up the tomatoes that were growing all over the place. And then in the kitchen, I did something super dumb. I was reaching deep into this bottom cabinet where we keep the plastic leftover containers, trying to find a matching lid for my sorrel pesto container. I lifted my head before fully backing out and banged and cut my nose on the bottom part of the counter overhang. Wow! How stupid!! Here I am dizzy and bleeding while Steve is at Stewart’s trying to wrestle up some Greek yogurt to no avail.

So I’m holding an ice pack to my eyes and nose while blood drips down all over my face. Not a pretty sight. Steve comes home, we clean up the wound and try to make a butterfly bandage to hopefully heal this thing without a scar. Seems too minor to stitch. Besides, who wants to go to the emergency room? What a mess! Jeesh – the hazards of cooking!

Sorrel pesto on a spoon.Meanwhile back to my sorrel pesto. Here it is. A very pretty green, (with no blood drops, mind you).

Sorrel is a lovely, lemony flavor. I remembered this lemon asparagus pasta sauce recipe that I used to make all the time. I thought the sorrel pesto would be interesting, with the addition of the cheeses that a traditional pesto has. Because I feel sorrel is lighter than basil, I used a combination of pine nuts and walnuts as the nut addition. I know it’s not often that you may have extra sorrel around your household, but if you do, this is really delicious for a simple yet unique pasta dish.

So give it a go!! But don’t cut your nose like I did!

Remember, it’s all about the quality of the ingredients for any dish you make, so use the very best you can, and always cook with LOVE.

SORREL PESTO – makes about 1.5 cups

3 cups of packed sorrel leaves, thoroughly washed and dried
4 – 5  large cloves of garlic, roughly chopped
3/4 cup Greek extra virgin olive oil (I like Athena brand)
¼ cup of pine nuts
1/2 cups walnuts
3/4 cups grated Parmesan (Reggiano) cheese
1/3 cup grated Pecorino Romano (Locatelli) cheese
salt
pepper

In a large food processor, combine sorrel leaves, garlic, pine nuts and walnuts. Process to make a near paste. Scrape bowl. With machine on, slowly drizzle in olive oil. Scrape bowl again. Add the cheeses, a big pinch of salt and 12 grinds of fresh pepper. Process again, taste and add more salt, if necessary, to your liking.

A one cup portion is enough to coat 1 lb. of dried pasta, cooked. I like it on fusilli or gemelli best as it can get in all the little groves for maximum coverage and flavor. Excellent to put a dab on grilled chicken breasts, squash, potatoes or green beans. Adds a lovely cheesy, lemony flavor.

This freezes well.

Filed Under: Dinner Tagged With: kale salad, sorrel, sorrel pesto, sorrel pesto recipe

Birthdays and fennel compote

January 12, 2013 by Mary Frances 14 Comments

There is much excitement in our family today – emails, texts, phone calls, everything! Tomorrow is my husband’s birthday and our boys want to make him a huge Sunday lunch. The menu will be a surprise to him. At first we were going to celebrate tonight as Zach has to go back to Yale Sunday evening, but no, they wanted to keep it to the day and do a multi-course nice long lunch and each person is in charge of one course. Our oldest is organizing this. He is taking over the main course – short ribs with polenta garnished with fennel fronds. I have been assigned the pasta course, Zach is doing the salad and Agata is handling dessert. So we’re talking back and forth, determining the menu, recipes and food buying. I point out and ask, “Why are we having a pasta course if we’re having polenta with the main?” Our oldest says, “I want the pasta course too. I want this to be over the top. You know, this will be a long, paced out affair.” This is just like they do in Italy on a special Sunday. He did live there for six months.

So I have decided to make a Union Square Café recipe that is one of my all time faves. It is a little tricky and detailed at the end so it’s the perfect dish to make if I’m only responsible for it and not the whole rest of the meal too. It is Linguine with Spinach, Garlic and Olive Oil. This dish produces a whole lotta mmmmm’s and there are broiled bread crumbs on top – just a touch, not too much. I love crunchy bread crumbs on top of pasta.

So hopefully I’ll remember to take lots of pictures tomorrow to share with you what I know will be a fabulous meal. But meanwhile, I’d like to share with you our dinner last night. I made a Mark Bittman fennel tomato compote to put on some oven roasted cod and it was fantastic! I can see putting this on lots of things – steamed eggplant, pasta, chicken, swordfish, I could keep going.

A white Wedgewood dinner plate with oven roasted cod topped with a fennel tomato and olive compote, steamed coarse bulgar and a kale salad.

Our dinner – oven roasted cod topped with the fennel compote, steamed coarse bulgar and kale salad

Once again I changed the recipe so I’ll give you mine, and I forgot to add the parsley at the end, which would have been prettier, so that doesn’t show up in the pictures.

FENNEL COMPOTE WITH TOMATOES AND OLIVES – adapted from Mark Bittman
– serves 4

1/4 cup of olive oil
1 bulb fennel (or 2 smaller ones), trimmed and chopped
Salt and pepper
1 tbs. choppped thyme leaves
1 tbs. minced garlic
6 plum tomatoes, chopped (canned are fine, but drain excess liquid)
Heaping 1/2 cup big, plump olives, green or black or a combination, preferably unpitted
1/4 cup capers, optional
1/2 cup chopped parsley leaves, for garnish

Put the oil in a skillet over medium heat. Add the fennel and some salt and pepper, and without browning (adjust the heat as necessary), cook it down, stirring occasionally, until it’s quite soft, about 20 minutes. Add the thyme and garlic, and cook 1 minute, stirring.

Add the tomatoes, olives and capers, raise the heat a bit, and cook until the mixture is saucy, about 15 minutes. Serve as a side dish or to top a portion of cooked fish. Garnish with parsley.

Fresh fennel sauteing in olive oil in a Calphalon skillet

Sauteing the fennel

Fennel, tomato and olive compote in a pan.

The compote complete

Filed Under: Dinner, Fish, Sides Tagged With: birthday dinner menus, bulgar, compote, cranberries, fennel, kale salad, olives, Parmesan cheese, tomatoes

Kale!

December 14, 2012 by Mary Frances 12 Comments

‘Tis the season for the dark curly greens. You will see it on many a platter as a garnish.

I love kale.

My husband hates it.

For several weeks now, I have been wanting to recreate this salad I had some years ago. I bought kale last week to do it, kept putting it off and then Zachary came home with his girlfriend and used it up for a dinner with some pasta. My husband was safe for a week.

I bought it again this past Saturday. A beautiful full bunch of young looking leaves. Those are the best – tender and delicious.

I bargained with him. I would make his favorite chicken breast recipe, with a fantastic new twist, adding blueberries and shallots, if I could make my kale salad. Of course I added extra doses of LOVE while I was cooking this meal.

Well, he LOVED it!! He even had thirds. We ate the whole thing!

Here’s the recipe:
KALE SALAD WITH DRIED CRANBERRIES, PINE NUTS AND PARMESAN
– serves 2 – 3

One large bunch of kale, washed well, spun dry, stems removed and very, very thinly sliced (slicing it thin, like a chiffonade, is very important)
One handful of dried cranberries, or more to taste
3 – 4 tbs. of toasted pine nuts
1/2 cup hot olive oil
1/2 cup or more of freshly grated Parmesan cheese
Salt
Pepper

Preheat oven to 375 degrees. Toast the pine nuts in a baking pan for 3 – 6 minutes until lightly browned.  Toss together the kale, cranberries and pine nuts in a large bowl.

Heat the olive oil in a small pan until very hot and nearly smoking. Carefully pour the oil evenly over the kale. Listen to the sizzle as you are nearly frying the leaves. Distribute the parmesan onto the salad, add salt and pepper to taste. Toss thoroughly. Serve right away.

You will LOVE this, I guarantee!Kale salad with cranberries and pine nutsThis salad is perfect for this time of year. Just look at the colors, so festive for the holidays with the luscious green and red. A great clean and healthy dish to have in the midst of all the holiday richness!

kale salad with sauteed chicken breast in white wine, shallots and blueberries

Our dinner – with sauteed chicken breasts in white wine, shallots and blueberries

Filed Under: Dinner, Salads, Sides Tagged With: cranberries, dried cranberries, hot olive oil, kale, kale salad, Parmesan cheese, pine nuts

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Mary Frances

Mary Frances

Spread love through cooking.

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