The Best Pesto: The Italian Pantry

I've posted this pesto recipe before. It's Gran Fran's famous pesto and it cannot be beat.

Click on over to her site, The Italian Pantry to read her memoir relating to this lovely pesto.

Classic Pesto

original recipe courtesy of Fran Claro of The Italian Pantry

Ingredients

• 3 cups basil leaves
• 2 cloves garlic, minced
• 1/2 cup Parmigiano Reggiano cheese, roughly grated (I omit the cheese when I make this and it's fine)
• 1 to 1 1/4 cups extra virgin olive oil
• 3 tablespoons toasted pine nuts
• 1/2 teaspoon salt
• 1/2   teaspoon freshly ground pepper
• Dried red pepper flakes to taste

Preparation

1. In blender or food processor, pulse all ingredients, until sauce is thick and creamy.
2. Add more oil if necessary.
3. If you are storing this for later use, put a few tablespoons of olive oil in the jar after you’ve filled it with the pesto to keep it fresh and green.

Yields approximately 2 cups Prep time, 15minutes; cook time 0

Cook’s Notes: Serve on top of pasta, as a pizza sauce or as a spread on your favorite sandwich. Great with mozzarella and tomato in a salad.

Kale. Who Knew It Could Be This Easy?

Spring is here. At least in SF. It's got to be close to 70 degrees here with lovely clear, blue skies. A perfect day for a walk over to our local farmer's market.

There was a nice kale salad in our lunch this past week, so I decided to try my hand at cooking some. I've used kale in soups before, but never any other way.

Many varieties of kale showed up this week at the farmer's market. I got some and then stared it in on my kitchen counter for a good long time. I realized that I had no idea what to do with it. Since it seems very fibrous, braising seemed like a good idea. Then I remembered how we always cooked sausages in boiling red wine before putting them into the tomato sauce when I was growing up. Maybe red wine was the way to go.

It most certainly is the way to go with kale. I don't know if there are purists out there who have a particular right way to cook these hearty leaves, but I recommend that you give the red wine a try.

Once I had the kale cooked down, I thought I'd try two different final dishes with it. I served it alongside boiled potatoes straight from the pan with some of the braising liquid and garlic.

And, I made a pesto-style preparation, by pureeing the cooked kale, garlic and braising liquid in the food processor. Both were good, but I preferred the pesto-style, since I'd never tasted kale this way before.

Red Wine-Braised Kale with Boiled Potatoes

• 1 bunch Kale (or Hearty Greens)
• 1 cup Red Wine
• 3 Tablespoons Olive Oil
• 3 cloves Garlic, whole, skin removed
• Salt and Pepper to taste
• 3 cups Potatoes, cubed and boiled

1. Wash Kale thoroughly in cool running water.
2. Set a large skillet over a burner turned to high-heat.
3. Add the oil and water.
4. Turn off the heat and add the wine.
5. Turn the heat back to high.
6. Add the Kale and garlic. It will run over the side of the pan at first. It shrinks to less than half it's original volume once it is cooked down.
7. Cook over medium heat for 20 to 25 minutes, until leaves are tender.
8. Serve over the boiled potatoes, being sure to scoop up some of the cooking liquid to pour over the potatoes.

Red Wine-Braised Kale Pesto with Boiled Potatoes

• 1 bunch Kale (or Hearty Greens)
• 1 cup Red Wine
• 3 Tablespoons Olive Oil
• 3 cloves Garlic, whole, skin removed
• Salt and Pepper to taste
• 3 cups Potatoes, cubed and boiled

1. Wash Kale thoroughly in cool running water.
2. Set a large skillet over a burner turned to high-heat.
3. Add the oil and water.
4. Turn off the heat and add the wine.
5. Turn the heat back to high.
6. Add the Kale and garlic. It will run over the side of the pan at first. It shrinks to less than half it's original volume once it is cooked down.
7. Cook over medium heat for 20 to 25 minutes, until leaves are tender.
8. Put the cooked Kale and its cooking liquid into a food processor.
9. Process until all leaves and stems have been chopped up and incorporated into a mixture.
10. Serve over the boiled potatoes.

A version of this recipe is featured on The Fruit Guys website.

The Day After: Pesto

I know, you've probably all eaten your body weight in treats, ham and gooey goodness by now, but I had to share a-not-so-light recipe with you. It's traditional, I guess, to start off the post-Christmas season with light, healthy foods, but it's so darn cold, I still think we need these stick-to-your-bones dishes to get us through.

Remember how I mentioned that my sister and I made a book for Gran Fran with her recipes and my photos? Well, here is another

recipe from that project, Lasagna Geonvese. I've not made many lasagna's in my time, but figured I should give this one a go since it's different than any others I've had.

I, of course, don't eat gluten or dairy, so I only had a small taste of this. It was superb. You could adjust this easily with gluten-free noodles, but I'm not a fan of non-dairy cheese, so can't recommend anything on that front.

OK, back to the recipe. It was really fun to make. Lots of steps, as I've mentioned before, but the potatoes and pesto really made this dish stand out from your traditional lasagna. I love the colors, too, since it's a little unexpected to see a green lasagna. I do have to say, though, I don't recall when Gran Fran may have made this for us.

I do remember her excellent Pesto, and know that when we were in Italy in 1989 we did have a lasagna with pesto and potatoes in it. Yes, that's right, I (and probably Gran Fran, too) can probably recall every dish we ate that month in Italy. The fried bread (savory and salty) is one thing I have yet to be able to recreate in my own kitchen.

Enjoy a piece of this right out of the oven.

original recipe courtesy of Fran Claro of The Italian Pantry

Lasagna Genovese

Serves ten

Pesto

• 3 cups basil leaves
• 2 cloves garlic, minced
• 1/2 cup Parmigiano Reggiano cheese, roughly grated
• 1 to 1 1/4 cups extra virgin olive oil
• 3 tablespoons toasted pine nuts
• 1/2 teaspoon salt
• 1/2   teaspoon freshly ground pepper
• Dried red pepper flakes to taste

1. In blender or food processor, pulse all ingredients, until sauce is thick and creamy.
2. Add more oil if necessary.
3. Set aside.

Lasagna

Preheat oven to 375 degrees F.

• 1 pound curly edge lasagna noodles
• 10 fingerling potatoes, scrubbed, salted, thinly sliced, steamed until tender
• 1 pound green beans, sliced on the bias, salted, steamed 5 minutes
• 1/2 cup Parmigiano Reggiano, coarsely grated
• 1 pound fresh mozzarella, diced
• 2 cups whole milk ricotta, drained
• 2 eggs, beaten
• 3 tablespoons flat-leaf parsley, minced
• Salt and freshly ground pepper to taste
• Pesto

1.  Boil noodles in salted water, according to package directions, drain well.
2.  Blend mozzarella, ricotta, and eggs with parsley;  salt and pepper to taste.
3.  Layer pesto, noodles, green beans, pesto, grated cheese, potatoes, blended cheeses, pesto.
4.  Continue stacking ingredients in the same order, ending with noodles, pesto, and a sprinkling of Parmigiano.
5. Cover loosely with aluminum foil; bake 35  minutes; remove foil; bake 10 minutes, or until golden brown.
6. Let rest 15 to 20 minutes before serving.

I Love My Food Processor

Have you ever seen anything so wonderful?

If you've seen my previous posts, you may know that I grew up in a household without a food processor, let alone knives that had any kind of a sharp edge.

I resisted for years, fearful that Gran Fran's paranoia about these machines with killer blades would come true.

Well, I'm glad that I bit the bullet and got myself a new-fangled food processor. It is my new best friend (though that Microplane is coming in a close second).

I never imagined how quickly it could take a ingredients to pulp, soup or otherwise smush lots of stuff together instantly and consistently.

And, so, here are a few of my greatest hits: pesto, no-cook cranberry sauce and mushroom soup.