Simple Secrets: Basil Pesto

I had a lot of basil. Like a lot. I found a sunny spot in the backyard and all summer long enjoyed the bounty of a big ass basil plants. Those delicious leaves were called upon for every caprese and batch of scrambled eggs (and even a few cocktails), but the season is drawing to a close. Rather than let all that bright green die back, I wanted to capture the flavor in pesto.

I have to brag for a moment here. As someone who once killed a drug store bamboo... and a houseplant... and numerous orchids... and a few lavender plants... I'm incredibly impressed that I kept this basil alive. I should really give the credit to the Husband who does the watering, but let me feel a bit of horticultural pride.

Pesto couldn't be easier and is oh-so versatile. In one week alone we enjoyed it upon grilled flank steak, mixed with angel hair pasta and cut with lemon juice as salad dressing. If can freeze it too and enjoy a bit of summer in the inevitable depths of winter. Simply mix with olive oil and freeze in ice cube trays.

Basil Pesto
1/2 cup pine nuts
4oz parmesan cheese
4 garlic cloves
1 tablespoon salt
8 cups basil leaves, loosely packed
Juice of 1 lemon
1 cup olive oil

Combine pine nuts, parmesan, garlic and salt in the bowl of a food processor and pulse until combined. Add basil and lemon juice and process until chopped. Turn on the processor and stream in the olive oil and blend until smooth. Taste and adjust salt to taste. Enjoy!

Pastaria Kale Salad

A lot of people have asked me about the differences between the Chicago and St. Louis restaurant scenes. It's hard to compete with a world-class scene like Chicago's, but we've found a number of good restaurants here. In general I find you just have to look a little hard and Yelp isn't as reliable here. #FirstWorldProblems, right?

One of the restaurants we have really loved is Pastaria by Niche. My favorite thing on the menu? Their chopped kale salad. It's incredibly flavorful and I've been trying to put my finger on the flavors for months. I haven't quite nailed it, but I think I'm getting pretty darn close with the following recipe. Anchovies people... that's the good stuff.

I know... I know... anchovies are the food your mom used to threaten you with when you were a kid, but they're really tasty. In this recipe you don't taste fish, but the anchovies give a meaty, salty bite to the dressing that stands up well to the firm texture of kale.

Usually I just shake up my dressings in a jar, but with the anchovies I like to give it a buzz in the food processor. This way you don't get any rogue chunks of fish. Gross.

Like most kale salads, it's best to rub in the dressing and let it sit for a few minutes. The nice thing about this is you can make it ahead if you're entertaining or if you're bringing it for lunch you can dress it in the morning. Easy peasy.

Just throw in the cheese and bread crumbs right before you serve to keep everything crunchy. So if you can't make it to Pastaria, at least you can enjoy a close(ish) salad.

Pastaria Kale Salad
2 bunches kale
1 shallot, roughly chopped
4 anchovy fillets
Juice of 1 lemon
1/4 cup olive oil
1/4 cup fresh-shredded parmesan cheese
1/4 cup panko bread crumbs

De-stem, wash and dry kale before roughly chopping. Place in a large bowl.

Combine shallot, anchovies, lemon juice and olive oil in a food processor. Buzz until shallot and anchovy are finely chopped and dressing has emulsified.

Use your hands to rub salad dressing into the kale leaves. Allow to sit for 30 minutes.

Just before serving toss in parmesan cheese and panko bread crumbs. Enjoy!

Healthier Green Bean Casserole

You know it's all about the fried onions. In the history of all Thanksgiving green bean casseroles, there has never been anyone to extol the virtues of cream of mushroom soup or wait all year for soggy green beans. So if we're really just looking for an excuse to eat fried onions, let's think about a better way to go about this, shall we?

Now this isn't weeknight healthy stuff, but it is a healthier alternative to the traditional version of the casserole. Fresh mushrooms, onions and balsamic vinegar give this great depth of flavor, without the usual heft. If anything, more room for pie and turkey, right?

And don't worry... there's still fried onions. It is Thanksgiving, after all.

Fresh green beans keep things crisp and flavorful.

After blanching in boiling water, straight to an ice bath to maintain the beans' bite and color.

After the onions have softened, in with the mushrooms until they've given up all of their liquid and that has evaporated.

A dusting of flour for a quick roux, laying the groundwork for a luscious sauce.

Mixed and ready for crisp onions and parmesan cheese. If you're working ahead of time, you can prepare the beans early in the day and then top with cheese and onions and bake just before serving.

Healthier Green Bean Casserole
1 lb green beans, ends removed
2 tablespoon olive oil
1/2 yellow onion, chopped
10 oz cremini mushrooms, sliced
3 tablespoons balsamic vinegar
2 tablespoons flour
S&P
1 cup chicken stock
1/2 cup fried onions
1/4 cup parmesan cheese

Preheat oven to 425 degrees. Boil a large pot of water and add green beans; cooking for 5 minutes. Drain beans and immediately immerse in ice water. Allow beans to cool completely, remove from water and dry.

Heat olive oil over medium hight heat and add onions; cooking until soft and translucent. Add mushrooms and cook until they give up their liquid and that evaporates; about 10 minutes. Add balsamic vinegar  and S&P to pan and cook 1-2 minutes until mostly evaporated. Sprinkle flour over mushrooms, stirring constantly; cook for 1-2 minutes. Add chicken stock, scraping the bottom of the pan until all of the bits have released.

Toss beans with sauce and place the beans in a 9-inch square casserole dish. Top with fried onions and parmesan cheese. Bake for 15-20 minutes; serve hot.

*Recipe inspiration from Cooking Light