Archive for November, 2017

It seems a bit odd to call it “pesto” because it is a cooked spinach sauce with not a trace of basil but there you go. It’s delicious!

Serves 6 to 8

1 pound pasta
1 cup chopped yellow onion
1/2 cup olive oil
1/4 cup water
3 garlic cloves, peeled and smashed
1 chopped jalapeno (optional)
Salt and ground black pepper
12 ounces spinach (about 12 cups)
1/4 cup heavy cream, half and half or milk
1 cup grated Parmesan cheese
1 cup crumbled queso fresco or Iberico (from Trader Joe’s)
1 lime

Cook the pasta until tender but not fully cooked, about 2 minutes less than package directions. Reserve 1-1/2 cups of the cooking water before draining the pasta.

While the pasta is cooking combine the onion, oil, ¼ cup water, garlic and 1 teaspoon each of salt and pepper, and a chopped jalapeno if you want to spice things up, in a food processor. Add one third of the spinach and process about 30 seconds or until smooth. Add the remaining spinach in two batches, processing until smooth after each.

In a 12-inch nonstick skillet over medium-high heat, bring the pureed spinach mixture to a boil and, stirring occasionally, cook until it begins to thicken, three to five minutes. Add the reserved pasta water and return to a simmer. Mix in the pasta, then bring back to a simmer, stirring occasionally, for three to five minutes, until the pasta is al dente and the sauce has thickened up. Stir in the heavy cream and remove the pan from the heat. Stir in the Parmesan, then one to two tabelespoons of fresh lime juice. Serve with crumbled queso fresco (or Iberico) for you and your guests to sprinle on liberally. Enjoy!


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While technically not scones, Welsh cakes are similar enough in their use that I’m putting this recipe here.

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I admit, I love fruitcake. This Quick Fruitcake by King Arthur sounds delicious!

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Cilantro-lime rice is one of the things that makes life worth living. This recipe calls for jasmine rice. Don’t sweat it – use your preferred rice, cooking it as you would for plain white rice. The lime and cilantro go in after the rice is cooked.

The best rice pudding in the world.

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Almond paste is the needed for so many delicious recipes, including marzipan. You can make it yourself!

Tempering chocolate is so important in making candy or other sweet-making applications. It’s not as difficult as it might seem.

Cinnamon Sugared Almonds

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Make these dark-chocolate-dipped coconut macaroons and you will thank me – well, you’ll thank Barefeet in the Kitchen, really, but …). Super easy, super delicious. I used my small scoop (1 tblspn size) and got 24 macaroons. The recipe indicates 6 oz of dark chocolate but I ended up using 15 oz. No such thing as too much chocolate.

These Perfect Single-Serving Size Chocolate Chip Cookies are the greatest! I add about a cup of chopped pecans, and make “normal” size cookies, so I actually get between 15 and 18 cookies out of a recipe (I eyeball the quantity of nuts, so sometimes I get the higher number, sometimes the lower). It’s far quicker than making even a half batch recipe of chocolate chip cookies because they all fit on one cookie sheet.

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Ridiculously Easy Buttermilk Biscuits has science behind them!

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