Posted in Uncategorized, tagged Pesto on May 5, 2010|
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Roast Chicken Sandwich w/ Pesto Mayo and Smoked Swiss on Toasted Whole Grain
New low. I’ve hit a whole new level of laziness. My last post was basically a straight copy and paste (plus minor editing) recipe. Which, really, is a shame because I think the pictures from that post are rather nice and deserve a better accompaniment. I apologize oatmeal raisin cookies. You were delicious.
Among other things…today I attended my last college class ever. I started crying during the last 20 mins of class. Not because I was sad, but because this lingering sinus infection decided to materialize in the form of a coughing fit just as my Prof was giving his “inspirational message” to the class. In an attempt to try to contain my loud hacking, tears started streaming down my face. With the tears plus the accompanying sniffles due to my sinus congestion, I’m pretty sure my Prof saw and probably thought I was really sad about leaving his class. Extra “favorite student” points on my final grade anyone???? 😉
Pesto Fettuccine w/ toasted Pignolis, Peas, & Parmesean
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Wow. I’ve been surfing the internet looking for inspiration for new recipes…wow…there are a lot of awesome food blogs out there. I am humbled…but then again, I’m just a poor college student living on a budget and cooking for fun. So I guess I don’t feel too bad about the poor quality of this blog. Because, as much as I am lacking now, I still remember the first time I ever tried to cook dinner for my family. What a disaster. Baking was easy but cooking was a whole other monster…learning how to have two things going on the stove at the same time and keeping it from burning took a lot of practice. My brother still makes fun of me about it all.the.time.
For a project for my high school French class, we had to cook a three course french dinner for our families and journal the entire process. I chose to make French Onion Soup, Ratatouille, and Chocolate Mousse. All three dishes were catastrophes but the worst was the French Onion Soup. Beef broth, onions, some seasonings…sounds easy, right? How could one mess this up? That’s what I thought! But then again, I also thought that the order ingredients were listed in recipes were arbitrary and you could just dump stuff in whenever. So, instead of adding flour to butter and making a roux at the very beginning of cooking, I added flour at the very end – after the broth. What resulted was giant lumps of flour floating all around my soup instead of the smooth creamy texture you normally get from roux based soups. Upon serving it to my family, they pretended to enjoy my horrible soup until my jerk brother pointed out the obvious and ridiculed my abilities to no end. It wasn’t until winter break 2009 that I had recovered enough from this traumatic incident to attempt French Onion soup again. But this time, it was wonderful. Hmm…maybe this will be a future recipe post….
If you’ve ever had Caprese Salad before, it’s normally just tomato, mozzarella cheese, and basil – classic Italian flavor combo. In an effort to add more flavor and depth into this dish, I decided to roast the tomatoes and top everything with a pesto. The result is well worth the extra effort.
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