Spaghettini with Spicy Basil Pesto

 
I plant a container garden each summer and the one thing I can always count on is basil. It grows like a weed in my backyard every single year.

My basil was needing a trim, so I went out and got two packed cups and came right in to make Jacques Pepin's Spicy Basil Pesto.

Pepin says, "Conventionally pesto is made with pine nuts, but here I use pecans, along with a jalapeno, for a distinctive effect. You may want to double or triple the recipe for the pesto. It is very good on grilled fish or meat, as a delicious flavoring for baked potatoes, or as a topping for other pastas. It will keep for up to a week in the refrigerator. Be sure to cover it with a piece of plastic wrap, pressing it down so it touches the surface of the pesto. "Blanching" the basil and the parsley in a microwave helps prevent them from discoloring when the pesto is held for a few hours." 

I love that Pepin changes up the classic pesto by using pecans in place of pine nuts. I also love the idea of adding a jalapeno (also fresh from the garden)! I have to say this pesto was one of the tastiest pesto recipes I've ever made. I loved the slight heat from the jalapeno and the pecans seemed to give the pesto a little more body than normal. I found 5 cloves of garlic was just right and everything came together perfectly. 

Mixing pesto into pasta is likely a personal preference. Some people might like more or less pesto than others. Pepin has you mix the pesto with one pound of pasta which really stretches the pesto out and makes the flavor more subtle. If you wanted a more pronounced pesto flavor, then you'd want to make a double batch of pesto, or use less pasta. 

We enjoyed this pesto over angel hair pasta and found it to be incredibly light, like a cloud. A true summer pasta dish, if there ever was one. 

I am a HUGE fan of this pesto recipe. In fact, it may be my favorite of all time. I will definitely make it again!

 Spaghettini with Spicy Basil Pesto

Adapted from Essential Pepin

by Jacques Pepin

Serves 4

2 cups packed fresh basil leaves

1 cup tightly packed fresh parsley leaves

1/4 cup freshly grated Parmesan cheese

1/4 cup pecans

5 garlic cloves, peeled and crushed

1 small jalapeno pepper, cut in half and seeded

1/2 cup extra virgin olive oil

1 pound spaghettini

1/2 teaspoon salt

freshly ground black pepper

hot pepper flakes (optional)

1/2 cup freshly grated Parmesan cheese

Bring 4 quarts of salted water to a boil in a large pot.

For The Pesto: Put the basil and parsley in a plastic bag and microwave on high for 1 minute. Transfer, while still hot, to a blender and add the Parmesan cheese, nuts, garlic, and jalapeno pepper. Process for about 30 seconds, until the mixture is finely purred. Add the oil and process for a few more seconds. (You should have about 1-1/2 cups). Transfer to a large bowl and set aside.

Add the spaghettini to the boiling water, stir well, and cook for 8 to 9 minutes, until tender but still slightly al dente.

Scoop out 1 cup of the pasta cooking liquid and mix it with the pesto. Drain the pasta well and add it to the sauce, along with the salt, and black pepper to taste. Toss and serve immediately, with hot pepper flakes, if desired, and the grated Parmesan cheese.

 

Summer Harvest @ IHCC

Herby Bread Frittata {Inspired by the Farmer's Market}

  

The farmer's market is a wealth of inspiration. One week it's the fresh ripe peaches, another week it's fresh corn on the cob, and yet another week it's a batch of spicy dill pickles. I think that's the fun of it. You just never know what's going to call to you.

This weekend I went to my local farmer's market and nothing was speaking to me. Our local market is very nice, but only about 10 small stalls, and I was feeling the whole been there, done that vibe. So, I got in the car and drove to Lexington. Their market is MUCH bigger and I hadn't been there in a few years. 

In a market of at least 40 stalls, with everything imaginable, I focused in on one booth full of the most amazing looking organic produce and THE MOST BEAUTIFUL HERBS I had ever seen! I starting grabbing up bundles of herbs: chives, sage, dill, basil, and thyme. I bought one of each! Inspiration had struck.

On the way home I was thinking of my favorite "base" ingredients that are my "go-to's" for all the things I bought at the market. What lends itself well to herbs, and onions, and peppers? 

Some things are just standby's for me, like: eggs, chicken, potatoes, any type of bread or stuffing, and homemade butters or even pesto. I started creating a menu to use up my bounty.

To start with I turned to Mark Bittman. I really wanted to make a quiche, but a frittata is much healthier. I found that he had a variety of fritatta options in his book: pasta, grains, potato, and bread. I had some wonderful sourdough bread that needing using up, so I went with the bread frittata.

The next task was to chose the herbs. I went with dill, chives, and basil. Lots of them, anywhere from 1/4 - 1/2 cup. I wanted the frittata to sing with herbaceous flavor!

Let me go ahead and say...this frittata was one of my all-time favorites! I AM SO GLAD I WENT WITH THE BREAD FRITATTA! The sourdough cubes held up to the egg but also absorbed the egg much better than potatoes and the texture was heavenly! I will be ALL ABOUT a bread frittata from now on, it is just superior in texture to a potato frittata. Plus, I always really want my potatoes fried crispy and served on the side, and this allows for that. 

The herbs were a perfect combination and I really, really loved the tang of the fresh dill with the eggs. Dill and eggs are just a perfect pairing, every bit as good together as peanut butter and jelly! I can't tell you how much I enjoyed this breakfast. I will be trying more bread frittatas in the future with various herbs and veggies and cheeses. I think this is a fabulous base recipe to play around with and highly suggest it!

 

Herby Bread Frittata

Adapted from How To Cook Everything Vegetarian

by Mark Bittman

Serves 4-6

1-1/2 cups cubed bread

 salt and pepper

4 tablespoons butter

5 eggs

1/2 cup Parmesan cheese

1/4 cup feta cheese*

1/4-1/2 cup fresh herbs*

Notes: You can use any herbs here. I used a combination of chives, dill, and basil. You can also use any type of cheese, but be mindful that it goes with the variety of herbs you're using. I used Parmesan and a sprinkle of feta on top, which pairs lovely with the dill.

Preheat the oven to 400F. Get out a 10" skillet that is ovenproof (I use my cast iron skillet for all frittatas). Put the butter in the skillet over low heat.

Beat the eggs with some salt and pepper in a large bowl, then stir in the bread cubes, the Parmesan, and the herbs. Mix to incorporate evenly. Pour the egg mixture into the skillet, using a spoon or spatula to distribute the ingredients evenly, and cook over low for about 10 minutes. I think the secret is cooking this real low and slow for around 10 minutes. You want the egg mixture to be firm around the sides before placing the frittata in the oven. This is also the point where I sprinkled on little bits of feta cheese! Once it looks like it is cooked around the edges, you can place the frittata into the oven. Note: You are really only placing this frittata in the oven long enough to firm up and cook the middle of the frittata. This should take only a few minutes. Keep checking the frittata so that it does not overcook, and keep in mind that this will continue to cook once removed from the oven. Best to pull it out when it still looks slightly liquidy in the center. Remove and serve hot.

Curtis Stone's Pesto

I grew up in the 80's and early 90's in small blue-collar town called Elyria, Ohio (just about 20 or so miles south of Cleveland). It sounds cliche, but life was simpler then. It really truly was.

When you got to be a junior or senior in high school, and it was time for Homecoming or Prom, you went to the Spitzer Plaza Hotel for dinner beforehand. Back then the Spitzer was about the ONLY fine dining establishment around, and you had to drive out to the lake which was about a half hour to get there. Now this is a BIG DEAL because as I mentioned, life was simpler and NO ONE drove half an hour to eat anywhere in those days.

My friends and I would get real dressed up for our big date. Again, times were simpler. We didn't get our nails done. We didn't get our hair done. We didn't get our makeup done. But, we did do it ourselves and we were happy with that. We didn't know any different. We'd wear our fancy gowns, we always had fancy gloves up to our elbows, gaudy rhinestone jewelry, shoes dyed some neon color to match our dresses, and we were SET. Let me tell ya...we thought we were something else. We were like movie stars going to eat at a fancy restaurant.

I can still remember the first time I walked into the restaurant. I'll never forget all the blue velvet and  also never forget that this was the first time I ever heard of pesto. None of us knew what the Pasta Pesto was, but we figured pasta was the safest bet so we ALL ordered it!

When the pasta came out and it was green we were surprised and interested. What was this dish sitting before us so different than anything else we'd had before? It felt so exclusive and fancy with the freshly grated Parmesan on top. Funny enough, I don't remember if any of us really liked it, but I DO remember that we all had a blast living it up drinking our Shirley Temples and eating our Pasta Pesto. Those were the days. No worries. No responsibilities.
 

Fast forward about 30 years and I'm making pesto in my own kitchen with ingredients that I always have on hand and basil that I grew in my bourbon barrel out back.

Pesto is no longer a specialty ingredient and times, well....they are certainly no longer simple. 

I have tried lots of different pesto recipes over the years and this one is my all-time favorite. The pesto turned out perfectly balanced. THIS IS THE PESTO RECIPE!

Pesto

Adapted from Parade Magazine

by Curtis Stone

Makes about 1 cup

2 garlic cloves

salt, to taste

1/4 teaspoon red pepper flakes

2 cups fresh basil leaves, lightly packed

1/4 cup pine nuts, toasted

1/2 cup freshly grated Parmesan cheese

1/3 to 1/2 cup extra virgin olive oil, plus more to cover the pesto

Note: I had SO MUCH fresh basil so I used 2 cups basil in place of 1-1/2 cups like the recipe was written. Because I used more basil I also used more oil, 1/2 cups per batch. Traditional basil pesto is made in a mortar and pestle and that is how Curtis makes his. Directions for both the mortar and pestle and food processor are below.

To make the pesto in a mortar and pestle: Mash the garlic, salt and red pepper flakes into a coarse paste. Ad 1 cup of the basil and pound until it is coarsely ground. Add the remaining 1/2 cup basil and pound until a coarse puree forms. Add the pine nuts and pound just to break them up. Add the Parmesan cheese and olive oil and mash until the nuts are coarsely ground and the mixture is well blended.

To make the pesto in a food processor: Pulse the pine nuts, garlic, sald and red pepper flakes together until the nuts and garlic are finely chopped. Add the basil and Parmesan cheese and pulse about 10 times to chop the basil. With the machine running, gradually pour in the olive oil.

Transfer the pesto to a container and float a thin layer of olive oil on top. Cover and keep refrigerated, but bring to room temperature before using.

Pickled @ IHCC

Eric Ripert's Pesto with Fettuccine, Heirloom Cherry Tomatoes, Marinated Fresh Mozzarella, and Purple Basil

This summer I found peace and healing down a winding country road. As pretty as they come, the road is lined with lush green horse farms on both sides and a canopy of trees above. In the late afternoon when the sun peeks through the trees, and you're the only one on the road, it is a spiritual experience. I swear it heals your soul.

It's almost sad when the road comes to an end. Almost. For a fairytale awaits. The Kentucky Castle.



There is an allure to this castle. You see, for years, no one was allowed inside the castle, or on the grounds of the castle, so everyone would drive by pointing and remarking how pretty it was. We wondered and we imagined. Then recently the castle opened up. Now it is a boutique hotel, a farm to table restaurant, and they host special events.

This summer one of the events at the castle is The Farmer's Market at The Castle. It is extremely popular and for good reason. Who would pass up the chance to walk around the grounds of a castle shopping for produce while sipping a cocktail, or an iced coffee, and listening to live music?

I have been living for Wednesday afternoons and The Farmer's Market at The Castle. It is my happy place! The drive, the castle, the goods at the market, and the farmers. The only thing that could make the experience any better would be if my mom could join me. I can't help but feel a little sad each time because I know that she would absolutely love The Farmer's Market at The Castle just as much as I do, maybe even more. Still I go faithfully, every Wednesday, and I'll tell you... I swear I feel the healing process at work when I'm riding there on that winding country road under the canopy of trees.

My mom's passing taught me many things. One of them is to be sure to do all the things you want while you can. One thing I've always wanted to do is sign up for a CSA box, or a Farmer's Box. The Salad Days Farm (pictured above) is my favorite, so a few weeks ago I signed up to receive a weekly Farmer's Box. The Salad Days Farm is certified organic and her box is only $20 for the week. It's the most beautiful produce and I always feel like I'm getting way more than I paid for.

 

I am always bursting at the seams to see what goodies I get for the week. This week I received beautiful heirloom tomatoes, green and purple basil, cilantro, beets, okra, cucumbers, garlic, summer squash, zucchini, and some beautiful red peppers. I knew right away that I wanted to use the basil and garlic to make pesto. I also decided to combine the pesto with some pasta, the heirloom tomatoes, some fresh mozzarella or burrata, and garnish it all with the purple basil.

The final dish turned out beautifully! Ripert's pesto is hands down the best pesto I've ever made. All of the ratios are just right. Some recipes have too much basil, or too much oil, while others skimp on the cheese. Not this one. Ripert's recipe is just the right amount of everything.

When I plated the dish and stepped back to take pictures I paused and thought about my mom. She would love this dish with all the beautiful colors and fresh ingredients. I could hear her say, "wow, look how fresh and beautiful that looks." Then we would sit down to eat and I know she would go on and on about how much she loved eating fresh food in the summer and how "special" this dish was. It was her tagline. Anytime she was really impressed, or a dish had a beautiful presentation, she would always say it was "so special."

So this one is for you, mom. You are always with me in the kitchen. You would love the sweet pop of the cherry tomatoes and the beautiful color they give the dish. We would fight over the creamy pieces of marinated mozzarella, or maybe we would've just added more. I can see you now ripping chunks of fresh mozzarella over your plate. You would go on and on about how special the purple basil looked on top. We would enjoy the dish together and laugh about how everyone else in the house was crazy for being so picky and not liking pesto, and tomatoes, and so many other things. We would make plans for the leftovers and talk about them the next day. All these moments play out in my mind as I enjoy this dish and I find myself so thankful to know, without a doubt, what would be.

Pesto with Fettuccine and Heirloom Cherry Tomatoes, 

Marinated Fresh Mozzarella, 

and Purple Basil

Adapted from Avec Eric

by Eric Ripert and a Stirring the Pot Original

Serves 4-6

For Eric Ripert's Basil

2 cups basil leaves, loosely packed

1 tablespoon minced garlic

1/2 cup grated Parmesan

1/2 cup extra virgin olive oil, plus more if necessary

1/4 cup toasted pine nuts

sea salt and black pepper, to taste

crushed red pepper flakes, to taste *

Place the basil, garlic, Parmesan, 1/2 cup of olive oil and pine nuts in a food processor or blender; add salt and pepper to taste. Add crushed red pepper flakes if you like your pesto with a little kick. Process or blend until smooth adding more olive oil as necessary.

For The Pasta

1 pound fettuccine, or another pasta shape

a handful of heirloom cherry tomatoes

1/2 cup fresh mozzarella or burrata, cut or broken into pieces

a handful of basil or purple basil, chopped

1 tablespoon olive oil

salt and pepper, to taste

crushed red pepper flakes, to taste*
Note: crushed red pepper flakes are optional*

 Cook the pasta according to package directions.  While pasta is cooking, place the mozzarella or burrata in a medium bowl and cover with the oil, some of the chopped basil, salt and pepper, and crushed red pepper flakes if using. Allow to marinate while the pasta cooks. Cut the heirloom cherry tomatoes in half, or quarters, if necessary.  

When the pasta is done, toss all but 1/4 cup of the pesto with the pasta and place the tossed pasta in a large pasta serving bowl. Top the pasta with the remaining pesto, the marinated cheese, the cherry tomatoes, and the chopped basil. Serve immediately!

Ripert's Potato Goat Cheese Royale

I think it's safe to say that just about everyone loves a creamy and cheesy little potato bite. I suppose that's why Eric Ripert's Potato Goat Cheese Royale stood out to me the very first time I laid eyes on them. I knew I had to have them. Plus, the recipe is only five ingredients. It doesn't get much better than that!

Grab some baby yukon potatoes, a good-quality goat cheese, some cream, an egg and some chives. Boil the potatoes until tender, scoop out some of the flesh into a bowl to enjoy another time, add a dollop of goat cheese, and fill the potatoes with the egg and cream mixture. Top with chives and bake for about 15 minutes. These are delightful!

Here are some tips I learned along the way. My potatoes were a little smaller than Chef Ripert's so I halved the custard (1/2 cup cream and 1 egg). I still had some custard leftover. I would suggest doing the same. If you need more you can always make the rest, but I doubt you will need to. Next, potatoes require a lot of salt. Boil them in overly salted water. After scooping the flesh out sprinkle them with a little more salt. Add salt and pepper to your custard. Prior to baking sprinkle with even more salt. Trust me. I did all this and still had to salt them when they came out of the oven.

Please make these. They are delight little bites and they really hit the spot. They are delicious served hot right out of the oven, but they are also just as good warm, or at room temperature. This is the kind of thing that gets better when it has a chance to sit and the flavors meld together. I bet you could even make them ahead of time and reheat them and they would have a little more flavor.

Feel free to change up the recipe and use different kinds of goat cheese and herbs. Personally, I think a sun-dried tomato goat cheese with a little bit of basil on top would be my favorite! Just make them. You can't go wrong!

Potato Goat Cheese Royale

Adapted From Avec Eric

by Eric Ripert

Serves 6-8

15 baby Yukon Gold potatoes (about 1-1/2-2 inches in diameter)

4 ounces fresh goat cheese

1 cup cream

2 eggs

 salt and pepper, to taste

1/4 cup sliced fresh chives

Note: You probably only need about half of the custard mixure (1/2 cup cream and 1 egg). Also, you will need to use quite a bit of salt to season these potatoes. Feel free to experiment using different varities of goat cheese and herbs!

Cook potatoes in heavily salted water until tender. Drain and let cool.  

Preheat the oven to 375F.

Cut the potatoes in half and scoop out some of the flesh. Place the potato halves on a baking tray and spoon a little goat cheese into the center.

Whisk together the cream and eggs and season with salt and pepper.

Fill the potatoes with the custard mix (I used a small squirt bottle to do this) and sprinkle with chives on top.

Bake the potato custards in the oven for about 12-15 minutes, until set. Serve immediately. They are also good luke warm.

Unfortnately this particiular potato didn't have as much of the cream mixture as the others. Most of them were creamier!

Herbed-Baked Eggs {#Foodgoals}

I began 2017 with two #Foodgoals. The first goal was to cook simple recipes featuring quality ingredients. The last goal: cook with lots of eggs. So, 2017 began with Heidi Swanson's Poached Eggs in White Wine and things were off to a fun, and tasty, start.    

I shared forty-one recipes this year and all of them were simple, using 10 ingredients or less, with most being under five ingredients or less. Of those recipes, six recipes featured eggs, so about 15% of my recipes showcased the incredible edible egg. Funny enough, there were many times I wanted to share more egg dishes but felt as if I were sharing too many. Looking back, I could've shared a few more.

I'll be doing a roundup of my Top Favorite Recipes in 2017 later in the week, but for now, I'm going to round up all my egg dishes.  The year started with Heidi's Poached Eggs in White Wine, then after that I made Giada's Baked Gruyere and Sausage Omelet, followed by Jamie Oliver's Mexican-Inspired Breakfast Bowl, Hugh Fearnley-Whittingstall's Swiss Chard, Green Onion & Cheese Tart, Giada's Pan-Roasted Asparagus with a Crispy Fried Egg, and ended the year with Ina Garten's Herb-Baked Eggs. (click on the recipe titles to be directed to the original post) 

Out of all six egg dishes, Giada's Pan-Roasted Asparagus with a Crispy Fried Egg was hands down my personal favorite. I love flavor profile in this dish, along with the healthy dose of veggies, and the texture from the crispy egg and breadcrumbs. If I had to choose a second favorite, it would be Jamie Oliver's Mexican-Inspired Breakfast Bowl, simply because I tend to favor a Mexican flavor profile. The other egg dishes were all delicious, and I'd make them all again but let's face it...we all have our personal, and biased, favorites.

Saying that, Ina's Herb-Baked Eggs wins the award for being the most versatile egg dish in my roundup, and for that reason, it will be made over and over again in my kitchen. There are endless possibilities!

Ina's recipe consists of a handful of ingredients: eggs with a touch of cream, butter, garlic, parsley, thyme, and rosemary. Now, this version is perfectly delicious if you're in the mood for a mild egg dish. It was very satisfying with pieces of crusty toast, had a hint of garlic and herb flavor, and it was the epitome of easy to make. In fact, the ease of this dish makes it perfect for entertaining.

However, I think the fun of this dish is the endless possibilities! You can add just about anything to the baked eggs. Pieces of cooked meat (whatever you have leftover in the fridge: pot roast, sausage, bacon, ham, etc.); veggies of any variety (I'm mostly thinking a spinach and artichoke version would be the best); a variety of cheeses; a spicy version with chorizo, jalapeno, and red pepper flakes served with a warmed tortilla, or any other way you chose! You name it, you can make it! 

So while the other two egg dishes may have been my personal favorites, they were in no way my family's favorites. Since Ina's Baked Eggs can be customized to suit everyone's individual taste, and is about the easiest egg dish that can be made, this recipe is likely to be the real winner of the bunch!  Therefore, I encourage everyone to give it a try, making it your own with your favorite ingredients!

Happy New Year! I'll be back in 2018 with my Top Favorites of 2017, new #Foodgoals, and also to round out my 10th year of Stirring The Pot! Beginning January 2019, Stirring the Pot will turn 10 years old! Back in 2009, when I first started Stirring the Pot, I never imagined I would continue the blog this long and still be going strong ten years later. Very exciting!

Herb-Baked Eggs

Adapted from Food Network

 by Ina Garten

Serves 2-3

1/4 teaspoon minced fresh garlic

1/4 teaspoon minced fresh thyme leaves

1/4 teaspoon minced fresh rosemary leaves

1 tablespoon minced fresh parsley

1 tablespoon freshly grated Parmesan

6 large eggs

2 tablespoons heavy cream

1 tablespoon butter

salt and pepper, to taste

Toasted French bread or brioche, for serving

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoons of cream and 1/2 tablespoon butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread. 

Hugh Fearnley-Whittingstall's Potatoes with "Deconstructed Pesto"

My mom is definitely the one with the "green thumb". In fact, for some time, I think my neighbor's thought she was the lady of the house mainly because she was the one outside planting, pruning, watering, and weeding. It's not that I didn't want to be the one with the green thumb. It's more because I wasn't any good at it and the more I tried the more mom came behind me, cleaning up my messes and fixing my mistakes, as moms are prone to do.

Years ago, mom dug a small herb garden off the back porch and she planted chives, oregano, cilantro, basil, and mint. The herbs did well, but over time we widdled it down to chives, basil, and mint, mostly because they thrived the most and we liked them best.

If I ever got real busy and forgot about the herb garden mom always let me know. She would cut huge bouquets of fresh herbs and place them all over the kitchen, and I'd always laugh because it was her way of telling me they needed to be used.

This summer my mom's been sick and she hasn't spent too much time outside in the garden. Just last week the doctor's told us her cancer was terminal. They say we have time, and we are thankful for that, but we are all still in shock and beside ourselves. I've spent many hours staring into space since that day, but the only thing that really helps me is getting in the kitchen.
 


My mom's always been my blogging buddy. Since the very beginning. The one I cook for. My bravest taste tester. My biggest fan. So this week when I questioned what in the world I could make, I thought of her and what she would do, if only she felt better. I found my answering staring out at the herb garden. It was in need of some love. I started on the basil first and was happy when I found this delicious Hugh Fearnley-Whittingstall dish of Potatoes with "Deconstructed Pesto".

It reminded me of another dish I made back in 2011 when the basil went crazy and mom went outside and filled vases upon vases of basil for me to use. The whole house reeked of basil, and we love the scent, but oh boy...there is such a thing as too much and it makes me laugh now thinking about it. That week I think everything I cooked had basil in it. But of all the dishes we tried we tried that week, the one standout was Ina Garten's Basil Potato Puree. We fell in love with those potatoes. In fact, we still talk about that dish from time to time. Mom always calls it a "special dish" and/or "the freshest potatoes ever tasted." I linked that one above, because if I had my pick between the two potato dishes I'd pick that one, but both of these are tasty summer pleasures.

As for me, I'm heading back out into the herb garden. The mint is out of control and I think I got a few more empty vases...

Potatoes with "Deconstructed Pesto"

River Cottage Veg

by Hugh Fearnely-Whittingstall

Serves 2-4

1 pounds baby potatoes, cut to uniform size if needed

salt and black pepper, to taste

2 tablespoons olive oil

2 garlic cloves, thinly sliced

good handful of basil, shredded

generous squeeze of lemon juice

good handful of grated Parmesan

 Place uniformly cut (potatoes need to be similar sizes to cut in the same time) into a medium-sized saucepan, cover with water, add salt, and bring to a boil. Then lower the heat and simmer for about 8 minutes, until tender.  Drain the potatoes and set aside.

Put the same saucepan back onto the stove top and add the olive oil, garlic, and salt and pepper, to taste. Allow the garlic to cook for around 1 minute, then add potatoes back into the saucepan and stir in the shredded basil, some lemon juice, and some grated Parmesan cheese. Taste, adjust seasoning (usually potatoes always need more salt) and serve. 

Heidi Swanson's Popcorn {with Mustard, Thyme, Chives & Browned Butter}

When Heidi Swanson won the vote as our next IHCC chef I had visions of quinoa patties running through my head. Without a doubt, the very first recipe I was going to share would be her Quinoa Patties, with a southwest twist. I had visions of those golden brown patties artfully arranged on a plate with some salsa and slices of ripe avocado. I bought all the ingredients.

Hours later, I was sitting on the back porch with the dog, enjoying the cool breeze, and realized it was the most glorious fall day. No way was I going to spend that gorgeous day inside making quinoa patties. Quick glance through Heidi's Super Natural Every Day and I nearly squealed with delight when I found this perfectly easy, and quick, recipe for Popcorn with Mustard, Thyme, Chives & Browned Butter.

Score! Mustard is one of my favorite ingredients so my interest was piqued. Bonus, I was also able to clean out my pantry a bit by using the last of my popcorn kernels and the last of my fresh herbs. I love it when a plan comes together like that!

So, here it is. A delicious popcorn recipe to share with your loved ones. Perfect to eat on the sofa while you're binge watching episodes of your favorite show. Browned butter is always a welcome addition with it's warm nutty flavor. The two tablespoons of Dijon mustard was just the right amount, leaving behind a subtle flavor of Dijon. To me, the star was the addition of the chives. I found myself searching for the bits that were heavy on the chives. Those bites were quite simply my favorite! A definite make again recipe!

Popcorn with Mustard, Thyme, Chives & Browned Butter

Adapted from Super Natural Every Day

by Heidi Swanson

Serves 4 to 6

4 tablespoons butter or extra virgin olive oil

3/4 cup popcorn kernels

1/3 cup butter

2 tablespoons Dijon-style mustard

sea salt, to taste

1 bunch fresh chives, minced

1 teaspoon fresh thyme

Heat the butter in a deep, heavy saucepan over medium heat. Add a few popcorn kernels to the pan and cover. Once they pop, add the remaining kernels and shake the pot until they cover the bottom of the pan evenly. Place the lid on the pan, leaving just a sliver of a crack, and shake intermittently while the popcorn pops, until there is a 5-second pause between pops. Remove the popcorn from heat and transfer all the popped corn to a large bowl, leaving any unpopped kernels behind.

In the meantime, melt the butter over medium heat and let it sizzle away until it has browned a bit and is fragrant. Whisk in the mustard and salt.

Pour one-third of the mustard butter over the popcorn and toss well, about 1 minute. Taste, and decide if you'd like more of the mustard butter, and add more if desired. (Note: I used all the mustard butter). Sprinkle with the chives and thyme and toss one last time. Serve in a large bowl for all to share.

Fettuccine with Garlic Shrimp and Homemade Pesto

My 9 year old son is a good boy, but he sure does leave a trail of destruction wherever he goes.  Yesterday, for instance, he parked his bike right next to my herb garden.  Of course he was in a hurry  and the bike immediately fell over onto my gorgeous basil plant, breaking all the stems.

All the basil had to be harvested so I made a big batch of Curtis' homemade pesto.  Since this pesto is the last of my fresh basil  I was rather picky about how I was going to use it.  Then I remembered Curtis' recipe for this Fettuccine with Garlic Shrimp and Homemade Pesto and I smiled from ear to ear. This was one of the first recipes that called to me when I opened my copy of Curtis' Relaxed Cooking (except I must confess that making homemade pesto isn't so relaxed).

Picture perfect on the plate this pasta dish is full of color, flavor, texture, and deliciousness. The pesto is bright and fresh, the shrimp are succulent and garlicky, and the pasta is the ultimate in comforting.
It's the perfect bowl of pasta to soothe your basil blues and your back-to-school blues.

Fettuccine with Garlic Shrimp and Homemade Pesto

Adapted from Relaxed Cooking

by Curtis Stone

Serves 4

Pesto

1-1/2 cups (lightly packed) fresh basil leaves

1/2 cup pine nuts, toasted

1/2 cup freshly grated Parmesan cheese

1/4 cup extra virgin olive oil

salt and pepper, to taste

Fettuccine

12 cherry tomatoes on the vine

4 tablespoons extra virgin olive oil

salt and pepper

9 oz. fettuccine

2 garlic cloves, minced

20 large shrimp, peeled and deveined

Parmesan shavings, for garnish

To Make The Pesto:  Grind the basil, pine nuts, and grated Parmesan cheese with a mortar and pestle until a smooth paste forms. (If you don't have a mortar and pestle, use a food processor instead.) Slowly add the olive oil, grinding until a smooth sauce forms. Season the pesto with salt and pepper to taste. Then cover and set aside. 

To Make The Tomatoes:  Preheat the oven to 450F. Place the vine of tomatoes in an ovenproof skillet. Drizzle 1 tablespoon of the oil over the tomatoes, and sprinkle them with salt and pepper.  Roast the tomatoes in the oven for 8 minutes, or until heated through.

To Make The Pasta:  Meanwhile, bring a large pot of salted water to a boil over high heat.  Add the fettuccine and cook, stirring occasionally to prevent it from sticking, for about 8 minutes, or until al dente.

To Make The Shrimp:  While the fettuccine cooks, heat the remaining 3 tablespoons olive oil in a medium saute pan over medium heat. Add the garlic and shrimp and saute for about 3 minutes, or until the shrimp are just cooked through and the garlic is tender. Stir in the pesto into the shrimp mixture.

Drain the fettuccine, reserving about 1/2 cup of the cooking liquid. Toss the fettuccine in a large bowl with the shrimp pesto mixture, adding enough of the reserved cooking liquid to moisten the sauce so that it coats the pasta evenly.

To Serve:  Using a two-pronged carving fork, swirl some pasta around the fork. Slide it off the fork, letting it mound in the center of a plate. Repeat.  Arrange the shrimp and the roasted tomatoes around the pasta. Garnish with the cheese and serve.

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