Archive for the ‘Sauce’ Category

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New York-Style Pizza Sauce

November 10, 2013

This is my go-to pizza sauce. It’s quick to make, no-cook, and most importantly, it’s delicious.

PizzaSauce

I like a not-so-sweet sauce and this fits the bill. If you prefer it sweeter, you can add some extra sugar.

It makes about 2 2/3 cups, which is more than I need for one pizza. The rest goes into the freezer for an even quicker pizza next time!

Pizza Sauce

I found the recipe long ago in Cooking Light; you can find it here on My Recipes. It is best with fresh basil, but in the winter, I substitute about 3/4 Tablespoon dried for the 2 Tablespoons fresh called for in the recipe.

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Garlic Grown in Wisconsin and Fresh Pesto

August 28, 2009

Garlic!

A couple of weeks ago, I saw that Michelle from Big Black Dog wrote about her trip to a garlic farm in Wisconsin. It caught my attention, because A) I live in Wisconsin and B) I know some people who have a garlic farm. I clicked the link and sure enough, it was the garlic farm owned by my sister-in-law’s brother Mike and his wife Karen. I haven’t been to the farm, so I enjoyed seeing the photos and reading about it. Check out their website at http://www.wegrowgarlic.com to see what they’re growing and for detailed descriptions of each type of garlic. Garlic is pretty interesting!

I exchanged a few emails with Karen and she was nice enough to send me some garlic to try. I sliced some Slovenian garlic and roasted it with yellow squash and onions and I used some Killarney Red garlic to make pesto (recipe below). I was curious about the difference between the types of garlic, so I tasted both of them raw. I don’t usually eat raw garlic, but I can confirm that the two types each had a unique taste (check the website for a more detailed flavor description!). Both were also delicious in the recipes I used them in. I also have some German Red garlic which I haven’t tried yet.

Pesto!

I decided that pesto was the perfect thing to make with some of the garlic. I have a large pot of basil that I grew from seed and pesto with homegrown basil sounded great. I decided on Cooking Light’s recipe and the pesto was really delicious – so fresh tasting. The first night we had the pesto on cheese tortellini and another night we had it on a Boboli crust with grilled chicken. Two quick and easy dinners that were delicious with the homemade pesto.

The most time-consuming part of the recipe was picking the basil – 4 ounces is a lot! I kept weighing it and then going outside to get more, and in the end it wiped out almost all the basil I had.

Basil before: this is a lot of leaves!

PestoBefore

Basil after: green goodness!

PestoAfter

Classic Pesto
from Cooking Light

2  tablespoons  coarsely chopped walnuts or pine nuts (I used toasted pine nuts, and increased the amount a little bit)
2  garlic cloves, peeled (I used Killarney Red)
3  tablespoons  extra-virgin olive oil
4  cups  basil leaves (about 4 ounces)
1/2  cup  (2 ounces) grated fresh Parmesan cheese
1/4  teaspoon  salt

Drop nuts and garlic through food chute with food processor on; process until minced. Add oil; pulse 3 times. Add basil, cheese, and salt; process until finely minced, scraping sides of bowl once.

* Note that the bright green color doesn’t last; the pesto will darken quickly. It didn’t bother me, but there is a comment on the Cooking Light site about using Fruit Fresh (which is primarily ascorbic acid) to retain the color.

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