(Photo: Ann Grummon, www.6acrestudio.com)
I volunteered to test this recipe for Arugula Pesto for the great website FOOD52, and they published my testing notes with the recipe at the link below:
Arugula Pesto recipe from food52.
Go check out the recipe, and the rest of the site, and congratulations, community member cristinasciarra at FOOD52, on a most tasty recipe, and being a community pick!
Posted by realfoodroad on September 30, 2012
http://realfoodroad.com/2012/09/30/arugula-pesto-recipe-from-food52/
Din-Din last night.
We loves us some salsa around here. I have a favorite tomato salsa recipe, acquired during my college days working in the campus’ conference center kitchen. During the peak tomato months, we can eat quarts (really) of it in the blink of an eye. But after finding those tomatillos at a farmstand nearby, and with corn season in full swing, I thought it was time to change it up. America’s Test Kitchen has recipes for both.
Posted by realfoodroad on August 23, 2012
http://realfoodroad.com/2012/08/23/a-tale-of-two-salsas/
L to R: Yellow Squash, Baby Potatoes, Italian Peppers, Zucchini, Cherry Tomatoes, Eggplant, Swiss Chard, Scallions, Lettuce, Tomatoes, Chile Peppers, Kohlrabi, Slicing Cucumbers, Dill, Beans (Green, Purple, Yellow), Pickling Cucumbers.
Posted by realfoodroad on August 4, 2012
http://realfoodroad.com/2012/08/04/csa-share-7-time-to-break-out-the-big-pots/
Look at this beautiful photograph The Husband took of my ravioli. He made them look so sexy and fancy-pants. The three sauces are a tomato/bell pepper sauce, a taleggio cheese sauce, and brown butter.
The tomato/pepper sauce was based on the piperade for Confit Byaldi, but after a long simmer, I pushed it through a strainer to give it a smoother texture.
The cheese sauce has just three main ingredients; unsalted butter, heavy cream, and taleggio cheese-a soft cheese from Northern Italy. The butter is melted, the cream is added and brought to a simmer, and the cheese added in chunks and stirred off the heat until melted. Salt and pepper to taste, and a touch of freshly grated nutmeg to give the earthy cheese sauce a clean finish.
The brown butter is, well, unsalted butter melted and allowed to brown in a saute pan, but not burnt.
I used sage on the brown butter ravioli, and parsley on the other two.
I picked up our 7th share this afternoon-that post is coming soon. See you on down the Road.
Posted by realfoodroad on July 31, 2012
http://realfoodroad.com/2012/07/31/ratatouille-ravioli-with-three-sauces/
My Iron Chef moment.
I have been messing around with rhubarb all month, looking for ways to use it that don’t involve dessert. After quickly discovering the Rhubarb Balsamic Reduction and Maple Rhubarb Glaze, I found myself struggling to find success in my Don-Quixote-Meets-Iron-Chef quest for rhubarby goodness, without a load of sugar or crust involved.
Posted by realfoodroad on July 1, 2012
http://realfoodroad.com/2012/07/01/rhubarb-two-ways/
