|—||Marcel Proust, À la recherche du temps perdu, Vol II: À l’ombre des jeunes filles en fleurs|
What a great day! Chopped down four of my seven greek basil columns for Roasted Garlic Basil Pesto and Basil infused olive oil. Here’s the recipe. I toasted pecans and used them instead of pine nuts. And I had a counter garlic roaster, which saved a lot of time!
2 teaspoons olive oil
4 cups fresh basil leaves, packed
1/2 cup extra virgin olive oil
3 -5 sprigs fresh Italian parsley
1/4 cup pine nuts
1/4 cup parmesan cheese
salt (to taste)
black pepper (to taste)Directions:
1 Preheat oven to 350 degrees F.
2 Cut top 1/3 off of garlic head; peel away paper skin to thin layer or 2 surrounding the cloves.
3 Place in small ovenproof dish; drizzle top with 2 teaspoons of olive oil.
4 Cover with foil and bake in preheated oven for 70 minutes; allow to cool.
5 Squeeze garlic out of the paper skin into a small bowl; set aside.
6 Place half the basil in a blender; add 1/2 the extra virgin olive oil, garlic, parsley, pine nuts, salt, pepper, and the remaining basil, the other half of the oil, and pulse until blended.
7 Remove mixture to a bowl; add the parmesan and juice from lemon wedge and mix well.
8 Adjust salt and pepper to taste.
I LOVE these little yellow critters. I scored some delicata squash, too, I think I’ll make some squash bread and freeze it. As to the chantarelles, I cooked them with butter, olive oil, garlic, red onion and fresh sage. Now I can freeze it and when I thaw, add some sherry and cream for a polenta or pasta sauce. Can’t wait for fall weather!
It’s sniffles and flu time. I was going to get my flu shot on Friday, so I’d have the weekend to recover, but of course my husband starts getting sick so I can pretty much guarantee I’m already incubating something lovely. It looks like I’ll have to wait a week. So far it just looks like a head cold, which is never too bad as long as I have tea and a good book. Currently reading Larry Correia’s Monster Hunters International, and staying under the duvet is never a hardship!
We have provisions to survive – I made Zuppa Toscana last night and it turned out well. Thank you, Get Crocked website! We have enough to nosh on soup and yeast rolls for the next two days. I used a one pound package of Tennessee Pride sausage, hot version-it’s cheaper and there’s not as much sodium (not as much sodium being a relative term for sausage, of course) and the bunch of kale we had in our CSA pickup at the farmer’s market yesterday. The red pepper flakes from the sausage opened our heads up and the cream combined with the chicken broth and kale got our stomachs ready for the night time cold medicine. Hmm, think I can stretch this illness long enough to get at least one sick day from work?