If there was ever a super simple recipe that seemed to cause so much angst it had to have been Pesto! I actually credit all the weirder recipes out there for things like Radish Top Pesto (and yeah, I have a recipe on my site, and one for Fresh Pea Pesto, too, and that’s pretty amazing, and I don’t even like peas) for getting cooks to loosen up a bit!! These days pesto is being made out of just about anything and everything, and I’m for all it! Greens & Nuts are always good for you. But the recipe here, for Pesto to Use or Freeze is the absolute classic Pesto.
Let’s take you back to 1969: Jack LaLanne was on every afternoon, followed by the very dashing Galloping Gourmet. We know him today as Graham Kerr, and I can still see him flitting about the kitchen. One day he made Basque Chicken and my baby sister, who must have been around six, begged Mom to make this dish. Poulet Basquaise became a family favorite – I hope it becomes one of yours, too.
Sofrito is a blend of onion, peppers and tomato, a concentration of summer’s flavors. Rich and jammy, Sofrito takes a bit of time, but why not cook up a batch and package for the freezer? It’s an instant building block to many recipes that might otherwise be out of reach for a week-night dinner.
This simple bread crumb, herb and olive oil topping works well with almost all fish and takes seconds to make…the idea was “stolen” from Tyler Florence who used it on a belly of Wild Atlantic Salmon. Sorry, salmon, you’ve just turned into budget friendly Tilapia.
Here’s the thing about Ratatouille – it’s originally a Provencal vegetable stew, and like any stew, just calls out for the personalized touch. Don’t like eggplant – who cares? Peppers aren’t your thing? Use something else. I think you’ll love this version, roughly adapted from Tyler Florence. We do.