First and foremost, pesto is one of the most powerful sauces that one can place on just about anything. Yet it is so easy to make and stores in the fridge quite well. With spring time hitting hard and summer coming up, because of course I’m already looking forward to summer, the freshness from this pesto is really livening to any dish.
Archive | March, 2013
Sadly I don’t have a story about how I loved the classic poppy seed lemon cake because believe it or not I actually have never had it before. But I do like lemon desserts a lot. They’re incredibly irresistible because of that subtle zing at the end of the sweetness that kind of peeks your interests enough to make you want go back for another bite. A tart and tangy zap to the tongue that starts an electric charge on desire for more. Kind of strange how that slight sourness makes you want to go back for another. The salivation starts and so begins the cycle of going back for the rest of that tart little muffin.
I’ve said many times how chocolate is a powerful tool to bend peoples will. Well this time it was more the chocolate seeping it’s way deep into my cerebrum and controlling me. For the longest time the first thing I thought about when I woke up was chocolate. The roasted and acidic aroma that emits from a fresh opened bar of it. I felt that my very being was in jeopardy if I didn’t soon hear that familiar snapping of a bar when you break it in two.
I get a lot of joy and a feeling of self accomplishment when I make something homemade. It’s rewarding, it’s fun and it usually leaves you with plenty leftover to share of your masterpiece. Of course as I usually try and exemplify, it’s also much healthier. When you make anything at home you know exactly what is going into it, usually where it came from, and have complete and total control which are all incredibly powerful factors in having perfect taste and nutrition value.
My mom hilariously named this “The Anti-Pasta Salad”. Such a genius name, I really have no idea how she comes up with this stuff. Actually I do know how she does, It’s because she is easily one of the most kind hearted, unconditionally loving people in my life and she found the funny out the idea of a “pasta salad” without the pasta. Although even if you or someone you might be serving this aren’t grain free or Paleo I can pretty much assure most people, given that they actually try the dish would adore this.
It has a taste that is really unique to itself that I cant really pick out for some reason. It’s just incredibly good and so easy to make that I ended up making it so many times in a row I think I have burned myself out on it.
No I did not choose to make this because It has my name in it. I’m not that egotistical. Okay, maybe the name gave me a slight push to want to do this recipe. Regardless of my senseless favoritism in choosing recipes, this is probably one of the most difficult dishes I have ever cooked in my entire life. Although, not relating to the actual cooking part. The reason why this was one of the most difficult dishes too cook in my entire life is because it literally took me a week to get it prepared and was an incredible hassle due to ridiculous levels of unluckiness. With that said I don’t want to make a really long post about how I ran all over the place so I’ll explain it shortly. I basically ended up running all over Houston for over 8 hours only to return home empty handed and no lamb to cook due to people “forgetting” things. I know, my worst nightmare, returning home with NO lamb. How terrifying.
Another side dish? How could you josh, how could you post another side dish? Well it was so highly requested that I decided to go ahead and get this recipe up as soon as possible so I hope some people will be joyous about it. Regular, plain, old potatoes can be pretty boring. Granted their great for absorbing flavors but they aren’t a health marvel and don’t contribute much flavor to anything. Not trying to bash potatoes, so don’t worry all of you potato lovers out there. I personally think there needs to be somewhat of a flavor contribution, a subtle one. Cauliflower of course hits this key right on the spot. It’s taste is very subtle but it has a slight sweetness that potatoes do not, which in my opinion really makes a huge difference in the mash.
Lately I have had quite the abundance of the wonderful gift to the world known as bacon, and it of course make me even happier knowing it’s pastured, sugar free bacon from a local farm.. Well I say abundance, but there isn’t really such a thing as “too much” bacon in your freezer. Due to the mass quantity of bacon I have been cooking it, a lot. If you have cooked bacon before you would know that when your done slaving over the bacon scented radiating pan there is quite a lot of bacon fat left.
First off I need you to stop what you are doing and remove your hand from the pouring motion of the pan. You do not want to throw that stuff away. The smoky, aromatic liquid that resides in your pan is total gold dust and shouldn’t be wasted. Instead strain it into a container and store it in the fridge for a delicious cooking oil.
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