Pesto

I am a pasta lover, though and through. I would probably be content having pasta in one form or another every day of the week. However, once the basil comes up in the garden and there is enough for pesto, that is a special treat all on its own.

I've read plenty of pieces about how pesto should be made with a mortar and pestle, but I take no issue with my food processor pesto, and I'd rather have my sauce made in the time it takes for my pasta to cook.

This is the recipe my mom adapted years ago - she changed the nuts, the cheese, and most notably the quantity - the original was meant for double the amount of pasta!

Naturally I think this recipe is pretty much perfect, and of course it doesn't just have to be over pasta. I've added it to rice, pizza, and grilled cheese. Though it's important to remember that pesto is never supposed to be cooked, so it should be a last minute addition to any dish that is spending a lot of time under heat, and you can eat your leftovers cold out of the fridge.

-Lydia

   

Basil Pesto
By Cooking in Cashmere

Our take on a classic.

Total time: 30 Minutes

Yield: 4 Servings

Ingredients:
2 cups of fresh basil (packed)
1/4 -1/2 cup of walnuts 
4 cloves of garlic
1/4 Teaspoon Salt
3/4 cup of olive oil
3/4 cup grated pecorino romano cheese
1/4 cup of reserved pasta water
splash of cream (optional)
1 pound of pasta of your choice


Instructions:

1. Prepare water for the pasta. While the water is coming to the boil, prepare your pesto.
2. Add the basil, walnuts, peeled cloves of garlic, and salt to a food processor. Pulse until roughly chopped.
3. With the food processor on, slowly drizzle in the olive oil until everything is incorporated.
4. Add the cheese, processing briefly, just until incorporated
5. Add some of the pesto to the serving bowl and mix in a tablespoon of the reserved pasta water and cream if desired.
6. Add the pasta to the bowl followed by the remaining pesto and toss until combined. Add more of the reserved water to reach your desired consistency. 
7. Add salt and pepper to taste.

Swedish Meatballs

The first time I ever tasted Swedish meatballs was in the late 70's at a party.  I liked them so much that I asked for the recipe and have been making them ever since. My mother adopted it as well, making it for dinner for years, until it seemed to me to become a family favorite, and one that would remind me of home. Growing up eating basically Italian food, this was something different from the norm in my house, but everyone loved it. Through the years it has been tweaked. The original recipe had three kinds of meat; veal, pork and beef. I started out making it that way but have since opted to omit the veal. Sometimes when there was only beef in the my fridge, I have just used that. It may taste a bit different, but you can do it that way if need be! Unless you go to a butcher, pork usually comes in 1 lb. packages. If that is the case where you live you can take a portion out and freeze the rest for another use, or another batch of delicious meatballs! Wonderful in the cold winter months as a comfort food, it is equally good in any season.

Enjoy!
      Cindy

    

Swedish Meatballs
By Cooking in Cashmere

Actually Turkish, but who cares?

Prep time: 30 Minutes
Cook time: 1 1/2 Hours
Total time: 2 Hours

Yield: 6 Servings

Ingredients:
1 lb. lean ground beef
1/2 lb. ground pork
3/4 c.breadcrumbs
1/2 c. minced onions
1 1/2 tsps. worcestershire sauce
1 tsp. salt
1/8 tsp pepper ( or to taste )
1 egg
2 tsps. fresh parsley, chopped fine
1/2 c. milk


Instructions: Sauté onions a few minutes until softened. Set aside. Place meat in a large bowl and add the breadcrumbs, onions, Worcestershire, salt and pepper, egg, parsley,and milk. Mix well until breadcrumbs are thoroughly combined. Chill for 2 hours Shape meat into small balls. Fry in a large frypan in 1/4 cup of oil until browned on all sides. Remove and set side while making sauce in the same pan:

1/4 c. flour
1 tsp. paprika
1/2 tsp. salt
pepper to taste
3/4 c.sour cream
2 cups water
1/4 tsp worcestershire


On medium low heat, stir flour into the drippings until flour has cooked for a minute or two. Blend in the water a small mount at a time alternately with the sour cream. Stir rapidly until smooth Add worchestire sauce. Boil for 1 minute. Add meatballs and heat together on low heat.
May be served with rice, egg noodles, of pasta of your choice, and a vegetable on the side.

Salad with Balsamic Vinaigrette

You might think that the name 'Cooking in Cashmere' is meant in a metaphorical sense or even in a satirical sense, but you would be wrong, it's completely literal. I can't tell you the number of times my mother has berated me for not changing my clothes before cooking, and it should come as no surprise to you that I splashed balsamic dressing on my cashmere cardigan. At least it's charcoal grey right?

On to the salad. When trying to write down this recipe we realized that it's more of a template than a recipe, it changes to whatever you have on hand, or whatever you love. I adore goat cheese in a salad, my mother can't stand it, sometimes we make it with baby spinach or whatever is in that giant box of greens at Costo called "spring mix". We swap apple for pear, or when we are feeling really fancy and indulgent, candy the nuts.

It's really the dressing that is important, and there are somethings we just feel very strongly about. Use a 2:1 ratio of oil to vinegar and don't skimp on the salt. The flavor of the garlic is great, but don't leave the clove in the salad - no one wants that bite - especially my mom. We also don't get crazy about the balsamic vinegar. I've bought the $50 bottle from Whole Foods and while it's nice, I don't like feeling as though my vinegar is some precious commodity - the two pack of the Costco brand is great and lasts forever.

Mix it up, play around with the add-ins, and enjoy!

-Lydia

   

Salad with Balsamic Vinaigrette
By Cooking in Cashmere

The vinaigrette is the key to the recipe, you can play around with the other ingreedients.

Prep time: 30 Minutes
Total time: 30 Minutes

Yield: 4 Servings as a side

Ingredients:
1 Head of Romain Lettuce (approx. 7 oz) (according to my kitchen scale)
1 Medium Apple (Fuji, Gala, Honeycrisp)
2-3 oz Crumbled Feta Cheese (I'd go 3, obviously)
1/4 Cup Crasins
1/8 Cup Coarsely Chopped Pecans

Vinaigrette
4 Tablespoons of Olive Oil
2 Tablespoons of Balsamic Vinegar (we love the Kirkland signature balsamic)
1/4 Teaspoon Kosher Salt (use less if using a finer crystal salt)
1 Small Clove of Garlic


Instructions:

1. Peel garlic clove and either score with a knife, or just cut in half. Combine in a small bowl with oil, vinegar, and salt. Allow to sit while preparing the rest of the salad.
2. Wash the lettuce, gently dry with a paper towel. Tear up the leaves into small pieces and place into the serving bowl.
3. Peel, core, and slice the apple; crumble the feta; chop the nuts.
4. Add all to the serving bowl along with the crasins.
5. After the vinaigrette has had at least 10 minutes to sit, remove the garlic clove. Pour over salad, toss and serve.