- Pesto-ify
I made three kinds of pesto today: sun-dried tomato (no basil or cheese – the tomatoes, garlic, olives, fresh rosemary, almonds, olive oil); basil with pistachio nuts and the usual stuff – Parmesan, olive oil, garlic, and unusual – little bit of lemon zest; and basil with pine nuts, Parmesan, olive oil, garlic. There’s something wrong with Tumblr – my posts aren’t showing up. I posted these instagram pix to Twitter, instead. The Tumblr website says,
Known Issues
- 4 hours ago: A database issue is creating errors with posting, tracked tags, and group blogs. Our engineers are working quickly to resolve the problem.
Deconstructed tofu kabobs, crackers & cheese, cauliflower chow chow
For yesterday’s happy hour, I made the red pepper dip, muhammara. I like Heidi’s recipe, and she uses the muhammara as a “slather” for tofu kabobs. I thought it’d be nice to Deconstruct her recipe, and make broiled tofu sticks to dip in the muhammara. I got firm tofu, and then cut it in sticks and boiled it a few minutes to firm it up, and drained. Then I marinated it in sesame oil, tamari and black pepper, and ran it under the broiler right before serving with the dip. Yum. You can see it at the top of the plate.
I also made a bunch of pickly vegetables, refrigerator pickles, really, to go with cheese & crackers: pickled beets & eggs – the recipe in my newest Bon Appetit said to boil the beets & use star anise; I decided to roast them and use whole allspice. But I made the cauliflower chow chow and the pickled baby squash pretty much as is, except I used a mixture of summer squash and zucchini for the latter.
It was all still good for a quick dinner tonight, and then we went to see all-grown-up Harry Potter.
