Alas, here we are in the beginning of July with the debut of a new cookbook from my bookcase. The one that I have picked for this month is rather new in print and was put together by the Editors and Contributors of
Fine Cooking magazine. It is titled
Fine Cooking in Season: Your Guide to Choosing and Preparing the Season's Best . This will be my second cookbook in a row that is not produced by just one chef, but rather a collection of many (and obviously I'm not complaining).
I really like this book because it is broken down into the seasons: spring, early summer, late summer, fall, and winter. Each of these sections describe what fruits and vegetables are generally available during that season as well as providing great information on how to pick, keep fresh, prepare and suggestions on how or when to use the particular produce. Why do I find this information valuable? Because I sure didn't pay attention to my mother's kitchen when I was growing up and there doesn't seem to be a class in high school or college that prepares one for such cooking endeavors. Despite the fact that I'm a married, "middle-aged," home owner with 2.3 kids and a dog, I figure that it's never too late to learn more about food and how to use it to my advantage.
While the highlights are on the produce, there are many corresponding recipe ideas that reflect the produce of choice. I emphasize the word ideas because they are just that. For example, under the cherries listing it provides a suggestion of preparing duck breasts with cherry-rosemary pan sauce. There are no instructions on how to actually prepare the suggested dish, just ideas on what else you can do with the featured produce. I can usually work with an idea or suggestion, however, when my brain really is done for the day I just want to read what to do and not have to think too much about it. That being said, I have also encountered a few problems with the indexing as I was trying to locate a recipe which isn't a huge deal, but I feel that indexes must be very well done for a successful cookbook.
Small glitches aside, the first recipe on the list for me was a simple Basil Pesto. I absolutely love the smell of fresh basil. Admittedly, I'm only in the novice stages of how to use it. I love shredding it onto homemade margarita pizzas, or inside a chicken salad sandwich (on a croissant of course), but I know it has many more uses (or so says the text in this book). Pesto is actually very versatile and so easy to make. This was my first time making it as I have always been gifted some by a coworker in the past. This is a great use to trim down that basil plant that may be growing out of control by now and all the other ingredients are relatively straight forward as well. Again, pesto can be tailored to meet your tasting needs so experiment with the quantities until you are satisfied.
Basil Pesto Adapted from Fine Cooking in Season: Your Guide to Choosing and Preparing the Season's Best
Makes approximately 1 1/2 cups 1 tablespoon plus 1 teaspoon kosher salt 3 cups packed basil leaves 1/4 cup ice water 1 to 2 cloves garlic, smashed and peeled 1/2 cups pine nuts 1/4 cup grated Parmigiano-Reggiano cheese (I used a Parmigiano-Romano combo) 1 teaspoon freshly ground black pepper 1/2 cup extra virgin olive oil Bring 2 quarts of water seasoned with 1 tablespoon of the salt to a rolling boil. Meanwhile, set up an ice bath by combining ice and water in a medium bowl. Put the basil in the boiling water, pressing it gently under the water, and cook for just 2 or 3 seconds . Quickly remove the basil from the water (a strainer works well here) and plunge it immediately into the ice bath to stop the cooking process. Let cool completely for 2 minutes. Remove the basil from the ice bath, shaking off the excess water, and place it into a food processor (or blender). Add the garlic, pine nuts, cheese, the remaining salt, and the pepper. Blend until the basil is coarsely pureed, scarping down the sides and adding more water to facilitate blinding only if needed. Be patient; don't add more water if it isn't necessary. With the food processor/blender running, add the oil in a steady stream until the pesto looks creamy and emulsified. Taste and season to taste. Cover and store in the refrigerator for a few days or in the freezer for up to a few months. (adding a thin layer of olive oil on top when the pesto is in the container helps preserve it for longer in the fridge) Ideas for serving: Mix with pasta, serve on toasted bread, add a thin layer to sandwiches, or a small dab to a tossed salad. Do you have other great ideas? PLEASE post them to share :)
