priligy lietuvoje

Tag Archives | pesto

mmm! | Welcome Home Cocktails

By on September 22, 2011 in mmm! - mini mangia memoir, Recipes

 

Negroni Cocktails

Find out what a Negroni is.  It might just be your new favorite cocktail!

Our favorite Italian friend, the infamous Vincenzo Gregorio Modugno (say that 3 times fast) has been working in Sante Fe for the summer, so when he finally resurfaced in Miami for a cameo appearance before heading home for a visit to Chicago, we threw an impromptu dinner to celebrate.  Gracious as ever, Vince came equipped with his own little surprise… a new signature cocktail.

Negroni Sbagliato by Vince ModugnoVince’s World Famous Negroni Sbagliato

  • 4 parts Prosecco
  • 1 part Campari (Italian bitters)
  • 1 orange slice
  • 2 Cerignola olives skewered
  • Pour prosecco over rocks, add Campari and stir gently.  Squeeze a splash of orange in, then rim glass and garnish.  Add skewered olives and serve

Negronis in general can be an acquired taste.   Campari (Italian bitters) are, well… quite bitter, so having the squeeze of orange is great, especially for beginners.  You can also substitute Campari, for it’s cousin Aperol, a sweeter version.

For  other variations of the Negroni cocktails, including the original version that has gin and sweet vermouth, check out this very informational blog post.

Our “Mangia Memoir” (what we’ll remember)Welcome Home to Vince

Vince walked in the door, with that beautiful hair of his, all smiles.  Hugs were had and moments later, it felt like he had never been gone.  Everyone resumed their  spots and did the usual -  ate, drank, laughed and told stories.  Welcome Home Vince!

The Meal: Rosemary/Lemon Chicken Quarters and Homemade Pesto

The Details: We seasoned the chicken with garlic powder, salt, black pepper and a squeeze of lemon, then oven-baked. We also placed a sprig of our garden rosemary beneath the chicken before placing it onto the baking pan, in order to infuse the rosemary flavor through the chicken while cooking.  We garnished with a lemon slice for individuals to add at their liking.  Pesto was just some of the frozen walnut pesto we made a while back.

Lemon Rosemary Chicken

The Verdict:

  • 4 stars
  • It was nothing “special” but definitely a solid meal. One of those meals that you plan and execute in a matter of minutes that turns out to be pretty darn good.
  • Chicken quarters are so much less expensive than chicken breasts and maintain so much more flavor, so if you have a crowd that is willing to do a little work cutting, they are perfect.
  • Would You Eat It Again?: Yep.  We didn’t have any leftovers, so we’ll take that as a good sign.
  • What Would You Change? Nada.  It turned out just fine!
Share
Comments { 0 }

RECIPE | Homemade Walnut Pesto

By on August 23, 2011 in mmm! - mini mangia memoir, Recipes

homemade walnut pesto ingredients

Basil harvest, means homemade pesto time!

This year, we decided to plant a little urban garden on our skyscraper balcony.  We have flourishing basil, parsley and dill.  Unfortunately, the cilantro died a frightful death.  It was not a fan of these Italian fingertips.  I should have had my Puerto Rican friend Irmaliz nurture that little plant! Better luck next time.

So, our flourishing basil quickly turned into a jungle tree, so we need to make pesto, stat!

The Meal: Homemade walnut pesto over thin spaghetti, topped with shaved parmigiano, served with a savory Malbec wine

The Details: ever notice how expensive pine nuts can be? Ever realize how restaurants substitute walnut for pine nuts and we all think it’s to make it “fancier”?  Well, it might be that, but it might also be because walnuts are cheaper and they go a lot further. Walnut, basil, parmigiano blended in a food processor, streamed in with olive oil and salt/pepper to taste

The Verdict

  • 4 stars
  • For our first basil harvest of the year, it turned out great.
  • Would You Eat It Again?: yes, for sure. It’s the perfect quick meal. Plus pesto is easy to freeze and defrost for a weeknight meal when you don’t feel like cooking.
  • What Would You Change?: I think I went a little crazy on the garlic this time, so next time I’d pay attention to the number of cloves I was throwing in the food processor

Our “Mangia Memoir” (what we’ll remember)

It’s kind of an awesome feeling when you sit down to eat and realize that the tasty meal you are about to enjoy has come from the fruits of your labor.  One Saturday, on the 11th floor of our skyscraper, we got our hands dirty and planted these basil seeds, then watched them grow into this monster of a plant that is now feeding our family.  I think it made it taste that much better :)

The Recipe

  • 1 cup toasted walnuts (helps get the oil out and more flavorful)
  • 2-3 cups of packed basil (if you wash it, let it dry on some paper towels before putting into the food processor)
  • 2-3 cloves of garlic
  • 1/2 cup or so of extra virgin olive oil (I usually eye-ball this based on the texture I want. Some people like their basil chunky and others smooth)
  • 1/2  cup or so of parmigiano reggiano cheese (this can also be to taste, but keep in mind that the cheese changes the texture as well)
  • Salt/Pepper to taste
  • Secret Ingredient (Optional) – couple flecks of lemon zest and juice of 1/2 – 1 lemon.  It can really brighten up the flavor and be a nice unexpected twist
  • Blend walnuts, basil and garlic in food processor. Add cheese and blend.  Stream in olive oil while blending until desired consistency is achieved.  Salt/pepper to taste.  If adding lemon zest, include in the initial blend and juice at the end.
Share
Comments { 1 }

Switch to our mobile site