Comments on: My new favorite South American condiment http://food.okradesign.com/?p=24 Thu, 09 Sep 2010 05:10:13 +0000 http://wordpress.org/?v=2.0.5 by: » Blog Archive » Pickled red onions http://food.okradesign.com/?p=24#comment-1253 Thu, 12 Feb 2009 21:25:42 +0000 http://food.okradesign.com/?p=24#comment-1253 [...] I’ve mentioned these more than once, and figured it was about time they got their own post. The little flavor-boosters deserve it, working so hard to enliven recession staples like Brazilian black beans (guess those guys need a post, too… so many good meals, so little time!). [...] […] I’ve mentioned these more than once, and figured it was about time they got their own post. The little flavor-boosters deserve it, working so hard to enliven recession staples like Brazilian black beans (guess those guys need a post, too… so many good meals, so little time!). […]

]]> by: » Blog Archive » Pick of the month, June ‘08 http://food.okradesign.com/?p=24#comment-873 Mon, 30 Jun 2008 20:41:13 +0000 http://food.okradesign.com/?p=24#comment-873 [...] Reminiscent of the Pickled Red Onions that I’ve promised (and thus far failed) to detail in a post, these bright pink radish slices topped about everything I had for lunch that week. Green salads, rice salads (a summer staple in our household), even turkey sandwiches. They sport a typically pungent, pickled bite, and give a welcome lift to any lunch standby that’s got one foot over the state line of Boring. You can find the whole recipe at the link above, but I’ll retype the super-easy instructions for pickling the radishes: [...] […] Reminiscent of the Pickled Red Onions that I’ve promised (and thus far failed) to detail in a post, these bright pink radish slices topped about everything I had for lunch that week. Green salads, rice salads (a summer staple in our household), even turkey sandwiches. They sport a typically pungent, pickled bite, and give a welcome lift to any lunch standby that’s got one foot over the state line of Boring. You can find the whole recipe at the link above, but I’ll retype the super-easy instructions for pickling the radishes: […]

]]> by: kc http://food.okradesign.com/?p=24#comment-53 Sat, 04 Aug 2007 22:35:04 +0000 http://food.okradesign.com/?p=24#comment-53 Nan, pesto can indeed be made with parsley, or any number of other star ingredients. A quick wiki search told me that the word pesto means "to pound, to crush" in Italian. Although it is most commonly made with basil, it can also be made with sundried tomatoes or red bell peppers, and variations can be found using parsley and arugula (I once made an arugula pesto and served it with grilled sausages... FANTASTIC). One recipe, I think from the Moosewood Cookbook, uses part basil and part spinach, to make a bigger batch using less basil. So yes, you made pesto. Without the cheese, it might have been a milder paste -- typically basil has a bit of a kick and the cheese adds saltiness and creaminess. Although, any time you can make "green paste with random items from [your] cabinet," I highly recommend it! Nan, pesto can indeed be made with parsley, or any number of other star ingredients. A quick wiki search told me that the word pesto means “to pound, to crush” in Italian. Although it is most commonly made with basil, it can also be made with sundried tomatoes or red bell peppers, and variations can be found using parsley and arugula (I once made an arugula pesto and served it with grilled sausages… FANTASTIC). One recipe, I think from the Moosewood Cookbook, uses part basil and part spinach, to make a bigger batch using less basil.
So yes, you made pesto. Without the cheese, it might have been a milder paste — typically basil has a bit of a kick and the cheese adds saltiness and creaminess.
Although, any time you can make “green paste with random items from [your] cabinet,” I highly recommend it!

]]> by: nan http://food.okradesign.com/?p=24#comment-52 Wed, 01 Aug 2007 13:13:53 +0000 http://food.okradesign.com/?p=24#comment-52 i have missed reading your blog. i'm back now. i will have to attempt this chimichurri sauce. i have a question, though. you mentioned pesto. can pesto be made with parsely too or just basil? i was thinking that you can make it with either. and some kind of nut, but does it matter? pine nut or almonds? the reason i ask is that i made "pesto" with parsely and some pine nuts and walnuts and no parmesan last nigh. do you think, in your chefly opinion, that i made pesto or just some green paste with random items from my cabinets? i have missed reading your blog. i’m back now. i will have to attempt this chimichurri sauce.

i have a question, though. you mentioned pesto. can pesto be made with parsely too or just basil? i was thinking that you can make it with either. and some kind of nut, but does it matter? pine nut or almonds? the reason i ask is that i made “pesto” with parsely and some pine nuts and walnuts and no parmesan last nigh. do you think, in your chefly opinion, that i made pesto or just some green paste with random items from my cabinets?

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