My Family's Ravoli Factory

Pesto Season

As the weather here in Boston starts to change, it is time for all of us living in the Northeast to prepare for the winter. This year, I'm ready! I'm going to do a lot of preparing by canning, dehydrating, and freezing. My first project is to make up individual containers of fresh pesto and freeze it for those lazy winter days where I want something comforting and fast. Here's a a pesto recipe that will get you started.

When storing, cover the surface of the pesto with plastic wrap to prevent discoloration. Place in freezer in a plastic container and add an extra layer of olive oil.

Yield
1 1/4 cups (serving size: 1 tablespoon)

Ingredients
4 garlic cloves, peeled
4 cups packed basil leaves (about 2 1/2 ounces)
1/4 cup pine nuts
1/2 cup (2 ounces) grated fresh Parmesan cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup warm water
6 tablespoons extravirgin olive oil
Preparation
Drop garlic through food chute with food processor on; process until minced. Place basil and next 4 ingredients (basil through pepper) in processor; process 10 seconds. Combine water and oil in a measuring cup. With processor on, slowly pour oil mixture through food chute, processing just until blended.

Nutritional Information
Calories:
59 (87% from fat)
Fat:
5.7g (sat 1.2g,mono 3.5g,poly 0.7g)
Protein:
1.6g
Carbohydrate:
0.7g
Fiber:
0.2g
Cholesterol:
2mg
Iron:
0.3mg
Sodium:
134mg
Calcium:
41mg

Eating in Seattle

There is so much fresh produce in Seattle from brambles of wild blackberries to garlic that bleeds a purple color and remains fresh for ages. I discovered a lot of these local goodies at Pike's Market. You really don't need to eat lunch with all the sampling of everything from smoked salmon, dried strawberries, and honey with different vine riped berry flavors.



You'll be leaving with a full belly. But if after all the grazing you're still up for the challenge of eating I would recommend going to have a piroshky at Piroshky Piroshky. I had a potato, onion, and cheese one. The carmelized onions paired well with the goey cheese and soft bread. All and all, I didn't eat anything that wasn't in the category of being delicious.

Peach Roll-Ups Recipe

Peach season is here. I have fond memories eating fruit roll-ups as a kid. Here's a simple recipe to make your own peach roll-ups minus the high fructose corn syrup, of course!

Ingredients:
1lb sugar
4lbs. peach puree

Wash peaches. Dip into boiling water briefly, one at a time, until skins can be removed. Remove pits and process peaches in a food processor or blender to a pulp.

Cook pulp in a heavy bottomed pan over very low heat (or use a slow cooker), stirring often to avoid sticking.

If desired, add 1/2 tablespoons of ascorbic acid (fruit fresh) during the last 2-3 minutes of cooking. Remove from heat and spread on a silicone baking sheet, use wax paper, or spread on a baking sheet covered with plastic wrap. Best results are obtained by drying on a special insert in a food dehydrator.

Dry for 6-10 hours at 135-140 degrees. If using an oven, keep door propped open to allow humidity to escape.

When the fruit leather is dry (it should be pliable and come off easily from the drying surface), roll it up in plastic wrap or wax paper and store in air-tight bags or in jars in a cool dark place.

Wisconsin is not just about the cheese

...they are known for tiny turnover pastries called Pasties. If you are like me the name just sounds unappealing, but like other misleading food names (like spotted dick, creme of lox, or colon candy) they are actually delicious. The pasty came from Cornwall, England. It was a hand held "no need" for forks and knife meal for miners who had no time to come above for lunch.

The one we tried had cabbage, potato, and peas inside. We also tried a sweet pasty with cherries and icing. The sweet pasty reminded me of a McDonald's turnover. I still gobbled it down.

So if your traveling through Wisconsin and are lactoid intolerant or want to try something new get a Cornish pasty instead.