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Showing posts with label Parsley. Show all posts

PARSLEY oil sauce and uses

Vibrant, green parsley mixed with oils turns out a simple and yet versatile sauce.
Several recipes benefit from either this sauce as an ingredient or just as a blanket over top.

So many dishes pass over my kitchen counter and yet...
I rarely share some of the incredibly simple recipes I make without ever giving it much thought.

Today, with well run greenhouses, we are spoiled with a plethora of vegetables.
Although I prefer the direct sun raised vegetables...I'm thankful for these establishments.
Therefore, with Saint Patrick's Day around the corner...
I thought you would appreciate a little color that will have you grabbing some fragrant parsley.

Don't throw out the stems...throw them into the blender with the leaves.

Here are just a few uses for this Parsley sauce topping:
. Blend as part of a salad dressing or any other light topping.
. Spread on toasted bread for a 'Bruschetta' base.
. Mix with either, cream cheese, sour cream or yogurt.
. Delicious into a Bechamel or other cheese sauce.
. Use over top mashed or a baked potato with spices.
. Spread on pizza dough for a base to other toppings.
. Use as a partial sauce for a risotto, pasta or 'Gnudi'.

LENTIL and MUSHROOM mix Meatball Patties
Served on a bed of sour cream blended with a generous amount of Parsley oil sauce.

Sweet Potato or Squash Cheese 'gnudi' ...
with a generous drizzle of Parsley sauce.

. Instead of Hollandaise sauce over eggs Benedict...
try a blend of parsley sauce with melted butter and a touch of white balsamic.

PARSLEY oil sauce
yields: about 2-1/2 cups [3 small jars (250ml)]

PRINTER VERSION

INGREDIENTS:

(American/ Metric measures)

. 1 big bouquet of fresh Italian Parsley (include stems)

. 1 cup (250ml) e.v.Olive Oil

. 1/2 cup (125ml) Grapeseed oil

PREPARATION:

1. Wash and spin out the water from the parsley.

2. Place the stems at the bottom of the blender finishing with leaves.

3. Pour the oils over top.

4. Pulse the blender a few times before blitzing the sauce until completely smooth.

Make sure all the stems have been broken up.

5. Immediately pour the sauce into the jars and seal.

6. Refrigerate for up to 1 week or freeze the jars up to 3 months.

Now, that was easy enough.

I promise that you'll adopt this simplistic sauce to vamp up your next dishes may they be unique or not.

Have a wonderful week everyone.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Lemon Olive Parmesan Parsley Pasta lightness

Lemon, oil and Parmesan flavoured pasta gets tossed with parsley and olives.
A dish that's fresh, tasty and light just like the Summer's wind.

Not much time in the kitchen lately...
however nature parks have grasped my attention.

This one park in particular is a unique stage of Summer freshness and colours abound.

A botanical garden and small animal farm found in Laval named...
'Parc de la nature'...just a bridge from Montreal.

If ever you have a chance to make it to this nature's splendour...
you will surely build memories with your friends and family.

Take a ride and have some fun!

Don't forget to organize yourselves a wonderful picnic.

Having made a multitude of fresh pasta dishes, this one for some reason stands out.
Tweaking it a few times has pushed me to really want to share it with you.
A few very simple ingredients, however, quality is key...don't cheat this one.

Lemon Olive Parmesan Parsley Pasta lightness

serves 4 meal size or 6 entrees

Printer Version

INGREDIENTS:
(American/ Metric measures)

. ~1lb. (500g) dry, short pasta (small springs 'rotini' preferred)
Mix:
. 1/2 cup (125ml) e.v. Olive oil
. 1 cup (80g) Parmesan cheese, grated, packed
. 1 medium lemon, finely zested
. 1/4 cup (60ml) fresh lemon juice
. 2 cups (40g) fresh parsley or basil, loosely packed, finely minced
. 30 large, canned, black olives, pitted, sliced
. 1/2 tsp. (2.5ml) sea salt (plus more for boiling water)
. 1/4 tsp. (1.25ml) granulated garlic powder

garnish: extra Parmesan cheese

PREPARATION:

1. Prepare a large pot of generously salted boiling water.
2. Meanwhile, in a large bowl, whisk together ALL of the MIX ingredients . Set aside.
3. Cook the pasta 'al dente'. Then, reserve 1/4 cup (60ml) of the cooking liquid before draining the pasta.
4. Toss the pasta into the large bowl as well as blending in the reserved cooking liquid. Temporarily cover the bowl so that the flavours have time to seep into the pasta.
5. After, about 5 minutes, plate and garnish with a some more grated Parmesan cheese.

Variation: Add a few crushed capers with a little roasted garlic.

Here’s to sharing light recipes and keeping it...
simple so that we enjoy the outdoors more often.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

2 Herbs roasted Nuts Tomato PESTO

Fresh Herbs and toasted Nut essences whirled into...

a blissful roasted Tomato PESTO special.

Some of you may

have made PESTO sauce authentically with the...

pestle and mortar?

Well, kudos to you...because it's sooo not my style to 'pestare'.

In other words the verb which gave the ultimate name to PESTO. Many of us have also taken the essence of what the classic Pesto consists of and slowly modified the original 'Pesto Genovese' to suit our practical and mostly culinary tastes.

With all the fragrant herbs...
I certainly have given my personal whirl on this recipe a multitude of times.

Now, for those that never heard of or ever had PESTO...here is a summary:

The Ligurian region within Northern Italy originated this aromatic sauce concoction consisting of: basil, nut, garlic, cheese and oil.

The basil plant had slowly found a perfect growing environment in the Ligurian area as well as in the Provence region of France. Initially, this plant was growing wild in the North African fields to be later grown in India for domestic uses and then finally carried over to Europe.

Originally, the 'Genovese' from Italy made this 'Pesto' with a blend of basil, garlic, pine nuts, hard salty cheese such as Parmeggiano all blended with olive oil.

The French made a similar pesto named 'Pistou'...which, although similar...was different by excluding the pine nuts and using a little parsley instead of basil. I do appreciate Pistou, however, due to the lack of nuts...pasta doesn't latch onto this sauce as well!

There exists a plethora of Italian regional pestos including one with sun-dried tomatoes from the 'Sicilian' region and also one incorporating roasted red peppers in the 'Calabrese' region.

Other nationalities as well have adapted this type of sauce to their regional cuisines by changing the varieties of herbs, nuts and cheeses used.

I am no different...I just couldn't leave well enough alone...

I needed to make a Pesto my way.

Well, in truth, we don't always have bunches of fresh basil at hand do we?

Speaking of a fresh bouquet of basil...

my Mother-in-law features prominently...

into my Pesto making experiments.

Usually...
I would describe
my Mom-in-law

as excessively generous.

However...
when it comes to her

basil herb patch...

not so much.

Every summer, I go through this mini begging session with her.

Since, I no longer have my house garden plot...

I've been feeling so deprived at my new transitional apartment rental.

Poor little me...sacrifices had to be made when we decided to downsize ;o)

I've had to rely heavily on her kind sharing of her precious basil leaves.

I did actually contemplate mooching some off the communal garden...where no one has used one basil leaf yet!

However...I quickly let go of that sneaky idea.

I was afraid to get caught and tarnish my squeaky clean reputation.

After all...Mom did teach me right from wrong ;o)

My Mom-in-law and I have a special song and dance we go through every time.

I ask her for basil...she asks me

"how much do you need"?
This loosely translates to...{don't forget that I still haven't made the yearly tomato preserves yet.}

Late August is when her precious basil unites with her tomatoes...
afterwards...she eases up on her tight stash.

The only problem with that is the basil leaves turn harsher in texture and in taste.

This year, I wizened up...
I decided to be bolder about my needs.

Therefore, I've gone bigger in the asking department.

Well, at least have enough basil for a few pesto jars made per picking.

Slowly but surely I get what I reasonably need to get me through the winter months.

FYI...my Mom-in-law never made Pesto...

not interested in making it...and probably never will.

Now...you tell me...

who am I to tell her what she's missing out on?!?

What else do I do differently?

I use the wonderful
sweet roasted caramelized garlic

...as opposed to

raw garlic cloves.

I also rarely add the cheese up front.

I usually enjoy adding it freshly grated on the designated meal...

which gives me leeway in different strong cheese selections.

The following latest Pesto creation has been enhanced with the addition of roasted Roma tomatoes sweetening the pot of parsley and basil leaves.

2 Herbs roasted Nuts Tomato PESTO
yields 4 small glass jars ...about 4 cups (500ml)

PRINT recipe from HERE

(American / Metric measures)

. 2 cups (40g) Basil leaves (loosely packed)
. 2 cups (40g) flat Parsley leaves (loosely packed)
. 2 roasted Roma tomatoes * (8-10 slices)
. 3/4 cup (125g) pre-roasted nuts **
combo of three: Almonds, Hazelnuts, Walnuts
. 1/4 cup (45g) sunflower kernals (seeds)
. 2 Tbsps. (30ml) roasted garlic ***
. 2 cups (500ml) extra virgin olive oil
. pinch of sea salt
...
. 1/4 cup (45g) any type of hard salty cheese

(optional and not in this recipe)

* TOMATO...roasting: refer here for easy instructions on roasting tomatoes.

** NUTS...roasting: Pre-heat oven at 350F/180C/Gas4. Roast the Walnuts for about 8 minutes...Hazelnuts for 12 minutes...Almonds 14 minutes. The skins of hazelnuts can be rubbed off partially with the aid of a dry tea towel...however, this is not a necessary step.

*** GARLIC...roasting: refer here for easy instructions on roasting garlic.

PREPARATION:

1. Place everything [except for a reserved 1 cup (250ml) of the oil]...
into a strong blender or small food processor.

2. Prepare herb leaves by carefully washing and spin-drying...or...towel drying them well.
3. Pulsate the ingredients at first and then continue with a strong blitz.

4. Add the rest of the oil and blend until creamy smooth.

5. Pour into individual small glass mason jars.

6. These jars will do very well in the freezer for up to one year.

In the refrigerator...it will keep one week.

Just make sure that there's enough oil covering the surface.

PESTO can be used on a variety of dishes:

Salads, appetizers like dips and spreads...meat and fish dishes...on steamed and grilled vegetables dishes...especially potatoes, soups and pasta dishes of all kinds.

When using PESTO sauce on any selected dish...

I highly suggest adding the salty cheese at that time.
I've found that it makes all the difference in how versatile your PESTO can be.

I really hope you get to make this very fragrant and delicious sauce topping or spread.

Do you have a favourite way to prepare your...
personalized PESTO or do you stick with the classic recipe?

Flavourful wishes,

Foodessa

Comments or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

The following RECIPES...may ALSO be of INTEREST:
. PARSLEY sun-dried TOMATO PESTO on PASTA
. ROMESCO SAUCE goes ITALIAN my way

PARSLEY sun-dried TOMATO PESTO on PASTA

An Italian honours the IRISH with a green

PESTO recipe for St Patrick's Day.

Today, of all days...

I should have had something green planned from a typical Irish food standpoint.

Quite honestly though, being the week and all, time was tight.

Anyhow, if I were to make an authentic Irish recipe...

I feel that I would only do it justice by doing it right.

Through some research during the last 2 weeks...I realized that there were so many great interesting Irish foods that I should really experience making. With a little more time...I will certainly do so with specific dedication. For now, though...I'll stick to what I make best. Mostly Italian based fare with the usual few twists.

Therefore, not yet knowing what I was going to prepare for supper...I opened the fridge to be happily greeted by a beautiful bouquet of parsley. How great was this?

So, sure enough that was enough to get me going. I also was quite into having some carbs. Pasta would certainly hit the spot. Therefore, in a few quick minutes, I thought of making a parsley sun-dried tomato pesto. I put the kettle on to de-hydrate the dry tomatoes...and the pasta pot was filled...plucked a few parsley leaves and off I went creating something resembling a hint of something to commemorate the Irish symbolic color green.

Before, I go on with this very easy flavourful recipe...I thought of giving a very small summary dealing with the two main ingredients in this pesto.

PARSLEY... also known botanically as: Petroselinum Crispum.

The most familiar parsley used is the curly-leaved parsley as well as the plain flat leaved parsley which is sometimes called the 'French' or sometimes also called the 'Italian' parsley.

So, which is it, French or Italian? I feel a debate coming on. Being Italian myself...of course it must be named after our nationality. Right? Well, I guess the other party would say the same. Well, really...as long as we can all get along on the fact that this flat parsley's flavour is what truly counts.
Curly parsley is the one that is the most primarily used due to its pretty garnishing appearance. However, if taste is what you're after...you're best to stick with the flat kind. It also has the properties of better refrigeration life. It is also regarded as being less bitter and does possess a fuller flavour. Lastly, flat parsley also contains about four times more essential oils than the curly variety.

Here, is a great TIP on how to keep your parsley FRESH longer:

Wash the parsley well by swishing it in a large bowl filled with cold water and a small pouring of white vinegar.
Use a tall plastic container...add a little bit of cold water. Then, add the pre-washed parsley (most of the stem part cut-off)...then cover. This will create a hermetic environment for the herb to keep its freshness. I do this with the 'Mint' herb as well. Do not forget to make sure that ALL the very short stems are in the water. Essentially, the water will need to be changed every other day. Note: For those who are wondering...unfortunately this does not work as well with Basil ;(

SUN-DRIED TOMATO:

Sun Dried Tomatoes are ripe tomatoes which are placed in the sun to remove most of the water content. Twenty pounds of fresh, ripe tomatoes will dry down to just one pound of sun dried tomatoes.
Sun dried tomatoes have the same nutritional value as fresh tomatoes. They are high in Lycopene, antioxidants, vitamin C and low in sodium, fat, and calories.

Sun dried tomatoes were born in Italy as a way to store fresh tomatoes for the winter. Fresh tomatoes would be dried in the hot sun on the tile roofs as a way to preserve them for the cold months. Today they are still dried in the sun, but in much larger quantities and under strict quality controls." photo: sporkandknife.net and reference notes from: sun-dried-tomatoes.com.

I remember as a young girl...seeing these bright red aromatic ' Roma' tomato slices drying in the dead heat of day.

Later we used to string them and have them hung in a dark, dry place in order to keep the vibrant color.

Today, I rely on my sense of smell to lead me to the proper purchase of quality dried tomatoes.

photo: motoadventures.org

PARSLEY SUN-DRIED TOMATO

PESTO sauce

serves: 4 persons

Printer Friendly Version

INGREDIENTS:
(American / Metric measures)

. 12 sun-dried tomatoes

. 1 cup (250ml) boiling water
. 4 cups (180g) parsley (flat leaved)
. 3/4 cup (175ml) oils: [half of each from both olive oil and grape seed oil (or canola)]
. 1 large garlic clove (minced)
. 1/2 cup (100g) roasted chopped almonds

Seasoning and Cheeses:
. 1 tsp. (5ml) sea salt
. 1 tsp. (5ml) dried herb: basil
. 1/2 cup (60g) grated cheese: Parmigiano 'Reggiano'
. 1/2 cup (60g) grated cheese: Pecorino 'Romano'
note: some more cheese can be grated on top of the pasta dish

If serving with pasta or other suitable dish:
For the below mentioned recipe...add the following:
. 1/2 pkg. (250g) of ' linguini ' pasta (for 2 persons)
. 1/2 reg. can of pitted black olives (sliced)
. 1/2 reg. can of rinsed red kidney beans (or similar choice)

PESTO sauce PREPARATION

1. Place the dried tomatoes into a small bowl. Pour the boiling water and cover with a plate for about 15 minutes or until they have completely de-hydrated. Do not discard the water. Do set it aside to cool for later use as it will be added into the blender. Note: Oil packed sundried tomatoes (well drained) can also be used.

2. Meanwhile, wash parsley carefully. Chop the longest part of the stems...spin the remainder with a salad dryer or just pat dry.

3. Pluck the leaves off the stems until you accumulate about 4 cups tightly piled.

4. Place the parsley into the blender all together with the remaining ingredients (except for the water).

5. Pulsate the blender a few times before turning it on continuously. This will turn out a slightly thick looking paste. Shut the blender...add the water slowly...and continue blending until a smooth creamy pesto sauce consistency is achieved.

Note: The pesto is now ready to either use right away or to preserve into small mason jars. This will keep very well for at least two weeks in the refrigerator or up to about 3 months in the freezer.

Tip: if wanting to store into the fridge...pour a small amount of olive oil on the surface. It will keep better that way.

Pasta Dish Preparation:

My absolutely preferred choice is mixing this aromatic pesto with pasta.

In the above pasta dish:

1. Boil the 'linguine' in salted water.

2. One minute before the pasta is done, add the sliced olives and beans to the pot also.

3. Strain all of it out into a large bowl and add the pesto sauce.

. Serve each plate with an extra sprinkle of grated cheese.

I've also tried it successfully on other cooked grains...

vegetables and meats with satisfying results.

Happy St Patty's day and flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.