Pasta with Creamy Leek and Garlic Pesto

The leeks, tenderizing

Leeks? Wariness was my initial reaction to the recipe I found in the Minimalist column of the Wednesday edition of the New York Times. I couldn't think what a leek even looked like, let alone how it might taste as the main ingredient of a recipe.


As I cooked the leeks, slowly makes it tender, my kitchen began to smell beautifully of garlic and leek. I'm not sure how to describe the distinct scent and flavor of leek; it looks like a giant green onion but smells and tastes very different. When tender, the heart of it becomes absolutely delicious--I think I would even serve it as a side vegetable.


This recipe is cheap, simple, and tasty. I quite enjoyed it. I would recommend using a blender (I used a food processor and it was a bit grainy). The bacon flavored it nicely--it added


I would not rate it as highly as Nick, I would give it a 6/10 because I was not a fan of the aftertaste. Also, I would stress to rinse the leeks completely after you either peel or chop them. It was a unique type of pesto--I have only had one other pesto before and its flavor is not comparable. I only ate about half of my portion.

The mixture blended, on skillet, ready for reserved water.

Ingredients:

·      3 T extra virgin olive oil

·      4 oz bacon, chopped

·      4-5 garlic cloves, thinly sliced

·      2-3 large leeks, trimmed, well-rinsed, and chopped

·      1 egg

·      Black pepper

·      1 egg

·      1 cup chopped fresh parsley leaves, plus more garnish

·      8 oz any pasta (fettuccine recommended)

Directions:

1.   Heat 1 tablespoon of oil in medium skillet over medium-high heat; add the bacon and cook, stirring occasionally, until just beginning to crisp, 8-10 minutes. Remove the bacon from the pan with a slotted spoon and drain it on paper towels.

2.   Turn the heat to medium. Add the garlic and leeks to the skillet (with oil from bacon). Add another tablespoon or two of oil to keep the ingredients from sticking. Cook, stirring occasionally, until very soft, 20 to 30 minutes. (Note: It is important to be patient and cook on a medium heat so that the leeks are soft).

3.   Meanwhile, bring a large pot of water to boil and salt it. Transfer the garlic and leeks to a blender or food processor with the egg, parsley, and salt and pepper to taste. Process, stopping to scrape down the sides of the container if necessary. Return the puree to the skillet, off heat.

4.   Cook the pasta in the boiling water until it’s tender but not mushy; then drain, reserving some of the cooking liquid. Turn the heat under the leek mixture to medium. Add about ¼ cup of the reserved cooking liquid to thin the pesto, and toss in the pasta, adding more liquid as needed. Taste and adjust the seasoning, garnish with the bacon and more parsley, and serve.

Serves: 4

Prep/Cook Time: 1 hour

Source: NYTimes article and recipe, Mark Bittman

The Best Pesto I have ever had!!!

This meal was my favourite that we have ever cooked in all honesty. As the Blog will evidence, we have had some highs and lows on this culinary journey; this is the best in my opinion. Quite, rightly it is from the minimal series from the New York Times. It is very simple and tastes very organic. There is very little that deviates from ordinary, low key components. The result is a pesto that has a very subtle taste and is not at all overpowering (as I sometimes find pesto to be). It is a great summertime meal, very fresh, green and plentiful. The cost also is very low. One of the key aspects I would stress when cooking this is that you should sweat the leeks (i.e. with a minimal amount of oil, cook them on a low to medium heat with the lid on for a good 20 minutes. That makes the flavour plentiful and sweet, it is the dominant flavour in the pesto so a good flavour is important.

All in all, I would give this meal 8/10 for what it is. Simple, exciting and filling. Something a bit different from my usual meal.

I would like to congratulate Sam on her choice of meal and for defeating my laziness (which is responsible for the chocolate and lime pie).

A meal well received by all who ate it.

Seared Asian Steak on Salad with Ginger Dressing

This meal is delicious, quick and easy to make--though I agree with Nick: not the most filling. It makes a better lunch than dinner. The dressing is beautiful--spicy but not overwhelming. It tastes fresh and light. My mushrooms were crisp but cold by the time my meat was done; maybe it would be better cooked simultaneously with the meat in another pan. The only thing I would change if I made this again would be to follow the directions and sear the steak before cutting it. I purchased pre-sliced steak and it was too well-done for my taste. The sesame-seeds add texture and flavor--I just had trouble keeping them on the steak as many fell off during the searing stage. Paired with Late Harvest Riesling-- a satisfying lunch.

Ingredients:

2 tablespoons soy sauce

2 tablespoons seasoned rice vinegar

4 1/2 teaspoons vegetable oil, divided

1 tablespoon minced peeled fresh ginger

1/2 teaspoon Asian chili-garlic sauce

1/8 teaspoon plus 2 teaspoons Asian sesame oil, divided

1/4 cup chopped fresh cilantro

2 12-ounce rib-eye steaks

2 tablespoons toasted sesame seeds

8 ounces crimini (baby bella) mushrooms, sliced

8 cups mixed greens

Preparation:

Mix soy sauce, rice vinegar, 1 1/2 teaspoons vegetable oil, minced ginger, chili-garlic sauce, and 1/8 teaspoon sesame oil in small bowl. Add cilantro and stir to blend. Set dressing aside.

Rub 1/4 teaspoon sesame oil over each side of each rib-eye steak. Sprinkle steaks with salt, pepper, and toasted sesame seeds; press firmly to adhere. 

Heat 2 teaspoons vegetable oil in large nonstick skillet over medium-high heat. Add mushrooms; sauté until browned, about 8 minutes. Season to taste with salt and pepper. Transfer sautéed mushrooms to plate. 

Add 1 teaspoon vegetable oil and 1 teaspoon sesame oil to skillet; heat over medium-high heat. Add steaks; cook to desired doneness, 3 to 4 minutes per side for medium-rare. 

Transfer steaks to cutting board. Slice steaks. Toss mixed greens with dressing in large bowl; divide greens among plates. Top with steak slices and mushrooms and serve.

Courtesy of Epicurious.com

Seared Asian Steak and Mushrooms

"You brits have chips (fries) with everything" Sam's response on my regret at not having made chips with this otherwise, beautiful meal. Quite rightly, she pointed out that we British try and work chips into any food context. Out for Curry or Cantonese? It's not uncommon for us to request the safe bet that is chips.
This meal was beautiful and I made it in a slightly different format to Sam. I served it with the steaks, green beans and mushrooms all marinated in the oils, rather than to use it as a dressing on the salad. It was well received by everyone but it really lacked quantity the way it prepared it. (It could have done with chips :).
Sam will include the recipé and process. I would give it 7/10. The flavour is beautiful if you are big fan of sesame seed flavour you will adore it and it doesn't take away from the flavour of the steak.

Enjoy if you make it, but dont forget to bulk it up with sides or you will inevitably eat a bowl of cereal later on.... (my night time staple).

I Had it with a beautiful Shiraz from Wolfblass

Cottage Pie

Cottage Pie is like Shepherd's Pie with ground beef instead of ground lamb. It's similar to a pot pie, but with a mashed potato top instead of a pastry top. Filled with hearty vegetables and meat, this dish is a perfect winter's dish. Usually. My version ended up being quite salty, due to a miscommunication of ingredients. I used bullion granules instead of Bisto granules because I thought it would be similar, however, the consistency of my pie was thin and salty rather than thick and hearty. Bisto can be found at Meijer in the British food section, or you could order it online. It is definitely worth it as this meal is classic in England--a dish I've been dying to replicate.

As a side note--we cooked this meal a few weeks ago but were too distracted to update as Nick has been visiting for my Spring Break. We're having a lovely time in Grand Rapids but we promise to update again soon!

Ingredients:

• 1 package of ground beef
• 1 small onion, diced
• 1 can of Guinness beer
• 4 carrots, peeled and chopped
• a handful of mushrooms, chopped
• a handful of frozen peas
• several T of Bisto, to taste
• 6 potatoes, mashed and seasoned to taste
• handful of cheese

Directions: 

1. Preheat oven to 350* F.
2. Cook ground beef and onion in olive oil until brown. Add half a Guinness and simmer covered on low heat.
3. Discard half of stock, pour remaining stock and beef/onion mixture into a large, oven-safe bowl. 
4. Add carrots, peas and mushrooms, fill to level of food with water. (Fill to the top of the food)
5. Cover mixture with tin foil, and put in oven for 40 minutes.
6. Remove foil and add Bisto to taste. (Bisto is a thickening agent--it should make the pie into a gravy-like consistency). 
7. Cook for 15 to 20 minutes, covered with foil.
8. Pour mixture into a casserole dish. Spread mashed potatoes on top and sprinkle cheese on. Broil in oven until potatoes are slightly browned (should only be a couple minutes).

Serves 5-6

Prep and Cooking Time: 1.5 hours

Oreo Truffles (5 year old version)

Well! These are very nice and easy to make, if you love chocolate they are an absolute dream. If you are only partial they are very nice but should be eaten in moderation. As the preceding image shows Sam's appear perfect. Mine however, look like the kid who struggles in food (who by the way was usually me haha) So at least I have delivered consistently. I have never had a nack for deserts! These are easy to make, a little rich for me but nice non the less. Cook if you love chocolate :)

Oreo Truffles

In lieu of buying boxed chocolates this Valentine's, we opted to make Oreo Truffles, affectionately Oreo Balls. I had dinner at the Veldkamps' this weekend, and Mrs. Veldkamp made a delicious, simple dessert that I knew I had to make this weekend. This dessert is very rich and smooth. Store in refrigerator (as they have cream cheese in them).


Ingredients:

• 1 pkg. Oreos (or 3 sleeves), crushed
• 8 oz. brick cream cheese
• 12 oz. chocolate chips
• 2 T. shortening
• sprinkles, if desired

Directions:

1. Crush Oreos, add cream cheese and smush together. ( I used a rolling pin to crush the Oreos, a food processor works too)
2. Roll into small balls and let set in refrigerator until hard.
3. Melt chocolate and shortening.
4. Dip Oreo balls in chocolate, add sprinkles, and let set.