Arugula Pesto Pasta

My dad is here for the weekend, so while they watch Boston vs. New York I'm writing up our meal.  My dad loves pesto, so I thought I would surprise him with this meal.  I also made macaroon's for dessert.  Growing up (and now) my dad's always has the best stories, and one of them involves macaroons, so I had to make him them (I will share this recipe another day, I don't want to be writing all night).  It was my first attempt, and they were wicked good!!!  I've heard of pesto's using arugula, but I was skeptical, I really love the taste of the original basil pesto.  I actually really loved it!  The arugula adds a real peppery flavor to the pesto, and adds a big bite to your meal.  I found this recipe in the Everyday Rachael Ray magazine, and it looked delicious.

Arugula Pesto

6oz. arugula
1 cup fresh basil leaves
1/2 cup pine nut
1/2 cup parmesan cheese
2 cloves of garlic
2/3-3/4 cup olive oil
salt to your liking

Using a food processor, puree all the above ingredients.

I used fusilli pasta, which was perfect because the arugula pesto really stuck to it.  I put asparagus, crispy bacon, and more parmesan cheese (to me you can never have enough parmesan cheese).  The peppery taste of the arugula with the bacon and asparagus really worked well together.  The cherry wood smoked bacon added an extra layer of flavor to the meal.






Ciao amico's,

Mary Proulx

Buffalo Panini's

One of Mark and I's wedding gifts was a Cuisinart griddle/panini maker (thanks aunt Jane and Uncle Steve), and we are obsessed with using it! If you don't have one, you can make them in a fry pan, and just put a heavy pan on top of the sandwich or a cast iron pan would work even better.  The best part is that the possibilities are endless.  You can make sandwiches, desserts, bacon....

Buffalo Panini
1/2 lb. buffalo turkey deli meat
1/4 lb jalapeno cheese (or a spicy cheese)
1/2 red onion (cut into slices)
1 jar jalapeno slices
1 tomato
1 cup baby spinach
Focaccia bread  or any bread you want

Special Sauce
1/4 cup mayo
2 tbp buffalo sauce

Heat the panini press on high heat, and cook the panini until the cheese is melted and the bread is as crispy as you want it.  The other trick to this panini is to put cheese on both sides of the bread so it all sticks together.

We are lucky to have a lot of places in Keene to get fresh bread, and the Keene Fresh Salad Co. has the best fococcia bread.  It is so moist, from all the olive oil, and it also crisps up well.

This was the first time that we made this type of panini and it was delicious.  I am obsessed with buffalo chicken tenders, and I am sure that would be an awesome upgrade to this dish.  Mark makes THE BEST buffalo chicken tenders (that recipe will come soon).  The red onion, jalapeno, and baby spinach add a great complement to the buffalo turkey, spicy cheese, and the "special sauce".  These panini's are also so big, that they are a meal in itself.


comprendere cucinare,


Mary Proulx

Paul Proulx's Crepes

Growing up, my dad always made the BEST breakfasts!  The weekends were always special, and he would always make something fun, and exciting.  My favorite thing that my dad ever made was his crepes.  My Papa was French, so my dad carried on the tradition of making crepes.  Growing up he would always try to make the crepes healthy and would add an apple compote to the middle.  As we grew up, we would put brown sugar, maple syrup and spray whipped cream in them (now that's what I'm talking about).  My new crave is chocolate and berries.  So here it is!!


 Crepes (this makes one crepe)


1 egg
1 tbs flour
1 tbs water

Place a greased skillet on medium heat, you want the pan hot when you add the batter.  For every crepe you are making you just multiply this batch by the # of crepes you want.  Mix all together in a bowl.  Put a ladles worth of batter on a hot greased skillet and move the batter in clockwise position until the batter is no longer moving. Flip the crepe once it is no longer sticking to the skillet and vice versa.

I put nutella spread in the middle, and add fresh berries (both inside and in the middle).  Serve with whipped cream!!!  If you make this dish, you will think you have died and gone to heaven!  You can serve it as breakfast or dessert (or anytime you crave it).  I guarantee if you like sweets, that you will fall in love with this dish!  I crave it weekly!

It is actually very healthy for you:  Eggs, berries, dairy, and nutella (which is a good substitute for peanut butter)!!  You don't have to feel guilty eating this dish at all!!!!




There really are no words to describe this dish, other than, simply irresistible (or to die for)!!!!!!!


Grazie Papa,


Mary Proulx

Pesto Pizza

In the summer (or anytime) there is nothing like a fresh batch of homemade basil pesto!  I mean who doesn't like, basil, nuts, parmesan cheese, garlic and olive oil?!  It can be expensive to make, but it is totally worth every cent.  I grow my own basil (in a pot) and leave it outside.  If you do this, make sure to water it EVERYDAY!  I trim it back once a week to make a batch of pesto, and by the next time I use  it, it has grown back to the same size if not bigger.

Basic Basil Pesto


3 cups of tightly packed fresh basil (no stems)- or fill the food processor loosely to the top
2-3 cloves of garlic (depending on how spicy you like it)
1/4 cup pine nuts
1/2 cup parmesan cheese
1/2 cup olive oil
salt and pepper to taste

Combine all ingredients in a food processor (minus the olive oil), pulse until its in small pieces then add olive oil.


Pizza Dough (one dough)


1 cup warm water
1 pkg. active yeast
2 tbls honey
2 tbls olive oil
1/2 tsp salt
2 1/4 cups of flour (you may use more or less)

Dissolve yeast in the water, salt and honey (in kitchen aid mixer bowl).  Wait 10 minutes, or until the yeast is fluffy looking.  Add olive oil, and then add 1/2 cup of flour at a time (using dough hook) until it is not too sticky to pick up.  Kneed the dough on floured surface, and place in a oiled bowl (or floured bowl).  I put saran wrap on it to help it rise faster.  Let rise 1 hr or until doubled in size.  Once it has rose, punch it and let it sit for another 10 min.  -

 I usually make two batches of dough, so it is o.k. to double everything at once.


Pesto, Shrimp, and Tomato Pizza


1 pizza dough
1/2 of the basil pesto
1 tomato
1/2 lb shrimp
1 1/2-2 cups of mozzarella

Preheat 375.  Stretch one pizza dough onto an oiled pan (don't precook dough).  Place pesto all over the dough.  Then add the rest of your ingredients. Cook pizza 15 or so minutes, or until cheese is melted and dough is cooked.

This pizza is amazing, it is so fresh a delicious!!!  The crust doesn't get too crispy because of all the olive oil, but it is soft and moist.  By adding the shrimp, and tomatoes it makes it a real meal.  I never thought to add seafood to a pizza, let alone  cheese but having it with the pesto complements it perfectly!  We made two of them, so we had leftovers, so the next day we pan fried them (like my dad does) and it gets the crust nice and crispy!  It was almost better the second day.

Ps.  A few glasses of red wine goes perfectly!!!




Buon appetito,


Mary Proulx

Granola and Tea....yes please!

This winter, my parents went on a little vacation to franconia notch and stayed at a quaint little bed and breakfast.  While on their stay they obviously had breakfast, and The Snowflake Inn made their own granola.  Well, my step mother fell in love with it, and asked for the recipe and has been making batches of it every since (with her own added spin).  Every time I go home, I can't wait for breakfast!  So a few weeks ago Mark asked me if I would make it and that was the motivation for me to try.  I was apprehensive to take on such a task, but to be honest it was really easy to make!!!  When you are first buying the ingredients it can seem pretty expensive, but trust me you will get a lot of batches made before you run out of the ingredients.  I over cooked the first batch, and some of it was burnt, but it was still really good!  I finally ran out, so I made another batch this weekend.  My first batch took me 3 weeks to finish, and I ate it most mornings.

199's Granola

(prep-time: the first time 25 min, after that 10 minutes) 

(bake time: 30-45 minutes, I turned every 7 minutes) 

5 cups oatmeal                                         1 cup honey

1 cup wheat germ                                    1/2 cup sesame oil

1/2 cup pumpkin seed                             1/2 cup peanut oil

1/2 cup sunflower seed                           1 tablespoon vanilla

3 cups coconut 

2 cups assorted nuts (no peanuts) give them a rough chop!  (and I chop up all the nuts at once and store the extra in the refridge).

Preheat oven to 350.  Mix the dry ingredients in a large bowl.  Heat all the wet items on the stove and then add to the dry bowl.  Place EVENLY on a cookie sheet, (preferably with sides) to prevent burning. Turning often (with tongs) until lightly browned.  Cool completely before storing it in an air tight container. 

I bought this glass container for 5 dollars at Target, and it is the perfect size for this recipe (I think it was 1.5 quarts).  

Like I said, the first time I made this I overcooked it.  I think I was afraid that it was still going to be sticky, but the second time I took it out it was golden brown and a little sticky, but as it cooled it crisped up.  I don't think that this batch will last as long!

I like to eat it with fresh berries, and milk!!!  The combination of the blackberries, blueberries and granola is heaven!  When you are all done, and  are left with the bowl of milk it is sweet from the honey, and it goes down so smoothly!

Fresh Brewed Iced Tea

12 cups of water

5 black tea bags

5 green tea bags

Boil 12 cups of water, and once it is boiled turn it off and wait 30 seconds before adding the tea bags. Put the cover on a let it steep and the cool for 15 minutes.  Pour into container and place in refrigerator until it is cooled.  

When I went blueberry picking in Troy they had the cutest little tea place, and I had a cup of their fresh brewed tea (2.25).  It was so good, and good for you, that I decided I am going to start making my own.  It really doesn't need you to add any sugar or honey.  

I am chronically dehydrated, so I find this the best way to keep cool and hydrated on hot summer days!  

12 cups of fresh brewed ice tea costs $1.00!  

Finire di mangiare, 

Mary

Summer Fiesta

Mark has been dying to use his new Weber charcoal grill, so I bought 3 chicken breasts and marinaded them over night.  Mark is the king of the grill, he says the key to being a great grill master is, "When you think it's done, take it off and to trust your instincts".  Easier said than done, (I think) that is why I leave the grilling to him.  He is all about keeping the flavor and keeping the meat moist!  There is nothing worse than a dried up piece of chicken!!!  Please don't boil your chicken before you grill it, it completely dries the meat out.

Balsamic Chicken Marinade 


3 chicken breast
1/4 cup olive oil
1/4 cup balsamic vinegar
salt and pepper

Wash and place the chicken in a large storage bag, and put all the ingredients in.  Make sure all the air is out of the bag, and move the chicken around.  Let it marinate overnight, playing with  it a few times the next day.

Place the chicken breast over a piping hot charcoal grill, 10 minutes on one side 6 on the other (or there abouts).

To me, a large chicken breast is pretty overwhelming, so I had Mark thinly slice the chicken into 1/4 inch slices.  If you don't have a good sharp knife set, I would definitely recommend  Calphalon!  It is one of our staple cooking utensils!



We then drizzled Stonewall Kitchen's, Balsamic Fig Dressing on the chicken.  I use to work at Stonewall Kitchen when we lived in Portland, Me and it was the BEST job!!  It truly was a dream job, if you like food.



Corn Relish (Marks mom's recipe)


8 ears of farm fresh corn
1 1/2 red bell pepper
1 1/2 green bell pepper
1 med. red onion
2/3 cup sugar
3/4 cup vinegar (I used apple cider)
1/3 cup canola oil
salt and pepper to taste

Fill a large pot with 2 cups or so of water, and cook the corn for 10 minutes (lid on). Dissolve sugar in a bowl with the vinegar and canola oil.  In a separate bowl dice up peppers, and onion into small pieces.  Using a sharp knife, cut down the sides of the corn and place all the kernels into the bowl with the peppers and onion.  Add the wet ingredients to the veggies, and season with salt and pepper.

I made this recipe early in the morning, so it had time to marinate.  It will keep in your refrigerator for well over a week (if it lasts that long).

I love this recipe because it has so many favors, sweet, sour,  and savory.  It is a perfect complement to any BBQ.  And it is also ascetically pleasing.

If you don't have fresh ears of corn, I'm sure frozen can work, but it won't be nearly as good.

The other side

2 avocados 

15 fresh cherry sized fresh mozzarella

fresh lemon juice

Cut the avocado in half (remove pit by taking a knife and slamming it into the center and twist the knife, be careful removing pit from knife.  I just place knife along by sink and drag the pit off...if that makes sense).  Cut slices into the avocado and carefully remove slices with a large spoon.  Sprinkle with lemon juice so it doesn't brown.  Cut the mozzarella in half, and serve together with avocado.  I also drizzled Stonewall Kitchen's Balsamic Fig Dressing on this.

This meal was a fiesta in your mouth.  It was good eating things separately or getting a bit of everything and putting it all in your mouth.  The texture of the "other side" together was soft and paired with the dressing was delicious.  The chicken was so moist, and when it is cut so thinly you can really taste the flavor and juices.  The corn relish went really well with everything.  It added a fresh crunch that was an added treat.  Mark and I both enjoyed eating and making this meal!!!!  A+

Ciao, 

Mary Proulx

Grilled Fish and Grilled Veggies

Summer is definitely the time of year to experiment on the grill.  In years past I have even made pizza on the grill, I will share that with you another time.  So last night I was craving a good steamed fish, with farm fresh veggies!  If you are fortunate enough to live in a place to get farm fresh veggies, do it!!  You can't beat the quality, taste, or price!  Plus, you are helping local people, in which I am a HUGE fan of supporting local business.   And as the saying goes: "It's Keene to shop locally"!

Steamed pocketed Haddock


1 3/4 lbs. Haddock (2-3 haddock fillets)- I bought ones with skins on for more flavor.
2 lemons (zest one)
bunch of fresh dill
Aluminum foil

Place one haddock fillet on 2 ft. or so of aluminum foil, sprinkle 2 tsps or so of lemon zest on fillet.  Rip 2-3 tbs of fresh dill and sporadically place along the fillet. Cut up half the lemon and squeeze then place them on the fish.  Fold up the aluminum foil so it pouch like (and no juices can leak out).  Place on a preheated gas grill for 12 minutes.  The fillet should be juicy and flaky!!

*This is a super fresh meal, and the lemon and dill together are truly a dynamic duo!!!  You can use any white fish when using this recipe.  It is super easy, cheap and delicious!  It would be really fun to make these at a dinner party with your friends, because it an easy clean-up and you can look like a professional when you use this cooking technique.


Grilled summer squash


2 or more medium summer squashes
olive oil (enough to coat)
salt +pepper

Cut the summer squash in half, then cut each half into four long strips (thick enough to be put directly on the grill) In a 13x9 inch pan place the cut up summer squashes, drizzle the olive oil and sprinkle with salt and pepper.  Flip with tongs to get coated well.  Place on the grill and flip once.  Grill both sides for 4 minute each (or until golden).

*You can't beat fresh veggies on the grill, and by adding only olive oil and salt and pepper you really keep the purity of the veggies.  The summer squash has a (light) smokey flavor and it simply melts in your mouth!!!


Buon appetito,

Mary Proulx

Ps.  A special thanks to Mark who does the grilling part!!!!