Passing it On

I meant to post this blog on Sunday night, but I got caught up in another recipe and then was struck by a fever, cough, and congestion that wiped out the whole first half of the week. I'm reluctant, but happy to report that I'm on the downhill side *fingers crossed* of this cold/flu. I'm hoping not to pass it along to anyone, but what I did want to pass along was a recipe that Cameron and I tried this past weekend. It's from Jamie's Food Revolution cookbook by Jamie Oliver, a Christmas present from Cameron's sister and brother-in-law (both very talented in the kitchen).

Jamie's Food Revolution ROCKS! I own one of his other cookbooks and I don't find it as approachable. A quick flip through this one and I've already ear-marked a dozen recipes that I want to try. Jamie set out to create a cookbook full of approachable, family-friendly, healthy, and affordable meals. At the very beginning he invites you to take a pledge to "pass it on", meaning learn a recipe from this book and share it with friends or family in the hopes that eventually we will all become more responsible with our food choices. I guess this is where I should thank Shannon and Andreas for passing along the whole cookbook to us. We're well on our way to eating fewer microwave pizzas, even on the lazy nights. Thanks guys!

I'm not sure that sharing his recipe in my blog is what he meant by passing it along, but I couldn't resist sharing this super delicious, and EASY meal. For the most part I'm following his directions. He made a point to write his instructions so that even the most amateur cook could follow them. He also includes TONS of pictures (sorry I didn't take any). I highly recommend picking up this cookbook. Not convinced yet? Try this:

Broccoli and Pesto Tagliatelle

1 Medium Potato
1 Head of Broccoli
1 lb. Dried Tagliatelle - I used linguini because it's what I had on hand
1/4 C. Green Pesto (Store bought is fine, but homemade is better, the recipe below is from one of Jamie Oliver's other cookbooks, The Naked Chef)
3 oz. of Parmesan Cheese
A large bunch of fresh basil (plus more for pesto)
Sea Salt

To Prepare Pasta
Wash and peel the potato and cut it into very thin shavings using a vegetable peeler (or if you're daring, a mandolin - I'm not allowed to own once because I'm too clumsy). Slice the end off the broccoli stalk and cut the florets off the other end (head) of the stalk, set aside. Halve the thick stems lengthwise, then slice thinly. Pick the basil leaves and discard the stalks. Grate the parmesan.

To Cook Your Pasta
Bring a large pan of salted water to a boil. Add the pasta and broccoli stalks and cook according to pasta instructions. Three minutes before the pasta is cooked, add the broccoli florets and potato slices. Drain everything in a colander over a large bowl, reserving some of the cooking water, and return to the pan. Roughly chop half your basil leaves and add to the pan with the pesto and half the parmesan. Stir together and if the sauce is too thick add some of the cooking water to thin it out.

To Serve Your Pasta
Makes 4-6 servings. Divide the pasta between your serving bowls and storage containers. Sprinkle the remaining parmesan and basil over the bowls and serve with a big salad. YUM!

Easy Pesto
(Serves 4)
1/4 clove of garlic
3 good handfuls of fresh basil (you can substitute arugula if you don't have enough basil)
1 handful of lightly roasted pine nuts, cooled
1 good handful of grated parmesan cheese
extra-virgin olive oil
salt and pepper
lemon juice

Put the garlic and basil in a food processor (or blender) and pulse 5-7 times until it seems to be combined. Add the pine nuts and pulse a few more times until it is well mixed and the texture you imagine pesto should be. Put it in a bowl and add your parmesan cheese and olive oil. This is all an eye-balling, preference, and TASTE thing. Add a little oil at a time, then some salt and pepper and taste it. Add a little of whatever is missing and taste again. Lemon give it a nice touch and the acidity is generally welcome. Add a tiny bit at a time and taste to see if you like the flavor it adds.

BON APPETIT!