It’s Spring, and I must accept it. I, the minority, am annoyed with the lack of the white stuff this winter, and the reality that I’ll have to let another year pass before I’ll be able to ~~cruise down a mountain~~ tumble down a hill ~~on my snowboard~~ on my butt.

To comfort my sorrows, I whipped up a big batch of arugula pesto. And it worked. I mean, who could complain while eating something that looks like this?:

In a food processor, combine arugula, Parmesan cheese, extra-virgin olive oil, lemon zest, lemon juice, pine nuts, and S & P, using water to thin it out to the desired consistency. Since only a small amount of arugula will fit in the food processor at a time, continue to add more arugula in batches, adjusting the other ingredients and seasoning to your taste.

I tossed the pesto with bow tie pasta, sun-dried tomatoes, pine nuts, and a bit more grated Parmesan cheese on top.

And though I’m still not completely ready to start a new season, I look forward to the pesto.

scotch eggs

March 19, 2012

appeteaser, the main event

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Being that it was just St. Patty’s Day, is it wrong to write about Scotch Eggs? Yes? Then I don’t wanna be right. This dish is fairly straight forward, but requires just a bit of time, patience, and a gentle touch.

Start by making the eggs, which should be cooked just shy of hard-boiled (in a pot, cover eggs with cold water and bring to a boil. Turn the heat off, cover the pot, and cook for 9 minutes. Remove the eggs, run under cold water, peel). Sprinkle the eggs withS & P and encase each egg in bulk sausage (also seasoned gently with S & P).

Roll the balls (hehe) in flour, then beaten eggs, and finally breadcrumbs (seasoned however you like). Fry in canola oil, using one ball (hehe) as a tester, making sure the sausage is cooked through. Drain on a paper towel and sprinkle a bit more salt right when they come out of the oil.

Scotch eggs can be dipped in mustard and served with little more than a simple, fresh salad.

lemon ricotta with blackberries

March 15, 2012

sweet thang, the underwear diet

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Sometimes, citrus is not optional–it’s mandatory. Such is the case with this dessert (or hell–why can’t it be breakfast, too?).

You could make your own ricotta, but let’s tackle that at another time. Instead, purchase whole or part-skim ricotta and combine with sugar, to taste. Stir in lemon zest and lemon juice. Top with blackberries.

Despite its simplicity, lemon ricotta with blackberries is delightfully refreshing on a warm evening.