"Go Ahead, Make My Day" Pesto

Now that we've begun to explore Basil, our knowledge would never be complete without a basic recipe for Pesto, as the Italians call it, or Pistou as the French do. I learned to make Pesto in San Francisco, where I grew up with a lot of Italians and Irish, and particularly enjoyed pairing it with the “Dirty Harry” movies of Clint Eastwood. Remember, we can put together whatever themes appeal to us, since we make up our own rules. I once paired some Fred Astaire and Ginger Rogers movies with Garlic Night, and it was a huge success. 

Speaking of Garlic, you haven't had the full treatment until you've eaten at The Stinking Rose, in San Francisco.  They've elevated garlic to its proper heights, making this a feast you'll always remember.

Pesto can be used as a sauce on top of pasta or rice, as a spread on crackers or bread, as an ingredient in another sauce, soup or dish, or eaten with a spoon. However you use it, you'll be glad that you did. Because of its beautiful green color, it is a lovely addition for the Winter Holidays.

Most recipes call for pinolas, or pine nuts. But you can use whatever nuts you like, or not at all, if your body doesn't like them, or you feel nutty enough already. My favorite substitute is walnuts, but I've even used peanuts, which changes the whole taste into another very interesting direction. If you use nuts, roast them long enough to bring out their richer flavor. Just a few minutes on medium heat in a saute pan will do the trick, and you'll enjoy the smell. Just don't let them burn, and make sure they are completely cooled off before you add them.

I like to vary this recipe by using part basil and part parsley (curly or Italian), or cilantro,

just to jazz it up, and because I happen to love the different combinations. And, parsleys are good for your digestion and bloodstream. An added bonus to the orgasmic affects of Pesto. My preferred method is to make this in a food processor, but I've used a large mortar and pestle when I didn't have a processor, so be creative. Your imagination is far more powerful than any recipe, as long as you're lovin' it!

The Stuff:

Several cups of loose Basil leaves, Cilantro or Italian Parsley (foliage)

1-2 Garlic Cloves, to taste

¼ C Parmesan, or Romano, or Pecorino cheese, grated

1 T Zest, and 1-2 T Juice of 1 Lemon, or Lime

¼ C Pine Nuts, or your fav.

¼ C Olive Oil

1 t Salt, Pepper to taste, if the cheese is very salty, use less salt

The Method:

If using a food processor, you get to enjoy the convenience, and save some time here. Process (pine) nuts; add garlic, process; then the foliage, process; add the olive oil, lemon, cheese and S and P and process until your desired consistency. Before placing in an airtight container, pour a little olive oil on top to help preserve it. It can keep this way for about two weeks, or in the freezer for a coupla months.

If not using a food processor, you get to enjoy more direct contact with the ingredients.

Finely mince the garlic, basil and pine nuts individually, then add together. Add the rest of the stuff, and grind them with a mortar and pestle, or mix them thoroughly with beaters, or by hand, before placing them in an airtight container and so on...

Music:  Just get your sexy on, you know what it is better than I do, 
But Grace Potter comes to mind....for a start! And then Keb'Mo' and Bob Marley, and so on...

BASIL LOVE SOUP

Just before the first frost - Basil Love Soup

(a healing recipe)

FIRST, A NOTE FROM RUBY:  Just transferred this recipe over from another location and still learning how to do that so ... be patient and forge ahead, I'll always make it worth your while!

Your first choice is to grow Basil yourself. Second choice is having good friends that grow it for you. Third choice is buying it fresh at your local co-op or supermarket. The major

co-ops in my neck of the woods sell a lot of their herbs by the stem, so you don't always have to buy a whole bunch if you don't want to, but with Basil, you want to. If you have to, you can use it dried, but it's not the same, because it changes when its dried. You lose a lot of its intensity, and the pleasure of handling it with the bunch in your hands, like a bouquet of flowers. Don't get me wrong here, I use plenty of dried basil, but only when I have to.

I didn't even have to plant it, weed it, or do anything but just be there. My New Hampshire family up at Stonehill Farm, had the largest crop of Basil I had ever seen. We'd been enjoying it for weeks, but had our first frost on the 9^th of October and had to bring it in before it froze. So I had plenty to work with. And Basil is my favorite herb; not just because it is seasonal, but because of its large, produce like growth, making it fragile and not as easy to dry out as other herbs. Yet, it is magical, creative, the King of herbs and the herb of Kings. It inspires me to greatness, and so I offer this fabulous, love filled Basil Soup as proof of its properties and flexibility.

The Stuff:

½ Bunch o Basil, leaves only, finely sliced, then finely chopped

¼ Cup of Fresh Parsley, minced and/or ¼ Cup of Fresh Cilantro, minced

or, 1-2 T Dried

Zest of 1 Lime, or Lemon, and their juice

~ 2T Olive or Coconut oil

2 Onions, chopped (a medium dice), or 1 leek, or shallots, or combination (~2 cups)

½ Head o Garlic, very finely sliced

2-3 Carrots, chopped

½ Head o Fennel, or several stocks of celery, sliced

Assorted other vegetables you might have around like:

potatoes, green beans, bell peppers, cut as you see fit

For vegan, used vegetable stock, for carnivores, add chicken or turkey stock, 1 qt.

I usually add some tofu or meat ends* for protein and more flavor

Salt and pepper to taste

Water, as needed to make the desired consistency, ~ 1-2 qts.

White wine, very optional

Nasturtiums and pansies for garnish, color, and a little added pepper, very optional but very pretty, especially by candlelight.

The Method:

After you've enjoyed gathering all of your ingredients, and getting them ready, put some music on. I like music I can sing along with, as I believe that this adds even more lovin' energy to the source. Then start browning the onions in the olive oil for at least five minutes until they start to get opaque but not brown; then add carrots, fennel or celery, and the first layer of Basil. Allow these to get friendly with one another, and add stock as needed to keep ingredients from sticking. Add more Basil every time you add another ingredient. Add the rest of the veggies and meat, wine, garlic, rest of the Basil, stock, and salt and pepper. Add water as needed. Continue stirring when needed, by you or the pot! Let the smell of the Basil and garlic, and everything else, fill your home until you're ravenous. I like to stir the pot a lot, and let the release of the fragrant steam fill my senses. I also like to put a piece of basil in my cleavage, so that I too can smell like basil, as it warms up.

With a soup like this, you can eat it with bread, or add rice or noodles, if you need some carbs, or just feel like it. Remember to add salt and olive oil to the cooking water for the rice or noodles. One of my favorite chefs, Mario Batali, says that your boiling water should be like sea water! So I like to add a handful of sea salt, but you need to know how salty you like it.

I've made it simple and not so simple. The main ingredients are the basil, and the garlic and onions, after that use what you like. Feel free to add any other favorite herbs. I often add a bit of Tarragon and Dill, just because I love them. Tarragon is an acquired taste, like Cilantro, that not everyone appreciates, so it's important to know what you like.

This is an excellent recipe for helping you clean out your refrigerator towards the end of the week. Savor and Enjoy! This is one of my favorite dishes, that gives me back everything that I put into it and more, which makes it a healing soup. Now I can't guarantee that it will cure what ails ya, but if ya don't feel better after having some, have some more. And don't forget some powerfully moving music, and candlelight.

* Many markets, in their deli departments, will sell their meat ends at a substantially reduced price. That's the end of the chunk o meat or cheese that the slicer just can't handle. Meat ends are great for soups and salads, like the Chicken Salad recipe in the salad, or rabbit food section of this book.(will transfer over soon!)

Musical Suggestions:

Opera: La Boheme, by Puccini

Classical: Daphnis and Chloe, by Ravel

Jazz: Cast Your Fate To The Wind, The Vince Guaraldi Trio

From: "How to Survive New England"

Higher Grounds

Just try and go for a quiet cup of coffee when you run out of your own, I dare ya. Now this coffee shop may be too large, because the sister with her loud cell phone conversation, encourages me to respond to some of the questions we don't get to hear her gynecologist give her the answers to. I will her to look my way, so that she may know I'm not the only one that's listening. She finally turns around and I flash a knowing smile, as if we are old friends. She is indignant so I flash her again, this time with my hand in phone formation, going beu, beu, beu. She gets it, and ends her conversation as she explains to the listener that she has no privacy!

Then there's the retired gentlemen in their own coffee clutch, pointing their fingers at one another and laughing at each others jokes, loudly. At least it's laughter, but it's still too loud. The acoustics in here are terrific, I should stand up and sing an aria from Macbeth.

The Alan Rickman lookalike in the corner, is also on his cell phone (cell phones shouldn't be allowed in public like this since the public has no sense of propriety, privacy or introspection), pleading for one more chance. I'm thinkin', C'mon! Take it outside, get a room! Or, is he trying to gather sympathy from the listeners around him? He won't get any from me. Since he lacks any grace available to keep his voice down, I can't blame the woman, or man, on the other end, for ending whatever they may have had. He's a whiner, he needs a piece of cheese to go with this whine, it hasn't aged yet, so perhaps something young, made from yogurt.

The ginormously rotund man buying bagels and butter, while I was getting a refill, tells the young woman behind the counter that he's leaning on, that “she was cute as a button.” I had to give it to him for balls, since he turned to me and asked if I agreed! Naturally, I said “No! That I would never speak to an adult that way, especially in public.” Then he said, “Then you're not like me!” Duh! I said, “True, I try not to talk down to people that are serving me my breakfast, lest I find shards of glass in my food!” He didn't seem to be able to close his mouth after that, shook his head and left without any further need to be congratulated, for being so uselessly jovial to the woman who had no choice but to be kind to him. He obviously mistook her polite and well practiced smile, as if she were in agreement with him.

Am I sounding cynical yet? If not, do read on! The only thing quiet about the coffee shop, is the coffee itself.

Then there's the couple from Hanover, or Lyme, sitting not too far to my left in their own booth, with their traditional colors and finery, and some kind of class (Dartmouth class of 46?) that distinguishes them from the rest of the crowd. He is hearty, friendly, offering me a warm smile since I'm staring at them. She, slim, with a cold stare, tries to share the good natured look he gives me, but can not. Instinctively, she considers me a threat, and bullies him until he agrees to leave; which was what brought me into this story in the first place, but not annoying enough to be at the beginning.

The woman sitting in a large booth by the window, close to my age, clutching her paper coffee cup, is dabbing at her lips and forehead with a napkin. Hot Flash! Yes, the ceramic coffee cups hold more heat, but they won't fall apart when your hands gets sweaty. Just watching her makes me start to sweat in agreement, so I get out my cloth fan and cool off. She sees this and starts fanning herself with her newspaper. We acknowledge our cooling techniques and laugh. Ya gotta laugh, this keeps ya from crying, or killing.

So here we all are: talking, chewing, laughing, and listening while my pen starts to run out of ink. My ever reliable pilot, with the superfine tip that served me well, until today. But that's alright, because I've entered the land of the dazed and ungrounded, while we wait for enough caffeine to hit our arteries, kidneys and adrenal glands.  And me? I'm waiting for the Co-op to open so I can get some organic coffee, that won't make me sweat as much as this stuff, the more chemically produced product that most Americans are addicted to, loudly.

Ruby Red Sub-Zero Super Soup - For me and Chris.

This soup deserves to be cooked, not just for the pleasures of making it, smelling it, and eating it; but because of its vibrant colors that permeate every aspect that we are capable of appreciating.  It's so good that you can eat it hot in Winter, and cold in Summer, or room temperature, if you need to take it with you.  I made it yesterday, because I was in need of some warmer encouragement than the -17 degrees that was painted in ice on every window of my apartment, and, because my friend Chris was just home from the hospital and in need of some home cooking. And, just because my car wouldn't start when I was finished making it, and couldn't deliver it until later in the day, making this soup made me feel transported to that happy place that we all enjoy, when we feel satisfied with the blessings of complete, and pleasurable nutrition.

Music to cook by:  Celtic Music was a worthy companion, ranging from Cherish the Ladies (The Girls Won't Leave the Boys Alone), to The Chieftains (The Celtic Harp), and Celtic Women of the World (Putumayo, Parts I and II).
Dessert was chocolate yogurt and the soundtrack to What Women Want, (besides good soup.)

Ingredients:  First the Roots, diced on the small side for easier handling and faster cooking, if time is important. Most measurements are approximate. Sizes vary and it's helpful to know how you like it.

    1 Large Yellow Onion,
    2-3 Large Russet Potatoes, or 4-5 Red Potatoes
    6 Garlic Cloves, at least, more if you love it, less if you don't.
    4 Large Celery stalks, with leaves
    3 Large Carrots
    1 Fennel Bulb (optional, in case you can't find it, or don't like it.)

Then the Seasonings:  (This is rather arbitrary, since I use a lot of them.  In other words, you have to decide what a lot is for yourself.  This is what I use. Feel free to use your favorites from the suggestions below.)

    2 teaspoons Italian Seasoning, if you love it, and/or
    1 t of each herb: Tarragon, Dill, Basil, Oregano, Thyme, Marjoram, Rosemary, etc.
    2 Bay Leaves
    1 t of each spice, optional:  Cumin, chili powder, curry (mild)
    1 t Red Pepper Flakes, if you want more heat
    Grated nutmeg, some
    1 Tablespoon Fresh parsley and/or cilantro, finely chopped
    1 T Lime zest
    1 T grated Ginger, more if you're fighting off a cold.
    Salt and pepper to taste, be careful here since limes taste salty on the tongue
    (I also use a few shakes of Bragg's Liquid Aminos, from soy protein, an all purpose seasoning and soy sauce alternative, which helps provide the salty taste and some protein, which helps if you're making a vegetarian version of this. And like anything else made with soy, it's good for hormonal balance.)

The Rest:

    1-2 T Coconut or Olive Oil
    4-5 large, high quality, lean sausages such as turkey, chicken, your call.
           For this batch, I used 2 rosemary chicken and 3 lean and sweet turkey sausages
    For a Vegetarian version, use black beans and corn instead of meat, or, your favorite tofu, etc.
    1 Large Red Bell Pepper, diced
    6 Large White Mushrooms, cut in half and then into large slices
    1 Small Head of Broccoli, chopped
    1-2 cans whole Tomatoes, c juice
    2 c Vegetable or Chicken stock, preferably low-sodium, so that you stay in control of the sodium content
    2-4 c hot water, as needed
    1 c Red or White wine, optional

The Method:

    In a 5-6 qt. stock or soup pot, or larger, heat to just above medium and add the oil.
    Add the onion and cook it until it starts to turn translucent, but not brown.
    Add the rest o roots, and cook until they start getting over themselves, like the onions. While they're doing this, start adding your seasonings by placing ~ a Tablespoon or so of  the herbs into your hands, and rubbing the palms of your hands together, bruising the herbs until they smell like you expect them to. Sprinkle them as evenly as possible over the roots with your fingertips.  The spices get poured on directly, no rubbing is necessary. Add the Bay leave(s). I usually add the seasonings every time I add something to the pot, this helps to create the layers of flavors that will turn this soup into something worth sharing.
    Now start adding enough liquid to keep everybody happy.
    As the liquid starts to dance, add the meat, and the rest, except for the broccoli, a hand full at a time.
    Pour in enough liquid so that you achieve the consistency that you want, more for a soup, less for a chowder, etc.
    Turn the soup down to simmer and cook for ~ a half an hour, then add the broccoli, turn it off, cover and let it rest for ~ half an hour.
    Serve the soup with or without a garnish of Parmesan cheese, sour cream or plain yogurt, or some cilantro leaves.  A hard, French style baguette torn into pieces, is wonderful for dipping.  However you dress it, there is nothing plain about this soup, and it will carry you through Winter's coldest days, even if the high is only one degree, like it was yesterday.