Let's Drop Acid!

Oh, come on! I know it's the weekend, but that's not quite what I had in mind. I'm referring to culinary varieties, of course, a la vinegars & citrus juices. Most of us have a bottle or two of vinegar hidden somewhere in the depths of our pantries, so why bring them up to the front & get some use out of them!

This, for lack of a better term, "acidic trick" was passed town to me by my boss & it quickly because a favorite to perk up sleepy soups & pastas. Russ Parsons breaks down the art of acidity in his LA Times column, The California Cook. He explains that "when most cooks read 'season to taste' they automatically reach for the salt shaker...but if you stop there, many times you'll be missing a key ingredient. Because just as a little salt unlocks flavor, so can a few drops of acidity." So true! Visit The California Cook to see Russ' White Bean & Shrimp Stew with Dandilion Greens to see how he puts a bit vinegar into action or check out my take on Roasted Tomato Bisque with a shot of apple cider vinegar.

Just a drop of vinegar (or another in the acid family) added to a basic bisque can really enhance the flavors. You might worry that you'll end up with a bowl that's too tart, but just like salt, a pinch of this stuff will never leave you sorry. Sweet balsamics, sharp rice wine, & bright lemon are my favorite go-tos for a bit of a punch. What are your acidic stand-bys?

Image, bigoven.com

Homemade Basil Garlic Pesto

I like to spend Sunday afternoons planing the week's menu, running to the market, and catching up on kitchen staples.  One of my must haves is good fresh basil pesto.  This classic sauce is one of the handiest things to have stocked in the fridge.  It tastes good on just about everything: fish fillets, sliced baguettes, pasta, pizza, grilled chicken, fried eggs...  It even makes a good salad dressing if you dilute it with a bit of olive oil!  Store it in a repurposed olive jar (or another air tight container) and it will keep in your fridge for up to two weeks.

This particular pesto recipe is the classic version but the recipe is quite malleable.  Basil can be substituted for or supplemented by flat leaf parsley, fresh mint, or even artichoke hearts. Savory flavors can be enhanced with a pinch of ground clove or nutmeg.  Give it more of a kick with a bit of red pepper flakes.  You get the idea...

Homemade Basil Garlic Pesto

3 c. fresh basil
1 c. extra virgin olive oil

3/4 c. pine nuts
2/3 c. Parmesan cheese, broken into cubes
2 tbsp. garlic, minced
1/2 tsp. pimenton (smoked paprika)

Pinch salt

Pinch ground black pepper

In a food processor or blender combine all ingredients except the olive oil & pulse.  Once well combined, mix in the olive oil slowly.  Use immediately or store in an air tight container in the refrigerator. 

Last image, eatlikeagirl.com