Pesto Basil

 It is time for pesto. I have been staying away from pasta and cheese. My wife Louise is a hard time with Pinenuts. Italian pinenuts she is fine with , but those imported from China that are not actually pinenuts give her what's called Pinemouth (something I've never heard about until Louise did research on the internets) and for a week her tasters are out of wack in a very bitter way.

 So my garden has enough basil, and it is time. I use a raw Hazelnut, Walnut, Pecan combo, a little over a cup that I toast in a small pan. About a cup packed basil. Juice and zest of one medium to large lemon. Three cloves of garlic. Some pecarino ramano, salt and pepper. Throw them a food processor, and blend until I get the consistency and I want. Taste often, and add more of any of the ingredients. Too thick? Add more oil or lemon (a splash of vinegar can work as well). Too thin? Add more nuts and cheese. I can go on, but it is really up to you tweeking and experimenting, finding what you like in a pesto.

 A recepie like pesto deffinitly needs to be a "to your own taste" experience. All the ingredients will vary in strength of flavor from region to region. If I put too many exact measurements you could get a very different product than mine, possibly in a bad way. Nope, I am going to force you to taste as you go. Take this example and play, you can try different nuts, oils, leafy greens, even cheeses. Want to be a bit more healthy? Omit the cheese altogether, you will be surprised how much you might not miss it. Try blanching the leaves for ten seconds in boiling water, put in a bowl ice water, remove and papertowl dry, then add them to the process to get an even brighter green pesto.

This Pesto was placed on a bed of Linguini, with grilled Flank steak and my broccoli as sides. The flower are chive flowers

A little grill action.

Freezing some liquid Summer

The raspberries have ripened in the garden, and there are a lot of them. First thing that comes to mind is Jam. The picking commences. Fruit gathered and walking toward the kitchen, the tops of some thai basil are noticed and plucked. The aroma of them both as they rest in the basket is intoxicating. If they smell this good, they must taste good as... JAM!  

Following the Ball pectin guides for freezer jam: One 3oz package liquid pectin, 2 pounds crushed raspberries, 4 cups (yes 4, I use a natural unbleached cane sugar) sugar, and they asked for lemon juice but I used 2 Tablespoons fresh lime juice. Once all these ingredients were mixed well, the concoction was split in half. To one of the portions a packed cup of Thai Basil was food processed and incorporated. 

 Both versions of the jam turned out mesmerizingly good. Liquid summer in this part of the country often has to do with the weather we get, but this version is spreadable. There is nothing more delicious than pure unadulterated single fruit preserve. Add a favorite herb, a little at a time, tasting as you go, and put a personal touch to the already sublime.  

The McKay House Standard Summer Salad

McKay House Standard Summer Salad

 Standard sounds drab, but this salad is a summer staple at our house. This combination works well accompanying most grilled foods, and works especially well along side traditional American barbecue ("mmm... Ribs").

 Adjust squash and corn to amount of people you are serving, as it is it will serve 7-10 as a side dish.

Tip:  Remember that in a salt to taste recipe don't go heavy handed to start out. The salt grains melt and your food can get saltier over time. You can alway add more salt if necessary toward serving time. 

2 zucchini 

2 yellow summer squash

1 cucumber 

1 bunch kale or sm container organic power greens

3 ears of sweet corn shucked 

1 sweet onion peeled cut width wise into rounds drizzled with olive oil and grilled on both sides until soft 

2 bell peppers, color of you choice other then green put on your grill ( or if you have a gas range you can put them straight on the flame, turning often) until all sides of skin are blackened, take off fire let sit, remove skin when cool, de-stem and remove seeds .

 All ingredients need to be diced up close to the size of the corn kernels and put in a bowl. Add some salt and pepper to taste, some olive oil and your favorite vinegar and a couple spoonfuls of Dijon mustard( start small) taste and add more oil, vinegar, mustard, and s&p as needed. Add some minced fresh garlic and herbs like mint or basil or tarragon to make even more special. Mix well and refrigerate until ready to serve. 

 My pantry is always stocked with vinegars. The vinegars I suggest for this recipe are apple vinegar or if available to you coconut vinegar (my preference). Sherry vinegar, Red Wine vinegar, or what ever is on hand is also acceptable. Though I might hesitate with Balsamic Vinegar, it might add too much heavy stain to the overall appearance of the dish, flavor would be great.