Wendy See Wendy Do

Brioche Nutella Bread Pudding

2012-08-19T12:45:00.000-05:00

You know when you wake up and 
have a hankering for something sweet?  Well this was one of those 
mornings.  So I raided my pantry and ended up with a sweet, chocolatey and nutty bread pudding in less than an hour! 

Brioche.  Nutella.  Pecans. Custard. Powered sugar.  Delight!  Enjoy for breakfast, dessert or just because. 

Brioche Nutella Bread Pudding

Adapted from Steamy Kitchen

Ingredients

3 brioche buns (you can also use croissants, challah or a hearty bread)

3/4 cup nutella

1/4 cup pecans (half or chopped) 

1 cup half and half

2 eggs

1 teaspoon vanilla extract

1/2 cup powered sugar

pinch of salt

Directions

Preheat oven to 350ºF.
Slather Nutella onto brioche rolls to make Nutella sandwiches. Cut sandwiches into 2-inch pieces and place into a medium-sized baking dish. Scatter pecans on top.
In a medium bowl, combine half and half, eggs, vanilla extract, powdered sugar and salt. Once combined pour over brioche pieces.
Cover baking dish with foil and bake for 30 minutes. Remove foil and back for an additional 10 to 15 minutes until the top is golden and all of the liquid is absorbed.
Remove from oven and rest for 5 minutes. Serve immediately or at room temperature. Enjoy!

Farm Fresh Tomatoes with Basil Oil

2012-07-25T07:28:00.002-05:00

We are in the thick of CSA season here at the Wendy See Wendy Do house!  Every Monday evening a beautiful bounty of fresh and delicious organic tomatoes, onions, greens and herbs arrives at our door courtesy of a local Wisconsin farm.  

This is the second season we are enjoying the harvests of Tomato Mountain Farm through their CSA program.  CSA stands for "community supported agriculture" and is a network of people who pledge to support a local farm and in return get a portion of the harvest.  Which means weekly, fresh deliveries of kale, chard, onions and loads of tomatoes.  

This week - our delivery included ripe and red slicer, Juliet and sun gold tomatoes.  Once you see them you want to devour them right away.  One of my favorite ways to serve tomatoes comes right from my own "urban" garden - homemade basil oil.

Now I am not going to pretend to be some pro urban gardener.  I live in Chicago which means I have a limited season to say the least.  However I am pretty proud of my back deck garden which features sweet and purple basil, heirloom mint (cut from my grandmother's garden in Pennsylvania) and lots of hot peppers.

So basil oil.... so simple and so delicious.  Don't go out and buy the stale stuff at the store.  It would be like eating dried basil over fresh basil.  You cannot compare!!  Fresh basil oil has the lovely, luscious quality of olive oil with the fresh and sweet flavor of basil.     

Basil Oil 

Makes 3/4 cup

Ingredients

3 cups fresh basil leaves
3/4 cup good extra virgin olive oil

Directions

Bring a large pot of water to a boil and create an ice bath on large bowl.
Once water comes to boil, add basil leaves and blanch for 30 seconds then transfer basil to ice bath.
Dry basil leaves (I use my salad spinner) then add to food processor with olive oil and blend.
Strain basil/oil mixture through a fine sieve into a container. Oil can be stored at room temperature for up to three days. Serve over freshly sliced tomatoes with a sprinkling of salt and pepper. Enjoy!

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Summer Beet Stacks

2012-06-25T07:29:00.000-05:00

Are you a fan of beets?  I have to admit... they had to grow on me.  Growing up my mom LOVED them, my dad not so much, and me and my brothers - well - we were on the fence.  That is until a few years ago when I was introduced to roasted beets.  I fell in love with their intensely earthy, sweet flavor.  Plus their gorgeous red and sometimes vibrant yellow and orange coloring makes them pop on any plate.

Beets are a root vegetable known as beetroot or garden beets and they have been cultivated for centuries.  The tasty roots date as far back as 8th century BC Babylonia.  Aristotle even wrote about the ruby lovelies.  

Traditionally the dark-red roots are boiled, served cold over salads, or pickled (which I hate!).  In Eastern Europe they are one of the main ingredients in the popular cold soup: borsch.  

For me - roasting is the best way to prepare beets and so simple do.  This recipe makes a wonderful side to any summer meal!!  

SUMMER BEET STACKS

Makes 4 beet stacks

Ingredients

4 beets, small to medium sized
4 ounces goat cheese
1/2 cup walnuts, chopped
1/4 cup balsamic vinegar
1/2 cup walnut oil
1 tablespoon fresh thyme leaves, roughly chopped
salt & pepper

Directions

Preheat oven to 350º F.
Scrub, rinse and pat beets dry then rub with a small amount of olive oil and wrap tightly in foil (two beets per foil packet). Roast for 1 to 1 1/2 hours until beets are tender and easily pierced with a knife. Allow to slightly cool then carefully remove skin. (The beets will stain your hands and clothing! So I use rubber gloves.) Set aside.
In a small, dry frying pan toast walnuts until slightly browned. Set aside.
In a small bowl, whisk together balsamic vinegar and walnut oil then season with salt and pepper to taste. Set aside.
Once skin is removed slice beets width-wise into three or four sections (depending on the size of the beet.)
In layers, alternate beet slices and crumbled goat cheese. Drizzle stacks with balsamic walnut oil vinaigrette, fresh thyme leaves and the toasted walnuts. Enjoy.

Cedar Plank Salmon

2012-06-11T06:31:00.001-05:00

I find the best recipes are usually the simplest.  I used to think whipping up an impressive meal meant hours of prep work, lots of crazy ingredients and dozens of pots and pans.  This recipe is the exact opposite!

Four ingredients.  Juicy Lemons.  Fresh Dill.  Tender Salmon.  Cedar Planks.  Add a little salt and pepper and you have an elegant, delightful meal perfect for a summer dinner party or a romantic meal for two.

According to Great Lakes Grilling, the pairing of salmon and cedar planks started with Native Americans who occupied and fished in the Pacific Northwest.  In those days, the salmon was tacked on big wooden slabs and roasted over an open fire. 

Unfortunately our condo association wouldn't take to kindly to us having an open fire on our wooden back deck.  Thankfully nowadays you can buy grilling planks almost anywhere.  The planks impart a wonderful smokiness to the fish without drying it out.  

I cannot take credit for this delicious and simple dish!  Sometimes you just come across recipes that are too good to be changed and this is one of them!

So for further details I will refer you to creator of this recipe - Allison Eats. You need to add this food blog to your favorites! I would also highly recommend the mustard dill sauce she pairs with the fish, too. Enjoy!

Hum Sun Tea

2012-06-09T12:43:00.000-05:00

Oh, Wendy See Wendy Do readers.... I do apologize!

I have neglected you!

To explain... I recently got a job.  A full-time job that seems to be taking my... well... my full-time.  

No excuses!  I am back and ready to blog.

It is nearly 90 degrees this weekend in Chicago which means one thing at my house - SUN TEA!!!  I love sun tea for so many reasons but mostly because it is fool proof.  All you need is a pitcher, a couple of tea bags, whatever add-ins for additional flavor and sun.  

Today I added lemon and local strawberries for a nice hint of tart and sweet.  My other favorite flavor combinations are: peach/mint, basil/raspberry and orange/fresh ginger (which is so spicy sweet!!)

Today I wanted to kick my tea up a notch - it is Saturday after all - so I added a healthy splash of my favorite Chicago-based "botancial spirit" Hum. 

This ruby-colored, rum-based liquor is infused with hibiscus, ginger root, green cardamom and kaffir lime to create an herby, spicy, intoxicating concoction that you can add to just about anything!  I love to add a splash of it to prosecco.  I have used in place of grenadine to make a spicy Manhattan.  Most times, I just enjoy a few ounces of Hum on the rocks with a squeeze of lime and some soda water.  Did I mention I LOVE this stuff?

So... Hum Sun Tea was created!   

HUM SUN TEA

Ingredients

Large pitcher
2 large tea bags (I use Lipton)
One half of a lemon, sliced
One cup fresh strawberries, sliced
Hum liqueur (Click here to find a store that sells Hum closest to you)

Directions

Place lemon slices, strawberries and tea bags in pitcher and fill almost to the top with water.
Place outside or near a window in direct sunlight.
Allow tea to steep for at least one hour.
Fill a glass with ice and add one to two ounces of Hum liqueur.
Top off glass with tea and garnish with a lemon. Enjoy!

The Florida Keys, Lobster Tails & More...

2012-04-05T08:04:00.000-05:00

As I type this post I am sitting in paradise.  The warm sun is glimmering off of the Gulf of Mexico while a gentle breeze of briny ocean air whips through the palm trees.  I am in the Florida Keys.  It is one of my favorite places on the planet!  My grandmother has wintered on Summerland and Sugarloaf Keys for nearly 20 years.  I have had the incredible fortune to come and visit many of those years.  It is the ultimate retreat from Chicago's early and usually wet spring.  

It probably goes without saying - the food here is divine!  Whether you are visiting a local fish shop for the day's catch or dining at one of the many extraordinary restaurants, the Keys offers a southernmost American cuisine rich with sweet Florida lobster tails, briny conch, moist grouper and tart key limes. 

After landing at the Key West International Airport, my parents and grandmother whisked me off to one of my favorite Key West restaurants - Louie's Backyard.  The moment you walk into the old Victorian home turned Caribbean-American restaurant you know you are in Key West.  ((The King of Margaritaville, Jimmy Buffet, even lived next door in the 1970's.))  I always order the same thing:  conch fritters, fish tacos and a few freshly made mojitos.  

Once back on Sugarloaf Key (about 15 miles away from Key West), we begin planning family meals which, of course, have to include copious amounts of Florida lobster tails.  These cuties can be steamed, broiled, baked or grilled.  I prefer them grilled and buttered basted.  

Can you believe that in my excitement to eat said lobsters I FORGOT to take a picture of the final product?  GASP!!!  My apologies!  I will, however, share with you with a picture of a wonderful lobster dish that we enjoyed at yet another incredible Key West eatery.

Curry butter roasted lobster tail with coconut, fennel, pistachio pistiou, Israeli couscous and cauliflower @ fin

This beautiful plate is the creation of  fin Executive Chef Michael Schultz.  Located on Key West's famous Duval Street, this Caribbean small plate concept restaurant is captivating local and visiting palates with dishes like: Foie gras waffles with orange, chestnuts, and cinnamon basil smothered in a spiced rum sauce OR Madagascar jumbo prawns roasted in key lime brown butter with chorizo piperade.  My grandmother and I both had the foie gras waffle and nearly fell out of our seats it was so good! 

A fun fact for any of my Philly readers: before coming to the Keys chef Schultz worked for world-renowned chef George Perrier at the 5-star rated le bec fin in Philadelphia. Not sure if the name of his current restaurant fin is an homage to his former work place.

Next week I will be sharing with you my G'ma Betsy's Key Lime pie recipe. Come back and check it out!! Here is a preview:

Key West in a bite!!!

Hot Giardiniera Hummus

2012-03-30T08:46:00.000-05:00

Nothing screams Chicago more than hot giardiniera.  It is the ultimate Windy City condiment as I wrote about a few months ago.  I love this stuff.  Hot peppers, celery, olives, carrots and garlic... how can you go wrong?  So you can imagine how much I squealed when I saw a tub of Hot Giardiniera Hummus for sale at my local Whole Food.  Good golly... I knew I had to try and recreate this at home.

While hummus is pretty much available at every grocery store and comes in a variety of flavors... I really encourage you to make your own at home.  It is so easy!  You have few ingredients.  You don't have to worry about additives.  PLUS you can make it exactly to your tastes.  For me and Joe that means SPICY!

I do have one hummus making tip you should try!!  REMOVE THE SHELLS!  Okay, so I know this is tedious but it is so worth it if you want super creamy hummus!  It takes a few extra minutes but the shells pop right off.  

Break out your food processor and get blending.... let me know what you think!!

HOT GIARDINIERA HUMMUS

Adapted from Chef Earl's

Ingredients

1 16-ounce can garbanzo/chick peas
1/2 cup hot giardiniera, packed in oil
3 tablespoons tahini
2 large garlic cloves, minced
4 tablespoons (or more) water
Salt & pepper

Directions

Drain and rinse the chick peas then remove the peas from their shells. This is a bit tedious but worth it! Simply press the individual peas in between your fingers and the outer shell will pop off. Discard the shells and place the peas in a food processor.
Add in giardiniera, tahini and garlic cloves along with one tablespoon of water and puree. Add in additional water until you reach your desired creaminess (for me it was 4 tablespoons.) Salt & pepper to taste. Top hummus with additional giardiniera and drizzle with oil from giardiniera jar. Enjoy!

BLT Cups

2012-03-28T06:33:00.001-05:00

We are getting our bacon fix today at Wendy See Wendy Do!!  Some days you just need some salty, briny, crispy bacon!  This recipe calls for one of my favorite types of bacon:  PANCETTA!

Pancetta, also know as Italian bacon, is unsmoked pork belly cured in salt and spices (like nutmeg, fennel and pepper) and then aged for months.  It usually comes rolled up which makes it perfect for bacon cups.  

These BLT Cups are the perfect party bite in a pinch.  Seriously... they take 15 minutes to make!  

BLT CUPS 

 
Adapted from Not Martha 

Makes 10

Ingredients

10 slices pancetta
1 cup of baby spinach, julienned
1 tablespoon mayo
1 teaspoon lemon juice
5 cherry tomatoes, quartered
salt & pepper

Directions

Preheat oven to 450ºF.
Place a mini muffin pan upside down on a rimmed baking sheet. Spray ten of the upside down muffin molds with non-stick spray, alternating between molds. (This will ensure the cups don't stick to each other.) Gently fold each pancetta slice around the sprayed muffin mold. Bake for 8-10 minutes, until the pancetta is crisp. Allow to cool for five minutes until removing to a plate lined with a paper towel. Set aside.
To make the dressing, combine mayo and lemon juice in a small bowl. Season with salt and pepper to taste. In another bowl, toss the julienned spinach with the mayo dressing.
To assemble, divide the spinach salad into the pancetta cups. Top each cup with two of the cherry tomato quarters. Enjoy!

Walnut Plum Puffs

2012-03-26T09:59:00.000-05:00

Confucious say: EAT LOTS OF PLUMS!

No really. Would you believe this tasty stone fruit was listed as one of the most popular Chinese foods back dating back to 479 B.C.? According the About.com, the plum has been written about and drooled over for centuries with even Confucious himself comparing them to a love interest:

"The branches of the aspen plum
To and fro they sway
How can I not think of her?
But home is far away."
-Confucious 551-479 B.C.

Food writer Peggy Trowbridge Fillipone says plums are the second most cultivated fruit on the planet, second only to apples. That is A LOT of plums!

This tart harnesses the power of the plum: brown sugar balancing the natural tartness, walnuts complimenting the earthiness, and puff pastry creating the perfect buttery package to wrap it all up. I think Confucious would approve!!

WALNUT PLUM PUFFS

Adapted from Grace Parisi

Makes 6

Ingredients

3 ripe plums, pitted and thinly sliced
1/2 cup chopped walnuts, lightly toasted
1/2 cup packed light brown sugar
1 1/2 teaspoons corn starch
1 sheet of store-bought puff pastry, defrosted
1 large egg, lightly beaten
1/4 cup or more granulated sugar for topping

Directions

Preheat oven to 375ºF.
In a mixing bowl, combine plums, brown sugar, and corn starch to make filling. Set aside.
On a lightly floured surface unfold puff pastry. With a sharp knife cut dough into six sections. Working with one section at a time, roll out the puff pastry to about a 4X4 inch square. Spoon 1/6th of the filling onto the center of the dough square and top with about one tablespoon of walnuts. Bring together the four corners of the dough and, using your fingers, pinch together the sides making sure to leave the top open to vent steam. Carefully place on a sheet pan lined with parchment paper (OR foil that has been sprayed with non-stick spray.) Repeat with remaining dough sections.
Brush all the puffs with the beaten egg and the sprinkle with lots of granulated sugar.
Bake for about 30 minutes or until pastry is golden brown. Allow to cool in the pan for about five minutes. Enjoy!

In Memory of Marge

2012-03-23T09:19:00.000-05:00

Last week the world lost an amazing woman: my future mother-in-law, Marge.  Her death was sudden. She had only been diagnosed with cancer three weeks before her passing.  At the young age of 67, she left behind a 45-year marriage to the love of her life, three successful children, three gorgeous grandchildren, and a beautiful garden.   As we all grieved and said our heartbreaking goodbyes something extraordinary was happening around us.  In the middle of March, in Michigan, Marge's flowers began to bloom.  The unseasonably warm weather spreading across the northeast had coaxed the blooms from their buds leaving splashes of yellow and purple and green.  Marge's garden was springing into life.

I will miss Marge's smile. I will miss her passion for cooking. I will miss hearing her quietly singing and humming around the house. I will miss Marge's creativity. I will miss her stories about Joe growing up. I will miss Marge's hugs and kisses. I will miss all of those mother-in-law/daughter-in-law moments. I will miss many things about the woman who gave birth to the love of my life. I am forever thankful I had the chance to meet her, love her and be loved by her. Anytime I see a beautiful flower I will think of Marge and her garden.

Wendy See Wendy Do will be back next week with more recipes and fun stories but this weekend I ask you all to hug those you love. If you can't, call them on the phone and tell them how much they mean to you!!

Cinnamon Sugar Pull Apart Muffins

2012-03-12T12:12:00.001-05:00

Ahhhh, cinnamon sugar!! The perfect combination of spicy sweet. Doesn't it just scream childhood memories? I am pretty sure everyone was treated with a cinnamon sugar something when they were a kid. For me, it was cinnamon sugar toast. My mom used to slather lightly toasted bread with lots of salty butter and then top it with a heaping amount of cinnamon sugar. The spice mixture just perked me up and made me smile! It still does today!!

Don't be intimated by this recipe. It is quick, easy and super delicious. What is my secret weapon, you ask? Store-bought bread dough! Have you ever used this stuff? I love it!! Use it to make a loaf of tasty french bread, roll it out to make a thick pizza crust OR pull apart muffins!! YEAH BABY!!

CINNAMON SUGAR PULL APART MUFFINS

Adapted from JOY THE BAKER and Tease-spoon of Sugar

Makes 6 muffins

Ingredients

Pillsbury Simply Rustic French Bread dough
1/2 stick of butter
1 cup sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg

Directions

Preheat oven to 350ºF.
In a small skillet, brown butter over medium-low heat, about 5 minutes. You know the butter is browned when it turns a light caramel color and smells slightly nutty. ((Be careful not to burn the butter!)) Once browned, set the butter aside to cool.
Remove bread dough from tube and place on a cutting board. Starting in the middle, divide the dough with a small slit. The divide again and again until you have 31 slits. Using a very sharp knife, slice the dough. You should end up with 32 slices. Flatten each slice with you hands or a rolling pin and place on a sheet of parchment or wax paper.
In a bowl, combine the sugar, cinnamon, and nutmeg.
To assemble the muffins, brush each dough slice with the brown butter. Then sprinkle with the entire sugar mixture. (Yes, ALL of the cinnamon sugar!) Stack the dough slice on top of each other. (some stacks will have five slices and some will have six.) Using a sharp knife, slice the stacks down the middle.
Place two of the sliced stacks, side by side, cut side down into a greased muffin tin. Repeat with the rest of the stacks.
**This step is very important!!** Before you put the muffin tin in the oven place it on a larger, rimmed baking sheet. This will catch any butter/sugar overflow and avoid a very smokey oven.
Bake muffins for 20-25 minutes until tops are golden brown. Allow to cool for 10 minutes. Gently remove. Enjoy!!

Buffalo-Style Deviled Eggs

2012-03-06T12:39:00.000-06:00

Here is the scenario: you were invited to a picnic or party months ago and the day of you remember you were supposed to bring an appetizer. Crap! You have two choices: take a shower or go to the store to pick up something. Shower wins (I am sure the party guests will appreciate it!) and you raid your fridge.

I don't know about you but there are a few items that always gather in my fridge and pantry. Mayo and eggs because they are essential. Hot sauce because my fiance is a hot sauce hoarder. Crumbled blue cheese because you never use the whole tub. AND lastly, celery seed because I bought it for a dish that only called for 1/8th teaspoon leaving me almost an entire bottle. Combine all those and you have Buffalo-style Deviled Eggs!! Is that not the perfect party or picnic appetizer?

Now while this scenario has never happened to me personally... yet... I now have my go-to deviled egg dish just in case!!

BUFFALO-STYLE DEVILED EGGS

Ingredients

6 hard boiled eggs
4 tablespoons mayonnaise
2 teaspoons hot sauce (I used Frank's)
2 tablespoons crumbled blue cheese
About a teaspoon and half of celery seed
Salt & pepper

Directions

Cut eggs in half, place egg yolks in a mixing bowl and set egg whites aside. Using a fork, mash the yolks. Stir in mayonnaise and hot sauce. Fold in blue cheese. Salt and pepper to taste. Spoon yolk mixture back into egg whites or pipe yolk mixture in using a pastry bag. Top with a sprinkling of celery seed. Enjoy!!

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Funfetti Mug Cake

2012-03-02T05:00:00.000-06:00

It's Funfetti Friday!! Do you have any big plans this weekend? I have something for your to-do list: this funfetti mug cake. I don't know about you but when the weather is cold and drab, as it usually is in March, I enjoy a weekend night in. There is something about cuddling up on the couch after a good meal, watching a movie and enjoying a nice, hot mug of.... cake? Yes, cake!!!

This is a fun change to your typical chocolate mug cake. The batter is not too sweet and the rainbow sprinkles add lots of fun color and texture! So grab your favorite large mug and get your cake on!!!

FUNFETTI MUG CAKE

Adapted from DELILLE/Spark People

Makes enough for 2 servings (if you want to share)

Ingredients

4 tablespoons all-purpose flour
3 tablespoons of sugar
1/2 teaspoon baking powder
4 tablespoons milk
1 1/2 tablespoon oil
a dash or two of vanilla extract
1 teaspoons of rainbow colored sprinkles

Directions

In a large mug, mix together all dry ingredients. Add milk, oil and vanilla extract. Then stir in rainbow sprinkles and salt.
Bake in microwave for 2 minutes. If the cake is not completely done then continue cooking in 15 seconds intervals until it is cooked through. Eat straight out the mug. Enjoy!

Oven-Fried Salt & Vinegar Potato Chips

2012-03-01T04:55:00.000-06:00

If I had to name my favorite snack in the whole entire world it would be salt & vinegar potato chips! Crispy potatoes, tangy vinegar and salty... well salt! LOTS of SALT!

I have dabbled in home-made chips over the years but have never tackled these salt & vinegar lovelies til now and not to toot my own horn... but TOOT TOOT... this guys are good. The white vinegar is just the right amount to give each chip some tang without overpowering your taste buds. Make them for a crowd... or just for you!!

OVEN-FRIED SALT & VINEGAR POTATO CHIPS

Adapted from Martha Stewart & Simply Recipes

Ingredients

3 large russet potatoes, sliced 1/32 inch thick using a mandolin
2 1/2 cups white vinegar
non-stick cooking spray
kosher salt
cracked black pepper

Directions

Place potato slices into a pot and over with white vinegar. Bring to a boil then reduce heat to medium and cook for 5 minutes. Cover and remove from heat and allow to sit for 30 minutes.
Meanwhile, preheat oven to 450ºF. Grease 2 baking sheets with non-stick cooking spray.
Drain potato slices and pat dry with paper towels. Arrange half of the potato slices on the baking sheets. Spray again with non-stick cooking spray and sprinkle each slices with a kosher salt. Bake for 8 to 10 minutes until chips are golden and crisp. Allow chips to cool on a paper towel. Repeat with second half of potato slices. Enjoy!!

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Veal Saltimbocca

2012-02-29T08:29:00.000-06:00

Prepare to wow your taste-buds people because this recipe will knock your socks off! When the name of a dish ("saltimbocca") means "jump in your mouth" you know it has got to be good!

Don't you just love it when someone introduces you to a new favorite recipe? My dad never disappoints in this department!! Every time I am home he is always showing me a new dish he has stumbled upon. This time the recipe comes straight from the kitchen of Cake Boss Buddy Valastro.

The first time my dad made this recpe my mom raved about it for weeks. Weeks, people!! So when my god-parents came over for dinner this past weekend I knew I wanted it on the menu!

Tender veal is layered with creamy mozzarella, slightly peppery sage and salty prosciutto, sauteed until golden brown and then topped with a tangy wine sauce. (I veered from the original recipe and added a little lemon. Who doesn't love a little lemon??)

VEAL SALTIMBOCCA

Adapted from Buddy Valastro

Ingredients

8 slices (about 1 pound) of veal cut for scallopine
8 ounces fresh mozzarella, thinly slices
8 large sage leaves (or 16 smaller sage leaves)
8 slices of prosciutto, thinly sliced
8 wooden skewers
2 tablespoons olive oil
3 tablespoons butter
1 tablespoon flour
1/2 cup white wine
1/2 cup chicken stock
The juice of one lemon, plus lemon wedges for serving
salt & pepper

Directions

Preheat a serving platter in an oven set to 200ºF.
Pound out veal slices between two pieces of plastic wrap. Salt and pepper each side. Arrange mozzarella slices on each piece of veal, then sage leaves, and finally prosciutto. Gently weave skewers through the meat to secure everything together.
In a large skillet, over medium-high, heat olive oil and butter. Once butter is melted and foaming add the veal slices, prosciutto side down first, in batches of four. Saute veal on high for about one minute until prosciutto is browned and then flip, cooking about one minute more until veal is cooked through. Transfer to the heated serving platter in the oven to keep warm. Repeat with remaining batch.
Once veal is cooked and warming in oven add flour to pan. Stirring frequently, cook flour until slightly browned. Slowly add wine and stock to the pan, making sure to scrape up any brown bits stuck to the pan. Cook over medium-low heat until sauce has reduced by half. Stir in lemon zest and lemon juice. Pour sauce over veal and serve. Enjoy!

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Chester County Mushroom Soup

2012-02-28T12:34:00.003-06:00

MMMMmmm.... mushrooms. Those spongy, knobby, earthy gems are some of the many reasons why I love visiting my folks in southern Chester County, Pennsylvania. As you have all read in my post about stuffed mushrooms, I partially grew up in the Mushroom Capital of the world. So when I was home this last week I stopped by a local mushroom farm to pick up some fresh fungi!

Sher-Rockee Mushroom Farms is one of dozens of mushrooms growers in southern Chester County, PA. Established in 1981, this farm produces the tastiest white button, crimini, portabella, shiitake, oyster, and maitake mushrooms in the country.

While Sher-Rockee Mushroom Farms produce 'shrooms for grocery stores, restaurants and whole-sellers, they also have a cute "outlet" store for locals to come by and stock up on a pound or two of their favorite fungus. For this trip, I was in need of three pounds of button, shiitake, and oyster mushrooms destined for a delectable and earthy mushroom soup.

As you can imagine, you don't have to go far for good mushroom soup in Mushroom Country. While many restaurants have their own special recipes, the Terrace Restaurant in Kennett Square has my absolute favorite! Located in the middle of lush Longwood Gardens, people travel from hours away to sip on this soup. Sweet tarragon heightens the earthy mushrooms while a little bit of cream rounds out this dish. Make this recipe at home or visit Longwood Gardens and the Terrace Restaurant to get a bite of what southern Chester County has to offer!!

CHESTER COUNTY MUSHROOM SOUP

Courtesy of the Terrace Restaurant (Longwood Gardens, Kennett Square)

Makes 4 large servings

Ingredients

1 carrot
1/2 onion
2 stalks celery
1 tablespoon butter, plus two tablespoons melted butter
2 pounds washed white button mushrooms, roughly chopped
1/2 pound washed shiitake mushrooms, stemmed removed and roughly chopped
1/2 pound washed oyster mushrooms, roughly chopped
1 tablespoon fresh tarragon
1 teaspoon salt
1 teaspoon white pepper
3 pints chicken or vegetable stock
1 pint heavy cream
2 tablespoon flour

Directions

Mince carrots, onions and celery in a food processor and saute in a heavy pot with oil. In batches, mince the mushrooms in the food processor, adding to the pot along with the tarragon, salt, and pepper. Cook for about 15 minutes, stirring frequently to ensure the mushroom mixture does not burn.
Add stock and cream to the pot and bring to a boil. In a small bowl mix together the melted butter and flour. Using a whisk, whip into soup until fully incorporated and soup begins to thicken. Bring soup back to a boil and then reduce heat and simmer for 30 minutes. Season with salt and pepper to taste before serving. Enjoy!!

Painting with M&Ms

2012-02-24T05:39:00.002-06:00

Calling all crafty moms and teachers.... I have a fun, unique and sweet project for your kiddos! Painting with M&M's!!

Now, now... I know this is not a recipe but it does involve food and more importantly chocolate!!

While I am visiting my family in PA, one of my favorite things to do is go to work with my mom. What?? Why would I want to go to work while I am on vacation?? You see... my mom is a preschool teacher so going to work with her means hanging out with cute three and four year-old kiddies. Now I know the idea of spending an entire morning with a group of preschoolers might sound daunting to some BUT I love it!

This week in school my mom has been teaching the kids about the FIVE senses: sight, touch, hearing, smell, and taste. So when she spotted this craft idea on Pinterest for painting with M&M's she knew she wanted to try it out with her class!

This craft covers all of the senses!

SIGHT - Sorting the M&M's by color.

TOUCH - Describing the texture of the M&Ms while sorting.

HEARING - Listening to the M&M's being stirred in the cups.

SMELL - Smelling the M&M colored water while painting.

TASTE - After the craft was over... my mom let the kids munch on a few M&Ms during snack time.

HERE'S WHAT YOU DO:

Take a one pound bag of M&M's and empty in a bowl. (The amount of M&M's will vary based on the group size.)
Have your kids sort them by color into individual cups.
Once sorted, pour enough water to cover the M&M's and begin stirring with paint brushes.
Once the color of the water has changed you are ready to paint!!

Check out these beautiful pictures created by some of my mom's students!!

Painting never looked, smelled, sounded, felt and tasted (afterwards) so good!! Pretty sweet!!

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Aunt Lela's Chocolate Pound Cake

2012-02-23T05:14:00.000-06:00

It has been a been a fun couple of days cooking up a storm in my mom's kitchen! On Tuesday we whipped up Ida Mae's Low Country Biscuits (which I will be posting about soon) and yesterday we made my Great-Great-Aunt Lela's Famous Chocolate Pound Cake!

Lela was my grandmother's aunt. She lived in Richmond, Virginia and was known for her chocolate pound cake. (I really wish I had a picture of her!) I never had the chance to meet my great-great aunt but I have always heard such wonderful stories about her. Lela was a nurse in the early 1900s until she left her career to take care of her brother's two sons after their mother died. My mom remembers her as typical Southern woman of that era, a little hard and stern on the outside but tender at heart. Lela never married or had any children of her own but she was a "mother" to many of her nieces and nephews.

Aunt Lela's Chocolate Pound Cake recipe is infamous is my family. (No kidding... my father's mouth started watering when I told him we were making it!) It is a buttery, dense cake with a wonderful chocolate taste without being too sweet. She would make it for special occasions and anytime she went to visit someone. Aunt Lela passed away in 1988 but her recipe for this decadent dessert lives on!

AUNT LELA'S CHOCOLATE POUND CAKE

Ingredients

1 1/2 cups butter, at room temperature
3 cups of sugar
3 cups of flour
6 tablespoons of good quality cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
5 eggs
1 cup of whole milk
1 teaspoon of vanilla

Directions

Preheat oven to 350ºF.
Grease and flour a bundt pan and set aside.
In a mixing bowl, cream together butter and sugar with a hand blender or in a standing mixer. Add in eggs, one at a time, until fully incorporated.
In another bowl, mix together flour, baking powder, salt and cocoa powder. With the mixer on low, slowly add flour mixture to egg-butter mixture, alternating with milk and vanilla extract.
Pour batter into cake pan and bake for 75 to 90 minutes (cooking time varies with different cake pans and ovens... mine took 90 minutes) until a skewer is inserted in the cake and comes out clean. Allow cake to cool in pan for 10 minutes. Using an offset spatula or a knife, gently loosen to release cake from pan. Enjoy!!

Note: My family enjoys this cake without icing however I think a nice chocolate ganache or creamy glaze would be a wonderful topper!

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Pimento Cheese & Miss Mary's Canned Pimentos

2012-02-21T09:18:00.000-06:00

This week I am out East, visiting my parents and brothers in Pennsylvania. It is always fun to come home because I love to sleep in my old bedroom, visit with my friends from high school and whip up old family recipes!

I may live in Chicago but I am a southern girl at heart. Which is funny because, apart from living in Georgia for two and a half years in my early 20s, I did not grow up in the South. I did, however, grow up surrounded by many Southern women and these Southern women liked to cook!

One recipe that always comes to mind is a creamy, cheesy blend of cheddar, mayo and canned pimentos: Pimento Cheese Spread! Also known as: "The Pate of the South" and "Carolina Caviar!"

There is some speculation on when and where this southern comfort food was created. Food historian Emily Wallace says pimento cheese first arrived on the elite Southern social scene in the early 20th century as a decadent and expensive treat (because cheese and red peppers had to be imported.) Then with the invention of processed cheese and Southern farmers starting to produce red peppers, pimento cheese became a Southern staple for everyone. On the contrary, food writer Robert Moss says the spread is not Southern at all. On his blog he writes pimento cheese is really a creation from Upstate New York.

My great-grandmother Miss Mary

What makes my family's pimento cheese so special is Miss Mary's Canned Pimento recipe. Miss Mary was my great-grandmother. She lived in Salemburg, North Carolina and was the wife of a tobacco farmer turned azalea grower. Her canned red peppers are sweet, spicy and still have a crisp bite which gives the pimento cheese spread a great texture. Spread some over a few crackers or sandwich it in between two slices of white bread and you might start speaking with a Southern drawl!

Pimento Cheese Spread

Makes about 3 cups

Ingredients

2 1/2 cups sharp cheddar cheese, freshly grated
1 pint of Miss Mary's Canned Pimentos (recipe below)
3 to 4 tablespoons of mayonnaise
Salt & pepper to taste

Directions

Place grated cheese into a bowl and stir in canned pimentos.
One tablespoon at a time, add in mayonnaise until you reach your desired creaminess (I used 3 tablespoons).
Salt and pepper to taste. Serve on crackers or spread on a sandwich made with squishy white bread. Enjoy!

Miss Mary's Canned Pimentos

Makes 5 to 6 pint jars

Ingredients

7 pounds red bell peppers (around 10 to 12 peppers)
2 tablespoons salt
1 ounce dry mustard
4 ounces white vinegar
1/2 cup plus 1 tablespoon dark brown sugar
1/4 cup flour

Directions

Wash and remove seeds from red bell peppers and roughly chop. Place peppers in a bowl and cover with water seasoned with 2 tablespoons of salt. Soak overnight.
The next day, add dry mustard, vinegar and dark brown sugar to a pot and heat over medium-high.
Meanwhile, drain peppers and place into a food processor and cover with water. Process until peppers are finely chopped. Drain peppers again and add to vinegar mixture. Cook until peppers are tender, about 30 minutes, stirring often.
Make a paste of flour and few tablespoons of water and slowly add to pepper mixture a little at a time, stirring constantly until mixture is thickened.
Divide pepper mixture into hot sterilized jars. No need to process if hot. Enjoy!!

Getting Crafty with a Framed Song

2012-02-20T09:09:00.000-06:00

"In my mind... I'm going to Carolina..." If I close my eyes I feel like I am standing on the porch of my grandparents' North Carolina beach house watching the sunrise over the ocean, hearing the waves crash on the shore and smelling the salty-sweet air. Thank you, James Taylor!!

Music means memories for me. My parents have always been huge music lovers so they were constantly exposing my brothers and me to different artists, bands and genres. Even when my mom was pregnant with me she would put earphones on her belly and play Bob Marley, Jimmy Cliff, Peter Tosh and Eric Clapton. Now, as an adult, I listen to some songs and they bring back these warm, happy memories of my parents and loved ones. One of those songs is "Carolina in My Mind" by James Taylor.

Topsail Beach, North Carolina is a special place for my family. My grandparents bought a home there decades ago and almost every summer my aunts, uncles, cousins, second-cousins and other family and friends from all over the country come to gather. I think it is safe to say it is my mother's favorite place on the planet. So when it came time to think about what to give her for her birthday I thought this would be a perfect. A framed song and picture.

To make, all you need is a frame, a picture matte, a favorite song with a photo to match, a ruler, a pencil (with a white eraser), and craft pen. Using the ruler and a pencil, gently create guide marks about a centimeter apart. Then using the craft pen, neatly write out the lyrics to the song you have chosen. I used hearts to separate stanzas. Then using the white eraser, gently erase the pencil lines. Secure the photo to the matte and then place in the frame.

Now this craft project is easier said than done. It takes a lot of measuring and penmanship but the end product is a special handmade gift perfect for any music lover in your life. I think it would also be a wonderful anniversary gift for a couple featuring their first dance song.

My mom loved her birthday gift!! James Taylor's lyrics beautifully surround a picture of a Topsail Beach sunrise. In my mind, I have definitely gone to Carolina!

Wonton Pizza Crisps

2012-02-17T05:33:00.000-06:00

Yesterday I was looking for a quick and easy snack. I wasn't craving vegetables or hummus. I didn't want something sweet. I wanted PIZZA. Not the healthiest snack choice, I know, but everything in moderation, am I right?

Well I knew I wasn't hungry enough for an actual pizza pie but I still needed to get my pepperoni and cheesy fix. That's when I spotted some leftover wonton wrappers in the fridge. BINGO!! Wonton Pizza Crisps.

Wonton wrappers are awesome. You can use them to make wontons (of course), raviolis, pierogies, mini-lasagnas, chips and crusts. You can steam them, fry them, boil them and bake them. What can't wonton wrappers do?

The wonton wrappers make a perfect "thin crust" for this pizza snack. I mixed the shredded mozzarella with some Italian seasoning to heighten the pizza flavor. AND... who can have pizza without pepperoni?? Not me! I ended up with crispy, melty and spicy bites that satisfied my pizza cravings.

WONTON PIZZA CRISPS

Makes 12 crisps

Ingredients

12 wonton wrappers
non-stick cooking spray
1 cup shredded mozzarella cheese
1/2 teaspoon Italian seasoning
12 pepperoni slices

Directions

Preheat oven to 375ºF.
Coat a baking sheet with non-stick cooking spray. Arrange wonton wrappers on sheet, making sure the wrappers don't touch. Spray wonton wrappers with a coating of non-sticking cooking spray.
In a small bowl, combine cheese and seasoning. Sprinkle cheese over the wonton wrappers. Place pepperoni slices on each wrapper. Bake for 8 to 10 minutes until wontons are crispy and cheese is melted and golden. Remove from oven and transfer to a wire rack to cool. Enjoy!

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Mini Mushroom Quiches with Hash Brown Crusts

2012-02-16T08:10:00.000-06:00

As you all know, I love breakfast and I love mushrooms!! Combine the two and you get these cute little mini mushroom quiches with crispy hash brown crusts!

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Ever wonder where the quiche came from? Most folks would say Lorraine, France because of the traditional quiche lorraine AND that is partially true. The baked egg dish did originate in that region of world however at its creation the area was under German rule... not French.

Lorraine, France via Encore! Life

The word "quiche" stems from the German word "kuchen" which means "cake." The Examiner says quiches have been popular dating back to 1550 and the royal court of Nancy. Fast forward a few centuries and quiches are everywhere in France and all over the world... served as a light lunch or an appetizer. In the U.S., quiches are predominately served for breakfast or brunch.

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So back to the mini quiches... I worked off a Martha Stewart recipe for Goat Cheese Quiche with a Hash Brown Crust. I decided to miniaturize the dish by using a muffin tin. I also added mushrooms, pancetta and chives. Believe me when I tell you whoever you make this for will go for seconds and maybe even thirds!!!

MINI MUSHROOM QUICHES

WITH HASH BROWN CRUSTS

Adapted from Martha Stewart

Makes 9 individual quiches

Ingredients

1 pound bag hash browns, if frozen defrost before using
6 eggs
2 tablespoons butter, at room temperature
4 ounces goat cheese, at room temperature
1 cup sour cream
5 thin slices of pancetta, roughly chopped into pieces
1 pound assorted mushrooms, cleaned and thinly sliced
2 tablespoons chives, finely chopped
salt & pepper

Directions

Preheat oven to 375ºF.
In a large skillet, add pancetta pieces and heat over medium-high. Cook until pancetta is crispy and fat is rendered, about 5 minutes. Remove pancetta to a plate and set aside, reserving the fat in the skillet.
Return skillet to medium-high heat and add in mushrooms and sprinkle with some salt and pepper. Cook, stirring frequently, until mushrooms are browned and all liquid has been cooked off, about 15 minutes.
Meanwhile, squeeze out any excess liquid from hash browns and place in a bowl. Combine with butter and one lightly-beaten egg. Place 1/4 cup of hash brown mixture into nine regular muffin tins that have been greased with non-stick spray. Using your fingers, carefully press hash browns down and up the sides of the muffin tin creating a crust. Place hash browns in the oven and bake for 10 minutes to allow crusts to set and slightly brown.
In another mixing bowl, whisk together goat cheese, sour cream and remaining eggs. Stir in mushrooms, pancetta and chives. Salt and pepper to taste.
Remove crusts from oven and carefully fill with egg-mushroom mixture. Return to oven and bake for 15 to 18 minutes until crust is browned and eggs are cooked in the center. Remove from oven and allow to cool for about 2 to 3 minutes. Carefully, using an offset spatula or a knife, loosen edges of the quiche and lift out. Serve warm. Enjoy!

Sausage Veggie Lasagna Roll-ups

2012-02-15T10:55:00.000-06:00

I have days when I have crazy carb cravings! Lasagna always fits the bill. However there are some things I hate about the baked pasta dish. It's messy, the filling always spills out back into the pan and it is hard to freeze in individual portions (because who is able to polish off a whole pan of lasagna in one sitting???)

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Before we get to all of that... did you know the wide, flat and long lasagna noodle is possibly one of the oldest pasta shapes? Wiki Researchers say there are a few theories as to how lasagna made it to our plates. The most popular is that the classic-Italian dish has Greek roots. Some says the name lasagna comes from the Greek word λάγανον (laganon) which means "a flat piece of pasta dough cut into strips." However a similar type noodle showed up in a recipe for "Loselyn" in the first-ever cook book published in England in the 14th century. That leads some to believe the flat pasta is speaking with an English accent.

via Life In Italy

No matter the origin, the lasagna noodle is a now staple of Italian cuisine. Traditionally, in southern parts of Italy, the dough is whipped up with just semolina flour and water. However, in the northern areas of the country where semolina might not be available, pasta makers use eggs and flour.

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I have been spotting a lot of lasagna roll-up recipes. The idea seemed simple and would answer all of my lingering lasagna issues. BUT I never tried it. UNTIL NOW!! Just so you know... I was very pleased with the outcome!!

I packed these lasagna rolls with lots of veggies: spinach, zucchini and mushrooms. Spicy Italian sausage brings a lot of heat while the luscious ricotta and salty mozzarella provide to perfect amount of creaminess. Paired with your favorite jarred pasta sauce (yes jarred, because not all of us have time to make our own sauce) and you have a dish that will satisfy even the craziest of carb cravings.

SAUSAGE-VEGGIE LASAGNA ROLL-UPS

Adapted from Kitchen Belleicious
Makes 9 Roll-ups

Ingredients

9 sheets of lasagna style pasta noodles
1 pound of Italian sausage (mild or hot)
1/2 zucchini, thinly sliced using a knife or mandoline
3 to 4 medium portabella mushroom caps, stem removed and thinly sliced
5 ounce package of baby spinach, roughly chopped
2 garlic cloves
2 cups part-skim ricotta cheese
1 1/2 shredded or grated parmesan
1 egg lightly beaten
1 pound fresh mozzarella (preferably in a log shape)
red pepper flakes
olive oil
salt & pepper

Directions

Fill a large pot with water, season with lots of salt and heat on high until the water boils.
Meanwhile, in a large skillet cook the sausage until crumbled and browned. Place sausage in a bowl and set aside to cool. In same skillet add a few teaspoons of olive oil and heat over medium-high. Add in a pinch or two of red pepper flakes (depending on how spicy you would like it) and cook for about 1 minute. Then add spinach and cook until wilted, about 4 minutes. Add garlic and cook one minute more. Place spinach and garlic into another bowl and set aside to cool. Return same skillet to medium-high heat adding more olive oil to grease the pan and add in sliced portabella mushrooms. Cook until all mushroom liquid has evaporated and mushrooms are slightly caramelized, about 5 to 8 minutes, then place in bowl and set aside to cool.
In a medium-sized mixing bowl, combine ricotta cheese, 1/2 cup parmesan and lightly beaten egg. Stir in cooled sausage and spinach. Season with salt and pepper to taste.
When water reaches a boil cook the lasagna noodles according to package instructions until "al dente." Add a few teaspoons of olive oil to help the pasta noodles from sticking to each other.
Once noodles are cooked and drained, place about 2 to 3 tablespoons of the ricotta mixture on each noodle, spreading mixture out. Then layer with zucchini slices, mushrooms and fresh mozzarella. Carefully roll each noodle up.
In a baking dish, pour about 1 cup of your favorite pasta sauce in the bottom and spread around. Place lasagna rolls in the baking dish and cover with remaining the sauce in the jar. Top rolls with remaining 1 cup of parmesan.
Bake in a 400ºF oven, covered, for about 30-40 minutes until sauce is bubbling and cheese is melted. Remove from oven and allow to cool for about 5 to 10 minutes before serving. Enjoy!

Zucchini Tart with Herbed Lemon Ricotta

2012-02-14T08:45:00.000-06:00

Happy Valentine's Day! I hope everyone is having a happy and loving day! For me, today is a day to embrace all things romantic!!

I am always shocked when I see so-called "romantic" Valentine's Day recipes that are chalked full of heavy creams, dense sweets and huge portions. I don't know about you but when I am stuffed the LAST thing I feel is romantic (or sexy for that matter!) So I decided to keep my Valentine's Day recipe simple, light and delicious.

I love zucchini. I love how you can eat it raw or baked or grated or fried. It is one of the ultimate versatile veggies AND it works perfectly in this tart. Store-bought puff pastry brings a buttery airiness to this dish without all of the hard work. AND last but not least, herbed-lemony ricotta bring a nice creaminess that sends this recipe over the top. It looks fancy. It tastes fabulous. What more do you need from a romantic meal? Pair it with some roasted chicken or a simple grilled steak and you will be set!

ZUCCHINI TART

WITH HERBED LEMON RICOTTA

Adapted from Forty Chestnuts

Ingredients

1 large zucchini, thinly sliced using a mandolin or knife
1 sheet of frozen puff pastry, thawed in the refrigerator
1 cup part-skim ricotta cheese
1/4 teaspoon fresh lemon zest
juice from half a lemon
1 tablespoon fresh chives, finely chopped
1/2 teaspoon fresh thyme leave, chopped
olive oil
salt & pepper

Directions

Preheat oven to 425ºF.
In a small bowl, combine ricotta, herbs, lemon zest and juice. Salt and pepper to taste. Set aside.
On a floured surface roll out puff pastry sheet into 10 by 9 inch rectangle. Using a fork score the pastry every 1/2 inches to avoid bubbles in the pastry while baking. Spread ricotta mixture onto the pastry using a spatula, making sure to leave a half inch border.
Arrange zucchini slices on top of the ricotta. (I arranged mine in a lattice pattern but you could also just layer the slices slightly overlapping them.) Brush zucchini slices with olive oil and sprinkle with salt and pepper. Bake for 14-15 minutes until puff pastry is golden around the edges.
Allow tart to cool in the pan for about five minutes and then carefully transfer to a cutting board or serving platter. Serve warm or at room temperature. Enjoy!

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Pistachio Pesto and Happy Birthday to my Momma!

2012-02-13T10:44:00.000-06:00

I would first like to say Happy Birthday to the most wonderful woman in my life - my MOM!! Living far away from home means many, many missed birthdays and celebrations. AND I am bummed I am missing this one!

(circa 1983)

My mom is my best friend. We talk on the phone every day... if not twice or three times a day. We share successes and failures... we laugh and cry... we trade recipes and advice. I couldn't have asked for a better mother! So Happy Birthday MOMMA!! I love you, I love you, I love you!

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One thing both my mom and I love is PESTO!! I think it is one of the first things my mom showed me how to make. The recipe is simple: food processor, leafy herb, some kind of nut, cheese, garlic, lemon and olive oil! PRESTO PESTO!!!

This pesto uses fresh basil, pistachios and manchego cheese (one of my favorite cheeses!!) Also, it has lots of fresh lemon making any dish you add it to taste like SUMMER!! When the weather is cold outside isn't it nice to have some fresh flavors to perk you up??

PISTACHIO PESTO

Ingredients

3 cups fresh basil leaves
1 cup dry roasted pistachios, unsalted & shelled
1/2 cup good olive oil
1 cup Manchego cheese, grated
2 cloves of garlic, chopped
zest and juice of one large lemon
red pepper flakes
salt & pepper

Directions

Place basil leaves, pistachios and olive oil in a food processor and blend, scraping down sides with a spatula.
Add Manchego cheese, garlic, zest, lemon juice and continue blending until pesto is smooth. Add additional olive oil if pesto is too pasty.
Season mixture with a pinch of red pepper flakes, salt and pepper to taste and blend again.
Use pesto right-away, refrigerate or freeze for future use. Enjoy!