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Pesto Grilled Cheese

I’m a big fan of pesto but I haven’t made some in years.  My family’s not so enthusiastic about it so I don’t make it often.  But because of the typhoon the past couple of days, my basil plant’s branches broke so I figured it’s time to make some pesto since I can’t bear to throw away all those wonderful basil leaves.

This is the first time I’ve made pesto without really measuring my ingredients.  I figured I’ll make it like the chefs on TV who just put enough olive oil to cover the leaves, add about a cup of parmesan cheese, lots of garlic, a bit of salt and pepper and process everything.  I came across a recipe where walnuts are added instead of pine nuts and I did that too.  Pine nuts here are just outrageously expensive.

As luck would have it, we were having carbonara last night so I got some noodles and tried out the result and it was great!  I also added a bit of pesto to my serving of carbonara and it was perfect.  My family however refused to try it.  Oh well, at least I have pesto to use anytime I want.

So, for lunch today, I decided to make a grilled cheese sandwich and use pesto instead of butter or mayo.  I can’t decided whether to have it with tomatoes so I made two sandwiches instead.  Since the bread I made yesterday was a bit small anyway, 2 sandwiches would just be right for lunch.

Doesn’t that look great already?  But of course I’m not done yet.

I also sprinkled a bit of parmesan.  And after grilling…

 

 

 

 

 

 

 

 

I never knew sandwiches could be so filling!  Let’s eat!

 

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Posted by on July 28, 2011 in Sandwiches

 

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Ultimate Potato Gratin

I’m so excited to finally make something off my list.  I’ll be making Tyler Florence’s Ultimate Potato Gratin Recipe.  I’ve first seen Nigella make this in one of her shows and I decided that I wanted to try it.  So I surfed for recipes and Tyler’s seems better and more filling and nutritious.  At least I’m hoping it is since the recipe had cabbage in it 🙂 .

I wanted to take pictures while making it but since I only have two hands which were sufficiently busy, I was not able to do so.  I even forgot to take a picture before it went into the oven.

But here it is after it got out:

Here are some of my notes about the recipe:

  • I don’t really measure while cooking.  I usually eyeball it.  I used 6 pcs of medium sized potatoes, just one pack of cream (1 cup), put in half a cup of water in the container to rinse it and added that too.  I used about half a cup of grated quickmelt cheese to mix with the potatoes and just sprinkled parmesan on each layer.  I also don’t have chives so I skipped that too.  Oh, and I used about 5 strips of bacon.
  • According to the recipe, prep time was just 10 min.  I think it took me about 45 minutes to cut everything and cook the bacon and cabbage.  I guess I’m just slow.
  • Do try to cool it for about 20 min after coming out of the oven so the cheese and cream would set.  We didn’t so it was kinda runny when we cut into it.
All in all, it was a success.  It was creamy and rich.  You couldn’t taste the cabbage at all.  We all loved it and we’ll definitely do this again.
 
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Posted by on July 25, 2011 in Potato

 

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