Comments on: Peter Pipers Pickled Pesto

By: Mens Cookery Club » Simple Italian Tarts

Mens Cookery Club » Simple Italian Tarts — Wed, 05 Aug 2009 22:00:41 +0000

[...] Green Pesto [...]

By: JulieT

JulieT — Sun, 10 Sep 2006 23:18:34 +0000

Counter. Like the kitchen counter. The flat surfaces upon which you work in the kitchen. The thing holding up your blender.

Ah yes, America and England, two nations separated by a common language. Haha.

By: MCC Sense

MCC Sense — Sun, 10 Sep 2006 17:31:44 +0000

Looks Tony the Tiger Grrrrrrrrrreat by the way Mark…

By: MCC Sense

MCC Sense — Sun, 10 Sep 2006 17:29:40 +0000

Green is such a healing colour, or is it purple? I must get my colours read again. Julie, when you say counter, is that, like, American for table?

By: JulieT

JulieT — Fri, 08 Sep 2006 15:56:50 +0000

Sweat… heat at a very low temperature for a decent amount of time – five or ten minutes. LOW heat. If it turns brown or sizzles, you’re sauteeing. Sweating is for softening up veggies, making them turn clear (in the case of onions and garlic and shallots, etc), and bringing out the flavor. A little salt can help the process.

And to crush garlic, you peel it first and them smash it. You can lay it on the counter and whack it with a pan if you like. I usually run it through a garlic press.

Garlic is a small white bulb plant, related to onions, that you can find in the produce department. Teehee.

By: redeye

redeye — Fri, 08 Sep 2006 15:13:23 +0000

Julie, remember that to us – all cooking is errr, cooking. So with that in mind what exactly does “sweat some crushed garlic” actually mean.

When we say we’re learning to cook from scratch, we mean it.

By: JulieT

JulieT — Fri, 08 Sep 2006 15:06:47 +0000

For a pasta sauce that’s so easy it’s almost not even cooking:

Sweat some crushed garlic in olive oil. Add a little bit of butter. Pour over cooked pasta and sprinkle with cheese (your choice; parmesan is good but I prefer a blend of parmesan, mozerella, and provelone).

Yum.