I bake bread for my family every week. Home baking is not that hard, not that time consuming, and certainly cheap! You don't need a bread machine or a lot of fancy equipment. This blog features a tutorial on home bread baking, tips on equipment and ingredients, and recipes for real home cooking.
Published Thursday, July 31, 2008 by Susan Och.
This is fast to make. Grind up the pesto while the water for the pasta is coming to a boil.
2 cups tightly packed fresh basil
2 Tablespoons pine nuts or shelled walnuts
2 large cloves garlic, peeled
1/2 cup olive oil
1/2 cup grated parmesan cheese
1 pound Fettucine or Spaghetti
Start heating the pasta water
Place the basil, nuts, garlic, and 1/4 teaspoon salt in a blender or food processor, or chop these ingredients by hand with a sharp knife. If you are using a machine, pour in the olive oil and process until you have a smooth paste. If you are using a knife, chop as finely as possible, then transfer to a bowl and blend in the olive oil. (If you want to freeze pesto, stop here and put your pesto into small jars, coat the top with a little more oil, and then put it in the freezer.)
Transfer to a bowl and blend in the cheese.
When the water comes to a boil, salt it and then add the pasta. Heat a serving dish. When the pasta is cooked, transfer it to the serving dish. Blend a few tablespoons of the pasta cooking water into the basil mixture, and then toss the pasta with the basil pesto.
There's more to food than just nutrition, otherwise we would all be eating custom-formulated kibble.
I didn't exactly learn to bake from my grandmother, but my ancestors, even the ones I never met, have informed and influenced
my lifelong exploration of cooking and food. Want to read more? Check out this entry from my home blog, French Road Connections