Yummy Buttery Carrots

If there's one thing I know, it's this: Butter makes EVERYTHING taste AMAZING. In fact, there's only one recipe that I know of where margarine works better than butter (no-bake cookies). My Aunt Shelley makes the most incredible carrots for lots of family and holiday dinners and it is one of the things I look forward to most. I love these carrots SO much I've even heard them referenced to as "Allyson's carrots" on occasion. :) They are absolutely glorious and yet so simple. There really is something to be said for simple things being the best things in life.

Another thing: call me crazy, but I had no idea carrots came in different colors until this past fall. They are absolutely beautiful. I mean, the purple carrots have yellow centers for cryin' out loud! I've been wanting to try this recipe with them, ever since.*

Aunt Shelley's Buttered Carrots with Parsley

 - or - 

Allyson's Carrots

1 pound carrots, peeled and cut on the diagonal
4 Tbsp. real butter (unsalted)
Kosher Salt (to taste)
2 Tbsp. fresh parsley, chopped 

Steam carrots until they're fork-tender.

In a saute pan, melt the butter with the parsley then add carrots and salt, stirring to coat. Let simmer until they're very soft, about 10 minutes.

That's pretty much it.

* If you can't find rainbow carrots, it's ok. The regular orange carrots taste just as incredible!

Pestos...

You Can Make Them Out Of Practically Anything.

The most common pestos we make in our home are cilantro pesto, arugula pesto, and your basic basil pesto. To be honest, I've only been making my own pestos for just under a year now and I've never really measured ingredients (although, that should come as no surprise). I love pestos. They can add so much flavor in a healthy way, and while there are ingredients that traditionally go in a pesto, if you're missing a couple of ingredients, it's not the end of the world. Your pesto will still taste delicious and you can always substitute that missing ingredient for other things you do have on hand. 

These days, many people use a food processor to make their pesto. However if you don't already have one and it's not in your budget, you can always use a mortar and pestle. This will give you the opportunity to make your pesto, the "old school" way. Which, in all honesty, I now want to give a shot. In any case, Pestos are super easy. After only a couple times of making them and following a recipe, I now can make them in my own head and without a recipe. I don't really have to think too hard. I almost wonder if it's even possible to mess up a Pesto.

Traditional ingredients are typically, Basil, Olive Oil, Salt, and Pine nuts. However, pine nuts are pricey so I don't always have them on hand. This is where I can substitute another nut, like walnuts, or omit them all together. I also have other ingredients I like to mix in, such as lemon zest, garlic, Parmesan cheese or other spices (of course, I don't always add them all in the same pesto). Below are a few of my favorites. I hope they can become some of yours, or that you take them and make them your own.

Basil Pesto

4 oz. Fresh Basil
1-2 medium cloves Garilc, peeled.
1/2 tsp. Kosher Salt 
1/3 cup Parmesan Cheese
1/4 cup Extra Virgin Olive Oil

Toss the first 4 ingredients into food processor and get them chopped. If needed, Turn OFF your food processor and scrape any larger bits from the side back into the center of the "bowl". Turn your food processor back on to incorporate those larger pieces.

With your food processor still running, slowly drizzle olive oil through the chute....yes, it may splatter. 

Unplug your food processor, carefully take out the blade, and pour finished olive oil over the food you're eating with, OR into a container. Pesto freezes really well (on the day you want to use it, set out on your counter for about 8 hours to thaw).

*Of course, you can add a tablespoon or two of pine nuts if you want. If I have them on hand, I like to.

Cilantro Pesto

2 small bunches (or 1 large) bunch of cilantro
1 medium cloves of Garlic, peeled
1/2 tsp of Kosher Salt
pinch of Pepper
1/8 tsp. ground cumin
1/4 cup Extra Virgin Olive Oil

Pretty similar process to the Basil Pesto:

Toss the first 5 ingredients into food processor and get them chopped. If needed, Turn OFF your food processor and scrape any larger bits from the side back into the center of the "bowl". Turn your food processor back on to incorporate those larger pieces.

With your food processor still running, slowly drizzle olive oil through the chute. 

Unplug your food processor, carefully take out the blade, and pour finished olive oil over the food you're eating with, OR into a container. Pesto freezes really well (on the day you want to use it, set out on your counter for about 8 hours to thaw).

Arugula Pesto

I got this pesto recipe from Giada de Laurentiis with her Chicken and Arugula Pita Pockets. I use the arugula pesto in so many other things, though. Aaron and I really like it over pasta. 

2 cups packed arugula
1 clove Garlic, peeled and halved
1/2 cup grated Parmesan Cheese
1/2 tsp. Kosher Salt
1/4 tsp. back pepper
1/2 cup Olive Oil

Toss the first 5 ingredients into food processor and get them chopped. If needed, Turn OFF your food processor and scrape any larger bits from the side back into the center of the "bowl". Turn your food processor back on to incorporate those larger pieces.

With your food processor still running, slowly drizzle olive oil through the chute. 

Side note: I'm toying with the idea of Blanching and shocking my greens to help pesto retain it's green color. I'm still working that process out. But I'm happy to report that batches of pesto I made with blanched basil turned out beautifully green.

For this Basil Pesto, I didn't have Parmesan cheese on hand (I know... the Blasphemy!) so I used grated lemon zest instead. See? Just another way you can adapt a pesto if you find - in the middle of making it - that you're missing an ingredient. So versatile!

Apple Salad with Brie En Croute

This was my very first EVER attempt and making up my own dressing. Usually my first attempts yield less than perfect results - which in my language translates to "tragedy." But, I'm happy to say this is a first attempt I'm proudly sharing: 

*Also, as you know, I typically toss amounts that look right/good. I did my best to measure this time. 

Apple Salad with Brie En Croute

1st Step: Brie

1/2 round of Brie
1/2 sheet puff pastry, thawed
1 - 1 1/2 Tbsp. Honey
1 tsp. cinnamon sugar mix. If you need help making your own, click here. 
1 egg, beaten (for egg wash)

Pre-heat oven to 450 degrees.

Roll out your half-sheet of puff pastry on a lightly floured surface.

Place Brie in the middle of the pastry. Drizzle with honey and sprinkle with cinnamon-sugar mixture. 

Wrap the Brie like a present, pinching/pressing seams together. Brush with egg wash all over the top. 

Bake for about 15 minutes, or until pastry has puffed and is golden brown.

Let cool and cut into wedges. 

2nd Step - Dressing.

1 1/2 Tbsp. Apple Cider Vinegar
3 tsp. Honey
1 tsp. cinnamon sugar mixture
Dash of Kosher Salt
Pinch of Black Pepper
1/3 cup Extra Virgin Olive Oil

Combine first five ingredients in a mixing bowl.

Vigorously whisk everything together with one hand as you slow and steadily drizzle the olive oil into the bowl (unless your lucky and have someone to slowly drizzle while you whisk and also hold the bowl steady). This process will cause the olive oil to emulsify with the apple cider vinegar, creating a thick, delicious dressing. 2nd Step - Assembling your salad.

3rd Step: - Assembling your salad.
1 Granny Smith Apple
1 Fuji Apple
2 Tbsp. Toasted Pine Nuts
2 Tbsp. Whole Flaxseed
1/3 cup dried cranberries.
2 - 3 oz. Baby Romaine Lettuce

Thinly slice 1/2 of each apple. Chop the rest.

Put everything into a bowl.

Toss well with dressing.

Plate it all up together. 

There is something oddly delicious about warm melted cheese that has cooled a bit, finding its way into a few bites of your salad. Aaron also said I could make this one again, any time I wanted. :) 

Aaron was way cute and made a beautiful display of the cookies I made with the left-over pastry dough... those didn't turn out so well, but Aaron sure made them look pretty. :)

Quick Winter Salad

Aaron just started his 4th semester of Law School, complete with 7 classes - one of which is from 6:00 - 9:00 P.M.! SO... as we're both stuck in Malibu (life's really hard, isn't it) until way past dinner, I had to come up with something to eat that was transportable, healthy and yummy (why eat it if it sucks? Food is meant to be enjoyed, people.). Here's what I came up with:

Quick Winter Salad

1 Bosc pear, washed and sliced thin
1 Bartlett pear, washed and sliced thin
1/4 cup dried cranberries
2 - 3 tbsp. pomegranate seeds
2 - 3 cups mixed baby greens
1/4 cup shredded parmesan (this is just what I had on hand. It would be absolutely delish with Feta or Gorgonzola).
2 - 3 tbsp. citrusy olive oil (we picked ours up at our local farmer's market from Olimila Gourmet Emporium)

Toss everything together. Done! YUM!

OK... so maybe since we had to pack it at 6:00 a.m. and keep it fresh until 6:00 p.m. I did do a little extra prep: 
I bought pre-packaged mixed baby greens and tossed 'em in a large re-usable grocery bags that LA county forces us to buy, now.
Next, in a large Glad container is where I stored the pears, whole and washed. That went in the grocery bag, too. 
Then, I tossed the bag of dried cranberries, container of pomegranate seeds, and container of cheese in with everything else, carefully placing the bottle of "dressing" upright in the bag's corner. 
I stored this all in the large fridge I fortunately have access to at work and at 5:45 p.m., I began to cut my pears on the makeshift cutting board of a Glad container lid (Pears are typically softer, so you don't need a super sharp knife. Shoot - sometimes even plastic knives with make the cut). I tossed everything by shaking it in the lidded Glad container and voila! Dinner was ready exactly when Aaron came to my office to eat at 5:53 p.m. 
All in all, it wasn't too bad, prep-wise. AND Aaron loved the blend of flavors between sweet, tart and a little picante, plus the occasional pop of a pomegranate seed. Aaron's verdict: Repeat.