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Old 02-10-2005, 06:22 PM   #1
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what "ingredients"/ cooking staples do you make?

I couldn't think of a good subject header but here's what I'm wondering about ...

...things you routinely make/cook that are specifically made to be used as ingredients in other cooking - you make them yourself and always keep them on hand. b/c they're so useful and versatile for the cooking you do. In your mind. they're as basic to your cooking as salt - they're something your kitchen should never be without. Even if its possible to buy it, you personally would never do so - you always make it yourself.

Here's my contribution -
> homemade chicken stock
> homemade tomato sauce (vegetarian)
> roasted garlic
> spice blends (usually Indian style - aka "masalas")
> pesto
> "gomashio" - a blend of toasted sesame seeds and sea salt

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Old 02-10-2005, 08:20 PM   #2
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DEFINATELY pesto

I usually have on hand a spice blend for my beer butt chicken because I make so many of them

I usually have fresh roasted red peppers on hand - they are good in soups, salads, or just on pasta with olive oil, white wine, garlic, and water-packed mozzarella
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Old 02-11-2005, 12:05 AM   #3
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I've never had pesto.

Kitchen..........tell me more about your beer butt chicken.
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Old 02-11-2005, 12:14 AM   #4
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Quote:
Originally Posted by SizzlininIN
I've never had pesto.
You should really try it...very easy and versatile.
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Old 02-11-2005, 12:20 AM   #5
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Its just like fresh herbs put in a food processor and you drizzle in EVOO right?
What do you do with it after you make it?
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Old 02-11-2005, 12:22 AM   #6
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I make a marinara sauce and freeze the extra for future use. I also make Paula Deans House Seasoning Blend and keep it within hands reach.
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Old 02-11-2005, 12:51 AM   #7
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Quote:
Originally Posted by SizzlininIN
Its just like fresh herbs put in a food processor and you drizzle in EVOO right?
What do you do with it after you make it?
Kinda on the right track...here is my Pesto For Beginners recipe:

4 0z pine nuts
2 tablespoons minced garlic(more or less to taste)
1/2 cup olive oil(more or less to taste)
1/2 cup finely chopped basil(more for thicker pesto)
1/4 cup red wine (or to taste)
2 tablespoons grated parmesan cheese

Add all items minus parmesan and olive oil. Start processor.

Slowly alternate adding parm and olive oil until well blended and thickened.

Also...for the first time, until you get used to it , Knorr(soup company) has a dry pesto, that as you add oil to on low heat is very easy to use.
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Old 02-11-2005, 12:55 AM   #8
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something else that would be a first for me would be pine nuts........do you toast these first?
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Old 02-11-2005, 01:02 AM   #9
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You can toast them if you want...probably open up a few new avenues for ya, taste wise. If you were to toast them...season em' anyway ya want.

Seriously, the knorr's pesto isn't too bad if you need an introduction!!!
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Old 02-11-2005, 01:13 AM   #10
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Here is what I like to make:

Basic Pesto
Jalapeno pesto
roasted garlic
Salsa
gravies
Italian herb blend
Garlic herb butter
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