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#11 | |
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Assistant Cook
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You can make "Sicilian pesto". It holds well in the fridge for about 1 month:
10 dried tomatos 1 big garlic clove 1/2 tea spoon ground cayenne 6 big spoons olive oil 20 black olives (without bone) 2 big spoons chopped thym 1 big spoon chooped rosemary You just put everything in the blender to get a coarse pesto. You can the use it on pasta, or on toast bread with goat cheese (and in the oven to melt) Or you can blend the dried tomatos with 1 onion, 1 garlic clove, 1 fresh tomato,20 black olives and a tin of anchovies. Add a pinch of vinegar and dried oregan. Spread on bread and roast... |
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#12 | |
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Cook
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The pesto sounds really good and so does the cream sauce for the pasta! I guess I'm going to have to freeze the rest of the tomatos.
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#13 | |
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Certified Executive Chef
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SDT make a great pesto but you need to soak them first. Another is soak them chop up and make bruschettta's. I also end up with a bunch of dried home grown tomatoes so this is a great thread for me.
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"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." - Julia Child |
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#14 | |
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Certified Executive Chef
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Oh! They are good soaked then thrown on a homemade pizza. I also understand you can grind them to a powder and make a great tomato sauce.
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"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." - Julia Child |
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#15 | |
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Certified Master Chef
Site Administrator
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If they are the dried kind rehydrate them (as many as you need) then add them to an alfredo sauce. If they are in oil then just slice in matchsticks and add to sauce.
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kitchenelf Administrator "Count yourself...you ain't so many" - quote from Buck's Daddy |
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#16 | |
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Senior Cook
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I use them often for a chicken breast filling as well. As someone mentioned before, chop up the SDT and feta (i usually add some fresh spinach and garlic as well).
Also use them in bread. |
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#17 | |
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Certified Executive Chef
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Oh yeah Flukx - SDT bread is beautiful!! make it up also as a paste to spread on bread garlic bread style. It is so aromatic as it comes out of the oven!
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Too many restaurants, not enough time...
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#18 | |
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Senior Cook
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a whole wheat SDT bread with a few tablespoons of pesto mixed into the dough. A loaf of this has never lasted more than 20 minutes out of the oven.
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#19 | |
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Executive Chef
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I use them on zucchini quiche.
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Dina ![]() Be great in act, as you have been in thought. - William Shakespeare |
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#20 | |
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Executive Chef
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Ya know, I was thinking about my recipe on the last page and decided, rather than chopped parsley, why not fine chopped fresh basil?, but not too much as to overpower?
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