Bread and Pesto

Today's recipes are short and simple.  Bread and pesto... Here we go.

Pesto

Ingredients

• 1/2 Cup pine nuts
• Basil, a good handful (about 1 cup if you are measuring it out)
• Garlic, about 3 cloves
• 1/4 Cup parmesan cheese
• 1 Cup Oil (traditionally Olive Oil, but any oil will work)

Directions

1. Roast the pine nuts in an oven set to 350° F for about 5 minutes. Make sure to stay close because you don't want to burn the nuts. If you start to smell them, pull them out quickly! Let them cool to room temperature.
2. In a food processor, blender (or even use an immersion blender if that's what you have) add all ingredients except the oil. Drizzle a little bit of the oil in before the first round of blending. As the pesto is blending slowly add the oil to get a better emulsion of ingredients. Once ingredients are blended you are all set.
3. Cool in the refrigerator and then serve or use!

Bread

Ingredients

• 2 Cups tepid water (about 100° F)
• 1 Tbsp instant yeast
• 1 Tbsp sugar
• 1 tsp salt
• 2 Cups flour

Directions

1. Combine and whisk together water, instant yeast, sugar and salt. Let sit for 10 minutes.
2. Slowly add flour into the wet mixture making sure to break up any clumps. Once thoroughly combined the dough will be watery. Continue to add flour until the dough sticky, but firm enough to pull out of the bowl.
3. Flour your workspace and place dough onto workspace and flour dough. Knead the bread until the dough is firm, but still a little pliable. 
4. In a large ovensafe bowl, spread some oil to cover the inside of bowl. Place kneaded dough into bowl and cover with oil from the bowl. Place cling wrap over the bowl and make it air tight. Method I use to raise dough: place covered dough in a gas oven that has NOT been turned. Turn on the oven to 500° F and keep it on for 30 seconds only then turn off the oven. Keep oven closed and leave the dough in there for 1 hour.
5. Next, place the dough in any pan you wish to bake it in. I usually use this bread for dipping and such, so I will usually bake it in a shallow pan. Preheat oven to 350° F and bake for about 15 minutes or until the crust begins to turn a golden brown. Take out of the oven and enjoy! 

This is all really less complex than I make it sound.  Go out and have fun with this recipe and enjoy!!!!

Until next time...

Happy Snacking!

Portobello Mushroom Philly

Hello virtual world. I am back after a brief hiatus. In that time I have started culinary school and have a TON of recipes that I have to share with you, but until I can get them all typed up I hope I can satisfy you with this cheap and easy recipe.

The Recipe:

Portobello Mushroom Philly

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 medium onion, sliced
• 4 large portobello mushrooms, stems and gills removed (see Tip), sliced
• 1 large red bell pepper, thinly sliced
• 2 tablespoons minced fresh oregano, or 2 teaspoons dried
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon all-purpose flour
• 1/4 cup vegetable broth, or reduced-sodium chicken broth
• 1 tablespoon reduced-sodium soy sauce
• 3 ounces thinly sliced reduced-fat provolone cheese
• 4 whole-wheat buns, split and toasted

PREPARATION

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
2. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
3. Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.

TIPS & NOTES
The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.

I made enough just for one sandwich and it was amazing!  Really didn't' need any sides for this as it is very filling.  I would suggest to not only clean the dirt from the mushroom, but take off the gill and the top layer of the mushroom.  It's easily peeled off, so don't sweat this step too much.  Hope you enjoy this recipe and look out for a huge uploading of new recipes!

Until then...

Happy Snacking!