Oscars Party! Great Appetizer!

Just made these easy appetizers for my granddaughter's 3rd birthday, a fun tea party just for girls. (Well, I made some simple ham on white bread for the kids, too.)

I'd been meaning to post this recipe for some time... When I saw the headline on MSN, 9 elegant snacks fit for an Oscars party, I figured it was high time I got this recipe out online. It's so handy to have some of the already-marinated sun-dried tomato on hand; the recipe can come together in a flash! (Well, almost, if you've planned ahead...)

We make this a lot at The New Deli. (We also add the sun-dried tomatoes to our most popular pasta salad, "Pasta Parmesan", too.) Part of the secret is to "steep" the raw garlic quickly in the microwave, bringing out its full flavor. No, it is not always easy to steep it in a pan. (Have you noticed how easily it burns?!) Also, it wasn't easy to microwave the raw garlic at first, either. (It quite quickly can burn in there as well.) The secret, I discovered, was to include just a splash of water to help the garlic heat in the microwave (along with a splash of oil).

OK, Oscars Party or not, there are plenty of occasions for this great appetizer!

Romantic Valentine: Chocolate for my Honey

Looking for a good Valentine's Day Recipe for dessert for two? So was I. I pondered. I sorted through my recipes. Then it hit me: I can make some Chocolate Banana Parfaits!

The beauty of this recipe is that I can easily make a smaller quantity (just cut the pudding part of the recipe in half). Tortes and cakes are all fine and good, but yikes- then I'm stuck with all that leftover dessert...

Oh, and this recipe is easy. You can microwave the chocolate chips and butter, then dip the banana pieces in to coat. Let cool on some wax paper, and then sprinkle toasted pecans between layers of vanilla pudding and banana; such a treat! (Add some whipped cream if you have that on hand.)

Back in the 60's (when I was a kid), "parfait" meant some layered dessert mom came up with, served in the traditional parfait glass (tall, but short-stemmed). "Yogurt Parfaits" are a more recognizable term, as yogurt companies took on the term, referring to their yogurts with fruity syrups on the bottom as "parfait". "Parfait" actually means "Perfect", and this dessert is pretty perfect!

Typically, the parfait is a frozen custard/ice cream kind of layered dessert, topped with a marachino cherry. So I suppose the Chocolate Banana Parfait is my own personal rendition. If I were to go more traditional and freeze the concoction, I'd slice the bananas thinner (for easier eating when frozen), and fold whipped cream into the cooled pudding mixture, to lighten it up for freezing. Either way, it is delicious.

Pesto: Tricks for Getting it Green

OK, not everyone has the opportunity to make endless batches of pesto on a regular basis, for over 25 years, in order to get in down right. I suppose the folks at "America's Test Kitchen" (who produce Cooks Illustrated magazine) come close. I know they really research their stuff. There's just one catch, and I can hardly blame them: They need for you to subscribe (for a fee) in order to access that wealth of information online. But of course. I sometimes really wonder if I can afford to post all my findings online for free. Admittedly, I have the hope of making of few cents off of Adsense revenue, and I continue with the hope of becoming a more well-known name in the home kitchen, always a plus for a cookbook author!

I suppose I will continue to post my findings. Yes, for free. Yes, in hopes of receiving a few perks. But mainly, just to spread the good word on how to cook. Every home cook could use a few tips from some pros. And I am 100% in support of home cooks striving to feed their families good, home-cooked meals. I think it helps reinforce the family unit, and I think for the most part it supplies much more nutrition that resorting to fast foods and prepared foods.

So what are the findings to share today? I have to post about pesto, upon seeing that today's MSN Delish Article is about "How to Make Pesto". I watched their video, and was suprised that they didn't even include pine nuts. Aren't pine nuts (or walnuts) a given in any authentic pesto recipe?! Not to mention, they add protein, healthy unsaturated oil, and other nutrients.

The MSN video demonstrated that you would process the basil, olive oil, salt, and parmesan all together. I have tried this. In my 25 years at The New Deli, I have actually tried every possible process of ingredients. And I have found that, for undoubtedly some scientific reason, if you initially process the parmesan with the basil, the basil seems to oxidize much quicker, turning brown much more easily. Actually, almost any other ingredient seems to react to the basil, perhaps because of the acidity of the ingredients. The best sure-fire way to insure the greenest possible pesto seems to be by first processing only the basil and olive oil. The olive oil is mildly alkaline, perhaps key in preserving the green.
So I first process the basil and olive oil by themselves. Maybe the olive oil fully coats the leaves this way, better protecting them from the other ingredients.

Yes, I've tried adding garlic first too, along with the basil and olive oil, again to the final product's detriment. Don't do it! Oh, and for a bit more nutrition, you can add spinach along with the basil at the very beginning. I personally love it. You can get more details about the recipe here. But for now, I have to actually go do some "real" work at The New Deli. Happy Eating!

Mexican Recipes Meet the Budget

It's no wonder we might seek a good Chili Relleno Recipe. In this economy, the chili relleno fits the profile: An economical recipe that doesn't cost too much to make. At a time when we might reserve that steak or other meat for special weekend meals, having an authentic, vegetarian-style Mexican recipe on hand for a change of pace is perfect.

My friend Stephie was asking if I had a good recipe, and actually, I do. But first, I researched and realized that many of the online recipe choices are for a "Chili Relleno Casserole". Well, that makes sense for some, since it's considerably easier to make a casserole. With the recipe I'm so fond of, you have to dip each pepper into the egg batter, and grill it in some cooking oil. Definitely more work than just layering ingredients in a casserole dish.

But oh, the authentic, Mexican-style Chili Relleno is so good! I suppose it's just a vehicle; a reason to ingest plenty of cheesy goodness with a side of sauciness. A true comfort food.

I used fresh Pasilla peppers for my last batch; they were trickier to peel, but the flavor and texture was great. For those who would choose a more time-saving approach, go for a 20-oz. can of whole green chilis. They are certainly more convenient. For big fans of Chili Rellenos (as my husband and I are), even the canned ones will create an enjoyable, hot meal. Deluxe.

NOT "Red Velvet Cake"

I remember researching "Red Velvet Cake Recipes" last year at this time, for Valentine's Day. I found this Tyler Florence Red Velvet Cake... I tried it, although mine didn't turn out red!

But I decided to play with the idea of making a healthy chocolate cake, and you can't get much healthier than beets. You can't really taste them in the cake, but it's moist and flavorful. I had to tweak Tyler Florence's recipe... I just didn't want all that spice mixed in with it. Pared with a traditional Red Velvet Cake Frosting, it was perfect. Humm... just in time for Valentine's Day!