Fabulous Pesto

Hi Guys-

A couple nights ago I had some really good pesto. My brother's teacher's husband made it. It was so good. It had the right amount of olive oil in it. I wonder if it will be the best pesto I have this summer. Thank you, Mark!

Broccoli Rabe, Potato and Rosemary Pizza

My mom and dad really liked this pizza. It is a good meal for grownups!

Broccoli Rabe, Potato and Rosemary Pizza

By TasteFood, posted 4 months ago

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Photo: Sarah Shatz

Amanda & Merrill's Notes:

This is simply one of the best white pizzas we've ever tasted. The crust is crisp and rich with olive oil, and gently perfumed throughout with garlic. The mozzarella creates an ultra creamy base in lieu of sauce. Applying incredible attention to detail throughout, TasteFood blanches the broccoli rabe before sautéing it to get rid of excess bitterness; the crushed red pepper and garlic strike just the right balance of heat and pungency. Cooking the potato slices beforehand allows them to almost melt into the rest of the pizza, and a shower of rosemary, pecorino, and finally black pepper round out the symphony of complementary flavors. - A&M

This is a variation of a white (no sauce) pizza where the classic triumvarite of potatoes, garlic and rosemary is embellished with earthy and assertive broccoli rabe. The pizza dough is a recipe I have used and tweaked from Alice Waters over the years. Feel free to use your own favorite recipe. - TasteFood

Serves 2 10" Pizzas or 4 mini-pizzas

Broccoli Rabe, Potato and Rosemary Pizza:

• 2 uncooked pizza crusts (recipe below)
• 1 large yukon gold potato, very thinly sliced
• Salt
• Extra-virgin olive oil
• 1/2 pound broccoli rabe, washed, ends trimmed
• 1 large garlic clove, minced, plus 2 garlic cloves lightly smashed but still intact
• 1/4 teaspoon crushed red pepper flakes
• 8 ounces fresh mozzarella cheese, thinly sliced
• 2 tablespoons fresh rosemary leaves
• 1/2 cup finely grated Pecorino Romano cheese
• Freshly ground black pepper
• Rosemary sprigs for garnish

1. Preheat oven to 375 F.
2. Toss potatoes with 1 tablespoon olive oil and 1 teaspoon salt in a large bowl. Arrange potatoes in one layer on a baking tray. Bake until edges begin to turn golden brown, 15 to 20 minutes. Remove from oven and let cool. Increase oven temperature to 475 F.
3. Bring a large pot of salted water to boil. Add broccoli rabe and blanch 30 seconds; drain. Plunge broccoli rabe into a bowl of ice water. Cool and drain again. Lay in one layer on a kitchen towel to thoroughly dry. Cut in 2" pieces.
4. Heat one tablespoon olive oil in skillet over medium heat. Add minced garlic and red pepper flakes. Sauté briefly, 30 seconds. Add broccoli rabe and 1/2 teaspoon salt. Sauté one minute. Remove from heat. Taste and add more salt if necessary.
5. Assemble pizzas: Lightly brush pizza crusts with olive oil. Rub all over with smashed garlic cloves.
6. Arrange one layer mozzarella cheese over crusts. Top with one layer of potatoes and broccoli rabe. Sprinkle one tablespoon rosemary over each crust. Top with grated Pecorino cheese.
7. Bake on pizza stone or on tray on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes.
8. Before serving, sprinkle with freshly ground black pepper. Garnish with fresh rosemary leaves and drizzle with extra-virgin olive oil.

Spaghetti and Meatballs

I had this one night with some Garlic Bread and it was so yummy yummy yummy in my tummy. The best meatballs my mom has made!

Spaghetti and Meatballs All'American
Meatballs:
6 ounces uncured applewood-smoked bacon (about 6 slices), diced
2 large garlic cloves, peeled
2 pounds ground beef (15% fat)
2/3 cup chopped drained roasted red peppers from jar
2/3 cup panko (Japanese breadcrumbs)*
2 large eggs
1/2 cup coarsely grated onion
1/2 cup freshly grated Parmesan cheese
1 tablespoon minced fresh marjoram
2 teaspoons dried crushed red pepper
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper

Sauce:
2 28-ounce cans diced tomatoes in juice (preferably San Marzano)
2 large garlic cloves, peeled
6 ounces uncured applewood-smoked bacon (about 6 slices), cut crosswise into thin strips
1 tablespoon (or more) extra-virgin olive oil
3 cups finely chopped onions
1 1/2 teaspoons dried crushed red pepper
2 cups dry white wine
1 tablespoon minced fresh marjoram

Pasta:
1 1/2 pounds spaghetti
2 to 3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced fresh marjoram
Freshly grated Parmesan cheese

For meatballs:
Place bacon in processor. Using on/off turns, grind to coarse paste. Transfer to large bowl. Using garlic press, squeeze in garlic. Gently mix in beef and all remaining ingredients. Let stand 15 minutes.

Line large rimmed baking sheet with plastic wrap. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 11/2-inch meatballs. Arrange meatballs on sheet. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap; chill.

For sauce:
Puree tomatoes with juice and garlic in batches in blender until smooth.

Cook bacon in large pot over medium heat until crisp; transfer bacon to plate.

Add 1 tablespoon oil to drippings in pot and heat over medium heat. Add half of meatballs. Cook until brown on all sides, turning carefully with small metal spatula, about 9 minutes. Transfer meatballs to baking sheet. Add more oil to pot if needed and repeat with remaining meatballs.

Increase heat to medium-high. Add onions and crushed red pepper to pot.

Sauté until golden, about 6 minutes. Add wine; boil until reduced by half, stirring up browned bits, about 8 minutes. Add tomato puree and marjoram. Boil until sauce thickens slightly, stirring occasionally, about 8 minutes. Season with salt and pepper. Mix bacon into sauce. Add meatballs; bring to simmer. Reduce heat to low; cover and simmer until meatballs are heated through and tender, 10 to 15 minutes. Season sauce with salt and pepper.

For pasta:
Meanwhile, cook spaghetti in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; transfer to large bowl. Toss with 2 tablespoons oil and marjoram, adding more oil to moisten, if desired. Divide spaghetti among bowls. Top with meatballs and sauce. Sprinkle with cheese and serve, passing additional cheese separately.

* Available in the Asian foods section of some supermarkets and at Asian markets.