I bookmarked Vermont Creamery’s really beautiful tomato galette earlier in the year and it’s been in the back of my brain all summer. And then, I watched Claire Saffiz make Pop Tarts from scratch and it got me thinking about the optimal savory galette crust, so I decided to make one this weekend. And it turned out so well, and my Dad gave me so many tomatoes, that I decided to make two more.
Read moreMid-Summer Panzanella
I had a few pieces of sourdough bread leftover from the loaf that I bought last weekend at Ithaca Bakery so I planned to make Ina's panzanella -- but as summer Sundays frequently go I didn't end up having exactly what I needed on hand. So, it was caio to Ina's version and time to improvise.
Read moreLemon-Basil Pesto
I also had basil from the Ithaca Farmers Market in the fridge that was wilting, so I went on a bit of a blending kick and made some lemon-basil pesto too. This is probably controversial but I don't like too much garlic in basil pesto, I think it can really overwhelm the basil.
Blend together: 60g of dry basil leaves; 20g of Parmesan cheese or soft goat cheese; 1 large garlic clove, 3 tablespoons of olive oil, zest of half of a lemon
Two notes, first, my favorite increment of measurement when cooking is weight, but I use volume intermittently but for something like basil, using weight is so, so much easier, I've read so many recipes over the years the include loosely packed or densely packed volume amounts for herbs and I find it incredibly difficult to decipher
And second, yes, Parmesan cheese or soft goat cheese, if you don’t like goat cheese, obviously don’t, but if you do, try it, it makes for a great soft consistency
Makes about 150g of pesto which is about how much you need for 6 servings of pasta.