Thursday, November 4, 2010

Cream Pesto Sauce

This is another recipe I made a long time ago, but forgot to post. This was really good! I think I halved the recipe for our family. I used linguine, but any long pasta would work.

Cream Pesto Sauce
  • 1 (16 ounce) package linguine pasta
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 8 cloves garlic, sliced
  • 1/2 cup butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 pinch salt
  • 1 pinch pepper
  • 1 1/2 cups grated Romano cheese
  • 1 cup prepared basil pesto
  • 3 roma (plum) tomato, diced

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.

Buttermilk Cornbread

I've never really liked the cornbread recipe I've used in the past, so I decided to find a new one. And I'm so glad I did. It was so good! I never have buttermilk, so I usually use the sour milk trick. Where you put a tsp of lemon juice to the measuring cup and add milk until it's 1 cup. Let is sit for a good 5 minutes so it can sour. Do it first, then get everything else ready. this was just sweet enough, and just dense enough. Of course top it with honey butter. I served this with chili.

Buttermilk Cornbread

  • 1/2 cup butter
  • 2/3 cup white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt

  1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.