Pesto

Every summer, our basil patch outgrows itself, and this is where it goes. This pesto is simple by design — good basil, good Italian cheeses, good olive oil. 

 

Ingredients:

2 1/2 cups of tightly packed basil leaves

4 Tablespoons of toasted pine nuts

3 cloves of garlic

3/4 cup Parmesan cheese

3 Tablespoons of Pecorino Romano 

3/4 cup olive oil

Directions:

Place in food processor; basil, pine nuts, garlic, olive oil and a pinch of salt. 

Process until smooth.

Add cheese and mix just until incorporated.

 

Salad Dressings

 

Galatoire's Creole Vinaigrette

Ingredients:

1/3 cup red wine vinegar

1/2 cup creole mustard

S & P

2/3 cup mild olive oil

Directions:

Combine all ingredients except olive oil. Using a whisk, incorporate the olive oil.

Serve at room temperature and keep in the refrigerator.  

 

 

Creole Buttermilk Dressing

Ingredients:

1/2 cup mayo

1/4 cup sour cream

1 Tablespoon Creole mustard

2 Tablespoons finely chopped shallot or green onion'5 Tablespoons buttermilk

1 teaspoon prepared horseradish

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon white wine vinegar or a squeeze of lemon juice 

Directions:

Whisk all ingredients together in a small bowl or mason jar. 

Store covered in refrigerator.  

 

Lemon Vinaigrette

Ingredients:

1/2 cup fresh lemon juice

2 small garlic cloves, pressed

2 teaspoons Dijon mustard

1/2 teaspoon sea salt, more to taste

Freshly ground black pepper

1 teaspoon honey

1/3 - 1/2 cup olive oil

1/2 teaspoon fresh or dried thyme

Directions:

In a small bowl whisk together the lemon juice, garlic, mustard, salt, pepper and honey.

Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Or combine everything in a jar and use a hand-held electric whisk.

If the dressing is too tangy, add more olive oil, to taste.

Store in the fridge. When ready to serve, let the dressing sit at room temperature for 15 minutes and stir before using.   

 

Buttermilk Whipped Cream

  

Ingredients:

1 cup heavy cream

1/2 cup buttermilk

2 Tablespoons sugar

Directions:

Freeze the bowl and beaters, and use very cold cream and buttermilk.

Beat the first two ingredients at high speed with a electric mixer until foamy; gradually add sugar, beating until soft peaks form.

Serve immediately or cover and chill.  

 

French Dressing

 

If you spend time with old Louisiana and Texas cookbooks (like I have), or those wonderful Junior League collections, you start to notice how often French dressing appears. It was a true staple of the Southern table for generations. After trying many vintage versions over the years, this one is the best — a classic, old-fashioned French dressing worth keeping in regular rotation.

Ingredients: 

 1/2 cup sugar

2/3 cup of ketchup

1/2 cup light live oil

1/2 cup white vinegar

1/2 teaspoon celery seed

1/2 teaspoon chili powder

1/2 teaspoon dried mustard

1/2 teaspoon onion powder

1/8 teaspoon paprika

1 or 2 teaspoons of salt

Directions:

Blend all ingredients in a blender or food processor or even a mason jar.

Process until smooth and sugar dissolves, store in glass container in the fridge.  

 

Homemade Catalina Dressing

From the Speckled Palate. 

This vibrant homemade dressing blends olive oil, honey, ketchup, and red wine vinegar into a perfectly sweet-and-savory vinaigrette with just the right zip. A hint of paprika and classic pantry spices give it that nostalgic Southern flair—think French dressing meets Sunday supper. This goes with the classic Taco Salad recipe from the 1970's.

 Ingredients:

1/2 cup extra virgin olive oil

1/4 cup ketchup

1/4 cup honey

1/4 cup red wine vinegar

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon paprika

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

Directions:

Pour all ingredients into a mason jar and shake until all ingredients are well combined. Store in the refrigerator until ready to serve.

 

Texas Cranberry Chutney

 

This bold Texas-style chutney brings together the perfect balance of tart cranberries, sweet tropical pineapple, and a gentle kick of jalapeño heat. 

Ingredients:

12 oz. of fresh cranberries

3/4 cup of water

3/4 cup sugar

1 (20oz) can crushed pineapple

1/4 cup of brown sugar

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 large jalapeno pepper, seeded and minced

3 whole green onions chopped 

Directions: 

With a fine mesh strainer, thoroughly drain the pineapple and pat dry with paper towels.

In a medium saucepan combine the cranberries, water and sugar and bring to a boil over medium-high heat. reduce heat to medium low and cook for about 5 minutes, until the berries begin to pop and break down.

Stir in the pineapple, brown sugar, ginger and salt. Return to a boil and then reduce heat to low and simmer for about 5 minutes. Taste for tartness and add a tablespoon of sugar if needed.

Remove from heat, add jalapeno and green onions. Refrigerate for at least two hours before serving.  

 

Fig Butter

From Mississippi Chef Robert St John

"This recipe should be made and stored in your refrigerator. Never be without it. At my house - in case of fire- I'm grabbing the wife, the kids, a few family photos, the dog, and the container of fig butter in the fridge. To me, nothing tastes better when spread on homemade biscuits, toast or croissants. It goes fast!"

Ingredients:

1 1/2 cups preserved figs 

1 teaspoon of vanilla

1/8 teaspoon of cinnamon

Pinch of nutmeg

1/4 cup unsalted butter, softened

Directions:

Place half of the preserved figs, spices, vanilla in a food processor. Puree until smooth. Add the remaining figs and pulse 6-7 times, just enough to slightly break up the whole figs.

Store in an airtight container in the refrigerator.