Tag Archives: Pesto

Chicken Satay with Charred Plum Compote and Cashew Pesto

Chicken Satay with Charred Plum Compote and Cashew Pesto
Serves 6
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Cook Time
2 hr
Cook Time
2 hr
Chicken and Marinade
  1. • 2 pounds boneless, skinless chicken thighs
  2. • 2 cups plain full-fat yogurt
  3. • 2 tablespoons grapeseed or vegetable oil
  4. • 3 tablespoons yellow or red miso paste
  5. • 1 teaspoon ground coriander
  6. • 1 teaspoon ground turmeric
  7. • 1 teaspoon ground black pepper
  8. • 2 cloves garlic, finely minced
  9. • 16 bamboo skewers, soaked in water
  10. • Vegetable oil for grill
Charred Plum Compote
  1. • 6 red plums, halved and pitted
  2. • 1/4 cup sherry vinegar
  3. • 1/4 cup brown sugar
  4. • 2 tablespoons light soy sauce
  5. • 1 tablespoon minced ginger
  6. • 1 cinnamon stick
  7. • Water as needed
Cashew Pesto
  1. • 1 serrano chili, seeded
  2. • 3 large garlic cloves
  3. • 2 tablespoons honey
  4. • 1 1/2 tablespoons minced lemongrass or lemongrass paste
  5. • 1 1/2 cups cashews
  6. • Zest and juice of one lime
  7. • 1 cup fresh mint leaves
  8. • 1 cup fresh parsley leaves
  9. • 1/2 cup fresh cilantro leaves
  10. • 1 tablespoon Sriracha sauce or other chili paste
  11. • 1 1/2 to 2 cups grapeseed oil or light olive oil
  12. • 1 teaspoon salt, if using unsalted cashews
  13. • Pepper
Instructions
  1. Slice chicken thighs into 2-inch strips, about 3 to 4 per thigh. Mix together yogurt and remaining ingredients. Pour over the chicken and mix well. Cover, chill and marinate at least 2 hours or overnight.
  2. For the plum compote: Heat a grill pan over medium-high heat and lightly brush the plum halves with oil. Grill, cut side down, for 3 to 4 minutes, or until plums release from the grill with slightly charred grill marks. Remove from the grill and cut into small dice, reserving 1/2 cup of the diced plums for garnish.
  3. In a saucepan, combine the plums and remaining ingredients, and bring to a boil. Reduce heat to medium-low and simmer 30 to 40 minutes, until the plums are broken down and reduced to a jam-like consistency. Add water as necessary if the compote begins to cook dry or burn. Remove the cinnamon stick. If you desire a smoother consistency, puree in a blender or with a stick blender.
  4. For the cashew pesto: Add all ingredients to a blender, with one cup of oil to start. Blend on medium speed until smooth. With the blender running, add remaining oil in a slow stream until a slightly thick paste is formed. Season with salt and pepper as needed.
  5. When ready to grill the chicken, heat a grill pan over medium-high heat. Remove chicken from marinade and wipe away any excess. Thread two pieces of chicken onto each skewer. Lightly brush the pan with oil. Grill the skewers until cooked through, about 4 to 5 minutes per side. Serve with pesto and compote as dipping sauces.
Notes
  1. © 2016 Le Creuset. All rights reserved.
Cooks Recipes http://recipe.cookswarehouse.com/

Gnocchi with Basil Pesto

Gnocchi with Basil Pesto
Yields 6
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 1 pound (454 g) russet potatoes, peeled, washed, and halved or quartered
  2. Salt and freshly ground pepper, to taste, divided use
  3. Nutmeg, to taste
  4. 1 large egg, beaten
  5. 1-1 1/3 cups (125-170 g) all-purpose flour, as needed
Pesto
  1. 4 garlic cloves, peeled
  2. 1/2 cup (120 ml) olive oil
  3. 4 cups (80 g) basil leaves, cleaned and dried (about 4 bunches)
  4. 2 cups (40 g) Italian parsley leaves, cleaned and dried (about 1 bunch)
  5. 1/4 cup (35 g) toasted pine nuts
  6. 1/4 cup (36 g) freshly grated Parmesan cheese
  7. 1/4 cup (36 g) freshly grated Pecorino Romano cheese
Instructions
  1. To make the gnocchi, place the potatoes in a large pot, cover with water, add a teaspoon of salt, and bring to a boil. Reduce the heat and simmer until tender, about 25 minutes. Drain and return to the pot. Heat over low heat, stirring to prevent browning, until the potatoes are completely dry.
  2. Mash the potatoes with a ricer or through a food mill and season to taste with salt, pepper, and a little nutmeg. Set aside to cool completely.
  3. Add the egg to the potatoes, and gently mix in 1 cup of the flour. Do not overwork the dough or the gnocchi will be tough. If the dough is very sticky, gently stir in more flour. Taste and adjust seasonings.
  4. Using your hands, roll out pieces of the dough into ropes about 1 inch in diameter. Cut the long cylinders into 2-inch pieces. With gentle pressure, roll the dough pieces over a gnocchi board, or over the tines of a fork, pressing and rocking the dumpling with your thumb, to achieve a ridged edge on one side and an indentation on the other. Set the gnocchi aside on parchment-covered baking sheets while you make the pesto.
  5. To make the pesto, place garlic cloves into the Vitamix container and secure lid.
  6. Select Variable 8.
  7. Use the On/Off switch to quickly pulse until coarsely chopped. Scrape down the sides of the container.
  8. Add the oil, basil, parsley, and pine nuts. Secure lid.
  9. Select Variable 1.
  10. Turn machine on and slowly increase speed to Variable 6, using the tamper to press the ingredients into the blades until finely chopped.
  11. Stop the machine, scrape down the sides of the container and add the cheeses.
  12. Select Variable 1.
  13. Turn machine on and slowly increase speed to Variable 6.
  14. Blend until you have achieved a smooth paste. Season to taste with salt & pepper. Pour into a bowl.
  15. Bring a pot or large saucepan full of generously salted water to a boil. Meanwhile, heat 6 heaping tablespoons of the pesto in a large frying pan over medium-low heat.
  16. Drop the gnocchi into the boiling salted water and cook until they rise to the surface, about 2 to 3 minutes. Remove from the water with a slotted spoon and transfer to the frying pan, along with ¾ cup of the gnocchi cooking water.
  17. Coat the gnocchi with the pesto, transfer to warm plates or a platter, and serve immediately.
Chef's Tip
  1. Gnocchi is a great appetizer for an Italian feast, but it’s also a filling side dish when paired with grilled meats, fish, or vegetables.
  2. This recipe has been written for the C-Series machines with Variable Speed control and Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.
Cooks Recipes http://recipe.cookswarehouse.com/

Recipe courtesy of Vitamix, as provided by The Culinary Institute of America. ©2016

Classic Pesto Sauce

Classic Pesto Sauce
This recipe has been written for the C-Series machines with Variable Speed control and Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.
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Prep Time
11 min
Total Time
11 min
Prep Time
11 min
Total Time
11 min
Ingredients
  1. 1/2 cup (120 ml) olive oil
  2. 1/2 cup (50 g) grated Parmesan cheese
  3. 3 medium garlic cloves, peeled
  4. 2 cups (80 g) fresh basil leaves
  5. 3 Tablespoons (25 g) pine nuts
  6. Salt and ground black pepper, to taste
Instructions
  1. Place all ingredients, except salt and pepper, into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 7.
  4. Blend for 1 minute, using the tamper to press the ingredients into the blades
Notes
  1. Recipe yields enough sauce to coat one pound of pasta.
  2. Submitted By: Vitamix
  3. Difficulty: Easy
  4. Yield: 1.5 c ( 360 ml )
Cooks Recipes http://recipe.cookswarehouse.com/