A Fresh Take On Pesto posted by Chef Stacy Maple

Herbs of Summer

Herbs plants are thriving this season with all the warm, wet weather July is bringing.  Fresh herbs add vibrant flavor to a dish with out adding a ton of calories or unwanted fat.  A simple combination of herbs, oil, nuts and spices makes a lovely sauce known as Pesto.

A Fresh Take On an Old Classic

Historically, “Pesto” referred to a paste-like sauce made from fresh basil crushed with garlic, pine nuts, olive oil, grated Parmesan, salt and pepper. 

Today, Pesto has taken on a new culinary meaning.  Now, Pesto is made from any combination of fresh herbs, nuts, oil and spices, resulting in a limitless combination of simple, yet vibrant sauces.  The texture of pesto can vary from smooth and creamy to thick and pasty or thin and runny.  There are no rules with pesto and limitless possibilities.  It's easiest to make in a food processor but it can be chopped by hand or even crushed together with a mortar and pestle.  So pick some herbs, roll up your sleeves and grab an apron.  It's time to make pesto.

Uses for Pesto

Pesto is not only quick and easy to make, but it is extremely versatile: Toss whole grains in Pesto; Dress salad greens with Pesto; Spread Pesto on a sandwich; Slather corn-on-the-cob with Pesto; Use Pesto as a dip; Drizzle Pesto over chicken, seafood, beef or pork. The possibilities are endless!

Try out some of these fresh pesto recipes:

 

 

 

 

Chilled Georgia Peach Soup posted by Chef Stacy Maple

A Real Peach of a Soup

It’s peach season in Georgia!   Is there anything better than a fresh Georgia peach? How about a Chilled Georgia Peach Soup!  This sweet and tangy, smooth and creamy chilled soup is the bomb! 

My chef hat is off to Chef Jason Franey, Food & Wine's Best New Chef 2011, for creating this chilled soup.  I have added a few locally sourced ingredients to make it authentically Georgian. Start by marinating fresh peaches (I suggest peaches from your Georgia peach farmer, of course!) overnight with fresh goat cheese, dried apricots, cucumber, yellow bell pepper, Georgia's Tupelo honey, white balsamic vinegar and olive oil.  The mixture is then pureed until very smooth and creamy, served very cold and garnished with fresh, crumbled goat cheese, cucumber slices, corn bread croutons and basil. 

Though this recipe was created by a Seattle chef, it’s the perfect chilled soup to beat the Georgia heat this summer ...a real peach of a soup!

 

Chilled Georgia Peach Soup with Fresh Goat Cheese              

Yields 4 servings

30 minutes prep , Plus overnight marinating

 

Ingredients

3 cups sliced peeled Georgia peaches (about 4)
¼ cup diced peeled seedless cucumber, plus thin slices for garnish
¼ cup finely diced yellow bell pepper
¼ cup diced dried apricots
2 TB Tupelo honey
3 TB crumbled fresh goat cheese, plus garnish
¼ cup white balsamic vinegar
¼ cup extra virgin olive oil, plus drizzle
½ tsp Kosher salt
1 large garlic clove
2 cups diced Corn Bread (1/2  inch)
¼ cup extra virgin olive oil
Basil leaves for garnish
Fresh Ground Black Pepper

Step 1

In bowl, toss together peaches, cucumber, bell pepper, apricots, honey, goat cheese, vinegar, olive oil, salt and garlic. Cover and refrigerate overnight.

Step 2

Remove garlic clove and discard.  Transfer contents of bowl to blender add ¼ cup of water and puree until smooth and creamy.  If too thick add more water.  Season to taste with vinegar and salt.  Refrigerate the soup until very cold, about 1 hour.

Step 3

Meanwhile, in medium skillet, heat remaining ¼ cup of oil, add diced corn bread.  Cook over moderate heat stirring until golden and crisp, about 2 minutes.  Using tongs, transfer croutons to paper towel and season with salt.

Step 4

Ladle the peach soup into a shallow bowl and garnish with sliced cucumber, crumbled goat cheese, croutons and basil.  Drizzle with olive oil and season with black pepper.  Serve. 

 

Making Cheese At Home Posted By Chef Stacy Maple

How To Make Fresh Cheese at Home

Making Fresh Cheese or Queso Fresco at home is surprisingly easy.  If you can boil water, you can master this 3 ingredient recipe! One taste of this creamy, all-natural cheese and you will never want to buy supermarket versions again with all those strange chemicals and gums.  That's not my idea of fresh! Why buy it when you can make it cheaper and fresher at home?

Once you are comfortable with this recipe and the technique for making Fresh Cheese, get creative with the ingredients.  Try replacing apple cider vinegar with other acids like flavored vinegar, citrus juice like lemon or lime, white wine or even soda pops.  Try making Fresh Goat Cheese by using goats milk rather than cows milk and look for non-homogenized milk at your co-op or local dairy as it will curdle much better.

Fresh Cheese Recipe Ingredients: 2 C          Whole Milk 3-4 oz      Apple Cider Vinegar* Pinch       Salt   Equipment Needed: Sauce Pan Colander Cheese Cloth Kitchen Twine Kitchen Thermometer

Preparation:

Step 1  Heat  Milk and salt in large sauce pan over medium heat.  Stir until milk reaches 180 degrees or milk begins to froth.  Hold at 180 degrees for 4 minutes.  Remove from heat.

Step 2  Slowly stir in Vinegar.  Small curds will begin to form and milk will separate into 2 parts: curds and whey. 

Step 3  Line a colander with 2-3 layers of cheesecloth.  Place colander over bowl.  Slowly pour milk mixture through cheesecloth and colander, letting whey (clear liquid) drain into bowl.

Step 4  Once most of whey has drained off and cheese is cool enough to handle, lift the edges of the cheesecloth up and twist, wrapping the cheese securely inside the cheesecloth.   Tie “bag” closed and hang it to let the whey drain (about an hour).

Step 5  Once cheese has drained well, it is ready to be eaten or it can be “aged” for up to one week in refrigerator.  As cheese ages, it will become drier and the flavor stronger. 

*Note:  Apple Cider Vinegar can be replaced with any variety of vinegar, fresh lemon or lime juice or white wine.  However, Fresh Cheese should be drained well so that it doesn’t taste like the acid used to curdle the milk.  The longer it ages and the drier it becomes, the less it will taste like the acid used.