Fresh Basil Pesto

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MMMMM.... Fresh homemade Pesto......toss it into hot or cold pastas, spread it on French bread, Swim in it, Ski on it... Love it!
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INGREDIENTS:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
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COOKING MUSIC SELECTION: DEAN MARTIN - THAT'S AMORE'
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PREPERATION:
Combine the basil in with the pine nuts, pulse a few times in a food processor or blender. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
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Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Bearnaise Sauce

INGREDIENTS:
1/4 cup chopped fresh tarragon leaves
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper

COOKING MUSIC SELECTION: La vie en rose - Louis Armstrong

PREPERATION:
Make the bearnaise reduction first. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.

Blend yolks and bearnaise reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.

Basic Bechamel Sauce

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Here is the mother of all sauces. I use this as a great base for many sauces like Mac & Cheese, Pasta sauces etc. This is the secret base for great cream gravy. Feel the love.

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INGREDIENTS:
5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg

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COOKING MUSIC SELECTION: Plain White Ts - Hey There Delilah

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PREPERATION:
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

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Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

BACONHENGE...

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MUSIC SELECTION: Spinal Tap - Stonehenge
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"Baconhenge, located on the Salisbury steak plain, can be used to predict eclipses, solstices, equinoxes, colon polyps and heart attacks." (Ross 09)
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"While Hobbits frolicked in the living room, Diphenge mysteriously formed in the kitchen during a Christmas party at my house last December. It foretold of wine-induced hangovers and a travesty of Christmas lights sprawled across every bit of foliage in the front yard." (Lisa 09)