arugula - - Page 2

by Russell Warnick

Breadless BLT

Living a block from the 14 & U St. Farmers Market and working a few blocks from the White House Farmers Market there is little reason for me to venture to any of the other markets in the city, unless of course ES’ own Gansie is working it. This past Saturday I battled the rain and headed north to Mt. Pleasant, and let me tell you, the weather was not so pleasant. The market might be smaller than most in the city but it doesn’t stop short of selling everything the others do, I went in search of chili peppers for a cook-off at work- but that’s for another post.

As I was perusing for the great deal on habaneros, poblanos and jalapeños, my eye wandered over to the fresh meats, since I needed some beef round for my chili. Instead it was the bacon that caught my eye, naturally. A whole slab of bacon, I’d seen these before but not really thought much of it, I bought some anyway figuring I could make a delicious treat- and that I did.

Before heading home I went over to Gansie to show her what I had bought and she too marveled at the bacon, immediately, without hesitation she suggested I make a breadless BLT, and without hesitation, I said OK.

Perfect Pattypans

Hey ESers, did you miss me? I missed you! I’m afraid I’ve been gallivanting about for about a month and I have severely neglected ES in the meantime (and cooking in general). I’ve been back for a week, and I must admit that my brain is a bit rusty and my cooking thus far has been less than inspired. Does that ever happen to you all after a long time away from your kitchen?

I mean I was missing my kitchen the entire time I was gone, but my cooking muses seem to have expired during my brief journey, leaving me with only enough energy to cook a few stir-fries and throw together some salads. Ugh…. Cookers’ block.

However, lucky readers, before I left for travels, I was struck by no such affliction. In fact, just before I left I hosted a dinner party for which I pulled out all the stops. With my favorite summer ingredient at the ready I made my most delicious and complex pattypan dish yet: Chickpea and Pesto Stuffed Pattypans:

Partially Legit Pesto

I’ve stumbled upon this dilemma before, even though BS provided a fairly clear answer. But after my latest pesto abortion (above), I decided to actually be the writer I strive to be and investigate.

Deducting from The New Food Lover’s Companion, the main tenets of a pesto come from the Italian origin of the name, “to pound” and the cooking method, well, is the uncooking method. The ingredients of a pesto should be crushed together to create a raw sauce. The pulveration of the sauce can be through either a mortar and pestle or a food processor. And the uncooked part, well, I guess the sauce is not meant to be warmed by fire.

My newest “pesto” therefore is only partially legit. I used my mini-food processor, but with the bitey combination of raw garlic and arugula (so plentiful at the farmers’ market!), I felt the need to heat it through, for really just as long as the pasta cooked and it surely helped with the sting of the sauce.

And just to stick it to TVFF and all you other multi-way haters, I went for a dual usage of the arugula – in the pesto and then added an overwhelming handful to swim with the noodles.

Unorthodox recipe post jump.