Giuseppepaolo

Who doesn't love pesto? (If you're one of them...just don't tell me and we'll remain friends). Every summer, I have mounds of fresh basil from my herb garden that beg to be made into pesto. If you need a recipe, here's mine: Garlic and Basil Pesto I fill some jars for friends and myself, I then freeze some in ice cube trays (later place in freezer bags) and store it all in freezer, giving me a complete supply for the year.  Besides using it as the usual spread and enjoying it straight up with pasta...what are some ways you enjoy pesto? I decided to spice up my mac n cheese the other night. This idea was born at the grocery store as I was literally pacing the meat department, trying to spot something that would spark some interest with my taste buds. Italian sausage caught my eye....and a delicious dish was thus born. Pesto Mac N Cheese with Italian Sausage Printable Version 8 oz cooked pasta (you want to use something with ridges or holes. I used Riccioli) 8 oz crum

Once upon a time...long, long ago (in a land not so far away)....during a time when I tried so hard to hang onto Santa Clause (well beyond the norm), I remember my aunt giving gifts to the adults that I wasn't allowed to enjoy. She made homemade coffee liqueur. When no one was looking, I'd sneak a sip here and there....and then again. It tasted so good! My parents would save it for special occasions and that tempting bottle would be in the cupboard for months. Thus started my love affair with Kahlua. As an adult, I have always wanted to try my hand at making coffee liqueur. My aunt refused to share her recipe and has now lost it (the recipe, not her mind). I found myself on my own and a bit intimidated. I was invited to participate in this fun little Handcrafted Holidays round-up, where I got to choose whatever kind of container I wanted and make whatever I wanted to go inside. This was the push I needed to get me feet wet in making coffee liqueur. The hardest part was choosing

For the past week I've had ' blueberry ' on the brain. Not because they're so good for you. Not because they contain antioxidants. Not because they're loaded with vitamin C, manganese, and fiber. And the fact that they're low in fat and calories and are just so dang tasty , has nothing to do with why blueberries have been on my mind either. I buy them every week so whats so special now? Well, ever since I attended A Very Blueberry Thanksgiving last weekend, I can't stop thinking about these Little Blue Dynamos . So I decided to hit the kitchen and make something that was meant to last. Longer than a side dish or a smoothie. Freezer jam!!  I'm a huge fan of freezer jam. Not only is it easy but it's worry free (no concern about canning and lids sealing or the chance of botulism). And the fresh fruit flavor in freezer jams just can't be beat. That's right..fresh fruit as in.... not cooked . There is a very different flavor going on between cann

It works. Blueberries with your Thanksgiving feast. I swear! If you're not much of a cranberry fan, then go for the little blue dynamos! If you LOVE blueberries, then just do it! You get that slight tartness with a little sweet, of course, but blueberries also work in savory dishes. I promise! Until yesterday, I had no idea that blueberries were so versatile. I attended A Very Blueberry Thanksgiving luncheon with Food Bloggers of Los Angeles, hosted by Erika of In Erika's Kitchen , sponsored by Blueberry Council and Rioja Wines . Every dish had blueberries in it, from the appetizers to the main course and last but not least, the dessert. The courses were magnificently paired with 6 different Rioja Wine varieties. One thing that stuck in my head, as I listened to the Little Blue Dynamos guys talk about blueberries, was the quality of produce that comes from Chile. For some reason I have always thought that imported produce wasn't as regulated as domestic. Well, Chile is an

Here's a quick one. Not much story behind it other than I got the recipe from..... Delicious Disney. I love soups. I love creamy soups. I especially love squashy creamy soups...and that's why I chose it. If you can purchase (and eat) Thai Red Curry Paste, then this soup recipe will be a lot quicker than how I made it. Thai Red Curry Paste contains fish sauce and shrimp sauce, which I can't eat. In this case, I made my own. A vegan version. It was easy enough and the ingredients were simple enough but there are a lot of ingredients which made the soup making process longer than it could've been. I'll give you the recipe for the Thai Red Curry Paste at the end. This soup is delicious. The flavors are strong and subtle at the same time. Smooth yet lasting. Rich and comforting. Each bite brings out a new dimension. I'm eating a bowl of leftovers as I type and the flavors really pop after mingling for a day or two. Curry Butternut Soup Printable Version 2 TB butter 1

There's a new kid in town. A little mysterious yet familiar. Quite pure but with a wild agenda. And this new wild child just landed on the west coast.  Owl's Brew .  Fresh, spicy, fruity, herb-y. Natural, pure...what you see is what you get. Tea, water and agave, micro-brewed specifically for cocktails.  I recently attended the West Coast Launch of Owl's Brew . The posh Riviera 31 Lounge in the Sofitel Hotel in West Los Angeles was the perfect setting with a cozy outdoor patio, complete with pumpkins, bones, a ouija board. And cocktails.  Tea for cocktails. Why not just make your own? Well, this tea is unique in the fact that it's micro-brewed in small batches creating a unique blend of spices, fruits and herbs. The resulting flavor is intense yet pure, giving it the ability to hold it's own when mixed with your favorite alcohol. If I were to try to brew a tea this strong at home, I'd end up with something rather bitter. Not so with Owl's Brew .  I was intro