Monthly Archives: October 2012

Sun Dried Tomato Basil Pesto

A sun dried tomato basil pesto is a great way to spice up your meals.  It can be used in a variety of dishes like pasta, on toast, in soups or on french bread, oven toasted with olive oil to make a delicious crostinis, sandwiches, pizza, etc….

Sun Dried Tomato Basil Pesto

Measure all the ingredients and blend everything in food processor while slowly adding olive oil

Sun Dried Tomato Pesto

Recipe – Approx. 3 Cups

  • 1 1/4 Cups Sun Dried Tomatoes, (Oven Dried Tomatoes or Jarred, drain the oil)
  • 1 Cups Fresh Basil (I used Purple Basil, but you can use any type)
  • 1/2 Cup Raw Walnuts
  • 1/4 Cup Raw Almonds
  • 1/2 Aged Asiago Cheese
  • 1 1/4 Cups Extra Virgin Olive Oil
  • 2 Cloves Garlic
  • 2 Tablespoons Fresh Squeezed Lemon Juice
  • 3/4 Teaspoons Sea Salt or to Taste

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Oven Dried Tomatoes

An easy way to make sun-dried tomatoes is to slow cook them in your oven Aka “Oven Dried Tomatoes”.  They are so delicious and very versatile.  If you grow your own tomatoes it is a great way to store them after the season is over.

 Use them in pasta dishes, Sun Dried Tomato Pesto, in salads, puree with olive oil to make a tomato sauce or spread, add them to a quiche, mix with chevre or cream cheese and spread on crostinis. The possibilities are endless!

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Preheat oven to 200 degrees

Cut in half and arrange tomato halves on cooling rack so the heat can evenly dry the tomatoes

Place cooling rack on shelf in the middle of the oven

Cook for 4-8 hours depending on the size of the tomatoes used

If you use large tomatoes make sure to cut into about 8 slices, you can scoop out the seeds to speed up the process

Bake until the edges have shriveled and the insides are ever slightly moist

Remove and let cool (you might need to take some out before others)

* Another option is to put dried tomatoes in a jar, add a few sprigs of fresh herbs and a clove of garlic then cover tomatoes in olive oil

Get creative and enjoy!!!

Recipe

  • I used 24 Italian plum tomatoes

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Mediterranean Tacos

It’s Tuesday, how about tacos?  My boys can’t get enough of these!  This is a great party dish as well, people love the spread and can design their own!

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For the Mediterranean tacos First I made the Homemade Black Bean recipe and Pico de Gallo earlier in the day. You can also make the day before.

Cook the roasted corn, Coconut Jasmine Rice (for this dish I didn’t add the rose water but added a little garlic instead)

Prepare all your toppings and put in individual bowls; crumbled feta cheese, shred fresh head of cabbage, chop tomatoes, fresh cilantro and chives. Serve with diced tomatoes, Pico de Gallo and lime wedges

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Saving this for last; add vegetable oil to a frying pan and place your tortillas in the pan fry for about 30 seconds to a min on each side or until golden brown slightly crispy.

 Remove the tortilla, place on a paper towel to blot out the excess oil, leave flat or fold in half, and reserve aside on a plate.

 I like to turn my oven to warm and keep the tortillas there until we are ready to serve.

Now you are ready for your spread!

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Recipe:

  • 2-3 Cups of Black Beans Homemade Black Bean Recipe
  • 1 Package Frozen Corn
  • 2 Cups Coconut Jasmine Rice
  • 1 Head Fresh Cabbage
  • 1 Bunch Fresh Cilantro 
  • 1 Fresh Lime
  • 8oz. package of Feta Cheese (solid or crumbled)
  • 10-12 Pear Tomatoes 
  • Organic Corn Tortillas (1-2 packages depending on how many guests)

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Pico De Gallo

Pico De Gallo is a delicious fresh chopped salsa.  It is so flavorful and a wonderful addition to any Mexican dish.

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Chop tomatoes and onions into small cubes

Mince the jalapeño, cilantro and garlic as small as you can

Add the lime and salt

So simple yet so delicious!!!

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Recipe:

  • 4 – 5 Large Heirloom Tomatoes (you can use any Tomato but the Heirloom are the best)
  • 1/2 White Onion
  • 1 -2 Jalapeno
  • 1 Cup Cilantro
  • 1 Large Clove Garlic
  • 1/2 Fresh Squeezed Lime Juice
  • 1/2 Teaspoon Sea Salt (or to taste)

* Try this recipe on our Mediterranean Tacos or as a garnish on our Homemade Black Beans! 

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San Simeon

In San Simeon, right across the main entrance of the Hearst Castle is a California hidden gem, the Sebastian’s Store!!!  They serve Hearst free-range, grass-fed beef hamburgers that come from cow’s raised on the Hearst Cattle Ranch and they have tons of other great sandwiches.

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 In the same building as the Sebastian’s Store you can also find the Hearst Ranch Wine tasting room.

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A Spanish building across from the Sebastian’s Store.

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Just up the coast is a beach full of Elephant seals, a must see!!!

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Coconut Rose Jasmine Rice

Jasmine rice is one of the more aromatic rices, I like the floral essence it gives with the coconut and rose water.  

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Using a rice cooker is the easiest and the most consistent way to cook rice but don’t feel like you have to go out and buy one.

If you don’t have a rice cooker cooking rice on the stovetop is not that difficult as long as you remember that the rough rule is a ratio of 1 part dry to 2 parts wet.

Trying to figure out how much to make is pretty easy if you go by basically 1/2 cup uncooked rice per person so you can scale this particular recipe up or down.  For each additional cup of rice you cook use 1¾ cups of water.  You will need to rinse the rice to remove the extra starch also any leftover chaff or stray particles.

Basically rinse the rice with water, swirl around and dump the water.  Repeat this a couple times, you will notice the water getting clearer.

The extra starch removed from the rice makes it much fluffier and not as sticky

Add water, coconut oil, rose water and salt to the rice and stir.  Pat rice flat in a pan and make a hole in the center of the rice

 Bring to a boil on high heat, once it is boiling turn down to low heat and simmer for 20 minutes

Do not peek!

After 20 minutes take off the burner and let sit for 5 minutes

Fluff the rice rice with a spatula and serve hot.

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Recipe: 2 – 4 Servings

  • 1 Cup Jasmine Rice   (For this recipe you can use any rice)
  • 2 Cups Filtered Water (for a creamy rice use 1/2 water 1/2 coconut milk)
  • 1 Tablespoon Coconut Oil ( Sesame, or Olive Oil for a different flavor)
  • 1 Teaspoon Rose Water
  • Pinch Sea Salt  

Approximate cooking times:

  • White Rice: 18 to 25 minutes
  • Brown Rice: 30 to 40 minutes
  • Wild Rice: 45 to 60 minutes

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Hearst Castle “An American Palace”

My dad and step mom came to visit Robby and me.  We spent the weekend in San Simeon and took a trip to the Hearst Castle.  This place was spectacular, with all its exquisite detail and amazing sculptures everywhere!

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In 1919 William Randolph Hearst hired Julia Morgan to design a main building and 3 guesthouses for his ranch.  Hearst had been staying on the ranch in platform tents and wanted her to build “something that would be more comfortable”

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Julia Morgan was an architect from San Francisco, and throughout her career she designed nearly 800 projects in California and Hawaii.

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The Castle took over 28 years to build; Morgan oversaw almost every aspect of the construction at Hearst Castle.  She also purchased everything from Spanish antiquities to Icelandic Moss to reindeer for the Castle’s zoo.  She personally designed in detail most of the structures, grounds, pools, animal shelters.

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Hearst had created the largest private zoo in the world.  There were several species of African and Asian antelope, zebras, camels, sambar deer from India, red deer from Europe, axis deer from Asia, llamas, kangaroos, ostriches, emus, Barbary sheep, Alaskan big horned sheep, musk oxen, yaks and giraffes.

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Hearst named the land “La Cuesta Encantada” – The Enchanted Hill.  In 1947, the estate was created, and this consisted of 165 rooms and 127 acres of gardens, terraces, pools and walkways.  The main house, named “Casa Grande,” and the three guesthouses are of Mediterranean Revival style, and a Spanish cathedral inspired the towers.

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Marble Relief at entrance

All the details are amazing

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Hearst loved to host parties, he had guests like the Mayor of New York City, Hollywood movie stars from Charlie Chaplin, Clark Gable, and the Marx Brothers, not to mention politicians like President Franklin Roosevelt and Winston Churchill.  They would fill the castles 56 bedrooms.  After dinner the guest’s would dress up in colorful costumes and danced, as a band would play under the stars.  At midnight there would be a fireworks show.

In the morning the guest’s would enjoy the gardens, play tennis, swim in the Neptune pool, go horseback riding and feed the animals.

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Hearst called this room the Refectory, the term for a monastery-dining hall.  This is where all the meals were served.  This was his favorite place in the castle.

The huge table sat 80 people.  Mr. Hearst sat in the middle, his newest guest sat near Hearst so he could talk to them.  Every night the guest would move down a seat and when a guest would reach the end they new it was time to go.

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The Castle was decorated with actual ceilings, doors and walls from European churches, monasteries and castles.

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One of the guest houses, amazing!

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Guest houses

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Robby and I

 

 

 

Sculptures all around

The Neptune pool is the largest heated pool in the world and took 12 years to build.

It is 104 feet long, 58 feet wide and 95 feet wide at alcove. It holds 345,000 gallons of water and it has oil burning heating system.

Decorating the pools and colonnades is light-veined Vermont marble , and four 17-century Italian bas-reliefs on the sides of the colonnades.

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The David Fountain

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Marble relief to the entrance of the Neptune Pool

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The Roman Pool is a tiled indoor pool decorated with eight statues of Roman gods, goddesses and heroes.

Designed after an ancient Roman bath.  The pool and surrounding room were built from 1927-1934.  The statues are rough copies of ancient Greek and Roman statues.

The roofs and dome are covered with mosaics of night blue, powdered with stars.

The pool is decorated from ceiling to floor with 1″ square mosaic tiles.  These glass tiles, called smalti, are either colored (mainly blue or orange) or are clear with fused gold inside.