Chive Pesto

1 Tbsp. plus 1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup (packed) chopped fresh chives, plus more for garnish
1/2 cup (packed) chopped fresh flat-leaf parsley
2 Tbsp. slivered almonds, chopped walnuts, or pine nuts
1 garlic clove
2 tsp. fresh lemon juice

Combine 1/2 cup chives, parsley, almonds, and garlic in a processor. Pulse until finely chopped. With machine running, gradually add remaining oil through feed tube and process until incorporated. Transfer chive pesto to a small bowl. Stir in lemon juice, then 2 Tbsp. water. Season pesto with salt and pepper.

Ingredients

2 large shallots, peeled
2 tablespoons plus 2/3 cup olive oil

3/4 cup (packed) fresh tarragon
2/3 cup (packed) fresh Italian parsley
2 tablespoons sliced almonds
2 tablespoons grated Asiago cheese

Preparation

Preheat oven to 350°F. Place shallots in small baking dish. Drizzle with 2 tablespoons oil. Cover dish with foil. Bake shallots 30 minutes. Uncover; roast shallots until soft, about 20 minutes longer.

Puree shallots, any oil in dish, and 1/3 cup oil in blender. Add 1/3 cup oil and all remaining ingredients; puree. Season with salt and pepper.

How to make pesto:
Blend 8 cups packed basil leaves, 1 cup olive oil, 1/2 cup toasted pistachios or almonds, 2 to 4 garlic cloves and 1/2 teaspoon salt in a food processor until almost smooth. Stir in 1/2 cup grated parmesan cheese.

Pickled Daikon Radish
Makes 1 Quart

1 daikon radish, peeled and cut into thin strips
3 medium carrots, peeled and cut into thin strips
1 small white onion, thinly sliced
2 tablespoons canola oil
7 cloves garlic, sliced
3 jalapeño peppers, sliced
1 (2-inch) cinnamon stick
1 whole star anise
1 teaspoon coriander seeds
1/4 teaspoon ground turmeric
1 cup rice wine vinegar
1/2 cup sugar
2 tablespoons kosher salt

1. Combine the daikon, carrots, and onion in a medium heatproof bowl.

2. In a small saucepan set over medium heat, heat the oil. Add the garlic and peppers, and cook for 2 minutes, until just before the garlic starts to brown. Add the cinnamon, star anise, coriander seeds, and turmeric, and cook for 1 minute to release their aromas. Add the rice wine vinegar, sugar, salt, and 1/3 cup water, and raise the heat to high. Bring the mixture to a boil, and then pour all of it over the vegetables in the bowl. Mix well and let cool in the refrigerator.

3. Transfer the cooled mixture to an airtight container. The pickled daikon can be stored in the refrigerator for up to 2 weeks.

Roasted Parsnip Soup with Walnut Pesto

Ingredients

2 pounds medium parsnips, peeled, cut into 1/2-inch pieces
3 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 tablespoons walnuts, toasted
2 tablespoons finely chopped mixed fresh herbs (such as tarragon, flat-leaf parsley, and chives)
1 teaspoon fresh lemon juice
4 cups vegetable stock

Preparation

Preheat oven to 400°. Toss parsnips with 1 Tbsp. oil in a large bowl and season with salt and pepper. Arrange parsnips in a single layer on a rimmed baking sheet and roast until tender and lightly caramelized, 22–25 minutes.

Meanwhile, pulse walnuts and herbs in a mini-processor until very finely chopped. (Alternatively, crush walnuts and herbs with a mortar and pestle to form a coarse paste.) Add remaining 2 Tbsp. oil and lemon juice and pulse to combine. Season pesto to taste with salt and pepper. Set aside.

Let parsnips cool slightly, then transfer to a blender. Add stock; purée until smooth. Pour soup into a large saucepan and heat over medium heat until warmed through. Season with salt and pepper and divide among bowls. Drizzle with pesto and serve.

Are you serious? your work is great. Unfortunately our record release is over and the label isn't fronting anymore money so we are broke again :( If you ever want to design something for us though we could send you a free 7". If not, just keep up the good work.

uhmm... are you sure? :D what do you like that i  draw for you?

I must read those books you mentioned.....thanx :)

dave said:

Gibson's classic. His friend Bruce Sterling's work really resonates nowadays, so much of what we're experiencing is encapsulated in his work, esp. Distraction and Holy Fire.

One of my faves, along with Kim Stanley Robinson and Cory Doctorow.

sleazy said:

AGAIN:)

Gibson's classic. His friend Bruce Sterling's work really resonates nowadays, so much of what we're experiencing is encapsulated in his work, esp. Distraction and Holy Fire.

One of my faves, along with Kim Stanley Robinson and Cory Doctorow.

sleazy said:

AGAIN:)

AGAIN:)

 Lisa Napoli's Radio Shangri-la mixes travel, spirituality, and radio. I love all 3 so it hooked me instantly.

Avocado Dressing

• 2 ripe avocados
• juice of 1.5 limes
• 1/8 cup balsamic vinegar
• 1/8-1/4 cup water (more if necessary to reach desired consistency)
• About 4 sprigs of cilantro
• 1-2 tsp sea salt
• 1.5 tsp garlic powder
• pepper to taste

What you gotta do:

•  Combine all ingredients in a food processor, and blend until smooth.
• If the dressing is not your desired consistency, add water, just a tsp at a time.
• Taste, and add more salt, garlic, etc if necessary.
• Place in an airtight jar an refrigerate for up to 10 days.

Raspberry Dressing

Ingredients:

1/2 cup oil
6 frozen raspberries, thawed
3 tablespoons raspberry vinegar (Star brand is best)
2 tablespoons seedless raspberry jam (or mixed berry jelly)
1 tablespoon honey
1 tablespoon Dijon mustard (country-style preferred)
1 teaspoon poppy seed

Blend

Korean cabbage salad

Ingredients
1 head of Korean spring cabbage
1 oz (50g) Korean wild garlic
1 red chili sliced (optional)
1T Korean chili flakes
1T fish sauce
1T plum extract or 2t honey
1T apple cider vinegar
1t minced garlic
1/4t minced ginger
1/2T sesame oil
1/2T sesame seeds roasted

Directions

Tear off the leaves from cabbage discarding any bruised or rough looking ones. clean them in the water. Clean wild garlic in the water. Cut them into desired size and place them in a mixing bowl.

In a small bowl mix the rest of the ingredients to make dressing.
Pour dressing over salad and toss well by gently massaging them so the dressing can soak into the cabbage. Adjust the amount of chili flakes as you like

Sesame Dressing
Makes 1 1/4 cups

Juice of 1 medium lemon (about 1/3 cup)
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons absinthe
1 (1-inch) piece fresh ginger, peeled and minced
1/2 cup sesame oil
1 tablespoon spicy sesame oil

In a large bowl, whisk together the lemon juice, soy sauce, vinegar, absinthe, and ginger. While whisking vigorously, slowly drizzle in the oils. Transfer to a container, seal, and store in the refrigerator until ready to use or for up to 3 days. As the dressing sits it will separate, so mix thoroughly before using.

KOREAN SALAD AND DRESSING

1 c. salad oil
1/3 c. catsup
1/4 onion, grated
1/4 c. apple cider vinegar
3/4 c. sugar
1/2 tsp. salt
1 tbsp. Worcestershire sauce

SALAD:

1 bag spinach
1 c. fresh bean sprouts
1 can sliced water chestnuts
3 hard boiled eggs, sliced
6 slices bacon, fried and chopped
1 sm. bag alfalfa sprouts

Korean Salad Dressing

Ingredients:

¼ cup soy sauce
3 Tbsp rice wine vinegar
4 Tbsp water
2 Tbsp sugar
3 Tbsp sesame oil
3 tsp red chili pepper powder (kochukaru)
crushed sesame seeds (optional)

Preparation:

Combine ingredients and whisk until combined.

Korean Salad with Sesame Dressing

Ingredients

1 head red leaf lettuce

4 green onions (white part only)

1/4 cup soy sauce

5 tablespoons water

2 teaspoons white sugar

1/4 cup distilled white vinegar

2 tablespoons sesame oil

1 tablespoon red pepper flakes

Directions

Wash, rinse and dry lettuce leaves; cut into bite-size pieces and place in a salad bowl. Slice the white parts of the green onions lengthwise into long thin strips (if they curl as you slice them, they are perfectly thin); add the sliced onions to the salad bowl.

In a small mixing bowl, whisk together the soy sauce, water, white sugar, vinegar, sesame oil, and red pepper flakes.

Mesclun and Mango Salad with Ginger Carrot Dressing

Ingredients

1/4 cup rice vinegar

1 tablespoon sesame oil

1 tablespoon grated fresh ginger

1 tablespoon shredded carrot

1/4 teaspoon lime juice

1/2 pound mixed baby greens

1 mango - peeled, seeded and diced

2 teaspoons sesame seeds

Directions

In a small bowl, mix rice vinegar, sesame oil, ginger, carrot, and lime juice.
In a medium bowl, toss rice vinegar mixture with baby greens and mango. Sprinkle with sesame seeds to serve.

Korean Dressing

Simply mix yogurt and honey mustard to the proportion that you like.

Crustless Broccoli Quiche

Ingredients

6 large eggs
1 1/2 cups shredded low fat cheddar cheese
1/2 cup low fat half and half cream
1 tbsp pepper
1/4 tsp cayenne pepper
1 tsp salt
3 cups broccoli

Directions

Pre-heat oven to 375° F (200° C).
Par cook brocolli by steaming.
Spray 9" pie plate and spread cooked brocolli in bottom.
Sprinkle with shredded cheese.
In large bowl combine remaining ingredients stirring with a whisk until well blended.
Pour egg custard mixture over brocolli and cheese.
Bake in pre-heated oven for 35 minutes until firm.

Nutella Hot Chocolate

3 tablespoons nutella
1 1/3 cups milk

Directions:

Put Nutella and 1/3 cup milk in small saucepan over medium heat.

Whisk until blended.

Add remaining milk, increase heat to medium-high, and whisk until hot and frothy.

China Mieville Selects 50 Science Fiction and Fantasy Novels That Socialists Must Read

Moroccan Spicy Carrot Salad