Recipes Included On This Page NapaStyle Arugula Pesto Native American Fry Bread (How To) (Joan's Files) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * NapaStyle Arugula Pesto Recipe By : Michael Chiarello Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups packed fresh arugula 1 tablespoon minced garlic Salt and freshly ground pepper 1 cup pure olive oil 2 tablespoon pine nuts -- toasted, plus 1 tablespoon 1/8 teaspoon vitamin C (optional) 1/2 cup freshly grated Parmesan Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil. Put the arugula in a large sieve and plunge it into the boiling water. Immediately immerse all the arugula and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the arugula into the ice water bath and stir again so it cools as fast as possible. Drain well. Squeeze the water out of the arugula with your hands until very dry. Roughly chop the arugula and put in a blender. Add the garlic, salt and pepper to taste, olive oil, 2 tablespoons of the pine nuts, and the vitamin C, if using. Blend for at least 30 seconds. In this way the green of the arugula will thoroughly color the oil. Add the cheese and pulse to combine. The pesto will keep several days in a tightly sealed container in the refrigerator. Pull out before dinner to get to room temperature. Before serving, add the remaining 1 tablespoon toasted pinenuts. S(Formatted by Chupa Babi in MC): "05.21.06" Copyright: "© 2006 NapaStyle Inc" Yield: "2 cups" Contributed to the FareShare Gazette by Chupa; April 30, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 14 Calories; 1g Fat (66.8% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat. * Exported from MasterCook * Native American Fry Bread (How To) (Joan's Files) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Flour Baking powder Salt Water From a Native American: You may add to each cup of flour a heaping teaspoon of baking powder, and 1/2 teaspoon salt or you can use "self rising flour" which is what I do. To one cup self rising flour add 2/3 cup hot water (not so hot as to scald the flour). Mix flour and water together to form a ball and let rest at least twenty minutes or over night if you desire. Roll out thick like for cinnamon rolls. If the dough seems sticky to you, use flour on board to roll out or spray with Pam. Cut into any shape desired, three or four inches in size. Drop into hot deep fat. Tap with a fork as they cook, this will help them to puff up. Serve with powdered sugar or plain with corn or beef soup. Tip : If you are making a large batch ahead of time, you may store them, cooked, in an ice chest which you have lined well first with paper towels and then a cloth. This will keep it hot for hours. This is how we do it on feast days. Source : Native American friend Contributed to the FareShare Gazette by Joan; 17 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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