Pasta with tomato and almond pesto (pesto alla trapanese)

From Cook's Illustrated

Serves 4 to 6. Published July 1, 2009. From Cook's Illustrated.

A half teaspoon of red wine vinegar and ¼ teaspoon of red pepper flakes can be substituted for the pepperoncini. If you don’t have a food processor, a blender may be substituted. In step 2, pulse ingredients until roughly chopped, then proceed with the recipe, reducing processing times by half.

Ingredients

1/4	cup slivered almonds
12	ounces cherry or grape tomatoes (about 2 1/2 cups)
1/2	cup packed fresh basil leaves
1	medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
1	small pepperoncini (hot peppers in vinegar), stemmed, seeded, and minced (about 1/2 teaspoon) (see note)
	Table salt
	Pinch red pepper flakes (optional)
1/3	cup extra-virgin olive oil
1	pound pasta , preferably linguine or spaghetti
1	ounce Parmesan cheese , grated (about 1/2 cup), plus extra for serving

Instructions

1. 1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.

2. 2. Process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 teaspoon salt, and red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.

3. 3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.

4. 4. Add pesto and ½ cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. Serve immediately, passing Parmesan separately.

Buttermilk pecan pie with raisins

From Cook's Illustrated

Serves 8.

If you want warm pie, cool the pie thoroughly, then cut and warm it in a 250-degree oven for about twenty minutes. To make a buttermilk chess pie, omit the nuts and raisins. Serve at room temperature or lightly chilled.

Ingredients

Pie Shell
1 1/4	cups unbleached all-purpose flour , plus extra for dough and rolling surface
2	tablespoons confectioners' sugar
1/2	teaspoon table salt
8	tablespoons unsalted butter , chilled, cut into 1/4 -inch pieces
2	tablespoons vegetable shortening , frozen, cut into small pieces
1	large egg white , chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 1/4 cup
1	large egg yolk , beaten with 1/8 teaspoon water
Filling
6	tablespoons unsalted butter , cut into 1-inch pieces
1 1/2	cups granulated sugar
1/2	teaspoon table salt
3	large eggs
2/3	cup buttermilk
1/2	cup whole pecans (2 ounces), toasted and chopped into small pieces
1/2	cup raisins , chopped fine

Instructions

1. 1. For Pie Crust: Mix flour, sugar, and salt in food processor fitted with steel blade. Scatter butter and shortening over dry ingredients and pulse until mixture resembles coarse cornmeal, 10 to 15 seconds. Turn mixture into medium bowl.

2. 2. Sprinkle egg white mixture over flour mixture and, with blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together. Shape dough into ball with hands, then flatten into 4-inch disk. Dust dough lightly with flour, wrap tightly in plastic wrap, and place in refrigerator for at least 1 hour or up to 2 days.

3. 3. Roll dough on lightly floured surface into 13-inch circle and transfer to 9-inch pie pan, preferably glass. Press dough into corners and sides of pan, being careful not to stretch dough. Trim edges of dough to make 1/2-inch overhang. Tuck overhanging dough under so that folded edge is flush with rim of pan. Flute edge, (see illustration 1).

4. 4. Chill shell until firm, about 1 hour. Prick sides and bottom with fork and line entire shell with heavy-duty aluminum foil, pressing foil firmly against shell and extending it over fluted rim, (illustration 2). Prick foil with fork (illustration 3) and return shell to refrigerator while oven is heating.

5. 5. Adjust oven rack to center position and heat oven to 400 degrees. Bake, pressing once or twice with mitt-protected hands, if necessary, to flatten any puffing, until crust is firmly set, about 15 minutes. Remove foil and continue to bake until bottom begins to color, about 10 minutes longer. Remove from oven, brush sides and bottom with egg yolk, and return to oven until yolk glazes over, about 1 minute longer. Remove from oven, and set aside while preparing the filling.

6. 6. Lower oven temperature to 275 degrees. Place pie shell in oven if not still warm.

7. 7. For Pie: Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then buttermilk. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans and raisins.

8. 8. Pour mixture into warm shell; bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.

Crusts for Pecan and Pumpkin Pies

1. After pressing the dough into the pan and trimming it, flute the edges with your fingers.

2. Cover the dough with a sheet of heavy-duty aluminum foil, pressing it against the crust.

3. Use a fork to prick holes through the aluminum foil on the bottom and sides of the pan.

Sugar and spice pecans

From Recipezaar, via Gluten-Free Bay

These are addictive, and make a great gift. Make sure you save some for yourself.

50 min 5 min prep

- 1 lb pecan halves
- 3/4 tsp salt
- 1 tsp cinnamon
- 1 cup sugar
- 1 egg white
- 1 tbsp water

1. Beat the egg white and water until frothy but not stiff.
2. Stir in the sugar, salt, and cinnamon.
3. Add the pecans and stir well until the pecans are completely coated.
4. Spread the nuts on a large baking sheet and bake at 200 degree Fahrenheit for 45 minutes, stirring every 15 minutes.
5. Remove them from the oven when dry and toasted.
6. When cool, store in an airtight container.

Herbed walnuts

From "Herbs: Gardens, Decorations and Recipes" by Emelie Tolley and Chris Mead

Makes 1 pound roasted nuts

Rosemary-flavoured walnuts are a delicious accompaniment to pre-dinner drinks. The herb makes the nuts more interesting than the usual coating of salt. For variety, try this recipe with sage; or roast cashews with powdered cumin or almonds with ground ginger. Roasting nuts in the oven is simple, and you'll find the results far superior to the preroasted nuts you can buy.

2 tablespoons butter
2 tablespoons olive oil
1 pound walnut halves
1 1/2 tablespoons crushed dried rosemary or 5 tablespoons finely chopped fresh
1 teaspoon paprika
2 teaspoons salt

Preheat the oven to 325'. Place the butter and the oil in a large pan and melt in the oven. Scatter the nuts in the pan, stir them to coat with the butter-oil mixture, then spread them out in a single layer.

Scatter the rosemary, paprika, and salt evenly over the nuts. Bake for 20 to 25 minutes, shaking and stirring several times until the nuts are golden brown but not burned. Drain, if necessary, on paper towels and serve warm or at room temperature.