MEET THE DILs
Jessica Coulter
Jessica lives in New York City with her Husband and Dog. When she isn't writing for this here blog, she's a copywriter at an ad agency in Manhattan.
3000 MILES AWAY...
Marites Cristobal Coulter
Marites lives in Los Angeles with her husband. When she's not dabbling as a self-proclaimed domestic wannabe, she's working in PR.
- BEVERAGES
- BREADS
- BREAKFAST/BRUNCH
- DESSERTS
- FRUIT
MEET THE MIL
Pat Tippett
MIL is a chef and food stylist in Portland, OR. For many years she owned Flaming Carrot Catering, pdx's favorite eco-conscience catering company. She takes her passion for art, travel and cuisine back to the kitchen and studio and delicious things happen.
She's currently focusing her talents on food styling and on-site chef services for film scenes and group gatherings (hey tweens - she did the food styling on the twilight movie!). Oh, and writes MIL Missions for this little blog.
Cooking with us? Let us feature a photo of you and your hard work. Email it to 3000milestildinner@gmail.com
3000 miles 'til dinner. |
♥WHEN YOUR MIL (mother-in-law) IS A CHEF, YOU EITHER GET NERVOUS OR GET COOKING.♥
----------------------------------------------- Two busy DILs living on two different coasts getting long-distance cooking lessons from their MIL. |
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recipe
MIL MISSION #13: Two Pestos
Both pestos are excellent tossed with pasta and rice or, spooned onto a baked potato, a dollop in a bowl of chicken or tomato soup or spread on a grilled cheese sandwich. Delicious as a fresh topping on steamed, baked, broiled or grilled fish. Serve with: Potatoes with Turmeric and Fennel.
Prep time: 20 minutes
Oven temp : 326 degrees (for toasting nuts/pepitas)
Amount: 1 1/2 C
♥PANTRY, FRIDGE, MARKET♥♥
#1 - Basil and Almond Pesto
1 C. coarse chopped almonds (skin on or off)
3 C. coarse chopped basil, lightly packed (large stems removed)
1/4 C. olive oil
1 large clove garlic
1/2 T. sea salt
#2 - Pepita (pumpkin seeds) and Cilantro Pesto
1 C. shelled pepitas
2 C. coarse chopped cilantro, lightly packed (large stems removed)
1/2 C. olive oil
1 large clove garlic
1 T. lemon juice
1/2 t. sea salt
Prep - both recipes - food processor
Almonds: if whole, coarse chop in food processor before measuring
Toasting almonds/pepitas - 325 degree oven: place in oven-proof pan/dish and toast until golden brown and aromatic.
In processor bowl, add all ingredients and pulse 5 or 6 times until the texture is what you desire (coarse or fine). Taste and adjust salt.
Refrigerate/freeze
If not using right away, spoon into a container with tight fitting lid & top off with a thin layer of olive oil. Refrigerate and use within 3 days or freeze for 1 month.
♥♥WAYS TO “just wing it”.♥♥ consider substituting/either recipe
*consider tasty nut choices, such as pine nuts, cashews, walnuts, pecans (or combo!)
*pepitas are always a perfect substitution those who have nut allergies
*grated Asiago or Parmesan cheese - remove pesto from food processor bowl and stir in 1 C. grated cheeses (consider a combo!). Especially good when tossing with pasta.
*spicy touch: 1 fresh pasilla chili (roasted, peeled, seeded and coarse chopped) or chopped fresh hot chili of your choice
(MIL post)
