Basil Pesto Pasta with Roasted Tomatoes and Burrata

For some reason March feels like it was here a life time ago and summer feels like it is flying by (but not necessary because I am having so much fun). I don't know about you but my concept of time is, for lack of a better word, a bit distorted and a little warped. We are five months into this Pandemic and I have yet to use time to clean out and organize all of my closets, reorganize all of my drawers, create order in my cabinets, declutter shelves, sort all of recipes collected over the too many years to count, or open up the bins containing my summer clothes. I did manage to pack up all of my winter running and everyday clothes. So what have I done with all of this unexpected discretionary time? It's a question I started asking myself this past week. If I reflect back on the number of books read, miles run outdoors, puzzles assembled, new recipes tested, blogs written and posted, cookies baked, packages sent, or meals cooked, I suppose I could make the case I wasn't completely unproductive. And while these were all things that brought some normalcy to an otherwise atypical year, I couldn't help but wonder if I should have been doing more, learning more in the last five months. But what good would come of going down the feeling unproductive 'not enough' rabbit hole? We all know the answer to that question. So I decided it might be more productive (and a better use of time) if I shifted looking at my use of discretionary time from one of things accomplished to perspectives gained.

Given all of the unknowns and paradoxes life has thrown at all of us, being able to maintain some sense of normalcy may be its' own kind of accomplishment. In other words, I should probably give myself gold stars for using all of this time differently to continue doing those things that I love, that bring joy, that energize me. Without the ability to travel to photograph new landscapes, I managed to find some familiar and unfamiliar ones closer to home. In other words, I discovered I didn't need to be hundreds or even thousands of miles from home to use my camera to capture nature's beauty. Without the ability to run with friends or challenge myself in races, I still put on my running shoes and ran. As many, if not more than those pre-Pandemic miles. And I learned three things: there were benefits to running alone, how much I missed listening to music while I ran, and I didn't need to be with others to push myself. Without the ability to share my love of creating gatherings around food, I found new ways of sharing my love of baking and cooking with others. I discovered the amount of joy experienced coming from delivering and/or sending surprise packages of freshly baked cookies, breads, and/or brownies to neighbors and friends was the same as or even a little better than creating a special meal for family and/or friends. It took me awhile but the gold star worthy epiphany finally came! Maintaining a sense of self-worth and practicing self-care was not only how the gift of this time was to be spent, it was probably more important than having perfectly organized cabinets, closets, and drawers. Although that would be nice too. So would a really great recipe for pesto.

Sometime during these past five months one of my friends if there was a recipe for pesto on the blog. Sadly I said there wasn't. Considering this blog has been around for a little more seven years now, it almost seemed unfathomable there wasn't a pesto recipe to be found. Certainly there are no shortage of pesto recipes to get inspiration from. I also happen to love pesto. So why hasn't there been one? Well most of you who follow this blog know I tend not to be a little a this, little of that, a bunch of that kind of cook. As the 'measure everything out' baker in me tends to influence how I cook.

 So when I recently saw a recipe for basil from Smitten Kitchen I knew there was at least one other person out there who also had an affinity for accuracy and a slight aversion to relying on guesswork. Someone else who believed weight measurements matter in a recipe. Especially if you are looking to achieve the same (great) results every time it's made. 

Pesto is derived from the Italian verb 'pestare' which translates to 'to pound, to crush'. Traditionally pesto is made using a mortar and pestle, however, you will find recipes for pestos made by hand simply using a knife, using a food processor, using an immersion blender, using a regular blender, or using a mezzaluna. There are no shortage of opinions on which method creates the best pesto.  According to a recent Food52 article "The Absolute Best Way to Make Pesto: According to So Many Tests" the mortal and pestle method was deemed to be the hands down winner. However, the basil pesto used in this Basil Pesto Pasta with Roasted Tomatoes was made in a food processor. And I'm not at all sorry about it. Maybe someday when I get a chance to travel to Italy and taste pesto made the traditional way will I possibly change how pesto is made here. But until then I am going to stick with the food processor method. 

While exact measurements matter, ingredients matter just as much, if not more. Freshly grated versus store bought grated cheese is always the best option. And as far as parmesan cheeses go, well nothing compares to the flavor of Parmigiano-Reggiano. Pine nuts (pignoli) are the traditional nuts used in pesto, although you will find recipes using walnuts, pistachios, or almonds. This recipe uses pine nuts toasted in the oven until they are lightly golden. I may not be a mortar-pestle purist, but when it comes to which nuts to use in pesto well I am a bit of a pine nut stickler. As far as olive oils go, just use one a good one. 

The recipe for the pesto makes enough to perfectly coat one pound of pasta. I used fettuccine but you could easily use linguine or any other sculpted shaped pastas designed to hold sauce. (See notes)

Roasted cherry tomatoes and burrata take an ordinary bowl of Basil Pesto Pasta and make it extraordinary.  More than just adding some color, they bring two layers of absolutely incredible flavor.

Some additional freshly grated cheese, a drizzle of olive oil, and a garnish of fresh herbs are the ultimate wow factor, taste bursting finishing touches to this Basil Pesto Pasta with Roasted Tomatoes and Burrata. Throw in some thick slices of a baguette and bottle of wine and no one sitting around the table will want to leave.

The use of fresh seasonal ingredients and a simple (great) recipe make this Basil Pesto Pasta with Roasted Tomatoes and Burrata the perfect weeknight, weekend, or dinner party worthy meal. Keep it vegetarian or serve with some grilled shrimp, roasted/grilled chicken, or a grilled ribeye or flank steak. There are no limits to the number of serving variations to this dish. With an abundance of fresh basil now available at the Framer's Markets, grocery stores, or if you are lucky from the gardens of your friends make this pesto dish at least once before basil season comes to an end!  Or at least make this bursting with flavor, better than store bought, gold star worthy pesto! You have waited long enough for it! 

Recipe

Basil Pesto Pasta with Roasted Tomatoes and Burrata (heavily inspired by the Pasta with Pesto Genovese recipe from Smitten Kitchen)

Makes slightly more than 1 cup of pesto, enough to coat one pound of cooked pasta.

Ingredients

Pesto

2 ounces (55g) Parmigiano-Reggiano, freshly grated

1/4 cup (35g) Pine Nuts, toasted (see notes)

4 cups (3 ounces/85) fresh basil, including stems

1/2 cup extra-virgin olive oil, plus more as needed

1 1/2 teaspoons kosher salt, divided

1/8 teaspoon black pepper

2-3 garlic cloves

Optional: 1-2 sprigs of fresh parsley

Roasted Cherry Tomatoes

11 ounces (311g) cherry tomatoes on stems, if possible but not a deal breaker

2 Tablespoons extra-virgin olive oil

Kosher salt

Black pepper

Burrata, preferably 4 two-ounce balls (8 ounces/225g)

Freshly grated Parmigiano-Reggiano, for finishing and serving

1 pound (454g) Fettuccine No.15 (See Notes)

Directions

Pesto

1. In the bowl of a large food processor, add in the garlic. Pulse several times or until the garlic is roughly chopped.

2. Add the toasted pine nuts, pulsing several times until they are chopped small but not a paste is created.

3. Add in 1/2 teaspoon kosher salt, black pepper, and basil (and fresh parsley if using).  Process until the basil leaves are finely chopped.

4. With the machine running, slowly add in the olive oil.

5. Add in the grated Parmigiano-Reggiano cheese and one teaspoon of kosher salt. Pulse just to combine. Taste to determine if you need additional salt. For a creamier pesto, add 1 or 2 additional tablespoons of olive oil.

Roasted Cherry Tomatoes

1. Place tomatoes in a roasting dish or small pan. Drizzle with two tablespoons of olive oil and season liberally with kosher salt and pepper.

2. Roast tomatoes at 400 degrees (F) for approximately 20 minutes or until they begin to blister. Reserve drippings.

Assembly

1. Make the fettuccine until al dente (or to your preferred desired state of doneness). Drain (reserve at least one cup of pasta water) and transfer to a large bowl.

2. Add 3/4 of the pesto and mix until the pasta is coated. Add more until the pasta is sauced to your liking (I used all of the pesto). For a slightly creamier pasta not making the tomatoes add 1/4 cup of the reserved pasta water).

3. Transfer to a large serving bowl.

4. Top with Roasted Tomatoes, burrata, and a generous grating of Parmigiano-Reggiano. Garnish with fresh herbs. Optional but a really good idea: Either drizzle with another 1 or 2 Tablespoons of olive oil or drizzle with the reserved olive oil from the Roasted Tomatoes.

5. Serve with some additional freshly grated cheese and some olive oil on the side.

Notes: (1) To toast pine nuts, preheat oven to 350 degrees (F). Spread pine nuts on a single layer on a baking sheet. Bake 4-6 minutes, tossing at least once during the short toasting process. (2) I used this pasta from Rummo, but use your favorite. For a Genovese style Basil Pesto Pasta use a Casarecce or any other pasta sculpted with curved hollows to hold the sauce. (3) If doubling the amount of pesto, make in two batches. (4) Instead of using the pesto to make a pasta dish, use on a Peach-Tomato Salad or one your favorite crostini! (5) The use of parsley is optional although some say it helps the pesto to keep its' bright green color when its' first made. (6) The pine nuts from Trader Joe's are the most reasonably priced ones!

Indiana Dune National Lakeshore (July 2020)

Kitchen Sink Cookies

The majority of packages delivered on my doorstep over the past several months have been from Amazon, Lululemon, or puzzle stores (ones I hoped weren't fake pandemic pop-ups). But last week two unexpected surprise packages sent from friends living afar arrived. And by some seemingly odd coincidence they each contained the same thoughtful gift....a thousand piece puzzle. What were the chances, right? I initially wondered if they both took pleasure from reading my descent into puzzle madness posts (I frequently succumb to believing in a missing piece puzzle conspiracy). Or was knowing how much I love the challenge and distraction puzzles have provided to me in the new, ever evolving normal just indicative of their kindhearted, caring hearts. If I know them as well as they seem to know me, it was probably a little bit of both. It will be months from now, but I already know how I will express my gratitude to them. Yes, I will be violating all of the Emily Post thank you note timelines but I think they both might forgive me. Because if they know me as well as I think they do, they each probably have some idea of what form my thankfulness might take. No spoilers, but cookies might be involved.

Could my thank you include these Kitchen Sink cookies? Maybe or maybe not. I wouldn't want to spoil their surprises. And speaking of surprises, these cookies might best be described as a "surprise in every bite". Crispy on the edges, a little chewy in the center, they are made with dark chocolate chips, sweetened shredded coconut, oats, toasted pecans, and dried cherries. In other words, they have almost everything in them but the kitchen sink. Hence their name.

There are many different versions of Kitchen Sink cookie recipes. What goes into them varies greatly as some include a myriad of ingredients. You might find toffee chips, butterscotch chips, pretzels, and/or potato chips mixed in or swapped out for others. But you almost always will find (dark, semisweet or milk) chocolate chips, nuts, and oats in them. Created with the intention of cleaning out cupboards of bits and pieces of ingredients leftover from other baking endeavors, some of us now go out and intentionally buy what we need to make them.

Adding a chard or piece of chopped chocolate and a sprinkling of sea salt to the tops of these cookies is a part of their evolution. While both of these ingredients are optional finishing touches, how could a little more chocolate, a puddle of melted chocolate be a bad thing? 

In addition to the flexibility of the ingredients used is the flexibility of their size. They can be made golf ball sized or Big Fat cookie sized. 

Like some cookies, they benefit from a short (at least 2 hour) chilling time before going into the oven. However, unlike some other cookies, these are intended to be slightly under baked. Allowing the cookies to begin cooling on the baking pan will help them to achieve their crispy/chewy texture. As much as I loved these cookies, there will be a few things I might do differently in the future. Increasing the amount of chocolate chips, using only one egg instead of two, and increasing the amount of dried cherries. And instead of topping them with flaky sea salt, I might through in a half cup of chopped salty pretzels into the batter. Because the beauty of these cookies is that their possibilities are endless!

When you can't decide whether to make chocolate chip cookies, oatmeal cookies, coconut cookies, nutty cookies, or cookies with dried fruit, make these incredibly flavorful Kitchen Sink cookies. They are the cookies having a little something for everyone! And, if by chance you have a friend or two who happens to really like cookies, consider surprising them with a box of these cookies! 

Recipe

Kitchen Sink Cookies

Makes 27-29 cookies

Ingredients

2 1/2 cups (305g) all-purpose flour

2/3 cup (62g) old-fashioned oats

1 cup (226g) unsalted butter, room temperature

1 teaspoon Kosher salt

1 teaspoon baking powder

1/2 teaspoon baking soda

2/3 cup (135 g) granulated sugar

2/3 cup (135 g) light brown sugar (could use up to one cup/200g)

2 teaspoons vanilla

2 large eggs, lightly beaten (for a crispier cookie use only 1 egg)

10 ounces (283g) dark, semisweet, or milk chocolate chips (See notes below)

3/4 cup (89g) pecan halves, toasted and coarsely chopped

1/2 cup (50g) sweetened shredded coconut

1/2 cup (82g) dried cherries, coarsely chopped (cup increase to 3/4 cup or 103g)

Flaky Sea Salt

Optional: Chunks/shards of dark chocolate to top the cookies before baking

Directions

1. In a medium sized bowl, whisk together the all-purpose flour, baking powder, baking soda, coconut, and oats until combined. Set aside.

2. In a medium sized bowl, combine the chocolate chips, cherries, and pecans. Stir to blend. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, granulated sugar and light brown sugar until light and fluffy (about 2 minutes). Scrape the bowl as needed.

4. Add in the vanilla, mix until blended.

5. Add in the chocolate chips/cherries/nuts mixture. Mix to fully incorporate (about 30 seconds).

6. Add in the dry ingredients int three additions. Mix until fully incorporated (about 60 seconds total).

7. Add in the eggs. Mix until the egg is blended in and the dough comes together. (about 30 seconds).

8. Create golf ball sized balls of dough using an ice cream scoop. Place on a baking sheet, lightly cover with plastic wrap and chill for at least two hours or up to 4 hours.

9. Preheat oven to 365 degrees (F).

10. Place 9-10 balls of dough on a baking sheet lined with parchment paper, leaving about two inches of space between the cookies. Lightly sprinkle with flaky sea salt. Press a dark chocolate shard or chunk into the cookie dough ball (if using). 

11. Bake cookies for 13-15 minutes rotating the tray midway through the baking process. Cookies should be lightly golden along the edges but still slightly soft in the center. Do not over bake. Remove from oven and let cool on baking sheet for 10 minutes.

12. Remove cookies from the baking sheet and place on a cooling rack.

13. Serve cookies warm or at room temperature. Store cookies in a sealed container. Or package up in cellophane bags and share with friends!

Notes: (1) Instead of dried cherries could use dried cranberries. (2) If not topping the cookies with some additional chocolate, increase the amount of chocolate chips used by another 2 to 4 ounces. (3) Use a 1/4 cup measuring cup for larger, bakery style cookies. Yield will be about 20 cookies and baking time will increase slightly. (4) Instead of topping with flaky sea salt, mix in a half cup of chopped salted pretzels into the batter.

Indiana Corn Fields, Lowell, Indiana (July 2020)

Lemon Zucchini Poppyseed Bread with Lemon Icing

This past week I gave myself a much needed respite from the angst caused by all that has changed since the arrival of the Pandemic. And when I say changed, what I really mean is lost. Like so many others, I have days when life's unexpected curveballs take a huge toll on my spirit. Like when things that seem effortless, feel more like heavy lifting. Or when things that I love doing feel more chore like (and yes, that includes baking). If I was going try side stepping going down into a looming dark hole, I needed to do something quick. And not wait for something to happen. So on two separate mornings, I got up before the crack of dawn and packed up my camera to go on two very different solo road trips. Each less than two hours away from my home. My destinations were to some never before seen as well as some familiar landscapes. Spending time out in nature has been my kind of saving grace as it usually helps me regain some sense of balance and perspective. For several hours on those two days I was so caught up in the incredible beauty of magnificent sunflower fields, lush canyons, sandy dunes, and towering cornfields all seemed right with the world. And with me. Whatever your lifeline may be, muster up whatever energy you need (or have) and grab a hold of it. Your heart and your spirit will thank you. Mine certainly did.

One of those road trips took me into the Heartland (aka farm country in Indiana). Without question, I knew I would be making the obligatory stop at a roadside farm stand. Coming away with some freshly harvested sweet corn along with some hand picked tomatoes, blueberries, and zucchini made me feel as if I had just won some kind of lottery.  Has anyone else felt a bit of giddiness at the sight of farm fresh produce? Because next to harvesting food from your own garden, I don't think anything tastes as good as 'farm fresh'. As I 'hand picked' my fruit and vegetable treasures from the bins (a feeling of old normal), my spirit was even further restored. And so was my desire for baking.

There are no shortage of zucchini bread recipes on the blog. There's the Best Ever Zucchini Bread, the Double Chocolate Zucchini Bread, and then there is the just the Zucchini Bread, a recipe posted seven years ago. So was there really a need for another one? If it's one made with lemon and poppyseeds, the answer is definitely YES! 

There is enough of a twist to the ingredients in this Lemon Zucchini Poppyseed Bread to make you rethink everything you ever thought (or dreaded) about zucchini bread. Because this one is dense, moist, lemony, and incredibly flavorful. The combination of the poppyseeds, zucchini, lemon juice and lemon zest in this bread is incredibly delicious. Better than any other quick bread where those ingredients are intended to stand on their own or with at least one other. 

Here's the thing about zucchini quick bread recipes (including some of mine), the baking temperature varies greatly. Usually ranging somewhere between 325 degrees (F) and 375 degrees (F). Depending on the density of the ingredients, quick breads baked at lower temperatures can sometimes have wet, raw middles while the outsides are borderline dry. And then there are the questions: "How much shredded zucchini is really in one cup?', Do you press the shredded zucchini in firmly when measuring? and/or Do you squeeze as much of the liquid out as possible before measuring?". Depending on how you measure shredded zucchini, it will undoubtedly affect how much of it or how much moisture you are adding to the batter. Worrying about how your quick bread will turn out shouldn't be left to a matter of chance or luck. And with everything else there is to worry about, this shouldn't be one of them. I happen to like when recipes call for a weighted amount because I want them to have the same levels of reliable and consistent deliciousness. Give me the choice between vagueness (what do 2 medium sized zucchinis actually look like?) and precision (when measured in ounces or grams), I will take precision every single time. And for this Lemon Zucchini Poppyseed Bread I give you the ability to have that precision! See the notes below for everything you know about buying, measuring, and taking the guesswork out the shredded zucchini.

Of the many things I love about making quick breads is they can be made with a spoon, spatula, or whisk and a bowl (or two). There is no need to take out the mixer! Quick breads often require an oven set to a moderate temperature (350 degrees F to 375 F degrees). Some quick breads benefit from the two temperature baking strategy (425 degrees F for the first eight minutes, then reducing the oven temperature to 350 degrees F for the remainder of the baking time). But quick breads baked at high temperatures (400 degrees F or higher) often end up with raw centers. This Lemon Zucchini Poppyseed Bread baked up beautifully at (a preheated) 375 degrees F for somewhere between 40 and 45 minutes (using two 8"x x 4" baking pans). 

To glaze or not to glaze is sometimes the question. For this Lemon Zucchini Poppyseed Bread I say the answer is definitely glaze. The added sweetness and tartness from the glaze makes it the perfect finishing touch. When making the glaze, it should have a thick, pourable honey-like consistency. Use an offset spatula to spread the icing if you like your finished bread to have a completely iced top. Or just let it drizzle over the top and sides for that rustic homemade look.

From the texture to the flavor, I loved everything about this Lemon Zucchini Poppyseed Bread. Quite possibly this is my favorite version of a zucchini bread. The cake is moist and has the right amount of tart zing to it. Already I am planning my next trip to the farm stand to buy more sweet corn, tomatoes, and ZUCCHINI! 

Whether you serve this Lemon Zucchini Poppyseed Bread with Lemon Icing for breakfast or as an afternoon snack with a cup of coffee or tea, more than likely you will be cutting yourself off another slice as the day goes on. If it weren't the specks of the zucchini skin, no one would even guess this bread was made with zucchini. 

With zucchini coming into season, maybe making some loaves of this Lemon Zucchini Poppyseed Bread (one for you, one to share) will help restore your sense of balance and perspective. It will definitely satisfy your sweet tooth.

There is much to be said for the power of simple pleasures and simple recipes. The next time life causes to you to wonder how much more change (or loss) you feel you will have to endure, do something or make something that grounds you, that brings you joy.  Your spirit is depending on you to navigate it through all of life's unpredictabilities. 

Recipe
Lemon Zucchini Poppyseed Bread with Lemon Icing
Makes two 8"x4" loaves (one for you, one to give away)

Ingredients
Bread
2 1/2 cups (325g) all-purpose flour
2 1/2 teaspoons baking powder
2 Tablespoons poppyseeds
1/2 teaspoon Kosher salt
1 1/2 cups (300g) granulated sugar
3 large eggs
2 1/2 cups (368g/13 oz) shredded zucchini (See Notes)
1/2 cup canola (or vegetable) oil
1/4 cup or 4 Tablespoons (56g) melted, slightly cooled unsalted butter 
2 Tablespoons freshly squeezed lemon juice
2 Tablespoons lemon zest

Lemon Icing
1 1/2 cups (180 g) confectionary sugar, sifted
3 Tablespoons freshly squeezed lemon juice

Directions
Bread
1. Preheat the oven to 375 degrees F. Generously spray two 8"x4" tin baking pans with vegetable spray. Line the bottom of the pans with a piece of parchment paper. Spray the parchment paper and set the pans aside.
2. In a medium sized bowl, whisk together the flour, baking powder, Kosher salt, and poppyseeds. Set aside.
3. In a large bowl, whisk together the eggs and sugar until well blended. 
4. Add in the lemon zest, lemon juice, oil and butter. Whisk until well blended.
5. Fold in the dry ingredients and shredded zucchini until no streaks flour remain (but do not overmix).
6. Pour the mixture evenly into the two prepared pans. Set on a baking sheet and place in the oven.
7. Bake for 40-45 minutes (rotating the pan midway through the baking process) until a toothpick inserted into the bread comes out clean. Place pans on a cooling rack and let rest for 10 minutes before removing from the pans. 
8. Let the bread cool for another 20-30 minutes before pouring on the icing.

Icing
1. In a small bowl, combine the the confectionary sugar and lemon juice. 
2. Whisk until it reaches the desired consistency.
3. Pour over the breads. Use all of the icing!
4. Let the icing set before slicing and serving.
5. Store the Lemon Zucchini Poppyseed Bread with Lemon Icing either wrapped at room temperature or wrapped and chilled in the refrigerator. The bread will be good for at least 3 days, if it even lasts that long.

Notes: (1) When buying zucchini make sure it weighs at least 1 1/4 pounds. As that will get you the 13 ounces (368g) of shredded, squeezed of liquid zucchini you need for this quick bread. After shredding the zucchini on the coarse side of a grater, squeeze as much liquid out it as possible (there will still be some left) and measure out on a scale. If you don't have a scale, press your squeezed shredded zucchini somewhat firmly in a measuring cup. Not as firmly as you would with firmly packed brown sugar, but close. (2) There is enough batter for four 4" mini loaf pans. Baking time will be 30-35 minutes or until a toothpick inserted into the center comes out clean. (3) You will need two large lemons (yes this is rather vague I know) in order to get two Tablespoons of zest and enough juice for both the bread and the icing. (4) If the icing is too thick, add a little more lemon juice. If it is too thin, add a little more confectionary sugar.

 Sunflower Fields, Matthiessen State Park, Oglesby, IL (July 2020)

Pisco Sour

Imagine waking up to seeing the cabinet of some of your cherished barware unhinged from the wall and all of its' contents shattered on the floor. A nightmare you momentarily wished was just a really bad dream. Only it wasn't. But the horror doesn't end there. Spending three hours cleaning up all of the glass that had flown in a million different directions was an equally scary part. Had it not been for a friend who raced over to help, we might have spent the entire day cleaning up the extremely hazardous mess. Her presence alone caused me to take a few deep breaths to bring my stress level down to a manageable level. As with most unforeseen disastrous events, my coping strategy is usually saying 'well it could have been worse'. The bottle of red wine knocked over in the crash could have splattered all over and permanently stained the tan linen drapes; it could have crashed while friends or family were over for a gathering; the granite counter in the bar area could have been cracked or chipped; the brand new bottle of Casamigos Reposado Tequila knocked off in the crash could have been shattered (if you drink tequila you know this would be a travesty); or, in addition to everything in the cabinet, everything on top of the bar could have been smashed to smithereens. So yes, taking some solace in realizing it could have been much worse helped me get through and past it all. However, in the days following this nightmare, I had to remind myself more than once they were just things. While trying not to dwell on the fact all of treasured those things had a story attached to them. But there are some happy endings to this story. My extensive collection of (new or barely used) Riedel glassware sitting in the basement or stored in cabinets finally saw the light of day. And my favorite martini glasses (stored in another cabinet thank goodness) would now become my favorite Pisco Sour glasses.

My first taste of a Pisco Sour happened awhile back while we dined with some good friends at Tanta, a Peruvian restaurant in Chicago. The first one went down really easy. The second one even easier. Thankfully I wasn't the one driving home as I am known as a cocktail drinking lightweight as compared to some of my friends. Years later while on a cold weekend walking and exploring the city with friends, we made our way to Cabra, another Peruvian restaurant in Chicago. Neither of them had ever had or even heard of a Pisco Sour before. It didn't take too much convincing to suggest they get warmed up by having their first Pisco Sour. As I hoped, they were smitten with them in the first round. Which meant there wasn't any doubt there was going to be a second round. 

The Pisco Sour, a creamy, foamy, sweet, tart cocktail, is the national classic cocktail of Peru. Alleged to have been created in the 1920s by Victor Morris, an American Bartender and ex-pat, at his bar in Lima, Peru, an early version of a cocktail strikingly similar to the Pisco Sour had actually been conceived one hundred years earlier. However, it has been said a recipe for a Pisco Sour appeared in a 1903 edition of a Peruvian cookbook. Some seventeen years prior to when it ultimately came into popularity. To add to all of Pisco Sour's history, Peru isn't the only country citing origination rights. Chile also claims to have invented the Pisco Sour. But regardless of when or where it was developed or whose signature cocktail it is, this frothy, citrusy, sweet, drink is refreshingly resplendent. 

If you a Pisco Sour has never been on your radar before, you absolutely have to try this luscious cocktail! But I must warn you. They go down dangerously fast.

So what exactly is Pisco? Pisco is an unaged, clear brandy distilled from either a single variety or blend of extremely ripe, fermented grapes. As a result of a being distilled only once, a Peruvian Pisco will have a proof of 38 to 48 percent ABV. Pisco is a spirit having its' own unique flavor and personality. 

In other words, there are no substitutions for Pisco in a Pisco Sour. And for a truly authentic Pisco Sour you will need some Amargo Chuncho aka the original Peruvian Bitters. Freshly squeezed lime juice, some simple syrup and an egg white round out the other ingredients in this classic libation.

In order to create a frothy Pisco Sour it needs be shaken, not stirred. And preferably shaken by hand rather than in a blender to create a perfectly emulsified drink. Once all of the ingredients are poured into a shaker it is shaken vigorously for about 20 seconds. It gets another hardy 20 second shake after ice is added to the shaker. The cocktail then gets strained into a clear glass and topped with several dashes of the bitters. 

If it isn't already, it's quite possible a Pisco Sour could become one of your favorite cocktail beverages. Think love at first sip. And as always, drink responsibly.

With the bar cabinet nightmare behind me, with my favorite yoga studio reopening this past week, and with starting the weekend with a Pisco Sour (or two), life in the ever evolving normal is prettty good. At least that is what I am telling myself!

Recipe
Pisco Sour
Makes 1 cocktail

Ingredients
3 ounces Pisco (see notes)
1 1/2 ounces freshly squeezed lime juice (from 2 limes)
1 1/2 ounces simple syrup
1 large (or extra large) egg white (approximately 1 to 1 /4 ounces)
3-5 dashes of Amargo Chuncho (or Angostura) bitters
Ice 
Optional: Lime slice garnish on the glass

Directions
1. Combine Pisco, lime juice, simple syrup, and egg white in a cocktail shaker without ice. Cover and seal. Shake vigorously until egg white is foamy (10 seconds).
2. Add ice to the shaker and shake again vigorously until well-chilled (10 seconds).
3. Strain into a cocktail glass.
4. Add 3-5 dashes of the bitters on top of the egg-white foam.
5. Sit back, sip, and savor.

Notes: (1) Recommend the Peruvian Barsol Pisco. (2) Recommend using the Peruvian bitters Amargo for the most authentic Peruvian cocktail. (3) For a fancy finish to the Pisco Sour use a dropper when adding dashes of the Amargo Chuncho bitters to the top of the frothy egg white. Use a toothpick to create a design with the droplets. I couldn't find my dropper when I made these Pisco Sours, thus the rather rustic finish to them. (4) The first Saturday in February is International Pisco Sour Day. But don't want until them to have one.

Atlantic Beach (Lemon-Lime) Pie

Six years ago was when I first saw the recipe for Bill Smith's Atlantic Beach Pie. For some reason I resisted making the recipe as I thought it couldn't possibly hold up to its' hype. Every now and then I would see Instagram posts of the pie. As if it were stalking me, teasing me to reconsider the error of my way. And honestly, I was enticed to make it on more than one occasion, but I remained steadfast in my 'no, no, not going to make it' position. This week I discovered the uncharacteristically 'dig my heels in' stubbornness caused me to waste six years of my life. Yes, I had denied myself the experience and pleasure of relishing a pie made with a buttery, sandy, salty crust; a citrusy lemon-lime custard filling; and, a cool creamy freshly whipped cream topping. Nothing short of pure summer pie perfection. This relatively simple pie, one with having a sweet-tart-salty kind of complexity to it, is one no one should wait six years, six months, or even six days to make. Take it from me. Do not deny yourself this kind of satisfying deliciousness. The Atlantic Beach (Lemon-Lime) Pie is worthy of all the hype, accolades, and adulation it has received and will undoubtedly continue to receive for the unforeseeable future. No dessert may be more gratifying on a hot summer day than this pie. 

Just in case you have missed the back story behind chef Bill Smith's Atlantic Beach Pie recipe, here's the Reader's Digest version. He grew up along the sea coast of North Carolina being told if you had dessert after a fish dinner it may be the very last thing you ever ate. But a lemony dessert was the one exception to this strange folklore. Which explains, in part, how Atlantic Beach Lemon Pies became the only dessert offered in seafood restaurants in North Carolina way back in the 1960s. When asked to teach some fellow chefs traditional North Carolina recipes, Bill Smith did some research and created his version of an Atlantic Beach Pie. Replacing the original meringue topping with whipped cream and adding a sprinkling of sea salt, his restaurant in Chapel Hill ran out of his version of the pie on a daily basis. Somehow the local popularity of this pie caught the attention of NPR. After he appeared on a segment of "All Things Considered", well, the pie was soon being touted and made by a multitude of foodbloggers. Now years later, this pie continues to live on. Being socially unacceptably late to the Atlantic Beach Pie making and eating party isn't a good enough reason not make it. Time to pull up my big girl panties and admit I was wrong about this pie. And boy, was I wrong! So here's my way of offering a kind of apology to the Atlantic Beach Pie. In comes in the form of perpetuating the popularity of this pie by sharing my ever so slightly tweaked version. Apologies aside, I hope to convince you that you absolutely NEED, MUST HAVE this pie in your life. That is, if you want to life your best life!

There is enough Saltine cracker crumbs and butter in the crust to make this pie in a 9" (rather than an 8") pie or tart pan. Because a 9" pie is large enough to serve 8 to 10 people, depending on how you slice it. 

Saltine crackers create a much lighter, but insanely tasty pie crust. Crushed Saltines, some granulated sugar, and unsalted butter all gets blended together in a food processor. The key to creating a great, textured Saltine cracker crust is to not let the crackers get pulverized to dust. After pressing the crust mixture into a 9" pie plate, it goes into the freezer for 15-20 minutes to ensure the crust holds its shape when baked.

While the crust is pre-baking in the oven for 18-20 minutes (or until it starts to take on a golden hue), the ingredients for the filling are whisked together. Eggs and sweetened condensed milk are blended together first. Followed by the freshly squeezed lemon and lime juices, a pinch of sea salt, and some zest. The thoroughly blended filling gets poured into the slightly warm crust and bakes for 16 minutes. Which is the amount of time needed for the filling to set up. 

Once the baked pie cools, it is wrapped and refrigerated overnight. The pie needs to be well chilled before being sliced. So make the Atlantic Beach (Lemon-Lime) Pie (sans the Whipped Cream Topping) the night before you plan on serving it. Immediately before or up to several hours before it's served, whip up some heavy whipping cream with confectionary sugar and a pinch of Kosher salt. Overall, this is one of those easy-peasy, almost effortless desserts.

The Atlantic Beach (Lemon-Lime) Pie has been described as a cross between a Key Lime Pie and Lemon Meringue Pie. Or in other words, it's the best of both of those pie worlds.

In all seriousness, this may be one of the most refreshing pies you have ever tasted. One always worth saving room for at the end of a meal (even if it's not fish or seafood) and one definitely worthy of turning the oven on for. Even if it's a sweltering hot, humid day. If you are a fan of citrusy desserts, you will be instantly smitten with this Atlantic Beach (Lemon-Lime) Pie in the first bite. 

If these last four months of living in this new altered state have (re) taught me anything, it's that you never know just how much you are missing out on when you dig your heels in. I still can't believe it took me this long to see the error in my thinking about this Atlantic Beach (Lemon-Lime) Pie. Having now had a taste of this sweet-salty-tart summer time perfection, I feel like my life is now a little more complete. So have you been convinced to make it? I certainly hope so!

Recipe
Atlantic Beach (Lemon-Lime) Pie (inspired by Bill Smith's Atlantic Beach Pie recipe)
Serves 8-10, depending on how you slice it

Ingredients
Crust
60 Saltine cracker squares (200g)
3 Tablespoons granulated sugar
10 Tablespoons (141g) unsalted butter, room temperature

Pie
4 large egg yolks
14 ounce (396 g) can of sweetened condensed milk
1/2 cup (120 ml) freshly squeezed lemon and lime juice (preferably equal parts of each but at least a 2/3 lemon and 1/2 lime mixture)
Pinch of sea salt
About a teaspoon of zest from a lime and lemon
Flaky sea salt for finishing

2 cups heavy whipping cream
3 Tablespoons confectionary sugar
Pinch of Kosher salt
More zest for garnish (optional)

Directions
Crust
1. Preheat oven to 350 degrees (F).
2. In the bowl of a large food processor, crust the crackers to an almost fine (not dust) consistency. Add in the sugar, pulse to combine. Add in the butter and process until the butter is blended in.
3. Press the crust into a 9" pie pan (use metal if you have one). Place in the freezer for 15-20 minutes.
4. Set the pie plate/tin on a baking sheet. Bake for 16-18 minutes our until the crust begins to turn golden.
5. Remove from oven and set on a cooling rack. Now make the filling.

Pie
1. In a medium size bowl, whisk the egg yolks and sweetened condensed milk. Then whisk in the freshly squeezed juice, pinch of sea salt, and zest until the mixture is thoroughly combined.
2. Pour the pie filling into the slightly warm pie crust. Lightly sprinkle with flaky sea salt. 
3. Bake the pie for 16 minutes (the filling should set in that amount of time).
4. Remove from the oven and place on a cooling rack. Let cool, then cover and place in the refrigerator overnight. Note: The pie needs to be completely chilled before slicing.
5. In the bowl of a standing mixer fitted with a whisk attachment, whip heavy whipping cream, confectionary sugar, and pinch of Kosher salt until stable peaks form.
6. Either dollop and spread the whipping cream on top of the chilled pie or put the whipped cream in a pastry bag fitted with your favorite tip(s) and pipe onto the pie. Lightly sprinkle with some lemon and/or lime zest, if using.
7. Slice, serve, savor, and swoon. 

Notes: (1) For 1/2 cup of freshly squeezed lemon-lime juice, you will need 1 large lemon and 3 limes. Alternately you could also use 1 1/2 lemons and 2 limes for a filling with a slightly more lemony flavor. (2) For a more stable whipped cream add three ounces of room temperature cream cheese into the whipped cream. (3) Some suggest serving the whipped cream on the side versus spreading it over the top of the pie. You decide what works for you. You can guess how I like to serve it.

Early morning in Key West, Florida (August 2018)