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Pesto Pasta – A Primer August 2, 2014

Posted by Bravado Cooking for Men in Classic Italian Dishes, Classic Pasta Dishes, Fun Stuff.
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The Magic of Basil

The Magic of Basil

Get ready; it’s time for one of summer’s taste treats.  Although good quality basil is available in the Southern states for most of the year, those of us in the North have to wait until this time of year to enjoy the varieties of religious experience that come from this wonderful herb. If you grow your own, now is when it takes off. Farm stands and farmers markets have it in abundance.

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A Perfect Super Bowl February 9, 2012

Posted by Bravado Cooking for Men in Super Bowl.
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Chili in a Whole Grain Bread Bowl

Sometimes we get carried away at Super Bowl – tons of junk food with too much salt and too many preservatives and stuff.  We had a smaller group this year so we kept it simple while preserving one of  the great traditional values – chili con carne. (more…)

I’d Do Anything for Some Cilantro Pesto! December 17, 2011

Posted by Bravado Cooking for Men in Classic American Dishes, Classic Appetizers, Classic Recipes by Type.
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“I’ll give you a kiss if you make me some cilantro pesto and put them on little pieces of toast”, she said. He knew he had her in the palm of his hand.

Today we will learn how to make an easy, but very unique appetizer for the Holidays.  You always need something new and different, and this is it.  It is inexpensive – total cost is about $3.00 for a tray of goodies – and quick – about 15 minutes from start to cleanup. (more…)

Salmon and Pesto August 8, 2011

Posted by Bravado Cooking for Men in Classic American Dishes, Classic Fish Dishes, Classic Recipes by Type.
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Basil – Part III August 3, 2011

Posted by Bravado Cooking for Men in Diary of a Wandering Foodie.
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Let’s get some new ideas on how to use basil and pesto sauce.  To get the dendrons firing, here are some slightly bizarre, but exciting appetizer ideas that the Society loves.

Walnuts with Pesto Sauce:

Walnuts with Pesto Sauce

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Summer Pesto Extravaganza August 1, 2011

Posted by Bravado Cooking for Men in Diary of a Wandering Foodie.
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Across most of the U.S. and Europe, this is the season for basil, one of the herbs most revered by the Bravado Cooking Society.  All Bravado chefs grow their own basil – it is a requirement.  If you don’t grow your own, promise yourself that you will begin to do so next year.  You can add fresh basil to almost any salad or even put it on a sandwich like lettuce.  But, the best use, by far, is in pesto sauce.

Here’s how you make this great sauce (based on the recipe in “Joy of Cooking”): (more…)

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