This versatile Pesto from Twin Gables (Cape May) goes way beyond pasta to benefit dips and spreads, chicken and pork - and works even better when mixed with wine or broth.
This pesto does more than just pasta. It’s good with chicken and pork, especially mixed with wine or broth. Add it to sour cream as a dip for vegetables. Spread it on French or Italian bread either heated in the oven or cold. You can even divide a batch into small portions and keep them in the freezer in small freezer bags.
2 cups firmly packed fresh basil leaves 1 large clove garlic, minced
½ cup grated Parmesan or Romano cheese ¼ teaspoon salt (optional)
½ cup walnuts ½ cup olive or canola oil
In a blender or food processor, combine the basil, cheese, walnuts, garlic, and salt by turning the machine on and off. Scrape the sides frequently.
With the machine running, slowly add the oil until a soft paste forms. If necessary, use more oil than indicated.
Yield: 1 cup.
Braised Halibut with Fennel and Potatoes
The white wine brings out the best in this Braised Halibut with Fennel and Potatoes recipe from the Normandy Inn (Spring Lake).
4 (8-ounce) pieces halibut Salt and pepper to taste
2 russet potatoes, peeled, very thinly sliced ½ cup dry white wine
lengthwise (preferably on a mandolin), 4 sprigs thyme
and blanched
1 medium fennel bulb, halved lengthwise, cored,
very thinly sliced lengthwise (preferably on a mandolin),
and blanched
Preheat the oven to 400˚ F. tear off four 12-inch-long pieces of aluminum foil.
Lay one piece of aluminum foil shiny side up, and coat one-half with nonstick cooking spray.
On the sprayed half of the foil, overlap one-quarter of the potato slices to form a layer. On top, overlap one-quarter of the fennel slices in a layer. Season with salt and pepper. Lay 1 piece of halibut on top of the fennel. Sprinkle 2 tablespoons of the wine over the fish, season with salt and pepper, and lay 1 thyme sprig on top.
Fold over the aluminum foil so that the fish and vegetables are covered. Fold over the three open sides several times to create a tight seal.
Repeat with the 3 remaining pieces of aluminum foil and the remaining potatoes, fennel, fish, white wine, salt, pepper, and thyme.