Monday, November 17, 2014

Tomato Pesto Swirl Bread

I know this is a sad excuse for a picture, but let that show you how quickly this bread was devoured.
I was enjoying the last slice when I realized I had yet to take a single picture of the fabulous bread. 
Just be aware it's pretty likely some oil from the pesto will leak out of the bread while it's baking.

This is from Alli-n-son, which has so many fabulous dessert recipes and has a really cute design. Check it out!

John Barrowman "Anything Goes"


  • Bread
  • 1-1/4 cups warm water
  • 1 teaspoon sugar
  • 2 tablespoons olive oil
  • 3-1/2 cups bread flour
  • 1 teaspoon salt
  • 1 teaspoon dry yeast
  • Pesto Swirl
  • 1/4 cup sun dried tomato pesto (your favorite basil pesto blended with sun dried tomatoes)
  • 1/4 cup shredded Parmesan cheese
  1. Place the bread ingredients into your bread machine in the order your bread machine requires. Select the dough cycle.
  2. Once the cycle has completed turn the dough out onto a piece of parchment paper and roll into an 8" x 12" rectangle. Spread pesto over the dough, leaving 1/4" on all sides. Sprinkle with Parmesan cheese.
  3. Starting at the short side roll the dough. Seal the seam and ends. Place the dough seam-side down on the parchment paper.
  4. Let rise for 30-45 minutes or until doubled in size. Sprinkle with Parmesan cheese.
  5. While the bread rises, preheat the oven and a baking stone to 425 degrees.
  6. When the bread has doubled in size slide the parchment paper and bread onto the hot baking stone. Bake for 25-30 minutes or until golden brown. Remove from baking stone and cool on a wire rack.
  7. Slice when completely cooled.

Wilted Chard with Walnut Pesto and a Balsamic Reduction

This recipe is a miracle worker. 
I know. What's miraculous about some greens?

Well, I'll end the suspense. It had my balsamic-hating dad and sister eating balsamic straight up!!

Parsley-walnut pesto is my favorite kind!

This is another one from the fabulous Farm to Fork by Emeril Lagasse.


  • 2 cups packed flat-leaf parsley
  • 3/4 cup chopped toasted walnuts
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 2 cloves garlic, crushed
  • 1 cup extra-virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1tsp grated lemon zest
  • 1 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup balsamic vinegar
  • 2 tbsp olive oil
  • 3 bunches rainbow chard, ribs removed, leaves rinsed and julienned


Place the parsley, walnuts, Parmesan, and garlic in the bowl of a food processor or blender, and process until finely chopped. With the motor running, slowly add the olive oil in a thin stream through the feed tube and process until it forms a paste. Remove the top and scrape down the sides of the bowl. Add the lemon juice, zest, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Transfer the walnut pesto to a bowl and set it aside.

Pour the balsamic vinegar into a small saucepan, and cook over medium-high heat until it is reduced by half, 6 to 7 minutes. Transfer the balsamic reduction to a small bowl  and set it aside.

In a large saute pan, heat the olive oil over medium-high heat. When it is hot, add the chard, the remaining 3/4 teaspoon salt, the remaining 1/4 teaspoon pepper, and 3 tbsp of the walnut pesto. Toss the chard with the pesto to coat and warm through, 2 to 3 minutes.

Transfer teh chard to a serving platter, drizzle with the balsamic reduction, and serve immediately.