How to make Pesto

Written by Sean Jewett on . Posted in the kitchen hand

Scroll down for the recipe and instruction on how to make pesto

One of my favorite times of the year is when basil plants are exploding with fresh leaves that need to be used before they turn. This is pesto season!! I like to get the whole family together for making pesto from scratch. Not only are they extra hands in processing the ingredients, it’s a great time to hang out with a captive audience who may have ideas to make a different kind of pesto. I made my first sun dried tomato pesto as a result of one of our “basil bashing” sessions.

How to Make Bolognese Sauce

Written by The Kitchen Hand on . Posted in the kitchen hand

How you say, Bolognese!

Spaghetti alla Bolognese, so delicious, so not Italian, but why hold ourselves to tradition when combining talents can make better food?

Bolognese sauce reminds me of the original meat loaf; the original meat loaf was beef, pork, and veal, ground separately and prepared in layers, when was the time you had traditional meat loaf?

How To Make Chicken Fried Rice

Written by Sean Jewett on . Posted in the kitchen hand

love chicken fried rice! All chicken fried rice. I have been fortunate to have learned how to make several different kinds, sweet Thai, spicy Thai, Malaysian, Filipino, Chinese-American, and a few others. The one thing they all have in common is rice, but that can be where the similarities end. Even the rice can be very different, some cultures use jasmine, some basmati.

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