The sun is shining and here at the show our thoughts are turning to the long hot days of summer, and all the wonderful flavors that come along for the ride.
My brother Randy returns to the show and we trade some of our favorite flavors back and forth, talk about memories of growing up and share some favorite recipes. What favorite summer flavors did we leave off the list? Let me know by sending an email over to feedback@kitchencounterpodcast.com
Listen to the episode for our list of 10 favorite flavors of summer!
Mentioned in the Show:
Randy was last on the show for the “Five Favorite Cookbooks” episode.
Corn on the cob with creamy chipotle sauce
Tips for grilling corn on the cob
Raspberry Mint Jam and Raspberry fool recipes
Homemade vanilla ice cream recipe
TKC sorbet episode
Randy’s Blue Cheese Coleslaw recipe
Simple Cherry Crumble recipe
Heirloom tomato caprese salad recipe
Randy’s Basil Pesto
- 2 Cups Packed Fresh Basil Leaves
- ½ Cup Good Quality Olive Oil
- 3 Cloves Garlic, minced
- ½ Cup Pine Nuts, toasted
- 1/3 Cup Parmesan Cheese, grated
- ¼ Ts. Salt
- ¼ Ts. Ground Black Pepper
To toast pine nuts, place in a skillet over medium heat. Move pine nuts around with a wooden spoon until they become fragrant and slightly toasted.
In a food processor combine the basil leaves, garlic, parmesan cheese, pine nuts, salt, and pepper. Process briefly until leaves are coarsely chopped. With the motor running, slowly add the olive oil until the desired consistency of your pesto is reached. You may have to occasionally push the mixture down into the food processor for better results.
Pesto is good in the refrigerator for 1-2 weeks, and can be frozen for 2-3 months.
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