Thursday, January 15, 2009

Breakfast for Dinner

I love breakfast food so much that I often make breakfast for dinner. Tonight I made what I am calling the Bistro Omelette with Pesto Potatoes. It was so delicious. I made an omelette filled with swiss cheese, a little fresh parmesan and sauteed mushrooms. I sauteed the mushrooms in olive oil with a little garlic and salt and pepper.

I served potatoes with my fancy omelette, but those too were kicked up a notch by adding a sun-dried tomato pesto. I made regular home fries like I do so often by using red potatoes that are evenly chopped up. I do a large chop. I throw them in a skillet with olive oil and season with salt and pepper. When the potatoes were nearly done - fork tender and crispy on the outside - I added a little of the pesto, maybe a 1/4 cup, and some fresh chopped parsley.

The recipe for the pesto is below. There are a ton of ways to make pesto and you can put them on almost anything, pasta, of course, chicken, fish, steak, whatever your imagination can think up!

Ingredients for the sun-dried tomato pesto:
1 and 1/2 Tbsp of pine nuts
1 cup sun-dried tomatoes, in oil, roughly chopped
1/2 cup grated parmesan cheese
3-4 garlic cloves
1/2 cup fresh basil leaves, roughly chopped
3/4 olive oil

Place the pine nuts in a pan over medium heat, jiggle the pan every so often to allow the pine nuts to toast. Remove from the heat and place in a food processor. Add the tomatoes, cheese, garlic and basil to the food processor. Turn on, and blend the ingredients together. While the processor is still on, slowly stream in the oil until the mixture is smooth and emulsified.

*Tip- Because pine nuts are high in fat - the good kind - store them in the fridge or freezer and they'll last forever. (Not literally, but almost.)

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