Shelf staple
Pesto is a classic Italian condiment that makes great
use of summertime’s bounty of basil, but when jarred or canned, it can add a dose of summertime flavor to any dish. To make pesto, whiz together fresh basil, garlic, toasted pine nuts and Parmesan cheese with a good amount of olive oil until it is nicely emulsified. When tossed into hot dishes it melts nicely into a lovely sauce. Look for jars of fresh pesto in the refrigerated section of your supermarket or gourmet shop — it will keep, refrigerated, until the spring veggies show their faces.
Ten things to make with pesto:
1. Pesto pizza: brush your favorite pizza dough (or even a split loaf of French bread) with pesto. Top with shaved pepperoni, shredded mozzarella and grated Parmesan. Bake (or broil) until the dough is cooked and cheese is melted. 2. Mix into mayonnaise for a zippy sandwich spread ‑— or smear on bread alone. I like to use pesto to spice up a BLT. 3. Stir into boiled pasta, with a little of the pasta cooking water, for a quick and easy sauce. 4. For a more luxurious pasta sauce, simmer a scoop or two of pesto with heavy cream until slightly thickened. Stir in some grated Parmesan and toss with cooked pasta. 5. Dollop over steamed broccoli, asparagus, cauliflower or green beans. 6. Stir into your favorite batch of vegetable soup for a summertime kick. 7. Smear over a filet of fish or chicken breast before broiling or baking. 8. Toss with cooked orzo, warm peas and crisp bacon for a quick side dish. Serve warm or at room temperature. 9. Stir a spoonful into egg salad for a zesty twist on a classic. 10. Stir into your favorite store-bought hummus or bean dip.
Have you tried ...
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It is hard for me to think about St. Patrick’s
Day and not reminisce about my honeymoon in Ireland and England. We made so many great memories there, many of them food-related. A definite highlight of the trip was the delicious pub fare we discovered. Fish and chips, and beef and Guinness pie were the norm, but there were many other offerings, some of which can be found here in our own Irish and English pubs. Walking into Kilkenny’s is like stepping into a family-owned pub. I love to sit at the bar with my hubby, a pint of Guinness and an order of fish and chips, but the extensive menu offers favorites from abroad (bangers
and mash and Irish boxty) as well as close to home (a softshelled crab BLT and Guinness-smothered baby-back ribs). Kilkenny’s: 1413 E. 15th St., 918-5828282, www.tulsairishpub.com In 1996, Liverpool native Betty Southard opened White Lion Pub (in her former south Tulsa travel agency) with her son John, who conveniently furnished it with British antiques from his former antique store, which was housed upstairs. One of the antiques was a 200-yearold sign for White Lion Pub. It was hung out front, and the pub was born. This is a true English pub, not an Americanized version. Stop in for bangers and mushy peas, cottage pie and Yorkshire pudding. White Lion Pub: 6927 S. Canton Ave., 918-491-6533
The List by JUDY ALLEN
I tout myself as a moderately fantastic home cook, but I don’t stand a chance against some of Tulsa’s best culinary talents. So, I don’t try. Instead, I choose to dine on these divine dishes, all of which I can’t seem to get out of my head. BODEAN SEAFOOD I have extolled the culinary talents of Trevor Tack many times, but he stopped me in my tracks with a brothy bowl of clams, chorizo and pillowy gnocchi ($26). He may have given me a few tips on how to make it, but I don’t dare share. Get yourself to Bodean Seafood to try it. 3376 E. 51st St., 918-749-1407, www.bodean.net LONE WOLF BANH MI Philip Phillips had us all at banh mi, but this wolf is alone no more; dozens line up nightly at his food truck for his namesake sandwich. However, I’m jonesing for a bowl of his spicy, flavorful Thai Green Curry ($7.95). Yes, you will have to stand outside to eat it, or sit in your car as I have done, but it is well worth the wait. 918-804-1345, www.facebook.com/lonewolftruck FAT GUY’S BURGER BAR Burgers are one of those things I can’t seem to make at home as good as I can order out. Fat Guy’s always fits the bill. My usual? Two juicy beef patties layered with cheddar cheese and just-spicy-enough green chilies ($5.95). And a perfect french fry dipped in malt-vinegar aioli? Heaven. 140 N. Greenwood Ave., 918-794-7782; 7945 S. Memorial Drive, 918-893-2232; www.fatguysburgers.com PALACE CAFÉ James Shrader is a lover of the farmers’ market as well as an amazing chef. When you put the two together, magic typically happens. Palace Café’s house-made pasta dishes always impress — I’m in love with the plump ravioli, stuffed with buttery Maine lobster, fresh basil and fennel, served in a rich lobster broth with wilted greens ($24). 1301 E. 15th St., 918-582-4321, www.palacetulsa.com KEO When I crave curry, I usually crave it paired with noodles. Zahidah Hyman created the ideal dish for me at KEO: her Red Curry Udon features rich, coconut-curry broth ribboned with thick noodles, topped with meaty, grilled tiger prawns, mushrooms and bok choy ($19). KEO has many delicious dishes (we always get the Curry Beef Wontons, $6), but I keep going back to this satisfying noodle bowl. 3524 S. Peoria Ave., 918-794-8200; 8921 S. Yale Ave., 918-794-0090; www.keorestaurant.com
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