The macadamia nut cream pie was not served alone, although it would have made a pretty enjoyable meal. Instead, I served it with pasta in a green olive and mint pesto, a recipe I found on Domestic Daddy. The Domestic Daddy describes his site as “a fresh take on cooking, entertaining, decorating and other domestic arts and sciences from a real daddy … since my partner and I had our daughter Julia last year, I’ve learned to keep my projects simpler, faster and more fun.” Okay, Tawn and I don’t have a child, but the idea of keeping projects simpler, faster, and more fun appeals to all of us, right?
“Pesto” just means “paste” so there are many other types of pestos you can make than the basil and pine nut pesto you may be moth familiar with. DD’s pesto is made with green olives, a lot of mint, Parmesan cheese, and some garlic and lemon juice. This combination of ingredients wouldn’t have initially jumped into my mind, but they worked together surprisingly well. (Recipe here)
The challenge for me is a lack of a food processor. Instead, I had to chop things by hand and I don’t think I got quite the consistency that I was looking for. Still, I ended up with this pesto that I then mixed into fettuccine.
To add some protein, I marinated some chicken breasts in a buttermilk brine then grilled them in our quasi-panini grill. Sliced thin, they went into the past very nicely.
To go with the homemade rye bread I roasted some heads of garlic. This is so easy that when I have the oven on for some other task, I like to roast garlic before turning it off. The harsh flavors turn mellow and you can mash up the garlic with a little olive oil and balsamic vinegar for a nice spread to put on the bread. Much more interesting than butter.
My appetizer idea was also taken from Domestic Daddy: miniature Greek salads. Dress cherry tomatoes, seeded cucumbers, and bell peppers in a red wine vinegar dressing then stir in some olives and feta cheese. Salt and pepper to taste (not too much salt since you have the cheese and olives, which are already salty) and add a little fresh rosemary. Serve in a small dish that you can hold while mingling with other guests. (Recipe here)
I had to laugh to myself a little while I was preparing this. Those who criticize the “gay lifestyle” must be talking about our penchant for changing up traditional recipes (“pesto made with mint!?”) and ways of serving food (“Greek salad in a coffee cup!?”). Such an unconventional lot!