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Tuesday, May 12, 2009

Dandelion Green Pesto & Candied Lime Peels

I taught myself how to cook, read all of the cookbooks my folks had. Tassajara Cooking, Moosewood, Cuisine of Armenia, Seasoned America, MtAoFC were the most interesting to read. One of the ways I improved was I force myself to not throw away mistakes. Thus when experiments go awry I pay the price, which helps me to learn what works and what doesn't. I'm not a very conservative cook, so some things get pretty weird. Case in point, I made Dandelion Green Pesto a couple of days ago. I wouldn't recommend it, dandelion greens are really really bitter. C'est la vie. {Speaking of which, Clotilde at Chocolate & Zucchini has a new post about radish leaf pesto, looks like her results are more interesting.} I had a similar reaction to candying lime peels, they aren't anywhere near as good as blood orange peels. Will be saving my lime zest for limecello from now on....

Update: Clotilde suggested using pistachio nuts to cut the dandelion bitterness and it worked. Pretty tasty pesto.

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