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Thursday, June 14, 2007

The Morning News

posted by on June 14 at 7:07 AM

In Guatamala: Massive quake shakes nation and nearby El Salvador.

In Iraq: A shaky calm after mosque bombing.

In Total Information Awareness: FBI wants to create database with six billion records.

In advertising: Kellogg’s says it will phase out marketing to kids.

In children’s television: Most ads promote unhealthy foods.

In Bangladesh: 126 dead in massive monsoon.

In Washington: Congress subpoenas White House and two former aides.

In Iraq: Violence just keeps on getting worse.

In Gaza: It’s getting worse there, too.

In blogs: Apparently, all female bloggers are the same.

In My Kitchen: Two pesto-related recipes of the day.

1) Creamy Cauliflower Soup with Brazil Nut Pesto
from Heidi Swanson’s Super Natural Cooking
(via Fancy Toast)


For the Soup:
3 tablespoons clarified butter or extra-virgin olive oil
2 cloves garlic, chopped
1 large onion, chopped
1 tsp. red pepper flakes
1 large potato peeled and chopped
1 ½ pounds cauliflower, coarsely chopped
5 cups vegetable stock or water
1/3 cup heavy cream
fine-grain sea salt or kosher salt

For the Pesto:
½ cup toasted Brazil nuts (you can also substitute pine nuts; I’m allergic to tropical nuts)
2 handfuls spinach leaves, stemmed
4 cloves garlic
½ cup freshly grated Parmesan cheese
½ cup extra-virgin olive oil
generous pinch of fine-grain sea salt or kosher salt

Heat the butter in a soup pot over medium-high heat, add the garlic, onion, and red pepper flakes and sauté for 2 or 3 minutes, until translucent. Stir in the potato and cauliflower and cook for another couple of minutes. Add the stock, bring to a simmer, and cook until the vegetables are tender. Remove from the heat and puree thoroughly with a handheld immersion blender; or blend in batches in a conventional blender or food processor. Stir in the cream and season to taste.

To Make the Pesto:
Puree all the ingredients in a blender or food processor until smooth. Taste and add more salt if needed.

Ladle the soup into individual bowls, drop a spoonful of pesto in each one, and use a knife or toothpick to swirl.

2) Italian Grandmother Pesto (via 101 Cookbooks)


1 large bunch of basil, leaves only, washed and dried
3 medium cloves of garlic
one small handful of raw pine nuts
roughly 3/4 cup Parmesan, loosely packed and freshly grated
A few tablespoons of extra-virgin olive oil

Special equipment: large mezzaluna for chopping (but a good sharp chef’s knife will do)

Start chopping the garlic along with about 1/3 of the basil leaves. Once this is loosely chopped add more basil, chop some more, add the rest of the basil, chop some more. I scrape and chop, gather and chop. At this point the basil and garlic should be a very fine mince. Add about half the pine nuts, chop. Add the rest of the pine nuts, chop. Add half of the Parmesan, chop. Add the rest of the Parmesan, and chop. In the end you want a chop so fine that you can press all the ingredients into a basil “cake.” Transfer the pesto “cake” to a small bowl (not much bigger than the cake). Cover with a bit of olive oil—just a few tablespoons.

Just before serving give the pesto a quick stir to incorporate some of the oil into the basil.

Makes about 1 cup.

RSS icon Comments


i have made that italian grandmother's pesto before. be careful, this recipe is an aphrodesiac, so don't serve it to people you don't wanna make out with. and be prepared for garlicky kisses.

Posted by black n blue | June 14, 2007 7:55 AM

Seattle's Kings for the Female Blogs has an mp3 of thee day to Play Loud!

Posted by Garrett | June 14, 2007 8:26 AM

I'm so fucking tired. I wish I was dead.

Posted by Mr. Poe | June 14, 2007 8:27 AM

Where's Guatamala?

Posted by guatemala | June 14, 2007 8:36 AM

That soup looks like baby shit.

Posted by little billy | June 14, 2007 8:46 AM

Hey ECB, i love the cooking ideas, but could you possibly just post the pics with the news, then have the actual recipes after a/the jump? They're just a bit much to scroll through sometimes. (yes, i'm that lazy). domo arigato.

Posted by sassy and upset | June 14, 2007 8:58 AM

I wish Kellogs would go back to their old sugar-rich formula for Apple Jacks. Eating all the left over Apple Jack dust just isn't the same as it was when I was a kid.

Posted by elswinger | June 14, 2007 9:00 AM

Hey Erica -

Also today in Massachusetts the state legislators meet in a 2nd constitutional convention to ban same sex marriage.

If the proposal passes with only 25% support today, an amendment would go before the state voters next year.

That is significant news to some of us and front page at:

Posted by patrick | June 14, 2007 9:06 AM

Erica- It is spelled GUATEMALA.

Posted by SeMe | June 14, 2007 9:23 AM

@6 Agree.

Posted by Tim | June 14, 2007 10:55 AM

Six BILLION records? That's the equivalant of one record for every human being currently alive - on the entire planet!

"Total Information Awareness" indeed...

Posted by COMTE | June 14, 2007 11:02 AM

Speaking of Samarra - and sometimes we are - all nestled cozily among the recipes for collie-flower soup, rooming in The Paris Hilton and speculating on Scooter's first Big House ride:

"A merchant in Baghdad sent his servant to the market. The servant returned, trembling and frightened. The servant told the merchant, "I was jostled in the market, turned around, and saw Death. "Death made a threatening gesture, and I fled in terror. May I please borrow your horse? I can leave Baghdad and ride to Samarra, where Death will not find me. "The master lent his horse to the servant, who rode away, to Samarra. Later the merchant went to the market, and saw Death in the crowd. "Why did you threaten my servant?" he asked. Death replied, "I did not threaten your servant. It was merely that I was surprised to see him here in Baghdad, for I have an appointment with him tonight in Samarra."

Taken from the preface to John O'Hara's 50ish "Appointment in Samarra" - a fiction that has nothing to do with Iraq - just alcoholism and small-town bitchery. Hmmm...

Posted by KENTUCKY KERNEL OF TRUTH | June 14, 2007 1:40 PM

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Posted by vukelstm vlrjoqba | June 25, 2007 5:12 PM

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Posted by vukelstm vlrjoqba | June 25, 2007 5:13 PM

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