Wednesday, March 7, 2012

arugula pesto & fontina crostini + pickled shallots

i'm still learning about myself. i'm 23, so that's normal right?
we're always learning new small things about our weirdselves.

i'm making more of an effort to channel my astrological self and learn to balance things out, like ratios in baking, and life.

i've learned that i can function fine with a messy closet, but that i hope i'll stop being messy eventually.

i've learned that i'll just never be a glass-of-milk-drinking gal. glass of fresh almond milk, Yes.
cow milk, nay.
no, not even with cookies. i'll take those with ice cream, thank you.

i don't know myself well enough just yet to know what i would do if i was sitting next to carrot top on a bus. i have no clue what i'd do.

would i be quiet, look out the window, and keep it cool? would i laugh to myself and text people about it? would i try to punch his bulging shoulder? would i strike up a conversation and then say something weird, on purpose or unintentionally?
someday, i hope to have the answer.

one thing that i have been aware of for some time now is my behavior in office supply stores.

my brain creates an Instant Need(IN) for all kinds of things i spot as i casually browse the aisles, moving my way slowly to the aisle with the thing i needed in the first place.

this behavior also holds true for places like target, art stores, and whole foods.

so i should have known when i walked into office depot today to get new sharpies. i should have known i'd be walking out with graph paper post-its, mentos, and a rogue neon folder.

it's okay, odds and ends like these are totally life's simple pleasures.

other obvious simple pleasures include bread and cheese and being satisfied with yourself for using up leftovers in a delicious and efficient way.

efficiency is important, i've learned.
and so is the whole delicious thing, otherwise we wouldn't be satisfied...we'd just be pissed and eat cereal for dinner.

sometimes figuring out what to do with leftovers is fun. and sometimes it is a pain.
more often than not, a baguette can solve this problem.

refrigerator odds and ends are always lurking. a little leftover pesto, random fruits and vegetables here and there. precious wedges of cheese.
we need to put them on bread quick before they go bad!

this is what we have here. toasted baguette smeared with arugula pesto (from these beautious potatoes!), fontina, and some sweet pickled shallots.

they turned from snack to dinner quickly. i love them.

Arugula Pesto, Fontina, and Pickled Shallot Crostini
inspired by this sandwich

some baguette, cut into thin slices
arugula pesto
fontina, sliced
pickled shallots (recipe follows)

Preheat oven to 350. arrange baguette slices on baking sheet and drizzle with a little olive oil. bake for a few minutes until lightly toasted. when cool enough to handle, slather each crostini with arugula pesto and then a slice of fontina. bake until the cheese gets melty. top with some of the pickled shallots and EAT. 

Pickled Shallots
1/4 cup apple cider vinegar
2 tbsp sugar
1/2 tsp salt
1 large shallot, thinly sliced

Bring the cider, sugar, and salt to a boil in a small saucepan over medium flame. simmer for a minute, until the sugar has dissolved. then pour hot liquid over shallots in a small bowl or jar so that they are fully submerged. allow to sit for 20 minutes, then place in an airtight container until ready for use. this can be done up to a week before. 

1 comment:

  1. Ha, my childhood best friend lived in carrot top's neighborhood and he used to babysit her! When you're a kid it's easy though, you never really think, you just react. I think she used to giggle at him. Anyways, I have to try these pickled shallots, sounds totally cool!