Perfect Pesto

Use this pesto recipe for my Tomato Tart, for any other recipe involving pesto, or just for snacking! Freeze any extra in ice cube trays so that you have fresh, basil-y pesto even in the winter.

2 cups fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Olive oil, as needed

Combine the basil, garlic, pine nuts, cheese, salt, and pepper in a food processor. Stream in olive oil until the pesto has the desired texture.

Guest Post! Wonton Soup

I may love to bake, but the real chef in the family is my sister. I'm firmly convinced that she can cook anything and make it taste absolutely fabulous. So when she volunteered to guest post for Birds & Brownies, I was delighted! I would highly recommend that you try her very delicious version of wonton soup.

-  The Bird Girl

 

Hello to all Birds and Brownies readers! Let me introduce myself. I'm the bird girl's sister, I'm in my 20's, and I study chemistry. Being a chef, I love the way that chemistry and cooking intertwine!

However, I should warn you, this post will be a little different that what you normally see on this blog. I am a chef, and not a baker, so I HATE TO MEASURE! I prefer to cook by the seat of my pants, so to speak, throwing together whatever looks good. Surprisingly, the things I make usually turn out quite delicious! I will do my best to turn this wonton soup experiment into a recipe you can recreate (just remember, a pinch is a correct unit of measure!).

Orange Chocolate Chip Cheesecake

For my sister's 20th birthday, she asked for a cheesecake, just like last year. But while last year's version was plain with raspberry sauce, this time she wanted orange and chocolate. So, I thought, how can I really pump up the flavor while still maintaining the pure flavor of our tried-and-true cheesecake recipe?

Well folks, I think we have a winner, because this cheesecake was amazing! It's not too difficult to make, nor does it require any strange equipment (besides a springform pan, which every baker should own). It doesn't have to be fancy, but it tastes great, which is the most important thing. My sister gave it two thumbs up, and I hope you will agree!

Bread Pudding with Vanilla Bourbon Sauce

 

Bread pudding is really not a summery sort of food. But today I was thinking about what I wanted to make for dessert, and the thought of rich, custardy bread pudding with sweet, creamy sauce just wouldn't get out of my head. Before I even realized it, I was surfing for recipes! And oh my, was I not sorry at all that I decided to make this.

The great thing about bread pudding is that if you have some stale bread, an egg or two, and some kind of dairy, you can make it easily. You don't need crazy ingredients or fancy tools to make a really comforting, delicious dessert. Just like Grandma used to make! 

Dive-Bombing Bluebirds

Everyone loves bluebirds. Or at least, everyone I've ever met. They're very pretty, with an attractive song, and they will happily nest close to your home if you provide them with a site. Of course, one could argue that there are many other underappreciated songbirds that are far more interesting, but for the sake of this post let's just focus on the admittedly beautiful Eastern Bluebird, America's darling.

Sialia sialis, the Eastern Bluebird

Sadly, this is not my own photo, but rather was borrowed from the Cornell Lab of Ornithology website. If you love birds, go to this site, because it is amazing.

Okay, I'm done with my shameless promotions.

Isn't the male bluebird spectacular? With that striking sapphire back, wings and tail; and the rust-red waistcoat, he's absolutely gorgeous. It's no wonder that everyone loves him. His mate is a little more plain, but still quite beautiful, especially considering that most female songbirds are very drab.

Easy Breakfast Quiches

A few days ago, there was a breakfast-baking extravaganza at our house. My mother had an important meeting and was providing breakfast for everyone at her workplace, so the whole family helped her prepare. I was put in charge of quiches, and I thought, what a great opportunity to photograph and post this great recipe that we've been making for years!

These aren't truly quiches, since they don't have a pastry crust, but they are very similar and a lot easier to make. We love to make them in the evening, so in the morning, a few minutes of warming up are all that stand between us and a yummy, protein-rich breakfast.