How to Make Perfect Pesto

I love Kinfolk Magazine... and pesto. So imagine my delight when this beloved publication came out with  a new video, artfully walking the viewer through making the perfect batch of proper Italian pesto (using the recipe from another one of my food-world favorites, Heidi Swanson of 101 Cookbooks).

Craving pasta with pesto - or, pesto in your morning omelette? Watch now.


Classic Pesto from Kinfolk on Vimeo.

A Healthy Super Bowl Snack: Garlic-Ginger Chicken Wings

Super Bowl Sunday is next week. Unlike the past couple of years, I won't be in New York City (or Boston, for that matter) partaking in a darling friend's fabulous shindig with dip, chili, wings, and the such. 

I'll be in snowy Utah, my two current main men (four-legged) on either side. Maybe some others. We'll see. 

Anyways, there will likely be no braised chicken thighs and Marquis-Philips like last year, or margaritas, chips, queso, and guacamole-til-the-cows-come-home like the year prior. But wings? Perhaps. My way. Lighter, a bit less spicy, but not lacking in flavor. At ALL.

Forget the messy barbecue sauce, or hot and spicy Buffalo marinade. My go-to glaze when broiling chicken wings (or thighs, breasts, drumsticks...) is inspired by the cuisines of the Far West. Garlic for a kick, fresh ginger for a sweet note with tang, combined with a mixture of a neutral oil (such as grapeseed), soy or tamari sauce, and maple syrup.

While I simply combined all the ingredients in a bowl, it leaves bits of garlic and ginger (which I prefer). For a smoother glaze, purée the liquids together with the garlic and ginger before adding the chicken.

Indonesian-Inspired Chicken Wings

4 cloves garlic, finely minced

One 2 1/2-inch section fresh ginger, peeled and finely sliced

1/4 cup grapeseed oil or other neutral cooking oil

1/4 cup soy sauce, preferably wheat-free

1/4 cup maple syrup

1 3/4 pound chicken wings, split

In a large bowl, combine the garlic, ginger, oil, soy sauce, and maple syrup. Stir together well. Add the chicken wings and marinade for at least 4 hours or overnight.

Preheat the oven to 275 degrees. Place the wings, skin side down, in a glass baking pan and top with marinade. Bake the wings for 50 minutes to 1 hour, flipping halfway through, or until the meat just pulls away from the bone when pulled. 

Spoon remaining marinade in pan on top. Let them rest for 5-10 minutes. Serve.

Servings: 4

Dairy-free, Low-fat, Gluten-free

A Long Time Waiting: Simple Risotto

Yes, I've been a little MIA. Between the holidays and a busy start to the new year, cooking and writing here has (sadly) taken a back seat to life. Hopefully that will change!

I've recently fallen back in love with risotto. A real Italian may be horrified with the approach I've taken (OK, using a little freedom when it comes to ingredient choice), though the outcome both tries was utterly delicious.

Adventure One: Last weekend, when visiting a dear friend and her husband in Boston, the plan was to make a wild mushroom risotto. It was only after we poured our second glass of St-Germain and Sauvignon Blanc (and emptied the bottle) did we realize we had no more white wine. Oops. Red would have to suffice. Thankfully, between the dried morels, morel broth, and button mushrooms (oh, and plenty of Parmigiano!), it was delicious. The perfect complement to a Rioja on a bitter, bitter cold winter night.

Adventure Two: The second adventure in risotto-making took place last night, on the Upper East Side. Two friends, a mad craving kale and butternut squash from the greenmarket, and a good bottle of California chardonnay. I proceeded to lead a brief cooking lesson in risotto 101 to my attentive "student." The outcome (made with a New Zealand sauvignon blanc) was delightful. And even more so the next night. Yes, leftovers with my beefalo!

Below is my simple risotto recipe. It's not an authentic risotto per se - but it's easy to remember and versatile when it comes to adding the flavoring of choice. So what's next for me? I'm looking forward to trying a beet risotto topped with lemon zest, poppy seeds, and creme fraiche. Or perhaps zucchini and caramelized onion. Feeling indulgent? Bacon and Parmigiano - a gluten-free, carbonara-inspired dish that satisfies a craving for comfort food.

Simple Risotto

1/4 cup olive oil
1 yellow onion, finely diced
3 small cloves garlic, minced
3 cups finely chopped vegetables (here I used 1 small butternut squash, and a bunch of dinosaur kale, finely chiffonaded)
3 cups arborio rice
2 cups white wine
Salt, to taste
4-5 cups chicken stock, warm, if necessary
1 cup Parmigiano-Reggiano
Pistachios or toasted pine nuts, for garnish

In a large Dutch oven or stock pot, heat olive oil over medium-high heat. Add onion and garlic and turn to medium. Cook until translucent, about 8 minutes. Add the vegetables (I added the squash. I'd rather have roasted it and waited until the rice had cooked halfway, when I added the vegetables) and cook until halfway tender.

Add the rice and cook until the outside each grain is translucent. Add one cup of white wine and cook, stirring continuously, until the liquid is absorbed. Add remaining wine and continue cooking and stirring. Season with a pinch of salt.

Once the liquid is absorbed, begin adding the stock, 1/2 cup at a time, stirring continuously, until the rice absorbs it. Continue until the rice is nearly al dente. Add any greens or cooked vegetables, and add any more stock, if needed. Once just done, add 1/2 cup Parmigiano-Reggiano and season to taste.

Serve immediately, garnished with remaining cheese and nuts, if desired.

Easy Peanut Butter Chocolate Chip Cookies

Just in time for all that last-minute holiday baking. One of my favorite cookies made light and easy (and gluten-free).

Now, to say I love peanut butter is an understatement. Then combine the creamy, nutty goodness with melted chocolate, and it's like heaven on Earth.

There are so many peanut butter cookies out there — some crispy, others chewy, and yet more rich and dense. These are gluten-free, as there is no flour, as well as dairy-free. Better yet, they don't require any mixing equipment. Whip them up, bake them off, and then you have a light and airy treat in a matter of minutes.

Can't have peanuts? Swap in raw almond butter instead. It's just as good.

Easy Peanut Butter Chocolate Chip Cookies


1/2 cup sugar, plus more for rolling
1 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1 cup peanut butter, or almond butter
3/4 cup chocolate chips

Preheat oven to 350 degrees.

Whisk together dry ingredients in a medium-sized bowl. Add the egg and beat well with a whisk to combine. Add the peanut butter and combine until smooth. Stir in chocolate chips.

Place about ¼ cup sugar on a plate. Roll dough into ¾-inch balls and then, placing extra sugar in a bowl, roll in the sugar to coat. Place on parchment-lined baking sheet and bake for 8 minutes, then allow to cool.

Makes: Thirty-two 2-inch cookies
Dairy-free, Gluten-free, Kid-friendly

Videos for Foodies, Done Easy

I'm a huge fan of these "cooking" videos. Simple graphics, good music, and simple to follow.

I'm sharing two of my favorites - Mojitos, Chips & Salsa... and Apple Galette.

What do you think?



mojitos, chips, and salsa from rachelchew on Vimeo.


the apple galette from rachelchew on Vimeo.

Easy No-Bake Breakfast Cookie

These aren't your mother's chocolate chip-laden, butter-rich, sweet, sugary, melt-in-your-mouth treats you might find at your local bakery or even Mrs. Fields. They are quick and easy to make, don't require any baking at all, taste great, and are good for you, too.

Once you master this basic recipe, begin experimenting, switching out the peanut butter for almond butter, adding in cocoa powder, even shredded coconut or diced mango, if you wish.

Easy No-Bake Breakfast Cookie

1 very ripe banana, mashed
2 tablespoons peanut butter
1 tablespoon coconut oil, plus more for greasing
2 tablespoons blackstrap molasses
1 tablespoon water
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
3 cups puffed brown rice cereal, such as Rice Krispies
1 cup roasted, salted almonds, chopped finely
1/2 cup dried cranberries

In a small saucepan, mash the banana together with the peanut butter to create a paste. Add the oil, molasses, water, vanilla, and cinnamon. Bring to a boil over high heat and then remove from heat, stirring until the mixture is smooth.

Line a baking sheet with coconut oil. Place the puffed rice in a bowl and combine with the almonds and dried cranberries. Pour the molasses mixture on top and stir to combine. Transfer to the prepared baking sheet and chill in the refrigerator overnight.

Cut into bars and serve.

Servings: 8

Makes: 16 small bars

The Best Steel-Cut Oatmeal

On days like today, when the weather gets cold, nothing quite beats a hearty bowl of oatmeal. This is one of my favorite winter morning breakfasts (albeit a no-go now because of my sensitivity to oats).

Weekend days, when you have a bit more time to cook than that make, shower, eat, go routine more typical of a weekday morning, steel-cut oats are the way to go.

Begin with the basic recipe, below, adding in fruits like dried plums or cherries into the oatmeal while it cooks, along with flavorings like vanilla or almond extract, cinnamon, cardamom, etc. Garnish with toppings like salted, roasted almonds, toasted walnuts, or mixed salted nuts, sliced bananas - or sweetened coconut flakes.

Basic Oatmeal Recipe

1 tablespoon coconut oil

1/2 cup steel-cut oats

1 cup milk

1 cup water

Pinch of salt, to taste

Add oil to a pot and heat over medium until melted. Add oats and gently toast for about 2 minutes. Add milk and water, bring to a boil, then reduce to a simmer. Cover and cook until oats are tender, about 30-40 minutes or until the oats are al dente. Stir, cover, and let sit for 5 minutes.

Flavoring Ideas

Dried plums

Dried cherries

Dried cranberries

Salted mixed nuts

Roasted almonds

Toasted walnuts

Almond butter

Coconut flakes

Sliced banana

Mango chunks

Pine nuts