dear teeth,
i know i've been eating a lot of peanut brittle. i'm sorry, that can't feel good for you.
dear otis redding,
you make my mornings, days, nights, and hours stuck in my car more enjoyable.
dear wine,
hey,...wassup?
dear empanadas,
you're enticing. i'm really into you lately. you have so many possibilities in life.
dear really hot weather today,
i don't want to be a complainer, you were cheery and beautiful...but you made my fingers swell up and then my rings were borderline cutting off finger circulation. uncomfortable.
dear pesto,
you're pretty. and you make everything better. like sundays and sandwiches and potatoes.
dear twice baked pesto potatoes,
this might turn into a love letter. i'm a little smitten.
bright arugula pesto, parmesan, creamy potatoes, and crisped edges! you are the height of dinner perfection.
i might add some caramelized onions when i make you again very soon. i think this is a good call by me.
love, julia
Twice Baked Pesto Potatoes
makes 6 servings, or less if i'm there
3 russet potatoes
2/3 cup arugula pesto, or other pesto
2/3 cup creme fraiche
1/3 cup parmesan, grated, plus more for sprinkling
2 cloves garlic, crushed
1 tbsp chives, chopped
salt and pepper
preheat oven to 350. wash the potatoes well. with a sharp knife score around the diameter of the potato, just piercing the skin. this makes it easier to cut in equal halves. bake the potatoes for about an hour, until cooked all the way through. remove from oven, and let sit until cool enough to handle. cut each in half.
scoop out the potato from the skins and put into a medium bowl. fold in the other ingredients and season with salt and pepper. spoon back into the potato skins. arrange on baking sheet and sprinkle the tops with parmesan. bake for 15 minutes longer until they are golden and melty.
Arugula Pesto
3 cups packed fresh arugula
1 cup packed fresh basil
1/3 cup pine nuts, toasted
3 cloves garlic, chopped
3/4-1 cup olive oil
salt and pepper
place pine nuts and garlic in a food processor and chop until a coarse mixture. add arugula, basil, salt and pepper. with the blade running, stream in olive oil. add enough until desired consistency. taste and adjust seasoning to your liking,
