A Recipe & Random Things 003
Kale Pesto, Rigatoni & Pecorino
It’s that time of year again for KALE!! You know it’s good for you, but did you know you can make it into a pesto that is super delicious? The balance of the spice from the chili with the mineralogy and earthiness of the kale works so well with the pecorino that it will become a must-have in your home repertoire.
SERVES 4
1lb rigatoni pasta
2 bunches Lacinato kale, stems removed
3 large cloves garlic
1⁄4 cup toasted pinenuts
1⁄2 cup freshly grated pecorino Toscano
1 lemon, zest fine
2/3 cup extra virgin olive oil
pinch alleppo pepper or chili flakes
kosher salt
fresh ground black pepper
Directions
Bring a pot of water to a boil. Add salt. Strip the kale off the stems. Drop into the boiling water and blanch for 2-3 minutes. Prepare a bowl of salted ice water. Remove the kale leaves to the ice bath and let sit for 1 minute. Remove the kale leaves, squeeze out the excess water and chop coarsely.
Combine the chopped kale, garlic, and pine nuts in a blender or a food processor and blend until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt, alleppo chili and black pepper and blend to incorporate.
Transfer the pesto to a large serving bowl and mix in the lemon zest.
Bring a large pot of salted water to a boil, follow the rigatoni directions and cook until al dente. Before straining the pasta, save 1 cup of the pasta water. Strain the pasta and then put the pasta back into the large pot. Pour in the pesto and cook pasta and pesto over medium heat for 1-2 minutes, stirring to evenly coat the pasta and boost the flavor. Serve in a large bowl and top with fresh grated pecorino and fresh ground black pepper.
Losing your Mind with Chris Cosentino 2.0
I am inspired by so many people who are doing amazing things out there in our crazy world. That’s why I am excited to be back at it with an incredible list of guests; chefs, cyclists, and more. Check out Lemony Snicket, Lauren Hall, Serena Bishop Gordon & Sarah Sturm. Be sure to tune in every Tuesday, coming up is Chef Tu David Phu and so much more.
Random Things
A lot of you have been asking what I’m doing and what’s next. To be honest I’m not exactly sure what the future holds. As usual, I’m doing a lot of random things I enjoy; cooking, riding bikes, doing events, and showing up on your TV.
RESTAURANTS I am currently back and forth between Houston cooking at Rosalie in the C.Baldwin Hotel at the Allen Center, and Napa Valley cooking at Acacia House in the Alila Napa Valley. With fall in full swing and the holidays quickly approaching, I am getting the menus changed and Holiday menus ready.
In The News 7x7 magazine has just posted an article with a Thanksgiving Crown Roast of Pork recipe and interview with me, Be sure to check it out.
TV On October 21st on Peacock Top chef Family Style Spine Tingling Treats I get to guest judge with Ester Dean, with hosts Marcus Samuelsson & Meghan Trainor, don’t miss the fun on this one. Also in October 30th on Food Network I get to cook with Nyesha Arrington, Aaron May & Jet Tila at Guys Ranch Kitchen Offal Debunked. We will change your opinion on foods you are unsure of.
CYCLING I’ll be hosting the Campovelo Gals only October 22-24 in Napa Valley. Then I get to start planning for events next year as well as cross training for Tele skiing.
