Mr. Bijoy Writes

So people always ask me if I know of a better alternative to store-bought pesto. I think it's a dumb question because "homemade" seems like the logical answer, and it is the logical answer. More so, you can alter your pesto to you, or your family's, tastes. So, here we go! Ingredients 2 cups fresh basil leaves, packed 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese 1/2 cup extra virgin olive oil 1/3 cup pine nuts or walnuts 3 medium sized garlic cloves, minced Salt and freshly ground black pepper to taste Ok, so: Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more. Then slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated

A simple salmon dish inspired by the simplicity of college life follows. Most of the ingredients are easily found in any grocery store and are cost-efficient. This is a nice, simple recipe that produces a strong end product. A friend of mine found this recipe in college and still uses it to feed her family. What ya need: 2 2lb. salmon filets (skin on) ½ cup of light Karo Brand syrup (generic substitutes will suffice) 1 cup of ketchup 1 lemon 1 medium-sized onion 1 strip of bacon ½ teaspoon salt ½ teaspoon ground black pepper ½ teaspoon garlic powder Ok, so: Preheat oven to 400 degrees. Place one salmon filet, skin side down, on a large sheet of foil in a baking pan. Mix salt, pepper, and garlic powder in a small bowl. Make sure to incorporate all spices well in the mixture. Half and thinly slice the lemon and onion. Slice bacon strip into 1-inch strips. Sprinkle entire contents of the spice bowl onto the salmon filet. Layer lemon, onion, and bacon over salmon. Mix th

Named after a baked snapper dish made at a small eatery in La Zarza, Spain, which recently closed. In honor of this eatery, I give you a hearty baked snapper fit for anyone. Ingredients: 5 six ounce Red Snapper filets 3 medium sweet onions, sliced into thin rings 4 medium bell peppers, sliced into rings 1/2 cup Spanish olive oil 1 teaspoon salt 1/8 teaspoon pepper 3/4 cup beef broth 1 cup Pinot Noir 1 to 2 cloves garlic, minced 1 teaspoon Toasted almonds 2 sprigs of parsley Non-stick cooking spray Ok, so: In a bowl, whisk the olive oil, beef broth, salt, pepper, pinot noir, and garlic together into a well-mixed sauce. In a medium baking dish, at least two inches in depth, spray a light layer of non-stick cooking spray. Place the sliced onions at the bottom of the dish and top the onions with the red snapper filets. Arrange the sliced bell peppers over the salmon. Pour the previously prepared sauce over the onions, snapper, and peppers. Bake this for about 25

Well, this is just easy. In short, a steak spiced with the fusion of the Far East and modern America. It’s inspired by a trip to Los Angeles where I found that so many different flavors can mix and produce an amazing product. And yes, it’s really easy. Ingredients: 1½ pounds of lean steak 1 teaspoon sea salt ½ teaspoon ground black pepper 2 teaspoons sesame oil (can substitute olive oil) ¼ cup of minced green onions 2 teaspoons chopped and peeled fresh ginger (a ginger puree or paste also works well) 3 tablespoons oyster sauce (optional, but recommended) 2 tablespoons peanut oil (can substitute olive oil) Ok, so: Preheat the grill. Rub the steaks with salt, pepper, and sesame oil. When the grill is prepared and properly hot, cook the steaks on one side for 7½ minutes. Turn the steak over and cook for the same amount of time. As the steak is cooking, combine green onions, ginger and oyster sauce. Toss this mixture. Heat the peanut oil in a pan until i

When I was in Los Angeles I ate at a small eatery in the Brentwood neighborhood. Though I cannot remember the name of this place, I will have trouble forgetting the mushroom sauce that I was served. I created my own version with a little more flavor and richness. I made the sauce a thick concoction especially for meats and warm dishes. This is a rich sauce that can work great with a warm salad or as a dressing for meats. As a suggestion, bake a chicken breast and dress it with this syrup. Ingredients: 4 tablespoons of grapeseed oil 14 ounces of chopped shitake stems (from 2 pounds shitake mushrooms) 3 cups of water 3 cups of chicken broth Ok, so: In a large skillet, heat the oil for about 2 minutes. Add the stems and cook over medium heat for about 5 minutes, or until you achieve a deep brown color. Add the water and the broth as you stir. Bring this to a boil. Reduce to about 1 cup. This might take a little under 15 minutes. Strain the broth and return the m

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed. It's just a plain old tomato confit. Try it. You might like it. Oh yeah, and it's vegan-friendly! What ya need: 18 plum tomatoes, peeled 3/4 cup extra-virgin olive oil 2 1/2 teaspoons minced fresh thyme

So my friend asked me for some help today. She wanted a chilled soup . Now I know that she has some dietary restrictions, but that's what's great about chilled soups- they are very kind to all sorts of dietary guidelines! So I called an old friend of mine and asked him to send over his award-winning gazpacho recipe. He was kind to oblige, so, Katie, this one's for you! What ya need: 1 pound fresh asparagus, tough ends removed 1/2 pound leek tops (the green stuff), rinsed well 1 large green bell pepper, seeds and white pith removed 1/4 cup tightly packed fresh basil 4 cloves garlic 1/4 cup grated nutritional yeast 1/2 cup cold water 1 teaspoon seasoned salt 1 teaspoon sea or kosher salt (if you can get Himalayan salt, use that) 1 teaspoon freshly ground black pepper 1/2 cup extra-virgin olive oil 1/2 cup champagne vinegar Ok, so: Get a pot and fill it with some water. Boil said water. Then take your asparagus and blanch it in the water for 25-30 seconds. As soon a