title, what title?

Sure, the title is an exaggeration. But the pesto I prepared by experimenting two great recipes by two great cooks comes close. As Marx said, great ideas come out when one takes other great ideas and rub them against each other. I was never a great fan of Pestos, simply because I ate them in internationalized "Italian" restaurants, where they put a lot of fat, most of which is not olive oil. Not a great option for hot weather like these... But then I came across Mark Bittman's article ( link to the article ) about the importance of ingredients rather the method when it comes to Pesto. And it is Basil season, so I thought I might give it a try. Then I remembered The Wednesday Chef's recipe for oven baked tomato sauce ( link to the article ). Then I decided to mix them, and the result was great. I don't like bragging about recipes, but I do want every reader of this blog to enjoy this taste. Since I believe that cooking should be more about experimenting and...

My first shot at German Harzer Käse. It is a sour milk cheese, which means all you need is Lactobacteria, which are abundant in milk already. One drains low fat, and I mean low fat %1, quark or cottage cheese, mixes with salt and baking soda, and wait 7 days for the bacteria to work their magic. Not bad for a first try. The salt was a little too much, still it was edible with walnuts, and would have made an excellent grating on Pasta alla Norma.