Shiso Pesto

I like to grow herbs in pots on the deck, and this year I noticed an herb at my local nursery that I haven’t tried before — Shiso (Asia IP Shiso or Perilla, an herb in the mint family). It is easy to grow and as you can tell, I get a lot of leaves! It’s also known as Japanese or Korean basil with a flavor described as minty and bright with hints of citrus, clove, cumin and coriander. It makes a fabulous pesto!

Recipe

1 oz. shiso leaves (about 20 large leaves from my plant)
3 T. pine nuts, toasted
2 cloves garlic, peeled
1/4 c. Parmesan cheese, grated
1/2 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1/4 c. olive oil

Place the shiso leaves, pine nuts and garlic in a food processor and pulse until smooth. Add the Parmesan, salt and pepper and pulse several more times until incorporated. With the machine running, pour in the olive oil and process until smooth. Add a few tablespoons more to help it blend, if necessary.

Pour into a clean jar and top with a thin layer of olive oil. Store in the refrigerator. Makes about 1/2 c.

Roman-Style Chopped Chicken Liver

If you like chicken livers, you'll love this recipe from Chef Vitaly Paley (Portland, Ore.). Most chicken liver mousse or pate recipes contains up to half a pound of butter! This is a nice alternative and packed with flavor. Serve with toasted baguette, grilled flatbread, crackers, or as a sandwich spread with sliced red onion and cornichons.

Recipe

1/4 c. olive oil
1/2 lb. chicken livers, cleaned, dried and lobes halved
Kosher salt and freshly ground black pepper
1 large shallot, finely minced
3 cloves garlic, finely minced
2 anchovy fillets, drained and chopped (or 1 tsp. anchovy paste)
5 large fresh sage leaves, finely chopped
2 T. drained capers
1/4 c. Madeira (or port, or cream sherry)
2 T. balsamic vinegar
2 T. Cognac (or brandy)
1 hard boiled egg, peeled and coarsely grated

In a large skillet heat the olive oil over medium heat until it shimmers. Add the livers, season with salt and pepper, and sear until lightly colored on the bottom, about 1 minute. Turn the livers over; add the shallot, garlic, anchovies, sage and capers. Cook, stirring until the shallots have softened, about 3 minutes. Pour in the sherry and balsamic vinegar, turn heat down to medium-low and simmer for 1-2 minutes. Transfer mixture to a food processor. Add the cognac and pulse until coarsely chopped.

Transfer the mixture to a small bowl, fold in the grated egg and season with salt and pepper. Let it come to room temperature, then cover and refrigerate until cold. Can be made up to one day in advance. Makes 1-1/2 cups.

– Vitaly Paley, "The Paley's Place Cookbook"