Greens Water

Based on yet another cookin’ Jamie’s recipe: Jamie Oliver’s Purslane Pesto. It’s good — earthy, bright, and absolutely worth a switch‑up from basil pesto. Watch that garlic! Ingredients 2 cups purslane leaves (just the leaves, not the stems) ¾ cup Parmesan cheese (like Trader Joe’s Shaved Parmesan, Romano & Asiago Cheeses) 1 cup roasted, salted pistachios (I use TJs Dry Roasted & Salted Pistachios) ¾ cup good‑quality olive oil.  Black pepper, optional 1 smashed raw garlic clove — don’t use more than that. Even if you aren’t a 9‑to‑5er, it will try to take over your life. Splash of lemon Method: Blend everything together, adding a little water if needed. Keep the texture rustic — not baby‑food smooth. Purslane has its earthy personality; let it show.   Pestos are great on proteins during summer grilling season. I tried some Asian variations last year, which we may revisit soon… Pine nuts are for the luxe version of pe...

 

 

Olive and pickle brine are an underrated and delicious tool in the sustainability arsenal. I reused the spicy Kosher Dill brine from these Trader Joe’s pickles, added sugar for preservation, and made a quick pickle of chopped summer cucumbers. Balanced, tangy and zero‑waste, before you need to make your next shopping trip for pickles.   If you’re worried about turning your fridge into a science experiment, label your jars with dates and follow standard guidelines. Labeling jars helps keep them in order.   I’m eyeing this labeler, if you’re the labeler type:   Leftover brine is a stealth multitasker: dressings, marinades, pasta sauces, mocktails, sandwiches — and crab cakes, adding an unanticipated savory element.   The jars can get reused too. A word about probiotics. Fermented brines naturally contain beneficial lactic acid bacteria, which support gut balance, help with digestion, and may even improve nutrient absorption without the markup of supplements. ...

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Resorted to grabbing a store-bought rotisserie chicken. Would not have ended well without intervention. Next time, I’m roasting a chicken properly — using a mash‑up of two techniques Jamie from Anti-Chef touches on in one of his videos: Jacques Pépin’s rotating‑the‑pan method Marco Pierre White’s “stuff the cavity with veg” approach If you want to see Jamie suffer through it on YouTube (his specialty): @antichef Anti‑Chef Commits To The Bit Jamie executes technically challenging recipes from the cookbooks of well‑known chefs exactly as written. Obscure ingredients, fussy steps, no shortcuts. We watch him struggle, persist and occasionally triumph. As Queen of Hacks, an ingredient like orange blossom water would not make it into my cart.  When an orange would do.  Chef Lineage Behind the Techniques Jacques Pépin , the GOAT.  Marco Pierre White , who has mellowed out considerably over the years (see MasterChef Australia Professionals , ...