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Crab Fettuccine Rose

This recipe is based on one from Nadia G., who used to have a show on the food network called “Bitchin Kitchen”. It was awesome! I’ve only modified it slightly; taken some ingredients out and add more of others. Her recipe had you cooking and shelling 2 crabs. No thank you, I’ll just buy good lump crab meat. Plus I don’t remember what type of crab she was using. I prefer Dungeness or King myself, it’s the best. Also instead of using fettuccine I use egg noodles, I like the wider noodle; but you can use fettuccine as it does work well with this recipe. Enjoy!

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Crab Fettuccine Rose

  • 1 or so cups good lump crab meat
  •  Fettuccine or egg noodles, enough for 4 people
  • 2 Tbsp unsalted butter
  • 6-8 cloves of garlic, finely minced
  • 1 Tsp crushed red chili flakes
  • 2 cups tomatoes, small ones like cherry or plumb, cut in 1/2
  • pinch of sea salt
  • 1/2 Tsp black pepper
  • 1 Tsp brown sugar
  • 2 cups half-and-half
  • 1 cup freshly grated Parmesan

Directions

Put a pot of salted water on to boil and cook the noodles until aldente.

In a pan, I like to use my Le Creuset Braiser, melt the butter over medium heat. Sauté the garlic and chili flakes until the garlic is golden and fragrant, about 2 minutes. Add the tomatoes, sea salt, brown sugar and pepper. Sauté until the tomatoes begin to create a light sauce, about 8 minutes. Add the half-and-half and bring to a boil. As soon as it comes to a boil throw in the crab meat and the cheese. Let simmer for about 2 minutes. Using tongs, mix the noodles and the sauce. It’s ready to serve.

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Peanut Butter Caramel Swirl Brownies

These brownies are an absolute gooey delight! Enjoy!

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Peanut Butter Caramel Swirl Brownies

  • 1/2 cup heavy cream
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 cup smooth peanut butter
  • 1 Tbsp light corn syrup
  • Pinch of sea salt
  • 1/4 Tsp real vanilla extract
  • 2 sticks unsalted butter, cut into chunks
  • 6 Oz unsweetened chocolate, chopped
  • 6 oz bittersweet chocolate, chopped (divide into 2 oz and 4 oz)
  • 1 Tsp espresso powder
  • 4 large eggs
  • 1 1/2 cups sugar
  • 1/2 cup light brown sugar
  •  2 Tsp real vanilla extract
  • 1/4 Tsp kosher salt
  • 2 cups all-purpose flour

Directions

In a medium pot combine 1/4 cup of sugar and 1/4 cup water. Cook over high heat without stirring until golden brown. Slowly whisk in the cream. BE WARNED! It will bubble up a lot and steam, careful not to burn yourself. Cook for another minute. Remove from the heat and whisk in the peanut butter, corn syrup, sea salt and 1/4 Tsp vanilla until smooth. Put it in a bowl and let it cool to room temp.

In a double boiler, I just use a glass bowl on top of a medium pot with a couple of inches of simmering water, melt the butter, unsweetened chocolate, 2 oz of bittersweet chocolate and espresso powder. Once it’s all melted and smooth take it off the heat and let it cool for about 15 minutes.

In a large bowl beat the eggs, 1 1/2 cups sugar, 1/2 cup brown sugar, 2 Tsp vanilla and 1/4 Tsp salt until smooth. Add in the chocolate and beat until smooth again. Add the flour in 2 batches, stirring until it’s just combined. Add in the rest of the chocolate, the stuff you didn’t melt.

Line a 9×13″ cake pan with parchment paper and spray it with non-stick cooking spray. Spread half of the batter into the pan. Take a tablespoon and drop dollops of the peanut butter in the pan, using 1/2 of the mixture. Add the rest of the batter and dollop the rest of the peanut butter mixture on top. Take a knife and start at one end and go to the other, making an s shape. Then do it the opposite way.

Pre-heat your oven to 325 degrees with the rack in the middle position. Bake for 45 minutes. The brownies should pull slightly away from the sides of the pan and the top will be somewhat set. A toothpick inserted in the middle should come out gooey but that’s fine. Cool, cut and chow down!

 

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Guinness Lamb Stew

I really think that lamb is under-rated in the U.S. for some reason. I’m not sure why but I love it and appreciate the hard work of the American Lamb Board and their Lamb Jam event. Stew  has always been one of those comfort foods for me. I cobbled this recipe together a while back to comfort a friend who had scheduled a trip to Ireland with a bunch of other friends, only to have to back out because she broke her leg. So to cheer her up I made this stew and some soda bread for her. It’s super easy and I love making it in my Instant Pot.  Enjoy!

 

Guinness Lamb Stew

  • 1 lbs lamb (I use a shank)
  • 3 slices bacon, diced
  • 1 small yellow onion, diced
  • 1 stalk celery, diced
  • 6 oz carrot (I use the baby ones)
  • 12 oz potatoes, cut in 1/2″ cubes
  • 1 cup green beans, diced
  • 1 cup peas
  • 6 oz sliced mushrooms
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 1 bay leaf
  • 3 cloves garlic, diced
  • 2 bottles Guinness beer
  • 2 cups beef broth
  • 2 Tbsp vegetable oil
  • 2 Tbsp butter
  • 1 Tbsp tomato paste
  • 1/4 cup flour
  • 1 Tbsp kosher salt
  • 1 Tsp black pepper

Directions

In a ziplock bag add the flour, salt and pepper. Put the lamb in and give it a good shake to coat it with the flour. Add the oil to your pot, in my case I use my Instant Pot on the saute setting, and brown the lamb. Remove it from the pot and add the bacon. Saute for about 3 minutes until brown and crispy. Add in the onion, garlic, and mushrooms with the butter; saute until the mushrooms have started to release their juice and the onion is translucent.

Put the lamb back in and add the beer and beef broth. Take the rosemary, thyme and bayleaf and tie them in a bundle with some cooking twin. This makes it super easy to fish out later. Add it to the pot along with the potatoes, carrots, green beans, peas, celery, and tomato paste. I set my Instant Pot to cook overnight but you can do it in about 2 hours. You’ll know it’s done when the lamb falls off the bone.

Add salt and pepper to taste.

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Bananas Foster Trifle

One of my favorite restaurant’s in Seattle used to serve bananas foster at your table. The owners wife would wheel out a cart with a propane hot plate, slice up the bananas right there, and make the foster right there. It was amazing and delicious! They also did peaches flambe, which is pretty similar. So I now make it at home every once in a while, the advantage of having it made in front of you several times is you SEE how it’s done. It’s pretty simple. So I took it once step further and turned it into a trifle. The banana custard is based on my banana cream pie recipe. Enjoy!

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Bananas Foster

  • 5 or 6 bananas
  • 1 stick of unsalted butter
  • 3/4 cup packed brown sugar
  • 1/2 cup rum (I like to use Bacardi Gold)
  • 2 Tbsp banana liquor
  • 1 Tbsp pumpkin pie spice (or 1 tsp of ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, 1/4 tsp ground clove)
  • Juice of 1/2 lemon

Directions

Slice the bananas into a medium bowl, about 1/4″ pieces. Juice the 1/2 lemon and toss the bananas with it. In a medium, high sided skillet melt the butter (easier if you cut it into chunks). Add the sugar and spice and stir until the sugar is melted. Add in the bananas and cook for a minute. Add in the rum and banana liquor and cook for another minute. If you’re feeling fancy you can light it on fire and cook briefly until most of the alcohol has burned off. Dump it back in the bowl and let cool.

Brown Sugar Poundcake

  • 1 cup butter (2 sticks) at room temp.
  • 1/2 cup shortening
  • 1 cup light brown sugar
  • 1 cup dark brown sugar
  • 5 eggs
  • 3 cups sifted all-purpose flour
  • 1/2 Tsp kosher salt
  • 1 Tsp baking powder
  • 1 Tsp real vanilla extract
  • 1 cup milk

Directions

In a stand mixer, I like to use my KitchenAid Stand Mixer, beat together at medium speed the butter, shortening and sugars until light and fluffy. Add the eggs one at a time.

In a medium bowl sift together the flower, salt and baking powder.

Add the vanilla to the milk.

Add the flour and milk, alternating between the two, a little at a time until well mixed.

Pour the batter evenly between 2 loaf pans. Bake in a preheated oven at 350 degrees for about 1 hour 15 minutes or until golden brown and a toothpick comes out clean from the center of each loaf. Cool.

Rum Simple Syrup

  • 1 cup dark rum (I use Myers)
  • 1 Cinnamon stick
  • 3/4 cup sugar

Directions

Put all the ingredients into a small sauce pan. Bring it to almost a boil, turn the heat down to low and let it simmer for about 45 minute. Allow to cool.

Banana Custard

  • 3 cups whole milk
  • 3/4 cups sugar
  • 1/3 cup all-purpose flour
  • 1/4 Tsp kosher salt
  • 3 egg yolks, lightly beaten
  • 2 Tbsp butter
  • 2 Tbsp banana liqueur

Directions

In a small bowl lightly beat the 3 egg yolks and set aside.

In a medium bowl combine the sugar, flour and salt.

In a medium pot, scald* the milk. Gradually stir in the flour mixture. cook over medium heat, stirring constantly until it’s thickened. Cook for another 2 minutes. Stir a small amount of the hot milk mixture into the yolks a little at a time (1 ladlefull). Do this until you have incorporated about 1 to 1 1/2 cups. Then stir the yolk mixture back into the milk mixture. Cook for another minute or two, stirring constantly. Remove from the heat and blend in the butter and banana liqueur. Refrigerate until cold.

Banana Whipcream

  • 3 cups heavy cream
  • 2/3 cup powdered sugar
  • 2 Tbsp banana liqueur

Directions

Chill the bowl of your stand mixer in the freezer for about an hour. Add the cream and beat at medium until it starts to thicken. Turn it up to high and beat until soft peaks start to form. Add the powdered sugar and banana liquor, beat until stiff peaks form.

Bananas Foster Trifle

To assemble the trifle have a large serving bowl on hand, I prefer glass so my guests can see the layers of the triffle.

Cut the pound cake into 1″ slicked. Take the rum simple syrup and coat each side of the slices. Arrange them in the bottom of your serving bowl. Add 1/2 of the banana custard and smooth it into an even layer. Add 1/2 of the bananas foster and sooth it into an even layer. Add 1/2 of the banana whipcream. Repeat. Refrigerate for at least 1 hour.

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Croatian Musaka

Many years ago I received a Moosewood restaurant cookbook as a going away gift when I was switching jobs. This is THE recipe that I’ve made over and over again from that book. Like many recipes I’ve modified it, but only slightly. The key to this dish, in my opinion, is the feta. I’ve posted before about a local establishment, Big John’s PFI, where I buy lots of stuff but the most important to me is their cheese selection. It’s the only place I’ve found that has real Greek feta, both sheep, goat, and sheep/goat. It’s amazing and is what makes this musaka wonderful. Also, I have made this with firm tofu instead of mushrooms (I have a friend who is allergic); it turned out just a delicious. Enjoy!

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Croatian Musaka

  • 2 large yellow or sweet onions, chopped
  • 3 Tbsp vegetable oil
  • 1 1/2 lbs mushrooms, sliced
  • 1/4 cup dry white wine
  • 3 Tbsp tamari soy sauce
  • 2 Tbsp fresh basil
  • 2 Tsp dried dill
  • 1 Tsp kosher salt
  • 1/2 Tsp ground black pepper
  • 2-4 yellow summer squash or zucchini, sliced into 1/2″ pieces
  • 3 Tbsp olive oil
  • 1 1/2 Tbsp cornstarch dissolved in 3 Tbsp cold water
  • 3 cups Greek feta, crumbled
  • 5 eggs, lightly beaten
  • 1/2 Tsp ground black pepper
  • 2/3 lbs lasagne noodles
  • 2 28oz cans tomato sauce
  • 1 Tbsp paprika

Directions

In a large pot, I like my Le Creuset Dutch Oven , saute the onions in 3 Tbsp of vegetable oil until translucent. Add the mushroom and saute for 5 more minutes, stirring frequently. Mix the wine, tamari, herbs, salt and pepper; add to the onion and mushrooms. Simmer for about 20 minutes until the mushrooms are brown and have released their juices.

While the mushroom/onion mix is simmering pre-heat your oven to 450 degrees. Take the sliced squash and put them in a medium bowl with the olive oil. Toss to coat the squash and put them on a cookie sheets. Bake for 10 minutes.

Remove the mushroom mix from the heat and add in the cornstarch/water mix. Return to the heat for a few minutes, stirring continuously, until the mixture thickens.

In a medium bowl lightly beat the eggs. Add the crumbled feta and 1/4 Tsp pepper.

assemble the musaka. Coat the bottom of a rectangle pan, 13″x9″, with a thin layer of tomato sauce. Put down a layer of lasagna noodles. Cover with another thin layer of tomato sauce. Add 1/2 of the mushroom mix and a layer of the squash. Add another thin layer of tomato sauce, another layer of noodles, more tomato sauce, the rest of the mushroom mix and top with the feta mixtures.

Sprinkle with paprika and bake at 350 degrees for 45 minutes or until golden and bubbly. Allow to set for 20 minutes before serving.

 

Posted on by Opie · 2 Comments

Dulce De Leche Cinnamon Rolls

I get a lot of inspiration from cooking shows, especially PBS shows. This one is inspired from Pati’s Mexican Table. I didn’t really make a lot of changes, I excluded pecans and made my own dulce de leche. Enjoy!

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Dulce de Leche Cinnamon Rolls

  • 1/2 cup water, 115 degrees
  • 3/4 cup milk, 115 degrees
  • 2 1/4 Tsp active dry yeast
  • 1/2 cup plus 1 Tbsp sugar
  • 2 eggs, lightly beaten
  • 4 cups all purpose flour
  • pinch of kosher salt
  • 1/2 cup unsalted melted butter
  • 1/4 cup unsalted butter cut into 1/4″ cubes
  • 1 cup dulce de leche (recipe below)
  • 1 Tbsp cinnamon

Directions

In a small bowl add the water, milk, 1Tbsp sugar and yeast. Stir to dissolve and let sit for 10 minutes until foamy.

In a stand mixer add the yeast, flour, eggs, 1/2 cup sugar, and pinch of salt. Beat with a paddle attachment until smooth. Add in the melted butter and beat again until smooth. It will be very sticky. Turn out on a floured board and knead until soft and elastic, it will still be slightly sticky. Shape into a ball and place into a large bowl sprayed with non-stick cooking spray. Let rise for 1 to 1 1/2 hours until doubled.

Roll out onto a floured board again and roll out to form a large rectangle, about 24″ by 13″. Smear the dulce de leche over the dough within 1″ from the long edge. Sprinkle with the cinnamon and randomly place the butter cubes. Roll up tightly and when you get to the end wet the edge of the dough with water to seal it. Cut in half and continue cutting until you have about 12 rolls. Put in a 13″x9″ baking pan that has been sprayed with non-stick cooking spray. Cover with plastic wrap and let rise for about 1 hr. Bake in a 350 degree oven for about 30 minutes, until golden brown. You can make a traditional sugar glaze but I like to use caramel sauce that I almost always have on hand (previously posted in other recipes, like the sticky toffee pudding).

Dulce de Leche

  • 2 14 oz cans of sweetened condensed milk

Directions

I use my Instant Pot 6 Qt for this. You can do this in a pot on the stove filled with water but it takes a lot longer and requires more attendtion. Pour the condensed milk into a jar and cover tightly with foil or screw on the cap. Put in the Instant Pot with the rack placed in the bottom. Pour water up to 1″ from the top of the jar. Close and lock the Instant Pot lid and set the pressure release valve to sealed. Set to pressure cook and time it for 45 minutes. As soon as it comes up to temperature and starts to count down the minutes, turn it off. Let it pressure release naturally and once the valve drops you can open it. The jar will be very hot so let it set. Stir to make sure it’s smooth.

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Fajita’s

Who doesn’t like something that’s quick and easy to make? I don’t mind using store bought mixes but usually it’s better if you can make your own. Why? Because you KNOW what’s in it and no preservatives. So I research a variety of different fajita spice recipes and came up with my own blend. Fell free to modify as you like, some people like a little more of one spice or a little less of another. This stores really well, so you can have it on hand. It’ll last at least 6 month, maybe longer. Enjoy!

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Chicken Fajita’s

  • 1 chicken breast (or steak) slices in thin strips
  • 1 medium yellow or sweet onion
  • 1 bell pepper (red, green or yellow)
  • 4 Tbsp vegetable oil, divided 2 and 2
  • 2 Tbsp fajita spice mix (see below)
  • 1/4 cup water

Directions

Heat a wok, or other large pan, heat 2 Tbsp of oil on high heat until it starts to smoke. Brown the chicken strips and remove once brown on all sized.

Turn the heat down to medium-high and add the remaining 2 Tbsp oil and saute the onion and pepper for about 3 minutes. Add the chicken back in, fajita spice mix and water. Continue to cook for about 3 minutes or until the sauce has thickened. Serve on warm tortillas.

Fajita spice mix

  • 2 Tbsp chili powder (I like Mexican chili)
  • 2 Tsp ground cumin
  • 2 Tsp garlic powder
  • 1 Tbsp paprika
  • 1 Tsp kosher salt
  • 1/2 Tsp ground black pepper
  • 1 Tbsp onion powder
  • 2 Tbsp corn starch
  • 1/2 Tsp oregano
  • 1 Tsp Chipotle powder
  • 1/2 Tsp ground coriander

Direction

Combine everything. I use a jar, it’s easier to mix the spices up and you can store the mix in it.

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Pico De Gallo

  • 2 medium tomatoes, diced
  • 2 cloves of garlic, finely diced
  • 1 lime, juiced
  • 2 jalapeno, finely diced
  • 5 green onions, finely chopped
  • 1/2 bunch of cilantro, between 1/4 and 1/3 a cup or to taste
  • 1 Tsp sea salt
  • 1/2 tsp ground black pepper

Directions

Combine all the ingredients in a medium bowl. The longer you let it set in the refrigerator the better the flavor.

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S’more Sandwich Cookies

Ok the s’more cookie recipe that I’ve been working on has gotten under my skin. The first try was pretty good but the graham cookies were a little dry. So I have it another go and it turned out pretty good. Recently I was talking to a co-worker about cookies and she gave me a great idea for a new twist on this cookie. So instead of putting chocolate ON the graham cookie and then the marshmallow I decided to make a chocolate cookie and sandwich marshmallow fluff in-between. And to add another twist, I made the fluff bourbon flavored. I think they turned out pretty good. Enjoy!

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Graham cookie

  • 2 cups graham or whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup dark brown sugar
  • 3/4 Tsp baking powder
  • 1/2 Tsp baking soda
  • 1/2 Tsp kosher salt
  • 1/2 Tsp ground cinnamon
  • 1 1/2 sticks unsalted butter, cut into 1/4″ cubes
  • 2 1/4 oz molasses
  • 1 1/2 oz milk
  • 1/2 Tsp pure vanilla extract

Directions

In a food processor combine the flours, sugar, baking powder and baking soda. Pulse a couple of times to combine. Add the butter and pulse until it starts to look like cornmeal. Add the molasses, mild and vanilla and process until the dough starts to form a ball, about a minute.

Poor out onto a board and shape into a long rectangle about 2″ x 2″. Wrap in plastic wrap and chill for at least an hour, longer is better.

Once chilled, pre-heat your oven to 350 degrees. Cut the log into 1/4″ squares and place on a cookie sheet lined with parchment paper. Bake for 25 minutes.

Chocolate Shortbread cookie

  • 1 ¾ cups unbleached all-purpose flour
  • ½ cup almond flour
  • 2 ½ sticks unsalted butter, at room temp
  • 1 tsp vanilla
  • 1 cup packed brown sugar
  • ½ cup cocoa powder
  • 1 tsp espresso powder
  • ½ cup mini semisweet chocolate chips (or grated chocolate)

Directions

Line 2 cookie sheets with parchment.

In the bowl of a stand mixer fitted with the paddle attachment cream the butter and brown sugar at medium speed until smooth. Add vanilla and beat for another 1-2 minutes.

Whisk the flours together in a medium bowl with the cocoa and espresso. Add to the butter mixture and mix until smooth. Add chocolate chips and mix until just combined.

Dump the dough onto a piece of plastic wrap and shape into a long log about 2” wide & high. Refrigerate for at least an hour, longer is better.

Preheat the oven to 350°. Cut the cookie log into about ¼” slices and space evenly on the cookie sheet. They do not spread much, only a little so leave about 1/2 inch between. Bake for 25 minutes.

Bourbon Marshmallow Fluff

  • 1 package Knox unflavored gelatin
  • 1/2 cup bourbon + 1 Tbsp
  • 1/2 cup cold water
  • 2 cups sugar
  • 1/2 cup light corn syrup
  • 1/4 Tsp kosher salt
  • 2 large egg whites

Directions

In a stand mixer sprinkle the gelatin into the 1/2 cup cold water.

In a heavy pot combine the sugar, 1/2 cup bourbon, syrup and salt. Heat over low heat and whisk until the sugar has dissolved, about 5 minutes. Once the sugar has dissolved, turn up the heat to medium-high and bring to a boil. continue to boil until the mixture comes to 240 degrees. A candy thermometer really comes in handy here. Once it hits 240 remove it from the heat and slowly and carefully pout into the gelatin mixture. Using the whisk attachment beat hard for about 10 minutes. It’ll start to double in bulk and become white and fluffy. Meanwhile beat the egg whites until they form stiff peaks. Add the tbsp of bourbon until stiff again. Add to the sugar/gelatin mixture and stir to combine. Chill for about 30 minutes.

Assemble the cookie

This is pretty easy. Take a tablespoon of marshmallow fluff and sandwich it between a graham cookie and a chocolate cookie.

 

 

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Lavender Shortbread Cookies

This recipe is based on one from the Barefoot Contessa. I don’t remember what inspired me to bump it up a notch by adding lavender but I’m so glad I did. It really makes a good cookie a great cookie.

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Lavender Shortbread Cookie

  • 3 sticks of unsalted butter at room temperature
  • 1 cup sugar
  • 1 Tsp real vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 Tsp kosher salt
  • 2 Tbsp lavender
  • 10 to 12 oz semisweet chocolate, chips or chopped

Directions

In a stand mixer, I like my KitchenAid Stand Mixer, cream the butter and sugar together until light and fluffy. Add in the vanilla and combine until mixed.

In a medium bowl shift together the flour, lavender and salt. Slowly mix in with the butter/sugar mixture until it just comes together. Dump onto a slightly floured board and shape into a long rectangle, about 2″ x 2″. Wrap and plastic wrap and refrigerate for at least 30 minutes, longer is better.

Preheat an oven to 350 degrees. Line a cookie sheet with parchment paper. Cut the cookie log into slices about 1/4″ and place on the sheet with about 1/2″ between them, they don’t spread much. Bake for 25 minutes or until lightly brown around the edges. Cool.

Put the chocolate in a microwave proof bowl. Nuke for 15 seconds at a time, pausing about a minute in between, and stirring after the 3rd nuke. This will slowly temper the chocolate. Once it’s melted and smooth, use a small spatula to cover 1/2 the cookie. Allow to set, about 30 minutes.

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Basil Pesto

I don’t think most people realize how easy it is to make your own pesto. I have, and absolutely love, my AeroGarden Ultra (LED) . Now it’s not perfect for everything but for herbs and such it’s amazing. And I found a great company that has fantastic seeds; organic, non-gmo and heirlom. I recommend their seeds. But I definitely buy the basil on a regular basis. I love the flavor of basil but you can make pesto using arugula, spinach and walnut instead of pine nuts. Enjoy!

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Salmon with Basil Pesto

  • 2 cups fresh basil, packed
  • 1/2 cup plus 1/4 cup pine nuts
  • 3-4 cloves of garlic, minced
  • 1 cup finely grated parmesan cheese
  • 1/2 cup of olive oil*
  • 1/2 Tsp kosher salt
  • 1/4 Tsp black pepper
  • 1 filet of salmon

Directions:

In a food processor combine the basil, 1/2 cup pine nutes and garlic. Pulse to combine. With the processor on low speed, slowly add the olive oil until smooth. *You may need a little more than 1/2 a cup.

Once it’s smooth add the cheese, salt and pepper and combine until smooth again.

Poach the salmon (about 5 minutes), or if you’re like me and have a Anova Sous Vide, cook at 115 degrees for 45 minutes.

Pre-heat your oven on the broiler setting. Spread the basil pesto on the top of the salmon and sprinkle with 1/4 cup (or so) of pine nuts. Toast in the broiler oven until the pine nuts are brown and the pesto is bubbly.