First things first: it’s my birthday today. I’m fifty-seven. That’s right. Fifty-freekin’-seven. In my head I’m somewhere around 32. My lower back and knees and skin are not agreeing with that little trick of the mind that keeps me going and doing crazy things like Cutthroat Kitchen, but I’m doing my best to ignore all physical limitations and keep on stirring things up. So watch the hilarious outcome of such denial-oriented thinking this coming Sunday, October 6 on Food Network, 10 PM EST. (Check local listings.) Of course, I can’t tell you anything about the show or the outcome, except to say that it was NOT as much fun as my appearance on Chopped. Nevertheless it was a blast—getting flown out to L.A. for the two-day shoot‚ being put up in a swanky hotel and fed well, and mostly treated like a celebrity chef (hair! makeup!) for a brief moment in time, is no stick in the eye. I met some cool chefs and got to act all bad-ass for a day.

Not to mention meeting Alton Brown…

…who is as you’d expect him to be:  a real pro at what he does…wry, intimidating, and just a little diabolical for the purposes of this show. If you haven’t seen the show yet, be ready…it’s no Chopped. It’s more menace and mayhem and less focus on the food and skill, but I suppose it makes for fun TV. The show has already been picked up for a second season, so they are doing something right, though, as a chef, I feel like it’s more “game show” than a cooking show. I think one of the reasons chefs from all over, whether at the Michelin star or backyard BBQ level, respect Chopped as a show, is because of the culinary skill exhibited from show to show and the outcome almost always seems fair…the best chef of the day usually wins. The competition is interesting because you see people rise to the level they need to in order to win, and they usually have a compelling story. With CTK, it’s a different game…in fact it’s more about the game than the food. Watch and let me know what you think by leaving a comment below this post!

So, with CTK behind me, where do my red Converse sneakers take me from here? I’ve got some plans that will keep me busy in the coming year. My 57th year! In a month or so I’ll open my “garage kitchen”…the culinary teaching studio I’ve been wanting to have for years. I’ll be cooking and teaching a regular schedule of classes, continuing do write here and post recipes, doing culinary and literary (more about my novel in another post!) appearances, try (of course) to get back on TV somehow (hello, Next Food Network Star!), taking photos, traveling to see my son at The French Laundry (next post!), helping my daughter finish her college applications, seeing her off to college (weep) and whatever else comes my way, including snubbing my whining back and creaky knees and insisting on acting as though I’m somewhere around 32.

Read More About…

Chef Rachel’s Recipe For Reinvention Tours In Italy

Corporate Team Building Cooking Classes

Have a Cooking Class Party!

Say good-bye to summer. It feels odd writing this on a truly Indian Summer day where the temperature is predicted to hit 92 degrees here in NJ. Still, it is going to dip down to the 60s by the weekend and lower at night, signaling the trees to begin dashing their leaves with color and dropping them to the ground. This summer was a busy one, with travel and other obligations, and knowing what was ahead of me back in the spring, I made a decision not to plan a vegetable garden this year. Apparently the parsley patch did not get the memo because it just grew and grew anyway, despite all the rain and neglect. And I’m glad it did because it seems like you can always use some parsley. There is a reason it’s the one herb that is never out of stock in the grocery store. It’s never too expensive and it’s not trendy. It’s a solid, dependable herb you sometimes forget can really liven up almost anything with its fresh, grassy brightness.

So, I’m harvesting what’s left of my insistent parsley patch and making some parsley pesto to enjoy on pasta today and freeze for hits of summer I can access in a pinch during the winter. Not that parsley isn’t readily available all year long, but for someone used to just snipping a few stalks in my own backyard, having some ready-made parsley pesto in the freezer will be convenient and satisfying.

We all love a classic basil pesto, but I’m here to say that once you start applying the classic Genovese pesto formula to other herbs, you will be pleasantly surprised and addicted. And then stop thinking of pesto as only for pasta, because a parsley or cilantro pesto can easily be perfectly paired with grilled chicken or fish, or dress up an offering of mundane cheese and crackers, make a bowl of olives really sing, or make a log of goat cheese more appealing. Pestos make a great condiment for sandwiches, and an add-in for blah rice or quinoa. Put it on a frozen pizza and transform it. Pesto is great on toast or toasted crostini and makes a healthy alternative to butter. Just try a pesto, goat cheese, avocado open faced sandwich soon and you’ll know what I am talking about! (My latest favorite lunch.)

Parsley note: No offense to the curly top variety of parsley, but it’s not my choice for cooking, because of it’s bland profile. Most recipes call for the flat-leaf or Italian version of parsley for bolder, fresher flavor and sturdier leaf. Use the curly stuff to dress up a platter or create a bed for something, but when it comes to cooking, stick with the flat-leaf.

Garlic note: I love this recipe because it has NO garlic. You might think pesto MUST have garlic, but it’s not true! Actually, for years I avoided pesto in restaurants or take-out because of that raw garlic dragon breath and gut I’d end up with. When I made it, I left the garlic out and I was happy to discover that most classic pesto recipes exclude garlic, or use very little, which makes sense! The herbs and spices are the star of pesto! So, add garlic if you must, but keep it moderate and let other flavors shine.

Pasta note: I am very gluten intolerant, but I’m happy to say I’m enjoying pasta again with the discovery of this brand. Cook it slightly less than the package directions (about 8 minutes) for a nice al dente bite. It’s the only brand of GF pasta I’ve tried that doesn’t get mushy. Even my husband and daughter will eat it without looking at me sideways.

If I were you, when making this recipe, double the pesto so you’ll have leftovers. Store the pesto in a tightly sealed jar and refrigerate up to five days, or freeze in zip locks or an ice cube tray for up to 3 months. (Note: if you use an ice cube tray, once the pesto is frozen, wrap the tray tightly in plastic wrap or zip it up in a plastic bag to keep the pesto from taking on flavors from the freezer or getting freezer burned.