Idea Alley

Entree of linguine uses pesto, beans

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Last week's cover story on refrigerator pickles inspired Candy Weaver to share this suggestion for keeping processed pickles crisp without additives:

"I'm a canning newbie so much research is done online. A friend shared a box of pickling cukes with me a month ago and I found this tidbit that really works! Whatever kind of pickle, add a piece of a fresh grape leaf at the very top of the jar before the sealing water bath. I put up dill spears and two kinds of bread and butter. Works great! I've given away lots of jars, now I need more cukes! These are so much better than store bought."

Speaking of cucumbers, Betsy Berry once again shares her favorite quick pickle recipe.

Cucumber Crisps

3 or 4 cucumbers

1 1/2 cups sugar

1 1/2 cups white vinegar

Slice cucumbers very thin and place in a quart jar, add sugar and vinegar and shake well. Place in refrigerator for 2 or 3 days. Shake jar several times each day. Cucumbers will curl and be very crisp.

This recipe comes from McCloud Zicmuse, an Arkansas native living in Belgium.

Linguine With Fava Beans and Parsley Pesto

1 good handful of freshly shelled and skinned fava beans (broad beans)

1 bunch parsley

4 tablespoons extra-virgin olive oil or to taste

1 large clove garlic

1 green onion

Juice from 1/2 lemon, or to taste

1/4 cup freshly grated Grana Padano or Parmigiano-Reggiano, plus more for serving

Pinch freshly ground black pepper

Salt, to taste

Cooked linguine

In a blender, puree the beans, parsley, olive oil, garlic, green onion, lemon juice, cheese, pepper and salt until smooth. Taste and adjust with additional oil, lemon juice, pepper or salt. Spoon over pasta, about 2 tablespoons and grate a little more cheese on top.

REQUESTS

• Potato soup like that served at the recently closed Chip's Barbecue in Little Rock for Moppy Henry.

• "When I was growing up in a small town in NE Arkansas in the '60s, we had a neighbor who would deliver a gallon of fresh milk to us once or twice a week," writes Sid Wurtz.

"My mom, who was a great cook, (and eventually a school cafeteria manager) would make what we called 'custard' by mixing a package of a product that looked like a large box of Jell-O with the milk, and then stir it on low heat until it was dissolved. I would usually do the stirring, which felt like hours, but was actually only a few minutes. Time slows when you are a kid who is waiting for sweets. I remember there was a small gelatin-like capsule that would float in the mix, and when it dissolved or ruptured, the custard would thicken. The result was delicious, and I have been unable to find anything near the rich taste. I have even searched the internet and stores in several foreign countries for this product, all to no avail. I am hoping one of your readers will be able to guide me to the source and/or brand of this product. This has been a priority item on my 'bucket list' for a long time. I am asking that you and your readers assist me in finding this delicious product, hopefully before I go to my great Eternal Reward. As a reminder, please be hasty in your responses, as the time of my departure from this planet is much sooner than it was when I first started looking to relive my childhood by finding this recipe. Unfortunately, all the folks I knew who were around back then, even if they are still alive, have lost what was left of their memories and all recollection of this delightful 'custard'.

"I await and appreciate any and all help that anyone can provide concerning this seemingly insignificant request," Wurtz writes.

Dear reader, there are no insignificant requests. Any and all requests are welcome. We may not be able to fulfill all of them, but we will certainly try.

Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:

kbrant@arkansasonline.com

Please include a daytime phone number.

Food on 07/27/2016

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