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cis, here's my old standby list that I print every summer when the basil starts taking off -
BASIL - HARVESTING/KEEPING
BASIL PUREE: Process 4 c. loosely packed basil leaves & 1 cup EVO (or 8-oz. can tomato sauce) in a food processor till basil is finely chopped.
Spoon mixture into ice-cube trays (or whatever), & freeze.
Store frozen puree in freezer bags up to 6 mos.
Use anywhere you need a burst of fresh basil flavor: in soups, sauces, or salad dressings.
Thaw & add to marinades, or drizzle over grilled meats & vegies.
BASIL PESTO: Process -
4 c. loosely packed basil leaves
6 garlic cloves
1/4 tsp. salt
1 cup each: shredded Parm, toasted pine nuts, & EVO
in a processor till smooth, stopping to scrape down sides.
Spoon mix into trays & freeze.
Store mix. in freezer bags up to 6 mos. Makes 2 cups.
Pesto is great to have on hand for last minute hors d' oeuvres.
It can stand alone as a dip & also works as a spread for pizzas & sandwiches.
BASIL-GARLIC BUTTER:
Process -
1 cup softened butter
2 garlic cloves till smooth.
Add:
1/2 cup firmly packed basil leaves, & pulse 3-4 times or till basil is finely chopped.
Store in Refrig up to 1 week, or freeze up to 4 mos. Makes 1 cup.
If desired, shape butter into a log; wrap, chill then freeze in log or cut in circles.
Serve w/hot crusty French bread or baked potatoes.
Toss w/hot, cooked pasta and Parm cheese or steamed veggies.
Try it on a grilled cheese w/mozz, sliced tomatoes, & crumbled bacon.
PESTO-GOAT CHEESE SPREAD:
Process -
11-oz. log goat cheese
8-oz. pkg. softened cream cheese
2 cups loosely packed basil leaves
1/2 c. toasted pine nuts
3 garlic cloves
2 T. balsamic vinegar in food processor till smooth.
Chill 2 hrs. before serving. Makes 3 cups.
Store in frig up to 1 week, or freeze up to 4 mos.
Serve w/toasted pita chips or sliced baguettes.
Shape cheese mix. into logs, & wrap, slice chilled logs into 1/2" rounds. Dip rounds in lightly beaten egg; dredge in Italian breadcrumbs. Pan-fry over med-high heat in a little butter 1 min. or each side or till golden, & serve warm over a crisp, gr. salad.`
LEMON-BASIL MAYO:
Process -
2 c. mayo
1 garlic clove - in processor till smooth. Add -
1/2 c. firmly packed basil leaves
1 T. grated lemon rind - pulse 3-4 times or till basil is finely chopped.
Store IN rig up to 1 weeks. Makes 2 cups. DO NOT FREEZE.
Even tho this won't freeze, it's unbelievably delicious w/a bowl of grape tomatoes or on a turkey sandwich.
Use it in place of plain mayo in deviled eggs or main dish salads; it's also great w/chicken, shrimp, or tuna.
Try it instead of tartar sauce the next time on favorite fish.
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and here's a salad that I especially like - it just tastes like spring and summer!
* Exported from MasterCook *
GARDEN FRESH PASTA SALAD
8 ozs bow-tie pasta (3 cups)
3/4 cup dried tart cherries or cranberries
1/2 cup chopped carrots
1/2 cup chopped cucumber
1/4 cup chopped green onions
Dressing:
3 Tbsps olive oil
1 Tbsp White Balsamic or red wine vinegar (or any mild vinegar -- such as Champagne)
1 Tbsp Dijon mustard
1 Tbsp honey
5 basil leaves -- julienned, or 1 tsp. dried (5 to 6)
1 tsp. fresh oregano -- or ½ tsp. dried
1/2 tsp. fresh thyme -- or 1/4 tsp. dried
1 clove garlic -- crushed
1 Dash Pepper
Cook pasta according to pkg. directions; drain well.
In a large bowl, combine all salad ingredients/
Dressing: In bowl, combine all ingredients and shake or whisk together.
Combine the dressing with the salad and refrigerate until serving.
Serves 8.
Description:
"Another great salad for a party because it's even better the next day."
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"Carbs are okay in moderation" - oh horsepuckie, just saw this....
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com