Marilyn, of FoodiesUntie blog fame, e-mailed me a "Just Ask Rosie" question:
Hi,
I have a question for you that you will hopefully answer in your blog.
"I have a surplus of fresh basil growing in my garden right now. What are some different uses for my basil and what can I do with the basil so that I can use it later in the year?"
Mar
Well, gosh darn it, Marilyn, I have answers for you.
And gosh darn it, my italics button is stuck and I can't change it.
Anyways, Mar, I like to make a big batch of pesto.
Then I pour it all into ice cube trays.
Freeze, then pop out individual cubes of pesto into a freezer bag, and use as needed throughout the year.
You can also freeze the basil leaves themselves.
First I wrap them in paper towels, then place in a freezer bag.
You could also make a basil infused oil:
Bring a large pot of salted water to a boil.
Place 3 cups of basil in a strainer and blanch for 15 seconds.
Immediately plunge into an ice-water bath.
Drain, then process in blender with 3/4-1 cup of olive oil.
Refrigerate puree for at least a day to intensify the color.
Then strain through cheesecloth for about an hour.
Don't wring out cheesecloth. It might cloud the oil.
Store oil in fridge or freezer.
I buy small plastic squeeze bottles at my kitchen store and store my infused oils in them.
Use for garnishing dishes.
What dishes you ask?
Perhaps artfully decorate a poisson dish with your infused oil.
Sauteed scallops come to mind.
Mahi Mahi.
Broiled flounder.
Or you could drizzle over a pasta dish or tomatoes.
I also like to use basil in quiches.
A nice thin spread of Dijon mustard on the crust works wonders.
Basil on a pizza works for me too. Tomatoes, mozzarella, and basil.
Basil and fresh mozzarella bites and tomatoes with a nice drizzling of homemade vinaigrette. Yummy.
Oh, oh, oh! One of my favorite hors d'oeuvre:
Mix 1/2 and 1/2 cream cheese and blue cheese.
Have pesto on hand.
Sun-dried tomatoes soaked in hot water then drained.
Assembly:
Line small loaf pan with plastic wrap.
Bottom layer is cheese mixture.
Then pesto and sun-dried tomatoes.
Cheese layer.
Pesto and sun-dried tomatoes.
Top layer is cheese mixture.
Refrigerate.
Then invert onto serving platter.
Delicious.
I'll have to blog this one sometime.
It's wonderful.
Hope this helps.
3 comments:
Thanks Rosie! I've never frozen basil before, so I will give this a try. And I'm going to make some pesto soon.
Try control "I" to untoggle italics.
Made your pistachio crusted mahi tonight, and it was absolutely fabulous! Mr. xmaskatie said it was a winner, and I agree. All we added at the end was some lemon juice, salt & pepper, and it was perfect. Thanks.
Well, "DUH," xmaskatie, "Don't you think I tried that?"
Glad you liked the mahi with pistachios. I Flove it.
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