Homemade Basil Pesto
3 large garlic cloves
1/2 cup pine nuts
2 ounces Parmigiano-Reggiano, coarsely grated (2/3 cup)
1 teaspoon salt
1/2 teaspoon black pepper
3 cups loosely packed fresh basil
2/3 cup extra-virgin olive oil
With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.
Homemade Basil Mayonnaise
1 large egg
Salmon Burger With Basil Mayo
1 teaspoon freshly squeezed lemon juice
1/3 cup chopped fresh basil
2 Tablespoons chopped green onions
1 teaspoon salt
8 turns fresh ground black pepper
1 cup olive oil
Combine the egg, lemon juice, basil, green onions, salt, and pepper in a food processor or blender and puree for 15 seconds. While the processor is running, slowly stream in the olive oil.
When all of the oil has been added, turn off the machine and scrape down the sides and cover. Process again until the mixture becomes a thick mayonnaise. Remove the mayonnaise to an airtight container and refrigerate for at least 30 minutes. Use within 24 hours.
Yield: 1 cup
Bouquet Garni
A bunch of herbs (the classic trio being parsley, thyme and bay leaf) that are either tied together or wrapped in cheesecloth and used to flavor soups, stews and broths. Tying or bagging the herbs allows for their easy removal before the dish is served.
Fresh and Light Herb Dip
1 tablespoon fresh dill, chopped
1 teaspoon fresh parsley, chopped
1 large pinch fresh thyme, chopped
1/8 teaspoon cracked pepper
1 cup cream cheese
1 cup yogurt
Mix well. For best results, let sit for a little while before serving to let the aromas commingle!
Serve with fresh baked bread.
Basil Garlic Butter Use as butter for garlic bread, croutons,
steamed zucchini, or simply tossed
with egg noodles.
1 stick softened butter
2 Tb. finely chopped fresh basil
1 tsp. finely chopped fresh oregano
1/2 tsp finely chopped fresh thyme
1 large garlic clove, minced or pressed
Allow the butter to soften for ease of preparation. Cream together all ingredients. Spoon mixture onto a 12" x 12" sheet of parchment or wax paper and form into block. Refrigerate until firm. Can be used for up to 1 month refrigerated
or frozen up to 6 months.
Shrimp Tacos with Cilantro Crema
Cilantro Crema 1 cup sour cream
1 cup plain yogurt
2 oz fresh lime juice
½ cup half and half
1 ½ Tb salt
1 Tb pepper
½ bunch cilantro chopped fine Mix together all ingredients with a whisk. Can be used for veggie dip, dressing, marinade for chicken or pork or shrimp. Goat Cheese Herb Dip Great Information And Ideas, click here
8 oz soft, fresh goat cheese
3 Tb olive oil
3 Tb plain yogurt
2 Tb chopped chives
2 Tb chopped Italian parsley
1 Tb chopped cilantro
1 tsp chopped mint
1 tsp chopped thyme
½ tsp chopped fresh rosemary
Blend goat cheese, oil and yogurt in a food processor/mixing bowl until smooth. If done in the processor then transfer to a bowl. Mix in all the herbs.
This can be made before you plan to serve it, and stored in the fridge. Can be used as a spread on baguette slices or raw vegetables or for stuffing vegetables. Tastes even better the next day.
Chimichurri Sauce
Chimichurri is Argentina's essential sauce. It is wonderful with grilled steak or vegetables.
1 large bunch parsley, stems removed
4 cloves garlic
1/4 onion, chopped
1/2 cup red wine vinegar
1 tsp Kosher salt
1/2 tsp dried oregano, preferable Mexican
1/2 tsp red pepper flakes
1 cup extra virgin olive oil
In a blender or food processor, finely chop the parsley, garlic and onion. Add the vinegar, salt, oregano, and red pepper flakes. Blend well, then slowly add olive oil in a stream while machine is running. Refrigerate chimichurri until ready to use.
Cream cheese, milk, and chives add richness and flavor to mashed potatoes. Try using unpeeled red rose potatoes for added color and nutrition.
2-1/2 pounds (about 8 medium potatoes, peeled and cut into 1-inch cubes)
1 (8-ounce) package cream cheese, cut into 1-inch cubes, at room temperature
3/4 to 1 cup hot milk
1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped fresh chives Cover potatoes with 2 inches of water. Boil gently until tender, 10 to 15 minutes. Drain and return to the pan. Add cream cheese, milk, salt, and pepper to the potatoes and mash together until blended. It's okay if there are a few lumps. (If you don't want lumps, pass potatoes through a ricer instead of mashing before adding the rest of the ingredients.) Rewarm over low heat if necessary, then fold in the chives.
Honey Dijon Herb Marinade
1 cup dry white wine
1/8 cup white Worcestershire sauce
1 large garlic clove...crushed
1 bay leaf
1 pinch white pepper
1/8 cup honey
1/4 cup Dijon mustard
1 teaspoon dried oregano
1/2 taespoon dried basil
Mix all ingredients and use immediately
Great as a marinade for grilled chicken or shrimp
1 pound fresh tomatillos, husked, rinsed, & quartered
1 fresh Serrano chile, seeded and chopped or you may use jalapeno pepper
1/2 large white onion, cut into 4 wedges
2 garlic cloves, chopped
1/2 cup water
1/2 cup chopped cilantro
1 tablespoon fresh lime Coarsely purée tomatillos, chile, onion, garlic, water, and 1 teaspoon salt in a blender. Transfer to a large heavy skillet and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Transfer to a bowl and cool to room temperature, then stir in cilantro, lime juice, and salt to taste.
1 1/2 pounds plum tomatoes, halved, seeded and chopped
1/3 cup fresh basil leaves
1 tablespoon chopped garlic
1 1/2 teaspoons dried oregano
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon fresh lemon juice
6 slices crusty bread, toasted,1/2 to 3/4 inch thick
Mix first 7 ingredients in bowl. Season to taste.
Cut toasted bread in half. Spoon tomato mixture on top of bread, top with freshly grated Parmesan cheese and serve
2 cups warm water (105°F; to 115°F)
2 teaspoons dry yeast
4 1/2 cups (about) all purpose flour
2 teaspoon salt
3 tablespoons olive oil
24 black or green brine-cured olives (such as Kalamata or (Greek), pitted, halved
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried
Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.
Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less
Coat 15x10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.
Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.
Herb and Fennel Stuffing
8 cups 1/2-inch day-old Italian bread, cubed
2 tablespoons olive oil
1 pound turkey sausage, casings removed
1 large fennel bulb, chopped
2 cups chopped onions
1 tablespoon crushed fennel seeds
1 1/2 large red bell peppers, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh marjoram, chopped
2 teaspoons dried rubbed sage
2/3 cup dry white wine
3/4 cup chicken stock or vegetable stock
1/4 cup olive oil and Salt and pepper
Toast the bread cubes in a shallow baking dish at 400 degrees F. for 7 to 8 minutes or until light brown.
Heat the 2 tablespoons olive oil in a heavy skillet over medium heat. Add the sausage and cook until brown and crumbly, stirring frequently. Add the fennel, onion, and fennel seeds. Cook for 10 minutes or until fennel and onion are tender, stirring frequently. Add the bell peppers, thyme, marjoram and sage. Cook for 4 to 5 minutes or until the bell peppers are tender, stirring frequently.
Stir in the wine. Cook until reduced by three-fourths. Add with stock and 1/4 cup olive oil to the bread crumbs in a large bowl and mix well. Season with salt and pepper.
Spoon evenly into a greased 7 1/2 x 11- inch baking pan. Bake, covered, at 350 degrees for 20 minutes. Bake, uncovered, for an additional 20 minutes or until golden brown. Thyme and Cheddar Biscuits
2 cups flour
4 teaspoons baking powder
3 tablespoons white sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup butter or margarine
3/4 cup milk
1/2 cup shredded Cheddar cheese
1 tablespoon chopped fresh thyme
Preheat the oven to 425 degrees F.
In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a pastry cutter or a fork until it is the size of peas. Make a well in the center of the mixture and measure the milk, cheese and thyme into the bowl. Gently mix until a soft dough forms.
Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet.
Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.
Mojitos
10 limes, fresh pulp and juice
30 leaves fresh mint
3/4 cup sugar
1 cup white rum
club soda, chilled
Place lime juice, mint and sugar into a pitcher.
Using a muddle stick mash to release mint oils, and dissolve sugar into juice.
Add rum and lots of ice topped with club soda. Adding more club soda to glasses if a lighter drink is desired. Garnish with fresh mint and lime slices.
Cool Mint Julep
2 cups bottled water
3/4 cup sugar
3 cups loosely packed fresh mint leaves
2 cups bourbon
fresh mint sprigs (to garnish)
Combine the water and sugar in a large non-reactive
saucepan over medium heat and stir to dissolve the sugar. Add the mint and bring to a boil. Remove from
the heat, cover and steep for 30 minutes.
Strain the mint syrup through a strainer lined with several thicknesses of cheesecloth then cool.
Combine the cooled mint syrup with the bourbon and pour into a sterilized bottle.
Wait at least one month before drinking. To serve, fill a julep cup or Collins glass with clear, crushed ice and fill with the mint julep mixture. Garnish with a sprig of fresh mint.
Grapefruit Tarragon Sorbet
4 large red or pink grapefruits
1 cup water
1 cup sugar
1 teaspoon dried tarragon, crumbled
Squeeze enough juice from grapefruits to measure 2 cups and pour through a sieve into a large bowl. In a small saucepan bring water, sugar, and tarragon to a boil, stirring until sugar is dissolved, and simmer 5 minutes. Whisk syrup into grapefruit juice.
Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden. Sorbet keeps 1 week.
1/3 cup plus 1/2 cup sugar
1 teaspoon finely grated lemon peel
1/2 cup water
2 tablespoons honey
2 teaspoons dried lavender blossoms*
3 1-pound containers strawberries, hulled, sliced
Crème fraîche or sour cream
Mash 1/3 cup sugar and lemon peel in small bowl to
blend well. (Lemon sugar can be made 3 days ahead. Cover and store at room temperature.)
Bring 1/2 cup sugar, 1/2 cup water, honey, and lavender to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until lavender flavor is pronounced, about 3 minutes. Strain syrup into small bowl. (Can be made 1 day ahead. Cover and let stand at room temperature. Rewarm syrup before continuing.)
3 cups 1-inch cubes honeydew melon (1/2 melon)
2 tablespoons fresh lime juice
1 tablespoon fresh chopped basil leaves
1 tablespoon chopped fresh mint leaves
Sugar to taste if desired
In a bowl combine all ingredients and chill.
Place berries in large bowl. Pour warm syrup over berries; stir to coat. Divide berries and syrup among 8 bowls. Spoon crème fraîche over berries, sprinkle with lemon sugar, and serve immediately.
*Available at natural foods stores and some farmers' markets.
Bring milk, basil, 1/4 cup sugar, and a pinch of salt
to a boil in a 2-quart heavy saucepan, stirring, then remove from heat and let steep 30 minutes. Transfer to a blender (reserve saucepan) and blend until basil is finely ground, about 1 minute.
Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, beating until combined well. Pour mixture into reserved saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.
Stir in cream and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.
Cooks' note:
Ice cream can be made 2 days ahead.
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