vicki-in-tucson
Well-known member
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ISO: What to do with basil? I made risotto last night that called for only
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vicki-in-tucson
Well-known member
Oops. Second try. What to do with fresh basil? Last night, I made a risotto
that only used 1/4 cup of basil leaves, and now I have a lot of leftover basil. Any suggestions? Thanks...
that only used 1/4 cup of basil leaves, and now I have a lot of leftover basil. Any suggestions? Thanks...
Pesto freezes well. I make it without the nuts and cheese--
just basil, garlic and olive oil, and freeze it in small jars. It can be used to flavor lots of things in that form, or tossed with pasta, cheese and nuts. (I like the nuts and cheese separate anyway on pasta with pesto).
just basil, garlic and olive oil, and freeze it in small jars. It can be used to flavor lots of things in that form, or tossed with pasta, cheese and nuts. (I like the nuts and cheese separate anyway on pasta with pesto).
Hi Amanda: I LOVE this salad. It calls for several more ingredients than basil, but you may have
most on hand:
Panzanella - Bread and Vegetable Salad
12 ounces day-old country white or Italian country bread, cut into 5x3-1/2 inch slices (each about 1" thick)
2/3 cup olive oil
5 Tablsp balsamic vinegar
2 Tablsp minced onion
3 cups (packed) sliced escarole (about 1/2 large head)
1-1/2 cups (packed) sliced radicchio (about 1 medioum head)
1 pound ripe tomatoes, diced
1/2 red bell pepper,cut into thin strips
1/2 yellow bell pepper, sliced into thin strips
1/2 cup peeled and thinly sliced carrots
1/ cucumber, peeled, thinly sliced
1/2 cup (packed) arugula
1/2 cup chopped fresh basil
Preheat oven to 400F. Place bread slices on baking sheet and toast until crisp, about 10 minutes. Cool.
Cut bread into 1" pieces. Place in medium bowl. Add enough warm water to cover bread. Let stand until bread is just semisoft, about 1 minute. Squeeze bread gently to release excess water. Transfer bread to large bowl. Add 1/3 cup olive oil, 2 T vinegar and onion. Season to taste with salt and pepper. Let stand at least 30 minutes and up to 1 hour.
Mix escarole, radicchio, tomatoes, bell pepper, carrot, celery, cucumber, arugula and basil into bread mixture. Whisk remaining 1/3 cup olive oil and 3 T vinegar in small bowl. Season with salt and pepper. Pour dressing over salad and toss to blend.
most on hand:
Panzanella - Bread and Vegetable Salad
12 ounces day-old country white or Italian country bread, cut into 5x3-1/2 inch slices (each about 1" thick)
2/3 cup olive oil
5 Tablsp balsamic vinegar
2 Tablsp minced onion
3 cups (packed) sliced escarole (about 1/2 large head)
1-1/2 cups (packed) sliced radicchio (about 1 medioum head)
1 pound ripe tomatoes, diced
1/2 red bell pepper,cut into thin strips
1/2 yellow bell pepper, sliced into thin strips
1/2 cup peeled and thinly sliced carrots
1/ cucumber, peeled, thinly sliced
1/2 cup (packed) arugula
1/2 cup chopped fresh basil
Preheat oven to 400F. Place bread slices on baking sheet and toast until crisp, about 10 minutes. Cool.
Cut bread into 1" pieces. Place in medium bowl. Add enough warm water to cover bread. Let stand until bread is just semisoft, about 1 minute. Squeeze bread gently to release excess water. Transfer bread to large bowl. Add 1/3 cup olive oil, 2 T vinegar and onion. Season to taste with salt and pepper. Let stand at least 30 minutes and up to 1 hour.
Mix escarole, radicchio, tomatoes, bell pepper, carrot, celery, cucumber, arugula and basil into bread mixture. Whisk remaining 1/3 cup olive oil and 3 T vinegar in small bowl. Season with salt and pepper. Pour dressing over salad and toss to blend.
dawn_mo
Well-known member
How about homemade REC:Cream of Tomato Soup with Basil
This is one of our favorite soups:
* Exported from MasterCook *
SILVER PALATE'S CREAM OF TOMATO SOUP
Recipe By : Silver Palate "New Basics Cookbook"
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews Silver Palate
Amount Measure Ingredient -- Preparation Method
70 ounces plum tomatoes with their juice -- (2-35 ounce cans)
2 carrots -- thinly sliced
2 onions -- thinly sliced
2 T. olive oil
6 cloves garlic -- chopped (6 to smileys/bigeyes.gif
grating of nutmeg (1/4 tsp.)
1/4 cup torn fresh basil leaves
1 pinch oregano
4 cups chicken broth (I used 1 can vegetable
broth and 2 cups water)
2 T. sugar
salt and pepper -- to taste
2 cups cream or half-and-half
Saute onions, carrots, and garlic in the olive oil, until limp, about 10 minutes. Add remaining ingredients, except cream. Bring to a boil. Turn heat down and cover slightly, simmer for 50 minutes. Puree the soup in a blender (be very careful to not put too much soup in blender at one time, so it doesn't explode throughout your kitchen!!!) Put back in soup pot. Add the cream or half- and-half, heat through. Adjust seasonings. Serve with a salad and warm French bread. It's wonderful and very rich.
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This is one of our favorite soups:
* Exported from MasterCook *
SILVER PALATE'S CREAM OF TOMATO SOUP
Recipe By : Silver Palate "New Basics Cookbook"
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews Silver Palate
Amount Measure Ingredient -- Preparation Method
70 ounces plum tomatoes with their juice -- (2-35 ounce cans)
2 carrots -- thinly sliced
2 onions -- thinly sliced
2 T. olive oil
6 cloves garlic -- chopped (6 to smileys/bigeyes.gif
grating of nutmeg (1/4 tsp.)
1/4 cup torn fresh basil leaves
1 pinch oregano
4 cups chicken broth (I used 1 can vegetable
broth and 2 cups water)
2 T. sugar
salt and pepper -- to taste
2 cups cream or half-and-half
Saute onions, carrots, and garlic in the olive oil, until limp, about 10 minutes. Add remaining ingredients, except cream. Bring to a boil. Turn heat down and cover slightly, simmer for 50 minutes. Puree the soup in a blender (be very careful to not put too much soup in blender at one time, so it doesn't explode throughout your kitchen!!!) Put back in soup pot. Add the cream or half- and-half, heat through. Adjust seasonings. Serve with a salad and warm French bread. It's wonderful and very rich.
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vicki-in-tucson
Well-known member
Ooo, basil chicken! What a great idea...
thanks for reminding me about Thai food. I have a lot of jasmine rice already cooked, so that will work well.
BTW, I have the same posting issue...I type in the subject field, and then hit "enter" to go to the message field, and then my message gets submitted before I'm done. Need to remember to hit "tab," not "enter"!
thanks for reminding me about Thai food. I have a lot of jasmine rice already cooked, so that will work well.
BTW, I have the same posting issue...I type in the subject field, and then hit "enter" to go to the message field, and then my message gets submitted before I'm done. Need to remember to hit "tab," not "enter"!
vicki-in-tucson
Well-known member
Soup looks fab...thanks for posting.
vicki-in-tucson
Well-known member
Thanks all...now I just have to choose what to make...smileys/wink.gif
gayle-mo
Well-known member
Thanks for the repost, Dawn....my basil is up and running....
and I think I'll make this soup! Your soup recipes are always the best! (I know you only posted but you tried it out)
It's cold, windy and nasty here is SW MO - how about up your way in NW?
Keep warm! Spring will be here for good soon!
Blessings -
and I think I'll make this soup! Your soup recipes are always the best! (I know you only posted but you tried it out)
It's cold, windy and nasty here is SW MO - how about up your way in NW?
Keep warm! Spring will be here for good soon!
Blessings -