Basil


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Cocktail O’Clock: Tequila + Balsamic

Who says tequila is made for margaritas only? This sweet and savory summer cocktail mixes the hard stuff with fresh strawberries, basil, lime juice and — for an extra foodie touch — balsamic vinegar. We approve.

Corzo Italian Sipper

1 ¼ oz. Corzo Silver
2 strawberries
1 sprigs of fresh basil
4 drops of balsamic
1 oz. Fresh lime juice
2 oz. distilled water
2 packets of Splenda or similar or 1 oz Agave Nectar

Serve over the rocks in an 8 oz. glass

Method: In a mixing glass muddle fresh strawberries and basil, add the rest of the ingredients with ice, shake 20 times and serve in a rocks glass with fresh ice. Garnish with a fresh spring of basil.

Find more summer-y cocktail ideas in Endless Cocktails.

in Drinks / Endless Cocktails / Recipe / Trends 0 comments
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An Italian Chef Walks Into a Nacho Bar…

Chef Richard Hodge really loves nachos. Unfortunately, he works at an Italian restaurant, which makes putting them on his menu impossible. Or does it?

Hodge recently invented a way out of this horrific dilemma: pasta nachos, a new addition to his menu at Puccini & Pinetti in San Francisco.

Instead of nacho chips, Hodge takes wonton wrappers, cuts them into triangles, and fries until crispy. Then he tops them with housemade fennel sausage, a little salsa marinara sauce, fresh mozzarella cheese and bakes until the cheese melts. Once cooked, it’s topped with diced Serrano chilies, tomatoes, shredded basil and red onion. Italian nachos — they really do exist! Hodge was kind enough to share his recipe.

Pasta Nachos

Makes 4 servings


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in Cheese / Restaurants 0 comments
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Brownies with a Special Kick

A month has passed since the start of spring which means your window boxes should be coming along quite nicely, perhaps enough for you to pick that basil or other herbed substance of your choosing. Having moved house this past weekend I have only just planted my selection of herbs (basil, mint and cilantro) so I wont be getting my fingers green for another few weeks, but that didn’t stop me thinking about today’s unofficial holiday.

What better way for you to make use of your fresh herbs than to use them in a freshly baked batch of brownies? I chose to celebrate with a handful of basil from my local grocery store, but you on the other hand can go all out and throw in whatever you have lying around in your window box, refrigerator or sock drawer.

The basil provides a subtle freshness to the cake, nothing too overwhelming or off-putting for those brownie purists.

 

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in Desserts / Holiday / Recipe 2 comments
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Summer + Basil + Lemons + Ice Cream = Heaven

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Today is one of those summer days: your clothes stick to your skin and you feel disgusting. It’s 94 degrees outside. With the humidity hovering around 90%, it feels like 106.  Ice cream anyone?

Homemade ice cream is the best, there is no debate. Plus, I have been looking for some interesting uses for a pot of overgrown basil; it keeps raining and the basil keeps growing. Don’t have an ice cream maker or the time? Cheat!

– Take your favorite vanilla ice cream (I love vanilla bean); empty the carton into a mixing bowl.

– Chiffonade a generous handful of fresh basil. To chiffonade the basil, stack a few leaves, fold in half, and then roll.  Hold the basil down while you finely shred into string-like slices, taking great care to avoid chopping off your finger.

– Add basil to the ice cream, along with the zest and juice of two lemons. Mix the creamy, heavenly goodness. If you have any will power whatsoever, put the ice cream back in the carton and into the freezer for later.

Easy. Refreshing. Impressive.

in Desserts / Recipe 3 comments
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If You Can Pattypan, I Can Too

pattypan squash

Following in Maids’ complete awe of pattypans, I’ve made some purchases myself. And in the vein of imitation is the sincerest form of flattery, I’ve now started preparing pattypans the same way. And holy crap. When Maids decided on roasting and stuffing her squashes I had no idea how soft and melty it would be.

I’ve been dining alone for the past few days. 80P is taking advantage of his school boy summer and left me to work and cook by myself.

Now, I know that cooking for one doesn’t appeal to everyone; I think it’s a fantastic opportunity. Hell, its become a book. It’s freeing and indulgent and sloppy and selfish. And it’s the three year old in all of us. I want this and I want it now. Luckily for my figure, I happen to crave seasonal vegetables.

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in Cheese / Eggs / Recipe / Veggie 3 comments
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Of Family, Tomotoes and Cookless Bacon

tomatopie1

Editors Note: Who doesn’t love a good family bonding story – and over food no less? ES friend LC has been chronicling her grandmother’s recipes. And when I say recipe, I mean ES-style: ingredient listings, no measurements, no guidance. Luckily, LC’s mom is a culinary professional. Below they tackle Tomato Pie.

I made a comment about my project a little while ago.  My family’s recipes are kept by my grandmother in an accordion file full of scribblings and I have set out to transcribe them. The task has defeated one aunt and one cousin who said that it cannot be done because of the illegible handwriting, intentionally and unintentionally omitted items, and the color commentary (what is a “knuckle” of butter?)

I have spare time and talked my mom, a chef, into updating the recipes and gansie into posting them here for, frankly, additional help.  We made a three course meal this weekend but I will post the recipes one by one so you all can concentrate on the details much better than we could.

We’ll start with cryptic tomato pie. Read about my grandmother and mother’s differing food philosophies, cheating, and one tasty piece o’ pie below.

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in Bacon / Cheese / Endless Bacon / Personal / Recipe 8 comments
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