Almost everyone use fresh-cut or dry basil in daily meals such as tomato sauces, pizza and pasta and we gladly add a generous portion of this herb to a salad.
But beyond those familiar courses we most associate with basil, a great deal of folks are not aware that the herb can actually work wonderfully well in many more dishes, including desserts and cocktails.
Check out these fantastic recipes where you will discover the many new ways to use basil.
Basil VinaigretteProvided by: Food&Wine
- 1 small garlic clove
- 1 cup(s) packed basil leaves, coarsely chopped
- 1/4 cup(s) extra-virgin olive oil
- 1 1/2 tablespoon(s) Champagne vinegar
- pinch(s) of crushed red pepper
- Salt and freshly ground black pepper
- 1. In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and crushed red pepper and process until smooth. Season with salt and pepper.
- 1 1/2 1 3/4 pounds mixed summer squash
- 1 onion
- 3 cloves garlic
- 4 tablespoons olive oil
- 5 cups homemade or organic vegetable stock
- 1 cup fresh basil
- Sea salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
- Roughly chop the washed squash, onion and garlic, then gently soften, part-covered, in the heated oil, stirring now and again.
- Pour in 4 cups of the stock and bring to a boil. Simmer uncovered for about 10 minutes.
- Add 3/4 cup of the basil leaves, then blend together until smooth with tiny flecks of basil visible. Season to taste. Allow to cool, then chill for four hours or overnight the soup may be a little thick, but the icy shards and lemon juice still to come will thin it.
- Meanwhile, place the remaining basil leaves and stock in a shallow container. Push the basil into a single layer and freeze until set. Add shards of the basil ice to each serving of soup. Serve with lemon wedges.
- 3/4 pound filleted Mahi-Mahi, skin on
- Olive oil
- Sea salt
- FOR THE DRESSING:
- 2 tablespoons olive oil
- 1 orange, zest and juice
- 1 clove garlic, crushed
- 1/2 teaspoon mustard
- 1/2 teaspoon honey
- 2 tablespoons shredded basil
- Sea salt and freshly ground black pepper
- Steamed green beans, for serving
- Make the dressing by combining and mixing the ingredients. Set aside.
- Oil and lightly salt the fish. Place it on a cast-iron grill pan, skin side up, then slide under a hot broiler until the skin is blistered.
- Flip the fish, then spoon over some of the dressing. Cook for a minute or two. Lift onto plates (or shallow bowls) and pour over the rest of the dressing. Serve, with the green beans, either hot or at room temperature.
- Cook’s tip: Take care not to overcook the fish it must stay moist to be at its best.
- 3 big basil leaves
- .5 oz Lemon Simple Syrup
- .75 oz lime juice
- 2 oz Ketel One vodka
- LEMON SIMPLE SYRUP:
- 1 quart lemon juice
- 3 quarts water
- 6 quarts sugar
- Muddle basil with ice. Add lemon simple syrup, lime juice and vodka. Shake and strain into Martini glass. Garnish with a lime chip.
- To make lemon simple syrup: bring juice, sugar and water to 220F.
- 2 pounds skirts steak
- 1 loaf of country style bread, thick cut slices toasted on a sheet tray
- 1 head Bibb lettuce, separated leaves
- 3 medium vine-ripened tomatoes, thick-cut slices
- 8 strips of bacon, fried until crispy
- 2 cloves of garlic
- extra-virgin olive oil
- kosher salt and freshly ground black pepper
- 1 cup mayonnaise
- 1/4 cup fresh basil
- 3 tablespoons chopped fresh chives
- 1 tablespoon lemon juice
- Begin by making the basil mayonnaise so the flavors have time to come together. Combine all the ingredients in a blender and pulse until combined. Cover and refrigerate while you prepare the sandwich.
- Heat a cast iron griddle pan/skillet or outdoor grill until smoking hot. Season the skirt steak with plenty of kosher salt and freshly ground black pepper. Drizzle with extra-virgin olive oil then grill both sides for 3 to 4 minutes until medium rare. Set aside loosely tented with aluminum foil while you prepare the other fillings.
- To assemble, take one slice of the toasted bread and rub a garlic clove all over 1 side. Put a big slather of basil mayonnaise across the bread. Layer the lettuce over the top and then the thick-cut slices of tomato. Top with the crispy bacon slices and season with kosher salt and freshly ground black pepper. Take the skirt steak and using a sharp knife cut across the grain into thick slices. Lay the pieces of the sliced skirt steak on the top of the open sandwich and serve with more basil mayonnaise on the side.
_____________________________________________Gina Marie Miraglia Eriquez
- 1 (1,000-mg) tablet vitamin C (ascorbic acid)
- 4 Granny Smith apples, coarsely chopped
- 3/4 cup water
- 1/2 cup sugar
- 1 cup loosely packed basil leaves
- Equipment: cheesecloth
- Crush vitamin C tablet in a bowl with back of a spoon, then line a sieve with a dampened triple-layer of cheesecloth and set over bowl.
- Puree apples with water in a food processor (do not use a blender) until almost smooth, then pour into cloth. Bunch up cloth around mixture and squeeze as much clear juice as possible through cloth. Discard solids remaining in cloth.
- Puree basil with sugar until it is deep green, then add apple juice and puree until combined. Freeze mixture in an 8-inch square baking dish, scraping and stirring with a fork every 30 minutes, until frozen, at least 3 hours. (It will be too hard to scrape once fully frozen.)
- Make ahead: Granita can be made 2 days ahead (cover once frozen). Let stand at room temperature about 10 minutes and re-scrape before serving.
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