Volume 12, Issue 006 - January 8, 2007 |
Good Day Friend,
 This
week we'll feature recipes using fresh herbs. Today we'll focus on basil, one of
my favorite fresh herbs. I grow it outside during the summer months and always
have at least one inside year round. Here are some basic facts and tips about
the herb.
The plant's leaves are used in cooking, and these leaves can range from green to
reddish to purple in color. There are more than sixty different varieties of
basil, each with its own distinct and wonderful flavor. These flavors include
hints of lemon, thyme, jasmine, clove, cinnamon and anise. For best flavor, the
leaves should be picked before the plant flowers. As an added benefit to growing
your own, basil is said to repel flies, mosquitoes and cockroaches. Although
basil is an annual, you can pinch it back to keep it from flowering, extending
its growing period. The picture to the right shows the leaves with flower bud.
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Basil supposedly derives its name from the
terrifying basilisk, a half-lizard, half-dragon creature with a fatal piercing
stare according to Greek mythology. The basil plant was considered to be a
magical cure against the look, breath or even the bite of the basilisk when a
basil leaf was medicinally applied. Although this story moved into the realm of
fable, basil was still considered a medicinal cure for venomous bites. In
keeping with its hostile status, later Greeks and Romans believed the most
potent basil could only be grown if one sowed the seed while ranting and
swearing. This custom is mirrored in French verbage where semer le baslic
(sowing basil) means to rant. In Greece today, basil is readily grown as an
ornamental and is used in certain religious rituals as a symbol of fertility.
In medieval times, it was thought that scorpions came from basil. Legend says to
acquire a scorpion, one should place a few basil leaves under a flowerpot and
after awhile, the pot would be lifted to expose a scorpion. This legend no doubt
ties into the Greek lore of the basilisk.
Angel Hair with Tomatoes, Basil and Garlic
Makes 8 servings
Ingredients:
1 pound Angel Hair or Capellini, uncooked
2 tablespoons vegetable oil
1 tablespoon minced garlic
5 cups tomatoes; diced
1/2 teaspoon basil
3/4 cup low-sodium chicken broth
5 tablespoons Parmesan cheese
salt and freshly ground pepper to taste
Preparation:
Prepare pasta according to package directions, drain. Heat oil in a large
skillet over medium-high heat.
Add garlic and cook for one minute. Add tomatoes, basil, salt and pepper.
Cook for 3 minutes. Add hot pasta to skillet; toss well. Add chicken broth and
stir. Toss with Parmesan cheese, season with salt and pepper to taste and serve immediately.
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Lots of folks keep basil growing in pots
indoors in a sunny window to have fresh basil at their fingertips. If you don't
have a basil plant, you can still find fresh basil leaves in your grocery stores
in the produce department. Look for fresh, vibrant green leaves with no dark
spots or signs of decay. Fresh basil leaves should be layered in damp paper
towels inside a plastic bag and refrigerated up to four days. For basil with
stalks attached, place in a glass of water and cover with a plastic bag secured
to the glass. Store in your refrigerator, change the water daily, and use within
the week. Do not wash the leaves until you are ready to use them. Add the fresh
basil to your recipe towards the end of the preparation for the best flavor.
Basil is readily available in dried form, but it cannot compare in flavor to
fresh basil. Dried basil should be stored in a cool, dark place away from heat
and light. Dried herbs lose their potency within six months, even under the best
conditions. Bear in mind that dried basil can easily have been sitting on your
grocer's shelf for months by the time you buy it. Buy small amounts unless you
use a lot of any spice or herb.
Salmon with Pistachio Basil Butter
Makes
6 servings
Ingredients:
1/4 cup pistachios (about 1 ounce)
10 large fresh basil leaves
1 garlic clove
1/2 cup (1 stick) butter, room temperature
1 teaspoon lime juice
six 6 ounces salmon fillets
1/2 cup dry white wine
additional fresh basil leaves (optional)
Instructions:
Process pistachios, 10 basil leaves and garlic clove in processor until finely
chopped.
Add 1/2 cup butter and 1 teaspoon lime juice and process until incorporated into
mixture. Season to taste with salt and pepper.
Transfer butter mixture to small bowl. Refrigerate until well chilled
(pistachio butter can be prepared up to 4 days ahead).
Preheat oven to 400 degrees F. Butter 9x13-inch baking dish. Place salmon
fillets in dish in single layer. Pour white wine over.
Season salmon with salt and pepper. Bake salmon until almost opaque on top,
about 7 minutes.
Place about a tablespoons and a half of pistachio butter atop each salmon piece.
Continue baking until salmon fillets are just opaque in center, about 4 minutes.
Garnish with basil if desired and serve immediately.
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