Print |
E-mail to a friend
LIFE
Basil enhances taste of any dish
With its many varieties Basil is one of the most widely-used herbs in today's kitchens.
Purchase this photoHUNTINGTON -- With so many varieties of basil to choose from -- sweet, Italian, curly, purple, lemon -- it's no secret that it is one of the most widely used herbs in today's kitchens. And fresh basil is at its peak in the Tri-State.
Not only used as a food flavoring, it's well-known as an ingredient in herbal holistic remedies, perfumes and incense. History reveals that it has been used as an embalming and preserving herb, often found in mummies of ancient Egypt. In Greece, the herb was a symbol of mourning.
With its distinctive peppery licorice-like flavor, it boosts the taste of spaghetti sauce and various other dishes. Basil can be added to chicken and tuna salads, spread over breadsticks before browning, tossed with cooked rice or boiled potatoes or mixed in meat loaf or meatballs. The herb is most tasty used fresh or frozen, but it can also be dried.
These three recipes are from my collection:
CORN CHOWDER
1 tlbs. vegetable oil
1 cup coarsely chopped onion
2 (16-ounce packages) frozen whole kernel corn, thawed, divided
2 cups chicken broth
1 (12 fluid-ounce) can evaporated milk
1/2 cup red bell pepper, chopped
1/2 tsp. fresh rosemary, chopped
Salt and pepper, to taste
1 tlbs. fresh basil, chopped
Heat oil in large saucepan over medium-high heat; add onion. Cook; stir occasionally, 3-4 minutes or until tender. Add 4 cups corn, stirring occasionally, 4-5 minutes or until tender. Add chicken broth; cook, stirring frequently, 15 minutes or until corn is very soft. Place corn mixture in blender or food processor; blend until smooth. Return to saucepan; stir in remaining corn, milk, bell pepper and rosemary. Cook 5-10 minutes, stirring frequently, until chowder is thick and peppers are tender. Season with salt and pepper. Garnish with basil.
CREAM OF BASIL SOUP
3 cups chicken broth
1 cup fresh basil, minced
1/4 cup butter or margarine
3 tlbs.s all-purpose flour
White pepper, to taste
3 cups milk
1/2 cup sour cream
In saucepan, simmer broth and basil, uncovered, 15 minutes. In another saucepan, melt butter. Stir in flour and pepper until smooth; gradually add milk. Bring to boil; cook and stir 2 minutes or until thickened. Reduce heat; gradually stir in broth and sour cream, but do not boil.
HERBED TOSSED SALAD
1 cup vegetable oil
1/3 cup tarragon or cider vinegar
1 garlic clove, minced
2 tsp. minced fresh oregano or 1/2 tsp. dried oregano
1 tsp. salt
3/4 to 1 tsp. fresh basil, minced, or 1/4 tsp. dried basil
1/2 tsp. fresh parsley, minced
Mixed salad greens
Sliced cucumber and sweet red pepper
In jar with tight-fitting lid, combine first seven ingredients; shake well. In large salad bowl, combine greens, cucumber and pepper. Drizzle with dressing; toss to coat.
These three recipes are taken from my "Taste of Home" collection:
BASIL CREAM CHICKEN
11/2 pounds boneless skinless chicken breasts, cubed
11/3 cups green onions, finely chopped
1 pound fresh mushrooms, sliced
2 tlbs.s vegetable oil
1/2 cup butter or margarine
1/4 cup all-purpose flour
2 cups chicken broth
1 cup whipping cream
2 tlbs.s minced fresh basil or 2 tsp. fresh basil
1/4 tsp. white pepper
Hot cooked fettuccine
In skillet, sauté chicken, onions and mushrooms in oil until chicken is no longer pink. Meanwhile, in large saucepan, melt butter. Stir in flour until smooth. Gradually add broth and cream. Stir in basil and pepper. Bring to boil; cook and stir 2 minutes or until thickened. Stir in chicken mixture. Serve over fettuccine.
BASIL BEAN SALAD
2 pounds fresh green beans, trimmed
3 green onions, sliced
2/3 cup fresh basil, minced
2-4 tlbs.s olive or vegetable oil
2 tlbs.s cider or red wine vinegar
1/2 tsp. salt
Pepper to taste
2/3 cup grated Romano cheese
Cut beans in 11/4-inch pieces. Place in saucepan; cover with water; bring to boil. Cook, uncovered, 10 minutes or until crisp-tender. Rinse with cold water and drain well. In bowl, combine beans, onions, basil, oil, vinegar, salt and pepper. Sprinkle with Romano cheese; toss to coat.
These recipes are from "Fannin Family and Friends Favorite Foods: Often Fabulous! Always Fun! 2001" cookbook:
TOMATOES WITH BASIL
4 large ripe tomatoes
1/4 cup basil leaves, removed from stems and torn into pieces
3 tlbs.s olive oil
2 tlbs.s fresh lemon juice
1 tsp. sugar
Salt and seasoned pepper
Slice tomatoes 1/2-inch thick, if homegrown. Arrange on platter in single layer. Sprinkle basil. Mix remaining ingredients; pour over. Let dish stand at room temperature 1 hour before serving.
BOW TIE PASTA WITH FETA AND SUN-DRIED TOMATOES
1 pound bow tie pasta, cooked
1/4 cup sun-dried tomatoes in jar, rehydrated
1/2 cup feta cheese, diced into 1/4-inch pieces
1/4 cup shredded Romano cheese
1 tlbs. fresh basil, chopped
1 tlbs. fresh parsley, chopped
1 tlbs. fresh oregano, chopped
1/4 cup red wine vinegar
1/2 cup olive oil
Salt and pepper, to taste
Combine ingredients in large bowl, tossing well. Cover and chill 1 hour.
Note: You can add 1/2 tsp. dried crushed red pepper for spicier salad or grilled chicken strips for entrée.
PESTO
2 cups fresh basil leaves, washed and patted dry
4-5 large garlic cloves, minced
1 cup black walnuts
1 cup olive oil
1 cup grated Parmesan cheese
1/4 cup grated Romano cheese
Salt and seasoned pepper
Combine first three ingredients in food processor and chop. Pulsing, add olive oil in slow steady stream, shut off. Add cheeses, pinch salt and pepper. Process to combine. Scrape and cover until ready to use. Makes enough for 2 pounds pasta.
Harry Connick Jr. 
Erik Meyers 
MU Theater: "The Glass Menagerie" 
Capital City Art and Craft Show 
Festival of Trees and Trains 
4th annual Holly Berry Festival 
Ashland Christmas Parade 
World Famous Lipizzaner Stallions 
51st annual Model Railroad Show 
Planetarium Show: "Reason for the Season" 
