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Posts tagged ‘Basil’

Jan 8

62 Comments

Basil Apple Lime Juice

2012 © copyright Savory Simple, all rights reserved

2012 © copyright Savory Simple, all rights reserved

I don’t know about you, but I’m still feeling really stuffed from the holidays.  Getting back into my work and exercise routine has been slow moving, to say the least.  At times it has been downright painful. Since returning home I’ve been watching my processed sugar and gluten intake to try and detox from all of the heavy food I consumed for 11 days straight.  I’ve also dusted off my juicer.  A glass of fresh juice can do wonders when I’m feeling rough around the edges.

This basil apple lime juice is very refreshing and full of health benefits.  Basil contains antioxidants, can improve digestion and aid in stress relief.  Lime juice is a great source of Vitamin C.  Apples are believed to have cancer fighting properties.   I feel almost like new after enjoying a glass!

Almost.

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Aug 2

39 Comments

Roasted Gazpacho

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

Over Memorial Day weekend last year, my boyfriend proposed to me on top of the Empire State Building.  One year later, this past spring, we were married in Cabo San Lucas in a private beach ceremony.  It was one of the most amazing experiences of my life.

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Jul 12

3 Comments

Basil Olive Oil Ice Cream

This is one of the most decadent ice creams I’ve had in ages.  I love unusual flavored ice creams, especially ones that involve fresh herbs.  You don’t have to use the olive oil, but it adds an extra richness as well as a fruity aftertaste.  It’s worth it.

Ingredients:

  • 6 yolks
  • 5 oz sugar
  • vanilla extract
  • 1 cup whole milk
  • 1 cup heavy cream
  • fresh basil (minimum 2 oz)
  • basil-infused olive oil (I used Olave)
  • optional: green food coloring

Method:

  1. Quickly blanch basil in boiling water and then move to ice bath to halt the cooking process.  Drain and set aside.
  2. Make créme anglaise: add cream, milk and a splash of vanilla to a saucepan on medium heat.  For an incredibly rich ice cream, you can use all heavy cream.  Bring the liquid to a gentle simmer.
  3. While the cream is warming up, whisk egg yolks and sugar together in a bowl.  Make sure they’re well combined.
  4. When the cream is just starting to simmer (don’t boil it), slowly temper it into the yolks while whisking.
  5. Pour the mixture back into the saucepan and turn the heat down to medium low.  Stir in a figure 8 motion with a wood spoon for several minutes until the mixture coats the back of the spoon.  Remove from the heat.  Continue to stir over an ice bath until cool.
  6. Puree the basil and cream in a blender.  Allow the mixture to infuse for at least an hour in the fridge, then strain the basil cream through a fine mesh strainer into your ice cream machine.
  7. If using, add a few drops of green food coloring.
  8. Whisk in the olive oil, 1/4 – 1/2 cup.
  9. Make ice cream according to the manufacturer’s instructions.

Sorry there’s no picture of the final product!  We were hungry.

Mar 7

6 Comments

Tomato Soup

I’m sick.  I can’t remember the last time I had a cold this bad.  My throat is killing me, there’s a ringing in my ears… you get the idea.  I’ve spent most of the past 3 days in bed, and am extremely disappointed to have missed assisting a school event this weekend.  Not only was this supposed to be an interesting event (a cooking competition), but it was my first real chance to work with my Phase II instructors.  So their first impression of me is not showing up!  Not having the stamina to push through illness to perform as I would have to in a restaurant.  Oh well…

All I’ve wanted this weekend is tea, ice water, soup and ice cream to soothe the fire in my throat.  Today I dragged myself out of bed to make tomato soup.  It was easy to make and allowed me to feel slightly productive.  Now all I have to worry about is the research paper I was supposed to be working on this weekend.

This picture was taken with my new photography table setup.  It came out pretty well, needs some tweaking.  But I’m happy to be able to bring better quality images to the blog from now on.

Tomato Soup

Ingredients:

  • 1 28 oz can peeled whole tomatoes (I prefer San Marzano)
  • olive oil
  • 1 yellow onion, chopped
  • 2 garlic cloves
  • fresh basil
  • chicken stock
  • cayenne pepper
  • soy milk and/or cream to finish

Method:

  1. Sweat the chopped onion on low heat with olive oil and salt.
  2. Toss in 2 whole cloves of garlic.
  3. After the onion is translucent, add the can of tomatoes.
  4. Add some chicken stock, maybe 2 cups worth.
  5. Add a small cluster of basil, attached to the stem so it will be easy to remove.
  6. Add some salt, pepper and cayenne to taste (cayenne adds a nice spice for sore throats).
  7. Let everything simmer for 45 minutes.
  8. Add some more stock if needed to thin the soup a bit.  Maybe 1/2 cup.
  9. Pick out the basil, then puree the soup well (I used an immersion blender).
  10. My soup was too thick at this point, so I added some soy milk and a splash of heavy cream.  You can use whatever you have- milk, soy milk, cream, chicken stock…  Thin the soup to the desired consistency.
  11. Add more salt and pepper if needed.
  12. Garnish with some chopped basil.

I think it’s time for another nap.

Nov 3

5 Comments

Lamb Ragu with Fire-Roasted Tomatoes

I’ve taken several overseas trips in the past few years, one of which was to Iceland.  The food there was unexpected and delicious!  One of the biggest surprises to me was the lamb.  Icelanders pride themselves on having some of the best lamb in the world.  The sheep live on grass and are never exposed to antibiotics.  And I’m not a major hot dog fan, but Bæjarins Beztu lamb hot dogs are practically worth the visit to Reykjavík alone.

Here’s some info I pulled from Icelandic Sheep Breeders of North America:

“The Icelandic sheep is one of the world’s oldest and purest breeds of sheep. Throughout its 1100 years of history, the Icelandic breed has been truly triple-purpose, treasured for its meat, fiber and milk. “

“The meat is indeed very tender with a mild flavor, and is generally described as gourmet meat.  Icelandic lamb can appeal to the palate of even those consumers who avow they ‘just don’t like lamb.’”

Needless to say, I was excited when I found some at Whole Foods and knew I wanted to make a ragu.  You can substitute ground beef instead of lamb, if you prefer.

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Oct 18

1 Comment

Simple Tomato Sauce

Last night I had the most amazing dinner with friends at La Tavola in Little Italy.  The service was friendly and the food was fantastic. I had an incredibly fresh bruschetta appetizer and the gnocchi with pesto.  But by far the best thing I tasted all night was the tomato sauce that several of my dining companions had with their pasta.  It’s amazing how the simplest things can have the biggest wow factor when done exceptionally well.  Everyone was raving about it and when I returned home I couldn’t stop thinking about how I might possibly recreate it.

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Oct 7

3 Comments

Pesto, Two Ways

pesto

I love pesto; it’s such a simple, flavorful way to eat pasta.  And it’s a great opportunity for creativity in the kitchen.  I thought I’d post two of my favorite recipes.  I’m not listing out ingredient quantities because this should really be done to taste.   I like a lot of garlic, you might want less.

Sun-dried Tomato & Basil Pesto

  • Fresh Basil
  • Garlic
  • Sun-dried tomatoes (I prefer them packed in oil, such as Bella San Luci)
  • Pine Nuts
  • Fresh Parmigiano Reggiano
  • Extra-Virgin Olive Oil
  • Salt and Pepper, as needed

This is a fairly common combination of ingredients and I never grow tired of it.  I start by sauteing the garlic and pine nuts in a small pan with a bit of the oil or some butter.   It mellows out the garlic and releases the nut oils.   If you skip this step, be sure to toast the pine nuts in the oven.  You always want the nuts toasted when making pesto.  If you’re not using sun-dried tomatoes packed in oil, soak them in hot water for several minutes first.  Then I throw everything into the food processor, pulse a few times and then let it go while adding olive oil.   I taste test periodically to make adjustments.  This pesto doesn’t typically need salt because of the parmigiano but you be the judge.  I also love taking all of these ingredients and leaving them whole so you get more of the texture and bits while eating.

Parsley and Pistachio Pesto

  • Shelled Pistachios, toasted
  • Garlic
  • Fresh flat-leaf parsley
  • Feta Cheese, preferably good quality
  • Extra-Virgin Olive Oil
  • Salt & Pepper, as needed

This is another great recipe.  Toast the pistachio nuts in the oven for awhile until they’re golden brown and fragrant.  Saute the garlic (unless you want more of a kick).  Then follow the same steps as above.  I recommend going heavy on the parsley; it really adds a great flavor.

So tell me… what are some of your favorite pesto recipes?

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