Author Topic: Backyard Basil (Read 4909 times)

JConk007 · « **on:** June 03, 2009, 01:56:44 PM »

Backyard Basil is coming in nice! Sour Dough, this is my first try at gardening anything I can eat that is. I know it was mentioned you snip or cut to keep bushy right ? I have just been pinching the tops off. Now I plan to let it go and the next pizza party Pull the Margherita from the oven step over grab a few leaves and place em on the pie. Very cool! Is that fresh or what? I will also try the Olive Oil Infusion Method Bill spoke of (put a bunch in a bottle of EVOO and let it sit) with some of it as I am sure I cannot keep up with these babies, on pizza alone. Suggestions on What else can I do with fresh Basil

Thanks!
John
oh its only there temporarily until I fill in my planter may move closer to the oven

ps smells great!!

Bill/SFNM · « **Reply #1 on:** June 03, 2009, 02:32:39 PM »

Quote from: JConk007 on June 03, 2009, 01:56:44 PM

Suggestions on What else can I do with fresh Basil

Pesto!

JConk007 · « **Reply #2 on:** June 03, 2009, 02:42:14 PM »

Quote from: Bill/SFNM on June 03, 2009, 02:32:39 PM

Pesto!

DOY

forgot about that, mama loves Pesto!
Thanks
John

Chef_Boy-R-Dee · « **Reply #3 on:** June 03, 2009, 04:24:20 PM »

We had a bunch last year and made Basil Ice cream...it was definitely an interesting flavor...I kinda liked it.

sourdough girl · « **Reply #4 on:** June 03, 2009, 07:37:34 PM »

Hey, John

Glad to see that basil doing so well! Yes, just pinching out the new growth on each stem will help the plants to bush out. Without getting too technical, when you nip out that growth tip, it causes the plant to release a chemical that stimulates side shoot growth. You have to get all of it, not just the tips of the leaves, so push your fingers down to where you are touching the stem under that new set of leaves, then pinch.

Bill beat me to the pesto idea...I make a bunch in the summer and put it, in 2 portion servings, into the freezer for the winter months, but I also put trimmings into salads, salad dressings (I have a GREAT basil and tomato salad dressing that I love)... and I make a KILLER pasta sauce that is eaten at room temp, so it's great for a warm day. It's kinda spicy and made with ripe brie cheese and chopped tomatoes. I usually make the pasta itself early in the day and refrigerate it to keep the house cool. Then, when ready to serve, I mix the chilled pasta with the room temp sauce. If you are interested, I can post the recipe for you either on this thread or start a new one in OT Foods.

~sd

sourdough girl · « **Reply #5 on:** June 13, 2009, 06:22:32 PM »

Quote from: JConk007 on June 03, 2009, 02:42:14 PM

DOY forgot about that, mama loves Pesto!
Thanks
John

John,
You mentioned to me that you would love to have a good pesto recipe...
This is the one I use:

Fresh Basil Pesto

Ingredients

* 2 cups fresh basil leaves, packed
* 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
* 1/2 cup extra virgin olive oil
* 1/3 cup pine nuts (sometimes I toast them a little to bring out their flavor)
* 3 medium sized garlic cloves, minced
* Salt and freshly ground black pepper to taste

1) Combine the basil in with the pine nuts, pulse a few times in a food processor.
Add the garlic, pulse a few times more.

2) Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula.
Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

I will post my brie pasta recipe in a new thread on the OT Foods board... if you like brie, you will LOVE this recipe!

~sd

Pizza Rustica · « **Reply #6 on:** June 14, 2009, 06:37:51 PM »

SD, thanks for the basil tip. I have some growing now in our garden and didn't realize there was an art to basil care.

PizzaBrasil · « **Reply #7 on:** June 14, 2009, 07:57:19 PM »

The pesto recipe is ok, just a couple of tips to better taste of it (Italian tips, of course)
Never use the processor to do it, the original flavor of basil is obtained when mashed - if possible in a granite or wood masher - together with coarse salt.
The pine nuts and garlic must be mashed or processed apart and combined to the mashed basil, the olive oil and black pepper using a wood spoon.
Scrap the sides of the masher and add the parmesan just to blend.
Let the pesto rest at least twenty minutes before serve.

I like to add a couple drops of lemon (this is condemned by the Italian recipe <g>)

Fresh beverage:
In a cocktail glass mash two spoons of white sugar whit half of an unpeeled little lemon in slices and several basil leaves.
Add one measure of vodka or white rum and a lot of crushed ice.
Complete with water.
Serve with a straw and some sugar in the glass edge.
Obs.: the quantities of each ingredient need to be adjusted to your taste.
I like this drink with not to much Bacardi rum, lots of sugar and lemon and three or four (top) leaves of basil.
Some nights I go just to the Bacardi <g>

Enjoy
Luis

JConk007 · « **Reply #8 on:** June 14, 2009, 08:42:51 PM »

and Brasil
Thanks for the great recipe and tips
Cathy how much is the 2 servings you mentioned that you freeze?
And that pasta sound GREAT!
Oh BTW where I pinched the tops has already multiplied and is growing bushy.
Ready for pesto prob next week at this rate!

sourdough girl · « **Reply #9 on:** June 14, 2009, 11:53:29 PM »

John,

The pesto is very strong and rich, so a little bit goes a long way. For the two of us, I usually cook 1/2 lb of pasta, so about 2 rounded Tbls is plenty with some extra cheese grated on top.

Luis is right... his method produces more flavor from the basil, but most of us don't have the patience (or time) to do it that way. I make guacamole in my molcajete... and it works well for pesto, too... but sometimes I just take the easy way out and use the blender. The other problem is that many of us don't have a mortar and pestle large enough to accommodate even a cup of basil, let alone two.

The Spicy Brie Pasta is very addictive... be careful!

~sd

dotty77 · « **Reply #10 on:** June 16, 2009, 02:37:49 PM »

wow, who built your pizza oven. what a dream come true. lucky you. how often do you use it.?

JConk007 · « **Reply #11 on:** June 16, 2009, 08:38:04 PM »

Thanks Dotty .
I DID IT! with my own 2 paws no never did it before If theres a will theres a way! 1 or 2x a week I try to fire her up heres the build and how I did it. http://www.pizzamaking.com/forum/index.php/topic,7338.0.html
JOhn

JConk007 · « **Reply #12 on:** July 07, 2009, 11:30:42 PM »

Cathy AKA Sourdough
You Pesto recipe was a huge success!!

Could barley even snap a pic of them. Just dough a healthy layer of Pesto and a touch of Grande wm Mozz. YUMMY!!
and I froze a few small tuppies for later

mmarston · « **Reply #13 on:** July 08, 2009, 08:44:32 AM »

Just finished my frozen pesto from last season!
Do try roasting the pine nuts.

JConk007 · « **Reply #14 on:** July 08, 2009, 11:07:03 AM »

MM,
I did not mention I did the pine nuts in a fry pan till lightly browned . I plan to throw them in the WFO next time on a sheet or skillet
John

mmarston · « **Reply #15 on:** July 08, 2009, 11:11:06 AM »

Be careful in the WFO. The nuts burn easily.

JConk007 · « **Reply #16 on:** July 08, 2009, 11:32:19 PM »

Thanks
Yes they did brown up quickly!

norma427 · « **Reply #17 on:** July 09, 2009, 09:22:09 AM »

JConk007,
Your pesto pizza looks amazing.

I was wondering if you use any sauce in addition to the pesto and cheese? I will have to try the pesto recipe. I use a pesto recipe on pasta salad. Your basil looks great, too.
I have different kinds of basil growing and wondered if anyone knows about the small basil? It looks like really little leaves coming from the plant.
Thanks to everyone for the recipes.
Here is my recipe for pesto if anyone wants to try it.
Green Pasta Sauce (Pesto):
12 cloves garlic
4 Tablespoons Basil dried or 2 cups fresh basil
2/3 cup olive oil
1/2 cup Parmesan cheese
4 tablespoon walnuts
blend in blender or food processor

The pasta recipe:
1 lb. Pasta
1/2 lb. provolone cheese
1/4 lb. salami
1/2 lb pepperoni
2 green peppers or mixed peppers
3 stems from celery
1 can black olives or other olives
1 small red onion, or spring onions
3 tomatoes
Cut all into bite size pieces. Cook pasta and drain. Add all ingredients and mix. Stir in dressing.

Dressing:
1 1/2 teaspoon salt
1 teaspoon cracked black pepper
3/4 cup olive oil
1/2 cup vinegar
oregano fresh or dried to taste
* I like Good Season's Italian Zesty (directions on the pack) in place of given dressing sometimes with Pesto mixed into Pasta,after drained.
Norma

sourdough girl · « **Reply #18 on:** July 09, 2009, 12:43:37 PM »

Quote from: JConk007 on July 07, 2009, 11:30:42 PM

Cathy AKA Sourdough
You Pesto recipe was a huge success!! Could barley even snap a pic of them. Just dough a healthy layer of Pesto and a touch of Grande wm Mozz. YUMMY!!
and I froze a few small tuppies for later

John,
Glad to hear the pesto recipe was a hit... and those pesto pizzas do look DELICIOUS!! I can taste them with my eyes!

I've not used pesto on a pizza before and now I will have to give it a try! Was it just pesto and cheese? What kind of cheese did you use?

Norma,
Your pesto recipe looks interesting... (LOADS of garlic!

I LOVE garlic!!) I've never tried it with walnuts before, I guess because I am not a big fan of the bitterness that walnuts can impart. Have you made pesto with pine nuts? I'm wondering how the two compare... pine nuts vs walnuts. I'm sure walnuts are much less expensive than pine nuts, which are quite dear. I actually buy them in a big bag from Costco and easily manage to use them all before they go south. They are a wonderful addition to many different pastas and salads, just toasted up and tossed in!

~sd

norma427 · « **Reply #19 on:** July 09, 2009, 04:29:00 PM »

sourdough girl,
Yes, I have used both pine nuts and walnuts and I like the taste of both. You can mix them equally to impart a different taste. Yes, the walnuts are less expensive.
I will try the pesto recipe posted here, because it also sounds great!

Norma