Normally, I'd toss a handful onto a Caprese salad, or into the pasta
sauce, but I'm bored, and have about 8 ounces that was pleading with me
to take it home from the quicksale shelves.

Suggestions? I was thinking pesto, but that's usually too greasy for
my tastes. If it shouldn't be, positive suggestions only on how to do
it right.

OB Cats: The might Huntress has returned, and is attacking her Simba
toy, whom she will then groom.

maxine in ri

maxine in ri > wrote in message
ups.com...
> Suggestions? I was thinking pesto, but that's usually too
> greasy for my tastes. If it shouldn't be, positive suggestions
> only on how to do it right.

I use a lot less oil than the regularly suggested amounts. Since I cut
back on the amount of EVOO recommended, the slicks have virtually
disappeared. It might appear a lot drier but the moisture from the
leaves and nuts and garlic work for me.

Baked basil chicken also works.

The Ranger

The Ranger wrote:
> maxine in ri > wrote in message
> ups.com...
> > Suggestions? I was thinking pesto, but that's usually too
> > greasy for my tastes. If it shouldn't be, positive suggestions
> > only on how to do it right.
>
> I use a lot less oil than the regularly suggested amounts. Since I cut
> back on the amount of EVOO recommended, the slicks have virtually
> disappeared. It might appear a lot drier but the moisture from the
> leaves and nuts and garlic work for me.
>
> Baked basil chicken also works.
>
> The Ranger

How do you do your basil chicken? I just happen to have one in the
fridge, and the heat wave has passed for the moment.
tia
maxine in ri

maxine in ri > wrote in message
oups.com...
> The Ranger wrote:
> > > "Excess basil?"
> > >
> > Baked basil chicken also works.
> >
> How do you do your basil chicken?
>
I stuff the cavity with basil and apples, set leaves under the skin and
line the underside with basil. It's not a subtle use, granted, but I
like the smell and taste.

The Ranger

maxine in ri wrote:
> Normally, I'd toss a handful onto a Caprese salad, or into the pasta
> sauce, but I'm bored, and have about 8 ounces that was pleading with me
> to take it home from the quicksale shelves.
>
> Suggestions? I was thinking pesto, but that's usually too greasy for
> my tastes. If it shouldn't be, positive suggestions only on how to do
> it right.


Use less oil? Pesto is one of those things that is really hard to screw
up. Make a small adjusted batch as a trial. If it works remember what
you adjusted.

>
> OB Cats: The might Huntress has returned, and is attacking her Simba
> toy, whom she will then groom.
>
> maxine in ri
>

maxine in ri wrote:
> Normally, I'd toss a handful onto a Caprese salad, or into the pasta
> sauce, but I'm bored, and have about 8 ounces that was pleading with me
> to take it home from the quicksale shelves.
>
> Suggestions? I was thinking pesto, but that's usually too greasy for
> my tastes. If it shouldn't be, positive suggestions only on how to do
> it right.
>
> OB Cats: The might Huntress has returned, and is attacking her Simba
> toy, whom she will then groom.
>
> maxine in ri

Maxine,

Funny you should post this because just last night I made a big pot of
veggie stew and basil was a major seasoning. It had onions, ginger,
garlic, etc., but at the beginning while the rice and lentils were
cooking in plain water, I went out and harvested a bag of basil from
the garden and almost all of it went into the stew.

Last night's dinner was the veggie stew. Lunch at work will be the
veggie stew with chopped up left-over bbq. The pot will last for a
while between lunch and dinner and all the dressing up I'll do to it.

So put your basil into a soup or stew. Since it's summer, many people
like cold soups like gazpacho which would fit your basil just fine.

HTH,

Ken

Ken wrote:

> So put your basil into a soup or stew. Since it's summer, many people
> like cold soups like gazpacho which would fit your basil just fine.
>
> HTH,
>
> Ken

Basil in gazpacho? That sounds good. thanks
maxine in ri

maxine in ri wrote:
> Ken wrote:
>
> > So put your basil into a soup or stew. Since it's summer, many people
> > like cold soups like gazpacho which would fit your basil just fine.
> >
> > HTH,
> >
> > Ken
>
> Basil in gazpacho? That sounds good. thanks
> maxine in ri

Maxine,

You're welcome.

Basil is much more flexible than people think. It's great used as a
green in salads. Use as much as you would with a bitter green. Or put
it on any cold side salad, pasta or potato or whatever. It's mild
enough to use with chicken, but strong enough to do okay with beef.

Anyway, to continue the soup theme. I often make a small side salad of
fresh tomatoes, cucumbers, avocadoes, basil, salt, and pepper. So the
basil would also go well in a chilled cucumber soup. Just don't use
too much so you don't overpower the cucumbers.

HTH some mo',

Ken

In article . com>,
says...
> Normally, I'd toss a handful onto a Caprese salad, or into the pasta
> sauce, but I'm bored, and have about 8 ounces that was pleading with me
> to take it home from the quicksale shelves.
>
> Suggestions? I was thinking pesto, but that's usually too greasy for
> my tastes. If it shouldn't be, positive suggestions only on how to do
> it right.
>
> OB Cats: The might Huntress has returned, and is attacking her Simba
> toy, whom she will then groom.
>
> maxine in ri
>
>

Take a good sise pork loin and slice until it's one flat piece about
1/2" to 3/4" inch thick. Line with basil, garlic, and prosciutto. Tie it
up, brown in a pan then roast until done.

The absolute best pork loin I've ever had.

T wrote:
> In article . com>,
> says...
> > Normally, I'd toss a handful onto a Caprese salad, or into the pasta
> > sauce, but I'm bored, and have about 8 ounces that was pleading with me
> > to take it home from the quicksale shelves.
> >
> > Suggestions? I was thinking pesto, but that's usually too greasy for
> > my tastes. If it shouldn't be, positive suggestions only on how to do
> > it right.
> >
> > OB Cats: The might Huntress has returned, and is attacking her Simba
> > toy, whom she will then groom.
> >
> > maxine in ri
> >
> >
>
> Take a good sise pork loin and slice until it's one flat piece about
> 1/2" to 3/4" inch thick. Line with basil, garlic, and prosciutto. Tie it
> up, brown in a pan then roast until done.
>
> The absolute best pork loin I've ever had.

Thanks, Tony
miri

I just toss it in with regular salad. You can add a fair amount of it
to a salad and it tastes just fine.

On 5 Aug 2006 09:18:11 -0700, "maxine in ri" >
wrote:

>Normally, I'd toss a handful onto a Caprese salad, or into the pasta
>sauce, but I'm bored, and have about 8 ounces that was pleading with me
>to take it home from the quicksale shelves.
>
>Suggestions? I was thinking pesto, but that's usually too greasy for
>my tastes. If it shouldn't be, positive suggestions only on how to do
>it right.
>
>OB Cats: The might Huntress has returned, and is attacking her Simba
>toy, whom she will then groom.
>
>maxine in ri

Make basil vinegar. Even better if you have purple basil.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

Having both excess Basil and excess Courgettes, I have a loaf in the
machine as I type

Whole Wheat Zucchini Herb Bread

INGREDIENTS:

* 1/2 cup water
* 2 teaspoons honey
* 1 tablespoon vegetable oil
* 3/4 cup grated zucchini
* 3/4 cup whole wheat flour
* 2 cups bread flour
* 1 tablespoon chopped fresh basil
* 2 teaspoons sesame seeds
* 1 teaspoon salt
* 1 1/2 teaspoons active dry yeast

DIRECTIONS:

1. Place ingredients in the pan of the bread machine in the order
suggested by the manufacturer. Set for Basic Bread cycle, or Normal setting.

"maxine in ri" wrote
> Normally, I'd toss a handful onto a Caprese salad, or into the pasta
> sauce, but I'm bored, and have about 8 ounces that was pleading with me
> to take it home from the quicksale shelves.
>
> Suggestions? I was thinking pesto, but that's usually too greasy for
> my tastes. If it shouldn't be, positive suggestions only on how to do
> it right.

I grow it and it's always ready to be picked at the wrong time. I freeze
it, using two different methods:
1. Slice it thinly, stuff it into ice cube trays, fill with water and
freeze.

2. Pull off the individual leaves, put them one layer deep on a cookie
sheet, freeze overnight then package quickly and put back in the freezer.

Of course, these methods are only good for using in cooked dishes.

Dora

maxine in ri wrote:
> Normally, I'd toss a handful onto a Caprese salad, or into the pasta
> sauce, but I'm bored, and have about 8 ounces that was pleading with me
> to take it home from the quicksale shelves.
>
> Suggestions? I was thinking pesto, but that's usually too greasy for
> my tastes. If it shouldn't be, positive suggestions only on how to do
> it right.
>



If you have an extraordinarily large amount, you can grind it to a paste
in the blender or food processor and freeze it. Pesto also freezes very
well.

Bob

In article . com>,
"maxine in ri" > wrote:

> Normally, I'd toss a handful onto a Caprese salad, or into the pasta
> sauce, but I'm bored, and have about 8 ounces that was pleading with me
> to take it home from the quicksale shelves.
>
> Suggestions? I was thinking pesto, but that's usually too greasy for
> my tastes. If it shouldn't be, positive suggestions only on how to do
> it right.
>
> OB Cats: The might Huntress has returned, and is attacking her Simba
> toy, whom she will then groom.
>
> maxine in ri

Personally? I'd put it into a sandwich or salad.

I love basil......
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

OmManiPadmeOmelet wrote:
> In article . com>,
> "maxine in ri" > wrote:
>
> > Normally, I'd toss a handful onto a Caprese salad, or into the pasta
> > sauce, but I'm bored, and have about 8 ounces that was pleading with me
> > to take it home from the quicksale shelves.
> >
> > Suggestions? I was thinking pesto, but that's usually too greasy for
> > my tastes. If it shouldn't be, positive suggestions only on how to do
> > it right.
> >
> > OB Cats: The might Huntress has returned, and is attacking her Simba
> > toy, whom she will then groom.
> >
> > maxine in ri
>
> Personally? I'd put it into a sandwich or salad.
>
> I love basil......
> --
> Peace!
> Om

Only sammiches we make around here are PB&honey, Fluffernutters,
hummus, tuna, or sardine with tomato sauce. Salad might be
interesting. Last night's was 2 kinds of lettuce, carrots, celery,
scallions, radishes, baby bella mushrooms, and cukes.

m i ri

In article .com>,
"maxine in ri" > wrote:

> OmManiPadmeOmelet wrote:
> > In article . com>,
> > "maxine in ri" > wrote:
> >
> > > Normally, I'd toss a handful onto a Caprese salad, or into the pasta
> > > sauce, but I'm bored, and have about 8 ounces that was pleading with me
> > > to take it home from the quicksale shelves.
> > >
> > > Suggestions? I was thinking pesto, but that's usually too greasy for
> > > my tastes. If it shouldn't be, positive suggestions only on how to do
> > > it right.
> > >
> > > OB Cats: The might Huntress has returned, and is attacking her Simba
> > > toy, whom she will then groom.
> > >
> > > maxine in ri
> >
> > Personally? I'd put it into a sandwich or salad.
> >
> > I love basil......
> > --
> > Peace!
> > Om
>
> Only sammiches we make around here are PB&honey, Fluffernutters,
> hummus, tuna, or sardine with tomato sauce. Salad might be
> interesting. Last night's was 2 kinds of lettuce, carrots, celery,
> scallions, radishes, baby bella mushrooms, and cukes.
>
> m i ri

Try it with Tuna.

I dare ya'. :-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

OmManiPadmeOmelet wrote:
> In article .com>,
> "maxine in ri" > wrote:

> Try it with Tuna.
>
> I dare ya'. :-)
> --
> Peace!
> Om

Y're on!

m i ri

In article .com>,
"maxine in ri" > wrote:

> OmManiPadmeOmelet wrote:
> > In article .com>,
> > "maxine in ri" > wrote:
>
> > Try it with Tuna.
> >
> > I dare ya'. :-)
> > --
> > Peace!
> > Om
>
> Y're on!
>
> m i ri

:-D
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

maxine in ri > wrote:

> Suggestions?

Basil goes well with tomatoes. So, consider the popular variation on
the bruschetta or fettunta theme. Traditional bruschetta/fettunta does
not contain tomatoes; it is very coarse, crusty, saltless Tuscan bread
which is grilled, generously rubbed with garlic and even more generously
sprinkled with olive oil, if not actually dunked into it. Ideally, only
the best quality extra-virgin oil, etc, is used. However, a variation
with tomatoes and basil has become very popular. Just make
bruschetta/fettunta as above, but top the bread with some chopped tomato
flesh, some finely chopped garlic, and quantities of torn-up basil,
before sprinkling with oil. Eat, preferably with some good wine.

Or, consider pappa col pomodoro, a thick Tuscan tomato-bread soup. Here
is a typical recipe from from Cucina Italiana, compiled by the Accademia
Italiana della Cucina. Ideally, use the same kind of bread as described
above.

Victor

Pappa col pomodoro

9 ounces stale coarse bread
1 1/2 pounds ripe tomatoes (or substitute canned)
4 cloves garlic
1 sprig parsley
2 basil leaves
scant 4 1/2 cups meat stock
1 tablespoon olive oil
salt
freshly ground pepper

Cut the bread into even rounds and toast lightly in the oven. Rinse the
tomatoes, cut them in half and scoop out the seeds. Peel the garlic
cloves and leave whole. Place with the tomatoes, parsley and basil
leaves in a saucepan. Sauté lightly for a few minutes, then put the
contents through a sieve and return to the saucepan (canned tomatoes can
be put through a sieve at once). Add the stock, the toasted bread, the
oil, salt to taste and plenty of pepper. Simmer slowly until the soup
is thick. Serve hot or chilled.

Victor Sack wrote:
> maxine in ri > wrote:
>
>
>>Suggestions?
>
>
> Basil goes well with tomatoes. So, consider the popular variation on
> the bruschetta or fettunta theme. Traditional bruschetta/fettunta does
> not contain tomatoes; it is very coarse, crusty, saltless Tuscan bread
> which is grilled, generously rubbed with garlic and even more generously
> sprinkled with olive oil, if not actually dunked into it. Ideally, only
> the best quality extra-virgin oil, etc, is used. However, a variation
> with tomatoes and basil has become very popular. Just make
> bruschetta/fettunta as above, but top the bread with some chopped tomato
> flesh, some finely chopped garlic, and quantities of torn-up basil,
> before sprinkling with oil. Eat, preferably with some good wine.
>
> Or, consider pappa col pomodoro, a thick Tuscan tomato-bread soup. Here
> is a typical recipe from from Cucina Italiana, compiled by the Accademia
> Italiana della Cucina. Ideally, use the same kind of bread as described
> above.

> Pappa col pomodoro

*Recipe snipped*
>
> Victor


Thank you, Bubba Vic, Even though she lives next door to me on the
20th floor of a Manhattan high riser, Laura has an abundance of basil
growing on her tiny terrace and shares it with me and anybody else who
wants some.

As soon as I get all the ingredients for the Bruschetta/fettuna or the
Pappa col pomodoro, I will attempt to make it. Meanwhile, I am
already drinking the good wine, which I happen to have on hand. )