Request: Basil Recipes
Jennifer Lynn Simonic
some recipes using basil. Pesto recipes would be great but I'm looking
for recipes that use basil also.
Thanks for the help in advance.
Jenna
Siddharth Dasgupta
favourite. Originally it is from Madhur Jaffrey's new cookbook but
I have modified it some. The original recipe is called Moorg Methi.
Methi is fenugreek - and the tender fenugreek leaves are a delicacy
in India. It is not easily available in the West (though I have been
seeing it in the Indian grocery store recently in LA) [The fenugreek
leaves makes for a very interesting paratha stuffing - but that is
another post]. Madhur suggested substituting fresh dill instead, which
is why I included it in the Keywords. I have never used that. But I
have used Basil and Cilantro and both are delicious.
Chicken - 1 combo pack (which is what I normally use - so
recipe is for this) skinned, washed and
cut into smaller pieces (instead of leaving
the whole thigh I cut into two pieces - that allows for
shorter cooking time as well as better flavour penetration)
4 cloves garlic
1" ginger - puree this and garlic with a little water to make paste
1 large onion - sliced into half rings
1 T cumin powder
1 t turmeric powder
1 t cayenne powder
1 1/2 cup yogurt
1 1/2 cup cilantro or basil or dill or fenugreek greens (beware
fenugreek greens can be bitter at times)
2~4 thai chiles or any other hot green chile available
1/2 cup oil
2 cloves
4 cardamoms
1 small stick cinnamon
1/2 t black peppercorns
1 bay leaf
1. Heat oil in deep vessel (I use non-stick Farberware)
2. When hot add the cloves, cardamoms, cinnamon stick, peppercorns
and bay leaf. Should brown/fizzle in 10 sec.
3. Add onion slices and fry over high heat at first and then med. high
to brown onions ~10 mins.
4. Add garlic-ginger paste. Stir and cook for 2 mins.
5. Add chicken pieces and stir to coat with oil and spices.
6. Add turmeric, cayenne and cumin powder and coat evenly.
7. Fry for 10-15 minutes
8. Meanwhile add cleaned cilantro(or basil or dill or fenugreek
greens) with chiles and yogurt into mixie and puree.
9. When the chiken is well fried, add this puree to the chicken. Add
salt to taste.
10. Cook on high heat for 2-3 mins to bring to boil and then simmer
on reduced heat for 5 more minutes. Serve warm.
Bon Appetit.
Nicholas J. Simicich
>HELP! My gardens gone amock and the basil is over 2 feet high. I need
>some recipes using basil. Pesto recipes would be great but I'm looking
>for recipes that use basil also.
My grandmother used to make what she called bracchote (sp?) which were
thin steaks of pork or beef, rolled around several leaves of fresh
basil, tied so that they look like tubes, and cooked in tomato sauce.
You want to use a serious amount of basil in these puppies, so that
when you untie them after cooking and cut them into slices, there is a
green cooked center that is about as thick as one thickness of meat.
This goes in sauce instead of meatballs or sausage.
Also, you can dry your own basil. Just hang whole stalks in a warm,
dry place until the leaves get dry and crispy, and then crumble and
store in a bottle.
Finally, if you can tomatoes, a fresh sprig of basil can be placed in
each jar of tomatoes before they go into the water bath or pressure
canner.
--
Nick Simicich - uunet!bywater!scifi!njs - n...@watson.ibm.com
SSI #AOWI 3958, HSA 318
Kiran Wagle
packed in an 8-9 inch stuffed pizza. (Btw, a springform pan is great for
stuffed/deep dish pizza--anyone know of a black one? Not dark grey,
but _black_.)
I use fontina cheese for this (Stella brand fontinella is the most
flavorful i have found. Their kasseri and asiago are great for pizz as
well.)
1/4 to 1/2 cup basil and a pound of cheese is about right.
Lots of garlic too. And of course, fresh tomatoes...
--
...kiran
_______...@copper.ucs.indiana.edu________(812) 331-1710
From the corrections column in a July Fresno, CA _Bee_:
"An item in Thursday's [issue] about the Massachusetts budget crisis
made reference to new taxes that will help put Massachusetts 'back in
the African-American.' The item should have said 'back in the black.'"
Carol Miller-Tutzauer
in Thai dishes. Pesto is OK, but my husband in particular likes
to make a dish called "Evil Jungle Prince" -- chicken morsels in
a coconut milk and basil sauce. You can also make a vegetarian
version. If folks are interested, I'll try to post a few of our
favorite Thai-with-basil recipes.
The other thing I have done is make a meatloaf with more pork and
veal than beef, I mix in lots of chopped herbs into a standard
meatloaf recipe (minus any tomato ketchup or sauce), then I "roll"
the meat out on wax paper to about 1" thick. Then I take gobs and
gobs of fresh basil leaves along with some garlic and spread on
top. Then I roll the thing up, pinch the ends closed, and bake
the loaf-shaped roll as I would a regular meatloaf. If you can,
try making a gravy from veal stock and mushrooms and wine or
whatever and pour it over your basil-spiraled slices of cooked
meatloaf.
Though I have never done it, I have thought of taking basil
branches and placing them on the outside of the meat I would
like to grill, attaching them by tieing them round and round
with some string. Then grill and baste with a marinade. Like
I said, I haven't tried this yet, but it sounds interesting.
I think fish would be quite good this way with maybe a lemon
marinade -- or possibly a peanut/lemongrass marinade. Or maybe
just stuffing the cavity of a fish with lots of basil sauteed
in a mirepoix of onions, carrots, and celery. Salmon comes to
mind.
Ted Taylor
...my husband in particular likes to make a dish called "Evil
Jungle Prince" -- chicken morsels in a coconut milk and basil
sauce. You can also make a vegetarian version. If folks are
interested, I'll try to post a few of our favorite Thai-with-basil
recipes.
Re:
Though I have never done it, I have thought of taking basil
branches and placing them on the outside of the meat I would
like to grill, attaching them by tieing them round and round
with some string.
You may already know this, but a fairly easy way to accomplish this is to take a sharp knife, make small cuts into the meat (not deep, just going slightly under the skin) and work the basil into those cuts. Like inserting lardoons, but with basil instead. You might also, if the meat /is/ very lean, actually make up a paste that's heavy on the lard and heavy on the basil, too, and lard the meat with that paste. Sounds delicious, to me -- I'll have to convince my green-thumbed wife to grow us some fresh b
asil.
* Origin: Point software for the Mac! (1:109/104.4214)
Phil Ritari
Miller-Tutzauer) writes:
> marinade -- or possibly a peanut/lemongrass marinade. Or maybe
> just stuffing the cavity of a fish with lots of basil sauteed
> in a mirepoix of onions, carrots, and celery. Salmon comes to
> mind.
I missed the original thread, but I have had excellent results with stuffing
basil leaves under the skin of chicken pieces and grilling them.
bruce bowser
BRUCE
:)))))))))))