Aug
11
    
Posted (Lori) in News

Miriam sent this recipe from Barefoot Contessa, by

ROASTED EGGPLANT SPREAD

2 medium eggplants, peeled

1 red bell pepper, seeded

1 red onion, peeled

2 garlic cloves, minced

3 tablespoons good olive oil

1/2 teaspoon cayenne pepper

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons lemon juice

2 tablespoons tahini

3 tablespoons chopped parsley, plus extra for garnish

Preheat the oven to 400 degrees F.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.

SUUMER SAVORY AND BEETS
You’ll find tips and recipes for summer savory and beets on the week 3 newsletter; scroll down. But here’s a great recipe for a fantastic cold beet soup. It doesn’t taste very good warm; I was very disappointed when I tasted it. But once it was fully chilled it was great,

COLD APPLE BEET SOUP, from Brokeass Gourmet

INGREDIENTS
3 large beets, scrubbed, ends removed $2
extra virgin olive oil Pantry
1 red onion, diced $0.50
4 cloves garlic, diced Pantry
1 1/2 ” piece ginger, minced (about 2 tbsp)
2 sweet, crisp apples (such as Fuji), peeled, cored and diced $1
juice and zest of 1 lemon $0.50
1 handful flat-leaf parsley, chopped $1 for a bunch
salt and pepper to taste Pantry
RECIPE SERVES 4-6
DIRECTIONS
Preheat oven to 400 degrees F.
Place beets on a baking sheet and drizzle generously with olive oil. Rub to cover beets fully with oil. Roast in oven for 30-40 minutes, or until tender.
Under cold running water, gently remove the beets’ skins. Chop the skinless, roasted beets into 1″ pieces and set aside.
Heat 1 tbsp olive oil in a large pot over medium-high heat. add onion, garlic, ginger and apples. Cook until very fragrant, stirring occasionally, about 2 minutes. Add chopped beets and 4 cups water. Cover and allow to cook for 18-20 minutes, or until apples and beets are very soft.
Add lemon juice and zest and parsley.
Puree using a blender, food processor or immersion blender. Season with salt and pepper to taste.
Serve hot or chilled.
3 large beets, scrubbed, ends removed
extra virgin olive oil Pantry
1 red onion, diced $0.50
4 cloves garlic, diced Pantry
1 1/2 ” piece ginger, minced (about 2 tbsp)
2 sweet, crisp apples (such as Fuji), peeled, cored and diced $1
juice and zest of 1 lemon $0.50
1 handful flat-leaf parsley, chopped $1 for a bunch
salt and pepper to taste Pantry
Preheat oven to 400 degrees F.
Place beets on a baking sheet and drizzle generously with olive oil. Rub to cover beets fully with oil. Roast in oven for 30-40 minutes, or until tender.
Under cold running water, gently remove the beets’ skins. Chop the skinless, roasted beets into 1″ pieces and set aside.
Heat 1 tbsp olive oil in a large pot over medium-high heat. add onion, garlic, ginger and apples. Cook until very fragrant, stirring occasionally, about 2 minutes. Add chopped beets and 4 cups water. Cover and allow to cook for 18-20 minutes, or until apples and beets are very soft.
Add lemon juice and zest and parsley.
Puree using a blender, food processor or immersion blender. Season with salt and pepper to taste.
Serve hot or chilled.

THINGS TO DO WITH LEMON BASIL

FROM: http://www.specialtyproduce.com/produce/Lemon_Basil_152.php#sthash.nwEmJMCs.dpuf

Lemon basil is delicate and should be used immediately upon purchase. Store dry and refrigerated for up to a week.

–Pick the leaves and use fresh or dried in vinegars, with fish, vegetables or added to soups.

–As with most basil varieties, lemon basil should only be cooked briefly so as not to sacrifice its flavor and aromatic qualities.

–Chop lemon basil and puree with fresh blueberries and water, then serve as a cold soup.

–Blend fresh lemon basil with cream, then warm and serve over pasta.

–Add chopped fresh lemon basil to lemon cookie dough.

–Puree lemon basil leaves with 1/4 cup water, then mix with sweetened yogurt and freeze and serve frozen yogurt with grilled nectarines.

FROM: THE SPLENDID TABLE

• Stir Fry with Lemon Basil

Try adding a big handful of the whole leaves to a favorite stir-fry just before you take it out of the pan. The basil sets off spicy dishes, pork, seafood, and most vegetables.

• Lemon-Basil Infused Grilled Chicken

Butterfly a chicken, rub it all over with crushed garlic, ginger and oil if you’d like. Then cover the bottom of a shallow dish with half of your big bunch of lemon basil. Spread the chicken over it and cover the bird with more basil, saving about 1 cup of leaves for the chicken glaze. Rub the chicken’s basil into the bird’s surface. Lightly cover and refrigerate overnight. To cook, slow roast on the grill or in the oven.

During the last 30 minutes glaze the chicken by brushing with a puree of the 1-cup basil leaves, 3 tablespoons sugar, a seeded and minced Thai chile, the juice of a lemon and 1/3 cup canola oil.

• Lemon Basil Snap Beans

All through the summer and fall we eat these with our fingers with drinks. The simplicity is belying; the beans showcase the basil brilliantly.

Boil yellow “green” beans in salted water until tender (just beyond tender crisp). Drain and rinse with cold water to stop their cooking.

Turn the beans into bowl and keep them at room temperature up to 3 hours. When you’re ready to eat, toss the beans with a generous amount of coarse salt and 1 cup of lemon basil leaves for every ½ pound of beans. Enjoy them at room temperature.

FROM: THE FOOD NETWORK

Lemon Basil Pasta Salad

1 pound farfalle pasta

4 plum tomatoes, cut into 1 inch dice

8 basil leaves, cut into chiffonade—(or use lemon basil

and reduce lemon juice)

1 lemon, juiced

1/4 cup extra-virgin olive oil

3 teaspoons salt

Fresh basil leaves, for garnish

Fill a large pot 3/4 of the way with water and place over high heat. Add plenty of salt and bring to a boil. Add the pasta and cook 8 to 10 minutes, until al dente. Drain the pasta and rinse under cold water to cool down.

Put the pasta in a large serving bowl and add the tomatoes, basil, lemon juice, olive oil and salt. Toss well and garnish with fresh basil leaves.

Recipe courtesy of Dan Smith and Steve McDonagh

LEMON-BASIL COOKIES

From Myrecipes.com

1/2 cup fresh lemon-basil leaves

7/8 cups sugar, divided

1/2 pound butter, softened

2 tbs cup lemon juice

1 small egg (or ½ large egg)

3 cups all-purpose flour

Garnish: fresh basil sprigs

Process basil and 1/8 cup sugar in a food processor until blended.

Beat butter at medium speed with an electric mixer until creamy; gradually add remaining cups sugar, beating well. Add lemon juice and egg, beating until blended. Gradually add flour and basil mixture, beating until blended.

Shape dough into 1-inch balls, and place 2 inches apart on lightly greased baking sheets. Flatten slightly with bottom of a glass dipped in sugar.

Bake at 350° for 8 to 10 minutes or until lightly browned. Cool on wire racks. Garnish, if desired.

ALSO:

Add to lemonade

Try a lemon-basil and pineapple smoothie.



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