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Chef2Chef Recipe Club - Volume 4 Issue 116 - June 9, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, This week we'll feature recipes using fresh herbs. Today we'll focus on basil, one of my favorite fresh herbs. I grow it outside during the summer months and always have at least one inside year round. Here are some basic facts and tips about the herb. The plant's leaves are used in cooking, and these leaves can range from green to reddish to purple in color. There are more than sixty different varieties of basil, each with its own distinct and wonderful flavor. These flavors include hints of lemon, thyme, jasmine, clove, cinnamon and anise. For best flavor, the leaves should be picked before the plant flowers. As an added benefit to growing your own, basil is said to repel flies, mosquitoes and cockroaches. Although basil is an annual, you can pinch it back to keep it from flowering, extending its growing period. Lots of folks keep basil growing in pots indoors in a sunny window to have fresh basil at their fingertips. If you don't have a basil plant, you can still find fresh basil leaves in your grocery stores in the produce department. Look for fresh, vibrant green leaves with no dark spots or signs of decay. Fresh basil leaves should be layered in damp paper towels inside a plastic bag and refrigerated up to four days. For basil with stalks attached, place in a glass of water and cover with a plastic bag secured to the glass. Store in your refrigerator, change the water daily, and use within the week. Do not wash the leaves until you are ready to use them. Add the fresh basil to your recipe towards the end of the preparation for the best flavor. Basil is readily available in dried form, but it cannot compare in flavor to fresh basil. Dried basil should be stored in a cool, dark place away from heat and light. Dried herbs lose their potency within six months, even under the best conditions. Bear in mind that dried basil can easily have been sitting on your grocer's shelf for months by the time you buy it. Buy small amounts unless you use a lot of any spice or herb. -------------------------------------------------- Recipe Club, The secret to creating classic sauces, delicious soups or superb risotto is starting with a flavorful stock base. GatewayGourmet.com now offers More Than Gourmet's complete line of gourmet stocks & glaces at great prices. With a year shelf life, these reductions are perfect for home cooks and personal chefs who want to achieve maximum flavor without spending countless hours making their own. No chemicals. No MSG. No fillers or preservatives. Compare the ingredients. Demi Glace & stock reductions including veal, lamb, lobster, duck, veggie, venison, & more. For our Chef2Chef 10% off special, please visit http://www.profcs.com/app/adtrack.asp?AdID=36079 -------------------------------------------------- Basil supposedly derives its name from the terrifying basilisk, a half-lizard, half-dragon creature with a fatal piercing stare according to Greek mythology. The basil plant was considered to be a magical cure against the look, breath or even the bite of the basilisk when a basil leaf was medicinally applied. Although this story moved into the realm of fable, basil was still considered a medicinal cure for venomous bites. In keeping with its hostile status, later Greeks and Romans believed the most potent basil could only be grown if one sowed the seed while ranting and swearing. This custom is mirrored in French verbage where semer le baslic (sowing basil) means to rant. In Greece today, basil is readily grown as an ornamental and is used in certain religious rituals as a symbol of fertility. In medieval times, it was thought that scorpions came from basil. Legend says to acquire a scorpion, one should place a few basil leaves under a flowerpot and after awhile, the pot would be lifted to expose a scorpion. This legend no doubt ties into the Greek lore of the basilisk. Angel Hair with Tomatoes, Basil & Garlic 8 Servings Ingredients: 1 lb Angel Hair or Capellini, uncooked 2 tbsp. vegetable oil 1 tbsp. minced garlic 5 cups tomatoes; diced 1/2 tsp. basil 3/4 cup low-sodium chicken broth 5 tbsp. Parmesan cheese Salt and freshly ground pepper to taste Instructions: Prepare pasta according to package directions, drain. Heat oil in a large skillet over medium-high heat. Add garlic and cook for one minute. Add tomatoes, basil, salt and pepper. Cook for 3 minutes. Add hot pasta to skillet; toss well. Add chicken broth and stir. Toss with Parmesan cheese and serve immediately. -------------------------------------------------- SignatureSecrets.com A "signature" dish shows off a chef's or restaurant's creativity - an item worthy of bearing the name of the creator. In the same tradition, Signature Secrets culinary thickener provides the very best in thickening - speed, versatility, stability, appearance and taste - in hot or cold preparations. That's correct. You do not even have to cook Signature Secrets culinary thickener. It delivers smooth, appealing, lump-free textures in soups and sauces, gravies, dressings, and desserts. And they'll stay that way in and out of the freezer or refrigerator, saving you time and energy. This product is now available for the Restaurant Industry, Personal Chefs or Caterers at our online store. http://html.chef2chef.net/goto.php?id=205 -------------------------------------------------- Salmon with Pistachio Basil Butter 6 servings Ingredients: 1/4 cup Pistachios (about 1 ounce) 10 lg. Fresh basil leaves or 1/4 cup parsley and 2 tsp. dried basil, crumbled 1 Garlic clove 1/2 cup (1 stick) butter, room temperature 1 tsp. Lime juice 6 oz. 1-1/2-inch-thick salmon fillets 1/2 cup Dry white wine Additional fresh basil - leaves (optional) Instructions: Process pistachios, 10 basil leaves and garlic clove in processor until finely chopped. Add 1/2 cup butter and 1 teaspoon lime juice and process until incorporated into mixture. Season to taste with salt and pepper. Transfer butter mixture to small bowl. Refrigerated until well chilled (Pistachio butter can be prepared up to 4 days ahead.) Preheat oven to 400-degrees F. Butter 9x13-inch baking dish. Place salmon fillets in dish in single layer. Pour white wine over. Season salmon with salt and pepper. Bake salmon until almost opaque on top, about 10 minutes. Place 2 tablespoons pistachio butter atop each salmon piece. Continue baking until salmon fillets are just opaque in center, about 5 minutes. Garnish with basil if desired and serve immediately. -------------------------------------------------- This Month's Giveaways and Free Stuff! Feeling Lucky? Register to win a cookbook from Robert Wemischner and Diana Rosen called Cooking with Tea. It's a $35 dollar value. Click here to register: http://marketplace.chef2chef.net/sweep/ Whatever's on the grill, you can be sure to bring out the best taste with the trio of grilling sauces that are part of this month's sweepstakes giveaway by Bandana Bandito! First up is a Blue Ribbon approved Habanero Steak Sauce with a true Southwest flavor. 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U.S. residents only. http://html.chef2chef.net/goto.php?id=242 -------------------------------------------------- Basiled Beet Greens with Sesame Seeds Ingredients: 4 shallots, minced 1/4 cup of Chicken or vegetable stock 1 tbsp. butter 1 pound beet greens, washed and stemmed 3 tbsp. fresh basil, minced 1 tablespoon of sesame seeds, toasted Procedure: Combine the shallots, stock and butter in a pot large enough to hold the greens. Cook until the shallots are soft. Add the beet greens and basil and cook only until the greens are wilted and tender. Sprinkle with the sesame seeds and serve at once. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |