Herbs: Basil

 

Probably one of my favorite herbs in the kitchen, for multiple purposes is Basil. It remains a staple part of our container gardening on our deck.  Basil, or Sweet Basil, is a common name for the culinary herb of the mint family, sometimes known as Saint Joseph's Wort in some English-speaking countries.
Basil, originally from India, is a half-hardy annual plant, best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in the Northeast Asian cuisine of Taiwan and the Southeast Asian cuisines of Indonesia, Thailand, Vietnam, Cambodia, and Laos. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.
There are many varieties of basil, as well as several related species or species hybrids of the same name. The type used in Italian food is typically called sweet basil, as opposed to Thai basil, lemon basil and holy basil which are used in Asia. While most common varieties of basil are treated as annuals, some are perennial in warm, tropical climates, including holy basil and a variety known as 'African Blue'.
Varieties of basil (some common, some geographical dominance)

• Sweet basil

• Thai basil
• African blue basil
• Camphor basil, African basil
• 'Dark Opal'
• Dwarf basil, French basil
• Hoary basil
• Holy Basil, sometimes known as Spice basil
• Lemon basil
• Crispum
• Purple basil
• Queen of Siam basil
• Rubin basil 

Basil is commonly used fresh in cooked recipes. In general, it is added at the last moment, as cooking quickly destroys the flavor. The fresh herb leaf should be torn, never chopped to avoid blackening edges. It can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being quickly blanched in boiling water. Fresh basil is also a component in bruschetta, in sauces, flavored oils and Caprese dishes. The dried herb also loses most of its flavor, and what little flavor remains tastes very different, with a weak flavor.

Basil is one of the main ingredients in pesto—a green Italian oil-and-herb sauce. Its other main ingredients are olive oil, garlic, and pine nuts.

Some information here was taken from Wikipedia

Compound Butters

This past holiday season we were in the kitchen more and more. Some times we were in the "test kitchen" mode for Wisteria Bakehaus (www.wisteriabakehaus.com) and some of the time we were creating menu items for our own use. One thing that continued to resurface was the idea of compound butters for meat and fish dishes, gift giving and for baked goods! It was neat to see how some compound butters would/could be used for multiple items. My two favorites were a garlic and rosemary butter and of course on the opposite spectrum, a lemon honey butter!

This is a simple recipe that I found on the FoodNetwork website (www.foodnetwork.com) I have altered it a few different ways based on what herbs were available and what the use was intended. A quick alternative to this process is to purchase flavored oils (i.e. rosemary oil, garlic oil, etc.) But, I must add that it is neat to see some of the fine chopped herbs present in the butter concoctions!

Ingredients
• 1 pound butter
• 3 to 4 tablespoons extra virgin olive oil
• 2 tablespoons fresh chives, chopped
• 1 tablespoon thyme, chopped
• 1 tablespoon sage, chopped
• 1 tablespoon rosemary, chopped
•
Hardware:
• Dough scraper
• Standing mixer
• Parchment paper or plastic wrap
Directions
Chop the butter into uniform chunks using the dough scraper.
Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using the whisk attachment, whip the butter in the mixer's work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes.

Defining Mexican Tools

Here are a few key things that you might find in a Mexican kitchen (business or home)

MOLCAJETE - A molcajete is a stone piece of kitchen equipment, the Mexican version of the mortar and pestle tool, used for grinding foods. Traditionally carved out of a single block of volcanic rock or specialty stone, molcajetes are typically round in shape and supported by three short legs. They are frequently decorated with the carved head of an animal on the outside edge of the bowl, giving the molcajete the appearance of a short, stout, three-legged animal. The pig is the most common animal head used for decoration of this type. The matching hand-held grinding tool, known as a tejolote, is also made of the same rock material.
Molcajetes are used to crush and grind spices, prepare salsas, and guacamole. The rough surface of the stone creates a superb grinding surface that maintains itself over time as tiny bubbles in the basalt are ground down, replenishing the textured surface. As the porous stone vessel is impossible to fully clean, molcajetes are known to "season" (much like cast iron skillets), carrying over flavors from one preparation to another. Salsas and guacamole prepared in molcajetes are known to have a distinctive texture, and some also carry a subtle difference in flavor, from those prepared in blenders and food processors.

COMAL - The most essential tool in the Mexican household is the comal, usually a flat iron or steel skillet that is used to toast chilies and cook tortillas. In some parts of Mexico, clay comals are used, but they can be fragile and not adaptable to high-heat modern stoves. Cast iron comals should be seasoned (although some brands come pre-seasoned) by coating them with a small amount of shortening or bacon grease and baking in a 250 degree F oven. They should not be washed with soap, simply wiped clean and dried over a low flame. In our household e rely on a nonstick gridle pan to create a modern day comal. So not the same!
MOLINILLO - It looks a little like a baby's rattle, but this long-handled wooden tool with several loose wooden rings around the head of the rattle is, in fact, a whisk. Traditionally used to whip Mexican chocolate into warmed milk for a delicious drink, the molinillo is used by placing the head down in the liquid and rolling the handle between the palms.

TORTILLA PRESS - The tortilla press, used to flatten balls of dough for corn or flour tortillas, is usually made of metal and comes in a variety of sizes. Small presses, about 4 inches in diameter, are used to make empanadas or gorditas--little thick corn tortilla "boats" that hold a spoonful of spicy filling after they are cooked on a comal. Most cooks use two layers of waxed paper or plastic wrap to keep the dough from sticking to the metal plates. My mother never used this tool. She relied on the rolling pin to create the memories of great meals.

New recipe

Just received the latest issue of Food Network Magazine. Besides the many great foods and recipes one stood out and I can't wait to try it. I will be sure to share the recipe with James at Wisteria Bakehaus and see if we can't do some variations on the recipe. But, until then... the recipe is for a Carmel Apple Cake. The preparation and final finished product is similar to a Pineapple Upside down Cake. Mouthwatering to even think about it.

Loving Pesto

Historically, original pesto (known as Pesto alla Genovese) is prepared using a mortar and pestle. Modern equipment gives us the convenience of a food processor. The process is very similar. Basil leaves are washed, dried and placed in the processor with garlic and coarse salt, according to recipe and directions.. The pine nuts are slightly roasted/toasted and added to other ingredients. When the nuts are well-incorporated, grated Parmesan cheese and then olive oil are added and mixed. In an air-tight container pesto can last in the refrigerator up to a week, and can also be frozen for later use. Other variations include sun-dried tomato pesto, red bell pepper, or the nut variations that include cashews, almonds or even walnuts. Lesser expensive oils and other herbs, like parsley or mint have also be used.

Pesto is commonly used in pasta recipes, but have grown in popularity used with potatoes, beef, chicken and even some pork dishes. A pleasant variation is used in sliced tomato and mozzarella salad course/appetizer course. Pesto has even been used, stirred into minestrone. Other modern Pesto combinations include: arugula, baby spinach, black olives, lemon zest or crimini mushrooms.

Weekend in the "D"

Spent the weekend in Detroit and the surrounding area. It's true what they say, there's great things to do in our backyard! We started our excursion at the Henry Hotel (previously known as The Ritz Carlton, Dearborn, MI). After checking in we headed to the Henry Ford Estates for lunch. I had their wonderful Estate Burger (cooked medium and topped with cheddar, lettuce, tomatoes and onions on a kaiser roll) with thick cut fries. What a way to start our culinary adventure! From lunch we went to The Henry Ford Museum and walked about looking at collections of our American past. What a continuing education! We took a break in our exploration for iced coffee libations.

We returned to The Henry Hotel for the evening and met up with our friend James for a late night of appetizers and cocktails. I selected and ordered for us to nosh on bruschetta, crab cakes with aioli and tender, breaded chicken strips with dipping sauces from scratch. Add to that glasses of wine and mixed vodka concoctions and life was good. (La Dolce Vida!)

The next morning, was room service. CG had a French rolled omelet with country ham, mushrooms and spinach and sides of rye toast and steaming hot fried potatoes. I opted for my usual, a farmer's breakfast; two eggs, bacon, potatoes, whole wheat toast (whipped butter on the side) and coffee (prepared and served to perfection) Our journey took us to Detroit and the MGM Grand Hotel and Casino. Lunch was in their food court ad it was "game on" for the rest of the afternoon. Turning in meant we had to prepare for breakfast the next day! CG selected the buttermilk pancakes with apple, cinnamon and maple syrup. With that was slices of ham, juice, and coffee. Me, I went for the brioche French toast with caramelized bananas and pecans, a side order of bacon and coffee. what a great weekend! Can't wait to select another local stay-cation for us!

Migas in the Morning

It's no surprise that breakfast is my favorite meal of the day! Any time of the day; at home or dining out it is the perfect solution. I absolutely desire an awesome cup of coffee to start the day usually with a pastry on the go. If we can make the time (usually on the weekends) bring on the big breakfast! I remember growing up, my father would produce these large breakfast meals which would include a combination of eggs, pancakes, sausage, bacon, fried potatoes, toast or tortillas. Maybe sometimes refried beans would join the party. Love and missed you dad! But, I try to keep the memory alive by making a point to fix a "big Breakfast" whenever possible! My ideal menu is two eggs, over medium, fried potatoes, link sausages or bacon, corn tortillas or corn muffins, or whole wheat toast and refried beans!
When the time is short or I need a quick go-to meal for lunch or dinner, migas are always a satisfying meal. So simple and so rewarding! In an 8-inch nonstick pan the magic occurs. Take two or three torn up corn tortillas, fried (I use butter) in a skillet. Add two or three whisked up eggs and a little half ad half. Bring to a soft scramble ad get ready to enjoy. I love the chance to throw on some shredded cheddar cheese or queso fresco when I have it. Accompany this with some salsa and refried beans and I am there!