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Posts Tagged ‘Basil’

from:  Grocery Gardening, by Jean Ann Van Krevelen

Prep Time: about 25 minutes
Cook Time: about 45 minutes
Servings: 8-12 wedges

Tart Pastry Ingredients:
1 1/2 cups pastry or all-purpose flour
1/2 tsp. salt
8 Tbsp. butter
4 Tbsp. ice water

Tart Pastry Directions:
Combine the flour and salt.  Cut in the butter and work with a pastry cutter or your fingers until the flour and butter mixture resembles coarse meal.  Add the ice water to the mixture.  Mix lightly.  Form into a ball.  Turn onto a lightly floured surface and knead a couple of times to ensure the water is evenly incorporated.  Roll the dough into a tight ball and press into a flat square.  Using a rolling pin, roll the dough into a 12 inch circle or large enough for your baking pan.  Gently peel up the crust and fit it into a tart pan or pie pan, crimping the edges.  Chill the pastry shell while preparing the filling. 

Tart Filling Ingredients:
1 Tbsp. (or more) Dijon mustard
3 cups Gruyere cheese, grated
3 cups tomatoes, seeded and sliced
1/3 cup olive oil
1/2 cup combination of herbs (chopped basil, thyme, parsley, oregano, marjoram, etc.)
Salt and fresh-ground black pepper

Tart Filling Directions:
Preheat the oven to 350°.  Remove the pastry shell from the refrigerator.  Spread the Dijon mustard on the bottom of the pastry shell.  Add the Gruyere and top with the tomatoes in a visually pleasing arrangement.  Whisk the olive oil with the herbs, and salt and pepper to taste.  Drizzle the dressing over the tomatoes.  Bake until the crust is golden brown.  Let the tart sit for 10-15 minutes before slicing or it will fall apart.

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From: Zephyr Community Farm

Servings: 4

Ingredients:
2 medium-sized zucchini or yellow summer squash
3 tablespoons dried bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon basil
1 teaspoon summer savory
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 teaspoons corn oil (or other)
marinara sauce (optional)

Directions:
Heat oven to 475 ° F. Lightly oil a baking sheet. Wash the zucchini and pat dry. Do not peel. Cut into eighths lengthwise, then halves crosswise.

On a sheet of wax paper, toss bread crumbs, cheese, herbs, garlic powder, and pepper. Whisk oil and 2 tablespoons water in a small bowl. Moisten the Zucchini spears in this mixture, then roll them in crumb mixture, covering all sides. Arrange on baking sheet.

Bake 7 minutes, or until spears are lightly browned. Turn spears over; bake 3 minutes more. Serve immediately with hot marinara sauce  if desired.

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From: from Asparagus to Zucchini a Guide to Farm – Fresh Seasonal Produce, by Madison Area Community Supported Agriculure Coalition

Prep Time:
Cook Time:
Total Time:
Servings: 4 to 6

Ingredients:
1 1/2 pounds Green Beans, cooked
1 Garlic clove, diced
1 small Onion, thinly sliced
1 tablespoon Olive Oil
2 Tomatoes, peeled, seeded and coarsely chopped Salt & Pepper to taste
1 tablespoon chopped fresh Basil or 1 tablespoon dried Basil
1 tablespoon chopped fresh Parsley or 1 tablespoon dried Parsley

Directions:
Cut beans into 1 inch lengths; set aside. Saute garlic and onion oil in skillet until soft. Add tomatoes, salt and pepper and cook 2 minutes. Stir in basil and green beans. Cover, reduce heat to low and simmer for 3 minutes. Remove from heat, stir in parsley, and serve immediately.

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Basil Sorbet

From: Grocery Gardening By: Amanda Thompson, Robin Ripley, and Teresa O’Connor

Ingredients:

1/2 cup sugar
1/2 cup water
25 fresh basil leaves (or more); coarsely chopped

Directions:

Dissolve the sugar in the water, and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove the sugar water from the heat and cool.

Pour the cooled mixture into a blender or food processor. Add the basil and blend well. *Pour the mixture into a challow pan, cover, and freeze until firm.

Transfer the frozen basil mixture to a blender or food processor and blend well. Return to the pan, cover, and freeze until ready to serve.

Serve with sprig of basil.

*If more convenient, you can use and ice cream maker instead.

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Lasagna

From: http://allrecipes.com/recipe/american-lasagna/detail.aspx

Prep Time: 30 minutes
Cook Time: 1 hr, 30 minutes
Total Time: 2 hrs
Servings: 8

Ingredients:

1 1/2 pounds lean ground beef or turkey
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Directions:

In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.

Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.

In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.

Layer 1/3 of the lasagna noodles in the bottom of a 9×13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.

Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

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from:  Cathy Peterson, Madison Herb Society

1/2 cup crumbled feta cheese
1/2 cup sliced black olives
1 cup sliced radishes
1/4 cup sliced green onions
2 small cucumbers, thinly sliced
1/2 cup olive oil
2 tbsp. lemon juice
2 tbsp. chopped fresh parsley
1 minced clove of garlic
1 tsp. fresh oregano
1/2 tsp. fresh basil
1/2 tsp. fresh thyme

In a large bowl, toss the cheese with olives, radishes, onions, and cucumber until well blended.  In a small bowl, combine the remaining ingredients.  Toss.  Salt and pepper to taste.  Chill one to two hours.  Makes 6-8 servings.

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