Basil-Spice of the Week
Native to Asia, basil (Ocimum basilicum) is now grown commercially in California.
Also, in Africa and many European countries. There are dozens of species of basil. The most popular in the United States is the large-leaved sweet Italian variety. The dominant flavor of this culinary plant is a licorice taste which complements many foods.
There’s nothing finer than fresh basil.
But, if fresh is not available, dried will impart the unique flavor we all enjoy.
The many uses for basil
Use to flavor tomato, orange and lemon juices.
Flavor vinegar to be used in making salad dressings and marinades.
Include in soups, especially tomato-based soups and broth.
This is one of the key ingredients in tomato-based sauces for pasta and other Italian dishes.
Season orange-based sauces and glazes for meats and vegetables, whether sweet or savory.
Excellent in fruit dishes
Sprinkle over sliced tomatoes along with a drizzle of oil and a splash of vinegar.
Stir into cream cheese, cottage cheese, cheese dips and sandwich spreads.
Add an herbal taste to chicken salad, egg salad and deviled eggs.
Fish sauces and broiled fish respond to the licorice flavors of basil.
No matter how they are prepared, use to season any vegetable.
Blend with chopped meats and sausage.
Stir into butter sauces for fish and vegetables.
here are two recipes to brighten up your kitchen
Tomato Carrot Soup
Equipment
- 3-quart soup kettle
- electric blender
Ingredients
- 1 large onion chopped
- ½ pound carrots peeled and sliced
- 1 28-ounce can tomatoes
- 1 12-ounce can tomato juice
- 1 10-ounce cans vegetable or chicken broth
- 1 soup can water
- 1½ Tbsp. tomato paste
- 6 leaves fresh basil or, ½ teaspoon dried
- ¼ tsp. white pepper, fine-grind or, black pepper
Instructions
- Place all in a soup kettle and simmer 30 minutes.
- Puree' in the blender until smooth.½
Notes
Spicy Italian Meat Sauce
Equipment
- deep skillet or 3-quart saucepan
Ingredients
- 1 pound ground beef or pork
- 3 Tbsp. olive oil
- 2 tsp. beef bouillon granules
- 1 tsp. sea salt
- 1 tsp. sweet paprika
- 1 tsp. dried oregano
- 1 tsp. dried basil
- ½ tsp. dried thyme
- ½ tsp. onion granules/powder
- ½ tsp. Cayenne powder
- ¼ tsp. black pepper
- 2 cloves garlic smashed
- 1 15-ounce can crushed tomatoes
- 1 8-ounce can tomato sauce
- 1 cup dry red wine
Instructions
- Heat the skillet/saucepan over medium heat. Add ground meat and brown until no longer pink.
- While browning the ground meat in the skillet, blend the bouillon granules, salt, herbs and spices together; set aside.
- Drain excess grease from browned meat.
- Sprinkle the bouillon/spice blend over meat, then add garlic, tomatoes, tomato sauce and red wine. Stir well to combine; cover and lower heat.
- Simmer 45 minutes, stirring occasionally.