Month: August 2011
How to make Basil Oil
This may be the garnish to end all garnishes. I remember so vividly the day we learned this in culinary school, and how I raced home to try it myself, feeling like I had just unlocked some illusive five star chef secret. This simple little technique gives you magnificent, fragrant green gold to drizzle about… Continue reading How to make Basil Oil
Market Watch: Basil
Basil has definitely arrived at the party. Bunch upon fragrant bunch are cramming tables at the markets. Not surprisingly we mostly think green and the same familiar scent and flavor when basil comes to mind. But there are loads of heirloom varieties that are becoming much easier to track down. (and grow yourself!)… Continue reading Market Watch: Basil
Chew on this.
“Since traditional pesto genovese consists of nothing more than basil, garlic, nuts, olive oil, salt, and cheese, the quality and variety of the ingredients you choose really matter. When it comes to basil, shop for the youngest herbs you can find, with the smallest, palest leaves. The smell should be aromatic, not licorice-like. If you… Continue reading Chew on this.
Peach and Custard Pie
This is a peach pie my grandmother has made for years. I adore the visual of the entire peach halves, that always elicits at least one gasp of admiration when set down on the table. With peaches stunningly sweet this time in the season, I also really appreciate the addition of the custard-like filling,… Continue reading Peach and Custard Pie
Quick Tip: How to freeze peaches
Peaches and other stone fruit are perfect and plentiful (and pretty cheap!) at the markets right now. Taking an hour or so and freezing a bunch will be total treasure in your freezer come winter. And…far extend your season for making David Lebovitz’s ridiculously good peach ice cream (it contains sour cream, people! Sour cream!!).… Continue reading Quick Tip: How to freeze peaches
happypeachmonday.
Roasted Nectarine and Zucchini Salad
Here is a quick recipe I dreamt up, while on my roasted produce kick this week, using what is in abundance in the gardens and at the market. Thankfully, it turned out to be heavenly, lick-the-bowl-clean good. There is a magical, sum is definitely greater than it’s parts, result here, as with many very… Continue reading Roasted Nectarine and Zucchini Salad
Technique Tuesday: Roasted Vegetables and Fruit
By this point in the summer I definitely get into a rut and prepare fruit and vegetables from the gardens and market in almost the same ways daily. Not that that is a bad thing, as with produce this amazing, at the height of their season, there is often very little that can improve… Continue reading Technique Tuesday: Roasted Vegetables and Fruit
Chew on this.
“Before throwing anything away, consider whether it might have a use. For example, save vegetable remains to make soup stock or use them as compost to feed your garden.” – the fourth lesson of Mindful Cooking, from 3 Bowls Cookbook, by Seppo Ed Farrey (I’ll also add to be mindful of using every last… Continue reading Chew on this.