Posts Tagged ‘basil

23
Aug
18

Processing…..

It’s one of those days, back from the market the fresh food laid out, recipes floating around what to do to capture the freshness of the purchase. Usually a simple salad is prepared or just tasting the produce with bread is a way to assess the flavors. It’s also a time to have a fresh fruit bowl as a meal.

Tomatoes, still coming  from the garden need to be processed. Some have been scalded, cooled and peeled for the freezer. A real easy way to process tomatoes is to juice them, a bowl filled with fresh picked cherry tomatoes yielded about 20 ounces of juice. The pulp was the chefs treat , good smeared on bread with salt and pepper. Having an attachment for juicing for the mixer makes this an easy task, a worthwhile purchase years ago. Just before bottling, strained with a filter type bag.

 

Processing tomato juice

Tomato juice

One of the other uses for tomato is salsa. Onion, shallot, chives, hot peppers are just some of the additions along with cilantro and various seeds.

tomato salsa over water spinach on flour tortilla, just one of the uses of the cherry tomato.

Other preparations are, water spinach pesto, and basil pesto although I use the term basil loosely, some of the labeling from the market, and my tasting disagree , but I’m not familiar with different type  of basil, none the less the green leaves were mixed with garlic, chives, oil, and salt and pepper via the food processor yielding a very concentrated paste. The home made pesto guarantees an easy way to incorporate the greens into your diet without cooking and as a bread lover a meal in itself when applied to fresh bread or crackers. Dressing pasta is also a favorite of the pesto.  Another leafy green with a lemony flavour was added to each pesto. Also as it was time to bottle Kombucha some of the lemony leaves were added to each bottle. Green beans were trimmed and frozen.

 

Processing water spinach

As a traditional pesto might include Parmesan cheese, none was available at the time. Also some pecans and toasted sesame seeds were added to some of the pesto.

I find a pleasant surprise when I unwrapped the pork belly, atop there were ribs, which I trimmed for an additional meal. 

Trimmed pork belly, ready for freezing or immediate meal.

Mango can be made into a chutney for a flavorful addition to a meal or a dessert.

 

24
Jul
18

Pesto: Basil ,Chive and Garlic

A simple blend of what I have on hand:

  • Fresh Basil
  • Lemongrass
  • Fresh Chive
  • Garlic
  • Olive Oil
  • Tri Blend Peppercorns , White, Black and Szechuan
  • Walnuts

A Pesto need not be a strict list of certain ingredients. Blend to your specific taste. Try different additions for tasting ingredients.

IMG_5160(2)

IMG_5161(1)IMG_5165IMG_5166(2)IMG_5163IMG_5164photos from June 26th.

IMG_5167

This makes a good substitute for butter on toast or bread. Cheese can also be grated on top. Thinned with oil and vinegar a dressing for greens, tomatoes etc. A dipping sauce, a pasta sauce, I enjoy this when the fresh ingredients are available. Blended in a food processor or an unplugged version could be made in a mortar and pestle. I usually drizzle the oil in at the end after the fresh ingredients have been blended.

 

23
Jan
18

thick crust pizza with cheese, greens and herbs

Just a quick pizza with some greens and herbs from the hydroponic garden added at the last few minutes of baking

IMG_3927

IMG_3928IMG_3929

21
Nov
15

Simple pizza

a few basic ingredients for a quick snack….IMG_9342Onion, garlic, basil, thyme, goat cheese, Parmesan. A light sprinkle of dried hot red peppers, salt and pepper and  a drizzle of olive oil. Basic but good.

IMG_9341before the oven

31
Oct
15

Eggs and Polenta

something different on the breakfast plate , polenta.

Very easy to make , simply stir the corn flour/meal into boiling water, cook for about 5 minutes.

Place the mixture in a greased bread pan, let cool and refrigerate, the mixture will gel.

Similar to cornbread, but more gelatinous, slice the polenta, bake slightly and broil and/or fry, with olive oil.

If desired, make a sauce, veggie and re-hydrated mushrooms were available.

IMG_9144Plated up

IMG_9141

The cooled and refrigerated polentaIMG_9142

The mushroom veggie sauce.

IMG_9143 Sliced and fried polenta.

The ingredients for the polenta: Colavita instant  Polenta Cornmeal Mix.

100% pre-cooked corn flour, 100% Gluten free

21
Oct
15

Herbed butter

My herbs are going wild, the cool weather and in the kratky system , spent one night in from the cold , now with the return of mild (relatively speaking) weather they are back out doors. The basil and the chives grow just as fast as we use them. Oregano in the DWC bubbler system gets harvested from time to time.

Just chop , mix with butter , and leave available for use. 

  
  
  
  
Made this before with garlic, left the garlic out this time. 

A good spread on toast , would be even better on garlic bread, or added to sautéed food.

17
Oct
15

Pizza toast

Instead of preparing another batch of dough, making use of bread already baked.

Lightly toasted white bread that has a small addition of spent stout grains, topped with sausage, green peppers, mushrooms, tomatoes and cheese. Of course a sprinkle of dried hot peppers.

The sausage, green peppers and mushrooms were sautéed, added to the toast, broiled and then add tomatoe and cheese, several  seconds under to broiler to finish.

Sprinkle with grated cheese , garnish with basil. 

 

03
Oct
15

gnocchi and sausage

IMG_8874Second batch, better results with this gnocchi  dough recipe made with leftover cold mashed potatoes.

Easy to make on demand.

These gnocchi have chives in them.

22
Aug
15

Light lunch and snacking during the work day

IMG_8502

Some times the typical sandwich lunch can get boring. Food from leftovers , meals from restaurants or food prepared from home can be containerized. Multiple small containers can provide quick snacking for those 10 and 15 minutes breaks during the morning and afternoon.
One of my favorites is when fresh food is available from the garden.

just add pepperoni..

deconstructed pizza ….?

14
Sep
14

tomato – basil custard (quiche)

real men don’t eat quiche, so custard seems better…..

Fresh tomato and basil from the garden narrowed down this recipe.
But any event, it took a bit of time to make a crust the egg mixture was easy and the result was good.
From:
http://www.bostonglobe.com/lifestyle/food-dining/2014/09/02/recipe-for-tomato-basil-quiche/FfpVGKTRD2j0bB9ppuV6UN/story.html?p1=Article_Related_Box_Article_More

for the PASTRY:

1½ cups flour
¼ teaspoon salt
¼ teaspoon baking powder
1 teaspoon sugar
½ cup (1 stick) unsalted butter, cold and cut up
¼ cup ice water mixed with 1 teaspoon vinegar
Extra flour (for sprinkling)
Add sliced butter to the dry ingredients and with a hand held pastry blender, cut in the butter to get a crumbly mixture. Add the ice water mixture and pull together.
form into a ball , slightly flatten and refrigerate for about 20 minutes while you get the rest of the ingredients together and 9 inch deep dish pie pan.

FILLING

4 eggs
2 tablespoons flour
Salt and pepper, to taste
Pinch of ground nutmeg
1 cup heavy cream
½ cup milk
whisk the above together and set aside.
and prep ready :
1 cup grated smoked or plain mozzarella
2 tomatoes, sliced ¼-inch thick
½ cup torn fresh basil leaves

Back to the pastry, roll it out to about 12 inches diameter and place in the pie pan. Refrigerate again for 20 minutes. I put a stockpot that fit  in the pie pan to hold down the crust while baking. Bake for about 12 minutes, remove the weight, the stockpot, and finish baking another 10 minutes or so, cool.
IMG_6166The recipe wasn’t specific but I guessed 1/2 the  cheese goes in the bottom of the crust.

IMG_6167

followed by the sliced tomato

IMG_6168

Then the torn basilIMG_6169gently pour in the custard

IMG_6170 IMG_6171

top with the rest of the cheese. Some of the mixture poured over the crust, should have rolled it out bigger to go up the side of the pie plate.

IMG_6172Bake at 375 for about an hour or less, let it puff up and brown.

cool slightly serve hot or cold.

Diane wanted the first piece.

IMG_6174

The crust was a bit overdone, definitely not soggy ! fresh tomato and basil was refreshing !

IMG_6175




Archives

September 2022
S M T W T F S
 123
45678910
11121314151617
18192021222324
252627282930  

Twitter Updates

Follow Metro Blog on WordPress.com

Original Netcom Site Ending May 01 2019


Antique and Vintage Clocks

Collecting, repairing and restoring antique and vintage mechanical clocks

pacmaniax

Okay, so it's really just ONE Pac-Maniac, but you get the picture.

My Favourite Pastime

Simple Everyday Recipes

Zero-Waste Chef

Less waste, more creativity, tastier food

Talking Hydroponics

Growing & Much More

Power Plant Men

True Power Plant Stories

Bottles & Cans & Just Clap Your Hands

Rhode Island’s Better Beer Blog • by Lou Papineau • @BottlesCansRI • bottlescansclaphands@yahoo.com

Goan Recipes

Learn about Goan and Indian Recipes

cooking from the heart

inspired by june & norma

RecipeReminiscing

Food the old fashioned way

Beer Hobo

Words and photos from the road

Alcoholidays with Mama Bear

"I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they are going to feel all day." -Dean Martin

spf 99

my two ounces

Bard's Home Brew Brewery

A Homebrew Journey

TwistedSifter

The Best of the visual Web, sifted, sorted and summarized

rise of the sourdough preacher

Of homemade bread, food and other recipes / Una storia di pane fatto in casa, cibo ed altre ricette

Rugutis

The spirit of fermentation

JEFFREYTHARP.COM

A voice of sanity in a world gone mad...

Later On

A blog written for those whose interests more or less match mine.

My Food and Me

... just about food and more food!!!

my sister's pantry

Eat food... real food

Rantings of an Amateur Chef

Food...cooking...eating....tools - What works, and what doesn't!

Two Barn Farm

Sustainable Farming, Permaculture, Gardening and Homesteading in Ohio

Little London Observationist

An expat blog about "the little things" in London

elfogoncito.net

Cocina Dominicana

gettin' fresh!

turning dirt into dinner

Talin Orfali Ghazarian

Don't ever change yourself to impress someone, cause they should be impressed that you don't change to please others -- When you are going through something hard and wonder where God is, always remember that the teacher is always quiet during a test --- Unknown

ediblesubstance

A foodie's thoughts

Food in Jars

a little mech, tech, and food

cupcakejunky

Fashion, Food, Interior Design and Architecture

Rachel & Maya

Dishing about all things food related.

Advoken's Blog

Just another WordPress.com weblog

Croque-Camille

Food Adventures in Paris

Veggicurious

Vegetable-forward food and lifestyle experiments featuring bold flavors with an international focus.

Wide Angle Adventure

a resource for the independent traveler

con tomates

Juicy living in the Iberian Peninsula and beyond

%d bloggers like this: