Here are all the healthy vegan recipes you need to put this flavorful herb to use! Toasting the pita chips (bake at 375 degrees for 12 minutes or until perfectly crispy). Garnish the scoops with small basil leaves, if you like. Works best with: Purple or sweet Italian basil. Roll the mixture up in a layer of wax paper inside another layer of aluminum foil, as you would with extra cookie dough. If you have trouble finding shiitake mushrooms, use whatever 'shrooms you have on hand. In her book Favorite Recipes from Melissa Clark’s Kitchen, Melissa Clark calls for basil in her coconut fish stew with lemongrass as well as her Thai-style ground turkey with chiles and basil. If you can't find Thai basil, use whichever variety you can find. All Rights Reserved. Substitute lima beans if field peas aren't available. Wine note: A good wine for this dish won't overwhelm the delicate phyllo but will stand up to the salty cheeses and fresh basil. “The most useful thing one can know about basil,” writes Marcella Hazan in her seminal cookbook Essentials of Classic Italian Cooking, “is that the less it cooks, the better it is, and that its fragrance is never more seductive than when it is raw.”. If you’ve never had basil ice cream or gelato, you are missing out. These antioxidants, also known as carotenoids, help to fight off oxidative stress in your body and may protect against chronic disease.”. Photo: Mary Britton Senseney, Credit: Take the idea one step further, as the authors of Canal House Cooks Every Day do, and make a rich simple syrup by combining two parts sugar to one part water. 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Slightly sweet basil adds bold flavor to pastas, salads and sauces. Photo: Oxmoor House, Credit: this link is to an external site that may or may not meet accessibility guidelines. Alex Van Buren is a Brooklyn-based writer, editor and content strategist whose work has appeared in The Washington Post, Bon Appétit, Travel + Leisure, New York Magazine, Condé Nast Traveler, and Epicurious. Look for kaffir lime leaves at Asian markets. You can even make a mixed-herb salad, as chef Jenn Louis suggests in her cookbook The Book of Greens. A few special ingredients—like freshly baked ciabatta bread or imported Dijon mustard—make a quick, simple sandwich seem like a restaurant treat for a midday meal. Photo: John Autry, Credit: Try Veramonte Sauvignon Blanc Reserva from the Casablanca Valley of Chile. The herb can add a nutrient boost to everything from pasta salad to tuna sammies. (The 2008 is $11.). Fold basil into your pasta and potato salads of choice, and notice how much it brightens up the flavor. For best results, crush the basil with sugar in a mortar and pestle to release its fragrant oils. Photo: Oxmoor House. Or, if you don't have a set, process the basil, sugar, and about 1/4 cup of the water in a food processor or blender. Photo: Randy Mayor, Credit: © Copyright 2020 Meredith Corporation. Remember that it can go in sweet and savory directions. Plums will also work in place of pluots. Make extra batches so you'll have enough to last awhile. Happily, there are plenty of ideas out there for how to do that. Snipped fresh basil leaves on top of a pie are the real difference between homemade and takeout. Once cool, strain out the herb. Here are a few of our favorites. We bet you'll love their saucier version. Works best with: Sweet Italian or lemon basil. 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