The Mediterranean staple doesn’t have to wait for tomatoes to arrive
Green beans add crunch to the popular Thai basil chicken dish, while chopped peppers add heat. [Gretchen McKay/Pittsburgh Post-Gazette]
Fresh and creamy, key lime pie with basil chunks hits the spot on a hot summer night. [Gretchen McKay/Pittsburgh Post-Gazette]
Mix basil, cilantro, mint and jalapeño into a bright, spicy sauce for fried fish. [Gretchen McKay/Pittsburgh Post-Gazette]
Mix basil, cilantro, mint and jalapeño into a bright, spicy sauce for fried fish. [Gretchen McKay/Pittsburgh Post-Gazette]
Basil pesto requires no cooking and comes together in minutes in a food processor or blender. [Gretchen McKay/Pittsburgh Post-Gazette]
Classic bruschetta and Caprese salad can still be weeks in the making. My basil, however, is a big deal, even without tomatoes.
The same late spring rain and cold that inhibited the tomatoes in my garden extended the basil window to establish. While last year’s crop grew quickly, becoming woody and thick in May temperatures, this summer’s basil is lush, tender and fragrant.
As much as basil likes sunlight, it also likes plenty of water. Since my partner recently reconfigured our backyard sprinklers, installing a mister that sprays several times a day over basil in a “smart pot” shared with cucumbers and chiles, the Mediterranean herb really it has reached the big moment. Harvesting whole bunches of basil, I’ve sprinkled its leaves on everything from green salads to stir-fries.
In a vase on the kitchen counter, home-grown or store-bought basil will stay fresh for about a week, compared to refrigerated basil that fades after a couple of days. Better than buying bunches of basil, cooks short on garden space can buy a seedling and nurture it on a porch, patio or sunny windowsill. Along with parsley, sage, thyme and oregano, basil does just as well in a pot as it does in the ground and is ready to pick in about three weeks.
Native to parts of Asia and Africa, basil is grown worldwide and used in a variety of cuisines, although the sweet variety (Ocimum bacilicum) and its close cousin, Genoese basil, are more associated with Italian and Mediterranean cuisine.
Basil even has a place in Italian folklore, which characterizes it as a token of love. If a man accepted a sprig of sweet basil from a woman, it was believed that he would fall helplessly in love with her.
Thai basil, on the other hand, has a licorice flavor, making it a favorite choice for Asian dishes. Another popular variety, lemon basil has a distinct citrus flavor that lends itself to seafood. This year, I grew purple basil for its striking color and slightly spicy flavor, along with the large-leafed ‘Mammoth’ variety and a second sweet crop.
Pesto is an obvious reservoir for copious amounts of sweet basil. But when I want a change of pace from the nutty, cheesy taste of pesto, I make a similar but lighter dressing. Gremolata traditionally uses parsley, but a variation with basil involves finely chopping the herb with lemon zest, garlic and a pinch of salt. Remember, but with a little heat, the following recipe for cilantro and basil sauce.
Also seasoned with chilies this chicken stir-fry with the first green beans of the summer and Thai basil. Without this herb, the dish is just as delicious with sweet basil.
And sweet basil gets even sweeter in dessert. This creamy and fresh key lime pie transcends the main flavor profile with the addition of basil. The inherent mintiness of sweet basil is a lovely complement to the citrus.
If you have leftover basil, mix up a batch of pesto to use it in many ways beyond pasta: spread it on sandwiches, fold it over pizza, toss it with steamed or grilled vegetables, beat it with mayonnaise for chicken, egg or tuna salads and fold them. in softened butter, then spread over corn on the cob.
For pesto: In the bowl of a food processor, finely chop 1/2 cup pine nuts or any shelled nut; scrape into a medium bowl. Without cleaning the processor bowl, finely chop 3 ounces Parmesan cheese; scrape into bowl with nuts. Without cleaning the processor bowl, add 2 cups of basil leaves, along with 4 peeled and minced garlic cloves. Add 1/4 teaspoon salt and a pinch of pepper. With the processor motor running, drizzle in 1/2 cup olive oil until emulsified. Stir the mixture into the bowl with the nuts and cheese. (To freeze, portion pesto into 4-ounce glass mason jars, cover with lids, and store in freezer.)
Or freeze plain basil to extend its use. First, blanch the leaves to preserve their bright green color, then dry them with a tea towel or paper towel. Place the leaves in a freezer-safe container, separated in layers with wax or parchment paper. Or puree fresh basil leaves with a little olive oil (1 tablespoon per 1 cup of basil) and freeze the mixture in an ice cube tray.
Reach Features Editor Sarah Lemon at 541-776-4494 or slemon@rosebudmedia.com. Tribune News Service contributed to this story.
Spicy Thai Chicken Basil
2 tablespoons of vegetable oil
3 spoons of oyster sauce
2 tablespoons of soy sauce
2 tablespoons of fish sauce
3 spoons of sugar
1 red pepper, peeled and chopped
8 ounces green beans, trimmed and cut into 1-inch pieces
1/2 small yellow onion or 2 shallots, peeled and thinly sliced
4 cloves of garlic, peeled and chopped
3 fresh red Thai chilies, stemmed, seeded and finely chopped, or 1 teaspoon dried red pepper flakes
1 1/2 pounds boneless, skinless chicken thighs, coarsely chopped
1 1/2 to 2 cups lightly packed basil leaves
Jasmine rice, to serve
Heat the oil in a heavy, high-walled wok or pan over high heat. As the wok heats, whisk the oyster sauce, soy sauce, fish sauce and sugar in a bowl until well combined. Aside.
Add the pepper and green beans to the hot wok. Fry for 1 minute. Stir in the onion, garlic and chiles. Cook until fragrant, about 1 minute more.
Add the chicken and sauté, breaking it up as you go, until it begins to brown, about 2 minutes.
Pour the prepared sauce. Continue cooking until the sauce begins to glaze the meat, about 1 to 2 more minutes.
Stir in the Thai basil leaves and cook until the chicken is fully cooked, the basil has wilted and the liquid has mostly evaporated. Serve hot with rice. Taste and add more chili flakes if not hot enough.
Makes 4 servings.
— Recipe adapted by Tribune New Service from hostthetoast.com
Key lime pie kissed with basil
For crust:
10 whole graham cracker sheets
5 tablespoons of melted unsalted butter
1/3 cup of sugar
For filling:
3 teaspoons grated lime zest
3 egg yolks
1 can (14 ounces) sweetened condensed milk
2/3 cup freshly squeezed lime juice, from about 6 limes
1/4 cup thinly sliced basil (about 12 large leaves)
1 cup cold or whipping cream, to decorate
Lime slices, to garnish
Preheat oven to 350F.
Finely crush the graham crackers in a food processor or in a large zip-lock plastic bag with a rolling pin. You should get about 1 1/2 cups of crumbs.
Using a rubber spatula, in a medium bowl, mix the cookie crumbs with the melted butter and sugar until well combined. The mixture will be thick and sandy. Press the crust mixture into the bottom of a pie plate and slightly up.
Bake the crust in the preheated oven for 8 minutes; remove and let cool a little.
In a medium bowl, whisk together the lime zest and egg yolks until creamy and well blended. Add the sweetened condensed milk and then the lime juice. Gently fold in the basil.
Bake the cake in the preheated oven until the center is set but still wobbly, about 15 to 17 minutes. Cool to room temperature and then refrigerate for at least 3 hours.
When ready to serve, whip the heavy or whipping cream with a mixer or in the bowl of a stand mixer fitted with a whisk attachment until stiff peaks form. Pour whipped cream into a zip-top plastic bag and snip off a corner. Pipe the whipped cream around the edges of the cake, zigzag it across the top, or just serve it on the side in a pretty bowl.
If you want, you can also garnish the cake with the thin slices of lime.
Makes 6 to 8 servings.
Fried fish with coriander and basil sauce
For the sauce:
1 large bunch of coriander, without stems
1/2 cup basil leaves
1/4 cup of mint leaves
1 jalapeño, without stem and seeds
2 cloves of garlic, peeled
1/2 cup olive oil
Juice of 1 or 2 limes
Salt, to taste
For fish:
1 pound tender white fish fillets, such as cod, tilapia or catfish
Salt and freshly ground black pepper, to taste
Juice of 1 lime
1/3 cup flour
2 cloves of garlic, peeled and thinly sliced
2 tablespoons of vegetable oil
Prepare the sauce by finely chopping the cilantro, basil, mint, jalapeño and garlic; put in a bowl Stir to mix. Stir in the oil, lime juice and a little water, if needed, to thin it to the desired consistency,
Season the fish fillets with salt, pepper and lime juice, then dust lightly with flour. Dust off any excess flour.
Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic slices and fry until lightly browned, about 1 minute, then remove from the pan.
Place the fish in the pan (avoid crowding). Fry the fish in hot oil until it flakes easily with a fork, about 4 minutes per side.
Serve the fish immediately, topped with the coriander and basil sauce.
Makes 4 servings.
