If this isn’t National Basil Month, it should be. At this time of year, basil has many delicious uses besides the usual pesto. Not only the perfect partner for summer tomatoes, basil also complements most summer vegetables. Make basil butter
If this isn’t National Basil Month, it should be. At this time of year, basil has many delicious uses besides the usual pesto. Not only the perfect partner for summer tomatoes, basil also complements most summer vegetables. Make basil butter for corn on the cob; julienne basil for green bean salads or sauteed zucchini. The plain green basil we know and love is a fragrant delight, and it’s fun to experiment with other varieties such as Thai, purple, anise, lemon and cinnamon basil. Check the weekly farmers markets. Grab a bunch of fresh basil and try one or more of the recipes below. When you buy fresh basil, store it wrapped in damp paper towels and sealed in plastic bags in the crisper section of your refrigerator for no more than 2 or 3 days.
Capellini with
lemon and basil
Basil lends its fresh summer flavor to this quick and delicate pasta dish. Use Opal basil or the aromatic Italian green basil, and assemble the herbs before cooking the pasta. Recipe from “The Savory Way” by Deborah Madison; makes 2 servings.
Zest of 1 lemon, cut into narrow strips
Juice of 1 lemon
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons extra-virgin olive oil
8 fresh basil leaves, finely sliced
2 teaspoons finely chopped parsley
3 to 4 ounces capellini (angel hair) pasta
Fresh grated Parmigiano-Reggiano (optional)
Put lemon zest, juice, butter, oil and herbs in a bowl large enough to hold the cooked pasta. Bring several quarts of water to a boil; salt to taste and add pasta. Cook until al dente (2 to 3 minutes). Lift out pasta with a scoop; add immediately to the large bowl. Repeatedly lift pasta with a pair of tongs, mixing with the other ingredients. Divide pasta between two bowls, add a little pepper. Serve with grated cheese, if desired.
Roasted red and yellow pepper soup with
basil cream
This soup can be served hot, warm or chilled as a first course. Recipe from “Seasons of the Vineyard” by Robert and Margrit Mondavi. Great for a dinner party; makes 8 servings.
4 red bell peppers, roasted, peeled, seeded and deveined
4 yellow bell peppers, roasted, peeled, seeded and deveined
2 tablespoons olive oil
2 onions, halved lengthwise and sliced thin
8 cups chicken broth
1 to 2 tablespoons balsamic vinegar
1 to 2 tablespoons extra-virgin olive oil
Salt and fresh ground black pepper
1 cup fresh basil leaves
1/3 cup sour cream
2 to 3 tablespoons milk
Collect any juices that come from the peppers as you work with them. Heat olive oil in a saute pan over medium heat. Add sliced onions and cook about 5 minutes. Turn heat to low; add 1 cup of the broth. Cook slowly, uncovered, until onions are soft, about 15 minutes, stirring occasionally. Place red bell peppers, half of the onion mixture, and 3 cups of the broth in a blender or food processor. Puree well; add about 1/2 tablespoon each balsamic vinegar and extra-virgin olive oil and a pinch of salt and pepper. Puree again; taste, adding more vinegar, oil, salt or pepper as needed. Soup should be the consistency of whipping cream. Pour into a storage pitcher, rinse blender or processor, and repeat with yellow bell peppers and remaining onion. Pour this soup into another storage pitcher; refrigerate soups at least 4 hours or overnight.
Taste soups for seasoning just before serving; thin with a little broth if needed. Blanch the basil leaves in boiling water for 2 seconds; drain and place in ice water to stop cooking. Squeeze most of liquid from basil and place basil in blender or food processor with sour cream and 2 tablespoons milk. Puree until very smooth. Season with salt and pepper; thin with more milk if needed. To serve, pour red and yellow soups simultaneously from both sides into wide soup bowls. Drizzle with basil cream and serve.
Poached salmon
with corn relish
and basil mayonnaise
This recipe makes more basil mayonnaise than needed, so enjoy the leftover mayo on a BLT sandwich. Recipe from “The Vintner’s Table Cookbook” by Mary Evely; makes 4 servings.
1 bunch fresh basil
3/4 cup mayonnaise (low fat, nonfat or regular)
Kernels from 1 large fresh ear of corn
1/2 red bell pepper, diced
1 green onion, dark green and white portions, sliced
1 teaspoon extra-virgin olive oil
1/4 teaspoon sherry vinegar
Salt and fresh ground white pepper to taste
2 tablespoons white wine vinegar
1 bay leaf
1 teaspoon salt
2 white peppercorns
4 salmon fillets or steaks
Reserve 4 sprigs of the basil for garnish. Remove enough of the basil leaves from the bunch to measure 1/2 cup tightly packed leaves. To set the color, dip leaves into boiling water; remove immediately with a strainer and plunge into cold water to stop cooking. Press leaves gently to remove moisture. Puree in a blender or food processor, scraping down sides. Add mayonnaise; pulse just until well mixed. Spoon into a jar; cover and chill.
For the relish, in a bowl combine corn kernels with bell pepper, green onion, olive oil and sherry vinegar. Season with salt and white pepper to taste; set aside.
In a wide saucepan, combine white wine vinegar, bay leaf, 1 teaspoon salt and peppercorns with enough water to cover the salmon. Bring to a boil; reduce heat, add salmon. Simmer 8 minutes for each inch of thickness. Remove to a plate; cover with plastic wrap and cool to room temperature.
Place salmon in the center of serving plates. Spoon corn relish on one side of salmon; spoon a dollop of basil mayonnaise on the other side. Garnish with reserved basil sprigs and serve.
