Recipe: 24 Recipes Using Basil

I hope one of these will be "great". :-)

Joe

BRUSCHETTA BY KARRI NICHOLS
10 plum tomatoes, diced
1 tbsp. minced garlic
2 tbsp. slivered green onions
3/4 c. fresh basil
1 tsp. lemon juice
1/3 c. olive oil
Salt & pepper to taste
Mix all ingredients. Set aside. Toast slices of French bread or peasant bread. Serve tomato mixture, room temperature in bowl with spoon. Surround with bread slices. This is an Italian workman's midday snack.

BRUSCHETTA CON POMODORI (GARLIC BREAD WITH TOMATOES)
6 slices crusty Italian bread, halved crosswise
1 lg. garlic clove, crushed and minced
4 tbsp. extra virgin olive oil
6 lg. firm ripe tomatoes, peeled, seeded and chopped
Salt and pepper
1/4 c. minced fresh basil leaves
1 tbsp. balsamic vinegar, or to taste
Preheat the broiler. Arrange the slices of bread on a baking sheet and broil 5 inches from the heat until lightly browned. Turn and brown the other side. In a small bowl, combine the garlic, and 3 tablespoon of the olive oil, and brush the mixture on one side of the bread slices. In a skillet, heat the remaining 1 tablespoon of oil over medium heat, add the tomatoes and salt the tomatoes are just heated through. Stir in the basil and vinegar. Top the toasted slices with the tomato mixture. Serves 6.

BRUSCHETTA
4 slices italian bread
1 lg. tomato, diced
1/4 tsp. Kosher salt
3 tbsp. olive oil
3 whole garlic cloves
3 or 4 lg. leaves basil torn into pieces
In a bowl toss tomato, salt, basil and 3 tablespoons olive oil. When bread is toasted, rub whole garlic on hot bread just for a mild taste. Spoon tomato mixture on top of toasted bread. Drizzle olive oil onto bread not to saturate. Place bread on cookie sheet. Set oven to broil and grill until golden brown. Do not turn bread over.

PEPPERS BRUSCHETTA
6-8 lg. red peppers (or combination of red, green, yellow)
2 tbsp. olive oil
1 tbsp. lemon juice
3 tbsp. capers
2 garlic cloves, peeled, cut in lg. slices
2 basil leaves, thinly sliced (optional)
Preheat oven to 400 degrees. Wash peppers and drain well. Spread aluminum foil over the bottom of a broiling pan. Place peppers on the foil and broil until skin becomes blistered and charred. Turn peppers and do the same on all sides. Remove from oven. Lift corners of foil and fold together to seal in the peppers. Let stand 30 minutes, covered with a dish towel. Unwrap foil and remove stems, seeds and charred skin from peppers. Save any and all liquid in a mixing bowl, as the flavor from the liquid makes the dish. Cut peppers into 1/2 inch strips. Place in mixing bowl with the reserved liquid. Add olive oil, lemon juice, capers, garlic and basil. Refrigerate several hours or overnight. Great with fresh, Italian bread, in sandwiches, or as side dish. Can also be piled on toasted, 3/4 inch, diagonally cut French bread!

SUMMER MARINATED VEGGIE SALAD
1 med. zucchini
1 med. summer squash
2 plum tomatoes, seeded
1/4 c. fresh chopped basil
Salt
1 clove garlic
Oil (olive)
Vinegar
1 sm. onion, finely chopped
Slice zucchini/summer squash into thin 3" strips, slice plum tomato into thin rings (after seeding). Make dressing by your taste of oil/vinegar and salt plus basil/garlic/onion. Toss veggies with marinade, refrigerate.

HERB CHEESECAKE
3 pkgs. (8 oz.) cream cheese
2 c. sour cream, divided
1 can cream of celery soup (Campbells)
3 eggs
1/2 c. Romano cheese, grated (or Parmesan cheese)
2 cloves garlic, minced
1 tbsp. fresh basil (or 2 tsp. dried)
1 tbsp. finely chopped thyme (or 1 tsp. dried)
1 tsp. tarragon, chopped (or 1/4 tsp. dried)
1/2 tsp. cracked pepper
Grease sides and bottom of 9 inch springform pan. Mix cream cheese and 1 cup sour cream and blend until smooth. Add eggs, cheese, herbs, seasonings and blend until smooth. Turn into springform pan and place on jelly roll pan in 350 degree oven. Bake about 1 hour or until lightly browned. Turn off oven and let stand in oven for 30 minutes more. Remove from oven and cool. Refrigerate at least 4 hours. Before serving, spread with remaining 1 cup sour cream and garnish with lemon twists or herbs. Serve with crackers.

ROASTED BELL PEPPER, BASIL AND FONTINA SANDWICHES
1/4 c. olive oil
1 garlic clove, pressed
48 (1/4 inch thick) slices French or Italian bread baguettes
1 lb. Fontina or Provolone cheese, shredded
24 oz. roasted red peppers
48 fresh basil leaves, or dried basil, crumbled
1/2 c. pesto
Mix oil with garlic in bowl. Lightly brush 2 large baking sheets with some of oil mixture. Divide 1/2 of bread slices between prepared sheets. Press 1/2 of cheese over bread slices. Top with roasted peppers. Top with remaining cheese. Cover each with 2 basil leaves or sprinkle with dried basil or use pesto. Top with remaining bread slices. Brush bread top with remaining garlic/oil. (Can be prepared 8 hours ahead. Wrap tightly with plastic and refrigerate.) Preheat oven to 425 degrees F. Bake uncovered until bottoms are golden brown, about 10 minutes. Remove any melted cheese from baking sheets. Turn sandwiches over using metal spatula. Return to oven and bake until second side is golden brown, about 5 minutes. Transfer to platter. Serve hot or at room temperature. Makes 24 appetizers.

BRUSCHETTE APPETIZER
8" round "wheel" sour dough French bread loaf
1/4 c. extra virgin olive oil
1 tbsp. butter, melted
2-3 cloves garlic, finely minced
2-3 Italian tomatoes, cubed
Small bunch fresh basil, chopped
Salt to taste
Cut wheel of bread in half, horizontally and brush each half with a light coat of melted butter and a heavier coat of olive oil. Sprinkle on garlic and salt. Toast lightly in oven under broil setting (careful don't scorch the butter). Remove and immediately top with diced tomatoes and basil. Serve immediately to enjoy the wonderful contrast of warm, crusty garlic bread and cool, soft tomatoes and basil. Serves 4.

WILD MUSHROOM AND ASPARAGUS
2 lb. wild mushrooms, preferably a mix
of 3 types, such as shitakes, chanterelles, crimini, or morels
1/4 c. (1/2 stick) unsalted butter (optional)
1/2 c. toasted bread crumbs
2 tsp. grated orange rind
1/2 c. chopped, blanched spinach
1 tbsp. toasted pine nuts
1 tbsp. chopped fresh basil
2 lg. eggs, lightly beaten
2 tbsp. Parmesan cheese
1 clove garlic, crushed
Salt, pepper to taste
6 leaves phyllo dough
1 c. (2 sticks) unsalted butter, melted
Additional toasted bread crumbs
4 stalks asparagus, peeled, blanched
Rosemary Mayonnaise, recipe follows
Cooking time: 40 minutes Yield: 10 to 12 appetizer servings Buster recommends grilling or smoking the mushrooms. However, they can be cooked in a hot skillet over high heat so they brown at the edges. 1. Grill or smoke mushrooms. Or, if sauteing, melt the 4 tablespoons butter in a large skillet over high heat. Add mushrooms; cook, stirring often, until seared at edges. Cool and chop. Mix well with 1/2 cup bread crumbs, orange rind, spinach, pine nuts, basil, eggs, cheese, garlic, salt and pepper. 2. Heat oven to 375 degrees. Place one sheet phyllo on a counter; keep others covered while you work so they don't dry out. Brush the first sheet generously with melted butter and sprinkle with bread crumbs. Continue layering until all the phyllo has been used. 3. Spoon half of the mushroom mixture in a neat, narrow row down the length of dough. Top with asparagus and the rest of the mushroom mixture. Roll up tightly and transfer to a jelly roll pan, seam side down. Brush all over the butter. 4. Bake, brushing several times with butter, until golden 35 to 40 minutes. To serve, cut on a slight diagonal, preferably with an electric knife. Serve with rosemary mayonnaise. ROSEMARY MAYONNAISE: Mix 1 cup mayonnaise, 1/4 cup whipping cream, 2 tablespoons orange juice, 1 1/2 teaspoons each: thawed orange juice concentrate, grated orange rind and chopped fresh rosemary in small bowl. Let stand at least 1 hour before serving. Makes about 1 1/4 cups.

KILLER PATE
1/4 lb. butter (Land O' Lakes, of course)
1 onion, chopped
1 lb. chicken livers
1/2 lb. chopped ham
1/4 c. fresh tarragon, chopped
1/4 c. fresh basil, chopped
1 tsp. dry mustard
1/2 tsp. mace
1/4 tsp. powdered cloves
1/2 tsp. freshly ground pepper
Pinch of cayenne pepper
Salt to taste
Melt butter in skillet. Add onions and saute until soft. Stir in livers and cook over medium-high heat for 3-4 minutes. Add chopped ham. Cook, stirring, until livers are cooked. Drain off extra liquid and set aside. Add tarragon and basil to liver-ham-onion mixture. Let cool. Put mixture through food processor and place in mixing bowl. (Fresh herbs will not be ground very finely.) Pour brandy into skillet and scrape up bits from bottom of pan over low-medium heat. Add to mixture, along with remaining ingredients. Blend until smooth. If mixture is too dry, add liquid, 1 tablespoon at a time until proper consistency. Pack into a mold and chill until set. Serve unmolded with crackers, French bread or dark rye bread. Great garnishes: thinly sliced red onions and sour pickles, capers and stone ground mustard.

BRUSCHETTA CON POMODORI (GARLIC BREAD WITH TOMATOES)
6 slices crusty Italian bread, halved crosswise
1 lg. garlic clove, crushed and minced
4 tbsp. extra virgin olive oil
6 lg. firm ripe tomatoes, peeled, seeded and chopped
Salt and pepper
1/4 c. minced fresh basil leaves
1 tbsp. balsamic vinegar, or to taste
Preheat the broiler. Arrange the slices of bread on a baking sheet and broil 5 inches from the heat until lightly browned. Turn and brown the other side. In a small bowl, combine the garlic, and 3 tablespoon of the olive oil, and brush the mixture on one side of the bread slices. In a skillet, heat the remaining 1 tablespoon of oil over medium heat, add the tomatoes and salt the tomatoes are just heated through. Stir in the basil and vinegar. Top the toasted slices with the tomato mixture. Serves 6.

RED WINE BASIL VINAIGRETTE
2 cloves garlic, crushed
2 tbsp. Dijon mustard
1/2 c. red wine vinegar
1 tsp. ground black pepper
1 c. extra virgin olive oil
1/2 c. fresh basil leaves, chopped
1/2 c. fresh parsley, chopped
Combine garlic, mustard, vinegar and pepper in small bowl. Whisk well. Add oil in slow stream. Whisk constantly until vinaigrette has thickened slightly. Fold in basil and parsley. 1 1/2 cups.

FLAT BREAD WITH FRESH HERBS
Pizza dough or crescent dinner rolls
(8 oz. refrigerated can) or your own dough for rolls
1/2 c. fresh basil leaves
2 tsp. chopped fresh rosemary leaves
1 egg, beaten
1/2 c. freshly grated Parmesan cheese
1/2 c. grated Mozzarella cheese
Heat oven to 375 degrees. Roll dough into 2 long rectangles. Place one rectangle on ungreased cookie sheet. Place basil leaves on dough. Then sprinkle rosemary on top of basil. Place second rectangle over the herbs. Flatten a little with rolling pin or bottle Brush egg over top. Sprinkle on the cheeses (you can also add other cheese you like). Bake until golden brown, about 8 to 10 minutes.

PANZANELLA
1 loaf crusty Italian bread
4 tomatoes, cut into lg. chunks
1 med. white onion, thinly sliced
1 c. black olives
1/2 c. fresh basil leaves
1/2 c. olive oil
Juice of 1/2 lemon
Coarse salt
Freshly ground black pepper
Heat oven to 350 degrees. Cut bread into 1 1/2" cubes to make about 4 cups. Spread bread in single layer on baking sheet and toast until very dry, crusty, but barely browned, about 12 minutes. Place bread in large bowl. Add tomatoes, onion, olives and basil. Drizzle with olive oil and lemon juice. Season with salt and pepper. Toss gently but thoroughly. Makes 6 to 8 servings.

EGGPLANT RAGOUT
1 (1 lb.) eggplant, peeled & cubed
3/4 tsp. salt
1/3 c. chopped onion
1 clove garlic, crushed
1 med. tomato, seeded & chopped
1 1/2 tbsp. balsamic vinegar
1/4 c. chopped fresh basil leaves
Place eggplant in 12 x 8 x 2 inch dish. Toss with salt, cover and set aside. Spray large heavy skillet and heat over medium heat. Saute onion and garlic until tender. Stir in reserved eggplant and tomato, cover and cook 8 minutes or until eggplant is nearly tender. Stir in vinegar and basil. Cook, uncovered, an additional 4 minutes, stirring occasionally. 1 cup serving = 1 vegetable.

BASIL BALSAMIC MARINADE FOR FISH
1/2 c. balsamic vinegar
1/4 c. olive oil
Few drops hot pepper sauce
1/4 c. minced fresh basil (or 1/8 c. dried)
Salt and freshly ground pepper, to taste
Use with a firm fleshed fish. Excellent with mahi-mahi, swordfish, salmon steaks. Whisk together the vinegar, oil, and hot pepper sauce. Stir in the basil. Pour over the fish and marinate about 45 minutes, turning once. Broil or grill about 4 minutes on each side.

HERB JELLY
6 1/2 c. sugar
2 c. water
1 c. white vinegar
6 drops green or yellow food coloring
1 c. fresh basil or rosemary leaves
1 (6 oz.) pkg. liquid fruit pectin
In sauce pan mix sugar, water, vinegar and food coloring. Tie basil or rosemary in cheesecloth bag; crush with rolling pin. Add to pan; bring to boiling. Stir in pectin; return to full rolling boil. boil hard for 1 minute; stir constantly. Remove from heat; discard herb bag. Quickly skim off foam. Pour into hot sterilized jars; seal with metal lids or paraffin. Makes 7 half pints.

SPICY BLACK BEANS
1 c. dried black beans, soaked overnight
3 c. water
1/2 c. chopped fresh basil
1 sm. hot chili pepper, minced
1 tbsp. olive oil
2 cloves garlic, minced
Drain the beans. Place in a 2 quart saucepan with the water. Bring to a boil, cover loosely and simmer until tender, about 1 hour. Drain, reserving the liquid. Return the beans to the saucepan. Add the basil, pepper, oil, garlic and enough of the reserved liquid to cover. Bring to boil, reduce the heat and simmer for 30 minutes, or until the beans are tender and the liquid thick. Serves 4. Per serving: 200 calories, 4.1 g. fat (18% of calories), 5.1 g. dietary fiber, 10.7 g. protein, 0 mg. cholesterol, 3 mg. sodium.

COD CAKES WITH ORANGE BASIL OIL
4 c. water
1 c. dry white wine
2 sprigs thyme
1 bay leaf
2 cloves garlic, peeled
1 lb. cod fillets
3 lg. potatoes, peeled & quartered
6 tbsp. extra virgin olive oil
2/3 c. milk
2 to 3 tbsp. fresh basil, chopped
Flour
Combine water, wine, bay leaf, thyme and one clove of garlic in a large saute pan. Bring to a simmer over medium low heat. Add the fish and poach for 10 minutes. Remove fish and pat dry. Cook the potatoes in boiling salted water until tender, drain and dry them in an oven at 350 degrees for 10 minutes. Mash the potatoes and add the other garlic clove, minced, 3 tablespoons olive oil and the milk; mix until smooth. Combine the fish and potato mixture and mix well. Stir in the basil. Shape mix into small cakes about 2 inches in diameter. Cover and refrigerate for one hour. Dust each cake lightly with flour, heat the remaining olive oil and saute the cakes until golden brown, 2 to 3 minutes per side. Garnish with fresh basil sprig on a pool of orange basil oil.

ORANGE BASIL OIL
2 c. orange juice
1 tbsp. pineapple juice
1/4 c. basil oil (basil oil can be made by infusing 1 c. olive oil
with a whole bunch of fresh basil)
Reduce the orange juice and pineapple juice in a non-reactive saucepan over a high heat to a syrup no more than 1/4 cup. Add equal amount of basil oil. This will make a "broken" sauce, one that separates on the plate.

BASIL BUTTER
1 c. butter
1 c. fresh basil leaves, chopped and lightly packed
4 tbsp. minced parsley (optional)
Use on vegetables such as zucchini, green beans, to season vegetable soup or try frying eggs in basil butter.

SCHROEDER FAMILY "ALMOST HOLY" OIL
2 c. olive oil
15 fresh basil leaves
5 dried red peppers
Mix, set in dark place for 15 days before using. Drain and refrigerate. Use to saute all meats, chicken or fish. Use as a base for casseroles, chili, soups or almost anything.

LEMONY BASIL MUSHROOM SOUP
1/4 c. oleo
1 1/4 c. chopped onions
1 lb. fresh, sliced mushrooms
2 sliced celery stalks
2 sliced carrots
4 minced garlic cloves
6 c. water
3 cans condensed chicken broth
1 can condensed cream of chicken soup
1/2 c. fresh chopped basil or tbsp. dry basil
1 (10 oz.) pkg. Frozen chopped spinach
1 tsp. lemon juice
1 tsp. ground pepper
1/2 c. uncooked wile rice
1/4 c. uncooked white rice
1 lemon, sliced
Grated Parmesan cheese
In a 6 quart Dutch oven, melt oleo. Saute onions, mushrooms, celery, carrots and garlic in oleo about 5 minutes. Stir in water, broth, soup, basil, pepper, lemon juice and rices. Cover and simmer over low heat about 40 minutes. Serve and garnish with a lemon slice and Parmesan cheese.

BASIL GARLIC VINEGAR
1/2 c. coarsely chopped fresh basil leaves
2 garlic cloves, peeled
Wine vinegar or distilled white vinegar
Place basil and garlic in sterilized pint jar. Heat vinegar to just below the boiling point. Fill jar and cap tightly. Let stand 3 to 4 weeks. Strain vinegar and discard basil and garlic. Pour vinegar into a clean sterilized jar, adding a new sprig of fresh basil if desired. Seal tightly. Use in rice, pasta, antipasto salads or flavored mayonnaise.

QUICK FRESH TOMATO WITH BASIL
1 2/3 lb. Roma tomatoes
1/4 c. olive oil
4 med. garlic cloves, finely chopped
1/2 c. packed finely shredded fresh basil leaves
1 1/2 tsp. dried oregano
1 tsp. salt
Make this sauce in high summer, when the best sun ripened fresh plum or Roma tomatoes are in season. Serve with fine to medium strands of pasta such as angel hair or spaghetti. Bring a large saucepan of water to a boil. With a small, sharp knife, remove the core of each tomato and lightly score its skin into 4 segments. Put the tomatoes in the water and parboil for 30 seconds, then lift them out with a slotted spoon. When the tomatoes are cool enough to handle, peel off their skins. Cut each in half horizontally and with your finger or the handle of a teaspoons, scoop out and discard the seeds. Coarsely chop the tomato pulp. In a large skillet, heat the olive oil over moderate heat. Add the garlic and saute' for about 1 minute. Add the tomatoes, raise the heat, and saute' then just until their juices thicken, about 5 minutes. Add the herbs and salt; simmer about 1 minute more. Pour over cooked pasta. Serves 4 to 6.