Basil Bonanza. July 13, 2015.
for this month's theme, diva N was thinking of what would be fun and summery when she realized that all of her favorite summery recipes involve basil...ta-da, a theme! she volunteered to make both the entree and a cocktail, since she just happened to have a bottle of basil-flavored vodka recently procured from a distillery in idaho. and when she was hitting up the farmer's market for pre-dinner club shopping, she couldn't stop herself from buying 4 varieties of basil (sidenote: there are at least 4 varieties of basil in the world), so she made some basil flatbread, too. the divas all amazed with beautiful, basily delicious dishes...and with big news! it was a wonderful celebration!
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Strawberry Bruschetta
(From Spoonful of Flavor)
INGREDIENTS
INSTRUCTIONS
(From Spoonful of Flavor)
INGREDIENTS
- 1 cup strawberries, diced
- 2 tsp. sugar
- 1 French baguette, sliced
- 4 oz. goat cheese
- 1 tbsp. olive oil
- 2 tsp. balsamic vinegar
- ¼ cup sliced basil leaves
- freshly ground black pepper
INSTRUCTIONS
- Stir together strawberries and sugar in a small bowl. Let the berries stand at room temperature until the juices are released, at least 30 minutes. Spread a layer of goat cheese on top of each baguette slice. Top each slice with spoonfuls of the strawberry mixture. Drizzle lightly with olive oil and balsamic vinegar. Sprinkle each slice with the basil leaves and cracked pepper, to taste.
Zucchini-basil soup (from Epicurious)
Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2-3 batches in a blender (use caution when blending hot liquids). Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary). Season soup with salt and pepper. Serve warm or chilled. If serving chilled, add a spoon of sour cream. |
Peach, Basil & Goat Cheese Quinoa Salad
From: http://themakeshiftnest.com/2014/07/peach-basil-goat-cheese-quinoa-salad/
Ingredients
From: http://themakeshiftnest.com/2014/07/peach-basil-goat-cheese-quinoa-salad/
Ingredients
- 2 cups cooked quinoa
- 1 cup peeled and diced peaches
- 1/4 cup basil chiffonade
- 1/3 cup of goat cheese
- 1/8-1/4 cup balsamic vinegar salad dressing
- extra goat cheese and salad dressing if desired
- Place quinoa, peaches, basil and goat cheese in a medium size bowl and stir together.
- Drizzle salad dressing over mixture and stir well.
- Serve with extra goat cheese and dressing if desired.
Summer Peach-Basil Grilled Chicken
Serves 4; adapted from this delightful recipe.
Ingredients:
4 boneless, skinless chicken breasts
8 peaches, washed and dried
2 cups loosely packed basil leaves, washed and dried
½ cup water
2 teaspoons brown sugar
1 large garlic clove
Olive oil
Sea salt, freshly ground black pepper
Instructions:
Serves 4; adapted from this delightful recipe.
Ingredients:
4 boneless, skinless chicken breasts
8 peaches, washed and dried
2 cups loosely packed basil leaves, washed and dried
½ cup water
2 teaspoons brown sugar
1 large garlic clove
Olive oil
Sea salt, freshly ground black pepper
Instructions:
- Trim any excess fat off of the chicken breasts and then put them in a large, heavy-duty zip-lock bag. Set aside.
- Cut 6 of the peaches in half, remove the pits, and add them to a powerful blender or food processor. Add the basil leaves, water, sugar and garlic and purée on high until you have a relatively smooth consistency.
- Pour the peach mixture into the bag with the chicken breasts. Move the chicken around to be sure all sides are well coated. Remove the air from the bag, seal, and then refrigerate for at least 6 hours and ideally overnight.
- When you're ready to cook, preheat your stove-top grill or outdoor BBQ.
- Remove the now marinated chicken breasts from the bag and place them on a large plate. (Discard the bag with any excess marinade.)
- Once the grill is hot, season both sides of each chicken breast with salt and pepper, and then place them on the grill. (You should hear a sizzling sound when they hit the grill -- if you don't, it's not hot enough. Wait for the sizzle!)
- Grill just until the chicken is cooked through, about 4 minutes per side.
- Serve the chicken either whole or sliced, placing it on top of the sauce, on a platter or serving plates.
- Garnish with fresh basil leaves and peach slices (from the remaining 2 peaches).
Strawberry Basil Galette
Courtesy of Bright Eyed Baker
http://www.brighteyedbaker.com/2014/05/28/the-incredible-hull-strawberry-basil-galette-with-basil-whipped-cream/
Crust:
1 1/4 c pastry flour
1T sugar
1/4 tsp salt
1/2 c unsalted butter, frozen
6-7 T ice water
In a medium blow, whisk together flour, sugar, and salt. Using the large holes of a box grater, grate frozen butter into bowl. Toss with a wooden spoon until all butter is coated with flour and no large clumps remain. Add 5 T ice water and work gently with hands, bringing dough together in a ball. Add additional water as needed until ball is neither dry nor sticky. Be careful not to overwork dough. Wrap dough in plastic wrap and refrigerate for about 45 mins.
Filling:
1 T minced fresh basil
3 T sugar
1 lb sliced strawberries
2 T cornstarch, sifted
2 T flour
Preheat oven to 400.
Whisk minced basil into sugar until evenly disbursed. Set aside.
In a separate bowl, toss cut strawberries with cornstarch until evenly coated and no cornstarch is dry. Remove chilled dough from fridge. Roll dough into a 12 inch circle on a piece of floured parchment. Transfer parchment and dough to a baking sheet. Dust top of dough with 2 T flour, leaving an outer border about 1 3/4 inches. Arrange strawberries concentrically on dough. Sprinkle with basil sugar. Fold and pleat dough edges over fruit. Freeze 10 mins.
Glaze and Garnish:
1 egg, slightly beaten
sparkling sugar
fresh basil
Brush crust with beaten egg and sprinkle with sparkling sugar. Bake 25-40 mins until crust is golden. Cool.
http://www.brighteyedbaker.com/2014/05/28/the-incredible-hull-strawberry-basil-galette-with-basil-whipped-cream/
Crust:
1 1/4 c pastry flour
1T sugar
1/4 tsp salt
1/2 c unsalted butter, frozen
6-7 T ice water
In a medium blow, whisk together flour, sugar, and salt. Using the large holes of a box grater, grate frozen butter into bowl. Toss with a wooden spoon until all butter is coated with flour and no large clumps remain. Add 5 T ice water and work gently with hands, bringing dough together in a ball. Add additional water as needed until ball is neither dry nor sticky. Be careful not to overwork dough. Wrap dough in plastic wrap and refrigerate for about 45 mins.
Filling:
1 T minced fresh basil
3 T sugar
1 lb sliced strawberries
2 T cornstarch, sifted
2 T flour
Preheat oven to 400.
Whisk minced basil into sugar until evenly disbursed. Set aside.
In a separate bowl, toss cut strawberries with cornstarch until evenly coated and no cornstarch is dry. Remove chilled dough from fridge. Roll dough into a 12 inch circle on a piece of floured parchment. Transfer parchment and dough to a baking sheet. Dust top of dough with 2 T flour, leaving an outer border about 1 3/4 inches. Arrange strawberries concentrically on dough. Sprinkle with basil sugar. Fold and pleat dough edges over fruit. Freeze 10 mins.
Glaze and Garnish:
1 egg, slightly beaten
sparkling sugar
fresh basil
Brush crust with beaten egg and sprinkle with sparkling sugar. Bake 25-40 mins until crust is golden. Cool.
![Picture](/uploads/3/9/1/6/3916068/8244645.jpg?215)
Bonus Basil: Basil Flatbread Crackers
recipe courtsey of fork and flower, adapted from martha stewart
ingredients:
2 cups flour
1 cup heavy cream
3 tbsp. cold butter
1 bunch basil, chopped (approx 1 cup)
1 bunch basil, leaves (approx 1 cup)
1 1/2 tsp. salt
1 tsp. sugar
sea salt
1 egg white
directions:
preheat the oven to 375 degrees f.
combine the flour, chopped basil, the 1 1/2 teaspoons salt and the sugar in a bowl.
work in the butter with your hands, until the consistency resembles bread crumbs.
with the mixer running, pour in the cream gradually, until dough forms.
put on a lightly floured surface and work with the hands.
cool for 30 minutes in the fridge. divide dough into 2 pieces.
roll out dough on floured surface with a pin until very thin.
transfer to a parchment paper lined baking sheet.
press the whole basil leaves into the dough.
brush with egg wash (egg white with water) and sprinkle with sea salt.
bake for about 12 minutes.
let cool and divide with a pizza cutter into bite-sized crackers.
recipe courtsey of fork and flower, adapted from martha stewart
ingredients:
2 cups flour
1 cup heavy cream
3 tbsp. cold butter
1 bunch basil, chopped (approx 1 cup)
1 bunch basil, leaves (approx 1 cup)
1 1/2 tsp. salt
1 tsp. sugar
sea salt
1 egg white
directions:
preheat the oven to 375 degrees f.
combine the flour, chopped basil, the 1 1/2 teaspoons salt and the sugar in a bowl.
work in the butter with your hands, until the consistency resembles bread crumbs.
with the mixer running, pour in the cream gradually, until dough forms.
put on a lightly floured surface and work with the hands.
cool for 30 minutes in the fridge. divide dough into 2 pieces.
roll out dough on floured surface with a pin until very thin.
transfer to a parchment paper lined baking sheet.
press the whole basil leaves into the dough.
brush with egg wash (egg white with water) and sprinkle with sea salt.
bake for about 12 minutes.
let cool and divide with a pizza cutter into bite-sized crackers.
Peach, Basil & Goat Cheese Quinoa Salad
Ingredients
Instructions
Ingredients
- 2 cups cooked quinoa
- 1 cup peeled and diced peaches
- 1/4 cup basil chiffonade
- 1/3 cup of goat cheese
- 1/8-1/4 cup balsamic vinegar salad dressing
- extra goat cheese and salad dressing if desired
Instructions
- Place quinoa, peaches, basil and goat cheese in a medium size bowl and stir together.
- Drizzle salad dressing over mixture and stir well.
- Serve with extra goat cheese and dressing if desired.