There’s nothing like the aroma of basil. It is the herb that most heralds that summer is in full swing. Perhaps because it requires bountiful sunshine and seems to thrive in the heat. Basil is often associated with Mediterranean cooking, but basil is native to India and Asia as well as parts of Africa. The leaves are used in cooking, imparting their bold flavor to recipes. There are many cultivars available with different nuances of taste, size, and appearance, including those with cinnamon, clove, lemon, and lime overtones.
The basil in the photo above is Thai basil, also known as Tulsi or Holy Basil, and has a minty, almost smoky aroma. I love it. The purple basil in the photo below has a mild licorice flavor and aroma and provides a rich pop of color in the garden.
Up in Massachusetts, we harvest our Thai basil and dry it for tea and make and freeze pesto from the Italian, or Genovese, to enjoy in the winter months.
Having a garden is especially satisfying, but if you don’t have the space and inclination, basil is a great herb to grow in a pot on the windowsill or patio. If you’ve followed past posts, you know that we love to dig in the dirt. Several months ago, I was able to spend some time with an absolutely wonderful woman and master gardener, Mary Beth Shaddix. She’s my kind of people! After 10 years working in the marketing and research department at Cooking Light, Mary Beth traded in her business suits for garden gloves. She and her husband have a wholesale nursery and farm, Maple Valley Nursery, near Birmingham, Alabama. They also grow a garden for the test kitchens at Cooking Light Magazine.
How lucky are those test kitchen cooks! How smart is that magazine! I love it when big companies do smart and creative things. Mary Beth has collaborated with the magazine and they’ve produced a really smart, fun cookbook with lots of amazing recipes called, Pick Fresh. I absolutely love it.
The book features 200 full color photographs and 150 recipes from starters to sides, light salads to hearty main dishes, and incredible desserts — all with nutritional analysis so you can stay on track for healthy eating. The chapters are divided into fruits, vegetables, and herbs with guides for growing, choosing, storing, and preparing each ingredient. It’s really fantastic and I cannot recommend it enough. The Peach Lemonade, Summer Squash with Bacon and Mozzarella Quiche, and Mint Gremolata Zucchini with Sea Salt are top of my list to try.
Today, with a nod to the myriad of basil varieties available, I’m sharing a couple of basil recipes. First, is the Cooking Light Pick Fresh Spicy Basil Beef Salad. Delicious, bold flavors with cooling cucumber make this dish a great meal for a hot summer night. You could also serve it on a bed of arugula, spinach, or butter lettuce if you wanted to enhance it with additional greens.
I love to eat fish in the summer. It’s light and quick cooking. Today, I’m sharing a simple recipe for Basil Crusted Trout with Creamy Garlic Aioli. I’m using farm-raised trout here, but if you can’t find trout, just make sure to check with Seafood Watch for a sustainable substitute.
Please follow me on Facebook and Twitter. I’ve got lots of great things happening and want to share — I’m now a contributing blogger for Ty Pennington’s Good Eats blog and next up for the 4th of July is Sweet Tea Brined BBQ Chicken. I’ll also be blogging for the Southern Foodways Alliance this July and August. Lastly, I’ll be at the Fancy Food Show on Monday July 1 as the Chef Ambassador for Roland Foods. Please stop by and say hello if you are in NYC!
Thanks so much for reading.
Bon Appétit, Y’all!
Spicy Basil-Beef Salad
1 tablespoon canola oil
12 ounces hanger steak, trimmed
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon kosher salt
3 tablespoons lower-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons minced fresh lemongrass
1 tablespoon dark sesame oil
2 teaspoons fish sauce
2 teaspoons sambal oelek (ground fresh chile paste)
1 1⁄2 cups loosely packed basil leaves
1 cup thinly sliced English cucumber
3 large ripe heirloom tomatoes, cut into wedges
2 medium shallots, thinly sliced
Preheat oven to 425°. Heat a large ovenproof stainless-steel skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle both sides of steak evenly with black
pepper and salt. Add steak to pan; cook 5 minutes or until browned. Turn steak over. Bake at 425° for 8 minutes or until a thermometer inserted into thickest portion of steak registers 135° or until desired degree of doneness. Remove steak from pan; let stand 10 minutes. Slice across grain.
Combine soy sauce and next 5 ingredients (through sambal) in a small bowl,stirring well. Combine basil and remaining ingredients in a large bowl. Drizzle dressing over basil mixture; toss gently. Divide salad evenly among 4 plates; divide beef evenly among salads and serve immediately.
Basil-Crusted Trout Fillets with Creamy Garlic Aioli
If you are new to cooking fish or worried about overcooking, this recipe has “training wheels”. The spicy-herb topping helps protect the fish under the broiler and can help prevent it from drying out and overcooking. This trout would be lovely served with freshly sliced tomato on a bed of crispy greens.
For the Creamy Aioli:
1 head garlic, peeled
1 large egg yolk
6 sprigs flat leaf parsley
Juice ½ lemon
¼ cup olive oil
For the Fish:
8 sprigs chopped fresh basil
8 sprigs chopped fresh flat-leaf parsley
4 small cloves garlic, peeled and very finely chopped
1 teaspoon red pepper flakes, or to taste
1 tablespoon extra-virgin olive oil
2 8-ounce trout filets, halved
For the Creamy Aioli:
Place the peeled cloves in a in a small saucepan with 1 cup cold water. Bring to a boil over medium-high heat, then drain. Repeat process 4 times, always starting with cold water. Place the softened garlic, egg yolk, parsley, lemon juice, and 1/4 cup of olive oil in a blender; blend until creamy. Taste and adjust for seasoning with salt and freshly ground white pepper. Set aside.
For the Fish:
Meanwhile, heat the oven to 450° F. Combine the parsley, basil, garlic, and red pepper flakes in a small bowl. Brush each fish with olive oil, season with salt, then dust top side with mixture. Place fish on an oiled baking sheet and bake until the fish is opaque, 5 to 7 minutes. Top with Creamy Aioli and serve immediately on warmed serving plates.
Trout – photo credit Virginia Willis
Pick Fresh photo and recipe credit photo credit, Cooking Light Pick Fresh Cookbook/Oxmoor House.
Please be nice. Unauthorized use and/or duplication of this material without permission is prohibited. Feel free to excerpt and link, just give credit where credit is due and send folks to my website, virginiawillis.com. Thanks so much.
Copyright © 2013 Virginia Willis Culinary Enterprises, Inc.