| sf |
On Wed, 22 Jun 2005 15:44:18 -0600, pennyaline wrote:
> ~patches~ wrote:
> > I was munching on home grown strawberries this morning and picking at
> > the basil this afternoon. I must say the basil, tastes really good.
> > This is sweet basil; the other two I'm growing is cinnamon and red.
> > Then the mint is pretty good too. Just pop a leaf or two. Life is
> > sooooooo Good!
> >
> > If'n some kind sole wants to post a basil recipe or two, I would be much
> > grateful :)
>
> I'm floundering for a response ;)
>
LOL
sole and basil? Your wish is my response!
Dover Sole with Basil-lime cream sauce
http://www.seafairpirates.org/About...s/FishStock.htm
or you could try tuna with strawberry/basil salsa
http://homecooking.about.com/librar...ive/blsea62.htm
LOL
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| modom |
On Wed, 22 Jun 2005 15:44:18 -0600, "pennyaline"
<nsmitchell@spamspamspamspamspamspamspameggandspam.com> wrote:
>~patches~ wrote:
>> I was munching on home grown strawberries this morning and picking at
>> the basil this afternoon. I must say the basil, tastes really good.
>> This is sweet basil; the other two I'm growing is cinnamon and red.
>> Then the mint is pretty good too. Just pop a leaf or two. Life is
>> sooooooo Good!
>>
>> If'n some kind sole wants to post a basil recipe or two, I would be much
>> grateful :)
>
>I'm floundering for a response ;)
>
Crack wise like that again and somebody's gonna knock you off your
pearch. You're gonna need a sturgeon, I'm telling you.
modom
Only superficial people don't judge by appearances.
-- Oscar Wilde
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| oldfart |
I'm trying to grow some herbs too. Seems thats all the deer won't eat.
Anyway, I've never heard of 'Texas Tarragon'. Please enlighten me!
I'd like to grow some tarragon but the only kind I can find is russian
tarragon which is tasteless. The french tarragon is virtually
impossible to find.
The basil ideas are great. I'm gonna try!
modom wrote:
> On Wed, 22 Jun 2005 17:16:02 -0400, ~patches~
> <noones_home@thisaddress.com> wrote:
>
>
>>I was munching on home grown strawberries this morning and picking at
>>the basil this afternoon. I must say the basil, tastes really good.
>>This is sweet basil; the other two I'm growing is cinnamon and red.
>>Then the mint is pretty good too. Just pop a leaf or two. Life is
>>sooooooo Good!
>>
>>If'n some kind sole wants to post a basil recipe or two, I would be much
>>grateful :)
>
>
> I've set out thyme, Texas tarragon, basil, mint, lemon verbena,
> lavendar, and lemon grass in addition to the sage and rosemary I set
> out last summer. Summer is great, except for the fact that we're
> headed for a drought, I'm afraid.
>
> I ain't no fish, but basil ideas: 1. Stuff a few leaves under the
> skin of chicken thighs along with thin slices of lemon and thin slices
> of serrano chile. Marinate them in a little soy sauce, guava nectar,
> and lemon juice. Grill them slowly till the skins get brown and
> crisp.
>
> 2. Slice a sweet potato in half lengthwise and set the halves on a
> foil sheet. Set basil leaves and lemon slices on one half. Maybe a
> small piece of chipotle, too, if you like that sort of thing. Drizzle
> with olive oil and soy sauce. Set the halves together and wrap them
> in foil. Bake or roast on the grill till the sweet potato is done.
>
>
> modom
>
> Only superficial people don't judge by appearances.
> -- Oscar Wilde
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| modom |
On Thu, 23 Jun 2005 15:55:22 -0700, oldfart <jimdavis@willapabay.org>
wrote:
>I'm trying to grow some herbs too. Seems thats all the deer won't eat.
> Anyway, I've never heard of 'Texas Tarragon'. Please enlighten me!
>I'd like to grow some tarragon but the only kind I can find is russian
>tarragon which is tasteless. The french tarragon is virtually
>impossible to find.
The tarragon variety I grow here in Texas is often called Mexican mint
marigold. It's taragon like, but not the real French variety, which
can't stand our heat or droughts. (When I lived in Pittsburgh, I was
very successful at growing French tarragon.) The Texas kind sometimes
flowers -- little yellow blossoms. Thus its marigold nickname. It's
not a marigold at all as far as I can see, however. Texas chef
Stephen Pyles uses it to replace tarragon in some of his southwestern
recipes.
>
>The basil ideas are great. I'm gonna try!
Yeah. One way I think about basil is through the lens of Vietnamese
food -- sweet, hot, salty and sour, all balanced with an attention to
mouth feel and textures and the richness of meats and good vegetables.
modom
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| Ken |
> I was munching on home grown strawberries this morning and picking at
> the basil this afternoon. I must say the basil, tastes really good.
> This is sweet basil; the other two I'm growing is cinnamon and red.
> Then the mint is pretty good too. Just pop a leaf or two. Life is
> sooooooo Good!
>
> If'n some kind sole wants to post a basil recipe or two, I would be much
> grateful :)
I know this doesn't sound too good, but reserve judgment until you try
it: When you make a salad, use about 10 - 15% fresh basil leaves. I
know it sounds like a lot, sounds like too much, but just try it. Use
different types of greens, tomatoes, avocadoes, whatever, and just use
basil as another green and it tastes great. Also, you can use the
flowers as a great edible garnish on top of the salad.
I usually grow several types of basil (Only sweet basil this year.) and
use purple frilly basil in salads because the color brightens things
up. Purple frilly tastes like sweet basil with a bit of licorice
added.
I usually have lots o' basil in the summer and fall, so another
favorite is to poach fish on a bed of basil. The basil flavor steams
up into the fish. Poaching isn't just with water, I also use sherry,
fruit juices, and herbs.
By the way, mint is also good in a salad. I prefer peppermint over
spearmint because the peppermint leaves are not nearly so tough.
By the way II, I just picked about half a basket of strawberries. It's
usually about 100 F. here in the summer, so strawberries end about
early June. But this year is so mild they're still hanging on.
Ken
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| Ken |
> I was munching on home grown strawberries this morning and picking at
> the basil this afternoon. I must say the basil, tastes really good.
> This is sweet basil; the other two I'm growing is cinnamon and red.
> Then the mint is pretty good too. Just pop a leaf or two. Life is
> sooooooo Good!
>
> If'n some kind sole wants to post a basil recipe or two, I would be much
> grateful :)
I know this doesn't sound too good, but reserve judgment until you try
it: When you make a salad, use about 10 - 15% fresh basil leaves. I
know it sounds like a lot, sounds like too much, but just try it. Use
different types of greens, tomatoes, avocadoes, whatever, and just use
basil as another green and it tastes great. Also, you can use the
flowers as a great edible garnish on top of the salad.
I usually grow several types of basil (Only sweet basil this year.) and
use purple frilly basil in salads because the color brightens things
up. Purple frilly tastes like sweet basil with a bit of licorice
added.
I usually have lots o' basil in the summer and fall, so another
favorite is to poach fish on a bed of basil. The basil flavor steams
up into the fish. Poaching isn't just with water, I also use sherry,
fruit juices, and herbs.
By the way, mint is also good in a salad. I prefer peppermint over
spearmint because the peppermint leaves are not nearly so tough.
By the way II, I just picked about half a basket of strawberries. It's
usually about 100 F. here in the summer, so strawberries end about
early June. But this year is so mild they're still hanging on.
Ken
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| ~patches~ |
Joseph Littleshoes wrote:
> ~patches~ wrote:
>
>
>>I was munching on home grown strawberries this morning and picking at
>>the basil this afternoon. I must say the basil, tastes really good.
>>This is sweet basil; the other two I'm growing is cinnamon and red.
>>Then the mint is pretty good too. Just pop a leaf or two. Life is
>>sooooooo Good!
>>
>>If'n some kind sole wants to post a basil recipe or two, I would be
>>much
>>grateful :)
>
>
> You will probly get a lot of pesto recipes but here's mine.
>
> Pesto Genovise
> -----------------
>
> 6 clove of garlic
>
> 15 large bail leaves
>
> 2 prig parsley
>
> 6 tbs. freshly grated parmesan cheese
>
> 1/3 cups pine nuts or chopped walnuts
>
> 1/2 tsp. salt
>
> 1/2 cup olive oil
>
> Using a food processor or mortar and pestle, crush, mix and blend the
> garlic, basil, parsley cheese, nuts and salt to a paste. While still
> pounding or processing, gradually add the oil and mix thoroughly to a
> smooth paste.
>
> To serve with hot pasta, add it to the dish along with a lump of
> butter. Toss quickly and serve piping hot with freshly grated parmesan
> cheese. Leftover pesto may be covered with a bit of oil and kept in the
> refrigerator.
>
> Makes about one cup of sauce.
>
> A little pesto stirred into soup is very good.
> ---------------------------------------------------
>
> There are many excellent uses for basil, in a mayonaise, soup au pistou
> (vegetable soup with garlic, basil and herbs), lobster salad with basil,
> potato salad with basil and cucumber, pasta rustica, ratatouille, basil
> and tomato sauce, flageolets en casserole etc. etc.
> ---
> Joseph Littleshoes
>
Thanks Joseph. I can never have too many pesto recipes :)
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| ~patches~ |
modom wrote:
> On Wed, 22 Jun 2005 17:16:02 -0400, ~patches~
> <noones_home@thisaddress.com> wrote:
>
>
>>I was munching on home grown strawberries this morning and picking at
>>the basil this afternoon. I must say the basil, tastes really good.
>>This is sweet basil; the other two I'm growing is cinnamon and red.
>>Then the mint is pretty good too. Just pop a leaf or two. Life is
>>sooooooo Good!
>>
>>If'n some kind sole wants to post a basil recipe or two, I would be much
>>grateful :)
>
>
> I've set out thyme, Texas tarragon, basil, mint, lemon verbena,
> lavendar, and lemon grass in addition to the sage and rosemary I set
> out last summer. Summer is great, except for the fact that we're
> headed for a drought, I'm afraid.
Oh no :( We are under a water ever other day depending on the weather
so I collect rain water to supplement. Have you tried growing savory yet?
>
> I ain't no fish, but basil ideas: 1. Stuff a few leaves under the
> skin of chicken thighs along with thin slices of lemon and thin slices
> of serrano chile. Marinate them in a little soy sauce, guava nectar,
> and lemon juice. Grill them slowly till the skins get brown and
> crisp.
I'm not sure what guava nectar is but I'm going to do a little
searching. Sorry about the typo.
>
> 2. Slice a sweet potato in half lengthwise and set the halves on a
> foil sheet. Set basil leaves and lemon slices on one half. Maybe a
> small piece of chipotle, too, if you like that sort of thing. Drizzle
> with olive oil and soy sauce. Set the halves together and wrap them
> in foil. Bake or roast on the grill till the sweet potato is done.
Sounds good!
>
>
> modom
>
> Only superficial people don't judge by appearances.
> -- Oscar Wilde
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| ~patches~ |
oldfart wrote:
> I'm trying to grow some herbs too. Seems thats all the deer won't eat.
> Anyway, I've never heard of 'Texas Tarragon'. Please enlighten me! I'd
> like to grow some tarragon but the only kind I can find is russian
> tarragon which is tasteless. The french tarragon is virtually
> impossible to find.
>
> The basil ideas are great. I'm gonna try!
Have you tried online to get the seeds? It might be possible to even
find them on ebay. I've had very good success there. Herbs are totally
awesome. I have one 4' x 10' raised bed that I'm dedicating to herbs
and I'm thinking of making a labrinyth using herbs. It would be really
neat walking the labrinyth and smelling calming herbs at the same time.
DH isn't quite as keen but it would mean less grass to cut. I just
started some feverfew with is good for migraines and can be used in
salads or sandwiches as a salad green. Lemon balm is good in either
salads or a tea too and it is easy to grow.
>
> modom wrote:
>
>> On Wed, 22 Jun 2005 17:16:02 -0400, ~patches~
>> <noones_home@thisaddress.com> wrote:
>>
>>
>>> I was munching on home grown strawberries this morning and picking at
>>> the basil this afternoon. I must say the basil, tastes really good.
>>> This is sweet basil; the other two I'm growing is cinnamon and red.
>>> Then the mint is pretty good too. Just pop a leaf or two. Life is
>>> sooooooo Good!
>>>
>>> If'n some kind sole wants to post a basil recipe or two, I would be
>>> much grateful :)
>>
>>
>>
>> I've set out thyme, Texas tarragon, basil, mint, lemon verbena,
>> lavendar, and lemon grass in addition to the sage and rosemary I set
>> out last summer. Summer is great, except for the fact that we're
>> headed for a drought, I'm afraid.
>>
>> I ain't no fish, but basil ideas: 1. Stuff a few leaves under the
>> skin of chicken thighs along with thin slices of lemon and thin slices
>> of serrano chile. Marinate them in a little soy sauce, guava nectar,
>> and lemon juice. Grill them slowly till the skins get brown and
>> crisp.
>>
>> 2. Slice a sweet potato in half lengthwise and set the halves on a
>> foil sheet. Set basil leaves and lemon slices on one half. Maybe a
>> small piece of chipotle, too, if you like that sort of thing. Drizzle
>> with olive oil and soy sauce. Set the halves together and wrap them
>> in foil. Bake or roast on the grill till the sweet potato is done.
>>
>>
>> modom
>>
>> Only superficial people don't judge by appearances.
>> -- Oscar Wilde
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| modom |
On Fri, 24 Jun 2005 15:57:21 -0400, ~patches~
<noones_home@thisaddress.com> wrote:
>modom wrote:
>
>> On Wed, 22 Jun 2005 17:16:02 -0400, ~patches~
>> <noones_home@thisaddress.com> wrote:
>>
>>
>>>I was munching on home grown strawberries this morning and picking at
>>>the basil this afternoon. I must say the basil, tastes really good.
>>>This is sweet basil; the other two I'm growing is cinnamon and red.
>>>Then the mint is pretty good too. Just pop a leaf or two. Life is
>>>sooooooo Good!
>>>
>>>If'n some kind sole wants to post a basil recipe or two, I would be much
>>>grateful :)
>>
>>
>> I've set out thyme, Texas tarragon, basil, mint, lemon verbena,
>> lavendar, and lemon grass in addition to the sage and rosemary I set
>> out last summer. Summer is great, except for the fact that we're
>> headed for a drought, I'm afraid.
>
>Oh no :( We are under a water ever other day depending on the weather
>so I collect rain water to supplement. Have you tried growing savory yet?
>>
I haven't. But I left out the oregano and marjoram in my initial
response. AND as I began typing this one a little rain squall passed
over the house. If it was your juju that did that, feel free to send
more. It was totally un expected and the first rain in two weeks.
>> I ain't no fish, but basil ideas: 1. Stuff a few leaves under the
>> skin of chicken thighs along with thin slices of lemon and thin slices
>> of serrano chile. Marinate them in a little soy sauce, guava nectar,
>> and lemon juice. Grill them slowly till the skins get brown and
>> crisp.
>
>I'm not sure what guava nectar is but I'm going to do a little
>searching. Sorry about the typo.
Here in Texas you can find it in the Mexican food aisle. Jumex is one
brand I've used. It's a fruit juice-based sweetened drink with fruit
pulp in it, too. Guava is only one flavor. They also have cherimoya,
mango, pineapple and more temperate fruits like apricot.
The typo was fun.
>>
>> 2. Slice a sweet potato in half lengthwise and set the halves on a
>> foil sheet. Set basil leaves and lemon slices on one half. Maybe a
>> small piece of chipotle, too, if you like that sort of thing. Drizzle
>> with olive oil and soy sauce. Set the halves together and wrap them
>> in foil. Bake or roast on the grill till the sweet potato is done.
>
>Sounds good!
Rats, the rain quit already.
modom
Only superficial people don't judge by appearances.
-- Oscar Wilde
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| Rick & Cyndi |
"pennyaline" <nsmitchell@spamspamspamspamspamspamspameggandspam.com> wrote
in message news:r0lue.50$ek6.11088@news.uswest.net...
> ~patches~ wrote:
>> I was munching on home grown strawberries this morning and picking at
>> the basil this afternoon. I must say the basil, tastes really good.
>> This is sweet basil; the other two I'm growing is cinnamon and red.
>> Then the mint is pretty good too. Just pop a leaf or two. Life is
>> sooooooo Good!
>>
>> If'n some kind sole wants to post a basil recipe or two, I would be much
>> grateful :)
>
> I'm floundering for a response ;)
>
I don't give a halibut what you want! :P
Cyndi
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