S o I wrote about Basil for Cookwork.com but why not share it here as well. You love basil, I love basil..tomatoes love basil and from the looks of it, people the world over also love basil…
Perhaps the one herb every chef and every eater knows these days, Basil is about as diverse as an herb as one can find. It dabbles in many cuisines, regions and has nuances that make it a culinary and agricultural star. Though my basil growing has always failed, with plenty of water and moderated sunshine, basil can easily grow rapidly, even in window boxes, small container gardens or on rooftops. Its name “basil” comes from the Greek word “basilisk” which was a fierce mythical creature or others attribute the name to “basilkohn,” (Greek) meaning royal. It was used to ward off the evil eye by ancient Greeks as well. Despite the stately name sake, basil appears in dishes from the simple and mundane to the top of the line chef creations, sourced mainly in season during summer and early fall.
Basil is not one herb, but a varied mix of 165 species of the genus “Ocimum.” Considered tropic in origin, basil’s birth in Africa and domestication in India, solidified the need for warmth to cultivate the herb. Tracing basil back though, other sources point to 3000 b.c. Today, we mostly know of “sweet basil” which is the European and American darling, with a host of flavor varieties such as chocolate, pineapple, spearmint, lemon, orange, cinnamon, etc. These flavored basil(s) can be used to add depth and complexity to the herbal notes or lack of herbal notes in dishes. Lemon basil remains one of the best kinds of basil, holding a perfect taste marriage worth investigating and using often.
Sweet basil (also called Italian basil) tastes flowery and bright, with tarragon likeness. Though some basil(s) can be spicy and more cinnamon like, tasting like scented geraniums. These spicy leaves can be spotted by their red veins and stems, with purple-lish hued leaves. Thai basil balances beautifully in the highly complex flavors of thai dishes with slimmer leaves and anise flavor. Holy basil, from India, is more flavored like clove. Outside of cooking, holy basil, also called Tulsi, is prized for its health benefits and medicinal properties, playing a role in Hinduism. Holy thai basil should not be confused with Thai Basil. Flavor of any basil will also change depending on the time of picking, size of the leaves, climate and location of growing. When growing basil, pick leaves before the plant begins to flower, taking care to pick flowers off and disregard to keep your plant flourishing. Fresh basil should be bright green; or a rich hue for any of the basil varieties.
Culinary Applications: A Short List
In the French pistou, from Provence and meaning to crush and mash, this mixture of basil, cheese, garlic and olive oil was found mainly along the coastal french area, where Italy and France mixed menus. Basil in this region flourished on sunshine and humidity, creating aromatic kitchens and homes. Quality basil is key here as is the cheese, but if staying true to a “soup au pistou,” it must be a French cheese. Add pine nuts to the mixture, use an Italian cheese and you’ve crossed the border…and entered the land of pesto. Pesto ideally uses Genoa basil, which due to cultivation with an spicy clove beginning, there is no sweet-basil-tarragon flavoring at all. Pesto is well known and well received.
Basil is used in so many ways now to brighten sauces, add spunk to salads or even as a garnish, fresh or fried, that there is no way to list all the recipes and uses for basil. Some take it sweet as well, making it a lovely pair for peaches, or strawberries with toasted pecans and balsamic vinegar. Basil ice cream or granitas can be implemented as a plated dessert component or basil cream sauces add herbal notes to sweet dishes. Infusing creams with basil will result in a basil flavor, but do not forget to remove the leaves before using the cream. Basil also blends well in cocktails, lemonades, watermelon juices and other summery beverages.
Taste:
Think anise, orange and lilac classically. Other varieties might be more/less spicy. More/less bright, crisp and eucalyptus like.
Usage:
Primarily a finishing herb, keep bright and away from long cooking. Dried Basil pales in comparison to fresh, and is not personally recommended.
Issues:
Fresh basil is ideal, but the life span is short. It also can become black or wilt easily. It does not combine well with acids which dampen the color considerably, especially with lapses in time.
Preserve:
Fresh basil can be blanched and frozen, as can basil oil or basil paste. Sea salt will preserve basil as well, keeping the leaves in a dried state. Use frozen basil items in two to four months; dried in four to six months.
(1) Spicy Basil Sauce
A sauce that is quick and relates to whatever proteins you might be grilling and serving during summer months. A little heat adds to the familiar basil flavor. Great with steak or red meats.
1 cup chopped basil
3/4 cup olive oil
1/4 to 1/2 cup lemon juice
2-3 smashed cloves garlic
1/2 teaspoon red pepper flakes
Mix all ingredients.
(2) Thai Basil Corn and Squash
Perfect for summer and using local produce in many areas. Add browned tofu or chicken. Cook first alongside the zucchini if using. Shrimp is also a great addition, but add the last minutes of cooking. This recipe is partially from Local Flavors by Deborah Madison (Broadway Books, 2002.)
1 tablespoon oil
tofu, chicken (optional)
2 zucchini, diced into cubes
sea salt
fresh pepper
4 large ears of fresh corn
1 tablespoon serrano chile
1 tablespoon cilantro
1 tablespoon Thai basil leaves, plus more to serve
1 bunch scallions, half green and half white, sliced into 1/2 inch pieces
1 (15 ounce) can coconut milk
1 teaspoon mushroom soy sauce
Cooked basmati rice, to serve
If using chicken or tofu, heat oil in a large skillet and add the zucchini along with the protein. Saute until brown on all sides.
Meanwhile, cut corn from cobs, pressing out all the milk from the ears with the back of your knife. Reserve. Chop cilantro, chile and basil.
Add scallions, chile and herbs, corn with milk to pan. Add the coconut milk, along with a bit of water. Stir in the soy sauce, salt and pepper to taste. Simmer until corn is heated through….If using shrimp, add at this point and allow to cook until pink and curled into a C shape.
Season before serving if need be. Serve over rice, garnished with thai basil.
(3) Basil Berry Cocktail
Taking the garden to the bar
2 big strawberries
Simple syrup to taste
3 basil leaves, Italian
3 oz. Vodka (brand is your preferred choice)
Muddle strawberries, simple syrup and basil leaves in a glass with ice. Add vodka. Shake and strain into martini glass.
(4) Gambas au Basilic (Tiger Prawns with Garlic & Basil)
From France, this dish reminds me of a more fresh tasting New Orleans BBQ shrimp. I often use butter instead of olive oil here, or a combination for a richness that only butter can provide.
48 large raw tiger prawns, shell on
1 large handful fresh basil leaves
2 tablespoons olive oil
4 large cloves garlic
finely grated zest of 1 lemon
100g dried fine white breadcrumbs
sea salt and freshl black pepper
Put the basil, garlic and olive oil in a food processor and puree into a thick paste, or use a mortal and pestle.
Add the lemon zest, the breadcrumbs; salt and pepper. Set aside.
Heat your grill to its high.
Split open the tiger prawns and remove the black intestinal thread that runs down their middles. Lay the prawns, side by side and cut side up, on an ovenproof tray that will fit under your grill.
Spread the basil and garlic paste all over the tops of the prawns.
Grill the prawns, basting with more basil and garlic puree. The prawns are done when the flesh no longer appears translucent. This should take about 6-8 minutes, depending on the size of prawns and temperature of your grill.
Serve immediately, with bread to soak up the juices.
* Influenced by http://hubpages.com/hub/Gambas-Recipes.
