Tag Archives: basil

Grilled Swordfish Steaks with Basil-Caper Butter from food & wine

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  • download6 tablespoons unsalted butter, softened
  • 2 tablespoons chopped basil
  • 2 teaspoons drained capers, chopped
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • Salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • Four 8-ounce swordfish steaks, cut 1 inch thick
  1. Light a grill. In a small bowl, blend the butter with the basil, capers and 1 teaspoon of the lemon juice. Season with salt and pepper, and refrigerate.
  2. In a large, shallow dish, mix the olive oil with the remaining 1 tablespoon of lemon juice. Season the swordfish with salt and pepper and turn the fish in the olive oil mixture. Refrigerate for 15 minutes.
  3. Grill the swordfish steaks over a hot fire until nicely charred on the outside and just cooked within, about 4 minutes per side. Transfer the steaks to plates, top each with a dollop of basil-caper butter and serve right away.

 

Green Goddess salad dressing from thewoksoflife.com

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1/2 cup mayonnaise
1/2 cup Greek yogurt
2 tablespoons chopped tarragon
1 tablespoon chopped dill
1/4 cup chopped green onions
3 tablespoons chopped chives
2 tablespoons chopped parsley
3 tablespoons chopped basil
2 anchovy fillets
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
Combine the mayonnaise, Greek yogurt, herbs, anchovies, lemon juice, salt, and black pepper in a food processor or blender and blend until smooth.

Easy stuffed fresh mozzarella caprese from anitalianinmykitchen.com

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1 large and 1 medium fresh mozzarella (I used 2 medium and had a lot of caprese left over)**
12 cherry tomatoes or 2 or 3 medium to large ripe but firm tomatoes (seeded and chopped)
1/4 small onion chopped
1 celery stalk chopped
3/4 teaspoon oregano (3/4 gram)
1/4 teaspoon salt (1.35 grams)
4-5 fresh basil leaves chopped
4 tablespoons olive oil (54 grams)
1 tablespoon balsamic vinegar (14 grams)

Place the fresh mozzarella in a sieve over a bowl for approximately 20 minutes. Carefully hollow out the mozzarella, chop the excess mozzarella.

In a medium bowl combine, chopped excess mozzarella, chopped tomatoes, onion and celery, oregano,salt, chopped basil, 3 tablespoons olive oil and balsamic vinegar, toss gently together.

Fill the hollowed out fresh mozzarella with the caprese mixture, drizzle with 1 tablespoon olive oil and serve the extra caprese mixture on the side. Enjoy!

 

Messy Shrimp from foodie Helen

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1476540722 whole bay leaves, crushed fine
2 teaspoons dried rosemary (or fresh if you have it)
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon salt
1 teaspoon cayenne or to taste
2 tablespoons freshly cracked black pepper
1 1/2 teaspoons paprika
1 whole garlic pod, minced

Melt two sticks butter in heavy cast iron skillet.  Add 3/4 cup olive  oil.  

Sir in above ingredients.  Bring to boil and simmer for 5  minutes.  Set aside.

When ready to cook, re-heat spice oil mixture and add juice of two  limes.  

Put shrimp (in shell) into simmering sauce and cook 3-4  minutes.  Let cool (so

your hands can handle the hot sauce).  Serve in  bowls with good crusty

French bread.  Be sure you put out an extra dish to  discard shrimp shells.

Sicilian-Style Swordfish from food52.com

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  • IMG_98552 tablespoons olive oil
  • 1 medium yellow onion, halved and thinly sliced
  • 2 garlic cloves, finely minced
  • 1/3 cup sun-dried tomatoes packed in oil
  • 1/4 cup pitted oil-cured black olives coarsely chopped
  • 2 tablespoons salted capers, well rinsed and coarsely chopped
  • 1/4 cup dry white wine, preferably Sicilian
  • Crushed red pepper to taste
  • 4 x 6 ounces swordfish steaks
  • Salt and pepper to taste
  • Basil, roughly torn for garnish
  1. In a large skillet (one wide enough to hold swordfish in a single layer), heat oil over medium-high heat.
  2. Add onion and garlic; cook, stirring frequently, until onion is lightly browned, 3 to 4 minutes. Remove from heat.
  3. Add sun-dried tomatoes, olives, capers, wine and generous pinch red pepper flakes; stir together. Transfer to bowl.
  4. Lightly season swordfish with salt and pepper; in a single layer, place fish in skillet.
  5. Return skillet to medium-high heat, cover and cook for 3 minutes per side.
  6. When swordfish is cooked through and browned, cover with sauce and warm.
  7. Sprinkle roughly torn basil and serve. This dish can also be served room temperature.Serves 4

 

Tender Green Salad With Strawberries, Cucumber, Pistachio and Basil, Ellie Krieger

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This spring salad is as simple as it is delightful. The ingredient that drives it is the season’s very best strawberries — plump with juice, deeply ruby-colored and with a perfume that greets you from across the room. Thin slices of English cucumber offer a cool, crisp contrast, and basil leaves provide a soft, fragrant accent. It is dressed with a honey-white wine vinaigrette.

salad

  • 2 tablespoons walnut oil or extra-virgin olive oil
  • 2 teaspoons white wine vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 head butter, Boston or bibb lettuce, leaves torn (about 5 cups, lightly packed)
  • 6 large or 12 small hulled strawberries, quartered if large, halved if small
  • 1/4 English (seedless) cucumber, cut into thin half-moons
  • 2 tablespoons shelled, unsalted pistachios, toasted and coarsely chopped
  • 4 large or 8 medium fresh basil leaves, torn

Whisk together the oil, vinegar, honey, salt and pepper in a medium bowl to form a dressing.

Place the lettuce in a large bowl. Drizzle in about half of the dressing, and toss to coat.

Divide the dressed lettuce among individual salad plates. Arrange the strawberries and cucumber slices on top, then drizzle with the remaining dressing.

Top each portion with 1/2 tablespoon of pistachios and some basil. 4 servings

 

Carrot, Potato, and Cabbage Soup

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  1. Combine the carrots, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Add potatoes and cook until done.  Serve

Best Tomato Soup Ever from Ree Drumond

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WU0508H_best-tomato-soup-ever-recipe_s4x3.jpg.rend.snigalleryslide.landscape1 medium white or yellow onion
6 tablespoons (3/4 stick) butter
Two 14.5-ounce cans diced tomatoes
One 46-ounce bottle or can tomato juice
3 to 6 tablespoons sugar
1 or 2 tablespoons veggie base
Freshly ground black pepper
1 cup sherry, optional
1 1/2 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley

To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.

Now dump in the diced tomatoes and stir to combine. Add the tomato juice.

Next – and this is important – in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you’ll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it’s worth, and I realize it’s not worth much, I use 6 tablespoons of sugar.)

Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.

Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.

Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.

Serve the soup warm!

Roz’s Caprese Salad with Grape Tomatoes, Mozzarella & Basil

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  • 4 – 5 cups grape or cherry tomatoes, sliced in halves
  • 1 lb fresh imported Italian mozzarella, cut into ¼ – ½” cubes
  • ¼ cup extra virgin, first preseed Italian olive oil
  • 1 Tbsp. balsamic vinegar (or red wine vinegar for a more mild flavor)
  • 10 – 15 large fresh basil leaves (to taste)
  • Italian sea salt to taste
  • Freshly ground black pepper to taste
  • Fresh Italian bread
  1. Toss together the tomatoes, mozzarella, olive oil, and balsamic vinegar.
  2. Tear the basil into large pieces and toss into the salad.
  3. Season to taste with sea salt and freshly ground black pepper.
  4. Serve immediately (can be refrigerated to serve a little bit later too).
  5. Serve with fresh, crusty Italian bread

 

one-pan farro with tomatoes from smittenkitchen.com

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2 cups water
1 cup farro
1/2 large onion (I usually use a white one, for mildness)
2 cloves garlic
9 ounces tomatoes
1 teaspoons kosher or coarse sea salt
Up to 1/4 teaspoon red pepper flakes (to taste)
1 tablespoon olive oil, plus extra for drizzling
Few basil leaves, cut into thin ribbons
Grated parmesan cheese, for serving (optional)

Place water and farro in a medium saucepan to presoak (I find just 5 to 10 minutes sufficient) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, though I’ve never found it necessary, cook it for 5 additional minutes, until farro is more tender.

Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan. Eat immediately. Serves: 4 as a side, 2 as a hearty main