An Herb for all Seasons
Fresh basil is the featured product-from-the-garden in this month’s “In Season” column from Martha Stewart’s Everyday Food. A species in the mint family, basil has several varieties, the most common being the Italian, or Genovese. This variety, with its easily recognizable bright green leaves, has a distinctive taste of pepper and a slight fragrance resembling licorice. While basil is most successfully grown in summer months, it is widely available in supermarkets, year-round.
Once healthy green basil with tender leaves has been selected, it is important to store it properly. Basil can be stored by loosely wrapping the stems in paper towels and placing it in a resealable plastic bag in the refrigerator, where it will remain fresh for several days.
While it is common knowledge that basil is the primary ingredient in pesto, it can be incorporated into many dishes for added texture and flavor. Several recipes and suggestions are included in the Everyday Food article, including one for mixing a simple batch of Basil Butter. This is perfect for enhancing the taste of many favorite foods, including fish, chicken, and vegetables.
Basil Butter
In a small bowl, combine 1 cup (2 sticks) room-temperature butter and 1/2 cup finely chopped fresh basil; season generously with coarse salt and ground pepper. Stir until combined. Transfer to an 11-by-10-inch piece of parchment or waxed paper. Roll into a cylinder, about 6 inches long and 2 inches in diameter; twist ends to seal. Refrigerate until very firm, about 2 hours. To serve, unwrap and slice crosswise. (To store, refrigerate, wrapped in waxed paper, up to 1 week. To freeze, transfer cylinder, wrapped in waxed paper, to a resealable plastic bag, and freeze up to 3 months.) Makes 1 cup.
Also, try this month’s cover recipe for Shrimp, Tomato, and Basil Pasta:
Shrimp, Tomato, and Basil Pasta
(recipe courtesy Everyday Food)
Serves 4
Prep. Time: 30 minutes
Total Time: 30 minutes
Ingredients:
1 1/2 pounds medium shrimp, peeled and deveined (tails removed)
coarse salt and pepper
6 teaspoons olive oil
2 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes in juice
1 pint cherry or grape tomatoes, halved
1/2 pound linguine
1 1/2 cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)
Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.
Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return to pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.
Per serving: 483 calories; 10.8 grams fat; 44 grams protein; 52.2 grams carbohydrates; 2.9 grams fiber.
Everyday Food from Martha Stewart, June 2006
