Posts tagged ‘Basil’

June 27, 2012

Good on Everything | Ajvar

This is something I will be making repeatedly throughout the summer.

Roasted red bell peppers and eggplant, finely chopped, along with copious amounts of garlic and a bit of olive oil and salt.  I was quite astonished to find the depth of flavor in something that truly only had four ingredients.  Roasting is certainly what certainly makes it so good.  And the thing is, with a gas stove (or this summer the grill, which is in near constant use) roasting takes almost no time.  Five to seven minutes or so straight on the burner over the heat, turning every so often to completely blacken the outsides.  Put in a covered container to steam and cool for 10 minutes, the skins on the peppers slide off like a silk dress.

This is sexy stuff.

I want it on steaks, on fish.  On these balkan burgers.  On regular burgers.  In my eggs.

In this recipe, I included a bit of roasted eggplant (at which Balkan traditionalists would have been shocked and horrified) but I found it gave a gorgeous texture.

For some background: ajvar is typically made in Serbia in the fall, where in small towns its process requires just about everybody who lives there to pitch in and help.  The peppers are roasted, peeled and deseeded.  Everything is pureed and put up in jars for the winter.  Only here, I can’t wait that long: I ate spoons of it out of the dish while we were waiting for company to arrive.  They were lucky they got here when they did.  I would have eaten it all.

Lovely stuff.

Make some.

Ajvar

2 red bell peppers, blackened over a grill or stove, skin, stem and seeds removed, chopped

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August 30, 2011

My Favorite Summer Corn | Maque Choux

Although summer corn here in Ohio is some of the sweetest and loveliest I’ve ever eaten, I still can’t help but occasionally add to an already great thing.  Gilding the already golden lily, if you will.  This is an easy, flavorful recipe that I’ve made countless times this summer, because it seems to go with everything.  And left to my own devices, I would eat bowls of this all alone for dinner.  It’s so delicious.

Maque Choux (say mock shoe) is a traditional Cajun dish of braised corn, along with

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June 24, 2011

Strawberry Week | Strawberries in Pimm’s with Basil Cream

This is PK’s contribution to Breakfast at Wimbledon.  The Championships are perfectly situated at the dawn of summer, and so strawberries and their best friend cream have become as important as the tennis.  It’s a very simple version of a late-June favorite, but with some lovely refinements.  Just drown the berries in Pimm’s, a handful of sugar, and a whisper of ginger.  Then steep the cream with freshly-snipped basil leaves, whip it lightly, and you’ve re-made an old favourite.

Henman Hill* Strawberries and Cream, Serves 4

4 c strawberries, halved or quartered or left whole if they’re lovely and small

handful of sugar

12 scrapes of a fresh knob of ginger (I used a microplane to get it very fine)

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